Fiesta Friday #117
Hi, guys! What’s going on?! I feel like I haven’t been here for so long, even though I know it’s only been a week.
How’s everything? Everybody doing well? I’m still alive myself, as you can see. I am, however, guilty of not sharing anything that I’ve cooked and eaten this week. Which is particularly negligent, considering that this is a food blog that runs a fiesta weekly.
I’m hoping that’s going to change soon, especially since I’ve taken oh…..roughly just about a few thousands of food photos. They’ve got to go someplace where they can be appreciated, right?!
And what better place than Fiesta Friday, right?!
So, keep your fingers crossed for me, guys. That I will find time to edit those photos or more importantly, that I can actually remember the recipes that go with them!
For now, however, look at THESE recipes below!
“I’ve been on a kick lately trying to incorporate veggies into my desserts, hence the sweet potato cake I brought this week. I’ve only ever seen beets used in chocolate cake so it was nice to see that Anjana used zucchini instead. And even though the cake loaf had healthy ingredients in it, the luxurious chocolate topping along with almonds took it to an irresistible level that would make anyone forget that it was healthy in the first place.” — Cynthia
“Ai’s cupcakes were inspired by a traditional dessert in Japan made on March 3rd; a 3-layer rice cake where each layer is a different color and each layer represents something about Spring. The cake (green) from the matcha tea represents new plants waiting to sprout in Spring, the frosting (white) tinted lightly with dried cherry powder represents the snow on the ground and for the top layer (pink), Ai used pickled cherry blossoms, which represents the peach blossoms that grow in early spring. Ai called these “elegant and ladylike” and I totally agree.” — Judi
“Not only were the photos of the pie delectable and scrumptious looking, but the simplicity of the recipe made it all the more enticing. This would be so perfect as a last minute homemade dessert to any spring or summer picnic and I love how pretzels are used in the crust for the perfect sweet and salty mix!” — Cynthia
“First, cooking in a tagine, which has a conical shape, is a lot of fun and one of the most unique but beautiful cooking vessels I have. Second, just the mention of cured lemons transforms any dish from the ordinary to something really tasty. Loretta added other goodies such as mint, wine and veggies as well as a chermoula marinade. This recipe tweaked my tastebuds for sure!” — Judi
Now, let’s party! Join Fiesta Friday #117 by adding your link. Don’t forget to link your post to FiestaFriday.net and the co-hosts’ blogs. Your co-hosts this week are Mollie @ The Frugal Hausfrau and Scarlett @ Unwed Housewife
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