Glazed Cinnamon Rolls

Cinnamon Rolls I am so excited to share with you that Katie and Ryan are getting married!

He asked her to marry him a couple of weeks ago, and planned it so that they would be in Cape Cod (her most favorite place in the world) when he asked her. Sweetest thing…honestly.

It’s just the cutest thing watching them plan…and I get pics texted to me on a daily basis of all the ideas that Kate finds. I just sit there and listen and watch, soaking her happiness into my heart…and loving every single idea she’s coming up with…

And then…she’ll ask me why I’m not saying anything… and I don’t realize I’m not saying anything, because I’m so happy, and I’m so absorbed in my enjoyment of watching her!

I mean, I do come up with ideas here and there, and toss them her way…. But the thing is…Katie has been a professional wedding photographer for years now. She’s been to so many weddings…she has seen it all. She already knows what she loves, and what she doesn’t love. They’ve been engaged for a little less than a month, and they have the wedding pretty much planned already.. It’s going to be simply beautiful.

I’m also so, SO happy that we get to officially welcome Ryan into our family. I just love him. I mean, he’s the perfect fit. He’s the perfect fit for Katie. He’s the perfect fit for the family. He walked into our home a few years ago, and it was as if we’ve never known life without him.

Katie’s name…in the blink of an eye…became KatieandRyan.

Cinnamon   Rolls

It’s the simple things that mean so much to me….And Ryan usually has no idea that he’s doing it…but for me it’s a big deal… like the other day, when I was making these cinnamon rolls. I don’t even remember why he stopped by, but he was standing in the kitchen with me…and when he saw the cinnamon rolls, he said “Oh wow…I love cinnamon rolls”… and I told him that I’d make sure to save him some. And that night, he and Katie stopped by the house for a few minutes, and he took some home with him.

I know. It’s silly.
But it’s little things like that, that make my heart happy.
That’s all it takes.
Eat my cinnamon rolls.
Because feeding people is how I share my heart with them.

It took me a few times to get these cinnamon rolls perfected, but I think this is the recipe that I’ll use from now on. They’re not my usual quick…but they’re definitely easy…and definitely worth the time that you have to put in. The beauty of making them is that you prep for 20 minutes or so, and then you can walk away for a couple hours. Prep for another 20 minutes or so, toss them in the oven..and in less than 30 minutes, they’re done!

They’re so soft and gooey fresh out of the oven…the scent of cinnamon permeates the house…and melds with the dark brown sugar and plump raisins…and the glaze when poured over the warm rolls just makes its way through the nooks and crannies… a dab of salty butter balances out the sweetness as it melts down the roll…

Life is good. It’s a “Close your eyes and savor the moment, while happy memories are being made all around you…” kind of good.


Glazed    Cinnamon Rolls

Glazed Cinnamon Rolls
Serves: 36
Cinnamon Rolls
  • 1 cup hot water
  • 1 tbsp honey
  • 1 tbsp yeast
  • ½ cup shortening
  • 2 eggs, beaten
  • 1 cup granulated sugar
  • 2 tsp salt
  • 8 cups flour
  • 2 cups hot water
  • 1 stick butter, room temperature, cut in half
  • 2 cups brown sugar, divided
  • 3 tbsp cinnamon, divided
  • 1 cup raisins, divided
  • 36 parchment muffin papers
  • 3 cups powdered sugar
  • ¼ cup milk
  • 2 tsp vanilla
  1. Add 1 cup hot water and honey to mixing bowl, stir to mix. Sprinkle yeast on top of water, and let it sit for about five to ten minutes while it enjoys its feast.
  2. Once the yeast is all fluffy and happy, add the shortening, eggs, sugar salt, and flour to the mixing bowl. Using the dough hook, turn your mixer on low, and let it mix the flour mixture until all ingredients are incorporated. Add the final two cups of water to the flour mixture, and keep mixing with the dough hook for about 10 minutes.
  3. Grease a large (8 quart) bowl, and I mean grease it right to the very brim, because this dough is a happy one. It’s going to rise that high.
  4. Remove the dough from the mixing bowl (it will be very sticky, and I mean “grease your hands with shortening or butter before you try to handle it” sticky) and place in the greased bowl.
  5. Cover with a towel, and place in a warm spot in your kitchen for about 1 hour, or until it has risen to the top of the bowl.
  6. After the dough has had ample time to proof and is at the top of the bowl, remove to a generously floured surface. Knead for about five minutes.
  7. Divide the dough in half, and roll out the first half into a rectangle…about 12” by 18” and ½” thick. The 18” facing you.
  8. Spread ½ stick of the butter over the rectangle of dough. Sprinkle 1 cup of brown sugar over the butter. Sprinkle 1-1/2 tbsp cinnamon over the brown sugar. Sprinkle ½ cup of the raisins over the cinnamon and sugar.
  9. Starting at the bottom of the rectangle, roll the sugar covered dough (pinwheel type of roll) to the opposite edge. Keep the seam underneath the roll.
  10. Slice the roll in half, and slice nine 1” sections from each half.
  11. Spray three muffin tins with vegetable spray. Place one section into each greased muffin slot cinnamon side facing up.
  12. Repeat with the remaining dough, until you have 36 cinnamon rolls in the muffin pans. Let sit for about ½ hour until the rolls double in size.
  13. Heat oven 350 degrees. Depending on how much room you have in your oven, place one or two muffin tins in the oven at a time. Bake until the cinnamon rolls are golden brown, about 20-25 minutes.
  14. Remove from oven, and let cool for about 15 minutes. After they’ve cooled for 15 minutes, place each cinnamon roll into a parchment muffin paper.
  1. In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Spread each cinnamon roll with glaze.
  2. Serve warm with butter. Enjoy!


Salty Dog

Salty  Dog

Deep summer is when laziness finds respectability. ~Sam Keen

You know…I tend to be fickle when it comes to summer.

I love it..
But I hate it too…

I love the sunshine, and the leaves on the trees… the birds singing early in the morning…and the flowers blooming. I love all that.

But it’s the heat….and it’s the humidity that I hate. I don’t do well with either of them…and that’s when the laziness tends to come out in me.

I don’t know… I can’t really say it’s laziness…because I start out with the best intentions, and a list of things I’d like to do, like to get done. But then the heat hits…and I’m zapped of any energy that I thought I had.

And I think that’s where laziness finds respectability…it’s because we can justify doing nothing on those hot summer days.

A lack of energy.
The heat knocks it right out of us.
And the humidity keeps us down..

And that’s when I like to sit on the porch, hopefully with a light breeze..a new magazine.. and a refreshing cocktail. And the beauty of this cocktail, is that it’s really a mocktail! It has the flavor of a delicious Salty Dog, minus the gin..

It’s salty, it’s sweet and tart at the same time… a hint of peach nectar sweetens the grapefruit juice.. Served over crushed ice, this mocktail is the perfect drink to keep you feeling cool and hydrated.

Life is good. It’s a “Go ahead.. be lazy on those hot summer days. I respect that. I respect you…” kind of good..


Salty dog

Salty Dog
Serves: 2
The Cocktail Glass Rim
  • 1 tsp coarse sea salt
  • 1 tbsp coarse sugar in the raw
Salty Dog
  • ½ cup fresh squeezed grapefruit juice
  • Pulp from ½ grapefruit
  • 3 tbsp peach nectar
  • Juice of ½ orange
  • 2 tsp lime juice
  • Ice
  • 1 cube sugar in the raw, optional
  • Lime and grapefruit pulp for garnish
The Cocktail Glass Rim
  1. Pour the sea salt and sugar in the raw onto a small plate. Mix thoroughly, and make sure it is spread out evenly. Run a slice of lime around the rim of the cocktail glass to moisten, and dip the rim of the glass into the salt/sugar in the raw mixture. Keep dipping the rim until it is fully salted. Let sit and dry for a few minutes.
Salty Dog
  1. Add the grapefruit juice, grapefruit pulp, peach nectar, orange juice, lime juice, about four ice cubes, and if you prefer, a cube of sugar in the raw, in a cocktail shaker. Shake hard for about about two minutes. Strain into a cocktail glass with crushed ice.
  2. Garnish with a slice of lime and a spoonful of grapefruit pulp in the middle of the mocktail.


Strawberry Rhubarb Galette

Strawberry Rhubarb GaletteI was watching the news a couple of weeks ago, and there was a clip about search dogs. The interview with the dog’s owner really struck me… He was explaining a dog’s keen sense of smell… which is much more than the normal human. He went on to explain that a human being has something like three million scent detecting cells, whereas a dog, such as a bloodhound, has 300 million scent detecting cells!

When humans smell an apple pie, that’s just what we smell… an apple pie as a whole. A dog, however, smells the flour, the butter, the apples, the salt, the cinnamon…. each individual ingredient of that pie!

You know…I think we, as humans, do just fine without those 297 other million scent detecting cells…
Most definitely our taste buds will pick up what our nose cannot…
Take for example, this Strawberry Rhubarb Galette….

We’re able to delight in that lightly salty and buttery flaky crust… the sweetness of the strawberry which so deliciously complements the tartness of the rhubarb so well…and you can… you most definitely can…taste both the strawberry and the rhubarb separately… one does not cancel out the other, which is a beautiful thing… you get the best of both worlds.

Sweet and Tart.

And of course…you know me so well… this is so quick and easy to make. Throw a quick pie crust together (or buy one at the store)… toss some strawberries and rhubarb in a bowl with a little bit of sugar and cornstarch… and wrap it all up in the pie crust, no matter the imperfections.

A galette is meant to be rustic and imperfect…but yet, they always…. always turn out beautiful.

Easy. Fast. Beautiful. And most importantly? Delicious.

Life is good. It’s a “We might not have the sniffer as that of our dogs….but we get along quite well with what we have…don’t we?” kind of good.


Strawberry Rhubarb Galette
Prep time
Cook time
Total time
Strawberry Rhubarb Filling
  • 3 cups fresh strawberries, hulled, and sliced
  • 3 cups fresh rhubarb, sliced into 1" chunks
  • ¾ cup granulated sugar
  • 1 small orange: 1 tbsp. zest and 3 tbsp. juice
  • ¼ tsp salt
  • 3 tbsp. corn starch
  • 2 tbsp. butter
Aunt Linda's Pie Crust
  • 2 cups flour
  • 1 cup shortening
  • ½ tsp salt
  • ½ cup milk
  • 1 tbsp vinegar
Vanilla Glaze
  • 1½ cups powdered sugar
  • 3 tbsp. milk
  • 1 tsp vanilla
  • ¼ tsp salt
Strawberry Rhubarb Filling
  1. In a large bowl, combine the strawberries, rhubarb, sugar, orange zest and juice, salt, and cornstarch. Stir gently to combine. Set aside until ready to use.
Aunt Linda’s Pie Crust:
  1. In a small bowl, mix the milk and vinegar together. Set aside. In a large mixing bowl, blend the flour, shortening, and salt together until mixture is in pea size crumbles. Pour the milk and vinegar mixture into the flour mixture and stir. The dough will be sticky.
  2. Roll out on a generously floured surface, a little on the thicker side. Maybe about ⅜” thick, and a16” circle. Place the circle of dough onto the middle of a large baking sheet.
  3. Spoon the strawberry rhubarb mixture into the middle of the crust, leaving about a 3” edge. . Fold the edges up over the strawberry rhubarb mixture. Bake at 350° for about 1 hour, or until golden brown.
  4. Remove from oven, and let cool.
Vanilla Glaze
  1. In a small bowl, whisk together the powdered sugar, milk, vanilla, and salt until smooth. Drizzle around the edges of the galette.
  2. Enjoy!


Dark Chocolate Ice Cream with Peanut Butter Swirl

Peanut Butter Swirl and Dark Chocolate Ice Cream I got caught up in a little bit of a traffic jam for about 45 minutes yesterday. Some of you might laugh and say that’s a cake walk…but around here, that is really an unusual phenomenon. It was right after the airshow at the Niagara Falls Airbase. I should have known better, because Katie and I got stuck in traffic on Saturday at the same time, and with that fresh on my mind, I had taken a different route to go grocery shopping.

I definitely chose the wrong route.

It was hot and humid, and naturally the air conditioning in my car was acting up…so I’m sitting there with a ton of cars all surrounding me… with my window rolled down… and panic starting to set in because you know how claustrophobic I am..

There were about six troopers standing at the signal light directing traffic. It’s a six corner intersection, and they would let one road go through. Then they’d let the next road go through..etc. After the last road went through, I anticipated them flagging my road through.

Thank goodness.

Wait… They skipped my road!

They’re letting the first road go through again!

Okay, my brain has decided that my lungs aren’t getting enough air.

I unhooked my seatbelt, and sat there as they let all five roads go over and over again…wondering why on earth they weren’t letting my road go… contemplating getting out of my car and sitting in an open grassy area on the side of the road, where I wouldn’t feel so restricted… I felt a strong need to free my lungs of their imaginary burden… And I wished that I would have given in and bought those Fudgsicles at my beloved Wegmans, because I could have used something cold at that point. It was so hot in the car..

The worst part of it all… I could see my office building from where I sat, and I knew that if I could just somehow move the two lanes of cars that were to the left of me out of the way, I could get to my office and sit in the air conditioning for an hour while the traffic cleared up. But I wasn’t sure how the troopers would feel if I started directing traffic from those two lanes. Probably not a good idea..

My lungs just couldn’t get enough air in them…

Panic was knocking on my door…

Dark Chocolate Ice Cream with Peanut Butter Swirl

I think it was about the fifth go round of watching the other roads go through when I noticed him… the guy in the car ahead of me. For the sake of this story…let’s call him Sean Penn…because he looked exactly like a young Sean Penn…

Sean Penn was in a very agitated state.

Every time the troopers skipped over us, Sean Penn would stick his head out the window, shouting obscenities, waving his arm out the window, and banging his fist on the outside of the door….

Sean Penn now had my total attention.

And I started thinking…

Is he late for a meeting?

Is he late for a party?

Does he have to go to the bathroom?

If he had an emergency, I’m sure he would have gone up to the troopers to let them know, right?

Maybe he’s just an impatient and irritable guy… My money is on that.

Funny… it got to the point in which I was hoping that the troopers would skip over us each go round, because I was so enjoying Sean Penn’s temper tantrum. Or was I subconsciously enjoying his misery to protect myself from my own distress? Quite possibly.

I was fascinated by Sean Penn.

I was a touch annoyed by him, because I thought he was a total jerk.

I was a touch worried that he was going to totally lose it and go ape shit on everyone around him.

Sean Penn unwittingly, unknowingly, and involuntarily made me forget my panic. I was breathing just fine as I watched him in his volatile, unstable, explosive condition… and I have to say, for a fleeting moment… I was a little disappointed when the troopers finally noticed our side of the road, and let us go through.

I made it home, my personal self in a sorry state of “melt” from the heat and humidity…and exhausted. But not exhausted enough to make some peanut butter swirl dark chocolate ice cream… just what I needed after the very hot interlude in traffic..

Peanut Butter Swirl and Dark Chocolate Ice Cream

The dark chocolate has a hint of bitter-sweet, which is quickly offset by the sweetness of the peanut butter. My favorite part is the peanut butter swirl, when frozen, it takes on an almost crunchy caramel texture, and I love how it combines with the creaminess of the ice cream.

Of course, peanut butter and chocolate were made for each other, and this ice cream just proves their undying commitment to each other…which… I truly believe was a match made in heaven’s kitchen.

One of my favorite things to make, is ice cream… I mean, it takes a little bit of time, especially because you have to let the custard chill for hours before you can throw it in the ice cream maker. You could easily make this a no-churn, simply by throwing the custard into a parchment lined pan, and adding little blobs of the peanut butter throughout, and then freeze it. But, I tend to like the whipped texture that churning the custard gives to the ice cream.

Either way, it’s absolutely delicious…It is definitely well worth the time if you decide to churn!

Life is good. It’s a “Even though I wouldn’t be your friend in real life because of your pestiferous character, Sean Penn Look-Alike, I do thank you for the public display of temper. It was quite enjoyable of the annoying kind…” kind of good.


Peanut Butter Swirl Dark Chocolate Ice Cream

Dark Chocolate Ice Cream with Peanut Butter Swirl
Serves: 1 quart
Dark Chocolate Ice Cream
  • 2 cups whole milk
  • ¾ cup special dark cocoa powder
  • 1 cup granulated sugar
  • ½ tsp salt
  • 8 large egg yolks, room temperature
  • 1 tsp vanilla extract
  • 2 cups heavy cream
Peanut Butter Swirl
  • ¾ cup peanut butter
  • 1 tbsp heavy cream
  • 1 tbsp honey
  • ¼ tsp salt
Dark Chocolate Ice Cream
  1. Whisk the eggs in a medium bowl, set aside.
  2. In a heavy saucepan, combine the whole milk, cocoa powder, sugar, and salt, and whisk until blended.
  3. Cook over medium heat until the mixture starts to lightly simmer (bubble around the edge of the pan).
  4. Take about a cup of the heated milk mixture, and quickly whisk it into the eggs (tempering them, to ensure that the eggs don’t start to scramble when you pour them into the hot pan of milk), and pour the tempered eggs back into the pan of heated milk mixture, whisking as you pour.
  5. Continue to cook on medium heat, constantly stirring with a wooden spoon until the custard thickens, and evenly coats the back of the spoon. This takes about 10 minutes. You will know that it’s ready when the custard on the back of the spoon will hold a line after you run your finger down the middle.
  6. Pour the thickened custard through a fine mesh sieve into a large bowl. Stir in the vanilla extract and heavy cream until fully combined.
  7. Place the bowl of custard into the refrigerator to cool. Chill completely…about three to four hours.
  8. After the custard has chilled, remove from the refrigerator and add to the bowl of the ice cream maker. Churn, according to the directions of the manufacturer.
  9. While the ice cream is churning, prepare the peanut butter swirl:
  10. In a medium bowl, combine the peanut butter, heavy cream, honey, and salt. Mix with a hand mixer until all ingredients are combined and creamy. Set aside.
  11. When finished churning, spoon the ice cream into a parchment lined 9 x 13” pan. Add spoonfuls of the peanut butter mixture over the top of the ice cream, and draw a butter knife through the peanut butter, swirling it throughout the ice cream.
  12. Place in freezer once again, and let freeze until fully hardened. About five hours.
  13. Serve immediately, or transfer to a freezer container. Ice cream will last for about a week in a container designed for ice cream for up to a week.
  14. Enjoy!



Vanilla Berry Angel Food Cake

Berry Vanilla Angel Food Cake So, you know how I’m all about quick and easy… especially when there just seems to be absolutely no time in the day. Story of my life. Sometimes quick and easy means a ham sandwich on the run… But, it’s always a plus when “quick and easy” turns out to be not only delicious…but beautiful too.

 If you’re running 100 miles per hour this summer… party after party… and you’ve offered to bring desserts… use this. It’s super quick, super easy, super delicious, and super pretty.

I’m also here to tell you that there is ZERO shame in using store bought baked goods. I take advantage of my beloved Wegman’s patisserie Angel Food Cake. Some homemade whipped vanilla bean cream, fresh berries and some silver dragees to fancy it up a bit… and you have a beautiful dessert that you can feel proud to deliver to the party!

 Here is my little secret…if you follow my Instagram, then you already know that my layer cakes sometimes tend to collapse… so, if you buy an angel food cake that has the hole in the middle (which most of them do)… I place a tall glass in the middle of the cake plate, and then fit the layers of cake over the glass right down the middle of the holes. I’ll add the whipped cream and berry filling with each layer, as I place them over the glass. The cake stands proud, and I stand relieved that it’s not falling all over the place!
I’m also learning to use small dowels to stabilize my cakes…but for now, the glass down the middle of the angel food works!

 Hey, I’m not saying I’m proud of the fact that my cakes collapse…I’m just saying I came up with a solution to my problem…

And for those of you who are appalled at the fact that I use store bought angel food cake, I’m sharing the homemade version of the cake recipe too. Go ahead… get that oven going on a 90 degree day. Not only will your cake fall because it hates humidity…so will your hair, because it hates the heat and humidity even more than the cake does! It’s up to you. Bake this cake… or make life easy, and buy it already baked! Wait for the winter months to bake your angel food cake.

 I know I’m making it sound like an angel food cake is fussy…. And it is….but I do recommend that you do give baking one a try!  A homemade angel food cake is so delicious…and not as miserable as I’m making it out to be, especially in the cooler months. The specks of vanilla with a little bit of spiced rum in the whipped cream combine so deliciously with the fresh berries…and the angel food cake is light and refreshing for a warm summer day. You can’t go wrong with this pretty little cake… It’s a favorite for sure!

Life is good.. “Summer flies by so quickly, that it’s totally okay to take shortcuts, to make a little time to stop and smell the roses…” kind of good.


Vanilla Berry Angel Food Cake


Vanilla Berry Angel Food Cake
Whipped Cream and Berries
  • 2 angel food cakes (with the hole in the middle) purchased from your favorite bakery or baked in your hot kitchen (recipe below)
  • 1 quart heavy cream
  • 1 tbsp granulated sugar (or more, I don’t like a sweet whipped cream, so add more sugar if you do)
  • 1 vanilla bean, seeds scraped
  • 1 tbsp dark spiced rum
  • 1 tsp vanilla
  • 1 quart blueberries, rinsed and stems removed
  • 1 quart strawberries, rinsed and stems removed (KEEP stems on about eight of the prettiest strawberries)
  • Silver dragees
Angel Food Cake
  • 1 cup cake flour
  • 1¾ cups granulated sugar (Separated into 1 cup and ¾ cup)
  • 12 large egg whites, or enough to measure 1 ½ cups
  • 1 ½ tsp cream of tartar
  • ½ tsp salt
  • 2 tsp clear vanilla extract
  • ½ tsp almond extract (optional…I usually don’t use it because it’s just too strong a taste for me)
Whipped Cream and Berries
  1. Begin by placing a tall glass in the middle of your favorite cake plate. I used an old cheese box for this.
  2. In a large mixing bowl, add the heavy cream, sugar, seeds from vanilla bean, dark spiced rum, and vanilla. Beat until stiff peaks form.
  3. Separate 1 cup of blueberries from the quart. Pick the plumpest and prettiest. They will be the crowning glory on top of the cake. Set aside.
  4. Separate about seven or eight strawberries (WITH STEMS) from the quart. Pick the prettiest ones. They’ll be the crowning glory on top of the cake. Set aside. Chop the remaining strawberries.
  5. Remove about four cups of whipped cream from the bowl, and transfer to another bowl. Carefully fold the remaining blueberries and chopped strawberries into the remaining whipped cream.
  6. Begin assembling the cake:
  7. Slice each cake in half horizontally, so that you will have four layers.
  8. Place the first layer of cake over the glass that you’ve placed onto the cake plate. Top that layer with the berry whipped cream.
  9. Place the second layer of cake over the first layer of cake that is already frosted with the berry whipped cream. Top the second layer with the berry whipped cream.
  10. Place the third layer of cake over the second layer of cake that is already frosted with the berry whipped cream. Top the third layer with the last of the berry whipped cream.
  11. Place the fourth and final layer over the third layer of cake that is already frosted with the berry whipped cream.
  12. Frost the top of the cake with the plain whipped cream. Lightly frost the sides of the cake with the plain whipped cream, and leaving some of the cake showing through (naked cake).
  13. Add the last of the plain whipped cream to a pastry bag (no tip necessary), and pipe big dots of whipped cream around the top of the cake, and around the bottom of the cake.
  14. Arrange the saved strawberries into a pile in the middle on the top of the cake. Sprinkle the saved blueberries around the strawberries on the top of the cake. Sprinkle the top of the cake and around the bottom with the silver dragees.
  15. Store in refrigerator until ready to serve. Serve chilled.
Angel Food Cake
  1. Note: It’s really important that you don’t get any yolk into the egg whites at all. If you break a yolk and it gets into the egg whites, you have to start over. To eliminate waste (speaking from experience here…) it’s best to break the egg into a separate container, and then add the yolk free whites to the rest of the whites.
  2. In a small bowl, sift together the flour and 1 cup of the granulated sugar. If you have the time, throw it though the sifter a second time.
  3. In a large mixing bowl, and using the whisk attachment, beat the remaining ¾ cup granulated sugar, egg whites, cream of tartar, and salt on low until it forms peaks. Turn the mixer to high, and beat until those peaks become stiff.
  4. Remove the bowl from mixer, and carefully fold in the flour mixture by hand, ensuring that the sides and bottom of the bowl have been mixed in.
  5. Gently spoon…not pour… the batter into an ungreased 10” tube pan, and run a knife around the middle of the batter to remove any air pockets that have formed.
  6. Place the cake pan into the middle of a cold oven, and turn oven on to 325 degrees. Bake for about 50 to 60 minutes, or until the top of the cake springs back when touched lightly with your finger.
  7. When fully baked, remove pan from oven, and let the cake sit in the pan for about five minutes before you invert the pan onto a bowl that you’ve flipped upside down on the counter. It’s going to be just fine. The cake is going to stick to the sides of the pan because you left the pan ungreased. The cake isn’t going anywhere, and by letting it hang upside down, you’re helping it to stay nice and tall.
  8. Let the cake cool upside down for about 4 hours, or until it is completely cooled. Carefully flip the cake pan upright, and slowly and gently run a knife around the edge of the pan to loosen it. Grab the tube portion of the pan, and carefully lift the cake out. Run a knife around the bottom edge if the tube doesn’t let go of the cake immediately.
  9. Enjoy!


In Loving Memory of Selma, of Selma’s Table

 The blogging community is saddened, as our very dear friend, Selma, from Selma’s Table passed away on Saturday, July 4th after a long battle with cancer.


Selma was a loving mother, a talented cook, a wonderful blogger…
A beautiful soul filled with grace and charm…
A  good friend with never ending love and support.

Goodbyes are not forever…
Goodbyes are not the end…
They simply mean I’ll miss you…
Until we meet again. (Author Unknown)

And Selma… you will truly be missed, my friend..

 Our thoughts and prayers are with her family during this time of sadness…

Fiesta Friday Tribute.

error: Content is protected !!