Cardamom Crumb Cake, New Crayons, and a Sweet Rain.

Fresh muffins in the morning sun...

I wasn't familiar with cardamom.

So I gave it a shot.

It had a very nice, warm flavor. Similar to cinnamon. The crumb cake was very good. Next time I might add nectarines and lavender... now we're talkin'!

This recipe was also an experiment with parchment paper. I've been wanting to make muffins wrapped in parchment for forever, I think they're so pretty that way!

Just cut 5 inch squares of parchment paper. Then press each into the muffin pan. Press a crease into the paper wherever it seems to naturally want to fold. Filling them with batter will keep them down in the pan. It couldn't be easier, I love it!

Tie a bow around them and they are a perfect little gift.



This particular morning was a little slice of heaven. Bella and I found ourselves alone at home on a cozy, rainy, thundery Saturday morning. I turned on some classical music, we opened the door, and enjoyed new crayons.

Does this make you want to grab a coloring book or what?!

New markers too!

So long for now!

Cardamom Crumb Cake- Everyday Food
Ingredients- Serves 9
nonstick cooking spray
3 cups all-purpose flour (spooned and leveled)
2 cups sugar
1 tablespoon baking powder
1/2 teaspoon coarse salt
3/4 cup (1 1/2 sticks) unsalted butter
2/3 cup milk
2 large eggs, lightly beaten
1/3 cup sour cream
1 teaspoon pure vanilla extract
3/4 teaspoon ground cardamom
1 teaspoon finely grated lemon zest
2 cups fresh berries, for serving

Directions-
1.Preheat oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray. In a large bowl, whisk together flour, sugar, baking powder, and salt. With a fork or dough cutter, cut in butter until crumbs form. Reserve 1 cup crumb mixture.

2.Whisk milk, eggs, sour cream, vanilla, cardamom, and lemon zest into remaining crumb mixture until combined. Pour batter into pan and sprinkle reserved crumb mixture on top. Bake until top is golden brown and a toothpick inserted in center of cake comes out clean, about 45 minutes. Let cool in pan on a wire rack, 30 minutes. Serve cake warm or at room temperature with fresh berries. (Store cooled cake in an airtight container, at room temperature, up to 3 days.)







Halloween Party 2010!

It's my favorite party of the year!

We had s'mores bark, seven layer bars, sugar cookies, double-chocolate chip cookies, cupcakes, candy corn, malted milk balls, yogurt covered pretzels...

... kettle corn, peanut butter bars, churros, bit 'o honeys, more cupcakes, more sugar cookies...

... salad with candied pecans, brie and apple bruschetta, smoked salmon with creme fraiche and dill bruschetta, deviled eggs, pumpkin soup, meatballs, and sharp cheddar macaroni and cheese... there was so much food I could'nt even remember what we had when it was time to put it all out!

It's so fun to go all out just once a year : )

And of course we had shrunken head apple cider, the party isn't complete without it!

Don't forget to add the spiced rum!

We now have 3 time defending champions!

Best Costume went to Beauty and the Beast!



The Magician and his lovely assistant a close second.

Ricky couldn't smile without his mustache falling off.   : )

Let the games begin!!!



"Minute to Win It" was my favorite part of the night!

Spider Man was especially nimble, as you would expect  ; )

Another Halloween has come and gone, and it was so much fun!

'Til next year!!!

A Glimpse of Spooky...

But only a Glimpse!

Sooooon... very soooooon...

Pumpkin Pie Belgium Waffles!

I love these!

And they taste like fall  : )

I think I mixed about 1/3 of a can for one batch of waffles. The more you use the more moist the waffles become. But too much won't allow them to get crisp on the outside. I like to put them in the oven to stay warm and crisp until serving. I used a Belgium Waffle Iron, but these would make great pancakes I'm sure!

And top them off with  fresh cinnamon whipped cream of course!

It's a Princess Party!

With "Cinderelly" of course!

All of the crowns are made, we're ready to party.



3 years old?!

Stop growing!!!

We had two layers of strawberry and white cake, and

 two layers of gluten-free devil's food cake.

This time Bella could have her cake and eat it too!

It's a cake mix from Betty Crocker, and it is soooooo good!

She was pretty excited...

Happy Birthday Baby Girl!

Easy Peasy Lemon Cheesy Apple Tarts!

This rustic apple tart is fantastic and so simple to make.



Granny Smith Apples add just the right kick.

To the  apples I added lemon juice, cinnamon and sugar.

Next I layed them out and topped them with apricot-pineapple jam, and a sprinkle of course salt. I brushed the pie crust with egg and also sprinkled that with sugar. ( I used ready made crust which comes with two pie crusts. )

 Using parchment paper and a baking/pizza stone works very well. It makes the crust nice and crisp.



It's ready to go in!

And there you have it!

Crisp, golden, tart and sweet!

This is my kitchen supervisor.

He recommends adding ice cream... typical.

There was another tart I've been wanting to make also.

A combination of sweet and savory.

This one deserves a glass of white wine.

It is baked brie cheese with apricot-pineapple jam and fresh gala apples.
A perfect appetizer.

 Start with some delicious brie.



Then brush the jam over it. I really like this jam. Don't be worried about it tasting tropical, the pineapple just adds sweetness. So good.

 And that's how you do that!

So flaky...

Happy Eating!



Rustic Apple Tart-

1 ready made pie crust.

 4 Granny Smith Apples

Juice of 1 lemon

1/4 cup Apricot-Pineapple Jam

1/2 cup cinnamon and sugar mixture

1 egg

pinch of coarse salt

pinch of sugar

Slice apples in thin slices. Toss with sugar mixture and lemon juice.

Roll out the pie crust to desired thickness.

Lay apples on top.

Brush with Jam.

Sprinkle with salt.

Brush crust with a lightly beaten egg.

Sprinkle sugar over crust.

Bake at 400 degrees for 15 minutes or until golden brown.

Enjoy!