A couple of years ago I decided to bake the Peninsula Grill Coconut Cake, after finding a recipe for the cake on the Martha Stewart website. The cake was very time intensive to make. Also, after seeing everything that went into the cake it lost just a bit of its charm. Now, I don’t expect my cakes to be healthy, after all they are cakes, but the Peninsula Grill Coconut Cake is DECADENT even for a cake!
I know it has been pretty quiet around here lately. My job—the one that allows me to pay the bills—has been keeping me pretty busy, but I wanted to share photos from a few of my recent trips and activities. I plan to share more details over the next couple of weeks. Until then here are a few photos:
I know it has been a bit quiet around here lately, but I have busy working on several craft and cooking projects to share with you. I also did an interview with a local newspaper, The Times and Democrat, which I wanted to share with you:
I plan to post several quick and easy projects over the next couple of days if you are looking for a last minute project or two. Also a bit later today, my friend Nichelle will be sharing a delicious recipe for a flour free holiday cookie so come back a little later today to find out what she made.
I hope everyone had a nice Thanksgiving! I was a bit nervous about cooking Thanksgiving dinner this year as I had a somewhat traumatic Thanksgiving cooking experience last year. Jaime and I hosted Thanksgiving for friends in our tiny DC apartment kitchen. We made a full spread from scratch – turkey, ham, sweet potato rolls, baked sweet potatoes, macaroni and cheese, stuffing, green beans, pumpkin cupcakes, pumpkin ice cream, and pumpkin and sweet potato pie – and our friends pitched in with a fruit and marshmallow salad, garlic mashed potatoes, quinoa with vegetables, and homemade cranberry sauce. Everything was going really well – we had started cooking early and it looked like everything was going to be ready on time – when things suddenly took a turn for the worse.
Jaime was up on the roof cleaning off the patio furniture to bring inside (what can I say? seating was at a premium in our apartment) and I was making cream cheese frosting for the cupcakes. I’ve made frosting more times than I can remember and it is not hard: cream cheese, butter, vanilla, and powdered sugar. What could possibly go wrong you ask? Continue reading
I am sharing a recipe today, but if you are looking for more Christmas ornaments, don’t worry. I’ll be back with more ornaments next week. In the meantime, if you are looking for ornament ideas, check out my salt dough snowflake ornaments, my clothespin reindeer ornaments, and my twine ball ornaments.
Jaime and I have been trying to eat more vegetables lately and this sweet and sour chicken and vegetables is a tasty way to do so.
These bars always remind me of lazy summer days, trips to the farmer’s market, barbeques, and long evenings on the patio. Bursting with fruit, I like them served warm or cold, with or without ice cream.
I often serve these at summer parties because these can be made a day or two in advance and kept in the fridge — although they will get soggy if left there too long — so I don’t have to heat up the kitchen with the oven the day of the party. I have even been known to serve these at breakfasts (after all, they do have fruit . . . at least that’s what I tell myself).
We are still unpacking, but today I wanted to share with you a southern inspired recipe. Hopefully, we will be unpacked soon so that we can
stop tripping over boxes get back to cooking and crafting.
Today I am very excited that my husband Jaime generously agreed to let me share his red velvet cake recipe (altered a bit to make red velvet cupcakes) and his easy cream cheese frosting recipe. Many of Jaime’s friends request that he make his red velvet cake for celebrations and special occasions and he has been doing so for years. But for the first year or so that we were dating, while I heard a lot about his red velvet cakes, I didn’t have the opportunity to try one.