Beautiful Cakes From Start to Finish
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My family can’t wait for the weekend mornings. We always have a lot planned just like everyone else but we don’t set alarms or make any appointment like commitments. We just wake up when we’re ready, to be more accurate, when our daughter is ready, which is always about 2 hours sooner then we are, like 6:45am’ish. But I would rather be woke up by her then by my alarm.
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Well as you can see from my last two posts I may have indulged a bit too much but can you blame me? Now its time to get back to some clean eating. In an effort to balance out my carb intake I made this delicious Coconut Curry Shrimp On Bean Sprouts. I have to admit I was a bit nervous. Thai is one of my absolute favorite cuisines and my favorite part of eating thai food are the sauces. I would usually sop up every last bit with white steamed rice. Pure comfort food in my book! So did I really want to take the chance of making something so comforting to me low carb?
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White Chocolate Raspberry Lemon Tart. This tart is like Christmas morning, all the preparing, anticipation, excitement and then over in a day. Just like the sad feeling you got as a child when you realized you opened your last present, the same feeling rushes over me as I realize I’ve eaten the last piece. This tart is one of those desserts you look forward to and eat all your veggies for knowing the best is yet to come.
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VANILLA BEAN, BUTTER AND SUGAR, OH MY!!! The only thing better than a sugar cookie is a sugar cookie with fresh vanilla beans. And the only thing better than buttercream is buttercream mixed with vanilla curd. And the only thing better than these two things alone is putting them together to create the best Vanilla Curd Buttercream Sandwich Cookie!!!!
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Today is filled with fond memories of a fun weekend with the family, great weather and great food. Seem’s like only 5 minutes ago I was wishing everyone a TGIF and now we’re here again on Monday. Wow how fast the weekend flies by. To celebrate the wonderful spring weather (and to balance out the sinful Peanut Butter Chocolate Pie I’ve been eating since Friday) I made a Shrimp Lime Slaw Tostada on a sprouted tortilla.
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Before I begin I just have to say…TGIF! Now I have two and half days (I start my weekend officially on Friday afternoon) to spend with my family playing outside and yes doing some yard work. But it is 82 degrees out, winter is in the rear view. No more snow, no more coats, no more ice!! What a relief it is when our 3 year old daughter asks to play outside we can just walk out the door rather then spend 10 minutes getting all suited up to stay warm first.
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I’m laughing as write this post because if anyone had told me I would be writing about kale I wouldn’t have believed it. Just because I know I have to eat healthy doesn’t mean I always have a taste for it. But It’s spring now and I am working hard to try to reverse some of the effects of a long winter in the house with holiday treats and good comfort food that helped keep me warm and cozy this winter and added a few pounds. Time to bring in some healthy.
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What is it about the beloved maraschino cherry that makes everyone smile? When I was younger if I had to share a dessert (torturous) with my brother we would argue over the cherry. It swirls the bottom of endless cocktail glasses. And my 3 year old daughter loves to beg her grandfather for one whenever we visit. Is it the bright bejeweled red color that seems to glow? The sweet candy taste? The pop in your mouth when you take a bite? All of the above? What ever it is it’s the delicious main star of this brownie
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Until a few years ago the only way I knew to eat a grapefruit was to cut it in half, sprinkle it with sugar and dive into each juicy section one by one. Then I saw a clip from Martha Stewart on how to segment citrus fruit. This opened a whole new realm of possibilities with Grapefruit. As many of you may have experienced the peel and pith can be unforgivingly bitter and the skin tough and stringy. By segmenting the fruit you are removing the peel, pith and skin. You are then only left with glistening fruit wedges.
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Butter Pecan – I remember being teased that “Butter Pecan” was for “old folks” when I named it as one of my favorite ice creams as a kid. I never really understood this, I mean who wouldn’t love butter and pecans together, it’s as American as apple pie. Not helping my case was the fact it was always my grandma and grandpa that would bring it over for dessert when they would come visit. But I stood my ground and to this day it’s still one of my favorite flavor combinations and not just because I’m getting older (lol).
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