18 days left Dear Reader...that's all the time we have left to get the gifts bought, wrapped, placed under the tree, dropped off, or sent to some far off destination.  Are you sweating yet?  Our tree is still to go up and cookies need baking.  Am I freaking out?  Not quite.  I have a plan.  And lists.  It's going to be ok.  It's all in the planning Dear Reader.  Armed with my lists, I am ready to conquer December and all the chaos is brings.  This is how I do it:

I plan our tree decorating day.   It's a busy day so an assembly only appetizer is perfect after a day of Christmas shopping.  I put together platters of assorted cheeses, fruit, nuts, crackers, breads and chutney.  A festive punch or easy cocktails and we are all set to get our holiday cheer on.  Next Saturday is the day!

I have my baking list.  It comes together over an evening of browsing through my collection of recipes.  I love this part of the planning process.  I flip through Canadian Living Magazine's holiday issues (I have every issue going back to 1996!)  This year included a very uncomfortable ten minutes when I could not find the 2010 issue...but thankfully I found it stuck inside another issue.  I poke through a large box of recipes clipped over the years from various newspapers and magazines.  I flip through Christmas cookbooks.  There is usually Christmas music on and a glass of wine (or two!) involved in this.  By the end of all this browsing, I have 20 or 30 recipes set aside.  Now the hard part...decisions, decisions!  This is when I drag my husband into it.  I ask him what he thinks of each selection (and sometimes even listen to what he says!) eventually I weed the pile down to a more reasonable 10 or 12 choices. Although there are old stand bys on the list, I like to change it up every year and add some new treats.  Next, I write a shopping list for all the ingredients I will need.  Every year I spend one very long day in the kitchen mixing, stirring and baking all these goodies to be parceled up in festive tins, arranged on fancy trays or packed carefully in shipping boxes to be shared with those nearest and dearest to me and mine.  Next Sunday is the day!

I have just one menu left to plan and then I am officially ready.  Not bad for December 6th, if I do say so myself.  Today, like most Sundays, I spent time reading as well as cooking.  I love ginger anything, but especially ginger cake. Although my home doesn't look ready for Christmas yet, it did smell like Christmas today.  This cake came together quickly, with just a bit of elbow grease.  No mixer needed so an easy clean up too.  My favourite kind of baking!  This cake is moist, but the edges are crispy-chewy and the crystallized ginger takes it up a notch with an extra kick of flavour.  You need to add this recipe to your Christmas baking repertoire.  It's a welcome change from gingerbread men and truly...it's just too good not to!

Gingerbread Cake with Lemon Mascarpone Cream

1 1/4 cups all purpose flour
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp baking soda
1/4 tsp ground cloves
1/4 tsp salt
1/4 cup crystallized ginger, finely chopped
1/2 cup vegetable oil
1/2 cup molasses
1/2 cup dark brown sugar, packed
1 large egg
1 1/2 tsp lemon zest
1/2 cup boiling water

8 oz mascarpone cheese
2 tbsp honey
2 tbsp lemon juice, freshly squeezed

Preheat oven to 350°F. Grease and flour an 8-inch square metal baking pan and set aside.

Whisk flour, baking soda, ginger, cinnamon, ground cloves, and salt in  medium bowl to blend well.  Next whisk in crystallized ginger and set aside. Next, whisk the vegetable oil, molasses, and brown sugar in large bowl until blended. Next, whisk in the egg and lemon zest. In three additions, whisk in the dry ingredients, then the boiling water until well combined. Transfer batter to prepared pan.

Bake cake about 30 minutes, or until tester inserted into center comes out clean. Allow cake to cool for 15 minutes before turning out onto decorative plate.  (The cake can be made 1 day ahead. Cool completely; cover and store at room temperature.)

While the cake cools, prepare cream topping.  Whisk the mascarpone, honey and lemon juice in bowl until smooth and set aside until ready to serve.

When ready to serve, cut cake into squares and dollop each piece with cream topping.

Makes 9 squares (or 6 if you are feeling greedy!)

The past few days have been crazy at my house...between new windows being installed and replacing the dryer that just up and died, all I have to say is thank goodness for lazy Sundays! There are no chores to be done today as I gave the new dryer a workout yesterday.   Soon enough, the madness of Christmas will be here bringing with it the shopping and baking and unreasonable expectations we all seem to put upon ourselves.  Plenty of time to stress about that later! 

Sunday is a day to regroup, recharge and refuel.  A couple pots of coffee and scrambled eggs to start the day with and sharing the Sunday paper leads to watching a few shows on the Food Network (because sadly there are only a few decent, actual cooking shows left on that network) and then back to reading.  Time to catch up on what I missed through the busy work week.  Husband has the Eastern Final on tv and I have been mindlessly surfing Pinterest and Instagram guilt-free.  Bliss! 

Something nice to nibble on is mandatory on a lazy Sunday.  In keeping with the easygoing order of the day it cannot be labour intensive.  It's a rule.  My rule.  Even better if it pairs nicely with a glass of wine.  It will make easing into Monday mode much easier.  Trust me. 

Some of my favourite flavours include balsamic vinegar, cheese and fruit.  Add some nice bread and I'm in heaven.  Today's afternoon nibble included all of the above.  Crostini topped with Parmesan cheese, pears and a drizzle of balsamic glaze.  Sweet and savoury all at the same time.  In 15 minutes flat.  Checks all the lazy Sunday boxes, Dear Reader.  I think you need this in your life.

Parmesan Pear Crostini with Balsamic Drizzle

2 pears, finely diced
1 cup Parmesan cheese
1/2  to 3/4 cup white wine
1/2 Baguette, sliced thinly
Balsamic glaze
1 Tbsp extra virgin olive oil
Freshly ground pepper, to taste

Preheat broiler setting on your oven. Wash pears and finely dice, leaving skins on.  Heat the olive oil in skillet over medium heat and add pears.  Sauté until slightly golden, about 5 minutes.  Season with pepper and transfer to small bowl. Set aside. 

Next, thinly slice the baguette and arrange on a baking sheet.  Drizzle each slice with olive oil and place under the broiler to toast.  Keep an eye on them so they don't burn!  Remove from oven when golden and set aside.

Meanwhile, over medium heat add the Parmesan cheese to the skillet.  Slowly pour in the white wine (I used an Ontario Reisling) and stir until combined.  Continue to stir until warmed through until it reaches a spreadable consistency, similar to ricotta cheese.  Remove from heat.

Arrange toasted crostini on a nice plate or platter.  One by one, spread each one with the Parmesan wine mixture.  Next, top each one with the diced pears.  Finally, with your best artistic flair, drizzle each crostini with balsamic glaze.  Enjoy with a glass of wine and your favourite person.  Makes 10 crostini.

So as lazy as today has been I must admit that I am not in total denial.  Christmas is coming!!! I'm starting to think about what I will be baking and making.  Mulled wine, cookies and hand made ornaments are on my mind.  I would love to know what you're making....leave me a comment Dear Reader! 

The clocks went back an hour today, a sure sign that Fall is upon us and Winter isn't far behind.  Three cheers for that extra hour of sleep!  Dark mornings and early nights are here for a while Dear Reader.  Time to dust off the cross stitch project, the knitting and the stack of books that have been piling up while the sun shone.  Bring out the candles too!  Leaves are falling from the trees, leaving behind a colourful blanket of orange, gold and brown.  Summer was fun, but for me, it's all about the Fall. I love this time of year and the flavours it brings with it.  I'm preparing to hunker down for the long cold winter so it's not weird that I am craving rutabaga is it?   If you are anything like me, your body feels the change coming and and starts to crave stews, soups and earthy root vegetables.  

I love Autumn's overcast skies and the shadow it casts over the house.  The homebody in me gets to let her introverted self exist in her natural state with no judgement.  It's getting colder - perfect excuse to stay home and have a proper Sunday dinner.  An afternoon spent in the kitchen, in yoga pants, hair in a ponytail, puttering about in slippers and peeling potatoes for dinner is heaven to me.  Today was a day just like that.

Our dinner is nearly ready, but it is the dessert that I am excited about today.  Yesterday, I bought a raisin Challah loaf with the idea that I was going to turn it into bread pudding as a perfect foil for the beat up McIntosh apples that have been lurking in the fridge.  Bread pudding is an easy dessert to make.  Cubed bread and an eggy custard baked to puffy perfection.  Add some warm créme anglaise over the top and it is some serious comfort food.  The spiced rum probably has something to do with that too!

Apple Maple Bread Pudding

For the custard:
6 large eggs
1/2 cup pure maple syrup 
1/2 cup (packed) brown sugar
1 tbsp pure vanilla extract
2 tsp ground cinnamon
1/2 tsp salt
1 cup whole milk
1 cup whipping cream
2 tbsp spiced rum
1 1-pound Challah bread cut into 3/4- to 1-inch cubes (6 1/2 to 7 cups)

For the apples:
3 tbsp unsalted butter
2 1/2 LB McIntosh apples, peeled, quartered and sliced
1/4 cup pure maple syrup
1/4 cup brown sugar

Prepare the custard:
In a large bowl, whisk the eggs, maple syrup, brown sugar, vanilla, cinnamon, and salt together. Add the milk, whipping cream, and spiced rum and whisk until well blended. Next, add the bread cubes and press to submerge into the  custard. Let soak at least 30 minutes, occasionally gently stirring and pressing on bread cubes to submerge and soak up the custard mixture.

Prepare the apples:
Preheat to 350°F. Next, butter a 13 x 9 inch pan. Melt the butter in large nonstick skillet over medium-high heat. Add the apple slices and sauté until golden and beginning to soften, stirring, 10 to 12 minutes. Stir in the maple syrup and brown sugar. Simmer until sugar dissolves and mixture thickens to syrup, about 1 minute. Remove from heat and set aside to cool slightly.

Next, mix half of the apple slices into bread-custard mixture and transfer to prepared pan.  Scatter remaining apple slices atop bread pudding. Spoon any remaining syrup from skillet over apple slices. Place pan on rimmed baking sheet to catch any spills during baking.

Bake bread pudding until puffed and apples are deep brown, about 1 hour 30 minutes.  Remove from oven and let rest at room temperature for 30 minutes. Spoon pudding into bowls and drizzle with additional maple syrup if desired.   Serve warm or at room temperature.

Serves 8

It's the last weekend of August Dear Reader and I am just back from a much needed vacation.  It was just my husband and I for a whole week!  I love my kids but must admit it was lovely to spend time together as a couple - not Mum and Dad.   We lived off the bbq as the cottage didn't have a stove.  I will admit this made me a bit anxious at first.  As a food blogger I feel like I have an umbilical cord to my stove, you understand, right?   I soon discovered how freeing it actually was to not have a stove and we certainly didn't starve! This city girl began to look forward to the morning visits from a crane and the afternoon visit from a family of swans.  It was relaxing to just sit with a cup of coffee and take in the beauty all around me.  A week away sitting on a patio overlooking a lake does wonders for one's soul.  Even for a girl who is terrified of bees!

Cooking for two was a bit of an eye-opener.  Clearly, I am going to have to master portion control when my sons do actually move out.  We made the meals together which was oddly romantic...making foil packets of potatoes and vegetables to accompany steaks or pork chops.  I embraced the simplicity!  Most meals had a side order of Scrabble on the go....

My husband and I have been together a long time...A week away with just each other for company most of the time might have been a challenge.  When life's distractions are miles away and the blackberry is at home on top of the fridge, it is much easier to decompress.  We both enjoyed the quiet time reading, playing Scrabble and just being together.  Whew!  No need to panic when our boys eventually move out!

Mid-week we went into Bloomfield for lunch at Agrarian.  Last Fall we discovered this restaurant during our escape to the Waring House.  I am still thinking about the winter vegetable velouté that I had that day.  This time, we shared roasted red pepper, tomato and fennel soup, a grilled cheese with caramelized onions and fries.  I will be thinking about that soup now for a long time too.  I enjoyed a Negroni too!

Next, we headed to Kingston ( yes, Kingston Dear Reader.  Again.)  But this time we went to Fort Henry for the Sunset Ceremony. We took a ferry...and shared an ice cream while we waited for it to depart.

The next day it rained.  And rained.  And rained some more. 

The next day the sun was back and we went for a walk and came across this tree with a really gnarly trunk.

It was really hot and humid the week we were away.  Fortunately, the cottage had central air (but no stove, go figure!)  I christened the cottage "the igloo" as my husband had the a/c jacked the entire time we were there.  40 degrees outside and -40 inside.  He was a happy man!  Sitting out on the patio required something cold and refreshing to sip on.  I came up with this....don't worry if you don't like grapefruit - the Moscato wine sweetens it up!

Citrus Sangria

1 750ml bottle of Moscato wine
3/4 cup lemon vodka
1/4 cup Triple Sec (or other orange liqueur)
3/4 cup grapefruit juice
Lemon-lime pop, such as 7Up or Sprite
1 Orange, sliced and quartered

Mix the wine, vodka, Triple Sec and grapefruit juice in jug.  Add sliced oranges and stir.  When ready to serve, pour into wine glass, add ice and top up with lemon-lime pop.  Garnish with orange slice.  Makes 6 servings.  Be careful!  This goes down way too easy! 

Last summer my husband Adrian went golfing for the first time.  It was a work thing and he really didn't have a choice but to go.  Most of his co-workers play fairly regularly so he was at a definite disadvantage.  A few days before the outing, we headed over to the golf range with a set of borrowed clubs.  For years he had coached and played soccer, in fact, he ran a youth soccer club for many years while our own boys were growing up and playing.  Golf had never held any interest for him.  Well, now here we are a few years (ok...more than a few) older and wiser.  Things have changed.  There was a time when the Golf channel was met with scorn in my home and now Dear Reader, my tv is never off of it.  Every weekend, he and our oldest son Brian head off to the golf course for nine holes. 

Just like that, I have become a golf widow. 

Now Dear Reader, I have a patient husband.  You've been to various markets and small towns with me since we met here in the cupboard.  On this day we were working our way to Brighton to visit our niece and her family when we stopped at our fourth yard sale of the day.  Now, what was different about this yard sale Dear Reader was he beat me out of the car!  Normally, when we are off on dander, he patiently hangs around, playing with his phone and taking pictures for me.  When I caught up with him, the reason was obvious.  As far as the eye could see were golf clubs and golf bags and golf balls and my husband was happily chatting away with the elderly gentleman who was so enthusiastic about golf, (clearly!) and told us it was a great couples game and that I should play too.  Before I knew it, I was outfitted with a set of leftie clubs, a putter and a bag for the grand total of $45!  He definitely didn't want me sitting at home waiting for my husband.  I am quite content with my well-loved clubs...the boys on the other hand have since went on to buy pretty fancy clubs with exotic names like Vapors and Cobras.  I have know idea what they are but they are excited with their new toys and play with them every chance they get.

Since the season began, those two have not missed a weekend.  They are up and out early.  Really early.  Too early for me.  I get up to an alarm Monday to Friday...I begrudge doing it on the weekend.  I have been a few times, but honestly, I am quite content to go occasionally.  Besides, I enjoy what I call introvert time.  It is a chance to read, blog and be still in peace.

So off they would go every weekend for a few hours.  And then they would arrive home absolutely ravenous!  I decided to pack a breakfast picnic of sorts for them.  A thermos of coffee and something to nibble as they try to make par.  It would have to be easy to transport and easy to eat on the go.  Breakfast sandwiches have been done to death so I started playing with biscuit recipes.  How about a biscuit that incorporates bacon and cheese into the mix?  Uh...yes please!  I topped them with a smear of good Dijon mustard and black forest ham and voila! Good to go.  Wrapped individually in wax paper and stashed in the cooler pocket of the golf bag.  Brownie points for Mum!

Bacon, Cheddar & Chive Biscuits
Makes 12

6 slices bacon
3 3/4 cups bread flour
1 1/2 tbsp baking powder
1 1/2 tsp baking soda
1 1/4 tsp salt
1/2 cup chilled unsalted butter, cut into 1/2-inch cubes, plus additional melted butter for brushing
2 1/2 cups (packed) grated sharp cheddar cheese
1/3 cup fresh chives, chopped
1 3/4 cups buttermilk


Preheat to 425°F. Line a large baking sheet with parchment paper and set aside.  Fry the bacon in a skillet over medium heat until crisp and brown. Transfer the bacon to paper towel lined plate to drain and cool slightly.   Chop coarsely once cool enough to handle.

Next, in the bowl of a food processor combine the flour, baking powder, baking soda, and salt.  Pulse for 5 seconds. Add the butter cube and blend until coarse meal forms, about 30 seconds. Transfer the flour mixture to large bowl. Next, add the cheddar cheese, chives, and chopped bacon and toss together to blend. Gradually add the buttermilk, stirring to moisten evenly.  The batter will be sticky.

Lightly flour your hands, and drop about 1/2 cup batter for each biscuit onto the parchment lined baking sheet, spacing batter mounds about 2 inches apart.

Bake biscuits until golden, about 18 to 20 minutes and tester inserted into center comes out clean.  While the biscuits are still warm,  brush each biscuit lightly with the melted butter. Allow to cool for 10 minutes. Serve biscuits with a smear of good quality mustard and shaved ham.  Or, if desired, a smear of butter and a cup of tea.  Enjoy!

I think these would be perfect for an afternoon tea on a pretty cake stand.  They are the perfect size and would lend themselves to a variety of fillings.  The possibilities are endless!

Bye for now!
xx

It's been so hot this weekend in Toronto Dear Reader.  Too hot for yard work.  Too hot for anything too strenuous.  It has been the perfect weekend to catch up on some reading and sip sangria under the umbrella on the patio.  Not that I need an excuse - I am quite happy to do that anytime. 

The stack of library books on the coffee table has reached critical mass.  I don't notice when this happens, but my husband sure does.  At the moment I have a stack of 12 books, a couple of magazines and a notebook.  Funny how I find comfort in that kind of clutter (and only that kind!) but it drives him crazy!  I have an ereader and a digital magazine subscription on my tablet, but they will never replace the feel of a book or magazine in my hands.  Hence the mountain of books overtaking the ottoman/coffee table.  Maybe my husband is afraid that there will be no room for his feet?  It could happen...guilty as charged. 

These are a few of the books I have had my nose in lately....Can't wait for the temperature to drop so I can bear turning the oven on.  There are quite a few recipes that I am itching to try.  As for "The Life-Changing Magic of Tidying Up" I have yet to crack the cover on it...but I figure it will give my husband hope! 

Sangria and summertime go hand in hand.  Last summer I shared this recipe for it with you.   A few weeks ago I came up with a new recipe for the engagement dinner party I threw for my niece and her fiancé.  It is a nice alternative to traditional sangria recipes which are made with a Spanish Rioja.  This one is made with white zinfandel wine, which is like a rosé in colour.  Perfect for those who aren't fussy on red wine!


Summer Sangria

1 750-ml bottle of chilled white Zinfandel ( I used E & J Gallo White Zinfandel, a Californian wine)
1/2 cup peach schnapps 
2 tbsp Cointreau or Triple Sec
2 tbsp sugar
2 cinnamon sticks, broken in half
1 lemon, sliced
1 orange, sliced
1 peach, sliced into wedges
1 10-ounce bottle of chilled club soda
Ice cubes

Mix all of the ingredients except the club soda in your nicest pitcher.  Place in refrigerator for at least 30 minutes to chill and allow the flavors to get to know one another and marry.  When ready to serve, mix in club soda. Fill wineglasses with ice cubes. Pour sangria over ice and serve.

Makes 6 servings.  
I suggest you double the recipe!

What books are cluttering up your coffee table and night stand Dear Reader?  Leave me a comment and let me know what you're reading - and enjoying!  I'm always looking for a good book.  Maybe we can start a book club!  The stack is shrinking Dear Reader, but only because I bought a few of them.  Now they have a home in my office.  But I need to shop for another bookcase.  I might have a problem...maybe my husband is right?

Hello July! You're nearly half over...how did that happen?  If you are like me Dear Reader, it has been a blur of farmer's markets, bbq's and sunshine.  I love this time of year...gardens have come come back to life - beautiful colours basking in the warm sunshine soaking up every last drop until the sun finally sets.  The longer days allowing for longer lounging on the patio in the evening with a glass of wine and a game of Scrabble. 

On Saturday mornings, my husband and I set out on a dander.  A  stop for coffee to start the day off right and then off we go to some small town's market and a wander along its main street, hand in hand. Saturday lunch out on a sunny patio makes the day perfect. The farmer's markets are starting to burst with the beautiful bounty that we have all been chomping at the bit waiting for.  It inspires me and lures me into the kitchen to play, despite the hot, humid temperatures.  Summer weekends are just the best.  

I've told you before about the carnivores I live with...a husband and two grown sons.  A hungry lot - all the time!  Sometimes I need to be creatively sneaky when cooking for this bunch, otherwise it would be meat and potatoes every single day, summer bounty or not!  Seriously.  So how does one get around this?  Well last weekend it was Cornish Pasties with a simple salad of greens and heirloom tomatoes, that's how.  What's not to like about what is essentially a hand-pie of meat and potatoes with a few vegetables thrown in?   It was a hit with the brood - my husband said it was the finest pastry I had ever made and Iain, my youngest son, asked if I could use the same pastry and make panzerotti.  Well! Kudos to Mum...bait and switch success.  I was glad that I had made a double batch...lunch leftovers!

I know pastry is a bad word with some of you.  It makes me say bad words sometimes too.  But not this one.  I promise.  It was so beautiful to work with, even in the humidity.  I made it on Saturday morning and left it to be rolled out until Sunday afternoon.  It needs at least three hours in the fridge before you roll it out, so it does require a bit of planning ahead, but it is well worth it.  You can play with the seasonings Dear Reader.  This is a pretty simple combination, but I think a bit of garlic and thyme would be a nice addition too.

Cornish Pasties

Pastry
3½ cups all-purpose flour
1 tsp salt
½ cup vegetable shortening, chilled
½ cup unsalted butter, chilled
1 cup cold water
1 egg, beaten

Filling
1 lb top sirloin, cut into ½ inch cubes
1½ cups potato, peeled and cut into ½ inch cubes
½ cup turnip, peeled and ½ inch cubes
½ cup carrot, peeled and cut into½ inch cubes
1 cup onion, cut into ½ inch cubes
2 tbsp Worcestershire sauce
2 tsp salt
Pepper to taste
4 tsp unsalted butter

In a food processor, pulse together the flour and salt. Have one cup of very cold water ready.  Add the shortening and butter and pulse until the mixture resembles small, pea-size pieces.  With the processor running, add the water to mixture until the dough begins to pull together.  (Alternatively, if making the dough by hand, combine the flour and salt in a large bowl.  Cut in the shortening and butter with two knives or pastry cutter.  Add the cold water and knead until combined.)

Turn the dough out onto a floured surface and knead until the dough is uniform. Cut into 4 equal pieces and wrap each with plastic wrap and refrigerate for at least 3 hours.

Preheat oven to 375°F.

In a large bowl, stir together beef, potato, turnip, carrot, onion, Worcestershire sauce, salt and pepper.

Roll out dough 1 piece at a time. Roll on a floured surface to a circle about 10 inches wide. (I used a dinner plate as a guide)  They are man-sized!

Brush some beaten egg around the edges of half the circle. (This will help to seal the dough)

Place a quarter of the meat mixture in the middle of the circle of dough, top with 1 tsp butter and lift half of the circle up and over the meat. Close the pasty and seal the edges with a fork or by crimping the edges with your fingers. Make sure that the pasty is sealed well. Using a knife, poke three small slits into the pasty to allow steam to escape.

Place pasty on a parchment-lined baking sheet and repeat process for the 3 remaining pasties. Brush pasties with beaten egg.  This will give them a nice, glossy finish.

Bake pasties in oven for 45 to 50 minutes. Allow to rest 5 minutes before serving.

Makes 4 pasties

I'll be posting more recipes this week...drop by soon!

We got the news a few weeks back while enjoying our weekly "meet me on the patio" standing date every Friday after work.  My husband's phone rang and he let it go to voice mail as it was a number he didn't recognize.  Then my phone rang and it was the same unknown caller calling mine.  Clearly, somebody wanted to talk to him!  He answered the phone to some wonderful news from our niece's boyfriend of seven years...they had just gotten engaged earlier that evening.  We passed the phone back and forth, excitedly sharing our congratulations and well wishes for the happy couple. 

By the time we hung up, my mind was racing with ideas for a casual, but nice (as my Auntie Ann would say!) dinner party on the patio to celebrate.  It's the perfect time of year to dine outside, still not too hot, but warm enough to sit out comfortably after the sun goes down.  I decided on an easy Greek inspired menu of pork souvlaki with pita and roast potatoes.  Tzatziki, tomatoes, red onion, and a squeeze of fresh lemon juice for garnish.  I am lucky to live fairly close to Kosta's, a Greek butcher who just happens to make the best souvlaki and tzatziki around.  Pair this with a bucket of beer and a jug of sangria and I was all set.  Nearly.   I know, I know, I cheated...but with good reason.  I wanted to make a fuss  so I decided to go all out on the dessert for the evening.  I made a cake that was two weeks in the making and a stretch of my kitchen prowess as I am definitely not a cake decorator.  I hoped that it would be home-spun, whimsical and girly....and definitely over the top. 

The first weekend I baked lemon shortbread cookies in varying heart shaped sizes.  These were to become decorations for the cake once it was frosted.

I tried to make a cake topper with three shortbread hearts baked together.  Unfortunately, the top one broke off and wouldn't stay "glued" with icing.  Spoiled my plan of writing "She said YES!" on them!  Not to be swayed,  I used the remaining two that stayed together and came up with a new plan for their use.

Once the shortbread had cooled, I carefully packed it between layers of wax paper in an air tight container and stashed it in the freezer.  The decorating would have to wait until the following weekend.

I baked the cakes the night before the dinner and wrapped them in saran wrap until the morning.  Then the fun began!  The cookies and cake needed to be frosted and assembled.  I am the first to admit that cake decorating is not my forte...however this cake would be lovely without any adornment.  The frosting is sweet but not cloyingly so, and the cake is citrusy and moist.  You can use any sugar or shortbread cookie recipe you like in any shape you like as this is the perfect "occasion" cake. 

Citrus Celebration Cake
Adapted from "Best Cakes & Cupcakes", Canadian Living Magazine special issue, Spring/Summer 2013

About 18 sugar or shortbread cookies, in shapes of your choosing.

For the cake:
1-1/2 cups butter, softened
2-1/4 cups granulated sugar
3 eggs
2 tsp grated lemon rind
2 tsp orange rind
4 tsp lemon juice
1-1/2 tsp vanilla
3-3/4 cups all purpose flour
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1/2 tsp salt
2-1/4 cups milk

Creamy Butter Icing:
1-1/2 cups butter, softened
7-1/2 cups icing sugar
1 cup whipping cream
3/4 tsp  almond extract


Grease and flour one 6 inch and one 9 inch cake pan.  Line the bottom of each with parchment paper and set aside.

Next, in a large bowl, beat butter with sugar until fluffy.  Beat in eggs, 1 at a time, until combined. Now add the lemon and orange rinds, lemon juice and vanilla.  Set aside.

In separate bowl, whisk together flour, baking powder, baking soda and salt.  Stir into butter mixture alternately with milk, making 3 additions of the dry ingredients and 2 of milk. Scrape 2-1/4 cups of the batter into the 6 inch pan and the remainder of the batter into the 9 inch pan. Smooth tops.

Bake in centre of 350°F oven until cake tester inserted comes out clean, about 50 minutes for small cake and 1 hour for large. Allow to cool on racks for 20 minutes. Carefully remove from pans.  Peel parchment paper from cake bottoms and and continue to cool on racks.

To make the icing:
In a large bowl, beat the butter until fluffy. Alternately beat in sugar and whipping cream, making 3 additions of sugar and 2 of cream. Beat in the almond extract.

Assembling the cake:
If necessary, trim the tops of cakes to level. Next, cut each cake in half horizontally. Place 1 large layer, cut side up, on cake stand or tray and spread top with 1 cup of the icing. Top with second large layer, cut side down. Spread scant 1 cup of the icing over top and side to mask and seal in crumbs, providing smooth base for final icing.

Place 1 small layer, cut side up, on waxed paper–lined baking sheet and spread top with 1/3 cup of the icing. Top with second small layer, cut side down.  Spread 1/3 cup of the icing over top and side of cake, masking to seal. Chill cakes for 30 minutes until icing is firm.

Spread remaining icing over top and sides of both cakes. Using palette knife dipped in hot water and wiped dry, smooth icing. Chill until icing is firm, about 1 hour.

Using a spatula, centre the small cake on top of the large cake. Decorate the cake with sugar cookies, if using.

Makes 24 servings.

Tada!

What a night that was!  It flew by with lots of talking and laughing.  And more laughing when we heard the proposal story that had their dog Josephine in a starring role.  Looking forward to their big day!  Congratulations Kayla and Chris!

P.S. And now for a little bragging Dear Reader....Canadian Living Magazine "liked" my cake photo on Instagram...and that was before I told them it was their recipe!  You can follow me on Instagram, Twitter and Pinterest....links located in the sidebar at the top of the page.