Wednesday, July 30, 2008
Meanwhile, for the vinaigrette dressing:
1/3 c. olive oil
1/3 c. red wine vinegar
2 T. sugar
1 T. spicy brown mustard
1 T. low-sodium soy sauce
1 clove of garlic, minced
Pinch of thyme, oregano, basil, salt, pepper
I combined the above ingredients in a jar and shook until combined. Quick and easy, and delicious - especially when topping roasted asparagus.
We had such a good time baking - despite our lack of cake pans and spatulas (hence the knife being used to apply the frosting). Here is a look at the finished product, birthday candles and all (courtesy of Marc's mom):
Red Velvet Cake Recipe
Does anyone have any different Red Velvet cake recipes?
Onto our next project . . . .