NikitaNikita's Disney's Frozen-themed cake. GeorgiaWho can compete with Nikita's cakes?
Not I. So I thought it would be a good time to try something new I made these no yeast cinnamon rolls. The hubs grabbed a few before I could add the glaze. I liked them well enough without it i decided to just not add it. Happy Sunday Nikita, Amy and Georgia Amy My dog Beatrix (aka Trixie) turned 1 in October so I baked a cake and threw a party. Yes- I am touched in the head. If I were rich I'd be deemed eccentric. Either way, Trixie is rad so I baked a cake! I baked some breakfast apple bars for myself because it sounded good. And they are! First the human food: GeorgiaWe had a couple of October Birthday's this month at work. So I made these Chocolate cupcakes with creamy nutella frosting. The husband who compliments nothing.. gushed over these. This cupcake recipe, adding the cocoa to boiling water vs adding it to the flour made for a more robust cocoa flavor and interestingly the cupcakes had a hint of crispiness to them. But the frosting was the winner here. Creamy dreamy nutella frosting. It was so good Randy took the frosting bowl and "added " some more to his cupcake. They were also a big big hit at work.. I mean out of the 14 that the recipe made I came home with none I think..
Why I enjoy baking so much is because.. I was a single mom for so many years. Single mom and working mom is never easy. Baking was something I could do for my son. I know.. It sounds silly, but baking felt like this little gift I could give to him. I still enjoy baking and sharing the tasty love. Happy birthday to sweet Trixie and to all my October baby co-workers Amy and Georgia AmyHey! The weather has cooled off enough to where I could turn the oven on and my kitchen not feel like an incinerator. So I got that going for me. I had a taste for chicken so you all get to read about this wonderful chicken that I roasted. This is more of a summer recipe but I am not in the way of caring. This goes nicely with a crisp green salad and boiled new potatoes. I went with salad and a sliced Honey Crisp apple. There. I made it an Autumn dish. This has to be in my top 5 best prepared chickens. And I make a lot of chicken. The skin was golden brown and just crispy enough. The meat was so moist and juicy. Succulent. The meat came away from the bones in such a glorious way that it brought a tear to me eye. And the taste, oh my! Definitely a Summer taste. So fresh and the magnificent combination of ingredients that are swimming in a delightful frenzy that attack your tastebuds in a magnificent crescendo of excitement. As the chicken roasted the aromatic scent wafted through my house and I felt myself salivating. I love my life. Without further ado: Poulet au citron et lavande Lemon and lavender chicken The Little Paris Kitchen by Rachel Khoo For the marinade: 2 tbsp dried lavender ( do refrain from using too much lavender, it should be a delicate taste not a Yankee candle)* 4 tbsp olive oil* 4 tbsp lavender honey or plain runny honey* 2 sprigs of thyme* finely grated zest and juice of 1 lemon *1 chicken, cut into 8-10 pieces* a generous pinch of salt To make the marinade: Crush the lavender using either a mortar and pestle or a rolling pin. Put the crushed lavender into a large bowl with the oil, honey, thyme, lemon zest, and juice. Mix well. Place the chicken pieces in a large plastic container. Pour the marinade over the chicken and make sure that all of the pieces are well coated. Cover and leave to marinade for 30 minutes (or up to 4 hours) When you are ready to cook, preheat the oven to 400°F. Put the chicken and marinade into a roasting pan and sprinkle with the salt. Roast the chicken for 45 minutes, turning the pieces over halfway. To check if the chicken is done, pierce the thickest part of the flesh with a skewer- the juices should run clear, not red or pink. Serve the chicken with the cooking juices poured over and around. I simply bought a package of thighs because I'm too lazy to cut a damn chicken up. And there you have it folks. Nikita & Jen Nikita and Jen got together this week to make mini rainbow cakes. As you can see they turned out beautifully and Christopher had to remind everyone how pre-teen boys get in on the act. Getting together with friends to make, bake or cook is always time well spent
Amy, Nikita, Jen and Georgia Amy Hey! I baked something. It's Saturday night, raining off and on. We're expecting cooler weather, so there's that. I decided this is decent enough baking weather. I sparked up Pink Martini's Sympathique album and headed into my kitchen. I had a pear left from a recent Saturday Bites challenge and thought time to make something with it before it dies. For some reason I've been on this Taste of Home kick, humor me. Pear&Apple Coffee Cake I switched it up because I can. Rather than butter I did a mix of organic ghee and an avocado based spread. The ghee has such a wonderful flavor. Being clarified butter it tastes even more buttery. The avocado spread is low calorie and carb-free. I switched out the sugar for 1/2 cup Splenda. A combo of 1/2 cup All Purpose flour with 1 1/2 cups whole wheat flour. I also sprinkled in Penzeys Cake Spice to give it a boost in flavor. My doctor informed me that Truvia has a brown sugar blend. Thank you Dr. Wood! She's rad. Now I added extra cinnamon because I'm the president! My bad Hamilton's The Election of 1800 just popped up. This cake was not a disappointment. NikitaNikita continued on with the pumpkin spice flavors making these yummy baked pumpkin donuts GeorgiaI went healthish and baked these keto bagels
Simple and tasty. A great way to watch those carbs so you can have an ice cream cone later Actually during the week I'm always looking for healthier options for breakfast and lunch. A co-worker made these the other day and was kind enough to give me a little taste. The taste is not overly bagelish.. But satisfied my carb cravings What's great about the recipe is you don't need any special ingredients other than almond meal or flour nor do you need any special equipment. Note to those who would like to try them use a thicker cookie sheet and a silpat. The bottoms will brown quickly otherwise |
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