Wakefully Yours

I made this as a substitution for pastry cream for a friend who can't eat sugar or wheat. It's pretty tasty and could be used anywhere you need a cold, creamy filling (I wouldn't recommend using it in any applications where what's being filled or topped is hot)

This is a sweet crepe recipe that may be eaten as-is or used as the base for recipes calling for sweet crepes. This variant is gluten-free - see the notes for changes if using all-purpose flour.

I'm not as wild about chocolate as most people seem to be, but this cake is pretty darn tasty, and as it's so rich, it serves a lot of people. Also, it's gluten-free for the celiacs in your life.

Caramel is one of my favorite flavors, and I can't believe how easy it was to make vs. how long it took me to actually get around to it. Eat this with a spoon, serve it over ice cream, eat it with a spoon, drizzle it over a cake, or eat it with a spoon. Ingredients are from Smitten Kitchen, but Joe Pastry gives a better description of the cooking method.

Marshmallow Fondant is amazing. Mostly in the costs less than buying fondant, doesn't taste as bad and super easy to make sort of way. Plus I've learned that no matter how much it's a BOX CAKE MIX item, decorating it with fondant suddenly makes it 'Wow'. I've also tried the dipped fondant method with this recipe and uh... there were some lessons learned which I'll post another time, but it worked ok.

In my personal opinion this is even better than what they have at the chinese restaurants. In fact it might be the *best* pork ever to enter my mouth (and that's saying a lot).

Sometimes cream cheese frosting is just better than plain buttercream. This is the frosting for those occasions. It's softer than regular buttercream, but just as delicious.

A real buttercream recipe that won't crust up, doesn't involve Crisco, and isn't so sweet you want to scrape it off. Optionally, this may be flavored with extracts, fruit purees or chocolate.