Category Archives: food

Not to be missed – vibrant photo challenge!

Haven’t given my blog much attention for awhile – somehow not in the right frame of mind. But when I saw this photo challenge, I realized I had to get busy. I love color. I mean, I really love color. I never feel the need to limit my photo selections, so please enjoy a few lovely, vibrant hits of color to brighten your January.

fall leavesred cabbagesky over the citysuzani embroidery detailquilt close up

Check out more VIBRANT selections.


How about a little spice in your life?

Thought I’d best get a post up before I lose the last of my faithful readers. I’ve been busy working on a submission for a quilt exhibition and it’s taken all of my attention for the last couple of weeks. Or so it seems. I was able to take a little time to try a new dessert recipe that I’d like to share. It was a little fiddly to put together, but very tasty so I hope you’ll give it a try.  I found the recipe on the Eating Well website. I wanted to try it because I like chocolate mousse (which it is sort of like chocolate pudding), and I have chile powder from New Mexico in my cupboard. The bite from the chile is subtle but oh so interesting.

chile spiked chocolate mousse

Red Chile Pepper Spiked Chocolate Mousse


    • 1 teaspoon unflavored gelatin
    • 4 tablespoons water, divided
    • 2/3 cup unsweetened cocoa powder, preferably Dutch-process
    • 1/4 cup granulated sugar
    • 2 teaspoons mild-to-medium New Mexican red chile powder, plus more for garnish
    • 1 teaspoon instant espresso powder
    • 1/8 teaspoon salt
    • 1 large egg
    • 3/4 cup milk
    • 2 ounces bittersweet chocolate, chopped
    • 1 1/2 teaspoons vanilla extract
    • 4 egg whites
    • 1/2 cup packed light brown sugar
    • 1/2 teaspoon cream of tartar


    1. Sprinkle gelatin over 2 tablespoons water in a small bowl; set aside.
    2. Combine cocoa, granulated sugar, chile powder, espresso powder and salt in a large saucepan. Whisk in egg, then milk. Cook over medium-low heat, whisking constantly, until steaming and just beginning to thicken, 4 to 5 minutes. Remove from the heat and immediately whisk in the softened gelatin, chocolate and vanilla. Stir until the chocolate is melted and fully incorporated.
    3. Beat egg whites, brown sugar and cream of tartar in a medium bowl with an electric mixer on high speed just until firm peaks form.
    4. Stir one-fourth of the egg whites into the chocolate mixture until smooth. Fold in the remaining egg whites until fully incorporated. Spoon the mousse into 8 dessert glasses or cups.
    5. Chill the mousse until set, at least 2 hours. Sprinkle with chile powder, if desired.
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weekly photo challenge : extra, extra

Here’s what I found for the weekly photo challenge. I was not able to contain myself to one or two photos so here are a few of my favourites. First photo shows an extra delicate flower, then an extra lovely view of the harbour from the castle in Bodrum, Turkey.delicate flower harbour sceneHere’s an extra delicious looking pan of baklava.pan of baklava

I loved this extra tranquil view from our hotel window in Bodrum. We spent one day out on a boat where brave souls were able to swim in the extra beautiful blue Mediterranean.tranquil view in Bodrum beautiful water of the Mediterraneanbrave diverOn a Bosphorus excursion from Istanbul, we saw an extra-large Turkish flag – one of many on display. The end of our boat trip was extra windy, as you can see from the horizontal position of the giant soccer flag hanging under a bridge.large Turkish flag soccer flag blowing under a bridgeTruthfully our entire trip was extra special, but I really should get some work done now. Hope you’ve enjoyed my sampling of “extras”.

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Birthday Cake

Recently I baked a birthday cake for my good friend, Susan Fae. It was a special birthday and I thought it deserved a special cake. The recipe is from Caprial’s Desserts by Caprial Pence. I am not including the recipe because it is a compilation of four recipes. To make it reasonable, you need to spread the construction out over a few days. I like to allow 3 days. I baked the cake layers about a week ahead and froze them. I took photos once I started the rest of the recipes to give you a glimpse of the process. I give you the Chocolate Toffee Mousse Cake.cake layers toffee toffee pieces cake filling chopped toffee filling with toffee building the cake chopped chocolate chocolate melting in cream ganache mixing ganache cake almost done birthday cake

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