Dreamy Cakes

I've stopped a Dreamy Cakes several times, and right now I wish I'd taken some photos of their unique interior. It's a very quaint, warm, and inviting place. When you step into Dreamy Cakes, you feel like you've stepped outside an old home that's been converted into a shop/restaurant--you are looking at the exterior of a home they've built inside. It's really worth stopping in just to see it.

We've had their cupcakes a few times, but recently when my husband was working nearby and I had the day off, I stopped by to get lunch for him, to go. First I got the ham and cheese croissant. It was nice and buttery, and we split it, so it was filling. I do wish it'd had a bit more ham (and cheese, since I'm a cheese-a-holic), but it wast tasty. Nothing highly special, but definitely tasty and hit the spot. 

But of course the main draw here is their bakery, and at that they surely excel. Tommy has the sweet tooth in our house, and so I ordered for him a Salted Caramel Chocolate Cupcake. OMG, it was to die for. First, let me apologize for the picture, the top got a bit smushed in the transport. But we've had this and other cupcakes at Dreamy Cakes before, and they really are good--tender, moist, tasty, and above all, highly sugary, topped "mile high" with a light, fluffy frosting. The presentation sure is wonderful, but the tasty very good. 

They have another item on their lunch menu that i want to try, a Walnut Chicken Waldorf salad that I've heard great things about--I'll have to give that a try next time, and I'm sure there'll be a next time. 

So next time you have a sweet tooth, be sure to try Dreamy Cakes, I'm sure they'll satisfy that craving. And lunch is pretty good, too. I think I'd eat in next time, just to enjoy the unique and warm outdoor-indoor feeling.

Celery Ball Cakes

On Saturday March 8th, 2014 Creative Sanford hosted their 6th annual Celery Ball at a gorgeous hangar at the Southeast Ramp of the Sanford Orlando International Airport. About 300 people enjoyed the "Great Gatsby" theme in a wonderful setting surrounded by old cars, airplanes and airplane memorabilia, and great music and dancing--not to mention the wonderful food. But one of the highlights of the evening was the cakes!  Yes--cake. 

Creative Sanford is the umbrella organization that sponsors Celery Soup, Florida's Folk Play. If you've never seen a Celery Soup production, you don't know what you're missing. The Celery Ball is an annual fundraiser and has many, many contributors to the effort, people and groups who contribute, time, money, and materials. 

So what does this have to do about a food blog--and about cakes? Well, one of the most delicious culinary treats at the Celery Ball was the cake table. All the cakes were hand made and decorated by Patty Mahany, who is also a Sanford City Commissioner. She made, decorated, and served up well over three dozen delicious cakes in at least sever different flavors. I admit to having sampled several, including the Red Velvet, Kahlua, Amaretto, and Lemoncello. All were tender, moist, flavorful and delicious. No one left the ball without getting their fill of cakes. 

And so, first of all, hats off to Patty for all her hard work and the donation of her time and materials and talent--both culinary and artistic. Hats off to not only the culinary masterpieces she created, but also for the decorating job she did with real flowers. These were just as wonderful to eat as they look. Enjoy, and let your mouth water!

 And last but not least, a view of the presentation. Patty and all the rest did a wonderful job. Yumm!

And, in case you missed it but are curious about all the fun, check out their Facebook page and some of the photos there. And while you're there, click "like" and consider joining us for some of the fun next year. It's a great cause and a lot of fun!

Bishop's Bread

Bishop's Bread is, first and foremost, NOT fruitcake, though it contains fruits and nuts and candies. So what is it? It is fruits and nuts and candies held together by a dry dough. It keeps well and travels well. Though it should be refrigerated for long term storage, it also ships well.

Legend has it that Bishop's Bread got its name because it was what the local Bishop would take with him around holiday time as he travelled from church to church, tending to and visiting with his flock over the holidays. Because it keeps and travels so well, it was his sustenance while on the road--and presumably between the sumptuous meals provided at his very stops. Can't say that I've ever seen a thin Bishop in all the old pictures. 

I first got a recipe for Bishop's Bread many, many years ago. I think it was from my sister, Jean. If you know different, let me know. But when I first made it, I fell in love with it. And everyone I've shared it with through the years has also fallen in love with it. I'm often asked at Christmastime if I'm making Bishop's Bread again--a gentle hint from my friends, I know. Here is my recipe:

Bishop's Bread

• 2 cups sugar
• 6 eggs
• 2-1/2 cups flour
• 1 Tablespoon baking powder
• 1 10 oz. bag of shelled Brazil nuts (about 2 cups)
• 8 oz. whole walnuts (about 2 cups)
• 1 12 oz bag of dark chocolate chips (about 2 cups)
• 1 10 oz container of pitted whole dates (about 2 cups)
• 10 oz of candied whole cherries (mix of red and green) or 12 oz of maraschino cherries, drained)

Preaheat the oven to 275-degrees. In a large bowl, mix the wet ingredients (sugar and eggs) until well mixed. Sift flour and baking powder together (a pinch of salt is a good idea but not required) and add to wet ingredients. Stir just until the flour is mixed in. Do not over-beat. Now add the other ingredients and stir until combined.

This batch (which can be easily halved, but what's the point in that?) makes the following (with these baking times):

• 2 9/5 loaf pans -- 1 3/4 hours
• 3 8x4 loaf pans -- 1 1/4 hour
• 7 5x3 loaf pans -- 1 hour

Disposable aluminum pans work the best here. Spray each pan with Baker's Joy (tip: spray in the sink or over the dishwasher door) or grease each pan and add wax paper (trust me, disposable aluminum is the way to go, it makes it very easy to remove the loaf once baked). Divide the batter evenly between the pans. Bake according to the guide above, but start checking about 15 minutes early. A toothpick inserted in the center should come out clean (unless, of course, you stab a chocolate chip--in that case, try again.

Once done, remove from oven and cool slightly on a rack. When still warm, wrap in plastic wrap and store in the refrigerator for 3 days before slicing.

To slice, us a very sharp knife, granton edge works best. If you do not have a very sharp knife, use a serrated bread knife or a bread knife. The Bishop's Bread cuts best when cold, but can be served at room temperature. This bread keeps for a long time. Some years ago, I found a leftover piece tucked in the back of the refrigerator in April--I ate it an it was still good. I have no idea how long it lasts in the freezer, it never lasts that long around my house.

Variations? Of course you can. How about pecans instead of the walnuts. Different chips? Certainly. Don't like cherries? Try something else. Hazelnuts instead of Brazil nuts? Why not? No matter what combination you use, you'll love this recipe, I guaran-damn-tee it! 

There, now you have my secret recipe. Give it a try and leave me a comment. It's great for gift-giving too--as many of my friends and family can attest to.

Bardzo smaczne! That's Polish for "very good eats!"