Growing up, I was an inveterate chocolate lover.

Chocolate cake with chocolate frosting. Oreos. Chocolate cream pie. And, of course, chocolate ice cream.

My brother, on the other hand, was Mr. Vanilla. White-on-white cupcakes. Vienna Fingers. Twinkies. Vanilla ice cream.

On hot summer nights after Little League games, our parents would treat us to a cone at the Kenwood Farms ice cream stand, just over the river from our home in in Glastonbury, CT. Dad would have peach; Mom, butter-almond. My sister, Meagan, was an orange sherbet type gal. No question at all about my choice: chocolate, with chocolate jimmies.

And Mike?

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So, it’s breakfast time again. You’re tired of cereal, the yogurt has expired, the waffle iron needs the old grease scraped out of its crannies from the last time you used it, and your children utter staggering groans when you suggest scrambled eggs.

Where’s the inspiration? Wanna turn those kiddo groans into a chorus of cheers?

Groping for the oatmeal box, your hand stumbles upon the King Arthur Flour gluten-free muffin mix you had stashed toward the back of the cabinet.

Muffins? Sure, why not? Or, better yet, how about coffeecake – one layered with streusel and berries?

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What’s the biggest thing that stops you from baking?

Lack of inspiration?

I doubt it. For most of us, the usual mantra is “So many recipes, so little time…”

AH-HA! “So little time.” Between work, keeping the family on schedule, meal prep, and exercise (critical for those of us who love to bake and EAT), there’s barely a spare moment Monday through Friday.

Even weekends seem to disappear in a cloud of laundry, kids’ sports, and errands.

What’s a dedicated baker to do?

When the baking urge hits, and you really, really don’t have even an hour to spare – bake FAST.

Here’s how.

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I hope the spring berries have started to arrive in your store, or better yet have started to blossom in your garden.

Why? Because we’ve been baking a plethora of berry beauties to share with you all summer long, and this is just the beginning.

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Cake time! Do I have your attention?

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Doughnuts… for dessert?

For breakfast, sure. With coffee, of course.

Maybe even as a late-afternoon snack, if Krispy Kreme and Dunkin’ have their way.

But as the coda to an elegant dinner party – or even a simple supper?

Read on. By the end of this post, you’re going to be DYING for a dessert doughnut – I guarantee it.

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So basketball fans, here we sit in the elbow-deep in the throes of March Madness. Oh, the things I know about basketball could fill volumes…

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What’s the difference between ricotta pie, and cheesecake?

Not much, taste-wise.

But if you’re looking for a lighter-textured “cheesecake,” do what many an Italian family does: enjoy a modest slice of Amaretto-scented ricotta pie, topped (or not) with orange marmalade.

With a cup of espresso, it’s the perfect end to the typical Easter feast: ham, potatoes, vegetables, salad… and lasagna.

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St. Patrick’s Day is just over 1 month from today. What’s on your green radar this year?

When you think St. Pat’s, you might think corned beef and cabbage. Or maybe Irish soda bread – American style, or traditional.

If you’re lucky enough to know about Chocolate Stout Cake – the biggest, densest, most brazenly decadent dark chocolate layer cake ever – you definitely think about that, raising a glass of Guinness in its honor.

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I brake for chocolate.

I also break for chocolate.

And bake with chocolate.

How about you?

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