This is not your usual frosting recipe, and it will have you hooked forever! Before you start making the frosting you will need to check and see if you have all the ingredients. Make note that the first time you make this you might want to make a double recipe so that you have enough frosting. If you frost the outside of the cake you will need a double recipe. The original recipe does not call for frosting on the outside, but I prefer for it to be frosted just for a better appearance.  Click here to Read More »

German Chocolate Cake is one of my all time favorite cakes and with our step by step instructions you simply cannot go wrong. There is nothing better than a mouth watering piece of chocolate cake with coconut and roasted pecan frosting. The light fluffy cake along with the richness of the toasted pecans and buttery frosting are sure to leave you craving more. This recipe is not only delicious but will serve up to 12 of your guests.  Click here to Read More »

An essential component of Chef Lee's Bread Pudding, this sauce can be used anywhere you need a smooth yet rich, non-glazing Vanilla topping.  Click here to Read More »

Capitol Hill's legendary Black chef James (Jimmy) Lee made the best Bread Pudding I have ever eaten. Although he passed September 21st, 1995, his legend lives on in this wonderful, timeless dessert.  Click here to Read More »

This cake has become a fast favorite at our house, and an easy desert to take along when visiting friends. Quoting the original author from 101 Recipes, “When we lived in St. Louis, Missouri, all of the local bakeries carried a cake that they called ‘gooey butter cake.’ This recipe duplicates the taste and texture of that cake. All the ingredients are pantry staples and the preparation could not be simpler. It is a great desert to throw together when unexpected guests drop in.” The only thing I do differently is to substitute natural cane Turbinado sugar for the garnish, which I sprinkle on after the toasted almonds.  Click here to Read More »