Save Ohio Libraries!

I've recently become reacquainted with my local libraries. I go there about once a week to use their resources. Of course, since I'm now using them regularly, Ohio's Governor Ted Strickland wants to cut their funding!

The Save Ohio Libraries and the Ohio Library Council websites have details about this issue, and you may have seen protesters on the news. (I actually saw the linked video on News Channel 5 before I saw it on NewsNet5. That almost never happens!)

I emailed my state representative and state senator in Columbus to let them know my views. If you want to contact your elected officials, but don't know who they are, the Save Ohio Libraries website has links to help you find their names. Also, if you don't know what to say, there are sample letters to copy.

Tunnel of Fudge Cake

I've been wanting to make this recipe since I found it back in February. As you can see, it was more a ribbon of fudge than a tunnel. I have several theories as to why:

1. I used just shy of 2 cups of walnuts since that was all I had. It was more than 1 3/4 cups but less than 2 cups. I also might have not chopped them small enough.

2. Butter doesn't really work, and I should have used margarine (yuck).

3. My Bundt pan sucks, which won't matter in the future because I threw it away since I scratched it by being too aggressive in taking it out of the pan.

The taste was somewhere between cake and brownies, in other words, delicious. The fudgy part was just that, fudgy.

This was a Flag Day birthday cake. I think the birthday guy liked it.

Almond Cupcakes with Buttercream Frosting

Double leftovers. I made some cupcakes to use up the egg yolks that I had from making a meringue-based frosting for different cupcakes and to use up the leftover frosting itself.

I substituted almond extract for vanilla for something different. I cut down the recipe since I had 5 egg yolks, but it still made 12 cupcakes and 2 heart-shaped ramekins.

Pancakes

Gridlin'

Delicious stack of pancakes

I was in the mood for pancakes this morning. Well, I was actually in the mood for pancakes from the Inn on Coventry, but I wanted to stay home. I used the KitchenAid recipe with a few substitutions. 1 1/2 cups plus 1 1/2 teaspoons of self-rising flour that I'm trying to use up, 1 teaspoon of baking powder because of the flour substitution and no salt because of the flour substitution. I used canola oil because melted shortening sounded gross. It really only took about 45 seconds of actual mixing to make the batter.

I've always been good at the cooking of pancakes and the first was just as tasty as the last. I guess I don't need Aunt Jemima Complete. Maybe I'll make waffles next time with the mystery waffle iron in my kitchen.

I'm Your Man

I watched Leonard Cohen: I'm Your Man the other day. Mr. Cohen is best known for his version of Hallelujah, which might itself be better known as sung by Rufus Wainwright (from Shrek) or Jeff Buckley. I was familiar with the songs in this movie since they popped up on my late beloved Launchcast station. His songs are great, but I have to admit I prefer them as interpreted by other people.

Here's an example of his singing style.




This is the version of "Tonight Will Be Fine" that was on the DVD as performed by Teddy Thompson.




The movie itself was good. It was partly a biography and partly a documentary about a tribute concert. It's worth a viewing and the soundtrack is definitely worth a listen.

Happy Birthday!

Special Birthday Cake with Vanilla Italian Buttercream Frosting

The yellow cake recipe comes from on old cookbook that was compiled by a local church in the 1960's(?) and is a family favorite. The frosting is Warren Brown's recipe and was my first meringue-based frosting. Pouring hot sugar syrup into whipped egg whites is a little scary but was easier done than anticipated. I made the cake for my dad's 60th birthday.

Easter Desserts

For Easter dinner at my grandparents' house I made an Apricot-Coconut Cake with a whipped cream and sour cream frosting. Some people don't like coconut (2 people, it turns out) so I only put coconut on half of the cake.



When I took the first few pictures, I thought the toasted coconut looked like hair so I made a face out of jellybeans.





Here are some pictures of the sliced cake. The filling between the layers is apricot preserves.

With coconut

Without coconut

The day before Easter, I helped one of my friends make a Coconut Cake with cream chese frosting and topped with untoasted coconut.

My grandmother made some Mexican bread pudding or Capirotada. Her version is made with raisins and pecans.

All the desserts were delicious!