Initially, I had meant to post this a couple of days ago–and it was a meyer lemon cake, rather than a blood orange cake.
Unfortunately for me, it ended up being a sordid lesson in how not to bundt. Honestly, I thought things were going great–the batter was delicious. The cake filled out the pan beautifully as it baked…
And then I tried to get it out of the pan.
Now, if I’m being honest, I think patience may have played a little part in the problem–or rather, my lack thereof. Poorly greased pan likely also played a part. Regardless, though, of the culprit, in the end I had a cake in about seven pieces and a heart full of crumbling sadness. I did make the best of it, haphazardly smooshing it back together and covering it in syrup and glaze. And it wasn’t HORRIBLE looking.
But it also wasn’t the beautiful bundt that I was hoping for. (Oh, who am I kidding. It was like Frankenstein’s monster!)
When I saw Marcella of Hey Modest Marce post this gorgeous Mini Egg Easter Cupcake recipe, I knew that I had to give them a try. Mini Eggs are–by far–one of the best parts of Easter for me. Combine them with a cupcake? Sold.
If you’ve been on Facebook the last year, I’m sure that you’ve seen something from Tasty circle across your feed. They’ve been great when we’re looking for some quick and easy dinner inspiration after a long day. Our oddly delayed winter has left me craving these kinds of wintery comfort foods, so there was little argument from me when we decided to try this one out.
One of our favourite things to do in the slow cooker is pork tenderloin. Great on a bun for a pulled pork sandwich or just served over rice, it’s something we make frequently. We almost always have leftovers, so we’re almost always looking for something to do with them beyond simply warming them up the next day.
Chili fit the bill nicely. This one’s not too spicy, with a good flavour and a hearty consistency. It’s quick enough that it works well for lunch, and (if you don’t love it on its own) makes a great topper for anything from a platter of tortilla chips to a warm, toasty piece of artisan bread.
There’s a great company called Farm Bound that delivers organic produce to our city from southern BC (with some imports over the winter). There aren’t a lot of options locally that compare with their offerings, so I’ve really been enjoying the deliveries. This week, they were offering these beautiful garlic braids that I just couldn’t resist! Snapped this while I was finding the garlic a home in the kitchen and had to share.