Salted Chocolate, Raspberry and Pistachio Pots de Crème

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Last week, my kitchen contractor set up my shiny new Kitchenaid double-oven range. I had big plans to christen the oven with an epic triple layer red velvet cake made from scratch, but decided to play it safe and stick with a tried-and-true recipe: the Hummingbird Bakery Cookbook's recipe for vanilla cupcakes with buttercream frosting. A few years ago, at the very beginning of this blog, I'd once spent months baking this recipe over and over for a good two weeks in my attempt to figure out how to bake in high-altitude. . . .

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