Shoo-fly Cake


Shoo Fly Cake | From My Sweet Heart

More than anything else that I bake, I LOVE baking cakes

And when I began blogging, I happened upon a couple of blogs that featured a group known as The Cake Slice Bakers.  They always featured some amazing cakes, yet I could not find much information about them.  A secret society of cake bakers?  I wanted in!  I am so fortunate to have been invited to be a member.  The women in this group are fun and fabulous bakers and you can find them listed at The Cake Slice .  In the 2012-2013 season, we baked from . . . . . [Read more...]

Affogato & Honey Almond Gelato


Affogato & Honey Almond Gelato | From My Sweet Heart

It’s good to be back after a couple of weeks of recuperating from a back injury and adjusting to some eye surgery.  I can say with gusto. . . . . TGIF!  Another reason to shout TGIF?  Why, it’s Coffee Friday!  I’d like to introduce you to a new friend.  Paloma is the lovely creator of The Coffee Shop.  She writes a wonderful blog where she shares stories about her life, her beautiful family, baking and cooking tips, decorating ideas, fabulous recipes and everything coffee!!!  She is also the new fearless leader of The Cake Slice Bakers, of which I am very proud to be a new member! Every Friday, she invites readers and fellow bloggers to link up to a Coffee Friday party!  Follow the link for the fun details!  Today, I will be visiting and sharing this recipe for . . . . . [Read more...]

Chocolate Strawberry Turnovers


Chocolate Strawberry Turnovers | From My Sweet Heart

The cycle of a lazy Sunday morning.  I am too comfortable in my bed and my eyes remain closed as I contemplate how to spend this beautiful day.  Everything about this morning feels good.  And soft.  The soft, cool breeze wafting through my window stirs me to wrap my favorite soft, cotton blanket around me, my feet, still poking out.  The soft, tinkling of the wind chimes relax me to sink even deeper into my soft, pillowy feather bed.  I can sense that my soft and sweet, affectionate cat, Sinclair, has come to enjoy the morning, too.  His soft little face gently nudges my head.  Nudging, but I won’t open my eyes.  Nudging, and my nose begins to itch.  Nudging, I roll over.  Nudging, he finds me on the other side.  Nudging, nudging, nudging!  Sinclair!!! 

So Sinclair is out and I am up!  A warm cup of coffee, light with cream begs to wash down…..something.  The coffee keeps me focused just enough to layer mascarpone, strawberries, strawberry jam and bits of milk chocolate on cold flat pastry.  But I am patient….I know that it’s just a matter of time until the dough warms and puffs and flakes and browns in the oven.  Wait!  Let me sprinkle it with sugar and toss some almonds on top for good measure!  And it’s just as I had hoped!  Maybe even more!  Warm and crusty, sweet and gooey. Chocolate and strawberries mingling and oozing.  It’s pure, blissful, comforting.  And it’s gone before my coffee has time to wash over it.  A few more sips.  And I am tucked back in bed.  The perfect lazy morning until….. [Read more...]

Home Made Irish Cream

  • 1 can (14oz) sweetened condensed milk
  • 8 ounces of heavy cream
  • 4 eggs
  • 16 ounces of Irish whiskey (I used Jamesons)
  • 2 ounces of espresso
  • 1 ounce of chocolate syrup
  • 1 teaspoon of pure vanilla extract
  • 1/4 teaspoon of almond extract

Beat the condensed milk, cream and eggs in a glass bowl.  Place the bowl over a pan of simmering water and continue to gently whisk until the mixture reaches 160°F on your thermometer.  The mixture should also lightly coat the back of a metal spoon.  Remove this from the heat and let it cool to room temperature.  Add the whiskey, coffee, chocolate syrup, vanilla and almond extracts.  Stir well.  This recipe makes about 1 1/4 quarts, but since it is fresh, it must be stored in the refrigerator.  It will keep for up to 1 month. 

Again, I’d like to tell you about one of my thrifty finds.  I’m not of Irish heritage, but I couldn’t resist scooping up these sweet, little shamrock glasses that I found at the thrift store for 50 cents each!  And that really old, green flask…my dad found that in the Boston Harbor over 40 years ago!

As always when I post a cocktail, I’m going to share a favorite piece of music with you!  I love Patty Griffin!  And this song always brings me such a feeling of clarity, simplicity and joy.  Enjoy this Irish cream and have yourselves a Heavenly Day!


Italian Lemon Milkshakes with Limoncello Cream

Italian Lemon Milkshakes with Limoncello Cream | From My Sweet Heart

  • 2 cups of vanilla ice cream
  • 1 1/2 cups of lemon sorbet
  • 3/4 cup of fresh lemon juice
  • 2/3 cup of vanilla vodka
  • 1/2 cup of prosecco

Place all ingredients in a blender and process until thick and creamy.  For the limoncello whipped cream, place 1 cup of heavy cream, 3 TBSP confectioners sugar and 3 TBSP of limoncello in the bowl of your mixer.  Beat until soft peaks form.  Pour the milkshake into serving glasses, dollop with whipped cream and garnish with lemon zest and a berry. 

I wanted to share with you another of my thrifty finds.  I found these pretty, purple striped soda glasses at my local thrift store for 99 cents a piece!  They look like they are out of the 1960′s or 1970′s.  But they triggered something in my memory that was pleasant and I’m so happy I got them!

I always like to pair a cocktail recipe with a piece of music that I enjoyAnd in fitting with the Italian theme of this post, I decided to share a piece that can have me both trembling with goosebumps and reduced to tears in just a matter of minutes (especially when performed by Yo-Yo Ma!).  So please enjoy the music of the Italian conductor and composer Ennio Morricone.  Gabriel’s Oboe and the theme from Cinema Paradiso are performed by La Orchesta Sinfonietta di Roma.  Sip, close your eyes, and enjoy!