Sunday, April 26, 2009

Checkerboard Cake




Is it a chocolate cake with vanilla squares or a vanilla cake with chocolate squares? You be the judge.

Friday, April 17, 2009

Winning entry!


I'm pleased to announce that my entry into the Martha Stewart Easter Decoration Contest has been selected as one of 10 winners! I am quite honored and thrilled! There were many wonderful entries and I hope that you will take a look over at http://www.marthastewart.com/


Here's a link to my entry:




Community Garden


Community Gardens are great for those who live in apartments/condos or single family homeowners who don't want to dig up their backyards. I belong to one in Morristown, NJ. We were able to start April 6th and I've been planting seeds since then. I have in peas, spinach, beets, spinach, carrots, marigolds, sugar snap peas, sunfowers, sweet alyssum, borage, peppers and banana peppers. I will put in swiss chard and finocchio this weekend. So far, nothing has started but we have been having warm days (70 degrees) and hope that this will start some stirring. I will post pictures as the season progresses.

Tuesday, April 14, 2009

Take a bite out of your taxes...

Tax time is always stressful. If Uncle Sam is going to take his share, I thought I'd take a bite out of doing my taxes. I used a recipe for a petit beurre cookie and with my Brigitte cookie cutter, pressed out the word "TAXES". Then when I started to do my taxes, I had some "Tax"cookies to help get through the process. Especially enjoyable with tea.
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Whey 2 go Bread!

Whenever I make ricotta I have a lot of leftover whey. The first time I threw it out and then I read about substituting leftover whey for water in bread recipes. I had my doubts but tried it. Wow! What a delicious use of an extra ingredient. Try it yourself in your bread recipes. I understand that it makes bread last longer but bread is never around my house long enough to find out. My DH loves carbs!

Ricotta making

What a delicious recipe! Make your own ricotta. It's easy, inexpensive and far better than the stuff you buy in the store. Take 1 gallon whole milk, heat it slowly in a heavy botttomed pot on medium low heat until right below boiling, 180 -185 degrees F. Remove from heat and add 1/3rd cup of vinegar and 1/4 teaspoon salt. Give a gentle stir once or twice (you don't want to stir too much or the ricotta will be grainy. Let stand until cool or and pour slowly into a cheesecloth lined bowl. (I use a teatowel.) Tie the cloth and hang over a bowl. Save the liquid whey for making bread. After two hours, remove the drained ricotta cheese and put into a container. Put into the refrigerator and use within three days.

Monday, April 6, 2009



Here's a new spin on eating more veggies! These cakelets were made in the Garden Patch Mold that I purchased from Williams Sonoma. I used a pound cake recipe from the back of the Swan's Down Cake Flour box that I tweaked a little.

Recipe:
  • 1 cup sugar
  • 1 stick butter (softened)
  • 2 eggs
  • 1 cup sifted Swan's Down Cake Flour
  • 3 tablespoons heavy cream
  • 1/2 teaspoon vanilla
  • 1 carrot pureed in food processor

Glaze:

1/2 cup sugar

1/2 cup water

1/2 teaspoon vanilla

Green, red and yellow food coloring

Do not preheat oven. In a large bowl cream butter and sugar. Add eggs, one at a time. When well mixed, add flour and cream alternately, ending with the flour. Fold in carrot puree and vanilla. Pour into cakelete molds and bake at 300 degrees F for 30-40 minutes or until a cake tester comes out clean. Remove from molds and cool completely.

For the glaze, bring ingredients to a simmer, remove from heat and let cool slightly. Pour off a little into separate bowls and add food coloring to make the orange carrots with green tops, red radish with green tops, green peapods and light green cabbages. Add colored sugar to tops to decorate.