Beet Hash aka Red Flannel Hash

Okay...I know I am stepping way out of the box here for doing a savory non-baked dish here, but stick with me...I promise it's delicious.  I figured with summer nearly upon us, we are all looking for new and different ways to use summer veggies.  I made this beet hash for the first time last summer after tasting the red flannel hash at Founding Farmers in DC.  Their beet hash is not nearly as beet heavy though with more potatoes and peppers.  What I wanted, after I had finished cleaning my plate, was for there to have been more beets, so I figured I would try making my own.  Don't worry though, there are still some potatoes in these to go along with them green peppers and onions.  This dish really makes for a great breakfast for dinner situation and lets you still have your veggies too.  Give it a try...if you like beets that is and Enjoy!

First things first, clean the raw beets, remove the greens (but clean and save them for later. We will be making beet green pesto with those.), cut off the root and clean with a brush.  Then peel with your handy dandy peeler.  This could definitely be done ahead of time, and just store the shredded beets in a container. (If their ends up being a lot of excess beet juice at the bottom of the container, discard before adding in the potatoes, green peppers and onions.)

Life...just a glimpse

Once again I have been falling behind...so let's quickly catch up here friends...

In the past month there have been browned butter vanilla bean cupcakes with sprinkles for a baby shower.

A bridal shower with biscuit bar, my fav cinnamon rolls and mini spinach bacon quiche.

Gluten-free Nutella Cupcakes

I have to admit...and it's a little sad...I just started watching Mad Men from the beginning just a few weeks ago.  I am totally wrapped up in it, which makes it convenient that Charles has been away a lot recently, and I have been able to just sit on the couch, hangout without Margeaux and veg after a few crazy weeks. (The last week of April was my last meeting of the spring, great weather in Southern California and a fun meeting.) This month has been fun though, and I will eventually have to get off said couch.  This month I have gotten to make cupcakes and muffins for a gender reveal party, cake for three office birthdays and a brunch full of baking for the future Mrs. Carmichael's bridal shower.  Let's talk about these cupcakes now though.  First off they are gluten-free and I promise you would never know it!  They are gluten-free devils food cupcakes with chocolate ganache, Nutella frosting and chopped hazelnuts.  OMG so delicious!

If you have never seen the sun set over the Pacific Ocean your missing something...

Some of the best cupcakes I have made in a while...Smore's Cupcakes

It's been a long time, but its been a bit a crazy around here...Charles and I got a puppy and she is both extremely cute and often very crazy...but that's a puppy for you right?  I've been baking to, but I have had a bit of writers block.  Sometimes I don't know what to say, well often times.  Plus, I often feel like I have to say something riveting here...when I could just talk about the food or well these cupcakes.  These were for Amy's birthday, and I was really excited to get to make s'mores cupcakes for her.  So let's talk about cupcakes, these cupcakes that I didn't want to stop eating; that were definitely some of the best cupcakes I have made in a very long time.  I really, really wish I had another one right now.  The cake is soft and spongy and the ganache with the toasted marshmallow fluff...OMG mouth watering so good! You should definitely make these soon and often.  Also, I can't imagine any adult or child that wouldn't love them!

Meet Margeaux...cute and a little crazy.

Quadruple Chocolate Bundt Cake

Warning this post is only minimally about the delicious bundt cake above...

Sometimes you just have to look up to enjoy pure beauty.

Or look at things from a different perspective.

This post is a little about life and a lot more personal...Last week was Northern California among the Redwoods and with delicious wine, this week it's Alexandria and the last full week of March will be Dallas...for me that is.  For my husband, last weekend was Austin, TX, this "long" weekend Florida, next week New York. We will meet somewhere in the middle though with the 8 nights/days we are in the same city.  I wouldn't normally chat about Charles and our relationship that much here in my little baking space, but this month I thought I would give him a shout out...it's a pretty significant month for us anyways, not than anyone reading this really cares.  As the story goes...10 years ago on February 28th we had our first date while watching the Oscars and a month later (March 28th) the "titles" were official.  Granted we had a break/brief hiatus in there, but we just won't count that alright?  

One special birthday cake...butterscotch chip with butterscotch frosting

A few weeks ago I had the opportunity of making my nephew's, 6th birthday cake.  This cake took one Uber car ride to the airport, one airplane flight, a couple more car rides until it made its way from D.C. to the bowling alley in Charlotte.  The tricky thing, you know besides all of the different modes of transportation, was that the cake weighed at last 15 pounds....no joke.  This was a pretty big cake to take on an airplane.  It was two 9" x 13" inch vanilla cakes with butterscotch chips layered on top of one another, with a thick layer of butterscotch frosting between the layers and coating the outside.  Plus, some fondant so I could have this birthday cake be extra special.  It was definitely a hit, and the best present I could have given my nephew.  My sister-in-law even called it the "Best cake EVER."  So, if you like butterscotch as much as my nephew, Cameron, then give this cake a try and enjoy! (P.S. you can totally make this as cupcakes, or as a simple three layer 9" round cake.)