It’s almost Easter!  I have a special affinity for Easter with the jelly beans and Peeps, bunnies everywhere, and back when I lived in Michigan, the promise of the arrival of spring.  In Orlando, it is more likely to be a sign of summer, but I still like Easter.

One of my other favorite things about it is the pastel color palate.  Give me yellow and lavender and all the shades of pink.  Give me floral prints and flowers to match if I am lucky.  Plus, here in Orlando, like all the major holidays, it is very easy to celebrate, more so than in Michigan.

Clearly if you are having a big family gathering, cooking your own meal, or perhaps even putting on an Easter egg hunt of your very own, then it doesn’t matter where you live.  You can have a big Easter celebration from coast to coast.

That’s not the case for me, so it is a blast to be able to head to a resort where I can celebrate with one of both of my parents or my friends.  The resorts are an absolute delight around the holidays, and as far as festivities are concerned, the Ritz Carlton might be my favorite.

There is one other place that makes holidays feel special: the mall.  I remember seeing Santa Claus and the Easter Bunny at quite a few of the malls in Michigan.  Even though I never stopped to take a picture, I loved seeing the elaborate displays and maybe waving if our holiday heroes weren’t busy.

Recently, at the Mall at Millenia, here in Orlando, Mom and I found the Easter Bunny, and we decided to take a picture with him.  I resisted at first, but it wasn’t crowded, and the family in front of us as well as the team of workers (Bunny Elves???) encouraged us.

It might seem an odd thing to do, but ultimately, I am really glad I made the spur of the moment decision.  It’s a special memory that I will hold onto forever.  After all, I’m not ready to grow up.  I don’t think I ever will be.

Of course, for the picture, Mom and I both had on all the pink, pastel, floral things.  It couldn’t be more Easter.  Or spring.  Or completely and totally carefree.  Something I wish all of you this Easter and every day.

Dress: Rodarte // Shoes: Saint Laurent // Bag: Louis Vuitton

The post Hop to It #FashionFriday first appeared on Pies and Plots.

While I know I ate peanut butter and jelly sandwiches as a kid, I don’t recall eating them frequently or loving them.  We always had jam in the refrigerator – black raspberry was my favorite.  I typically ate it on toast in the morning, not on a sticky PBJ.

I did go through a phase of peanut butter and jelly on crackers, which still makes more sense to me now than a sandwich.  There is something about the crunch of a cracker that seriously updates the experience.  Sweet and salty, crunchy and smooth.  Plus, then you can pretty much call it a snack when a sandwich is almost always a meal.

These days I don’t eat either all that much and my pantry is stocked with a plethora of nut butters in various flavors from different brands.  I love the butters on bananas and apples, but mostly, I bake with them.  Cookies are always a go to (I baked some this week and may have had one for breakfast a couple mornings), but there is something about cake that calls my name.

This cake is everything my adult tastes want a peanut butter and jelly to be.  The cake is buttery and rich without being heavy even though it is loaded with almond butter.  The filling consists of jam, yes, but also amarena cherries which are like little jam bombs that explode with flavor in your mouth.

Oh and then there is the frosting.  Oh this frosting with all of its smooth and creamy almond butter goodness.  Each of these components is basically irresistible on their own, and I encourage you to sneak little tastes as you are assembling, but together, this cake-filling-frosting combination creates a dessert worthy of a celebration.  I mean if you don’t have a celebration, it also works as a TV watching snack, breakfast, or even dinner … I won’t tell.

Almond Butter and Jelly Cake

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Laura
• Total Time: 1 hour
• Yield: 12 slices

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Description

An update to the childhood classic with a fluffy almond cake, jam and cherry filling, and an insanely creamy almond butter frosting.

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Ingredients

Cake

2 ¼ cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour) or cake flour

2 teaspoons baking powder

½ teaspoon sea salt

1 teaspoon ground cinnamon

1 teaspoon espresso powder

2 teaspoons vanilla bean powder

½ cup olive oil

½ creamy almond butter

1 cup coconut sugar

2 large eggs

2/3 cup unsweetened almond milk

Filling

2/3 cup jam (I used black currant)

½ cup amarena cherries, drained

Frosting

1 cup creamy almond butter

2 tablespoons coconut butter

2 tablespoons pure maple syrup

¼ cup unsweetened almond milk, plus more if necessary

1 teaspoon pure vanilla extract

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Instructions

Make the cake.  Preheat oven to 350 degrees F.  Oil two 8-inch round pans and line the bottom with parchment.

 

In a large bowl, whisk together oil, almond butter, and sugar until well combined and lightened in color and texture.  Beat in the eggs one at a time along with the vanilla and espresso.  Stir in half the flour, followed by half the milk.  Stir in the remaining flour, salt, cinnamon, and baking powder.  Finish the batter with the milk and divide evenly between the two pans.  Bake about 25 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few crumbs.  Cool completely in the pans.

 

When ready to assemble the cake, make the frosting.  In a medium microwave safe bowl, combine almond butter, coconut butter, syrup, and milk.  Microwave on high in 30 second increments until mixture is melted, comes together, and is easy to spread.  Stir in the vanilla, along with additional milk if the frosting is too thick.

 

Assemble the cake.  Place one cake on the stand or platter of your choice.  Spread the jam over top.  Sprinkle with cherries and top with the remaining cake.  spread the frosting on top and allow to set for at least an hour before slicing and serving.  Cake may be stored in an airtight container at room temperature for up to 4 days.

 

Notes

Recipe adapted from The Cake Blog

• Prep Time: 30 minutes
• Cook Time: 30 minutes

The post Almond Butter and Jelly Cake first appeared on Pies and Plots.

You all know sequins are one of my favorite things.  Life is weird and hard and complicated, and I am so here for all the shimmery shiny fun that reflects light and hopefully brings a spark of joy.  My friend thinks sequins should mostly be saved for New Year’s Eve, luckily she made an exception for a belated birthday for me recently.  I’m bringing her to the sparkly side

I’m a big fan of her sparkly dress with sequins and crystals.  In fact, I almost bought it, but we are the same size, and she snagged it on sale first.  It couldn’t look better on her, and I’m glad she won that shopping battle.

My dress is from one of my favorite brands.  It has a cool secret.  While it looks like just another sequin dress, it is actually velvet under the sequins.  I love a unique dress, and this one fits the bill for sure.  The juxtaposition of the hardness of the sequins and the softness of the velvet is such a cool metaphor for life.

Though it could really be paired with almost any shoes, I went with sequin pumps.  The sequins aren’t exactly the same color, but they are close enough that the look came together.  In an effort to bring a pop of color for the look, I added my pink crystal bag.

While I love both of our outfits, I love that my friend enjoys coordinating our outfits, wanted to celebrate with me, and even gave me the most adorable and soft Jellycat so much more.  She is an amazing lady, and I am lucky to know her.

I’m lucky to be an unofficial part of the Four Seasons family as well.  The flowers are from one of the team, and our waitress gave us that beautiful and tasty dessert.

Birthday celebrations should always have a little sparkle.

Dress: Helsi // Shoes: Gianvito Rossi // Bag: Sophia Webster

The post Sequins and Sunset #FashionFriday first appeared on Pies and Plots.

I bought this dress when Vanna White wore it on Wheel of Fortune.  I sometimes see Vanna wear gorgeous, shimmering dresses and take pictures of them to image search and find for purchase.  This is one of those dresses.  Apparently the job I dress for is game show co-host.

The moment I put this dress on, I got all the Frozen vibes.  I love Frozen.  Olaf, Anna and Elsa, the songs, the imagery.  It’s one of my favorite animated movies in what is admittedly a long list.  With the ice blue background and sequins in blues, purples, and silver, I really feel like Elsa would be happy to wear this dress.

Luckily, I also live in Disney country where dressing up on a random Sunday in January isn’t weird at all.  Even better, I have a friend who was happy to play Anna to my Elsa, and even wanted me to bring my Olaf plush along for the most effect.

I paired my dress with shimmery silver and blue platform sandals, a dark blue bag loaded down with charms, and Elsa-esque pink eye shadow.

Several workers and quite a few tourists at the Boardwalk Hotel did refer to me as Princess Elsa.  To say that made my entire month of January would be an understatement.  It’s funny, I was never one for Halloween.  I didn’t like dressing up or trick-or-treating, but now as an adult when I can do things on my terms, in an elegant way it really hits different.

Admittedly, this isn’t a dress I’ll be wearing all the time.  It makes a big statement and requires an equally impressive occasion.  It is, however, a dress I will always look forward to wearing again, in part because I love it, in part because I know it will be a special outing that requires me to find my inner princess.

Dress: Badgley Mischka // Shoes: Giuseppe Zanotti // Bag: Chloe

The post Let It Go #FashionFriday first appeared on Pies and Plots.

When I was a kid, I watched cartoons all the time.  Mom will tell you stories about how I was obsessed with Fantasia, though I remember very little of it now.  I devoured Saturday morning cartoons and was at some point pretty obsessed with Pokemon.

I might be an adult now, but I still love a good cartoon.  I can watch no Pixar or Disney movie without shedding a tear.  If you tell me you watched Up without sobbing, I do not believe you.  These movies combine all the memories of being a child, of sitting in the movie theater or curled up on the couch at home and watching with awe, and the feelings of being an adult, of understanding all too well the deeper meaning woven into these stories that we missed all too often as kids.

That’s kind of the point, isn’t it?  These movies entertain and teach us as both children and adults, and when we view them at more than one pivotal point in our life, the meaning can be almost overwhelming.

Lately, I have taken a liking to Paw Patrol.  I know, I know, it’s not exactly Inside Out, but it is a cute and entertaining show with clever lines and tons of lessons that fills a void in the late morning and early afternoon when I need noise but there is almost nothing on to be a little more than background noise.

Ultimately, I’ve taken quite a liking to the adorable pups.  Maybe it’s kind of like still buying all the stuffed animals.  Life can be difficult.  It can be complicated and sometimes overwhelming.  Moments like watching Paw Patrol remind me of simpler times and maybe, just maybe they can take me back there from time to time.

I wish I had these pecan pie cheesecake bars as a kid.  I most definitely did not.  I do fondly remember the cheesecake from Capital Grille, but other than that, I don’t have an unyielding love of cheesecake or pecan pie from a young age.  Now I love both.  In fact, pecan pie is one of my all time favorite desserts.

Although now these bars might have taken their place.  The crust is crunchy and flavorful.  Simple Mills cookies make some of my favorite crusts because they stay so crispy.  The pecan and caramel layer pretty much speaks for itself.  And then the creamy, not too tangy cheesecake.  You don’t even need more caramel, but I highly recommend you go for a drizzle or two!

Pecan Pie Cheesecake Bars

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Laura
• Total Time: 1 hour 30 minutes
• Yield: 9 bars

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Description

A mashup dessert with a crunchy cookie crust, pecans and gooey caramel, and creamy cheesecake.

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Ingredients

Caramel Sauce

1 cup coconut sugar

2 tablespoons pure maple syrup

¼ cup water

1 cup heavy cream

1 tablespoon espresso powder

1 vanilla bean, split and scraped, pod reserved

¼ cup coconut butter

¾ teaspoon sea salt

Crust

1 ¾ cups cookie crumbs – I used Simple Mills Toasted Pecan Cookies

¼ cup coconut sugar

¼ cup melted coconut oil

Pecan Layer

1 ½ cups pecans

1 1/3 cups homemade caramel sauce

Cheesecake Layer

3 eight ounce bricks cream cheese

1 teaspoon vanilla bean powder

3 large eggs

¼ cup maple sugar

½ cup caramel sauce

½ cup heavy cream

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Instructions

Make the caramel sauce.  In a medium saucepan, stir together the sugar, syrup, and water. Place over medium heat and cook until the sugar is dissolved.  Stir in the cream as well as the espresso powder and vanilla bean seeds and pod and continue to cook, stirring frequently, for about 10 until thickened and deep amber in color.  Remove from the heat and stir in the coconut butter and salt.  Pour into a bowl and cool.  Store in the refrigerator up to 1 week.

 

Preheat the oven to 350 degrees F/ 325 degrees F convection.  In a medium bowl, stir together the cookie crumbs, sugar, and oil, and press in the bottom of an 8-inch square pan lined with parchment paper.

 

Scatter the pecans over the crust and drizzle the caramel over top.

 

In a large bowl, beat the cream cheese until light and fluffy.  I recommend using a hand or stand mixer.  Beat in the eggs, one at a time, vanilla, sugar, caramel, and finally the cream.  Be sure to whip the mixture until it is completely emulsified.

 

Pour the cheesecake over the pecans and bake about 1 hour.  Cool the cheesecake completely at room temperature and then refrigerate until chilled, before slicing and serving with more caramel sauce.  Bars may be stored in the refrigerator up to 3 days.

Notes

Recipe adapted from Closet Cooking

• Prep Time: 30 minutes
• Cook Time: 1 hour

The post Pecan Pie Cheesecake Bars first appeared on Pies and Plots.

Today is my birthday.  I’m 36.  Don’t ask how that happened.  How I am nearly twenty years removed from high school.  How the 2000s were a very long time ago.  These are lingering issues I cannot explain or understand.

I don’t feel old, but I don’t feel young either.  Perhaps that’s the vibe of one’s thirties.  It’s that in between where you make the decisions that are likely to impact the rest of your life.

Butterflies are a big thing for me.  I have been to butterfly houses before, seen plenty in Michigan, and way more in Florida, though a few less lately since it has been so chilly.  On my 30^th birthday, I received a butterfly ring.  I had hope it would be the kind of thing that would propel me somewhere.  Unfortunately the world and the pandemic in particular had other plans.

I haven’t been stuck, exactly, since then.  I did move to Florida after all, but I thought things might shake out differently.  I still love that ring and wear it every time I leave the house.  Though I do wear to necklaces and a bracelet day in and day out even at home these days, the ring isn’t really conducive to that.

Of course, I also still love butterflies.  I smile every time I see one, I have butterfly inspired purses, a skirt, and now this gorgeous dress.  It was a present for my birthday this year.  I’ve had my eye on it for awhile, and it was on sale at Saks, hopefully waiting for me at home in my closet, waiting to be worn for my birthday.

The colors and pattern of this dress are breathtaking.  It is a work of art as magnificent as a butterfly floating past.  I paired it with a bag with butterfly accents, of course, and gold sandals.  It’s an iconic piece I hope to have for many years to come, and in this moment, I hope it leads to an iconic year.

Dress: Oscar de la Renta // Bag: Sophia Webster // Shoes: Prada

The post Spread Your Wings #FashionFriday first appeared on Pies and Plots.

I cannot believe the holidays are over!  I planned festivities months before and it felt like they would never arrive.  All the sudden, they were over, and while it is sad, I am so happy I have the memories to cling to forever.

We went to the Four Seasons on Christmas Day because some of our friends were working and said it would be fun if we stopped by.  It was a blast!  We had so many amazing conversations, saw the gorgeous holiday décor, and had an amazing meal.

Though it wasn’t a formal holiday dinner or a buffet like many restaurants feature for the holidays, Plancha had a delightful Christmas menu with the chicken pot pie soup as the star.  We had great cocktails with fancy Four Seasons ice cubes, fabulous food, and really enjoyed the company of the team.

Fresh air and a fabulous walk are how I always imagined spending my Christmas Day when I moved to Florida a few years ago, and the fact that that is what we did, makes me so happy.  It was everything I hoped it would be when I was wishing away the Michigan snow.

New Year’s Eve was just as fun, if not more so because my friends joined.  It was my third year ringing in the new year at the Ritz Carlton, and there is no place I would rather be.  The décor and band are exceptional, bringing in all the celebratory vibes.

We had great cocktails and food as well, thanks to the team at Knife and Spoon who made sure we had the dinner of our NYE dreams.  From caviar to Kobe, truffles to souffle, we left no fancy food out of the meal, and we wouldn’t have had it any other way.

The fireworks at midnight rounded everything out, but what made it most special was the company of my parents and my friends.  I told myself it wouldn’t just be the three of us at this NYE, and to celebrate with my friends felt like a real sign of progress.

A year is both a long time and a short time, however, last year showed me, a lot can change in those 365 days.  I’m grateful for last year and the memorable holiday season, and I am also excited for this new year.

The post Festive Festivities #FashionFriday first appeared on Pies and Plots.

Honestly, I am really enjoying this holiday season, but for some reason, I have been gravitating toward blue dresses.  Now these are no ordinary blue dresses – they have eye catching silhouettes and sequins, but still blue is a color that is typically overlooked at the holidays.  I’m here to push green and red aside in favor of a color that’s a little different but no less festive.

The long sleeved dress, because I LOVE a long sleeved dress, has a lovely sweetheart neckline that isn’t like anything else in my closet.  The full skirt is just as special.  Then there is the shimmer thread woven throughout with a few sequins for good measure, of course!

To up the holiday game even more, I added silver pumps, a silver bag, and my giant flower hair pin.  I do not wear that pin enough.  Though it is a statement piece, it’s actually quite comfortable and changes up the entire look.

I wore this outfit to build my annual gingerbread house the Ritz Carlton Orlando.  The Ritz looks as festive as ever and this might just be my favorite house yet.  I think it’s the Cheez-It roof!

I wore the long dress to a festive tea at the Four Seasons Orlando.  Tea was fun, and the warm and sunny day was the perfect time to wear one of my favorite dresses.  I love the maxi length and flowing skirt, thanks to several layers.  The silver sequins catch the light and though it’s a little hard to see in the photos, they represent the zodiac constellations.  Pretty cool, huh?

I paired it with the same silver bag.  It’s a favorite, can you tell?  I did switch up the shoes with my blue crystal pair.

Both of these are holiday looks I would be thrilled to wear again and again.  I hope you all are enjoying the season and take a fashion risk or two during your festivities.

Mini dress: Dress the Population // Maxi dress: Staud // Bag: Strathberry // Shoes: Aquazzura

The post Navy Blue Christmas #FashionFriday first appeared on Pies and Plots.

Not too long ago I told you about the Wicked pop-up bar at the Wave Hotel in Lake Nona.  The hotel has several other permanent dining options, including Nami.

After the bar, my friend and I ventured to Nami, and it was a bit of an adventure to get there as it is not actually in the hotel and has a separate entrance.  On the search for it, we had a nice tour of the lovely property of the Wave, and eventually found the restaurant.

As soon as we walked in, we were greeted by the friendly hostesses who led us into the restaurant.  Nami just might be one of the most beautiful restaurants I have ever seen.  I felt like I was transported to another city, didn’t give a single thought to what was happening outside.  The warm color palate and low lighting are stunning, but the plants and trees are what truly bring the restaurant to life.  I love even more that we were led to a spacious half-moon booth.  Another great touch, the small table at the end of the table to hold purses.

My friend had eaten there before and knew some of the items she wanted to order, including the tuna pizza.  It was a delight with a tortilla style base, thinly sliced tuna crudo, aioli, and some brightness from jalapenos and microgreens.  She devoured the cucumber salad with chili, while I enjoyed the madai crudo.  I wasn’t all that familiar with madai, but the delicate white fish was the perfect compliment to the bright basil sauce and crunchy rice croutons.  We need to make rice croutons a thing.

We also need to make A5 tartar tacos in seaweed with shiso and sticky rice a thing.  I am pretty sure I could live on those for all of time.  Along with the wasabi mashed potatoes.  They sound like an odd combination but the sinus clearing slow burn in the insanely creamy potatoes is addictive.

The asparagus with hollandaise and scallop that cut effortlessly with a fork were also hits, but the star of this show was the snow beef.  I have only had snow beef one other time, at RPM Steak in Chicago.  It was one of the best meals of my life, and honestly, this meal was up there as well.

I loved Nami’s snow beef, and what made it truly special were all the little accoutrements presented with the steak.  Mushroom, shallot, pickled carrots, pickled ginger.  It takes so much effort to prepare all those things, and I totally took notice.

I should point out the cocktail program is also a delight.  We tried one of their highballs, the mandarin, a twist on a whiskey sour, and a Manhattan – all were stellar.  As was the tea to finish the meal.  We chose that instead of dessert, although I have no doubt they have excellent sweet treats.

I was blown away by Nami and hope to return soon!

The post Nami Lake Nona first appeared on Pies and Plots.

Mom recently celebrated a big birthday.  I’m always up for a celebration, every single day is really and truly celebration worthy.  However, when it comes to birthdays, especially Mom’s birthday, I wanted to get a little extra.

We decided together to buy a new bracelet for Mom’s big day.  It’s something we have both thought about buying for a long time, and it is a piece we will both cherish forever.  Nothing could be impressive enough to truly celebrate Mom, but we did the best we could

Then Mom and I went to Plancha for a nice al fresco lunch on a gorgeous Florida afternoon on her actual birthday, and we went to tea at the Four Seasons to continue the celebration.  She also went to dinner with Dad at Knife and Spoon a couple weeks ago.  Like I said, we decided to go big!

It was a lot of fun, and I hope it was as special to Mom as our time together was to me.  Though these outings are things we have done before, to do something familiar and fun made our time extra special in my opinion.  Here’s to a great year full of more celebrations big and small!!

I also did some baking, and this devil’s food cake with almond butter filling and ganache frosting was just the beginning.  There was also a pecan pie and almond butter and jelly cake.  All were delicious, but there was something extra special and decadent about this cake.

It begins with a classic devil’s food cake that is an Ina Garten recipe, so I was pretty sure the cake would turn out.  Of course it did!  The cake is so rich and decadent and chocolate-y, even though it isn’t since I used carob.  The almond butter filling brings all those peanut butter cup vibes, as goes the totally and completely irresistible ganache frosting that is so easy to make.

Whether you need a last minute Thanksgiving dessert, a birthday cake, or you just want to celebrate the dawn of a new day, this layer cake is up for the challenge.

Devil’s Food Cake with Almond Butter Filling

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Laura
• Total Time: 55 minutes
• Yield: 10-12 servings

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Description

Rich and decadent carob cake with almond butter filling and ganache frosting.

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Ingredients

Cake

1 cup coconut oil, room temperature

½ cup olive oil

1 ½ cups coconut sugar

4 large eggs

1 tablespoon vanilla bean powder

1 tablespoon espresso powder

1 ½ cups unsweetened almond milk

3 cups all-purpose flour or paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)

¾ cup carob or cocoa powder

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon sea salt

Filling

1 ½ cups creamy almond butter

1 teaspoon vanilla bean powder

2 tablespoons pure maple syrup

Ganache

¼ cup carob or cocoa powder

1 ½ cups carob or dark chocolate chips

2/3 cup unsweetened almond milk

2 teaspoons espresso powder

2 teaspoons pure vanilla extract

1 tablespoon pure maple syrup

2 tablespoons coconut butter

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Instructions

Make the cake.  Preheat oven to 350 degrees F/ 325 degrees F convection.  Oil two 8 or 9 inch round cake pans and line with parchment.

 

In a large bowl, cream the oils and sugar until well combined and light and fluffy.  Beat in the eggs one at a time, incorporating each fully before adding another.  Stir in the vanilla and espresso, followed by half the flour and the carob or cocoa powder.  Stir in half the milk.  Finish the batter with the remaining flour, baking soda, baking powder, and salt, before stirring in the remaining milk.

 

Divide the batter evenly between the two pans.  Bake about 30 minutes until a toothpick inserted in the center of the cake comes out clean or with a few crumbs.  Cool completely in the pan.

 

When ready to assemble the cake, place one cake on a stand or platter of your choosing.  Make the filling.  In a medium bowl, stir together almond butter, vanilla, and maple syrup until well combined.  Carefully spread over the cake.

 

Top with the second cake and make the ganache.  In a medium microwave safe bowl, place carob or cocoa powder, carob or dark chocolate chips, almond milk, and espresso.  Microwave on high in 30 second increments, stirring in between, until fully melted.  Stir in the vanilla, maple syrup, and coconut butter until combined.  Spoon over the cake, gently pushing the ganache to the edges so that it covers the sides partially.

 

Allow the ganache to set before slicing and serving.  Cake may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw in the microwave 30-60 seconds.

Notes

Recipe adapted from Ina Garten via Tasting Table

• Prep Time: 30 minutes
• Cook Time: 25 minutes

The post Devil’s Food Cake with Almond Butter Filling first appeared on Pies and Plots.