Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Posted by
linda
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Good morning to you! Ever feel like there simply are not enough hours in your day? Well, that's how I have felt all week and I suspect its only going to get worse as we near the holiday craziness. Thank God for coffee! This is another all over the map post but its a fun excuse for me to talk about this and that. On the home front, I am awaiting pillows and a dust ruffle to be done for the guest room which I cannot wait for, its coming out so pretty! Will share as soon as its all together! I have included a few pics taken with my camera this time of the loggia all done. (taken on a dreary morning...)
Just had the floor cleaned and grouted......cannot wait to furnish this space and light that fire!
I just have to say again how honored I am to have been chosen by Homegoods as their blog of choice for the classic look!! It was so exciting to partner with them for the wonderful giveaway from last week. More to come!! Seeing my name on their website gives me such a thrill and truly is a wonderful validation of what I am doing....thank you Homegoods. You rock!
Click here to take their Stylescope quiz and see what style you are!
Saw two movies this past weekend, both which I really really enjoyed. The first one, The Intouchables I was supposed to see two weekends ago but plans changed and we didn't go, I was bummed. I was happy we got to see it and it did not disappoint. A wonderful typically European film that touches the heart and moves the soul. I so enjoyed it as I do many foreign films.
The second one, Arbitrage with Richard Gere and Susan Sarandon centered around a filthy rich but very corrupt wall street tycoon and the story rings true about what has gone on for so long, its well done, riveting and I also enjoyed it for different reasons.
There are two movies coming that I cannot wait to see! Besides Le Mis of course:) I have included the trailers because I am not sure they will be considered "mainstream movies' that you will see in every theater, but the previews have me waiting in bated breath to see them! Here they are....
WAR OF THE BUTTONS.....
Pasta e Fagiole Soup
Ingredients
- 2 tablespoons (2 turns around the pan) extra-virgin olive oil
- 1/8 pound (about 4 slices) pancetta, chopped (I do not chop it, it naturally falls apart while cooking)
- 1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact (use sparingly)
- 1 large fresh bay leaf or 2 dried bay leaves (I use 3 fresh)
- 1 medium onion, finely chopped
- 1 small carrot, finely chopped
- 1 rib celery, finely chopped
- 4 large cloves garlic, chopped
- Coarse salt and pepper
- 2 (15 ounce) cans cannellini beans
- 1 cup canned tomato sauce or canned crushed tomatoes or fresh tomato sauce
- 2 cups water
- 1 quart chicken stock
- 1 1/2 cups ditalini
- 1/4 cup heavy cream
- Grated Parmigiano or Romano, for the table
Directions
Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and then simmer. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. At this point, once you have removed your pot from heat, set aside and then put in your pasta. The heat will naturally cook the pasta but just perfectly, not too hot..and will result in a soup with al dente pasta as it should be. Is anything worse than a great soup with mushy pasta? Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Serve with bread and enjoy......this is a real treat!
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The popular white moss finish |
Love this pine cone topiary....ordered a pair in the white moss finish, so perfect for a holiday console table! Stands about 22" tall. |
And one of mine filled with artichokes......
One of the Santas holding a tree
Sly fox pulling a cart
The adorable whimsical conga line (can be made with virtually any animal or breed of dog)
The hare atop the tortoise
The owl and bunny on a moving see saw
Bunny pulling the cart
Bunny in the garden
Sly fox with pinecones
Another adorable version of an amimal conga line |
A Basset Hound next to two birdies
Humm...is this a Scottish terrier with his dog bowl? I need to know all you dog experts!
A type of Terrier
The hare atop the tortoise
Pretty awesome aren't they? They are soon going to have their own section on my online store but for now can be found under new additions, click here to visit.
Another dough bowl finds its way to a happy home:)
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Love this amazingly beautiful vignette....soooo pretty! |
My silver planter with horn handles being used in all the gorgeous bathrooms in a super elegant new bed and breakfast (more on this next week)!
How about this gorgeous gracious hallway/entrance with the floral etched lantern? Stunning!
OK, time to fess up. How many of you have gotten a new phone or were very tempted to get a new phone just because you totally fell in love with a phone case that is not made for your current phone? My hands way up in the air. I cannot wait to get my new phone.....all so I can order one of these amazingly cute, chic phone cases from the ever so talented The Pink Pagoda. I mean seriously, people...is this not the cutest phone EVER? Click here to visit and get one for yourself. Forewarning, she makes a boatload of other AMAZING items like stunning prints, pillows,etc......don't say I didn't warn you:)

Well that's about it over here. I will probably be back on Friday to wrap up the week. What's new with you? Are you enjoying beautiful fall foliage where you are? Here, things are really starting to rev up and its looking spectacular. I will be sure to share some of my pictures next week. We are headed up north this weekend and I will be sure my camera is charged and ready for what I know will be plenty of photo ops, I think the further north we travel the more " peak" the foliage will be...cannot wait! Wishing you a wonderful day!
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Posted by
linda
comments (0)
We have another amazing contributor with us today! I am seriously loving this recipe and pics! We have Jessie, from Optimal Living, here to share this deliciously, divine cake. Jessie is a wife and mother and excellent cook!!
SWEET POTATO CAKE
I have been having some serious cake dreams lately. As you may already know…I LOVE me some cake. I also LOVE making them! So it was no real surprise that my daily power walks were being corrupted by visions of moist delicious cakes. Kind of ironic…but that is my thinking time.
With Thanksgiving coming up, I wanted to create a festive cake. And what is more festive than sweet potatoes…well maybe turkey, but I am not going there. I also remembered that I had a can of organic sweet potato purée in my pantry just begging to be used. Perfect.
Here is my latest creation…
(and before you go thinking that I totally copied the Epicurious concept…I actually had the complete cake idea in my head before I did any research. It just turns out that my idea wasn't that original…Just had to get that off my chest;)
The Recipe:
2 cups sugar
1 1/4 cups canola oil (NON-GMO!!!)
2 cup puréed sweet potatoes (or 1-15oz can of sweet potato purée)
2 tsp vanilla
4 eggs
2 cups flour
3 tsp baking powder (aluminum free)
2 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
You will also need 1-2 cups of Sugared Pecans…I used this recipe. And this recipe for Caramel Frosting.
The Instructions:
Preheat oven to 350 degrees.
Gather the ingredients.
Butter and flour a bundt pan, or 13x9 inch cake pan. Personally, I really LOVE my bundt pan…I think I discussed this in my German Apple Cake post. It makes the cake look extra classy, especially if it is for a special occasion, or you are entertaining. OK…I’ve said my bundt pan peace…you will never have to hear it again (yeah, right).
You should always use room temperature eggs when baking. Most of the time I use this little trick to quickly bring my eggs to room temp…Place the eggs in warm (not hot, or they will start cooking) water for a 5 or 10 minutes. This is a very useful tip if you are like me, and decide you are going to bake something on a whim, or just lack the attention span and patience to wait…HAHA!
This is the can of the sweet potatoes that gave me the inspiration for the recipe. I bet you could use the baby food sweet potatoes instead…but you would need A LOT of jars.
Combine the sugar, oil, sweet potatoes and vanilla in a large mixing bowl…or the bowl of your stand mixer. Mix at medium speed until well combined.
Add eggs one at a time…
scraping down the side of the bowl with each addition.
Tip:
Cracking the eggs into a small dish before adding to the batter ensures that you will not be eating pieces of shell (or fishing them out of the batter), and that if an egg is rotten it will not ruin your ingredients.
Next stir together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon and nutmeg). I do this with a fork…or you could sift them. I only sift ingredients together when I am making a yellow or white cake. I know…professional pastry chef I am not.)
Add to the batter.
Mix on the lowest speed until combined and only a few lumps remain.
Do not over mix.
Pour batter into prepared pan.
Bake for 45 minutes…or 30 minutes, if you are boring and using a 13x9 inch pan;)
Let cool in the pan on a wire rack for ten minutes.
Flip the slightly cooled cake out onto the same rack. (You will need oven mitts or potholders, as the cake will still be hot!)
Let the cake cool completely for about an hour.
This part is optional…I like to trim the bottom of the cake off, and even the cake up with a serrated knife. But I am a crazy, perfectionist freak when it comes to stuff like this…so it is really up to you. Plus, I really like to eat the scraps;)
Transfer to a cake plate, or whatever you will be using to serve your cake on.
Time to prepare the frosting.
It is a bit richer than the one I used for my German Apple Cake.
It poured onto the cake like a dream.
Immediately after I frosted, I covered the top of my cake with the sugared pecans.
Look at all of that gooey caramel frosting!
I hope you will consider taking this beauty to your Thanksgiving gatherings. This was a huge hit with my family. We had this sucker polished off in a day and a half.
Enjoy!
Jessie
Thank you so much Jessie! :)
What is your favorite cake?
Bonnie :)
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