Author Archives: sparecake

About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!

Tuna Burgers

Some really easy patties that taste great and seem like they’re probably decently healthy. I quite liked the texture of these – sort of creamy inside (although if that sounds gross to you, just ignore it, there’s probably a better … Continue reading

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Gochujang Roasted Butternut Squash

A friend sent me this recipe, and then also told me what she used the resulting squash in, and I gotta say…her recommendations work very well! What didn’t work were the proportions in the original recipe, but we can always … Continue reading

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Chipotle-Stuffed Chicken

I’ve mentioned several times before that chipotles in adobo are one of my favorite things, flavor-wise, and here they meld wonderfully with cream cheese, which mellows the spiciness, and bacon, which is just…good. I made this twice and learned things … Continue reading

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Caramel Icebox Pie

If you check out the ingredient list for this pie, you’d probably think it’s going to be really tasty. Well, congrats, you’re basically a future-teller, this thing is great, and you can find out yourself for real quite easily! Although … Continue reading

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Root Beer Fudge Cake

This cake combines two good flavors, without being super strongly either, for a nice blend. The frosting is quite sweet, but the cake isn’t, for another good balance. What makes it sort of magical is adding vanilla ice cream. When … Continue reading

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Orange and Olive Oil Chocolate Chip Cookies

These cookies have a light taste of orange, and the olive oil highlights the bit of salt, making for a lovely combination! Ingredients: 2 1/2 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon fine sea salt 1/2 cup extra-virgin … Continue reading

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Margherita Empanadas

I’m a big fan of empanadas, and these were a new flavor of empanada for me! For the crust I’ve used a pie dough made of the remains of the Artisanal Gluten-Free Cooking flour blend from last week, but you … Continue reading

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