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From the April 28, 2008, Princeton Weekly Bulletin
There is a small hill in a remote part of Turkey that looms large in the mind of John Haldon, a professor of history at Princeton. It likely is the ruin of an ancient fortress, but for Haldon the site is an inspiration to find new ways to unearth the history of a particular landscape.
A specialist in Byzantine history, Haldon is the director of an archaeological and historical survey project based around the modern village of Beyözü in the north-central Anatolian region of Turkey. The site, originally known as Euchaita, then Avkat in Ottoman times, is a prime example of a provincial setting in Asia Minor. By deploying innovative technologies and multidisciplinary insights, Haldon hopes his study will reveal the big picture of an area that has thus far been unexamined.
"Fifth- to 10th-century inland Asia Minor is extremely poorly researched, if at all," said Haldon. "It was an important part of the East Roman empire and became one of the core parts of the Byzantine empire until the 11th century. Yet we had no landscape study or settlement study, or anything, really."
Haldon expects that the survey will answer key questions about the effects of human activity on the landscape, spanning 1,500 years. The project will explore where people settled and were buried, the impact of warfare, and how agriculture and pastoral farming affected the land and regional demographics.
Two and a half years ago, the Avkat Project emerged from Haldon's work with the international Medieval Logistics Project, of which he is co-director. Based at the University of Birmingham in England, researchers involved in the logistics project are developing geographical information systems (GIS) and a relational database to examine land use and structures of resource allocation over several millennia across the European and Islamic worlds.
The findings at Avkat will add to the data from other ancient sites, particularly in Italy and Britain, and broaden historians' understanding of Roman and Byzantine history.
"The idea is to cover as big an area as we can, using all kinds of technology, to get an accurate picture of the evolution of the landscape," said Haldon. "That will then help us to understand the rest of the Middle East because we will be able to apply our model to other areas."
The field work at Avkat started last summer with an international team formed by Haldon. This summer, the team, which includes Princeton students, will return to Turkey to continue the work. If funding allows, Haldon estimates that the project will take up to 10 years to complete.
A multitalented team
The Avkat Project is a significant new development for Haldon, who until last summer had never before conducted archaeological field work. "It was a complete shift in my own research direction," he said. "I could suddenly become a different type of scholar and get a different sort of team together to do field work."
The author or co-author of more than a dozen books on Byzantine history, Haldon joined the Princeton faculty in 2005. He previously had taught at the University of Birmingham for 24 years, where he earned both his bachelor's and doctoral degrees. He also has held visiting faculty positions at universities in France, Germany and the Netherlands.
Coming to Princeton has allowed Haldon to bring new resources to bear on the Avkat Project. Haldon has received support from numerous University departments and programs representing a range of disciplines, and he continues to seek additional funding opportunities on and off campus to sustain the project.
Haldon has formed a core research team that includes Hugh Elton, an associate professor of ancient history and classics at Trent University in Ontario, as well as James Newhard, an assistant professor of classics at the College of Charleston. Both Elton and Newhard are experienced field archaeologists.
This summer, 45 people will be part of the team at Avkat, including three Princeton graduate students and one undergraduate. Student volunteers from other universities in the United States will join the group as well, which will work at the site for four weeks. All told, the team will include historians, archaeologists, ethnographers, specialists in ceramics and numismatics, and technical experts in databases and geophysical tools.
As the leader of the project, Haldon has organized the participants into teams that will focus on specific tasks. Three teams will do "intensive field walking" and, led by Newhard, collect and record pieces of ceramics and other artifacts found in the area. Haldon will be part of a "roaming team" that will travel by trucks in large circles to plot other sites of importance in the region. Their work will be further informed by the findings of a Turkish team that will be conducting a field survey on a nearby hill, where Bronze Age artifacts recently were found. Also, in the village itself, Lale Özgenel, an assistant professor of architecture from Middle East Technical University in Ankara, Turkey, will lead a team of students who will conduct interviews with villagers to learn more about the community and its known history. Steve Wilkes, a remote-sensing project manager from the University of Birmingham, will lead the technical team.
"Professor Haldon's enthusiasm is infectious," said Zachary Chitwood, a doctoral candidate in history advised by Haldon who will be at Avkat this summer for the second time. "He takes a serious interest not only in his main area of study but in many other periods and areas of history as well. Overall, this is a wonderful project and I am proud to be a part of it."
A high-tech approach
In order to glean the most from the field work, Haldon and his team are breaking new ground in their use of technology that is providing them with a digital framework.
By using computer mapping and modeling tools along with remote-sensing techniques such as ground-penetrating radar and satellite imagery, the researchers are able to collect extensive data in real time as well as to home in on certain kinds of information. This information then can be integrated with other datasets so that it is readily searchable.
"The best way to locate features and get a larger context is by using geophysical techniques, such as ground-penetrating radar coupled with magnetometry," said Haldon.
"Then we can use satellite imagery to build a digital model and relate that to the surface evidence for ceramics and other small finds like coins. The GIS then links to a relational database, with software that enables us to organize spatial information visually," he said.
"Much of what used to be done in the off season, such as data entry, photo management and find plotting, is now done in the field," said Elton. "This is critical since almost all the collected data is digital."
For senior Jonathan Winnerman, an art and archaeology major who went to Avkat last summer, a particular highlight was combining the field walking with the use of new technology.
"It was really amazing to see that dragging a box along the ground all day was actually able to generate the plan of the Byzantine fortress, several meters under the ground," Winnerman said, referring to the 3-D computer model created of the ruined fortress using ground-penetrating radar equipment to suggest where the walls might have stood.
Another significant benefit of using technology for field surveys is that it is largely non-invasive to the land and local community. Later, when there are specific sites to explore, the team expects to do some excavating, but digging is not the primary approach. Also, since much of the work in Avkat is occurring outside of the village, disruption is not a major concern for this particular project, but there are locations within the village that are of interest to the scholars.
Tuna Artun, a doctoral candidate in history at Princeton who is Turkish and who was at Avkat last summer, said he spent a large amount of time with the local residents. "The villagers were truly hospitable, but also understandably curious about our presence," he said. "I spent the majority of my time in the village proper, where numerous archaeological elements still exist — some of these were revealed by friends we had made in the village."
Haldon is working to ensure that the technologies deployed at Avkat can be bundled into a toolkit for other archaeologists and historians to apply to their own field surveys.
"Our goal is to find ways of bringing all the different types of technology together in a single, integrated package in a way that will help us ask and answer all the questions we have ... and that we can make available to other scholars so they don't need to do all the work we are trying to do," said Haldon.
A product of this effort will be a website, currently being developed, that offers various levels of data about the Avkat Project, with restricted access to some of the research tools intended for specialists.
Mark de Groh, a doctoral candidate in history whose research focuses on the Ottoman Balkans and the Adriatic Sea from the 16th to 18th centuries, is going to Avkat this summer and already is imagining the ways such a toolkit might help scholars.
"The new approaches being developed at Avkat will allow us to unlock countless lost chapters of the past and will also help us to craft more informed histories than anything we could have hoped for, even 10 years ago," said de Groh. "The project will push us to reconsider the nature of historical research on a fundamental level, and I am excited about working with a group of scholars ready to take on this challenge."
As Haldon looks toward the future of the Avkat Project, he is very aware that funding is crucial. Thus far the project has received support at Princeton from the departments of history, art and archaeology and Near Eastern studies, as well as the Hellenic studies program and the Dean of Research Fund. Recently, Haldon has applied for grants from the National Endowment for the Humanities and the National Science Foundation, emphasizing the interdisciplinary nature of the project and its focus on developing an ongoing educational and research tool for scholars.
"What I've done is to bring different specializations together and to globalize resources and agree on a common project that everyone can get something out of in terms of their own personal research, but which contributes both to their own fields and each others'," said Haldon. "There is a perfect combination of skills and technologies in what is a win-win situation."
Earlier this spring, Haldon gave a Lunch 'n Learn talk on the Avkat Project, sponsored by the Office of Information Technology, which can be downloaded as a podcast.


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So, while it's true I generally play fast and loose with recipe titles, when they really do mean different things, I try to come correct.
View the complete recipe
chef john. how long does this keep for in the fridge?
a long time, but not sure exactly
Can you use evaporated milk, and low/non fat milk?
i used 2%, so yes. not sure about evaporated!
Chef, for the love of god, ignore Mary F from now on. Pretty sure it's just some big, greasy man sitting in his mom's basement waiting for you to post so he can ask the most ridiculous questions that you've already made a point to answer in the video. This is referred to as "trolling."
But anyway, you know what would be good in this sauce? Cayenne! Spicy chocolate = WIN.
"its slow slalom down the side of your sundae" beautiful alliteration :)
I was ignoring that sad troll, but wasn't paying attention! What a tool.
Chef John,I want you to know that you are AWESOME.
You're on my list of people to meet before 21!
(19 right now)
Ahh sighh,one day :')
Whether you want to call it hot fudge or chocolate sauce, I don't care, because it looks delicious!!!! Wish I had ice cream in the house!
Hello Chef John,
I love your videos!!!! That chocolate sauce looks amazing I will give a try ;) I have a question, I would like to make a NY cheesecake with chocolate chip crust, that recipe looks so delicious, i clicked on a video but unfortunately that page wasn't found. Is it possible to get that video back? I really would like to give a shot. Thank you for the great recipes.
Made this yummy chocolate sauce, only to find out hubby had eaten the remainder of the ice-cream!
Poured it over some hazelnutbutter and added shredded coconut, instead.
OMG! I must be allergic to your chocolate sauce, because I've eaten hazlenutbutter and coconut before, so the only new item is your chocolate sauce.
Drat, the allergy that made my thighs swell up after eating this delicious mixture.
Oh wow, this looks great. When I make ice cream, I'm always looking for a good sauce, but I hate that generic plastic stuff. This version looks easy enough, I'm gonna try it for sure.
Thank you so much for this recipe. I think I told you before I am soy lecithin sensitive which pretty much rules out all purchased chocolate sauces. I feel like you gave me a present. Yum.
Chef John, I noticed that you didn't put this post into the 'Chocolate' category..
Now I don't have to import that stuff from Pennsylvania and pay the enormous shipping cost. Yay and a big win for this yank.
Now to make ice cream to go with it.
The "obvious" next question is whether I can make a healthier nutella by mixing cocoa (and sugar?) into my almond butter. Maybe with milk to make it easier to spread?
call it what you want, chef j. i'll call that the yummy-licious choklit sauce; or choco-licious sauce; or yummy-in-the-tummy choklit sauce? :)
I have indeed become lazy and been buying the bottle. This is awesome! As soon as I get some more Penzey's cocoa, I am making it! :)
I have never wanted to eat ice cream more in my life . . . I can't wait to make it!
Did you use natural cocoa powder or Dutch process?
I love your blog and I LOVE your videos!! So easy to follow! Thank you for existing!
Hey CJ, this looks like what my grandma used to make us for breakfast. We called it chocolate gravy. Goes great with homemade biscuits or toast. Food that is good for the soul.
Chef John, have enjoyed making your recipe for ciabatta from 2009, one thing I did differently, was use a technique I'd used from another recipe. To help get that thin crispy crust only achieved by steam, I place a shallow roasting pan on a lower rack, quarter fill it with hot water, then before I place the sheet pan w/the bread in the oven, I drop 2 to 3 cups of ice (depending on size of roasting pan) into it then place the bread pan in the oven and shut the door so the steam doesn't escape.
Mary from RI
thank you chef john for a true chocolate sauce recipe. i am not a fan of hot fudge, but a nice thick rich velvety chocolate sauce clinging lovingly to a mound of cold, creamy, vanilla bean ice cream...ummmmm, i gotta go......
I used E. Guittard cocoa, but don't have the can anymore! Not sure, but may be on their website.
So I would guess you used their "Cocoa Rouge Unsweetened Cocoa Powder" which, according to their web site (http://guittard-online.stores.yahoo.net/bakingproducts.html), is dutched.
why was the video on youtube removed?
shef john. your words against me are libelous.expect to hear from my church.
That truly is fudgy love!
Wait a minute. Mary F?! Weren't you the one who was supposedly "boycotting" this site. Didn't you say you would encourage your church to do the same. WHY are you still here then? Just go away.
Okay, but why DO you pronounce it "surp"?
Is it weird that I made this and it turned into a super thick syrup that resembled fudge when cooled? XD Should I lower the heat next time or add more milk or something for teh same consistency as you had in the video?
Hi Chef John! I'm from Brazil and I must say that I ADORE your blog! Your recipes are just amazing! Great work!
Maybe I am just too stupid, but... How can measuring butter in tablespoons ever be accurate? Not just in this recipe, but in general. Is it just me? Maybe because I'm German and don't know your American measuring methods? Am I supposed to melt the butter first and then measure it? I just don't understand how this works... I mean, if butter was liquid or some powder consistency like flour, no problem. But chunks of butter? (Same thing with measuring butter in cups, by the way.)
Please, can somebody explain that to me? I would really appreciate that. Thank you!
very simple. American butter is always sold in 1/4 lb "sticks" which each have 8 tablespoon marks on the foil wrapper. So, you just slice off how many you need!
Chef john: And we are gonna pour this on...
Me: BROWNIES!
Chef john: Good guess,
Me: YES!
Chef john: Ice cream!!!! :D
Me: Are you serious?!
Lol, Thanks Chef john! :)
JUST tried this recipe.
My husband said "another VOILA moment from Sandy's kitchen". Thanks for this REALLY really good sauce, Chef John. You are 100 thousand percent awesome.
Triple infinity.
Wouldn't it be better to add the vanilla after the sauce has cooked down, so most of it doesn't evaporate from the couple minutes of cooking?
Actually its the alcohol that evaporates, not the flavor, but sure!
Chef, did you use dutch processed cocoa or just the regular unsweetened one? Thanks for this!
this is what i use... http://www.amazon.com/Guittard-Cocoa-Powder-Unsweetened-Process/dp/B0049BJG8I
Dear Chef John
I am from santa Cruz de la Sierra in the country of Bolivia, I am a Bolivian, and have discovered your blog where I have seen a recipe that I have been looking for some long time now, finally found it in your blog, this recipe is the home made chocolate sauce, we use it to pour it on top of a frozen cake, we know how to makwe the frozen cake, but did not have the sauce, let me tell you that our invited friends were delited with the ice cake and the chocolate topping, God bless you for this blog and I thak you a million times.
Thank you!
The video said about cooking it for 6 minutes. At about a minute and a half the sauce thickened abruptly like a chocolate thick custard! Saved it by adding about 8 tablespoons milk, one at a time and it turned GREAT!!! Thank you Chef John!
Probably messed up my measurements as I don't have a proper "cup".
great recipe, so much so that I can't wait for the hot fudge.
Love your recipes. This came out way too thick for some reason. Had to add water.
Thank you very much for the recipe. Everyone said that they have never tasted better!
My husband when having this sauce served on top of Chef John's awesome Minute Chocolate Mug cake, going after every morsel intently:
"It's great but...but.."
"But? There's no 'but' here!"
Him: "BUT, it needs to be served with a tiny spatula so I can get it all out!"
Me, thinking to myself: "Yes! A freakishly small tiny spatula..."
Chef oh, this is... this... is... AMAZING. It's just SO GOOD. It's so good, the ice cream paled in comparison. This is a keeper. I followed it exactly, and it's the best chocolate sauce I have EVER had.
Thank you so much. I love your blog, and your youtube channel. Please keep up the great work! More! More, I say....
yum yum yum!
Chef John,
Can I omit the flour and substitute the milk for the flour? Would it still taste good?
I made this tonight but used corn starch instead as I didn't have white flour and it turned out great ,thanks dear

subset: commoncrawl


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Comments and issues concerning the SWF/Flash Export Module for Multimedia Fusion 2 and The Games Factory 2.
[Beta] GamerSafe
17th April 2014, 07:21 PM
Use this control to limit the display of threads to those newer than the specified time frame.
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(contest closed)
Today I'm beyond excited to have Heather Baird of the award-winning blog sprinklebakes.com as our guest interview.
Heather has her first cookbook out "Sprinkle Bakes". A delightful book about unleashing your inner creative self with her easy, foolproof recipes, baker and artist Heather offers us a fresh and innovative approach to creating anything from cookies, cakes, spoon desserts, pastries and candy to look and tastes like works of art.
She also teaches us the finer points to making the perfect icings, best tips for perfect piping, ways to make culinary paints, crushed pigments—even informs us on brushes and how to create a template for piping, gum paste or fondant. Literally every area of fine cake decorating is covered and with ease or as I like to call it "no fear". Heather truly shows us how easy it really is to take an image we see in a book, magazine or the Internet and transform it unto a cake or cookie.
Her cookbook Sprinkle Bakes is perfectly laid out with:
baking equipment, art supplies & decorating tools.
cookies, cakes, candies, spoon desserts, icings, pastries & crusts.
culinary paints, crushed pigments, gel food coloring paints, brushes, creating a template.
sculpture: carving, hand-modeling, armature, building,, manipulating, subtracting, assembling, impasto, casting.
color: color wheel, color harmony, natural hues, color icings & batters.
templates, baking websites, useful suppliers, index.
Biography: She is an accomplished painter and photographer whose works are in public and private collections across the United States, but her passion is creating eye-popping, mouthwatering desserts. She is a devoted practitioner of international confectionery technique who explores the outer limits of patisserie. She writes about her adventures in the world of creative dessert-making in her award-winning blog at sprinklebakes.com. Heather lives in Knoxville, TN, with her husband Mark and a mischievous pug named Biscuit.
Heather has also, generously shared with us a special recipe that just for the vanilla sugar blog readers. (see recipe after the interview).
Thank you so much Heather!
Heather, first off, congratulations on the book! When my copy arrived in the mail I literally sat at my desk for a straight hour, mouth open, heart racing, feet tapping at all the culinary creations. I was shocked, as I read through how easy these are to make. I mean you really show us how easy it is to create fancy/edible works of art.
Always had it in my mind that the actual creations you make need a ton of specials tools, or fancy pastry schooling—but no, most of them are just so easy. Case in point, the "Impasto" you used on a cake (see photo below) to make flames is nothing more than candy melts painted (thinly) on parchment paper.
Impasto: is a form of painting that crosses over into sculpture. It refers to a technique in which a heavy bodied paint is laid on a surface very thickly. A palette knife is used to create three-dimensional strokes.
You don't necessarily need any pastry skills – or art skills - to make the creations in this book. At my last book signing someone said "I could never make that!"(pointing to the impasto cake), but the technique is really easy and we've worked very hard to describe the steps for each recipe in great detail.
extremely helpful hints throughout the book on colors for doughs, frostings, icings, candies.....
I know you were, and still are a painter. What medium?
I work in oils and acrylics. I love painting but it's been difficult to find the time when elbow-deep in frosting.
Were you behind the scenes of a gallery? Or an at-home designer for various clients?
I've been involved in nearly every aspect of gallery work, but I was behind the scenes for many years. In 2004 I was trained as an archival picture framer, which taught me patience and discipline when handling valuable art.
I actually think that experience has helped me with my cake decorating!
My favorite job was being a fine artist.
With painting, you get to be part of something long-lasting, something that has the potential to survive for ages.
Of course, the same cannot be said for dessert.
But sometimes the art is in the creating, and not the finished product.
Hard caramel, step by step instructions, pg. 54
What kind of works of art did you create? Mixed media?
Were you classically trained in the culinary world?
As a young artist I was drawn to abstract cubism (think Picasso) and that's what I practiced and had success selling, but through the years my artwork has become more figurative.
I have never taken a cooking or pastry class – not even a cake decorating class!
I read and research if there's a baking or decorating technique I want to learn. I learn best from trial and error.
Were you ever intimidated by sugar crafting? I know I am, a lot actually.
Yes! There are still projects that I haven't tried because they are so intricate.
The process can't be rushed. You have to be good to yourself and allow plenty of time to create and get in "the zone".
That's half the work. The finished product is so worth it, though.
Afterward I find that I just want to keep going, trying new crafts and bettering myself through this medium.
What made you switch over to food? What drove you or inspired to give it a go?
There are events in life that are really hard on a person's creativity – like moving house.
My canvas and brushes were in moving boxes and I decided to explore baking because, well – my muffin tins and cookie cutters were the only things accessible at the time!
(I got a couple questions from fans on this one)
How were you approached to do a cookbook?
A literary agent had browsed my blog after finding the Mehndi hand cookies I created.
She read my bio and saw that I was an artist and felt the art angle could work for a baking book.
blue velvet cupcakes (look at that color!) pg. 195
Are there any recipes that you had a really hard time with?
I didn't have many problems with the recipes, most of the time it was photography with which I struggled. I was shooting during the winter months and was desperate for some natural light. My dining room had to become a full-blown photography studio.
Any that didn't make the book?
Yes, a few. A pumpkin-spice cake covered with autumnal-hued leaf tuiles was one of my favorites that didn't make it. It was very pretty, but I decided against submitting it when informed that the book was brimming at 386 pages.
Originally, this book was expected to be around 170 pages. It was finally edited down to 277 pages.
The recipe I'm sharing today is from a sketch in my recipe journal (see below for recipe).
I had planned to make it for the book, but I had one too many ideas for hard caramel. It's great to finally see this cake come to life – and it's so delicious! Who doesn't love Hummingbird Cake?!
What is your favorite creation in the book? The one that gave you the most satisfaction?
I really love the yule log cake. It was so fun to make because it looks just like a plank of wood. It's made of orange genoise and chocolate ganache, so it's really delicious too.
How did you come up with all your creations (for the book and the blog)?
Do you get a creative idea in your head, write it down? Or see a recipe elsewhere and think of ways to "kick it up a notch?"
All of those things.
But I am constantly sketching ideas in my recipe journal.
I usually have a picture of what I want to make in my head and then think to myself "how do I get there from here?"
One of Heather's most recent creations (on her blog) the cappuccino mousse with coffee caviar: dessert caviar without the molecular gastronomy! Here is a video of that creation.
Coffee Caviar from Heather Baird on Vimeo.
What made you think of this?
It's really neat to see all the things molecular gastronomists come up with, but most of the techniques are not accessible to the home baker. As the latter, I just wanted to have some fun, too!
Who were your taste-testers?
My friends and family were well fed throughout the writing of this book.
I love how enthusiastic they were, even at the end when everyone's eyeballs were floating in cake they never turned down a bite.
What do you like to do in your leisure time?
Coffee, books, music. I also love to watch Star Trek re-runs.
In a typical day, what do you eat? I know sugar is a staple in your diet for recipe taste-testing.
I'm a minimalist when it comes to solid food.
I like simple; multigrain toast with real butter almost every morning for breakfast and I eat salmon and tuna nigiri about twice a week.
sweet coconut sushi w/ chocolate "soy" sauce. pg. 159
Any foods that you don't care for?
Well, this isn't exactly food per se, but I don't like mint chewing gum.
When I was a child my mom would give me a piece when I got squirmy in church.
Chewing a piece takes me right back to that restless feeling.
Favorite pig out foods?
Onion rings and a grilled cheese with pickles.
Cherry limeade to go with that.
Chocolate-chunk cookie dough ice cream.
Did you grow up in a "foodie family"?
I have a family of great cooks – great southern cooks.
Growing up there was never pink Himalayan sea-salt on our dinner table. Nothing fancy.
One of my favorite family meals is "soup" beans (pintos) with cornbread and slices of home-grown tomato on the side.
The food was, and still is, simply but expertly prepared.
The fanciest dessert my grandmother ever made was apple stack cake.
postcard cookies. pg. 109
Is your husband a foodie?
He is!
He's given me some great insight on some of the recipes I develop, and he never spares my feelings.
I think that's great but I don't always take his advice.
In the culinary world, who are your favorite chefs/bakers?
Stella Parks of Table 310 in Lexington KY, and author of the blog BraveTart.
I just love her spin on nostalgic treats. I must give some love to my favorite local bakery, too.
Magpie's in Knoxville TN. has the best Strawberry cake I've ever tasted.
Favorite places to travel just for the food?
When I was in New York, my agent took me to The Breslin for breakfast.
They have an amazing fried peanut butter-banana bourbon sandwich.
I would travel long distances for that sandwich.
tuile cookie spoons w/ peanut butter mousse. pg. 162
A second cookbook in the works? If so, what will it be about?
My editor encouraged me to think about a second cookbook.
We'll see what happens.
I'd definitely love the opportunity to create another book.
Any advice to your fans who wish to achieve your level of culinary creations?
Grow some patience, and don't get too discouraged if a recipe doesn't turn out as planned.
I've had plenty of failures and that's a valuable lesson in what not to do.
Also, any sensible advice to people who wish to get published?
I didn't actively seek out an agent, so I'm afraid I don't have a great answer to this question.
I can only say that if you do your best and if your passion shines through your writing, then others will take notice!
One of the recipes that didn't make the book: Hummingbird Cake. Thanks again Heather for sharing this.
Hummingbird in a Cage
by heather baird of sprinklebakes. com
print recipe
This recipe was once destined for the pages of my baking book, but because of limited space it was only realized as a sketch – until now!
I hope you'll enjoy my take on this popular southern dessert called Hummingbird Cake. The "cage" is made of deep amber hard caramel pieces that are pressed into the top of the cake. A single walnut halve is placed in the top center of the cake inside the "cage" to represent a hummingbird.
3 cups cake flour (sifted all-purpose may be used)
2 cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 large slightly over-ripe bananas, chopped
1 cup drained crushed pineapple
1 cup canola oil
2 large eggs
2 teaspoons vanilla extract
1 cup (4 ounces) finely chopped walnuts
Preheat oven to 350°. Lightly grease and flour three 6-inch (pictured) or two 9-inch round cake pans.
Sift the flour, sugar, baking soda, cinnamon and salt into a bowl. In another bowl, stir or whisk (by hand, not with an electric mixer!) the bananas, pineapple, oil, eggs and vanilla until combined. Pour into the dry mixture and fold together with a rubber spatula just until well combined. Do not over mix. Fold in the walnuts. Spread evenly into the pans.
Bake until the cake springs back when pressed in the center, 30 to 40 minutes. Let cakes cool in the pans for 10 minutes, and then turn out onto a piece of parchment or wax paper. Invert them onto a cooling rack so the cakes are right-side up. Cool completely.
The cake can be prepared up to 1 day ahead and stored, uncovered in the refrigerator. Let stand at room temperature 1 hour before serving.
1 cup white chocolate morsels
1 8 oz. package cream cheese, softened
1/2 cup butter, softened
3 cups powdered sugar
Place white chocolate morsels in a microwave-safe bowl. Heat at 30 second intervals in the microwave until melted and smooth. Set aside.
Combine cream cheese and butter in a large mixing bowl; beat at high speed with an electric mixer until creamy. Add melted chocolate; beat well. Gradually add in powdered sugar, beating at low speed at first, then increasing to medium speed until mixture reaches desired spreading consistency. Frost cooled cake layers.
Caramel cage pieces:
1 cup (225 g.) sugar
½ teaspoon lemon juice
1 walnut halve(for garnish)
Fold a large piece of baking parchment over the bottom dome of an 8 or 9-inch heat-proof bowl. Place the bowl dome-side-up on another piece of parchment.
Combine sugar and lemon juice in a saucepan with a metal kitchen spoon stirring until the sugar resembles wet sand. Place on medium heat; heat without stirring until sugar starts to melt around the sides of the pan and the center begins to smoke. Begin to stir sugar. Continue heating, stirring occasionally until the sugar is a clear, deep amber color. Remove from heat immediately; place bottom of pan in ice water to stop the cooking.
Drizzle caramel from the tip of a metal spoon onto and over the entire surface of the parchment dome. Repeat until all the caramel is used. Let caramel harden, then break caramel pieces off the parchment paper in tall shards. Press hard caramel pieces into the top of the cake, so that the curved pieces are pointing inward to create a "cage". Place a single walnut halve in the center of the cake to represent the "hummingbird".
Heather is donating two of her books for a giveaway.
All you have to do to enter is leave ONE comment telling us what is your favorite recipe over at sprinklebakes.com.
Anything there you might be inspired to create yourself?
Please leave one comment, have a valid email address in post or in the comment.
We'll do the drawing on September 18, 2012
Interview: Heather Baird of Sprinkle Bakes +Giveaway!
(contest closed)
296 comments:
Favorite recipe from Heather would be the Chocolate-raspberry Bavarian torte -- visually stunning and looks amazingly delicious! Thanks :)ReplyDelete
I've had my eye on her no-bake strawberry milk cheesecake!ReplyDelete
- Anonymous9/10/12, 3:22 PM
I'd love to make the colorful spiral cookies, they're just so bright and cheery and reasonably easy. Perfect!ReplyDelete
I already made the salted caramel cupcakes, and I really want to make the pecan pie taffy and the gingerbread pie. They sound so unique and amazing!ReplyDelete
Love SprinkleBakes!!! I've already make the no-bake strawberry cheesecake and I think for the next family birthday I want to make the cherry vanilla cake. I absolutely love the Tiffany Blue with the sprinkles on top. Beautiful!ReplyDelete
I've heard rave reviews about the book and I'm dying to try the salted caramel cupcake recipe.ReplyDelete
Holy cow these are awesome cakes/cupcakes/etc. The triple salted caramel cupcakes sound awesome!!ReplyDelete
That hummingbird cake is super fancy.ReplyDelete
I love the idea of Blue Velvet! My friend saw her Mehndi cookies and became a Mehndi artist because of that influence.ReplyDelete
I have actually made the Coconut Panna Cotta from Sprinkle Bakes a number of times (although I haven't made the accompanying reduction). It always gets rave reviews and feels fancy even though it is so simple. Bonus points for being able to make it the day before a dinner party. Love it!ReplyDelete
- Anonymous9/10/12, 5:19 PM
i love SprinkleBakes,! I think I will be making the Peanut butter cup brownie cake for my birthday this month! I'm on a PB and Chocolate kick lately and that cake speaks to me!ReplyDelete
Love sprinklebakes - my favourite so far would have to be the Mint Chocolate Mousse Cake, love mint and chocolate its my favourite sweet combination.ReplyDelete
Trina H
I love the coffee bean cookies!ReplyDelete
Triple Salted Caramel Cupcakes! Actually there are many other recipes I will try but these are awesome and fun to make!ReplyDelete
- Hannah9/10/12, 6:12 PM
Hummingbird cake is right up my alley!ReplyDelete
I think Heather's match cake sushi rolls are so very awesome! They are exquisitely made, and her photography is always perfect. I have a special place for Japanese things, and this fits right in there. :)ReplyDelete
Melanie ~ email@example.com
I love cheesecake, I love mint, and I love lime. I would probably start with the Mojito Cheesecake Pops if I got this book because it's simple enough that even a shmuck like me could make it!ReplyDelete
- Amie9/10/12, 6:34 PM
I made the Cherry Vanilla Cake for my friends 21st birthday this year, she (and her dad) loved it! Next i'd like to try the Lemon Cream Roulade. LOVE lemon.ReplyDelete
Amie x
Still love the flaming strawberry cupcakes that first drew me into her blog. Waiting to make so many of these recipes when I have a full-sized oven again!ReplyDelete
I LOVE Sprinkle Bakes!!! I have made her Coca-Cola Cupcakes with the Salted Peanut Butter Frosting...and if your from the South, you know peanuts and a Coke is a CLASSIC combination...they were a hit! I think next I want to try her White Wedding Cake with Swiss Meringue Buttercream for my moms small wedding next month!ReplyDelete
The bellini wedding pops look so beautifulReplyDelete
The Vanilla Bean Baby Donuts recipe was the first one that I saw from the website. I was hooked on the incredible recipes and even more beautiful delectables!ReplyDelete
- Anonymous9/10/12, 7:25 PM
Reading through everyone's comments & I really must say I'm glad I read this post & found out about Sprinkle Bakes! I really want to do the sculptural "fire-like" decorations for a cake. So cool!! And Lemon Cream Roulade! ANd cheesecake pops! And - haha I'll stop now.ReplyDelete
I am addicted to her triple salted caramel cupcakes! Of course I also love her red velvet heart shaped cake. It's hard to choose, I love so many of her recipes. I'd love to win a cookbook!ReplyDelete
The first cake I saw on FB by Sprinklesbakes was the Chocolate Chip Cookie Dough Devils Food Cake Cheesecake. I ran to the grocery store, picked up all the ingredients and got to work! I have been dying to up the anty with my skills and this cake really showcased what some would think would be a difficult cake to recreate, but Sprinklesbakes gives such easy instructions that anyone can follow along! I would love to try other recipes from her book!!!ReplyDelete
- Anonymous9/10/12, 7:37 PM
Peanut Butter Cup Brownie Cake is my favorite.ReplyDelete
the hummingbird cake in this post looks so good! But I'd also like to try the elephant bread - less common but oh so good! I would love to see all the cookbook recipes and make them with my sister.ReplyDelete
just realized both of the things I want to try involve animals...that was just a coincidence :)
I've been a fan of Heather's for a while now as everything she makes looks absolutely divine. Coming from a baking background, cakes have never been my strong suit, but hers are always incredible. That said, even though it's not one of her more inventive flavor combinations, I hope to make her Peanut Butter Cup Brownie Cake soon. So decadent!ReplyDelete
I love the macaron recipe! It's fool proof! Before this recipe all my macarons would go straight in the trashbag, with this recipe it's easy peasy 100% perfect every time! I guess it's the cream of tartar that's the secret! (email address via my facebook link).ReplyDelete
- Sabrina T9/10/12, 7:58 PM
LOVE LOVE LOVE the Peanut Butter Cup Cake Cheesecake. I've made this twice times and is a huge hit every time with everyone who eats it. Also made the triple salted caramel cupcakes that I would only share with two others because they were too good.ReplyDelete
I've been on Sprinklebakes before and I always want to make everything I see! But if I had to pick one recipe to make next, it would have to be the coffee and donuts cake. I don't know if I could make it as pretty as Heather did but I will try!ReplyDelete
Forgot my email above! email@example.com
- Cindy K9/10/12, 8:12 PM
Coca-Cola Cupcakes with Salted Peanut Butter FrostingReplyDelete
I want to try the postcard cookies! They look so neat.ReplyDelete
My favorite recipe is the Peanut Butter cup Chocolate cake! It is absolutely amazing!ReplyDelete
- Fiona9/10/12, 8:29 PM
Matcha cake sushi rolls! But I have to say that the day I saw video on the coffee caviar I swooned. She makes such lovely desserts how can you not want to quickly get in the kitchen and try to create something as fantastic. :)ReplyDelete
I want to try baking her latest post of the black sesame cupcakes with a sunshine surprise! My email address is email@example.com :)ReplyDelete
I love the Spaghetti Western cupcakes! They're so adorable and I just stare at them in jealous admiration because I fear piping. The sweet sushi in this post is also super cute. The cookbook in general just looks too gosh darn cute!ReplyDelete
That peanut butter cup birthday cake has me drooling all over the keyboard! YUM! I need to make that for the next birthday in my family... or tonight, just because.ReplyDelete
- Anonymous9/10/12, 9:03 PM
I love every post I read on Heather's blog ! Especially her Lucky Vanilla Cupcakes !ReplyDelete
- Penney9/10/12, 9:11 PM
It is definitely Raspberry Cream Cheese Paninis with Chocolate Ganash Dipping Sauce :)ReplyDelete
The Italian Layer Cookie sounds so so good.ReplyDelete
msgb245 at gmail dot com
The Vanilla Bean baby doughnut was the first post I read and I went out the next day to get the mini doughnut pan! I would like to attempt her Peanut Butter Brownie Cake for my boyfriend's birthday.ReplyDelete
for sure the chocolate amaretto crepe cake! (michelle.schrank [at] gmail.com)ReplyDelete
I LOVE the confetti cake recipe! It beats out ANY boxed cake mix anyday!!!ReplyDelete
- Stacy9/10/12, 11:02 PM
I LOVE SPRINKLE BAKES!! I will be attempting the colorful spiral cookies tomorrow! I cant wait!ReplyDelete
Love her sprinkly pinwheel cookies!ReplyDelete
I love sprinklebakees! I really want to try the Seven Sins Chocolate Cake :D Also, the newest recipe post of black sesame cupcakes filled with lemon curd sounds delightful!ReplyDelete
I've had the Peanut Butter Cup Chocolate Cake Cheesecake bookmarked for a while now. It looks *amazing*!!!ReplyDelete
The triple salted caramel cupcakes are amazing. I made a batch and they were a huge hit and well worth the effort. http://www.sprinklebakes.com/2010/05/triple-salted-caramel-cupcakes.htmlReplyDelete
I have been reading her blog for a few months now and I have been dying to try the Croquembouche and the coffee caviar! Plus about 20 others!ReplyDelete
This would be the perfect gift for my sister, who is both a baker and an artist!ReplyDelete
I love anything bread pudding - that salted caramel one looks divine!
I would love to try making the pink snowball cake. Just like the Hostess snacks! All her recipes sound amazing!ReplyDelete
The tuille spoons! I WILL try them. Looks like a book to spend lots of time absorbing. Hope I win!!!!ReplyDelete
I love this blog! That french toasted angel food cake is fantastic!ReplyDelete
I've many favourites but the No-Bake Strawberry Milk Cheesecake is very high on my to-do list!ReplyDelete
Oh so many, but two that I return to pretty regularly are the Orange Yogurt Loaf Cake and the Brown Butter Pumpkin Cupcakes!ReplyDelete
- Anonymous9/11/12, 12:07 PM
The orange yogurt loaf cake is my go-to for brining to potlucks.ReplyDelete
I LOVE your blog! The photography is particularly amazing. Kudos to you on a job well done. You clearly put a lot of time into it.ReplyDelete
I stopped browsing at the Peanut Butter Cup Brownie Cake. Two of my most absolute favorites combined@ReplyDelete
- Anonymous9/11/12, 2:35 PM
The Patriotic Panna Cotta Shooters but everything on the website looks great and email@example.com
- gail9/11/12, 2:45 PM
pecan pie taffyReplyDelete
- Emily9/11/12, 2:55 PM
Seven Sins Chocolate cake!!ReplyDelete
Chocolate orange pots de creme. I have always wanted to try them !ReplyDelete
Love her Browned Butter Pumpkin cake. I am using it in a wedding cake this fall. We also had her confetti cake for my birthday this year. It was great because it was easy enough for my (non-baking) husband to mix up and bake the cake while I was out of town. Delish. :)ReplyDelete
- Anonymous9/11/12, 3:03 PM
Definitely Lemongrass Snowball Cookies, because of my hardcore lemon addiction, which manifests itself in -grass form or otherwise. I do leave off the coconut though -- I find the cookies just as tasty naked of nut.ReplyDelete
The coffee and donuts cake looks amazing. I have to try it.ReplyDelete
I have pinned a couple of recipes, including the Pink Vanilla Pocky Cake and Chantilly aux Framboises. I would love to make these for my daughters' birthdays.ReplyDelete
- Anonymous9/11/12, 3:12 PM
Adore Sprinkle Bakes!! keeping fingers crossed for a copy of the book :)ReplyDelete
Her pinwheel swirl sprinkle cookies are the best... thanks! linda marie
- Anonymous9/11/12, 3:17 PM
I made the peanut butter cup brownie cake for my husbands birthday, it was a big hit!ReplyDelete
This was such a fun post. I learned a lot about Heather, she is definitely one of my top 5 favorite bloggers. :) Most of the stuff she makes I am intimidated by, but there are a few things I would love to try and make myself. The one I really want to make is the strawberry milk cheesecake. It just seems so interesting! The second one is her rent elephant bread cookies. They look so cute and use a method I wouldn't have ever thought of.ReplyDelete
- Anonymous9/11/12, 3:28 PM
I have made and LOVE the Cherry-Vanilla Layer Cake. The next thing I want to make is the Peanut Butter Cup Brownie Cake.ReplyDelete
I heart Heather! She has inspired many of my baking attempts. The two recipes that stand out the most are her edible flower lollipop and her port wine lollipop. I've made many a version of those two. She really needs a second volume to her cookbook! -firstname.lastname@example.com
My favorite are the sparkling champagne cupcakes! I made them last New Years and they were awesome :)ReplyDelete
maggiekathleengill at gmail dot com
Heather's hibiscus shortbread cookies are seriously mind boggling! I need some of her art tips!ReplyDelete
The heritage red velvet cake is my favorite!ReplyDelete
- Katie9/11/12, 4:00 PM
All of her desserts with red wine look delicious - especially the Red Wine Chocolate Truffles. I've been meaning to try my hand at those!ReplyDelete
I love her pink snowball cake...mine wasn't nearly as pretty as hers when I made it, but it was fun and tasty! firstname.lastname@example.com
The Seven Deadly Sins cake is awesomeReplyDelete
I am in love with her key lime cheesecake bars! Luckily, the recipe for the lime curd makes enough for multiple batches, so I always have an excuse to make more.ReplyDelete
smelanie88 at gmail dot com
I love the Red Velvet Cake Minis...yum!ReplyDelete
I've always wanted to make her version of Cotton Soft Japanese Cheesecake!ReplyDelete
Ale and Pretzel Caramels!ReplyDelete
This Chocolate Raspberry Bavarian Torte looks amazing, and aesthetically is my favorite. firstname.lastname@example.com
love the sushi, delicious AND adorable!! Congratulations on your book!ReplyDelete
The Lattice Pie Bars are on my "To-Bake" list. They are so lovely!ReplyDelete
Love love LOVE sweet and savory so I have to go with the salted caramel cupcakes!!!ReplyDelete
- Anonymous9/11/12, 4:51 PM
Salted caramel cupcakes!ReplyDelete
Her recipe for Cayenne Pepper Macarons is definitely my favorite as it helped me to make the perfect macaron!ReplyDelete
For sure it would be the salted caramel cupcakes. I have made them a number of times and they are always a big hit.ReplyDelete
i've made those spiral rainbow sprinkle cookies at least eighteen times! i add different flavoring agents every time but they're always great. raspberry and frangelico spirals are my favorite. my neatnik boy panics when he sees me getting ready to bake - i'm not known for my tidiness, and he worries for the kitchen - but those cookies are so quick and have such a high deliciousness to cleanliness ratio that he breathes a sigh of relief when i tell him what i am making.ReplyDelete
Obviously it's super hard to narrow down, but the peanut butter cup brownie cake looks so good right now!ReplyDelete
I love her Chocolate Chip Cookie Dough Devil's Food Cake Cheesecake, I would like to make it.ReplyDelete
Love the triple salted caramel cupcakes!ReplyDelete
No Bake Strawberry Milk Cheesecake. It just looks so happy.ReplyDelete
The chocolate raspberry bavarian torte is my favorite!ReplyDelete
- Anonymous9/11/12, 5:09 PM
I haven't had the chance to bake anything from SB, but now that I have a new oven I can't wait to try the Chocolate-Raspberry Bavarian Torte. newflensgroove at gmail dot comReplyDelete
that coffee caviar is ingenious. i tried it, it worked, and i felt like a superstar. :)ReplyDelete
I just made the confetti cupcakes for my son's birthday last week! He LOVED them...they were so, so pretty to look at. email@example.com
I woud def say I love the easy White Chocolate No-Bake Cheesecake - So easy and hard to mess up!! :)ReplyDelete
- Anonymous9/11/12, 5:12 PM
I would absolutely love to try my hand at the Pomegranate Christmas Cake.ReplyDelete
I'm ready for autumnal treats... Pumpkin Brown Butter Cupcakes with Cinnamon FrostingReplyDelete
I love everything Heather makes, but my favourites to make at home are her "Colourful Spiral Cookies" - They are SO CUTE and yum! Surprisingly easy to make, and my family thinks they're fantastic!ReplyDelete
I can't believe I'm picking a favorite child but....'Peanuts in my Coke' cupcakes. Can a person be summed up in a food? If yes, then these cupcakes are Katie in an edible form :DReplyDelete
I baked the Chocolate Quake cake and Cotton soft Japanese Cheesecake. They were both a huge hit! I hope to try more new recipes.ReplyDelete
I love the triple salted caramel cupcakes and have made them on numerous occasions.ReplyDelete
Brown Butter Pumpkin Cupcakes!!!!ReplyDelete
- Anonymous9/11/12, 5:44 PM
The Peanut Butter Cup Brownie Cake! Oh My Word! My two favorite flavors! I made this for a co-workers birthday and it was absolutely delicious! None left for the birthday guy to take home! I made it again for the family weekend dessert! We couldn't stay out of it! LOVE this!ReplyDelete
I have heard nothing but accolades about this book!!! I would love to have the recipe for the salted caramel cupcakes :)ReplyDelete
- Anonymous9/11/12, 5:58 PM
The Cupcake Butter Mints are just wonderful...easy and perfectly adorable for showers, holidays, or Spring luncheons!ReplyDelete
- Anonymous9/11/12, 6:01 PM
Peanut Butter cup brownie cake is amazing!ReplyDelete
The Peanut Butter Cup Brownie Cake is my absolute favorite! Its one of my top 10 favorite cake recipes of all time!ReplyDelete
My girls fell in love with the black sesame seed cupcakes recently and they have been pestering me to make them. As soon as we can find the ingredients I promised we would.ReplyDelete
I think I'd have to try making that Deep Dish Berry Pie Tart......it looks amazing! And I can't believe I didn't pick something with chocolate! Sheesh!ReplyDelete
- email@example.com/11/12, 6:17 PM
I've been looking for the perfect opportunity to make the poured fondant petit fours and it has finally arrived :) I can't wait!!!!!ReplyDelete
Love Heather's work!!!
My favorite is, hands down, the triple salted caramel cupcakes. Pumpkin tirimisu comes in at a pretty close second though!ReplyDelete
I am in love with the cabbage embroidered rose cake, there wasn't a recipe that week, but I'm positive it was delicious. My favorite recipe was the homemade confetti cupcakes! One million times better than the box mix and wayyyyy prettier!ReplyDelete
Banana Bread Balls!!!!!!!!!!!!!!!!!!!ReplyDelete
Peanut Butter Mousse in Tuile Cookie Spoons -- So cool and a nice simple few bites! Would love the book. ThanksReplyDelete
- Denise9/11/12, 6:35 PM
I haven't actually made it, but the Jane Austen birthday cake looks AMAZING!ReplyDelete
flgirl1987 AT yahoo DOT com
The execution of the Peanut Butter Mousse in Tuile Cookie Spoons was amazing, although with a hint of autumn in the air, the Whiteout Cocoa sounds rather lovely!ReplyDelete
Just thumbing through the book (as I don't have my own copy... yet) it is hard to decide but Salted Carmel Cupcakes would probably be the one!ReplyDelete
The Turkish Delight!!!ReplyDelete
Love love love the sweet potato whoopie pies with maple buttercream! Definitely going to try those this fall. Can't wait to get the new book and try things I've never even imagined - am intoxicated by food art! firstname.lastname@example.com
love her Red Velvet Cake Minis- so simple and yummy!ReplyDelete
thanks for the giveaway!
I think my favorite of her recipes is the "Matcha Cake Sushi Rolls." Combing sushi and desert without using tacky fruit leather is an amazing thing!ReplyDelete
The Key Lime Cheesecake Bars are incredible!ReplyDelete
I have made the Prince William's groom cake and it is wonderful! I'd definitely make it again.ReplyDelete
jlbixler at gmail dot com
- Terri9/11/12, 8:01 PM
Strawberry Milk Whoopie PiesReplyDelete
vklmarie78 at gmail dot com
There are tons of recipes that I love on her site! The one I want to do next though are the Spring Flower Lollipops. I'd love to make them for my best friend's wedding!ReplyDelete
FRENCH TOASTED ANGEL FOOD CAKE! It is the BOMB! LOVE :)ReplyDelete
My absolute favorite is Heather's Pink Pocky Cake! I made it this past July for my sister's birthday. What a creative (and delicious) use of strawberry pocky sticks! And it looked as beautiful as it tasted! I think I'm going to try it with the chocolate sticks and a mocha frosting next. :)ReplyDelete
Thanks for all of the yummy recipes. I can't wait to try this new hummingbird cake. The recipe is already printed and filed!
I love Italian Layer cookies. So many that sound good over there :)ReplyDelete
My favorite recipe is the cherry vanilla layer cake. Yum!ReplyDelete
- Maria9/11/12, 8:33 PM
I was inspired to actually make the Chocolate-raspberry Bavarian Torte for my partner's 30th Birthday! Made it last weekend and all the guests oohed and aahed over the appearance, and then went back for 2nd helpings! You know it's a success when people go for seconds, even though there were plenty of other desserts to choose from there.ReplyDelete
To me, it is important to make something that looks spectacular, but is also delicious - plain old vanilla or chocolate doesn't cut it inspiration-wise.
This amazing cake was definitely a huge hit & I can't wait to make it again, I am trying to come up with other flavours I could use... passionfruit & basil, maybe? I had macarons with that filling and it was divine, might work in a cake too!
Email email@example.com
That's not fair, I love all of Heather's recipes! But I especially like the strawberry milk ones, such as the whoopies.ReplyDelete
I love the Pumpkin Brown Butter Cupcakes with Cinnamon Frosting. Everyone always has one more whenever I make these as cupcakes or as a picnic cake!ReplyDelete
I am loving Heather's Chocolate Raspberry Bavarian Torte!ReplyDelete
- Trish9/11/12, 9:06 PM
I have been a big fan of Heathers for a long time! I follow her blog always excitedly waiting for the next recipe! she is a GREAT artist!!!I hope to one day make every recipe that she post, but for right now I'd have to say my favorite is the Cherry-Vanilla layer cake! I have been trying to win her book for several weeks now, who knows? maybe this time!!!!!if not, I do have a birthday coming up at the end of this month, so it will be first on my wish list!!! Thanks so much for the new recipe!ReplyDelete
I'm intrigued with the cherry vanilla layer cake. It's beautiful and sounds delicious. Heather is so talented. I would LOVE to win one of her cookbooks!ReplyDelete
the chocolate french toast with panera bread... how can it get any better?ReplyDelete
jessicarwarfield at gmail dot com
Everything is so visually appearing. But I love the spiral cookies. Made the mocha espresso kind. Love the strawberry swirl with nonpareils too.... AmazingReplyDelete
Gee! Do I have to really choose? What drew me to her blog first was the assortment of cookies with all those sprinkles!!!ReplyDelete
- Anonymous9/11/12, 10:24 PM
I think you are a fabulous baker! My favorites are your heritage red velvet cake and the salted caramel cupcakes. I would love to win a copy of your new cookbook to ad to my collection! Leslie GagneReplyDelete
P.S. I am having trouble figuring out how to make my name appear, but I am one of your "LIKES"
Everything looks so good how can one decide!?ReplyDelete
- Marlene9/11/12, 10:26 PM
Salted Caramel Cupcakes....so delicious!!ReplyDelete
The red velvet cake minis are so cute! I'd love to make them for a special occasion!ReplyDelete
I've been following SprinkleBakes for a few months now, and it truly is an original, gorgeous and mouthwatering blog. Her hibiscus tea butter turned shortbread cookies were some of the most amazing cookies to dunk into tea (I had to use a different tea as I could not find hibiscus) but wow, Everything there is a delight :)ReplyDelete
- Anonymous9/11/12, 10:52 PM
tuile cookie spoons w/ peanut butter mousse thats my favourite recipe ! You are such creative. i hope to win the books.ReplyDelete
my email: email@example.com
I love the champagne cupcakes! I made them this New Year's Eve and they were a big hit!ReplyDelete
The chocolate quake cake! I've made it for a birthday and it is delicious!ReplyDelete
- Monica Miller9/12/12, 12:35 AM
I love her Blue velvet cupcake recipe!ReplyDelete
So many to choose from! I would love to one day try my hand at creating the french toast muffins. thanks! eclairre(at)ymail(dot)comReplyDelete
I obsessed with everything Heather bakes! But my all-time fave has to be her triple salted caramel cupcakes...they're to die for!ReplyDelete
It has to be the Chocolate Cupcakes with Flaming Strawberries.ReplyDelete
My favorite are chocolate cupcakes with flaming strawberries, they are amazing!ReplyDelete
- Anonymous9/12/12, 1:09 AM
I was just perusing all of her recipes yesterday and was super excited to find that pink snoball cake. My mom always loved those marshmallowy convenience store treats... Can't wait to blow her away with a fresh, from scratch cake-sized snoball!ReplyDelete
I recently made Heather's peanut butter frosting...Umm to die for!! Great interview with a boat load of talent!ReplyDelete
I would love to try the Cotton Soft Japanese Cheesecake. Normally I don't like cheesecake that much because of the heavy texture, so I am looking forward to trying this one and sharing with my mum who absolutely adores cheesecake.ReplyDelete
I actually like the recent post that Heather wrote, about the black sesame lemon curd cupcakes. I'm a big fan of using Japanese ingredients to make Western sweets, and this cupcake hits home.ReplyDelete
I love her creations over at Sprinkle Bakes! The only thing I've made so far has been the Vanilla Bean Mini Donuts and they were amazing.ReplyDelete
Oh there are so many delicious looking recipes to choose from... but I've been eyeing that mint-white chocolate cake!ReplyDelete
- Crystal Sell9/12/12, 3:42 AM
My favorite recipe are the Macaron Mania! cookies. They look so fun to eat. I plan on making these next week and I hope they turn out as good as your picture looks.ReplyDelete
sellcrystal2 at yahoo dot com
- Yols9/12/12, 4:10 AM
Peanut Butter Chocolate Cake Cheesecake for my sweet tooth! firstname.lastname@example.com
My favorite recipe is " deep dish berry pie tart" because it has rich taste and also looks amazing :)ReplyDelete
- Anonymous9/12/12, 5:41 AM
I am totally in love with the Seven Deadly Sins Chocolate Cake. I dream of making it myself one day, because I've been drooling over it for a houndred times. Ooooh, chocolate!ReplyDelete
- Anonymous9/12/12, 5:43 AM
I love all of Heathers creations they are just so visually stunning and drool worthy..if i were to chose one it would have to be the white cake with fruits on top....project wedding i guess...it looked so dainty and prettyReplyDelete
Wow there are waaaay too many recipes on Heather's website that I adore, and choosing a favourite is certainly tough, but some recipes/posts I reeally love include the seven sins chocolate cake, the pink vanilla pocky cake, the coffee and doughnuts cake, the peanut butter cup chocolate cheesecake, and the chocolate amaretto crepe cake <3ReplyDelete
email: firstname.lastname@example.com
I'm not an awesome baker. I can make cookies and simple cakes. But one of my friends is a pretty talented pastry chef and I think she would love a copy of the book. So if I somehow win, beacuse boy that is a lot of comments, I want her to have it.ReplyDelete
My favourite is her Peanut Butter Cup Brownie Cake, looks incredible! http://www.sprinklebakes.com/2012/08/peanut-butter-cup-brownie-cake.htmlReplyDelete
- Anonymous9/12/12, 7:23 AM
I love the chocolate peanut butter cup cake!ReplyDelete
- Carolyn9/12/12, 7:24 AM
I love the chocoalte peanut butter cup cake! I made it for my birthday cake this year!ReplyDelete
My favorite is the Coca Cola Salted Caramel Cupcakes!ReplyDelete
- Anonymous9/12/12, 8:22 AM
Oh gawd... I could just stare at her websites pictures allll day!!ReplyDelete
My favorite recipe is the White Ricotta Tart with Sugared Fruit.
It's inspiring, fun and yet has a classy feel about it.
I really like the merengues... You can do so many creative things with them!ReplyDelete
- Anonymous9/12/12, 8:38 AM
Chocolate-raspberry Bavarian torte - it's amazing!ReplyDelete
Peanut Butter Cup Brownie Cake!!! I'm saving this one for my birthday! That's right - I'm going to be making my OWN birthday cake! LOL! Love Sprinkle Bakes!!!ReplyDelete
My favorite recipe of hers is the pink vanilla cotton candy cake. It's so whimsical and fun :)ReplyDelete
- Megan C. (email@example.com)9/12/12, 9:24 AM
I'm dying to try the Seven Sins Chocolate Cake...it looks awesome!ReplyDelete
peanut butter cup chocolate cake cheesecake. it looks divine!ReplyDelete
Red Velvet Cake Minis are too cute! firstname.lastname@example.com
Hi there!!! Sprinkle Bakes has help feed my un natural obsession with French Macarons. Her most recent being the Tiffany Blue with Orange Blossom Buttercream. I have been so inspired that I am doing something I never thought I would do. I am taking a French Macaron baking class at our local Sur La Table next week. Thank you Sprinkle Bakes and Vanilla Sugar Blog for BOTH inspring us moms who just want to add a little fun and creativity into our lives. Both of your Blogs are wonderful and educational!!!! CorinneReplyDelete
The Spring Battenburg cake, I have made it over a dozen times and it never gets old. Always fun to bake!ReplyDelete
- firstname.lastname@example.com/12/12, 10:09 AM
I made Heathers Jane Austen cake aand Edgar Alan Poe cake and she has inspired about half of my favorite things, especaillay when it comes to using sprinkles!ReplyDelete
My favorite is the Chocolate Raspberry Bavarian Torte - I am having an early Oktoberfest party this weekend - what a perfect dessert this would make! email@example.com
really nice!ReplyDelete
If I was ever lucky enough to have enough berries, the Deep Dish Berry Pie Tart would be fun to make!ReplyDelete
Theres too many to choose from but chocolate-raspberry bavarian Torte because i'm a huge chocolate and fruit lover, plus i've never thought of the idea of putting the cake in a tin before icing it. Love the idea!ReplyDelete
- Heather9/12/12, 11:02 AM
I love the mojito pops! Mojitos are the official summer drink of my family since we went to Cuba in 2007. We all even grow our own mint.ReplyDelete
- Anonymous9/12/12, 11:24 AM
Haven't tried any of Heather's creations yet, but I've got my eye on the Key Lime Cheesecake Bars for the future... :-) Would LOVE to get hold of her book too!ReplyDelete
I love the peanut butter cup brownie cake! I made one for my housewarming party... you can see my attempt here (#04 in the list): http://chrystinanoel.com/2012/09/10/party-hosting-tips-and-tricks-from-the-pros/ReplyDelete
Everyone loved it!!!
Hummingbird cake for sure!ReplyDelete
I've been following the SprinkleBakes blog for about a year now and although I've tried and loved many of her recipes, I think the cutest thing ever is the "Sunshine Inside" cupcakes. They are so gorgeous and remind me of the You are My Sunshine song that my mom used to sing when I was little. I also posted it on Pinterest and got about a million repins!ReplyDelete
Lord.... where to begin???? ALL OF THEM???? :-) I love the colors and the mixes of flavors......ReplyDelete
Cayenne Pepper Macarons!ReplyDelete
- Anonymous9/12/12, 12:47 PM
I've recently tried her Chocolate-Raspberry Bavarian Torte and I think it's become my favorite of hers that I've tried!ReplyDelete
- Toni
- firstname.lastname@example.com
- Anonymous9/12/12, 12:59 PM
I can't wait to make the chocolate raspberry bavarian torte it look absolutely yummy!ReplyDelete
- Anonymous9/12/12, 1:19 PM
I'd like to try the Peanut Butter Cup Brownie cake she recently posted. LOVE peanut butter!ReplyDelete
- Anonymous9/12/12, 1:39 PM
I've been eyeing the peanut butter cup brownie cake!!!ReplyDelete
- Anonymous9/12/12, 1:48 PM
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By E.G. Nadhan, HP
Cloud Computing standards, like other standards go through a series of evolutionary phases similar to the ones I outlined in the Top 5 phases of IaaS standards evolution. IaaS standards, in particular, take longer than their SaaS and PaaS counterparts because a balance is required between the service-orientation of the core infrastructure components in Cloud Computing.
This balance is why today's announcement of the release of the industry's first technical standard, Service Oriented Cloud Computing Infrastructure (SOCCI) is significant.
As one of the co-chairs of this project, here is some insight into the manner in which The Open Group went about creating the definition of this standard:
- Step One: Identify the key characteristics of service orientation, as well as those for the cloud as defined by the National Institute of Standards and Technology (NIST). Analyze these characteristics and the resulting synergies through the application of service orientation in the cloud. Compare and contrast their evolution from the traditional environment through service orientation to the Cloud.
- Step Two: Identify the key architectural building blocks that enable the Operational Systems Layer of the SOA Reference Architecture and the Cloud Reference Architecture that is in progress.
- Step Three: Map these building blocks across the architectural layers while representing the multi-faceted perspectives of various viewpoints including those of the consumer, provider and developer.
- Step Four: Define a Motor Cars in the Cloud business scenario: You, the consumer are downloading auto-racing videos through an environment managed by a Service Integrator which requires the use of services for software, platform and infrastructure along with traditional technologies. Provide a behind-the-curtains perspective on the business scenario where the SOCCI building blocks slowly but steadily come to life.
- Step Five: Identify the key connection points with the other Open Group projects in the areas of architecture, business use cases, governance and security.
The real test of a standard is in its breadth of adoption. This standard can be used in multiple ways by the industry at large in order to ensure that the architectural nuances are comprehensively addressed. It could be used to map existing Cloud-based deployments to a standard architectural template. It can also serve as an excellent set of Cloud-based building blocks that can be used to build out a new architecture.
Have you taken a look at this standard? If not, please do so. If so, where and how do you think this standard could be adopted? Are there ways that the standard can be improved in future releases to make it better suited for broader adoption? Please let me know your thoughts.
This blog post was originally posted on HP's Grounded in the Cloud Blog.
HP Distinguished Technologist, E.G.Nadhan has over 25 years of experience in the IT industry across the complete spectrum of selling, delivering and managing enterprise level solutions for HP customers. He is the founding co-chair for The Open Group SOCCI project and is also the founding co-chair for the Open Group Cloud Computing Governance project.


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What's New
Bodoni Egyptian Pro Regular Font by Shinntype
About: Beneath the dominant signifier of identity, a surprising dimension of Bodoni is revealed—its core architecture, stripped of the famous high contrast cloak. Further subverting typographic norms, a monoline of even width (in all but the heaviest weights) here describes capitals, lower case, and serifs. And yet a certain quaintness is evident; this is, after all, both deconstruction and historical fiction.
Tags: Font, Serif


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Friday, December 13, 2013
52 comments:
Absolutely gorgeous!ReplyDelete
Crisp and bright, an ideal autumn. Beautiful, once again, Rosa. xoReplyDelete
aaah I love these lovely pictures, the ski and the grapes all look amazing!ReplyDelete
Beautiful captures of Automn!ReplyDelete
You captured the season so beautifully, Rosa. Just perfect.ReplyDelete
I won't let these fall images have a deleterious impact on me. Nope. I'll just think positively. . .I'm only 11 months away from reliving all this.ReplyDelete
Lovely, warm colors, Rosa!
My favorite time of the year! So pretty - thanks.ReplyDelete
Amazing colours!ReplyDelete
Ah... être là... C'est magique Rosa!ReplyDelete
This vineyard, with is golden leaves and mature grapes, is enchanting.ReplyDelete
Très jolis clichés, tu nous émerveilles à chaque fois un peu plus :-)ReplyDelete
Bon weekend !
I miss these warm colors of autumn.. Les vignes sont suprerbes avec les feuilles dorées transparentes par bout:)opaques ..ailleurs..ReplyDelete
Just beautiful! Would love to be here now with a glass of wine of course.ReplyDelete
What a beautiful place to go take pictures!ReplyDelete
Really lovely Rosa. What a beautiful afternoon your camera sawReplyDelete
Very lovely autumnal shots!ReplyDelete
That fall crisp sky with warm shades of the leaves....lovely :) elaReplyDelete
Seeing your fotos, i wish the autumn would never endReplyDelete
Fabulous colors. Makes ms miss autumn.ReplyDelete
Stunning, Rosa! I'm really intrigued by those name plates:) Of course sipping with camera in hand would be my ideal:) Thank you so much for sharing...ReplyDelete
Great pictures! Rosa, did you realize that there is a fly or some other insect on the other side of one of the grapes? I love seeing the wings saying peekaboo!ReplyDelete
Just beautiful, I love the way you've captured the colour and light, Rosa. xoReplyDelete
Glorious golden colors! Are these older snaps? How are you not covered in snow?ReplyDelete
I'm feeling the warmth of the sun on my skin when looking at your pictures, great.ReplyDelete
Here it's a cold and rainy Sunday with 23 degC in the afternoon.
Beautiful...may I take this time to wish you uand yours a very Merry Christmas and a Happy New Year! Your work inspires me.ReplyDelete
Lovely photos…especially the one with the winding road through the vineyard.ReplyDelete
Hi Rosa, wow... very impressive and gorgeous pictures. Thanks for sharing.ReplyDelete
Have a wonderful Sunday.
Oh, to spend a day with you and your camera, Rosa!ReplyDelete
Beautiful captures.
The autumn colors are beautifully captured and that path...I wonder where it goes! Hugs :)ReplyDelete
Lovely photography of the vineyard and vines, Rosa..ReplyDelete
Gorgeous pictures Rosa! Simply breathtaking!ReplyDelete
These clicks are so comforting, simply beautiful :)ReplyDelete
Love, love the shot of the winding road and that lovely blue sky!ReplyDelete
Marvelous photos Rosa!ReplyDelete
As always, what gorgeous photos. I particularly enjoy the close shots - they are lovely and give such a sense of immediacy to the grapes and the vineyards.ReplyDelete
Great light on each one of them. I can see it was a perfect day.ReplyDelete
Lovely photos of the vineyard in the Fall! So pretty, even if the vines hardly have any leaves!ReplyDelete
Very soothing pictures. The colors are so intense and lovely.ReplyDelete
The sunshine lends such a nice effect on the leaves! :DReplyDelete
I miss Autumn all ready-)) Too cold for me now-)) Beautiful clicks, Rosa!ReplyDelete
Je trouve que les vignes sont toujours sujet inspirant pour le photographe, et tu le magnifies, c'est superbe; bravo!ReplyDelete
gorgeous clicks as usual, Rosa !! loved it !ReplyDelete
Fabulous Rosa!!ReplyDelete
I so love vineyards!!
Gorgeous. I especially like the third one. Looks like a beautiful and peaceful place to go for a walk.ReplyDelete
Stunning as always! Come visit us at Allegrini!ReplyDeleteReplies
Thanks you! I wish I could... ;-)Delete
Beautiful fall colors!ReplyDelete
Oh my! So wonderful! I love them all, I really do.ReplyDelete
Breathtaking photos...vineyards are so beautiful!ReplyDelete
Sensational pics as always,dear Rosa!ReplyDelete
Encore une fois je regrette tant cette belle lumiere d'automne si bien rendue dans tes photos. Nostalgie.ReplyDelete


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In the hope you have found this information helpful, we look forward to working with you on your Agricultural/Farm Building or Barn project.


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Butterfly Mask Chain
Don't lose your mask for your and public safety these day with this mask holding chain. Tiny metal butterflies are around with gold chain. About 0.05 X 24 inch.
Lead compliant
Made in China
Thank you for shopping with Fiore Boutique at myfioreboutique.com
Click here to start the return process.
Please see our Return Policy below
For in store returns, simply stop by your local store by January 9th, 2022.
All clearance sale items from your store purchase are FINAL SALE. Clearance sale is not offered at myfioreboutique.com and eligible for your return.
No return for already exchanged items
Online Return Instructions
Step 1:
Click here to start your return. Be sure to enter all of the information requested. You will receive an email once your return request has been received. There will be subsequent emails noting the status of your return, along with a mailing label should the items be sent back to us.
Please note:
+We will send you a free return label for orders over $20 (before taxes and shipping charges and after discount applied) within two business days after you have placed your return claim.
+Please send your package in the mail within a week. Once we receive your return you will be issued a full refund for your items or you may exchange them. The refund may take three to five business days to post.
If you have any questions, please email to firstname.lastname@example.com.
What is the return policy?
Sale items are non-returnable. We will be happy to exchange or return items that are unworn, in perfect condition with all tags attached. You may exchange or return merchandise within 10 days of receipt of purchase. Please note that shipping and handling fees are non-refundable unless the item is damaged or defective. For more details about any return questions, please go to the Return Policy page listed in the footer under "Navigation".
How is clothing sized?
Most of our clothing fit true to size depending on its specific brand. Sizes are available in small, medium and large. If you need assistance on picking the right size, please contact us at email@example.com.
How long does it take to be delivered?
Our standard shipping method is first class mail or priority mail by US Post Office. The item is shipped out of any of our stores based on inventory availability.
The package will be picked up by USPS usually the next day.
If you live in Georgia, South Carolina or Tennessee, usually it will be delivered in one to four days. If you live in Southeast area, it will usually take two to five days.
If you live in West Coast, it may take longer than a week.
This is all depending upon weather or other delays.
Why hasn't the tracking information updated for my order?
USPS does take some time to scan packages into their mail stream and update the tracking information. We ask that you allow 48 business hours for the tracking information to update after our shipping. Our shipping policy is to send the package by the next day depending upon the order time.
If you still do not see tracking information after 48 hours, please let us know by contacting us at email@example.com.
Other shipping providers like UPS and FedEx will update the shipping status after the package was dropped at their shipping center or picked up by delivery person.
Why is my credit card zip or postal code not matching?
When your payment fails due to an incorrect zip or postal code, this means your bank told us your security code matched, but not your zip or postal code. You zip or postal code is not your mailing zip code but it is bank statement zip code. To protect both you and us from fraud when the card is not present like in the store, non-matching transactions will be declined?
For some banks , this can leave a temporary pending (but unsettled) charge on your account. It will fall off your card shortly, usually within 24-48 hours.
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The missing package usually shows up within a few of days.
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If the package is still missing, please send your email to
Can you ship internationally?
Yes, we can ship internationally. If you have any trouble ordering internationally, please send us an email at email@example.com
I saw some items in the store that I like. Can I order them online?
We are trying our best to keep up with all the items we carry. However, sometimes we may not carry the same items. If this issue does occur please contact us at firstname.lastname@example.com and we will find your product from the store and ship it to you.
How often do you restock merchandise?
Items are frequently added to the site.
Note, each location receives new merchandise daily, if you need a specific item that is sold out online feel free to contact us at firstname.lastname@example.com and we will find your item and ship it to you.
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INK Agent and Management Contact Details @(ink)
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Federal authorities have accused eight men of participating in 21st-Century Bank heists that netted a whopping $45 million by hacking into payment systems and eliminating withdrawal limits placed on prepaid debit cards.
The eight men formed the New York-based cell of an international crime ring that organized and executed the hacks and then used fraudulent payment cards in dozens of countries to withdraw the loot from automated teller machines, federal prosecutors alleged in court papers unsealed Thursday.
In a matter of hours on two separate occasions, the eight defendants and their confederates withdrew about $2.8 million from New York City ATMs alone. At the same times, "cashing crews" in cities in at least 26 countries withdrew more than $40 million in a similar fashion.
Prosecutors have labeled this type of heist an "unlimited operation" because it systematically removes the withdrawal limits normally placed on debit card accounts. These restrictions work as a safety mechanism that caps the amount of loss that banks normally face when something goes wrong. The operation removed the limits by hacking into two companies that process online payments for prepaid MasterCard debit card accounts issued by two banks—the National Bank of Ras Al-Khaimah PSC in the United Arab Emirates and the Bank of Muscat in Oman—according to an indictment filed in federal court in the Eastern District of New York. Prosecutors didn't identify the payment processors except to say one was in India and the other in the United States.
The first heist, which occurred on December 22 and targeted debit cards issued by the UAE bank, dispatched carders in about 20 countries that rapidly withdrew funds in more than 4,500 ATM transactions. In New York City alone, prosecutors said, the defendants and their co-conspirators withdrew almost $400,000 in some 750 fraudulent transactions from more than 140 different ATM locations. It took just two hours and 25 minutes for the New York cell to complete, prosecutors said. A second operation commenced on February 19 withdrew about $40 million in 36,000 transactions worldwide. In just 10 hours, the New York group allegedly withdrew about $2.4 million in almost 3,000 ATM transactions.
The operation exploited weaknesses in the way banks and payment processors handle prepaid debit cards, which usually are loaded with a finite amount of funds. These cards are often used by employers in place of paychecks and by charitable organizations to distribute disaster assistance. Once the accounts were hacked and the limits removed from accounts, cards were cloned and sent to cell groups throughout the world to make fraudulent withdrawals. Additional details of the operation are available in a press release outlining the charges.
The defendants—seven who are in custody and one who was reportedly murdered two weeks ago in the Dominican Republic—allegedly used the proceeds to buy expensive watches, cars, and other luxury items. The surviving defendants have been charged variously with conspiracy to commit access device fraud, money laundering conspiracy, and money laundering. If convicted, they each face a maximum sentence of 10 years in prison for each money-laundering charge and seven and a half years on conspiracy to commit access device fraud.