Food Photo of the Day: Strawberry Brownie Torte.

Strawberry Brownie Torte. Courtesy of Runs with Spatulas.

Cheddar, bacon, mozzarella toasties.

I made these this morning:

They’re really easy to make. Chop some bacon. Fry it. Set aside some sliced bread. Sprinkle the fried bacon bits on the bread. Layer cheddar cheese and mozzarella on the bacon and toss in the oven until everything’s melted and toasty.

Macarooned on an Island (via The Patriotic Baker)

Case was just talking to me about Gilligan’s Island so this caught my eye. Island fever, indeed! This looks absolutely delicious so I’ll be saving it in my recipe list.

Gilligan’s Island style (and yes, I know the actual word is ‘marooned’). Except I have running water, a grocery store and means of transportation off the island. Maybe it’s just some island fever. Living on a little island has taught me that I never want to be stuck on a little island. I go stir crazy. The furthest away I can drive is the other side of the island…and that isn’t that far away. It’s like…20 minutes away by car. There are pros a … Read More

via The Patriotic Baker

Foodies and friends. I’m back using HootSuite.

Foodies and friends. I’m back using HootSuite in my attempt to streamline my tweets, 4sq, FB, and WordPress posts. I hope my pix show up.

A Trophy cupcake courtesy of Priscilla Anderson.

Food Photo of the Day: Spinach & Chard Salad with Baby Reds.

 

Spinach & Chard Salad with Baby Reds by Tabitha Paculba.

Changes.

Aunts, uncle, cousins...

Hey, everyone. My apologies for the lack of written content these past few days. I’m in the process of changing careers, getting new glasses, having a more optimistic outlook on life, and working hard on pursuing better goals this year.

Food will always be high on my list of priorities because you all know this boy has got to eat. But most importantly, 2010 really revealed to me that the value of laughter and family, especially during these trying times, is critical in maintaining one’s sanity and composure. 😉

In a way, you could also say that cooking kind of saved me a little.

As this week draws to a close, I’m going to work on establishing another food blog that will embrace the love of cooking complete with interviews, video, and recipes, lol. Goodies from the Grenadines will return to its original purpose of focusing on Caribbean culture, cuisine, and hopefully the daily ongoings of the bakery that my hard-working cousin and her husband own and manage in Kingstown, SVG.

With that said, here’s to looking forward to the kind of change that gets us back on track to the road to success and happy stomachs.

This was yesterday’s breakfast. 🙂

Bananarama (sp?)

They help with memory retention.

Doughy.

Egg pizza?

Getting eggy with it.

They were sweeter than usual.

Just about done.

Sizzle and pop.

Aunts, uncle, cousins…

Tomatoes, cilantro, and onions.

Zooming in.

Food Photo of the Day: Honey Barbecue Glazed Chicken.

Honey Barbecue Glazed Chicken by savourthesenses.

Food Photo of the Day: Coffee Chocolate Layer Cake.

Coffee Chocolate Layer Cake by cookbookarchaeology.

Crispy Blackberry Delight.

When I was a kid living in Maine…well, it started in Maine and spread to Florida and finally to the state of Washington. Point is, my mom would make this awesome treat called “Quick Cherry Dessert” courtesy of Great American Recipes. W00t.

Life before the oven.

Quick Cherry Dessert was very simple and easy to make, although, as a child I had no freakin’ idea. I had this wonderful fantasy sequence in my mind (I also had a fairly outrageous imagination back then. If my parents weren’t as understanding and patient, I’m quite sure they would have had me see a psychiatrist.) of my mom opening the window and allowing these monstrosities of made-up animals bring her the necessary ingredients at her kitchen window like some kind of Pan’s Labyrinth-like check-out counter minus the pixie-eating dining hall scene.

Okay. I’ll stop there. I think you get it.

Anyways, I’ve taken that recipe, the Quick Cherry Dessert, and turned it into my own with a few modifications.

Obviously, instead of cherries I substituted blackberries. Using strawberries isn’t so bad either. You can also sprinkle the top with powdered sugar instead of brown sugar and Honey Bunches of Oats instead of cornflakes works just as well. Pretty much, this recipe is so easy to make, you can afford to be as creative as you want. Have fun!

Life before the oven.

Oventime!

The crrrriissssp.

Ingredients

2 sticks of butter

2 tablespoons of Baker’s Vanilla Flavor or 1 teaspoon of almond extract

4 eggs

2 cups of all-purpose flour

2 teaspoons of baking soda

1 can of blackberries (pie filling) or fresh strawberries or canned cherries

Brown sugar (you know you taste so good!) or powdered sugar

2 cups of cornflakes or whatever 😀

Whipped cream

Preparation

1. In a large mixing bowl, cream together the butter and sugar. Add the eggs and beat until the mixture is fluffy and light.

2. Add the vanilla flavor and stir in the flour and baking powder. Mix until smooth.

3. Butter a 13-by-9-inch cake pan. Turn the mixture into the pan.

4. Spoon the pie filling into the cake, in 16 spots, spacing 4 spoonfuls evenly in each direction. Or pour the pie filling in an S-shaped form over the cake or letter that you see fit.

5. Bake at 350 degrees F for 45 to 50 minutes or until golden and cake tests done. Filling will sink into the cake while baking.

6. Cut into 16 pieces…or less.

7. You can place the bottom side up on the serving plate. Dust with brown sugar if used and spoon whipped cream if desired.

Yay, for you!

Food Photo of the Day: Tangerine Beef with Scallions.

Tangerine Beef with Scallions.