I hope that everyone is having a happy Halloween. I know that it has been a bit quiet on Scissors and Spoons this past week, but I have been working on some fun craft projects. I am looking forward to sharing these projects with you soon. I hope that you will stop by on Friday to see what I have been up to!
This black forest whipped cream cake has been my birthday cake for as long as I can remember. It is not like the black forest cakes often sold in bakeries and stores; the base of this cake is a whipped cream cake and not a chocolate cake like in many store bought versions. I may be biased, but I like this one better! The whipped cream, which is folded in to the batter, makes this cake nice and moist.
My parents sent me a very sweet birthday surprise: a pumpkin cake blog post! I didn’t get to try the cake, but I have been drooling over the photos. Doesn’t this look tasty? I can’t wait to try this recipe.
I adapted this recipe from one of Jaime’s favorite appetizer recipes, sesame chicken with honey dip. This modified recipe makes for a relatively quick dinner for one.
This week got away from me, but I wanted to share this lovely fall post from my mom. These preserved fall leaves make such a pretty center piece. Here is how to preserve fall leaves:
I hope everyone is having a good week. Things have been a bit hectic on my end so I’m taking a little blogging holiday today. In place of the regular Tuesday craft or recipe, I am sharing a photo that I took on a trip to Charleston, SC this past summer. I’ll be back later this week with a new project, until then . . .
Middleton Place – Charleston, SC
I was excited to open this month’s Everyday Food and see a recipe for Coconut-Buttermilk Pound Cake. This cake combines two of my favorite ingredients (coconut and buttermilk) in a cake.
What’s not to love? I started to make this cake, but then realized that I did not have time. I simply had too much work that I needed to get done so I put away my bowls and I went back to work. A couple of hours later Jaime came home and saw the magazine still open to this recipe on the kitchen counter and decided to make it. A little while later, I got a text from Jaime asking if I wanted to come downstairs to take pictures of the cake for this blog. So, thanks to Jaime, here it is.