Every year, for my fabulous Husband of 22 years’ birthday, I create a cake for him.
It is always based on a “fake” Black Forest style, made with a cake mix, cherry pie filling and whipping cream.
And I try to make it interesting every year that I have the time to do so.
This year, we had watch the movie, Grabbers, and I had already been thinking “tentacles” for the 2020 version, so I was inspired!
I knew I needed cake, and last year I had used a great brown sugar cookie recipe for the face hugger from Alien, so I knew that would work for the tentacles… I did some baking and chilled all the bits.
I spent some time on Friday afternoon looking for images of the Maher’s Pub and did a quick acrylic painting of it, while FaceTiming with my niece – who created a lovely piece as well! I then popped a photo of my painting into Procreate – and added the tentacles for the finished illustration!
The following is a photo journey through the process I spent 3 hours completing this morning…
I was searching online for some Norwegian finger foods/snackables that might complement the theme of an upcoming scotch /whiskey tasting evening.
I don’t go for the scotch. I may have some other beverages of interest, but not scotch. That being said, the evenings are usually an enjoyable mix of conversation, nibbles and generally an excuse to take a break for the evening.
So in my adventures for ideas, I found Norwegian Cinnamon Thumbs – what a great name for a cookie!
Please go here and find the original recipe: https://luluthebaker.com/2015/04/norwegian-cinnamon-thumbs-huge-news/
Here are pics of mine…
And the other item of interest:
Never tried it but apparently we will slice it thinly and it will have a caramel taste…
Will let you know!
Oh – and I got my hair trimmed today and styled… much needed break from sewing as my arms are unhappy! Thanks to Melissa at Lucas Nault salon – and even chatted with the man himself as I was heading home! #supportsmallbusiness
I’m using that recipe as inspiration…I don’t have all the spices, nor vegetable broth.
Crockpot Sweet Potato Lentils ( my version)
• 3 large sweet potatoes, diced (about 6 cups) • 3 cups water • 1 onion, minced • 2 teaspoon each ground coriander, curry powder and chili powder • 1/2 teaspoon salt • 1 1/2 cups uncooked red lentils (masoor dal) • 1 can coconut milk • 1 cup water
1. Place the sweet potatoes, water, onion, and spices in a crockpot. Cook on high for 3 hours, until vegetables are soft.
2. Add the lentils and stir once. Replace the lid and cook on high for an additional 1 1/2 hours.
3. Stir in the coconut milk and as much water as needed to get the right consistency.
It’s fall here and Sweet Potatoes are on sale, so a bag was purchased!
And I wanted to make something different but simple… I like making things with the least number of ingredients possible, but that still tastes good etc.
So after I steamed 4 medium sweet potatoes and puréed them, what to do next came as I progressed through the other baking I was doing and what I had on hand.
I was making turkey wontons, and had some wrappers left over so I created little tart shells with those by draping them over greased inverted muffin tins. I baked them until crunchy and golden at 350- maybe 10 minutes.
Sweet Potato Cheesecakes
4 sweet potatoes ( each was about 1.5 inches thick by 4-5 inches long
1 250 gram block of cream cheese ( I think vegans could use soft tofu)
½ cup maplesyrup ( or to taste)
1 tablespoon each cinnamon and ginger powder
Pinch of salt
30 wonton wrappers 3 inch square or round ( or tart shells)
90 mini marshmallows ( optional but fun)
Pre-bake the shells/ or make shells by draping the wonton wrappers over greased inverted muffin tins and baking at 350 until golden brown( maybe 10 minutes).
Steam or microwave or cook the sweet potatoes however you like. Peel them and purée.
Beat in the cream cheese and add the maple syrup and spices, taste and see if you want to adjust the flavours.
Beat until smooth then spoon into the cooled shells.
Top with marshmallows ( 3 each seemed good).
Chill or freeze until ready to serve.
Fun serving option: let defrost for a few minutes then place in 300 degree oven for 5 minute to melt the marshmallows or use a torch on unfrozen ones to brown the marshmallows.