Slow Roasted Tomato & Sunchoke Pasta

Slow Roasted Tomato & Sunchoke Pasta from The Ruby Kitchen

Slow-Roasted Tomato & Sunchoke Pasta from The Ruby Kitchen

It is my favorite time of year. The air is crisp and fall flavors of apples, pumpkin and warm spices abound. Lately I have been taking advantage of the cooler weather by enjoying hikes in the woods with my beagle, Sawyer. I usually do not last long but we enjoy exploring and reflecting the peace nature brings (although, if you ask him he just likes to sniff!). If we come across a steep terrain Sawyer will eagerly run up a few feet, then turn and wait for me, tail wagging, as if to say “hurry up mommy!”. Once we get home we both collapse and he sleeps the day away. Continue reading

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Farmer’s Daughter’s Cake

Farmer's Daughter's Cake from The Ruby Kitchen

Farmer's Daughter's Cake from The Ruby Kitchen

It is time again for a look at what the Cake Slice Bakers have been up to this month. This time I chose to make The Farmer’s Daughter’s Cake from Maida Heatter’s Cakes. I wanted to make something simple and was intrigued that the cake had no butter, hence the name. Maida writes that she guesses “this recipe was perfected on a dairy farm where they had plenty of real heavy cream.” Continue reading

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Basil Strawberry Lemonade

Strawberry Basil Lemonade from The Ruby Kitchen

Basil Strawberry Lemonade from The Ruby Kitchen

It is hard to believe that summer is almost over and the season of pumpkin spice everything is just around the corner. School started last week for our area and I think people are just now getting back in the groove of their routines. One thing is certain though – although the start of school usually indicates fall is here the heat outside certainly says summer is here to stay!  Continue reading

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Blackberry Scotch Cheesecake

Blackberry Scotch Cheesecake

Blackberry Scotch Cheesecake from The Ruby Kitchen

It is that time of the month again for another yummy dessert from The Cake Slice Bakers group. This month we had four tempting choices and they all sounded delicious. The options were: American Chocolate Layer Cake, Pecan Sweet Potato Cake, Blackberry with Scotch Cheesecake or Carrot Cake. The last cheesecake I made from Maida Heatter’s book turned out so delicious I decided I needed to make another one.  Continue reading

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Black & White Sponge Cake

Black & White Sponge Cake from The Ruby Kitchen

Black & White Layer Cake from The Ruby Kitchen

It is that time of the month again when the Cake Slice Bakers share their selections from Maida Heatter’s Cakes. I have really been wanting to do a rectangular layer cake so I chose to do this Black & White Sponge Layer Cake out of this month’s choices. I was so flustered with the results I decided I needed to bring a little fun and color into the cake via sprinkles and these oh-so-adorable marshmallow clouds. Due to the many mishaps and lack of being “worth it” I decided not to share the recipe, but instead show the photos as a bit of fun baking design inspiration!  Continue reading

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Fajita Salad

Fajita Salad with Cilantro-Lime Vinaigrette from The Ruby Kitchen

Fajita Salad with Cilantro-Lime Vinaigrette from The Ruby Kitchen

Lately I have been craving fresh salads filled with tender greens and brightly colored vegetables. What is it about a colorful salad that is always so appealing? The bold colors of this salad invite you to dive right in and enjoy. It is a hearty salad perfect for a weeknight dinner.  Continue reading

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Cookies & Cream Bundt Cake

Cookies & Cream Bundt Cake from The Ruby Kitchen

Cookies & Cream Bundt Cake from The Ruby Kitchen

Oh my gosh I cannot believe that it is already time for another cake for the Cake Slice Bakers group! We are a group of bakers who are currently baking from Maida Heatter’s Cakes. This months choices were a Sand Torte, Jelly Roll, Oreo Cookie Cake and Blueberry Muffins. Last month I chose to make my first ever Bundt cake and I was thrilled with how it turned out. I debated this month if I should do another one so soon but I couldn’t resist the pull of cookies and cream! Continue reading

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Ruby Old Fashioned

Ruby Old Fashioned from The Ruby Kitchen - a modern twist on a classic cocktail

Ruby Old Fashioned from The Ruby Kitchen - a modern twist on a classic cocktailIn April my husband and I took a trip to Louisville, KY and spent a long weekend enjoying everything it has to offer, including its pride of bourbon. We packed a ton of activities into just a few days, including a tour of the distillery that produces Bulleit Bourbon. When we hit the road to head home we also stopped at the Buffalo Trace distillery. Spending time at each of these distilleries really gave me an appreciation for bourbon that I did not have before.

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Big Daddy’s Bundt Cake

Big Daddy's Bundt Cake from The Ruby Kitchen

Big Daddy's Bundt Cake from The Ruby Kitchen

It is that time again when I share this month’s choice for the Cake Slice Bakers group. This month we had four options to choose from: Big Daddy’s Bundt Cake (no, I didn’t name it!), Dione’s Chocolate Roll, Aunt Leah’s Raspberry Bars or Marmalade Gingerbread. I haven’t made a Bundt cake in years (since high school actually) so I headed to the store to buy a Bundt pan. I love the look of a lovely Bundt cake and there are so many lovely design options for the pans. I went with the classic one since I did not have one already but I see more types in my future!

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Simple Meringue 101

Meringue 101 from The Ruby Kitchen

Meringue 101 from The Ruby Kitchen

I have always loved the simplicity of meringue. With four ingredients you are able to make light as air cookies or bowls that melt in your mouth. They are dangerously addictive. Making bowls and filling them with your favorite curd, preserve or chocolate are a simple and easy dessert. I have even included two templates to use in the recipe.

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