01/26/2012
01/17/2012
12/31/2011
(Source: thefrogman)
12/30/2011
“ In a relationship, we can pretend to be the same, to think the same, to feel the same, to dream the same, but there is no way that can happen. There are two dreamers with two dreams. Every dreamer is going to dream his own way. That is why we need to accept the differences that exist between two dreamers; we need to respect each other’s dream. „
Don Miguel Ruiz, The Mastery of Love. (via ohmymagic)
(via bees-knees)
12/03/2011
HOLIDAY ALMOND CAKE
Yes, it is indeed the beginning of the holiday season… the season for decadence!
This cake is almondy in every sense of the word! And I can confidently say that it fits every qualifications to be called “holiday” food because it is made of almond nuts, it tastes of sweet and spice and it is gloriously and unabashedly frosted! -jeannie :)
Ingredients:
For the Cake:
1 cup butter, softened
1 cup granulated sugar
3 large eggs
350 grams sweetened ground almonds
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup evaporated milk
1 teaspoon vanilla extract
1 teaspoon almond extract
For the Glaze:
1 cup confectioner’s sugar
3 Tablespoons fresh milk
1 teaspoon almond extract
For the Topping:
1/2 cup flaked almonds
1/2 cup whole almonds
Procedure:
Preheat oven to 350’F. Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in sweetened ground almonds, vanilla and almond extract.
Sift flour, baking powder and salt, set aside.
Beating at medium speed, add flour mixture to butter-egg mixture alternately with milk, beginning and ending with dry ingredients (flour). Beat until well blended.
Line the bottom of a 9 inch springform pan with baking parchment. Pour and spread batter evenly.
Bake 50-55 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack (about 15 minutes) remove from pan and cool completely on wire rack.
To make the glaze, combined sifted confectioner’s sugar, milk and almond extract in a bowl. Mix until smooth.
Drizzle glaze over cooled cake and sprinkle with flaked almonds and decorate the sides with whole almonds.
Serves 8-10
Note to self: steal MIL’s mini bundt pans; bake tiny almond cakes; take over world with adorable mini deliciousness.
I absolutely must make this.
this looks like heaven on a plate
10/08/2011
09/22/2011
09/08/2011
09/08/2011
08/26/2011
Fresh Corn Muffins with Basil. And I coined the term “corn-cation.”
