I'm baaaack!

Hello!  I know it's been a while, but this summer there has been an awful lot of new-job-working, couch-cuddling with the hubs, and most importantly....

ice cream eating!!!  I think J and I are keeping the local ice cream place in business with our almost nightly trips.  As you can probably guess, I haven't had much time for baking.  Luckily I sense that little dry spell coming to an end, but in the meantime I have some Boston-area bakery reviews to share.  

For upcoming BostonSweetie baking fun, I've challenged myself to try the four cake recipes in the most recent issue of Martha Stewart's Everyday Food.  She has four recipes that use four different cake pans - a round cake, cupcakes, tea cake and sheet cake.  Over the next few weeks I'll try each one and let you know how they come out, and finally get some use of the magazines I receive each month.

Check back soon for a review of Vickie Lee's bakery in Belmont.  Ta ta til next time, sweets!

(PS- how cute are these pictures!?  We did a little love-shoot on our vacation to Bar Harbor, Maine, in July with Danielle Brady.  She. Is. Awesome.  If you're in Maine, she's your girl!!!)

I'm sorryyyyy....

Hi Sweets!  I'm sorry it's been a little while since my last post!  I went on an awesome vacation up to Bar Harbor, Maine and this week I'm starting a brand new job!  I have a cute 2-year old's birthday cake and cupcakes to blog about, as well as some Mini Margarita Cupcakes that everyone should definitely try this summer.  I hope to start catching up later this week or early next.  I'll be back- promise!

Lightening McQueen!

One of my favorite things about this summer so far are the kids birthday parties that my hubby and I get to go to. Last weekend we had a blast at Lex's 3rd birthday party.  The theme was "Cars," his favorite movie.  I can't take credit for any of these treats, they were all baked and decorated by our friend Monica, but the cake and cupcakes were so cute, I have to share!

Monica bought a special Cars cake pan and did the decorating herself - red icing is hard to make, but even though it looks a little pink, Lex loved his cake.

The cupcakes were great- kid-friendly chocolate and vanilla were a huge hit.  The kids (and big kids like my hubs) were loving the cupcakes with little cars on top.

After the birthday party we headed to a friend's cocktail party.  When my father-in-law walked in, he presented the ultimate treat plate....

Bruins cookies!!!!  The Stanley Cup celebration is going to continue all summer long.  GO BRUINS!!!

Weeknight Treat - Fast Fruit Tarts!

Ever have one of those nights when you NEED a dessert, yet you dont feel like reallyyyyy baking, and you feel guilty for even thinking about sweets?

That is me, usually at least 3 times a week, HA!  I found a solution, a la my favorite, Martha Stewart - honeyed fruit tarts!

This treat is adapted from her Pies & Tarts book.  It's fast, delicious, and a little bit more healthy than a batch of brownies at least.  I used peaches and strawberries, because those are the fruits we had in our fridge, but this would be delicious with all kinds of fruits - pears, any type of berries, etc.  Also, if you are into specifics, Martha lists them in her recipe.  Me, I just read over the recipe, and eyeballed everything I had, so please excuse the vague recipe below.

Enjoy!

• Chop up about 1 cup of up fruit (I used 4 big strawberries and half of a peach)
• Put it in a bowl, drizzle over some honey (use as much or as little as you like), and squeeze half a lime.  
• If you like zest like we do, zest your lime half and mix that in with the fruits.  Cover with saran wrap and stick in the fridge.
• Take out two squares of frozen puff pastry
• Microwave for 10 seconds to defrost
• Brush with water, milk, egg wash, whatever you fancy
• Sprinkle with sanding sugar
• Bake for ~15-20 minutes, or until golden brown
• When its baked and puffed, pull out the pastry and squish down the center to form a little well
• Let cool enough so that it won't burn your mouth
• Spoon honeyed fruits into the pastry well
• Eat up, buttercup!

Morning Muffins in honor of my MUM!

Today is a huge day for my mom.  I am so, so, SO proud of her.  As of today, my mom has lost 20 pounds, and is officially OFF of her blood pressure medications!  Our family has a long history of hypertension, and my mom has been on blood pressure medication as long as I can remember.  I also have normal/wavering on high blood pressure, so I've been wondering if and when I'd have to join her on the pill parade.  Today she proved that we don't need it!  She has been exercising at least five days a week (usually more), doing boot camp, hiking, biking, weights, and the treadmill.  She's also recently been following Tosca Reno's "Eat Clean" plan, avoiding sugar, watching portions, eating more often and making healthier choices.  I saw her this weekend and she looks AMAZING, and now she is feelign amazing too!  GO MOM!

To celebrate her accomplishment, I baked up a version of Tosca Reno's breakfast muffins - sugar free, packed with natural goodness, quick and easy breakfast meal to go.  These little muffies are a great way to start the day - add some hard boiled egg whites on the side and you have your protein and complex carbs, and your metabolism will be totally fired up!

 

Morning Muffins - a recipe adapted from Tosca Reno's "Tam's Morning Constitutional Muffins"

Need:
1/2 c. whole wheat flour
1 c. raw bran
1/2 c. ground flaxseed
2 tsp. baking powder
1 tsp. baking soda
4 egg whites
1/4 c. canola oil (You can be really good and use unsweetened applesauce instead..we just dont have any!)
1/3 c. agave nectar
1/4 c. unsweetened almond milk
3/4 c. water
1 c. dried fruit - I used Trader Joe's mix of dried cranberries and pomegranate seeds

Do:
-Preheat oven to 350 degrees
-Line a cupcake tin with liners
-Mix all ingredients in a large bowl until just combined
-Fill cupcake liners about 3/4 of the way
-Bake 25 - 30 min or until a toothpick comes out clean

Happy clean eating!