At work (our group anyway), we have a great birthday cake tradition (started by me 7 years ago :)). over the years, the group grew, and a lot of us joined Weight Watchers. So long gone are the days when 1 cake would do.
On the occasion of Nicky's birthday, I made the following: carrot cake (not very WW-friendly), a strawberry-rhubarb pie (not too WW-friendly either) and a chocolate-tofu torte (2 points per slice!!!).
Given that we were having the cake party on Friday (i.e., I had to bake on Thursday after work and gym), these baked goods would not be classified as "epicurean masterpieces". However, I am excited to make a real first entry into the blog!
I am particularly pleased with the strawberry-rhubarb pie - it was a last minute decision as the recipe came from TU 5/28/09 edition. But rhubarb was plentiful in the garden, and I still had a lot of frozen strawberries from last summer (picked at Bowman's orchards in Clifton Park).
The carrot cake was made with organic carrots, and the eggs came from my co-worker's free-range chicken. So I guess 2 out of 3 cakes could be classified as "local".
I started cooking at about 9:30 pm and the last pie (strawberry-rhubarb) came out of the oven shortly after midnight. The oven (36") easily accommodated the 2 pans for the carrot cake, the torte, and the pie dish.
On the occasion of Nicky's birthday, I made the following: carrot cake (not very WW-friendly), a strawberry-rhubarb pie (not too WW-friendly either) and a chocolate-tofu torte (2 points per slice!!!).
Given that we were having the cake party on Friday (i.e., I had to bake on Thursday after work and gym), these baked goods would not be classified as "epicurean masterpieces". However, I am excited to make a real first entry into the blog!
I am particularly pleased with the strawberry-rhubarb pie - it was a last minute decision as the recipe came from TU 5/28/09 edition. But rhubarb was plentiful in the garden, and I still had a lot of frozen strawberries from last summer (picked at Bowman's orchards in Clifton Park).
The carrot cake was made with organic carrots, and the eggs came from my co-worker's free-range chicken. So I guess 2 out of 3 cakes could be classified as "local".
I started cooking at about 9:30 pm and the last pie (strawberry-rhubarb) came out of the oven shortly after midnight. The oven (36") easily accommodated the 2 pans for the carrot cake, the torte, and the pie dish.
