One Cake Failure = Lemon Blueberry Trifle

True confessions day.  The lemon bundt cake I made for Sue's birthday was the second cake.  The first one was a flop because I am sooo smart, I never need to look at a recipe.  No!  I miscalculated and the first lemon bundt looked more like a half-deflated lemon tire.  I added too much canola oil and short-cut the baking time by 15 very necessary minutes. A flop.

But when life gives you flat lemon bundts, make lemon trifle!  In keeping with the quick-and-easy theme, this trifle came together in minutes, literally.  Still, it made a LUSCIOUS dessert resulting in no words, nothing but "ummm," "yummm," and from little Henry, something that sounded a little bit like "more."  No apologies here for the Cool-whip/instant pudding layer, either.  Quick and easy sometimes means that convenience items are used, and once in a while, it just isn't going to kill you.  So, if you have ten minutes and a cake failure, you can make a wonderful dessert and no one will be the wiser. 

No hideously ugly cake on hand?  You can use a store-bought pound cake (you'll need two), or actually plan (!) to make a trifle and bake your own 9x13 sheet cake to cut into chunks.  Either way, it is good to realize that a confectionary ugly duckling can transform in to the most elegant of desserts.  You can switch up flavors to suit your fancy, too.  How about chocolate cake, sweet cherries, and white chocolate filling? Yellow cake, macerated strawberries, and whipped cream?  There are so many possibilities...

LEMON BLUEBERRY TRIFLE

1 failure of a cake, in this case, lemon
1 large tub of Cool Whip, thawed or nearly thawed
1 6-serving size INSTANT vanilla pudding
3 cups milk
1 pint fresh blueberries

If you have a trifle dish, use that.  If not, a rectangular glass baking dish (9x13 or so) will do nicely.

Make filling:  In large bowl, whisk very well together Cool Whip, pudding mix, and milk.  Set aside.
Cut cake into 1-1 1/2 inch cubes (approximately), just so the chunks are bite-size.

Assemble:

Spread bottom of dish with a layer of pudding mixture.
Spread half of cake over the pudding.
Sprinkle half the blueberries over cake.
Spread half of the remaining pudding over cake.
Repeat with remaining cake, blueberries, and pudding.

Refrigerate until ready to serve.
A dollop of whipped cream might be nice.

One year ago today:  one of my favorite posts, The Beach House and Shrimp Scampi

Photo credit: http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps12386_QC10118_C37.jpg

Tasty Lemon Bundt Cake to Welcome Summer

My lovely friend Sue's birthday was yesterday.   I know she adores lemon anything so her birthday cake was a lemon bundt cake.  This fool-proof cake, so light and delicious with its citrus essence, is made from a mix.  Yes, a mix, a fact that can be gotten over when you take a bite! This recipe is found on the side of the Duncan Hines Lemon cake mix, and it is wonderful.  It is topped with my own non-mix icing, a lemon-infused glaze.  Sliced and served with berries and whipped cream, it makes a perfect summer dessert. I didn't think to take a photo, but this one, borrowed from Cooks Illustrated, looks just like the cake I delivered to my friend yesterday morning. (Thank you, CI.)  And, Happy first day of summer!!!

LEMON BUNDT CAKE
from Duncan Hines

1 Duncan Hines Lemon Cake Mix
1 package (4-serving size) instant lemon pudding
4 eggs
1 cup water
1/3 cup vegetable oil

Preheat oven to 350 degrees F
Bundt pan, sprayed well with cooking spray (or buttered and floured)

In large mixer bowl, mix all ingredients together until blended well.  Beat for a couple of minutes until nice and smooth.

Pour batter into prepared pan and bake in middle rack of oven for 50-60 minutes or until it tests done (either a skewer inserted comes out dry, or the top springs back when lightly pressed).

Let cool for 15 minutes.  Turn out onto cooling rack to cool completely.

Glaze:
1 lemon for rind and juice
2 cups confectioners sugar
water

Use about 1 teaspoon of lemon rind and the juice of half the lemon (about 2 tablespoons).  Beat lemon juice, rind, and confectioners sugar with a wooden spoon until completely smooth.  Add a few drops of water at a time if you need to.  It should be thick but pourable, not thin and runny.  If it gets too thin, add more sugar, a bit at a time until it flows slowly off a spoon.  Drop spoonfuls of glaze all around the top of the cake and allow to flow down the sides.  Sprinkle the top with a little extra lemon rind.

One year ago yesterday: Father's Day

Photo credit: http://www.cooksillustrated.com/images/document%5Carticle%5Cjf06_bundtcake_article.jpg

Black Bean and Corn Salsa

At Max's birthday party yesterday, his grandfather Charlie manned the grill and was in charge of other offerings as well.  He made a grilled zucchini that my brother Steven (vegetarian) raved about.  From what I observed, he cut 1/2 inch diagonal slices of zucchini, brushed both sides with olive oil, generously sprinkled garlic salt and pepper, then grilled until they had nice grill marks on both sides.  Charlie also put out a bowl of his home-made salsa that everyone was drawn to.  It was black bean with corn, avacado, and other vegetables.  I took a picture of it just to remember what's in it! 

I was intrigued so when I got home, I searched the internet.  This recipe from CDKitchen.com is similar, though it lacks avacado and tomato, meaning it is has a little less moisture/creaminess than Charlie's.   (Avacado and white vinegar give Charlie's more of a liquid base).  It has RAVE reviews (some saying it's so good they just ate it with a spoon!) so I'm sharing it with you.  Reviewers warn against changing a thing, and also insist that it MUST sit overnight in the fridge for ingredients to blend to their optimum flavor. 

 Charlie's Salsa

BLACK BEAN AND CORN SALSA
from CDKitchens.com

Ingredients:


1 (15 oz.) can black beans ( rinsed and drained)
1 cup frozen corn kernels (thawed)
1/2 cup chopped red bell pepper
1/2 cup chopped fresh cilantro
3 tablespoons lime juice
8 small green onions - chopped ( use some of the stem also)
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon ground cumin

** Optional **

1 small green chili chopped or have used crushed red pepper - go lightly



Directions:

Mix all the above well. Refrigerate over night to let flavors blend.

Photo and Recipe Location: http://www.cdkitchen.com/recipes/photos/10348/Black-Bean-and-Corn-Salsa;; http://www.cdkitchen.com/recipes/recs/99/Black_Bean_and_Corn_Salsa19618.shtml

Recipe ID: 10348

Babies, Daddies, and Grandpas

Today centered around celebrating two babies' birthdays.  First was my great-nephew Max's party at Sartatoga Lake.  The party was held at Water's Edge, and to those of us who can remember, it is the location of the former Kaydeross Park.  Max's party was held beyond the pool in a grove of trees that overlooks the lake as it curves northward toward the Route 9P bridge.  It was a glorious day with cool, gentle breezes off the lake.  Kate, Bill, and I headed toward the sandy beach to let Henry test the waters.  He played with his cousins Matty and Alexis, and didn't seem to have any fear of the water.  He liked it alot (and swallowed a bit of it, I'm afraid).

Max's Cake

Max, digging in...

The unusual thing about today's parties is that I didn't bake the cakes.  A friend of Max's grandmother Nancy made an adorable Yankee-themed cake.  She baked one small "baseball" which Max got to dive into, and he went to town!

Leaving Max's party, I headed around Rt. 9P to enjoy the ride around the lake.  It was such a beautiful day I didn't mind the longer route.  I wanted to stop along the way a couple of times, but didn't because I was already running late for the next party, for my great-neice Scarlet's big first birthday bash in a lovely little neighborhood in Ballston Spa.

Scarlet's cake was baked by Lauren's friend Emily, who does incredibly artistic work.  Lauren asked Emily to replicate the design of Scarlet's favorite blanket, and you can see by the picture  here that she did an amazing job with fondant figures, hand-painted paisley design, and cut out fondant-flowers all mirroring the pretty quilt which served as the tablecloth beneath the 3-tiered confection.  The inside of the cake was brightly marbled in white with neon shades of purple, yellow, and pink.  It was a happy cake, inside and out!

Adam and Max

Rob and Scarlet

Bill and Henry

Rob and his Dad Bob's Rotisserie Contraption!

(Great pork and turkey!)

Today was a good way to spend the eve of Father's Day.  Henry got to spend time with his Grandpa Gene (uppermost left-hand photo).  Max enjoyed time with both his grandfathers, Don and Charlie.  Scarlet's two grandpas, Bill and Bob, were all together at her party.  It was just a great family day all around. 

HAPPY FATHERS' DAY TO ALL THE DADS AND GRANDPAS I know, and to my own father Alfred J. O'Farrell.  It's been 17 years and we all miss you every day. 


Photos: by me

Black Bean Burgers with a Tropical Twist

At Sutton's Marketplace in Queensbury, just south of Lake George, my sister Ginny and I often order the black bean burger.  They serve it with sweet, grilled onions on their own grilled cheddar bread smeared with spicy mayo.  It is outrageoulsy delicious. 

I was thinking of traditional Father's Day recipes, and came across this enthusiastically reviewed black bean burger from tasteofhome.com.   I know many dads would not even consider a meatless burger, but read the reviews and consider something different, if not for Father's Day, then any other evening when you want something full of flavor that  you can feel good about, or as an additional option for your vegetarian friends who usually have to settle for everything but the entree!  This time, they can have something to sink their teeth into, too!

TROPICAL BLACK BEAN BURGER
(original recipe from tasteofhome.com)

Ingredients

    2 cans (15 ounces each) black beans, rinsed and drained
    1 medium red onion, finely chopped
    2 eggs, beaten
    1/2 cup panko (Japanese) bread crumbs
    1/2 cup crushed baked tortilla chip scoops
    1/3 cup chopped green pepper
    1 tablespoon minced fresh cilantro
    1 teaspoon ground cumin
    1 teaspoon chili powder
    1/2 teaspoon hot pepper sauce
    1/2 cup fat-free mayonnaise
    4 teaspoons chopped green onion
    4 teaspoons Dijon mustard
    2 teaspoons honey
    1-1/2 teaspoons orange juice
    1/2 teaspoon reduced-sodium soy sauce
    6 slices unsweetened pineapple
    6 whole wheat hamburger buns, split

In a large bowl, mash beans. Add the red onion, eggs, bread crumbs, chips, green pepper, cilantro, cumin, chili powder and pepper sauce.  Shape into six patties. Refrigerate for 1 hour.
   
In a small bowl, combine the mayonnaise, green onion, mustard, honey, orange juice and soy sauce; refrigerate until serving. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until a thermometer reads 160°.

Grill or broil pineapple slices for 2-3 minutes on each side or until heated through. Place burgers and pineapple on buns; top each with 1 rounded tablespoon of sauce. Yield: 6 servings.

Nutrition Facts: 1 burger equals 357 calories, 5 g fat (1 g saturated fat), 73 mg cholesterol, 807 mg sodium, 65 g carbohydrate, 11 g fiber, 14 g protein.

One year ago today:  GNI and Spinach Salad

Photo credit:  http://www.tasteofhome.com/Recipes/Grilled-Black-Bean-and-Pineapple-Burgers/Print
Original recipe: http://www.tasteofhome.com/Recipes/Grilled-Black-Bean-and-Pineapple-Burgers

Rum Raisin Pound Cake

To celebrate her father-in-law Richard's birthday, Katie baked a rum raisin pound cake from a recipe she found on Epicurious.com. It was originally published by Bon Appetit in 1995. This is a substantial, silky, buttery cake loaded with raisins and a hint of spiced rum flavor. Katie baked the pound cake in a fancy bundt pan, shaped like a chrysanthemum, and when it was out of the pan (a little challenging given all the nooks) she poured a simple glaze over top. She served this cake with one of Richard's favorite ice creams, Stewart's butter pecan, and a spritz of whipped cream. It was, simply, wonderful.
 

Henry was giddy with happiness watching us strain to blow up balloons for the little celebration, but wasn't too thrilled when they kept popping (I think we overdid it).  Still, there were balloons aplenty and Henry was very, very happy to have a bunch of them to play with.  When it came time to sing Happy Birthday, he especially enjoyed helping his Grandpa blow out his candles. 
 
 

RUM RAISIN POUND CAKE
by Epicurious.com and Bon Appetit

• 1 1/2 cups brown raisins
• 2 1/4 cups sifted all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
• 1 2/3 cups sugar
• 5 large eggs
• 7 tablespoons dark rum
• 2 teaspoons vanilla extract
• 1/2 cup powdered sugar
• 2 teaspoons whipping cream

Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Toss raisins with 2 tablespoons flour in small bowl. Combine remaining flour, baking powder and salt in medium bowl. Using electric mixer, beat butter in large bowl until light. Add 1 2/3 cups sugar and beat until fluffy. Add eggs 2 at a time, beating after each addition until well blended. Beat in 6 tablespoons rum and vanilla. Mix in flour mixture. Fold in raisin mixture. Spoon batter into prepared pan.

Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 10 minutes. Turn out cake onto rack and cool completely.

Stir powdered sugar and 1 tablespoon rum in bowl until smooth. Mix in cream. Spoon over cake. Let stand until glaze is set, about 30 minutes.

Photos:  by me

Recipe source: http://www.epicurious.com/recipes/food/views/Rum-Raisin-Pound-Cake-504#ixzz0qz1an5qh

Strawberry Sorbet from Epicurious.com

In the 1960s my family lived on Cove Road in Huntington, Long Island.  We lived in the Halesite section of Huntington (named for Nathan Hale), not far from the harbor.  Our house was a beautiful and old yellow cape, set on grounds bordered by pine trees.  My three sisters and I shared a huge upstairs bedroom which my mother referred to as the "dormitory." We lived there when I was in junior high school, and I haven't been back since we moved to Saratoga Springs.  Years later, my sister Patsy returned to Huntington for her high school class reunion.  Curious, she drove by 8 Cove Road and reported to us that, sadly, the house had burned down!  It's hard to think of a place that was once home coming to such an end.  We didn't live there long but I do have happy memories of our time in that house.  I was in that pre-teen, teen phase, and remember calling in a pizza order for the house across the street and then laughing hysterically as my friend Polly and I watched, from my bedroom window, the confusion across the street when the delivery arrived.  I've since atoned for that mischievous deed, but there were others which I may or may not share along the way!  It is good to know that we all grow up, eventually.

Anyway, some of my earliest cooking experiments originated in that kitchen.  I remember being inspired to make my own version of sherbet, from a magazine recipe.  It didn't require an ice cream maker; you just combined ingredients and set the container in the freezer.  This recipe from Epicurious.com reminds me of that time.  I love sorbet, and no ice cream maker is required here, either. According to the recipe, "The sorbet can be processed in an ice cream maker or simply frozen in a shallow container (a 13x9-inch metal or glass baking pan works best)."

STRAWBERRY SORBET
from Epicurious.com

    *  2 cups water
    * 1 cup sugar
    * 1 quart strawberries, hulled
    * 1/3 cup fresh orange juice
    * 1/3 cup fresh lemon juice

Stir 2 cups water and sugar in heavy medium saucepan over high heat until sugar dissolves. Boil 5 minutes.

Working in batches, puree strawberries in food processor until smooth. Add strawberry puree and orange and lemon juices to sugar syrup; stir to blend. Cover and refrigerate until cold, about 2 hours.

Process strawberry mixture in ice cream maker according to manufacturer's instructions or place mixture in shallow container and freeze, stirring every hour until set, about 6 hours. (Can be made 3 days ahead. Cover and freeze in airtight container. If sorbet is frozen solid, place in refrigerator for 15 minutes to soften.)

One year ago today: Lake George Wedding

Recipe credit: http://www.epicurious.com/recipes/food/views/Fresh-Strawberry-Sorbet-108471

Photo image: http://img4.sunset.com/i/2007/04/strawberry-sorbet-m.jpg