Posts Tagged: Recipes

Meal Plan Sunday

November 16, 2014 Food 1

 

image

Yesterday, since I forgot to post this last week – Chili with baked potatoes!

 

SundayLazy Sunday Dinner! I can’t help it. The name, the food (sausages, potatoes, carrots, onions, fennel, ggaarrlliicc…all slow roasted in the oven….), it all looks so good, but it’s a slow dish, too slow for a regular night, so, onto Sunday it goes!

Monday – Quiche! Sausage and CHEESE crust-less quiche. WE HAVE SO MANY EGGS. Luckily, now that it’s getting colder, the girls are slowing down on the egg laying. Thank goodness.

TuesdayKorean Beef with rice and asparagus. To make it gf, I’ll use gf soy sauce, which I actually think tastes better anyway.  And have I mentioned my love for asparagus? I had to train myself to like it; I hated it the first time I ate it, but I kept making it and making it until now, I LOVE IT. I am currently doing this with beans now. I’m maybe halfway there. My gut reaction is UGH, BEANS, but then I see chili and kidney beans and I’m like, yeah, I can do that. I seem to like the harder in texture beans. Pintos are still disgusting.

Wow. Random.

Wednesday – Yeah, I’m not sure. I neglected to plan for this day. Whoops! I had my four meals planned and forgot I needed Wednesday! I’ll either wing it, or we’ll eat out.

 Thursday! – No cooking

Friday! -No cooking

Saturday – I’m sure it’ll be cold…maybe a big pot of spaghetti?

caprici2

Divider

Meal Plan Sunday

November 2, 2014 Food 5

MPSunday

Happy Daylight Savings! NOT. The kids didn’t seem to understand we were supposed to get an extra hour of sleep last night. They were still up at 6:45 this morning. So much for that. On to the meal plan!

Sunday – Would it be crazy to make myself a big pan of gf cornbread, load it up with butter, and pig out? That’s the way I’m leaning.

shrimp-grits-cb-x

Shrimp and Grits – from My Recipes

Monday – The hubby’s birthday! Silly me asked what he wanted for supper. He picked Shrimp and Grits! Something I’ve never made and don’t even like (at least the grits part). I took to Pinterest, and here is the recipe I came up with. Cross fingers it’s tasty!

Tuesday – I usually freestyle potato soup, but I thought I would try this recipe this week. There’s just something about having supper ready when I get home that is just so appealing, isn’t there?

Wednesday – Breakfast for supper! Y’all, we are overrun with eggs. We had no idea how many eggs three layers would bring it, but it is literally three eggs a day. Everyday. We currently have 5 dozen eggs in the fridge. I’m giving 2 dozen to my aunt today, but I still have to do something because they will still be coming in! So we’ll have scrambled eggs, bacon, home fries, and something. I’m debating trying a gf biscuit. Must research this.

 Thursday! – No cooking!

Friday! -No cooking!

Saturday – Depends on the weather! Plus, if I go to the market. There is a new gf vendor there would makes seriously awesome baked goods. I had a cinnamon roll yesterday for the first time in over a YEAR and OMG it was so delicious. She had mini apple pies too that I could die for. So, depending on how much I buy and how fast I eat it, I may have a gluten free baked good for supper. The others can fend for themselves. LOL!

So? How about you? Any plans for supper this week?

 

caprici2

Divider

Meal Plan Sunday

October 26, 2014 Food 11

MPSunday

Wow, I didn’t mean to disappear of the face of the Earth this week, but I think I needed a break after the readathon. It can wear a body, or in this case, brain, out! Plus, I tend to do most of my blog writing on the weekend and, well, I was otherwise occupied last weekend. Anyhow, here I am, back and hopefully I’ll get all my writing done today!

You will notice pretty quick that autumn is in my bones. Or, perhaps, stomach! I am craving the cool weather foods big time!

Sunday – Will probably reheat some chili or soup I have frozen for such days.

Monday – One of my favorite go-to recipes is this: Mississippi Roast. It’s just…delicious, and easy, and everyone at the table loves it. And it’s addictive. I could make it every week. It is made of WIN all the way around. So, imagine my salivary delight as I was perusing Pinterest one day and came across some Mississippi Ribs!!!! Unfortunately, I am the only one in the house who Appreciates. Ribs. This is a travesty. However, the post mentions using a pork roast, so I thought I would try this variation instead. Will have mashed potatoes on the side, and perhaps some roasted asparagus.

Tuesday – I’m not sure anything screams AUTUMN and COLD WEATHER more than Beef Stew. And this Slow Cooker Beef Stew looks AMAZING. Will serve with rice. And crusty bread for everyone else. {sigh}

Wednesday – I’ve been wanting Chicken and Dumplings for ages. The first time I tried a gluten free version, I failed. Miserably. It was a big pot of chicken glue. SO, I’m going to try to get my fix by making Chicken Pot Pie. I love Bisquick’s Gluten Free mix, so I’m going to try Betty Crocker’s version. It’s the beginning of what I’m sure will be a heck of a lot of tweaking, but I WILL get it right! After all! Tomorrow is another day!

And yeah, I’ll keep searching for a doable Chicken and Dumpling recipe.

Saturday – Depending on what we have planned, as always, I hope not much, I hope to make some Vegetable Beef Soup. A big pot of yumminess is just what the doc ordered. Not that I need a doc. Cause I’m not sick. Oh, you know what I mean.

So? How about you? What do you have planned for the week? Or how will you be winging it?

caprici2

Divider

Meal Plan Sunday

October 19, 2014 Food 4

MPSunday

 

Whew, y’all! I’m tired! AND I have a cold. Alas, still have to feed the family. With the Readathon prep this past week, I didn’t do a very good job of meal planning for the week. There may be a bit of improvisation this week.

Sunday – It’ll just be me and the hubs tonight, and, since I’m under the weather, I’ll whip up some potato soup. My basic recipe:

Water, enough to cover potatoes
Potatoes, usually 3
Better Than Bouillion Chicken flavor (it’s GF!), depends on how much water needed
Salt and Pepper to taste
Thyme, a couple shakes
Cheese, a lot
Sour Cream (about 1/3 cup)

I cook the potatoes in the water with the BTB, salt and pepper, and thyme. Once the potatoes are cooked, I use the emmersion blender to make it smooth. I don’t like potato chunks in my soup. Add the sour cream, and some heavy cream if I happen to have any, and stir. Serve with cheese!

MondaySausage, Potato, and Cabbage Skillet Fry, from the Homesick Texan. Looks SO GOOD.

Tuesday – It may be a pizza night, yo. I have a GF frozen pizza in the freezer, the rest can order Papa Johns. Depends on how I feel.

Wednesday – I really want to try these Leftover Mashed Potato Puffs from Cinnamon Spice & Everything Nice, but I need leftover mashed potatoes obviously. I’ll try to make some Tuesday. As for what goes with it, I suppose I will scrounge around in the freezer.

Saturday – Depends on the weather and how I’m feeling (geez, I should be better by THEN) and if we go out, but I’m thinking some sort of soup or crock pot meal is in order. We haven’t had Lasagna Soup in awhile….

 What’s in your plans this week? Do you cook by whim or plan things out?

caprici2

Divider

Meal Plan Sunday

October 12, 2014 Food, Weekend Cooking 5

MPSunday

 

And, so, another hectic week is behind me! Another one lies ahead! How did I do last week? Well, I was so sick on Monday, I didn’t even eat, let alone cook that fish. I still felt bad Tuesday, so Leigh’s Everything but the Kitchen Sink Pork Tenderloin came in REALLY handy. And deliciously. Everyone else had it on buns, while I had it on rice. Well, what I ate of it. Was sooooo queasy from being sick and having a migraine. Wednesday became a fend-for-yourself-night because yours truly was still dealing with the tail end of that migraine. Damn gluten, it’s so sneaky! It hides everywhere!

I sincerely hope this week goes better.

Sunday – I don’t normally cook on Sunday’s, but I am crazy craving some Spaghetti. This is how I make spaghetti, for the most part.

Diced Tomatoes, usually a big can or two smaller ones
About a pound of ground beef
Garlic, I eye ball it. Probably 3 cloves?
Olive Oil
Mushrooms
Onion
Oregano (from the garden, yo!)
Chili Powder, just a pinch
Tomato Sauce (usually from the garden, that I canned. 1 can)
Pinch of salt, some pepper

And lots of cooking, if I can swing it. Ideally, I like to let it cook all day in the crock pot. The measurements are imprecise, because I usually let my nose and tongue tell me what’s needed. Noodles for the fan, for me either gluten free noodles or zoodles, depending on my mood. Zoodles (shredded zucchini “noodles” natch) are freaking awesome, but sometimes my heart wants something nostalgic. Will probably have salad on the side.

ricebake-1

Photo Credit: How Sweet It Is

Monday – I can’t wait to try this. I found this hanging out on Pinterest, looking gorgeous and tasty. How Sweet It Is’s cheesy chicken and rice bake. Seriously. Looks SO YUM. Will probably have some sliced avocado on the side.

Tuesday - Sloppy Joes. I hate them. HATE. THEM. But everyone else loves them, so I’m caving to pressure. I will most likely have rice and veggies with a couple chicken tenders. I found some gluten free ones made by Tyson I want to try! Or, quite possibly, leftover spaghetti. Depends on if I get this craving out of my system.

WednesdayPancakes!!! And BACON!!! I have tried every gf pancake mix on the market and Bisquick’s is definitely my favorite. That and lots of syrup!!! And butter!!! Can you tell I’m excited?

Thursday! – No cooking!

Friday! -No cooking!!

Saturday – Well duh, it’s Readathon day! You would not believe how close I came to missing the Readathon (it got downright scary. I thought Andi was going to have a panic attack) but I managed to get out of prior commitments! The only thing is it’s the Fall Festival at my kids school, so I MAY be out for a couple of hours. And my daughter has a DANCE to go to. Yay. Anyway, game plan on the food situation for Saturday coming up later this week. Readathon Food gets a special post.

 

caprici2

Divider

Meal Plan Sunday

October 5, 2014 Food 19

MPSunday

I decided, in an effort to branch out and blog less about books (sacrilege!)  and more about the other things I’m passionate about, I would start talking about food! One of my other favorite things! Which are now crazy because I had to completely change the way I eat in the past year or so! Yay!

Yes, that last yay was sarcasm.

Recap. See, last August, I figured out that gluten was causing me to have migraines. I had been experiencing them for over a year and they were gradually becoming more frequent, and, more painful. I was delighted to find the cause, but not so delighted to find out I couldn’t eat bread, pasta, and doughnuts any more. Plus cookies. COOKIES. And cake. Hmmm….cake….

Anyhoo, once I went off gluten, the headaches disappeared. Also the stomach pain that I had been told was IBS, the body aches (for the most part), and the insomnia (which has actually since came back). It is actually worth the price, but dang, sometimes I really want a cheeseburger on a BUN.

Long story short (I know right? This is short, I promise), I’ve decided to start putting my meal plans here for to 1) have somewhere to look back for meal ideas and 2) to share the alternative menus I come up with. Incidentally, did you know shredded zucchini makes a great substitute for spaghetti with sauce? Seriously, I converted my own daughter to it. So, here goes nothing.

Sunday – fend for yourself. The kids aren’t home, they go to church, and the hubby and I tend to get hungry at different times. Plus, dang him, he usually wants noodles. This will not be here in future meal plans. I usually just eat some fruit and cheese. And who am I kidding? Chocolate.

Monday4 Minute Fish: Crispy Lemon Tilapia. This is a new to me recipe that I am going to have to do some subbing with. Found this one at TastyKitchen.com. To go with it, I plan to make jasmine rice (my new favorite thing EVER) and sauteed zucchini.

TuesdayLeigh’s Everything but the Kitchen Sink Pork Tenderloin. No, I don’t know Leigh. And this is another new to me recipe. It sounds fantastic. I just have to sub the soy sauce with gf soy sauce. Luckily, it’s already in the fridge. Will serve with some ginger lime slaw (dude, this stuff is the bomb! and I don’t care out 00’s it is to say that) and olive oil roasted potatoes I think.

WednesdayMississippi Roast which is a standard around here. I LOVE THIS SO MUCH. For the fam, the meat goes on buns with melted cheese. For me, it goes over rice with some sort of veg on the side.

 Thursday! – We eat at my aunt’s house! Will rarely be in future editions because I rarely cook on Thursdays.

Friday! – The kids are at Mema’s! Heather eats whatever she wants! It’s usually ice cream!

Saturday – We usually eat out. If we don’t, I will probably whip up some potato soup. I’ve been wanting some.

So, there you have it. Week one of my little experiment. What are your meal plans for the week? You KNOW I’m dying to find out.

caprici2

Divider

Weekend Cooking – Vanilla Blackberry Jam Ice Cream

August 24, 2014 Weekend Cooking 9

photo 1

 

Recently, a friend gave me an ice cream maker. He said he had one he found at a thrift store for a couple bucks and never used it, so he just gave it to me. I can’t believe it took 36 years on this Earth for me to obtain an ice cream maker. It’s at least 30 years too late.

I am in love! Because of this recipe!

For my very first time making ice cream EVER, I knew I had to keep to my sensibilities. The more unusual, the better. I love odd combinations of flavors, things that don’t sound like they would be good together, or like something few people try, or just plain ODD. In looking for recipes, I came across this recipe for Vanilla Blackberry Jam Ice Cream.

I knew it was the one. And dude. Was. I. Right.

photo 2

Whenever I making something, the first time I go by the recipe. I didn’t deviate from that course with this. The only way I’ll deviate now is to try different flavor combinations. The ice cream itself was PERFECT! The vanilla and blackberry together were DELICIOUS. The family ate about half of it and we froze the rest. The next day it was even more perfect because it was exactly like what you get at the store (out of the machine, it was like soft serve). I’m so glad I started out with this recipe. My confidence is HIGH now people. Next, mint chocolate chip!

Vanilla Blackberry Jam Ice Cream

Ingredients

  • 14-oz can low fat sweetened condensed milk
  • 1/2 cup heavy cream
  • 2 1/2 cups half and half
  • 1 tablespoon vanilla extract
  • 1/2 cup seedless blackberry jam or preserves, divided

Directions

  1. Combine sweetened condensed milk, cream, and half and half in a large bowl. Add vanilla extract and 2 tablespoons of the jam to the milk mixture. Whisk until completely combined.
  2. Pour milk/cream mixture into your ice cream maker.
  3. Meanwhile, while ice cream is churning, heat the remaining jam in a small saucepan over medium heat until jam is thin and liquid-like. Drizzle the thinned jam into the ice cream maker five minutes before the churning is complete.
  4. Transfer thickened ice cream to a freezable container and freeze overnight.

Thank you Amanda, from Amanda’s Cooking for the FANTASTIC recipe. What flavor combinations do you think would work together? After the mint chocolate chip, I’m thinking ginger peach…..

weekendcookingWeekend Cooking hosted by BethFishReads every weekend.  It is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. Please link to your specific post, not your blog’s home page. For more information, see the welcome post.

caprici2

Divider

Ricotta Orange Pound Cake

May 12, 2013 Weekend Cooking 19

Edit: I posted this weekend last year. I recently made it with lemons instead of oranges and WOW. YOU GUYS. It was soooooo good. So I’m reposting, to share again!

—————————————————————————————————-

By special request, and the fact I had nothing else ready to post today, here is the recipe for the Ricotta Orange Pound Cake I made over the weekend. This cake was SO EASY! And oh my gosh, the flavor is fantastic, the cake has just the right consistency…. You can’t ask more of cake. You can probably tell I used my springform pan and it worked beautifully.

Ricotta Orange Pound Cake
Adapted from Laura’s Sweet Spot

1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
1 1/2 cups whole milk ricotta cheese
1 1/2 cups sugar
1 orange, zested (OR lemon)
3 large eggs
1 teaspoon vanilla extract
2 tablespoons Amaretto (or 1/2 tsp almond extract) (I used the almond extract)

Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter.

In a medium bowl combine the flour, baking powder, and salt. Stir to combine; set aside.

In bowl of electric mixer, measure out sugar and rub orange zest into sugar with fingertips. Add butter and cream together until fluffy, about 3 minutes. Add ricotta and continue to cream, until well incorporated and light, about 2 minutes or so.

With the machine running, add the eggs 1 at a time, mixing one full minute after each. Add the vanilla and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated.

Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.

Et voila! Enjoy!

caprici2

Divider

Weekend Cooking – Creamy Green Chile Chicken Enchiladas

December 1, 2012 Weekend Cooking 9

I meant to post this about a month ago, and like a lot of things nowadays, it flew completely out of my mind.

I saw this on Pinterest, of course, and decided to give it a try. My family really liked it, except for the boy of course. He is the King of Picky Eaters. Both my husband and I agreed it needed something, something a little more spicy, so next time I’m going to try throwing in a jalapeño or two. Other than that, this was a great recipe. Very easy to make. Next time I’m going to cooking it in halves, so I can freeze some!

Creamy Green Chile Chicken Enchiladas
*Serves 4-6

Filling:

3 cups cooked, chopped chicken
2 (4 oz.) cans of green chiles, lightly drained
1 package (8 oz.) cream cheese, cubed
1 can white or black beans, rinsed and drained (you can really use any type of bean you prefer here) (I actually left them out because beans were created by the devil)

Sauce:

2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chile enchilada sauce
½ cup sour cream
8 ounces (about 2 cups) Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas
Handful of chopped fresh cilantro

Preheat oven to 375 degrees.

In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.

In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Add salt and pepper. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I can easily fit 8 enchiladas in one pan).

Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

I chose to use the make ahead directions:

Make Ahead Instructions: Follow the recipe instructions, letting the sauce cool to warm room temperature before proceeding with filling the enchiladas. Assemble the enchiladas as directed in the recipe with the cooled sauce. Cover the baking pan with plastic wrap and refrigerate for 8-12 hours before baking. Bake according to the recipe, adding an additional 5-10 minutes if needed since the enchiladas were refrigerated. Alternately, after assembling, the baking pan can be covered with a double layer of foil and put in a jumbo-sized resealable bag and frozen for up to two months. Bake from frozen by decreasing the baking temperature to 350 degrees F and baking the enchiladas covered for 1 1/2 hours. Uncover and bake an additional 30 minutes to 1 hour until the dish is hot and bubbly.

Recipe Source: My Kitchen Cafe (melskitchencafe.com)

weekendcookingWeekend Cooking hosted by BethFishReads every weekend.  It is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. Please link to your specific post, not your blog’s home page. For more information, see the welcome post.

caprici2

Divider

Weekend Cooking – Cranberry Shortbread Cake

November 23, 2012 Weekend Cooking 12

This cake. This. Cake. Oh my gosh, y’all. I have a new favorite cake. It’s so easy to make (don’t let the long recipe fool you!), so very tasty (especially with a lot of whipped cream on top *drool*), and did I mention it’s tasty? Because it is. This cranberry filling makes it so holidayish! I can’t wait to make it again. And I think I’m going to try it with raspberries. Like, very soon.

Cranberry Shortbread Cake

Adapted from Singleton in the Kitchen 

For the Jam Filling:
1 large navel orange
about 1/4 cup of orange juice
1 12-ounce bag cranberries, fresh or frozen (not thawed)
About 1 cup sugar

For the Cake:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
Pinch of salt
1 stick plus 5 tablespoons (13 tablespoons) unsalted butter, at room temperature
1 cup plus 2 teaspoons sugar
1 large egg
1 teaspoon pure vanilla extract

To Make the Jam Filling:

Grate the zest of an orange into a medium heavy-bottomed saucepan. Slice off the peel, removing the white, cottony pith that sticks to the fruit, and slice between the membranes to release the orange segments. Cut the segments into 1/4-inch wide pieces and toss these into the pan. Working over a measuring cup, squeeze the juice from the membranes — if you have 1/4 cup, great; if not, add enough additional orange juice (or water) to make 1/4 cup — and pour it into the pan.

Put the cranberries in the pan, stir in 3/4 cup of sugar, set the pan over medium heat and bring to a boil, stirring frequently. Cook, stirring almost constantly, until the cranberries pop and your spoon leaves tracks, about 5 minutes. Scrape the jam into a bowl and taste it — if it’s too tart, add more sugar to taste. Cool to room temperature. (The filling can be made up to 2 weeks ahead and stored in an airtight container in the refrigerator.)

To Make the Cake:

Whisk together the flour, baking powder, and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and smooth. Add 1 cup of sugar and continue to beat until it dissolves into the butter. Reduce the mixer speed to low and add the egg and egg yolk and, beating until they too are absorbed. Beat in the vanilla. Add the flour mixture, mixing only until it is incorporated; since this is a delicate dough, one that should not be over beaten, you might want to finish mixing in the flour by hand using a sturdy spatula. You’ll have a thick dough, one that is quite malleable.

Turn the dough out onto a smooth surface and gather it together in a ball, then divide in half and pat each half into a disk. Wrap the disks in plastic and refrigerate them for 15 to 30 minutes. (At this point, the dough can be refrigerated overnight; set it out at room temperature for about 20 minutes before proceeding.)

Getting Ready to Bake:

While the dough is chilling, center a rack in the oven and preheat the oven to 350 degrees F. Lightly butter a 9-inch springform pan (preferably nonstick) and place it on a baking sheet lined with parchment or a silicone mat.

Work with one piece of dough at a time. For the bottom layer, either roll out the dough to size between two pieces of plastic wrap — it’s an easy enough dough to roll — and lay it in the pan, or put the dough in the pan and press it lightly and evenly across the bottom with your fingertips. Spread the cranberry filling over the dough.

Unwrap the second piece of dough, but leave it on the plastic. Press and/or roll it until it is just the diameter of the pan. Carefully lift the dough and invert it on the filling, lift off the plastic and use your fingers to even it as necessary so that it covers the filling. Brush the top of the cake very lightly with water and sprinkle with the remaining 2 teaspoons of sugar.

Bake for 35 to 40 minutes, or until the top of the cake is lightly golden and a thin knife inserted into the center comes out clean. Transfer the pan to a cooling rack and cool for about 20 minutes, then run a blunt knife around the cake, remove the sides of the pan and let cool to room temperature.

This is my first post for the Holiday Pin It and Do it.

Hurrah!

See Love, Laughter and Insanity to join in. It’s always a lot of fun!

weekendcookingWeekend Cooking hosted by BethFishReads every weekend.  It is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. Please link to your specific post, not your blog’s home page. For more information, see the welcome post.

caprici2

Divider