To me the sweet life means many things. In a nutshell I would describe it as a blissful meeting of family, career, travel, friends, and fun. This summer my mother and I feverishly completed our gluten free cookbook for publication. Once that was off to the publisher we have been working to expand this blog with recipes and photographs. Recently interest in my photography has been growing, with questions about photo workshops, cooking classes, and crafting seminars looming on the horizon. When you love what you do you never work a day in your life. (or so I have been told)
My passion for travel is a heavy influence in our upcoming cookbook and this blog. My husband hails from India and I am American and love to travel pretty much everywhere. Traveling cleanses my soul unlike anything else. It always shows me that food is one of the great equalizers on this earth, by celebrating cultures and bringing us together in a unique way.
Our cookbook, due out this winter, will celebrate anyone with a gluten allergy in a new and special way. When you first find out you have a food allergy you find yourself cut off from the human experience of food and community. We want to overcome that very notion with our upcoming cookbook. Gluten free foods from Asia, Europe, South America, United States and more, and all delicious and worthy of feeding to your family and friends.
If you do not have a gluten allergy we still want to connect with you here on this food blog. We still make recipes for family parties, functions, and holidays and have included them here to share with you. Our American Pie was quite the hit over the Fourth of July on social media.
While not photographing, editing, or recipe developing, we hunt the world over for food photography props. Any photography prop should tell a story, whether it is a whisk, an antique coffee grinder, or salvaged wood that has now become a backdrop for a photograph.
Seasonal recipes have been such a joy to make this summer. This seasonal dessert is a delightful blend of white cake with fresh strawberries and seven minute frosting.
Strawberry White Cake
1 ½ cups cake flour
1 ½ cups sugar
2 tsp baking powder
1 tsp salt
¼ cup shortening
¼ cup softened butter
1 cup whole or 2% milk
3 egg whites
1 ½ tsp vanilla
Preheat oven to 350 degrees F. Prepare two 8-inch cake pans by spraying with cooking spray and lining the bottom with parchment paper.
In mixer bowl with paddle beater, beat shortening and butter until light and fluffy. Combine flour, sugar, baking powder and salt. Add flour mixture to butter alternately with ¾ cup of the milk, beating well after each addition. Add egg whites and vanilla and rest of the milk and beat 2 minutes.
Pour into prepared cake pans and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes, then run a knife around the edge to loosen the cake. Turn out on cooling rack to finish cooling.
When completely cooled, assemble the cake. Place bottom layer on a cake plate and spread with seven-minute frosting (recipe below). Top with a layer of sliced strawberries. Place second layer on top and frost top and sides. Decorate top of cake with additional strawberries.
2 unbeaten egg whites
1 ½ cups sugar
5 Tbsp. cold water
¼ tsp. cream of tartar
1 tsp. vanilla extract
Place egg whites, sugar, cold water and cream of tartar in the top of a double boiler over rapidly boiling water. Beat constantly with an electric beater or a wire whisk for seven minutes. Remove icing from heat and add vanilla. Continue beating until the correct consistency for spreading.