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April 25, 2010

::SMS:: Strawberry Rhubarb Cobbler Pie

Today's SMS recipe was chosen by my great blogger friend, Tracey of Tracey’s Culinary Adventures, who decided to go out on a limb and pick one of the crazy ones for us to bake. Strawberry — ok. Pie — ok. RHUBARB — what the heck??? I've never had it and lucky for me, I wasnt alone --- many of the other SMS bakers haven't had it either.

First off, was to get some rhubarb. I sent my father cause he has time during the day to run errands for me while I'm working. Three markets in NJ — and he came up with NOTHING. I ended up finding it at Whole Foods, Columbus Circle, NYC. What a great place! The one by my house, doesnt compare to this one. This one has a HUGE food court... I spent almost an hour here the other morning picking out rhubarb, my breakfast AND my lunch!

Time to make the pie. I've had way TOO many mishaps with pie dough to EVER attempt it again. So... don't hate me... but I went the frozen route... and that's the way i'm going to do it forever & ever! For the cobbler topping, we were suppose to cut it up as biscuit rounds. I ended up going the lazy route and plopped the whole thing on top, brushed it with some cream and sprinkled it with some turbinado sugar.

Tracey, as well as some other bakers, had some great tips for making this pie. I baked for 1 hour and 20 minutes and I cut some of the sugar... i didnt want this to be overwhelmingly sweet.

I usually dont place a RIMMED cookie sheet under my pies, but this time I'm so glad I did. The juices from the filling bubbled all over the sheet pan. Some even went over the pan and onto the bottom of my oven, making one big and smoky mess. Good thing the baby and hubs were napping, or else they'd be breathing in the air of my burnt mess. I opened all the windows on this cool, rainy spring afternoon and lit all the candles. Burnt oven aside, this was one delicious pie! Thanks, Tracey for a great choice. Head over to her blog for the recipe and be sure to check out what other bakers came up with.

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April 18, 2010

::SMS:: Sweet Potato Bread

Hi, there! I'm baaaack! Last weekend I was in beautiful Puerto Rico for a destination wedding. It was so nice to getaway for the weekend with the hubs (without the baby). It was the perfect weekend.

Here's a photo of the wedding cake & cupcakes:

After a two week hiatus, it's time I got back to baking again. Today's SMS recipe was chosen by our founder, Lorelei of Mermaid Sweets, which is where you can find the recipe. I dont know why it's called sweet potato BREAD when it's made in a bundt pan. Shouldn't this be called Sweet Potato Cake?

I made a few adjustments:
- instead of canned sweet potatoes, I roasted 3 fresh ones,
- subbed in 1 cup of whole wheat flour,
- instead of oil, I used apple sauce, and
- used walnuts instead of pecans cause that's what I had.

The result? A super moist and delicious CAKE! This was so easy to put together. I loved it! It didnt even need the glaze (which i totally forgot about!)

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April 04, 2010


My sincere apologies to my fellow SMS Bakers. I'll be missing the next two SMS bake-fests. Today's Easter recipe is Pecan Shortbread Cookies chosen by Lara of The Lab. I had too many commitments this last week and just couldn't squeeze this in. I'll definitely try to make these soon cause I love pecans. Next week's recipe is Chocolate Malted Layer Cake by Nicole of Sweet Tooth. I'll be missing the cake cause I'll be in Puerto Rico for a destination wedding --- which will also double as a mini vacation away from the toddler of terror. Til next time...

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