Andrew's Birthday Cake

Andrew's birthday cake this year (#12) was requested to be a traditional yellow cake filled and frosted with chocolate buttercream frosting (recipe posted on May 5, 2010):

Cameron's Birthday Cake

Cameron's birthday cake this year (#20) was inspired by a cake he likes from a local bakery, Cakes by Happy Eatery, a Genoise cake filled with Bavarian cream and topped with fresh fruit. This is my version, topped with strawberries, kiwi and raspberries and strawberry glaze:

First Apple Pie of the Season

Made with macintosh and red delicious apples because that's what I had, besides honeycrisp and macoun -- which are both just too good to eat!

Home Grown Tomatoes

It's been a good year despite the extended hot temperatures and efforts of one clever and resourceful chipmunk that climbs up our story high deck stairs to eat some of the smaller tomatoes. In between the tomato plants I have successfully been able to grow some basil transplanted from smaller single stems which were leftover from plants purchased at the grocery store. They are now big, full plants. It takes leaves from at least one whole basil plant to make pesto.

Melitzanosalata

Ingredients:

3 medium eggplants (firm and heavy for size)
1 green bell pepper
1/2 cup olive oil
3-4 Tbsp. red wine vinegar
2 cloves garlic, crushed
freshly ground sea salt and black pepper, to taste
1/2 cup fresh flat-leaf parsley, chopped

Serve with whole wheat pita bread

Directions:

Pierce the eggplants a few times with a fork. Cook over a hot gas or charcoal grill (a few mesquite chips can be added to the grill for a smokier flavor) until the eggplant is tender, turning every few minutes (approximately 20 minutes total cook time). At the same time, roast the green bell pepper over an upper rack on the grill (or under the broiler), turning every 2-3 minutes (approximate cook time 10 minutes total).

When the eggplant and green peppers are done cooking, remove their skins. Remove and discard the seeds from the eggplant. Chop and transfer to a medium bowl. Remove and discard the seeds from the roasted green pepper. Finely chop and transfer to the bowl with the eggplants. Stir with a wooden spoon to mix. Slowly add the olive oil and red wine vinegar, stirring to mix well. Add the garlic, sea salt, freshly ground pepper and parsley, stirring well to mix thoroughly. Chill and serve with whole wheat pitas (cut into wedges, if larger, or whole if mini). Can be made a day ahead.

(makes 6-8 servings, about 2 cups)

Chocolate Buttercream Frosting

Ingredients:

1-16 oz. package of confectioners sugar (less 6 Tbsp.)
6 Tbsp. Ghirardelli unsweetened cocoa
1/2 cup unsalted butter (1 stick), softened
1 tsp. vanilla extract
2-3 Tbsp. milk (may need to add a bit more, as necessary, for proper spreading consistency)
pinch kosher salt

Directions:

In a large mixing bowl, with whisk beater attached, beat butter. Then add remaining ingredients and continue beating until well blended, and the frosting is a good spreading consistency. Spread on cooled cakes and cupcakes. (makes enough for 24 cupcakes).

Mango Salsa

Ingredients:

1 mango, peeled and diced
1 avocado, peeled and diced
1 tomato, seeded and diced
1/2 small jalapeno pepper, seeded and minced
2 Tbsp. chopped Vidalia or red onion
2 small cloves garlic, minced
1/4 cup chopped fresh cilantro
1/2 tsp. salt
2 Tbsp. lemon juice
2 Tbsp. olive oil

Directions:
Place all ingredients in a medium bowl and mix well. Refrigerate for 30 minutes. Serve fresh at room temperature with chips, tacos, and grilled fish. (serves 4)
(Note: recipe can be doubled.)