Friday, May 29, 2015

Monday, May 25, 2015

TWD Rhubarb upside down brown sugar cake

This looked so straight-forward (and ended up turning out very well), but I had a couple hiccups that I wasn’t expecting. First, when I was dissolving the sugar into the melted butter, it pretty much became caramel instantly. Something about the instructed method was a little wonky. I ended up removing some clumps of caramel when I added the rhubarb and it was fine. Also, my cake took about 34 minutes to bake, not the 25 suggested. Another reason to cook to your wanted result and not to time!

I liked the tartness of this cake. Husband wasn't too into it. It ended up being relegated to the break room at work.

Sunday, May 10, 2015

Sunday, April 12, 2015

TWD BCM Limoncello cupcakes

The frosting broke a little, but still good.

Monday, April 6, 2015

Saturday, March 28, 2015

The Baking Bible's Luxury Oatmeal Cookies

Roasted carrot fennel salad with zaatar



For when you accidentally keep buying carrots when you already have so. many. carrots...

Roasted carrot fennel salad with zaatar

1 Tbs walnut or canola oil
1 lb carrots, cut into bite size pieces
sea salt to taste
1 bulb fennel, sliced thin
1 tsp zaatar seasoning
1 ounce goat cheese

1. Heat oil in saute pan over medium high heat. Add carrots and cook 20-30 minutes, stirring occasionally. You want a nice brown caramelization. Season with sea salt and remove from heat. Allow to cool for 5 minutes. 

2. Add fennel to carrots. Add zaatar and toss to combine. Serve with goat cheese.