Author Archives: hfletcher

Gluten Free Turtle Cake with Salted Caramel

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Decadent Gluten Free Turtle CakeThis Decadent Gluten Free Turtle Cake was supposed to posted last week.  But I ran into a problem.  Actually six problems.  Six gluten free chocolate cakes later, here is the recipe.

I have a son who was recently diagnosed as celiac.  Although he lives about 300 miles away, I try to think of things for him.  I was determined to make this chocolate cake gluten free.  I had a recipe in mind but I had to ditch the flour.  Easier said than done for sure!  To make it more of a challenge, I didn’t want to use a gluten free flour substitute. In the end, I used cocoa which gives the cake an edge, but a delicious one. Continue reading

Easily Made Raspberry Ripple Coffeecake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Raspberry Ripple CoffeecakeThis Raspberry Ripple Coffeecake has always had a special place in my baking repertoire. A rich,   quick to make treat for breakfast or snacking, this has a crumb topping. Eaten warm or room temperature, coffeecakes are always a treat.

While this cake highlights raspberry, any favorite flavor jam can be substituted. This Raspberry Ripple Coffeecake is usually made in a 9 inch round pan, but I decided to alter the sizes to make a smaller cake and also feature regular and large Texas size cupcake pans for individual treats.

The cream cheese in the batter makes a particularly moist coffeecake that keeps well. Continue reading

Garlic Oregano Cracker Bread

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Garlic Oregano Cracker BreadThis Garlic Oregano Cracker Bread has a story.  Next week we are having a gourmet wine dinner at the restaurant.  The organizer didn’t want a dessert but requested a cheese plate.  Good for me right?  I skipped a special dessert for seventy people.  Well, not really.  I was asked if I had something like a savory cookie that would go with the cheese tray.

After a day or two, it suddenly dawned on me that this Garlic Oregano Cracker Bread was the perfect solution.  Years ago before I became involved seriously with food, I loved experimenting with recipes and food. Continue reading

The Importance of a Base Recipe in Baking

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Single cookie for The Importance of Base Recipes in BakingThis is a perfect base recipe for cookies as it can be adapted endlessly and can be put together in a matter of minutes.

When baking professionally a base recipe is not only desirable but necessary. It is impossible to have 40 chocolate cake recipes or one for every chocolate cake you ever made. We had about 6 but our work horse was the cake for the Espresso Fudge Cake.

We could combine endless fillings and finishes as well as baking the layers thicker or thinner depending upon what we wanted when we used a base recipe.

I first used this recipe in “My Perfect Chocolate Chip Cookies”. I listed the following points that make this cookie a favorite.

The cookies shown in this blog are the Orange Macadamia Chocolate Chip Cookie listed below.

Continue reading

Lemon Rum Bundt Cake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Lemon Butter Bundt CakeThis Lemon Rum Bundt Cake is a version of the beloved pound cake.  Easy to put together with a soaking syrup and no buttercream.

This is one of the best pound cakes I have ever eaten. The texture is like velvet on your tongue and the butter adds a flavor no other shortening can. Two flours are used. All purpose flour provides strength to achieve and hold its height. Cake flour tenderizes the crumb.

I find it interesting that there is no leavening except the air beaten into the butter and sugar.  Heavy cream adds to the melt in your mouth texture. Continue reading