Monday, November 23, 2020

Red Pepper Jelly....

This fall I made a few more jars of Red Pepper Jelly.....


and tonight I spread some on roast pork and it was delish...


....for the recipe, go here


Saturday, November 21, 2020

A few craft ideas to make....

Thursday, November 19, 2020

A Pretty Charlotte Cake...what a nice gift!

A few month ago I was gifted a Charlotte Cake Pan, by Nordicware, and just got around to baking a cake!  The pan replicates a Ladyfinger Cake, or Sponge Fingers Cake!




Linda, from Life and Linda, made this beautiful cake:


CHERRY CHARLOTTE CAKE

  • 4 eggs, room temperature
  •  2/3 cup sugar
  •  2/3 cup flour
  •  1/2 tsp baking powder
  •  syrup and topping:
  •  8 oz. frozen cherries
  •  1/2 cup sugar
  •  1/2 cup whipping cream
  •  fruit for topping
Directions

    Preheat oven at 350° F. Prepare pan with baking spray. In the bowl of an electric mixer with the whisk attachment, beat the eggs on high for one minute. Then, gradually add sugar and continue beating for 6-8 minutes or until light and fluffy. In separate bowl, combine flour and baking powder. Sift half of flour into beaten eggs and fold in. Sift in second half and fold in completely. Pour into prepared pan and bake for 20-25 minutes or until toothpick comes clean. Cool cake in pan for 10 minutes and invert onto a cooling rack.

    While cake is baking, prepare syrup. In a small saucepan on medium- high heat, combine cherries with juice and sugar. Boil for 2-3 minutes stirring constantly and set aside. Drain out fruit and discard pulp. Refrigerate syrup to cool completely.

    When ready to serve, fit electric mixer with whisk and pour whipping cream in bowl. Add 2 tablespoons of completely cooled cherry syrup. Mix on high until soft peaks form, approximately 1-2 minutes. Pour the remaining cherry syrup into center of Charlotte Cake and top with flavored whipped cream and fruit.



Deb, from Mountain Breaths made this pretty cake:


Sponge Cake
4 eggs, room temperature
2/3 cup sugar
2/3 cup flour
1/2 tsp baking powder

Preheat oven to 350 degrees F. Prepare pan with baking spray. In the bowl of an electric mixer with the whisk attachment, beat the eggs on high for one minute. Then, gradually add sugar and continue beating for 6-8 minutes until eggs are light and fluffy. In separate bowl, combine flour and baking powder. Sift half of flour into beaten eggs and fold in. Stir in second half and fold in completely. Pour into prepared pan and bake for 20-25 minutes or until toothpick comes clean. Cool cake in pan for 10 minutes and invert onto a cooling rack. 


So, How did I make my cake?

First of all, I used a cherry cake mix and I piped pre-made frosting on top!!!


And I added a few candy canes to 'doll it up a bit' ....


....and added a sweet little bow:


I don't know why it took me so long to use this pan.

I imagine I will be using it quite often!


Tuesday, November 17, 2020

French Fries....




One of my oldest (and favorite) kitchen gadgets is a french fry cutter.  I use it every now and then to make "baked" fries in the oven.  


I cut the potatoes and drop them directly into a plastic bag.  I drizzle some Extra Virgin Olive Oil over them and shake up the bag.  This time I tossed in salt and pepper, a roasted vegetable seasoning and some parmesan cheese.  Other seasonings I have used have been onion and garlic powders, spicy seasonings, all purpose seasoning and truffle powder - almost anything goes!


I bake them on parchment paper at 400' for about 45 minutes!


I don't think we have ever bought frozen french fries because these are so delicious!!

  


Sunday, November 15, 2020

National Bundt Day....

November 15th is National Bundt Day!

Here are a few of my Bundt Cakes that were successful:


Go HERE to read about one of my disasters!



Pound cakes are my favorite and are simple and delicious.  

I like to bake mine in a bundt pan:


As much as I love frosting, a dusting of 10X sugar is just enough sweetness on a pound cake:


And I also LOVE to toast a slice - yum!



For a Peach Bundt Cake recipe, go HERE

 


Wishing you a day full of sweetness!


Friday, November 13, 2020

Food Boards

I love putting together 'food boards', charcuterie, cheeses, desserts, dips, appetizers, hors d'oeuvres, and so on.  

They can be a feast for your eyes as well as a variety of delicious flavors for your palate!


Charcuterie Boards are typically filled with cured and/or cooked meats. 


 Cheese trays have a variety of soft and hard cheeses


I prefer to mix both!

When putting together your tray, think of a variety of colors as well as flavors!


They can be small and personal...


...or filled with mini portions of sweet and savory.


They can be festive...


...or simple...


...or even hearty!


I find them so easy to prepare....


...and it's always fun serving them to my guests!



What is your favorite way to serve snacks?

Tuesday, November 10, 2020

10 on the 10th ~ 6 napkin rings for under $3.50 ~ and a giveaway!



The goal of 10 on the 10th is for a group of us to create something that cost under $10.  Visit the bloggers at the end of this post to see what they created!

This month's theme was "The Holidays"



I bought a package of pine stems and 2 picks for 1/2 price at Hobby Lobby, spending a total of $3.49


I used two pine stems for each napkin ring.....




I cut the picks apart and used a piece of greenery, a gold fern, a leaf and 2 berries for each ring:


I used the hot glue gun to assemble each little bouquet:


...and then I glued each on onto the rings, adding a little polka dot bow!



This was a simple, quick project - even children could create these for the holiday table!



Here are a few ways to use the napkin rings:


And I still have these supplies leftover to create something else!!




Would you like to WIN a set of 4 napkin rings?  

Just leave a comment and I will pick a name!  
Make sure you leave a way for me to contact you, especially if you leave an anonymous comment!

Don't forget to visit these other clever bloggers to see how they spent under $10:

Have a great day and enjoy the 10 on the 10th hop!

Thanks for stopping by!

Thanks for stopping by!

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