Caramel Cake

Made the caramel cake from the cake doctor when I had to bring a birthday cake to work and had to use what was on hand.  It was so delicious--every bite was gone!  Will definitely make it again.

Crumb Cake

Forgot to take a picture, but I made a fabulous crumb cake from a Cook's Illustrated recipe I found online from browneyedbaker.  It turned out perfectly--exactly the kind of old-fashioned coffee cake piled high with brown sugar topping.

Mozzarella, Tomato and Strawberry Salad

This was so delicious!  I had strawberries from the farmer's market and wanted to do something different with them and this was the perfect solution.  I added balsamic vinegar because it goes so well with strawberries.

Spinach and Bacon Quiche

Finally made a dish from this month's menu.  It was delicious, but I used a pre-made crust which was not very good, and used a larger size tart pan which made the quiche too flat.  Flavors were great though.  Next time I will try the mushroom one, although I know Ben will pick out the mushrooms.  He would probably eat a bacon and cheese quiche.

Snickerdoodles

Ben and I made the most amazing snickerdoodles that are still fresh after 3 days.  From Cook's Illustrated baking book.

failing!

OK, I've made nothing so far!!  I can't believe how hard it is to find time.  The kids have too many activities.  I really should make the quiche even though it is too late, b/c I have the stuff and I'm sure it's delicious.

Brown sugar brownies

Ben was inspired to cook last night so I let him choose a recipe.  He chose walnut brown sugar squares (sans walnuts) from the Magnolia Cookbook.  I have to say they were a complete disappointment compared to the ones I grew up with.  I have to try to find my mom's old recipe.  Ben liked them though and they were very easy.  The strangest thing was that they smelled exactly like graham crackers and there was no graham flour involved.

I want to make the spinach bacon quiche for this week, but Ben has a track meet so I will probably make it this weekend.

Sugar Crusted French Toast

I made my first recipe from Around My French Table.  I didn't follow the recipe exactly--I just mixed eggs, cream vanilla, and cinnamon, and dipped the kid's stale sandwich bread in it.  The key is sprinkling sugar over the pan before putting the bread in and then doing the same for the other side.  It is magical!  The sugar makes a crunchy golden crust that is delectable.  I now know why the instructions say to wipe the pan afer each piece of  bread--the sugar that stays in the pan burns quickly.  I am now soaking my pan, but it was worth it.  This is the only french toast I'll be making in the future.

Not-so french friday

Well so far I've had a bagel and a burrito and I have pizza planned for dinner.  Not very francais!  I think I'll make french toast tomorrow, does that count?  Maybe tomorrow night I'll do Dorie's short ribs.  I'm sure they will be delicious and it's supposed to be cold this weekend.

Missed the pepper steak

I've already blown it by missing my first week.  Supposed to make pepper steak, but I think my recipe is better and we were too busy last week.  This week is tortone du chevre which I thought was cheesecake, but really looks like a savory goat cheese cake.  Not too sure who would eat this and I'll be at the track meet until 8 Thursday, so probably not going to happen.  I'm much more inclined to make something from April's menu like the garlic crumb coated broccoli.

Pebble Beach

Amazing weekend at the Pebble Beach Food and Wine event.  Tasted wine from the best wineries and had delectable food from amazing chefs.

Lemon Cake

I made the most amazing lemon cake for a work event today.  The only problem was I iced the cake when it was too warm and the icing separated into butter and sugar.  It still tasted amazing though.  Here is the recipe from the original Silver Palate:

GLAZED LEMON CAKE
　
1/2 pound (2 sticks) sweet butter, softened
2 cups granulated sugar
3 eggs
3 cups unbleached, all-purpose flour, stirred or sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tightly packed Tbls. grated lemon zest (from 1 lemon)
2 Tbls. fresh lemon juice
Lemon Icing (recipe follows)
Preheat oven to 325 degrees F. Grease and flour a 10-inch tube pan.
Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, blending well after each addition.
Sift together flour, baking soda and salt (I just stir them together). Stir dry ingredients into egg mixture alternatively with buttermilk, beginning and ending with dry ingredients. Add lemon zest and juice.
Pour batter into prepared tube pan. Set on the middle rack of the oven and bake for 1 hour and 5 minutes, or until cake pulls away from side of pan and a tester inserted in the center comes out clean.
Cool cake in the pan, set on a rack, for 10-15 minutes, then gently loosen top edge of cake from pan all the way around. Invert onto a rack, then spread immediately with the Lemon Icing, using a pastry brush to smooth out if needed. 　
　
Lemon Icing
2 cups (1/2 pound) confectioners’ sugar (powdered sugar)
1/2 stick (4 Tbls) sweet butter, softened
2 Tbls. packed grated lemon zest (from 1 lemon)
1/4 cup fresh lemon juice
Cream butter and sugar thoroughly. Mix in lemon juice and zest; spread on warm cake. It helps to lay down some wax paper underneath the rack where the cake sits. This catches the drips from the frosting. You’ll definitely have some run-off.

Starting now...

I'm so excited I'm joining French Fridays with Dorie.  Next week is pepper steak--C will love it.