Rhubarb Season!

In my family we wait all year for rhubarb season because when the rhubarb is ready to pick from the garden it’s the only time of year we get to have my mom’s delicious Rhubarb Lunar Cake. This is definitely a family favorite so I wanted to share it with you to try. It may sound like a basic enough cake but the combination of the sweet topping that sinks down into the cake making craters  (that’s where the Lunar part comes from) of ooey gooey goodness mixed with the tartness of the pieces of fresh rhubarb make for a truly heavenly dessert! I suggest taking a corner piece where the edges will be crispy and chewy and serve it warm with vanilla ice cream…mmmm! Enjoy! ♥

BBQ Season Is Here!

I was making dinner for my parents and brother and sister-in-law today and since it was such a beautiful warm spring day we decided it was a perfect day to Barbecue! I have to say my favorite food on the Barbecue other than hamburgers is Spare Ribs so that’s what I decided to make. I tried a new recipe today and I think it’s my new favorite! The lemon peel and ginger gave them a very fresh taste that balanced the sweetness of the barbecue sauce and steaming them in the oven made them so tender! I served it alongside a delicious fresh Strawberry Poppy Seed Salad. Enjoy! ♥

Ultimate Ribs
4 Tsp Grated Fresh Peeled Ginger
2 Tsp Grated Fresh Lemon Peel
Salt
4 Cloves of Garlic, crushed
4 Racks pork baby back ribs (About 1lb Each)
2 Cups Barbecue Sauce

Best Carrot Cake Recipe

When my brother and I were kids we got to choose a special dinner and dessert on our birthdays that our mom would make for us. We both would choose carrot cake with cream cheese icing. Sounds odd that kids would choose cake with carrots you might think…but our mom made it so delicious and with the cream cheese icing really made it. When I offered to make cupcakes this weekend for my sister in laws birthday I decided to make her carrot cake with cream cheese icing. I don’t have my mom’s recipe so I had to find one of my own and I was thrilled with how they turned out and everyone at the party seemed to agree! This is going to be my go to carrot cake recipe from now on and I wanted to share it with you so you can make it for someone special! Enjoy! ♥

Now an Appetizer…

Yesterday I posted a drink recipe and today it’s an appetizer I just had to share. I know recipes two days in a row is a bit much but isn’t one of the best part of the Holidays all the new recipes you get to try? I also think that the citrus and vanilla from yesterday’s drink would be an excellent compliment to the sweet richness of this appetizer…you be the judge. I hope you don’t mind if I share many more recipes this month. This one is definitely on my list of things to make for Christmas with the family!

Caramel-Coated Brie

1 1/4 cups sugar

1/3 cup water

8” wheel of brie

20 pecans or walnuts (about 1/2 cup)

Prepare an ice-water bath. Heat sugar and water in a small saucepan over medium-high heat, swirling, until sugar dissolves. Cook, swirling and brushing down sides of pan with a wet pastry brush (to prevent sugar crystals from forming), until dark amber. Immediately dip bottom of pan in ice-water bath to stop the cooking.

Place brie on a serving platter. Dip pecans into caramel using chopsticks; arrange around edge of brie. Re-warm remaining caramel if needed and pour over top, swirling to coat and drip down sides. Let stand until hardened. Crack caramel with a knife to serve

Serve with toasted rustic bread or crackers.

*Recipe from Martha Stewart Living