Cinnamon Bun French Toast

I found these photos lurking about on my computer so I thought I'd share this with you. This is from last year, the fall I think, before the baby was born. I met up with Mary and Stephanie online and we made cinnamon buns. They were delicious, although don't ask me for the recipe, I have no idea where it came from. I think I made 12 buns, which is a lot for 2 people, even when one of those is ginormously pregnant and so when the last few started to go stale I decided to make them into french toast, just to do something different.

I cut the buns in half through their middles:

And whisked together some eggs, milk, vanilla and cinnamon, in which I briefly soaked the buns.

I cooked them as you do "regular" french toast - over medium heat until golden brown on both sides.

Smeared with a little butter and some maple syrup, they were a delicious, and a little different, breakfast.

Cinnamon Bun French Toast

I found these photos lurking about on my computer so I thought I'd share this with you. This is from last year, the fall I think, before the baby was born. I met up with Mary and Stephanie online and we made cinnamon buns. They were delicious, although don't ask me for the recipe, I have no idea where it came from. I think I made 12 buns, which is a lot for 2 people, even when one of those is ginormously pregnant and so when the last few started to go stale I decided to make them into french toast, just to do something different.

I cut the buns in half through their middles:

And whisked together some eggs, milk, vanilla and cinnamon, in which I briefly soaked the buns.

I cooked them as you do "regular" french toast - over medium heat until golden brown on both sides.

Smeared with a little butter and some maple syrup, they were a delicious, and a little different, breakfast.

Brown Sugar and Banana Muffins with Pecans

I found this recipe in an old Southern Living magazine and decided to make them for breakfast. It was a simple recipe to make and the muffins were moist, flavorful, and delicious! We all loved them, especially my kids.Brown Sugar and Banana Muffins with Pecans:Adapted recipe and photos by For the Love of Cooking.netOriginal recipe from Southern Living ~ April 20061/2 cup of butter, softened1

Brown Sugar and Banana Muffins with Pecans

I found this recipe in an old Southern Living magazine and decided to make them for breakfast. It was a simple recipe to make and the muffins were moist, flavorful, and delicious! We all loved them, especially my kids.Brown Sugar and Banana Muffins with Pecans:Adapted recipe and photos by For the Love of Cooking.netOriginal recipe from Southern Living ~ April 20061/2 cup of butter, softened1

Spiced Pork Chops with Apple Chutney

I found this Cooking Light recipe recently and couldn't wait to make it. I love fruit with pork and knew this recipe would be tasty and healthy. I adapted the recipe by cooking the chutney for much longer than the recipe called for and seasoned the pork with regular chile powder instead of chipotle chile powder. I loved the flavor of the sweet apples with the tender and juicy pork. This was easy

Spiced Pork Chops with Apple Chutney

I found this Cooking Light recipe recently and couldn't wait to make it. I love fruit with pork and knew this recipe would be tasty and healthy. I adapted the recipe by cooking the chutney for much longer than the recipe called for and seasoned the pork with regular chile powder instead of chipotle chile powder. I loved the flavor of the sweet apples with the tender and juicy pork. This was easy

Green Beans with Bacon Balsamic Vinaigrette

I loved this recipe I found on Myrecipes.com courtesy of Cooking Light. The green beans were perfectly cooked, with a wonderful bacon and tangy balsamic vinaigrette. I served this side dish to friends that were over for dinner and it was a huge hit with all of us. A simple and quick recipe that is sure to please.Green Beans with Bacon Balsamic Vinaigrette:Adapted recipe and photos by For the Love

Green Beans with Bacon Balsamic Vinaigrette

I loved this recipe I found on Myrecipes.com courtesy of Cooking Light. The green beans were perfectly cooked, with a wonderful bacon and tangy balsamic vinaigrette. I served this side dish to friends that were over for dinner and it was a huge hit with all of us. A simple and quick recipe that is sure to please.Green Beans with Bacon Balsamic Vinaigrette:Adapted recipe and photos by For the Love

3 ingredients - Pineapple Batido

Pineapple Batido

1 cup diced fresh pineapple
1/2 cup skim milk
1 tsp sugar

Place all ingredients in a blender and puree until smooth.

source unknown

3 ingredients - Pineapple Batido

Pineapple Batido

1 cup diced fresh pineapple
1/2 cup skim milk
1 tsp sugar

Place all ingredients in a blender and puree until smooth.

source unknown

Mediterranean Stuffed Chicken Breasts

I found this recipe in the June Cooking Light magazine and couldn't wait to make it. I adapted it a bit by adding red onion and pine nuts to the stuffing mixture. I loved the Mediterranean flavors stuffed into the chicken. It was a simple recipe to make and tasted fantastic! We all really, really loved this dish.Mediterranean Stuffed Chicken Breasts:Adapted recipe and photos by For the Love of

Mediterranean Stuffed Chicken Breasts

I found this recipe in the June Cooking Light magazine and couldn't wait to make it. I adapted it a bit by adding red onion and pine nuts to the stuffing mixture. I loved the Mediterranean flavors stuffed into the chicken. It was a simple recipe to make and tasted fantastic! We all really, really loved this dish.Mediterranean Stuffed Chicken Breasts:Adapted recipe and photos by For the Love of

A Hot Dog a Week

Of course I've already fallen behind in my hot dog a week. Oh well, that's the way it goes. This weeks dog is from Food Network Magazine - The Chicago Dog.


They have the hot dogs boiled (shudder), but I always grill mine, either on the bbq or in my George Foreman grill. Then, fill your bun (hee!) with pickles, cucumber slices, mustard, relish, hot peppers, tomatos, onions and then sprinkle the whole deal with celery salt.
Definitely the most labor intensive hot dog I've ever made, but delicious.

Recipe: Chicago Dogs

A Hot Dog a Week

Of course I've already fallen behind in my hot dog a week. Oh well, that's the way it goes. This weeks dog is from Food Network Magazine - The Chicago Dog.


They have the hot dogs boiled (shudder), but I always grill mine, either on the bbq or in my George Foreman grill. Then, fill your bun (hee!) with pickles, cucumber slices, mustard, relish, hot peppers, tomatos, onions and then sprinkle the whole deal with celery salt.
Definitely the most labor intensive hot dog I've ever made, but delicious.

Recipe: Chicago Dogs

Grilled Tomatoes Tapenade

My friend Kyle made these skewers for us one evening and we all loved them. This recipe comes from Myrecipes.com courtesy of Coastal Living. The tomatoes have such a wonderful and sweet flavor when grilled while the white balsamic and kalamata olive vinaigrette is tangy and so flavorful. I look forward to making this recipe again and again.Grilled Tomatoes Tapenade:Adapted recipe from For the

Grilled Tomatoes Tapenade

My friend Kyle made these skewers for us one evening and we all loved them. This recipe comes from Myrecipes.com courtesy of Coastal Living. The tomatoes have such a wonderful and sweet flavor when grilled while the white balsamic and kalamata olive vinaigrette is tangy and so flavorful. I look forward to making this recipe again and again.Grilled Tomatoes Tapenade:Adapted recipe from For the

Grocery Shop, July 25

Milk, Clamato, organic bananas, organic apples, peaches, snow peas, organic cauliflower, plums, english muffins, corn, cherries, organic prunes.
Total $29.27
Saved $9.22

I stopped by the store this morning because I needed milk, and Paxton is almost out of food (frozen in the Baby Cubes). The bananas, apples, cauliflower and prunes are for him - I'll cook and freeze the last 3 and the bananas will just be mushed on an as needed basis. I also cut some rhubarb from the garden this morning and will stew that and maybe mix them with some apple for him.

It's blisteringly hot here and our garden is complete crap. Our lettuce and onions didn't even sprout, our tomato plants look awful, as do our strawberries and raspberries. The peas aren't doing too bad, and I'm holding out hope for the carrots.

Grocery Shop, July 25

Milk, Clamato, organic bananas, organic apples, peaches, snow peas, organic cauliflower, plums, english muffins, corn, cherries, organic prunes.
Total $29.27
Saved $9.22

I stopped by the store this morning because I needed milk, and Paxton is almost out of food (frozen in the Baby Cubes). The bananas, apples, cauliflower and prunes are for him - I'll cook and freeze the last 3 and the bananas will just be mushed on an as needed basis. I also cut some rhubarb from the garden this morning and will stew that and maybe mix them with some apple for him.

It's blisteringly hot here and our garden is complete crap. Our lettuce and onions didn't even sprout, our tomato plants look awful, as do our strawberries and raspberries. The peas aren't doing too bad, and I'm holding out hope for the carrots.

Blueberry Scones with Lemon Glaze

I highly recommend this recipe, but be warned, these scones are very addictive. We had a friend's daughter staying with us for a few days so I decided to make breakfast extra special by making Tyler Florence's blueberry scones. They turned out much easier to make than I imagined and they tasted FANTASTIC. I loved the sweet blueberries with the sweet/tart lemon glaze. These scones were a huge hit

Blueberry Scones with Lemon Glaze

I highly recommend this recipe, but be warned, these scones are very addictive. We had a friend's daughter staying with us for a few days so I decided to make breakfast extra special by making Tyler Florence's blueberry scones. They turned out much easier to make than I imagined and they tasted FANTASTIC. I loved the sweet blueberries with the sweet/tart lemon glaze. These scones were a huge hit

Coconut and Lime Sugar Cookies

We've had a busy week this week playing with friends, going to the zoo, playing at the park, going to the matinée, so today we decided to hang out at home and be mellow. Both of my kids asked if we could make cookies so I got busy looking for a fun new recipe to try. I found a recipe on Two Peas and Their Pod that looked great so I decided to give it a try. I adapted it a bit by using some whole

Coconut and Lime Sugar Cookies

We've had a busy week this week playing with friends, going to the zoo, playing at the park, going to the matinée, so today we decided to hang out at home and be mellow. Both of my kids asked if we could make cookies so I got busy looking for a fun new recipe to try. I found a recipe on Two Peas and Their Pod that looked great so I decided to give it a try. I adapted it a bit by using some whole

ENNAI KATHRIKAI KUZHAMBU

I am a big fan of brinjal.I love anything prepared with brinjal..My mom used to make brinjal gravy for idly and stuffed poriyal.After my marriage , i learnt some more varieties of dishes using brinjal .One among them is ennai kathrikai kuzhambu.  I love this gravy a lot..I know most of u make this at home..Here comes our way of making it..

INGREDIENTS :

• Brinjal (Medium sized ) – 5-7 nos (slit into 4)
• Tamarind – A big gooseberry size
• Salt & water – As required.

To roast & grind :

• Oil – 1 tbsp
• Channa dal – 1 tbsp
• Urad dal – 1 tsp
• Pepper corns -  2 tsp
• Red chilly – 1 no
• Grated Coconut – 1 tbsp

Method :

• Roast and grind all the items given above and set aside.(first add the pepper corns , once it starts to splutter add the remaining items and fry.At last add the grated coconut , roast for a  minute and switch off the flame. Grind everything into a coarse powder.)
• In the same kadai , add the slitted brinjal.Roast till it gets cooked .The skin of brinjal gets browned.
• Take the tamarind extract and add the roasted brinjal to it.
• Allow it to boil  with the required salt & water.
• Then add the roasted powder and boil for some more time..
• Switch off the stove and serve hot..

Enjoy this gravy by mixing in hot rice topped with ghee..

KITCHEN CLINIC :

BRINJAL : Benefits Of Brinjal Commonly known as the eggplant, brinjal is one of the most easily available and affordable vegetables. In its unripe form, it is a large greenish-whitish vegetable and when ripe, it turns a deep violet. Brinjal can be cooked in many different ways and provides many essential nutrients that are needed for overall well-being of the body. In fact, one can even take brinjal soup to attain maximum benefits from this vegetable. It is a very good source of potassium and contains a high content of water and fiber. Check out the nutritional value and also the health benefits of eating brinjal. Nutritional Value of Brinjal Given here is the nutritional value of a serving of 100 grams of brinjal. Calcium - 525 mg Cholesterol - 16mg Dietary Fiber - 4.9g Iron - 6mg Potassium - 618mg Protein - 8g Saturated Fat - 5.2g Sodium - 62mg Sugars - 11.4g Total Carbohydrates - 17.8g Total Fat - 27.5g Vitamin A - 6.4 mg Health & Nutrition Benefits of Eating Brinjal Take brinjal in a mashed form or as a soup and add some garlic and asafetida to it. It will help you get rid of flatulence and adjust the wind humor of the body. Brinjal can also be eaten after being roasted directly on fire. Just peel off the skin, mash it and add some salt in it for flavor and eat it. It will help cure phlegm, congestion and reduce the formation of gas. In order to increase appetite and digestion, take soup made of mashed brinjal and tomato, along with some salt and pepper. In case you are unable to fall asleep easily, eat a soft brinjal (along with some honey) after baking it directly over fire. If taken regularly, it may also cure insomnia. In order to cure enlarged spleen caused due to malaria, eat soft baked brinjal along with raw sugar on empty stomach, preferably in the morning.

ENNAI KATHRIKAI KUZHAMBU

I am a big fan of brinjal.I love anything prepared with brinjal..My mom used to make brinjal gravy for idly and stuffed poriyal.After my marriage , i learnt some more varieties of dishes using brinjal .One among them is ennai kathrikai kuzhambu.  I love this gravy a lot..I know most of u make this at home..Here comes our way of making it..

INGREDIENTS :

• Brinjal (Medium sized ) – 5-7 nos (slit into 4)
• Tamarind – A big gooseberry size
• Salt & water – As required.

To roast & grind :

• Oil – 1 tbsp
• Channa dal – 1 tbsp
• Urad dal – 1 tsp
• Pepper corns -  2 tsp
• Red chilly – 1 no
• Grated Coconut – 1 tbsp

Method :

• Roast and grind all the items given above and set aside.(first add the pepper corns , once it starts to splutter add the remaining items and fry.At last add the grated coconut , roast for a  minute and switch off the flame. Grind everything into a coarse powder.)
• In the same kadai , add the slitted brinjal.Roast till it gets cooked .The skin of brinjal gets browned.
• Take the tamarind extract and add the roasted brinjal to it.
• Allow it to boil  with the required salt & water.
• Then add the roasted powder and boil for some more time..
• Switch off the stove and serve hot..

Enjoy this gravy by mixing in hot rice topped with ghee..

KITCHEN CLINIC :

BRINJAL : Benefits Of Brinjal Commonly known as the eggplant, brinjal is one of the most easily available and affordable vegetables. In its unripe form, it is a large greenish-whitish vegetable and when ripe, it turns a deep violet. Brinjal can be cooked in many different ways and provides many essential nutrients that are needed for overall well-being of the body. In fact, one can even take brinjal soup to attain maximum benefits from this vegetable. It is a very good source of potassium and contains a high content of water and fiber. Check out the nutritional value and also the health benefits of eating brinjal. Nutritional Value of Brinjal Given here is the nutritional value of a serving of 100 grams of brinjal. Calcium - 525 mg Cholesterol - 16mg Dietary Fiber - 4.9g Iron - 6mg Potassium - 618mg Protein - 8g Saturated Fat - 5.2g Sodium - 62mg Sugars - 11.4g Total Carbohydrates - 17.8g Total Fat - 27.5g Vitamin A - 6.4 mg Health & Nutrition Benefits of Eating Brinjal Take brinjal in a mashed form or as a soup and add some garlic and asafetida to it. It will help you get rid of flatulence and adjust the wind humor of the body. Brinjal can also be eaten after being roasted directly on fire. Just peel off the skin, mash it and add some salt in it for flavor and eat it. It will help cure phlegm, congestion and reduce the formation of gas. In order to increase appetite and digestion, take soup made of mashed brinjal and tomato, along with some salt and pepper. In case you are unable to fall asleep easily, eat a soft brinjal (along with some honey) after baking it directly over fire. If taken regularly, it may also cure insomnia. In order to cure enlarged spleen caused due to malaria, eat soft baked brinjal along with raw sugar on empty stomach, preferably in the morning.

Kue kering Lebaran 2010

Hi para pelanggan setia sekalian,

Hari Lebaran sudah tidak lama lagi.
Biasanya di bulan Ramadhan, kita disibukkan dengan kiriman kue-kue kering, untuk diberikan kepada karyawan, saudara, handai taulan, dan juga orang-orang terkasih.
Cake and Cook menawarkan kue-kue kering koleksi Lebaran 2010, yang jenisnya semakin beragam dibandingkan tahun-tahun sebelumnya.

Berikut adalah koleksi2 kue kering yang ada.

Kue kering Premium
Packaging : toples 500 gr dengan hiasan pita emas
Ingredients : menggunakan Wijsman butter

1. Kaastengel keju edam : Kue kering yang rasanya ngeju banget, gurih dan renyah - harga IDR 55,000

2. Nastar keju : Paduan selai nanas, butter yg lumer dimulut dan toping keju diatasnya - harga IDR 55,000

3. Kue Kenari celup coklat : Renyahnya kenari dipadu dengan celupan coklat yg tidak lengket, renyah & nyoklat - harga IDR 55,000

4. Fancy cookies (animal) : Kue kering butter bentuk binatang yang dihias dengan glazur warna warni - harga IDR 55,000

5. Cheese button : Renyahnya keju dipadu dengan glazur diatasnya, paduan asin & manis - harga IDR 55,000
6. Kacang mete goreng lapis coklat : Kacang Mete Goreng dilapisi dengan dark cooking chocolate, paduan yg nikmat - harga IDR 60,000

7. Kue coklat cococrunch : Paduan coklat dengan sereal cococrunch, nyoklat banget - harga IDR 50,000

8. Kue Cornflake keju edam : Cornflake renyah dipadu dengan keju edam, renyah banget - harga IDR 50,000

9. Putri salju kacang mete : Gurih & renyah nya kacang mete dipadu dengan taburan gula halus - harga IDR 50,000

10. Sagu keju edam : Paduan sagu yang lumer dimulut dengan keju edam yang renyah, paduan manis & asin - harga IDR 50,000

11. Lidah kucing keju edam : Lidah Kucing yang renyah karena campuran keju edam, renyah & gurih - harga IDR 50,000

12. Lidah kucing celup coklat : Lidah Kucing butter dipadu dengan celupan coklat yg tidak lengket, renyah & nyoklat - IDR 50,000

13. Kue kacang mete keju : Paduan Kacang Mete dengan keju edam , gurih - harga IDR 50,000

Kue kering standard

Packaging : toples 500 gr dengan hiasan selotip lucu
Ingredients : menggunakan standard butter

1. Kaastengel - IDR 30,000

2. Nastar - IDR 30,000

3. Putri salju - IDR 30,000

4. Sagu susu - IDR 30,000

5. Semprit coklat - IDR 30,000

6. Kue kacang - IDR 30,000 7. Semprit kelapa pandan - IDR 30,000

8. Lidah kucing - IDR 30,000

9. Kue kering tabur gula warna - IDR 30,000

10. Schuimpjes Coklat - IDR 30,000

11. Bunga strawberry - IDR 30,000
Lain-lainnya :

1. Double choco brownies - IDR 45,000
Menggunakan mentega wijsman, Ukuran 30 x 10 cm, kemasan box gold dengan pita gold memberi kesan mewah

2. Creamcheese brownies - IDR 65,000
Menggunakan mentega wijsman, Ukuran 30 x 10 cm, kemasan box gold dengan pita gold memberi kesan mewah

3. Kacang mete toples 1/2 kg (dengan pita emas) - IDR 50,000
Ada 4 pilihan rasa : asin, madu manis, tepung pedas dan tepung manis (gambar : asin dan madu manis)

4. Kacang mete toples 1/4 kg (dengan selotip) - IDR 25,000
Ada 4 pilihan rasa : asin, madu manis, tepung pedas dan tepung manis (Gambar : tepung pedas & tepung manis)

5. Cheese stick keju 250 gr (kemasan plastik) - IDR 22,000
6. Cheese stick keju edam 250 gr (kemasan plastik) - IDR 26,000
7. Keripik bawang 250 gr (kemasan plastik) - IDR 20,000
8. Biji ketapang 250 gr (kemasan plastik) - IDR 20,000
9. Biji ketapang keju 250 gr (kemasan plastik) - IDR 22,000
10. Cheese stick keju 500 gr (kemasan plastik)- IDR 42,000
11. Cheese stick keju edam 500 gr (kemasan plastik)- IDR 50,000
12. Keripik bawang 500 gr (kemasan plastik)- IDR 38,000
13. Biji ketapang 500 gr (kemasan plastik) - IDR 38,000
14. Biji ketapang keju 500 gr (kemasan plastik) - IDR 42,000

Rendang dan kering kentang (kemasan toples)

1. Rendang daging suir : berat bersih 500 gr. Harga = IDR 90,000

2. Rendang daging (kering). Berat Bersih 500 gr (12 Potong). Harga = IDR 90.000

3. Rendang Kentang. Berat Bersih 500 gr. Harga = IDR 40.000

4. Kering Kentang Balado. Berat Bersih 300 gr. Harga = IDR 45.000

5. Kering Kentang, Teri, Kacang. Berat Bersih 300 gr. Harga = IDR 45.000

6. Kering Teri Kacang, Berat Bersih 500 gr Harga = IDR 70.000

Packaging untuk Parcel

Selain kue kering, kami juga menyediakan packaging, untuk memudahkan anda dalam memberikan bingkisan yang spesial di hari spesial, yang diperuntukkan bagi orang-orang yang juga spesial.

1. Packaging tulle (untuk 2 toples). Harga tulle = IDR 8,000

Pilihan warna : Maroon dan putih.

2. Packaging doos (untuk 3 toples - bentuk bulat, 3 toples - bentuk kotak, dan 4 toples - kotak)

Harga packaging : IDR 47,000
Untuk pemesanan, bisa langsung menghubungi : cakeandcook@gmail.com atau menghubungi 0816 956120.

Pemesanan terakhir diterima : 1 September 2010.

Hal ini karena kami ingin memberikan yang terbaik untuk para pelanggan kami.
Kue bisa diambil di Kemayoran atau Thamrin.

Bagi pelanggan yang menghendaki diantar ke tempat, akan kami kenakan biaya sesuai rate kurir yang berlaku.

Yuk, jangan ragu2. Kami tunggu pesanannya ya .....

Tak lupa, kami juga mengucapkan :
Selamat menunaikan ibadah puasa.
Semoga ibadah Ramadhan kali ini menghadirkan banyak berkah dan pengampunan bagi kita semua.