When I begin blogging in my wildest dreams did I ever expect to meet the coolest chicks, baddest dudes, funniest mommies and such loving people….I was pleasantly surprised this week to be awarded two awards by two very fine ladies. The Kitchen Masochist was ever so kind to give me a I Love you Blog award, how sweet of her…she said it was my butt tacos that drew her to my blog–oh a friendship over butt tacos- doesn’t get better than that? She recently won The Chef it yourself Challenge with Beef with Corkwood Flowers and Chive Blossoms in Shallot Sauce a big congrats to her for such a lovely plate of food.
Then a pleasant surprise from Denise who presents me with the Happy 101 award. Denise is a wonderful mom who loves to cook and it clearly shows in each of her post. She was recently featured as a guest blogger at Lazaro Cooks (another great blogger) where she posted a recipe for Grilled Calamari, Chickpea and fresh basil Salad with Chili Lime Vinaigrette congrats to her for such a original recipe.
With this award I am to post 10 things that make me happy, only ten? I would need at least 1,000- but here we go..
1. I am happy to be married to my soul mate, my right hand, my supporter, my air, my love….love ya
2. I am happy to have a wonderful daughter- my first born, my mighty chef, my reading buddy, chuls you are a blessing and my soul would not be the same without you..love ya
3. I am happy to have a wonderful daughter- my second born, my biggest comedian, my art fanatic, pips you are my little blessing and my heart was not content, but then you arrived and now it is overjoyed..love ya
4. I am happy to have my family who I know will stick by me through success and failure..I love you all…
5. I am happy to live in Texas- I have loved you since birth, and I could never live anywhere else..
6. I am happy to have health
7. I am happy to live in my small apartment, knowing I will soon move home to my beloved house..
8. I am happy to have space in which I can cook wonderful meals to share with my family and friends..
9. I am happy to have a space to share all my inspirations, my trials and my silliness..
10. I am happy to be blogging…..
So thank you sweet friends for these awards and I hope to meet many more friends through these wonderful spaces where we all come together to share our wonderful treats. So to my close friends, my new friends and my future friends I offer you a special treat. A treat with two of my favorite flavors –pepitas and key lime. A moist cake that is sprinkled with roasted pepitas adding a nice crunch, the cake is cooled slightly and drizzled with key lime syrup. Enjoy!! May you have a wonderful weekend..
by rick bayless– test ktichen
deb’s test kitchen
april newsletter from rick bayless
1 stick unsalted butter
1 1/4 cups sugar
2 large eggs
1 1/2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup sour cream
2 teaspoons grated key lime rind
1/2 cup toasted and salted pepitas (pumpkin seeds)
Key Lime Syrup
1/2 cup fresh squeezed key lime juice (approximately 12 key limes)
1/2 cup superfine instant dissolve sugar
9-inch x 2-inch deep cake pan, buttered, bottom lined with parchment
Preheat the oven to 350 degrees.
Cream the butter and sugar in an electric mixer until soft and light. Add the eggs and continue mixing until smooth. In a separate bowl, whisk together the flour, salt and baking powder. Add in thirds, alternately with the sour cream. Remove the bowl from the mixer and fold in the grated key lime rind. Scrape the cake batter into the prepared cake pan and sprinkle the pepitas evenly over the top. Place the cake on the middle rack and bake for 45 to 50 minutes or until the cake is golden brown and a skewer inserted in the middle comes out clean.
While the cake is baking, whisk together the key lime juice and superfine sugar in a small bowl. Continue mixing until all the sugar is dissolved. Set aside.
Cool the cake in the pan on a wire rack for 15 minutes. Then, using a wooden skewer, poke holes all over the surface of the cake. Spoon the key lime syrup evenly over the cake while it’s still warm. You can unmold the cake once it’s completely cooled.