"Place, with a trace of humanity" Photography/Photo of the Day/Pittsburgh

Posts tagged “dessert

Treat: Weekly Photo Challenge

Sweet.  A fun challenge to respond to this week.  Treat.

Jen H says “Treats and indulgences can take many forms. Share yours with us!”

Here’s a gallery from our recent trip.

Vincek Cakes

Frozen Wind/Icy Wind on the left (and a  recipe for icy wind cake I found for it online)

Vincek Ledeni vjetar (left)and on the right Vincek Boem šnita

from Vincek Bakery in Zagreb Croatia 21959096210_5936ff047f_k

Matthew saw the cake we ordered and said, “Ahhh famous frozen wind cake”  Icy wind came up as the recipe but we liked the sound of his calling it Frozen Wind.  It was delicious.

candy window in Salzburg

Two Windows in Salzburg- same store

gummi treats

morning treat

Morning treat

tea and apple studel

Tea and Apple Strudel on the Sound of Music bus tour.  Notice there are two in a paper for “takeaway”

with nuts


salzburg nockerl

You saw the Salzburg Nockerl on a recent post

Perhaps chocolates are your treat  -another window in Salzburg


or perhaps you prefer something salty

pretzels in SalzburgSalzburg

Three Mountains with Snow 

The Salzburger nockerl. A dramatic finish to our dinner. Laura and I ordered one to share and couldn’t finish the three mountains of soufflé. I asked how many egg whites and was told six but it seemed like more. It was immense! The server suggested taking a picture right away if we wanted one -before it deflated -but it seemed to remain at full volume for quite some time. 

With elegant flourish, we were served a mountain peak, embellished with warm berries from underneath and told the story of the signature dessert.(see link above)

It was like eating clouds. Laura said it was like angel food cake without the cake. 

 Here’s the story of the rest of our adventure and how we came to be in the fanciest restaurant in Salzburg. 

After a lengthy walk in a torrential downpour, hungry baby in tow, we finally arrived at a restaurant our hotel had suggested.

 Uh-oh, the Kellar was closed.

 Sunday night!

But wait, there’s another restaurant on the sixth floor! A fast ride in the mirrored,sparkling elevator.  Yes, we ended up in probably the loveliest restaurant in the city,Imlauer Sky Bar and Restaurant. I was reminded of Pittsburgh’s LeMont where Mark snd Erika had their wedding reception.   Floor to ceiling  glass walls with a city view, white linen cloths, a hushed quiet ambience but-

Charlie was really crying at full pitch and beyond eager for his dinner. He’d had it. The entire staff was so welcoming to us, took the stroller to the cloak room, hung our soggy coats, the borrowed umbrellas and seated us as if they didn’t mind our appearance or loud, hungry baby, or that we didn’t have a reservation.

They extended gracious hospitality to us and acted as if it was no problem at all.   We’d travelled all day on two buses and three trains as the train borders were closed. 

A few well dressed diners glanced our way as we were seated, I like to think with empathy, but once Charlie started his dinner and we awaited ours, all was quiet. It really wasn’t the type of restaurant, one would take a four month old infant. 

We started with a cream of carrot and ginger soup with delicate slivers of ginger root. Delicious. A basket of two kinds of bread.  We ordered, sighed with relief we were dry and so grateful to be served delicious food. 

When we ordered the dessert our waiter said it would take twenty minutes but all was quiet so we went ahead and ordered.

We were able to get a large bottle of water for “take away”, too. 

They never rushed us or made us feel we shouldn’t be there at table, in the loveliest restaurant in Salzburg. 

Change: From Dough to Cookies

Change is this week’s photography challenge and Friday I posted my children as they are all grown up with families of their own.  I’ve looked at quite a few fellow bloggers posts and didn’t see this one yet but I might have missed it.  So many possibilities for posts illustrating change.  

I was baking some cookies, noticed the mixing bowl of dough, and I thought- change.

I went to the other room and got the real camera instead of the phone.

The light seemed nice in the kitchen.


cookie dough

Oatmeal Crisps from the Farm Journal Cookbook (1972 ed.)

 I cut the recipe in half and left out the coconut. You could add nuts and/or raisins.

My minor adjustments to the original recipe below.



1 C butter, room temp ( I happened to have Irish butter on hand)

1 C brown sugar

3/4 C white sugar

2 eggs

1 tsp vanilla

1 1/2 C flour

3 C Bob’s Red Mill Oats

1 t baking soda

1 t salt

dash of cinnamon and dash of ginger

Bake about 11 minutes @ 350


Thanks to Kristin Snow for the challenge this week. You have to check out her blog Snowmads

Excerpt from her blog is below.  You will be inspired for adventure after reading it.  

“Who are the Snowmads?

We’re Jason and Kristin Snow, a travel-addicted couple who walked away from cubicles and conventional lives two years ago to roam full-time, gaining valuable perspective on life and meeting new friends at every turn. We hope to inspire others to follow their dreams and collect experiences instead of things. Please feel free to share some travel tips right back at us whenever possible — we love hearing from you!”

Aunt Georgeann Brought Cupcakes from Regent Square

Four of the grandchildren are visiting for the weekend, along with their parents. Saturday night we had dinner and guests. Aunt Georgeann came to see how they’d grown. She arrived with a big pink box.


She knew there was almond, lemon, red velvet, and a carrot cake with the sliver of candied ginger, plus two chocolate with espresso frosting.  A dozen sweet cakes.We needed a key but came up with a solution.

She’d stopped off in Regent Square at Vanilla Pastry Studio Molly gave me this birthday gift of a  Rooster Harkerware piece just yesterday.

Aunt Georgeann cut them in half so the kids could decide what they wanted to eat. It was fun to try the different flavors. 


You can see everyone enjoyed the treat! 

I took one of the leftovers and put it on a cupcake stand Joanne gave me years ago.

Practicing my food photography.

 I wanted to show the big pink box!

So Bad but Sooo Good

Working on photos, getting bleary eyed and thinking about finishing up for the night – and Steve brought home Sea Salt and Caramel ice cream from WF. Uh-oh!


And then to top it off- he comes upstairs with a sweet foamy combo-

A Dr. Better float

 But hey, no preservatives-

And No caffeine –

(what happened to the I before e, except after c rule?) 
Not quite ready to pull an all-nighter, though. 

Fellow blogger inspires my friend’s dessert for dinner guests 

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!

So How Do You Feel About Cheesecake?

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.

NYC Cheesecake

When it bakes, you smell autumn

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?)

Golden Delicious Apples

apples on the cutting board

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!

Baking Wedding Cookies in all the Family Kitchens

Forget about the number in the series of the wedding cookies posts.

It’s an all out family effort!

These photos just in (thank you Marlene)  from multiple sources and family members baking cookies for Vicci and Ben’s Wedding this Saturday.

Everyone in Pittsburgh is baking. -including cousin Jaclyn’s St. Bernard Floyd in his Steeler’s apron and oven mitt

What’s your favorite cookie?

Will be sure to photograph the wedding cookie tables and post.  If you live in another part of the world, be sure to read about Pittsburgh Wedding Cookie Table Traditions in this article by Amy Rosen   In Pittsburgh, the wedding cookie table is a peculiar and wonderful local tradition

or this one in the New York Times  In Pittsburgh, It’s ‘I Do’ and Pass the Cookies by Ron Lieber




Congregation in Market Square- Light, Video and Sound Art Installation

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.

Congregation in Market Square




























Here you can see the crane with the lights and camera


people in light

































light on feet


Patterns and lines of light kept changing as people moved about the installation




Steve watching the scree


Steve taking in the action on the screen



ppg with blue light

PPG building with blue lights





circle of light


People standing in a circle of light



circle of light 2







Steve ordered the cannoli for dessert





I had the Lemon Cream Custard  Parfait with Berries and Kiwi



twenty one years

Twenty one years!




people in the market square

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.











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