I’ve had a lot of discussions about hobbies with my husband. To put it bluntly, neither of us are “hobby” people. We both like working and staying busy and not to mention total homebodies. Its not to say that we don’t WANT hobbies, but its that we like too many things to invest in one area of hobby-ing that we never end up investing the time in them.Continue Reading
Cooking, for me, is therapeutic. After a long, stressful day at work I love to come home to a fridge full of good ingredients and whip up something magical.
There is something about the smell of fresh herbs, the sizzle of onions sauteing in a pan, a glass of wine in your hand, and the gentle melody of music that make all the problems of life drift away. Life gets simpler in the kitchen… no more deadlines, decisions, or phone calls, just you, the stove, and the perfect playlist.Continue Reading
Welcome to the first installment of a new column called Weekly Roundup! If there is one thing I love, its finding a way to talk about obscure think pieces and my love of random a** products in one link heavy article for your viewing pleasure. This week has been exhaustively muggy, its almost 100 degrees F here is Cleveland with humidity levels that make it much a kin to the amazon rain forest. Its so hot, I’ve even contemplated wearing a tank top and shorts, which is a VERY rare occurrence for this queen of ice….
Thankfully, the internet gods offered up a poo poo platter of extra goodness to make the heat a bit more bearable and I am thrilled to offer you the first of many weekly roundups.Continue Reading
We recently celebrated my husbands, 24th birthday and instead of buying a cake (which is what I would usually do) I decided to make a cake. Personally, baking isn’t something I enjoy that often but the occasion called for me to pull together every ounce of baking I had in my body to make something edible.
I came across this delicious cake blog called The Cake Blog… I know behind the curve. Recognized by almost every lifestyle magazine, it’s a collaboration of bakers from around the country who share their recipe secrets with the world. I was so excited by all the delicious recipes I bookmarked about fifteen of them. My husband loves fruit and neither of us are big icing fans. It was about 100 degrees outside the week of his birthday; so whats better than cool whipped cream and refreshing fruit paired with a delicious sponge cake.
It was so fun to bake and honestly, one of the tastiest things I’ve ever made. The Cake Blog is definitely a keeper and a super helpful resource for recipes. Below is the recipe from the Cake blog! Try it out and enjoy!
Inspired by the classic dessert, this Eaton Mess Cake combines crisp meringues, sweetened cream, fresh berries – layered between a light and airy sponge cake. A refreshing dessert for spring and summer celebrations.
Source: Eton Mess Cake
One of my favorite things are pies … I could probably eat pie for breakfast any day (actually everyday). To me, pies have the feeling of nostalgia and bring up so many memories of growing up. Pies are in our roots and have been part of our culture since colonial America. Known for their adaptability, pies can be made from just about anything and can be both savory or sweet. My grandmother makes pies all the time and her crust recipe is unbeatable. Every time I bake a pie, I think of her and it takes me back to her kitchen and the good times we had there. Enjoy!
3 cups flour
1 1/2 cup shortening
1 tea spoon salt
5 1/2 table spoons cold water
1 tea spoons vinegar
1. The key to an easy crust to roll out is making sure your eggs, vinegar, and water are cold- this will ensure it mixes better and doesn’t stick to your counters when rolling it flat.
2. Mix egg, cold water and vinegar together in a small dish and set aside. (don’t forget the vinegar- this is what makes your crust flakey).
3. In a large mixing bowl, add 3 cups all purpose flour and salt, sift together
4. Add 1 1/2 cups shortening and mix together using a pastry knife or a butter knife until its well mixed.
5. Add your egg, vinegar, water mixture and work dough into a ball
6. Take your ball of dough and wrap in plastic wrap and refrigerate for 30 minutes to an hour (this will help it roll our easier).
7. Take your dough out at cut into 4 parts. (with this you can make 2 top and bottom pies or 4 just buttom pies). Pyrex now makes a deeper pie dish and so I find it hard to make 4 anymore (grandma’s pie dish isn’t has deep so it goes a lot farther).
8. Roll our your dough as thin as you can without it ripping (this will make it crispy and even more flakey!) and place in your pie dish.
9. Wash your bottom crust with egg (this helps it cook fully even though the filling is on top).
10. Add your fruit or savory filling, my favorite is peaches with some sugar and cinnamon.
11. Roll our your top crust (again thin as you can get it) or get creative with designs and place on top of your pie, Secure the edges with a fork, spoon, or your fingers Again, wash with egg and sprinkle with sugar and even some cinnamon(just a pinch) and your ready to bake!
*BUT WAIT! THERES MORE: if you want to avoid getting the edges burned wrap the edges with tin foil and remove when there is about 15 minutes left on the timer!
Bake at 425 degrees for 35-40 minutes