Saturday, September 3, 2011

Land of the Lost

I honestly don't know where the months have gone.  I have no excuse for not updating my blog other then being absorbed in everyday life.  Lame, I know.

Ever since I started working full-time again, I haven't had the energy or desire to spend as much time online.  Plus, I haven't been feeling my best and health issues always win out over everything else.  I'd like to tell myself that I'll get back to blogging on a regular basis, but I know better then to make any promises at this point.

This summer has been hotter then normal out here in the desert.  We've been under an excessive heat warning/advisory for the past several weeks straight.  The heat caues me to not want to bake.  I'm hoping that this heat streak will break soon and I can get back to baking.  If I'm baking, I'm more likely to blog about it.

Until then, I'll see if I can get my mojo back...

Thursday, June 9, 2011

Return From the Abyss

It's as if I fell into a blogging black hole.  It dawned on me tonight that I couldn't remember the last time I posted.  Then again, I'm currently doped up on antibiotics, decongestants, pain killers, etc.  I'm amazed I can even "think" at this point.

I will do my best to get back into a regular blogging routine, but I make no promises right now.

When I completed my externship for school last month, I was offered the opportunity to stay on as a temporary employee with the chance of going permanent later on.  I figured a temporary job was better than no job especially in this economy.

I have to confess that working a normal 8-5 job again has been kicking my butt.  When I come home, I don't get on the computer until after I've cooked dinner and relaxed for awhile.  That, of course, has made it difficult for me to keep up with my online life.  I know I've been missing out on a lot of stuff, but I'm hopeful that I'll get back into the swing of things somewhere down the road.

I miss my little blog.  I haven't had a lot of time or energy for baking lately, but I never stray from it for too long especially when I have Friendship Bread Starter waiting patiently on my kitchen counter.  I did bake some AFB Cinnamon Rolls the other week and took pictures, but haven't uploaded them yet.  I'll make that my project for this weekend.

For now, it's time to rest.

Saturday, April 23, 2011

Friendship Bread: A Novel - The Review

I finally found time to write a review of Friendship Bread: A Novel today.  Since starting my externship for school two weeks ago, I haven't had much time to blog.  I thought I would share the review on here as well.  I truly loved the book and highly recommend it.

Once in a blue moon, a novel comes along that reaches down deep and touches your soul. Friendship Bread: A Novel is indeed that book.

Typically, I prefer to read "lighter, fluffier" sorts of books. I'm more of a romantic-comedy kind of girl and don't often venture into dramatic pieces. I'm thankful that I made an exception for Friendship Bread.

From the moment I opened the beautiful book, I didn't want to put it down. It takes you on an emotion filled journey and tugs on your heart-strings in unexpected ways. The characters all have their own unique story lines, but Darien does a wonderful job of weaving them all together into a heart-felt message of encouragement and hope.

Whether you are a fan/avid baker of Amish Friendship Bread already or have simply heard rumors of this mysterious chain-letter type goodie, you owe it to yourself to read this book. You will laugh. You will cry. You will have a serious craving for desserts. Most importantly, you will be reminded of what really matters in life. Love, Hope, Friendship & of course Bread.

For those who have never baked Amish Friendship Bread (but will most certainly want to after reading the book), will find recipes at the back of the book including the Starter recipe, Traditional recipe and a variety of variations. You'll be hooked on the bread in no time!

This is a book that you will want to share with friends and family. It's a perfect Book Club choice. Pass it and a loaf of Amish Friendship Bread on to a friend and watch the magic happen.

Saturday, April 16, 2011

My Real World & Bake Day

I finally have a moment to catch my breath and blog.  Life has proven to be rather hectic the past two weeks.  I finished up my classes at school and then turned around and started my 5-week externship program.

It's been quite awhile since I have worked a normal 9-5 work day.  Let's just say that it kicked my booty this past week.  I came home everyday feeling beat down.  It didn't help that my sinuses/allergies were out of whack a couple of days.  Sinus pressure and pain makes for a LONG day.  I haven't even checked Twitter in the past week and have barely touched Facebook.

Next week should flow a little more smoothly.  My body and mind are starting to adjust to the new schedule.  At times, I really miss being done with my day at noon.  Going to school was a nice little gig.

Thankfully, my Bake Day didn't fall during the middle of the week.  Somehow, it worked out to be today.  YAY!  I was eager to get into the kitchen and work on a project for The Friendship Bread Kitchen. The theme this time around is a Savory recipe incorporating Friendship Bread Starter.  I love a good challenge.

I gave it a lot of thought and decided to create Garlic Parmesan Friendship Biscuits.  Garlic and Parmesan are two of my favorite ingredients to use while cooking.  Plus, they make the kitchen smell so tasty that you almost want to lick the air.

Here's my lovely & perky Starter before the magic happens.

Here are the beautiful wet ingredients (including 1 cup of Starter).  I love the color of Egg Yolk.

These little gems are ready to sit for 30 minutes and rise.

And the finish product.  Yummy!  You can see the shredded parmesan baked into the biscuit.

Slice one open & it's ready to eat.  This was taste-tested by the Hubby & passed the test!

Garlic Parmesan Friendship Biscuits


1 cup Amish Friendship Bread starter
2 eggs, beaten
¼ cup oil
¼ stick butter, melted
2 cups flour
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons baking powder
½ cup parmesan cheese (grated or shredded)
2 cloves of garlic (freshly minced)
1 tsp garlic powder (add to melted butter)

  1. Preheat over to 325° F (165° C).
  2. Combine all wet ingredients except butter in a medium-size bowl.
  3. Combine all dry ingredients (minus the cheese & garlic) in a larger bowl and make a well in the center.
  4. Pour the wet ingredients into the well and whisk until the dough begins to pull away from the sides of the bowl.
  5. Add cheese & garlic to the dough and mix in to distribute evenly
  6. Transfer dough mixture to a lightly-floured surface and roll (or pat with your hands) to 1/2-inch thickness.
  7. Using a 3-inch round cookie cutter, cut out biscuits and place on lightly greased cookie sheet.
  8. Brush the tops of the biscuits with melted butter. Cover loosely with oiled plastic wrap and let rise for 30 minutes.
  9. Bake for 15-20 minutes, removing when the tops are lightly browned. Serve immediately.
  10. Enjoy!

Thursday, April 7, 2011

Bake Day & FInal Exams

Today was my last round of Final Exams for school.  I will be starting my 5-week externship on Monday morning.  School has been an intense experience, but I felt good after completing my finals this morning.

How did I choose to celebrate?  I baked!  After all, today is also Day 10 for my Friendship Bread Starter.  The question was "What am I going to bake?"  I knew that I wanted to make some yummy treats to give as little "thank you" gifts to a few of my instructors tomorrow.   They've already experienced the traditional bread version.  So, I ruled that out right away.  After some deliberating, I chose to try my hand at Friendship Biscotti.

Let the baking adventure begin...

I love my Big Blue Bowl.  It makes mixing up the new batches of Starters more manageable.  I don't end up wearing nearly as much flour.

Here's my lovely little Starter back in it's jar.  It's ready for another 10 Days of hanging out on the counter.

These may not look appetizing now, but just you wait...

Ta Da!  How good does that look? 

This is how they looked after they took another trip to the oven.  If you're wondering, the Biscotti has Dried Cranberries & Chopped Nuts in it.

The end product - Chocolate Dipped Cranberry Nut Friendship Biscotti


Chocolate Dipped Cranberry Nut Friendship Biscotti

Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 24
Yield: 24 pieces

1 cup Amish Friendship Bread starter
2/3 cup granulated sugar
½ cup butter, softened
1 teaspoon vanilla
1 egg
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
¾ cup finely chopped nuts
¾ cup dried cranberries

Ingredients (for Chocolate Icing)
1 cup Semi-Sweet Chocolate Chips
½ cup Heavy Cream

  1. Preheat oven to 350° F (175° C).
  2. In medium bowl, cream together starter, sugar and butter. Stir in vanilla extract and egg.
  3. In another bowl combine flour, baking powder and salt. Stir into creamed mixture. Fold in nuts and cranberries
  4. Divide dough into 2 pieces. Roll each piece out into a log about 10 inches long. Place them on ungreased cookie sheet and flatten until they are about 3 inches wide.
  5. Bake for 30-35 minutes, until firm. Cool on baking sheet for 10-15 minutes.
  6. Slice logs crosswise into 1/2 inch wide slices. Place slices cut side down on baking sheet.
  7. Return to oven for additional 15 minutes, until crisp and light brown. Cool til ready to dip.
  8. While cooling, melt chocolate chips and heavy cream over double boiler until smooth.
  9. Dip one end into the chocolate or spread on thin layer with knife and allow to dry.
  10. Store in air tight container
  11. ENJOY!

Tuesday, April 5, 2011

Hot Off The Presses!

If you're in the mood to read a book that will tug on your heart strings and feed your soul, then you need to grab a copy of Friendship Bread - The Novel by Darien Gee.

I have been fortunate enough to become acquainted with Darien after stumbling across The Friendship Bread Kitchen page on Facebook.  I have always been a fan of Amish Friendship Bread and was eager to rekindle my love for this "magical" bread.  My time is well-spent in the Kitchen concocting new variations of this beloved treat every 10 days.

The Novel has been receiving rave reviews across the internet.  Darien is going on tour and if you're anywhere near the cities on her list you should definitely make an effort to go to a signing. If you're new to Friendship Bread, you'll be in for quite a treat.

If you'd like to learn more about Amish Friendship Bread and see what all the buzz is about, head on over to  The Friendship Bread Kitchen. The pictures alone will have you drooling and chomping at the bit to make this bread!

I know I'm looking forward to my Bake Day this week!

Monday, April 4, 2011

C = Chocolate Crepes

Here I was talking about crepes yesterday and what appears in my Inbox this afternoon?  It's a Taste of Home recipe for Chocolate Fruit Crepes.  Okay, I was actually talking/thinking about traditional crepes but who in their right mind would pass up CHOCOLATE crepes?  Seriously.

Look at the Yumminess!!!!  These crepes are filled with peaches & cherries.  Personally, I think I'd fill them with strawberries & bananas.  I'm salivating at the thought.

Chocolate Fruit Crepes
  • 10 Servings
  • Prep: 30 min. + chilling Cook: 5 min./batch
30 5 35


  • 1-1/2 cups buttermilk
  • 3 eggs
  • 3 tablespoons butter, melted
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons baking cocoa

  • 1 can (21 ounces) cherry pie filling
  • 1 can (8-1/2 ounces) sliced peaches, drained and chopped
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon almond extract
  • 1/3 cup hot fudge ice cream topping, warmed
  • Whipped cream, optional


  • In a large bowl, combine the buttermilk, eggs and butter. Combine the flour, sugar and cocoa; add to buttermilk mixture and mix well. Cover and refrigerate for 1 hour.
  • Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
  • In a microwave-safe bowl, combine the pie filling, peaches and cinnamon. Microwave, uncovered, on high for 3-4 minutes or until heated through, stirring once. Stir in extract. Spoon 2 tablespoons filling down the center of each crepe. Fold sides of crepe over filling. Drizzle with ice cream topping and garnish with whipped cream if desired. Yield: 10 servings.

Nutrition Facts: 2 filled crepes (calculated without whipped cream) equals 241 calories, 6 g fat (3 g saturated fat), 74 mg cholesterol, 109 mg sodium, 41 g carbohydrate, 1 g fiber, 5 g protein.
30 5 35

Sunday, April 3, 2011

Who Knew Moo Shu?

This was my Moo Shu (Shoo) Chicken last night.  Hubby and I went to dinner at our favorite little Chinese restaurant in the area.  I had never tried their Moo Shu and was looking for something that wouldn't be as "bad" for my diet as their combo plates (which are LOADED with yummy but fattening foods).

I wasn't expecting them to be so large.  I've had Moo Shu in the past at various restaurants, but they've traditionally been smaller.  That picture doesn't include the one I already had on my plate!  I ate one plus a cup of Wonton Soup and was full.  I brought the rest home as leftovers.

The server wasn't kidding when he referred to them as "Chinese Burritos".  It appears they use a very thin flour tortilla as opposed to crepes.  I don't begrudge them that since tortillas are a staple food here in the Southwest.  It just caught me off-guard. 

It was quite tasty and I'm confident that I will order them again.  I may even have to try and make them at home sometime.  If I do, I will also try my hand at making crepes.  Tortillas work well, but I prefer a smaller version.

If anyone has a recipe, feel free to share it.

Saturday, April 2, 2011

Z is for Zeppole

This morning, I woke up with a craving for fresh piping-hot Zeppoles.  Have you ever craved a food from the moment you arise til the moment you fall back in bed that night?  I could easily devour an entire plate of Zeppoles at this moment.

Unfortunately, this chubby girl has been trying to shed a few pounds and is resisting temptation.  I guess I shouldn't say "unfortunately".  It shows will and determination to not give into my craving, but boy am I tempted.  My waistline will thank me later.  My foodie heart may not forgive me.  Damn if I do.  Damn if I don't.

I was introduced to these tasty little delights while dining at a local Pizzeria.  I describe them as an Italian version of doughnut holes only lighter.  They are best served fresh out of the oil and dusted in powdered sugar and freshly grated lemon zest.  My mouth is salivating at the thought of them.

This is an image of Giada De Laurentis's version of Zeppoles via The Food Network.  Here is her recipe.


  • 1 vanilla bean
  • 1/2 cup sugar, plus 3 tablespoons
  • 2 tablespoons ground cinnamon
  • 1 stick butter
  • 1/4 teaspoon salt
  • 1 cup water
  • 1 cup all-purpose flour
  • 4 eggs
  • Olive oil, for frying


Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside.

In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.

Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.

Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes.

Drain on paper towels. Toss with cinnamon-sugar. Arrange on a platter and serve immediately.

You'll have a party in your mouth devouring these delicious bites of heaven on a plate!  Enjoy one for me while you're at it.

Tuesday, March 29, 2011

Back To Reality

I had a wonderful long weekend with my parents, but sadly had to put them back on a plane for Indiana yesterday.  I miss them already!

What can a girl do to cheer herself up?  BAKE!

I was hoping my Mom and I would have a chance to bake up some Amish Friendship Bread this weekend, but we were so busy doing everything else.  It's rare for me not to bake on Day 10.  I think I was starting to go into withdraw.

I took my sad little self into the kitchen and poured my heart into baking up 7 mini-loaves of Cinnamon Raisin AFB.  I was just going to do the traditional "original" version, but the box of Golden Raisins sitting on my counter called out to me.  Who could blame them for wanting to join the party?

I have had these adorable little treat bags stashed away in my pantry.  I asked the Hubby if he'd like to take some loaves to work with him.  I think the members of his department will appreciate a taste of heaven.  If they don't, there is something wrong with them!

I stashed one loaf away to either put in the freezer as a treat for myself (once I've made a little more progress on my diet) or to give to a friend.

If I haven't mentioned it before, anyone who is a fan of Friendship Bread or would like to learn more about it should immediately (after you've finished reading this post) head on over to The Friendship Bread Kitchen.  You'll be glad you did.  It's a beautiful site loaded with tons of useful AFB info as well as over 100 recipe variations.

I still feel blue about my parents going back home, but I did enjoy my time in the kitchen tonight.  I'm looking forward to my next Bake Day.

Thursday, March 24, 2011

Long Weekend

The parents will arrive from Indiana in a few shorts hours to spend a long weekend with us.  It's been almost a year since I saw them last.  It's fair to say that I will be very happy to see them.  I've been running around the house all afternoon trying to get everything done.  I'm exhausted and they aren't even here yet.

Between school and spending time with the family, I won't have time for blogging the next few days.  Forgive the silence.  I will get right back to it next week.

Until then, everyone have a wonderful rest of the week and eat something yummy & if at all possible buttery. :)

Tuesday, March 22, 2011

Duff Goldman Meets Blue Bunny

I do believe I have found a match made in heaven!

Duff Goldman (Ace of Cakes) teams up with Blue Bunny Ice Cream.   Umm, hello?  Why didn't someone think of this sooner?

I have always adored Duff and was sad to learn that Ace of Cakes was coming to an end. *sniff sniff*  Naturally, I got very excited when I discovered this news.  Who doesn't enjoy cake & ice cream together?  I'm a fan of the Blue Bunny brand and am eager for these new flavors to hit stores.  Hopefully, they will roll them out nationwide and not just select areas.

Of course, now I'm craving ice cream!  That's not good since I'm trying to shed a few pounds.  I guess I'll just drool over the pictures on my computer instead.

Saturday, March 19, 2011

Dinner Ideas - Philly Cooking Creme

Ever had one of those days where you're just lacking inspiration in the kitchen?

Typically, the Hubby and I go out to eat on Saturday nights.  However, we decided to stay in tonight.  My parents will be visiting later in the week for a few days and we know we'll probably eat out a few times while they are here.  Why not save a few pennies this weekend?  We've all been there before.

I asked Hubby what he wanted for dinner, but his only suggestion was "chicken".  Yeah, that helps a lot.  :) 

I wandered off to the Neighborhood Market in hopes of finding my inspiration.  While strolling the aisles, I came across Philadelphia Cooking Creme.  I have seen Paula Deen make mention of this product via Facebook, but I had never tried it. 

This is the flavor I chose.  The Neighborhood Market only had 2 choices - this and the original. 

There was a recipe suggestion on the back and it involved chicken.  We have a winner!  I grabbed a bag of frozen stir-fry veggies to add with the chicken and creme sauce.  The recipe called for fettucini, but the store was out of Bertolli's fresh fettucini so I opted for tortellini instead. 

The dish turned out well.  The cooking creme added a nice flavor without overpowering the flavors of the veggies and chicken.  Hubby approved!

Friday, March 18, 2011

Bake Day!

Today was my Bake Day for Amish Friendship Bread.  I decided to try out a new variation that I thought would be wonderful for Mother's Day celebrations.  Trust me, this recipe is good any day of the week but Moms would go wild for this on their special day.

That's my happy little Starter ready to do it's job.  It has been waiting for 10 days now & couldn't contain itself any longer.

Here are my spare Starters ready to go in the freezer.  I don't have anyone to give them to around here right now.  Plus, I want to use one while my parents are visiting next weekend.  Can you tell I'm not a good aim when it comes to getting it neatly in the Ziploc bag?

Any idea what this is going to be???  Don't worry, I'll tell you...

Still guessing?  This lovely pan is going to turn into delicious Chocolate Craisin AFB Muffins.  Is your mouth watering yet?  It should be.

Here we are up close & personal with the finished product.  This tasty morsel does not disappoint.

I also baked two loaves of Chocolate Craisin AFB Bread as well.  I haven't decided where all these lovely little treats are going to end up, but I'm sure I can find them happy homes.

And here's my lovely Starter back in it's jar.  Thankful to be saved & live another day...10 days to be exact.


Chocolate Craisin AFB Bread

   1 cup Amish Friendship Bread Starter
   3 eggs
   1 cup oil
   1/2 cup milk
   1 cup sugar or Splenda
   2 teaspoon vanilla
   1 tsp cinnamon (can be omitted)
   2 cups all-purpose flour
   1 1/2 teaspoons baking powder
   1/2 teaspoon baking soda
   1/2 teaspoon salt
   1 small box chocolate instant pudding (may use 2)
   1/2 cup cocoa powder
   1 cup semi-sweet chocolate chips
   1 cup craisins

  1. Preheat your oven to 325° F (165° C).
  2. In a medium bowl, whisk together the starter, eggs, oil, milk, sugar, and vanilla extract until everything is well combined.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cocoa and pudding mix. Add the starter mixture to the flour mixture and gently stir until the batter just barely comes together. Gently stir in the chocolate chips and craisins.  
  4. Grease the muffin tins and fill each one half way.
  5. Bake for 15-20 minutes or until they are golden and a toothpick inserted in the center of the bread comes out clean. Let them sit in the tin for 3-5 minutes and then transfer to a wire rack.
  6. Enjoy!

Wednesday, March 16, 2011

Friendly Wednesday Blog Hop!

I am on the lookout for new blogging friends/followers.  So, I was happy to read about this Friendly Wednesday Blog Hop while visiting Susieqtpies Scraps of Life.

If you're stopping by, please feel free to leave me a comment.  I'd love to find some new blogs to read and would really love some company on this new little blog of mine. :)

Moody Starter

This is my Starter for Amish Friendship Bread.  If you do not know the joys of Amish Friendship Bread, I urge you to head on over to The Friendship Bread Kitchen.  You will be forever changed!

Normally, my Starter is quite the happy little entity.  Some might even describe it as "perky".  Today, however, it appeared to be moody.  When I went to give it a daily stir, I noticed down at the bottom of the jar (and sadly I did not think to capture an image of it) that it almost looked to be separating from itself.  Imagine fat rising to the surface.  That's what it reminded me of, but at the bottom of the jar rather then the top.  Maybe my dear Starter knows that in a few days it will be transformed and the anticipation was too much for it.

When I opened the jar, it smelled and looked completely normal.  See how it's bubbling in excitement?

I gave it a good stir and it quickly went back to being it's normal happy self.  I'm going to keep a close eye on it in case it needs to be put in a time-out.  I'm not raising a moody Starter that's for sure!

Tuesday, March 15, 2011

Can You Feel The Gooey Love?

I have always been a fan of Paula Deen.  She's a woman who tackled personal demons to give her sons a better life and to later become the success that she is today.  She's a down to earth Southern gal who loves to cook and of course loves to eat.  The best part is that she doesn't apologize for it.   She admits her love of butter on an almost daily basis.

I have tried several of her recipes, but one in particular has always been a huge success at potlucks and special occasions.  Her legendary Ooey Gooey Butter Cakes can make you gain 5 pounds just from looking at them.  Being the Chocoholic that I am, I was immediately drawn to the Double Chocolate Gooey Butter Cake recipe.

Try not to drool all over your keyboard!

If this looks like heaven on a plate to you as well, jot down this recipe and proceed directly to your kitchen.  You'll be glad you did.

Double Chocolate Gooey Butter Cake by Paula Deen


  • 8 tablespoons (1 stick) butter, melted, plus 8 more tablespoons (1 stick) butter, melted, plus additional butter, for greasing pan
  • 1 (18.25-ounce) package chocolate cake mix
  • 1 egg, plus 2 eggs
  • 1 (8-ounce) package cream cheese, softened
  • 3 to 4 tablespoons cocoa powder
  • 1 (16-ounce) box powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped nuts


Preheat oven to 350 degrees F.
Lightly grease a 13 by 9-inch baking pan.
In a large bowl, combine the cake mix, 1 egg, and 1 stick melted butter, and stir until well blended. Pat mixture into prepared pan and set aside.
In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 1 stick of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan. Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.

Monday, March 14, 2011

MvF Love

I should have spent yesterday afternoon studying for my upcoming exams, but Travel Channel was running a Man v Food marathon.  How could I resist such temptation?

If you are unfamilair with the show, one of my many foodie crushes, Adam Richman, travels the country to take on eating challenges.  When he visits a city, he also highlights a few local "must-try" restaurants.  I'm always telling my Husband that it's like Diners, Drive-Ins & Dives with an enormous eating challenge tacked on at the end.

Side Note:  Guy Fieri, host of DD&D is also one of my many foodie crushes.

This is Adam Richman, for anyone not in the know.  He's not your typical "crush" kind of guy, but I adore him.  He has a love for food that makes my heart skip a beat.  I think his heart might skip a few beats as well if you've ever seen some of the challenges he's tackled.  We're talking pounds of food in one sitting.  I swear he must have an Iron Gut!

You can learn more about Man v Food.

I'm going to avoid the television tonight so that I might actually get some studying done.  Wish me luck!

Saturday, March 12, 2011

Back in the Blogosphere!

It's been quite some time since I have blogged.  Back in the day (before blogging existed), I ran a website dedicated to all things related to Emeril Lagasse and in particular his show Emeril Live.  I had so much fun with it.  At one point, I was being sent material and images from his book publisher to help promote him even he needed the help. :)

When blogging became the latest trend, I did some product reviews for various companies and enjoyed that as well.  At some point, real life got in the way and I stepped away from blogging.  I've missed it.

So, I thought I'd give it another go.   As the title says, I believe in the Paula Deen theory that everything is better with butter...a little dab will do ya!  I am indeed a foodie at heart (my waist line can prove that for me) and have loved baking since I was a little girl.

I'm not exactly sure where this blog will lead, but I can guarantee you that a lot of it will revolve around food/recipes/cooking ideas/celebrity chef crushes.  You get the idea. :)

Hopefully folks will come along for the ride!