Posted by: marthabernie | August 29, 2016

A Recipe for Chocolate Brownie Cake

Looks like a giant brownie!

A Recipe for Chocolate Brownie Cake

Posted by: marthabernie | August 29, 2016


Made these over the weekend; one batch as written below, and a second batch substituting fat muscat raisins for the dates; will also try this with raisins and apricots substituted for the mango:


Combine one cup each unsweetened dried mango (or any other dried fruit), pitted whole dates and raw cashews and 3/4 tsp salt in a food processor until finely chopped.  Form into about 20 balls, using 2 tablespoons in each.  Store airtight at room temperature or refrigerate for up to one week.

Posted by: marthabernie | August 28, 2016

Triple Berry Crisp–Gluten Free

No flour and no white sugar!

Triple Berry Crisp–Gluten Free

Posted by: marthabernie | August 27, 2016

A Recipe for Raspberry and White Chocolate Cake

My daughter likes these two flavors combined…a lot!

A Recipe for Raspberry and White Chocolate Cake

Posted by: marthabernie | August 26, 2016

Lemon Drizzle Cake

Another variation on an old favorite:

Lemon Drizzle Cake

Posted by: marthabernie | August 25, 2016

Easier than it looks Mediterranean Crown

I would make this as an appetizer or to serve with drinks before dinner.  There are also many variations on the fillings that could be made.

Easier than it looks Mediterranaen Crown

Posted by: marthabernie | August 24, 2016

Breakfast Flapjacks

In the U.S., flapjack is another word for pancake.  However, in Ireland and the UK, flapjack is more like an oatmeal bar.  See this recipe:

Breakfast Flapjacks

Posted by: marthabernie | August 24, 2016

Lime Shrimp with Corn and Avocado


A great summer salad recipe:

Lime Shrimp with Corn and Avocado

Posted by: marthabernie | August 23, 2016

Rolo Cookies

Take a look at this fantastic recipe:

Rolo Cookies

Posted by: marthabernie | August 22, 2016

Summery Swiss Cross Profiteroles for the 1st of August

Check this out.  Unusual shape and you can use any fruit, I think:

Summery Swiss Cross Profiteroles for the 1st of August

Posted by: marthabernie | August 21, 2016

Fresh Tomato Sauce

It’s been a long time since I actually made my own tomato sauce…if I have a lot of tomatoes when they are best in summer, I usually make tomato soup, but have a look at this recipe:

Fresh Tomato Sauce

Posted by: marthabernie | August 20, 2016

A Pie for My Parents ~ Peach and Blueberry Tart

One of my grandsons loves peaches and blueberries, so I think I will make this soon:

A Pie for My Parents ~ Peach and Blueberry Tart

Posted by: marthabernie | August 18, 2016

5 ingredient instant chocolate mousse – no eggs!

Have a look at this recipe:

5 ingredient instant chocolate mousse – no eggs!

Posted by: marthabernie | August 17, 2016

Cloud Bread Seems Fitting… 

Never heard the term cloud bread before….and they are low carb!

Cloud Bread Seems Fitting… 

Posted by: marthabernie | August 17, 2016

Late Summer Zucchini Quick Bread

We have a lot of locally grown, organic zucchini available now, and this is one way to use it up!

Late Summer Zucchini Quick Bread

Posted by: marthabernie | August 16, 2016

Chocolate Fudge Brownies

A great fudge brownie recipe:

Chocolate Fudge Brownies

Posted by: marthabernie | August 15, 2016

OMG Apricot Bars

I made these bars yesterday and they really are amazing!

OMG Apricot Bars

What a combination!

La Feuille d’Automne recipe, Lenôtre’s classic dark chocolate mousse and meringue cake

Posted by: marthabernie | August 12, 2016

Red Velvet Oreo Cheesecake Squares

Red velvet is not my favorite cake, but in cheesecake, it’s worth a try, I think:

Red Velvet Oreo Cheesecake Squares

Posted by: marthabernie | August 12, 2016

Slow Cooker Pulled Pork

A good recipe for avoiding the oven during summer…

Slow Cooker Pulled Pork

Posted by: marthabernie | August 10, 2016

OMG Apricot Bars

These are over the top compared to the ones my mother used to make….

OMG Apricot Bars

Posted by: marthabernie | August 9, 2016

Mocha Icebox Cake –can be gluten free

I love icebox cakes and desserts!  No turning the oven on!

Mocha Icebox Cake –can be gluten free

Posted by: marthabernie | August 8, 2016

Key Lime Layer Cookies

These look wonderful!

Key Lime Layer Cookies

Posted by: marthabernie | August 8, 2016

Blueberry & Corn Crisp

This is sort of a cross between a crisp and a cobbler using corn meal:

Blueberry & Corn Crisp

Posted by: marthabernie | August 7, 2016

Custard Cake

A three-layered cake:

Custard Cake

Posted by: marthabernie | August 6, 2016


This is a Southern recipe, and it is by far the BEST pound cake recipe I have ever tried.  I have recently tried it without the lemon zest and lemon pudding (just adding extra vanilla and vanilla pudding mix) and again with caramel pudding mix and caramel sauce, and it’s WONDERFUL!  Take a look:


Unsalted butter for pan

3 cups all purpose flour, plus more for pan

1 – 3.4 oz package instant lemon pudding

1/2 teaspoon salt

1/4 teaspoon baking soda

1-1/2 cups (3 sticks or 12 oz) salted butter, at room temperature

2-3/4 cups granulated sugar

2 teaspoons pure vanilla extract

6 large eggs

8 oz sour cream

2 tablespoons lemon zest (I used 2 teaspoons pure lemon extract instead)

Preheat oven to 325 degrees F.  Butter and flour a standard 10 inch tube pan, set aside.

Sift together the flour, lemon pudding mix, salt and baking soda.  Cream together the butter, granulated sugar and vanilla.  Beat for 2 or 3 minutes until light and pale yellow in color.  Add the eggs, one at a time, beating well after each addition, stopping and scraping the sides of the bowl as needed.  Reduce the speed of the mixer and add the sifted dry ingredients alternately with the sour cream.  Mix until fully combined.  Stir in the fresh lemon zest by hand.  Pour into the prepared tube pan and place in the oven.

Bake, placing a piece of aluminum foil on top to prevent overbrowning, if needed, for one hour 20 minutes to 1 hour 30 minutes, or until a cake tester or toothpick inserted in the center comes back clean.  Remove from the oven and let cool in the pan on a cooling rack for 15 minutes, then remove from the pan and let cool completely.


In a medium bowl, mix together 1-1/2 cups powdered sugar, 2 tablespoons freshly squeezed lemon juice, plus more if needed to thin, and one tablespoon salted butter (melted).  Drizzle over the cooled cake.



Posted by: marthabernie | August 5, 2016


Dun Laoghaire is a harbour town, about 8 miles south of the city of Dublin, in County Dublin, Ireland.  While nearby harbours in Dalkey have been in use for centuries, Dun Laoghaire’s harbour only came into being in the early 1800’s.  Previously, “Dunleary” was a small fishing village and not easily accessible.  However, once the harbour was built, it became a popular resort for the rich and famous, so to speak.

Last year I became acquainted with Tom Conlon, who is a leading Dun Laoghaire historian, and he has just published a book (his first!) titled, Victorian Dun Laoghaire, A Town Divided.  He traces the history of the town, explaining how it became “one of Ireland’s most well-known areas” during Victorian times.  Most previous books have focused on the scenic side of the town.  However, Tom’s book delves into the “darker side of Dun Laoghaire” and the incredible poverty that existed there in the back alleys and slums.  If you have interest in this part of the world, Tom’s book is a wonderful read, and it’s full of great images (including some of my own!).  It’s available on Amazon and also on eBay.  The cover is shown below.


Posted by: marthabernie | August 5, 2016

The Food Exchange – August – Boozy Cakes

I must look for a recipe for Italian tipsy cake, something I made about 40 years ago!

The Food Exchange – August – Boozy Cakes

Posted by: marthabernie | August 4, 2016

Marble Malteser Bundt Cake

Malteasers are malted milk balls covered in chocolate.  They are found in Ireland and the UK, probably elsewhere, too.  Any similar malted milk ball covered in chocolate will work; the one I would use are Whoppers:

Marble Malteser Bundt Cake

Posted by: marthabernie | August 4, 2016

Cauliflower Rice

Another interesting take on cauliflower:

Cauliflower Rice

Posted by: marthabernie | August 2, 2016

Cast Iron Skillet Pizza

Take a look at this recipe:

Cast Iron Skillet Pizza

Posted by: marthabernie | August 2, 2016

Sunday Cauliflower Cakes  

I am always looking for ways to use cauliflower…especially in place of mashed potatoes.  I tried this recipe over the weekend and added chopped scallions to the mix:

Sunday Cauliflower Cakes  

Posted by: marthabernie | August 1, 2016


This is a salsa that can be served with chicken, pork or turkey:


Chop one half-pint container (about 6 oz) blueberries; toss with 1/2 cup chopped cucumber, 1/2 seeded and finely chopped jalapeno pepper, 1/4 teaspoon lime zest and 2 teaspoons lime juice.  Stir and then add 2 tablespoons fresh torn mint leaves, season.  Serves 4.

Posted by: marthabernie | July 31, 2016


I only started using my waffle iron for things like potato waffles (or turkey dressing waffles) a few years ago.  Here is a recipe that uses potatoes.


1-1/2 pounds russet potatoes

1/3 cup shredded Parmesan

5 tablespoons butter, melted

1 large shallot, grated

4 fried eggs

4 slices bacon, cut into 1/2 inch strips and cooked

chopped parsley

Peel and grate potatoes; squeeze dry in a dish towel.  In bowl, mix potatoes with cheese, butter and shallot; season with salt and pepper.  Coat waffle iron with cooking spray.  Using a quarter of the mixture for each waffle, cook in waffle iron until golden and crispy, 6 to 8 minutes.  Top withe gg, bacon and parsley, season.  Makes 4.

Posted by: marthabernie | July 30, 2016

Blueberry Coffee Cake Muffins

I made these a couple of weeks ago and they are really easy!


1 stick butter at room temperature

3/4 cup sugar

2 eggs

2 teaspoons lemon zest

1/2 teaspoon ground cinnamon

4 oz almond paste, crumbled

1-1/4 cups self-rising flour

1-1/2 cups blueberries

Using electric mixer, beat first 5 ingredients with half the almond paste until fluffy.  Beat in flour; fold in berries.  Divide among 12 paper lined muffin cups; sprinkle with remaining almond paste.  Bake at 400 degrees F until toothpick comes out clean, 20 minutes.  Makes 12.

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