In my house, spring is cake season! Starting with my older son's birthday in March, and ending with my dog's birthday at the end of May, there is an occasion for a cake every three weeks. Hooray for cake!
However, even the most enthusiastic baker (i.e., ME) gets a little weary after the third or fourth cake. It's tempting then to just grab a box of cake mix and a container of frosting. I understand! It seems like the easiest solution: grab a box of mix, dump it into a bowl, beat it with some water, oil, eggs...but wait!
Have you heard about the show on the W Network called Pressure Cooker? It's a fun cooking competition in which home cooks receive ingredients on conveyer belts to make a delicious dish in very little time. It's an interesting concept—cooking under time constraints with only the ingredients on hand.
Even before the air starts to feel crisp and the leaves start to turn, a large portion of the population becomes incredibly excited about the brief annual appearance of the much-celebrated Pumpkin Spice Latte. The very second the Pumpkin Spice Latte becomes available, people begin to rejoice, sing, and line up to partake. Pumpkin Spice Lattes multiply rapidly; they are everywhere, at every coffee shop, and they fill your Facebook feed with recipes and photos. Everyone, it seems, is in love with the Pumpkin Spice Latte.
I know what you're thinking—do we really need another zucchini recipe? Why, yes, we really do. We need this zucchini recipe because it is rich, decadent, and oh-so-chocolatey.
The first time I ever attempted making coconut whipped cream was for a potluck party; I had decided I would take layer cake with coconut whipped cream and chocolate ganache. Sounds pretty amazing, right? Well, the whipped cream was such a failure that I found myself scrambling at the last minute to figure out another potluck contribution.
