I made this delicious little cake for Easter and it was good. It was good the first time, second time and I just enjoyed it for a third time!! Stick a piece in the microwave for about 30 second and WOW! Use the extra sauce, it’s so worth it! I would also suggest poking some holes in the top of the cake before you pour the sauce so that the cake can absorb some of the sweetness. YUM!

Source

Salted Caramel Bundt Cake from The Tasteful Life

Cake Ingredients

3 cups all-purpose flour
1 1/4 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tsp vanilla extract
1 cup Crème fraîche
2 sticks unsalted butter, softened
4 large eggs, room temperature

Preparation for Cake

1. Preheat oven to 350 degrees.

2. Grease and lightly flour inside a bundt pan.

3. Mix flour, baking powder, baking soda and salt in a large bowl and set aside.

4. Using a mixer beat the butter until creamy.

5. Add the sugar and continue to mix until it becomes light and pale.

5. Next add the eggs one at a time, then the vanilla extract and Crème fraîche 1/4 cup at a time until it is all mixed in.

7. Next add your flour mixture in small amounts allowing each bit to mix in completely before you add more.

8. After all the ingredients are mixed in spoon the batter with a spatula into the bundt mold smoothing it out on top.

9. Bake for 50 minutes or until a tooth pick inserted in the center comes out clean.

10. Once the cake is done let it cool for about 12 minutes before you invert it onto another rack letting it cool completely for about an hour.

Caramel Glaze

1 cup sugar
3/4 cup heavy cream
1/2 stick of butter
Sea salt (I used fleur de sel)

Preparation for Carmel Glaze

NOTE: I Updated this recipe with 2 variations of the Carmel Glaze that both worked for me and turned out a nice caramel. I want to share both with you.

If you are prone to seeing sugar rocks start to form then try adding the butter and the sugar at the same time while whisking as they dissolve and blend together. See Version A below.

Version A:

1. Add the butter and sugar together and melt them at the same time while whisking (Medium Heat) .

2. As the butter and sugar start to dissolve add the cream and continue to whisk (Medium to High Heat)

3. Once it starts to froth and bubble take it off the heat while still whisking. Continue in Version B below with step 5.

Version B:

1. In a sauce pan add the sugar and whisk over a medium heat allowing the sugar to melt.

2. Once it starts to turn an amber color add the butter and whisk at a fast pace.

3. When all of the butter is completed melted and mixed with the sugar you can remove it from the heat.

4. Next add the cream while you continue to whisk until the mixture is in a cream caramel glaze form.

5. Pour this glaze into a glass container or a bowl and set aside.

6. Once the cake has cooled you can pour the caramel over the top covering it in a decorative fashion.

7. Sprinkle the top with sea salt and serve!

It’s raining, it’s pooring .. well you get the idea This being said, I love me some soup or stew on a cold rainy day. Of course I have a million recipes that I am always eager to try. Today I made this delish {and healthy} stew courtesy of Cookin’ Canuck. My camera is being temperamental again {of course cause I just bought a new computer and don’t have money for a new camera, isn’t that the way it always works?}. That being said, I am sharing one of her photos so you get the idea of what this cozy lil’ meal looks like. It had so many flavors that melded together and it was super filling. Quinoa is one of my favorite new foods so I love that it was part of this recipe.

Hearty Chicken Stew with Butternut Squash & Quinoa Recipe

Ingredients

• 1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
• 3 1/2 cups chicken broth
• 1 1/2 lb. boneless, skinless chicken thighs {I used boneless skinless breasts because I had them on hand}
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 1/2 tsp kosher salt
• 4 cloves garlic, minced
• 1 1/2 tsp dried oregano
• 1 can (14 oz) petite diced tomatoes
• 2/3 cup uncooked quinoa
• 3/4 cup pitted and quartered kalamata olives
• Freshly ground black pepper, to taste
• 1/4 cup minced fresh flat-leaf parsley

Instructions

1. Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
2. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
3. In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
4. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
5. Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
6. Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
7. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
8. Add minced garlic and oregano. Cook, stirring, for 1 additional minute.
9. To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
10. Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
11. Shred the chicken with your fingers or a fork.
12. Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
13. Stir in parsley and serve.

Serve with some fresh ciabatta bread and perhaps a glass of vino. Cheers!!!

It seems there is a pattern lately in my posts — FOOD! Well I must confess, I eat everyday. I know, weird uh?? Anyway, it is so easy to share a quick recipe  but sometimes a blog post on organizing, decor, etc takes a lot more time. I have a couple of projects in the works. One is the master closet makeover. I need just a few more things and that will be done and share worthy. I think it came out well. Not super fancy but a nice space to get pretty in. I am also redoing a dresser which will tie into a master bedroom redo. All of these plus the day to day stuff. Did I mention that I might start working part time as well? Yep, that is in the works too. But it’s all good — I love my blog and plan to keep on blogging on!!

For today, I will share this wonderful Gluten free recipe that I found. I made it last night and it made a perfect lunch for today as well. My goal is to make lunches ahead of time as that seems to be a meal that I overeat at cause I go for quick and not always healthy. As I receive 6 boxes of Girl Scout Cookies. Sigh.Yum.

Quinoa Salad with Pears, Baby Spinach and Chick Peas in a Maple Vinaigrette

My sweet friend Lourdes brought these yummy apps to a small party I hosted for Buffalo Hill Designs during the holiday season. she also graciously shared the recipe and I just had to share it with you!! This simple recipe packs a flavorful punch and would be perfect for any gathering.

{I couldn’t help but share this heart shaped potato in honor of Valentine’s Day!!}

• 1 Pound small potatoes
• 4 Small garlic cloves
• 1 Cup Lime Juice
• 2 Tablespoons Chicken Bouillon (Knorr)
• 2 Serrano Peppers

Boil the potatoes until they are done and firm, drain. Pour oil and fry the potatoes. In a blender mix the lime juice, serrano pepers and garlic. Add to the potatoes then the Chicken Bouillon, and let them fry for a couple minutes. They can be served warm or at room temperature….Enjoy!

I made this simple supper the other night. I loved that it has super healthy kale in it and the addition of beans was an interesting but yummy twist. It also made for great leftovers!

Source

Kale & Sausage Ragu from Rachel Ray Magazine

Oh thank you Pinterest for all of the yummy recipe ideas. I planned my last weeks worth of meals based on what I have pinned on my Foodie Love board. The most recent was these yummy stuffed shells. I added a big scoop of minced garlic and pesto and left out the ricotta due to my hubby’s dislike for it. I also sprinkled some parmesan on it before and after baking.

Photo Source 

Baked Shells with Sausage and Spinach Recipe – recipe adapted by Inspired Taste

The filling for these stuffed shells are not too gooey or soft, so not only do they make for an excellent dinner served with a salad on the side, they double as finger food for your next party. Substitute pork sausage for chicken sausage, just add a tablespoon of olive oil to the pan before adding the chicken sausage so it does not stick to the pan.

Prep Time: 5 minutes

Cook Time: 35 minutes

Yield: serves 4

Ingredients

• 16-18 jumbo pasta shells
• 1 pound fresh pork sausage links, casing removed
• 1 tablespoon minced garlic
• 1 (14-ounce) can diced tomatoes {I
• 1 cup frozen spinach, thawed and squeeze dry
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozarella cheese
• salt and freshly ground pepper

Method

1. Preheat oven to 350 degrees F and fill a large bowl with cold water and ice, set aside.
2. Bring a large pot of salted water to a boil. Add pasta shells and cook according to package directions. Drain well then add to ice water until ready to stuff.
3. Heat a large skillet over medium-high heat. Add pork sausage then use a wooden spoon to break up the sausage, cook 5-6 minutes until browned.
4. Add garlic and cook 30 seconds then add tomatoes and spinach; cook 1 minute.
5. Remove pan from heat and stir in ricotta cheese.
6. Using a spoon, fill pasta shells with pork filling and arrange in a baking dish (9-inch x 9-inch  baking dish works well). Sprinkle tops with shredded cheese then bake in the oven 25-30 minutes until cheese has melted and tips of shells begin to crisp and brown.