(Saturday Breakfast of Greek/ Mediterranean Omelet with gyro meat & Vanilla Lattes – from a local coffee shop)
My birthday was Sunday and the weekend was both beautifully festive yet wonderfully casual. We had dinner out Friday with friends, then I had breakfast with a friend on Saturday and lunch with a friend on Sunday. For my actual birthday, I just wanted a no fuss day to do some cooking and relaxing and such a sweet day it ended up being.
I tried my hand at a couple of new recipes.
For breakfast, I made Joanna Gaines’ Orange Scones. The scone itself is lighter and more cake-like (not as heavy and less dense) than other scones I’ve had. The combination of the maple and citrus flavors in the glaze is amazing and compliments the “lighter” texture of the scone perfectly.
And then for dinner I made Philly Cheesesteak Stuffed Peppers and for desert Secret Ingredient Chocolate Fudge Cake. This cake was definitely a special treat for all. Each bite was comparable to eating lightly sweetened pieces of fudge – so delightful! We celebrated extra by giving Mr. Tate his very first few bites of chocolate cake.
If only, the dirty dishes on your birthday would magically disappear. The only unenjoyable bits of the day.
Orange Scones – Magnolia Table Cookbook – Joanna Gaines
Secret Ingredient Chocolate Fudge Cake – Perfect Plates in 5 Ingredients Cookbook – John Whaite
*I used dark chocolate cocoa for the icing. The original recipe calls for regular cocoa powder. I also added truffles (from Aldi).
Now, tis’ the time for a sugar detox. 🙂
Happy Saturday! It’s a foggy and rainy one here. Perfect weekend morning weather! It’s also another weekend morn with exactly nowhere to be. That’s a couple in the last month which feels amazing! So with some time and pears on hand I thought I would give these a try. They did not disappoint – the taste nor the smell that’s still lingering throughout our home.
(I left the topping off of a few for the babe.)
(birthday present for isla’s friend. lovely hand lettering by her cute nine year old self.)
The dishes and laundry have been gathered. But first, I sit and enjoy the rest of my coffee while the littlest takes his first nap of the day. Delightful!
Have the BEST weekend! XO!
Recipe:Williams Sonoma Vanilla-Pear Muffins
Even Saturday mornings come early with a one year old in the house. However, I found myself laying awake anyway with anticipation of the possibilities of a slow Saturday that involves no extra curricular activities and no certain plans – perhaps just coffee with a friend this afternoon. The sun is beaming this morning (despite it being very cold) but increasing clouds and a wintry mix are supposed to take over the afternoon and night.
Speaking of Spring (my last post), I’ve been craving a lot of citrus and lemon these days. So with having plenty of time this morning, I thought I’d make one of my favorites – popovers. And in the early morning light, try my hand at making lemon curd to tag along with them for something different. The finished curd tasted rather good but I definitely need more tries to get this one right. Mine was far from spectacular when it came to thickness. It was more the consistency of a heavy cream vs a jelly. I’m blaming it on the little guy I had on my hip the whole time. 😉
Both of the popover and lemon curd recipes were from the Joy of Cooking cookbooks.
The Lemon Curd recipe was from the newer 75th Anniversary edition.
The Popover recipe was from the 1964 edition and is slightly different than the newer 75th edition’s Popover recipe (just in case you were wondering 🙂 ).
Joy of Cooking – Popover recipe
1 cup milk
1 tablespoon melted butter
1 cup all-purpose flour
1/4 teaspoon salt
Preheat oven to 450°. Beat together all ingredients except the eggs just until smooth. Then add eggs one at a time. Do not overbeat.
The batter should be no heavier than whipping cream. Fill the buttered muffin cups about 3/4 full. Do not overfill. Bake at once. After 15 minutes, lower the heat to 350° and bake 15-20 minutes longer. Don’t open the oven when lowering the temp. You can test for doneness by removing one of the popovers – make sure the walls are firm. If they are not cooked long enough, the popovers will collapse. (Joy of Cooking – 1964 edition)
*Serve immediately with a variety of toppings. You can make them savory or sweet depending on your cravings. The kids enjoy just a little powdered sugar and maple syrup.