Sugarbird's Sweet Nothings

I am passionate about food. And cooking. And baking. And running. Come and find a new recipe, a funny story, some strong opinions and whatever else I feel like throwing in the mix today.
May 1st, 2011

Rhubarb, Vanilla and Sour Cream Crumb Cake

I can’t remember the last time I had rhubarb. When I think of this long, leafy plant (which is technically a vegetable and not a fruit) I think of the rhubarb crumble and custard that my mom used to make when we were kids. I love sour things (I eat lemon, much to the bewilderment of anyone nearby) and I always loved the contrast of the very tart rhubarb and the smooth, creamy custard.

My green-fingered neighbour Geri has an enormous pot of rhubarb growing in her back garden, and when I was over there last weekend, Kevin mentioned that they did not know what to do with it all. It was a monster of a plant.  I recalled that I had received a Delicious Magazine a while ago that had a few rhubarb recipes so I offered to take some off their hands and return it in the form of Rhubarb, Vanilla and Soured Cream Crumb Cake, and a Rhubarb and Orange Cheesecake. Kevin, being a huge fan of all things baked, jumped at the idea and on Friday they turned up at the door bearing a huge bunch of beautiful rhubarb, leaves and soil-covered stalks and all. Awesome 🙂 Read the rest of this entry »

April 27th, 2011

Ginger Ice Cream in a Pecan Cashew Cup

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com!

So, I have made ice cream and not mousse to go in my cashew and pecan nut containers. I was a disorganised unlucky last minute baker this month. I don’t know how the date snuck up on me. So when it came to tonight and doing it late-ish, I discovered that the maple syrup stocks were pitifully low. Almost non-existant. oops.

Luckily I had planned to make ice cream this week, which is the perfect thing to put in my little pecan/cashew cups, so all was not lost. Read the rest of this entry »