These egg-shaped cupcakes are the perfect treat for Easter.  With endless decoration possibilities, these individual cakes offer a fun twist on dessert for the holiday.  And the best part is, they taste as good as they look!

For these fun little cakes, you will need a special “egg” baking pan.  I came across mine years ago at Williams-Sonoma, but they have become so popular, you can find them at various kitchen supply stores.  Wilton carries a “Mini Egg Pan” that can be found at craft supply stores or on their website.  Ok, so once you have the pan, the rest is relatively simple.  I am about to share a massive secret, one which at times I thought I would take to the grave:  More often than not, I use box cake mix.  I know that many of you are thinking, “what self-respecting pastry chef uses a box cake mix?”  I admit it, I do.  I find the box cakes produce a fluffy, moist cake and you simply can’t beat the convenience factor.  Now, these mixes are not all the same and are not suitable for all uses.  For example, when I make wedding cakes, I do not use the box cake mix.  (more…)

This recipe has been in my repertoire for some time now, but I recently realized that Scott had never sampled it.  We couldn’t have that, now, could we?  Now that I work at a Kosher grocery store, I find myself with an abundant supply of freshly baked challah, which means we find ourselves eating French toast often.  I grabbed a loaf on my way out the door on Friday and decided that following morning (looking at my bananas sitting in the fruit bowl) that I would make the banana nut French toast.  I had forgotten how great this version of the breakfast classic really is! (more…)