Julia Child's Gingerbread

I followed the recipe to a T, 'cept I added candied ginger. It was delish. I served it with lemon curd. 'Was going to make a white chocolate lemon sauce, but ate too much turkey and, well, you know how that goes.

One more post to follow, before the year's end...

Happy post-Christmas week.

xoxo

Happy Christmas

While celebrating my birthday in Sonoma, we took a quick trip to SF for some birthday shopping. While there, we visited Citizen Cupcake (oddly placed in the Virgin record store). More on that later, but I will say that I was more impressed with their decorating than the cakes themselves. But this little gingerbread house is so cute I had to post. I'm going to make Julia Child's Ginger Babycakes on Monday (p. 247 Baking with Juila), though I'm going to use my new gingerbread pan, I might have to make a little mini gingerbread house too.

Anyway, here's to a happy 3-day weekend! I'll try to be a better blogger in 2007. I've got a lot on my mind, but I'm too fogged up with Christmas to express myself properly right now.

cheers!

Her Royal Pie-ness Part 2

I recently celebrated a birthday over the course of about 2 weeks - the first of the celebrations came with Pink Lady Pie from HRP. Bits of the other celebrations call for blogging as well, but it being the Christmas season and all, I'm a little behind. I'll do my best to catch up this week.

I realize pink pie isn't very Christmassy, unless you're celebrating at my house (pink tree), but it is quite possibly the most delicious pie I've ever had, so it needed to be blogged and you need to go make yourself some. If you're not willing to make it a pink Christmas (or New Year's!) then store the recipe away for Valentines pie, or Easter, or for one of those days when you just want something sweet and pink, in the form of pie (or mini pies). Ok, that's it, here's the recipe (look at those yummy insides!):

PINK LADY PIE

2 c. diced rhubarb
1 c. sugar
1 pkg. (3 oz.) strawberry gelatin
1 tsp. lemon juice
2 c. whipped topping

Cook rhubarb and sugar slowly until tender.

Add gelatin dry; stir gently until dissolved.

Let cool and add lemon juice.

Cool to room temperature, fold in whipped topping.

Pour into baked crust and refrigerate.

Top with whipped topping when served.