While it’s been an incredibly mild winter in our neck of the woods, it’s still winter none the less, and I’m counting down the days when the days are longer, the air is warmer, and the patios are open for business. But for now, the best way for me to chase away the winter blahs is with these adorable—and brightly coloured—Strawberry Cheesecakes!
Is there anything better than spending a lazy Sunday afternoon than in the kitchen and filling the air with the irresistible scent of baked treats?
I love the weekends (who doesn't?). They're a time to catch up with friends and family and run my weekly errands. They are also a time for me to unwind, and I usually do that in the kitchen.There is something so therapeutic about baking, with the measuring out of flour and sugar, creaming together of butter and the eggs, and being surrounded by the sweet embrace of vanilla, cinnamon, citrus or whatever ends up perfuming the kitchen that day.
The red velvet cake is one of those iconic food items in American culinary culture. Popular, instantly recognizable, and yet its history is shrouded in much mystery. After reading several resources on said cake, there was really no one definitive answer as to how it came about. Regardless of how the red velvet came to existence, the combination of red food colouring, cocoa and buttermilk was certainly a winning combination, and red velvet remains to be a very popular flavour in North America.
Despite its popularity, I must confess that before yesterday, I was a Red Velvet virgin. Yes, I've never had a red velvet cake or cupcake of any sort. While it is the red colouring that makes this cake so distinct, perhaps it was that fact that always turned me off of it. It was like there was a tiny little voice inside of me telling that something was wrong with it that they had to mask it with so much food colouring to win the eyes over rather than the tastebuds.
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