I have not been feeling well the last week. I have head congestion that just won’t seem to go away. But no matter how I feel, I am still at it in the kitchen making dinner for everyone, EVERY.SINGLE.NIGHT.
Last night I decided that I was going to use up the last of the Thanksgiving turkey leftovers and thought a pasta dinner would be the way to go.
Don’t get me wrong, I LOVE turkey leftovers… but after a week of eating Turkey for dinner — I am kinda done and would like something else regardless of how creative I can get.
Making a dinner that only requires one-pot makes for easy clean up! And not to mention a simple dinner prep.
My brother was having a 40th birthday celebration and he wanted my aunt to make him a carrot cake for his party. Well in order for my kids and I to be able to join in on dessert, I had to make us a gluten free carrot cake.
I couldn’t believe how moist and airy this cake was. And some of the party goers wanted to sample what gluten free “tasted like” and said they thought my cake was actually tastier and even moister than the “regular wheat” carrot cake that was served.
Starting at the end of January til the 2nd week of Feb, my family celebrates three birthdays one after another! Both my son’s and then followed by my birthday. My daughter’s b-day is in November and my husband’s birthday is in December. So from November through February I call it birthday season!! Thank goodness birthday season is coming to an end and life as we know it will be back to normal… cause you know what — all those birthdays revolve around Christmas — so it is just one thing after another. Time for a long rejuvenating nap, please!
I have never made stabilized whipped cream frosting before and decided to finally give it a try. Especially since my husband over the course of 17 years has always been a fan of whipped cream frosting and well me a total buttercream frosting kinda gal. However, if I am making the cake it is gonna be buttercream so I have never made a whipped cream frosting until today. And I have to say it was fairly simple to make!
The technique I’m using uses unflavored gelatin. Which is a very simple stabilizer for the cream and, unlike some other methods, doesn’t change the taste or color of your whipped cream at all.
The whipped cream really firms up nicely and you can actually pipe it and it won’t sag or weep. I was able to use my trusty Wilton decorating piping tips and the frosting stood up beautifully!
Over the weekend I harvested a nice size bucket of beautiful red tomatoes from my dwindling garden.
I covered the tomato plants with plastic (a makeshift greenhouse) so I can get my plants to last as long as I can. Especially with the numbers dropping near freezing at night these days.
Regardless, I took 2 pounds from the bucket and made homemade Tomato Soup and the rest is now as they say history. 🙂
1 medium white or yellow onion, diced
1 stick of butter (1/2 cup)
Two pounds of fresh tomatoes
2 (15 oz) cans of Tomato Sauce
1 (6 oz) can of tomato paste
1/3 cup sugar
2 tablespoons vegetable base
1-1/2 cups heavy cream
2 tsp salt
Freshly ground black pepper, to taste
Dried basil to sprinkle as garnish
Melt the butter in a large, heavy-bottomed pot over medium-low heat.
Throw in the diced onions and cook until translucent.
Place fresh tomatoes and onions in a blender to liquify. Then pour liquid through a sieve into a large pot and add tomato paste and tomato sauce, then stir to combine.
Add sugar, cream, base, salt and pepper to the soup and stir well. Simmer uncovered for 30 minutes to blend flavors.
When ready to serve, top with a dash of dried basil.