25 Jan
Glazed Clementine Chiffon Cake and Baked Spaghetti
This past week I made:
Glazed Clementine Chiffon Cake for a friend’s birthday. Delicious, except I added in 7 medium egg whites because I didn’t have 6 large egg whites. I thought it tasted a bit eggy so I wish I would have stuck with 6 medium and called it good. Citrus fruit is cheap right now (I bought the cheapest citrus I could find, tangerines I believe, instead of clementines) and the glaze on top was really tangy and sweet.
And this weekend That Husband and I have been devouring the Baked Spaghetti I made. No picture because taking a good picture of a casserole is almost impossible. I used whole wheat spaghetti noodles, added in chicken and finely diced mushrooms, used less spaghetti sauce then it called for (probably half the amount) omitted the french fried onions, and sprinkled cheddar cheese on top instead of parmesan. It’s so good that TH has asked me several times if I’m going to make it again, since I rarely make the same dish twice (too many options out there for me to stick with one!). I don’t really like spaghetti normally, too much tomato, but I loved this dish, probably because of the cream cheese. I highly, highly recommend it.
Also:
I'm a farm-raised almost-crunchy stroller-pushing picture-taking lifestyle-blog-writing gastronomy-obsessed divine-seeking thrift-store-combing cheese-inhaling pavement-pounding laughter-sprinkling lover of individuality and taking chances.
That cake looks absolutely delicious!
1mmm - tangerines are my favorite!
2The Clementine Cake looks delish - can’t believe an extra egg white made a difference in taste. Good to know! I think I would have added another too…
Oh, and totally random but I thought it was interesting when I heard this - Ina Garten (the Barefoot Contessa) says that she only buys extra large eggs because they are the best value. Apparently, you get more egg for you money when you buy XL eggs. Who knew?!
Jenna Reply:
January 25th, 2010 at 3:15 pm
I always buy the eggs in the “pallet” size, because it seems like they are the cheapest based on the quantity, but I’ve never thought about looking into the amount of yolk/white per egg between the sizes. Maybe I will switch!
I make a similar dish called “Spaghetti Pie” from Cooking Light. Yum! (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1157595)
4I linked to this post today. I’ll be trying your baked spaghetti this week.
Jenna Reply:
February 1st, 2010 at 10:25 pm
It’s one of my husbands favorite dishes now! Enjoy.
I make baked spaghetti a bit differently than you do but it is also one of my husbands favorite dishes I make. We are heavy pasta eaters so we eat lots of spaghetti and everytime I make it he asks me I can bake it so he can have more baked spaghetti. Anyways, I have learned that baked spaghetti is the same as spaghetti, it’s often fun to experiment and it’s very hard to completely mess it up.
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