Beautiful Cakes From Start to Finish
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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Chocolate Ganache + Dulce De Leche = HEAVEN!!!!
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My husband has a picky palette. So when he asked me to make this again for his family over Easter it was a compliment. This upscale desert is so fabulous that I have to give half away just so I won’t keep eating it. That’s one of the hazards of working from home, if there’s good food in the house I can’t stop myself.
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I get excited for Easter every year. Being in Michigan the winters tend to drag on and the landscape is quite dreary. But when Easter is around the corner that means Spring is on its way and with it all the vibrant colors I have really missed over the last months.
I’m happy to bring these cheery Easter cupcakes your way. They are colorful, simple and best of all you get to use many “ready made” items.
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I am so excited that The Sugar Coated Cottage is officially launched and just in time for Easter.
It’s been a long time coming and I still have a long ways to go but if I waited for the “perfect time” it was never going to happen.
Thank you for all those who are checking out my online home. I hope this visit will be one of many as I continue to bring techniques, ideas and recipes your way.
Be sure to check out the Easter cupcakes post. They are adorable and easy to make.
Many thanks!
Stacey