Thursday I shared a blog post with my friend Roberta. It was from a blog I follow-(http://jjbegonia.com/marian-burros-plum-torte/) with Marion Burros Plum Torte recipe included in the post.
Roberta made it that night for dinner guests.
Sent the two photos and I asked her permission to share. She’s guest blogger today. Here’s what she said-
I made it with apricots since there were no Italian prune plums at the market, but otherwise didn’t change a thing. I can see why people love this recipe–so easy and so good. Thanks a million–it’s a keeper! R
Check out the Plum torte post by jjbegonia to see her beautiful plum torte photos and recipe which inspired the apricot torte!
I ordered a piece of New York Cheesecake when I visited my sister in NYC. With the fresh fruit on top. A generous amount that contrasted nicely with it.
There is no crust.
I thought it tasted really good and had a smooth texture, satisfying and rich but not too rich or sweet.
Mary said when she took a spoonful, it felt like she was biting into a block of cream cheese.
Her pastry looked delicious, filled with ricotta.
Here is the piece I ordered and ate, almost to the last bite.
Just wondering how you feel about cheesecake?
My sister-in-law Bobbie has a great recipe I have baked for parties over the years and guests devour it.
That is, if they like cheesecake.
One of the good things about fall.
It’s a simple dessert. The time of year when the apples are perfect, so fresh
A sign of fall. Apple Crisp.
If you want to be inspired with Apples Galore, stop by Rufus’ Food and Spirit Guide blog.
I peeled a lot of apples(10), sliced and chopped and put them into a buttered 9×13 glass dish.
Cut a stick of butter into 2 cups of oats (we skip the flour) some salt and about 1/2 cup of brown sugar. Just hint of cinnamon, not to overpower the apples.
Crumble the buttery oatmeal crumbs over the apples. Bake about 50 minutes.
Marlene adds a cup of cranberries to her apples and that makes it nice and tart with the contrast of sweet.
(and a little salty caramel or vanilla ice cream on the side- or even mint, eh Maura?)
Oh no, I didn’t photograph the fragrant apple crisp as it cooled or when it was dished up on plates with the ice cream.
We just ate it!
Saturday night, in the dark and rain, Steve and I went to dinner at La Cucina Flegrea to celebrate twenty one years since we first met.
When we got to Market Square we saw a crane, lights, people in motion, and heard music.
Lines and shapes of light, moving designs and patterns were on the ground and on the large screen. We saw the title of the work Congregation and I took some photos with the iPhone.
After dinner I shot a few more. We were fascinated by groups of people following the circles of light on the pavement and then racing to another area and it showed up with light patterns and movement on the huge screen in front.
“Congregation is an interactive kinetic video and sound installation designed and choreographed for pedestrian performers, created by UK-based media artists KMA – Kit Monkman and Tom Wexler”
The score is by Peter Broderick from Portland.
Here is a Post-Gazette article by Diana Nelson Jones about the installation. Lights on the side of the PPG building kept changing color. It was a fun experience, despite the rain.
Here you can see the crane with the lights and camera
Patterns and lines of light kept changing as people moved about the installation
Steve taking in the action on the screen
PPG building with blue lights
People standing in a circle of light
Steve ordered the cannoli for dessert
I had the Lemon Cream Custard Parfait with Berries and Kiwi
Twenty one years!
People in Market Square Pittsburgh PA interacting with CONGREGATION– Kinetic Art Installation by Kit Monkman and Tom Wexler, Music score by Peter Broderick.
Get down there as soon as you can as it is only there until March 16th.
Layers. Layers of cake. Seemed an easy theme to respond to – and I’m sure the layers of cake will be posted by many other bloggers.
The only problem with this week’s challenge is knowing when to stop adding photos of layers.
And then there’s the question of whether or not to have the photos “peopled” or “unpeopled”.
This took FIVE hours to make. Seriously. It has lived in my freezer for a time. Not a cake but created in a bundt pan with many layers of jello, some layers mixed with yogurt to get the different tint. When I taught visual arts I always had to remind the students the how to make a tint by adding white. No worries,this item it was not ingested.
Charlotte and Joel’s Valentine wedding cake with vintage cake topper from her grandparents who were married on Valentine’s Day, too.
The layer cake I baked for a photo shoot for a specific anniversary event at PERSAD- Steve took it to the office and everyone enjoyed it. There were two pounds of butter in it between the cake and the frosting.
Alexis and Jarrett’s first slice is missing in the one layer!
Vicky and Justin’s September cake. I posted this for the weekly challenge of purple, too.
Bobbi Jo and Tim’s Destiny Hill Farm wedding and their layered cake!
Laura and James’ cake November 12, 2011. Layers baked and decorated by Cake Dot. A pair of Etsy lovebirds on top.
Sweet challenge this week. Piece of cake.
A quick shot from the phone archive
No falling sprinkles today but one good cupcake leads to another. My sister said cupcakes aren’t her favorite as the frosting is disproportionate to the amount of cake involved but many people are crazy for cupcakes. I have seen a line around the corner on Bleecker Street at the Magnolia Bakery, many times.
A couple of weeks ago on a Monday, I went to a friend’s house and these chocolate cupcakes were the dessert. Here is the recipe for Chocolate Heaven with Chocolate Buttercream.
I’m on a team for the Biggest Loser at work and we weigh in every Monday morning. Good thing I had the rest of the week to try to make up for the indulgence.
I looked through the cookbook where J got the recipe from and everything sounded enticing. Old fashioned baking with plenty of real ingredients. From Savannah Georgia, the Back in the Day Bakery is the name of the cookbook. J had heard the owners, Cheryl and Griffith Day, featured on the radio show Splendid Table. Their specialty? Vintage Desserts!