Ruby's Raspberry Fluff Cake

This is my birthday girl. I don't like to admit it to myself, but she is now eight years old. That means I have roughly one decade left to tuck her into bed at night and listen to her practice violin and to make sure she at least tries the vegetables on her plate. It's like trying to hold tight to a handful of water; you can feel it slipping through your fingers before you get a solid grasp. I like to tell her that I will smash the clocks and throw away the calendars so she won't get any older, but she just rolls her eyes. She's old enough to know how ridiculous that is, even if her mother is silly enough to try it. (It almost worked for Frog and Toad.) Besides she was born old. And smart, too. It's tough to be in charge around here.

Three of my sisters have little May birthday girls too, and so it was decided to have a quadruple cousins birthday party with a Max and Ruby theme. Do you know Max and Ruby? It's the story of a bossy, yet caring, older bunny sister with an unpredictable and very silly little brother bunny. The only clear difference between Max and Ruby and my two charges is that Max and Ruby are rabbits. Other than that, the distinction is fuzzy.

In one story, Max and Ruby both decide to create something special for Grandma, so Ruby bakes a beautiful Raspberry Fluff Cake...while Max fashions a crude mud and worm cake. So for our quadruple cousins birthday party, we had Ruby's lovely cake...
And Max's yuckamucka cake.

Was I wrong to include that photo? Egads, it is unsightly. It didn't bother the under-12 year old party goers. They actually preferred Max's cake and specifically requested their own gummy worm. We won't dwell on that one. Let's dwell on this cake instead:This one is worth your time and attention. It's a fabulously light and fluffy buttermilk cake, filled with raspberries and cream and frosted with some pink tinted whipped cream. I wish I had a piece right now for breakfast. It so festive and purdy, just perfect for a special celebration. Make a wish, birthday girls! And don't bother wishing for time to slow down, because it doesn't work. Better just have another piece of cake and enjoy it all while you can!

Money Saving Tips: Cheat and use a cake mix here, pepped up with buttermilk and real butter. A cake mix on sale will cost roughly a dollar. Get your raspberries on sale or from Costco, or use frozen.

Raspberry Fluff Cake

1 white cake mix

eggs, at room temp

buttermilk, at room temp

butter, softened

2 cups heavy whipping cream

1 teaspoon vanilla

1 cup powdered sugar

2 cups raspberries

2 tablespoons granulated sugar

pastel sprinkles

Prepare cake mix according to package directions, substituting softened butter for the oil, and buttermilk for the water. Bake in 2 nine inch cake pans. Cool completely. Whip cream in mixer until just fluffy and gently add in powdered sugar and vanilla. (Put in a few drops of red food coloring for pink frosting.) Place one cake layer on stand. Frost with whipped cream and top with berries. Sprinkle berries with granulated sugar. Top with remaining layer cake. Frost entire cake with pink whipped cream. Add sprinkles if desired.

Up Next:

Super Easy Hot Cheesy Potatoes for Memorial Day

Miniature Mango Snack Cakes

Welcome to Tuesday, the appointed day of my weekly baking club, wherein we create one of Dorie Greenspan's stellar recipes and report back. Today's assignment: Mango Bread.

I know I like zuchinni bread, pumpkin bread, carrot bread, and banana bread, so even though I hadn't tried mango bread, I was pretty sure it would be cute and loveable. Except, I have one little gripe with these moist quick breads: they seem like health food and yet they call for vast amounts of fat. Now, I'll make donuts and cookies and not bat an eye, but in those cases you know exactly what you are getting yourself into. But doggone it, if something seems good for you, then it ought to be. Since this week's mango bread called for 3/4 cup of oil, I thought I'd shake things up a little. I made a 1/3 batch into little miniature "snack cakes," since portion control is vital with my eat-it-till-it's gone MO. Plus, I swapped a little of the oil for buttermilk to trim some of the fat. I also used dried mangos, because my parents had some in their cupboard across the street. I borrowed them last night when they were out to dinner wiwth friends. By the way Mom, can I borrow your dried mangoes? OK, thanks. And now that I have them, I think I want some in a salad, so you may not get them back right away. Thanks again. These snack cakes were really yummy. The mango flavor wasn't pronounced, but present. They tasted like little gingerbread spice cakes with a touch of the tropics. They'd be lovely for breakfast, an afterschool snack, or for a casual dessert like we had last night. Come on back tomorrow for a Max and Ruby raspberry fluff birthday cake.

Money Saving Tips: Keep a big bag of dried mangoes on hand from Costco. They're great for snacking and baking. It's especially cheap if you can take them for free out of your parent's cupboard. Ahem, thanks again, Mom.

Miniature Mango Snack Cakes

Estimated Cost: $1.50 for 24

1/4 cup orange juice

1/2 cup dried mangoes, chopped

1 egg

2 tablespoons canola or vegetable oil

2 tablespoons buttermilk or milk

3/4 cup plus 2 tablespoons flour (I used half whole wheat)

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon ginger

1/4 teaspoon cinnamon

pinch of salt

1/3 cup sugar

1/4 cup brown sugar

Preheat oven to 350 degrees. In a small microwaveable boil, bring orange juice to a boil. Add mangoes and let sit for ten minutes. Line a mini muffin pan with paper liners and spray the top with cooking spray. In a small bowl, whisk together the egg, oil, and buttermilk. In a separate bowl, combine flour, powder, soda, ginger, cinnamon, salt, sugar, and brown sugar; mix until well combined. Add egg mixture to dry ingredients; batter will be thick. Stir in mangoes and orange juice. Pour mixture into prepared muffin cups and bake for 12-18 minutes, or until puffed and brown. They may rise up and fall back down, and that's OK. Sprinkle with powdered sugar if desired.

Coming Tomorrow:

Raspberry Fluff Cake

Chocolate Chip Cookie Bars

There are so many events worth celebrating this time of year: weddings, baby showers, mom and dad's day, recitals, end of year parties, and of course graduations. And even though my little ones are learning at home, I've never been one to turn away an opportunity for a potential party. My sister Heidi suggested that we come for a weekend visit and have a mini homeschool graduation together for our pint-sized scholars. Decked out in black construction paper graduation hats with yarn tassels, the students solemnly marched forward to Elgar's Pomp and Circumstance. My Westy-boy gave a report on ancient civilizations focusing particularly on Ancient Egypt and China, followed by my Sailor-girl's study on World War II and post war communism. Heidi's little girl explained the importance of the -at family for reading words like cat, rat, bat, and even that, which is always good to remember so you won't get stuck when plowing through Dr. Seuss. And for a little comic relief, Heidi's little boy shared a collection of his favorite riddles. He has a strand of hilarity woven into his DNA from his dead-on witty dad, so it's good to know he is honing his skills to entertain us for the rest of our lives. After receiving their diplomas, rolled into a tube and tied with yellow ribbon which led West to falsely believe it was a pirate map, we gathered the group into the car and headed to an indoor bouncy warehouse. We saved treats for last, because speaking from experience, it is always better for everyone to bounce before eating treats. Because I said so, that's why.

And now, these treats will see you through all of your important events. They require less active prep time then a batch of cookies, but they have all the chewy appeal of a gooey chocolate chipper, plus a caramel- like richness from the brown sugar. They pack up perfectly, without any messy melted chocolate chips, and if you don't slice into them you can even make them a day ahead. Best of all, kids from one to 92, will find them inexpressably delicious. And that makes any kind of party a success.

Money Saving Tips:

This is one recipe that doesn't bake well in a half batch, so don't be tempted to halve it. You can freeze any extras, or better yet, wrap them up and take them to a neighbor or co-worker that could use a little pick me up. Leave out nuts on this one to make it more universally appealing at a party, plus it's cheaper that way. Look for butter on sale (or buy in bulk from a warehouse store) and be sure to stock up when you find it.

Chocolate Chip Cookie Bars

Estimated Cost: $4.00

1 cup butter, softened

1 and 3/4 cups brown sugar

1/4 cup granulate sugar

2 eggs

2 teaspoons vanilla

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups all purpose flour

1 and 1/2 cups chocolate chips

Preheat oven to 350 degrees. Lightly coat a 9 by 13 inch baking dish with no stick cooking spray. In a large bowl, cream butters and sugars until fluffy. Add eggs and vanilla, stirring well. Stir in powder, soda, and salt. Add flour and gently stir until just incorporated. Add chips and scrape batter into prepared pan. Bake for 38-42 minutes, or until top is golden brown. Let cool before slicing...if you can wait.

Coming Tomorrow:

Miniature Mango Snack Cakes

Southwestern Tossed Salad

Among the pleasures of having a garden is watching your children plant seeds, monitor their progress, and marvel at their growth. But harvest is best of all because fussy young charges take a suprisingly active interest in what they are bringing in for dinner. I'm not quite ready to rename them Peter Cottontail or Mopsy, but they are surely beginning to appreciate the sweetness of soft baby spinaches and the zing of candy colored radishes. (And another big step is my Sailor girl is wearing her jeans! Only to garden, but still.) Not that they wouldn't prefer Mesquite Barbecue Chips or a cone of Baskin Robbin's mint chip, but I think we are taking a step in the right direction. And while, I'm a fan of chips and ice cream myself, I like this salad so much better. It's so fantastic that if I don't get off my current kick of eating it nightly, I'll soon have nothing else to post about. It could be Southwestern Tossed Salad all summer long. Then again, that mint chip ice cream cone sounded pretty good. Maybe I should plant some mint... Have a great weekend everyone!

Money Saving Tips:

Get some lettuce planted and you'll save yourself bundles and probably have loads to share with neighbors too. I love having spinach since I can pick enough for a few days at a time and it will stay nice and fresh in the fridge. It'll only cost you pennies! You may want to double the dressing recipe because it is terrifyingly addictive.

Southwest Tossed Salad

Estimated Cost: About $6.00

For the Dressing:

1/2 cup packed cilantro

1/3 cup mayonnaise

1/4 cup olive oil

1/4 cup fresh lime or lemon juice

1 clove garlic

1 tablespoon honey

For Tortilla Strips

8-10 corn tortillas, cut into thin strips

2-4 tablespoons vegetable oil

For Salad

Spinach or other lettuce

radishes, thinly sliced

1/2 cup chopped cilantro

chopped tomatoes

rinsed and drained black beans

corn kernels, thawed if frozen

diced avocado

Blend dressing ingredients in blender until smooth; season to taste with salt and pepper. Fry tortilla strips in hot oil until crisp; drain on paper towels. Combine remaining ingredients in the bowl and toss.

Up Next:

Chocolate Chip Cookie Bars

The Laws of Harmony and Tartest Lemon Pie

Today is an especially, especially special Tuesday. Tuesdays are always especially special, thanks to my weekly baking club, Tuesdays with Dorie. This week we've made tartest lemon pie, which is very much like a lemon bar in pie form with the added economy of using every bit of that lovely citrus fruit. (Except for that little green Sunkist tattoo that I sliced off.)Pucker up for yummy and click over here for the recipe. But what makes today especially, especially special is that I'm reviewing a book that I thoroughly enjoyed and found myself unable to put down. A few weeks ago, I received a copy of The Laws of Harmony by Judith Ryan Hendricks.It's one of those books that when you read the first page, you feel that you've gained access into a fully developed story. I think women authors are particularly adept at this thorough immersion. (Think Anne Tyler and Kate Jacobs.) This is the kind of story that is thoroughly engaging because of its richness of simple truths about perception, reality, self-discovery and acceptance. Thirty-something Sunny Cooper seems like she is on the verge of having the recipe for life come out just perfect: a gorgeous fiance, supportive best friend, success in her career, and a buttery Spanish pie in the oven to boot. But she can't ditch that sinking feeling that everything that seems perfect might actually be out of harmony. The rapid unraveling of Sunny's life creates a mysterious plotline full of suspense and intrigue, but more importantly, an immediate need for Sunny to finally understand what getting it together is really all about. Like all great books, you won't want to put this one down until you see Sunny through her journey. And when you finish, you'll wish you had a sequel right next to you.
Hendricks is one of those authors that has one foot in the library and the other in the bakery; her book is as crammed full of delectable writing as it is with luscious food descriptions, so please don't read hungry or you very soon will be tempted to nibble at the salty pages. Hendricks understands the symbolic nature of food-the preparing, the eating, the sharing, the serving. Sunny's gobbling of "giant, still warm chocolate chip cookies: with "caramelized edges and gooey chunks of chocolate" underscore the importance of cozy belonging, mothering, and home. You'll be ravenous when you're done reading, not just for Judith's food, but also for her other books. I've already ordered her other bestseller Bread Alone. This time I'll arm myself with something extravagently delicious before I dig in and read.

Click on over to learn more about Judith Hendricks or to get your own copy of The Laws of Harmony.

Next Up: Southwestern Tossed Salad

P.S. I still haven't forgotten those jelly donuts, but after scouting recipes that call for 2/3 a cup of butter(!!!) for the dough that is eventually going to be fried, I'm waiting till I have loads of company to split up the indulgence. That should happen next weekend.

Grilled Chicken Caesar Salad for Mom's Day

Have you ever heard of a Mechanic's Lien? Well, neither had I until yesterday when we served with papers. (They should come up with another verb for delivering legal papers because being served has none of the positive connotations that I associate with being served lovely things, like being served a hot fudge sundae perhaps) Nothing makes a pit in the stomach faster than finding out that you are being sued. A Mechanic's Lien, in case you are wondering, is a subcontractor's dispute involving work done on your property for which he has not been paid. The homeowner has paid the contractor (we paid a year ago, before the work had even begun), the work has been completed, but somewhere down the line, someone, in this case, the poor guy who supplied the materials for the concrete in our backyard, never got his due. So now we are being served and you know all of the lovely, pleasant things that come along with that, like countless hours on the telephone, trips to the notary and certified letters, and the gathering of aged documents. It's such fun, it makes me wish I pursued a career in the law. (Actually, I almost did. It might have come in handy now.) But life goes on, even if you have a Mechanic's Lien giving you an ulcer or not, and time marches forward even if you turn off the lights and lock the door, which by the way doesn't work and besides it could be the UPS man and I'm always happy to see what he brought. As far as I know, no one has even been served papers via UPS. And this weekend, smooshed right up too close to Cinco De Mayo, is Mother's Day. All I ever want for Mother's Day is a few hours to read. (I've got the Friday Night Knitting Club waiting for me.) And world peace, of course, but maybe that is asking too much. Oh, and if I'm allowed three requests, I'd also like to settle this little lawsuit in my favor.

Here's what I'm having for dinner on this day in which we spoil the women in our lives: Grilled Chicken Caesar Salad. This version is easy enough for the men and little ones in your lives to pull off, plus it'll keep them busy while you hole up and read. Best of all, it's insanely delicious, sooo much better than the limp and flavorless salads that you so often end up with at a restaurant. And once in a while, it's fun to get out of the kitchen and let others serve you. As long as it isn't papers that they are serving. Happy Mother's Day!

Money Saving Tips:

Please don't use your bottled Caesar dressing! Homemade dressing is fast, easy, cheap and soooo much better than store bought. Skip the bagged greens and buy fresh romaine. Wash it well and put it in a pillow case. Send the kids outside to swing the pillow case through the air (in the style of a salad spinner) and you'll have nice crisp greens. Get your chicken on sale and youre bread for croutons on the day old rack.

Grilled Chicken Caesar Salad

Estimated Cost: $8.00 for four servings

Notes: I've included options for fresh garlic or garlic powder to make it easier.

For the Chicken:

1 lb. chicken breasts

1 teaspoon each garlic powder (or two cloves minced), salt, and pepper

juice of one lemon

2 tablespoons olive oil

For Croutons:

1/2 loaf French bread, cut into 3/4 inch cubes

1 teaspoon garlic powder, or 2 cloves minced

4 tablespoons olive oil

For Dressing:

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1 clove garlic, or 1/4 teaspoon garlic powder

1/4 cup olive oil

1/4 cup lemon juice

1/4 teaspoon each salt and pepper

pinch of cayenne, if desired

For Salad:

Romaine lettuce, torn into bite sized pieces

red onion, thinly sliced

Place chicken in ziptop baggie. Sprinkle with garlic powder, salt, and pepper. Pour lemon juice and olive oil into bag, turn chicken to coat and marinate for 1-12 hours. Grill or broil chicken, about 6 minutes per side.

For croutons:

Preheat oven to 350 degrees. ON a foil lined cookie sheet, toss bread with garlic and olive oil. Sprinkle with a bit of salt and pepper. Bake bread until toasted, turning once, about 15 minutes.

For Dressing: Combine all ingredients in the bowl of a blender and process until smooth.

To serve:

Place romaine and red onion on plates. Top with croutons and chicken breast. Drizzle with dressing and black pepper. Get a nice cloth napkin and go serve Mom. Give her a hug while you're at it.

Up Next:

Still haven't forgotten those jelly donuts.....

Un-Fried Ice Cream for Cinco De Mayo

If only Mexico and France could have planned their battle on the 27th of May, then maybe Cinco de Mayo wouldn't sneak up on me. But here it is, just two days away. I've got all kinds of yummy recipes from last year's archives, so please click on the link in the left side bar to get recipes for from scratch beans, salsa, yummy rice, carne asada tacos, guacamole, etc. For now, here's an easy dessert recipe for un-fried ice cream. Ice cream seems naughty enough without the added corruption of a hot oil bath. Good heavens, what's next, deep fried twinkies? Oh, they already do that, don't they? All you need for this quickie is something crunchy, like cornflakes, crisp rice cereal, and a bit of cinnamon sugar. (Coconut and crushed tortilla chips also work well, and I bet pretzels would be great too.) Scoop up your ice cream, roll it around in the crunchy crumbs and refreeze the scoops. Just before serving, heat up some hot fudge (or make your own with 1 part hot cream and 2 parts chocolate) and slice up some strawberries. Ooh, it's good. And easy. And cheap. Be back tomorrow with more Cinco De Mayo comida. Hasta Luego.