making a garden out of marzipan

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I'm sure you've seen a garden cake before. I just googled it and found lots of pictures and variations of this springtime novelty. Typically it is carrot cake decorated with vegetables.  Many, many moons ago Martha had it on the cover of her magazine. I remember sitting in my red kitchen in Jamaica Plain, Massachusetts with my friend, Gia, molding vegetables out of marzipan. If Martha could do it so could we! We made carrots, cabbages, peas, and I really can't recall what else. I just know that it was a very time consuming process. So time consuming in fact that we skipped baking the cakes where these vegetables would 'grow' and ordered them from The Otherside Cafe, who back in the day made a mean carrot cake.

I thought I would make one for Easter this year. I'm feeling nostalgic as I sit here shaping these peas and carrots on this rainy Portland morning. It was not only faster to create this mini spring harvest with two sets of hands but the company and conversation made it seem like such a festive endeavor. Days like this I miss living on the east coast.

carrot and seed salad

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My husband brought me home the Rose Bakery cookbook as a little surprise one day. Filled with great photographs and a nice collection of recipes, I was excited to make something from it. However, entertaining an almost-eight-month-old often keeps me from the kitchen. I noticed he was flipping through the pages yesterday and consequently the bunch of carrots I picked up from the farmers market found its way to the counter. He set out to make the carrot seed salad. Sounded good to me.

Eight medium carrots, grated. Place in a serving bowl.

One cup of pumpkin seeds (or sunflower seeds) tossed with one tablespoon of canola oil (or sunflower oil), seasoned with salt, spread out evenly on a baking tray and put in a 350 degree oven, tossed frequently until lightly roasted and crisp, about 15 minutes. Cool.

The dressing is equally as simple. Half cup of lemon juice, 1 teaspoon of salt, half teaspoon of ground black pepper, and one tablespoon of superfine sugar are whisked together.  Once combined, about three tablespoons of olive oil (or sunflower oil) is whisked in. Can be adjusted to your liking by adding more salt, sugar, or lemon juice.

Pour dressing over the carrots and mix well.

Sprinkle with seeds and a handful of chopped chives. Done.

The combination of the carrots with the toasted pumpkin seeds and the tangy lemon juice is so yummy. Perfect in it's simplicity. I couldn't stop "tasting" it as we cooked the rest of our dinner.

because that's how mondays go sometimes

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Something motivated me to make quiche yesterday.

Little individual broccoli, red pepper and gruyere quiches made in large muffin tins. I was excited to make the spinach crumb crust like my cousin, Stacie, makes. I really enjoy that crumb crust. So buttery. I especially love how it looks kind of wild and jagged with flecks of green spinach.

That Stacie, she makes a mean quiche.

Off to a good start.

Looking good!

Beautiful. A slice of  tomato on top with a little sprig of thyme.

These were going to be great.

But alas, I got sidetracked feeding Miss Clementine and these beauties cooked a little too long turning their crusts a deep brown and that lovely green spinach was charred and crispy.

That's just how things go sometimes as a mom on a monday.

Edible but not photographable.

Imagine that they were great.

french toast with heart

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This morning my husband wanted to make heart shaped french toast.

Yes, he's a festive guy. I'm a lucky lady.

Somehow our heart-shaped french toast evolved into french toast with hearts cut out of them and filled with pink scrambled egg whites. Of course we griddled up those little heart cut outs as well.

What a fun breakfast!

warm chocolate raspberry pudding cake

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Nothin' says lovin' like somethin' from the oven.

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This is it.

My go to, bake to impress, recipe.

A secret weapon of sorts.

Could it be the warm chocolate raspberry frosting?

The moist, rich chocolate cake?

Or perhaps the ease of baking it all in one pan?

Sure, it may seem like you use a lot of dishes,

but those can be washed up in the quick 30 minute baking time.

In the end it will all be worth it.

Here's the recipe.

Get baking. You won't be disappointed.

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Serve it with ice cream or whipped cream

or just plain.

Make it for your family or friends

or your valentine.

Just make it

and be adored.

leaf crisps

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Many years ago I saw this in a Martha Stewart Living magazine. Crispy and savory leaf crisps made from wonton wrappers. A simple way to make your salad or soup a little more festive.

Preheat oven to 350 degrees.

In a bowl mix together:

1/2 cup freshly grated Parmesan cheese

1 teaspoon chopped fresh thyme

1/2 teaspoon chopped fresh rosemary

You will need wonton wrappers which can be found in the refrigerated section of your grocery store. Cut out your leaf shape using a 3.25 inch leaf-shaped cookie cutter. This recipe makes 24. Place in single layer on 2 baking sheets. Brush with olive oil. Sprinkle with cheese mixture and then season with coarse salt.

Bake until crisp and golden, about 5-8 minutes. Let cool. These can be stored in an airtight container for up to 3 days. Also good to snack on! Imagine the many shaped possibilities for other occasions!