Foodie Friday -- March 21st Recipe Linky Party

 Welcome to Foodie Friday, where great food is always on the menu.

I'm happy to see you this week. Pull up a chair, grab a cup of coffee, and a

huge helping of Emergency Dessert.

No calories, of course.

 

Have you ever been in a situation where company is coming, and you

have a choice: clean the house or bake a cake?

 

If you have time to bake, stop reading and skip to the bottom of this post.

But if you choose to tidy your house, I've got the perfect cake for you.

 

 My family calls it ...

 

The Emergency Dessert.

 

 

Simple, stunning, and sublime--in five minutes.



How to Make an Emergency Dessert

 



Start with a grocery-store lemon pound cake and two fresh lemons.

Take the cake out of the plastic container and set on a rack.

Using a fork, poke holes all over the top of the cake.

 

Make a simple confectioner's sugar icing--powdered sugar and lemon juice.

You can tint it with food coloring or add a fruit puree (if you have time).

Blend.

Spoon the icing over the cake and wait until it has "set."

Transfer the cake to a platter or pedestal.

 

If you have a fresh raspberries (or any type of fruit), pile them

in the center of the cake, reserving a few for garnish.

Edible flowers add a romantic touch. Just snip off the stems

and tuck the flowers on the top of the cake.

I added a few candy sprinkles, too.

That's it.

A super fast, fool-proof dessert.



 

 

 

 

 

 

 

If you are contributing a recipe to this week's Foodie Friday, locate the blue Inlinkz icon in the lower, left-hand portion of this post. Click on the icon and follow the directions. After you complete the process, you will see a red "x" beside your name. This allows you to delete your link if you made an error; the red "x" is visible to you only.

 

You can read a complete guide to this linky party HERE.  It's pretty simple. You don't need to "like" our Facebook page or be a follower of this blog to participate. Nor do you need to include a backlink or Foodie Friday button in your post. Add as many recipes as you wish, old or new. If you love food, we love you.

 

Pretty please do not pin images from the FF thumbnails. Visit the source blogs. Thanks.

   

If you'd like to share your food photos--or photos of other FF participants on Pinterest, join the Pinterest foodie board, Consuming Passions. Leave a message on the most recent "pin" if you'd like your name added to the list.

 

Every Friday, we are joined at this big, virtual table--thank you for stopping by today. I'm grateful to all of you who spend your days cooking. I'm grateful to old and new friends who contribute recipes every week. I'm grateful to friends who leave a comment. I'm grateful for the silent folks, because you are brought here by your love of all things culinary. We are food people. And that's a marvelous thing. 

 

Until next time,

 

 



                                                                                         

Foodie Friday Link

Have a Nice Day

Social Bookmarking

Sunny Disposition

 

Whenever I see a sunflower, I always smile.

 

Their upturned faces are always looking skyward, and their stalks will actually bend to track daylight.  Organic blossoms are edible, brightening salads, soups, entrees, and desserts.



"Flowers have an expression of countenance as much as men or animals.  Some seem to smile; some have a sad expression; some are pensive and diffident;

others again are plain, honest and upright,

like the broad-faced sunflower and the hollyhock."

-- Henry Ward Beecher

 

Festive Sunflower Cake

 

Your favorite recipe for a lemon pound (or layer) cake

Cool Whip buttercream icing

edible sunflowers 

 





 

Be sure to check back on June 24th, 26th, and 28th for three special food and fun-filled posts with the

Novel Bakers: a quiet life, Home Is Where the Boat Is, and Once Upon a Plate.

 

 

 

Social Bookmarking

Foodie Friday

Welcome to the May 24th Foodie Friday, where good food is always on the menu.

Unless I am the cook.

 

My "Butterflies are Free" cake was one of the most unusual desserts I've ever made. I didn't figure out how to add the edible art until I'd used up the entire packet (you bend the candy butterflies, but not too much, or they will break).

 

My husband liked the cake, though. 

Yesterday, I posted about choosing kitchen counters. Today, Medana and I walked around stone yards in Nashville, looking for granite, marble, and quartzite. I took lots of photos and will post them Saturday. Here's a quartzite.

 

Let's amble over to the Foodie Friday "Picks of the Week."

 

 

A round-up of last week's Foodie Friday. To visit these blogs, just

click on the name beneath each photo.

 

Wives with Knives has a beguiling tale of Paris and pasta. Part travelogue, part food journal, and part photo-journal, you will be swept up into France as Cathy gives us a taste of her trip to the City of Light.

 

 Wives with Knives

 

 

When I was going through the FF recipes, a photo of Salmon with Avocado Salsa caught

my attention. This beautiful dinner was made by Pat at Back Porch Musings. On the spot, I made

a grocery list, drove to Publix, then started cooking. My husband normally puts tartar sauce on salmon, but he skipped it and gave Pat's recipe a rave review. It was absolutely delicious!

 

Back Porch Musings

 

 

 

I loved the Strawberry-Margarita Shortcake by Cooking on the Front Burner . What a

delicious way to end a spring or summer meal!

 

Cooking on the Front Burner  

 

 

 

This week, let's kick off the party with a fun activity. Tweet or Pin at least three of your favorite Foodie Friday recipes. You can also give a shout-out on Facebook.

 

Thanks to all of the great cooks who participate each week. I look at each post to make sure it is working, and it is always such a treat to see what you've been cooking. I'd like to invite you to add your recipes to the "Consuming Passions" group board at Pinterest, which can be found HERE.

It is a small, private group, but Foodie Friday folks are welcome. If you'd like to "pin" with us and chat about food, just leave a comment on one of the "pins," and I will send you an invitation. Or you can email me.

 

To participate in Foodie Friday, locate the blue Inlinkz icon and follow the directions. The red "x"

will allow you to delete your link if you made an error; the "x" is visible to you only.

For a complete guide to this linky party, click HERE. If you have still have questions, click HERE

for a detailed Foodie Friday tutorial.

** By adding your link to Foodie Friday, you are granting us permission

to include a photo of your FF recipe (and a link to your blog post)

to be included in the "Picks of the Week" feature or on our Facebook page.

**Many bloggers add their recipes on Thursday evening. From these contributions, I will select random recipes for shout-outs on Twitter, Pinterest, and Facebook.  

 

I would like to ask pretty please if Pinners will "pin" photos of the "Picks" and all FF contributions from the source blogs, not from Foodie Friday. 

 

Thanks so much for visiting  today. I am always inspired by your recipes--and by you. Food blogging is more difficult than any kind because of the sheer work that goes on behind the scenes--planning, shopping, prep work, cooking, taking photographs, culling those photos, and cleaning.  I am amazed by your ideas and creativity. .

 

I hope to see you again soon! Have a great, food-filled weekend.

Love,

Mlee  

Foodie Friday -- May 3, 2013

Welcome to the May 3rd Foodie Friday.

It's been a great week at Rattlebridge.

We had the pleasure of attending our great niece's first birthday party

last weekend.

I always enjoy visiting with my family--especially my mother.



 

She gave me a set of beautiful pottery dishes and napkins, 

and I couldn't wait to use them in a Foodie Friday post.

Here they are, Mama!

 

 

 

 

Bandwidth decided to go with an asparagus theme for his "Picks of the Week."

 

 

 

Bandy loved everything about My Carolina Kitchen's

Asparagus Salad on a Bed of Arugula with Roasted Red Peppers & Kalamata Olives.

"Beautifully presented, colorful, and it looks delicious."

 

He made a grocery list when he saw Stone Gable's  asparagus roll-ups with cheese sauce. "This

dish is elegant, yet it's hearty enough to be a main dish."

Bandy enjoyed finding yet another delicious way to cook asparagus at Cooking with Sara.

"Sara's Asian asparagus is the perfect side dish for any entrée, and the ingredients

sound delicious!"

For more information about these recipes, and to visit these blogs,

please click on the highlighted names.

 

Thanks to all of the great cooks who participate each week. We look at each post and

marvel at the creativity and passion. We invite you to add your recipes to the "Consuming Passions"

group board at Pinterest, which can be found HERE.

 



To participate in Foodie Friday, locate the blue Inlinkz icon and follow the directions.

For a guide to the linky party, click HERE. If you have still have questions, click HERE

for a detailed Foodie Friday tutorial.

** By adding your link to Foodie Friday, you are granting us permission

to include a photo of your FF recipe (and a link to your blog post)

to be included in the "Picks of the Week" feature or on our Facebook page.

**Many bloggers add their recipes on Thursday evening. From these contributions,

Bandwidth and I will select random recipes for shout-outs on Twitter, Pinterest, and Facebook.  

 

We would like to ask pretty please if Pinners will "pin" the "Picks" and FF contributions from the source blogs, not from Foodie Friday. Thanks!

 

Thanks so much for visiting us today. Bandwidth and I are inspired by your recipes--and by you. Food blogging is more difficult than any kind because of the sheer work that goes on behind the scenes--planning, shopping, prep work, cooking, taking photographs, culling those photos, and cleaning. We admire what you do and how well you do it.

 

We hope to see you again soon! Have a great, food-filled weekend.

Love,

Mlee and Bandy