Marigene

Kim, these are like the molds (have 2 dozen) I used. I use equal parts of a flavorless oil and flour mixed together to "oil" the molds so the batter doesn't stick. Hope you enjoy the cakelets as much as we did!

Not sure if this is the place to post the recipe, but here it is. Lavender Pound Cake with Lemon Glaze Courtesy of Monica Glass 12 miniature cakes (or 18 half-cup size jello molds) Ingredients For the cake: 2½ cups sifted all-purpose flour 1½ teaspoons baking powder ½ teaspoon salt 1 cup butter, room temperature 2 cups sugar 4 eggs 2 egg yolks Finely grated zest of 1 lemon 3 tablespoons fresh lemon juice 1 teaspoon vanilla extract 2 tablespoons dried lavender, coarsely crushed or ground ¾ cup buttermilk, room temperature For the sugar glaze: 2 cups powdered sugar, sifted 3 tablespoons heavy cream 1 tablespoon lemon juice Finely grated zest of 1 lemon Equipment Meat pounder, spice/coffee grinder or food processor to crush the lavender Stand mixer with paddle attachment Two 6-cup mini Bundt pans Microplane grater/zester Preparation Generously grease two 6-cup mini Bundt pans with butter or non-stick cooking spray and dust lightly with flour, knocking out excess. Do not preheat oven. Sprinkle the lavender into the buttermilk and let sit for 10 minutes. Sift the flour, baking powder and salt together. Set aside. Beat the butter in the bowl of an electric mixer fitted with the paddle attachment on medium speed until creamy, about 30 seconds. Gradually add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl using a rubber spatula. Then beat in the eggs one at a time, beating only until incorporated after each addition. Mix in the zest, lemon juice and vanilla. Mix in the flour mixture and buttermilk alternately, starting and ending with the flour. Beat the final addition only until smooth. Do not over mix. Spoon the batter into each cup, filling it only ¾ full and distributing it evenly between the 12 Bundt cups. Tap each pan several times on the counter to eliminate air bubbles and level the tops. Place both pans in the cold oven and turn the oven to 325? F. Bake for 30-35 minutes until the tops (which will eventually become the cake bottoms) are risen and golden. Let the cakes cool in the pans for about 30 minutes, then run a thin knife around outer edge of each cake to loosen and unmold by inverting the pan over onto a wire rack. The cakes will be right-side-up at this point. Prepare the glaze: Combine the powdered sugar, heavy cream and lemon juice in a small bowl. Stir with a rubber spatula until the glaze is smooth and of drizzling consistency. Spoon the glaze over the top of each slightly cooled cake, letting some run down unevenly on the sides. Zest the lemon over the tops of the glaze and serve. [Chef’s Notes: When preparing the Bundt pan for baking, thoroughly grease and flour the molds to ensure the cake will release easily from the pan. When a recipe calls for sifted flour, it means sift the flour, then measure for accurate results. This recipe calls for 6-cup mini Bundt pans to make lovely Spring gifts, but feel free to use whatever size pan you desire, as this cake bakes well in a variety of pans – two 8½ x 4½ x 2½-inch loaf pans or one larger 10 x 3½- inch Bundt pan. Just be sure to adjust the baking time to suit. DO NOT OPEN THE OVEN until at least 30 minutes into baking so your cakes will not fall. Wrapped in plastic or aluminum foil, the cakes will keep for 3-5 days at room temperature and for up to 3 months in the freezer.]

Chris, I found this; maybe you could make your own! Inner Beauty Hot Sauce recipe

I tried a new recipe yesterday, Lavender Pound Cake with Lemon Glaze. Oh, were they good, very light for a pound cake. I put them in half cup aluminum jello molds; the recipe made 18. Gave half of them to a friend.

I have some KitchenAid jelly roll pans and cookie sheets that I love. They are fairly heavy. I am not sure what brand bread pans I have, just cheap aluminums I have had for a gazillion years.

I am so excited to read this blog after thoroughly enjoying the previous two!

I have tried many different brands and have found the Red Gold whole tomatoes to be the most flavorful. They may only be sold in the midwest as they are from Indiana.

I usually take the price tags off if it is showing, otherwise I leave it on. My spouse might have a heart attack if he knew the amount I spend on groceries per week!

Hiroyuki, what a wonderful blog!

I haven't seen a honeybee in my garden the past two years. It is scary.

Randy, here is a recipe for pork chops that do not come out dry. It may be more time consuming than you are looking for? BAKED PORK CHOPS WITH PARMESAN-SAGE CRUST 1 1/2 cups fresh breadcrumbs made from crustless French bread 1 cup freshly grated Parmesan cheese (about 3 ounces) 1 tablespoon dried rubbed sage 1 teaspoon grated lemon peel 2 large eggs 1/4 cup all purpose flour 4 bone-in center-cut pork loin chops (each about 1 inch thick) 2 tablespoons (1/4 stick) butter 2 tablespoons olive oil Lemon wedges (optional) Orange wedges (optional) Preheat oven to 425°F. Mix breadcrumbs, cheese, sage and lemon peel in pie dish. Whisk eggs in medium bowl to blend. Place flour on plate; season generously with salt and pepper. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150°F, about 20 minutes. Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve. Makes 4 servings. Bon Appétit February 2001

Jennifer, I really enjoyed your blog. Love your kitchen.

I would love to have someone cook for me for about a week. Just for a short time, anything longer would grate on my nerves as I don't like anyone fooling around in my kitchen!

I wait until the last 8-10 minutes of baking and then brush the egg wash on; that seems to give them a nice sheen and not make the tops real crusty.

I very seldom post here; my skills at plating are not as good as 99.9% of yours, but I do read every day. I am in awe of the menus and pictures, such an inspiration and thank you, all. Last night I made pasta and topped it with shrimp marinated in Thai red curry paste. Delicious!

I don't post here very often but do read every day. Your blog was wonderful, absolutely wonderful. Thanks for the good reading and photos.

I know several people have ordered from here and been very happy with them. I have a few left and then will be giving these a try. http://www.amazon.com/dp/B0002PHEZC/?tag=s...tag2=slickdeals

1. Cardamom 2. Sage 3. Thyme

Spaghetti and meatballs with a glass of milk......disgusting combination!

Single door with bottom pull out drawer.

Any of Kelly's Revenge around $5 a bottle.

The Moroccan style chicken was sooooo good! I used olive oil, chicken stock, cumin, cinnamon, paprika, red pepper flakes, cloves, garlic, fresh ginger, bay leaves, saffron, onions, lemon rinds, cilantro and green olives. Also made couscous with apricots, chives and pinenuts and fresh tomatoes and cucumbers as the sides. Sorry the pictures aren't better.

Thank you all, for the information in this thread. After reading it, I had to buy a rifi........it's all cured and now I am breaking it in with a chicken. Let's hope it will be edible.

I gave them to the neighbors sister and she sold most of them on e-Bay. I thought she wanted them for herself.......I could have cried!

I have 521, down from about 3,500. Had to get rid of most of them when we moved to cut down on moving expenses.