I’ve had the pleasure of having my four year old granddaughter visit for a few days. In fact, the pass has been closed periodically with avalanches, so it may take her parents a little longer to come get her. Add to that, heavy rain here, so going out is not an option. So what shall we do?
Alyssa and I have come up with a fun project. In these two photos, she is busy using various objects to trace different size circles onto paper-backed fusible web.
Alyssa really enjoys peeling the paper from the fusible.
And here she is, choosing threads to applique her project with.
Now you and I could finish this project in an afternoon, but a four year old needs a little more time. There are other things that are calling out to her…like playing ball with the dog.
So we’ll finish this later.
The Polka Dot Cheesecake caught my eye sometime ago and I pinned the recipe to my Sweet Tooth Pinterest board.
On Valentine’s Day, a day for indulgences, I served this to my Hubby. And to myself.
He loved it! So did I.
Please ignore that Christmas tablecloth. (Not to mention Valentine knick-knacks with a summer/fall plate.) Fortunately, you can’t see the Christmas wall-hangings and a few other Christmas goodies I have yet to pack away. Not because I love them so much that I must leave them up. I just haven’t gotten around to cleaning house, except for the occasional tidying up. You aren’t like that, I know.
The recipe? Click here. It will take you to The Baker’s Daughter where you will find the recipe along with a whole lot more yummy goodies. And Melissa’s cheesecake looks way better than mine (I didn’t pipe my chocolate), but mine still tastes divine. I’m sure your presentation will be fabulous too!
“Let them eat cake.” – Marie Antoinette
I acquired a cookbook from an aunt recently. It is a good read, but there are a few things I could do without. For instance, I learned that it takes 10 cups of pig blood to make a black pudding. Ugh!
I did find a recipe for a caraway seed cake that looked rustic and delicious, so I tried it.
The ingredients are few and simple, and always in stock in my kitchen.
I only needed 1 tablespoon of ground almonds, so I just threw some slivers in a baggie and lightly pounded with the smooth side of the meat tenderizer.
Mix the ingredients and put the batter in a baking pan. The recipe states a size, but I didn’t have it, so I put the batter in my 12 cup bundt pan. Whoa! That size is way too big! Don’t do what I did!
Don’t Use This Size Baking Pan!
Bake. Don’t forget to set the timer!
Out of the oven and cooling.
Lookin’ good. It would be much better if I took the time to garnish it. Top it with a fruit sauce, or chocolate sauce. Or serve with ice cream.
I had whipped topping, so that’s what I used. And I needed it! Since I baked it in the wrong size pan, my cake came out heavy and a bit dry. It still tastes good, but the texture and taste will be better the next time I make it.
Caraway Seed Cake
12 tablespoons (1-1/2 sticks) butter
1 cup granulated sugar
2 cups flour
1 tablespoon ground almonds (optional)
1-1/2 tablespoons caraway seeds
1/4 teaspoon baking powder
Some caraway seeds to sprinkle on top
Line a round cake pan (7″ diameter x 3″ deep) with parchment paper.
Cream the butter; add the sugar and beat until very soft and light. Beat the eggs and gradually beat into the creamed mixture. Stir in the flour and ground almonds.
Add the baking powder and the caraway seeds with the last of the flour. Turn the mixture into the prepared cake pan, scatter a few more caraway seeds on top and bake in a preheated moderate oven, 350°F, for 50 to 60 minutes.
Cool on wire rack.
I love Twix candy bars and I love cream cheese, so when I found this recipe over on Lindsey’s Gingerbread Bagel blog, I just had to try it. I wasn’t disappointed! These cheesecakes make a delightful treat!
The Twix Cheesecakes are simple to create (all the more reason to love this recipe). The cakes are made with an Oreo cookie crust and a cream cheese filling with chopped Twix candy bars. Yummy!
Ready to Bake
Closer Look Before Baking…Lookin’ Good!
Closer Look…Lookin’ Even Better!
Since Mom is coming for a few days, and since I still have some pears left, I thought I’d make a family favorite…Fresh Pear Crumble Pie. The recipe is at the end of this post.
You’ll need pastry for a single crust pie.
Homemade is by far the better choice, but refrigerated will do too.
Preheat the oven.
Is that am or pm?
You’ll also need peeled, sliced fresh pears:
Thre recipe calls for 5 cups, but I peel and slice until I have a pie full of sweetness.
Sprinkle pears with lemon juice. Okay…I forgot to do this part and it still turned out scrumptious!
Combine sugar, flour and lemon peel (fresh is better, but I didn’t have any lemons on hand).
Add pears to the mixture.
Add pear filling to the pastry:
Combine flour, sugar, cinnamon, ginger and mace. Cut in butter.
Sprinkle topping mixture over the pear filling.
Bake. The smart thing to do is cover the crust edges with foil to prevent overbrowning. But hey…I’ll take the risk.
Serve with whipped cream or ice cream…yummy goodness!
Hubby and I couldn’t wait for Mom to get here…we dove right into that pie!
Fresh Pear Crumble Pie
Pastry for single crust pie
5 cups peeled, sliced fresh pears (about 2-1/2 pounds)
3 tablespoons lemon juice
½ cup sugar
2 tablespoons flour
1 teaspoon finely shredded lemon peel
½ cup flour
½ cup sugar
½ teaspoon ground ginger
½ teaspoon ground cinnamon
1/8 teaspoon ground mace
¼ cup butter
Prepare and roll out pastry. Line a 9” pie plate. Trim pastry to ½“ beyond edge of pie plate. Flute edge; do not prick pastry.
In a bowl, sprinkle pears with lemon juice. In a large mixing bowl combine ½ cup sugar, 2 tablespoons flour, and lemon peel; stir in sliced pears. Spoon pear-sugar mixture into pastry-lined plate.
In another mixing bowl combine the ½ cup flour, ½ cup sugar, ginger, cinnamon, and mace. Cut in butter till mixture resembles coarse crumbs. Sprinkle crumb mixture over pear filling.
To prevent overbrowning, cover edge of pie with foil. Bake in 375º for 25 minutes. Remove foil; bake for 25 to 30 minutes more or till pie is bubbly and crust is golden.
Cool on rack before serving.