Each year my women’s group, The Dedham Junior Women’s Club sponsors an Artisan Craft Fair with over 90 crafters. Members bake delectable tea bread to sell the day of the fair. This was the tea bread I made last year. Maybe I’ll make a chocolate pumpkin this year!
via Pumpkin Cranberry Tea Bread with White Chocolate
I love this cake because it combines the excellent taste of chocolate and pumpkin. What makes it even more delicious is the wonderful spices added to the batter. This cake not only tastes great but smells like spiced hot chocolate. I love a pretty presentation for my cooking and baking and by adding the mini chocolate chips and powdered sugar not only does that enhance the taste but also adds to the visual display. You can do more to this cake to dress it up. I sometimes decorate the cake with chocolate-dipped strawberries or dried apricots, both are very easy to do. I just place the fruit around the base of the cake on the cake dish. This is very nice for a buffet table. As I like to say, just use your imagination and try different ideas. Remember no fear; just enjoy. I’ve included the recipe for chocolate dipped fruit.
via Chocolate Chip Pumpkin Coffee Cake
When Autumn leaves are ablaze with colors and crisp fall air kisses the morning dawn awake I bake my favorite comfort food Mac & Cheese
Who doesn’t love a good Mac and Cheese! I love all the different twists on classic Mac and Cheese. Since cheese is one of my favorite foods I’ve made this Mac and Cheese with three different cheese, milk and cream, to make it so good!
1 (16 ounces) package macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1⁄2 teaspoon salt
1/4 teaspoon pepper
2 cups cheddar cheese, shredded good quality
4 oz goat cheese, crumbled
1/4 cup Parmesan cheese
1⁄2 cup Panko bread crumbs
1 tablespoon butter, cut into small pieces
Preheat oven to 400°F.
Cook and drain macaroni according to package directions; set aside.
In a large saucepan melt butter.
Add flour mixed with salt and pepper, using a whisk to stir until well blended.
Pour milk and cream in gradually; stirring constantly.
Bring to boiling point and boil 2 minutes (stirring constantly).
Reduce…
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Salad are so easy and one of my favorite side dishes especially in the Summer. Did I mention how the heath benefits of eating fresh veggies! Salad also can be prepared in advance. I love to make food ahead so I can have a relaxing dinner with family and friends. This Broccoli Slaw is easy to make and filled with flavor. Lately I’ve been using fresh mint and I love the taste and smell. Years ago when I was a beginning gardener I planted mint, just one plant in my garden. I didn’t understand how invasive mint is when left alone. Each spring I weed out most of the mint just leaving enough for my cooking needs. Substitute mint for cilantro or parsley for added flavor.
You can make ahead and refrigerate for up to three days.
1 12 oz package of broccoli slaw
1 bunch scallion thinly sliced
1 cup mint chopped
Asian Slaw Dressing:
3 tablespoons olive oil
1 tablespoon toasted sesame oil
1/4 cup rice wine vinegar
3 tablespoon honey
1 tablespoon soy sauce
1 garlic clove, finely minced
1 tablespoon ginger, finely chopped
1/2 teaspoon salt
1/4 toasted sliced almonds
Place broccoli slaw in a large bowl. Add mint and scallions.
Whisk Asian Slaw Dressing ingredients together in a small bowl.
Pour dressing into slaw and toss well. Top with toasted almonds.
Enjoy!
Most think of Martha’s Vineyard as only a summer colony off the coast of Cape Cod Massachusetts – white sand beaches stretching for miles, charming fishing villages, captain houses unchanged by nature or time, brightly painted gingerbread cottages in Oak Bluffs, breathtaking vistas, all true yet the island is so much more. The beauty on this magical island is displayed all year long – throughout all the four seasons.
Even in the offseason, I am still captivated by the island. Last weekend Chris and I were showing friends who had never visited the Vineyard the island. I was reminded of my ongoing love affair with this island and each time I return I become more enamored by all nature’s gifts on display in each season. Our short visit was very memorable and our friends can’t wait to visit the Island again in the summer after their short glimpse of the magical Island that we love.
Sunset at West Chop
We ended our day with the sunset at West Chop. I love to see this sunset during different seasons. It never stops thrilling and still my heart!
Edgartown Lighthouse
One of the five lighthouses on Martha’s Vineyard – Each a little different.
Lake Tashmoo
Lake Tashmoo a large saltwater lake with an inlet to Vineyard Sound. We love to calm in the lake and steam our catch on the grill during the summer months.
Joseph Sylvia State Beach
The beach made famous in “Jaws”. Always inviting for a walk on the beach.
We ended our day with a delicious meal in the charming Garde East Restaurant right on Vineyard Haven Harbor.
The next morning with the sun shining we boarded the ferry back to mainland Massachusetts carrying new memories with plans to return soon for the Annual Holiday Stroll in Edgartown.
Enjoy!
In New England, we are love to celebrate the fall season. Cool morning with warm sunny days, jewel-tone leaves, farm roadside stands bursting with the last of summer’s bounty all signal the change in the seasons. Nature’s premier show on display for all to enjoy. Fall baking is one of my favorite past times and I especially love to make apple desserts. Going through all my post I realized I’m kind of obsessed with apples, cakes, pies, cupcakes and more. When I’m creating a new cake or pie the fall just inspires me like nature to give it my all and go wild! Here are a few of my fall favorites that I have posted over the years.
Candied Apple Fudge Bundt Cake
Candied Apple Fudge Bundt Cake
FANTASTIC APPLE PIE
CANDIED APPLE CRUMB CAKE
FALL APPLE PIE
Enjoy!
August is Peach month in New England with the freshest local peaches coming to market. Perfect for peach pie! Growing up I spent long summer days with my grandparents harvesting vegetables and fruits from their extensive garden which covered half an acre of ground. My favorite fruit still today is peaches. At my grandparents I pick a few peaches, then eat a peach, continuing this routine until my stomach was filled with juicy peaches. I loved peaches so much that my mother planted a peach tree at our home just for me. For years I lovingly cared for my tree, harvesting luscious peaches which my mother made into mouth-watering peach pies. I’ve continued all these years later, taught by my mother, the art of making beautiful pies especially my favorite peach.
Fresh Summer Peach Pie in Puff Pastry
Enjoy!
This is a wonderful country french chicken dish that I have made for years. It can be made earlier in the day and reheated before serving. I dress this dish down or up depending on the occasion. If I want to make it more Sunday or company fancy I use split chicken breast, or for every day I use an assortment of chicken pieces. Either way, it is an easy and wonderful meal that will be enjoyed by everyone.
Chicken Veronique
An assortment of Chicken pieces ( Split breast, thighs, and legs) about 3 lbs total or 6 Split Breast
1 tablespoon butter
2 tablespoon olive oil
8 oz white mushrooms, sliced
2 leeks, thinly sliced( Use just the white part of the leek)
2 garlic cloves, crushed
2 tablespoon flour
1/2 teaspoon salt (optional)
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 bay leaf, crushed
1 can (10 3/4-oz size) chicken broth( I use low fat, low salt)
1/2 cup dry white wine
1 1/2 cup of seedless green grapes
A small cluster of green grapes for garnish
1. Rinse chicken and wipe with a damp paper towel
2. Heat butter and oil in a large, heavy skillet, brown chicken, a few pieces at a time, turning on all sides. Remove chicken as it browns. When finished browning chicken remove any excess drippings except 2 tablespoons.
3. Add mushrooms, garlic, and leeks to skillet and cook for about 3 – 5 minutes until cooked.
4. Wish together flour, wine, and chicken broth add to mushroom mixture. Add salt, rosemary, thyme, pepper, bay leaf, and grapes to the pan.
5. Bring just to boiling, stirring. add browned chicken: reduce heat and simmer covered, until tender – about 30- 40 minutes: turn occasionally.
6. I like to serve this over couscous but you can serve over white rice. Cook couscous according to package instruction. Place couscous in a large casserole dish. Place chicken on top and then pour the sauce over. Garnish with a cluster of green grapes.
Enjoy!
Baking has been a passion of mine since I made my first cake as a young child. I learned from my mother an exceptional baker as well as a cook. With her by my side assisting me I made my first cake – a basic moist white cake with chocolate frosting, better know as the classic birthday cake. From that day on I have continued the love of baking becoming an accomplished baker. And yes sometimes I still make that classic birthday cake, a family favorite.
I created my Lemon Poppy Seed Cake to combine flavors that I love lemons, poppy seeds, and white chocolate. The cake has a hint of tang topped with the smooth sweet white chocolate ganache, like yin and yang.
Lemon Poppy Seed Cake
INGREDIENTS
1 cup unsalted butter, at room temperature, plus more for pan
3 cups all-purpose flour plus more for pan
1 tablespoon baking powder
2 teaspoons kosher salt
2 1/2 cups sugar
1 can Solo Poppy Seed Cake and Pastry Filling
4 large eggs separated
1 teaspoon vanilla
2 teaspoons lemon zest
2 teaspoons lemon juice
1 cup buttermilk
1/4 cup slivered almonds
RECIPE PREPARATION
Preheat over to 350F. Butter and flour 12 cup Bundt pan or 10 cup tube pan: set aside. Whisk flour, baking powder, and salt in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add poppy filling and beat until blended. Beat in egg yolks, 1 at a time, beating well after each addition. Stir in dry ingredients in thirds alternating with buttermilk, start and end with dry ingredients. Beat egg whites in a separate bowl with an electric mixer until stiff peaks form. Fold beaten egg whites into batter. Add vanilla, lemon zest, and lemon juice. Bake for 60-70 minutes or until a cake tester comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely.
Drizzle white chocolate Ganache over cake. Sprinkle slivered almonds on top.
White Chocolate Ganache
Place finely chopped chocolate in a small heatproof bowl. Set over warm water on low heat (water should not touch the bottom of the bowl).Stir very frequently until almost melted. Remove from heat and hot water; stir until smooth, pressing out any lumps with the back of a spoon or a rubber spatula.
In a small saucepan over low heat, heat cream just unto simmer stirring frequently. Remove from heat, add about two-thirds of the hot cream into melted white chocolate. Stir gently to incorporate, then beat or whisk until smooth.
Enjoy!
Baked Artichoke Dip with Ricotta Cheese
Don’t you just love an easy, delicious, quick dip that you can make in a short time yet has a rich creamy flavor that begs to dip a cracker into? I have the perfect recipe that is flavorful with just the right hint of spices. All the ingredients are perfect to keep on hand for an impromptu party!
Ingredients:
2 6 oz. jars marinated artichoke hearts, drained and chopped, reserve one tablespoon of marinade
1 cup mayonnaise
1 cup ricotta cheese
1 cup fresh grated parmesan cheese
1 clove garlic, chopped
1 tablespoon capers, chopped
2 teaspoon Italian seasonings, I use Tuscan Sunset by Penzey
Preheat oven to 350F. Combine all the ingredients in a bowl mixing well. Place in a baking dish and bake for 30 minutes or until dip is lightly golden and bubbling.
Serve with crackers.
Enjoy!
