Thursday, September 17, 2015


Fall screams apples and cinnamon so I chose to make this cake as part of a national project of amazing people, a swirl Bundt pan named Dorothy and a cook book called Todo.  Every person Dorothy visits makes a cake and adds the recipe to Todo....They have been traveling the United States for over a year now and have many months on the road before they finally arrive back at Jenni's house.  My son thinks this is one of the best cakes I make so it seems just the right recipe to add to Todo and pass on!

·         2 Apples
·         1 ½ cups Self-rising flour
·         1 ½ cups Powdered Sugar
·         2 t. cinnamon
·         4 oz Butter
·         3 eggs
·         1 cup Walnuts chopped
·         Juice and zest from 1 lemon
·         For the Glaze: mix together the juice of one lemon and 1 cup powdered sugar.
1.       Pre-heat oven to 350
2.       Peel, seed and chop the apples, coat with lemon juice and zest
3.       Melt butter
4.       Separate eggs, mix yolks & sugar together then add the melted butter, flour and nuts
5.       Fold in the apples and lemon juice
6.       Beats egg white until stiff
7.       Gently fold egg whites into batter one third at a time
8.       Spread batter in a Bundt swirl pan coated with nonstick spray
9.       Bake 45-55 minutes
10.   Let cake cool for 10 minutes before turning out onto cake platter

11.   When the cake is barely warm drizzle with lemon glaze.
This video shows you step by step instructions in just a few minutes!  It really one of the easiest cakes ever!

Friday, September 11, 2015

Thoroughly Modern Milles and updated Mille-Feuille

Mille-Feuille or Napoleons have been around since the mid-1600s.  I thought it was time to give Mille-Feuilles an update and a new name to go alone with this lighter but still totally decadent dessert!
According to my neighbors (official tastes testers), family (lifelong taste testers), friends (volunteer taste testers) and coworkers (eager yet discerning taste testers) Thoroughly Modern Millies are everything anyone could ask for in a dessert!

12 sheets filo dough
8 T. melted butter
3T sugar
Brush one filo sheet with melted butter, layer another sheet on top and brush with melted butter and a sprinkle of sugar.  Repeat until you have used 6 filo sheets brushed with butter and sprinkled with sugar.  Cut filo sheets into 6 equal pieces and place on parchment lined baking sheet.  Repeat process with remaining 6 filo sheets.  Bake in preheated 350 degree oven for 12 minutes or until golden brown and flakey.
16 ounces semi-sweet chocolate
8 ounces white chocolate
Melt semisweet chocolate over simmering water then transfer to pastry bag or baggie.  Pipe a lattice pattern in squares onto parchment paper the same size as the filo pasty.  Chill.  Melt white chocolate over simmering water then transfer to pastry bag or baggie.  Pipe the white chocolate over the dark chocolate and chill until ready to build the desserts.
3 Cups Sugar
2 cups coarse chopped pecans
1 teaspoon Sea Salt
In medium sauce pan over medium low heat melt 3 cups sugar.  As sugar melts it will turn light brown, this is perfect. While sugar melts spread chopped pecans on parchment paper.  Pour melted and browned sugar over pecans and sprinkle with sea salt.  Set aside to harden. Once hardened place another sheet of parchment paper on top and smash to break up into small pieces.
1½ cups whipping cream well chilled
¼ cup powdered sugar
½ teaspoon vanilla
Place bowl and beaters in freezer for 15 minutes.  Pour cream and vanilla into chilled bowl. Begin beating on low and increase speed to medium whipping until soft peaks form.  Add the powdered sugar and continue whipping until well incorporated and stiff peaks form.  Fold in all but 6 tablespoon of the pecan brittle and keep chilled until building the desserts.
1 Cup Blueberries
1 Cup Raspberries
½ Cup sliced Strawberries
½ cup pitted and halved cherries
1 lemon, juiced and zested
4 Tablespoons sugar
Combine the fruit, lemon juice, lemon zest and 4 tablespoons sugar.  Macerate or smash fruit with a fork so that just some of the fruit breaks down and mixture get juicy.  Chill until ready to use.
Place one filo sheet on your dessert plate.  Top with one piece of chocolate, then a large spoon full of the whipped cream.  Make an indent in the whipped cream and fill with the berries, letting the juice run over and down the sides. Repeat so you have two layers of everything.  Top with 1/6 of the remaining pecan brittle.  Repeat the process for the remaining 5 Thoroughly Modern Millies.
Serve and watch your guests’ faces as they dig in to the World’s Best dessert!

Monday, September 7, 2015

Curry Eggs

Delicious, healthy and quick these Curry Eggs can be ready in 25 minutes.
Curry Egg Bake
Prep 5 minutes
Bake 15  minutes

4 large tomatoes
4 large eggs
4 tablespoons sour cream
2 tablespoons olive oil
1 pinch of curry
Salt and pepper
Preheat oven to 350
Wash tomatoes, cut the top off and scoop out the centers.
Rub olive oil onto the bottom of a tart pan.
Place tomatoes in pan and sprinkle with salt and pepper.
Break one egg into each tomato.
Top each with 1 tablespoon sour cream.
Sprinkle with curry, salt and pepper.
Bake 15-17 minutes.

Need extra help on how to make Curry eggs?  Just watch the short video and it will give you step by step instructions.  I will be with you every step of the way helping you be the kitchen star you are!