Cape Coral, Florida

I made a few changes. First I soaked and entire bag (14oz) peas in cold water overnight and changed the water a couple times. Second I cooked the peas in three cans of chicken stock and about a cup of water instead of all water until the peas were soft. And third I used half-n-half instead of heavy cream. Then after pureeing all the ingredients I added more cubed ham (about a cup and a half). So it wasn't all creamy. It turned out very good, but made a lot for two people. I decided to freeze some for another day. I will make again, but will probably only puree half of it to keep a little chunkyness to the soup.

This is a lovely cake. I used the coffee variation instead of boiling water. I also used homemade cherry jam to spread between the layers, then used a mocha icing to cover and decorate the cake. It was a big hit at the dinner party I took it to. I'll be making this cake again today for my nephew's 7th birthday, without the coffee. This cake has an excellent moist, slightly dense texture that keeps it from being too crumby. Also, the recipe is super easy.

Scaled it down a bit but good God it was DELICIOUS! The perfect combo of chunky and just enough spice!