Saturday, July 20, 2013

What Two Ladies are Doing this Summer:)

I had the priviledge of learning about an awesome, awesome, ministry that helps support women in need in a special village in Kenya. On my blog Love Farm Cake I share a one-on-one interview with my friend, Kelly Lessard, as she talks about how she came to learn and be apart of the ministry at the Mercy House.
You can view the entire article here.
Happy Summer!

Thursday, July 11, 2013

On a Blog..Pictures are EVERYTHING.


I cannot emphasize that point enough...on a blog, pictures are everything.  And I mean EV-REE-THING.  It's the picture that "sells" you.  When you get a picture or walk past a magazine of some really good looking food, what's the first thing that goes through your mind?  "Hmm....that looks good..."  And what next, "That must taste good."  And that merely based on it's "looks"  (it's looks meaning, 1) looks, and 2) lighting and 3) positioning... the cleanliness of the plate and all of the details that are all around.  It can't just taste good.  It's got to look good.  This a (visual) BLOG after all.  So with that said, I am going to give you some of my all-time favorite foodie tricks because it's my passion that you see in what I capture both on the plate and on the screen.

Tip #1: Good Lighting/Natural Lighting
Okay, so you're having to take the picture with your cell phone (for whatever the reasons be).  Trick number one: don't worry about the background, just get that plate into some natural light.  The background is secondary.  If I see that odd, doors and windows are closed yellow light, you are not going to sell me as you would if you too your picture with the natural light flowing in, like you see on the cover of so many magazines;)
Tip #2: Get down on the level WITH the food.
Yes honey, stoop down.  This is your food after all.  Your product and your baby.  You have made it, now go and show that thing off, and proud.  Stoop down and get on the same level as the counter or plate.  Wherever the surface of your food item, I want you down on it's level.  Not these wierd above shots.  Now don't get me wrong, sometimes there's good in getting an above shot, to show a different angle.  (I know what you're thinking...."but you do it..."  Yes, but I only  and I emphasize only  do it to show a different angle.)  Why?  Because, I want you to approach my plate, not look in at a distance.  I am drawing you in with my pictures.  And I am not going to do that at a distance;)
Tip #3: NOW, set the plate/setting
This is not the first step.  Why?  Because you have to "respect the food" and treat it with dignity.  And once you've done that then you set the space.  And what do I mean?  If it's a dish that you eat with a fork, go grab a clean fork and set it on the edge of the plate.  Literally, make it look like, all that the reader has to do is to pick up the fork and start eating or...just take a bite.  It has to look that appealing and with the first to steps in place, you're good.
If it's a Thanksgiving or a Christmas meal, if you have it, go ahead and grab a nice holiday napkin, fold it, and set it under the plate just to the left. 
Got an idea for a breakfast in bed, write a little "possible note" to your honey, and fold the card at the top and set it next to the plate (on the right) to give your reader an idea of what they can do to make someone feel special.  In fact, your reader might even say inside, "my I'd feel good if that note/meal was prepared for me".  It's the reader's feelings and experience that you are giving and the story in essence that you are telling with your pictures. 
Won't you try these tips out today?  Okay, even if you're going to take a picture of your food with your phone, I want you to find a window, and make sure that it's during the day, put the plate on the counter, bend down with your phone at eye-level and then snap your picture and email it to me (  I can't wait to hear from you!
Happy Day!

Tuesday, July 9, 2013

Restaurant-Style Burger, Right-at-Home

One of the things that I love best about being able to cook at home, is eating food that you can make yourself to taste just like something that you'd have at restaurant.  And that is exactly what we did with these burgers. 

For a lazy evening, we decide that we're eating in and that means, making dinner at home.   Out walks the ground beef, on, turns the grill.  My hubby grilled these for me but if he wasn't a grill-handler, we could make these same 4 patties indoors.
All you need for your burgers:
~One package of 93% lean ground beef
~Some all meat seasoning*
(*We like to use a combo of salt, pepper, garlic powder, and chili powder, all mixed up in a container or a baggie and we shake it on just about anything;)
 After are burgers were done, we grabbad few whole wheat buns (trying to make it restaurant-style so the whole wheat buns made it feel like something special), some dijon mustard, lettuce, a nice thick slice of tomato,

And these 100 calorie guacamole packets.  LOVE!  Okay, these little pre-made guacamole packets took our burgers to THE.NEXT.LEVEL!
Okay, add some bbq potato chips on the side, and you're good.  So happy that we're eating in tonight!
What are you making?  Do you have any restaurant favorites that you like to re-create at home?
Happy Eating Everyone!

Monday, July 8, 2013

Patriotic Berry-Rich Smoothie

Happy Monday to you!  I hope that you had a happy & safe post-holiday weekend:)!  I thought that this smoothie would be a great way to kick-off the week & a Monday morning at that;)  One of my little ones, has been begging, and begging me to make a smoothie.  So I have finally gotten around to it.  And so here we go....Easy, fresh, tasty and did I say, "healthy?"  Oh yeah.  Who is with me?

I have to admit that as much as this smoothie was healthy, it is tasty.  Here's what's in it:
1 1/2 cup lowfat milk
1/2 uncooked regular oats
1 cup frozen blueberries
1/2 cup sliced strawberries
1 tablespoon of molasses (for good like that;)
(Well the blog name is Bakie Me Sweet after all:)

I could not find the bottom base to our blender so, in the food processor it goes.  I just pulsed this on medium speed.  And there we have it.  Easy enough, right?

For me, it is the perfect start to a Monday morning.  *Note: you could also substitute in 1/2 cup of plain unseasoned silken tofu for the 1/2 cup of lowfat milk.  Just as good, and would make it a touch creamier.
 And there you have it.  A great smoothie for a great start to your week:)  What are some of the things that you like to drink or make (besides coffee) that gives a real boost to the day?  I hope that you're having fun grabbing some of these recipes.
Happy Monday to Ya!

Thursday, July 4, 2013

Star-Spangled Blue Velvet Cupcakes-in-A-Jar

I thought that I would re-post this fun, delicious and need-I-say portable treat for you to try:)
Happy 4th of July Everyone!
* * * *
There's nothing like a portable treat when you're ready to enjoy yourself at a barbecue or picnic.  For this 4th of July I have decided to make my version of cupcakes-in-a-jar with blue velvet cupcakes-in-a-jar.  The recipe is super easy & promising to be a colorful treat!  Just start with:


1/2 cup vegetable oil
1 cup buttermilk
2 eggs
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 1/2 cups sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 tablespoons Dutch-processed cocoa powder
2 tablespoons royal blue gel paste food coloring
1 tablespoon purple gel paste food coloring

Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.

Place the oil, buttermilk, eggs, vinegar, vanilla, and sugar in the bowl of an electric stand mixer and beat with the paddle attachment until thoroughly mixed. Sift the flour, baking soda, salt, and cocoa powder together and slowly add to the mixer on low speed. Scrape down the bowl thoroughly, as needed. Add the food colorings in a steady stream until desired shade is achieved; it should appear bluish-purple. Beat for another 3 minutes. Scrape the bowl one last time and mix for 30 seconds by hand.

Fill the cupcake liners two-thirds full with batter and bake until they form a semi-hard crust on top, about 25 minutes

Once they are cool, I slice them in half. You will have a stack of tops and a stack of bottoms.
Place 1 bottom in each jar. Put a layer of the frosting.

 Take the top of the cupcake and place on top of the layer of frosting.
Beautifully frost the top of the cupcake.
 Add sprinkles between the layers for that extra festive touch :)

For a double decker, cupcake and frosting add another cupcake, repeating the first three steps.  Lastly, attach a small wooden or plastic spoon with baker's twine & you're good to go!  This treat is easy, sweet, and has very little clean-up.  Bon Appetit everyone!

And a Happy 4th of July!