Short And Sweet. Easy Lemon Poppy Seed Cake.


A box of pound cake mix gets a little doctoring to turn into this dense and moist Lemon Poppy Seed Cake. It’s delicious and it is ready in an hour.

Easy Lemon Poppy Seed Cake

Ingredients:

1 package (16 ounces) pound cake mix
1/2 cup sour cream
1/2 cup water
2 eggs
4 teaspoons lemon extract
2 tablespoons poppy seed
Lemon Glaze (recipe follows)

Directions:

1. Preheat oven to 350°F.

2. Beat cake mix, sour cream, water, eggs and extract in large bowl with electric mixer on low speed just to moisten. Beat on medium speed 3 minutes. Stir in poppy seed until well blended.

3. Pour into greased and floured 10-cup Bundt pan.

4. Bake 40 to 45 minutes or until tester inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely. Sprinkle with confectioners’ sugar or drizzle with Lemon Glaze.

Serves 12

Lemon Glaze

Ingredients:

1 1/2 cups confectioners’ sugar
2 tablespoons water
1/2 teaspoon pure lemon extract

Directions:

1. Mix confectioner’ sugar, water and lemon extract in small bowl until smooth. If necessary, stir in 1 to 3 additional teaspoons water until glaze is of desired consistency. Drizzle over cooled cake. Let stand until glaze is set.

Recipe from McCormick

Here’s a short song.

And a sweet song. Try not to tap your feet to this one.

Check out Friendship Commanders on the band’s Website where you can learn of upcoming US east coast tour dates and buy their music.

Learn more about Calan Mai on Facebook. You can buy the music here.

Cheers!

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Meatball And Mozzarella Pan Bake. New Music From Andrew Bayer Ft. Alison May.

Waiter: Do you want a box for your leftovers?
Diner: No. But I’ll wrestle you for them.

So. Bad.

Meatball And Mozzarella Pan Bake.

So. Good.

This one pan rustic recipe is cozy and comforting. Lots and lots of cheese and delicious meatballs in a tomato-based sauce will make everyone at your table happy. And there will probably be no leftovers.


Meatball And Mozzarella Pan Bake

Ingredients:

2 small onions, minced
1/2 pound (250g) lean ground beef
1/2 pound (250g) lean ground pork
125g fresh breadcrumbs
1 Tbs fennel seeds, crushed
1 tsp dried oregano
1 egg
olive oil for frying
2 cloves garlic, minced
3 bay leaves
1 can (400g) chopped tomatoes
600ml passata (You can use tomato purée or tomato sauce instead)
1 Tbs brown sugar
1 Tbs red wine vinegar
1/2 pound (250g) mozzarella, grated
125g cheddar, grated
100g mascarpone

Directions:

1. Put half the onion, all of the beef and pork, breadcrumbs, fennel seeds, oregano and egg in a bowl. Season with salt and pepper. Use your hands to mix really well, then shape into 20 meatballs.

2. Heat 1 tablespoon of the olive oil in an ovenproof pan and brown the meatballs in batches, adding more oil as needed. The meatballs should be almost cooked through. Once browned, remove meatballs from pan and transfer to a plate.

3. Add the rest of the onion to the pan with another tablespoon of olive oil. Cook gently until soft, then add the garlic. Cook for a few minutes more. Add the bay leaves, tomatoes, passata, brown sugar and red wine vinegar to the pan, and bring to a simmer. Cook for 20 minutes until the sauce has reduced and thickened. Return the meatballs to the pan.

4. Mix 200g of the grated mozzarella with the mascarpone and a sprinkling of salt. Spoon the cheesy mascarpone over the meatballs in dollops, and scatter over the remaining grated mozzarella and the cheddar.

5. Heat the oven to 190℃/375℉. Bake for 30 minutes until the meatballs are hot and cooked through, and the top is golden and bubbling.

6. Let the dish cool for 5 minutes, then add a drizzle of olive oil before spooning straight from the dish. Serve with crusty bread, pasta or rice.

Serves 6

Recipe slightly adapted from Olive Magazine

This is a lovely new song from Andrew Bayer with pretty vocals by Alison May.

“The shortest mile
And the quiet it brings
It’s the end of all things”

Check out Andrew Bayer on Facebook where you can learn of world tour dates. You can buy the music here.

Cheers!

Posted in Beef, Main Courses, Pork | Tagged , | Leave a comment

Glorified Hot Dogs. New Music From Parrot Dream.


glo·ri·fied
ˈɡlôrəˌfīd/Submit
adjective
1. (especially of something or someone ordinary or unexceptional) represented in such a way as to appear more elevated or special.

Glorified Hot Dogs.

Kind of a weird name for some grilled franks, but the pickles, cheese and bacon do make these hot dogs live up to their recipe title.


Glorified Hot Dogs

Ingredients:

1 large (about 5 inches) whole dill pickle
1 block (4 ounces) cheddar or Colby cheese
8 hot dogs
4 teaspoons prepared mustard
8 bacon strips
8 hot dog buns

Directions:

1. Cut pickle lengthwise into eight thin slices. Cut cheese into eight (5 x 1/2-inch) sticks.

2. Cut hot dogs in half lengthwise and spread cut surfaces with mustard.

3. On eight hot dog halves, layer a pickle slice and a cheese stick then top with remaining hot dog halves.

4. Place one end of a bacon strip at the end of each hot dog. Push a toothpick through the bacon and both hot dog pieces. Firmly wrap bacon around each hot dog and secure at the other end with a toothpick.

5. Grill, uncovered, over medium heat for 8-10 minutes or until bacon is completely cooked, turning occasionally. Discard toothpicks. Serve in buns.

Serves 8

Recipe from Taste Of Home

Dance your way into the weekend with this shoegazey gem of a tune. It’s brand new from Brooklyn-based band Parrot Dream.

Check out Parrot Dream on the band’s Website where you can buy their music.

Cheers!

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Explosion Cake. New Music From Lightning Echoes.


As any long time reader will know, I absolutely adore crazy cakes. Whether colorful, different, insanely rich….anything that draws a “Wow!”.

This Explosion Cake fits the bill.

Layers of colored cake are filled with a mixture of candy that spills out when you cut into it. It’s a great surprise.

Use any colors you like for the cake layers and the candy. I went with Amirah Kassem’s (the recipe’s creator) color scheme.

Explosion Cake

Ingredients:

2 boxes white cake mix (not angel food cake)
food coloring in various shades of your choice
3 (8-inch) cake pans, greased
1 (4-inch) round biscuit cutter
2 to 3 (1-lb) tubs cream-cheese icing
4 cups small candy-coated chocolates (like Sixlets, sprinkles, and nonpareils)
Candies to decorate outside of the cake

Directions:

1. Prepare the cake mixes as directed and divide the batter equally among three bowls.

2. Mix the food-coloring shades of your choice in each bowl. (I used blue and green coloring. The third bowl I left white)

3. Divide each bowl of batter between two cake pans. (If using 3 cake pans you will need to bake the batter in batches)

4. Once all six layers have cooled, cut a circle from the center of five of the layers with the round cutter, leaving one layer intact to use for the top of the cake.

5. Set the first layer of cake on a serving plate. Cover with a thick circle of icing then smooth it with an offset spatula or knife, and place the second layer on top.

6. Repeat with the remaining center layers. (I layered mine: blue, white, green)

7. Fill the cake cavity with the sprinkle-candy mixture all the way to the top, flush with the fifth layer.

8. Spread a circle of frosting on the fifth layer, smooth it with an offset spatula or knife, and place the sixth layer on top.

9. Frost the outside of the cake then decorate with candies or piped icing.

10. Refrigerate until ready to serve.

11. Serve by cutting a large slice and slowly removing it with a cake server. The candy mixture to spill out in an explosion. (Well, a quiet cascade….)

Serves 12

Recipe from Amirah Kassem

I made the cake for my son’s 19th birthday.

He’s better looking than the cake. :)



I’m just going to sit here, eat some cake and enjoy this song from Vancouver-based duo Lightning Echoes. You should, too.

“We can make it better together”

Check out Lightning Echoes on the Website where you can buy their music.

Cheers!

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Bacon, Gorgonzola And Artichoke Dip. New Music From Moderate Rebels.

Quick and easy, this tasty Bacon, Gorgonzola And Artichoke Dip is always gone in a flash. Bonus: You can assemble it up to one day in advance.


Bacon, Gorgonzola And Artichoke Dip

Ingredients:

5 slices packaged precooked bacon
1 can (14 oz) artichoke hearts, drained and chopped
8 oz cream cheese, softened
1/2 cup (2 oz) crumbled Gorgonzola cheese
1/2 cup (2 oz) shredded Parmesan cheese
2 teaspoons lemon juice

Directions:

1. Preheat oven to 350°F. Grease an 8 or 9-inch glass pie plate with cooking spray.

2. Chop 3 slices of the bacon and place in medium bowl. Reserve remaining bacon for garnish.

3. To bacon in bowl, stir in remaining ingredients. Spread mixture in prepared dish.

4. Bake 10 minutes. Stir dip then bake 10 to 15 minutes longer or until it is bubbly around edges.

5. Chop reserved bacon and sprinkle on top of dip. Serve dip warm with assorted crackers or baguette slices.

Serves 16

Note: To make ahead, assemble then cover and refrigerate. To serve, uncover and bake as directed.

Recipe from Pillsbury

You are not going to have a hard time learning this song’s lyrics. New from London-based band Moderate Rebels, it’s a chanty bit of goodness.

Check out Moderate Rebels on Instagram and this website where you can buy their music.

Cheers!

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Blue Lagoon Cocktails. Listening To Frøkedal.

Oh my! Who besides me saw that movie in theaters? Yes, I am that old.

Cool off on a hot summer day with this easy and refreshing cocktail. The blue hue and the umbrella scream fun.


Blue Lagoon Cocktails

Ingredients:

6 ounces coconut rum
6 ounces blue curaçao
3 ounces lemon juice
2 tablespoons superfine sugar (I left this out–I thought the drink was fine without sweetening it)

Directions:

1. Combine coconut rum, blue curaçao, lemon juice and superfine sugar (if using) in a cocktail shaker filled with ice. Shake until very cold, then strain into 6 short glasses filled with ice.

2. Garnish each drink with a maraschino cherry, pineapple wedge, and a drink umbrella.

Makes 6 drinks

Recipe from Food Network Magazine

Have a few Blue Lagoons and you probably won’t care anymore either.

You will enjoy “I Don’t Care”, though, from Oslo-based singer Frøkedal.

Check out Frøkedal on Facebook and her Website where you can learn of upcoming shows in Norway and buy the music.

Cheers!

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Short And Sweet. Easy S’more Bites.

It’s summer which means most of us want to dig into s’mores at least once or a hundred times.

If you don’t have an open flame to roast marshmallows over, try this clever little recipe which makes cute little mini muffin sized s’more treats in the oven.


Easy S’more Bites

Ingredients:

1 cup graham cracker crumbs (about 8 crackers)
6 tablespoons melted butter
1/4 cup confectioners’ sugar
2 Hershey Bars (1.55 ounces each)
12 large Marshmallows

Directions:

1. Preheat oven to 350℉.

2. Spray 24 count mini muffin or cupcake pan with non stick spray.

3. In a medium size bowl mix graham cracker crumbs, sugar and butter with a spoon.

4. Evenly spoon the graham cracker mixture into the 24 mini muffin cups. Press into the bottom and sides.

5. Bake for 5 minutes.

6. While graham crusts are baking cut the marshmallows in half.

7. Remove the pans from the oven and place one piece of the Hershey bar over each graham cracker crust then cover with one marshmallow half (cut side facing down).

8. Turn on broiler.

9. Put the pan back into the oven and broil for 1 to 2 minutes (Watch carefully so they don’t burn!). Remove from oven as soon as they start to brown.

10. Let cool slightly and take out of the pan when you are ready to serve.

Serves 24

Recipe from Six Sisters’ Stuff


Here’s a short song.

And a sweet song.

“Without you where would our love go
Without me where would our love go
To the stars from nothing at all”

Check out Warehouse Eyes on the band’s Website where you can buy their music.

Cheers!

Posted in Dessert, Short And Sweet | Tagged | 1 Comment