Cupcakes for cheer!

My birthday is a time of mixed emotions for me.  I found out I was pregnant with my son on my 21st!  In 2000, we found out my father had cancer on the 18th.  In 2007, I was with Mom in the hospital when the doctor told us they were out of treatment options for her and she died 8 days later.  So it can be a bit of a upsetting day for me.  Now, today, it’s raining.  But I put on some good old Guns & Roses tracks from my high school days and cranked out some peanut butter cupcakes with peanut butter frosting!  And, my friend took me to lunch!  Thanks Karen!  

Giant Almond Crumb Cookie – Yum!

Giant Almond Crumb Cookie

Source: Martha Stewart (8 servings)

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus more for pan

1 ½ cups finely ground (5 1/4 ounces) blanched almonds

1 ¾ cups all-purpose flour

¾ cup sugar

¼ teaspoon table salt

1 ½ teaspoons pure vanilla extract

Preheat oven to 350 degrees. Butter a 10-inch springform pan; set aside. In a large bowl, whisk almonds, flour, sugar, salt, and vanilla. Cut in butter with a pastry cutter until mixture is crumbly. Work in butter until completely incorporated with no dry crumbs.

Transfer all but 1 1/2 cups of mixture to pan. Press mixture into pan to compress dough. Sprinkle with reserved 1 1/2 cups of mixture; transfer to oven.

Bake, rotating pan two to three times, until cookie begins to turn golden, about 25 minutes. Reduce temperature to 300 degrees. bake until golden brown and fairly dry, 15 to 20 minutes more. Transfer to a wire rack to cool completely. Remove from pan. Store in an airtight container for up to 3 days.

Mother’s Day Dinner

I made these salmon patties along with some brown rice and steamed broccoli!  It was great!

Sweet and Spicy Salmon Burgers

Source: Woman’s Day (4 servings)


1⁄ 4 cup lime juice (grate zest first)

1 tablespoon less-sodium soy sauce

1 tablespoon sugar

1⁄ 4 teaspoon crushed red pepper


1⁄ 2 red bell pepper, cut up

1⁄ 3 cup packed fresh cilantro

1 slice peeled ginger, 1⁄2 in. thick

1 clove garlic

2 teaspoons red curry paste (see Tip)

1 teaspoon grated lime zest

1 teaspoon sugar

11⁄ 2 lbs. skinless salmon, halibut, tilapia or flounder fillets, cut in 11⁄2-in. chunks

1 tablespoon vegetable oil

1. Sauce: Mix ingredients in a small bowl. (You can do this first, or while fish is cooking.)

2. Burgers: Put bell pepper, cilantro, ginger, garlic, curry paste, lime zest and sugar in a food processor and pulse until blended. Add fish and pulse until just blended.

3. Shape level 1⁄4-cupfuls fish mixture into twelve 3-in. patties. (At this point the fish burgers may be loosely covered and refrigerated for up to 4 hours.)

4. Heat oil in large nonstick skillet over medium-high heat. Add half the fish burgers and cook about 1 minute on each side, until just cooked through. Drain on paper towels. Cook remaining fish burgers. Serve with sauce.

Tip: You can find red curry paste in the Asian foods or spice section of your market. Occasionally it contains shrimp paste, so be sure to check the ingredients list if you have a shellfish allergy. Refrigerate jar of red curry paste after opening.