Angel Food Flop

Just when you thought the domestically inept housewife knew a thing or two about baking...

About a week ago my very dear friend Ashley had a birthday. Since I'm always looking for an excuse to get into the kitchen and lavish delectably good treats on my friends, I immediately promised her any cake her heart desired.  And Ashley, being the sensible girl she is, asked for an Angel Food Cake.  With all the holiday treats floating around, she desired something a little lighter and healthier.  Now I have made Angel Food Cake a few times before so I clicked my heels and said "no problem, your wish is my command!"

So it was settled, I was to bring the cake into work one evening.  I had the whole day to bake it.  I was so excited because I was going to try something really different to top the cake with.  My plan was to do a cranberry glaze, and top the cake off with some whipped cream (real stuff, not that crap in a can) and a dollop of chocolate ice cream on the side.  Why cranberries you ask?  Well cranberries are in season and red is Ashley's favorite color...and quite frankly, I just wanted to try it.

So, the morning of Ashley's birthday, I got up, went to my recipe book and pulled out Alton Brown's Angel Food Cake Recipe.  This is the same recipe I have used several times to make homemade Angel Food Cake.  So I had absolutely no doubt I could do it...I think I even yawned while mixing together the ingredients.  Needless to say, things did not go as planned.  My first cake came out of the oven, looked beautiful but upon cooling it completely collapsed!

Meatballs

Christmas is over!  Whew!  Now here comes all the New Year's festivities!  Hosting a party?  Need some great party food that doesn't take a whole lot of time?  Well then this recipe is for you!  This is my Sweet and Sour Meatball Recipe, which I adapted from my mom's Sweet and Sour Meatball recipe.  The original recipe calls for 2 tablespoons of chopped onion rather than garlic.  I don't care for onions so I substitute garlic, then I also add a little ginger to balance out the garlic.  I also like to use fresh flat-leaf parsley.  I think it adds some color and elegance to the dish, but you can omit it.  This recipe is always a hit and its great any time of the year.

Rugelach

Rugelach, meaning "rolled cookie," is a traditional Jewish recipe.  It can be eaten any time of the year but is most popular around the holidays.  Lots of variations exist, but the most common types involve a crescent shaped pastry dough filled with cinnamon sugar, dried fruit and nuts.  This is a delicious treat to make for the holidays, and a welcome change from the usual heavy, chocolate laden goods (not that we're complaining)!  This recipe is derived from Ina Garten's Rugelach Recipe.  The dough is made from very simple ingredients: butter, cream cheese, sugar, vanilla and flour.  That I have kept the same.  I've come up with my own twist on the filling.  Hope you enjoy!