I love blueberries. Maybe because my father was a blueberry farmer and we incorporated this fruit into all kinds of food experiments. He even made blueberry wine! I made a blueberry cake recently, and had heard from friends that rolling the blueberries in flour before incorporating them into the cake batter would keep them from sinking. I gave it a try, and still ended up with blueberries on the bottom. I welcome your suggestions and stay tuned for Experiment #2. Don’t get me wrong: The cake was still delicious and our family and friends hoovered it in a matter of days. I topped it with my new favorite summer frosting – half cream cheese and half whipped cream. Light and perfect for this summer cake. Recipe follows. Whipping Cream & Cream Cheese Frosting
Ingredients 1 1/2 cups heavy whipping cream 1 (8 ounce) package cream cheese 3/4 cup white sugar 1/8 teaspoon salt 1 teaspoon vanilla extract Directions 1. Beat whipping cream until stiff peaks form; set aside. 2. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.
0 Comments
In organizing my pantry yesterday, I found many interesting items, including two bottles of olive oil, two boxes of brown sugar, and THREE bottles of cumin. So, you're going to see a lot of cumin in the coming days, my friends. Here is proof of the newly organized baby food cabinet, pantry and refrigerator:
|
Categories
All
Archives
June 2022
|