We celebrated my husband's belated birthday yesterday evening. Following our family tradition, he got to pick his "Menu" and he opted for Empanadas. De Carne. Obviously.
We had not made empanadas for a while and since our daughter does not eat meat these days, I improvised a vegetarian version replacing the meat in the original recipe with spinach and ricotta and omitting the olives. That way, everybody was really happy about the main dish. However, the best part was our daughter's Bundt Cake with blueberries and almonds. She got the recipe from one her friends' and adapted the icing because she had never made a cream cheese-based icing before and did not want to try it on this cake.
For a few weeks now, she has been taking baking classes as an afterschool activity offered at their school on Fridays. She has been enjoying learning new tricks and recipes but, much to my husband's dismay, there is never enough leftovers from him to taste when he gets home. As a present for his birthday, she therefore offered him 4 weekends of baking whereby she would bake at least once during the weekend for him for 4 weeks. Useless to say that he was really excited but made sure that the Bundt Cake was not Week 1!
We'll update the blog with her recipes - and, if I have time and make something really fun and special, I'll post the recipes as well. It's not that I have not been cooking from scratch most nights these days, it's just that I have not made anything really different. That said, as I am looking for new ideas for the daily cooking, I'll find new recipes in the different cookbooks we have around the apartment. Bon Appétit.
Link to the original recipe is here:
https://beyondfrosting.com/2018/04/04/blueberry-almond-bundt-cake/
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