Sour Cream

I picked up this simple, delicious, and very Italian cake on a visit to Angelo Brocato’s ice cream and confectionery in New Orleans. I am sure you will want to make this dessert over and over again. If you are going to freeze it, keep the taste fresh by wrapping it tightly in plastic.

A group of us here laughingly call Molly Stone “the Cake Bitch of Savannah, Georgia”! This girl knows what she’s doing; her wedding cakes are incredibly divine. They are moist and bursting with flavor. The only thing bigger and better than her cake is her personality. I love you, Molly.

This is the perfect soup if you don’t have much time. The whole thing’s made in the microwave, and it’s delicious.

I serve this as a congealed salad at holiday meals.

These biscuits take me back to my days at The Bag Lady. I would put a couple of these in each lunch container for an extra treat! They are wonderful.