A slideshow of my cakes and cupcakes. Enjoy!
(Published on Baristanet April 15th, 2011)
What could be sweeter than having some charoset at your Seder table made by Mesiah? Not the Messiah, but Nicky Mesiah, Montclair’s own queen of the caramelized confections, who has come up with a charoset-inspired toffee.
Warning: Mushy content.
This year, like every year since the boys were 5, both sons (now 9 and 10) came home with full lists of their classmates’ names – basically a command from their teachers that they write out noncommittal, non-anonymous Valentine’s Day notes, attach the compulsory Hershey’s kisses to them, and dispatch to all in their classroom – boy, girl or the disinterested (that’d be my offspring). (more…)
The trial pies disappeared last week, so I’m baking a big one for our Thanksgiving feast tomorrow.
Why the butternut squash? Why not?! Personally, the pumpkin and I don’t seem to get on really well, as it has a history of turning on me, even though I’m the one wielding the dangerous weapon (see earlier post). (more…)
To life, liberty and the pursuit of .. trifle (aka happiness)!
God bless the USA, where I’ve found all three (maybe four) of the above.
As for the trifles, I made two of these for Independence Day parties. Just layer up jelly (aka Jell-0) and strawberries, homemade vanilla-bean custard, blueberries and whipped cream. Dive in head first 🙂
Enjoy the festivities!
The key to a delicious and light Passover dessert, I believe, is not adding matzah to it. No disrespect to the cracker lookalike but if one doesn’t ordinarily grind up already-baked crackers and fling them in cake, there’s a good, taste-related reason for it.
My younger son’s birthday and party came and went over the weekend, thankfully without too much drama. He wanted cupcakes and he got cupcakes. A whole load of them. Hope you have as much fun in the seeing as he and his mates did in the eating of them!
I am in luck, with Cara Cara oranges being available freely at Costco (8 pound bag for under $6, is that a bargain or what?). They are going in everything these days, side salads, fruit salads, smoothies, muesli, cakes, muffins, and next week, I’m scooping the flesh out of halves of Cara Cara and setting jelly in them (aka Jell-O) for my younger son’s birthday.
We have fruit salads for dessert on week nights and it’s often challenging coming up with something new and interesting. For this one, which serves two, combine slices of banana, two large handfuls of blueberries, one Cara Cara orange and small chunks of crystallized ginger. Here’s another salad I made a few weeks ago with these lovely oranges, which are less acidic than regular oranges, and have a reddish flesh.
Have you been buyings lots of oranges this winter? Where are they ending up? Do tell!