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Recipe: carrot cake

The other morning as I hauled myself to the garage, I spied this lovely dawn from our driveway:

…because you have to get up early if you want to catch the powder on the big mountains. Beaver Creek is the fanciest up-scale ski resort I have ever had the privilege of sullying with my middle class presence.

w00t!

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Recipe: blueberry muffins (cake)

My days have been up and down. When they are down, I lay low and listen to my body and just try to recover. When they are up, I’m brimming with ideas and raring to go. Yesterday was a seriously up day for me. I was able to cook a ton of food and feel as if the kitchen was mine once again. Of course, there were a few changes to work through – like the fact that my taste has been heavily wankered, that my GI tract now rejects about 70% of what I typically love to eat (spicy, sour, salty, fatty, all that good stuff), and that I can’t eat berries. Well, I CAN eat berries, but I’ve been strongly advised to avoid eating raw berries (among other raw foods) for my own well-being.

I had bought some blueberries before my treatment began last week and Jeremy was taking a hell of a long time to finish them off. I really wanted those blueberries. And then I really wanted some… cake. And then I began flipping through my cookbooks and wondering what ingredients I had to make some cake with blueberries. I mean, if they’re cooked then I can eat them, right?

donna to the rescue

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Recipe: zebra torte

It’s a battle for time, energy, and daylight hours. I haven’t endeavored on many of the more involved baking projects since I’ve been well enough to ski. After my initial ski whore phase where I was willing to tele any thin veneer barely covering grass and rocks, I have now reached the picky phase – only if there are freshies. We had no such freshies yesterday and so you get the recipe for Zebra Torte.

slice layers from the vanilla chiffon cake

I made this once before in my pastry skills course last spring. Problem with that course was that we crammed as much as we could into each 5.5 hour class and wound up divvying duties between partners which meant I didn’t get my hands on each step of the torte.

folding in the dry ingredients for the chocolate roulade

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