Thursday, February 16, 2023

Wedding Cake

438.  It was a simple wedding ceremony with 4 people in attendance.  The bride was absolutely beautiful and groom so handsome.  The decision was to hold a civil ceremony and then a more grand wedding reception later in the year.  Not only to save money but to be together...finally.

The night before we picked up flowers and created a bouquet for the bride.  Because no bride should be without a bouquet of some sort.

The morning of the wedding ceremony, I woke up to the thought, "There isn't a wedding cake!  We need a wedding cake!"  Because no bride should be without a wedding cake.
So, I quickly baked my favorite vanilla cake and used amaretto and vanilla flavoring in the recipe and frosting.  There were flowers remaining, so I used them to decorate the cake.
The happy couple were surprised.  They cut the cake together and fed each other a piece.  It was darling!  And the cake was delicious!
Congratulations to the happy couple!  Because all newly married couples need to be congratulated!

"It is such a happiness when good people get together - and they always do."
~ Jane Austen

Thursday, February 9, 2023

Cheese Ball

437.  With the Super Bowl right around the corner, snack foods are on the menu.  I love to make a cheese ball any time we have snacky, munchy foods.  This cheese ball is very simple and you only need a hand mixer or food processor to bring it together.  It is too difficult by hand.
This recipe is simple and the almond butter gives the cheese ball a delicious nuance that no-one can figure out.  It's my secret ingredient!  
Of course you are welcome to use any type of shredded cheese, just make sure it is not too hard of a cheese but is able to blend and smooth with the other ingredients.
"You have to be a romantic to invest yourself, your money, and your time in cheese."
~Anthony Bourdain, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook

Monday, January 23, 2023

Pickled Deviled Eggs

436.  A deviled egg is a retro delight which has resurfaced recently.  I've never heard anyone say, "I don't like deviled eggs!".  Although I am sure you are out there. 
A suggestion was made by someone close, who is crazy about pickled eggs, to make the pickled eggs deviled.  Now there is a challenge and unique creation.

I jumped at the task and did just that...I deviled my pickled eggs!  And we were all pleasantly surprised.  Of course the pickled egg lover was over the moon. *wink*wink*

So, here is my pickled egg process, recipe here.
Once your eggs are a nice shade of purple, which may take about 4 days, slice them in half reserving the yolks in a separate bowl.  Wipe your knife after each cut.
I smashed the cooked yolks and added 1/4 cup mayo, or more to moisten, salt, pepper, freshly chopped dill weed, a pinch of onion powder and mixed together to create a very soft mixture.  Then, transferred the mixture into a piping bag and filled each egg half.
We placed them on a bed of lettuce and garnished with fresh dill weed.

This was a very interesting mash-up but the final product was so yummy.  Very rich and was a surprise once you took a bite.  How bad could they be?  I love them.
"I do so like green eggs and ham.  Thank you! Thank you, Sam-I-am."
~Dr. Seuess "Green Eggs and Ham"

Thursday, December 22, 2022

Christmas Holiday Baking

435.  This year's baking extravaganza was so enjoyable! This blog post is filled with pictures.

Hope your holidays are filled with good food, lots of joy, fun with families and a Happy New Year!

Thursday, November 10, 2022

Mini Peach Pies

434.  Personal sized pies are a perfect treat any time.  These little beauties are filled with fresh peaches and a hint of cinnamon.  I follow directions for any two crust pie but divide the dough perfectly between 6 muffin tins.

I divide the dough into 8 equal pieces reserving 2 pieces for the lattice top.

Once I fill and place the lattice tops on, I brush with water and sprinkle cinnamon and sugar over the pies.
Bake as you would for a pie but reduce the time till you see the filling bubbling.
"If I'm going to have something rich and yummy, I'm not reaching for prepackaged brownies.  I'm going to make a pie from scratch."
~Marisa Miller

Wednesday, October 19, 2022

Browned Butter & Sage Pumpkin Ravioli

433.  It's Autumn and I love when the seasonal options are made available.  Trader Joes never disappoints with a variety of spice, pumpkin and squash flavored items.

The pumpkin ravioli in the fresh refrigerated section was a must have!  

In a large frying pan I melted 1 stick of salted butter and let it bubble away until all the foam disappears and the butter turns a nutty brown color.  All the milk solids drop to the bottom and toast to wonderful buttery bits.  I then placed my fresh sage leaves in the butter and they crisp up rapidly.  Then remove them to a paper towel to use as garnish.  The sage flavors the browned butter.
On the side I have water boiling and add the fresh Pumpkin Ravioli.  It is so brightly colored yellow on one side and orange on the other filled with pumpkin.
After the sage is removed I added chopped garlic, about 2 cloves.  It will simmer and cook quickly.  
Spoon the finished pasta into the browned butter and turn the ravioli over to coat with the yummy butter.
You can add any vegetable or no vegetable at all to the dish.
Then place the crispy sage on top as a garnish and sprinkle with parmesan cheese.  WOW!!!  
"Why are terms of endearment always food? Honey, cookie, sugar, pumpkin."

- Jodi Picoult.

Saturday, August 13, 2022

Farmers Market and Used Books

432. On the weekend, our town hosts a great Farmer's Market with fresh produce, live music, baked goods and a variety of handmade vendors.
I was excited to stop by for basil to make pesto and any fresh produce.
The selection was beautiful and knowing they were all from organic growing farms made the price higher but worth supporting local growers.

Across the way is our public library that holds a book sale monthly.  That was our next stop.
I found a few books and they were only $1.00 each!  
We enjoyed our outing and came away with a variety of treasures.
"The farmer is the only one in our economy who buys everything at retail, sells everything at wholesale, and pays the freight both ways."
~ John F. Kennedy

"As long as there is a few farmers out there, we'll keep fighting for them."
~ Willie Nelson


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