Blossom Trail is an area in Fresno County’s farm land where thousands and thousands of stone fruit trees such as peaches, nectarines, plums and apricots are grown in addition to almond and walnut trees. I’ve wanted to check out Blossom Trail for over two years now. I finally made it out there this past President’s day weekend with the family. What makes this day trip rather unusual is that it’s not made in the summer when the fruits are ripe for the picking but rather in early spring when the fruit trees burst into spectacular blooms. These fruit and nut trees number in the thousands and are all covered in white, mauve, light pink and dark pink blossoms, rivaling any Japanese garden or Washington D.C.’s cherry blossom show. Here is a look at our day trip to Blossom Trail in Fresno County, California. Continue reading A Drive Through Blossom Trail in Fresno County, California
It’s citrus season here. What that means is hundreds and hundreds of lemons for the picking. At this time last year my friend Elaine gave me over 200 lemons and I made bottles and bottles of lemonade syrup that lasted for month and months. The kids and I had delicious lemonade whenever we wanted without any squeezing and stirring sugar and lemon juice. All we did was pour our lemonade syrup in a glass then add water or sparkling mineral water and voila! We had sweet lemonade in an instant. Continue reading It’s Pouring Lemons
Our friend Oliver’s butternut squash Vichyssoise style soup with apples and leeks was the inspiration for my variation of this butternut squash soup. Oliver gave me the three main ingredients that made his soup taste so good – butternut squash, apples and leeks – I improvised with the rest. Here is a recipe for a delicious creamy butternut squash soup with the tart sweetness of apples and the delicate oniony flavor of leeks. Continue reading Butternut Squash, Apple & Leek Soup
I’ve wanted to make this carrot cake ever since I saw the recipe on a blog I follow called the dutch baker thedutchbaker. She raved about her carrot cupcake recipe describing it as “Super moist without being overly soggy or mushy with a nice fluffy texture to the cake.” Since I was making this carrot cake for a Christmas dinner gathering with my cousins I decided to make the cake in the shape of a wreath so I could have some fun decorating it. Continue reading Carrot Cake Wreath
With so many apples and oranges in peak season right now, making sweet sangria with these fruits and winter-inspired spices is perfect for the holidays.
I make lots of salads but I would never think to combine a citrus flavor such as orange with blue cheese – it wouldn’t be a combination that would occur to me. When I think of bleu cheese I tend to use the likes of apples and pears. Surprisingly though the combination of orange and bleu cheese along with pomegranate seeds and the peppery bite of arugula tastes really good together in a salad. Continue reading Pomegranate, Orange and Arugula Salad with Bleu Cheese & White Balsamic Dressing
This apple spice cake from all recipes.com has to be the moistest cake I have ever made. I shouldn’t be surprised given that the recipe requires 4 cups of chopped apples which makes a large apple spice cake, perfect to take to a party or for a large gathering at home. Give this recipe a try if you are craving a super moist cake chock full of walnuts and fresh apples. Apple Walnut Spice Cake Continue reading Apple Walnut Spice Cake
Sweet Wine & Dried Fruit Poundcake
makes 2 poundcakes
- 2 cups of all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups sugar
- 1/2 cup softened butter (1 stick), plus about 1 tsp softened butter for pan
- 2 large eggs
- 2 tsp Vanilla
- 1 cup fresh grated apple
- 2 tbsp orange zest
- 1/4 cup sweet dessert wine
- 1/2 cup dried fruits such as raisins, dried cherries, dried cranberries, dried figs, and dried apricots. Soak overnight in 1/4 cup sweet wine.
The term fruitcake usually conjures up images of a heavy dense cake that is cloyingly sweet with bad quality dried fruits and fake syrupy candied fruits, all soaked in alcohol. This has always been my impression of fruitcake because over the years I have tried them all, and they have all – I hate to put it this way – but they all taste grossly teeth tingling sweet 😝. So when my friend Basanthi told me she had an amazing fruitcake recipe that she makes every year over the holidays with our mutual friend Lakshmi, I was needless to say very skeptical. Continue reading All-Natural Christmas Fruitcake
Sometime’s it’s just easier to eat a piece of cake not knowing exactly what’s in it 🤔, because then we can blissfully enjoy our cake clueless as to how much fat and sugar are in each piece 🍰😋😊. That is my love/hate/love affair with poundcake 💛💔💛.
I love pound cake 🍰😋😋! That dense, yet soft and moist buttery cake is so delicious I could eat at least two pieces. It’s the butter that makes pound cake taste so good 😋.
This ginger vanilla pound cake was my attempt to make a soft, buttery, moist pound cake with half of the butter required, while still keep that unique pound cake characteristics. It’s the Greek yogurt, fresh grated ginger, and orange juice that give my pound cake that wonderful dense, buttery moist texture and outstanding flavor. Try it! Here is the recipe. Continue reading Ginger Vanilla Pound Cake with Golden Raisins