The book is about Hannah Sugarman, a young Washingtonian working at a think tank who really just wants to cook. She opens an underground and possibly illegal supper club in her landlord’s townhouse without his knowledge, and all kinds of crazy shenanigans (and a couple of romantic encounters) ensue. It is a fun and smart romantic comedy and we are all big fans!
We were so excited to meet Dana and talk with her about the book and her life as an author and new mom. Dana’s inspiration for the book? Seeing a lot of her friends and acquaintances pursuing what was expected of them instead of their true passions. Dana’s key to writing a novel? Being disciplined enough to set your own deadlines. Dana’s favorite cookbooks? Barefoot Contessa! I knew I liked her.
Hannah Sugarman’s signature dish in the book is The Commissary’s Carrot Cake. My good friend Erica and I made the recipe into cupcakes. The Commissary was a legendary Philadelphia culinary institution that no longer exists, but the carrot cake and many other recipes live on.
This recipe takes some time, but I promise it is worth it. I made the filling the night before, and it is insanely good. You simmer cream, butter and sugar and it magically becomes bubbly, gooey and highly addictive. Once you take it off the stove, mix in some pecans and vanilla and you’re ready to go. You could stop after this step, poor it over some ice cream and be set.
We persevered and ended up with some wickedly awesome carrot cake cupcakes.
I highly suggest you buy the The Girls’ Guide to Love and Supper Clubs, read it, and make this epic carrot cake.
Until We Eat Again,
Two Happy Cooks