I have been wanting to try this cake recipe for some time now as well as try a mini bundt pan I was given. I decided to put the two to the test.
I was super curious about the amount of poppyseed the cake recipe called for. And also, they are soaked in milk until they swell.
The cakes themselves turned out fine. I used the sour cream option as buttermilk was the other option. I thought the cream would make a stiffer batter for the little molds. If you are interested, the cookbook I baked these from is Deborah Madison's The New Vegetarian Cooking for Everyone
Just had dinner at my parent's farmhouse in Wisconsin. Started with bacon-wrapped dates.
Then we had a spinach and fruit salad with toppings like goat cheese crumbles and sunflower seeds. Following salad was an old-fashioned meatloaf, mashed potatoes, and green beans.
I didn't take a photo of it. But there was a delicious chocolate icebox cake for dessert. Everything was comfort food and so tasty on a cold February Wisconsin evening. Hope you all had a great weekend.
Who says you can't can in the winter? Today I made a delicious citrus vanilla bean marmalade from a Ball Canning Best of magazine/cookbook I had purchased in late summer 2016 at the grocer's. I thought I was all through canning after the last tomato was off the vine. But the winter has made me a little stir crazy and the abundance of fresh citrus, all of it grown directly here in the USA right now, had me feeling the canning bells ringing. So today I made this recipe. My favorite part -- and the reason I was so attracted to it -- was the three citrus and then the added vanilla bean pods. Marmalade can be very bitter....
