I now have two batches of pesto torte squirreled away in the freezer. I thought I was doing pretty great by accomplishing such a delicious feat, but the rest of the family was like, “ONLY two tortes? That’s not nearly enough!”
Actually, the tortes weren’t as complicated or time consuming as I thought they’d be. I made the cream cheese-ricotta part the day ahead of time. The next morning, I set up an assembly line: two bowls in which to measure the basil pesto ingredients and two bowls for the dried tomato pesto. Then whir-whir-whir-whir, the pestos were made, and all that remained was the layering and freezing.
So why not go ahead and make two more? Hmm…..
Silly me agreed to make sweet rolls for 250 people.
There’s a pastors’ convention in town this week and they needed volunteers for the coffee breaks, so I said sure, and how about I make sweet rolls from scratch to keep life interesting?
I’m making the buns small so I can get away with making less, but then I started feeling guilty for being such a cheapskate so now I’m making an extra hundred-plus rolls to assuage my conscience.
* * *
My daughter requested, once again, a red velvet cake for her birthday.
I have yet to land on a good red velvet cake recipe. The one I made last time was too dry, and this one (from Ree Drummond’s cookbook), while wonderfully moist, was flavorless. Help, anyone?
Birthday girl requested tostados for her lunch, “with refried beans out of a bag like in Guatemala.”
The kids were unanimous in their enthusiasm and have requested that we eat tostados on a regular basis. Sounds like a plan to me!
My younger son has been hounding me to let him cook. After putting him off for a couple weeks and reducing him to tears (shame on me), I finally allowed him to make a cake.
He was beyond proud, and the cake was a smashing success.
This same time, years previous: the quotidian (7.20.15), a tale of two children, statements, all partied up, whole wheat zucchini bread, in my kitchen, homemade shampoo, zucchini parmesan frittata, and salvation’s chocolate chip cookies.
Wow, what a tasty looking cake. Very nice pictures you posted here. Thanks for sharing and keep up the great job. Cheers!
Just thawed and devoured a slice of that torte yesterday! We are down to two slices left in the freezer- good thing my basil plants are growing well this year!
Oh, geesh, how I wish ANYBODY but me in or around my household would want to cook and/or bake. Encourage that boy, encourage him, or I will have to come flog you with limp pasta!
Martha Stewart's Red Velvet (I found it in her Weddings magazine, but I think it is also in her cake book) is delicious- it includes buttermilk, which I think makes any cake perfect.
What a wonderful thing…a boy who wants to cook and does such a lovely cake!
I really enjoyed the red velvet cake from Sally's Baking Addiction…it's enough work but the red velvet lovers in my life adored it.
That recipe intrigues me…..
I second the Duncan Hines…..I love homemade cakes, but not for Red Velvet. I haven't found a recipe that works yet, either, so I quit. DH makes it perfect every time! 🙂
Duncan Hines Red Velvet. Delicious. Easy. Why not?
My Mom once made a red velvet wedding cake. It looked like there had been a murder in her kitchen.
I haven't made this cake yet but I love the idea of beets providing the color for a red velvet cake!
I already have a chocolate beet cake recipe on the blog, and while I like it, my kids aren't huge fans of it. Too bad, right?
Those tostados look delightful. I need to get on some torte making. We are officially into the bruschetta and squash, that's what's for dinner portion of the summer.
BRUSCHETTA!!!!! I just put fresh mozzarella on the grocery list this afternoon. Woot!