Abigail-Madison Chase's Blog: Chasing Abigail , page 14

Leap

There are days when the only thing you can do is leap over the obstacles and head toward the finish line with your hands in the air.
Abby

Working on My book today

Everything I Learned at 49 I'll Still Know Next Year At 50

I have a book coming out this summer. It 's a tribute to my coming of age next year when I turn 50.
Ahh the joys of receiving my AARP card want escape me.

Everything I Learned at 49 I'll Still Know Next Year At 50 will be my  humors take on my life thus far.

Abby

Abigail's Long Week

It's been a very long week and I actually accomplished a lot of things yesterday.  I made several steps towards getting my book published, I outlined the foundation of my book trailer  and I complete a paper for my doctorate. In my estimation I have achieve nirvana.

This weekend I plan to tackle the task of Valentines Day for Ayden whose 19months. The weary workings of a rebellious mother never end.

Abby

Abigail Flirts With Deadlines

I never seem to be able to meet deadlines. This year my plan was to use my phone, planner and a giant office calendar to keep me on schedule. Thus far, I have forgotten half the things I was suppose to do. The "good part" if it can be said to be a "good part" is  that I have written down all my doctors appointments and I have made all my doctors appointments on time and on the right day of the week!

Abby

Abigail's Found LOVE with a French Almond Cookie Cake with Apricot Cream Cheese Glaze

A really good friend is spending time in the kitchen and I and her family are reaping the benefits. The other day while I was out shopping I received a call from Diana asking me to stop by and pick up cookie cake.

I have to admit I've never been a big fan of cookie cakes. But, given the fact I'd just bought a pint of ice cream I thought I would give the cookie cake a shot since it was not chocolate chip (I hate chocolate chips).

OMG! French Almond Cookie Cake with Apricot Cream Cheese Glaze is heavens favor ambrosia. I am in love with this cookie cake and I found the recipe. While I want be able to duplicate it, I hope others will.


Abby

Ingredients:Cake
3/4 cup unsalted butter, melted (1 stick + half of 1 stick)
2 large eggs, at room temperature
1 cup granulated sugar
1/4 cup light brown sugar, packed
2 tablespoons almond extract
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
about 1/2 cup toasted slivered almonds, optional for sprinkling (I did not use)
Apricot Cream Cheese Glaze
3/4 to 1 cup apricot-peach jam (or a pineapple, peach, apricot or favorite jam)
1/4 cup cream cheese, softened
1 tablespoon almond extractDirections:Cake - Preheat oven to 350F. Spray a 9-inch cake round with floured cooking spray, or grease and flour the pan; set aside.In a large microwave-safe bowl, melt the butter, about 75 seconds. Allow butter to cool momentarily so you don't scramble the egg.Add all remaining cake ingredients (except flour) and whisk until smooth. Stir in the flour until just combined; don't overmix. Turn batter out into prepared pan. Top with optional slivered almonds.Bake for 30 to 35 minutes, or until top is golden and set, and edges will be firmer and pulling away slightly from sides of pan. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter.Allow cake to cool in pan on a wire rack for about 15 minutes. Turn cake out onto rack and allow it to cool completely. While cake cools, make the glaze.Apricot Cream Cheese Glaze - Combine all ingredients in a small bowl and whisk until combined, or beat with a mixer until combined. Spread glaze on top of cake (don't not have to be completely cooled), slice and serve. Cake will keep airtight in the refrigerator for up to 5 days. I refrigerated it because of the cream cheese, glaze but if omitting or using another kind of glaze, cake can be stored at airtight at room temperature for up to 5 days.

Abigail's Found LOVE with aFrench Almond Cookie Cake with Apricot Cream Cheese Glaze

A really good friend is spending time in the kitchen and I and her family are reaping the benefits. The other day while I was out shopping I received a call from Diana asking me to stop by and pick up cookie cake.

I have to admit I've never been a big fan of cookie cakes. But, given the fact I'd just bought a pint of ice cream I thought I would give the cookie cake a shot since it was not chocolate chip (I hate chocolate chips).

OMG! French Almond Cookie Cake with Apricot Cream Cheese Glaze is heavens favor ambrosia. I am in love with this cookie cake and I found the recipe. While I want be able to duplicate it, I hope others will.


Abby

Ingredients:Cake
3/4 cup unsalted butter, melted (1 stick + half of 1 stick)
2 large eggs, at room temperature
1 cup granulated sugar
1/4 cup light brown sugar, packed
2 tablespoons almond extract
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
about 1/2 cup toasted slivered almonds, optional for sprinkling (I did not use)
Apricot Cream Cheese Glaze
3/4 to 1 cup apricot-peach jam (or a pineapple, peach, apricot or favorite jam)
1/4 cup cream cheese, softened
1 tablespoon almond extract
Directions:Cake - Preheat oven to 350F. Spray a 9-inch cake round with floured cooking spray, or grease and flour the pan; set aside.In a large microwave-safe bowl, melt the butter, about 75 seconds. Allow butter to cool momentarily so you don't scramble the egg.Add all remaining cake ingredients (except flour) and whisk until smooth. Stir in the flour until just combined; don't overmix. Turn batter out into prepared pan. Top with optional slivered almonds.Bake for 30 to 35 minutes, or until top is golden and set, and edges will be firmer and pulling away slightly from sides of pan. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter.Allow cake to cool in pan on a wire rack for about 15 minutes. Turn cake out onto rack and allow it to cool completely. While cake cools, make the glaze.Apricot Cream Cheese Glaze - Combine all ingredients in a small bowl and whisk until combined, or beat with a mixer until combined. Spread glaze on top of cake (don't not have to be completely cooled), slice and serve. Cake will keep airtight in the refrigerator for up to 5 days. I refrigerated it because of the cream cheese, glaze but if omitting or using another kind of glaze, cake can be stored at airtight at room temperature for up to 5 days.

Abigail Loves Sweet Soft Cherry Bread with Cherry-Almond Glaze

I had coffee with a friend the other day and she served the most delicious Sweet Soft Cherry Bread with Cherry-Almond Glaze. This bread is incredible. I don’t think my taste buds have had such a grand party in months of Sundays or since the holidays ended. 
I am soo excited about this bread.

AbbyCherry Bread
one 10-ounce jar maraschino cherries, divided
2 tablespoons all-purpose flour
1 3/4 cup all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
pinch salt, optional and to taste
2 large eggs
1/2 cup canola or vegetable oil
cherry juice, reserve 1/4 cup
1 teaspoon almond extract
1 teaspoon vanilla extract
Cherry-Almond Glaze
1/4 cup reserved cherry juice
1 teaspoon almond extract
about 1 1/2 cups+ confectioners' sugarDirections:Preheat oven to 350F. Spray two 8x4-inch loaf pans with floured cooking spray or lightly grease and flour the pans; set aside. Recipe may be baked in one 9x5 pan, as 4 mini loaves, or as muffins, although I have not tested it that way. Adjust baking time accordingly.Cherry Bread - Remove cherries from jar and place on a cutting board. Roughly chop them.Sprinkle with 2 tablespoons flour (prevents them from sinking during baking) and toss to coat evenly; set cutting board aside. Set jar with the cherry juice aside.In a large mixing bowl, add 1 3/4 cups flour, sugar, baking powder, optional salt, and whisk to combine; set aside.In a small mixing bowl or glass measuring cup, combine eggs, oil, all the cherry juice from the jar except 1/4 cup to be reserved for the glaze, almond extract, vanilla extract, and whisk to combine.Pour wet mixture over dry ingredients and stir to combine; don't overmix. Batter will be very thick.Lightly fold in the chopped cherries.Turn batter out into the prepared pans, smoothing the tops lightly with a spatula. Strategically place a few cherries on top for visual appeal.Bake for about 40 minutes, or until bread is domed, set, springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Allow bread to cool in pans on top of a wire rack for about 15 minutes before removing and allowing to finish cooling completely on rack. While bread cools, make the glaze.Cherry-Almond Glaze - In a medium bowl, combine 1/4 cup reserved cherry juice, almond extract, about 1 cup confectioners' sugar, and whisk to combine until smooth and satiny. Add sugar until desired consistency is reached. Glaze the bread prior to serving. After the photos were done, I glazed much more liberally, spreading the glaze like butter on the interior of the slices. Bread will keep airtight at room temp for up to 5 days or in the freezer for up to 6 months. Do not glaze bread until ready to serve if you plan on storing long term.

Welcome February

Welcome February


Amour begins today, February1, 2016. Pink, red, roses and champagne are the hallmark of lovers and February.

Abigail's Sill Sick Day $5