If you have some rhubarb in your freezer and want a delicious cupcake, give this one a try. Lorraine, the PhDcupaker is our host for this month and you can find the recipe on her blog. You'll find the other MSC baker's cupcakes here!
Sunday, August 14, 2011
Rhubarb Cupcakes - Martha Stewart Cupcake Club
Do you watch Cupcake Wars? My favorite part is seeing all of the flavors of cupcakes, icing and filings the bakers make. Inspired by Cupcake Wars, I decided to make a rhubarb syrup to flavor a cream cheese frosting. I used frozen rhubarb and was concerned they would be too wet. Quite the opposite, they were moist and delicious. The rhubarb cream cheese frosting just added that extra touch of sweetness.
If you have some rhubarb in your freezer and want a delicious cupcake, give this one a try. Lorraine, the PhDcupaker is our host for this month and you can find the recipe on her blog. You'll find the other MSC baker's cupcakes here!
If you have some rhubarb in your freezer and want a delicious cupcake, give this one a try. Lorraine, the PhDcupaker is our host for this month and you can find the recipe on her blog. You'll find the other MSC baker's cupcakes here!
Friday, August 12, 2011
Butter Pecan Ice Cream
My wonderful husband Tim celebrated his birthday a couple of weeks ago. When I saw this recipe on One Perfect Bite, I immediately bookmarked it to make for his birthday. Butter Pecan is Tim's favorite ice cream! Never having made Butter Pecan Ice Cream before, I was looking forward to making this recipe. The fact that I don't really care for Butter Pecan didn't hurt either. I knew I wouldn't be spooning out taste scoops straight from the freezer like I did with the Cake Batter Ice Cream a few weeks ago.
I substituted skim milk for the whipping cream and the recipe turned out great. I've found you make ice cream base with any combination of milk, half and half or cream. Even though butter pecan isn't my favorite flavor, I did try try a bite or two. This is a rich, delicious ice cream. If you like Butter Pecan, give this recipe a try!
As a side note, the beautiful blue dish and spoon were part of a set I won over at A Musing Potpourri. Thanks La for the fun prize!
Butter Pecan Ice Cream
Recipe Courtesy of One Perfect Bite
1/2 cup chopped pecans
1 tablespoon butter
1-1/2 cups half-and-half cream
1 cup packed brown sugar
2 eggs, lightly beaten
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
Directions:
1) Melt butter in a small skillet set over medium heat. Add pecans and toast until lightly brown, about 6 to 8 minutes. Cool.
2) Heat half-and-half in a large heavy saucepan set over medium heat until it reaches a temperature of 175 degrees F. Add brown sugar and stir until dissolved.
3) Whisk a small amount of hot cream mixture into eggs. Add egg mixture to pan, stirring constantly. Cook and stir over low heat until mixture reaches at least 160 degrees F and coats a metal spoon. Remove from heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto the surface of custard. Refrigerate for several hours or overnight. Stir in toasted pecans.
4) Fill cylinder of ice cream freezer two-thirds full. Freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: 1 quart.
I am linking this to Foodie Friday, Miz Helen's Full Plate Thursday, Sweet Tooth Friday.
I substituted skim milk for the whipping cream and the recipe turned out great. I've found you make ice cream base with any combination of milk, half and half or cream. Even though butter pecan isn't my favorite flavor, I did try try a bite or two. This is a rich, delicious ice cream. If you like Butter Pecan, give this recipe a try!
As a side note, the beautiful blue dish and spoon were part of a set I won over at A Musing Potpourri. Thanks La for the fun prize!
Butter Pecan Ice Cream
Recipe Courtesy of One Perfect Bite
1/2 cup chopped pecans
1 tablespoon butter
1-1/2 cups half-and-half cream
1 cup packed brown sugar
2 eggs, lightly beaten
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
Directions:
1) Melt butter in a small skillet set over medium heat. Add pecans and toast until lightly brown, about 6 to 8 minutes. Cool.
2) Heat half-and-half in a large heavy saucepan set over medium heat until it reaches a temperature of 175 degrees F. Add brown sugar and stir until dissolved.
3) Whisk a small amount of hot cream mixture into eggs. Add egg mixture to pan, stirring constantly. Cook and stir over low heat until mixture reaches at least 160 degrees F and coats a metal spoon. Remove from heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto the surface of custard. Refrigerate for several hours or overnight. Stir in toasted pecans.
4) Fill cylinder of ice cream freezer two-thirds full. Freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: 1 quart.
I am linking this to Foodie Friday, Miz Helen's Full Plate Thursday, Sweet Tooth Friday.
Thursday, August 11, 2011
From The Good Life
Last weekend we went camping at Pawnee Lake, a beautiful state recreation area about an hour west of Omaha. Despite the closed roads due to flooding, our friends Karen and Larry made the trip up to join us.
Saturday we visited three wineries in the area. Our first stop was Deer Springs Winery, just outside of Lincoln. We tasted four whites and one red. We really enjoyed the Bianca. Biana is a cold hardy Vitis Vinifera cross developed in Hungary, where it is also known as Bianka or Ergi Csillagok. From Deer Creek we traveled to Raymond, the home of James Arthur, Nebraska's largest winery. We tasted six wines, I think it was four whites and two reds. We did enjoy the Nebraska White and the Nebraska Red, how original?! My favorite part of the visit to James Arthur was their wine cupcakes, a Red Velvet infused with the Nebraska Red. Our winery of the day was Windcrest, just down the road from James Arthur. Unlike James Arthur where the tasting room was crowded and somewhat commercial, we were greeted by the wine maker. He shared his thoughts on the flavor profiles and production of his wines. Our favorite was a wine that actually didn't contain any grapes. The wine was made from cherries and there's only one word to describe it, YUMMY!!!
After a fun day, we headed back to the campground. There were clouds in the area and we were hoping to get dinner in before the rain began. No such luck, we grilled between thunderstorms. Parts of Lincoln received heavy rain and 60 mile per hour winds. The rain kept us inside the camper and set up for an encore game of Farkle!
Despite the rain, we had a wonderful weekend with good friends!!!
Saturday we visited three wineries in the area. Our first stop was Deer Springs Winery, just outside of Lincoln. We tasted four whites and one red. We really enjoyed the Bianca. Biana is a cold hardy Vitis Vinifera cross developed in Hungary, where it is also known as Bianka or Ergi Csillagok. From Deer Creek we traveled to Raymond, the home of James Arthur, Nebraska's largest winery. We tasted six wines, I think it was four whites and two reds. We did enjoy the Nebraska White and the Nebraska Red, how original?! My favorite part of the visit to James Arthur was their wine cupcakes, a Red Velvet infused with the Nebraska Red. Our winery of the day was Windcrest, just down the road from James Arthur. Unlike James Arthur where the tasting room was crowded and somewhat commercial, we were greeted by the wine maker. He shared his thoughts on the flavor profiles and production of his wines. Our favorite was a wine that actually didn't contain any grapes. The wine was made from cherries and there's only one word to describe it, YUMMY!!!
After a fun day, we headed back to the campground. There were clouds in the area and we were hoping to get dinner in before the rain began. No such luck, we grilled between thunderstorms. Parts of Lincoln received heavy rain and 60 mile per hour winds. The rain kept us inside the camper and set up for an encore game of Farkle!
Despite the rain, we had a wonderful weekend with good friends!!!
Sunday, August 7, 2011
Cinnamon Peach Preserves - SMS
I am a little sad as I write this post, this will be my final post for Sweet Melissa Sunday's. Sweet Melissa Sunday's was the first group I joined when I first began blogging . The SMS bloggers are a great group and it's been so fun getting to all of them. Several of the bakers from SMS have formed a new baking group, Club: Baked! Thanks to Karen of Karen's Cookies Cakes and More for hosting SMS and creating Club: Baked.
As SMS draws to a close and I reflect on all of the recipes we've made, I contemplate which one's were my favorites. These preserves are in my top five. One of the reasons it's my favorite is because preserves have always been one of those recipes I wanted to make but thought it was too difficult. This recipe has shown me making preserves easy and fun. The flavor combinations are endless.
Summer brings beautiful, juicy peaches to the Midwest, making this the perfect August recipe. One of the unique things about Melissa's recipe is she uses Granny Smith apples instead of pectin. I added a bit of vanilla bean paste to this mixture, right before spooning it into the jars. The vanilla blends nicely with the cinnamon and peach flavors.
Our host for this week is Tessa of The Cooking Chemist. Tessa was the first blogger I "met" who lived in my town. I immediately became a follower and enjoy her blog. She's since graduated from pharmacy school and moved to Phoenix but I still follow her blog. You'll find this delicious jam recipe on her blog and you can check out the other SMS bloggers here!
I am linking this to Tasty Tuesday!
As SMS draws to a close and I reflect on all of the recipes we've made, I contemplate which one's were my favorites. These preserves are in my top five. One of the reasons it's my favorite is because preserves have always been one of those recipes I wanted to make but thought it was too difficult. This recipe has shown me making preserves easy and fun. The flavor combinations are endless.
Summer brings beautiful, juicy peaches to the Midwest, making this the perfect August recipe. One of the unique things about Melissa's recipe is she uses Granny Smith apples instead of pectin. I added a bit of vanilla bean paste to this mixture, right before spooning it into the jars. The vanilla blends nicely with the cinnamon and peach flavors.
Our host for this week is Tessa of The Cooking Chemist. Tessa was the first blogger I "met" who lived in my town. I immediately became a follower and enjoy her blog. She's since graduated from pharmacy school and moved to Phoenix but I still follow her blog. You'll find this delicious jam recipe on her blog and you can check out the other SMS bloggers here!
I am linking this to Tasty Tuesday!
Friday, August 5, 2011
Green Bean Salad with Goat Cheese
I love browsing my favorite blogs or finding new blogs I've never explored before. How many food blogs do you think there are on the internet today? Every day I find at least one recipe to bookmark, often they're recipes I haven't made before or wouldn't normally make. Rarely do I prepare a main dish salad for lunch or dinner. When I saw this recipe and realized I had all of the ingredients on hand, it became the perfect Sunday lunch.
Everyone says you eat with your eyes. Anyone would be drawn to the vibrant colors in this salad. Fresh summer green beans, bright yellow corn and juicy red tomatoes make up the pallet for your eyes and feast for your stomach.
When I make this salad again, I would cook the green beans a little longer. While I enjoy my green beans crunchy, cooking just two minutes leaves them a little too crisp for my taste.
Green Bean Salad with Goat Cheese Dressing
Recipe Courtesy of Love & Olive Oil
Yield: 4 servings
Everyone says you eat with your eyes. Anyone would be drawn to the vibrant colors in this salad. Fresh summer green beans, bright yellow corn and juicy red tomatoes make up the pallet for your eyes and feast for your stomach.
When I make this salad again, I would cook the green beans a little longer. While I enjoy my green beans crunchy, cooking just two minutes leaves them a little too crisp for my taste.
Green Bean Salad with Goat Cheese Dressing
Recipe Courtesy of Love & Olive Oil
Yield: 4 servings
Ingredients:
1 pound green beans, trimmed
2 ounces crumbled fresh goat cheese
Zest of 1 lemon
1 tablespoon lemon juice
2 tablespoons apple juice
1 garlic clove, minced
1/4 teaspoon freshly ground pepper
1/3 cup chopped fresh basil, divided
3/4 cup fresh corn (from 1 ear corn)
1 large tomato, diced
Directions:
Bring a large pot of water to a boil. Add green beans and cook just until they turn bright green and are barely tender, about 2 minutes. Alternatively, you can steam the green beans in a microwave save, lidded glass container. Fill with approximately 1 cup of water, and microwave on high for 2 to 3 minutes or until beans are crisp tender. Drain and rinse with cold water to stop the cooking. Pat dry.
To make the dressing, whisk together goat cheese, lemon zest and juice, apple juice, garlic and pepper in a small bowl. Toss green beans with half the dressing and half the basil or basil and spread on a platter. Top with corn and tomato, drizzle with remaining dressing and sprinkle with remaining basil.
I am linking this to Foodie Friday at Designs by Gollum and Miz Helen's Full Plate Thursday!
Thursday, August 4, 2011
In My Garden
Despite the heat and lack of rain, there's still a few beautiful flowers in our garden!
Tuesday, August 2, 2011
Faux Mashed Potatoes
A number of years ago when the Atkins Diet first became popular, a couple of the restaurants where I ate lunch served these Faux Mashed Potatoes. I'd actually forgotten all about them until a few weeks ago when I was searching for recipes for the cauliflower I'd received in my CSA basket. These are so delicious and if you use your imagination, you may just think you're eating mashed potatoes!
Faux Mashed Potatoes
1/2 head of cauliflower, trimmed and cut into florets
2 tablespoons Cream Cheese
2 tablespoon Butter
Salt & Pepper
Chives
Steam the cauliflower for 15 minutes or until tender. Drain and shake to dry. Using a hand mixer, blend the cream cheese and butter. Add the cauliflower and blend until smooth. Salt and Pepper to taste. Sprinkle with freshly snipped chives.
I am linking this to Tuesday's at the Table, Tasty Tuesday's, Made From Scratch Tuesday's,
Faux Mashed Potatoes
1/2 head of cauliflower, trimmed and cut into florets
2 tablespoons Cream Cheese
2 tablespoon Butter
Salt & Pepper
Chives
Steam the cauliflower for 15 minutes or until tender. Drain and shake to dry. Using a hand mixer, blend the cream cheese and butter. Add the cauliflower and blend until smooth. Salt and Pepper to taste. Sprinkle with freshly snipped chives.
I am linking this to Tuesday's at the Table, Tasty Tuesday's, Made From Scratch Tuesday's,
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