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Copyright © 2017 Deborah M. Zajac. ALL RIGHTS RESERVED

A little more than a month ago Jodi from https://lifeinbetween.me/2017/10/16/peanut-butter-chocolate-triple-layer-cake/posted a cake that checked all my boxes for decadence, and had my son’s aka Big Baby Boy’s favorite candy bar in the world as its theme/ingredient.

Right then I was inspired to make this cake for Big Baby Boy’s November birthday.  Mind you. He hasn’t actually been at home on his birthday since he was 17 yrs old.  He went to college out of state when he was 17, so we’ve been celebrating his birthday when he comes home for Thanksgiving since.  A long time. He won’t like me telling you how old he is now.  It makes me feel ancient just saying that I’m the mother of child that age! So, we’ll just say 29…again. 🙂

The cake.  Okay, mine came out a little uneven, and my chocolate ganache  was a bit too thick to drip as nicely as I wanted it to, but OMG! It’s so delicious, and it looked pretty good despite its flaws. 🙂

Jodi said she saw the recipe over on the blog called Life, Love, and Sugar  here which inspired her to make the cake.  Jodi is a very accomplished baker, cook, and artist so she’s always changing up the recipes she finds.  Me. I like to make the recipe as prescribed the first time, and make changes if needed on the next go round.  I headed over to Lindsay’s blog to check out the original recipe, and decided to use hers b/c she used 8 inch round cake pans which I have, and Jodi’s version had 9 inch ones which I don’t have, and she used milk for the cake rather than half and half which shaved a few calories plus there’s a frosting/decorating video at Lindsay’s which helped me a lot since this cake looked really challenging to frost.

I’ve linked to both Jodi, and Lindsay so you can read both postings.

Thank you so much Jodi for the inspiration it was a HUGE hit with whole family! Thanks for sharing Lindsay’s link too the video was great for me!

I would definitely make this again.  I’d add a wee bit more heavy whipping cream to loosen up the Chocolate ganache,  and figure out how to level my cakes better.  This cake was gone in 2.5 days! 🙂

I hope everyone in the States had a lovely Thanksgiving, and I hope everyone everywhere has a lovely week-end!

Nikon D810| Nikkor 50mm f/1.8G| Hoodman Digital Film| PS CC 2018

more to come…

 

 

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Copyright ©2015 Deborah M. Zajac. ALL RIGHTS RESERVED

Home-made Oatmeal Chocolate Chip Cookies.

P52 15 of 52 Oatmeal Chocolate Chip Cookies

baked with love, packed with care…

P52 15 of 52 Oatmeal Chocolate Chip Cookies_3932

I added a ribbon for a bow…

P52 15 of 52 Oatmeal Chocolate Chip Cookies

… and tied it all up in a perfect box for Spring.

Spring box of Oatmeal Chocolate Chip Cookies

I hope you have a lovely day, and fantastic week-end!

Nikon Df| AF-D Nikkor 105mm Micro| Hand-held| SB910 camera right| SB600 camera left| Hoodman STEEL Ultra High Speed Digital Film| Developed in Photoshop CS6

Copyright © 2014 Deborah M. Zajac. ALL RIGHTS RESERVED

News Flash! Woody Catches the Gingerbread Man!

Nikon Df| AF-S Nikkor 50mm f/1.8g| SB910 @ 1/8 pwr camera left, low bounced off ceiling, triggered w/Nikon SU800

Copyright © 2014 Deborah M. Zajac  ALL RIGHTS RESERVED

I’ve been cooking and preparing more meals at home since He-Man and I are “home bound” these days. He’s says I’m spoiling him. I am just a little because he deserves it.

Today’s lunch was on the lite side: a Turkey, Avocado sandwich on Multi-grain bread w/Jarlsberg cheese, tomato, and Wasabi Mayo. The Wasabi mayo is so good, but one must use caution when adding it. It can open up your sinus’ , make your eyes water, and take your breath away if you add too much. 🙂

Dejeuner Chez Moi

I’m choosing this image for my Project 52 this week, because I don’t know if I’ll photograph anything else.

Nikon Df| AF-S Nikkor 50mm f1.8G| Hoodman STEEL Ultra High Speed Digital Film| Hand-held

More to come…

Copyright © 2014 Deborah M. Zajac  ALL RIGHTS RESERVED.

I made pizza from scratch yesterday; something I haven’t done in a while.

I made enough dough to roll out two pies. Both had fresh Mozzarella, and Parmesan cheese, but one had Kalamata Olives, and the other Black Olives for Baby Girl.

Kalamata Olive and Cheese Pizza_9817In the image above its ready for the oven. I had the pizza stone in the oven pre-heated; ready for the pie, but I forgot to pick up parchment paper at the store so the transfer from the baking sheet to the stone didn’t go smoothly. It ended up in a bit of a mess actually. It baked up fine. Just looked like a hot mess when it came out of the oven.

I didn’t take any photos of it don’t worry! 🙂

I did manage to cut a decent looking slice albeit slightly dinged at the tip.

Homemade Pizza_9825It tasted great, and it was just as good cold this morning for breakfast.

The dough is a basic recipe, and uber simple. I used Lidia Matticchio Bastianich’s recipe. (Lidia’s Italy in America)

Makes two pies or a lot of Calzones 🙂

6 cups of all-purpose flour

1 package of active dry yeast (2 1/4 teaspoons)

1 teaspoon sugar

1 teaspoon kosher salt

Olive Oil for the bowl

2 cups warm water (90ºF to 110ºF)

I used my electric stand mixer to make my dough.

Pour two cups of warm water into a bowl. Stir in the yeast and sugar until dissolved; let sit until foamy, about 5 minutes.

Combine the yeast mixture with flour, and salt in the mixing bowl fitted with the paddle attachment. Mix on medium speed until the dough comes together. Switch to your dough-hook attachment. Increase the speed to medium-high, and mix until the dough comes together into a smooth mass, approx. 2-3 minutes. The dough will not clear the sides of the work bowl at this point, but should not be too wet. Add a little water or flour as necessary to get the right consistency.

Scrap the dough onto a floured work surface and knead several times, until the dough comes together into a smooth ball.

Oil a large bowl, then turn the dough into the bowl until it is coated with oil. Cover with plastic wrap, and let rise until doubled in size about 1-1 1/2 hours. Punch down the dough, divide in half, and let rise again.

Add your favorite marinara sauce and toppings, bake at 425ºF for 11-20 minutes, let stand a few minutes and serve.

Nikon D700| AF-S Nikkor 24-70mm| SB910 and SB600 speedlights

 

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