Yes, it’s that time of year again when I actually *bake a cake*. I usually stick to the cupcake side of things, because they are asier to transport and share, but it is my birthday, so I thought that I would make an actual cake. Here it is: Chocolate Raspberries and “roses”. The roses I bought, and they are edible, though not very tasty and a little styrofaomy. Doesn’t take away from the rest of the cake though so yum. And happy birthday to me!
Happy 2018! And with the new year came the cold and snow. And no, I am not complaining because I like the snow. Last night we got 16 inches of the stuff and today we are in the deep freeze. You know that that means? Comfort food! Last night I made this lovely stew: Red-wine braised Boneless Beef Short Ribs, with Root Veggies. Some of the ribs were so big that they could have been mistaken for mini-pot roasts. Super tender and flavorful! Nom nom nom!
Here is a quick little recipe that ends up feeding a crowd. This Cranberry Chocolate Chip Tea Bread is quick to make (no mixer needed!), not too sweet and delightful for a snack or breakfast. It’s also festive and seasonal for this time of year! Note that you can halve this recipe is you only need one big loaf (or two smaller loaves).