Little Ivy Cakes

Sugar, Spice
and Everything Nice
So, I think I am in big trouble because I haven't posted in a while on this cooking and baking blog during a time where it's all about the food traditions of cooking and baking. Yikes! So, I apologize for lack of posting and neglecting of Little Ivy Cakes. I have been passively watching my views drop and even heard my first complaint, "Oh, I love her blog, But she doesn't post enough!" I don't post enough and people actually care? Crap! Haha. I will try to keep on top of it this year.

HEY! Happy New Year! I hope you all had a bubbly, cheery New years eve full of good champagne and A great start to 2010.

I actually did baking and cooking while not posting so here are some of what I was up to while gone away from Blogglyland. If you want any details on recipes you can e-mail me.

I made stuffed shells a couple days before Christmas which turned out, not on purpose, to be very Christ-masssy.
I stuffed the shells half with a spinach, garlic, olive oil, spinach and pecan pesto mixed with ricotta and half with just plain ricotta. Covered them in a layer of nice red tomato sauce, a layer of fresh spinach, a layer of red sauce again and then mozzarella cheese. Baked in a square baking dish for 45 minutes at 375 degrees. It is a lovely, satisfying winter dish for sure.

For Christmas Day, and per request of my brother for his birthday, I made two apple pies which I have blogged about before but I made a new one to try out this time, apple cheddar pie-eh it was OK. I think I'll stick to the caramel spiced sugar pie.

I did manage to do some Christmas cookie baking but not as much as I had hoped. I made some mini cinnamon and sugar heart palmiers with Peppridge Farm pastry dough. I love palmiers they are one of my favorite cookies with their crunchy-goodness. I had been meaning to make them for a long time. Didn't get a picture though.*sad face*
And I made ginger spice cookies that turned out very good. Spicy chewy with a slight crunch on the edges.

Creamed butter and sugar while adding molasses


Rolled the chilled dough into balls and dipped them in raw sugar, spices and chopped roasted pecan bits.


My first baked batch of cookies spread out into huge cookies that were very droopy and were total flops. I think it's because I got just a teeny tiny too much excited about the molasses and added 1/2 cup instead of 1/4 cup. So, when I finally realized, I just added some more flour to fix my situation.


I have no pictures of this but, Sean's family has a tradition of making pork chops (on the bone) and sauerkraut in the crock pot for New Years day. So I make that every year now with my addition of yummy apples of some sort.
This year I made overnight apple sauce in the crock pot which I will dedicate a whole post to shortly.

So see you soon...
THE END!