Berries with Mascarpone [RECIPE]

Heather first made this dish for my college graduation party many years ago, and I have loved it ever since. Nothing says summer like this light, buoyant dessert. Easy to prepare, but oh so delicious, this is the perfect finish to a special meal. It’s so easy to make, she even taught two of my interns, Jordan Tidwell and Rachel Breitfeller, how to prepare it! Read more of this post


Apple Cranberry Cobbler Cake [RECIPE]

Apple Cranberry Cobbler Cake

Our Apple Cranberry Cobbler Cake blends the fresh flavors of the season with a yummy cake topping.
(Photo by Jathan Fink, Jadeworks Entertainment)

In my opinion, autumn is the perfect time of year to bake because two of my favorite things are in season: apples and cranberries! While Heather is the primary baker in our house, there are a few things I do like to prepare when she’s not using the oven. In this case, I love this hybrid recipe which takes advantage of ripe seasonal fruit and tops it with yummy batter that rises too thick to be called a traditional cobbler. But it is oh so good. I hope you enjoy it as much as I do! Read more of this post

Glazed Cinnamon Swirl Coffee Cake [RECIPE]

Glazed Cinnamon Swirl Coffee Cake

Jathan Fink/Jadeworks Entertainment

I love cinnamon, and my husband loves cake. So this scrumptious recipe went over famously in our house. Just serve it with your favorite coffee (ours is Peet’s Coffee’s Major Dickason’s Blend) and dish it up for your next brunch or morning business meeting. Read more of this post

Simply Chocolate Cake

Simply Chocolate Cake

With this simple chocolate cake recipe, you'll never have to buy a boxed cake mix again!

Why use boxed cake mixes when it is just as simple to make your own cake from scratch? Not only does our chocolate cake take only minutes to prepare, but it is also light, rich and oh-so-delicious. Top it with fruit, ice cream, your favorite icing, or double this recipe and dish up a layered cake with whipped cream and berries!

PREP: 10 minutes
COOK: 35 minutes


  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1 cup sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 6 tablespoons vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon white vinegar
  • 1 cup cold water
  • 1 tablespoon butter


  1. Preheat oven to 350°F. Liberally butter an 8-inch round cake pan or an 8-inch square baking pan, set aside. In a large bowl, whisk together all-purpose flour, sugar, unsweetened cocoa powder, baking soda and kosher salt.
  2. Make a well in the center of the flour mixture and add vegetable oil, pure vanilla extract, white vinegar and cold water. Whisk until well combined. Pour batter into prepared pan. Bake until a toothpick inserted in center comes out clean, about 35 to 40 minutes. Let cool completely in pan on a wire rack.

YIELDS: 8 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Banana Pudding

Banana Pudding

Sweet, creamy and delicious, banana pudding is a traditional Southern treat.

A traditional Southern dessert, our banana pudding gives a sweet, creamy finish to any meal.

PREP: 21 minutes
COOK: 35 minutes

  • 3 1/2 tablespoons all-purpose flour
  • 1 1/3 cups sugar
  • Dash of salt
  • 3 large eggs, separated
  • 3 cups whole milk
  • 1 teaspoon vanilla extract
  • 1 (12-ounce) package vanilla wafers
  • 6 medium bananas
  • 6 tablespoons sugar
  • 1 teaspoon vanilla extract
  1. Combine first 3 ingredients in a heavy saucepan. Beat egg yolks; combine egg yolks and milk, stirring well. Stir into dry ingredients; cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat; stir in 1 teaspoon vanilla.
  2. Layer one-third of wafers in a 3-quart baking dish. Slice 2 bananas, and layer over wafers. Pour one-third of custard over bananas. Repeat layers twice.
  3. Beat egg whites at high speed with an electric mixer until foamy. Gradually add 1/4 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Add 1 teaspoon vanilla, and beat until blended.
  4. Spread meringue over custard, sealing to edge of dish. Bake at 325°F for 25 to 30 minutes or until golden.

YIELDS: 8 servings

© 2011 Jadeworks Entertainment.