Yesterday was my first attempt at making a white cake from scratch. That’s what my husband requested for his birthday this year. This picture shows the six egg whites beaten until stiff and ready to fold into the rest of the batter.
I iced it with the requested buttercream frosting. It turned out pretty well, if I do say so myself. It involved 3/4 of a pound of butter. No wonder it was tasty.
When I bake cakes, I generally use a box mix as the base and make flavor additions and adjustments. I will be trying other cakes from scratch in the future.
Now to find something to do with those six egg yolks!
I picked serviceberries over the past few days, saving them until I had enough to make a pie. Well, the birds were faster than me. I fell short on the amountof berries I needed so had to round it out with a few blueberries. I also made it a fruit and custard pie. It was delicious nonetheless. I made a butter crust.
I also baked bread. I wanted to make tuna melts and didn’t have enough bread. And the oven was already warm. I only have one full size loaf pan, so made the rest as mini loaves. These are perfect for making garlic toast or having with butter and jelly.
Oh, and I also weeded the snow peas this morning, and drove the tractor this afternoon to help with bringing down an old mulberry tree. Hubby did all the heavy lifting and skilled work. All in a day’s work around here.
This was a busy day. This morning I baked bread since we were nearly out. Then I made an oatmeal cake with chocolate frosting.
The afternoon was devoted to planting many of the flowers we purchased yesterday on our trip out into public for the first time in over two months. I planted the usual six hanging baskets for our porch.
From there I planted some urns and pots for the patio garden.
Dahlias and mounding vinca
Dahlia and Petunia
I bought a new dianthus to add to one of the flowerbeds. We already have some, but they have been coming back for many years and I thought we could use some new stock. This one is a nice, bright pink.
I didn’t plant these bleeding hearts. They are a perennial that was here long before I bought this property. The blooms are peaking right now, so I wanted to share them with you.
Gardening season has begun in earnest. We will plant the rest of the vegetable garden this week. Our radishes and turnips are up already in less than a week!
This is the time of year for all things garden related.
Yesterday, I de-thistled our asparagus bed. Once the spears are up, you can’t rototill the bed. And it was full of thistles. So, I dug them up with my hand trowel so they won’t go to seed and infest the rest of the garden. They aren’t very difficult as weeding goes, but there were a lot of them. Resulting in a blister on my palm, even whilst wearing gardening gloves. Oh well. I harvested a batch of asparagus this afternoon that we ate with dinner.
Today hubby ran the rototiller in the rest of the vegetable garden in preparation for spring planting. Our seeds finally arrived in the mail today! There was a backlog at all the seed suppliers. Everyone is wanting to plant a garden while they are home avoiding the coronavirus. We put in our first row for the year, containing turnips, icicle radishes, and a variety mix of beets. We will plant more vegetables over the next few days.
I also harvested some of our rhubarb today. It wasn’t enough for a pie, so I added some blueberries from the freezer and made a blueberry-rhubarb custard pie. I always use a butter pie crust. No Crisco for this girl. Blueberries were what I had available so I altered a recipe I found for rhubarb custard pie. It turned out just fine. In fact, it as downright tasty. I look at baking as an art form, so I always feel free to make whatever adjustments suit my fancy.
I have been doing lots of baking and cooking recently. That seems to be the new trend since people are home so much of the time. I enjoy it. Baking is a fine art.
This morning I baked orange chocolate chip scones and orange blueberry scones. Fresh scones are so tender that they melt in your mouth. Mmmmm!
I baked bread yesterday since we were completely out. This batch is with half whole wheat and half white flour.
For supper I used the fresh bread for fried egg and cheese sandwiches along with polenta topped with sautéed spinach and garlic. This was accomplished by asparagus directly from the garden. It made a fine repast.
This was my first attempt at making homemade cinnamon rolls. The recipe is for single rise yeast rolls. It was relatively easy to make them although it did dirty a lot of dishes.
I will definitely be making these again! I have never had cinnamon rolls that I made myself, fresh from the oven and made from scratch before. The roll was soft, and the brown sugar, cinnamon, and butter filling was sugary, crispy goodness on the bottom.
I so enjoy baking. This recipe was on Pinterest. It is my go to place for finding new recipes.
I have been baking a lot of bread so we don’t have to place as many orders to the grocery store. By the way, curbside pickup is great.
The bread recipe I used made enough dough for two loaves, so I baked one and refrigerated the remainder of the dough for when we needed it. The rise time for the second loaf was longer because it started from the refrigerated temperature. I placed the dough in the bread pan and into the oven, and heated the oven to 130 degrees Fahrenheit, then turned it off. The dough raises for an hour normally. I had to reheat the oven and let it raise for additional time.
The dough time got away from and I let the dough rise a little too long. The dough draped oven the edge of the pan as you can see. I turned it out onto the rack upside down for cooling.
The overhanging dough isn’t really a problem, it just gave me a good chuckle. We are enjoying the bread just as much. With some butter and grape jelly, it is quite delicious.
This was our Easter dessert made from what we had on hand since we are limiting trips out during our state’s stay at home order.
I had a box of yellow cake mix on the shelf. I added the grated zest from one orange before baking.
I had the ingredients for vanilla buttercream frosting. Butter, vanilla, powdered sugar and almond milk. I jazzed it up a little with some almond extract.
I took some orange marmalade from the fridge and used it as a filling between the cake layers. After frosting the cake, I garnished it with some strawberries from a local produce wholesaler. During this time of unusual circumstances, this seller will let you order and pay for produce on-line. Then when you go to pick it up, they put it in your trunk for you. No human contact!
And cake makes every day better. Hope your Easter was blessed.