The Yellow Apron

Creating recipes for everyday.

Monday, October 29, 2018

Wedding Cake!

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I am so glad that's over.  Remind me, the next time someone asks me to do a party cake, not to do it in someone else's kitchen in ...
Friday, October 26, 2018

Spider/Mummy Cake

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I'll get to the wedding cake in a minute, but this is time-sensitive. I saw this idea on Little Cherry Cake .  Hers is specifically ...
Saturday, October 20, 2018

Maple-Glazed Spiced Butternut Squash

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I keep getting magazines I didn't subscribe to.  It's some kind of promo being run in the area.  This recipe came out of Women...
Wednesday, October 17, 2018

Blackberry-Lavender Opera Cake

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One of my co-workers wanted me to make her a birthday cake, which is a neat trick when all your cake pans and decorating equipment are on ...
Sunday, October 14, 2018

Avocado Hummus

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I cut this recipe out of the L.A. Times in August, but only just got around to making it.  I've been enjoying the feel of autumn, whi...
Thursday, October 11, 2018

Spiced Plum Jam

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I'm finally out of last year's jams.  So I made a quart batch of strawberry-lavender , and decided to add pectin to avoid so much ...
Monday, October 8, 2018

Beef-Stuffed Acorn Squash

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I'm cooking again, but I keep forgetting to finish and publish the posts.  It's a work in progress. I got this idea from the Mad...
Monday, October 1, 2018

Tater Tot Breakfast Casserole

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I'm still trying to put on weight.  That's my excuse, and I'm sticking with it. How have I not known about this dish?  As mu...
Friday, September 28, 2018

Steak au Poivre

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One thing about the cakes, they racked up the posts.  At one point this summer I had close to a month written in advance.  Then I had five...
Tuesday, September 25, 2018

Packing the Box

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This is the reverse of an unboxing.  I have to send various supplies to Virginia so I can bake the wedding cake there without putting too ...
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About Me

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Lurker Smurf
Southern California, United States
I am a baker and freelance caterer who enjoys a cooking challenge. Using the stray items that collect in a pantry, fridge, or freezer has become my specialty. I like to take my inspiration from any cuisine I sample, even if my tweaking produces a less-than-authentic result.
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