Barbra Austin

I’ve been wanting to attempt this dessert since having it at Le Bal Café a few weeks ago, and Friday’s nuptials seemed like a good occasion to try a little bit of British dessert cookery.

Life is not a bowl of cherries. It’s not like a box of chocolates, either, unless some of those chocolates happen to have bad timing, sinus infections and heartbreak at their centers. Do I sound bitter?

I thought I might feel better if I did a little baking (speaking of clichés). It usually works.

I got an email recently from my friend Bonnie, wondering what would happen if she substituted butter for the Crisco called for in her mom’s “crazy delicious” rhubarb coffee cake recipe.

I replied to her query by saying, “The cake will be more delicious, that’s what will happen.” And I asked for the recipe.

Parfait is perfect for those who like creamy frozen desserts but don’t have an ice cream machine.

In other words, me.

When I first made this cake years ago with my friend Heather we used pecans, but pecans are not so easy to find here in Paris.

We also wrote a song about it, which I’m sure is funny only to us. I will not share it with you.

Though I generally prefer dark chocolate, there’s no denying that milk chocolate pairs very well with certain flavors. Peanut butter and bananas, for example.

This was supposed to be applesauce cake.