Log Cabin Sweets, Between, GA (2026)

02/20/2024

Chocolate soufflés for JP’s birthday! They turned out great 😄
Recipe from … I just ordered his cookbook, and I am very excited to try out some new techniques and recipes 👍🏻👍🏻

08/20/2023

Well, this summer and back to school got the best of me and I haven’t been able to spend as much time baking lately as I would have liked. Hopefully, I will be able to share some more of my favorite baking books with you soon!
I did manage, however, to put together this grasshopper pie cake that I have been dying to make for the longest time. Another delicious recipe from …this is a mint chocolate cake with a mint cookies and cream cheese filling, chocolate ganache, and mint buttercream. It is so tasty…give it a try!
Have a great week and happy baking!

06/18/2023

Hello friends! I hope you are all having a nice Sunday and Father’s Day weekend! Have you baked anything this weekend?
As I mentioned before, for the rest of June I want to bake from Christina Tosi’s Milk Bar cookbooks. In her books, Tosi shares the stories behind her unique and nostalgic take on baking. For her, it started with turning the “cereal milk” flavor into ice cream, which then launched countless ideas for other ways to turn everyday snacking flavors into dessert. There is a wonderful complexity to all of her ice cream, cookies, pies, and cake…which is probably what she is most famous for. Her cakes are no ordinary layer cakes. Tosi ups the baking game by infusing multiple flavors and textures into each layer. And, while the process does take time and planning ahead, each step is fairly simple with outstanding results.
For this post, I want to share a few of her cakes that I have baked in the past.
I started with the classic birthday cake. This cake has layers of funfetti cake soaked with sweet milk, “milk” crumb, which is a shortbread-like element that adds depth and texture, and is held together by a sweet vanilla frosting. It was a certainly a new method of baking for me, but it was really fun! Notice how this type of cake is not covered with frosting, which may make some of you protest! But, Tosi is going for a new way to experience cake (and, yes, eating cake should definitely be considered an experience!) and if you have tried it, then you know she has succeeded. It was especially fun to taste the completed cake, since I can’t just run by her bakery anytime. 😄
After that, I made her carrot cake (which ended up being my favorite), and the pineapple upside down cake. You can see from the pictures how each cake follows the same layering technique, but with different flavor combinations.
In her books, Tosi includes many more cake recipes, which I hope to try out soon…such as the mint cheesecake cake and the apple pie cake 🤤.
However, cake is not her only specialty, and in my next post, I will share with you what became an instant hit at our local farmers market. Until then, happy baking!

06/13/2023

The last recipe I want to share from “Love, Manuela,” is her Oreo cheesecake, and it is worth every calorie! Let’s break this indulgent treat down layer by layer:
For the base, I went rouge again 😄 and switched out the almond meringue crust for another of Manuela’s recipes, the Swedish Kladdkaka. The kladdkaka is a popular chocolate cake in Sweden, which roughly translates as “sticky” or “messy” cake. This is essentially a flourless chocolate cake, but it has more of a fudgy, brownie-like texture and would be excellent all on its on with just a scoop of ice cream. However, using this for the cheesecake recipe takes the dessert to a whole new level.
On top of the kladdkaka is a no-bake Oreo cheesecake filling. This layer actually contrasts perfectly with the rich base layer. The filling is lighter, but keeps the silky, and slightly tangy flavor of cheesecake. And, cookies and cream is one of my top three favorite flavors, so I love the addition of crushed up Oreos here for both flavor and texture.
Finally, the cheesecake is topped with an airy chocolate mousse. This is where I can get into trouble 😄. The texture is light, but full of chocolate flavor. This is not a shortcut mousse recipe…it calls for egg yolks, heavy cream, and mascarpone-but, man oh man, it is so good.
Each layer has its own unique flavor and texture, but when eaten together in one big spoonful, well, it’s really difficult to find the self-discipline to not overdo it! This is when I refer to my favorite Julia Child quote, “Everything in moderation, including moderation!”

For the rest of June, I will focus on Christina Tosi’s recipes from her “Milk Bar” books. I hope you have enjoyed these Swedish influenced bakes though, and have been inspired to try something new!

06/09/2023

For this month’s baking book challenge I am going to do something a bit different. May was so busy, I just ran out of time even though I have more recipes from the baking app “Love, Manuela” that I want you to see. So, I am going to share a couple with you, because they are just too good not to!
Then, I want to shift to the new baking book for the month, which is Christina Tosi’s “Milk Bar” book, as well as her more recent, “All About Cake.” I had the chance to visit one of her bakeries in NYC, and so I thought it would be fun to see how the real thing compares to the book!

But, before we switch back to American style baking, let’s look at the final recipes from our Swedish friend, Manuela! The first one is for her ice cream cake and I have been wanting to try this since I first scrolled through her app. It is very similar to a baked Alaska, which is fast becoming one of my favorite desserts. The foundation is an airy vanilla sponge cake, which is a nice complement to layers of creamy homemade vanilla ice cream and tart raspberry sorbet. These beautiful layers are then encased with sweet and silky meringue frosting, which is finally torched right before serving.
All together, this cake is a delightful summertime treat, which leaves you feeling perfectly satisfied. I love the bite of raspberry sorbet, especially with the smooth texture of the meringue. On top of that, it is a gorgeous showstopper for the dessert table! It does take some time and planning ahead, but it actually comes together quite easily in the end.
Of course, this cake could be made with endless flavor combinations, but I love how Manuela keeps it simple and refreshing with the classic vanilla and raspberry pairing.

This recipe is quite the opposite from what I will share with you in the next few days…light and refreshing vs dark and indulgent…which do you prefer?

06/08/2023

Hello! My family just got back from our trip to New England and it was amazing! We toured several really neat cities including Newport, RI, Plymouth, Cape Cod, Boston, and Manhattan (thankfully, we flew out only a few hours before all the smoke took over the city!). It was a whirlwind, but it was so good!
One of my favorite “souvenirs” from traveling is the food. I love exploring new restaurants and shops and trying as many new treats as possible. During our time up north, I tracked down some iconic bakeries that I have been following for a while, and also found some that were new to me. In the cities we visited, there were so many bakeries and pastry shops just tucked away in little spots…and in NYC and Boston, there are so many, it would take several trips to experience them all.
A highlight for me was Boston’s Quincy Market…a “food hall” of sorts that offers a wonderful variety of foods both regional and international. The clam chowder there was so good, especially on a cold day!
As for bakeries, some of the stops that I got to check off of my bucket list were Levain cookie shop, Christina Tosi’s Milk Bar, Ladurée, and Dominique Ansel’s bakery, which is home to the cronut. These were the world famous names that I found in NY; however, I have to say that, for me, Mike’s Pastry shop in Boston topped them all. I sampled their blueberry muffin, Boston Cream Pie, and their famous cannoli, and they were all amazing! I would have gone back for seconds, but my kids were done with walking in the freezing cold rain…it would have been worth it though 😄. In Rhode Island, we tried elephant ears, a crispy pastry with cinnamon-sugar folded into the dough, and the regional favorite, Dell’s Frozen Lemonade.
I would go back to any of these cities in a heartbeat and keep sampling all that they have to offer; and, of course, I want to visit new places as well! What are some bakeries/eateries that you have visited or would like to visit?

05/22/2023

Here we are, almost at the end of May, and I have only gotten one recipe in so far! With all of the end of the school year activities, this has been a crazy month….all great things, just busy! Did you have any graduations to go to? My niece graduated and we are so proud of her!
Because of everything going on, I realized that if I was going to bake something else for May, it needed to be simple and quick. While scrolling the “Love Manuela” app, I came across the perfect recipe. This is the sour cream and apple cake, and it is divine. This one layer cake comes together very quickly, using basic ingredients that you are likely to already have on hand. The sour cream is what makes the cake so moist and tender, while the apples, which are coated in cinnamon sugar and layered throughout the batter, add texture and delicate flavor.
With a generous spoonful of pastry cream (left over from the last recipe), this is the perfect Sunday afternoon snack. I will definitely keep this recipe on hand for when I need something delicious, but don’t want the hassle of a layer cake.
We are going out of town soon, but I am going to try to squeeze in one more bake before the month is over. One goal for my upcoming trip is to track down some of New England’s best bakeries. I will share with you what I find! Any recommendations for the Newport/Boston/Long Island area??
Well, I hope you find time to bake up something sweet this week! 🍎

05/10/2023

Here we go! Do you enjoy trying new things? I do! I love trying things that are new and different, especially when it comes to food and culture. So, this month, I am trying recipes with a Scandinavian influence. I came across Swedish baker Manuela Kjeilen on Instagram and was instantly hooked on her videos of slicing and scooping into these divine looking cakes and desserts. Her combination of flavors and textures was intriguing and enticing. Instead of a cookbook though, Manuela sells her recipes via her baking app, called Love Manuela. It’s a one time purchase, yet she uploads a new recipe each week. The app offers a collection of soft and spongy cakes filled and/or topped with custards, meringue, and the most delicious looking frostings, which comes in a variety of flavors including caramel and coffee ganache, milk chocolate buttercream, and raspberry marshmallow meringue …just to name a few.
This week I decided to go all in and make “The World’s Best Cake,” a traditional Norwegian cake with layers of baked meringue, soft yellow cake, and rich pastry cream. A new technique for me, the vanilla batter is topped with Swiss meringue before going into the oven. The result is a pleasant combination of textures, without the need for added buttercream. The cake, which is baked in a sheet pan, is then cut in half and layered sandwich style with delicious pastry cream in the middle. I couldn’t resist adding my own twist by smearing raspberry jam on the cake before the final assembly. The combination is fantastic and a fun variation on the traditional American layer cake.
I hope you will check out Manuela’s page and be inspired to try something unique to someone else’s part of the world! Have fun!

04/30/2023

Hello! I hope you all are enjoying this beautiful weekend! I was finally able to squeeze in this last recipe from the cookbook, “Genius Desserts,” before have to return the now long overdue book to the library. 🤦🏼‍♀️
This week, I baked Gina DePalma’s Obsessive Ricotta Cheesecake. Cheesecake is one of my favorite desserts, but honestly, it’s not one that I like to make myself. It requires a few extra steps, such as baking the crust ahead of time and situating it in a hot water bath, which really isn’t a big deal, but is enough to deter me from taking it on.
So, when I read through this simplified recipe, I knew I wanted to give it a try. The result? A rich and creamy cheesecake, full of flavor, but without-get this-a crust or the infamous water bath. 🙌🏻
Similar to the Basque style cheesecake, the batter is poured directly onto parchment paper and baked in a springform pan. Even without a crust, the cheesecake holds its shape remarkably well. And yes, I know that half of the flavor is in the crust…but, when you are short on time, this method is a perfect alternative. However, if you just can’t do without, the cookbook includes instructions for a crust as well!
DePalma’s recipe calls for ricotta as well as cream cheese, which gives the cake a bit more texture than the NY style recipes. I really don’t mind this and have recently developed more of an appreciation for baking with ricotta. Because cream cheese is used as well, the flavor is pretty close to what you may be used to in a cheesecake.
I decided to top the cheesecake with Michelle Polzine’s slow-roasted strawberries…another easy recipe from the book. Simply toss strawberries with sugar and let them roast on a low temperature for a few hours. My batch did not produce as much strawberry syrup as I would have liked, but it was still full of juicy flavor and went along great with the cheesecake.

04/15/2023

Hello all! Wow…is April flying by or what?! I can’t quite keep up! Even so, I hope you had a wonderfully happy Easter! Easter is actually my favorite holiday for many reasons. I love the celebration of resurrection and new life and the hope that we always have in Christ. I also love the celebration of the season and all things spring (I don’t have allergies 😆). And, of course, I love the spring flavors and Easter meals that we get to share with each other. What is your favorite Easter tradition or spring flavor? Usually, I like to make quiche and coconut cake, but this year I perused the book and found something new and different to try.
The first recipe is a bright and creamy lemon pie from famed French pastry chef, Pierre Herme. This pie is bursting with lemon flavor and the juicy blueberries complement the pie beautifully. The recipe calls for a regular pastry crust, but I made a pretzel crust which turned out a bit messer than I had planned. I don’t think I put in enough butter to hold it together. Even so, the contrast of flavors and textures was great!
The second recipe was a super easy lime dessert called Ten Minute Lime Cracker Pie. It really does come together in under ten minutes, and uses only a handful of ingredients that you probably already have on hand. The sweet, creamy filling layered with the salty ritz crackers is another surprisingly satisfying dessert combo.
So, which do you prefer…lemon 🍋 or lime? I love both, but if I had to choose it would probably be lemon. Either way, both of these recipes are a winner and ones that I would make again.
Maybe now I can get myself back on track with my schedule and not let April slip away too quickly. It’s a beautiful day here in Monroe and I am already thinking about what to bake next! Any guesses? 🥧🍰🍪Enjoy your weekend!

04/07/2023

You wanted chocolate, so chocolate you shall get! Here is an overload of indulgent chocolate recipes from ‘s “Genius Desserts” that are dangerously simple and quick to whip up. Each of these desserts really focuses on bringing out intense chocolate flavors.
As I mentioned before, this book is a compilation of recipes from various bakers, bloggers, and chefs. It is a delightful experience just to read through the ideas and backgrounds for each recipe. Up first for this post is David Lebovitz’s chocolate sorbet. As much as I love creamy ice cream, the absence of eggs and dairy here provides a powerfully chocolate punch to your tastebuds. And yet, the texture is still very smooth and not icy at all.
To make this sorbet next level indulgent, I made the hot fudge sauce from Jeni Britton Bauer…the the owner of one of my favorite spots, Jeni’s Ice Cream. Bauer uses water and cocoa powder as the foundation for her sauce, which magically creates the perfect accompaniment to…well, anything really 😜.
As a final touch to this week’s bake, I spoiled myself with Dorie Greenspan and Pierre Hermé’s World Peace Cookies. These two world renowned pastry chefs came together to create something that is a mix between chocolate shortbread and a chocolate chip cookie. The dough comes together easily, is rolled into a log shape and can be kept until you are ready to cut and bake them. In ten minutes, you can treat yo self to these chocolate gems! All of these recipes are fantastic on their own, but together they will satisfy the ultimate chocolate craving! I hope you will give any of these recipes a try!

03/26/2023

When is your favorite time to bake? For me, when I can set aside the time, it is early morning when everyone is still asleep. The house is quiet and I can totally focus on the process of doing something I absolutely love.
We have almost made it to the end of March, and we are finishing out pie month with a beast. Let me tell you, this one will knock your socks off! This is ‘s Black Forest Pie…a combination of indulgent chocolate and tart cherries that is heaven with every bite. Let’s break it down…
The foundation of this glorious pie is a chocolate cookie crust that requires no rolling or folding. The dough easily comes together in a mixer and you simply press it into the pie tin. It is very forgiving and sturdy, especially with a sneaky layer of ganache that you spoon over before adding the filling.
The filling is a rich chocolate custard that cooks quickly on the stove top. After spreading the ganache into the cooled crust, you just pour the custard on top and put it into the fridge to set. For such a monster of a pie, it is surprisingly easy to put together.
The component that sets it apart, however, as a Black Forest dessert, is the jewel-like cherries that have been simmered with sugar and cornstarch until thick. It goes without saying that the chocolate/cherry combo is a win-win-win 😉.
I branched out a bit from McDowell’s suggestion to top with regular whipped cream, adding cocoa powder and almond extract to further complement the flavors of the pie. A decision I am likely to repeat!
This pie really is easy to make, and since it can, and should, be made ahead of time, takes away the stress of worrying if it will come together in time (like one, ahem, peach pie that took much longer than anticipated 😏).
This was a really fun recipe from start to finish and I hope you are inspired to go bake whatever pie you have been putting off because it seems too complicated. Just set aside some time, turn on some music, and enjoy the experience!
That’s it for ! I will post again later in the week which cookbook is next in our line up. Until then, what pie have you been inspired to make? I would love to know! 🥧

Log Cabin Sweets

02/20/2024

08/20/2023

06/18/2023

06/13/2023

06/09/2023

06/08/2023

05/22/2023

05/10/2023

04/30/2023

04/15/2023

04/07/2023

03/26/2023

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