This is one delicious cake. It's a family favorite that we make for parties and anytime we want something chocolatey but not too chocolatey. Best of all, it's EASY to make. It starts with a boxed cake mix and comes together quickly with SideSwipe on your KitchenAid mixer. It will be eaten just as quickly! Make this soon. Your friends and loved ones will thank you.

The recipe, adapted from one by the Cake Doctor, doesn't call for any icing. And we prefer it that way. But if you want to make it look more festive, drip a chocolate ganache over it as we did for the photos.

Crumb topping is a great way to add a little something extra to muffins, cupcakes, coffee cake and pies. And it's so easy to make!  ​Ingredients Instructions Notes This recipe makes enough crumbs to top a 9" pie. It can easily be halved or doubled depending on your needs.

Crumb topping freezes really well, so make a big batch so you can have some on hand whenever the baking mood strikes. You can mix it up in the mixer, but be careful not to mix it too long, as it can become tough and greasy. We hand mix ours.
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Crumb topping can burn if baked at over 350 F for more than 20 minutes.
If your recipe is baked over 350 F, remove the recipe from the oven when there are twenty minutes remaining, add the crumb topping, and return to the oven.
Otherwise, you can sprinkle the crumb topping over the batter, just before baking.
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Adding crumbs may cause the bake time of your recipes to change. Be sure to check your dessert for doneness before removing it from the oven. 

Nutrition Calories: 216kcal | Carbohydrates: 25g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 5mg | Potassium: 47mg | Fiber: 1g | Sugar: 9g | Vitamin A: 355IU | Calcium: 16mg | Iron: 1.1mg ​

Here are some tender and delicious cupcakes that are so muffin-like, you can eat them for breakfast! They're especially good topped with a simple crumb topping you can get the recipe for here. Your friends and family will be really impressed by the professional look you'll achieve. You don't need to confess that they're easy!

We slightly adapted a recipe from the Cupcake Project - a great source for gorgeous baked goods. These little cakes are best using a crispy apple. We used some Honeycrisps that were a little wrinkly.

We also cut back on the spices the original recipe called for. We found them plenty flavorful. But if you want them to pack a zingy, autumn punch, feel free to double the spices listed.

We also reduced the original baking time recommended for these cupcakes. We found that are cupcakes were a little overbaked at less than the recommended time. But ovens vary, so use your judgement on when they seem done.
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Recipe makes 12 cupcakes. Depending on how you top them, they will keep on the counter in sealed container for several days. They also freeze well without frosting.

This dense, flavorful pound cake loaf is perfect with coffee or tea, and makes a delicious addition to brunch. And - hint, hint - it's a perfect cake to make for Mom on her special day this weekend. Best of all, it is surprisingly easy to make. You may already have the ingredients in your kitchen.

This recipe, slightly adapted from the book Bake From Scratch, makes two 8.5" x 4.5" loaves. As a small family, we usually halve the recipe. If you have a good scale, we recommend that you weigh the ingredients. That way you're assured of a good loaf. 

The recipe also has you make your own strawberry preserves filling. We used a purchased mixed berry jam in ours (our favorite is an all-natural French jam). If you use jam you bought, choose one that is a looser style, not a jelly for best results. We also added a simple glaze to the top and decorated with a few dried raspberries we had on hand. It's just as delicious naked!

We highly recommend that you read through this recipe before you make it. The mixing instructions are a little different than normal. ​You should always do this, but we have to confess - we often don't! 

​We'll post a VIDEO soon!

• 1/2 pound (225g) fresh strawberries, hulled
• 2 Tablespoons (30g) water
• 1 Tablespoon (8g) cornstarch
• 3 Tablespoons (36g) granulated sugar

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1. In the work bowl of a food processor, pulse strawberries until smooth, about 1 minute.
2. In a small bowl, whisk together water and cornstarch until smooth.
3. In a medium saucepan, stir together pureed strawberries and sugar over medium-high heat. Whisk in cornstarch mixture. Bring to a boil. Cook, stirring constantly, until thickened, about 1 minute.

Will yield about 1 cup.