You might want to pick up some bananas now so they can begin ripening because you’re really going to want to make this exceptionally moist banana chocolate chip bundt cake.Continue Reading
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Do you find it hard to choose just the right gift for your sweet teen girl? Me too. So I went to the authorities. Three lovely, fun-loving young ladies that have been friends since birth. These girls recently came for a sleepover. They were more than happy to create their wish list of the Ultimate Holiday Gift Guide for Teen Girls.Continue Reading
If you don’t want to bother with the buttermilk, the standard breading is always good.
~ Happy Birthday, Erin Lee ~
And, because this girl doesn’t like traditional birthday cake, I made her an ice-cream cake.
Noah and I went to breakfast one morning and later we did some cooking together.
2 lb medium onions, halved lengthwise, then thinly sliced lengthwise
3 sprigs fresh thyme (rosemary is good too)
2 Turkish bay leaves or 1 California
3/4 teaspoon salt
1/2 stick (1/4 cup) unsalted butter
2 teaspoons all-purpose flour (I used 2 Tablespoons)
3/4 cup dry white wine (I used a pinot grigio)
4 cups reduced-sodium beef broth (32 fl oz)
1 1/2 cups water
1/2 teaspoon black pepper
6 (1/2-inch-thick) diagonal slices of baguette
1 (1/2-lb) piece Gruyère, Comte, or Emmental (or cheese of choice in quantity desired)
2 tablespoons finely grated Parmigiano-Reggiano
6 (8- to 10-oz) flameproof soup crocks or ramekins (Since my menu included many items, I served the soup in small ramekins)
Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.
While soup simmers, put oven rack in middle position and preheat oven to 350°F.
Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes. (I sliced baguette, drizzled with olive oil, sprinkled with salt and pepper and toasted in a toaster oven)
Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan.
Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.
Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.