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Birthday Cake for the Birthday Boy

February 7, 2012

By many peoples’ standards, we spoil our children.  We have a basement full of toys, bikes in the garage, an X-Box and other gaming things, and lots of movies to watch.  We go on nice vacations.  Both boys have plenty of clothes to wear and ski gear (though we rent skis and boots).  Their chores consist of bringing over their plate after dinner and cleaning up their rooms.  They get a lot of hugs and kisses and treats after dinner.

But.  We are sticklers about manners and being polite and respectful to adults and kids both older and younger.  We try to encourage awareness about how lucky they are without being morbid about it.  About once a year we go through our toys and clean out things they are not using to give to children who are less lucky.  They are old enough to understand that we can go look in a toy store but we are not going to buy anything.  (Unless they are with dad, who usually caves.)

This year Spencer is getting two birthday cakes.  This is the first year that we are having a real true party for him.  I’m not the mom who treasures throwing themed birthday parties for my kids complete with perfect invitations and favors.  I try and farm the party part out.  Seeing as Spencer is the second child, we tried to get away with just doing family for as long as possible.  There have been years where we have been in Sun Valley over his birthday (spoiled!).  But this year we are home, he turned five, and we are doing a trampoline party (spoiled!).

Spencer wants a Batman cake for the party which we will be getting from the same bakery as Graham’s cake.  Mommy doesn’t do Batman cakes.  Or she could, but it would end up looking like a gerbil cake or a blob cake which wouldn’t make him very happy.  For his “real” birthday cake, we sat down with several of my baking books and paged through options.  “I want that one!  Or wait, I want that one!  No, that one!”, is kind of how the conversation went.  I thought we were going with a lemon cake with a meringue frosting when he spied a cake in Flour that sealed the deal.  I guess to him it just looked like a birthday cake.  That may have been because there are birthday candles on the cake in the photo.  At any rate, I was glad to make a traditional cake that I knew he would like.

I feel like some of my cookbooks are kind of like the good guy friend in college who patiently listens to your love life failures, all the while secretly hoping you will actually notice him.  Flour has been sitting on my shelf for about a year now.  I made a couple ho hum things from it in the first few weeks after purchase and then moved on to brighter shinier things.  I knew it would house some good birthday cake ideas and this perfect birthday cake was in there waiting for me all this time.  Actually, not perfect, but pretty darn good.  The cakes themselves were very crummy and the frosting kind of set up too much after I put the cake in the refrigerator with the crumb coat, but the taste and the look was pretty close to perfect.  According to the birthday boy, that is.

One Year Ago:  Macaroon Brownie Bars, White Chocolate Tiramisu, Red, White, and Green Lasagne
Two Years Ago:  Olivetta Loaf, Spicy Smoky Chili
Three Years Ago:  Roasted Orange Pepper Soup, Mushroom Enchiladas, Broccoli and Red Pepper Pie, Chocolate Chip Cupcakes

Yellow Birthday Cake with Fluffy Chocolate Ganache Frosting
Flour
Makes one 8-inch layer cake (serves 8-12)

I’m giving you the (very wordy) recipe as written in the book.  A couple of tips.  The cake cools completely in the pans, presumably because it is large and thick, so be sure to grease them well and use a parchment round in the bottom of the pan.  I always refrigerate my cakes with a crumb coating for about 30-60 minutes, but I think the frosting hardened up too much during the waiting time.  So be sure to follow her advice and just frost the cake right after the crumb coating.  She recommends using non-fat buttermilk but I can never find that so I just used low fat.

1½ cups (3 sticks) unsalted butter, room temperature
2 cups granulated sugar
3 eggs
3 egg yolks
1 tsp. vanilla extract
3 cups cake flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 cup buttermilk

Fluffy Chocolate Ganache Frosting
12 ounces semisweet chocolate, finely chopped
1 cup heavy cream
1 cup (2 sticks) unsalted butter, at room temperature
1 cup confectioners’ sugar
¼ tsp. kosher salt
½ tsp. vanilla extract

Position a rack in the center of the oven and heat the oven to 350ºF.  Butter and flour two 8-inch round cake pans.  (DT:  Don’t forget the parchment here!)

Using a stand mixer fitted with the paddle attachment (or a handheld mixer), cream together the butter and granulated sugar on medium speed for 3 to 4 minutes, or until light and fluffy.  (This step will take 8 to 10 minutes if using a handheld mixer.)  Stop the mixer a few times  and use a rubber spatula to scrape the sides and bottom of the bowl and the paddle to release any clinging butter or sugar.

In a small bowl, whisk together the eggs, egg yolks, and vanilla just until combined.  On low speed, slowly pour the egg mixture into the butter mixture and mix just until incorporated.  Scrape the bowl and paddle again, then beat on medium speed for 20 to 30 seconds, or until the mixture is homogeneous.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt.  On the lowest speed, add about one-third of the flour mixture to the egg-butter mixture and mix just until barely combined.  Immediately pour in about half of the buttermilk and continue to mix on the lowest speed until the buttermilk is almost thoroughly incorporated.  Stop the mixer and scrape the sides and bottom of the bowl well.  Again on the lowest speed, add about half of the remaining flour mixture and mix just until barely combined.  Add the rest of the butter milk and mix just until combined.  Be careful not to overmix.

At this point, it is best to finish the mixing by hand.  Remove the bowl from the  mixer stand and, using a rubber spatula, fold in the remaining flour mixture until the batter is just homogeneous.  As you fold, be sure to incorporate any batter clinging to the sides and bottom of the bowl.  Divide the batter evenly between the prepared cake pans.

Bake for 40 to 50 minutes, or until the ops are golden brown and the cakes spring back when pressed in the middle with a fingertip.  Let cool completely in the pans on wire racks.  (The cooled cakes can be tightly wrapped in plastic wrap and stored  in the freezer for up to 1 week.  Thaw at room temperature, still wrapped tightly in plastic wrap.)

To make the ganache frosting:  While the cake layers are cooling, put the chocolate in a medium heat-proof bowl.  In a small saucepan, scald the cream over medium-high heat (bubbles start to form around the edge of the pan, but the cream is not boiling).  Pour the hot cream over the chocolate and let sit for about 1 minute, then slowly whisk together the chocolate and cream until the chocolate is completely melted and mixture is smooth.  Let sit at room temperature for 1 to 2 hours, or until completely cool.  (Or refrigerate the ganache until cool, about 30 minutes, whisking every ten minutes.)

Fit the stand mixer with the paddle attachment (or use a handheld mixer) and beat the butter on medium-low speed for 10 to 15 seconds, or until smooth.  Add the confectioners’ sugar, salt, and vanilla and continue to beat on medium-low speed for about 2 minutes, or until the mixture is fluffy and smooth.  Stop the  mixer a few times and use a rubber spatula to scrape the bowl and paddle to release any clinging butter or sugar.  On medium speed, add the cooled ganache and beat for about 2 minutes, or until completely combined.  Stop to scrape the sides and bottom of the bowl.  Turn up the mixer speed to medium-high and beat for about 1 minute, or until the frosting lightens in color and thickens.  You should have about 4 cups.

Remove the cooled cakes from their pans.  (Be sure they are completely cool.  If they are even the slightest bit warm, the frosting will melt and you will have a mess.)  Using a long, serrated knife, trim the top of each cake to level it (the layers will have rounded a bit in the oven; the trimmed scraps make great nibbles).  Place one cake layer on a cake plate or cake pedestal (if you have a revolving cake stand, use it.)  Spoon about 1 cup of the frosting on top and use an offset spatula to spread it evenly to the edges.

Carefully place the second layer top-side down (so the even sharp edges will be on the top of the finished cake), on top.  Spoon about 1 cup of the frosting on top and spread it over the top and down the sides of the cake, smoothing the frosting as well as you can and covering the entire cake with a thin layer.  This the crumb coat which will keep any loose crumbs from migrating to the surface of the finished cake.  Spoon a heaping cup of frosting on top of the cake, an spread it evenly across the top and down the sides.  This is the finishing layer of frosting.  If desired, spoon any remaining frosting into a pastry bag fitted with a small round or star tip and pipe a decorative line along the top and/or bottom edge of the cake.

The cake can be stored in an airtight container at room temperature for up to 2 days.


Category: Cake,Chocolate,Dessert
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My First Cannoli

February 9, 2011

Here is where I admit that up until a couple of days ago, I had never eaten a cannoli.  My parents were both born and raised in New York and they had the luxury of eating things like real bagels, good profiteroles, late summer tomatoes, and cannoli.  My mom has a cousin who used to come visit us every summer and they would bring 4 dozen bagels with them to store in our garage freezer.  I’m sure that if the other things on that list weren’t so perishable, my mom would have requested she bring those too.

So, cannoli were not a part of my childhood.  If I were the type to go nuts over cheese in my desserts, I would have made them long ago.  But truthfully, this is not my kind of treat.  If you are a regular here I think you know what my kind of treat is.  But I am telling you about these cannoli for several reasons.

1)  Someone at Saturday’s yoga retreat sat me down and said, “If you do not post the recipe for these cannoli, I will never speak to you again.”  Strong words.

2) One of my new favorite “Food and Graham” stories happened while preparing these.  I don’t mention this often enough but Graham is a great eater.  He has a huge appetite and really loves food.  He is eager to try new things.  Something he hasn’t seen before makes him wonder what it tastes like.  Spencer‘s response is the opposite.  Anyway, I was chopping crystallized ginger for the filling and Graham asked for a taste.  I gave him a cube of it, he took a little bite, and then asked for three more pieces.

3)  I got this recipe off Epicurious.  Our computer is in our study which is not right next to the kitchen.  I was the end of a LONG cooking day when it came time to prepare these.  I took a quick glance at the recipe and then went back to my food processor to finish it.  I had a nagging suspicion that I had forgotten something in the filling but was too lazy to go back and double check.  Finally, once the filling was in the bowl, I took a quick taste and thought it was fine for, you know, a cheese filling, and into the refrigerator it went.  Then I checked the recipe.  Sugar.  I didn’t add the full 2 cups of powdered sugar that the recipe called for. I tasted again.  I’m no expert, but cannoli are not supposed to be super sweet, right?  It tasted just about right to me and everyone loved this without the sugar.

So there you go.  Cannoli.  Discuss.

Now.  The recipe makes enough filling for 25 regular size cannoli.  For reasons that are too boring to explain, I only bought 12 shells.  I cut each cannoli in half so everyone could have one but I still had tons of leftover filling.  I brought it back home with me, wondering what I was going to do with it.  And then, an unexpected opportunity came my way.

This is Spencer’s birthday cake.  Once again for reasons that are too boring to explain, I did not make enough frosting.  I was left with just enough to very lightly frost the outside of the cake but  not enough to frost all of the cones.  (The chocolate you see is the buttercream mixed with melted chocolate.)  As I was contemplating driving to the store to buy some frosting in a can (shudder), I remembered my leftover filling.  So that is what is adorning half the cones.

This cake is pretty darn cute and the cake part itself, which is the part I care about, was super moist and flavorful.  If you are interested in making it, I direct you to this recipe.  In the comments, most people hated the frosting, so I made a simple buttercream from The Cake Bible.  Just do yourself a favor and make sure you have enough frosting…

And now, back to the cannoli.

One Year Ago: Olivetta Loaf and Spicy Smoky Chili
Two Years Ago: Broccoli and Red Pepper Pie

Dried Cranberry and Ginger Cannoli
Adapted from Bon Appétit
Makes 25

This recipe originally called for dried cherries but I only had cranberries.  If you would like to add the sugar that I forgot, add two cups – one in each batch.

4 cups (2 pounds) fresh ricotta cheese
1 cup mascarpone cheese
Zest of 1 orange
½ tsp. vanilla extract
¾ cup minced crystallized ginger
¾ cup minced dried cranberries (or cherries)
4 ounces bittersweet chocolate, finely chopped
25 purchased cannoli shells
Chopped pistachios

Working in 2 batches, blend first 4 ingredients in processor until smooth; add ginger and cranberries and process until finely chopped and well incorporated.  Using on/off turns, mix in chocolate just until blended (do not purée).  Transfer filling to a large bowl.  (Filling can be prepared 1 day ahead.  Cover and refrigerate.  Bring to room temperature before continuing.)

Working in batches, transfer filling to pastry bag without tip.  Pipe into shells.  Dip ends in chopped pistachios.  Chill at least 2 hours and up to 6 hours.


Category: Cheese,Dessert,Yoga Retreat Food
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For People Who Fear Crust

March 24, 2010

Some people are afraid of yeast so they don’t make bread.  Some people are afraid of crusts so they don’t make tarts or pies.  (I myself am afraid of frosting layer cakes but I don’t let it stop me.)  So, If I say “tart”, are you one of those people who gets scared?   Truth be told, I find crusts can be tricky even thought I have made a lot of them.  Every time I make a pie, I say a little prayer to the crust gods to make things go smoothly.  My only advice is that it helps to have a good recipe and lots of practice.

If you do suffer from a crust phobia, please make this pie.  I would say it’s like a crust-less quiche, but it does in fact have a crust.  It is nothing more than some breadcrumbs sprinkled into a buttered pie plate, but somehow just that little bit of attention makes it more elegant, interesting, and also helps hold the slices together.  The lack of a butter and/or shortening  crust also makes a slice much lighter and healthier – so you can be a little more heavy-handed with the cheese.

This is one of many Jeanne Lemlin tarts that I have made – all easy, all delicious.  It is totally adaptable and great for lunch, brunch, or dinner.  Although she says it is important to use Swiss cheese in this one to help keep it all together, I bet you could substitute another firm cheese and have it turn out fabulously well.

One Year Ago: Chocolate Chip Coffee Cake

Zucchini, Tomato, and Swiss Cheese Pie
Adapted from Quick Vegetarian Pleasures
Serves 4

1 tbsp. unsalted butter, room temperature
¼ cup bread crumbs
Olive oil
1 medium onion, diced
2 garlic cloves, minced
2 medium tomatoes, seeded and diced
3 medium zucchini, quartered lengthwise and thinly sliced
1 tsp. fennel seed
¼ tsp. salt
Freshly ground black pepper to taste
3 large eggs
1/3 cup milk
¼ pound grated Swiss cheese
3 tbsp. grated fresh Parmesan cheese

1.  Preheat oven to 375º F.  Butter a 9 inch pie plate, then sprinkle the bread crumbs all over the sides and bottom.  Allow whatever loose crumbs are there to just sit on the bottom.

2.  Heat a large skillet over medium heat.  Add enough olive oil to just coat the bottom, then add the onion.  Sauté until translucent, then add the garlic and sauté for another 3 minutes.  Stir in the diced tomatoes and sauté another 5 minutes.  Raise the heat to high.  Mix in the zucchini, fennel seed, salt and pepper.  Cook until the zucchini is barely tender, about 5 minutes.  Remove the pan from the heat and cool 5 minutes.  (The recipe may be prepared in a dvance to this point an dchilled up to 24 hours.  Bring to room temperature before proceeding.)

3.  Beat the eggs in a large bowl.  Stir in the milk, then mix in the zucchini mixture.  Pour half into the prepared pie plate, top with the Swiss cheese, then pour on the remaining vegetable mixture.  Sprinkle the Parmesan cheese all over the top.

4.  Bake 30 minutes, or until a knife inserted in the center comes out clean and the top is golden brown.  Let sit 10 minutes before cutting.


Category: Brunch,Eggs,Main Course,Tart
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Apple Torte from a Great Book

February 9, 2010

IMG_4655_picnik

When you are a cookbook addict and you have more than your fair share of vegetarian cookbooks, what do you do?  If you are me, you start buying baking books.

I don’t remember when I bought The Greyston Bakery Cookbook and I don’t remember why.  It is a fairly unassuming looking book.  It doesn’t feature any of the gravity defying desserts that seem so tempting from other gorgeous books I have been fooled into buying.  In a moment of unremembered inspiration, I brought home this sweet book and am I ever glad I did.

In spite of the draw toward architectural and difficult desserts, the truth is that I like my sweets on the simple side.  I like the challenge of making something involved but if I am going to sit down and eat a treat, simple is better for my taste buds.  I don’t mean simple as in plain; I mean simple as in unfussy.

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If you are with me, this cookbook is a treasure.  So often when I start opening my baking books looking for that elusive just-simple-but-still-delicious cake (like this one), I start to lose interest as page after page of time consuming sweets go by.  Last night I had some friends coming over and, after our vacation, I was ready to bake.  But I definitely wanted simple.  I first picked up Tartine, the dessert book I chose for my Top 10 Desert Island cookbooks.  Nope, nope, and nope.  Then I remembered this book.  Yep, yep, and yep.  Grapefruit Yogurt Cake, Orange Poppy Seed Cake, Chocolate Obsession Cake.  All tempting, all relatively simple.

I decided on this Apple Torte.  I was a little nervous about it turning out.  I have made some of the bar recipes in the book and a fantastic cookie recipe but never any of the cakes.  It could have been a mess.  It was not a mess.  In fact, I think it was amazing.  The contrast in textures of the crunchy crust, the smooth cream cheese filling, and the soft but not mushy apples was amazing.  And taste.  The buttery richness of the crust, the fruity sweetness of the jam, the tang of cream cheese and the spiced and maple syruped apples was sublime.  This is coming from an avowed chocolate lover – it is a terrific dessert.  I’m officially changing that Top 10 list to include The Greyston Bakery Cookbook.

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One Year Ago: Broccoli and Red Pepper Pie

Apple Torte
Adapted from The Greyston Bakery Cookbook
Makes one 9″ Cake, 10-12 servings

Although this recipe is found in the cake section of the book, it is really more like a tart.

For the Crust
½ cup (1 stick) unsalted butter, at room temperature
1/3 cup sugar
¼ tsp. vanilla extract
1 cup flour
½ cup apricot jam

For the Filling
1 (8-ounce) package cream cheese, at room temperature
½ cup sugar
1 egg
¼ tsp. vanilla extract

For the Topping
3 medium Granny Smith apples, peeled, cored and thinly sliced
¼ cup sugar
¼ cup maple syrup
¼ tsp. ground cardamom
½ tsp. ground cinnamon
½ cup slivered almonds

Prepare the crust:
Position a rack in the center of the oven and preheat the oven to 400°F.  Grease a 9″ round springform pan.

In the bowl of an electric mixer, cream the butter, sugar and vanilla on medium speed.  Using a fork or your fingers, work in the flour until the mixture resembles coarse crumbs.  Press the mixture onto the bottom and 1″ up the sides of the prepared pan.  Pierce the bottom several times with the tines of a fork.  Chill at least 30 minutes.

Bake in the oven for 12-15 minutes, or until the pastry is set and golden.  Cool on a wire rack.  When the pastry is cool, spread the apricot jam evenly over the bottom of the crust and set aside.

Prepare the filling:
Using an electric mixer set on medium speed, beat the cream cheese with the sugar until light.  Beat in the egg and vanilla.  Spread the filling over the prepared crust.

Prepare the topping:
In a large bowl, combine the apples with the sugar, maple syrup, cinnamon, and cardamom.  Arrange the apples in concentric circles over the filling.

Bake for 10 minutes, then reduce the oven temperature to 350°F.  Remove the torte and sprinkle with the almonds.  Put the torte back in the oven and bake an additional 30 minutes, or until the apples are tender.  Cool on a wire rack at least 30 minutes.  Release and remove the pan sides.  Cool completely and then refrigerate until ready to serve.

(DN: I didn’t do this, but I would recommend brushing the apples with warmed apricot glaze.  It will make them shine.  Also, I had LOTS of leftovers which I refrigerated and they still look great, so I would imagine you can make this a day ahead.  Much more than that and the apples will start to look tired.)


Category: Cake,Cookbooks,Dessert
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300

January 26, 2010

So 300 posts.  Really?  300?  How did that happen?  Didn’t I just start this blog yesterday?  Numbers, as they say, don’t lie and my count says 300.  Wow.  I thought I would give you some Top Ten Lists in celebration.

Top Ten Things You Probably Don’t Know About Me

1. I play guitar and sing.  Well, I don’t much anymore but I started guitar lessons in 7th grade and took them all the way through high school.  I sang in coffee houses all through college and at some open mic’s in my 20′s.  Now I sing “The Wheels on the Bus” ad nauseum.  I also write my own songs for the boys such as the “Hippo Song” and “I’ve Got Two Little Boys and They’re Eating Some Dinner”.  Genius stuff.

2. My boys’ names are Graham and Spencer.  There is a very cool (and very expensive) clothing line also named Graham and Spencer, which I didn’t know about until after we had decided to name the youngest Spencer.  It is the last names of the two designers.  I am always tempted to buy something of theirs so I can go around town showing people my label.

3. I am very very afraid of spiders.  All bugs really.  Can deal with snakes but not bugs.

4. I kind of hung out with – I wouldn’t say dated – the drummer from Alice in Chains for a summer.  He had a cervil (which is an African cat – like a small leopard) roaming around his house.  True story.

5. My dream is to attend the CIA (Culinary Institute of America) in Napa for pastry.

6. As a child, I was told that I would grow to be 5’9″.  I stopped at 5’3″.  Sometimes I pine for those 6 inches.  My own mother is four inches taller than me and both my brothers are over 6 feet.  My boys are tall for their ages so it looks like the short gene skips a generation.

7. I used to be a huge Bruce Springsteen fan.  My senior year of high school, I camped out on 3rd Avenue in downtown Seattle (with my parents’ consent) to get tickets for his concert.  In spite of almost being at the front of the line, we had lousy seats.  I wrote a letter to his fan magazine (Backstreets) and it got published.  And that is the only bit of my writing that has ever been published.

8. I don’t like tropical fruit.  Wait.  Is pineapple considered a tropical fruit?  If so, I don’t like tropical fruit except for pineapple.

9. I used to work in radio and I went to concerts for free for two years.  I got to go backstage often and met a lot of cool people.  Lenny Kravitz, Melissa Etheridge, kd lang, Jackson Browne, Hootie and the Blowfish, Toad the Wet Sprocket, Dave Matthews (yes, he is my neighbor – well, close enough), Tori Amos, Chris Cornell, the Spin Doctors (yes, this was the mid-90′s), Shawn Colvin, etc.

My favorite experience was meeting Jackson Browne.  My dad has been a huge fan since the early 70′s and we listened to a lot of his music all throughout my childhood.  I was friendly with his record label rep and asked if he could get us good seats and backstage passes.  This very nice guy delivered and we enjoyed a terrific show.  Afterward we went into the holding room where the “meet and greet” was going to happen and waited.  The label rep found us and brought us back to Jackson Browne’s dressing room where we got some one on one time with him.  My dad was like a kid in a candy store (not a description I would ever use for my dad) and asked him all sorts of questions.  Jackson Browne was really lovely and indulged him.  I had a lot of fun and was so proud that I could do something special for my dad who has done so many special things for me.

10. I met my husband online.  We used a site called kiss.com which was eventually bought by match.com.  I didn’t want to put up a picture but I didn’t want guys to think I was a dog either, so my tagline was “People Tell Me I Look Like Teri Hatcher” which at that time, pre-Desperate Housewives, they did.  Of the 50 responses I got, 48 of them told me how much they loved Teri Hatcher.  My husband was one of the other two.  About one hour into our first date (that eventually lasted ten hours), I asked him if he thought I looked like Teri Hatcher.  He said, “I don’t know who that is.”  He responded to me because he liked what I wrote about myself.  That may have been the moment I knew I was going to marry him.

Top Ten Cookbooks I Would Bring to a Desert Island
(I’m not saying my favorite books because some of my favorites fall into that category because of good looks.  If I were going to be stranded, I would like some variety – and some dessert – so that is how I chose these books.)

1. Vegetarian Cooking for Everyone – Deborah Madison
2. Vegetarian Suppers from Deborah Madison’s Kitchen
3.  All of Jeanne Lemlin’s books
4. Fields of Greens – Annie Sommerville
5. The Martha Stewart Living books, Volume 1 and 2
6. From the Earth to the Table – John Ash
7. The Provence Cookbook – Patricia Wells
8. Real Vegetarian Thai – Nancie McDermott
9. Tartine – Elisabeth Prueitt and Chad Robertson
10. The Perfect Scoop – David Lebovitz

Ten Food Bloggers (+2 More) I Want to Have a Potluck With and Their Assignments

1. Stacey from Stacey Snacks – Appetizer of her choice – no meat please!
2. Sarah from In Praise of Leftovers – Galette or Pizza of her choice
3. Sara from Sprouted Kitchen – Peanut Sauce Bento Bowls for everyone and her boyfriend as a photographer
4. Joy from Joy the Baker – Dessert and possibly breakfast for the next morning
5. Lisa from Lisa is Cooking – Main Course – something interesting and spicy
6. Tracy from Shutterbean – Some kind of salad and her adorable boy to play with my boys
7. Tara from Seven Spoons – That chickpea dish and her sweet gentle soul
8. Vivianne from Food and Style – That mac and cheese and she has to let me speak French with her
9. Allison from Local Lemons – Her Limoncello, once it is done
10. Cheryl from 5 Second Rule – Toasted Cumin Hummus and her wit
11. Giao from Kiss My Spatula – Her perfect bread with homemade goat cheese
12. Tim from Lottie and Doof – Two words – French Fries

I could have invited about 20 more people – so many lovely blogs out there.  Thanks to everyone for reading!  I really appreciate your support.


Category: Personal
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