so yesterday I told you I was sautéing onions for a turkey meatloaf. Thankfully the onion mixture could sit in the fridge overnight because the meatloaf turned into today’s project instead when I realized at 8:00 that I was out of several ingredients and that it took 1 1/2 hours to bake!!! But nonetheless the meatloaf was a success along with homemade mashed potatoes (my secret?once their boiled, put them in the kitchen aid mixer they will be creamy dreamy!!!) and green beans with bread crumbs & honey roasted almonds. Check out yesterday’s post for the link to Ina’s delicious meatloaf. And the secret to perfectly scrumptious moist uncracked meatloaf? Put a pan of hot water on the bottom shelf of the oven! Who knew?!
Jeffrey will be home soon…how many times have we heard Ina say that?! So since she always takes such good care of her hubby I figured I’d do the same and make him a turkey meatloaf! So Im sautéing onions with thyme and s&p right now, follow up pics to come! Here’s Ina’s recipe if you want to spoil your man too!
A friend of mine has been going through a rough time lately and I made this for her using my most favorite app. If you haven’t checked out the rhonna app on iTunes you are seriously missing out for all your photo editing needs. But caution, it’s super addictive and has sooooo much to choose from you could waste countless hours creating greatness. some people think inspirational sayings are dumb. I’m not one of those people, I think they can be inspirational. Do I have them plastered on every wall so that it looks like kirkland’s threw up in my house? No. But they’re nice to look at every once in a while. That is all.
this almond cake recipe is something that I came up with (and after much trial and error perfected) out of my love for pignoli cookies. its rich, moist, fluffy, not too sweet, and has the delicate lovely flavor of almonds! you have to try it and you should seriously consider yourself to be extremely privileged right now because I am about to give you the recipe…
LORI’S ALMOND CAKE
2 sticks butter, softened, more for buttering pan
1 cup sour cream, at room temperature
1 tsp baking soda
2 cups sifted cake flour (you can use all purpose flour but trust me the cake flour just makes it so much lighter and delicate, you should be able to find it in the baking aisle in a box, my favorite brand is this one
1/2 teaspoon sea salt
1 1/2 cups sugar
7-oz tube almond paste, cut into small pieces
4 egg yolks, at room temperature
1 1/2 tsp almond extract
Confectioners’ sugar, for sifting over cake
Preheat the oven to 350 degrees F. Butter sides and bottoms of one 9-inch springform pan; line sides and bottoms with parchment paper. Butter the paper. (You may forego the parchment paper as long as you are generous with the butter on the pan itself.) Mix together the sour cream and baking soda in a small bowl. Sift the flour and salt into another bowl. 2. In the bowl of an electric mixer fitted with a paddle, cream the butter and sugar until fluffy. Add the almond paste, a little at a time, at medium speed, and beat for 8 minutes. Beat in the egg yolks one at a time, and mix until incorporated. It will look curdled; don’t worry. Blend in the almond extract and sour cream mixture. Reduce mixer speed to low and gradually add the flour mixture, just until blended. 3. Pour the batter into the prepared pan and spread evenly. Bake about 1 hour. It is done when you press the top and it returns to its shape, and also shrinks from the sides of the pan. Remove from the oven and place on a baking rack to cool in the pan. When ready to serve, sift confectioners’ sugar on top and slice like a pie. Behold the celestial magesty of this cake!
this was by far my best caketini concoction to date. here’s the down side…I didn’t really measure I just poured! But you’re a smart girl (or guy) you can figure it out, and maybe you like yours a little strong or a little weaker, this is your opportunity; no harsh numerical guidelines to stick to. Be free! Ok back to the drink recipe…
Creme de cocoa
Vanilla cake mix
Take a plate and stir a small amount of powdered sugar with a few drops of milk to make a quick icing. Fill other plate with some nonpareil sprinkles. Dip the rim of glass into icing then carefully dip into sprinkles (if you go too fast they will run and the rainbow colors will become a purple mushy mess) Set aside. In a martini shaker with ice add liquid ingredients to your liking as well as a small amount of cake mix. Shake vigorously (this is important to make sure cake mix is incorporated and not lumpy.) Pour into glasses and serve immediately. But before you take a sip don’t forget to Instagram this delicious beauty!