I’m happy to say that my baby is back to his normal, happy self after his ear infections. One of my favorite parts of the day is walking into his room in the morning after he wakes up and seeing the huge smile he gets on his face when he sees me. He smiles so big it makes his whole body wiggle with excitement. I wish I was always that happy to face the day….
Cakes and Pies
Warm juicy berries topped with crunchy brown sugar crisp and served with a big scoop of vanilla ice cream is a perfect and classy dessert for two.
What kinds of Saturdays are your favorite? We have had a lovely series of Saturdays the past few weeks that have all been different, yet wonderful in their own way. Last weekend was our sister’s wedding which was filled with lots of exciting time with family, fun preparation work and a beautiful ceremony and reception. This Saturday was so much calmer and we worked around the yard and house in the sunny, warm weather, working on projects and tidying up the landscaping for spring. It was a quiet day that gave us a sense of peace and accomplishment.
A moist pumpkin bundt cake, baked with a cheesecake layers and drizzled with browned butter frosting.
It’s November. I’m trying to see the positives in a month that’s brown and dark. The only benefit I’m seeing as I drive home from work in the dark, is the fact that December is right around the corner and that means our baby is closer than ever….
A simpler version of apple dumplings, this Apple Dumpling Bake is made in a casserole dish with soft, cinnamon apples sandwiched between layers of tender crust.
I know in February you’re supposed to make all sorts of chocolate desserts with pink and red accents. But I’m sharing a family favorite recipe. My family generally loves any dessert with apples. Dad’s all-time favorite dessert was apple pie, but we also love apple dumplings, apple bars, and most recently, apple pizza. This Apple Dumpling Bake is way easier than traditional apple dumplings with all the delicious flavor. (Please note the cute little hearts cut in the top crust.)
On last pumpkin recipe of the season for all of you who are still trying to plan your Thanksgiving menus. And this one will be a favorite. It’s still traditional while being unique and delicious. The recipe comes from my mom’s cookbook. Tt’s a big binder with all sorts of recipe clipping glued or wrote onto the pages. When I got married and moved out, one of my sisters copied each page and put together my own binder of recipes….
Today I’m indulging myself. I’m forgetting my sense of self-control that keeps me from eating a whole dozen chocolate chip cookies straight from the oven, the voice that tells me I’m over the calorie limit. The day started out cold and rainy, but Tyler was so wonderful as to bring me a giant cup of hot chocolate in bed.
He handed it to me with an uncertain look on his face and watched me take a few sips. It was so a good! A few sips turned into large swallows, and he asked me how it was. I told him it was probably the best hot chocolate I had ever tasted! “No wonder,” I thought, when he told me we were out of milk and he had made it entirely with heavy cream, and then added three packets of hot chocolate mix!
After figuring there probably was close to 2000 calories in just that one cup of hot chocolate (we did end up sharing it, it was huge!), I gave up and declared this a “eat whatever I want day”!
In summer it is so hard to choose which fresh fruit to use. I just want to use it all, strawberries, peaches, blueberries, raspberries, blackberries, plum, and apricots. However, the blackberry and lemon flavors in this cake are exceptionally bright way of celebrating summer. (Someday, just wait for a cake that uses all of the abundance of summer’s harvest. It may turn out brilliant!)
In the summer, I love deserts that feature fresh fruits. These little tarts are straightforward, consisting of a small circular crust with a mixture of cherries and sugar on top. Simple, yet they are still a beautiful, tasty treat. The simplicity of the recipe allows the flaky texture of the crust and juicy flavor of the cherries to shine.
Tyler requested a chocolate cake with peanut butter frosting for his birthday this week. With just two people in our house, making large layer cakes is plain dangerous. Especially when the cake tastes this amazing, its impossible to avoid eating a large piece with every meal. Or even just substituting cake for our meal. We may or may not have done this 🙂 But hey, birthdays demand cake – good cake.
This cake will become your favorite go-to chocolate cake. Its soft and moist, and has a rich chocolate texture and flavor. That’s not even mentioning the frosting. Its light, fluffy and will melt in your mouth. Just don’t question the amount of butter and be sure to save some for the cake. You will want to have a spoon handy for tasting as you’re making it.