Meg Makes (February 2013)
Today, I'm going to feature the recipe I also used in my Meg Makes print column - a recipe for Mom Crego’s Chocolate Mayonnaise Cake with Peanut Butter Frosting.
Please note - the recipe in the paper left out the size of cake pan to be used. You should bake it in a 9-by-13 pan. I apologize for leaving that out.
I know I can't be the only person who forgets a food item at the back of her fridge and then wonders what the heck that smell is.
This morning, I rediscovered such an item and Rob disposed of it in our outside trash can. But, it was too late. A terrible smell wafted through our kitchen. And because our house is small, I knew it wouldn't be long before the whole place stank.
I have fond childhood memories of my mom making tuna bumsteads, which are open-face tuna-salad sandwiches with cheese melted on the top.
As an adult, I appreciate them because they're warm and hearty, and can be made in 10 minutes or less. Sure, it's not exactly an elegant meal, but that's OK with me.
A recent birthday gift of some wonderful, heavy-duty cookie sheets had Rob reconfiguring our vertical kitchen storage this week.
For my birthday earlier this week, Rob offered to make whatever I wanted for dinner. I requested Italian meatballs (Rob is half Italian and his mom has some amazing Italian recipes).
The meatballs were delicious, and Rob was able to jot down a version of the recipe, even though his mom and grandma don't usually measure the ingredients when they make the meatballs.
One of my best friends is getting married in a month, and I recently attended a bridal shower for her.
Today is my 27th birthday, which means I have two more years of getting older before I'm eternally 29.
To celebrate, my baking coworker Erin Lippitz made homemade Hostess-style cupcakes, complete with cream filling and an icing squiggle across the top. They are awesome.