As summer closes, everyone I know is making zucchini bread and popping it into their freezer. This is great for your lunch, your child’s school lunchbox, when guests come over, or as a sweet little thank you to a friend. In this version, I used vanilla yogurt instead of oil. I also added some lemon…
Tag: sweet
Yellow Cake with Swiss Buttercream
These two work so well together because the egg yolks are used in the cake recipe and the egg whites are used in the Swiss Buttercream. Please note that you can use, either cake flour or all purpose flour. We learn substitutions in class, cake flour is one! We did this as a two day…