Monday, August 18, 2014

Baked Potato Soup

Hi Everyone! I'm back again with a (not so exciting) new post...which you're probably asking "what's with the Baked Potato soup?" After all these weeks of absence, you would think I would come back with some exquisite, and amazing food to show off....hey, but just look at the gorgeous 'hand stitched' Italian table cloth (never used), the antique silver plated soup spoon, and the Italian napkin...all these things handed down to my daughter from her sweet M-in-law from Italy...except for the soup spoon which an entire set inherited from my Hungarian aunt (Mariska)

This is truly an amazing comforting soup...'for the soul'...just look at the crispy yummy bacon bits, and the chunky pieces of 2 boiled potatoes, which was an addition to the homemade vegetable broth that it was boiled in, and added 2 peeled leftover baked potatoes...all mixed together in the blender, heated up and added 1/2 cup sour cream at the end. You can substitute Greek yogurt instead! Creamy soups are so easy to make...all you need is a blender, food processor, or even a 'hand held immersion blender/mixer) and your creativity!

I missed so much opportunity to be posting so many different foods that I actually made in the last weeks that just flew by...not photographing anything...could also have had the chance to do a few Restaurant Reviews...(no photos)...well, could've...would've...should've...all have gone by, not focusing on it. I admit, I do regret procrastinating, and feeling 'down in the dumps' (no excuse)...can't take everything to 'heart' that we have no control over!
As you know, I'm a huge Pinterest fan...love, love, finding some awesome things on Pinterest...especially foods, fashion, home décor, and travel...my oh, my...the amazing places we could go to...just have the $$$!
Well, as you may, or may not know, but I have a board on Pinterest called #soup love where I found this most gorgeous and yummy Fully Loaded Baked Potato Soup and decided that I want to make it, just did not have 6 slices of bacon...only 3~ I did not follow their recipe all the way thru...so I made it my own...next time I will follow through the step-by-step recipe. When you see a photo on Pinterest, just click on the photo and it will lead you to the 'source' and most likely you will find the recipe, or the 'link' that it came from. In this case, I did find the source; which is called...
Tasty Kitchen...you will find the step-by-step recipe for this amazing soup!
Here's the recipe and my adaptation in blue:

Fully Loaded Baked Potato Soup

Ingredients

  • 4 whole Extra Large Baked Potatoes Or 8 Regular Baked Potatoes (I used 2 med. leftover baked potatoes and 2 med. peeled, and diced potatoes boiled in 2 cups of 'homemade veg. broth)
  • 6 slices Bacon, Diced (I used 3 slices of bacon)
  • 6 Tablespoons Butter (no butter used)
  • ½ whole Onion, Chopped (1 med. onion chopped)
  • 2 cloves Garlic, Minced
  • ⅓ cups All-purpose Flour (2 Tbsp. all-purp. flour)
  • 4 cups Chicken Stock (2 cups homemade vegetable stock)
  • ½ teaspoons Sea Salt (or To Taste)
  • 2 teaspoons Ground Pepper, Or To Taste
  • 2 Tablespoons Olive Oil (I used 3 Tbsp. olive oil)
  • 3 cups Shredded Cheddar Cheese (no cheese)
  • 4 whole Scallions (Green Onions), Sliced (no scallions) used sprig of parsley
  • 1 cup Greek Yogurt (1/2 cup sour cream)

Preparation Instructions

Scoop the white insides out of the baked potato skins. Roughly chop the white insides and set them aside. Chop potato skins and set aside.
In a large stock pot brown the diced bacon over medium heat. Once it’s crispy, remove bacon from the pan and drain off the grease.
Add 4 tablespoons butter to the brown bits at the bottom of the stock pot. Add onion and continue to cook over medium heat until onion is caramelized. Add minced garlic and flour. Stir flour until absorbed by the butter and cooked, about 1-2 minutes.
While stirring, slowly add chicken stock to the flour mixture to prevent lumps. Bring to a simmer then turn heat to low. Add the insides of the diced baked potato. Add sea salt and pepper. Cover pot and continue to cook over low heat.
In a large saute pan add 2 tablespoons of butter and 2 tablespoons olive oil over medium-high heat and heat until all of the butter is melted. Add the chopped potato skins and fry them until crisp and heated through.
Add 1/2 of the crumbled bacon, 2 cups of cheddar cheese, 2/3 of the scallions and Greek yogurt into the pot of soup. Stir well and continue to cook over low heat until heated through and cheese is melted.
Serve soup topped with remaining bacon, cheddar cheese, scallions and crisp potato skins.
 

OK...now that this recipe is out of the way...I'd like to share with you our typical S. Florida cloudy skies...so close that you can almost touch it...followed by a super storm immediately after the clouds, lasting for about an hour and followed by sunshine, or again more storms!
A typical Sunday afternoon...4:00PM; returning from the PGA Mall w/family...going over the Southern Blvd. bridge in West Palm Beach...stopped at the red light on the bridge, when suddenly realizing the huge rain cloud hovering over our heads.
Got out of the Jeep...so did other people, to snap photos of the storm cloud!
You would think this is a 'black and white' photo...but it's not; it is actually the grey color that it was taken with color!
Ten minutes later at my destination...on the beach! The clouds look like they could just 'devour you'...a bit 'scary'!
Another 10 more minutes later; have you every seen clouds like that?...as they say..."this is South Florida"...indeed it is...a 'typical S. Florida weather'! (just an hour earlier, it was sunny, with a few scattered clouds)

Have a beautiful week, my dear friends! (readers, followers, and all!) ...xoxo

 

Saturday, August 2, 2014

Pasteles de Guayaba-(Cuban Guava Pastries)

Hi Everyone! You may be wondering, or not...where I could have been; so unlike me, to disappear for one month and not announce where, or why?...or perhaps what happened to my untimely disappearance, when I have always seemed to share my routine activities on my blog. Well, it hasn't been the best of my last month, being without my family; missing them, terribly...both my 2 children and my 4 grandchildren away on their respective vacations...and me; left behind...a first time, in 12 years!

Also, for the last 2 years, I have stopped celebrating birthdays, anniversaries, and special events, that have been bringing happy memories in my life...the past entire month have been bringing up such 'bittersweet' memories for me...thinking about my past 2 year losses of loved ones I lost; including my 2 beloved cats, Prince and Mush and my son's beautiful Black Lab beloved family dog named Thai...all gone in the last 2 years! Sometimes feelings get so overwhelming when you stop to think about recent losses, and sad 'world events'...you just have to take a step-back...take a 'break' away from a 'routine' and pray in silence... for better 'tomorrow' and PEACE for our future!
For the last two weeks, I've been wanting to post my 'new found' amazing, and ridiculously easy dessert that I made, but been putting it off, thinking that I may have lost my food blogger friends...since I have not commented to all of you, since the last time I posted. I really appreciate all your friendship and I hope I did not offend you in any way! Well, after hesitating to even look into my own blog...I'm back, and starting my 4th year blogging, this month...it's either 'Do, or DIE' so; no party, no celebration...just a quiet return for more, and hopefully better year!
"Ay Que Rico"...as they say in Spanish..."Oh, How Good"...and it certainly is, this magical Guava paste, which is made from Guava fruit, that we are so fortunate to have it growing in South Florida.

To be perfectly honest, I have never made this pastry in all my years living in South Florida; always buying it in our local supermarket, fresh, and warm to savor with a 'Cafecito'...which is a Cuban espresso, or 'Café con leche' the Cuban coffee with milk...a match made in 'heaven' for coffee lovers like myself! Here, in West Palm Beach, you can also find these yummy pastries in Cuban restaurants, and Cuban bakeries...and even at a local Cuban gas station; always served warm, and oozing with the guava paste that is naturally sweet, and is so good for you...rich with Vitamin C!
Photo...courtesy of  the Internet
This is what a ripe Guava fruit looks like on a Guava tree! Although, most of the trees are found in Miami, I have not seen them in anyone's yard, other than on a Guava Farm.
2

Welcome to Silver Palm

Thank you for visiting our website.  Our farm is located in the Redlands, a small farming community in Southwest Miami-Dade county. We encourage everyone that is in the area to stop by, however , we do not keep consistent hours so if our gate is open, welcome! We are located at:
23450 Sw 167 Avenue Redland, Florida 33031


Pasteles de Guayaba-Cuban Guava Pastries

source; adapted from 3 different Internet recipes

1 package of puff pastry
1 package of Guava Paste
1 egg and 1 Tbsp. cane sugar for sprinkling




Preheat oven to 375 degrees F.
Thaw puff pastry according to package directions.
Line a baking sheet with parchment paper, and unfold one of the pastry sheets onto the pan.





Slice the guava paste into 1/2 inch slices, and place evenly over the pastry sheet.








Top with second puff pastry sheet and cut into desired slices. I cut mine into 4x6 inches.
( Use a pizza cutter for easier cutting.)












With a sharp knife, cut small slashes for air vents. Beat egg in a small bowl, and brush the top of the puff pastries, and sprinkle the cane sugar over it.











Bake at 375 Degrees F. for 25 minutes, or until golden brown. Cool to room temperature, and serve. Refrigerate leftovers (if any) very nice reheat!








So delicious as a breakfast/brunch treat, or an afternoon snack, paired with your favorite coffee or tea, or just with an ice cold glass of your favorite milk.

Note: In my 40 yrs of living in S. Florida, this is the first time I have made this super easy and delicious Guava Pastries...my family loved it, and have requested to keep making it. Next time, I will spread cream cheese over the guava paste...yumm





Ingredients
  • 1 Package of Puff Pastry
  • 1 Package of Guava Paste
  • 1 package of Cream Cheese (optional)
  • 1 Egg & Cane Sugar
Instructions
  1. Preheat oven to 400 Degrees F
  2. Thaw Puff pastry according to package directions.
  3. Line a baking sheet with parchment paper and unfold one of the pastry sheets and place on pan.
  4. Slice guava into ¼ inch slices and place evenly on the pastry sheet.
  5. Spread cream cheese over guava paste slices (optional)
  6. Top with second puff pastry sheet and cut into desired pastry size. I cut mine in 2 inch squares.
  7. Beat egg in a small bowl and brush over the top of the pastries. Sprinkle with cane sugar.
  8. Bake at 400 degrees F for 25 minutes or until golden brown. Cool and serve.
- See more at: http://afewshortcuts.com/2013/07/easy-guava-pastries-recipe/#sthash.nKPDe7Sy.dpuf
Ingredients
  • 1 Package of Puff Pastry
  • 1 Package of Guava Paste
  • 1 package of Cream Cheese (optional)
  • 1 Egg & Cane Sugar
Instructions
  1. Preheat oven to 400 Degrees F
  2. Thaw Puff pastry according to package directions.
  3. Line a baking sheet with parchment paper and unfold one of the pastry sheets and place on pan.
  4. Slice guava into ¼ inch slices and place evenly on the pastry sheet.
  5. Spread cream cheese over guava paste slices (optional)
  6. Top with second puff pastry sheet and cut into desired pastry size. I cut mine in 2 inch squares.
  7. Beat egg in a small bowl and brush over the top of the pastries. Sprinkle with cane sugar.
  8. Bake at 400 degrees F for 25 minutes or until golden brown. Cool and serve.
- See more at: http://afewshortcuts.com/2013/07/easy-guava-pastries-recipe/#sthash.nKPDe7Sy.dpuf

Tuesday, July 8, 2014

Berry Galette

It truly summertime...unless you happen to live in Australia, or Argentina (for example)...then you can have your 'hot chocolate', your 'hearty' stews, and all the 'heart and soul' warming foods that are good for keeping the chills away. Anyway; even in South Florida, we're in the midst of the berry season for sure, and what better way to express the summer...than, to make all the light salads, and the berry and fruit based desserts.
Just this past Sunday, it was a beautiful and sunny morning...as I was reading the Sunday Palm Beach Post, sipping my coffee, I happen to notice in their Dash magazine, which we get once a month, and the Parade magazine every Sunday...either way, they both contribute seasonal recipes once a month!
With all the cookbooks, and I mean...tons of them at my daughter's house, plus my own, and all the recent cooking magazines, collected recipes...and the Internet...whewww...sheesh; it's so hard to decide on something, other than a recipe 'hitting you in the face'...at the spur of the moment!

(notice, how the first photo I took indoors with natural light...and the second, I 'staged it outside in the glorious sun light...well, not directly, but knowing in 2hrs the clouds will cover the skies, and the 'downpour' of rain will begin...non-stop. The swimming pool is practically overflowing, and the 'self cleaning vacuum for the pool 'konked out'...sigh!
All I can tell you that this is the best dough I have stumbled upon for fresh fruit based pies, tarts, or a
'free form' galette which is the easiest to make...it has the zest of 1 lemon, and also the juice of the same lemon, after you used the zest, and add the juice to the dough.

Berry Galette 

by: Dash


Ingredients

  • Juice and zest of ½ lemon (I used 1 whole)
  • 1⅓ cups plus 2 Tbsp all-purpose flour, divided (I used 1 1/2 cups)
  • ½ tsp kosher salt, plus more for seasoning
  • 1 stick (½ cup) plus 1 Tbsp unsalted butter, cut into small pieces (I used sea salt)
  • 2 Tbsp sugar, plus 1 tsp for sprinkling
  • 1 lb strawberries, hulled and halved
  • 1 heaping cup blueberries (about 6 oz)
  • 1 large egg white

    Directions

  • Combine lemon juice with enough ice water to make ¼ cup lemon water. In bowl of a food processor, mix 1⅓ cups flour, ½ tsp salt, and lemon zest until combined. Add 1 stick butter and pulse until mixture resembles coarse meal with pea-sized bits. Drizzle in lemon water and pulse until dough just comes together.
  • Scrape dough onto a work surface, then press into a flat disk. Cover tightly with plastic wrap; refrigerate 30 minutes.
  • Preheat oven to 450˚F. In a large bowl, whisk remaining 2 Tbsp flour, 2 Tbsp sugar, and a pinch salt. Add strawberries and blueberries and stir to thoroughly combine, scraping down sides with a rubber spatula.
  • Place refrigerated dough on a lightly floured work surface. 
  • Roll into a 12-inch round, then transfer to a parchment paper–lined rimmed baking sheet. Mound berry mixture in center, leaving a 2-inch border. Gently fold in crust, pleating edges to enclose. Whisk egg white with 1 Tbsp water, then brush egg mixture onto crust and sprinkle with remaining 1 tsp sugar.
  • Transfer baking sheet to oven, lower heat to 425˚F, and bake until crust is golden, 20 to 22 minutes. Let cool 15 minutes, then serve warm or at room temperature.

Thursday, July 3, 2014

Unfried Chicken

Tomorrow is Independence Day...on 4th of July, and as far as I'm concerned fried, or grilled chicken cannot be left out. In my case, as much as I would love to get the gas grill going of my family's grill...it's 'not happening'...since I'll be elsewhere, enjoying my celebration with friends, while my daughter and family are still vacationing in Italy.
Chicken is a huge favorite of mine, and the entire family's...can't get tired of it since there are so many ways of preparing it. Frying the chicken is not an option these days for health reasons, so unfried, is the best way for 'fried' chicken lovers. Instead of breadcrumbs, or Panko, I used crushed corn flakes to pat on the chicken.  I got the inspiration from Bobby Deen, Paula Deen's son. Check out his recipe for the...
 Unfried Chicken
Instead of buttermilk, I used Ranch dressing from a bottle, to dip the chicken into, NO Egg whites needed, and I crushed the cornflakes to a finer grade, using a large zip-lock baggie, and just used the heel of my hand to crush it. Also added 1 cup of flour right in the bag, and added the chicken pieces right into the bag. Make sure you tap the crust so it adheres well.

Most importantly, I replaced the boneless chicken thighs like the recipe mentions, and got with the skin, and bone in. A lot cheaper with bone and skin on. I removed the skin, of course. Baked it for additional 10 minutes in the Le Creuset cast iron glazed skillet. I only baked 4 pieces, and will make an additional for the next day, or freeze it!
We have been getting rain, every day...for the month of June...I mean, heavy, heavy downpour! Also there's a Hurricane watch, which may come our way. Watching through the window on the front of the house...there's a cute papaya tree in the middle which is only less than a year old, and it has lots of papaya's...still green, but I saved a large papaya to ripen. We get sunshine every morning until about 2:00PM, then it gets cloudy and the rain starts for over one hour, sometime longer! Cools things down a little, but everything stays so green!

Friday, June 27, 2014

Vegan Mango Salsa...and Picnic Game

I'M GOING ON A PICNIC, AND I'M BRINGING...Vegan Mango Salsa

JULY IS THE NATIONAL PICNIC MONTH

I received an invitation recently from a new food blogger friend... Louise,
@ Months of Edible Celebrations for the Online Picnic which sounded really fun to me...so I accepted; of course. Who would want to miss a wonderful summer picnic (even if it's online)...but who knows one day perhaps, we can actually arrange to meet in person for a lovely picnic. Louise has been the gracious host of this PICNIC GAME event, and this will be her 6th season. Some of my food blogger friends have joined since the beginning...and as for me this will be my first season.
 I've always loved, loved, a red and white checkered table cloth, and a picnic basket filled with goodies.
Had I responded to Louise a bit sooner, I could have used the letter M...for Mango Salsa, but then the letter V was still available, so I chose VEGAN...for Vegan Mango Salsa, which I think it compliments this lovely all fresh fruit, and fresh veggies included. There's no oil, or seafood of any kind in this recipe, which actually I put together from memory, knowing what goes into a fresh fruit or tomato salsa which I also make in the summer, or all year round in S. Florida.
We are just in the midst of our Mango season, here in South Florida, and our tree is finally giving us some ripe and beautiful generous mangoes! Actually for this lovely colorful, light and yummy salsa, you only need 1 large perfectly ripe mango, which I was lucky to pick from the tree!
Growing up in Ohio, we would have our annual family picnic in Middlefield Ohio, which was considered the Amish section (not that we were Amish)...but my aunt and uncle had a summer farm out there and we would love, those awesome summer picnics out on the farm. Here, in South Florida, we can have a picnic on the beach, every single day...weather permitting.
Well...I'M GOING ON A PICNIC, AND I'M BRINGING...

A- Angel Food Cake... Modern Day Ozzie and Harriet
B- Basil Leaves in Caramelized Prawnes... Simply Beautiful HealthyLiving
C- Chicken Piccata... Mae’s Food
D- Darned Easy Potato Salad...Of Pups and Pearls
E- Eccles Cakes filled with Leeks,Spinach and Blue Cheese...Green Gourmet Giraffe
F- Fourth of July Picnic S’more Tartlets...Moveablefeasts
G-Gluten free & Eggless Chocolate Steamed Cake...Kristy Gourmet
H- Ham Cheesy Patties...MyCookingGallery
I-  Italian Frittata with Vegetables...My Little Italian Kitchen
J- Jelly Roll...Laws of the Kitchen (Cake Law)
K- Kahlua Zucchini Chocolate Chunk Bread...Dying for Chocolate
L- Lemon Lavender Cupcakes...Art of Natural Living
M-Meringue Roulade with Raspberries...Canela Kitchen
N- Nutella Rice Pudding...RumblingTummy
O- Old Time Favorite Iced Red Bean Popsicle...Simply Beautiful Healthy Living
P- Pickles... Sidewalkshoes
Q- Quinoa Blueberry Mango Salad...Bakeaway With Me
R -Raspberry and Fig Cobbler...Nee's Place
S- Strawberry Cheesecake Ice Cream...Canela Kitchen
T- Two Ingredient Ice Cream Bread...Simply Beautiful Healthy Living
U-Uninvited Smashed Potatoes...A Month of Edible Celebrations

V- Vegan Mango Salsa...food and thrift

W-Watermelon Salad...From My Southwest Kitchen
X- X-Mas Coconut Wreath Cake...Family Plus Food Equals Love
Y- Yellow Squash Crustless Quiche...Bizzy Bakes
Z- Zucchini Cake-Double Chocolate...Berries and More

I almost forgot the recipe for the...

Vegan Mango Salsa
recipe by; Elisabeth
1 large mango, peeled pitted and diced
1 red bell pepper, diced
1/2 of a medium minced red onion
a handful of chopped fresh cilantro
2 jalapeno, seeded and diced
juice of 2 limes
juice of 1 lemon
Salt, and Pepper to taste

In a medium bowl, combine all the salsa ingredients. Add the juices of the limes and lemon. Season with the salt and pepper; preferably sea salt, and freshly ground pepper!
Refrigerate, until chilled for about 2 hrs. and serve.







Tuesday, June 24, 2014

Bacon-Pineapple Upside-Down Cake

As you can see, there are two Bacon-Pineapple Upside-Down cakes on this photo; don't be fooled, on the left, is the page of the Food Network magazine, and on the right is my actual cake! I must say, I have never...well, almost never made a cake the turned out almost identical as the picture from a magazine or book...and I'm also proud to share the 'source' where the recipe comes from originally. Most food blogger...and I do say MOST are not willing to share the source of their recipes even if they adapted it from a source...which is even better because you get to take your own 'twist' on it, and share that as well.

Although in the 1970's we all just wrote down on little index cards recipes that we exchanged with one-another, and who knew where they originated from...some of them were 'hand-me-downs' and some were clippings from magazines, but virtually no one knew the actual source! In the 90's, when I got my first computer in 1995 and had the Windows 95, my neighbor, who was more advanced with computer knowledge even a few years prior, suggested that I should type up all my hand written recipes and create a file where I could easily find them. I spent hours and hours typing (good thing I took typing in high school) ...so I didn't have to peck with my index finger...lol!

Well, since then I got rid of most of my handwritten recipes...and I kind of feel bad about that!
Fast forward, here we are in 2014 with some pretty advanced cameras, and we are not only blogging about food, but taking some amazing food photos, as well! I do admit one thing, the only way we can mention that our recipes are original...and I do mean original creation, is that from memory, remembering a certain 'staple dish' with the ingredients we already kept in our memories; but than, we just have to remember the measurements...that is how our mothers and grandmothers cooked...a pinch here, and a dash, or just 'eyeballing' the liquid measurements. When it came to baking...they would pull out an old ratty cookbook, or a yellowed piece of handwritten paper when it came to baking...am I correct, or not?
All I can tell you that this is the best Pineapple-Upside-Down Cake you've ever had in your life...that is, if you LOVE bacon like most of us do. Forget about the calories, the fat, and cholesterol, just for once, and splurge a little! I got so hooked on the bacon dish and dessert creations just from that Food Network magazine; the bacon issue, that I plan to study it well, to make more recipes from it!

Especially, when you can buy a package of a very good quality bacon, and get the 2nd package for FREE...you certainly have a bargain for sure! Our local Publix Supermarket always, but always has the 'buy one'...and 'get one free' of so many different products every week, that you'd be amazed how much you can save!

Bacon-Pineapple Upside-Down Cake
recipe, courtesy of Food Network Magazine
Ingredients
Directions
Preheat the oven to 350 degrees F. Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes; remove to paper towels. Finely chop and set aside.
Pour off all but 3 tablespoons drippings from the skillet. Add 4 tablespoons butter and melt over low heat. Pour into a 9-inch-round cake pan, tilting the pan to coat the bottom. Sprinkle the brown sugar evenly over the butter mixture.
Place a pineapple ring in the middle of the pan, then arrange the remaining rings around the outside, overlapping them slightly if necessary. Sprinkle about 3 tablespoons of the chopped bacon in the middle of the rings and between them.
Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the remaining 1 stick butter and the granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture. Increase the mixer speed to high and beat until the batter is smooth, about 15 more seconds. Fold in the remaining chopped bacon.
Spread the batter over the pineapple in the pan. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Transfer to a rack and let cool 15 minutes, then run a knife around the edge and invert onto a platter. Let cool at least 1 hour before serving.

Always use the freshest and ripest pineapple you can find...these were already pre-cut into logs, and I sliced them about 1/2 inch slices.
Fry 6 slices of bacon in a large skillet, on medium heat, and lay them on paper towel to soak up the excess grease.
On top of the stove, add the light brow sugar, the butter, and reserved bacon fat and let the melt down. Swoosh the pan to smooth it out. ( I used a Le Creuset enameled large cast iron skillet..
('thrift find' from Goodwill) a few years ago, for $3.99...don't even try to find one in such perfect brand new condition today...and forget about the old price!
Lay the pineapple slices carefully over the brown sugar mixture...you can overlap them slightly if they don't fit right. (You can use a cast iron skillet, or a heavy duty skillet. Cake pan also works well, but you have to transfer the brown sugar mixture from the skillet that you melted the sugar in)
Chop the bacon really fine...chances are, you may have a small amount left over!
Fill the holes of the pineapple slices, and all the empty spaces around them.
With an electric hand mixer, or stand-up mixer, mix the cake ingredients according to the recipe!
With a rubber spatula, carefully spread the batter on top of the pineapple slices.
The batter should look smooth, and spread all the way to cover the pineapple pieces.
Here's the finished result...perfectly baked, golden brown. Let the cake cool for 15 minutes then with a dull knife loosen around the edges. Place a large platter over the top, and carefully turn it upside-down. Wait at least one hour before cutting it. ( my cake was done in about 50 minutes) May not need 1 hr. to bake according to your oven.
Just to refresh your memory, after one hour of resting the cake...can't wait to cut into it...and share!
Moist, delicious, sweet and savory...hope you will try this! xo



Friday, June 20, 2014

National Flip-Flop Day!

JUNE 20, 2014 – NATIONAL FLIP FLOP DAY

National Flip Flop Day will be taking place on 20 June 2014 – so it's time to get those toes 
exposed and start enjoying summer! 

The day is organized by Tropical Smoothie Cafe, a franchise in the USA that wants us to ditch our shoes and socks and get our flip flops on!

Now in its eighth year this annual extravaganza marks the start of summer, and customers who appear in one of the 300 stores between 2.00pm and 7.00pm in their flip flops get a free smoothie! 

There is a serious side to the campaign though.   The company makes a donation for every customer that wears flip flops to Camp Sunshine.  This special camp was created in 1984 for children and their families who are dealing with life threatening illnesses like cancer, kidney diseases and lupus.
All sorts of support is available at the camp for both children and parents, and with the help of National Flip Flop Day they can continue doing their good work.

To find out more visit the National Flip Flop Day website and get your flip flops on! 
Bride and Bride-Maids wearing flip-flops....love it!
Such a cute and clever idea to offer flip-flops to guests at weddings for their poor, aching, and tired feet...awesome!
for a dressier look...I love these amazing 'fancy schmancy' ones!
 
Old Navy has the best comfortable, and simple flip-flops that you can wear...right here in sunny South Florida, just about every day of the year!



While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Milkshake, rattle and roll - June 20 is National Vanilla Milkshake Day!
The milkshake as we know it was invented by a Walgreen’s employee in Chicago in 1922. He added two scoops of ice cream to a drink called a malted milk. Needless to say, the concept quickly caught on.
By then, vanilla ice cream had already been around for a while. Thomas Jefferson even penned his own ice cream recipe after bringing back vanilla from France in the 1780s.
Making a milkshake is easy, and usually only requires a few ingredients - so quality is key. Even Thomas Jefferson called for “good cream.” A good quality ice cream means you’ll have a thick, frothy milkshake that’s not watered down or icy. And while using fresh, homemade vanilla bean ice cream isn’t a must, it certainly is life changing.
The original milkshakes were actually milk-based alcoholic beverages. They were considered tonics or treats. Adding a liqueur like Kahlua or Bailey’s is a fun way to make a treat enjoyed by kids, adult-friendly. Just make sure you’re over 21.
Classic Vanilla  Milkshake
Ingredients
U.S. Metric Conversion chart
  • 5 scoop(s) vanilla ice cream
  • 1 cup(s) milk
  • 1 teaspoon(s) vanilla extract

Directions
  1. In blender, combine ice cream, milk, and vanilla, and blend until mixture is smooth and frothy. Pour into 2 tall glasses.
From Good Housekeeping's Blend It! ©2003 Hearst Books - 


Note: All Photos posted, are courtesy of PINTEREST 
Thank you for all your kind comments, and good wishes, everyone! Hope you're all having a wonderful summer. Stay in touch...love hearing from you!
Hugs,
Elisabeth