Wednesday, July 20, 2016

in the kitchen

I now have two batches of pesto torte squirreled away in the freezer. I thought I was doing pretty great by accomplishing such a delicious feat, but the rest of the family was like, “ONLY two tortes? That's not nearly enough!”

Actually, the tortes weren't as complicated or time consuming as I thought they'd be. I made the cream cheese-ricotta part the day ahead of time. The next morning, I set up an assembly line: two bowls in which to measure the basil pesto ingredients and two bowls for the dried tomato pesto. Then whir-whir-whir-whir, the pestos were made, and all that remained was the layering and freezing.

So why not go ahead and make two more? Hmm.....

* * * 

Silly me agreed to make sweet rolls for 250 people.


There's a pastors' convention in town this week and they needed volunteers for the coffee breaks, so I said sure, and how about I make sweet rolls from scratch to keep life interesting?


I'm making the buns small so I can get away with making less, but then I started feeling guilty for being such a cheapskate so now I'm making an extra hundred-plus rolls to assuage my conscience.




Maybe I'll get lucky and there will be leftovers.

* * * 

My daughter requested, once again, a red velvet cake for her birthday.


I have yet to land on a good red velvet cake recipe. The one I made last time was too dry, and this one (from Ree Drummond's cookbook), while wonderfully moist, was flavorless. Help, anyone?

* * * 

Birthday girl requested tostados for her lunch, “with refried beans out of a bag like in Guatemala.”

The kids were unanimous in their enthusiasm and have requested that we eat tostados on a regular basis. Sounds like a plan to me!

* * * 

My younger son has been hounding me to let him cook. After putting him off for a couple weeks and reducing him to tears (shame on me), I finally allowed him to make a cake.

He was beyond proud, and the cake was a smashing success.

This same time, years previous: the quotidian (7.20.15), a tale of two children, statements, all partied up, whole wheat zucchini bread, in my kitchen, homemade shampoo, zucchini parmesan frittata, and salvation's chocolate chip cookies.

13 comments:

  1. Those tostados look delightful. I need to get on some torte making. We are officially into the bruschetta and squash, that's what's for dinner portion of the summer.

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    1. BRUSCHETTA!!!!! I just put fresh mozzarella on the grocery list this afternoon. Woot!

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  2. I haven't made this cake yet but I love the idea of beets providing the color for a red velvet cake!
    http://cooking.nytimes.com/recipes/1016333-beet-red-velvet-cake

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    1. I already have a chocolate beet cake recipe on the blog, and while I like it, my kids aren't huge fans of it. Too bad, right?

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  3. Duncan Hines Red Velvet. Delicious. Easy. Why not?

    My Mom once made a red velvet wedding cake. It looked like there had been a murder in her kitchen.

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  4. I second the Duncan Hines.....I love homemade cakes, but not for Red Velvet. I haven't found a recipe that works yet, either, so I quit. DH makes it perfect every time! :)

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  5. I really enjoyed the red velvet cake from Sally's Baking Addiction...it's enough work but the red velvet lovers in my life adored it.

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  6. What a wonderful thing...a boy who wants to cook and does such a lovely cake!

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  7. Martha Stewart's Red Velvet (I found it in her Weddings magazine, but I think it is also in her cake book) is delicious- it includes buttermilk, which I think makes any cake perfect.

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  8. Oh, geesh, how I wish ANYBODY but me in or around my household would want to cook and/or bake. Encourage that boy, encourage him, or I will have to come flog you with limp pasta!

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  9. Just thawed and devoured a slice of that torte yesterday! We are down to two slices left in the freezer- good thing my basil plants are growing well this year!

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  10. Wow, what a tasty looking cake. Very nice pictures you posted here. Thanks for sharing and keep up the great job. Cheers!

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