Que disfruten el dia!! :)
Now here’s a beautifully wonderful classic dessert that I haven’t tried for ages!! Honestly, I don’t think I’ve ever even tried making it before, but the last time I tried tasting it was ages ago for sure! I saw a delicious photo of this cake made by Averie Sunshine over at Averie Cooks and I couldn’t stop staring at the photos, with mouth watering. After that, I was just waiting for a special occasion…..
A very special occasion soon came to pass, the double birthday of my dear Father- and Sister-in-law! So I tried out the cake…and well….it was…….everything I had hoped.
The recipe from Averie Cooks is super! And quite easy. Brown sugar and butter glaze, with sliced pineapple and maraschino cherries, covered in sour cream batter. Bake, rest, flip, photograph, eat! Here are a few how-to-assemble-the-cake photos that I took as I whipped together this baby: You can find the recipe here on Averie Cooks. I added my photos so you can see how I layered the pineapple and cherries. The only thing that I did differently from her recipe was to use a 10 inch round pan instead of a 9 inch one and to accidentally put the side pineapple pieces upside-down! oh, and a few extra cherries! It was so easy to flip it out of the pan after it had baked and rested awhile…123 flip! I had to take a whole bunch of photos of the luscious beauty….
For some reason the flavor of this cake transported me to my childhood….(though my Mom says she didn’t make it very often)
The lovely cake was devoured quite quickly, though it was very very sweet. Needs a cold glass of milk! Even with all my photos of the cake, the ones on the blog with the recipe are even more amazing! :)Ahem, if you know me, you know that my in-laws live very far away….so they didn’t actually get to taste the cake….um, we gobbled it down while we thought of them. It’s our way of celebrating….. ;)
This bread is easy enough and delicious enough to make and eat every day!! I know you won’t, and I won’t even go there either, but really it’s a great recipe to have on hand to round out a hot meal. It takes just minutes to throw together, about 45 minutes in the oven and a little rest while you are finishing the rest of the meal. Just thinking about it makes my mouth water….homemade bread in all it’s lovely whiteness (more about that later)…
I made this recipe for Irish soda bread for our St. Patrick’s Day meal, fitting, eh? I found the recipe in my rusty trusty Fannie Farmer Baking Book (the one I was going to throw out when somehow it made it’s way into my house, but then I decided to use it to press flowers in, then finally when I actually started cooking and baking, realized that it contained some great recipes and instructions! Now it’s my go-to for baking. Funny how things work out….) Here are the photos, then I’ll add the recipe.
It’s such a gorgeously rustic looking bread! I love the texture, color and the big cross in the center. Oh, and the smell while it bakes, and did I mention that it was easy? And only takes 4 ingredients! F.O.U.R. Having said that, I didn’t actually have all of the ingredients on hand….
I had spent my time working on roasted cabbage and an “Irish” stew variation (made with what I had on hand: sausage, potatoes, onions and carrots…but I guess that that’s fairly authentic anyways). So I go to bake up some Irish soda bread, like I did last year. I measured out the dry ingredients and opened the fridge. I knew that I didn’t have buttermilk, so I would just use milk and vinegar or lime juice….but no milk!!! I dashed to the computer and typed in “substitutions for buttermilk” and found a great link here, so I found out that I could use yogurt as a substitute! Yay, I had lots of greek yogurt!
Here’s a close-up of the texture (I was eating the leftover bread with balsamic vinegar and olive oil as a snack…sooooo good!) Remember, this was made with yogurt, and no extra fat! A very white color and great taste, and it must have a lot of protein with 2 cups of greek yogurt!! Now on to the recipe….
Irish Soda Bread
(an authentic recipe from The Fannie Farmer Baking Book by Marion Cunningham, 1984)
4 cups all purpose flour
1 and 1/2 teaspoons salt
1 teaspoon baking soda
2 cups buttermilk (or 2 tbsp. vinegar in milk to make 2 cups OR 2 cups of plain greek yogurt)
Preheat your oven to 3750 F. Grease a baking sheet or an 8-inch round pan…I used baking parchment on a cookie sheet. Add all the dry ingredients into a large bowl (flour, salt, baking soda) and mix them around. Add buttermilk and stir it up with a fork until it holds together in a rough mass. Since I was using thick yogurt, I actually had to add just a bit of water to the dough to make it mixable. Knead the dough a few times (I did this right in the bowl) then pat into about an 8 inch round mound on the sheet (or in the round pan). Using a sharp knife, slash a large X into the top of the dough, about 1/4 of an inch deep.
Bake for about 45 to 50 minutes, until it is nicely browned and the X has spread open. Transfer to a rack to cool for awhile, then wrap it in a slightly damp tea towel and let it rest, on the rack for about 8 hours. This recipe makes one round loaf, and it should be completely cool when you serve it. The rest time in a damp towel helps the crust to nicely soften up. We didn’t wait 8 hours, obviously, or it wouldn’t be such a quick bread!!
If you can whip this up right before you prepare the meal, bake it, then let it sit in the damp towel while you make the rest of the meal, it should be ready to be served when the meal is ready. Using the towel is a good way to store leftovers. This bread also makes great toast! I love it with balsamic vinegar and olive oil, or just plain with butter. This loaf was enough to go with 2 meals for the six of us! So thankful for our blessings!
(now I am craving some yummy bread….!)
A sweet little green dessert packed in serving-sized mason jars! For half of the winter I’ve been looking forward to celebrating the green…the green of spring. There is no green around here. Amazingly, the snow has started melting a lot and we can see grass, it’s just not green yet. Seriously, it’s been about 12 years since we’ve had nice weather to be outdoors for my daughter’s bday next week. It has always been winter weather, usually snowing. So bring on some shamrocks, rainbows and a whole huge pot of gold! Spring is in the air!
Extra bonus for you: 5 minute shamrocks: use a heart punch. punch. glue together, or not. There you go.Enough with the decorating, back to the desserts…
My Mom gave me a flat of little mason jars, I’ve had so much fun with them! They are the perfect size for individual desserts. So instead of making a big trifle with the pound cake I baked the other day, I made these jar desserts for each of us. It wasn’t very difficult to fill the jars. All you need is cake, whipped cream, jello and some fruit slices. The other day I baked up a vanilla pound cake, the old fashioned kind, and tinted it green. (any kind of cake should work). I sliced the pound cake up then cut out circles with a cookie cutter. Mix up some green gelatin/jelly jello, I used lime flavor. Use a tiny bit less water than called for, and do the ice cube method to cool it off faster. Add a few spoonfuls of jello to each jar, then let it set up (I stuck them into the freezer for a bit) while you are cutting the cake into circles and whipping the cream (or Cool Whip will work). The rest of the jello went into the fridge to start setting up.
So, jello, a round of cake, a squeeze of whip cream. Then slice up some kiwis and chop each slice in half. Set them in the jars against the side (so you can see them!), then fill up the hollow with some jello when it is half-set, so it is still kind of blobby and pourable. Then another layer of cake and some whipped cream. Let them sit for as long as possible in the fridge (overnight is best. Especially if the cake was a little stale!) When I open them up, I’ll add another slice of kiwi on top. I love that these jars have lids, so easy to pop into the refrigerator. They would be great to take on a picnic (if the weather was nice enough!), or even for the kids’ lunches (if I was nice enough!)My favorite Irish band has a new release today! yay! And here’s a great watch for today:
There’s still a bit of time to make something yummy for tomorrow! Well, ok, time is rather ticking away, but there’s still time to rush out and buy some fruit and whipped cream! And then tomorrow you could mix up a batch of pancakes….layer them up and there you go, a fruit rainbow for St. Paddy’s day! I saw this idea on Pinterest, but then when I started putting it together I realized that whatever was used in the photo was not pancakes (cookies I think). (P.S. I just found out that the idea was from i am baker! Yes, cookies, with an awesome cream cheese frosting!) So my pancakes were a bit floppy and the stack was leaning a bit….solved that with a straw right down the middle of the pile! The “fun” part is to layer your fruit in the order of the rainbow. If you don’t remember that order, watch the fun little video at the end of this rainbow post, then you’ll never forget again!
My mixer went crazy while I was getting a pancake out of the pan…when I looked over at it, a ring of cream was blobbing out of the bowl. What a goopy mess! But it didn’t actually surprise me….that’s how I usually cook….messy…. ;)
Anyways, to cheer myself up, I love to watch this video for St. Patrick’s Day! An 8 minute account of St. Patrick’s life for the kids….even with flannel boards!
An easy way for toddlers and preschoolers to celebrate Valentine’s Day! Pink dough to play with! Mix up a quick batch of pink colored dough and break out the heart cookie cutters! The recipe I used is at the end of the post. Here’s my nostalgic look back at my babies busy at work on their “Valentines”We’re going to make something!Squish that pinkness!The idea was to get them to make a Valentine on the table, then I would photograph it as their “valentines” for Daddy and Grandma and Grandpa.And that’s what we did.It was a lot of very pink fun! I had to play a bit, too….Here’s the recipe I use for play dough:
2 and 1/2 cups of white all purpose flour (I’ve tried it with whole wheat flour, and let’s just say…No!)
1 cup of salt (fine, not coarse)
2 small packages of Kool Aid (the ones without real sugar) this is optional. if you don’t have Kool Aid, then add food coloring
3 tsp. vegetable oil (canola oil is good)
2 cups of boiling water
Mix all the dry ingredients together, then add the boiling water. Stir it all together very well and turn out onto a surface where you can knead it a bit. It will be hot, so let it cool a bit before kneading. Then knead away until it becomes smooth. When it’s cool enough, the kids can start playing. As soon as it’s cool enough, either play with it or seal it in plastic bags so it doesn’t start drying out. This will last for quite awhile in a sealed bag. Note: the Kool Aid is just for easy color and aroma! We used cherry for Valentine’s day. If the kids love the smell so much that they taste it, it won’t hurt them at all, just a little salty. If there’s worry about the flour, then I’d say don’t add the Kool Aid and then it won’t smell appetizing enough for little ones to put into their mouths!
Fun for the kids to make, and the photos are easy to send to everyone online, no mess, no snail mail! ;) Just digital cuteness from the kids! Happy <3 weekend!
How do you say Happy Valentine’s Day to those you love? Flowers, candy, cards, or some even bigger display? Or do you prefer to do something special together? Or is it one of those days that just slips by? I saw a funny “quote” the other day. It was a photo from Star Wars and the caption was “I’ll be celebrating Valentine’s Day Han’s style….Solo!” Maybe that’s more you :)
We don’t make a super big hoohaw about Valentine’s Day, a few special things, like maybe chocolate or sometimes flowers. I’m usually in favor of homemade or home-printed Valentines. (OK, I admit sometimes I put way too much work into the “homemade” Valentines that the kids take to school. But this year, I put in 10 minutes of work on a printable, and then they are on their own, I’m just too tired,with a been there, done that kind of feeling). Anwyays, I came up with a brilliant idea that I think will make a memorable Valentine’s Day for us this year: The kids are in charge of making and serving supper for my husband and I. Sounds a tad dangerous, but I intend to enjoy it! We’ll see how it goes…
After having said that, I admit I did make a few Valentine’s cookies. I had the dough in the fridge and a few more M&Ms from the last couple of posts! :) And I had these cute letter cookie cutters to try out! (A fun gift from a friend) So here goes a little tutorial for some fairly easy, but attention-getting cookies.
Ingredients: chocolate cookie dough and candy melts (I use Wilton brand) and letter cookie cutters (or just freehand it) and small heart cutters.Amor= love in Spanish ;) Galletas=Cookies! Cut out letters and a bunch of small or medium hearts for bases.Bake and let cool…..cool!Melt up some red and white candy melts and get ready to pipe them out of baggies with only a tiny corner snipped off…Squeeze strings of candy melt out while moving back and forth over all the letters. Repeat with next color.Then pick up each letter and break off the extra bits of candy melt off the sides, this is really easy and works well.Line up the letters and the bases, some letters need two hearts for their bases.Use some more candy melt to attach the bases, I used dark cocoa candy melts (only took 3 melts)Holding the letters in place for about 5 seconds was mostly enough to balance the letters, but if necessary, prop them up for a bit…The candy melts set up quite quickly. Here’s the bird’s eye view:And there you go! The letters are quite sturdy and just so fun looking! Great for a Valentine’s Day centerpiece.Oh wait! Since you have the cookie dough out, and maybe a few extra cookies baked, go ahead and decorate some more for your centerpiece. Here’s how I did it with Nutella and M&Ms using the same idea from the other day’s post: The kids wanted to cut out some Os and Xs for hugs and kisses, so I used up the last of the red M&Ms on these:And here’s one for you from me (sorry it’s not edible but I’m all about digital stuff)
I’d love to hear from you if you try out some of my little cookie techniques! :)