My [Organically Modified] Grandma's Thunder Cake

This recipe, Marina brought home from her 2nd grade teacher ... with a request to make it into something "healthy".

Cream together, one at a time:

1 c. organic butter [or softened coconut oil]

1 3/4 c. turbinado sugar

1 tsp. organic vanilla, we use Madagascar vanilla

3 eggs separated

[Blend in yolks.  In separate bowl, beat whites until they are still, then fold into completely mixed batter ... this is the last step before pouring into the pan to bake.]

1 c. filtered water

1/3 c. pureed tomatoes [do this in a blender]

Sift together:

2 1/2 c. organic cake or bread flour

1/2 c. cocoa powder

1 1/2 tsp. baking soda

1 tsp. sea salt

Directions:

Preheat oven to 350 degrees.  Grease & flour two 8 1/2" cake pans or one 9"x13" baking pan.  Mix together the wet ingredients.  Add the dry ingredients, one at a time, and mix well.  Fold in beaten egg whites.  Pour into prepared pan[s].  Bake for 35 to 40 minutes, in center of preheated oven.

Frost with chocolate butter frosting & top with strawberries [optional].  We left it unfrosted and it was absolutely perfect!

Grab a fork & enjoy!!!

[photo courtesy of google images ... 'cuz I forgot to take a picture]

Just Married ...

Our entire wedding was a DIY adventure.

We were on a budget.

From the dress to the flowers to the rings, everything was hand-crafted.

Including the "Just Married" sign that I created for the living room wall.

A trip to Craft Warehouse was in order.

Unable to locate anything close to resembling "Just Married" in their vinyl transfer section,
I found something else ... something better.

I decided against putting the words "just married" on the sign I was making to celebrate Our Day.

Because no one should be "just" anything!

When Life Hands You Lemons ... Make Cheesecake

For Easter with the family, it's a Pot Luck.

I LOVE pot lucks.  They're so very pot-lucky.

Since I have had a hankering for cheesecake lately, I cruised the net for one.  Hit the jackpot when I found one that has alcohol as a main ingredient.  Perfect for a family gathering  =)

Blood Orange Italian Cheesecake

CRUST:

1 1/2 c. graham cracker crumbs
3 oz. butter, melted
1/4 c. sugar
1 tbsp. orange zest

FILLING:

3 3/4 c. (30 oz.) Ricotta cheese
2/3 c. sugar
4 eggs
1/4 c. all-purpose flour
1/4 c. blood orange liqueur
3 tbsp. raisins
1 tbsp. finely chopped orange rind
1 tbsp. finely chopped lemon rind

Butter the bottom and sides of a 9 inch spring-form pan. Mix all the ingredients for the crust together and press the crumb mixture into the bottom and sides of the pan. Chill for 20 minutes.

Drain the Ricotta cheese and discard the liquid. In a large mixing bowl, beat together Ricotta, sugar, eggs, and flour until light and fluffy. Fold in the raisins, Grand Marnier, and orange and lemon rinds. Pour the batter into the prepared pan and bake in 325 degree oven for 1 hour. Remove from oven and cool on a wire rack. Refrigerate for 12 hours or longer. Before serving, remove the rim from the spring-form pan.

Decorate with Candied Orange Slices (recipe below)

INGREDIENTS

1. 1 1/2 cups water
2. 1/2 cup granulated sugar
3. 1 navel orange, sliced crosswise 1/4 inch thick

1. In a medium skillet, combine the water and sugar and bring to a boil. Add the orange slices and cook over moderate heat, turning them occasionally, until the liquid is reduced to a thin syrup and the orange slices are translucent, about 20 minutes. Reduce the heat to moderately low and simmer until the syrup is thick and the slices are tender but still intact, turning occasionally, about 10 minutes. Transfer the orange slices to a rack to cool. Reserve the syrup for another use.

MAKE AHEAD: The candied orange slices can be refrigerated for up to 2 weeks.

The Benefit of a Really Good Vacation & the Beauty that is Pinterest

Dinner for a household of 7 is a challenge.


Even more of a challenge after coming home from four days on vacation.


A bigger challenge?  Trying to figure out a menu for those 7 appetites that will make everyone want to actually eat dinner.


For the most part, cooking for the kids is easy.  Chicken nuggets & fries.  Home made chicken soup.  Tacos.  Veggie dogs.


Easy.


For mostly vegetarian palates ... not eating the same thing over and over can be difficult.  You can quickly find yourself in a rut.


Going on vacation can change that frame of mind ... since you end up being exposed to different types of cooking.  And with that new point of view, you end up considering foods that may never before have crossed your mind.


Which brings me to today's question ... what to cook for Kelly & I after having been on vacation for four days.


The kids' dinner was easy ... home made chicken soup.  For us ... I didn't hit the jackpot until I stumbled across a posting for an easy leek quiche while looking for an Italian cheesecake recipe.


Gotta LOVE Pinterest.  


A quick PIN and I was off to the market ... ready to create something amazing!


Here's the recipe ... and it's versatile enough to add other ingredients.


Chunky Pesto - Makes about 1 cup

2 1/2 cups fresh basil
1/4 pine nuts, toasted
1 clove garlic
1/4 cup freshly grated parmesan
1/2 cup extra-virgin olive oil
coarse salt and freshly ground pepper

Place basil, pine nuts and garlic on cutting board.
Use a mezzaluna or a large knife, finely chop the ingredients.
Place in a bowl, add parmesan and oil.
Mix to combine.
Season with salt and pepper.
Cover with plastic wrap.
Can be refrigerated up to 2 days.

Use the pesto to make:

Leak, Pesto and Ricotta Pie - Serves 6 to 8

1 large leak, thinly sliced
2 tablespoons unsalted butter
2 large eggs
2 large egg whites
4 tablespoons cream
1 cup ricotta
3 tablespoons pesto
1/2 cup freshly grated parmesan
2 tablespoons flat-leaf parsley, chopped
coarse sea salt and freshly grounded pepper
8 sheets phyllo dough, keeping it frozen makes it easier to unroll  =)
cooking spray

Preheat oven to 375F.
Saute leaks in butter until soft.

In a medium bowl, combine, eggs, egg whites, cream, ricotta, pesto, parmasan and parsley.  Sliced mushrooms, sweet peppers, and feta cheese would be good additions to this ...

Season with salt and pepper.

Lightly coat a 9 inch pie pan with cooking spray.

Unroll phyllo, remove one sheet, placing in prepared pan.
Coat lightly with cooking spray.
Repeat with 7 more sheets of phyllo, spraying between each layer.
Trim edges with scissor.

Spoon filling and leaks into the pan.
Bake until golden brown and set, about 45-50 minutes

[I cooked it for 48 minutes, in a gas oven, using a terra cotta pie pan].
Cool before serving.

*** while this was baking in the oven, I put together a yummy lavender & honey biscotti that we'll be slicing up and partially coating in white chocolate.  Will share the recipe on another post  =)