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Category: Recipes

Perjantai aamu

November 25th, 2022 — 8:05am

(Friday morning)

Oh yeah I wayyyyy overdid it yesterday. But it was so much fun to cook a feast! Next year I’ll make one dish per day starting Monday and just keep everything in the fridge till Thanksgiving.

My Apple Dessert Invention turned out GREAT. See, Dave doesn’t like cinnamon and I much prefer puff pastry to shortcrust, so I wanted to invent something small and apple-y that would fit that brief. Here’s what I did:

Kara’s Apple Dessert Invention 

Peel, core, and chop one big green apple. Cook until tender in a little saucepan with 1 Tbsp butter, 1/8 c packed brown sugar, 1/4 tsp allspice, 1/8 tsp nutmeg, 1/8 tsp cloves. When tender, sprinkle in about a tsp of flour and cook to thicken. Then chill this mixture.

When apples are chilled, cut 4 squares of frozen puff pastry (thawed in fridge) about 4 or 5 inches square. Divide the apple mixture evenly among the squares and kind of pull all the corners into the center and pinch closed.

Put them on a square of baking parchment in a little pan (I used my smallest cast-iron skillet) and bake at 400° until puffy and golden. Yummy!

This is VERY lightly spiced and not very sweet. If you like things sweeter/spicier, taste the apples before you thicken with flour and adjust.

Another note for next Thanksgiving — I won’t bother with turkey. It’s the least interesting part of the whole feast. I’ll just roast a single turkey breast for Dave if he wants meat.

In other news, I’ve locked my twitter account and deleted my “following” list except for eight friends who haven’t migrated to Mastodon yet, so that the Fedifinder tool will still look for them. I haven’t said anything over there since the 17th, so I’m not giving Musk any traffic or ad views. What a colossal prick he is. He fired a whole bunch more engineers the night before Thanksgiving, and now the work visa folks have 60 days to find new jobs or get deported. Over the Christmas and New Years season. I feel so awful for them, god.

So anyway! Yesterday I basically passed out from exhaustion at 8pm. Had a pretty good sleep, if a bit patchy and nightmare-y, and woke up around 6:00am. I’m gonna STAY IN BED today, yessir.

Oh! Bob the Plumber worked for hours yesterday and we have a new water heater and HOT WATER! YAY! I will perhaps have a nice bath today, later on.

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November 23rd, 2022 — 7:28pm

Ok! Definitely on the downhill slope of withdrawal! Last night I went to bed at 7pm, turned out light at 8, lay awake an hour, got up, read Mastodon for a few minutes, lay back down and was asleep within half an hour. Woke up 4-5 times in the night but went back to sleep right away each time, then woke up for real at 6am. I felt pretty darn good today! I did some sewing — cut out and assembled a pair of rainbow print comfy pants for Em. All I need to do is attach the waistband tomorrow, and then I can get started on the jammies for all the Littles.

Then I was worn out and rested and played games and read Mastodon all afternoon, and then I made killer Chinese cabbage egg drop soup for dinner! I based it on a recipe I found online but made a few changes. Here’s my version:

Napa Cabbage Egg Drop Soup for two

1 tablespoon olive oil
1/2 onion, diced
2 cloves garlic, minced
4 cups chicken stock
napa cabbage, roughly chopped. I used six large leaves
1-2 Tbsp grated ginger root (keep it in the freezer!)
2 eggs, whisked
a FEW DROPS of sesame-chili oil
optional topping: thinly sliced green onions

Heat oil in a pan over medium-high heat. Add onion and sauté for until softened. Add garlic and sauté for a couple more minutes.
Add in the stock, chopped cabbage, and ginger. Simmer for 10 minutes, or until the cabbage has mostly softened.
Then, while the soup is still simmering, use one hand to continuously stir the soup round and round while you use your other hand to slowly drizzle in the whisked eggs. The eggs will cook instantly in the hot broth. Stir in a couple drops of sesame-chili oil until completely combined. Taste and season with salt, as needed, plus any extra sesame oil, and/or ginger that you think it might need. I added ginger and sesame-chili oil a bit at a time until the soup just started to have a nice kick.
Serve garnished with green onions if you’ve got ‘em.

God it was good. We both absolutely inhaled a large bowl each and there’s still some left over. Dave says it’s the best egg drop soup he’s ever had *heart eyes*

If you keep a ginger root in your freezer, and have chicken bouillon, sesame-chili oil, eggs, onions, and garlic always on hand, all you need to buy is a napa cabbage and you’re good to go!

Still no hot water, but Bob the Plumber is gonna take away the old water heater tomorrow and maybe install a new one on Friday if possible. Fingers crossed.

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October 4th, 2022 — 10:28pm

Woke up a bit too early but felt ok anyway. Thank goodness.

I made a really excellent Roasted Veggie Pasta Sauce: this morning I oven-roasted (475°F) a handful of mini red and yellow bell peppers, a double-handful of garden cherry tomatoes, a few cloves of garlic, and a small thinly-sliced onion. Drizzled with olive oil, of course! When they started to blacken I took them out and let them cool. Tonight, while I boiled water for pasta, I heated all the roasted veggies in a small saucepan and whizzed them with the immersion blender till smooth-ish. Added a couple pinches of kosher salt and a couple pinches of mixed herbs. Omg it was so freaking delicious!!! This made about two servings. If feeding a crowd, roast a /lot/ more veggies.

Skipped my exercises today, figured I deserved a break after doing them for two days in a row!

Forgot to say — Dave’s back has healed enough that he can sleep in our bed again instead of on the recliner in the living room, YAY! And my ribs are a little better every day too.

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May 14th, 2022 — 2:22pm

A few days ago I asked Teacher Nick, who runs Lulu’s beloved Nature School (at which six preschoolers run around having adventures in a forest all morning) if he needed any supplies. He said — play dough! So I set about trying to find a recipe, because I’d rather make it myself than buy the little plastic cans. Ugh.

Found a likely recipe, sent Dave to the store to salt and cream of tartar, and set to work this morning. Great recipe! From

  • 1 c flour
  • 1/2 c salt
  • 2 tsp cream of tartar
  • 1 c water
  • 1 tbsp vegetable oil
  • Food coloring

Mix dries in a bowl. Mix wets, including food coloring, in a pan. Stir dries into wets, cook over medium heat, stirring, till it thickens and stops being sticky. Turn out onto a big plate, let cool a few minutes, and knead for a few minutes. Done!

I made one batch each of five colors:

It was a lot of stirring so then I was done for the day :D

1 comment » | Blog, Homeschooling, Recipes


December 16th, 2021 — 3:14pm

I made some amazing muffins yesterday, banana-cranberry-oat. Dave says they are the best muffins he’s ever eaten, but he calls them “buns” which is his word for anything small, round, baked, and bready. So, muffins, rolls, English muffins, breakfast sandwiches, etc. are all “buns” :D Here’s my recipe, cobbled together from several others:

Kara’s Banana-Cranberry-Oat Muffins

1 cup all-purpose flour
1 cup rolled oats
½ cup white sugar
2 mashed ripe bananas
1 ½ cups fresh or frozen cranberries
1/2 cup butter, room temperature
2 eggs
6 tablespoons milk
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

In a medium bowl mix flour, oats, baking powder, baking soda, salt, and set aside.
In a separate bowl cream butter and sugar, add eggs and mix until smooth. Stir in milk and mashed banana and mix well.
Fold in flour mixture into the liquid ingredients until combined.
Fill greased muffin tins two-thirds of the way full.
Bake in a preheated 350 degree F (175 degrees C) oven for 25 to 30 minutes. This will make about 18 muffins.

They won’t have round tops like store muffins! The tart cranberries cut the banana sweetness beautifully, and using only a half-cup of sugar means they’re not too sweet.

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Summer sandwich

August 31st, 2021 — 6:18pm

Here’s an easy sandwich I love to eat in summer:

  • A big, beautiful, ripe tomato
  • Mayo
  • Good whole wheat bread with lots of seeds and grains
  • Salt and pepper

Slice that tomato into very thick slices. Put as much mayo as you like on two slices of bread. Put those tomato slices on one and season generously with salt and pepper. Clap the other slice of bread on top and devour.

Juicy and tangy and delicious! I ate two for lunch today. High-quality bread and a good ripe tomato is such a perfect combination.

2 comments » | Blog, Recipes


August 19th, 2021 — 9:19pm

I made a small batch of my famous carrot – cheese – potato soup today. Sooooo delicious!

  • A small onion, minced
  • A few carrots, sliced
  • 2 or 3 russet potatoes, diced
  • A small amount of milk or cream
  • A lump of cheddar cheese, chopped or grated
  • a lump of cream cheese
  • Dill, salt, pepper

Sauté the onion in a fine knob of butter. Add potatoes and carrots. Cover with water and simmer till soft. Turn the heat as low as possible.

Now, if you have an immersion blender, go to town until the soup is as smooth as you like. Add splashes of milk or cream if it’s too stiff. I use a regular blender and it works fine, just be careful and do a small amount at a time. I puree a couple of ladlefuls, then pour them back into the pot, fish out a couple more chunky ladlefuls and puree them, etc. I always leave some chunks of vegetables.

Now, turn the burner to medium-ish and stir in a your cheeses. Stir stir stir. Add milk if it’s too thick. Don’t let it boil!! Just heat it to melt those cheeses.

Season with dill, salt, and pepper. Devour!

P.s. I don’t peel the potatoes, but you can if you prefer.

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favorite food

May 8th, 2021 — 8:13pm

Some people (most people?) like to eat something different for every meal. I like to find one good thing and eat it for every meal. Until I get tired of it and move on to something else. I’m not a huge fan of eating in general, and it’s easier if I don’t need to keep figuring out different meals.

My current lunch/dinner meal is taco salad. I put a layer of corn chips on a small plate with a few spoonfuls of refried beans on top, and nuke till warm. Then add a layer of shredded iceberg lettuce, sliced tomatoes, minced onion, and a little shredded cheese. Half a lime squeezed over and a drizzle of Cholula sauce. Super delicious and easy. Fairly nutritious. One head of lettuce, one box of tiny tomatoes, one onion, two cans of beans, one bag of shredded cheese, and one bag of limes last for many meals. I eat a yogurt for breakfast (mid-morning) and usually an apple with goat cheese before bed.

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October 24th, 2020 — 1:05pm

Hey I recorded another chapter of Over Sea, Under Stone! That’s number 6!

Also, this morning I made ratatouille again. I’ve been making it weekly — it’s so good over polenta or pasta or just on its own, and so incredibly nutritious, and vegetarian so it’s earth-friendly. I’ll jot down my recipe here. It’s easy but a bit time consuming so I sit on the seat of my walker while I chop veggies.

Kara’s Big Pot of Ratatouille

  • 2 big eggplants
  • 2 red bell peppers
  • 1 lb zucchini
  • 1 lb tomatoes
  • 1 onion
  • a few cloves of garlic, minced
  • thyme
  • salt
  • olive oil
  • red pepper flakes (optional)
  • a few bay leaves (optional)

You’ll need a big heavy-bottomed stock pot! Chop all your veggies into big dice. I do one eggplant first and get it started cooking while I chop the next, etc. So when you’ve chopped your first eggplant, put a couple glugs of olive oil in your pot and put it on med. high to high (depending on your stove) and, when the oil is hot, drop in your first batch of eggplant. You’re aiming to brown a few surfaces of the eggplant, not cook it all the way through, so stir frequently while you chop the next eggplant. When the eggplant has some brown edges, dump it into a huge bowl, glug some more oil into the pot, and get the next batch of eggplant started while you chop the zucchini. Repeat with the zucchini and peppers. (you will have burned crud on the bottom of your pan. Don’t worry about it. A soak and a scrub will clean it all.)

Now that the eggplant, zucchini, and peppers are a bit browned and waiting all together in that huge bowl, cook your onion in some more oil over a lower heat until it begins to get soft and translucent. Dump in your minced garlic and chopped tomatoes, some thyme, some salt, a couple bay leaves if you have them, and some red pepper flakes for kick. Cook this for a little while, till it starts to smell amazing, then dump that big bowl of slightly browned veggies in, stir it all around, cover, and cook on low until it’s done. The longer you cook, the more homogenous it will be. Stir, taste, and adjust seasonings now and then. When cooked to your liking, eat it all up!

1 comment » | Audiobooks, Blog, Recipes

Black Bean Improv Soup

July 15th, 2020 — 7:50pm

We had some leftover liquid from a chicken soup my sister made last week and I didn’t want it to go to waste so I improvised a black bean soup.

Black bean improv soup:

Chop half a giant onion and a yellow bell pepper; sautée in butter and olive oil till soft and slightly browned

Throw in a few cloves of minced garlic, cook (low) another couple minutes, then add chicken broth (I used the remains of that soup from last week)

Add two cans of black beans (undrained, bean juice and all)

Cook a while. Add more broth or water if necessary. Throw in a handful of white rice and simmer till veggies, beans, and rice are soft (make sure there’s enough liquid for the rice to absorb)

Add some salt and quite a bit of Trader Joe’s chili-lime seasoning, tasting frequently. YUM. Add some grated cheese and a squeeze of lime to your bowl for extra yum.

Bowl of soup

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Kara’s Tabbouleh

May 17th, 2019 — 10:13am

Recipe time! I make tabbouleh/tabouli a lot in summer. I don’t care for parsley so I make mine with spinach. Also I never have mint. Who has mint? So no mint in mine. This recipe makes a nice big container.

Kara’s Tabbouleh

2 c bulgur wheat (check the rice or international section of your store)
2 c water
4 handfuls baby spinach
2-3 tomatoes
2-3 scallions or 1/4 onion
1/2 c lemon juice (maybe 2 lemons worth)
1/4 c olive oil

Microwave the wheat and water together for 5 minutes, stir, and let it cool.

Chop the tomatoes, spinach, and onion. Stir into the cooled wheat, then mix in the olive oil, lemon juice, and salt to taste. Fridge it for a while to let the flavours blend, then eat eat eat. You can, of course, adjust the quantities of everything as you like. Yummmmmmmmm.

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Amazing mince pies, USA-style

December 4th, 2016 — 12:57pm

Anyone who loves British books and culture has heard of mince pies, but they’re not really a thing here in the States. A few years ago, Henry and I bought a bottle of mincemeat and made our own version of mince pies. They were very good. This year, since I’m feeling energetic enough to make Christmas treats, I wanted to make mince pies but I couldn’t find mincemeat in any stores so I made my own. I combined and tweaked a few recipes and made my own version of mincemeat. My recipe is easy and tasty and uses ingredients you can find in any store.


Here’s my recipe. Note: mincemeat contains no meat.

Kara’s Mincemeat

  • 1 stick of butter
  • 1 cup each raisins, golden raisins, and dried cranberries, roughly chopped (you can substitute other dried fruit if you want, but keep it heavy on the raisins)
  • 2 tablespoons marmalade (should be bitter)
  • 1/2 cup dark brown sugar
  • 1 green apple, peeled and grated
  • zest and juice of 1 lemon
  • 1/2 cup brandy
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp salt

Melt the butter in a saucepan, mix everything else in, cover, and simmer over very low heat until the liquid is mostly absorbed and the fruit is plump and soft, stirring frequently. Add another big splash of brandy if you want! It’s only once a year. This turned out SO good — way way better than the bottled stuff. The bottled stuff probably didn’t have brandy in it ;-)

Let the mincemeat sit overnight or so.

Ok now you can make the PIES.

Preheat the oven to 350F. Make piecrust or, if you’re like me and don’t want to bother, buy some ready-to-use raw pie dough. Roll it out a bit thinner and use a glass or something to cut circles that are a little bigger than the bottoms of your muffin tin cups and press them into place. You don’t want the dough to go all the way up the sides of the cups — maybe a 1/2 inch or so.

filling the pies

Fill with just a spoonful of mincemeat. Not too full! The mincemeat will boil and you don’t want it to boil over the edges of the dough.

Bake for 25-30 minutes. Let cool before trying to remove from muffin pan. Devour. Make more.


Save some for Santa!

3 comments » | Blog, Recipes

Delicious Curry

March 22nd, 2016 — 9:07am

I’ve been making variations on this curry dish for years, changing this and that. Last night’s version was especially good so I thought I’d better write it down.

Half an onion
Four handfuls of baby carrots, cut into nice bites
A 10-oz sack of sliced mushrooms
One whole cauliflower, cut into nice bites
About half a sack of frozen peas
Optional: about two cups of cubed cooked chicken (I used leftovers, but you could cook some chicken or beef before you start the veggies)

Start the onion and carrot cooking in some oil before you add the other veggies. When the onion is soft and the carrots are partly cooked, add the cauliflower and mushrooms. Stir them around for a bit, then add a cup of water and cover the pot.

While they cook, whisk the sauce together:

Two cups of chicken or beef broth
One cup of sour cream
Two teaspoons of curry powder
Three tablespoons of cornstarch.
salt to taste

When the veggies are about half done (check the cauliflower), add the sauce, peas, and chicken to the pot. stir all around, cover, and cook on low, uncovered, until the sauce is thick and the veggies are done. Check the salt again. Serve over rice.


5 comments » | Blog, Recipes

pasta salad

October 6th, 2014 — 12:54pm

I just realized that I’ve never posted my excellent pasta salad recipe. Here ya go:

ingredients from Trader Joe’s:

about 1 1/2 lbs pasta
1 can black olives (I cut them in half)
1 jar marinated artichoke hearts
1 bag sun-dried tomatoes
1 chopped fresh tomato (or two if they’re small, or a bunch of cherry tomatoes)
1/2 bag frozen peas
1/2 bag “melange a trois” frozen red, yellow, and green pepper strips, or a chopped fresh pepper
1 bottle Tuscan Italian Dressing
salt to taste (after everything is mixed)

Rinse the frozen veggies in warm water to melt off any ice. Cook the pasta, drain, rinse, combine with everything in an enormous bowl. It probably tastes best if you let it sit in the fridge for a couple hours before you eat it but I can never wait that long. If the salad seems dry, shake some olive oil and balsamic vinegar in the empty dressing bottle and add that too. Taste, and add a bit of salt if it needs it.

You could probably add some fresh herbs if you have any, or pine nuts, or green olives, or anything that sounds good. Cold cooked greenbeans or asparagus might be nice. This was the first time I put in the artichoke hearts and peas. Those little marinated fresh mozzarella balls would probably be amazing.

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November 22nd, 2013 — 3:37pm

Adapted from the recipe on Serious Eats:

This was my first try and I used what I had handy. Next time I’ll add some
shredded carrots.

Toss 10 oz bag of shredded cabbage (Trader Joe’s) with 1 tablespoon salt and 2 tablespoons of sugar. Let it sit for five minutes or so while you make the

1 tablespoon of vinegar (I used the last of my rice wine vinegar. Next time I’ll use balsamic ’cause that’s what I always have)
3 tablespoons mayo (next time I’ll cut back the mayo to 2 or 2.5 tablespoons)
1/2 tsp mustard
1/2 tsp sugar

Ok now the cabbage should look all wilty and wet; the salt and sugar have been breaking down its cells and drawing out moisture. Rinse thoroughly and spin dry. Toss cabbage in dressing. Done.

I made my coleslaw just before I came down with this horrible virus so it sat in the fridge for a couple of days before I remembered to try it. It’s REALLY good — just a tiny bit too mayonnaisy for my taste. The texture is excellent: tender from its salt/sugar treatment, but still with lots of crunch.

1 comment » | Blog, Recipes

November 20, 2011

November 20th, 2011 — 7:32pm

I’ve been having a lot of fun cooking and baking in my new, big, bright kitchen, especially on days like today when I didn’t have to drive anywhere and I felt relatively energentic. Today I made Jason’s Tear and Share Cheese and Onion Loaf, which I saw him bake on the Great British Bake-Off. (We all LOVE the Great British Bake-Off!!!) It was one of the most delicious-looking things of the whole series and I’ve wanted to make it ever since.

Here’s the recipe:

And here’s a photo of mine:


it’s a basic white bread dough, which you divide into 19 pieces. You flatten each piece, fill with a bit of sauteed onion and grated cheddar cheese, then seal each roll and place them on a baking sheet so they form one loaf. And then sprinkle with more cheese before baking.


It was very time-consuming but not at all difficult; however, I never remember how long it takes to make bread, so I’ve always got the timing wrong and dinner is ready while the bread still has to rise one last time. Because of this poor timing, I didn’t let the loaf double in size before baking — I let it rise a bit but I was impatient to serve the lovely beef and veggie soup I’d made, so I went ahead and popped the bread in the oven early.

Despite this, it turned out just beautiful — soft, flavorful, delicious! Wow! Everyone loved it.

Thanks, Jason, for posting this fabulous recipe!

3 comments » | Blog, Recipes

Simple tuna casserole

February 26th, 2011 — 6:44pm

Invented a simple tuna casserole last night. Dan gave it a big YUM and had two helpings!

  1. Fix a box of Trader Joe’s mac-n-cheese, but also chop up a couple stalks of celery and drop into the boiling water after the mac has cooked a minute or two.
  2. Mix prepared mac-n-cheese-n-celery with two cans of tuna fish (drained) and a glug of cream.
  3. Stick into a buttered casserole dish and top with a sprinkle of garlic powder and some grated cheese (I used sliced colby-jack, which I chopped into ribbons).
  4. Bake 20 minutes at 350 degrees Fahrenheit or until the cheese is melted and the whole thing is nice and hot.

It would be great with a salad and buttered french bread, if you have some. I didn’t, so we just ate casserole.

2 comments » | Blog, Recipes

World’s Simplest Eggplant Parmesan Recipe

December 10th, 2010 — 12:15am

After much experimentation, I think I’ve created the world’s simplest, least-fussy recipe for Eggplant Parmesan. (Eggplant = Aubergine, my non-USA friends.) I have found that you don’t need to bother with the salting-waiting-pressing step, nor the breading and frying, nor any pre-cooking at all. You don’t even have to grate the cheese if you don’t want to.

To feed 3-4 very hungry people, buy:
Two medium eggplants
One brick of mozzarella cheese (Full-fat, please, let’s not skimp. I think they typically weigh one pound)
One jar of your favorite tomato sauce
A lump of parmesan cheese, or some of the pre-grated stuff if that’s how you fly. I won’t touch the pre-grated stuff, but that means I have to do a bit of grating. Up to you.

Pre-heat oven to 350F

Ok. Slice up those eggplants, peel and all, into rather thin slices, maybe 3/8 of an inch thick. Less than half an inch, anyway. Let’s call it a centimeter. That’s less than half an inch, right?

Slice up the mozzarella similarly. Grate up some parmesan cheese if you’re snobby like me.

Dump a little bit of sauce into a fine large casserole dish with a lid. Layer about a third of the eggplant slices on top of the sauce, overlapping as necessary. Layer about a third of the cheese slices (this will not even remotely cover the eggplant. That’s fine. It will spread out as it cooks), then about a third of the remaining tomato sauce. Repeat eggplant/cheese/sauce layers, then sprinkle a generous handful of grated parmesan cheese on the very top.

Cover and bake for a LONG LONG TIME. I think I ended up baking mine for about 2 hours. Test after about 1.5 hours and see if the eggplant in the center is tender yet. Pull some out and taste it. Raw eggplant is revolting. Bake a while longer if you’re not sure. Take the lid off for the last half-hour or so. Let it cool just a few minutes before serving.

This is so freaking tasty, and easy too! And it doesn’t make a big greasy mess in the kitchen. And it smells so good while it’s baking. Yum!

Oh, you can throw in some slices of fresh tomato between the layers, if it happens to be summer and you happen to have a lovely ripe flavorful tomato handy.

4 comments » | Blog, Recipes

birthday cake

September 8th, 2010 — 4:53am

Can’t sleep, so I might as well write something.

Monday was Chloe’s birthday. Happy birthday, Chloe! She requested a very light cake with fresh strawberries and real whipped cream. My cakes never turn out light, so I did some googling and decided on a chiffon cake. I used this recipe for the cake: We replaced some of the water with lemon juice, following a suggestion from one reviewer. Next time I would add even more lemon juice. I bought actual cake flour and fresh baking powder, just to be sure, and I really did let the eggs come to room temperature before starting.

We baked it in my two round glass cake pans, at 325 degrees for 40 minutes, though 35 would have been fine, I think. The recipe tells you not to grease and flour the pans — that was nerve-wracking, but I was able to pry the cakes out of the pans when they were cool. *whew* Next time I might try greasing just the very bottom of the pan.

For filling between the two layers, I whipped heavy cream with a little sugar and mixed that with chopped strawberries. We topped the cake with more whipped cream, and then Dan decorated it with sliced berries.

P9061498 - Version 2

When Bob and Chloe came over to watch Mad Men, we devoured almost the whole thing. It was way better than any store-bought cake I’ve ever had, including my fancy bakery birthday cake! We sent the last slice home with Chloe for later.

4 comments » | Blog, Recipes

Two cookie recipes

April 18th, 2010 — 5:59pm

Susan asked me to post my oatmeal-chocolate chip cookie recipe. I vaguely remembered putting it on the web, so poked around in my home directory, and finally found it at Looks like I originally posted it before I bought my own domain :)

Gingerbread Cookies


2 cups white flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
2 teaspoons ginger
1/3 cup sugar (brown or white)
1/2 cup molasses
1 stick butter (1/2 cup), softened
3 tablespoons hot water

Mix all dry ingredients well in a large bowl. Then add sugar, butter, molasses, and water. Mix well. If the dough seems too wet, add a few sprinkles of flour until it is quite stiff. Chill the dough, then roll out on a floured board and cut into shapes. Arrange cookies on tinfoil, place foil on a cookie sheet, and bake at 400 degrees for 8 minutes–do not overbake!! Cookies will still be soft when they come out of the oven, but will harden as they cool. You can fill a new piece of foil with cookies while the first batch bakes.

Oatmeal Chocolate Chip (or Raisin) Cookies:


1 1/2 sticks butter, softened
1 cup brown sugar, packed
1 egg
1/4 cup water
1 teaspoon vanilla
1 cup flour
3 cups rolled oats
1 teaspoon salt
1/2 teaspoon baking soda
1/2 bag chocolate chips (or one cup raisins)

Preheat oven to 350 degrees. Cream together the butter and sugar. Beat in egg, water, and vanilla. Combine dry ingredients in a separate bowl, then add to batter. Add chips or raisins. Drop by spoonfuls onto tinfoil, flattening slightly. Bake 12 minutes. Cookies will be soft when removed from the oven but will firm up when they cool. Prepare a second batch while the first batch bakes. Enjoy!

1 comment » | Blog, Recipes

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