I do a lot of baking
but I had never gotten around to making
a yellow layer cake with chocolate buttercream frosting
so that is the cake I made for my birthday this year.
It was moist and delicious with lots of chocolaty frosting.
Yay for birthday cakes :)
Sunday, December 5, 2010
Saturday, November 13, 2010
from the king arthur baking website
I made these to go with some
black bean ancho chili
which isn't very photogenic
so here are the muffins by themselves :)
they were yummy but I'd cut back on the
sugar a tad.
people around here
namely my cousin Pradeep and my Pop
both like stuff with nuts and raisins
so I made some hermits today
no one knows why they are called hermits
but one theory is that they benefit from be
squirreled a way for a day or two so the
flavors can blend
only time will tell but they were really good on day one :)
Tuesday, September 28, 2010
Saturday, July 17, 2010
Wednesday, July 14, 2010
Nothing beats a French fruit tart when berries are in season. With an almond shortbread crust, vanilla pastry cream filling, berries and glaze, its a gorgeous and fun dessert to make.
This recipe was from Dorie Greenspan's Baking From My Home to Yours.
These lemon bars taught me a valuable lesson. I've always disliked lemon bars and now I realize that's because I've only had store bought ones.
When my cousin Pradeep requested I make lemon bars, I sort of sighed to myself but agreed because I love him and he is an awesome cousin :-) Boy was I surprised when I tasted these! They are amazing and wonderful. Pradeep really did me a favor. Now I know that homemade lemon bars are awesome.
This recipe comes from the King Arthur Flour Cookie Companion Cookbook. I found the recipe online here:
I made this recipe and it was inhaled by my family. Its so great to have people to cook for. This simple salad is easy, delicious and very healthy.
Saturday, June 12, 2010
Sunday, April 25, 2010
From Dorie Greenspan's
Baking From My Home to Yours
Very easy to make and tastes of vanilla, almonds and lemon. Its supposed to be made in a cast iron skillet but I made it in a springform pan. Middle is a little thin but otherwise looks and tastes good - like a chewy almond cookie.
Sunday, April 18, 2010
Saturday, April 17, 2010
had a lovely easter dinner at my friend Sue's
she pulled out all the stops!
limoncello champagne cocktails
salad with asparagus and gorgonzola dressing
ham and homemade herb rolls
the best part was this homemade coconut cake with fresh coconut!
(recipes from Cooking Light)
Saturday, March 27, 2010
Friday, March 12, 2010
Saturday, March 6, 2010
Friday, March 5, 2010
lentil soup with soy chorizo
mac and cheese
minestrone (first fennel adventure)
stirfry with tofu and broccoli
roased beet salad
lentil salad with veggies and feta
hummus veggie pitas
spinach and gruyere strata
pasta alfredo with broccoli and mushrooms
pizza with mushrooms, peppers and onions
black bean chili over baked sweet potato
black beans and rice
dal and rice
tomato chickpea soup
grilled cheese with kalamata olive pesto
smoothies with yogurt, soymilk and fresh berries
baked potato soup
Monday, February 22, 2010
- from "A Celebration of Wellness" by James Levin
Thursday, February 11, 2010
Monday, February 8, 2010
highlights from first week of feb 2010
He has inspired me to create my own list
1. celebrating Elvis' first birthday with friends Sue and Joann and dog pals Pepe and Buddy. Elvis has been my shining star these past 6 mos of growth and change.
2. walking in the snowy arroyo with Elvis off-leash early in the morning when no one else is around. Enjoying the exercise, the silence, the crunch of the snow, the cold, clean air and the solitude of just me and my little pup.
3. exchanging recipes with my dear friend Suzanne. She is fellow foodie and together we egg each other on to new culinary heights. I've been sending her stir-fry recipes and she has been sending me new baking ideas like a salvadorean quesadilla (which bears no resemblance to a mexican quesadilla and is actually a cake).
4. Reading good books. At the moment: Sweeping Changes: Discovering the Joy of Zen in Everyday Tasks by Gary Thorp
5. Shopping fun with Sue and Joann. It is so fun and easy to be with them. We hit a gazillion stores all in a row and then stopped to have lunch at El Tesoro. The spinach and goat cheese sandwich is yummy.
6. Taking the time for meditation and prayer.
Sunday, February 7, 2010
Tuesday, February 2, 2010
Norwegian oatmeal cookies
these are zen cookies
they don't look flashy or fancy
but are really good in quiet, solid way
you taste sweet butter, vanilla, sugar
and the earthiness of the oats
less is more
Saturday, January 30, 2010
I've been watching old French Chef episodes on dvd.
When I saw the "spinach twins" episode, I knew I had
to tackle the recipe.
The components are:
optional: sauteed mushrooms, shredded gruyere
pate brisee (french pastry dough)
sauce soubise au gruyere
It didn't take me as long as I thought it would
approximately a couple of hours
the finished turnover is really deliciousl
I'll definitely make it again.
btw, I copied down the recipe by hand - 7 pages!
Friday, January 29, 2010
Sunday, January 24, 2010
Saturday, January 23, 2010
Monday, January 18, 2010
Cowboy del Amor
King of Kong
Who the #$&% is Jackson Pollock
If you know me, you know I LOVE documentaries because truth is definitely stranger than fiction. I highly recommend these three stories. Check them out on Netflix.
Sunday, January 17, 2010
Thursday, January 14, 2010
It could happen any time, tornado,
earthquake, Armageddon. It could happen.
Or sunshine, love, salvation.
It could you know. That's why we wake
and look out--no guarantees
in this life.
But some bonuses, like morning,
like right now, like noon,
Poem: "Yes" by William Stafford, from The Way It Is: New and Selected Poems
Tuesday, January 12, 2010
I taught myself the tortoise shell pattern
from the japanese stab binding section of
books without paste or glue
by Keith A. Smith
this little book measures 4x6
has a rubber stamped cover
and is bound with baker's twine
Sunday, January 10, 2010
Saturday, January 9, 2010
I love macaroons
but didn't know how easy they were to make
these are moist and delicious and not too sweet
• 5 cups (20 ounces) sweetened shredded coconut
• 6 large egg whites
• 1/2 cup (3 1/2 ounces) sugar
• 1/2 teaspoon salt
• 1/2 teaspoon almond extract
Pulse the coconut in a food processor until fine, 1 to 4 pulses. [Some brands of coconut are finely shredded, pulse it just once or twice.] Process the egg whites, sugar, salt, and almond extract together in the food processor until light and foamy, about 15 seconds. Stir the egg mixture into the chopped coconut until combined. Wrap the bowl in plastic wrap and refrigerate until the mixture is thick, about 30 minutes.
Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 375 degrees. Line 2 large baking sheets with parchment paper and grease the paper. Using wet hands, roll 1 tablespoon of the mixture at a time into balls and lay them on the prepared baking sheets, spaced about 1 inch apart.
Bake the macaroons until light golden brown, 13 to 15 minutes, switching and rotating the baking sheets halfway through baking. Let the macaroons cool completely on the baking sheets, before serving, about 1 hour.
For Chocolate-Dipped Macaroons
After the macaroons have cooled completely, melt 6 ounces of semisweet chocolate in the microwave, stirring often, 1 to 3 minutes. Dip each macaroon into the melted chocolate to coat, letting the excess drip back into the bowl, then lay it on a clean sheet of parchment paper. Let cool at room temperature until the chocolate is set, about 30 minutes.
Makes about 24 cookies.
Recipe from The America’s Test Kitchen Family Baking Book
Wednesday, January 6, 2010
Sunday, January 3, 2010
warm out of the oven this morning and
sprinkled with vanilla sugar
Earl Grey Shortbread Cookies
Recipe adapted from Claire Robinson (food network)
2 cups all-purpose flour
2 tablespoons loose Earl Grey tea leaves (about 7-8 tea bags)
1/2 teaspoon kosher salt
3/4 cup confectioners' sugar
1 teaspoon pure vanilla extract
1 cup (2 sticks) butter, room temperature
1 Tb orange zest (2 oranges)
In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.
Preheat oven to 350 degrees F.
Slice the log into 1/4-inch thick disks. Place on foil lined baking sheets, 2 inches apart. Bake until the edges are just brown, about 13 -15 minutes. Sprinkle with vanilla sugar while cookies are still hot. Let cool on sheets on wire racks.