Summer in a glass

By junjoy2


While Chasing Kids

The price of my favorite Whole Foods cake, Tiramisu, has been raised again.  (No wonder they call that awful place “Whole Paycheck”…).  So, for my husband’s birthday I decided to bake my own to make the budget and not hesitate about the portion sizes.

I tried to take a photo of the cake before it was destroyed maliciously… alas, this is all I was left to work with…

Instead of lady fingers I baked a huge pound cake, adopted from Allrecipes method.  The filling came from my beloved Williams-Sonoma Italian Favorites.

Print this recipe




  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter
  • 3 cups white sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk


  • 3 cups (750 g) mascarpone cheese
  • 1 ½ cups (185 g) confectioners’ sugar
  • 1/3 cup Marsala
  • ¾ cup cold heavy cream
  • 2/3 cup espresso
  • ½ cup

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By junjoy2

Orange you glad it’s Recipe Saturday?!

Everything You Ever Wanted to Know About Country Life


Today’s featured goodie will be Orange Cream Cheese Bread.  I found this on the internet.  In fact, I think it was one of those sidebar ads at FaceBook…  Looked good so I tried it and wowzer, it IS good!!!  The orange flavor is just so…creamy…and it helps that there’s cream cheese in it. 😉  I added more pecans, but you can leave them out or try walnuts.  The rind is a must and I may increase the shortening/butter to 3/4 cup next time.  I made these for Christmas snacking and breakfast.  Nuke  a slice for about 10 seconds and slather on some butter.  Add  a fresh cup of coffee and heaven is sitting right there at your table!

The recipe makes 2 loaves out of this recipe, which I did and the loaves were pretty thin. So I did one loaf and baked it a bit longer.  Do the toothpick…

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By junjoy2

Easy Breakfast Pastries for Valentine’s Day

Baker Bettie

Valentine’s Day doesn’t need to be overly fussy or expensive.

Simple breakfast pastries served on a pretty table decorated with nick nacks found around the house can be really romantic.

I threw this table together this morning with mismatched china I got at goodwill a while back, pink heart cookie cutters to add to the romance, and a few other vintage items I already had like old books and an old camera.

I also put these pastries together last night and froze them.  Then just popped them in the oven this morning.  Easy peasy.

Flaky Strawberry Breakfast Pastries

  • 1 sheet puff pastry, thawed
  • good strawberry preserves (or whatever flavor you prefer)
  • water
  • toothpick
With the puff pastry still folded in thirds, roll out on a lightly floured surface to about a 15 inch by 10 inch rectangle.  Cut into 10 squares about equal in size.  Put about 2 tbsp of…

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By junjoy2

Go easy on the Nuts. (Phytic Acid)


NUTS can decrease Iron absorption.

“One of the main principles of the Paleo diet is to avoid eating grains and legumes because of the food toxins they contain. One of those toxins, phytic acid (a.k.a. phytate), is emphasized as one of the greatest offenders.

But what is often not mentioned in books or websites about the Paleo diet is that nuts are often as high or even higher in phytic acid than grains. In fact, nuts decrease iron absorption even more than wheat bread2. ”

What is phytic acid and what does it do?

“Phytic acid is the storage form of phosphorus found in many plants, especially in the bran or hull of grains and in nuts and seeds. Although herbivores like cows and sheep can digest phytic acid, humans can’t. This is bad news because phytic acid strongly inhibits mineral absorption in adults3 – especially iron…

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By junjoy2

The shocking truth about fruits and vegetables

sense of hummus

There is no shocking truth. Fruits and vegetables, in any fresh form, always look good obviously making you feeling good, let alone looking good. The main reason I eat fresh “frugies” is because I love color – I eat with my eyes first.

My mother started feeding me these beauties when I was three months old (did I mention the side that came with it? Moroccan couscous). She didn’t even have to bribe me.

With a bit of creativity and a couple of handy ingredients when the main star is a vegetable or a fruit, you can whip up a meal even you’d be surprised.

You can find the best fruits and vegetables at farmers market. Sometimes I buy from our local supermarket when travel becomes a challenge, but I never skip a fruit or vegetable – it’s always there to enjoy.

gorgeous red berries in parisBright red berries on a trip…

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By junjoy2

Crunchy and colorful avocado salad

sense of hummus

In the mood for something simple, colorful yet burst with flavor? Are you inspired by fruits and vegetables like me and want to turn a simple salad into a colorful crunchy meal?

This is an easy recipe anyone can make it:

colorful and delicious crunchy vegetable saladCurious about those little brown pieces in the salad? It’s French caviar. That’s an option. I bought it when I was in Paris a couple of months ago and happened to have it. And, I grew up on this thing.

If you still want to elevate your salad and add caviar you don’t have to go to Paris to buy it, although I highly recommend a trip to this magnificent city.

fresh green avocado

I love fresh juicy looking avocado, don’t you? It’s the star of this recipe.

Shall we:

ripe sliced avocado
firm chopped tomato
small chopped onion

fresh chopped handful cilantro
3 tbsp olive oil
juice of one lemon

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By junjoy2

Rootie Tuttie Vegitables! Chef Vanna’s Class

Cooking 4 Life

The class today was amazing.  The health tips were life changing plus the attendees really enjoyed themselves. 

The ruttie tuttie vegitables were the perfect side dish to the vegan burger. 

Using the brasier pan and the Saladmaster #3 cone Chef Vanna processed the yukon gold potatoes, beets and sweet potatoes. 

After cooking on medium heat with no water (to preserve more of the nutiriton) she then added rosemary and sea salt to the dish!  It was delicious! 

She then served it next to the vegan burger and talk about a complete meal loaded with fiber and flavor!  Thanks Chef Vanna!

Go to to register for future classes.

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By junjoy2