Recipes Master 13

The first time I tried to bake this I killed it, I mean that literally ...a total disaster!   I shouldn't have been near an oven that day, let alone a European recipe that I didn't understand! After I put the cake in the oven and was cleaning up, it was not a big surprise to see the 2 cups of milk I should have added were sitting on the counter, still in the measuring cup.   Of course I took the cake out of the oven, (what else ya gonna do?) mixed in the milk and re-baked it...oh sure, that's gonna work!  I set the timer for 60 minutes but must have somehow turned off the oven when I set the timer...one hour later?  Raw uncooked cake....perhaps now is a good time to take up crochet? Lucky for me my daughter is a killer cook and she not only baked the cake perfectly, she set up the photo shoot!  That's my girl!    I've re-written the recipe and made this a 'piece of cake' for you to bake! NOTE: Eggs need to be at room ...

Spring is in the air in Seattle (well as much as Spring can ever be in the air in Seattle), so I thought I'd get soup out of my system until fall! This can be prepared stove top or slow cooker. Slow cooker works a little better because the sausage has time to marry with the rest of the ingredients. Feel free to mix up the pasta a bit, I just thought Orzo would be a nice change. I used a real rough chop on everything for a bit of a rustic soup. ...and yes, that is chopped lettuce on top, it was the only green thing I had in my fridge besides left over St Patrick day cupcakes, and those don't look good sprinkled on soup. Ingredients 4 Italian Chicken Sausage Links (about 1 lb total) 1 onion, chopped 2 large cloves garlic, chopped 1 cup carrots, chopped 1 cup sliced cremini mushrooms 2 teaspoons dried oregano 2 teaspoons dried basil 1 14 oz, can cannelli beans - drained and rinsed 1 14 oz can diced tomatoes - undrained 1 32 oz container of low sodium chicken broth 1 cup orzo Chunk...

My friend Christina got engaged last week,  and her new fiance proposed using 'thier kids'. (see below pic)...how cute is that! Christina is known for her uber picky eating habits, so when I heard she loves cupcakes I knew that store bought would just not do! I am not much of a perfectionist when it comes to baking.  I prefer a more 'rustic' approach.    Piped on frosting and sprinkly little things are just not me.  But with some store bought caramel topping drizzled on top and a wafer cookies from Trader Joes,  I think they came out okay!    Christina loved them and that's what counts...I believe she downed 2 of them!  (oops, didn't mean to tell!). The secret to these beauties is using Jumbo cupcake liners in your regular size muffin tin.  It turns ordinary cupcakes into big beautiful cupcakes! You can use a homemade cake mix (see below) or a box mix.    If you choose a box, try to ...