Adapting recipes is one of my very favorite things. And this is another easy one! I took Giada de Laurentiis’ recipe for her marscapone mini cupcakes and turned it into a bundt cake. The original recipe calls for a strawberry glaze, but I used raspberries per request of the birthday girl I made it for. And yes, I highly recommend using frozen berries, they make for a much better textured glaze.
Box of white cake mix
8 oz marscapone cheese
2 eggs whites
1/4 coconut oil or vegetable oil
1 cup water
Preheat oven to 350. With a hand mixer blend softened marscapone, egg whites and oil until creamy. Add cake mix and water and blend until mixture is smooth. Pour into greased bundt pan and bake 35-40 minutes. Cool completely before topping with glaze.
1/3 cup berries, defrosted and drained
1-2 cups powdered sugar, depending on how thick you want the glaze
Purée berries in a blender or food processor. Then, in a small bowl mix purée with powder sugar and voila! Glaze is done!
I used to look down upon food industry workers. And I don’t say that as someone who has never been there. After my first job, the next five places that I worked were all food related. I don’t want to call them restaurants because scooping ice cream and steaming milk don’t really qualify, but I think making sandwiches and burritos do. Needless to say I have had my share of unhappy customers, cranky bosses, and food infused clothing. And while working in those jobs I felt so utterly unimportant. It wasn’t until recently that I realized serving food to people is actually really important, because literally everyone needs to eat. But I also realized to add any meaning to it the food should be special. I have long dreamed of someday owning a cafe/bakery—maybe one day I will. But for now I am a wife, nanny and lover of eating so I still get to cook everyday! And I love it. I get more excited about food than probably most people. But that is because I don’t waste my time on boring. I eat what most would consider healthy…most of the time (today I had a donut). But my food isn’t bland; I don’t have to force myself to eat vegetables. I try to make every meal something I thoroughly enjoy. And I am actually pretty good at it. That all being said, I’ve decided to start sharing my recipes, and I know there are a million food blogs, but hopefully I’ll be able to find my niche and make something special.
For tonight: a lovely home grown summer squash
Heat a small amount of oil over medium heat (I didn’t measure, I just splashed some in) in a cast iron skillet (if you don’t have cast iron any sautee-type pan will work)
Slice summer squash about 1/4” thick
Once oil is hot add squash to pan
Season with salt and pepper, to taste
Cook, stirring occasionally, until squash pieces have just a few golden brown spots
This shouldn’t take longer than 10 minutes
And that’s it! Super easy, but still delicious! And if you are blessed by southern weather you should be able to find locally grown summer squash. I picked mine from my garden this morning and was thrilled to be able to have fresh vegetables so early in the season. This is a great side dish for any summer meal because of the lightness and versatility of the squash. Enjoy!
Today was one of those days when a 6am alarm would have been a relief. Instead, I got woken at 3:30, and had to be up for work by 5. Preceding the 5am wake up was a 12 hour work day filled with poopy diapers and crying children, from which I came home to find someone else’s dirty dishes in the sink, the lasagna I had planned to eat for dinner diminished to a tiny, non-fulfilling rectangle, and the culprits of said actions sleeping (at 5:30 in the evening?!). Thoroughly tempted at this point to brood in my bedroom with the second half of my pint of Haagen-dazs, I decided, instead, to go run. I have never been fast, but I am beyond thankful I have well working legs I can run my aggression out on. And let me tell you, aggression is the most stimulating pre-workout I know; and exercise by far the best medicine.
The still hot sun was slowly descending towards the west and I was reminded of the verse that says, “don’t let the sun set on your anger…” (sorry, I am awful with references, not sure which book of the Bible it’s from). Anyway, my anger immediately disseminated as I thought of the forgiveness God has given us and was—literally—in that moment giving me. Through all the brokenness in this world it is easy to overlook blessing. But my problems are so minute compared to those of others, and even more so compared to the eventual reward of heaven…”for we are more than conquerors through him who loved us…” (And I actually know this one! Romans 8:37)