After last week's discussion of cooking compromises, we felt honor-bound to share the recipe that makes us choose baking cakes from scratch over using a mix.

This one-bowl recipe can be mixed up in under 10 minutes, and it turns out a reliably light golden cake with a moist crumb. It's solid with flavor and the taste of butter, unlike the over-heightened, additive-ridden cake mix products, which usually taste overwhelmingly of sugar and not much else. More

Our Mother's Day tradition is breakfast in bed for Mom, made a la' my little chefs and husband. Usually a glass of champagne or mimosa dons the breakfast tray along with a piping hot latte. This year I was thinking back to when my babies (yes, I have twins) were born and all the little things that got me through those first tough years. Things like a hot cup of coffee or a nice glass of wine were indulgences, and I have very fond memories of chai tea. More

My mom adores breakfast in bed. Who doesn't? In fact, she's got a pretty sweet situation with my father prepping her coffee and bringing in the paper nearly every morning. After thirty years at a job where she had to burst into action at a very early hour, she relishes her mornings of moving a tad slower. The only way I could see enhancing her caffeine and breakfast in bed routine is to shake up that coffee into a different, more celebratory form for mother's day. A well–intentioned fake out, if you will. Hey it's fun still being her kid and surprising her! More

What do ruffles, asparagus, and hamburgers all have in common? They're all themes around which people have designed birthday cakes. Some fancy, all fun, these cakes go above and beyond the sheet pan with their impressive and imaginative details. More

There's a lot of debate about sugar: is it toxic? Is it just the processed stuff that's harmful? Or is sugar, well, sugar, regardless if it comes from honey, agave, or the classic white granules? Whatever your stance, here are 10 dessert recipes that all get their sweetness from one non-white-sugar source: maple syrup! More

Sorrel is not the most common of spring greens to find laying around most kitchens. It can be pretty tart and even acidic, and a lot of folks simply aren't sure what to do with it. The flip-side is that sorrel can be so exquisite when paired well: It has a fresh bite that epitomizes spring, and while it can be too much to eat on its own as a raw salad, there are so many dishes that brighten tremendously with a smattering of this tender green.
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Q: A friend's husband LOVES graham cracker crusts, so for his birthday this year, he has requested a cake made of just graham cracker crust. I was thinking of layers of crust with some thin layers of cheesecake in between, but I'd love some other suggestions.

Sent by Sara More

What's cuter than a full-size layer cake and more festive than a cupcake? A mini layer cake! Jordan from Oh Happy Day has a tutorial for making these adorable cakes, which are baked in repurposed tin cans. More

It's Birthday Week at The Kitchn, and if it's your birthday, you're in luck — it's all birthday cake today! We're swinging in with our favorite birthday cakes and cupcakes — sweet, pretty, and candle-ready. We have fudgy chocolate cakelets, and a Funfetti cake (from scratch!). There's strawberry milk cake, and a hot pink raspberry cake too. We have the perfect fluffy yellow butter cake, ready for your fudge frosting, an orange vegan cake, and deliciously light and fluffy gluten-free cupcakes. Read on for these and more — our favorite birthday treats from the archives. More