Meringue Cake With Cream And Raspberries. New Music From Sail By Summer.

Make this cake and nobody is going to hate. Layers of crisp meringue, whipped cream, cherry syrup soaked sponge cake, vanilla scented pastry cream and a scattering of raspberries. Dessert heaven.

Meringue Cake With Cream And Raspberries

Ingredients For the syrup:

2 Tbs water
1/3 cup plus 1 Tbs sugar
3 Tbs maraschino cherry liqueur

Ingredients for the meringue rounds:

5 large egg whites
1 cup sugar
2 Tbs cornstarch

Ingredients for the layers:

Pastry Cream (recipe follows)
One 8-inch round sponge cake (recipe follows or use store bought)
1 3/4 cups whipped cream
1 cup raspberries
Confectioners’ sugar
Unsweetened cocoa powder


1. To make the syrup, bring the water and sugar to a boil in a saucepan. Allow syrup to cool then add the liqueur.

2. To make the meringue rounds, preheat oven to 250℉. Place sheets of parchment on 2 baking trays. Draw two 8-inch circles. Beat the egg whites with sugar and cornstarch until the egg whites form stiff, glossy peaks. Spread the egg whites evenly in the parchment circles. Bake for about 1 hour until just barely golden. (Meringue disks can be stored in an airtight container for up to 2 weeks)

3. Soak the sponge cake with some of the syrup using a spoon or a pastry brush.

4. Place one meringue disk on a serving platter. Spread with the pastry cream. Top with the soaked sponge cake layer. Pour over the rest of the syrup. Cover with the whipped cream, reserving some for the garnish.

5. Arrange some of the raspberries over the whipped cream and cover with the second meringue round.

6. Pipe the remaining whipped cream around the sides of the cake and on top. Dot with the remaining raspberries. Dust the top of the cake with the confectioners’ sugar and cocoa.

Serves 6 to 8

Pastry Cream


1 cup milk
1/2 vanilla bean, split lengthwise, seeds scraped
2 large egg yolks
1/2 cup plus 1 Tbs sugar
2 Tbs flour


1. In a medium saucepan over medium heat, bring the milk and the vanilla bean with its seeds to a boil.

2. Meanwhile, beat the egg yolks and sugar in a bowl. Add the flour and mix well.

3. Remove the vanilla bean from the milk and pour a little bit of the boiling milk over the egg yolks to temper them, whisking constantly. Whisk in the reminder of the milk.

4. Return the mixture to the saucepan and bring to a boil. Whisk constantly until the mixture thickens, about 5 minutes.

5. Transfer the pastry cream to a bowl and let cool. The pastry cream can be stored in the refrigerator for up to 3 days.

Sponge Cake


1 1/2 cups flour
5 large eggs
1 cup sugar
1 tsp honey
Zest of 1/2 lemon, grated
Vanilla extract
3 Tbs cornstarch plus 2 tsp


1. Heat oven to 350℉.

2. Butter and flour two (8-inch) cake pans.

3. In a heatproof bowl set over (not in) a pan of simmering water, heat the eggs with the sugar and honey. Whisk until sugar dissolves and mixture is fluffy. Stir in the lemon zest and a dash of vanilla.

4. Sift together the flour and cornstarch. Add to the egg mixture and gently fold in so that the eggs do not lose their volume.

5. Divide the batter between the two prepared pans. Bake for 15 to 20 minutes or until the tops are golden brown.

Recipes from Academia Barilla

That moment when you check your email and there is a message from one of your favorite musicians.


Hey Tricia

I’m the singer in Sail By Summer, a new band from Scandinavia. I’d like to submit a song for consideration / blog placement. I know there’s a lot of people reaching out, so thanks very much for your time. Please let me know if you need more information. All the best, William

I have adored William Hut for many, many years. It was love at first listen when I heard ‘By The Seaside’ on a mix CD given to me by a close friend from college whose cutting edge taste in music continues to this day. I bought every William Hut album I could find and bonded with my eldest son, about 7 at the time, by watching this video over and over. It mesmerized us.

Of course the email from William Hut was one of those mass generated mailers, but it was thrilling nonetheless. And so exciting to learn that he is involved in a new project.

I knew before I pressed play that Sail By Summer’s new song was going to be fantastic…because everything I own by William Hut is awesome and his voice speaks to my soul.

Now “Facing Dullness” is my new favorite song. Swirling pop that wraps itself neatly around you…and that voice. Pure heaven.

Check out Sail By Summer on the band’s Website where you can link to buy their music.


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Top 5 Posts In 2018

That’s what it looks like in Vermont right now. Not a black and white photo, either. It’s beautiful and brutally cold.

And completely inedible. (Well, I guess you could make some Snow Ice Cream)

The Top 5 Posts in 2018 are totally edible, though. They also happen to be the same 5 recipes from last year. So, here’s the link to last year’s roundup.

Instead of a rehash, Owl just give you these guys.

You know I love me a good band name. Yo Mama’s Big Fat Booty Band does not disappoint.

I love their song ‘Brand New Day’. It’s perfect for reflecting on what we want to happen in this brand new year. Be good to yourselves everyone. We’ve got this life. xx

“You and you and you
can only make it stop
The many dramas that control
every drop of our lives
Remember it’s your life”

Check out Yo Mama’s Big Fat Booty Band on the band’s Website where you can link to buy their music.


Posted in Brownies, Cake, Candy, Dessert | Tagged | 2 Comments

Gingerbread Spice Dutch Baby. ISITK is 8 today!

Keeping with my gingerbread theme to celebrate my blog’s birthday, I’ve got a delicious recipe from the fabulous Deb Perelman of Smitten Kitchen. The Dutch Baby is a skillet pancake that puffs as it bakes. This version has all of the fabulous, warm spices of gingerbread.

Gingerbread Spice Dutch Baby


2 large eggs
1 tablespoon packed brown sugar
1 teaspoon light molasses
1/3 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon kosher salt
1/3 cup whole milk
2 tablespoons unsalted butter
Confectioners’ sugar, for dusting
Pure maple syrup, for drizzling


Preheat the oven to 400°F. Place the eggs in a blender and blend for 1 to 2 minutes, until smooth and pale in color. Add the brown sugar, molasses, flour, cinnamon, ginger, cloves, nutmeg, salt, and milk and blend until smooth.

Melt the butter in a 9-inch ovenproof skillet over high heat, swirling it up the sides to evenly coat the pan. Pour the batter into the skillet and immediately transfer to the oven. Bake for 15 to 20 minutes, until the pancake is puffed up.

Remove from the oven, dust with powdered sugar, and drizzle with maple syrup. Serve immediately.

Serves 4

Recipe from Smitten Kitchen

Here’s a chipper little birthday song to celebrate the big day.

“You were born out of love
May this be a year of joy”

Check out Happy Rain on Facebook. You can buy their music on Bandcamp.


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Mincemeat Sticky Buns. New Music From Rié fu.

He has absolutely nothing to do with this post.

Moving on.

Here is an easy recipe for sticky buns that uses only 5 ingredients. Mincemeat, a combination of dried fruits and spices, is used to fill store-bought dough along with butter and sugar. Super easy, wicked tasty and fills your kitchen with heavenly aromas.

Mincemeat Sticky Buns


1 large navel orange
1 (9-ounce) package condensed mincemeat, crumbled (Don’t use jarred mincemeat…it’s too wet)
1/4 cup unsalted butter, softened
2/3 cup packed light brown sugar
1 pound frozen white bread dough, thawed overnight in refrigerator according to package instructions


1. Grate enough orange zest to measure 1 teaspoon, then squeeze juice from orange.

2. Stir together zest, juice, and mincemeat in a bowl and let stand at room temperature, stirring occasionally, until liquid is absorbed, about 1 to 2 hours.

3. Spread 2 tablespoons butter generously over bottom and lightly onto sides of a 9-inch square baking pan and sprinkle bottom with 1/3 cup brown sugar.

4. Roll out dough on a lightly floured surface with a floured rolling pin into a 16 x 10-inch rectangle.

5. Spread remaining 2 tablespoons butter over top of dough, then sprinkle evenly with remaining 1/3 cup brown sugar. Crumble mincemeat evenly over sugar.

6. Beginning from 1 long side, roll up dough into a log (like a jelly roll) and pinch seam to seal. Cut the log crosswise into 9 equal slices.

7. Arrange slices, cut side down and about 1 1/2 inches apart, in prepared baking pan. Cover pan with a sheet of wax paper and drape a kitchen towel over. Let buns rise in a warm, draft-free spot until they are almost doubled in size, about 1 1/4 hours.

8. Position rack in center of oven and preheat oven to 375°F.

9. Remove kitchen towel and wax paper from baking pan. Bake buns 30 minutes, then loosely cover with foil and continue to bake until cooked through, about 10 minutes more.

10. Cool slightly in pan on a rack, about 5 minutes. Wearing oven mitts, invert a platter over pan and, keeping platter and pan firmly pressed together, invert buns onto platter. Carefully lift pan off buns. Cool buns to warm.

Note: Buns can be baked 8 hours ahead. Cool completely in pan, then cover pan with foil. Reheat in same pan, covered, in a preheated 350°F oven until warm, about 10 minutes.

Makes 9 buns

Recipe from Gourmet Magazine

“Mirror” is just what I need right now.

Rié fu, the Tokyo-based singer, nails the thoughtful observations of a foreigner in another country. In her case these thoughts are from her time in Britain.

It’s stripped down, it’s rising up. Rié fu’s voice is pure loveliness.

‘I see you reflecting me’.

Check out Rié fu on her Website. You can buy the music here.


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Cheesy Pull-Apart Bread. Listening To Yip Yops.

Oh man are these rolls good! The recipe says it serves 8. That would be for some very disciplined people.

Four of us inhaled the whole skillet in less than 5 minutes. Buttery, cheesy, garlicky….Yum. I wanted to get a photo of the inside for you, but that pan was empty before I could grab my camera again.

Cheesy Pull-Apart Bread


8 sticks mozzarella string cheese
1 lb pizza dough
1/3 cup grated Parmesan cheese
1/4 cup unsalted butter, melted
1 tablespoon fresh parsley, chopped
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder


1. Preheat oven to 400˚F/200˚C.

2. Spray a 12-inch cast-iron skillet with cooking spray.

3. Cut mozzarella sticks into 20 (3/4 inch long) pieces. Cut the remaining mozzarella into small pieces.

4. On a lightly floured surface, roll dough to about a 1/2 inch thickness. Use a 2 inch round cutter to cut out 20 circles of dough. Reroll the scraps of dough as necessary.

5. Place 1 piece of mozzarella in center of each dough piece. Wrap the dough around the cheese and pinch the seam to seal.

6. Place the cheese filled dough balls into the prepared skillet, seam side down. Sprinkle the remaining mozzarella over the dough balls.

7. Bake for 12 minutes, until golden brown. Sprinkle with Parmesan and bake for 5 more minutes.

8. In a small bowl, mix together the butter, parsley, Italian seasoning and garlic powder. Brush the mixture all over the rolls and serve immediately.

Serves 8

Recipe from Paula Deen

Yip Yops.

Sold on just the name.

Put me in a 1980s time capsule?

Sold on ‘She’.

Check out Yip Yops on Facebook. You can buy their music here.


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Eggnog Chocolate Cake Roll. New Music From Marlene Oak.


Turn Bah into Yah with this festive Eggnog Chocolate Cake Roll. (I was reaching for “Yeah” and then did a Wiki search for ‘Yah’ which yields these meanings)

Yah may refer to:

Jah, shortened form of Yahweh, the Hebrew name for God
YAH, The IATA code for La Grande-4 Airport in northern Quebec, Canada
Yazgulyam language, by ISO 639 code
“Yah” (song), by Kendrick Lamar from his album Damn

Some vocabulary expansion and a recipe! Giving you more than you bargained for. :)

The cozy spices give this chocolate cake the essence of eggnog. The silky, French style buttercream complements the flavors perfectly.

Eggnog Chocolate Cake Roll


1/2 cup vegetable oil
1 1/4 cups flour, plus more for the pan
3/4 cup plus 2 tablespoons granulated sugar
1/2 cup plain malted milk powder (such as Carnation)
1/4 cup unsweetened cocoa powder, plus more for topping
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
4 large eggs, separated
1/2 cup milk
2 tablespoons confectioners’ sugar
French Buttercream Icing (recipe follows)


1. Preheat oven to 350℉. Lightly grease an 11-by-17-inch rimmed baking sheet and line with parchment paper. Lightly grease the parchment and dust with some flour, tapping out the excess.

2. Whisk the flour, 3/4 cup granulated sugar, the malted milk powder, cocoa powder, baking soda, cinnamon, allspice and nutmeg in a medium bowl; set aside.

3. Beat the egg whites in a large bowl with a mixer on medium speed until foamy, 1 to 2 minutes. Increase the mixer speed to medium high and gradually add the remaining 2 tablespoons granulated sugar. Continue beating until stiff shiny peaks form then set aside.

4. Beat the vegetable oil, egg yolks and milk in a separate bowl with the mixer on medium speed. Reduce the speed to low and beat in the flour mixture until just combined. Fold one-third of the beaten egg whites into the batter, then fold in the rest until incorporated.

5. Pour the batter onto the prepared baking sheet and spread evenly with a rubber spatula. Bake until the cake pulls away from the sides of the pan and springs back when lightly pressed, 12 to 14 minutes.

6. Dust the cake with the confectioners’ sugar and spread a large clean kitchen towel on top. Invert a cooling rack onto the towel, then invert the cake onto the rack. Peel off the parchment. Roll up the cake and towel together, starting from a long side to form a 17-inch-long roll. (The towel will be removed later.) Set aside on the rack to cool completely.

7. Unroll the cooled cake and spread with 1 1/2 cups of the icing. Gently reroll the cake (without the towel) and trim the ends. Cover with the remaining icing then dust with cocoa powder.

Note: If you want to make it look like a yule log, cut a quarter of the cake off from the end on the diagonal. Transfer the large piece of cake to a serving plate and angle the cut end in to the middle or end of the large cake to make a branch.

Serves 10 to 12

French Buttercream Icing


1 1/2 cups granulated sugar
1 large egg plus 5 egg yolks
1 1/4 cups unsalted butter, cut into small pieces, softened
2 tablespoons plain malted milk powder
1 teaspoon pure vanilla extract
Pinch of freshly grated nutmeg


1. Combine the granulated sugar and 3/4 cup water in a small saucepan and bring to a boil, stirring to dissolve. Cook over medium heat, without stirring, until a candy thermometer registers 240℉, 20 to 30 minutes. (Brush any sugar crystals off the side of the pan with a wet pastry brush.)

2. When the sugar has almost reached 240℉, beat the egg and egg yolks in a stand mixer with the whisk attachment on high speed until thick and fluffy, about 5 minutes. Reduce the speed to low and slowly pour in the sugar syrup between the whisk and the side of the bowl. Increase the speed to high and beat until the bowl is cool to the touch.

3. Remove the whisk and fit the mixer with the paddle attachment. With the mixer on medium-high speed, gradually add the butter and beat until thick and glossy. Combine the malted milk powder, vanilla and 1 teaspoon water in a small bowl then beat into the icing along with the nutmeg.

Recipes from Food Network Magazine

“In The Evening’ is new from Swedish singer Marlene Oak. Her three words to describe the song are “love, hope and chaos”. Feels like the first two words I strive for in the morning before the third word hijacks my day.

It’s a cozy tune. I’ve listened to her upcoming EP ‘Silver Moon’ and it’s really good.

Check out Marlene Oak on Facebook. You can buy the music here.


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Pepper Jack Latkes. New Music From Ruth Acuff.

There is still time to make some more latkes this weekend before Hanukkah sees its last candle lit. Pepper jack cheese gives this version a tantalizing bit of heat while the carrot adds a little sweetness.

Pepper Jack Latkes


2 russet potatoes
2 carrots
1 egg, beaten
1 small onion, grated
1 cup pepper Jack cheese, shredded
1/3 cup panko breadcrumbs
1 tsp Kosher salt
freshly ground black pepper to taste
Vegetable oil, for frying
Sour cream, to serve


1. Peel and grate the potatoes and carrots. Squeeze dry.

2. In a bowl, mix egg, onion, cheese, breadcrumbs, salt and pepper. Mix in the potatoes and carrots. Form mixture into pancakes.

3. Heat 1/4 inch oil in a cast iron or nonstick skillet over medium high heat.

4. Cook latkes in batches until golden, about 3 minutes per side.

5. Serve with sour cream.

Serves 4

Recipe from Food Network Magazine

“Peace” is really what we all want. It’s beautifully expressed in this new song from Ruth Acuff. What a gorgeous voice.

“When the world seems a hardened place,
you’re doing everything you can to love the human race.
Peace will be your saving grace.”

Check out Ruth Acuff on her Website where you can buy the music.


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