March is a busy month in my family. My father’s birthday was a couple weeks ago and this past week, it was my mother’s turn to advance past go once again. Wouldn’t it be great if we could collect $200 just for having a birthday? Anyway, as per usual, I offered to bake her cake. And this year, she requested something that I’ve never made before.
Angel food cake.
Continue reading “A Cake That’s As Light As a Cloud”
Happy St. Patrick’s Day!
This week I was lucky enough to have a mid-week day off from work. So, in typical Ryan’s Kitchen Journal fashion, I decided to bake something. Being that St. Patrick’s Day is at the end of the week, I figured Irish Soda Bread was a great choice. I’ve also never made soda bread before but had been wanting to. I couldn’t let the opportunity pass me up.
Continue reading “Irish Soda Bread, The Ina Garten Way – Barefoot Contessa 59”
Picture it: 2021.
I had been blogging for about six months. I was enjoying it, but I was feeling constrained by my self-imposed limitations. At the time, I was working my way (slowly–ever so slowly) through Ina Garten’s recipes. Then, I had an idea that rekindled by interest in blogging and baking. This idea led to the main focus of the blog for the following 18 months.
Continue reading “Remaking The Cake That Started It All”
Looking back at some of my older blog posts from the last two years, I noticed that I usually wrote about the long, cold winters I would experience in New England. This year, has been the exception. Our winter has been incredibly mild. In fact, we only received one snowstorm so far that amounted to measurable snow. And, honestly, it wasn’t all that bad and less than a week later the evidence of it happening have almost disappeared completely.
Talk about my kind of winter!
Continue reading “A Look Towards Berry Season”
I can’t believe it’s almost March! I’m a little ashamed to write this post since it’s dealing with some Christmas gifts I received from a very good friend of mine. Who would have thought it would have taken me almost two full months to have an opportunity to bake something with them. One of the very few baking-related gifts I got this year was an excellent cookbook entitled Snackable Bakes by Jessie Sheehan. It was one of New York Times best cookbooks of 2022, and after making a recipe from it, I can see why.
Continue reading “Christmas Gift Cookbook For the Win!”
In September of 2022, I made a Hummingbird Cake out of the Magnolia Bakery Handbook. For the blog post about making that recipe, I titled it “Move Over Carrot Cake, I’m Coming For You!” At the time, I thought that the Hummingbird Cake was the superior of the two cakes. This assumption was made before I tasted the Carrot Cake out of the Handbook. Let me tell you: I think I was wrong about the Hummingbird Cake being superior. Until I tasted this cake, I was only “meh” about carrot cake. This recipe is a must-have and I even included it below!
Continue reading “The Carrot Cake Recipe That Everyone Needs”
As a way to make good on my promise to include more Ina Garten recipes this year, I made a Bundt cake with a classy flavor combination. At least I think it’s a classy one–for me it invokes upper crust and “adult flavors.” What is this flavor you ask? Chocolate and orange. Like all of Ina’s recipes, this cake was very easy to bake and tasted so yummy. I also got to use the new photography backgrounds I purchased a few weeks ago. I think the photos came out great.
Continue reading “A Bundt Cake with a Wonderful Flavor – Barefoot Contessa 57”
I’m back from vacation and so excited that I get to share with you all some of the tasty treats I got to experience while in Walt Disney World. My goal was to post more frequently while I was away but I ended up being at the parks much later than expected. Plus, I was exhausted after doing an average of 20,000 steps each day!
Continue reading “More Disney Food Photos”Hi readers!!
I’m in Disney this week and I decided to post about all the wonderful food options I’ll be encountering this week.
Continue reading “Hello From Disney”
It’s hard to believe that we are almost two weeks into 2023 already! Every year, I find myself reflecting around this time on all the hustle and bustle of the holidays. How quickly it begins and how quickly it comes to an end. The time period for creating dishes “holiday” flavors is so short and chaotic, that I barely had a chance to make anything last month.
I love baking and using the holiday flavors: peppermint, pumpkin spice, gingerbread, apple, cranberry, and walnut, just to name a few. So, I decided to make this delicious looking gingerbread cake in January. Don’t tell the food police!
Continue reading “Gingerbread in January? The Answer is, Yes!!”
Ryan's Kitchen Journal 