Repeat with the remaining wrappers and filling..
"As for the salted peanut butter frosting, well, be still my heart!".Gâteau au Yaourt (Yogurt Cake).
F&W's Lucy Simon mixes this classic French cake in a single bowl.Rich French-style yogurt gives it a moist, slightly dense crumb, and the tender cake is delicately scented with orange zest and vanilla.. Get the Recipe.Pecan Upside Down Cake.
Food & Wine / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley.Anna Theoktisto uses sour cream along with milk for more fat content in this cake, resulting in a richer, more moist crumb.
She tops the warmly spiced cake with sticky, gooey pecans.. Get the Recipe.
Lemon Cake with Cream Cheese Frosting.In a large nonstick skillet, cook the bacon, stirring occasionally, until golden and crisp, 5 to 6 minutes.
Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.Pour off the bacon fat from the skillet and add the olive oil, onion, red pepper, celery, garlic and thyme; cook over moderate heat, stirring occasionally, until softened, 7 to 8 minutes.
Add the paprika and bacon and cook until fragrant, about 1 minute.Stir in the reserved 3 tablespoons of clam juice and cook until absorbed, about 2 minutes.
(Editor: Basic Cups)