Archive for the 'Summer fruit' Category

28
Jul
11

Buckwheat is O-Tay!

What comes to your mind when you hear the word “buckwheat”? Kid with a funny name on the Little Rascals? Pancakes? Something that pillow you heat in the microwave is stuffed with, perhaps? If you are in the know, maybe soba noodles? I just found out that soba noodles were made from buckwheat. I did preface that sentence with “if you are in the know”, which, obviously I am not. I’d be willing to bet that blueberry muffins and granola might not make it into the top answers on “Family Feud” when they surveyed 100 people about buckwheat usage.

Be that as it may, I’m here to tell you that buckwheat makes both great granola and muffins! And that both are vegan AND gluten free. And they taste great. Who knew? Another tid bit of information that I’d like to pass along is that buckwheat is another one of those power foods that helps lower cholesterol and blood pressure. The fact that buckwheat is so good for us is reason alone for adding it to our diet, and the fact that it makes killer treats is a plus.

Moist, buckwheaty blueberry muffins


Blueberry Buckwheat Muffins

adapted from “Get it Ripe” by Jae Steele

1 3/4 cups whole buckwheat groats (raw, not toasted)

2 cups filtered water (room temp or just-boiled)

1/2 cup maple syrup

1/2 organic non-dairy milk

1/3 cup flax seeds (golden preferred) I used ground flax seeds and they worked great!

1/4 cup softened non-hydrogenated coconut oil or sunflower oil (plus extra for coating the pan)

2 tbsp. fresh lemon juice

zest of 1 organic lemon (if unavailable, skip it)

1 tsp anise seeds, ground (optional) I used cinnamon instead because a: I didn’t have any anise and b: I don’t really care for the flavor of anise

1/2 tsp sea salt or kosher salt

1 tbsp baking powder

1/2 tsp baking soda

2 cups fresh or frozen (not thawed) blueberries

Rinse the buckwheat, then combine it in a bowl with the room temperature water and soak overnight (or combine with the just-boiled water and soak for an hour).

Preheat oven to 375 degfrees F.

Prepare muffin pan with paper liners or a light coating of oil (you’ll need tp prepare 16 cups instead of the standard 12)

Poar the soaked buckwheat (along with any unabsorbed water) into the bowl of a food processer or blender; add syrup, milk, flax seeds, oil, lemon juice, zest, anise (or cinnamon)

and salt, and give it a whirl for about a minute, until the buckwheat kernels are broken down. Add the baking powder and baking soda, and whirl again for another 10 seconds to combine. Srape with a silicone spatula and give it another pulse or two.

Pour the batter into a large mixing bowl and, using a silicone spatula, fold in the blueberries.

Portion batter into prepared muffin cups, filling them to the top (I like to sprinkle the muffin tops with turbinado sugar to give them a sweet, crunchy crust) and bake for 25 minutes, until the tops are browned and a toothpick inserted into the center comes out clean.

Cool on a wire rack and remove from pan while still a bit warm.

Store in an airtight container for up to 2 days, or in the fridge for up to a week.

ready for it's close up

and here's a peek inside

These muffins are seriously good.  I shared one with my friend, Emily, and she made them for breakfast the very next day!

buckwheat groats

Buckwheat groats are hulled, crushed grain.  Some of you may know them by a different name, kasha.  What ever you call them, they are super easy to work with.  You can roast them or cook them like rice.

Here is another easy recipe that makes a low fat granola everyone loves.  Seriously, everyone who has tried this stuff at our house has asked for the recipe. And here it is:

BUCKWHEAT GRANOLA

3 cups raw buckwheat groats

1 cup chopped nuts

1/2 cup turbinado sugar (or other dry sugar)

1 heaping teaspoon cinnamon

1 teaspoon cardamom

a dash or two of ground nutmeg or a few grates of fresh nutmeg – even better!

1/4 teaspoon kosher salt

1/2 cup peanut butter (or any nut butter)

3/4 – 1 cup dried fruit of choice

Preheat oven to 350 Degrees F.

Lightly oil or use silicone liner (my preferred method) on baking sheet

Place buckwheat in strainer and rinse throughly

Place buckwheat in large mixing bowl and add sugar, spices and nuts.

all that goodness in a bowl (the buckwheat groats are underneath)

Spread evenly on baking sheet.

Bake for 20 minutes, then stir. Bake an additional 20 minutes, or until lightly brown

'till it looks like this

After removing from oven, pour the contents of the baking sheet back into the bowl and add nut butter and mix thoroughly while still hot.

stirring in the peanut butter

Add dried fruit and let cool in bowl to crisp up.

I added dried apricots and dates to this batch

all mixed in

Store in air tight container.

looks good enough to eat

This granola is great as a snack, as a topping on ice cream or mixed into yogurt.  I hope you try these recipes, especially if you have someone in your life who is gluten intolerant.  They will love you for it.

16
Jul
10

Electrolux #splits: Split from Tradition

Perfectly decadent summer treat

Many of you regular readers may have noticed the nifty badges to the right.  That’s right, Vampire Gran is  now a Foodbuzz Featured Publisher. Yay!  That said, I am joining with other Foodbuzz publishers in helping to raise money for OCRF, Ovarian Cancer Research Fund.  Foodbuzz has teamed with Electrolux and actress Kelly Ripa to raise money for OCRF.  For more information about this important cause, please go to Kelly Confidential

Foodbuzz has a little something they like to call Top 9 Takeover.  They ask all of us Featured Publishers to construct a post around a theme, then for one day only, all Top 9 posts reflect that theme.  Sounds pretty straight forward. 

How am I contributing to OCRF, you may wonder?  Well, here’s something pretty cool.  For every Banana Split posted by a Featured Publisher created by July 16th, Foodbuzz will contribute $50.00 to OCRF.  So, by tempting you all with my wicked goodness, I am helping ovarian cancer research.  My ovaries would probably thank me, if I had any! 

I opted for using zero fat sorbet instead of traditional ice cream

Katie and I have been eating so healthy these days that the thought of a traditional Banana Split kinda gave me nightmares.  Since I am a total newbie to Foodbuzz and I really, really wanted to participate in this challenge, I decided to make my entry a more healthy version of the soda fountain staple.   My banana split is a  Tropical Treat.  Tropical, Raspberry and Mango sorbets with layers of banana and a fresh pineapple, mango, peach salsa.  I topped it off with a not-so-healthy swirl of coconut whipped cream, toasted almonds and a beautiful Bing cherry! 

The only thing with fat in it, Coconut Whipped Cream. Oh, yeah!

 Here’s how I made the fruit salsa: 

Start with a sweet, fresh pineapple

I actually had the produce guy at Safeway cut a couple pineapples to try before I purchased one.  A lot of people don’t know that you can do this, ya know.  Trust me, I work in a grocery store.  They would rather have you try before you buy so they have a happy customer. 

Chop the pineapple up as fine or as chunky as you like

The produce man picked out a great mango for me. 

Perfectly sweet and juicy mango. Yum!

Remove the pit and peel and start chopping. 

Chop the same as the pineapple

I also bought a decent peach.  I really love summer fruit. 

summertime = peaches

Combine the fruit and chill

I added a little honey to make it a wee bit more saucy and a pinch sweeter.  

Slice a banana and whip some cream

After you whip and sweeten your heavy cream, fold in a couple handfulls of sweetened, shredded coconut.  I used a large pastry tip to pipe my cream on top of  my banana split, but you could also use a spoon. 

You will not miss the ice cream or sugary sauces, trust me

I put a few slices of banana in first because I want that last bite to contain banana.  Next I added a scoop of tropical sorbet.  Top with fruit salsa and a few more banana slices.  Scoop of raspberry sorbet, more salsa and banana.  Mango sorbet, salsa and banana.  Top with coconut whipped cream, toasted almond slices and a cherry on top.  Viola!  A banana split that won’t split your pants. 

I can't help it, I just want you to keep looking at it

26
Jun
10

This one is for Robert, or……………

the squeaky reader gets the decadence.  Ok, Robert, you asked for it, so here it is:   Strawberry Rhubarb Cream Cheese Tart.  I hope this satiates you for a while because it’s all I got at the moment. 

Stop licking the computer screen!

We went to Chuck and Emily’s last night for our first barbeque of the summer season.  I made a spicy wheat berry salad (which was yumtastic, BTW) and this delectable little morsel. 

A little something I whipped up

Our neighbour, Snowie, the 83-year-old Master Gardener, has a massive amount of rhubarb in her garden.  Her 53-year-old son, John, invited me over to cut as much rhubarb as I wanted.  He confided in me that he has never, ever eaten rhubarb in his life!  His mother grows it every year.  I teased him and inquired if he was afraid of it.  Bingo!  He said he was,  indeed, afraid of rhubarb.  I don’t want to cast dispersion on the neighbour and I want the free rhubarb to keep coming, so I will reserve comment on this one. 

OK, I admit that I want to lick the screen now

So, I’m sure many of you out there in blogville and saying “Enough with the chit chat and witty repartee, VG, get to telling us how we can make this at home!”  Fine.  If you insist, here goes: 

The Crust 

adapted from The Pie and Pastry Bible 

by 

Rose Levy Beranmaum 

Sweet Cookie Tart Crust 

1 stick cold, unsalted butter, cut into 1 inch cubes 

1/4 cup sugar 

1 1/2 cups all-purpose flour 

1/8 teaspoon salt 

1 large egg yolk 

2 tablespoons buttermilk (the original recipe calls for heavy cream, but buttermilk is all I had on hand) 

 Pulse sugar and butter in food processor about 15 times or until sugar disappears.  Add the flour and salt and pulse again until the butter is no larger than small peas. 

In a small bowl, combine egg yolk and buttermilk (or heavy cream).  Add it to the  mixture and pulse just until incorporated.  The dough will still be in crumbly pieces.  Empty it into a plastic bag and press from the outside until it holds together. 

Remove the dough from the bag and place on a large piece of plastic wrap; knead the dough a few times until it becomes one smooth piece.  Flatten to a disk, wrap in plastic and chill for 30 minutes in fridge or freeze for 10 minutes until it is firm enough to roll. 

Roll dough out on a piece of plastic wrap.  Transfer to a tart pan.  Chill again for about 30 minutes. 

Place a piece of parchment paper over the crust bottom and use pie weights or dried beans to fill the inside.   Bake in a preheated 400 degree oven for five minutes.  Reduce heat to 375 degrees and continue baking for 15 minutes.  Remove parchment and pie weights and return tart shell to the oven.  Bake another 10 -13 minutes, until the crust is set and lightly browned. 

 While all of this baking is happening, make your cream cheese filling.  I made this one up on the fly.  It turned out great and is super simple. 

Cream Cheese filling 

8 ounces cream cheese 

4 ounces mascarpone 

1 large egg 

1/2 cup sugar 

1 teaspoon vanilla 

Dump it all in the food processor and blend until silky smooth.  Stop and scrap several times in the process.  That’s all, folks.  I told you it was simple. 

Another tempting look. Check out that cream cheese filling.

So, what’s the red saucy stuff on top of those beautiful strawberries?  That’s where that scary rhubarb comes in.  Heh heh! 

Rhubarb Sauce 

About two cups of washed and chopped fresh rhubarb (or frozen) 

1 cup sugar 

2 – 4 tablespoons corn starch 

1 – 2 drops red food coloring (optional) 

Place rhubarb and sugar in sauce pan.  Let sit until the rhubarb starts releasing  it’s juice.  I actually frozen the rhubarb a few days before making this tart.  It works great because I thawed it out the night before in the fridge, it became juicy and I could make the sauce right away. 

Bring the rhubarb and sugar to a boil.  Reduce heat and cook until the rhubarb starts to break down and gets really soft.  Dissolve cornstarch in a small amount of water and whisk into the rhubarb sugar mixture.  Cook until thickened slightly.  Add food color, if desired.  Remove from heat and allow to cool. 

OK, so now you have all of your components.  Bake the tart shell,  add the  cream cheese filling and smooth.  Bake at 350 degrees for about 25 – 30 minutes, until filling is set.  Remove from oven and cool slightly on the counter and then refrigerate until completely cold. 

Slice strawberries in half.  Arrange in a pretty fashion on top of the filling.  Pour and spread evenly (I used a pastry brush) the rhubarb sauce on top.  You will have some sauce left over, lucky you!  It’s great on ice cream, waffles, pancakes, standing in front of the open fridge with a spoon in your hand, etc.  Put it on whatever you want; wink wink, nudge nudge. 

Enjoy and welcome summer!

I just learned a new technique using Picasa!

06
Oct
09

Fresh Fig Tart and an ode to Marie

Insanely delicious Fresh Fig Tart with Crystallized Ginger

Insanely delicious Fresh Fig Tart with Crystallized Ginger

I have a confession.  I get crushes on cook book authors.  My daughter used to call them “my new friends”.  She was right.  I think of these wonderful people as my friends.  They give me advice and impart knowledge about food and it’s preparation at any hour of the day or night.  They are always there for me.  They encourage me to try new things and inspire me to create my own concoctions.  And they actually live the life I aspire to live.  And, to tell the truth, my life is turning into the life that others envy. 

Marie Simmons is my new BFF.  Oh, she doesn’t know it,  but she wrote a cookbook that I can’t stop thumbing through.  Fig Heaven is fantastic!  We moved into our house in March of this year and I’ve posted about all of the fabulous fruit trees we have.  The front yard boasts a bountiful fig tree.

Ripe for the picking

Ripe for the picking

I actually met my current “crush” Marie Simmons.  It was years ago, when I was beginning to get Naked Baker off the ground.  Another cook book author crush, Patricia Greenberg, was doing a soy demonstration in the home of a chef in the hills of Berkley, California.  She invited me to attend (well, sort of, we did have to pay for the event, but if was sooooooo worth it).  There were about 15 people in attendance and we all sat in this tiny dining room facing the open kitchen.  Patricia did her demonstration of soy genius making a complete meal including appetizer and dessert.  Afterwards, we all sat down to a wonderful meal, complete with wine.  The woman seated to my left and I started a conversation as people do when they are sharing a meal.  We introduced ourselves and talked a bit about what we do, what our interests are, why we were attending this event and so on.  Her name stuck in my head: Marie Simmons.

I did not know who Marie Simmons was.  I know she told me she had written cook books and articles for food magazines.  I wanted to be her friend, but at the time I was too shy and did not feel confident in myself to persue any type of communication with this woman.   She was really nice and actually interested in my little business.  She said all of the usual nice things, very encouraging and wished me success in my endeavours.

The very next day I saw that name, Marie Simmons, in a Bon Appetit magazine.  I started to see her name in a lot of those magazines.  Wow!  I sat next to a food celebrity and talked to her and she was a normal person.  I think it is good that I did not know how important this Marie Simmons actually was.  She was just a nice pleasant woman who I had the opportunity to share a meal with.

Katie, my wonderful spouse, claims to be anti-fig.  In fact, I’ve met a number of not-so-much fig fans.  Marie, your recipe for Fresh Fig tart made a believer out of Katie!  She loved this.  I loved this so much I made her take it to work so I would not be tempted to nibble on it all day today.  The crust is amazing, like a butter cookie.  I look forward to trying some of the savory recipes before all of the figs are gone.  So, here’s to you, Marie, and your wonderful fig cookbook.  And, hopefully you won’t mind, but I am posting this recipe for my readers to enjoy.

Fresh Fig Tart

With Crystallized Ginger

From Fig Heaven by Marie Simmons 

1 ½ cups plus 2 tbsp all purpose flour

6 tbsp granulated sugar

¼ tsp salt

10 tbsp (1 stick plus 2 tbsp) cold unsalted butter, cut into ½ inch pieces

1 egg yolk

1 tsp pure vanilla extract

2 pounds (approximately) firm, ripe figs, any variety, stems trimmed

2 tbsp finely chopped crystallized ginger

Confectioners’ sugar 

1.  Preheat oven to 400°.  Lightly butter the bottom and sides of a 9 inch loose-bottomed tart pan.

 2.  Combine ½ cups flour, 2 tablespoons of the sugar in the bowl of  a food processor.  With the processor motor running, gradually add the butter through the feed tube.  Process until crumbly.

3.  Stir the egg yolk and the vanilla together in a small bowl.  With the motor running, gradually add the egg mixture through the feed tube.  Pulse the mixture until it begins to pull together.  (If the dough seems dry, sprinkle it with ice water, 1 tablespoon at a time (I used about ½ tablespoon when I made it).   The dough should be crumbly, but not dry.

4.  Turn the dough out directly into the prepared tart pan.  Gently press it on the bottom and up the sides of the pan in a relatively even layer; the dough will have a rough surface.  ( The dough can be made ahead and refrigerated, covered, until ready to bake.) 

5.  Reserve 8 to 10 of the figs for the topping.  Cut the remaining figs into ½ inch pieces.  Stir the remaining 4 tablespoons sugar, the remaining 2 tablespoons flour, and the crystallized ginger in a large bowl until blended.  Add the cut up figs and toss gently to coat them with the sugar mixture.  Spoon the filling evenly into the prepared crust; top with any sugar left in the bottom of the bowl.

6.  Bake the tart for 20 minutes.  Then reduce the oven temperature to 350° and bake until the edges of the crust are golden brown and the figs are hot and bubbly, 25 to 30 minutes.  (It took about 40 more minutes in my oven, but do check often after 25 minutes).  Remove from the oven

7.  Trim about ½ inch from the tops and bottoms of the reserved figs.  Cut each fig crosswise into three or four ¼ inch thick rounds.  Carefully place the sliced figs close together on the surface of the tart, pressing them down gently into the hot fig mixture.  Let the tart cool on a wire rack.

8.  Before serving, remove the rim from the pan.  Slide the tart, still on the base of the pan, onto a serving plate.  Sprinkle with confectioners’ sugar.  Cut into wedges, and serve with a spoonful of whipped cream or a scoop of softened vanilla ice cream if desired.  (We served  it plain because we have been pigging out on home made ice cream all week and it’s time for a break from the butter fat!!!)

 

 

10
Sep
09

Asian Pear Sorbet

This has been an exciting summer for us.  We moved into our current home in March of this year.  One of the fun things about new surroundings is discovering what springs forth from the earth during each season.  The spring brought us all types of flowers (and lots of weeds!!!).  The summer we were blessed with fruit.  Two types of plums, cherries, blueberries, raspberries and Asian pears grew in abundance.

This tree is loaded with juicy goodness

This tree is loaded with juicy goodness

What does one do with so many Asian pears?  Well, of course give a lot away to co-workers, friends and neighbors.  But what about something cool and sweet?  What about sorbet!

This recipe I came up with is so simple, if you have an ice cream maker.  This is all I did.

ASIAN PEAR SORBET

4 lbs Asian pears

1 1/2 cups sugar

2 tbsp vanilla paste or 2 vanilla beans, split and scraped

water

Peel and core Asian pears.  Place in a large pot.  Cover with water.  Stir in sugar and vanilla paste/beans.  Bring to a boil then lower heat to a hard simmer.  Cook until pears are tender, about 45 minutes.  Remove pears with a slotted spoon and continue simmering the liquid until it reduces to half the original amount. Combine pears and syrup and allow to cool until slightly warm.  Place pears and syrup in a food processor or blender and puree until smooth.  Place in a bowl or plastic covered container and chill overnight in the refrigerator.  The next day,using the Asian pear puree,  follow your ice cream maker instructions to make sorbet.  Mine took about 30 minutes.

A cool offering to beat the summer heat

A cool offering to beat the summer heat

The delicate flavor of the Asian pear teamed with the intoxicating vanilla bean are a perfect match.  I hope you try this recipe because it truly is a winner.

29
Aug
09

Come On-A My House

Yes, you either think of Rosemary Clooney or “The Girls Next Door” theme song when you hear that tune.  I will admit to being sucked into Hef’s reality show (?) a time or two.  But I was thinking more along the lines of having people over.  We had brand new guests over last evening.  I did my usual, “I’ll just put a few things out to nibble on” routine.  I love to cook and I love to feed people.  I don’t know what the girls expected last evening, but I’m pretty sure everyone had plenty to eat and a good time to boot.  Here is a shot of the little nosh spread.

A light repast ala Vampiregran

A light repast ala Vampiregran

Fruit and cheese board included grapes, blackberries and chocolate dipped strawberries paired with cheddar, spicy cheese curds, herbed goat Gouda and BellaVitano Raspberry cheese.  That last listed cheese was described by the following “A unique Parmesean taste with creamy cheddar texture soaked in New Glarus Raspberry Tart Ale.”  It is good!

Fruit and Cheese Board

Fruit and Cheese Board

I assembled a nice Caprese Salad with basil from our garden, organic tomatoes from work and fresh Mozzarella cheese.  Drizzled with extra virgin olive oil, Kosher salt and cracked black pepper, super tasty!

Caprese Salad

Caprese Salad

Yes, that is Vampiregran’s Famous Hummus in the background.  A quinoa (pronounced keen-wah) salad and crimini mushroom caps stuffed with soyrizo and Parmesean cheese rounded out the little snack.
Quinoa Salad

Quinoa Salad

I’ll post the recipe for this salad at another time.  It is a great summer treat, with raw fresh corn cut from the cob, crunchy celery and other goodies I’ll get into when I post the recipe.
So, next time you find yourself in Portland, don’t be shy.  Come on-a our house, especially if you are hungry.
23
Aug
09

Watermelon & Cucumber Salad

Beautiful colors from a summer garden, this salad is fast and simple to make

Beautiful colors from a summer garden, this salad is fast and simple to make

 

In 1970 I had the wonderful opportunity to live as an exchange student in Mexico.  Every Sunday, my host family and I would attend church services, which wasn’t much different from life in California with my folks.  The thing that set this Sunday morning ritual apart from my American life was the fruit vendor that waited outside the tiny church.  He was there, faithfully, every Sunday at 11:oo am.  We would line up to buy his sweet melons, pineapple and cactus fruit.  Paper cones were loaded with assorted fruit, lime juice was squeezed over the top and a dusting of chili powder finished it off.  The flavor was incredible!

I’ve been dealing with an abundance of cucumber from our garden this summer and wanted to make something other than the usual cucumber and red onion in sugar and vinegar.  This simple salad came together quickly and made me reminiscent of my 16th year and the simple life in Mexico.

Watermelon & Cucumber Salad

Seedless watermelon, removed from rind

Cucumber, peeled and seeded

Fresh lime

Salt

Chili powder

Cilantro

 

Cut watermelon and cucumber in bite size chunks and place in bowl.  Cut and squeeze lime juice over the fruit.  Season with salt and chili powder to taste.  Chop cilantro and add to salad.  Toss until the pieces are lightly coated.  Enjoy!

 

12
Aug
09

Spiced Plum Frozen Yogurt

Spiced Plum Frozen Yogurt

Spiced Plum Frozen Yogurt

 

My previous post was about that huge, loaded plum tree.  I shared with you what I did with some of those tons of plums.  So, now that I made a lot of plum syrup/sauce what am I gonna do with it?  I came up with a cool summer (or anytime) treat – Spiced Plum Frozen Yogurt.

My friend Nathan (from the Better Late than Never post) told me about a great use for my new ice cream maker.  “Just dump a container of yogurt into the machine and make frozen yogurt” he told me.   Brilliant! 

Greek God’s Honey Yogurt is fantastic.  If you haven’t tried it, I recommend that you do.  It’s almost like eating ice cream but tangy.  Super rich, it was the perfect foil for my spiced plum sauce.

I merely turned my Kitchenaid ice cream attachment on, dumped in a quart of Greek God’s Honey Yogurt and  one cup of the spiced plum sauce.  It took about 30 minutes for it to turn into the best frozen yogurt I have ever eaten.  Creamy, spicy and tangy and oh, so good!

I used a number 867 pastry tip and a pastry bag  to pipe frozen dessert for the presentation.  Old school champaign glasses work great and look classy, but you can use any type of serving bowl you like.  Be creative and have fun!

20
May
09

Strawberry Buttercream Cake

Hi all!  I just wanted to share a couple of shots of the cake I made two weeks ago for National Receptionist Day.  It is true, it is an actual commemorative day, like Secretary’s Day and Bosses Day.  After all, receptionists deserve recognition too.  This lovely cake was dedicated to Susie, the receptionist at my spouse’s place of employment.  Everyone loved it and the little woman brought home an empty cake carrier.

Strawberry Buttercream Cake with Chocolate Dipped Strawberries

Strawberry Buttercream Cake with Chocolate Dipped Strawberries

Chocolate Buttermilk Cake sandwiched between layers of fluffy white cake cushioned by Strawberry Filling and Strawberry Buttercream

Chocolate Buttermilk Cake sandwiched between layers of fluffy white cake cushioned by Strawberry Filling and Strawberry Buttercream

I really love what I do, can you tell?  I’m looking forward to posting pictures of the cupcake order I have for next week and then a wedding cake the first week in June.  I am so blessed.  Anyone need to order a cake?

VG

30
Apr
09

Pretty Things

I’m kinda tired today so I decided to just upload some pictures of some of my past projects.  I hope you enjoy the pretty things.

Individual Lemon Cheesecakes

Individual Lemon Cheesecakes

Fresh Fruit Tarts

Fresh Fruit Tarts

I made this cake while attending WCI

I made this cake while attending WCI

Some of my goods at New Seasons Market in Sellwood

Some of my goods at New Seasons Market in Sellwood

Hawiian Celtic Wedding Cake

Hawiian Celtic Wedding Cake

Ganache glazed cake

Ganache glazed cake

Mmmmmm.....Caramel Corn

Mmmmmm.....Caramel Corn

Rhubarb Scone with Strawberry Glaze

Rhubarb Scone with Strawberry Glaze

Fruit Tart

Fruit Tart

 

 

Hopefully something looked tasty to you.  Have a sweet day!




Foodbuzz

Foodbuzz
Quantcast

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 101 other followers