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colorful and it's easy to make

Le 30 octobre 2014, 03:49 dans Humeurs 0

Boy, do I have a treat for y'all today! I'm sure y'all have figured out I'm not really into the gross and gory stuff for Halloween. My kiddos get a kick out of it - and I actually do have a recipe that I will be sharing next week that may make some people cringe. It makes me cringe just thinking about it! LOL. But today, I have this Halloween Bundt Cake .... nothing scary here! :)

"Oooh" and "aah" your guests with this impressive Halloween Bundt Cake! It is so colorful and it's easy to make.

Did y'all see all of that color on that cake?! Don't get scared - this recipe is easy peasy, y'all! Thanks to a boxed cake mix, you can have this pretty cake done in no time!

"Oooh" and "aah" your guests with this impressive Halloween Bundt Cake! It is so colorful and it's easy to make.

I've made this kind of cake before and it always gets great reviews - and people always think it looks cool. Most people are surprised at how easy it is to make this cake. If you have been a reader of Love Bakes Good Cakes for awhile, you may remember my Firecracker Cake that is made using the same technique. (Nevermind the old pictures - it was one of my first posts!) I love taking this kind of cake to potlucks or church luncheons - it's almost always the first dessert gone and people always want to know who brought that cake! I am usually asked for the recipe too!

Since we're pretty much "caked out" after two birthdays - I had the boys take this cake over to our neighbor, Gina and her family! She thought it was quite cool and couldn't wait to show her daughter all of the colors! :)

basically nothing can go wrong

Le 28 juillet 2014, 07:42 dans Humeurs 0

When I started this blog, I planned to post every week without exception. Let’s just say I underestimated the time it actually takes to prepare each post. In fact, I probably invest double the amount of time than I thought I would. There are so many stages that go into making it happen.

I’m not writing all this to complain. Really. Although I didn’t know it would take that much time to write a post, I also didn’t know how much I would LOVE it.
Dear blog, I love you more than you can ever know.

So why am I telling you all of this? Well… although this week was crazy and intense, I wanted to keep the promise I made to myself to post every week. When I finally sat down to write, I found myself having a total recipe development block. I had a hard time coming up with a new recipe since I was distracted by other things. So instead of sharing with you one of my originals, I decided to bake a classic. A recipe I know and trust. These chocolate cookies by Martha Stewart are exactly that.

The cookies are almost like a brownie because they are soft, fudgy and chewy. The chocolate is the main ingredient here, so basically nothing can go wrong.

To make the cookies, start by melting chocolate and butter in the microwave in 20-second intervals, stirring between each, until melted. Be careful with overheating because it can burn the chocolate. Set it aside. In a mixer bowl, beat the eggs, sugars and vanilla on medium speed until light and fluffy, 2-3 minutes. On low speed, beat in the chocolate mixture (make sure it’s not very hot). Add the dry ingredients and mix just until combined. You can add 1 cup of chocolate chips/chunks, but I prefer it plain for pure fudginess.

sprinkle with sea salt while hot

Le 16 mai 2014, 07:49 dans Humeurs 0

 Don’t you love pleasant surprises?  Like that time during the Christmas season that your husband came home with a whole leg of ham?  Or when your mom-in-law gifted you with that sweet necklace that was just your style?  Or when you found out that a fabulous boulangerie was going to open beside the grocery you regularly visit?  Or when you realized you had one year off from thinking about “big school”?

Or the time you found these peppers in your little neighborhood market?

It was a pleasant Saturday morning when I spied these familiar small green peppers at the weekend market I like to visit.  I reach my hand out tentatively.  Could it be?  Those Padrón peppers I so loved from Spain?  The cardboard sign certainly said so.  I asked the lady in the stall and she confirmed that they indeed were and that they were grown in Tagaytay.  Tagaytay!  I could have my pimientos de Padrón and eat local at the same time?  It didn’t take much more to pile some into my market bag.

Pimientos de Padrón are grown in the Galician region in Spain.  They are also the only green peppers (barring green peppers used for their heat…like jalapeños and our sili pang-sigang) I will eat.  They are mild and sweet and deliciously addicting.  What is most exciting about them though, and perhaps what makes them most alluring, is that a small percentage of them are not mild at all.  So, say, for every 10 sweet peppers, you may (or may not!) get one or two that are scorching.  Fun right?  I think so!

Traditionally they are fried in hot oil until bronzed in places with skin blistered, then sprinkled with sea salt.  That’s it.  And really, this is all it needs.  You eat the whole pepper, seeds and all, and leave the stem.  Have them with a nice glass of white wine, or a really really cold beer, and you won’t want for anything else.

Or, if you want to start your day exceptionally well, you can have them like this for breakfast company setup.

Pimiento de Padrón and Pimenton Egg on Toast

4 tablespoons olive oil
5 pimientos de Padrón (padrón peppers)
1 egg
1/4 Pimenton de la Vera
1 slice of toast
Sea salt

- Heat a skillet to high heat.  Add 3 tablespoons of the olive oil to the pan.  When this is hot add the peppers, making sure they are in one layer.  Be careful as they may spit.  Don't fret, nothing a well-brandished splatter guard and caution can’t fix.
- Fry the peppers in the oil until they are brown and blistered in most places.  Remove from the pan and immediately sprinkle with sea salt while hot.
- While the peppers are frying, or after in the same pan, cook your egg.  Heat the remaining tablespoon of olive oil in the pan and, when the oil is hot, add the egg.  When the egg starts to set, sprinkle the pimenton, on the yolk, whites, and surrounding oil.  Swirl the pan around so the orange oil gets on the egg.  Sprinkle the yolk with salt and cook to your desired doneness.  I like mine runny…and when you’ve taste a padrón pepper dunked in pimenton-laced runny yolk so will you.
- Toast your bread and assemble all your ingredients on a plate, any which way you want aisa top business schools.

There is no right or wrong way to assemble and eat this.  Pile the peppers and the egg on the toast and dive in messily or arrange each component separately and eat daintily with a fork and knife.  It’s breakfast; there are no wrong answers!  What you should try to stick to though is to eat this warm, as soon as it is ready, to get it at its best.

I've made Pimenton fried egg before and it remains one of my favorite ways to have fried egg.  It's the perfect type of egg to have with these peppers, but also perfect on its own, sopped up with a good piece of toast.  And speaking of toast, this dish is best with a nice hearty piece, the type that comes from a craggy, ornery-looking loaf.  This particular one came from the afore-mentioned boulangerie that I was so excited had opened near me.  But this is personal preference and please go ahead and use your own favorite.

I am beyond excited that someone has started selling these peppers at my local market, and even more so that someone has begun growing them locally.  I am just crossing all my fingers that supply is steady.  Intrepid farmers, I support your attempts to grow these peppers, and promise to always buy part of your crop!  Now, I just have to keep my fingers likewise crossed that the crafty restaurants don’t swoop in and finish the supply (as I suspect they did this weekend)!

How was your weekend?  All good I hope?  I had a lovely Saturday with a market jaunt in the morning, brunch with my mother (muesli and white wine for me, grilled tomato & cheese and white wine for her, in case you were wondering), and then an afternoon of fun and outdoor eating with friends.  We also managed to sneak in some cookie baking.  We are all feeling a bit under the weather today though, so it’s been a prescribed and imposed lazy Sunday for us.  Resting up for a busy week ahead Managed Private Network!

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