organic 101

from our garden this week.
This is a hefty post to try and write. One I've been wanting to write for a while....but have been at a loss of how to do it.It's just....so.........much. 
So I'm going to lay it out easy. Very very basic, and completely incomplete. I encourage you to fill in the blanks and do a little research on your own, and then decide what's best for YOU and your family.Don't "go

Marilyn Monroe Sunbeam

I celebrated the other day.
All of my beauty-full red velvet cupcakes sold out at Cronie's.

I came home and celebrated myself, by eating one. In bed.
While watching Golden Girls.

This is the first thing I saw when I woke up in the morning.

Marilyn Monroe on my wall, peeking through the window of my cupcake box.
(The cupcake box was sitting on the headboard of my bed, leaning up against the wall).
Red cupcake crumbs on the old cupcake liner that was also on the inside corner of the white box reminded me of Marilyn Monroe's lipstick.

The wannabe food stylist - food photographer in me grabbed my cell phone immediately so I could take a photo.

What does this mean? Is it deep or symbolic? Is it creepy? Glamorous? I don't really know.
But it adds a great new story to my cupcake journey.

I kind of enjoy moments like this, that aren't planned or scheduled.
Moments like Marilyn Monroe looking through a window of a cupcake box at 8am.
Better than a sunbeam? Maybe more interesting.
♥

dear four year old,

look at her!
what? how!? why? WHEN??!
I remember four years ago, eating lime snow cones in the delivery room waiting for you to come. Daddy and I were watching Notting Hill, and I was trying so hard to focus on contractions, but instead I was laughing my head off at Hugh Grant.
To this day I am always laughing when you are around. You are the goofiest, sweetest girl....and you know it!
I love

Fresh Watermelon Cocktail/Agua Fresca

"Death leaves a heartache no one can heal, love leaves a memory no one can steal."

 ~From a headstone in Ireland

Happy Memorial Day weekend! I'm still not feeling great from my car accident, but I did have enough energy to make this delicious drink. Watermelon just screams summer, doesn't it?

I wish it felt like summer here in Western Washington, not yet.  But just eating and drinking watermelon gives me hope that the sun will be coming out soon!

This drink is so refreshing. I think I'm going to make it all summer using whatever liquor I want. Today I used rum, later I will use tequila or vodka, or maybe even something like Midori. The possibilities are endless.

I came home the other day to find a chicken sitting waiting for me at the front door I think she missed me.

Watermelon Cocktail

Lately I've been making this without alcohol, without it, it's more of an agua fresca. Also, add whatever sweetner you like, lately I've been using honey.

makes 4 drinks


Ingredients

4 cups (1 liter) seedless watermelon, cubed

4 ounces (118 ml.) (4 shots) rum, or you can use vodka or tequila or any liquor that suits your fancy - optional

1/4 cup (84 ml.) lime juice

1/4 cup (50 g.) - 1/2 cup (100 g.) sugar - depending on your taste - or use whatever sweetner you like, I've been using honey lately

2 cups (500 ml)  ice cubes

4 lime slices (optional)

Directions

Place everything besides the lime slices in the blender and let 'er rip. It's best to put the watermelon and lime juice first, then sweetner, then ice.

Strain it to remove the small bits of seeds, then pour into glasses and garnish with a lime slice if you wish.

Hummingbird cake!

Scroll down for English recipe and text!


För inte så länge sedan köpte jag Hummingbird bakery's bok. Där finns många recept jag vill prova, men kände att jag nog var tvungen att börja med en Hummingbirdtårta! Jag gick dock inte efter receptet i boken, utan efter ett på Joy of baking, där det för övrigt finns otroligt många bra recept. Jag gjorde några små ändringar, och min bästa tårtassistent Emma tyckte att jag kunde fylla tårtan med mosad banan också. Tårtan var riktigt god, och den kommer säkert smaka ännu bättre imorrn!






Hummingbird cake
Recept från Joy of baking
Räcker till fem 15 cm lager eller fyra 20 cm lager

•1 cup (110 gram) pekannötter, rostade
•3 cups (390 gram) mjöl
•2 cups (400 gram) socker
•1 tsk bikarbonat
•1/2-1 tsk kanel
•3 stora ägg, lätt uppvispade
•3/4 cup (180 ml) rapsolja
•1 1/2 tsk vaniljextrakt
•227 gram krossad ananas (häll inte ut vätskan)
•2 cups mosade bananer (3-4 st) + 1 extra för fyllning

Värm ugnen till 175 grader C. Smöra och mjöla runda bakformar.

Rosta pekannötterna i en ugnsfast form eller på bakplåtspapper i ugnen i cirka 8 minuter eller tills de är gyllenbruna. Låt svalna och hacka.

Blanda mjöl, socker, bikarbonat och kanel i en stor skål.
Vispa ägg, olja, vanilj, ananas, mosade bananer och pekannötter i en annan stor skål. Tillsätt de blöta ingredienserna till de torra och blanda samman allt. Dela smeten jämnt mellan formarna eller grädda i omgångar. Grädda cirka 25-30 minuter i mitten av ugnen. Låt svalna i formen cirka 10 minuter innan du stjälper upp kakan. Låt svalna helt innan du fyller tårtan.




Cream cheese frosting

•80 gram mjukt smör
•300 gram cream cheese
•400-500 gram florsocker
•1 tesked vaniljextrakt

Vispa cream cheese och smör mjukt i en stor skål. Tillsätt florsocker och vanilj och vispa tills frostingen är jämn.








In English:

I bought Hummingbird bakery's book not so long ago. There are many recipes I would like to try, but I thought I should begin with the famous Hummingbird cake. I didn't follow the recipe in the book though, instead I used one from Joy of baking. I made a few changes, and my best assistant Emma suggested I should fill the cake with mashed bananas. It was so yummy, and it'll probably taste even better tomorrow!



Hummingbird cake
Recipe adapted from Joy of baking
Makes five 15 cm layers or four 20 cm layers

•1 cup (110 grams) pecans, toasted and finely chopped
•3 cups (390 grams) all-purpose flour
•2 cups (400 grams) granulated white sugar
•1 teaspoon baking soda
•1/2 teaspoon salt
•1/2-1 teaspoon ground cinnamon
•3 large eggs, lightly beaten
•3/4 cup (180 ml) safflower, corn, or canola oil
•1 1/2 teaspoons pure vanilla extract
•1 - 8 ounce (227 grams) can crushed pineapple, do not drain
•2 cups mashed ripe bananas (3-4 medium sized bananas) + 1 extra for filling (optional)

Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter and flour round cake pans.

Place the pecans on a baking sheet and bake in the oven for about 8 minutes or until lightly browned and fragrant. Let cool and then chop finely.

In a large bowl whisk together the flour, sugar, baking soda, salt, and ground cinnamon.

In another large bowl, mix together the eggs, oil, vanilla extract, pineapple, mashed bananas, and finely chopped pecans. Add the wet ingredients to the flour mixture and stir until combined. Evenly divide the batter between the two prepared pans and bake for about 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.

Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.



Cream cheese frosting

•80 grams butter, softened
•300 grams cream cheese
•400-500 grams powdered sugar
•1 teaspoon vanilla extract

In the bowl of your electric mixer (or with a hand mixer), beat the butter and cream cheese, on low speed, until very smooth with no lumps. Gradually add the powdered sugar and beat, on low speed, until fully incorporated and smooth. Scrape down the sides of the bowl as needed.

Covered in Chocolate and a Miracle Or Two..

My friend Caroline Cakewise (so jealous of her name btw!) at Sparkles & Crumbs blog inspired this little passage. She is my friend over in England who posts delicious blogs that fill my spirit with joy.
Click here to read her blog passage that thus inspired my blog below. :) You might just get addicted and need your fix on a regular basis:
Sparkles & Crumbs

I have always enjoyed taking photos of multiple, brightly colored things. Especially yummy things.
I was in the Party City store not that long ago, and to my delight there was an entire row of HAPPY CHEERFUL COLORFUL and BRIGHT candy! 

One of the employees asked me what I was doing as I snapped away on my "sweet" random photo shoot.
♥  Hopefully my story inspired her to look at candy as so much more than just.....sugar.

This was me that day.



Cake Pops I created inspired by the Lemonheads.
"When Life Gives you Lemons, make Cake Pops."



My bright red cherry chocolate cake pop inspired by the joy of candy.



How many licks does it take to get to the center?

Obviously not very many. :)
♥ my sweet friend Jeremy.

Golden Amanda Cupcake Cake Pops.

Who can take a sunrise,

Sprinkle it with dew?

Cover it in chocolate and a miracle or two

The candyman, the candyman can,

The candyman can 'cause he mixes it with love

and makes the world taste good



Who can take a rainbow,

Wrap it in a sigh?

Soak it in the sun and make the strawberry lemon pie

The candyman? The candyman can

The candyman can 'cause he mixes it with love

and makes the world taste good



The Candyman makes

everything he bakes

Satisfying and delicious.

Talk about your childhood wishes.

You can even eat the dishes!



Who can take tomorrow,

Dip it in a dream?

Separate the sorrow and collect up all the cream,

The candyman? The Candyman can, the candyman can

The candyman can 'cause he mixes it with love

and makes the world taste good

And the world tastes good

'cause the candyman thinks it should

 
 
My philosophy in one cutesy little song.
I think if I had a cupcake mobile it would play this.
Except I would have to be the female version of the candyman.
And I would definitely be prettier than the candyman.
Wearing a dress that looks like a cupcake.
Bright happy lipstick on my lips.
Delicious deliveries to be made.
To make the world smile.









gardening for dummies

And by dummy,  I most definitely mean myself.
Year after year I learn something new out in the garden--and everything comes by trial and error (and believe me, there are more errors than I'd like to admit).
Each year, I'm brave and try something new--crossing my fingers and holding my breath that it will work. This year, for instance, was the first year that I did cold weather veggies (lettuce,

Baked Eggs

What are you doing this Saturday?

Cancel your plans.  Call your friends.  You're making brunch, more specifically, you're making this dish.  Your friends will think Julia Child visited you in your sleep and taught you how to really cook.

Only you will know that this might be the easiest thing you've popped in the oven.

From my little kitchen to yours... Enjoy.

Baked Eggs in a Spinach Mushroom Nest
Adapted from Gourmet, 2004 via Smitten Kitchen
Ingredients

10 oz baby spinach leaves
1/4 cup finely chopped onion
1 garlic clove, finely chopped
2 tablespoons unsalted butter
5 oz mushrooms, thinly sliced (2 cups)
1/3 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
4 extra large eggs
2 tablespoons finely grated parmesan

Tools

4 ramekins

Step by Step

Put oven rack in upper third of oven and preheat oven to 450°F.

Bring 1/2 inch water to a boil in a heavy skillet, then add half of spinach and cook, turning with tongs, until wilted, about 30 seconds. 

Add remaining spinach and wilt in same manner, then cook, covered, over moderately high heat until spinach is tender, about 2 minutes. Drain in a colander and cool under cold running water. Gently squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop.

Wipe skillet dry, then cook onion and garlic in butter over moderately low heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and increase heat to moderate, then cook, stirring, until mushrooms are softened and have exuded liquid, about 3 minutes. Stir in cream, salt, pepper, nutmeg, and chopped spinach and bring to a simmer.

Remove skillet from heat.  Divide spinach mixture evenly amongst four ramekins.  Using the back of a spoon, create a circle indention in the middle of each dish.  Break an egg into each ramekin and bake, uncovered, until egg whites are set but yolks are still runny,  about 10 minutes. Lightly season eggs with salt and pepper, then sprinkle with cheese.

MAKE AHEAD:  You can prep the spinach mushroom nests the night before.  Cover and refrigerate overnight.  In the morning, crack the eggs in each dish and bake.  Bake an extra minute or two until egg whites are set.  

This is a new favorite for me because I don't like egg yolk (I just came around to eating egg whites a few years ago) and I can make everyone's portion according to the way they like it.  

Kaleidoscope Cupcakes ♥

Remember when you were a kid, and you looked inside of a kaleidoscope and wondered how in the world you could see something so amazing just by looking inside of a tunnel?

The thing I most hear from my cupcake friends is how something I created brings them back to their childhood.  This is good.  One of my biggest goals in my life is to stay in touch with my youth, and never lose it. I think that the authentic "me" is the curious, fearless little girl.



And the little *Amanda* comes alive in my latest creation, the cupcake kaleidoscope.



A Cupcake in a Jar.
Actually two cupcakes stacked on top of eachother.
Layered with Frosting.
And Sprinkles Galore.
You can see all the delicious fun from the *outside* and wonder... how does all that goodness get inside the jar so beautifully?

Remember the wooden spoons you used to eat ice cream with when you were a child?

This is the salted caramel cupcake kaleidoscope.

A gooey layer of delish caramel as you scoop your way to the bottom.

 It is really pretty .. and yummy.. on the way. ♥

Kaleidoscopes are all about colorful surprises.

The Pomegranate Margarita Cupcake Kaleidoscope.

Surprise♥

The best thing about the cupcake kaleidoscopes..is that I can mail them. ♥

And like anything else I create, they are tailored to the person I am sending them to.

I don't think there has ever been a kaleidoscope you could eat before.

That's how you know life is good, when the day comes that you can gaze at the beauty of a kaleidoscope..

and then eat it.

I have to say a little something something about the photographer who helped me with the cupcake kaleidoscope photos. Dan Woolf Photography (click on his name to check him out).

I traded him around 40 cupcakes for cupcake photography and we had an evening of fun cupcake photography. Bartering is the best. I am a believer. He got to eat a piece of heaven, and I ended up with amazing photos.

One of my favorite quotes from his daughter that evening: (about my salted caramel cupcake)

"You can tell I like it, because look how much I ate!" (The cupcake was pretty much crumbs on the counter at that point!)

 



the day I ran up the mountain

aka: possibly the longest post to ever be posted. Does blogger have a word limit?



disclaimer: I love to read other runners race day stories.....because I run. If running is not your thing, and you do not care for all the details, here is the short version:

I ran up a mountain. It was hard. It was awesome. It was gorgeous. My legs burned. I finished. I want to do it again. soon.



I don't

the weekend. in food.

pretty big weekend in food around here. why, you ask? wellll.... I had my first big [trail] race of the year! (more on that to come) I had to make sure my body was fueled properly before hand, and gorged appropriately afterward.
 I've gotten a lot of questions in the past about what I eat pre-run, so I thought I'd share everything.....hold on tight, pretty exciting stuff here.*I load up on

Strawberry Cream Scones

"I am not afraid of storms for I am learning how to sail my ship."

~Louisa May Alcott

I've had a bit of a hard time lately. Last week I was in a car accident. Not a big one, but it did cause me pain. So yesterday, Saturday afternoon, I told my husband (who works for the next week, so he's no help), "I want somebody to come over here tomorrow and make me French Breakfast Puffs for my breakfast with some coffee, and I want them to sit here in bed with me and watch the finale of Saturday Night Live that will be on the DVR." That doesn't seem so much to ask, does it?

When I'm not feeling well I feel like I need pastry for breakfast. Especially on a Sunday. So I thought about it, and I decided I could make scones. You make them the night before, and it barely takes 10 minutes, if that. I decided I had enough strength for scones.

Now it's Sunday, and all I needed to do is take them out of the freezer, preheat the oven, slice them up and put them on baking sheets. I'm so glad I could muster even that little effort. They are so light, and tender. I've never had a scone so light. It's remarkable. I just adore this recipe. It comes from the good folks over at Culinary Institute of America, so it figures it's a good recipe. They say freezing them overnight makes for a tender scone. They aren't kidding.

This time it was strawberry, last time it was blueberry. This recipe is quite versatile. You can use raisins, currants, dried cherries, dried cranberries, nuts, chocolate chips, the list goes on.

Another great thing about this recipe is you don't need to bake them all at once. You can cut up as many as you want, wrap them individually in plastic, and throw the rest in the freezer, so potentially, you could bake up fresh scones in the morning for days. Isn't that great?

With a recipe like this, I don't need someone to cook for me after all. Too bad the scones won't watch Saturday Night Live with me, I guess they will, but I doubt if they will laugh.

Want some more strawberry recipes?

Hawaiian Bread and Strawberry Butter

Strawberry Cheesecake Mousse

Strawberry Bread and Butter

The Hummingbird feeder outside my kitchen window

This is the only bird that uses it, I consider him part of the family now.

Strawberry Cream Scones


This recipe is adapted from the book,  Breakfast and Brunches, The Culinary Institute of America. A great book I highly recommend.

Ingredients

3 cups (450 g.) all purpose flour

3/4 cup (150 g.) granulated sugar

2 Tablespoons baking powder

1/2 tsp salt

2 cups (500 ml.) heavy cream

1 1/2 cups (320 g.) fresh strawberries diced small, if you have just washed them, dry them with paper towels.

2 Tablespoons milk for brushing the tops

2 Tablespoons coarse sugar, if you don't have coarse sugar use regular granulated sugar



Directions

Keep in mind this recipe needs to be made the night before you need them.

You need a cake pan for this recipe, 10 inches preferably, I used a springform pan. I'm sure a 9 inch would be fine as well. Cut 2 pieces of parchment paper the size of your pan. (10 inches if using a 10 inch pan.)

Use one to line your pan. Set the other one aside.

Place all of the dry ingredients, (the flour, baking powder, sugar and salt) in a large bowl. Whisk it all to blend it well. Add the diced strawberries and stir together.

Make a well in the center of the mixture. Pour in the cream and stir just until blended. Be gentle. Don't over mix this or your scones will be heavy. If the mixture seems dry, go ahead and add a few tablespoons more cream. It's o.k. if the mixture is wet, but it's not o.k. if you over mix it. (This will depend on the fat content of the cream you use, if you use a cream that has less fat (in the 30 % range), it will be more liquidy, you won't need to add more, but this time I used the really thick stuff (40%) so I needed a little more cream.)

Pour this mixture in the prepared lined pan. It will be quite wet. Don't worry, it will freeze solid.

On top of the mixture place the other parchment round and place in the freezer overnight. Or 10 hours, till frozen solid.

The next morning, take the scones out of the freezer and place on the counter. Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper or lightly grease them.


Turn the scones out of the pan onto a cutting board and remove the parchment paper. Slice them using a sharp knife into 10 equal size wedges. I cut them in half first, then cut 5 slices from each. If you don't want to bake them all now, you can wrap the ones you aren't going to bake in saran wrap then freeze to bake another day.


Brush the tops of the scones with milk and dip or sprinkle them in the sugar. Place them on the prepared baking sheets and bake them for 30-40 minutes until golden and fully cooked on the inside. Cool them on the baking sheets for a few minutes then transfer to cooling racks. Serve warm or at room temperature.


Serve the day they are made, or freeze them, individually wrapped in saran wrap them placed in a ziplock bag.