Our son started Kindergarten this year, and I was excited to adopt a tradition of Joanna Goddard’s – celebrating the beginning of the school year with a cake.
This single-layer 8-inch square cake serves a small family a treat the night before school starts with enough leftover for the next night as well. It’s an easy recipe to make on a weeknight and is absolutely delicious. Rainbow sprinkles add a sweet touch of celebration.
For a non-chocolate option, try Buttermilk Back-to-School Cake.
We’re always looking for quick and easy weeknight dinners that appeal to our preschooler as well as us. With this recipe, you cook the Spanish rice and chicken together, and then add black beans and corn to the same pan (though it’s easy to separate them out for picky eaters who like their food in separate piles). Add more piles of chopped avocado, shredded cheese, sour cream, and salsa, and you’ve got dinner.
Last month we had an amazing vacation in Grand Teton National Park and Yellowstone. After a day of hiking around Jenny Lake, we were ravenous and ended up at Signal Mountain Lodge for a very late lunch. We ordered their fried Brussels sprouts and French onion dip, which was better than any onion dip we’d ever had. Served with homemade potato chips, their dip was a creamy base filled with rich caramelized onions, like this recipe we ran across when we got home.
Apple desserts aren’t always my favorite (I’ll choose chocolate every time), but this apple crumb cake is sooooo good. It has quite a few components (shortbread base, thinly sliced apples, custardy sauce, and crumb topping) and is a labor of love, but it’s a special dessert that’s worth the work.
Serve with a German Riesling.
Fran is a wonderful woman who used to work at Matrix with me. She brought in baked goods for the office quite often, whenever she thought we all needed a pick-me-up. She baked this cheesecake in a 13×9″ pan and cut it into small squares, so we could all snack in the afternoon. I love the lighter topping layer.