Green Beans with Bacon and Candied Pecans

Everyone has their likes and dislikes when it comes to vegetables. For me, there are few that I won't eat. That makes me happy that produce stands are now over flowing with spring and early summer crops. But the fact is that I've been cooking for the same man for forty years. To keep vegetables from becoming boring, I'm always looking for new recipes to shake things up a bit. And thanks to Savory Sweet Life I was able to serve a very nice green bean recipe to compliment a quiche.

Ingredients:
3 tablespoons maple syrup
2 tablespoons olive
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
2 cloves garlic
1 lb. fresh green beans, trimmed
6 slices cooked bacon, crumbled
1/4 cup chopped candied pecans
salt and pepper

Directions:
1. Emulsify maple syrup, olive oil, red wine vinegar, Dijon mustard, and garlic in a food processor or blender, and set aside.

2. Blanch green beans by boiling them for 3-5 minutes until crisp. Drain the beans immediately and transfer them to a large bowl of ice water. Wait three minutes and drain. Allow the green beans to air dry or by patting them with a paper towel.

3. Toss the beans in the dressing and top them off with the crumbled bacon and pecans. Season lightly with salt and pepper.


Green Beans

Repost of Moss's Smartie Cupcakes

Moss's Smartie Cupcakes

Okay... I know you've heard the song "Super Freak". Now take that music and change the lyrics to "Super Nerd.... super nerd..... I'm super nerdy." That's what this post is all about, my nerdiness.

I've admitted to watching every Star Trek movie or TV show ever made. Even dressing up and going to a convention. Yes, I love all things science fiction.

But my nerdiness has gone to new unexplored heights when I was recently introduced, by my daughter, to the "IT Crowd". What, you've never heard of the IT Crowd ? Well then, hop aboard the geek train because you are in for a funny ride. It's a British show that can be streamed from Netflix.

This show is not the normal Bristish humor. Heck no, this show is actually damn funny enough that you could possibly wet your pants from laughing. And I'm totally addicted. That is why I made these cupcakes for Moss, my favorite character.

I know that Moss loves to eat Smarties aka M&M's for breakfast. So I figured he would go gaga over these cupcakes.

These cupcakes were so easy and the results were full of mad crazy wonderfulness. Who wouldn't want to bite into one of these? Okay... wanna know how to make these cupcakes?? Sure you do.

INGREDIENTS for Cupcake Batter:
1 box (18.25 oz) yellow cake mix
1 cup buttermilk
vegetable oil called for on box
4 large eggs

Ingredients for Chocolaate Buttercream Frosting:
8 ounces semisweet baking chocolate, broken into small pieces
2 ounces unsweetened baking chocolate, broken into small pieces
1 pound butter or margarine, softened
5 pasteurized egg whites
1 cup sugar

Directions for Cupcake Batter:
1. Preheat oven to 350 and line 24 muffin cups with paper liners.

2. Put cake mix, buttermilk, oil and 4 eggs in a bowl and blend with an electric mixer on low speed, about 30 seconds. Increase mixer speed to high and beat for 2 minutes, scraping bowl as needed.

3. Fill paper liners 2/3 full with batter and bake for about 15 to 20 minutes, or until tops spring back when lightly touched. Remove cupcakes from pans and allow to cool on a wire rack.

Directions for Chocolate Buttercream Frosting:
1. Microwave chocolates in small microwavable bowl uncovered on High 1 to 2 minutes or until chocolate can be stirred smooth; set aside.

2. Beat butter in medium bowl with electric mixer on high speed about 5 minutes or until light and fluffy.

3. Heat 1 inch water to boiling in bottom of double boiler (or saucepan) over medium heat. Place egg whites and sugar in top of double boiler (or metal bowl that fits over saucepan). Beat egg whites with electric mixer on high speed about 4 minutes or until soft peaks form. Fold chocolate into butter. Fold in egg white mixture

4. Frost cupcakes or pipe frosting on with a large piping tip.

Y'all have a great day,

Cupcake

Sugar Coated Pecans

I have an usual side dish that I want to make. But first I had to make the sugar coated pecans that are part of the recipe. Unfortunately, I had no pecans in the house. So Pap and I made a trip to the grocery store. I worked my way to aisle three and went into sticker shock when I saw the price of pecans. Are you ready for this? A pound of pecan halves is selling for $9.00. I sure hope the heck we love this side dish.

Ingredients:
1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon

Directions:
1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.

2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.

3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.

4. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.



Sugar Coated Pecans

Almond Joy Delights

Repeat after me .... semi-homemade is not a bad thing. Everyone has a busy schedule. And after a long day,  if you or your family crave something warm from the oven, then by all means go the semi-homemade route. I did it all the time when I was working outside the home and also taking care of my family.

It wasn't until I retired that I started baking from scratch. Then, amazingly, I found out that people look at you weird when they discover that you're cooking and baking the old-fashioned way. In my neighborhood, an active 55 - plus community, some women don't even use their fancy new kitchens. To each their own. As for me, I will continue baking from scratch and when the mood strikes, I will bake semi-homemade.  

Ingredients:
3/4 cup roasted salted whole almonds
1-1/2 cups flaked coconut
1/2 cup canned sweetened condensed milk (not evaporated)
1 package (16 ounce) Pillsbury Ready to Bake refrigerated sugar cookies
1/3 cup unsweetened baking cocoa
1/3 cup milk chocolate chips

Directions:
1. Let cookie dough stand at room temperature 10 minutes to soften.

2. Reserve 20 almonds; set aside. Chop remaining almonds. In medium bowl, stir chopped almonds, coconut and condensed milk until well blended. Refrigerate mixture 25 minutes for easier handling.

3. Heat oven to 350 degrees. In large bowl, knead cookie dough and cocoa with hands until well blended. Keep covered with plastic wrap, shaping cookies one at a time.

4. For each cookie, press 1 rounded tablespoon dough into 3-inch round. Place 1 tablespoon coconut mixture on center of each round. Wrap dough around filling, pressing edges to seal; shape into ball. On ungreased cookie sheet, place balls 3 inches apart. With fingers, press each ball into 2-1/2-inch round. Press 1 whole almond on each cookie. (I chose not to do this.)

5. Bake 9 to 12 minutes or until puffed and edges are set. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

6. In small resealable freezer plastic bag, place chocolate chips; seal bag. Microwave on High 30 to 60 seconds or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cookies. Let stand until chocolate is set. Store in airtight container.

Adapted from Pillsbury.


Almond Joy Cookies

Milkshake Madness Strawberry Cream Shots

Mini-bottles are perfect. You can get an assortment of flavors without buying a large bottle.  

In my recent copy of Food Network Magazine, they revealed the next biggest trend, spiked milkshakes: Strawberry Cream, Blueberry Malt, and Salted Caramel. I love it, dessert and cocktails in mini portions. Someone should get the 'evil genius' award for thinking of this.

Last night I served the Strawberry Cream to our visiting neighbors. They were a huge hit! In fact I ended up making three batches. Yep, we were knocking those delicious little shots back so fast you'd swear we were expecting someone to come in and snatch away our boozy milkshake.

Ingredients:
1 cup vanilla ice cream
1/2 cup all-natural strawberry jam, recipe follows
1 ounce cream cheese
1 shot raspberry liqueur
2 tablespoons milk
Whipped cream and fresh raspberries for garnish

Ingredients for strawberry jam:
2 pounds fresh sstrawberries, hulled
4 cups white sugar
1/4 cup lemon juice

Directions for jam:
In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Directions for milkshake:
Blend the ice cream, jam, cream cheese, liqueur, milk and 3 ice cubes in a blender on medium speed until thick and smooth. Divide among small glasses. Top with whipped cream and a fresh raspberry.

Strawberry Milkshake

Alton Brown's Baked Macaroni and Cheese

Mac n cheese is as important to the Southern diet as grits. And you will find different versions in every family. Recipes that have been passed down from mother to daughter for many generations. It's important to understand the significance of mac n cheese below the Mason - Dixon Line. Never ever would Kraft's famous blue box show up on any respectable southern belle's dinner table.

Alton Brown's recipe was absolutely delicious. It had the perfect amount of cheese without being overwhelming. And the addition of dry mustard gave it a little tang that I loved.

Ingredients:
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper

Topping:
3 tablespoons butter
1 cup panko bread crumbs

Directions:
1. Preheat oven to 350 degrees F.

2. In a large pot of boiling, salted water cook the pasta to al dente.

3. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

4. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

5. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.

Prep time 20 minutes. Cook time 45 minutes.


Macaroni and Cheese

Ricotta Orange Pound Cake with Amaretto Strawberries

Pound cake is so versatile. For example, just changing a few ingredients alters its taste. Or spooning on fresh fruit is another delicious option. How about a scoop of ice cream?  Finally, you could just eat it plain and savour the classic simplicity of pound cake.

This recipe makes an incredibly moist cake. It truly is the best pound cake I've ever made or eaten.

Ingredients:
1 1/2 cups cake flour
2 1/2 tsp baking powder
1 tsp kosher salt
3/4 cup (1 1/2 sticks) butter, room temperature (additional to grease the pan)
1 1/2 cups whole milk ricotta cheese
1 1/2 cups sugar, plus 1 Tbsp
3 large eggs
1 tsp vanilla extract
1 orange, zested
2 Tbsp Amaretto
Powdered sugar, for dusting
1 pint strawberries, hulled and quartered
Whipping cream

Directions:
Preheat the oven to 350° F. Grease a 9 X 5 X 3 inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.

Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs one at a time. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a tooth pick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45-50 minutes. Let the cake cool in the pan for 10 minutes and then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.

Meanwhile, place the strawberries in a small bowl with the remaining one Tablespoon sugar. Let sit until the juices have pooled around the strawberries.

Prepare whipping cream, flavoring it with vanilla and Amaretto.

To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake. Add a dollop of whipped cream.


Ricotta Orange Pound Cake With Amaretto Strawberries


Adapted from Giada De Laurentiis.

Chocolate Covered Oreos Daisy Mold

I've told you time and time again how much I love Fancy Flours. They are always coming out with new items to entice bakers. And the newest thing are these clever cavity molds for making beautiful Chocolate Covered Oreos. I chose the daisy mold because I've been asked to do assorted little desserts for about 80 people at our clubhouse. I thought these cookies would look lovely on a party platter. They have several different styles for whatever occasion you might be planning. The best part is these little works of art are almost fool-proof. All you need is chocolate or candy wafers and DoubleStuf Oreo Cookies. 

DIRECTIONS: To melt your chocolate or candy wafers,coarsely chop and place into a microwave safe bowl. Microwave at 50% power for 1 minute, then stir well. Continue to microwave for 15 to 30 second intervals, stirring well after each interval, until smooth. For best results, do not overheat the chocolate, and avoid introducing moisture. Both these conditions will ruin the chocolate.

 Once your chocolate has been melted, use a craft paint brush and carefully "paint" the white or colored chocolate into the mold designs. After filling each design, tap the mold onto the table to settle the chocolate, and remove any trapped air. Once your painted design chocolate has cooled, fill the the mold cavities approximately 1/3 full with the contrasting colored chocolate or candy wafers. Tap the mold onto the table to settle the chocolate, and remove any trapped air.

If you've painted the designs, avoid remelting them by filling the cavities with chocolate that's as cool as possible, and tap the mold very gently as this can also cause the colors to bleed together. Press the Oreo® cookie into the chocolate, and center it in the mold cavity, horizontally and vertically. As you press the Oreo® into the mold cavity, the chocolate will rise up around the sides, embedding the cookie, and leaving only the top uncovered. Pour the chocolate over the embedded Oreo®, completely filling the mold, and covering the cookie. Gently tap the mold onto the table to settle the chocolate, and remove any trapped air.

 If necessary, level the chocolate by scraping away the excess with a silicone spatula. After the chocolate has hardened, chill the mold in the refrigerator for approximately 10 minutes. Turn the mold upside down and press on the back of the cavity to release the chocolate covered Oreos®.


Chocolate Covered Oreos Daisy Mold

Tyson Grilled and Ready Chicken

One of the rewards for being a Foodbuzz featured publisher is being a taste tester. We get the awesome opportunity to taste products and review them. So I give a BIG thank-you to Foodbuzz and Tyson for giving me the chance to sample one of their delicious products.

I tried the Tyson Grilled & Ready Fajita Chicken Strips. They come fully cooked so the chicken is great for last minute meals. Believe it or not but I used half the chicken in homemade chicken soup. It was fast and added a nice spice to ordinary soup. The remaining chicken was used in chicken salad. Again, the spiciness added an unexpected wow factor.

Thanks again Foodbuzz and Tyson.

Caribbean Truffle Pie

If you can't get away on a tropical vacation, have no fear. A slice of this pie will come in a close second. Lemon, lime, and coconut, all in each delicious mouthful.

Ingredients for crust:
1 (15 ounce) refrigerated pie crust
2 tablespoons coconut

Ingredients for streusel:
1/4 cup all-purpose flour
1/4 cup sugar
4 teaspoons unsalted butter
1/4 cup coconut

Ingredients for filling:
1 (2.9 ounce) package lemon pudding mix, not instant
1/2 cup sugar
3 tablespoons lime juice
2 egg yolks
2 cups water
1 teaspoon grated lime peel
1 cup white chocolate chips
1 (8 ounce) package cream cheese, softened
6 tablespoons sour cream

Ingredients for topping:
1/2 cup heavy whipping cream
lime slices

Directions:
1. Heat oven to 450 degrees. Allow 1 crust pouch to stand at room temperature for 15 to 20 minutes. (Refrigerate remaining crust for a later use.) Remove pie crust from pouch. Unfold crust; remove plastic sheet. Sprinkle with 2 tablespoons coconut; press in lightly. Carefully lift crust off second plastic sheet. Place crust, coconut side up, in 9-inch pie pan; press in bottom and up sides of pan. Flute edge; prick crust generously with fork. Bake at 450 degrees for 9 to 11 minutes or until golden brown. Cool crust while preparing streusel and filling. Reduce oven temperature to 425 degrees.

2. In small bowl, combine flour and 1/4 cup sugar. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in 1/4 cup coconut. Spread mixture in ungreased shallow baking pan. Bake at 425 degrees for 4 to 8 minutes or until golden brown, stirring every minutes. Set aside.

3. In medium saucepan, combine pudding mix, 1/2 cup sugar, lime juice and egg yolks; mix well. Stir in 2 cups water. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat; stir in lime peel. In small bowl, combine white chocolate chips and 1/2 cup of the hot pudding mixture; stir until chips are melted.

4. In small bowl, beat cream cheese until light and fluffy. Add white chocolate chip mixture; beat until smooth. Spoon and spread in baked crust. Stir sour cream into remaining pie filling mixture; blend well. Spoon and spread over cream cheese layer. Refrigerate 2 hours or until chilled.

5. In small bowl, beat whipping cream until stiff peaks form. Pipe or spoon around edge of pie; garnish with line slices. Sprinkle steusel in center of pie. Store in refrigerator. Serves 8.

Adapted from Pillsbury.

Lime Pie

One Thousand Ants - Angel Food Cake

Years ago I saw this recipe. And like many others, I filed it away in the back of my mind hoping to make it one day. Now fast forward ten years later and I was browsing the Fancy Flour website. Lo and behold, that's where I saw the giant ant cake decoration. That sparked the memory of the One Thousand Ants Angel Food Cake. Well, I wasted no time in ordering a package of the mutant giant ants. They are a must for any summer picnic.

Ingredients:
1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better)
1/3 cup warm water
1 teaspoon orange extract, or extract of your choice (I used vanilla)
1 1/2 teaspoons cream of tartar
1/4 cup of chocolate sprinkles

Directions:

Preheat oven to 350 degrees F.

In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated. Gently fold in chocolate sprinkles.

Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).

Cool upside down on cooling rack for at least an hour before removing from pan.

Cook's Note: Since they're easier to separate use the freshest eggs you can get.

Angel Food Cake

Creamy Rosemary Mashed Potatoes

I've received another cookbook to review, Cooking for Geeks, by Jeff Potter. If you are looking for loads of recipes and pretty pictures, then this book is not for you. But if you are an innovative cook and you're interested in the science behind what happens to food while it's cooking, then embrace your geekness. Put on those large glasses being held together by tape. And don't be ashamed to use a pocket protector, it's a badge of honor. Now rush out and buy this book.

Example: Here's why and the how to make Creamy Rosemary Mashed Potatoes.

This simple mashed potato recipe uses the microwave for cooking the potatoes. If you're in the anti-microwave category, consider this: cooking a potato - or any other starchy root vegetable - requires gelatinizing the starches in the vegetable. For this to occur, two things need to happen: the starch granules need to get hot enough to literally melt, and they need to be exposed to water so that the granules absorb and swell up, which caused the texture of the tissue to change. Luckily, the temperature at which most starches undergo the gelatinzation process is below the boiling point of water, and there's enough water naturally present in potatoes for this to happen without any intervention needed. Try popping a sweet potato in your microwave for a few minutes - fast, easy, and healthy!

Ingredients:
3 to 4 medium red potatoes, microwaved until cooked, about six minutes
1/2 cup sour cream
1/3 cup milk
4 teaspoons butter
2 teaspoons finely chopped fresh rosemary leaves
1/4 teaspoon salt
1/4 teaspoon ground pepper

After cooking, cut the potatoes into small pieces that can be mashed with the back of a fork. Add the remaining ingredients and mash together.


Mashed Potatoes

Mini-Cherry Pies

Grace your summertime table with an assortment of adorable mini-pies. Fresh summer berries and stone fruits are the perfect filling. Or mix it up and make a variety of custard fillings. No matter what you do, everyone will be thrilled to have their own mini-pie. I purchased my mini-pie-dishes from Crate and Barrel.

Ingredients:

4 cups all-purpose flour

3/4 cup granulated sugar, divided

1/2 cup toasted pecans

1 cup cold unsalted butter, cut into 1/2-inch cubes

2/3 cup plus 2 tablespoons cold water, divided

2 tablespoons cornstarch

2 pounds sour cherries, pitted

1 tablespoon fresh lemon juice

1 teaspoon pure vanilla extract

3 tablespoons heavy whipping cream

1/4 cup turbinado sugar

Vanilla ice cream (optional)

Directions:

1. In the work bowl of a food processor, combine flour, 1/2 cup granulated sugar, pecans, and 1/2 teaspoon salt, pulsing to blend. Add butter to flour mixture, pulsing until mixture is crumbly, approximately 30 seconds. 

2. With the food processor running,gradually add 2/3 cup cold water, in a slow steady stream, through lid opening until mixture forms a ball. Flatten dough into 2 disks, wrap in plastic wrap and refrigerate for 1 hour.

3. Preheat oven to 350 degrees.

4. On a lightly floured surface, roll 1 pastry disk to a 1/8-inch thickness. Fit dough into 12 (2-1/2-inch) mini pie plates. Trim dough around the edges. Freeze until dough is firm, approximately 10 minutes. 

5. Prick the bottoms and sides of dough with a fork. Bake until golden, 6 to 8 minutes.

6. In a small bowl, combine cornstarch and remaining 2 tablespoons cold water, stirring until mixture is blended.

7. In a large saucepan, combine cherries, cornstarch mixture, remaining 1/4 cup granulated sugar, and remaining 1/2 teaspoon salt. Cook over medium heat until cherries are soft and mixture is thick. Add lemon juice and vanilla, stirring to combine.

8. On a lightly floured surface, roll remaining pastry disk to a 1/8-inch thickness. Cut dough into very thin (1/8 to 1/4-inch-wide) strips. Arrange enough dough strips vertically side by side to achieve at least a 2-1/2-inch width. Pull back halfway every other vertical strip, and place a strip horizontally across remaining vertical strips. Return to their original positions the vertical strips that were pulled back, and pull back the other vertical strips. Place another strip horizontally across remaining vertical strips as close as possible to first horizontal strip. Continue to tightly weave 1 horizontal strip at a time into the vertical strips, working out form the center to make at least a 2-1/2-x-2-1/2-inch lattice top for each mini pie. Using a spatula, carefully transfer lattice tops to prepared pie plates.

9. Using a knife, trim the edges. Gently press edge of lattice tops to seal. Brush top and edges of dough with cream. Sprinkle the top of each pie with 1 teaspoon turbinado sugar. Bake until crusts are golden, 18 to 24 minutes. Serve warm with a scoop of vanilla ice cream, if desired. 

 

Recipe adapted from Tea Time.

Banana Cake with Chocolate Frosting

Everyone knows I have a love affair with chocolate. Even Pap is aware. And being a gentleman, he turns a blind eye to all the dirty details. But there are times when chocolate is not enough to satisfy me. So every once in awhile I like to make it a threesome and invite a few bananas in for a good time. Okay.... all you foodies get your minds out of the gutter. I'm talking a yummy and moist banana cake with a creamy chocolate frosting. Oh yeah, it doesn't get much better than that.

Ingredients for cake:
2 1/2 cups all-purpose flour
1 tablespoon baking soda
1 pinch salt
1/2 cup unsalted butter
1 cup white sugar
3/4 cup light brown sugar
2 eggs
4 ripe bananas, mashed
2/3 cup buttermilk

Ingredients for frosting:
1/2 cup (1 stick)  butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3  cup milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts, garnish

Directions for cake:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round or square pans. In a small bowl, whisk together flour, baking soda and salt; set aside.

2. In a large bowl, cream butter, white sugar and brown  sugar until light and fluffy. Beat in eggs, one at a time. Mix in the  bananas. Add flour mixture alternately with the buttermilk to the  creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans. Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool.

Directions for chocolate frosting:

1. Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Banana Cake With Chocolate Frosting

Toasty Blueberry Tea Bread with Lemon Cream Spread

Leave your cares behind and sit down to an afternoon tea. Perhaps you might even consider hosting a tea in your garden on a sun-dappled afternoon. If so, please serve this perfect recipe. The Lemon Cream Spread compliments the Blueberry Tea Bread perfectly. It's sure to be a wonderful day.


Ingredients:
1 cup powdered sugar
1/2 cup unsalted butter, at room temperature
3 large eggs
1/2 teaspoon pure vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup whole milk
1/2 teaspoon fresh lemon juice
1 cup fresh blueberries

Ingredients for Lemon Cream Spread:
1/2 cup unsalted butter, softened
2 (8-ounce) packages cream cheese, softened
1/4 cup confectioners' sugar
1-1/2 teaspoons fresh lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon salt

Directions for Blueberry Tea Bread:
1. Preheat oven to 350 degrees. Spray 3 (5-3/4 x 3-1/4 inch) mini loaf pans with nonstick baking spray with flour. Set aside.

2. In a large bowl, combine sugar and butter. Beat at medium speed with an electric mixer until light and fluffy, approximately 4 minutes. Add vanilla and eggs, one at a time, beating well after each addition. Set aside.

3. In a medium bowl, combine flour, baking powder, and salt, stirring well. Set aside.

4. In a small bowl, combine milk and lemon juice. Let stand for 10 minutes.

5. Add flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture. Divide batter evenly among prepared pans, tapping lightly against the counter to release any air bubbles.

6. Bake until a wooden toothpick inserted in the center comes out clean, 22 to 28 minutes.

7. Let cool in pans for 5 minutes.

8. Transfer to a wire rack to cool completely. Cut loaves into 1/4-inch thin slices. ( I sliced mine 1/2-inch) If desired, just before serving, heat a large skillet over medium-high heat. Toast each slice in skillet until lightly browned, approximately 1 minute per side. Serve warm with Lemon Cream Spread.

Directions for Lemon Cream Spread:

1. In the work bowl of a food processor, combine butter, cream cheese, confectioners' sugar, zest, juice, and salt, pulsing until mixture is well blended and smooth, approximately 2 minutes. Refrigerate until needed.

Adapted from Tea Time.


Blueberry Oatmeal Bread

Unexpected ... Chocolate - Orange Parfait

I was going to post about a pretty little chocolate cupcake with an orange custard filling and topped with an orange flavored butter cream frosting. But something went wrong somewhere and the cupcakes ended up being very crumbly. I'm not kidding, they fell apart in my fingers as I removed the paper liner. So when life gives you crumbs..... make a parfait.

Below is the recipe for the cupcakes and orange custard. It made a fabulous parfait. I layered two mini cupcakes, a big spoonful of orange custard, and then repeated. I topped it with a nice swirl of whipped cream.

Ingredients for cupcake batter:
2 sticks (8 ounce) butter, softened
1-1/4 cups sugar
Zest of 1 orange
3 eggs
3/4 cup all-purpose flour
1/2 cup orange juice
6 ounces dark chocolate, melted
3 ounces milk chocolate, melted

Ingredients for orange cream filling:
8 egg yolks
1 cup sugar
1/2 cup orange juice
1-1/2 sticks (6 ounces) butter, cubed and softened

Directions:
Preheat the oven to 350 degrees and line a mini cupcake pan with paper liners. Using a stand mixer fitted with a paddle attachment, mix the butter, sugar, and orange zest on medium speed until the mixture is fluffy and light in color, about 10 minutes.

2. Add the eggs one by one, mixing after each addition. Use a spatula to wipe down the sides of the mixing bowl so that all the ingredients are incorporated. Add the flour, orange juice, and melted chocolates. Mix for another 2 minutes. Spoon the batter into the cupcake cups, filling each about three-quarters full.

3. Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the cupcakes cool to room temperature.

4. Make the orange cream filling: Place the egg yolks, sugar, and orange juice in a heatproof bowl. Set the bowl over a saucepan of gently simmering water and stir occasionally until the mixture thickens, about 15 minutes. Remove the bowl from the pan. Gradually add in the butter. Refrigerate the filling for at least 2 hours.

Yields 48 mini cupcakes.

Tate's Bake Shop Gift Pack Winner

I'm happy to announce that Dorothy at Crazy for Crust  is the winner of Tate's Bake Shop super gift pack with 3 packages of cookies and a cookbook.