I made Erin’s baby shower cake last week from a cake mix. I had so much going on that there was no way I was comfortable having to think. I did doctor the mix up quite a bit for flavor but I was more concerned about the look of it than the flavor. If you missed the pictures from the shower here is the cake:
I didn’t want just “a cake” beneath all of that cool decor, though.

 
This was a wonderful addition to the  Plum & White Tea Scones.  I loved the color!
It tasted remarkably like blueberry.  The next time I make it I plan on adding a litle lemon juice just to cut the sweetness a bit.  This would be an amazing filling for a sponge cake as well.  This is best microwaved, in  my opinion, because there is not enough liquid to keep it from scorching over direct heat.

This is my entry for Apples & Thyme, hosted this month by Marla, of Bella Baita View.

And..it is long.
I learned to love homemade jam at my Aunt Bernie’s house in Michigan. She had a farm, and I decided she had not only the perfect life, but the best farm ever. She grew raspberries, and strawberries by the gross it seemed. We spent several weeks in the summers at her place. There was nothing quite like waking up in the morning and smelling coffee

 
Jelly roll, rolled sponge, rolled cake; call them what you want but they are impressive and really, really good.  Most people are intimidated by them because they look difficult to do but, in actuality, they are one of the quickest, easiest desserts around.  The sponge takes only about 15-20 minutes to bake, cools quickly and you can get it on the table usually in less than an hour with practice.  Give it a try, it isn’t as hard as you may think.

This cake was amazing. I have really been thinking about chocolate/orange combinations lately and I had the idea to do this cake…I blogged about the menu I had planned to use it in on ApronStrings and Inge suggested I submit it for Waiter There’s Something In My….
since this month is layer cakes.

So…here is my submission. I was pleasantly surprised that the cake was beyond good. It was definitely five star calibre…and oh my goodness is it rich…Do brew a pot of good dark espresso to go with it..you will need it to cut the intensity …read more

I don’t do cupcakes much. I guess with 5 boys, 3 girls, and a husband that considers 6 dozen cookies an apertif I just always made things in large quantities. Large, FILLING quantities. Cupcakes seem sweet and delicate to me.
But yesterday I wanted something different. I had made chicken with apples and lavender for TRGWT. hosted by Vanielje Kitchen and I was serving brown rice and mushroom risotto with it. I had worked on another foodie challenge all day and needed something simple..we have meetings at church each evening this week, too. So….hmmm….CUPCAKES!
Cupcakes are quick, easy …read more

So, today is the last day of the road to Chocolate Nirvana. I know, I know, it’s sad but on the bright side we have several really cool things coming up at the H& D channel here at B5…including a way cool Autumn Scavenger Hunt..and a special, channel wide thing the 18th…and don’t forget the next installment of the Christmas countdown on Wednesday, Sept. 12.

What kind of thing? You will have to check back. You should be out of your chocolate coma by then.
O.k. These are from Epicurious. They are…incredible. This is definitly a case for saving the best …read more

Very rich, delicious in small amounts.
2 tbsp unsalted butter, softened
4 oz. cream cheese, softened
2 oz. semisweet chocolate, melted and slightly cooled
3 tbsp sugar
In the bowl of an electric mixer fitted with a whisk, cream butter and cream cheese. Beat in melted chocolate and sugar, scraping down the sides as needed. Use immediately, or store in an airtight container in the fridge. (I wouldn’t leave it for more than a few days, though.)
Yields about 1/3 cup.

This recipe is from Sarah at, What Smells So Good?. The recipe is actually at Group Recipes which is an incredible resource of recipes and cool people!
Banana Filled Peanut Butter Cookies
Cookie
1/2 cup stick margarine, room temperature
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 tsp vanilla extract
1/2 cup crunchy peanut butter (or add 2 T chopped peanuts)
1 cup all purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
Filling
1 tbsp margarine
1 1/2 tbsp brown sugar
1 tbsp light rum
pinch each cinnamon and nutmeg
2 small bananas, sliced
1/2 cup light cream cheese
1/2 cup smooth light peanut butter
Directions
For cookies:
Preheat oven to 350° …read more

THAT got your attention didn’t it?
  I write alot about how strongly I feel about using organics when possible. I love the spectrum organic shoretening because it literally has NO trans-fats.  Hydrogenated shortenings can have a certain fraction of transfats and still have 0 trans fat per serving and I really am uncomfortable with that.
  Anyway, about a month ago I began using Spectrum, which is palm kernal oil that solidifies at room temp without hydrogenation or partial hydrogenation. All organic..and it performed beautifully in pie crust.
 However, I am so very dismayed to say that when it comes to a …read more