How you doin’? While pecan nuts used to be just a Southern thing, they have grown in popularity and become a favorite across our nation.
 
Pecan Tartlet Cookies come in many forms. Among the most common are drop cookies, thumbprint cookies, and (my personal favorite) Pecan Tartlet Cookies. While the first two are cookies with a pecan pie flavor, Pecan Tartlet Cookies are the closest to the classic pecan pie—with a decided crust and filling.
 
The real magic is in my crust. Whereas most cookie recipes have you beat softened butter and cream cheese with flour, I take a pie crust approach, pulsing cold, cubed butter and cream cheese with a blend of flour, sugar and salt to form the dough. This means the crust is light and flaky.
 
The filling should be simple to make, sweet but not cloying, and packed with pecans. Finally, and maybe most importantly, the ratio of filling and dough needs to be spot on. They need to be baked until golden brown, fragrant, and toasty good. These Pecan Tartlet Cookies will have everyone running to the kitchen to  grab one right out of the oven. They’re yummy any time of year, but keep the recipe handy for the year-end holidays, too!
 
Prep time:  30 minutes
Bake time 25 minutes
Yield:  24 cookies
 
Ingredients 
For the dough
Nonstick cooking spray, for greasing the pan
1-1/4 cups all-purpose flour
1-1/2 teaspoons granulated sugar
1/2 teaspoon kosher salt
10 tablespoons cold and cubed unsalted butter
5 ounces cold and cubed cream cheese
 
For the filling
1/3 cup maple syrup
1/4 cup packed light brown sugar
2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
3/4 cup finely chopped pecans
Confectioners’ sugar, as needed for dusting
 
Directions

1. Preheat an oven to 350°F.
2. Arrange a rack in the middle of the oven.
3. Lightly spray the cavities of a 24-cavity (or two 12-cavity) mini muffin pan with nonstick cooking spray.

To make the dough:

1. In the bowl of a food processor fitted with the cutting blade attachment, pulse the flour, sugar and salt.
2. Add the cold cubed butter and cream cheese and pulse until the dough comes together in one mass, about 30 to 50 one-second pulses.
3. The mixture will look dry at first and then turn pebbly. Do not add any water or liquid. Keep pulsing until it comes together.
4. Divide the dough into 24 one-tablespoon portions (about 2/3 ounce each).
5. Use your hands to roll each portion into a ball and place a ball into each cavity of the prepared mini muffin tin.
6. Chill the dough in the freezer for 5 minutes to firm up slightly.
7. Use a small measuring spoon, skinny shot glass, or your knuckle to push the dough into the cup and all the way and up the side, creating a well in the center. Take care to press the dough and create wells that are deep and wide because the dough and filling will puff as they bake.
8. Return the muffin tin to the freezer while you make the filling.

To make the filling

1. In a medium bowl, whisk the maple syrup, brown sugar, melted butter, granulated sugar, egg yolk, vanilla, salt and cinnamon until combined and there are no lumps of sugar. Add the pecans and stir to coat the nuts in the maple syrup mixture.
2. Equally divide the pecan filling into each dough well, about a heaping 1/2 tablespoon each.
3. Bake the Pecan Tartlet Cookies until puffed, the dough is golden to golden brown around the edges, and the filling is set; about 25 to 30 minutes.
4. Cool the Pecan Tartlet Cookies slightly in their pan set over a wire rack, about 2 minutes. Transfer the cookies directly to the rack to cool completely. If desired, dust very lightly with confectioners’ sugar before serving.
5. Leftover Pecan Tartlet Cookies can be stored in an airtight container at room temperature for up to 5 days.

ChefSecrets:

• Take care to press the dough in the tin and create a deep well. The dough filling will rise a good amount which can lead to the syrup from the filling spilling over if the well isn’t deep enough.
• If the dough chills too long—it’ll crack along the top edge and will look jagged after baking. If it cracks, you can press the dough back together and the heat of your fingers will smooth it out.
• When you divide the filling into the wells, give it a stir every few portions. This helps evenly distribute the pecans and syrup.
• Sliding a small offset spatula or tip of a paring knife along the side helps to pop the Pecan Tartlet Cookies out of the pan.
• Don’t let the cookies cool completely in the pan. If any sugar bubbles over, which is totally normal, it can make them stick to the pan, making it a bit more difficult to remove.

Quip of the Day:  Why just dream it when you can go nuts and do it? Forget about nutting up or shutting up, always opt for the nut-up option.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We have added a new search feature to make it easier to navigate through our blogs.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #Cookies #PecanTartletCookies #Pecans #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                        ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? When I think about the best possible dessert for a Valentine dinner, I automatically think of my special Bistro Crème Brûlée. There’s a good reason it’s so popular—aside from being so easy to make, just beneath the crunchy browned sugar top is a rich, creamy, vanilla-flecked custard that’s velvety smooth. It all about the textures!
 
Another great thing about Bistro Crème Brûlée is that it’s served individually, meaning everyone gets to take a whack with their spoons against the sugar shell to shatter it, arguably the most fun aspect of this iconic French dessert. The individual serving dishes also make this the perfect sweet-creamy ending to a dinner party.
 
While Bistro Crème Brûlée might sound ultra fancy and seem difficult to make, it’s actually easier than making eclairs or chocolate mousse since the process is mostly hands-off—just pour the 5-ingredient custard, whisked together by hand, into ramekins and then bake in a water bath. Chill the custards down, then sprinkle sugar on the surface and caramelize it with the broiler or a kitchen torch. It truly is that easy!
 
And for those who love to play with fire they will get their chance to use a kitchen torch to brown the top. I’m just not sure which is more satisfying… cracking the top or that first spoonful of ultra creamy custard.
 
Prep time:  15 minutes
Cook time:  45 minutes to 1 hour 45 minutes
Yield:  8 servings
 
Ingredients 
For the custard
1 vanilla bean, or 1 tablespoon vanilla bean paste
4 cups cold heavy cream, divided
1/3 cup granulated sugar
1/4 teaspoon kosher salt
9 large egg yolks
 
For serving
1/4 to 1/3 cup granulated sugar
Berries, for serving
 
To make the custard

1. If using vanilla bean, cut 1 in half lengthwise with a paring knife. Scrape the sticky seeds out with the non-sharp side of the knife. Place the seeds and vanilla pod in a small saucepan.

Note: If using vanilla bean paste, place 1 tablespoon in the saucepan.

1. Add 2 cups of the heavy cream, 1/2 cup plus 2 tablespoons granulated sugar, and 1/4 teaspoon kosher salt. Bring to a light simmer over medium heat, whisking until the sugar dissolves.
2. Remove from the heat, cover, and let stand for 10 minutes.
3. Meanwhile, preheat the oven to 300⁰ F.
4. Layer the bottom of a roasting pan or large baking dish with a small kitchen towel (fold as needed so it lies completely flat). Set 8 (6-ounce) ramekins or crème brûlée dishes on the towel, making sure they are not touching each other.
5. Bring about 8 cups water to a boil in a kettle or saucepan, then turn off the heat.
6. Stir the remaining 2 cups of cold heavy cream into the cream-sugar mixture.
7. Place 9 large egg yolks in a large bowl. While whisking the yolks constantly, slowly pour in the cream mixture and whisk until smooth.
8. Pour the mixture through a fine-mesh strainer into a large measuring cup or pitcher with a spout; discard the contents of the strainer.
9. Pour, dividing the mixture among the ramekins.
10. Pull the oven rack out about halfway and place the roasting pan on it. Carefully and slowly pour enough of the hot water into the roasting pan (do not let any water splash into the ramekins) so that it comes about halfway up the sides of the ramekins. Make sure the towel is completely soaked.
11. Slowly push the oven rack back in.
12. Bake until the center of each crème brûlée is just barely set, it should jiggle but not be liquidy, about 45 to 50 minutes for round ramekins, or 30 to 40 minutes for flatter crème brûlée dishes.

Note: If baking in rounds, make sure to refill the roasting pan with hot water as needed.

1. Transfer the ramekins to a wire rack and let cool to room temperature, about 2 hours.
2. Transfer the ramekins on a baking sheet, cover tightly with plastic wrap, and refrigerate until chilled, at least 4 hours or up to 2 days.

To caramelize the top:

1. Pull the custard dishes from the refrigerator and gently blot the top of each crème brûlée with a paper towel to remove any moisture.
2. If using a broiler, heat the broiler for at least 30 minutes or up to 1 hour before serving; you want to be sure it’s really hot.
3. Sprinkle each ramekin with 1 teaspoon granulated sugar, or each crème brûlée dish with 2 teaspoons granulated sugar.
4. Gently tap the ramekins to cover the surface evenly with sugar, then tap out the excess sugar.

Option 1: If using a culinary torch, torch the sugar on each until it is melted and light golden-brown.

Option 2: If using a broiler, place the ramekins on a baking sheet. Broil on an oven rack positioned closest to the broiler element until the sugar is melted and light golden-brown, 30 seconds to 2 minutes. Check on them often: Move them around as needed so they brown evenly, and remove any crème brûlées that brown more quickly than the others.

1. Refrigerate the sugar-crusted dishes uncovered for at least 30 minutes but no more than 1 hour before serving so that the custard chills down again. Do not chill longer or the sugar crust will soften.
2. Serve with berries if desired.

ChefSecret:  If using pure vanilla extract, 1 tablespoon of vanilla extract can be substituted for the vanilla bean or vanilla bean paste. Do not heat with the cream and sugar but whisk into the egg yolks.

Store: The custards can be made up to 2 days ahead and refrigerated. Leftover crème brûlée can be covered and refrigerated for up to 4 days, but the sugar crust will soften. That said, it’s best to caramelize the sugar on only the crème brûlées that you plan to eat in a sitting. After caramelizing the sugar on top of the crème brûlées, they can be refrigerated for up to 1 hour before serving. Don’t wait longer, or the sugar top will lose its crunch.

Quip of the Day:  Finding love is like making Crème Brûlée. It may take a few tries before you get it right.”
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We have added a new search feature to make it easier to navigate through our blogs.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #BistroCremeBrulee #CremeBrulee #Custard #ValentineDessert #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? This non-commitment dessert is made in a single 5-3/4 x 3 x 2-inch loaf pan and this is assembled into this beautiful dessert for two. It has a double layer of pecan praline that compliments the doubly good dark chocolate cake. It is finished off with two layers of sweetened whipped cream. It is everything you expect from a Louisiana Chocolate Pecan Praline Cake and it’s perfect for your Super Bowl Game Day party table.
 
Prep time:  30 minutes
Bake time:  25 minutes
Cooling time:  45 minutes
Yield:  2 good size servings
 
Ingredients 
For the praline layer
2 tablespoons unsalted butter
4 tablespoons brown sugar
1-1/2 teaspoons heavy whipping cream
3 tablespoons chopped pecans
 
For the cake batter
2 tablespoons shortening (I prefer Crisco)
1/4 cup granulated sugar
1 large egg, beaten
1/2 teaspoon pure vanilla extract
6 tablespoons cake flour
2 tablespoons unsweetened baking cocoa
1/4 teaspoon baking soda
1/8 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons cold coffee
1 tablespoon American bourbon (optional)
 
For the topping
1/4 cup heavy whipping cream
2 teaspoons confectioners' sugar
1/8 teaspoon almond extract
Garnish: chocolate curls and chopped candied pecans (optional)
 
Directions

1. Preheat an oven to 325˚.
2. Line a 5-3/4x3x2-inch loaf pan with parchment; heavily coat with cooking spray.

To make the praline layer

1. In a small saucepan, melt the butter; stir in the brown sugar and cream. Cook and stir over low heat until sugar dissolves and just until it starts to bubble. Pour into the prepared loaf pan. Top with pecans. Cover the pan and refrigerate.

To make the cake batter

1. In a small bowl, cream the shortening and sugar until light and fluffy.
2. Beat in the egg and vanilla extract.
3. Combine the flour, cocoa powder, baking soda, baking powder and salt; add to the creamed mixture alternately with cold coffee and bourbon. Beat just until combined.
4. Pour batter over the pecan praline.
5. Bake at 325° until a toothpick comes out clean, 25-30 minutes.
6. Cool completely in pan.

To make the topping

1. In a small bowl, beat the cream until it begins to thicken.
2. Add confectioners' sugar and vanilla extract; beat until stiff peaks form.

To assemble the cake

1. Remove the cake from pan; split into two horizontal layers.
2. Place bottom cake layer, nut side up, on a serving plate. Spread with half of the topping. Top with remaining cake layer and more topping.
3. If desired, garnish with chocolate curls and chopped pecans.

ChefSecret:  Coffee is a perfect complement to chocolate when used sparingly. It brings depth to any dark chocolate dessert. In this recipe I use both coffee and bourbon. You can substitute either or both with cold water.

Quip of the Day: “I was just wondering; can vegetarians eat animal crackers?
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to [email protected].  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #ChocolateCake #PralineCake #LouisianaChocolatePecanPralineCake #Pecans #BigGameSweets #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Justin Willman is one of my favorite magicians.  He has a Netflix series that defies logic.  I had an opportunity earlier this year to see his show at the Venetian Hotel in Las Vegas and it was a blast. I was actually a participant in the show as he turned my $100 bill into a worthless phony single dollar bill.
 
If you love magic as much as I do, then this magical dessert is for you. It is actually a classic French dessert that separates into three delicious layers.
 
I found out a long time ago that there’s no separating baking from magic. Or maybe there’s no separating baking from science. I love to learn the hows and whys behind kitchen magic, but even with that knowledge, when a soupy batter turns into a cake with three distinct layers, it just feels like magic.
 
My Magic Cake transforms one gooey batter into a 3-in-1 layered dessert with a thick and fudgy bottom layer, a creamy custard center, and a fluffy layer of sponge cake on top. The magic all happens in the oven—no special ingredients or equipment required.  The recipe calls for only a short list of pantry staples, plus it’s easy to customize with different flavors.
 
Magic cake is nothing new. It originates from Southwestern France where it is known as gâteau magique. With a thin batter similar to that of crepes or clafoutis, its origins are not that surprising.
 
In fact, it struck me that if you dappled the batter with some cherries or fresh berries before baking, it’d be deliciously similar to a clafoutis, a staple of the Southwestern region of Limousin.
 
The low oven temperature delays when the cake’s magic structure takes place. As the batter slowly warms in the oven, the starch sinks to the bottom, and air bubbles from the egg whites rise to the top. This results in a dense layer on the bottom, a custardy center, and an airy cake on top.
 
Prep time:  20 minutes
Cook time:  50 minutes
Chill time:  90 minutes
Yield: One 8 x 8-inch cake / 9 servings
 
Ingredients 
2 cups whole milk
1/2 cup unsalted butter, diced into tablespoon-sized pieces
4 large eggs, separated
2/3 cup granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
1/8 teaspoon ground nutmeg
3/4 cup all-purpose flour
Powdered sugar, for dusting
 
Directions

1. Preheat an oven to 325⁰ F.
2. Prepare an 8-inch square pan with butter or spray.
3. Line the pan with a layer of parchment paper covering the bottom and up 2 sides with a slight overhang.
4. Lightly grease the parchment paper.
5. In a small saucepan, heat the milk and butter on low heat until the butter melts. Don’t let the milk come to a boil or simmer. It should be warm but not scalding hot, 105⁰ to 115⁰ F. Set aside.
6. In a large bowl and using a hand mixer, beat the egg whites on medium-high speed until they form stiff peaks, about 4 to 5 minutes. When you lift the beaters out of the bowl, the whipped egg whites should stand up at a point and hold that point.
7. In another large bowl, beat the egg yolks, sugar, vanilla extract, salt and nutmeg on high speed until the mixture is pale and creamy, about 2 minutes.
8. Add the flour to the egg yolk mixture and beat on low speed until combined. It may seem like there is too much flour, but the batter will soon be thinned out.
9. Continue mixing on low speed, or switch to a whisk, and pour in the warm milk and butter one ounce at a time. Once you've incorporated about half of the milk mixture, you can pour in the rest and whisk to combine. The batter will be thin and smooth, like crepe batter.
10. Add the beaten egg whites, using the whisk to gently mix until there are no large lumps of egg whites. Don’t overmix—there should still be a layer of foam on top of the batter.
11. Carefully pour the batter into the prepared pan.
12. Bake until the top is golden brown, the cake has begun to pull away from the sides of the pan, and the center has a slight jiggle when the pan is gently shaken, about 50 minutes.
13. Remove the pan from the oven and set it on a wire rack until it’s cool enough to go in the refrigerator, about 30 minutes.
14. Let the cake chill in the fridge for at least 1 hour before serving. You can skip chilling step and serve the cake at room temperature, though it won’t slice as neatly.
15. Dust the top of the cake with powdered sugar, then slice it into squares.
16. If desired, serve with fresh fruit and, for extra indulgence, a dollop of whipped cream.
17. Store leftover magic cake, well-covered, in the refrigerator for up to 3 days. Magic cake does not freeze well. The freezing and thawing process will affect the texture of the custard layer.

ChefSecret:  Magic cake is slightly more forgiving than you might imagine, but here are some secrets for attaining perfectly defined layers.

• The order of operations is important for achieving the distinct layers in this cake. If any yolk gets into the egg whites, they won't whip properly. Whip the egg whites first so you don't have to wash the beaters in between steps. The egg whites are added to the batter at the end, so they don't deflate and prevent the sponge cake layer from forming.
• Add the milk and butter slowly to avoid lumps. Start by adding a splash at a time, mixing it in completely before adding the next splash. Once you get through about half of the milk mixture, you’ll know it's safe to add the rest all at once without the batter clumping.
• Don’t over-mix when adding the egg whites. There should still be a layer of foam floating on the top of the batter, which will bake into the spongy top layer of the cake.

The mix of textures already makes this cake interesting. But with a simple vanilla base, it’s easy to change the flavors. Here are some of my favorite flavor variations for magic cake:

• Chocolate: Whisk 1/3 cup of cocoa powder into the warm milk and butter until dissolved and no lumps remain. Reduce the flour to 1/2 cup. For a more complex chocolate flavor, add 1 teaspoon of instant espresso powder.
• Nutella: Mix 1/3 cup Nutella into the egg yolk mixture before adding the flour.
• Zest: Stir in the zest from 1 lemon or 1 orange.
• Coffee: Dissolve some instant espresso powder in the warm milk and butter mixture. Use 2 to 3 teaspoons, depending on how strong you’d like the coffee flavor.

You can skip the chilling step and serve the cake at room temperature, though it won’t slice as neatly.

Quip of the Day:  Magic is believing in yourself, if you can do that, you can make anything, including this dessert, happen.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We have added a new search feature to make it easier to navigate through our blogs.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#Dessert #Cake #Baking #GateauMagique #MagicCake #JustinWillman #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? My rich and decadent Chocolate Buttermilk Pound Cake is the perfect dessert for any chocolate lover.
 
The buttermilk adds a tender texture, while the cocoa powder gives it a deep chocolate flavor. With a hint of vanilla and almond extract, this cake is moist, flavorful, and perfect for any occasion.
 
Finish it off with a white buttermilk vanilla icing or a dark or milk chocolate drizzle.  If you can’t make up your mind, use both glazes!
Ingredients 
1 cup softened salted butter
1 cup granulated sugar
1 cup brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
3 large room temperature eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups whole buttermilk
1 cup semi-sweet chocolate chunks
 
Directions

1. Preheat an oven to 350° F.
2. Grease and dust a bundt pan or two loaf pans or an angel food cake pan. Dust with cocoa powder to prevent white streaking.
3. In the bowl of a stand mixer, cream together the softened butter, granulated sugar, brown sugar, vanilla extract and almond extract. Beat for 5 minutes until the mixture is light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt.
6. Add the sifted dry ingredients alternately with the buttermilk to the creamed mixture, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
7. Once all the dry ingredients are added, stop and scrape down the sides and bottom of the bowl.
8. Add the chocolate chunks and beat the batter for 30 seconds on medium-high speed until smooth and creamy.
9. Pour the batter evenly into the prepared pan(s).
10. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
11. Let the cake cool in the pan for 30 minutes, until the sides release from the pan.
12. Carefully remove the cake from the pan and transfer it to a cooling rack to cool completely.
13. Once the cake is completely cooled, ice, frost or drizzle with your favorite frosting or just dust with powdered sugar. See my recipes for glazes below.

Chocolate Glaze
3/4 cup semisweet chocolate chunks or chips
3 tablespoons unsalted butter
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
 
Directions
To make the chocolate glaze

1. Combine the semi-sweet chocolate morsels, butter and corn syrup in a microwave-safe glass bowl.
2. Microwave at medium power (50% power) 1 to 1-1/2 minutes or until morsels begin to melt, stirring after 1 minute. Stir until smooth.
3. Stir in the vanilla.

 
White Buttermilk Glaze
1 cup confectioners’ sugar
1 to 2 tablespoons buttermilk
1/2 teaspoon pure vanilla extract
 
To make the white buttermilk glaze

1. Whisk together the confectioners’ sugar, buttermilk and vanilla in a small bowl until smooth.
2. Add up to 1-3 tablespoon buttermilk, if desired, for more drizzle-able consistency.
3. Drizzle warm glazes over cooled cake.

 
ChefSecret:  Your choice… you can use different baking pans for this recipe.  I usually have bad luck with Bundt pans as the more intricate the design the better the chance the cake will stick to the pan.  I used an old-fashioned angel food cake pan for this recipe.

Quip of the Day:  What do you call a cake that’s always cold? A frost-ed cake.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #ChocolateCake #ButtermilkChocolateCake #Buttermilk #2025 #QuarantineKitchen #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2025