I hope everyone had a wonderful Mother’s Day! What did you do for your mom to show her you love her?
This is a perfect little tart to show mom some love… Strawberry-Raspberry Vanilla Tart!
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When the weekend roles around, I want real breakfast… Lately, I have been playing around cornmeal pancakes. It has taken awhile to determine the correct proportions and such but I think I may have a winner. I like to eat them with some raspberry jam. Happy Weekend!
(adapted from Cooking Light)
1/4 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 tablespoon honey or maple syrup
1 egg, beaten
1 teaspoon vanilla
2 tablespoon chopped walnuts
1 tablespoon butter
Combine the flour, cornmeal, baking powder and salt. Mix in the wet ingredients until just mixed. Stir in the walnuts. Heat the frying pan and melt the butter (you can use more butter if you wish but I’m trying to eat healthier). Pour any excess melted butter into the batter. Spoon a half of the batter onto the pan. Cook until the tops are covered with bubbles and the edges are cooked. Flip the pancake and cook until browned. Repeat with the rest of the batter.
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Starting a new job is always awkward… you are introduced to everyone in a blur, shown around the office and then left alone to start working… But overtime, you start to get to know your co-workers and the awkwardness fades… especially, when you discover a shared love for Food 52.
My current co-worker, Megan (or meganvt01) is the creator of Roasted Sunchokes of Hazelnut Gremolata. I was excited for this random connection. I had already bookmarked the recipe to make later. Now, besides talking about law, we can discuss food!
Another Food 52 recipe that I love is Grown-up Birthday Cake. I wanted to make something for my mom’s birthday that was different and new. She makes so many cakes that this one needed to be special. The cake was delicious. I made the cake as written except I used vegetable oil and not olive oil. I iced it with a vanilla buttercream and filled with a homemade peach-vanilla jam. The wine gave the cake layers a really subtle fruity flavor without overpowering. It was really special!
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