27 February 2015

Apricot and Ginger Scones

Let's just say that I got my daily dose of fat and sugar all at one time today. Afternoon tea was pretty darn decadent! You can't go wrong with light fluffy scones, real butter, and apricot preserves. A pot of Lady Grey tea rounded out things nicely.  Honestly, just looking at this photo makes me want to open my trap for a big bite!

24 February 2015

Tarte Nougat-Pommes

Oh! The pictures I have for this post! There was something about the slightly sweet and lemony apples and the slippery, sugary almond nougat that made me grab my camera and really document this incredible tart ... and it all started here ...

23 February 2015

IHCC Potluck - Building a Healthier Meatball

It's been an age since I've participated with the bloggers that belong to the I Heart Cooking Club. I don't really know why, as I've certainly been cooking along with the Diana Henry theme plus getting a few recipes in by Yotam Ottolenghi, Nigel Slater, and Giada de Laurentiis. In fact, yesterday, the kids came home for an easy Sunday supper of spaghetti and meatballs that came straight from Giada's webpage.

20 February 2015

Banana Walnut and Chocolate Chip Muffins

This winter is shaping up to be a real marathon affair. This morning, I knew we'd need  some sweet starts to the mornings this weekend, as there will be MORE SHOVELLING to do. New England is bracing for one more significant snowfall and I am whining already! And just as I whined my way through making these muffins, the mail arrived and I had two small parcels to cheer me up - a postcard written by Sprout Kate regarding a cheery breakfast at the Neue Galerie's cafe and posted on on a lovely painting/card by Egon Schiele and a parcel that contained a book by Tasha Tudor called The Springs of Joy from my dear friend, Diane! No more whining ...just cheerful thoughts of loved ones that cared enough to pass the joy on ...

06 February 2015

Virtual Supper Club - Chocolate-Hazelnut Thumbprints

This month, the Cooking Light Virtual Supper Club honors Oscar-nominated films and this girl has gone straight for the Chocolat ! Or is that chocolate? Well, a bit of both, I suppose!

26 January 2015

Making Cookies ...

It's been an age, it seems , since I made a good batch of oatmeal cookies for Silent Bob. He's not a complainer, but I'm pretty sure I heard a sigh when he came in from loading the woodboxes yesterday and rattled the top of the cookie jar. He must have been expecting the elves to have stocked it overnight, but alas. Hence, the sigh.

So, this evening, while he is off at a planning meeting for a series of bike tours he'll work on come Spring, I am baking him oatmeal cookies with pecans and butterscotch chips. The fire is humming along in both stoves, the cats are chasing each other through the house and stirring up the smart Corgis, and I am blissfully baking cookies, taking photos, and ...

25 January 2015

An Aside ...

I started another scrappy quilt yesterday ... my beloved Ohio Star pattern. Sooner or later, I will have to buy enough fabric to make the offset squares, though. I want to use the strip piecing method to make 16-block squares of calicos, using that golden color and some of the colors in the patterned scraps to carry through the quilt. Each of these squares are 12 inches finished. That makes for a quilt that will grow quickly in size when I begin putting things together.

While I piece these blocks, I'm also putting together that Pinwheel quilt face. I have more than 200 squares of 7 inch pinwheels to lay out this week and begin putting into strips. I'm thinking that the Pinwheel quilt will be a queen sized affair ... wish me  luck on that!

As usual, Little Bee had to be right in the middle of everything, as I trimmed up the squares and took pictures. What a little busybody!

20 January 2015

Maple Apple Cake - Gluten Free and Great

I very rarely return to a recipe within a few weeks, even if I love the recipe. Those food bloggers who make a recipe to the letter the first time, and then return right a way to adapt it and perfect it before posting it are a different breed of cooks. I am a food diarist. What you see is what you get and if I adapt a recipe, I usually adapt it right out of the gate because I've read the recipe through and thought about it's ingredients or the cooking instructions, or the constraints of my pantry or the likes and dislikes of our house full of hungry folk, or, or, or ...

That being said, I want you to meet this Maple Apple Cake. This cake (above) started out as Rum Apple Cake, a recipe straight from The FOOD 52 Cookbook.