Archive for the Recipes Category

Gypsy Cold Remedy

Posted in Recipes on October 4, 2009 by theybewe

gypsy remedy

With all the weather changes it’s been hard not to catch anything.  if you do wake up with a sniffle or a tickle then try this remedy and drink it for two days.  By the time you are done with the mixture your cold should be kicked to the curb.

x to the o,



4 lemons

1 onion

1 ginger root

handful of fresh parsely

handful of fresh mint

spoonful of honey


Fill a medium soup pot halfway with water.  Cut the lemons in half and squeeze the lemons into the water.  Thrown the entire lemon into the pot after squeezing.  Cut the onion in half and throw the entire onion including the skins into the water.  Take a handful of fresh parsley and add it to the lemon and onion, then do the the same with the fresh mint.  Cut ginger root into small chunks and add it to the mixture.  Set the stove on medium and let the water boil.  When water has boiled turn the heat off and let it cool down just enough so that it’s drinkable. Strain the tea  and add a little honey.  Drink throughout the day warming the tea whenever it gets too cool.


Libra French Vanilla Creme Cake (With Champagne Glaze!)

Posted in Recipes with tags , , , , , on September 20, 2009 by wpdoesntletyoudelete

As promised, here is my recipe for Libra cake! Sadly, Husband and I devoured it before I managed to take any pictures, but that just goes to show how delicious it is!

This recipe was inspired by the qualities I associate with Libra, namely that the simplicity of exquisite taste appeals to all and offends none. We’re not talking “vanilla,” were talking “French vanilla,” dig?

Libra French Vanilla Creme Cake

– 1 box of Duncan Hines® Moist Deluxe® French Vanilla Cake Mix

– 3 eggs

– water

– vegetable oil

– 1 box of Jell-O Instant Pudding in Cheesecake

All you need to do is add the dry pudding mix to the cake mix, blend in the wet ingredients per the box directions, and then bake per the box directions. Easy peasy. In addition to bumping up the decadent moisture of the cake, the cheesecake pudding adds a creaminess to the french vanilla that is out of this world. You must taste it to believe it. My husband is a certified chocolate fanatic and he liked this cake MORE than he liked the Scorpio cupcakes. ‘Nuff said.

I actually preferred to make this recipe as a cake rather than individual cupcakes. The reason for that was that instead of a thick, spreadable frosting, I concocted a white chocolate glaze, which is runnier.

Champagne/White Chocolate/Raspberry Glaze

– 1 Ghirardelli White Chocolate Baking Bar

– splash of cream or milk

– up to 1/4 tsp. of raspberry extract

– several tablespoons of champagne

You can either do this in a double-boiler or use a sauce pan on low heat with your FULL attention. Before I get into the very simple mechanics of watching things melt, I’m going to pull a Diva Libra and talk about the quality of ingredients.

Now, I know that many of us can not afford to buy “specialty” ingredients to use in one dinky little recipe. I also know that Ghirardelli chocolate is not cheap, and you may be tempted to go with a bag of white chocolate chips or something.  Just take a look at the ingredients of both products before you decide, that’s all I ask. A lot of times I notice that baking chips have “sugar” is the first ingredient. Or, Heaven forbid, corn syrup. Remember that an ingredient label goes from the largest ingredient to the smallest, so if ANYTHING is listed before “chocolate,” or the components of chocolate such as cocoa butter, you are getting more ____ than chocolate. Also, bear in mind that fresh raspberries, while tasty, are full of seeds and are not a good substitute for the raspberry extract. Seedless raspberry preserves might work and if you wanted to kill two birds with one grocery budget, you’d be able to make this glaze and have some preserves left over for breakfast toast.

OK, the glaze itself is the standard melt the chocolate and mix in the wet ingredients, stirring frequently so it does not stick and burn to the bottom of the pan. Add as much champagne as you want, knowing that you have to cook 99% of it off before you’ll have a cohesive glaze. Easy on the extract, too; taste the glaze before you add more because a little goes a long way.

After my glaze was, um, glaze-y (you’re looking for the consistency of warm maple syrup), I spread a few spoonfuls onto the cake, and then let them cool for several minutes. I then added another layer of glaze, again letting it cool. If you dump it all on at once, you will get glaze build-up all along the edge of your pan and none in the middle of the cake. After two initial layers, I poured the remaining glaze on, and then we dug in.

Creamy rich cake


white chocolate and raspberry


the rest of the bottle of champagne



Your Cupcake’s in Scorpio

Posted in Recipes with tags , , , , , on August 21, 2009 by wpdoesntletyoudelete

I don’t know about you, but when I think of Scorpio, I think of  the keywords “dark,” “sexy,” and “mysterious.” So when I was thinking up a sweet treat to encapsulate these ambitious and sensual beings, I immediately thought of sweet little secrets swimming in a sea of dark chocolate…

Scorpio Dark Chocolate/Black Cherry Cupcakes

Dark Chocolate Cupcake

1 box of Duncan Hines® Moist Deluxe® Dark Chocolate Fudge Cake Mix

3 eggs

vegetable oil


2 teaspoons Hershey’s® Special Dark® Cocoa powder

1 bottle of black cherry preserves

Yes, I am a “semi-homemade” kind of gal, and use boxed cake mix. You are free to make your cakes from scratch if that’s the level of perfectionism you wish to attain. (I’m looking at YOU, Libras.) For the rest of us: make the cake mix per the directions on the box – using the eggs, vegetable oil, and water – but add in the two teaspoons of dark chocolate cocoa powder. Before pouring the batter into your cake or cupcake pans, gently stir in the bottle of black cherry preserves. Then, just bake according to the directions; it’s as simple as that!

Allow the cake or cupcakes to cool before frosting them, and bear in mind that the black cherries will likely have migrated a bit more toward the bottom than being an even distribution throughout the cake. I assure you, the deliciousness is not affected by the phenomenon of “black cherry drift.” For my frosting, I wanted to play up the indulgent and sexy motif, and so I whipped up a little…

Bacchanal Red Wine Frosting

About half a cup of semi-sweet chocolate chips

A splash of cream

A nob of butter

Several tablespoons of red wine

Ok, I admit it: I rarely measure when I’m making up recipes on the fly. But frosting is easy-peasy. Put the chocolate chips into a double-boiler if you have it, or just a small sauce pan if you promise me on pain of nasty frosting you’re not going to wander off and check your Twitter while the heat is on. Vigilance, bakers! Vigilance!

OK, so your chocolate is in the saucepan, so put it on low heat. (My fellow Fire signs: “Low heat” = is either “low” or a number less than 3 on the dial. Yes, it has numbers and settings, not just “HIGH MAXIMUM VOLCANIC HEAT.”) You should be constantly watching the chocolate and stirring pretty frequently to ensure it melts nicely and does not stick and burn. As the chips start to melt, you can add in the wet ingredients and the butter and stir until smooth and creamy. If it’s too wet, just keep stirring over low heat until the excess liquid cooks off. Needs more chocolate? Throw some more chips in and keep watching and stirring! Frosting is semi-intuitive and benefits from frequent taste-tests, in my experience. When it’s done, turn off the heat and remove the pan from the hot burner.

You should wait until the cupcakes are cooled and the frosting is not hot before frosting the whole batch, but you know you’ve got to try at least one cupcake right away! Use your best judgement as to when the frosting is ready to be slathered onto the cake.

Snarky Sag BakerYour humble bakestress.

I hope you enjoy this recipe and I look forward to bringing you my Libra offering (yes, I’m going at it all backwards…) which is a French vanilla creme flavored cake with a white chocolate/champagne/raspberry glaze.

I’m not even joking.

Watermelon Chiller

Posted in Recipes with tags , , , on August 11, 2009 by theybewe

The dog days of summer are upon us and with that brings, dare I say it?  Stagnation.  But fear not, with all that fiery energy (it’s that Leo and moon in Aries combo); we bring you an icy little drink that will cool you down and refresh the soul.

watermelon drink

Watermelon Chiller:

3 cups of watermelon deseeded and chopped

30 fresh mint leaves ( make sure you take them off the stem)

1 tbsp lemon juice

6 ice cubes

a few sprigs of mint to garnish

Combine ingredients in blender adding ice cubes until the mixture is smooth.  Pour into glasses and add mint.  Enjoy!