Wednesday, September 30, 2009

Octoberfest Sister Style

Stop by everyday for the next two weeks for creative tricks,
and delectable treats to help you celebrate this Halloween!

Want to play along? Grab our button (----> over there!)
and post it on your sidebar.
Next week you'll have a chance to share your best tricks and treats!

Gabriel Olson designed and painted this fantastical artistic rendition of the Sisters That Spook; keep checking back for your chance to win a print of it!

Tuesday, September 29, 2009

My Turn to Try

I have not been able to get that cornbread out of my head: The staple cornbread of Z'Tejas, with the secret ingredient! The one that is more than just another buffet style cube shaped yellow bread, the one with a crunchy brown exterior baked in a skillet.

Back in July I was invited to review this fabulous restaurant, you remember?

When Lori and Alex came to visit last weekend we visited Z'Tejas for another extravagant meal. We salivated once again over the Grilled Shrimp and Guacamole Tostada Bites and the Cornbread, and added a few new menu items to our list of drool worthy necessities.

2 months is a long time to think about cornbread.

Secret Cornbread

I'd like to say this is the secret recipe for Z'Tejas Cornbread, but it's just my cornbread with the Z'Tejas secret ingredient, but the best thing about it is it doesn't require honey or butter because it's baked right in.
8 tablespoons butter
½ cup honey
Whisk until honey is thin and incorporated

½ cup sugar
Secret Ingredient: 1 cup Plain Stonyfield Organic Greek Yogurt, or two 5.3 oz containers
Stir to combine

1 ½ cups corn meal
1 ½ cups flour
1 teaspoon salt
2 teaspoons baking powder
Stir into honey mixture until wet

2 cups milk
4 eggs
Stir thoroughly

Pour into generously oil coated 11" inch cast iron pan, or skillet
Bake at 400F°, 30-40 minutes
Feeds 10-12 servings
This is a great recipe for scratch made, home cooked cornbread, but do you want to get your grubby hands on some fluffy, moist and decadent Z'Tejas cornbread?

You can win a $40 gift certificate to Z'Tejas!
All you need to do is simply leave a comment about how you like your cornbread!

Kitty says,
"I like cornbread
at Z'Tejas!"

Contest is open until Friday, October 2, 2009 at 11:59 pm. Winner will be selected by, be sure to check back to see if you are a winner!

Sunday, September 27, 2009

Furry Festivities

We brought Danger home just 1 week before Thanksgiving when he was just 8 weeks old.

We named our little furry Danger because of the adorable little fur mask framing his eyes. He cried the first few nights missing his brothers and sisters, but then he realized how much we loved him, and how good he had it.

He has it sooo good.

This week he turned 4 years old; of course we celebrated his special occasion!! Danger received a new hair cut, tons of presents, a trip to the park with a new tennis ball -


Puppy Pumpkin Cake
I sandwiched this recipe from two wonderful recipes: Pumpkin Muffins and Pumpkin Cake Roll with Cream Cheese Frosting from Doggy Desserts by Cheryl Gianfrancesco to make a yummy cupcake for Danger to enjoy on his special day.
P.S. I highly recommend this Doggy Cookbook!

3 eggs
¼ cup honey
¼ cup oil
1 cup canned pumpkin
1 cup whole wheat flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1 cup water
Simply add all ingredients together and mix until smooth
Pour into cupcake liners, ¾ full, makes 5 jumbo cupcakes or 10-12 regular size
Bake at 375F°, 20-25 minutes or until cake springs back to the touch
Transfer to wire rack to cool

Danger says,
"Ruff! Ruff!"

8oz. cream cheese
1 teaspoon vanilla extract
1 teaspoon honey
¼ cup oil
Beat with mixer until smooth and creamy
Frost cupcakes as desired

Based on Danger's reaction, the cake was delicious! Both he and Tipsy (at least what Danger didn't steal from her) loved their special treat, but Danger's favorite part of his birthday has always been opening presents. He actually understands the concept that there is a prize underneath all that pretty paper, and frilly ribbon.

See exhibit A:

Not only does Danger survey the present, but after he makes the initial attack, he methodically determines which piece of the present must be attacked next to unveil the enclosed gift before proceeding. Notice when he takes a moment for meditated sniffing of the new guest before accepting his prize?, priceless!

We got to celebrate with my sister and her family, and her boys especially loved experiencing and seeing the novelty of an animal enjoying the same things they do! We left the pumpkin cake for the furries to enjoy while we consumed an amazing peanut butter cake with smooth ganache frosting! (Don't worry, I'll share that recipe soon enough!)

Friday, September 25, 2009

Where Are You Going?

... why, to the Checkered Umbrella Boutique of course!!

The checkered umbrella boutique was founded by Nettie Barnett and her daughters who were all energized to release their creative wiggles.
This the is the first boutique for Nettie and Co. and it sure to be a fabulous, fun, fantastic time!

Boutique Location:
Sage Creek Salon
411 E 400 N
Springville, Utah 84663
(parking across the street in the church parking lot)

Boutique Hours:
Friday: September 25th, 10 am - 8 pm
Saturday: September 26th, 10 am - 5 pm


And.... because Fall has arrived,
and the camping and campfire season is coming to an end,
I will be featuring a new Sweet Log at the boutique: S' möre.

This Sweet Log is composed of a fluffy marshmallow center,
then wrapped in a buttery chocolate caramel
and sandwiched between graham cracker pieces!

See you this weekend!

Wednesday, September 23, 2009

Endless Opportunities

Some like it hot, orange juice that is... okay, a very limited few "some", me included. The way it soothes as it rushes down your gullet and the way it warms up every part of your body is pure comfort. It is just like a wonderful dessert!

Warming orange juice eliminates the acidity, and leaves only the smooth sweet taste of a freshly squeezed orange. But! let's be clear: it must be piping hot! It must be so hot that you can't even drink it. When you stir it, steam must escape between the swirls of foaming orange liquid. Then you wait. You wait just until it's cool enough that it won't burn your mouth, but still hot enough that it may just sear the flavor onto your throat and tongue.

I like it hot all year round, but especially when I'm sick, such as the case today. So..., while I'm resting and stocking up on Vitamin C and trying to get better for this weekend, I'll share with you a fresh pear tart I made last weekend.

My Mother-In-Law has a gorgeous pear tree in her garden which produces the most deliciously pleasant yellow pears you have ever seen. I've been kissing pear juice all summer, making jams, fresh smoothies, and this beautiful pear tart.

I was also quite excited when I learned this month's SHF theme was: Tasty Locavore Treats! (i.e. treats created from locally produced items) hosted by Mmm, Tasty. Not only would I have the perfect opportunity to showcase these tempting fresh pears, but our friends were coming to visit from Portland and so I had double the perfect opportunity to make the tart.

We feasted on this pear beauty while walking along the beach at the Great Salt Lake, after a savory breakfast at Ruth's Diner (I recommend the Eggs Florentine) and a rejuvenating hike up Mill Creek Canyon, but before a drive up to Park City and a trip down the Alpine Slide. We had so much fun during their visit! In fact, I'm sure that is why I am sick now, just sick and forlorn that they are gone! You are welcome back anytime, and please do come back!

Pretty Pear Tarte

Alex says, "Oh,
it remarkably tastes
like apple!"


4 oz cream cheese
¼ cup butter
¼ powdered sugar
1 cup flour
Cut butter and cream cheese into crust with a pastry blender until crumbly
Add enough water to form a moist dough and knead briefly forming a ball

Roll out thinly onto floured surface
Line tart pans with crust


8-10 pears peeled, cored, and thinly sliced
1 cup sugar
1 tablespoon cinnamon
Zest from one lemon
2 teaspoons vanilla extract
Stir all ingredients together until pears saturate and dissolve sugar

Pour evenly into tart pans, fill until even with lip of pan
Cover filling with dough
Brush tops of crust with whisked egg

Bake at F350° for 30-45 minutes, until filling begins to bubble and crust is browned
Makes one 9" tart and 3 mini tarts, or one 11" tart

Now, I have six only pears left! What should I make with them?

Friday, September 18, 2009

Marshberry Ice Cream

My sister and I went blackberry picking a few weeks ago to a little u-pick in Payson. It was bittersweet; sweet because I love to pick berries, bitter because I've never had to pay for blackberries before, ever (yes, that's another plug for Oregon). It's not that I'm cheap, it's just that I wish I had a cute little blackberry patch all to myself to produce all the limitless berries I could ever want!

You can see from this picture how excited I get picking fruit - hair all disheveled, but look at that smile!

I knew before we went exactly what I would be doing with all the tempting, black, ripe berries I brought home - saving them!! (I told you I was stingy with food I can't reproduce.) I intended to save them for an express purpose, to be revealed at a later date... oh the suspense!, can you stand it?

...but one pint of berries, I reserved for ice cream.
Marshberry Ice Cream
This ice cream has a lucid flavor, one of tart distinction and thick, though fluffy composure, with a perfect blend of berries and cream and smooth marshmallows. It is rich with luscious affection and a complimentary soft texture.

Gabriel says, "It is delicious!"
½ pint of blackberries
½ cup sugar
1 cup brown sugar
2 eggs
¾ cup mini marshmallows
2 ¼ cups heavy cream
¼ cup water
Add all ingredients into a blender and purée until smooth

Transfer to a sauce pan and bring to a boil over medium heat
Cook for several minutes, and remove from heat
Let cool for 10 minutes, then add remaining ½ pint of blackberries and ½ cup mini marshmallows and stir to melt slightly

Churn according to maker's manufacturers instructions, or churn by hand.

For an extra burst of goodness, pour orange syrup over the scoop(s)!

Visit Pamela's blog for all the pertinent info on where to go to u-pick!

Tuesday, September 15, 2009

Fashion Food

It is coincidental that today is the day I made this cake. When Andrea introduced this cake in March she giddily remarked her excitement for Spring. It it coincidental because today is the day that it appears Fall has arrived - and we have been graced with a thundering of rain showers today. Now, it is my turn to giddily remark about Fall! I do love desert rain, heavy, warm, comforting, slightly brisk and always accompanied by flashes of light and booming echoes of heaven.

I love the smells and sounds of fall..., listening to the wind whistle through the trees, the pitter pattering of rain on the concrete, the slush of rain in the grass, the smell of animated wet leaves and bark, and the fragrance of spices that fill the house when fall produces cranberries, pears, peaches and oranges.

Plus, the arrival of fall means a change of wardrobe, including my favorite: sweaters and coats. Some girls are shoe girls and some are purse girls, but me... I'm a coat girl. My first stop at a clothing store will find me inevitably hidden among the racks, nose first, of full length, knee length, drop waist or mid waist frocks, capes, cloaks, smocks, blazers, toppers, pea coats, jackets, overcoats, trapeze' or trench coats in cashmere, tweed, wool, suede, leather, plaid or houndstooth-all equally loved.

This plaid, double breasted button, fluted sleeve with over sized lapel pea coat was my favorite find from last year!

Italian Cake
My brother-in-law says this cake tastes exactly like an Italian Cake! Having never been to Italy, I'll take his word, his description and his compliment of it!

This cake is just slightly adapted from Bella Eats, who posted this recipe from Orangette, an excellent dense cake with a simple flavor, a gorgeous texture lent from the combination yogurt and oil, and a delicious syrup that I can't yet get enough of!

Orange Syrup:
¼ cup juice from whole orange
¾ cup powdered sugar
Stir to dissolve sugar

1 cup sugar
3 eggs
Whisk together until thick and foamy, and let sit

In a seperate bowl sift together:
1 ½ cups flour
2 teaspoons baking powder
Pinch of salt
Zest from one whole ripe orange

1 5.3oz serving cup of Stonyfield Organic Greek Yogurt to the sugar mixture
Stir well then add flour to mixture, and fold just until flour is wet
Finish with ¾ cup canola oil
Stir until smooth
Pour into 9" prepared cake pan coated with sugar
Bake at F350º, 25+ minutes
Remove from oven and let rest in pan for 5-10 minutes
Invert on wire rack and immediately return top side up
Spoon orange syrup over top and sides of warm cake
Let cool

Orange Icing:
1 cup powdered sugar
¼ cup juice from whole orange

When cake has cooled and ½ hour prior to serving, spoon orange icing over cake
Serve alone, or with vanilla ice cream

Monday, September 14, 2009

Lucky Winners

I loved hosting my $100 giveaway!

It was so fun checking in every day to see what all of you had to say, and I loved and continue to love (keep it coming) all of your feedback. I've had a great time visiting and reading through all your blogs, and am so thankful for all your visits and comments. I look forward to beginning a new bloggership with each and every one of you!

Without further adieu, here are the winners!

Tammy @
$100 Gift Certificate to the Fahrenheit 350° Confectionery!

Adele @
½ pound Sweet Log from Fahrenheit 350° courtesty of Jodi @

15 winners of a Sweet Sample Sweet Log:

MJ @
Conversations with a Cupcake @
Ariane @
Norah @
Kendahl @
Nancy @
Marlynn @
Deb @
Sara @
Melody @

Please contact me by Friday, September 18 to arrange details.

And.... what's more is my Blogiversary is coming up in November; stay tuned for another exciting giveaway in just two months!

Friday, September 11, 2009

We Will Never Forget: Project 2,996

On September 10, 2001 Mark Whitford received a long awaited call, one which he and his wife Renee, had hoped for and anticipated.

His application to join Staten Island's Elite Rescue 5 team was accepted. His life long dream was realized.

Whitford was a member of Manhattan's Engine Co. 23. As the chauffeur of his firefighting brigade, it was his duty to remain with the truck... but when news received them of the attacks on the World Trade Center neither him, nor any of the six members of his company hesitated the call for rescue.

His wife Renee remembers his fighting and captivating spirit. “He was incredibly happy. That's why he didn't stay with the truck. It was in his blood. He was a rescuer,” she said.

His twin sons, Timothy and Matthew, now 9 years old will be proud to learn of their fathers legacy. He was devoted to the experience of our Earthly adventure, offering the ultimate sacrifice of his own life so that others might be able to celebrate and live their lives to the fullest. He considered each moment precious, particularly those spent with family and friends. Mark Whitford was known for his genuine sincerity, humor, and intelligence.

Timothy and Mattthew will grow up knowing that their father valiantly died while trying to save others at the world Trade Center on Tuesday, September 11, 2001.

Whitford graduated from Tottenville High School in 1989 in Staten Island as the 3x PSAL Wrestling Champion in his weight class from 1987-1989. He went on to study at Seton Hall University with a Bachelor's Degree in Business Management, graduating in 1993 with two Eastern Regional Wrestling Championship Titles in 1992 and 1993, and as a two-time NCAA qualifier.

He worked for Chase Manhattan Bank until 1997, when he was accepted into the Fire Department.

It was his calling.

In Rosebank in Engine Company 152, Whitford responded to a man's plea for help when he approached him in his engine truck outside the fire department; the man's wife was in labor. Drawing from his skills learned as an EMT, Whitford delivered a beautiful, healthy 6.5 pound baby girl.

By 31 years old, Mark had lived a full, intense and joyous life. He was an honorable man, and deserves to be remembered.

We will never forget.

Click here to see all Project 2,996 memorials.

Thursday, September 10, 2009

The Place to Be

Daybreak is the place to be this weekend!
The Spotted Zebra Boutique in South Jordan will be loaded with 
accessories, jewelry, candles, talented artisans - and candy,... of course!

Boutique Location:
3361 Water Crescent Place
South Jordan, Utah 84095

Boutique Hours:
Friday: September 11th,  10 am - 7 pm
Saturday: September 12th, 10 am - 7 pm

This weekend I'll be selling and sampling
Pecan Sweet Logs and Chocolate Pecan Sweet Logs
Caramel Sweet Treats and Chocolate Sweet Treats!

Plus Great News!: 
I will be re-introducing Sweet Log: Pëa nut,
formally only available as a limited edition item:

Peanut Butter Fondant Center, wrapped in Chocolate Caramel 
and coated with baked chopped peanuts!
For sale now at the Fahrenheit 350° Confectionery!

Click on image for directions, map, hours, and more information.

Wednesday, September 9, 2009

It's a Family Affair

I thought the last of the season's strawberries were gone, but then on a visit to the market last week I witnessed incredibly plump, gorgeous crates of strawberries dotting the store with visions of red - and if you haven't figured it out I can't say no to strawberries. If I was broke and had to choose between paying rent and buying strawberries, I'd probably buy the strawberries.

It's a family affair, have you seen my sisters blog: French Knots?

For Labor Day, my parents (Mom/Dad) just arrived in town - and the capitalists that we are, celebrated the occasion; in fact, any occasion that salutes the American Spirit, you can count me in!

I unfortunately had to cave in and finally buy ice cream that wasn't Tillamook. I was in a sad state, until I paired it with strawberries, and voilà...

This month's recipe swap is all about Strawberries! 

#1: Chocolate Strawberry Cake Tart, by Passionate about Baking
Strawberries, Almonds, Pistachios, and cream! This looks so delicious, plus it is partnered with a beautiful ode to Mother's (day) post: "When your mother asks, 'Do you want a piece of advice?' it is a mere formality. It doesn't matter if you answer yes, or no. You're going to get it anyway," Erma Bombeck.
Plus, I've always wanted one of those square strawberry tart pans, hint hint Christmas is coming... anyone?

#2: Strawberry Pretzel Dessert, by Kelly's Recipes
Kelly was inspired to make this by a reader, and though I've never considered pairing pretzels with strawberries, it looks delicious - so why not! In my experience, I've found there is nothing that strawberries don't make taste good. It's like the perfect accessory, it can make anything look good!

#3: Strawberry Coffee cake, by My Favorite Kitchen
This recipe sounds simple, yet delicious and a must have for breakfast! It is moist and fluffy, and I can easily imagine it with a bit of melted butter and pineapple juice!

#4: Strawberry Shortcake, by Fahrenheit 350° (oooh! that's me!)
Throw the Bisquick out! This puffed shortcake will be the best and last shortcake you will ever make. It has a crispy outer crunch, encasing a buttery soft and temperately sweet cake. Over here, we make our Strawberry Shortcake Burgerville style, substituting ice cream for whipped cream.

Ice Cream:
2 cups vanilla ice cream
Juice from 1 lemon
Beat together with hand held mixer until smooth
Chill in freezer until ready to serve

Wash, hull and quarter ½ pound or more of strawberries
Stir with zest of one lemon and ½+/- cup sugar to taste

2 ¼ cups flour
¼ cup sugar
1 tablespoon baking powder
Whisk together

Add 2 egg yolks and mix with pastry blender
Then add 1 stick of chilled butter and mix with pastry blender until mixture is course and crumbly

Stir in ⅔ cup buttermilk until mixture is slightly wet (add more flour if too sticky, a little at a time)
Knead lightly with hands and roll onto a lightly floured surface
Roll out to ½ inch+ thickness, and cut out desired shapes
Place on parchment, or mat on baking sheet
Coat lightly with buttermilk and sugar
Bake at F350°, 20-25 minutes, until lightly browned and puffed
Cool on wire rack

When ready to serve, slice each cake in half
Place a dollop of lemon iced, ice cream on base of cake 
Cover with a generous serving of strawberries
Place top of cake over strawberries
Adorn with a paper flag
Makes about 8 medium sized cakes

Other links:
Six months ago I posted a Strawberry Tart
Zoe Bakes posted a beautiful rendition of Strawberry Fool 
Daring Bakers, A Cat in the Kitchen, My Lime Green Kitchen and The Leftover Queen dared to challenge a Strawberry Mirror Cake

Now, it is your turn! Share your favorite Strawberry recipes for the month of August, and be sure to include a link! I will pick a recipe at random(.org), and highlight it on my blog!

I love to make new recipes, and I love to link to fabulous, talented people!

3..., 2..., 1..., Start submitting!

Sunday, September 6, 2009

The Perfect Combination

A little while ago, I promised a recipe for the perfect combination of fruit: orange and raspberry, wrapped up in an adorable tart little muffin.

I love breakfast muffins! They are the sneakiest way to eat dessert for breakfast, but in a perfectly acceptable way. These cute little muffins are moist, a little tart and a little sweet, cakey and melt straight through your taste buds.
Orange Raspberry Muffins
½ cup butter
½ cup buttermilk
Juice and rind from one orange, or ½ cup orange juice
Melt together until smooth and warm
*Tip: The best way to juice an orange is to fold it inside out, and squeeze it dry! that is, of course, when you don't feel like getting out your juicer
Stir 1 cup white sugar into mixture until dissolved

Let cool just slightly, then whisk in 1 egg and 1 teaspoon vanilla

2 cups flour
2 teaspoons baking powder
1 ½ cups whole raspberries (if frozen, they won't break up as much)
Line muffin tin with liners, or grease liberally
Spoon ¼ cup batter into each cup
Bake at F350°, 15-20 minutes
Remove from pan, and cool on wire rack
Yields 18-22
*Tip: Grease ¼ measuring cup with oil prior to spooning batter, batter will then drop right out of cup and eliminate the need for scraping and leveling

These muffins can easily be made vegan: Simply omit the egg, substitute water or more juice in place of the buttermilk, and oil in place of the butter!

What is your favorite breakfast treat?

Friday, September 4, 2009

Bon Appetit!

There has been a lot of hype going around regarding the Julie and Julia movie, especially and of course, amongst food bloggers, and let me tell you: It is devastatingly brilliant! I waited far too long to go see it, for reasons outside of my control and much to my chagrin, but again: It is delicious!

I am, err, want to be a writer, so on many levels I can totally relate to Julie (although did anyone else notice the horrendous omitting of punctuation during the typing scenes?). In fact, during most of the movie I literally found myself crying... relating inexplicably to both Julie and Julia, their stories, and their connection with food and discovering themselves. I found myself exclaiming, more than once, and tugging at Gabriel whispering, 'that's sooo me!'

It's 'sooo me' to start a food blog in a kitchen the size of my thumb, with a oven that decides randomly what temperature to idle at, and without a camera.
It's 'sooo me' to scoop up spilled batter or dropped vegetables, and look around sheepishly to see if anyone is looking, and then disclose the inconsequence of it (oh dear - I shouldn't admit that... well, never when baking for anyone else of course!).
It's 'sooo me' to sprawl out on the kitchen floor exasperated, or shoo Gabriel away blaming him for my failures in the kitchen.
And it's 'sooo me' to wildly devote myself to learning how to master the art of chopping onions, or elatedly scream over a mortar and pestle.
Even my Dad said: "Catherine has got to see this movie! It is all about her!"

I started this blog in the exact fashion as the pretense of this movie. I started it as an exercise to write on a regular basis without apprehension, as an answer to my constant desperate whine: "I'm not a writer! A writer writes!" As a result, on occasion, I feel less intimidated about claiming to be a writer, but more importantly and what this film captured, is the essence of discovering the artist within yourself.

For me, writing and baking both possess the ability to transform - anything, me, my surroundings and the people in my life. These endeavors are euphoric and harmonizing; they can, potentially, release magic - just as Julia came alive at the seams whilst metamorphosing egg whites.

So... in honor of Julia:

Reine de Saba (Chocolate and Almond Cake)

In honor of Julia I made everything the old fashioned way. 
3oz of semi-sweet chocolate 
1oz sweet chocolate (or any 4oz mixture you prefer) 
2 tablespoons of coffee, rum, or vanilla (I used vanilla)
Place chocolate and liquid in a small bowl in a saucepan filled ¼ with water (until water reaches ½ way up the sides of the bowl
Bring water to a simmer, and remove from heat
Allow chocolate to melt, and stir until smooth
Set aside
*Julia's Tip: If you overheat the chocolate you will lose the essence of the cake - so do not overheat, i.e. no microwaves!
8 tablespoons butter
½ cup sugar
Beat until pale, and fluffy, then add three egg yolks, one at a time
Let rest

In another clean mixing bowls, with clean and dry beaters, whip egg whites until soft peaks form
Add two tablespoons sugar, ¼ teaspoon cream of tartar and a pinch salt
Throw another pinch of salt over your shoulder
Continue to beat until stiff peaks form
Let rest (but only a moment)

Add melted chocolate to sugar egg mixture and whisk until incorporated
Add ¼ tsp almond extract and ⅓ cup crushed almonds
Fold in ⅓ of egg whites to lighten up batter
Add ¼ cup of sifted flour, fold in slowly

Fold in another egg whites
Add remaining ¼ cup of flour, sift over, fold in
Add remaining ⅓ egg whites

Pour into prepared, greased and floured, round cake pan, 8 x 1 ½ inches
Spread evenly to edges

Bake at 325F°, 25 minutes, until cake is puffed but toothpick comes out clean
Center of cake should wobbly slightly when pan is tapped
Cool for 10 minutes, invert on wire rack, flip right side up
Let cool completely before frosting
*Julia's Tip:  Overcooked, the cake loses its special creamy quality - cooked perfectly this chocolate cake is baked so that its center remains slightly underdone.


2 oz sweet chocolate
1 oz semi-sweet chocolate
Melt chocolate as indicated above
When melted and smooth, beat six tablespoons of butter into chocolate, one tablespoon at a time
Frosting will be delicate, smooth and nearly runny, but it will spread beautifully and taste incredible
Cover sides of cake with sliced almonds

This cake is, well... remember at the start of the movie when Julia first arrives in Paris and takes her first bite of fish? Her eyes roll a full 180° and into the back of her head, and she insists that Paul take a bite; all he can say is: "I know! Uh huh, I know! I know!" It has that element, and then... remember when Julie makes this very cake and before she has a chance to cut a piece, Eric has already delved in and puckering his lips for the second bite! That is very nearly reminiscent of what happened here in our home, plus a little... similar to when the publisher first makes the boeuf bourguignonne and can't help but allow an admittance of involuntary delightful sounds to escape from her lips. That is this cake.

P.S. I absolutely adored the portrayal of Paul's in this movie! His devotion to Julia is to be cherished; his support unparalleled; his shared rejoicing in her successes and his willingness to be her confident, her companion, her photog, and above all - her lover. Likewise, Eric as well; his proud tenderness and affection for his wife, but mostly how in every food scene his absolute duty to unabashedly gorge on each recipe without reservation.

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