Baking

Sweet Treats

12 round and heart shaped cookies decorated with pink, red and white frosting on a clear glass plate

Every year, as we start February, a not-so-subtle shift in television advertising occurs.  The increase in ads for diamond studs and men’s fragrances (think Versace’s Roman archer on a pedestal) are aired with the intent to convince the viewer these objects will demonstrate love.

Since our household fits none of the standard marketing demographics, we never succumb – no champagne to tickle the nose or heart-shaped necklaces to store in the dresser drawer.  With a nod to the Victorian card-giving traditions, we may exchange cards although these have been given and then re-given many years over. 

Except, this year will be different.  With a nod to my friend Kim R. for offering cookie decorating classes at the recent church fundraising auction, Richard and I will enjoy an artfully decorated selection of Raspberry Sugar Cookies and Brownie Rolled Cookies.  While I will certainly not be going into the cookie decorating business, I am pleased with my first attempts at decorating these sweet concoctions.

Baking

Chilly Day Chocolate Cake

portion of a square chocolate cake and spatula with frosting

While not the most photogenic dessert (cake decorating has never been a skill in my baking tool box), I can tick off a list of positives accomplishments:

  • Meets Richard’s dessert request
  • An easy mix using Joy of Cooking Quick Cocoa Cake and Chocolate Butter Icing recipes
  • Very moist and deliciously tasty with Divine Cocoa in the cake and Ghirardelli bitter sweet chocolate in the frosting
  • Just the right size (as Goldilocks would say) and, as directed, baked in two-8 inch square pans; perfect for eating one and freezing another.
Baking

Happy Birthday!

This was a kitchen day from mid-morning to mid-afternoon while prepping Richard’s simple birthday celebration requests.

Chocolate Amaretto Cheesecake – Modified from one large springform pan to four small 5-inch silicone & glass bottom pans since there are just the two of us celebrating together in these Covid days.  The topping is still to be determined.  Do I go with simple fresh whipped cream, the recipe prescribed Amaretto flavored whipped cream, or a decadent chocolate glaze for a chocolate-on-chocolate birthday treat?  (Decisions.  Decisions.)

Barbecued short ribs – In the slow cooker after modifying Mom’s c. 1940 rib recipe from the Good Housekeeping cookbook she received as a 1945 wedding present.

All to be toasted with Glenlivet 15 Year Old French Oak Reserve, his early morning present.  Additional packages mailed to Eau Claire to ensure secrecy will have to wait as we opt back into semi-self-quarantine with Minnesota and Wisconsin experiencing pandemic spikes.

Happy 74th Birthday, Richard!