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This is a rich and decadent chocolate cake that you will want to make for Valentine’s Day or any other occasion. There is no flour added and with just a few basic good quality ingredients you will be able to make this light and very moist cake. As it bakes, a thin crust will form on the surface and break apart slightly for a pretty and delicate appearance. Enjoy the cake with a light sprinkling of confectioners’ sugar or a dollop of whipped cream on the side.
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Merry Christmas to all of you! I know it has been awhile since my last blog post and I hope to get back to posting more in the near future. My reasons for the long gap is basically due to the ongoing technical difficulties that have been occupying my time for the past few months. Most of the situations have been solved, and the rest will have to be addressed later. I made a decision to separated myself from it -for now to spend time with family and friends and enjoy the holiday season. I still periodically post on Instagram if you are wondering or wanting to know what Bill and I are currently up to. There you will find pictures of our daily life, ideas, and whatever interests us (mostly me). Here in this blog post I have included some pictures from White Gunpowder Instagram along with other pictures that I took during the month of December. The above picture is of our little red shed/chicken coop that Bill built to house our chickens. It was taken earlier this month during a snow storm. It made for a pretty Christmas picture with a simple wreath hanging on the door.
I hope you enjoy a moment here and Merry Christmas!
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This is one of those cookies that you can’t eat just one. Pumpkin Cookies with brown-butter icing is a favorite fall cookie for our family. They are soft and tender with a nice balance of cinnamon, ginger, and nutmeg spices mixed in. Each cookie is topped with a layer of sweet browned butter icing. I discovered this recipe about ten years ago in a Martha Stewart Living magazine. Over the years I have changed and adapted the recipe just the slightest to suite my taste.
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As I was putting this blog post together my intention was to share a recipe from one of Julia Child’s cookbooks, but things don’t always go as planned. I have expanded from one recipe to four and added some personal stories relating to Julia Child. I hope you enjoy this blog post and maybe be inspired to try one of her recipes. Bon Appetit!
My earliest introduction to Julia Child was during my childhood years. My parents would tune to her television cooking shows on PBS and often times I was there to watch it with them. Having followed her over the years, I didn’t attempt to make anything she featured on her shows or from her cookbooks until my later years when I started to cook for Bill and I. Early in our marriage, Bill noticed I was missing one particular cookbook and surprised me with a brand new copy of “Mastering the Art of French Cooking“. The cookbook became my resource for basic cooking questions such as how to boil eggs, cook vegetables, and bake simple desserts. I can’t recall which particular recipe was my first attempt, but one I do remember well was trying to follow all the steps to the recipe on how to make the perfect scrambled eggs {oafs brouillés}. The recipe called for 8 eggs…I might have reduced the quantity by half for the two of us and I think it came out well and we ate it. I have expanded my repertoire since then, but there are still many more recipes that I look forward to trying. Julia Child published her first cookbook in 1961 and her last book came out in 2006, “My Life in France“. To see the entire collection of all her cookbooks, the Julia Child Foundation has on their website a page chronicling them all and when they were published.
· print recipe, Scrambled Eggs ·
Transform ordinary cookies, doughnuts, and cupcakes into something spooky and slightly creepy for Halloween. Whether they are homemade or store bought treats, with the addition of little googly eyes will instantly turn them into little monsters and creatures that the kids will have fun eating. A little dab of royal icing onto the back of each one of these eyes will hold it in place. These adorable candy eyes can be homemade with royal icing or purchased at the grocery stores or specialty stores. The royal icing recipe is available at the end of the blog post.
