Easter being my favorite religious holiday, I tend to honor the rituals of holy week. The week between Palm Sunday and Easter. From cooking our traditional meals, to egg coloring to baking brioche from a very old family recipe which unfortunately I cannot share with anyone outside of family. (You understand :)) But I can share these amazing cake recipes I discovered here for your baking pleasure. [featured image and recipe full credit}
The recipe is titled Crispy Buffalo Ranch Chicken salad with Goddess dressing – and being that I am a goddess 🙂 I had to see what the ingredients are all about. I do love Buffalo Ranch chicken salad to start with and order the option at any given U.S. restaurant if they are wise enough to offer it on their menu. So, the only difference is this recipe calls for the goddess dressing: INGREDIENTS 1 pound boneless chicken breasts, cutlets, or tenders 1/2 cup buffalo sauce, homemade or store-bought 1 cup Panko bread crumbs 1 tablespoon each dried chives and dried parsley 2 teaspoons dried dill 1 teaspoon each garlic and onion powder 1/2 teaspoon cayenne pepper, more or less to taste 1 pinch each kosher salt and black pepper SALAD 2 heads romaine lettuce, shredded 4 carrots, shredded 4 celery stalks, chopped 2 Persian cucumbers, chopped 4 radishes thinly, sliced 1/2 cup fresh cilantro or parsley, roughly chopped 1 avocado, sliced 1/2 cup crumbled blue cheese or feta cheese GODDESS DRESSING 1/2 cup plain greek yogurt 1/4 cup extra virgin olive oil 1 cup fresh cilantro 1/2 cup fresh basil 1 jalapeño, halved and seeded juice from 1 lemon {more} On another topic, recently an event I planned a few …
I went all out for the party on Saturday – with the most and the best of decor. Not bragging, just stating how much I enjoyed planning and executing the event. Since then, I’ve been fixed on more party planning, and have already received a few phone calls to help organize a small wedding venue from the caterer, who I thought was kidding when she said she knew how to get a hold of me if need be. And naturally, the internet reads my mind and sends my way, topics geared towards whatever it is I am obsessing about – like this gorgeous wedding venue. Also, would you consider wearing a colorful gown for your wedding?
It’s hot in San Francisco! Can you believe it? And us locals, although we love it, we also can’t handle the heat. Spoiled from the natural air conditioning throughout the summer months with heavy fog at the coast which we complain about the cold and the gray horizon continuously for three months – but when we do get a few days of unusually hot weather, we complain again, wishing for cooler days. So for all the weirdest hot weather – I have decided to make a salad for dinner tonight. INGREDIENTS 4 cups cubed watermelon 2 cups cherry tomatoes, halved 2 Persian cucumbers, diced 1 cup kalamata olives, pitted 8 ounces feta cheese, cubed 1/4 cup extra virgin olive oil 3 tablespoons balsamic vinegar juice from 1 lemon 2 teaspoons honey 1 cup fresh basil, chopped 2 tablespoons fresh chopped chives flaky salt and black pepper {more} on another note – check out this beautiful outdoor wedding venue
This morning, I needed an escape of sort. I’ve been reading a memoir I borrowed from the local library a week ago, and I have to say I’m turning the pages with a mix of emotions, not sure yet by the end how the story will have an impact or not. But, I know that I needed a visual escape…such as this wedding venue
Those of you who live in Rossmoyne, Australia are fortunate enough to experience these wonderful wedding cake options firsthand and those of us elsewhere, can only swoon over these beautifully decorated cakes which are perfect for Fall-Winter Wedding: {image(s) source}
The idea of a prince marrying an American girl was something the Hallmark channel mastered – telling a story that could only be a fairytale. I mean, in real life, there was Grace Kelly who married Prince Rainier III of Monaco in the late 50’s. But we were all too young to remember that one and so we resolved, watching and daydreaming through the Hallmark movies – until of course late last year, when it was announced that Prince Harry would marry Meghan Markle on May 19. So I thought it would be fun to share a destination wedding venue to consider in case you are planning a fairytale wedding of your own.
The recipe for this amazing golden coconut-raspberry cake is pretty interesting and one I am challenging myself to make – just because. Although it is a wonderful variation for those planning a wedding or a bridal shower: RECIPE Vanilla coconut batter 200g grated coconut 100g coconut flour (you can also substitute it with rice flour) 125g rice flour (white rice flour, if available) 160g butter 200g sugar 6 eggs (size L) 4 tsp organic baking powder 1 tsp ground vanilla (or you can use some vanilla extract) 1 pinch of salt 240ml milk Raspberry Cream Filling 200g raspberry-(vanilla-)jam 400g heavy cream 4 tsp sugar Buttercream Icing 300g butter, soft 500g icing sugar 2 tbsp rose water Edible Decoration edible gold dust (also you need a compatible brush for the gold dust) edible gold leaf (we took 4 pieces) Additional Decoration flowers (roses, eycalyptus, thistels…depending on personal favorites and season) sparklers {For full recipe go here}
I love cake. Not necessarily to eat, but rather to simply admire the decor. 🙂 Weird? Maybe. But since five I’ve always stopped and stared through the window of a bakery at the cakes on display – admiring the creative artist behind them all. I even walked a television series about cakes. So…this site has 16 beautifully Fall cake decorating ideas to consider – should you be tying the knot. Check out some of my favorites:
Whatever it is that you’ll do on Valentine’s day…just think pink 🙂 {Photo source click here}
rawsilkandsaffron.com 