Let’s Eat CAKE! Easter Lamb Cake

Easter Bunnies and Lambs

Here is an adorable variation of a special cake for Easter.Let's Eat CAKE! Easter

This little Lamb cake was made by a friend in memory of her mother who always created this special holiday treat for the family.

Last year’s special Bunny Cake is a good design creation that can be adapted for this Lamb Cake.

Easter Bunny Cake

Use a 7-minute cooked frosting for the smooth glossy (and crusty) finish.  Shredded coconut over soft fluffy frosting like the Bunny would make an adorable ‘fluffy’ Lamb too!

Spring Time!

Oh Happy Spring!

The glorious re-birth, re-start, and re-fresh of nature

Spring Time!Spring Time!

Spring Time!

 

 

 

 

 

 

Spring Time!

Spring Time! Spring Time! Spring Time! Spring Time!

Spring Time! Spring Time! Spring Time! Spring Time! Spring Time! Spring Time!

 

 

Spring Time! Oh Happy Spring!

 

 

 

 

 

 

 

 

 

 

 

Oh Happy Spring!Spring Time!

Spring Time!

 

Happy New Year – 2016!

Let the NEW YEAR begin!Happy New Year - 2016!

Twenty Sixteen – has a sweet ring to itHappy New Year - 2016!

 Let’s enjoy it to the fullest!

 

Images: Legoland- (redtri.com) and SanDiego (sandiego.org)

The Christmas Season Begins!

The Christmas season begins in Aachen, Germany, with Weihnachtsmarkt – the annual Christmas Market.The Christmas Season Begins

Visiting this ancient town during Weihnactsmarkt is the perfect way to get into the Christmas Spirit!

This year, a quiet walk through town before crowds arrive for the market provides a peaceful visit to some parts of town previously unseen or possibly overlooked in the hustle and bustle of the the shops. The Christmas Season Begins

The Christmas Season Begins

The Christmas Season Begins

The Christmas Season Begins

The Christmas Season Begins

The Christmas Season Begins

The Christmas Season Begins

 

The Christmas Season Begins

The Christmas Season Begins

The Christmas Season Begins

The Christmas Season Begins

The Christmas Season Begins

The Christmas Season Begins

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The Christmas Season Begins

The Christmas Season Begins

One of my favorite ancient towns in a lovely part of Europe, Aachen is the westernmost city of Germany, located along its borders with Belgium and the Netherlands. It was a favoured residence of Charlemagne, is associated with first emperors of the Holy Roman Empire (of the German Nation)and was later the place of coronation of the German kings.

Aachen’s charming historic old town provides the perfect backdrop to the German Christmas market (Weihnachtsmarkt) which is concentrated on the large public squares around the cathedral (Dom) and Rathaus in the old town area.

The Christmas Season Begins

Special thanks to my friend, Agnes, who takes me back to this special place and helps begin the Christmas season with her photos and visits to this delightful market.

Other photo credits: http://aachenweihnachtsmarkt.de

 

 

 

 

Have a Happy Day!

“It’s not happy people who are thankful.
It is thankful people who are happy.”
Unknown

Have A Happy Day

Wishing you a day filled with Joy, Love,
and lots of Thankful People!

Oh yes … and Great Food and Fun Times!

HAPPY THANKSGIVING !

Have a Happy Day!

Thanksgiving with Julia & Friends

Thanksgiving with Julia Child…& Friends

– what could be more fun?

Thanksgiving with Julia

This cute illustration by Adriana Gallo along with the list of ‘greats’  caught my attention.  This suggestion hooked me right in:

 “IF – Julia Child, James Beard, and Mollie Katzen threw a potluck Thanksgiving, you’d want to go, right?”  

Of course I’d want to go!

Attempting to “honor the forefathers and mothers of American cooking” here is a menu full of favorite recipes from the Food52 community and staff, and blogosphere at large.

Thanksgiving Dinner with Julia

Among other ‘greats’ here are a few recipes to tempt you:

Julia Child’s Brussels Sprouts with Braised Chestnuts

James Beard’s  Rich Pumpkin Pie

Mollie Katzen’s Mushroom Yogurt Pie with Spinach Crust

Who are your favorite forefathers and mothers of American Cooking?

What are your favorite recipes?

 

 

More Than A Recipe

More than a recipe from Orange Peel Bakery

As usual – the photo caught my attention – a delicious, mouthwatering baked something or other – This one looks berry, juicy and baked brown nutty … some sort of tart – oh yum!

Berry - Nutty Tart

Curious (and hungry!) –  I checked out the article hoping for a recipe. Lucky me – it was there! Then, I read the accompanying article and got more than a recipe.  The article is a great read and offers a fascinating profile and insight of an interesting baker with an intriguing bakery to investigate – wood fired oven – Martha’s Vineyard…and an honorable mission, as well as.

Orange Peel Bakery is definitely on my list of places to visit– Not just to sample the baked goods which sound (and look)  amazing – but to experience the setting and support the admirable mission of the baker, Juli Vanderhoop.

Read the article  for yourself and learn more of what I am referring to:

Trained by a Medicine Man on Martha’s Vineyard, One Baker Gives Rise to an Honest Community

More than a recipe More than a recipe

 

 

 

 

 

 

 

 

 

More than a recipe

Let me know if you have a chance to visit Orange Peel Bakery – located at 22 State Rd, Aquinnah Martha’s Vineyard, and share your experience with us!

Here is the recipe.  BEWARE:  it is enough for a Bakery production– it makes EIGHT tarts!  Looks easy to reduce. I’ll let you know if I manage it.

Raspberry Bars with Almond Crust

Yield: Recipe is for EIGHT 8" TARTS

Ingredients

  • 2 ½ cups slivered almonds, divided
  • 4 cups all-purpose flour
  • 4 cups oats
  • 1 tablespoon and one teaspoon baking powder
  • 2 teaspoons salt
  • 2 cups (four sticks) cold butter
  • 2 cups brown sugar
  • 4 tablespoons almond extract
  • 2 eggs
  • 2 ½ cups raspberry jam

Instructions

  1. 1. Sauté ½ cup of the almonds in a pan until golden brown and set aside.
  2. 2. In a mixing bowl combine the flour, oats, remaining almonds, baking powder and salt. Set aside.
  3. 3. In another bowl combine the butter and brown sugar. Add the almond extract and eggs and blend.
  4. 4. Add the dry ingredients to the creamed mixture, and mix until well blended. Press the mixture into eight 8? tart pans, onto the bottom and up the sides, leaving enough room for filling.
  5. 5. Bake the tarts at 360 degrees for 25 minutes. Remove them from oven and when cool, fill the shells with raspberry jam and top with the reserved toasted almonds. Bake the tarts for an additional 25 to 35 minutes, until the crusts are a rich, golden color.
  6. 6. Remove from the oven and let cool. Cut each tart into pieces and serve.
http://greatfoodfunplaces.com/2015/09/06/more-than-a-recipe/

 

 

Summer ‘Fruit Platter’ Bouquet

This colorful fruit platter is truly a Summer Bouquet!

Fruit Platter Bouquet

 Fresh fruits artistically arranged and presented

in a lovely garden bouquet of floral shapes and colors

also provides an opportunity to

‘Eat” through the colors of the rainbow’

This fun fruit platter offers a mouthwatering arrangement especially on a hot summer day.

Make it with any variety of fruits in season.

What are some of your favorite fruits and how do you present them? 

Image from LOVELIEGREENIE

It’s A WINNER!! Let’s Eat CAKE!

Yes! A Winner! Finally!!

Let’s Eat CAKE!!

Banana Chocolate-Chip Cake with Peanut Butter Frosting

DSCN1132

The cake batter went together super easy – and once the sour cream and mashed bananas were mixed in it was one of the Best tasting cake batters I’ve ever snitched at!

The peanut butter frosting was also very easy, and actually ended up like it was supposed to –  very light and whipped.  With a super good flavor!

To be honest I’m not a great peanut butter fan when it comes to peanut butter cookies, cakes, frosting, etc.  (I LOVE peanut butter and jelly sandwiches, however!!)

And I certainly wasn’t sure about the flavor of banana and peanut butter.

So, I hedged a little, and instead of frosting between the layers with the peanut butter frosting (although there was certainly enough of it) I made a light, whipped chocolate frosting.  We Have A WINNE! Let's Eat CAKE!

The cake batter has mini chocolate chips in it, but other than using chocolate chips/candy for decorating the top, that’s the only chocolate called for in the recipe.  So I wanted a little more chocolate and a little less peanut butter.

I also made the recipe in three 9″ cake pans rather than two 8″ pans as the recipe calls for  – well, actually they say to use two 8″ square pans, which I don’t have, anyway.  The recipe makes a Lot of batter, and heeding Julie’s experience with her disaster cake I thought it best to use three pans instead of two.  Good thing I did – all three pans were close but not quite over the edges of the pans when the cake was done baking.

The cake itself was nicely moist and very flavorful.

The recipe suggests using chocolate chips and chocolate candy such as Hershey’s Kisses to decorate the top (see their photo).  I didn’t want to buy a whole bag of kisses – and a whole bag of chocolate chips, for that matter – just to use a few on the cake, so I scoured through the store to see what else was available.

I found the perfect things!  One was a a Nestle Toll House chip called “DelightFuls” – I’d never heard of them but maybe you guys have?  They are basically regular-sized chips that are filled with peanut butter – they also have ones that are filled with mint, or raspberry, etc. – and they come in a small bag.

We Have A WINNE! Let's Eat CAKE!

The other thing I found was Reese’s Pieces “Mini” peanut butter cups – they are unwrapped and only about a half-inch tall, and also come in a small bag.

So those are what I decorated the cake with!  Turned out really good!

 

 

 

 

 

 

 

Like most of these kinds of cakes that we’re making, this one is Very rich.  

We Have A WINNE! Let's Eat CAKE!

Finally –  a cake good enough to share with neighbors! And I’ll also take some into work on Monday!  YAY!!

 

 

http://www.epicurious.com/recipes/food/views/banana-chocolate-chip-cake-with-peanut-butter-frosting-51117350