the temperature at which sweets happen

Recent Posts

Surprise Treat

Surprise Treat

There is a lovely little specialty bakery in Gresham, Oregon, by the name of CloudTree & Sun Inc. (112 N. Main), that sells: The. Most. Delicious. Sticky Buns! They are coated in gooey caramel and baked with ripe, crunchy, nutty pecans throughout. The bread melts […]

Copy Cat

Copy Cat

Over the years I’ve tried to pinpoint my favorite dessert, (see far right column titled: Toppings) with absolutely zero success. Anything, and everything, beautiful and/or sweet makes the list; a moist fluffy cake that evaporates as it melts in your mouth, chewy confections that make […]

Chocolate By the Sea

Chocolate By the Sea

“And I would eat them in a boat!

And I would eat them with a goat!
And I will eat them in the rain.
And in the dark.
And on a train.
And in a car.
And in a tree!

They are so good – so good you see!

So, I will eat them in a box.
And I will eat them with a fox.
And I will eat them in a house. 
And I will eat them with a mouse. 

And I will eat them here and there!
I will eat them ANYWHERE!”

– Dr. Seuss

Athough it can’t be directly proven, Dr. Seuss was inspired to wrote this poem after his first bite of Guylian Chocolates. He ultimately decided to insert ‘Green Eggs and Ham’ to make the poem more acceptable and appealing to children…

…but everyone who knows, knows that this poem is, and always was, about Chocolate.

Guylian Chocolate

Artisanal Belgian Chocolates
When Corrinne invited me to review Guylian Belgian Chocolates, I salivated at the opportunity. The word Chocolate, and all it denotes is a deal maker. It is a pronoun, a power word, an action figure. When you say “Chocolate”, I say “how high”.

I keep Chocolate in bulk: Peters, Callebaut, Guittard, Ghiradelli, and Milk, Dark and White. In fact, one entire shelf in my pantry is dedicated to Chocolate. 10 pound bricks of Chocolate, Chocolate chips, melting Chocolate, liquid Chocolate, and yes even Hershey’s Chocolate for summer campfires. 

Needless to say, I know Chocolate; Guylian Chocolate’s do not disappoint.

Guylian Chocolates are decadent seashell shaped chocolates with each shell composed of the perfect blend of marbled dark, milk and white chocolate. I’m not ashamed to admit that I ate the entire package that was sent to me in under two days. I savored each delicious mouthful and hardly shared with my husband – I couldn’t get enough.

I recommend consuming these chocolates everyday in large quantities.

And now… you can win Guylian Chocolates of your very own! 
This giveaway includes:
A Guylian Artisanal Belgian Chocolate Box comprised of 22 delicious chocolates.

To enter, simply leave a comment on this blog 
indicating why you would like to win. 
Deadline to enter is Friday, October 28, 2011 at midnight. 
Winner notified by email – so make sure I can reach you.
Itsy Bitsy Spider

Itsy Bitsy Spider

Halloween is nearly upon us. I don’t know about you, but we haven’t decided on our costumes yet! Scratch that, we had, but couldn’t find costumes small enough for the little ones in our family… so it’s back to the drawing board with only a […]

Sugarhouse Art Market

Sugarhouse Art Market

Boutique Location: Sugarhouse Garden Center in Sugarhouse Park 1602 E. 2100 S. Salt Lake City, Utah 84663 Directions Boutique Hours: Friday: October 7th, 11am-6pm Saturday: October 8th, 10am – 5pm For sale: The Original Traditional Vanilla Pecan Logs Small and Large Chocolate Pecan Logs Small […]

The Three B’s

The Three B’s

Three words: Make this cake. Two more words: It’s heavenly.

I mentioned previously that I have a bad history with bundt cake pans. In fact I’ve thrown out a few perfectly good pans just because they bested me. But then, without fail, I find a new recipe I just have to try and I’m in the middle of a mess all over again.

Finally, about a year ago, for the first time I achieved success with a Lemon Blueberry Bundt Cake. I was back in love!

Unfortunately, that only lasted one round. The second round had me cussing and throwing things around the kitchen again. Then, miraculously, I realized something. I was smarter, stronger and better than that hunk of metal and I applied patience (something I wasn’t born with). Success again!

The best way to grease a bundt cake pan is to liberally apply butter, methodically, in every crease. Then add a second layer of oil and rotate the pan until that too has covered every inch. Place upside down over a cup in your sink for the extra oil to drip off. Then finally, sprinkle sugar over every surface to ensure you haven’t missed one single micro space.

Banana Butterscotch Bundt Cake

Butterscotch Sauce
½ cup whipping cream
½ cup butter
½ cup white sugar
½ cup brown sugar
Bring to a slow rolling boil over medium heat
Allow to boil for 5-10 minutes or until mixture is thick and smooth
Reduce to low, and leave on heat, stirring occasionally for an additional 10 minutes
Leave in pan, slightly warmed until cake is finished

1 cup butter
½ cup vegetable oil
½ cup whipping cream
1 ½ teaspoons vanilla
Beat until light and fluffy

Add 6 bananas, ripe or overripe and beat into the mixture
1 teaspoon baking powder
1 teaspoon salt
2 cups flour
Mix until thick and well incorporated

4 eggs
½ cup sour cream
¾ cup butterscotch sauce
Beat on high for several minutes

Pour into well greased bundt pan
Bake at 325°F for 1 hour, until cake is lightly browned and springs back to the touch
Invert on wire rack, and pour remaining butterscotch sauce over the tops and sides of the cake

Let cool

One year ago: Stand By Me, S’more Macarons
Two years ago: A Different Twist, Caramel Dipped Strawberries


I always feel a genuine sense of accomplishment (and a little bit of pride) when I bake something new, and it turns out beautifully. This isn’t always the case, so I’ve developed a habit of involuntarily cringing just a little bit before mustering the courage […]



For the first six months after we moved to Utah, I awarded myself the job title of confectionista. Aside from experimenting in the kitchen and blogging about my adventures, it was so fun searching out new weekend boutiques to attend, reviewing restaurants, and exploring the […]

Just Another Sheet Cake

Just Another Sheet Cake

Growing up, I remember three cakes my mother made on a consistent basis. The first, of course, was German Chocolate Cake. We enjoyed this cake during every birthday celebration, and to this day it is my favorite cake. We called the coconut pecan frosting gravel, and nothing in this world can compare.

The second was Angel Food Cake. Angel Food Cake is so delicate and airy with a taste so divine that it can be paired with anything. I love this cake with fresh strawberries or raspberries condensed in a bit of sugar. I recently learned that my Mother never made this cake from scratch. This revelation had me stumped because I swear I remember her cracking all 12 of those eggs every time.

And finally…, the third cake was Texas Cake.

The title of this post is intended to be read with sarcasm. “Just Another Sheet Cake” uh uh. Texas Cake is deliciously chocolaty, fantastically simple, and superbly moist. I’ve made this cake three times in the past month, and each time it has been consumed so quickly I never had the chance to take pictures of the finished product.

Texas Cake

As I said, this cake is chocolaty goodness with just a few strokes of the wooden spoon and a quick 20 minutes in the oven. It will easily become your go to cake for a quick treat.

Melt 1 cup butter and 1 cup water on stove over medium heat
Remove from heat and let sit

In large bowl combine
¼ cup cocoa powder + 1 tablespoon
2 cups flour
2 cups sugar
¼ teaspoon salt
1 teaspoon baking soda

¾ cup sour cream
1 teaspoon vanilla
2 eggs
Mix until incorporated

Add water and butter until batter is smooth
Pour into greased jelly roll pan
Bake at F350°, 20 minutes or until cake springs back to the touch
Immediately cover cake with frosting (see below) and spread until smooth
Top with chocolate chips, or chocolate shavings if desired

Over medium heat, bring ½ cup butter and ½ cup milk to a simmer
Transfer to a medium size bowl

1 teaspoon vanilla
¼ cup cocoa powder
4-5 cups powdered sugar
Beat with electric mixer until smooth

Free Soda and Snacks

Free Soda and Snacks

“Your cubicle is in the basement; the Mountain Dew dispenser is on the right.” When Gabriel first showed me this video a couple weeks ago, my belly ached and I couldn’t see for the tears in my eyes from laughing so much. It’s funny because […]