Georgia Every year for the husbands birthday I make him pineapple upside down something. This . year was no different. I made these cute lil mini pineapple upside down cakes. A heavy dose of whipped cream only added to it's yumminess. Mini Pineapple Upside-Down Cakes Ingredients
AmyI had a taste for peanut butter and found this recipe in the pile that Tremain had gifted me several months back. Peanut Butter-Chocolate Bars Ingredients:
These must be good because Tremain has had 12 bars thus far. GeorgiaWe try to have Randy's family over for dinner every Sunday. And no matter what we have I always try to make some kind of dessert. Last week I made these little bits of yumminess. Several people commented that they actually liked these better than regular chocolate chips. I think I do too. Chocolate Chip Cheesecake Cookies Ingredients
Instructions
AmyHaving quite a few fresh raspberries to spare after Saturday Bites, I made raspberry tea. I still had a few remaining so I dug out one of my favorite cookbooks. Breakfast, Lunch Tea from the Rose Bakery in Paris. There's a lovely lemon cake recipe contained within. It's delightful as is. However there's several variations that makes this one of my go to recipes. You may see it pop up again as the change ups are seasonal fruits. There's a recipe for a glaze which I did not use because I love this straight out of the oven with a smackerel of butter.
Lemon Cake via Rose Bakery on Rue des Martyrs, Paris Serves 8 Generous cup unsalted butter, softened, plus extra for greasing 1 cup caster (superfine) sugar (I used 1/2 cup Splenda) 4 eggs 1 teaspoon natural vanilla extract Juice of 1 lemon Grated zest of 2 lemons 1 rounded teaspoon baking powder 1/2 teaspoon salt Scant 1/2 cup ground almonds Scant 2 cups plain (all-purpose) flour, sifted For the glaze (optional) Juice of 1 lemon About 1 1/4 cup icing (confectioners) sugar Preheat oven to 350°F. Butter 10-inch loaf tin and line its base with parchment paper. Beat the butter and caster sugar until the mixture is very light and creamy. Add the eggs, one at a time, beating well after each addition, and the vanilla extract. Add the lemon juice and zest. Mix together the baking powder, salt and ground almonds and carefully fold into the mixture with the flour. Pour the mixture into the prepared tin and bake for about 35 minutes or until a knife inserted in the centre (They're English) comes out clean and the top is light golden. Remove from the oven and cool the cake in the tin before taking it out. Make the glaze, if you wish. Combine the lemon juice with enough icing sugar to make a thick but pourable mixture. Pour it over the cake and let it drip down the sides. Variation: A number of handfuls of blueberries, raspberries or blackberries. Fold them gently into the cake mixture and keep some back for the top. Enjoy! Today is the husbands birthday so expect to see what kind of cake is his favorite. (G) And of course I always look forward to seeing what Amy whips up in her kitchen.. Georgia and Amy Georgia This week I decided to take our Julia & Martha one step further and bake a dessert using a Martha Stewart recipe. Since Randy and I got together Savannah has always joined me in the kitchen, helping with one thing or another. During this visit she mentioned she would like to learn more about baking. So baking we did. Instead of the cupcakes we made Lemon mini cakes. Same recipe, but modified. We bake a lemon sheet cake and used a biscuit cutter to make the layers. Blueberry and Raspberry decorations courtesy of Savannah. Martha Stewart’s Lemon Cupcakes with Lemon Buttercream Frosting Ingredients: Cupcakes:
Directions: For the cupcakes:
For the Frosting:
AmyKeeping in the spirit of celebrating Julia Child's and Martha Stewart's birthdays this month I decided to bake something by Ms. Martha today. Whilst scanning The Martha Stewart Living Cookbook: The New Classics, I discovered this little recipe hiding in plain sight. Everyone reading this will most likely have the ingredients on hand. It is too simple. Delicate and heavenly taste. If you've ever wanted to take part in a cookie exchange but don't have a great deal of time, this recipe will do. It's also perfect as a last minute dessert for your dinner party. Behold the Honey Lace Cookie. I chose to use honey made right here in Oklahoma. Cinnamon Cream Honey...I'm getting teary-eyed. Honey Lace Cookies From The Martha Stewart Living Cookbook:The New Classics Makes 28 (not in my house) 2 tablespoons unsalted butter 2 tablespoons light brown sugar 1 1/2 tablespoons honey 2 tablespoons all-purpose flour Pinch of salt 1. Preheat the oven to 375°F. Line 2 large baking sheets with Silpats (French baking mats) or parchment paper. Set aside. In a small saucepan, melt the butter, sugar, and honey. Transfer to a bowl. Whisk in the flour and salt until smooth. 2. Working quickly, drop 1/2 teaspoon of batter onto the prepared baking sheets, at least 3 inches apart. Bake until the cookies spread and turn golden brown, about 6 minutes. Transfer the sheets to a wire rack, let cool completely. With your fingers, carefully remove the cookies from the pan. And shove right in your mouth! I enjoyed a couple of these beauties as I watched the Minions movie. Ah, Sunday... Happy Sunday, Amy and Georgia Georgia So this week I thought I would attempt to make homemade poptarts. Yep, you read that correctly.. Homemade poptarts. Raspberry Poptarts Ingredients
Instructions
A couple of things I would do differently next time.. Go to the store and buy a box of poptarts.. Hahaha.. Just kidding. Those things are so bad for you. But I would buy the pastry pre-made (Pie crust) Not that making your own is difficult, it's just an easy shortcut and I've never been disappointed in the store bought pie crusts. If I were to make my own I would make it the night before. AmyNot so much a recipe as a review. In July a new website was launched called Brandless (brandless.com). Online shopping, mostly food stuff. The premise is simple, top quality non-name brand products. Organic, gluten-free, etc. Without a "brand tax" it's less expensive. Every item is $3.00 each. I scanned and discovered that certain products are sold in bundles. I decided to give the breakfast bundle a go. Blueberry muffins, granola, honey and single serving coffee. $12.00 plus shipping. The promo code offered shipping for $3.00. So $15.00 for a light breakfast. I tossed the granola over plain yogurt with fresh blueberries. I wasn't disappointed. The boxes are shipped via Fed Ex. The real question is if it's worth the shipping. My answer is No. Not unless you plan to make a large enough purchase to make it worth the shipping. Brandless does offer a membership. An annual fee of $36.00. With this you help feed the hungry and they offer free shipping on orders of around $50.00 and over. There's other little things involved. For me personally, it might be worth it because it's difficult to find organic food where I live, 1977....
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