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Tina

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My Day THUS far!

Good morning to all!!  It has been a busy morning for me thus far, and I am just taking a break while I wait for my blueberry pie to finish baking. I will make another post about that later today! But back to my morning.. So it started off at 6:30 am with coffee in hand and headed for a kayak paddle with a friend across the lake. It was such a gorgeous morning!! I love days like this.  Then... I came back home to have breakfast and quickly ran out to the grocery store to get the supplies I needed to make meals for the weekend and also before all the shoppers came out in hoards!! Early morning is seniors shopping 🀣 and although I am not an actual senior for another 4 years according to all the senior discounts, etc.. I headed out anyway. The stores came out with this policy during the pandemic so that senior could shop and not worry about running into too many people. Great idea!! So this brings me to Loulou's post from about a week ago.  This is it, if you want to read it. I discovered the prickly pear from her post and although I thought I had never seen it in our stores, I really wasn't sure.. WELL, this morning guess what I came across?  See what I learn from BBS??  I was tickled pink, so I bought one because I now just needed to try it! As soon as I got home, before I even unpacked my groceries I cut into this beauty. I wasn't sure if I should eat the seeds, so I took a bite and decided they wouldn't kill me.. This fruit is so mellow and it almost melted in my mouth.  So my review is a big πŸ‘ from Canada. This prickly pear was imported from Mexico, so not sure where it grows in Europe. Now I better go check on my pie.. Have a good day everyone!
Jul 15, 2022
Daily Life Photography πŸ“Έ

Old-Fashioned Tomato Soup Cake

Another recipe from my childhood came from the back of the Campbell's Tomato Soup can.  It was a spice cake in which tomato soup was a main ingredient! The recipe first appeared on the can in 1950 and I guess my Mom must have saved it because she made that for us many times, and I absolutely loved it. The only other cake that came close to the same amazing flavour was called a Spanish Bar Cake and we would occasionally purchase one from the A&P. That memory prompted me to search out an image of the A&P Spanish Bar Cake and I was pleasantly surprised to find this article!! It made for an interesting read. Back to the Campbell's Soup Spice Cake.  Here is that recipe! I actually found it online! If you get the chance, please try to make this cake. You will love it. Old-Fashioned Tomato Soup Cake Nobody will ever notice the secret ingredient in this tomato soup cake! Moist and tender, it's a delicious spice cake topped with cream cheese frosting--perfect for a crowd! PREP TIME10 minutesCOOK TIME28 minutesADDITIONAL TIME2 hoursTOTAL TIME2 hours38 minutes Ingredients - For the Cake: - 1/2 cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 2 eggs - 1 tsp vanilla extract - 10.75-oz can condensed tomato soup (undiluted) - 1 3/4 cup all-purpose flour - 1 tsp baking soda - 1 1/2 tsp baking powder - 1 1/2 tsp ground cinnamon - 1/2 tsp ground nutmeg - 1/4 tsp allspice - Optional: 1 cup raisins or chopped walnuts or pecans - For the Frosting: - 8-oz cream cheese, softened to room temperature - 1/2 cup butter, softened to room temperature - 2 cups powdered sugar - 1/2 tsp vanilla extract - 1 Tablespoon milk or whipping cream Instructions - Preheat oven to 350F and grease a 9x13" pan with cooking spray or butter. - In the bowl of a stand mixer, prepare cake batter by combining butter and sugar. Mix on medium-high speed until creamy. - Add eggs, one at a time, mixing after each addition until just combined, followed by vanilla extract. - Add condensed tomato soup and mix just until incorporated. - In a separate mixing bowl, whisk together flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and allspice. - With the mixer on low speed, gradually add the dry ingredients, mixing just until evenly combined. - Pour batter into prepared baking pan and smooth out the top. Bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean or the center springs back when pressed gently with your finger. Allow cake to cool completely before frosting. - Prepare frosting by using an electric mixer to combine cream cheese and butter until smooth. - Add powdered sugar gradually, mixing until incorporated. - Add vanilla extract and milk or whipping cream and mix until smooth. - Spread over cooled cake.
Jul 10, 2022
Daily Life Photography πŸ“Έ