Come join me for an espresso and a sweet treat! I have something I want to share with YOU!
I came home from an absolutely amazing weekend in Orlando at the Food and Wine Conference #FWCon and headed into two incredibly busy weeks at work. I so wanted to just relive every moment, finally meeting some of my online foodie friends, ( Jenni Field YOU are at the top of that list!) hearing food bloggers generously give tips on just how they became so good at what they do, partaking in over the moon and out of this world tasty treats and in general learning more in one weekend than I have any time in recent memory! But….as often happens….work took over and I am just now taking the time to enjoy going back over a MOST incredible weekend!
Some of my favorite sessions were the Certified Angus Beef demonstration and the Dixie Crystals Sweet Retreat reception where we actually made our own scented sugar scrubs, Florida Strawberry’s Welcome to Florida Reception and Taste of Rosen Shingle Creek!
Now I want you all to know that I did receive a reduced rate for my ticket as I was lucky enough to be selected as a brand ambassador…which simply means I did some tweeting while there to highlight my sponsor. Here’s how I feel about that…..I was the ambassador for “Out of the Weeds” a salad dressing company owned by Robin King who along with her husband also own “Three Birds Tavern” in St. Petersburg FL……. LUCKY ME! Yes LUCKY, super lucky to have been able to get to know Robin over the weekend, sample her products and to tell the truth, I would have posted, tweeted and blogged for her free of charge….as in no reduced ticket…. just because she is one of the most genuine, caring individuals I have met in a long time and I am now personally hooked on her “Roasted Beet Vinaigrette Dressing”!
My husband asked me two questions recently; 1: did I have a good time and 2. Did I learn anything? OK NO I did NOT have a good time….I had an unbelievably GREAT time and am already anxiously waiting to see when the next Food & Wine Conference will be held!......did I learn anything….oh hell YES…I learned my online friends transferred right over to being in person friends, I learned how to better my videos, how to pair wine and cheese, how to take selfies ( oh yes that was one of the treats we got to bring home with us courtesy of Sunday Brunch with Duda Farm Fresh Foods), I learned about beef cuts, marketing and I learned a few things about myself…..as in I need to be more organized and consistent with my posts…..no one told me that but it was easy to see after listening to our speakers share what they do!
I want to share an updated version of an OLD French country grandmother’s cake, sometimes called a yogurt cake because it contains yogurt and in France everyone used to use the yogurt jars as the measuring cup for this cake….it’s that just the sweetest idea?
Anyway I have been making this basic cake for more years than I like to admit but this time I wanted to change it up a bit….mostly because I had both fresh pears that needed to be used and fresh pineapple sliced and ready to use.
Here’s what I did and I’m definitely going to do this again!
1. ½ cup yogurt (I used non fat Greek)
2. 1 cup sugar
3. 3 eggs
4. 1 1/2 cups self-rising flour
5. ½ cup corn oil or blended oil (you can even use olive oil and that tastes great!)
6. 1 teaspoon lemon extract
7. 2 ripe pears, peeled and chopped into thumbnail size pieces
8. 1 cup chopped fresh pineapple same size as pear chunks
9. ¼ brown sugar
10. ½ cup wheat germ
Mix first 6 ingredients together, stirring until any lumps are gone.
Coat 9X9 baking pan with non-stick spray and pour in ½ of the batter
Top with ½ of the pears, pineapple, brown sugar and wheat germ
Spread remaining batter across the fruit
Top with remaining fruit, sugar and wheatgerm
Bake in preheated 350 oven for about 30 minutes until tooth pick inserted in center of cake comes out clean.