Indigo and her Birthday Cake

I know y'all can appreciate a cake post.


What was the first cake you remember from childhood? Was it a certain cartoon character, did your good old mom fashion it from a Wilton's pan?


Man do I remember some great cakes, from Scooby Doo to Rainbow Bright.


Please enjoy Indigo's 2nd Birthday pictures.



FIRST is the preparation, Dear Husband puts child in her seat and cake on the table...mother fetches camera






Commence to singing, wild smile appears on child's face





One......two......Three....Get ready for the candle little lady! Blow it out!!! PHEWWWWWWWWWWWW





Now FREAK OUT because of the smoke...didn't see that coming!





And the excitement ends. Everyone Enjoy this coming weekend.
Recipe for this cake involves your car and the grocery store, this one was store bought and delightful.

Chick Pea Pasta with Red Pepper and Feta

Dang so I am sitting here watching TV and this commercial comes on for some L'Oréal lip stain called *bitten* and the spokes person is Jessica Biel, want....want to look like her....as I sit her eating my cheese typing up food posts! LOL



I often find myself enjoying a snack a littttttle bit too much and then I need some supermodel on TV to snap me out of it! So, thanks Jessica.


Here's the pasta.





INGREDIENTS

8oz Penne Pasta
1 Red onion, sliced thin
I red pepper, seeded and sliced
2 tbs Olive oil
1 14oz can of chopped tomatoes
1 can of chick peas
1 tsp dried oregano
1 bay leaf
2 tbs capers
1/2 cup feta, crumbled


>


DIRECTIONS

Boil pasta as directed and set aside.


In a sauce pan saute your onion and red pepper in your olive oil for about 5-8 minutes or well softened. Add in the tomatoes, chick peas, herbs and capers. Simmer mixture for about 10 minutes, remove bay leaf then pour over your pasta. Last thing to do is to add in your feta, toss and enjoy.

Chocolate Covered Blueberries

Normally I like a freshly baked cookie crumbled over my ice cream, that is my go to. I was trying to be a little bit to the left this time so I decided to try blueberries covered in chocolate, I had some leftover from our smoothie making and the Wilton's Dark Chocolate Candy melts to boot...and some sprinkles of course.







INGREDIENTS

Fresh Blueberries
Wilton's Dark Chocolate Candy Melts, or chocolate of your choice
Sprinkles


DIRECTIONS


Place your blueberries in little mounds on parchment paper







Melt your chocolate in a double boiler and pour by the spoonful over your mounds, or you could even pour all the blueberries into your bowl of melted chocolate then pour back onto the parchment...this is ice cream topping so don't worry about the whole pretty factor! Top with sprinkles while still hot.


Let cool then enjoy (I cooled mine quickly in the fridge), these lil guys just pop in your mouth - totally an easy treat

Ham & Red Bell Pepper Breakfast Muffins

Breakfast is totally my favorite meal of the day....besides dessert of course. My favorite thing for breakfast is simply scrambled eggs with a sharp cheddar cheese, one day I will go over my scrambled egg method here because we all have our ways.



This little muffin is a perfect side for a big bowl of eggs for the family. Substitute this for toast and your golden.







INGREDIENTS (Makes 4-5 Large muffins)

1 1/2 cups flour
1 1/3 tsp of baking powder
1/4 tsp of baking soda
1/4 tsp ground black pepper
1/8 tsp salt
1/4 cayenne pepper
1 large egg
3/4 cup buttermilk
1 1/2 tbs butter, melted & cooled
1 tbs Canola oil
1/2 cup chives, chopped
1/2 cup diced and pan fried ham
1/2 cup sharp cheddar
1/2 cup red pepper, minced






DIRECTIONS

Pre-heat your oven to 400 and lightly oil a muffin pan.


In a large bowl, whisk together your flour, baking powder, soda, pepper, salt, and cayenne pepper.






In a medium bowl, whisk together your egg, buttermilk, oil, and butter. Stir in the chives, ham, cheese, and bell pepper.









Add your wet into the dry and mix until *just* moistened.



Bake until the tops are golden (15-20 minutes), split and smother with butter and some scrambled egg....with cheese please.

Raspberry Gratin

There has not been too much that I have tasted so far since Friday, my taste buds are shot and I can barely inhale any air through my nostrils...


Anyways on Friday I was made aware of a Smitten Kitchen recipe for something called a Raspberry Gratin, the pictures and comments sold me. I left early from work on Friday because I felt ill but still picked up the 3, that's right 3 ingredients. Come Saturday morning I was in a world of hurt but the kitchen still called my name and this can awaken your taste buds for sure.







INGREDIENTS (makes 1 dish to be split by 2 - use a small saucer)


1/2 cup of raspberries
1/2 cup of sour cream
1/2 cup brown sugar


Let's get our gratin on!


DIRECTIONS


Raspberries & Sour cream, fold together - place brown sugar on top


Need pics?










Place under your broiler on the middle rack until sugar starts to caramelize, remove from oven & enjoy immediately!





It cracks open and reveals a creamy inside, mine was decadent and tasty -




Here is the link to the original recipe :
http://smittenkitchen.com/2010/07/raspberry-brown-sugar-gratin/#more-6578

Potatoes Smothered in a Blue Cheese Sauce with Chives & Walnuts

Have you ever thought to yourself while cooking “Man this dish is just not doing it for me, I hope this wasn’t a waste of ingredients”, I do. This is one of those dishes, after thinking those "this food is gonna suck" thoughts I was very surprised when my husband proclaimed it to be heavenly…yah! SCORE.





INGREDIENTS

15-20 red baby potatoes, skinned
3 celery stalks, sliced
1 small red onion, thinly sliced
4-5oz blue cheese, crumbled
1 cup heavy cream
½ cup Walnuts, chopped
2 tbs Chives, chopped
1 tbs flour, for thickening of sauce
1 tbs butter
Salt & Pepper


DIRECTIONS





Bring a hot pot of water to boil with your potatoes in it, boil for 15 minutes total – during the last 5 minutes add in your celery and red onion. Drain, toss with butter, cover, and set aside.


*Potatoes should not be totally MUSH, keep an eye on them while boiling.





In a small sauce pan heat your cream & blue cheese until combined, add in your flour and stir until thickened.


Pour your sauce over the potatoes and top with chives & walnuts –





Have a Fantastic weekend, try to have a nice glass of wine with a side of relaxation.

Tomato Salad with Arugula, Mozzarella, Avocado, & Nuts

Even here over at the Sugar Spectrum we enjoy a salad every once and awhile, this one was very filling and was the main course a few nights ago. My husband didn’t even complain on lack of meat (that’s what she said) – ok I am cracking myself up here…


INGREDIENTS (makes 3 salads)


3 Large tomatoes, medium slices
1 Red Onion, sliced thin
Arugula
Fresh Mozzarella, sliced
1 Avocado, pitted & chopped lightly
Olive Oil, for drizzling
Balsamic Vinaigrette
2 tbs Mixed & Chopped nuts
Salt & Pepper


DIRECTIONS


Soak your thinly sliced onion in a bowl of water for 20 minutes. Lightly coat your Arugula with the Balsamic.


Now we simply arrange. Sorry I am not a wordy poster….as you can tell.





Tomatoes, Olive Oil, Salt & Pepper






Arugula






Mozzarella, Nuts, Avocado chunks, little more Olive Oil, Salt & Pepper






Fork, mouth, belly (preferably in that order)

The Birthday Girl & Her Berry Good Smoothie

Happy Birthday to Indigo
Happy Birthday to Indigo
Happy Birthday dear Indigooooo
Happppppy Birthday to you!


Any many, many, many more.


Today my girl turns two!





I like to confess things on this blog and today I am making a confession for Indigo…


Indigo confesses that she would rather eat fruit then eat any of my baked goods.


There she said it, maybe one day she will change her mind – but for today she leaves you with a smoothie recipe.


Just one more thing…Indigo – thanks for being Indigo.





INGREDIENTS - makes 1 large smoothie

½ cup OJ
¼ cup Greek Yogurt, plain
½ of a banana
¼ cup of blueberries
¼ cup of strawberries, 2 normal sized berries
3 ice cubes





DIRECTIONS


Blend together and enjoy – SERVE in wine glasses for a fancier feeling.





I plan on a festive evening with my husband and daughter, I hope anyone who reads this can also enjoy a wonderfully happy and relaxing night with their own family!

Strawberry Bread Pudding with Caramel Sauce

Bread Pudding is something that I normally order when I go out to eat, not sure why but it just isn't on my radar for baking at home. I was on the internet looking at food recipes (imagine that!) and came across a Strawberry Bread Pudding from one the hardest working bloggers I enjoy following. I had some leftover Strawberries from my stuffed ones below and settled on this for a nice treat over the weekend.



Delightfully borrowed from : http://oneperfectbite.blogspot.com/2010/07/strawberry-bread-pudding-pink-saturday.html

Thanks Mary.







INGREDIENTS

Bread Pudding
4 eggs
2 cups whole milk
1/2 cup white granulated sugar
1/4 cup golden brown sugar
1 tsp vanilla extract
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp sea salt
12 ounces French bread, torn or cut in bite-size pieces
2 cups fresh strawberries, sliced & Diced
1/2 cup toasted coconut (only change from original recipe)

Caramel Sauce
1/4 cup butter
1/4 cup brown sugar

DIRECTIONS FOR THE BREAD PUDDING


Preheat your oven to 350 degrees. Lightly grease an 8 x 8 x-2-inch pan. Once oven is ready toast your coconut in a separate dish for a few minutes then set aside.



Combine eggs, milk, both sugars, vanilla extract, spices and salt in a small bowl. Whisk until blended.







Place bread pieces into a large bowl. Pour milk mixture over bread and toss to combine. Let it sit for 15 minutes to allow the milk to be absorbed into bread. After 15 minutes mix in the stawberries and toasted coconut.







Bake for 30 to 40 minutes, or until a toothpick comes out clean (there should be slight moisture)



DIRECTIONS FOR THE CARAMEL SAUCE


Place butter in a sauce pan or sauce pan and melt over a medium heat - add in brown sugar and stir until it’s combined. Lower heat. Stir constantly, let sauce simmer until sugar is dissolved and it is slightly thickened, This should take about 5 minutes. Pour over your bread pudding when ready - serve warm.

Brussel Sprouts with a Garlic & Pancetta Sauce

Hello, my name is Jennifurla and I am a Brussel Sprout addict...Nice to meet you. There, now that we have that out of the way I can let you in on a fantastic little side dish - unless you are an addict like me, if so this can easily be your main meal. Another confession to get out of the way, I like butter..more like love and if you are scared of it you might need to step away from the computer.


Alright I think I have warned you enough.







INGREDIENTS


1 1/2 pounds Brussel Sprouts (roasted or from a steamer bag)..another confession - mine were the frozen steamer bag type.
6 tbs butter
3 oz Pancetta, diced
1 tsp Olive Oil
3 cloves of garlic, minced
Parmesan Cheese (optional)







DIRECTIONS

Over a medium high heat saute your diced Pancetta in Olive oil until nice and crispy, drain and set aside.







Next melt your 6 tbs of butter over a medium heat, add your garlic and simmer for about 5 minutes. Next add in your Pancetta and simmer for


another 5-8 minutes. Does this smell good or does this smell good?







You are only left with one chore and to be honest it is hardly a chore, pour the sauce over your Brussel Sprouts and top with some Parmesan cheese.