Buttermilk Pound Cake

The other night I met a young man who was fascinated with super heroes and their “powers“. He asked me what super power I wish I had. My mind quickly went to Super Man and Batman. And just as quickly I answered, “…none”. That was an honest answer at that moment. Superman’s powers did not interest me and Batman’s powers were money and cool gadgets.

Later that night while driving home I found myself still amused by the ideas and interests that occupy a 19-year-old boy’s mind when I remembered the super hero question from earlier. I guess if I could have a superpower, it would be the ability to go back in time.

Oh the heartache, stress, and tears I could have saved myself. For example, I should have told someone …I love you instead of …I hate you. I should have gone to meet K.S. because an amazing job was right around the corner and everything was going to turn out okay. I should have been a better friend to I.C., C. T., and E.P. instead, I was so preoccupied with my own pain that I was unable to see his or her own suffering.

Fortunately, I am surrounded by amazing friends who have astonishing hearts. The bumps in our friendship are now gone and we are back on track to our normal friendships. As for the …I love you, I think, we said too many harsh, mean, and spiteful words between us that we have gone past the point of repair. My heart will always remember your kind words and not the angry ones. For instance, I will always cherish the simple phrase you try live your life by …keep it simple, honest, and love unconditionally. Your words are a wonderful way to live by.

Thank you readers, friends, and family who continuously support, encourage, and love me unconditionally. I appreciate all that YOU do for me throughout the year. Merry Christmas and Happy New Year!

Love,
Gigi

Print:Buttermilk Pound Cake

Fresh Pineapple Cake

Most of the things in my life are analyzed, researched, and all consequences are weighed. Because of this quirk I am extremely neat and organized (I think this is why I enjoy baking so much) person. Also, I am usually a leader rather than a follower. Except when it comes to my personal life.

...Ah, the part of my life that is riddled with weaknesses. If you know me you're probably saying "...What??!! You're not weak." But I am. You see, I have never told another person that I loved them even when I did.

For instance, one person in particular told me he loved me only after knowing me for a couple weeks. In response to his declaration of love, I said "...how can you love me when you know so little about me?" (It would have been an incredibly romantic moment except for the fact that I ruined it be questioning his love for me.) In turn he responded with "What I know about you so far I love..."

My question to you is "...What is real/true love? And what does it feel like?" Is there a magical moment when true love smacks you in face and you realize ...holy crap I'm in love? Now that I have divulged all my insecurities the one thing I am confident about is how delicious and incredibly easy this pineapple crumb cake is.

It's a beautiful and tasty coffee cake to serve to holiday visitors. Also, it freezes well and the flavors of the cake intensify amazingly well after a day. Just dust the cake with a touch of powdered sugar before serving to make it a true coffee crumb cake.

Print: Pineapple Crumb Cake

Basic Pumpkin Bread

Do you believe in the magic of the holidays? I have always enjoyed Christmas probably more than I should, but this holiday season seems a little extra special for me. I don't know why?

Everything feels simpler. Less dramatic, complicated, and time consuming. Slowly things are starting to fall into place one by one.

And speaking of simple, this cake could not be any less dramatic, effortless, or elaborate. I found the recipe in Gelson's weekly flyer. The recipe is so easy to put together that you'll cry ...tears of happiness that is.

It has a delightfully bold pumpkin taste. I think walnuts, dark chocolate chunks, cranberries, or even a nice white chocolate glaze would make this lovely cake extra special.

The recipe doesn't call for any add-ins but I think the batter would hold up well to one or two additions of your choice. This is a wonderful base for any pumpkin bread lovers!


Print recipe: Basic Pumpkin Bread

Giant Cranberry Oatmeal Cookies

Dear Readers:

First, I want to say that I am sorry for not posting on a regular basis this year. It has been an emotionally filled roller coaster year. For every single great moment that has occurred this year there has been an equally devastating one to match it. On bright side, as I type this post I can feel the shift of sadness leaving my life and love coming towards me.

In June, I graduated from school (magna cum laude). Then in late August, I took a job that I was unsure of, but I am thoroughly enjoying it. I have met the most wonderful people at work ...F & J. And lastly, I learned a life lesson (the hard way). I learned, that some people are cruel, mean, and vindictive. I learned that I cannot "love away" their meanness no matter how hard I try to. There is a lot more to tell, but I want to focus on the positive and wonderful things in my life.

And speaking of amazing things, these cookies are just that. Who could turn down a giant, buttery, chewy, cookie packed full cranberries, coconut, nuts, chocolate and good for you oatmeal? Not I.

Also, here are some FYI tips. I used a 4 ounce scooper and only placed 6 cookies per pan. I then placed the pans with dough in the fridge to chill for 15 minutes before baking. I do this to ensure that they don't over-spread. Add an extra minute or two to the baking time. These are really giant cookies. One cookie per person is more than enough.

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Holiday Cranberry Panettones

Most of you are probably screaming that it's too early to be thinking about Christmas, but I really do love the holiday season. How could you not love Christmas and all it's charm? It is enchanting despite what people say or think.

It's not about the perfect gift. It's about the first snowfall that blankets everything in an immaculate shade of soft white. The quietness of the morning when you first notice that this has occurred.

Walks when it's snowing and that certain someone places his arm around your shoulder to keep you warm. Cold lips warmed by kisses at the front door never tasted so sweet. Realizing that you miss someone more than you ever thought you would.

Christmas is a time for love, compassion, generosity, and for some the chance to start over. These are the reasons I love the holidays so much. The possibilities for magic are endless.

The panettones themselves are a little magical as well. In that, they can be any flavor you want them to be. You can add raisins, chocolate, or any dried fruit of your choice. The sky's the limit.

Let your imagination run wild with the "add-ins" and live in the moment. Take the time to appreciate the smell of warm bread coming out of the oven. The smile of that certain someone when you hand him or her a freshly baked panettone.

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Flag Cake

I know you're thinking ...another flag cake? Well, ...there's just something homey and comforting when a flag cake makes an appearance on Memorial Day or Fourth of July. It's one of those "kitchy" holiday desserts.It's a perfect ending to a holiday party.

I chose Ina Garten's recipe for the cake.It's a beautiful, rich, and lovely cake.The recipe in her book makes a large cake, it serves 20-24 people. I divided the recipe by three.I wanted an 8X8X2 square cake, after a few adjustments, the cake was ready. Remember that the recipe can be tripled to make the original cake, which is baked in a 18X12X2 pan.

Ina Garten's Flag Cake (Barefoot Contessa-Family Style)

For the cake:

6 tablespoon butter @ room temp.
1 cup of sugar
2 extra large eggs @ room temp.
1/3 of cup of sour cream @ room temp.
1/2 teaspoon of vanilla extract
1 cup of flour
2 tablespoons of cornstarch
scant 1/2 teaspoon of kosher salt
1/2 teaspoon baking soda

For the icing:
11 tablespoons of butter @ room temp.
8oz of cream cheese @ room temp.
2 cups of confectioners sugar, sifted
1/2 teaspoon of vanilla
1/2 pint of blueberries
1/2 pint of raspberries

Heat the oven to 350F degrees.Butter and flour an 8X8X2 pan.

Cream the butter and sugar in the bowl of an electric mixer with the paddle attachment on high speed.On medium speed add the eggs, then add sour cream and vanilla. Scrape down the sides until smooth.

Sift together flour, cornstarch, salt and baking soda in a bowl.With the mixer on low speed add the flour mixture to the butter mixture until just combined.Pour into prepared pan.Bake 20-30 minutes or until done.Cool to room temperature.

For the icing, cream the butter, cream cheese, sugar and vanilla until smooth.Spread 3/4 of the icing on cake, reserve the rest for piping.Fill the upper left hand corner with blueberries.Place a row of raspberries across, like a stripe, then pipe a row of icing across.Repeat.Then pipe stars on the blueberries.Well I'm off to my BBQ party, enjoy!