Lighter-Than-Air Peach Mousse

The Farm Fresh Southern Cooking cookbook is a must buy. Why? Because before we know it local farms, roadside stands, and produce markets will be offering the best of the season. Admit it, is there anything better than a kitchen countertop spread with the spoils of a Saturday morning at the farmers’ market? Every trip yields some new assortment of old favorites and newfound treasures. One week, you’re tempted by the sun-warmed heirloom tomatoes and the Mason jars brimming with orange blossom honey. Another week, it’s the slabs of milky Havarti cheese and the Red Haven peaches heavy with juice, enticing you to spend just a little more than you planned. Kentucky pole beans, silky ears of sweet corn, and sacks of stone-ground buckwheat flour may find their way into your basket on another visit.

Whether you shop with a list or purely on impulse, you’ll always find the truest taste of home at the local farms, roadside stands, and produce markets in your community. These are the places that offer up the native flavors of the South and all its seasons. They are your portal to the fields, the waters, and the vines where your food is cultivated. Get to know the origins of what you eat and the people who produce it. Tammy Algood’s Farm Fresh Southern Cooking celebrates this experience with delicious recipes that will enhance the natural flavors of your latest market haul and stories of the South’s most dedicated growers and culinary producers.

Ingredients:
3 tablespoons cold water
2 teaspoons unflavored gelatin
1 (8-ounce) package cream cheese, softened
1 cup confectioners' sugar
1/2 cup peach preserves, melted
4 tablespoons unsalted butter, softened
2 cups heavy whipping cream
1 tablespoons sugar
Fresh peach slices for garnish

Directions:
1. In a microwave-safe bowl, combine the water and gelatin... Let stand 1 minutes; then microwave on high power 1 minute. Set aside.

2. In a mixing bowl, combine the cheese, confectioners' sugar, preserves, and butter. Beat with an electric mixer at medium speed until smooth and creamy. Set aside.

3. In  a separate bowl, beat the cream and sugar until soft peaks form. Beat in the reserved dissolved gelatin until stiff peaks form. Fold into the cheese mixture until well combined. Cover and refrigerate at least 30 minutes. Garnish individual servings with fresh peach slices.

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Peaches and Cream Coffee Cake

Peaches. I love them fresh and fragrant. And when you bite into one, the juice must run down your hand, arm and drip off your elbow. Now that is delicious. Unfortunately, Georgia peaches are many months away from being available. So in the meantime, we can daydream about them while enjoying this fabulous coffee cake.

I discovered this recipe at Tidy Mom's website. Everything she creates is yummy! How does she do it?

Ingredients:
2-1/2 cups all-purpose flour
1 cup brown sugar, packed
3/4 cup butter, softened
2 eggs, separated
1 cup heavy whipping cream
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2-1/4 teaspoons baking powder
1 can (21 ounces) Peach Pie Filling

Ingredients for frosting:
1 tablespoon butter
1 teaspoon vanilla
3/4 cup powdered sugar
3-5 tablespoons heavy whipping cream

Directions:
1. Preheat oven to 350 degrees.
2. Mix flour, sugar, cinnamon, nutmeg and butter (will be crumbly). Take out one cup of this and save for topping.
3. Mix egg yolks with cream and add to remainder of flour mixture. Add salt and baking powder and mix until very smooth.
4. Gently fold in egg whites. Pour into greased 9-inch springform pan.
5. Put pie filling evenly over top of batter. Sprinkle with crumb mixture.
6. Bake for 55-65 minutes. Until lightly brown on top.
7. Allow to cool for 5 minutes then remove from pan.
8. Drizzle with vanilla frosting.

Directions for frosting:
1. Melt butter in microwave, then add vanilla.
2. Slowly stir in powdered sugar. (Will be clumpy.)
3. Add 3 tablespoon of cream and stir until creamy and smooth. Add more cream 1 tablespoon at a time until right consistency to drizzle over cake.

Notes:
You could also bake this in a greased 9x13 glass pan at 375 degrees for 45 minutes.
Serves 10-12.

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Easter Bunny Impostor

How did you spend your Saturday morning? I'll bet it wasn't dressed like an Easter bunny. This morning, our clubhouse hosted a breakfast with the bunny for all the grandkids. And for the fourth year in a row I've been asked to impersonate the big guy.

Yes, it's hot inside. Yes, you can't see worth a darn. And yes, I will probably do it again next year.












This is me fooling around in the billiard room.

                                                                          And this is me posing seductively for Pap.

Easter Chocolate Mousse

Simple chocolate mousse becomes the talk of the party when served in delicately painted eggshells. So start saving eggshells. As you know they don't always crack nicely. Then sterilize them by placing in simmering water for a minute.

Ingredients:
2-3/4 cups chilled heavy cream, divided
4 egg yolks
3 tablespoons sugar
1 teaspoon vanilla extract
7 ounces fine-quality bittersweet chocolate, chopped

Directions:
1. In a medium saucepan, heat 3/4 cup cream until hot. (Do not boil.) In a medium bowl, whisk together yolks, sugar, and a pinch of salt; add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan, and cook over medium-low heat, stirring constantly, until an instant-read thermometer reads 160 degrees. Pour custard through a fine-mesh sieve into a bowl, and stir in vanilla.

2. In a large microwave-safe bowl, microwave chocolate on High in 30-second intervals, until melted, about 1-1/2 minutes. Whisk custard into chocolate until smooth; cool.

3. In a large bowl, beat remaining cream at medium-high speed with an electric mixer until stiff peaks form. Whisk one-fourth of whipped cream into chocolate custard to lighten; gently fold in remaining whipped cream. Spoon mousse into a pastry bag fitted with star tip. Pipe mousse into clean egg shells.

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BAILEYS MUDSLIDE CAKE

I adapted this recipe from the Bailey's website. It was originally the Baileys Black & White Cake and I decided to change it into a mudslide. If you love a super moist bundt cake then you won't be disappointed with this recipe.  

Ingredients for cake:
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup of Baileys^® Coffee Irish Cream
1 teaspoon ground cinnamon
1/2 cup vegetable oil
4 eggs
1 cup sour cream
1 3/4 cups white chocolate chips (I didn't have white so I used dark chocolate instead)

Ingredients for topping:
1 tsp butter
1 ½ cups confectionery sugar
2 tbsp. Smirnoff^® No. 21 Vodka
2 tbsp. Baileys^® Coffee Irish Cream

Directions:
Preheat oven to 350ºF (175ºC).

Grease and flour a 10-inch Bundt cake pan.

In a large bowl, stir together cake mix, pudding mix and cinnamon.

In a separate bowl mix Baileys^® Coffee Irish Cream, oil, eggs, and sour cream. Beat on low speed until blended,then combine two bowls and beat on medium speed until blended. Stir in white chocolate chips by hand.

Pour batter into prepared Bundt pan. Bake in the preheated oven for 50 to 60 minutes,or until a toothpick inserted into the center of the cake comes out clean. Cool on cooling rack, or enjoy warm.

Melt butter, whisk in remaining topping ingredients. Drizzle topping over the top of cake.

Serve in a bowl with a splash of Baileys^® Coffee Irish Cream.

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Double Chocolate Banana Muffins --- Gluten-Free

The cookbook, 150 Best Gluten-Free Muffin Recipes by Camilla V. Saulsbury is the perfect choice when the urge to bake strikes. You needn’t have an intolerance to gluten or a wheat allergy to love gluten-free muffins. A rapidly growing number of people are moving away from foods that contain gluten because of an allergy or sensitivity, but others avoid it simply because they believe that eliminating it promotes better health in general and digestive health in particular.

Whatever your reasons for going gluten-free, you’re sure to love the exceptional muffins in this collection. And the gluten-free flours used in the recipes have become readily available in the past few years at health stores, in most well-stocked supermarkets and by mail order.

You’ll find it hard to believe that muffins this delicious and satisfying are gluten-free and so easy to make. In addition to expert baking tips and techniques, the gluten-free ingredients glossary will be invaluable to novice and expert gluten-free bakers alike, as will the list of essential and optional kitchen equipment. These fantastic recipes are truly destined to  become gluten-free favorites. 
 
Ingredients:
1 cup brown rice flour blend*
1 cup teff flour**
6 tablespoons unsweetened cocoa powder
1-1/2 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
2 eggs
6 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1-1/2 cups mashed ripe bananas
1/4 cup low-fat plain yogurt
4 ounces gluten-free bittersweet chocolate chips

Directions:
1. Preheat oven to 350 degrees. Line muffin pan with paper liners.
2. In a large bowl, whisk together flour blend, teff flour, cocoa powder, cinnamon, baking soda and salt.
3. In a medium bowl, whisk together sugar, eggs, butter and vanilla until well blended. Whisk in bananas and yogurt until blended.
4. add the egg mixture to the flour mixture and stir until well blended. Gently fold in chocolate.
5. Divide batter equally among prepared muffin cups.
6. Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

*Brown Rice Flour Blend:
2 cups finely ground brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch
Directions:
1. In a bowl, whisk together brown rice flour, potato starch and tapioca starch. Use as directed in recipes.
2. Store the blend in an airtight container in the refrigerator for up to 4 months, or in the freezer for up to 1 year. Let warm to room temperature before using.

**Teff flour is an ancient grain from Ethiopia, now grown in North America, Europe and Australia. Teff is always a whole-grain flour, since it is difficult to sift or separate. It has a strong, subtly sweet flavor, with notes of hazelnut and cocoa, and gives baked goods a light, springy texture. It is high in protein, B vitamins, calcium and iron. Store Teff flour in a tightly sealed plastic bag or airtight container in the refrigerator for up to 3 months or in the freezer for up to 6 months.

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Bailey's Chocolate & Caramel Irish Cream Cupcake

Saint Patrick's Day may be over but that doesn't mean you have to wait a whole year to indulge in this delicious over-the-top treat. These cupcakes have an intense chocolate flavor with just a hint of Irish Cream and caramel and have a surprise chocolate caramel center. 

Ingredients for the cupcake:

1 Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
3 large eggs
1/2 cup butter, melted
2/3 cup milk
1/3 cup Bailey's Irish Cream

Ingredients for Chocolate-Caramel Ganach:
10 ounces Bittersweet Chocolate, finely chopped
3.5 ounces caramels (about 10-12 candies unwrapped)
1 cup heavy whipping cream

Ingredients for Bailey's Buttercream:
1 cup shortening
1 teaspoon vanilla extract
8 cups confectioners' sugar
1/3-1/2 cup Bailey's Irish Cream
1/4-1/3 cup heavy whipping cream

For Garnish:
To garnish I placed the remaining ganache in a decorator bag and heated it for about 10 seconds in the microwave to soften, sniped the tip off the bag, and drizzled over buttercream. Then drizzle with a little caramel ice cream topping. 


Directions for cupcakes:
1. Preheat oven to 350 degrees.
2. Using a large mixing bowl, add cake mix, eggs, butter, Bailey's and milk. Mix on low until combined. Then mix on high for 2 minutes.
3. Pour batter into paper lined cupcake pans. Bake for 20 minutes. Cool completely.  


Directions for Chocolate Caramel Ganache:
1. Place chopped chocolate in medium bowl and set aside.
2. Using a medium saucepan, heat whipping cream and caramels over medium-low heat, stirring occasionally, until the caramel have melted completely.
3. Pour caramel cream over chocolate and stir until melted.


Directions for Bailey's Buttercream:
1. In large mixing bowl, cream shortening and vanilla for 2-4 minutes.
2. add in confectioners' sugar, one cup at a time.
3. Combine Bailey's with cream in measuring cup and slowly add to sugar mixture, using more cream for a cream consistency, use less milk for a stiff consistency.


Assembly:
1. Using a sharp knife, cut out a cone shaped section of the cupcake and set it aside.
2. Fill cupcake holes with ganache, and place cake back over hole.
3. Top cupcakes with buttercream.
4. Garnish with remaining ganache and caramel syrup.  
Yield: 24 cupcakes 

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Strawberry Shortcake Poppers

Here we go again with another cookbook review. This time we have the fun 175 Best Babycakes Cake Pops Recipes cookbook. This book is full of family friendly recipes. So get the kids involved and make memories in addition to yummy desserts.

Cake Pops is the biggest and most wildly popular baking sensation since cupcakes!

With the invention of the BabyCakes Cake Pop Maker, and ingenious and wildly popular appliance category has taken the retail marketplace by storm, and its popularity is only expected to increase as new, review and word spread. It allows you to make fun and delicious cake pops in your own kitchen quickly and easily, in just minutes.

Delightful and creative recipes await you in this fabulous cookbook. They have been developed specifically for use in the maker. The book feature chapters on cake pop classics; desserts and sweets; glazes, dips and fillings; doughnuts and ebelskivers (traditional Danish pancakes); muffins and biscuits; appetizers; savory nibbles; and show-stoppers that are ideal for parties and gifts and come with gorgeous presentation suggestions.

You 'll enjoy creating treats such as:
Red Velvet Cake Pops, Cheesy Jalapeno Pocket Breads, Champagne Pops, Halloween Eyeballs, Baby Shower Balls, and Malted Milk Chocolate Pops.

There's even a gluten-free and vegan section! Also included are easy-to-follow tips and techniques to help you create everything from rustic to fancy pops, as well as decorating ideas for occasions such as holidays, weddings and birthdays.

Ingredients for shortcakes:
1 cup all-purpose flour
2 teaspoons granulated sugar
1-1/2 teaspoons baking powder
Pinch of salt
1/4 cup cold butter
1/2 cup milk
1 tablespoon unsalted butter, melted

Ingredients for sweetened strawberries:
4 cups sliced strawberries
6 to 8 tablespoons granulated sugar

Directions:
1. Shortcakes: In a medium bowl, combine flour, sugar, baking powder and salt. Using a pastry cutter or two knives, cut in cold butter until mixture resembles coarse crumbs. Using a fork, stir in milk just until moistened.


2. Drizzle about 1/8 teaspoon melted butter into each cake pop well. Fill each well with a mounded teaspoon of dough. Bake for 3 to 4 minutes or until golden brown. Transfer shortcakes to a wire rack to cool. Repeat with the remaining dough.

3. Sweetened Strawberries: Meanwhile, in a large bowl, combine strawberries and sugar, sweetening berries to taste. Using the back of a spoon, press lightly on some of the berries to bruise them slightly and release some juice. Let stand at room temperature for about 30 minutes or until strawberries release their juice.

4. Place 3 or 4 shortcakes in each of six dessert dishes. Ladle berries evenly over each serving and dollop with whipped cream.

(I served mine in mini-martini glasses.)

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'Ode to Joy' Grand Slam Finale

This is the review of The Best of Bridge Cookbooks, The Best of The Best And More. All the recipes you’ve come to love and rely on over the years — now in a NEW handy, concealed Wire-O hardcover binding. The acclaimed Best of Bridge cookbooks have become an international phenomenon. The combination of always familiar ingredients, always simple gourmet results, as well as The Ladies’ legendary humor, means that they are culinary gems you’ll turn to time and time again. And now this perennial bestseller is available in the NEW concealed Wire-O hardcover binding that cooks across Canada have come to love.  


With these books you can plan a dinner party without trying out the recipes ahead of time, they all work and they're all great. "The Best of the Best and More" is what all the Best of Bridge fans have been waiting for. Now we can have their most requested recipes in one book -- plus they've included a whole batch of new recipes. This is a great book for a new bride or anyone just starting on this super cookbook series.

Ingredients:
1 cup vanilla wafer cookie crumbs (30 wafers)
1/2 cup toasted almonds, finely chopped
1/4 cup butter, melted
4 cups strawberries
12 ounces good quality white chocolate
4 ounces cream cheese, softened
1/4 cup sugar
1/4 cup orange liqueur or frozen orange juice concentrate
1 teaspoon vanilla
2 cups whipping cream
cocoa powder

Directions:
1. Combine wafer crumbs, almonds and butter. Press into bottom of a 9" springform pan.
2. Wash, dry and hull berries. Reserve a couple for garnish. Cut a few strawberries in half, lengthwise, and press flat sides all around side of springform pan. Arrange whole berries, points up, on crust.
3. Chop chocolate and melt in double boiler or microwave. Cool slightly.
4. Beat cheese until smooth, then beat in sugar. Mix in liqueur and vanilla. Slowly beat in chocolate.
5. Whip the cream. Stir about 1/3 of cream into chocolate mixture and fold in the remainder. Pour over berries, shaking pan gently to fill in between berries.
6. Refrigerate at least 3 hours. Remove sides and bottom of springform pan. Dust with cocoa and garnish with reserved strawberries.
( I garnished with swirls of whipped cream and chocolate curls)

This music is my favorite piece of music ever. Yes I love rock 'n' roll. But I love this music above all others. It lifts my spirit during life's low spots. And it announces the coming of spring perfectly.     
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Naughty Leprechaun Milkshake Shooters

The onset of March brings Shamrock Shakes to McDonald's restaurants across the land. It sparks a fury that only nostalgia could incite. Since 1970 the minty-green beverage has developed a cult following. The shake has gotten harder to come by since its 1970 inception, but the past few years has seen a resurgence to meet the demand of the masses, who've started online petitions, sent angry emails to corporate headquarters, and even started a Web site devoted to tracking Shamrock appearances. http://www.shamrockshake.com/

I decided to reinvent the McDonald's version into a boozy adult beverage. Like all milk shakes, it goes together super fast. From start to finish is less than 5 minutes to prepare.


Ingredients:
1-1/2 cups good quality vanilla ice cream
1 cup 1% milk

1 ounce of creme de menthe

3 ounces of Godiva White Chocolate Liqueur

Green food coloring, if desired
Whipped cream


Directions:
1. Blend all ingredients in a blender until completely thick and smooth. Pour into shot glasses and serve!

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Baked Potato and Leek Soup with Cheddar and Bacon

I love potato soup! When Pap and I go out to eat, and if a restaurant has it on the menu, then I'm going to try it. I like it thick and loaded with chunks of potato. And of course it must have a sprinkling of green onions, bacon, and a dollop of sour cream. So when I was asked to review the cookbook, From the Best of Bridge Cookbooks, The Rest of The Best and more, I had to try the potato soup recipe. Mmmmm.... it did not disappoint.

There are not many cookbooks that can claim to have sold 3.2 million. That alone tells you about the quality of the recipes. This book contains all the recipes you've come to love and rely on over the years - now in a NEW handy, concealed Wire-O hardcover binding.

The acclaimed Best of Bridge cookbooks have become an international phenomenon. The combination of always familiar ingredients, always simple gourmet results, as well as The Ladies' legendary humor, means that they are culinary gems you'll turn to time and time again.

Ingredients:
2 medium baker potatoes
2-1/2 cups sliced leeks (white & light green parts), well rinsed
2 garlic cloves, minced
Salt & freshly ground pepper to taste
2 cups chicken broth
2 cups water
4 slices bacon, cut into 1/2" pieces
1/2 cup milk
1/2 cup sour cream
1 cup grated Sharp Cheddar Cheese
2 tablespoons sliced green onions or chives
(I also diced a carrot and some celery)

Directions:
1. Line a baking sheet with aluminum foil. Separate bacon and lay in a single layer. Bake at 350 degrees for about 20 minutes or until crispy. Remove bacon from baking sheet and place on paper towels to drain and cool. Reserve bacon grease.

2. Wash potatoes and bake until tender. Set aside to cool.

3. In Dutch oven, add 2 to 3 tablespoons of bacon grease. At medium-low heat, add diced carrot, celery, and green onions. Cook until till slightly crisp. Remove from pan and set aside.

4. In Dutch oven, add more bacon grease if needed. Add leeks and garlic, season with salt and pepper and cook, stirring occasionally, until softened, about 10 minutes. Add broth and water. Simmer over medium heat and cook until leeks are tender, about 20 minutes.

5. Cut potatoes in half lengthwise. Use a large spoon to scoop pulp in 1 piece from each half. Cut pulp into 1/2" cubes and set aside. Coarsely chop potato skins and add to pot with leeks.

6. In a blender, puree in batches. Return pureed soup to Dutch oven and reheat over medium-low. In a small bowl, whisk together milk and sour cream until smooth, then whisk into soup with a cup of Cheddar. Stir in diced potato.

7. If soup is too thick, it may be thinned with a little water. Season to taste and garnish with crumbled bacon and sauteed carrots, celery and green onions. Serves 6.  

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Shamrock Sugar Cookies

I was asked to make cookies for a group of 54 people. They are all traveling tomorrow to see the show Billy Elliot at the Fox Theatre in Atlanta. Well, tomorrow being Saint Patrick's Day, I made beautiful Shamrock Sugar Cookies. It's the wafer paper that I purchased from Fancy Flours that makes them gorgeous. Seriously, go and browse their wonderful website. 
 

Ingredients:

- 6 cups all-purpose flour

- 3 teaspoons baking powder

- 1 teaspoon salt

- 2 cups unsalted butter

- 2 cups granulated sugar

- 2 large eggs

- 2 teaspoons vanilla extract

Instructions:

1. Cream sugar and butter until fluffy, about 5 minutes. Add eggs and vanilla. Mix dry ingredients in separate bowl and add to butter mixture. Mix well.

2. Put a handful of the freshly made dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Your dough will be chilled and ready to cut and bake with no wait and no added flour! Repeat with scraps after cutting cookies.

3. Bake at 350° F for 8 -10 minutes. Let cool. Recipe makes 8 dozen 3" cookies.

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Winner of the Afghan Giveaway

We have a winner for the afghan. Congratulations to  Mags @ the Other Side of 50.  http://www.othersideoffifty.com/ 

 









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Daisy Robinson's Cinnamon Chip Cream Scones

I'm in the mood for scones. Perhaps it's the love affair that I'm having with Downton Abbey. The Granthams and their family of servants have already weathered scoundrels, scandals, and a momentous succession crisis. But by November, 1916, The Great War has rendered everything - and everyone - changed. Even Downton Abbey itself, like its residents, has risen to the call of duty and transformed.

At the war front, life intensifies for Downton's young men in the face of untold horrors. Meanwhile, at Downton, war makes new and often unjust demands. Some rise to its call for a stiff upper lip and a useful turn, and others see change as an opportunity for either growth or exploitation. Far from the trenches, there remains no shortage of scheming, meddling, and dangerous attractions.

Daisy Mason Robinson, the scullery maid, lives under the strict eye of Mrs.Patmore, the cook. Daisy is a humble character. She is rather a "simple minded" girl, but is very generous to all. It will be interesting to see what the future holds for her.

"Cinnamon Chips" why are they so gosh darn hard to find? I know they are available online. But what if you want them today? Well I discovered a DIY recipe to make your own. Yep, you heard right, make your own cinnamon chips. Confessions of a Bright-Eyed Baker has a recipe that is quick, easy and delicious. She also had a wonderful scone recipe. Go over to her blog and checkout her other great recipes.

Ingredients for Cinnamon Chips:
2/3 cup granulated sugar
3 tablespoons cinnamon
2 tablespoons vegetable shortening
2 tablespoons light corn syrup

Directions for Cinnamon Chips:
1. Preheat oven to 200 degrees. Line a baking sheet with parchment paper or aluminum foil. Spray with non-stick cooking spray. In a medium-size bowl, mix together the sugar, cinnamon, vegetable shortening, and corn syrup until totally combined and crumbly.
2. Spread the mixture out on the prepared baking sheet, flattening out with another sheet of parchment paper or the back of a spatula into a rectangle about 1/4" thick.
3. Bake in the preheated oven for 35 minutes, or until the mixture is hot and melted together. It shouldn't be crisp. Let cool completely.
4. Use a pizza wheel to slice the cooled block into small square chips. I made 1/4" squares. Store in an airtight container until ready to use. They should keep for a long period of time, just like any other baking chips. Yield 1-1/2 cups.
 
Ingredients for Cinnamon Chip Cream Scones:

1-1/4 cups all-purpose flour

2 tablespoons sugar

1/4 teaspoon salt

1-1/2 teaspoons baking powder

1/2 cup whipping cream

1/4 cup half-n-half, plus 1 tablespoon if needed

1/2 cup cinnamon chips

Topping:

half-n-half for brushing

cinnamon sugar for sprinkling

coarse sugar

Directions:

1. In a large bowl, whisk together flour, sugar, salt, and baking powder.

2. In a separate bowl, beat whipping cream and half-n-half rapidly, until thickened. Pour into dry ingredients and fold in partially with a spatula. Use hands to knead the ingredients together until just combined; be careful not to overwork the dough, if the dough seems to dry, add another tablespoon of half-n-half.

 3. Place the dough on a baking sheet lined with parchment paper. Using another sheet of parchment paper on top to prevent sticking, flatten into a round about 3/4" thick. Slice, pizza style, into 4-8 sections, depending on how large you'd like your scones to be. 

4. Separate the scones on the baking sheet and place the sheet in the freezer for 30 minutes. Toward the end of this time, preheat your oven to 375 degrees.

5. After removing the scones from the freezer, brush the tops and sides with half-n-half and sprinkle liberally with cinnamon sugar. Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center of a scone comes out clean. Allow scones to cool for about 5 minutes before brushing with more half-n-half and sprinkling with coarse sugar. 

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Pansy Shortbread Cookies

Early spring brings a cookie that is sure to impress. This is a fun way to use pansies from your garden. These shortbread cookies are bursting with color. And they are quite easy to make. They taste buttery sweet, and the pansies add no hint of flavor. Be sure sure to use pesticide free flowers.

Ingredients: 
1 1/4 cups flour 
1/4 cup sugar 
1/2 cup room temperature butter 
1/4 tsp vanilla 
1 TBS dried egg whites 
water
Directions:

1. Preheat oven to 325 degrees. 

2. Pick flowers, rinse and pat dry. Put on paper towel to finish air drying.

3. Put flour and sugar in a large bowl. Mix together. Using a pastry cutter, cut in butter and vanilla until mixture resembles fine crumbs and starts to cling together. Gather up crumbs into a ball and kneed together until smooth. 

4. Roll out dough just scant of 1/4" thick. Cut with cookie cutter. I used a fluted 2-1/2" cookie cutter. Put cookies 2" apart on parchment lined baking sheet and bake for 30 minutes, until the bottom and sides are just starting to slightly brown. Watch carefully. Mine was browning at 20 minutes. 

5. Take out of oven and cool on baking sheet. Combine dried egg whites and water in small bowl. When cookies are cooled brush egg with mixture on on cookie at a time and top with pansy. Use your fingers to press the pansy down in the middle and smooth out all petals so they are firmly stuck to the cookie. Put a thin layer of egg white mixture on top of the pansy and smooth. Sprinkle with sugar. Return to parchment lined baking sheet. 

6. Bake at 325 degrees for 5 minutes. Remove from oven. With your finger smooth out any petals that have shrivelled up. Set on a cooling rack until the top of the cookie is completely dry. 

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Ginormous Blackberry Pie Pancakes

Seriously, these are the fattest pancakes ever!

Ingredients:
1 cup blackberries
2/3 cup flour
4 tablespoons rolled oats
1 teaspoon cinnamon
1-1/3 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 tablespoons sugar
2 tablespoons vegetable oil
2/3 cup milk

Directions:
1. Combine dry ingredients in a bowl, then add wet. Mix, but don’t overmix. Cook on an oiled (or sprayed) pan, on low-medium, flipping each pancake once.Top with syrup, powdered sugar.

2. Or you could even boil some more blackberries (with a bit of sugar, if you wish), and smash them, to make a compote.
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Chocolate Guinness Goodness

This recipe was developed by Shane Philip Coffey, the chef at Alias restaurant on New York City's Lower East Side. He took Inspiration from his favorite Irish pub in Manhattan.

Make the effort to find a good dark chocolate (about 70 to 72 percent cacao). The better the chocolate, the creamier the dessert. And, unless you have an Irish pub next door where you can pull it straight from the tap, a 14.9-ounce can of Guinness Draught works best.

Ingredients:
8 large egg yolks
1 cup sugar
One 14.9-ounce can Guinness Draught
3 cups heavy cream
7 ounces high-quality bittersweet (70 to 72% cacao) chocolate, finely chopped 
Special equipment: Six 8-ounce old-fashioned glasses

Directions:
1. Open can of Guinness and slowly pour into 4-cup measuring cup, pouring down side of cup to reduce foaming. Pour half of Guinness (about 7/8 cup) into heavy-bottomed 3-quart saucepan. Add 2 1/4 cups cream and whisk to combine. Set over medium heat and heat, whisking occasionally, until bubbles just begin to form at edges.

2. Remove from heat, add chocolate, and whisk until smooth. Slowly pour hot chocolate mixture into eggs, whisking constantly to prevent curdling. Return mixture to saucepan and set over moderately low heat. Cook, whisking constantly, until mixture thickens and coats back of spoon, about 15 minutes. (Pudding will look separated.)

3. Pour into blender and blend on high for 1 minute. Divide pudding among glasses, leaving at least 1 inch of space at top of each. Cover with plastic wrap and refrigerate until chilled and set.

4. Meanwhile, pour remaining Guinness into small saucepan and bring to boil over medium heat. Reduce heat to moderately low and simmer, uncovered, until reduced to 1 tablespoon, about 20 minutes. Pour syrup into small bowl and let cool. Beat remaining cream until soft peaks form. Add Guinness syrup and beat until combined. Divide cream among 6 glasses of pudding and serve.

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Parchment Tilapia and Baby Candied Carrots

As part of the Foodbuzz Tastemaker Program I have been selected to receive a free sample of Parchment Bake from Mrs. Paul's and Van de Kamp's. How did they know that I was in the mood for delicious tilapia? I think they've out done themselves with this parchment paper bag technique. It delicately bakes the pre-grilled, 100% whole-fillet tilapia in a sauce locking in the fish's natural moisture and flavors.

• Bakes moist and flaky in parchment bag
• Easy prep—no mess, no clean up
• 100% whole fillets; Flame grilled
• 80 calories; 0.5 fat; Kosher dairy

I served the tilapia with rice pilaf and baby candied carrots. This is such a quick, healthy meal. Thanks Mrs. Paul's and Van de Kamp's.

Ingredients:
1 pound baby carrots, preferably in a variety of colors
1 tablespoon mild olive oil
1 tablespoon honey
1/2 teaspoon salt
Directions:

1. Peel the carrots and trim the leafy tops. Leave them whole.

2. In a large skillet, preferably nonstick, heat the oil over medium heat. Add the carrots and cook, shaking the pan often to ensure they cook evenly, until they begin to soften, about 5 minutes. Drizzle the honey over, toss to coat evenly, and continue to cook until just tender, 2 to 3 minutes or longer, depending on the size.

3. Season the candied carrots with the salt, transfer to a platter, and plonk on the table.

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Cake Boy Cookbook Review

Nothing lifts the spirits like the smell of a cake baking, the first slice of a warm homemade tart, a hot muffin with your coffee in the morning, or a baked dessert on a cold night. Cake Boy by Eric Landard (Master Patissier) will teach you simple rules to making home baking wonderful. Whether you're cooking cakes, meringues, pastries, biscuits, or dessert.

This is a wonderful book to help the beginner or well accomplished. Eric shares a few simple secrets to making home baking wonderful. Whether you're cooking cakes, meringues, pastries, cookies or puddings, you will discover in Cake Boy how to make them the best.

Red Velvet Cupcakes is a good place to start. Why you ask? Because there's not a hint of red food coloring in the mixture. Instead, the rich color is obtained from the reaction of the baking soda with the vinegar.

Cake Boy's simple cakes include classics such as Genoisse Sponge and Light Fruit Cake alongside more surprising recipes such as Apple and Honey Crumble Sponge. There are flour-free cakes, muffins and cupcakes too - from the Marshmallow Muffin to the Chai-tea Cupcake. Delicious puddings are also made easy. Discover how to make the perfect Baked Lemon Cheesecake or a simple Blueberry Cheesecake. Create a gorgeous Steamed Sticky Toffee Pudding or a galmorous Hot Ginger Bread Souffle. Or learn the simple tricks behind a great Tarte Tatin or a delicious Bakewell Tart.


About the Author

Eric Lanlard, master pâtissier and twice winner of the prestigious Continental Pâtissier of the Year at the British Baking Awards, has earned himself an international reputation for superlative cakes with an impressive A-list clientele. Having trained in France, Eric moved to London, where he ran the patisserie business for Albert and Michel Roux. He stayed there for 5 years before launching his own business, and now creates cakes for his clients and for his cafè-pâtisserie, Cake Boy, in London.

RED VELVET CUPCAKES from Cake Boy by Eric Lanlard 
Makes 24 cupcakes 
Preparation time: 30 minutes 
Cooking time: 20 minutes 

For the cupcakes 
¾ cup pure cocoa powder 

1½ tsp Nielsen-Massey Vanillas Pure Vanilla Extract 
¼lb plus 1 tbsp (11/8 sticks) unsalted butter, softened 
1 generous cup superfine sugar   
4 egg yolks 
1 cup buttermilk 
1 tsp fine salt 
2¾ cups all-purpose flour, sifted   
1 tsp baking soda   
1 tsp white wine vinegar 

For the frosting 
1 cup milk 
3 tbsp all-purpose flour 
a pinch of fine salt 
8oz of either bittersweet chocolate (62% cocoa solids) or white chocolate, broken into pieces 
¼lb plus 6 tbsp (1¾ sticks) unsalted butter, softened 
2¾ cups confectioners’ sugar 
2 tbsp pure cocoa powder (omit if making white chocolate frosting) 
1 tsp Nielsen-Massey Vanillas Pure Vanilla Extract (omit if making white chocolate frosting) 

Directions 
Preheat the oven to 350ºF. Line two 12-cup muffin pans with cupcake papers. 
Sift the cocoa and mix with the vanilla in a small bowl. Set aside. 
Beat the butter and sugar together in a large bowl, using an electric hand mixer set on medium-high speed, or a stand mixer. Once the butter and sugar mixture is pale, light, and fluffy, add the egg yolks, one at a time, and beat until everything is combined. Add the cocoa mixture and beat well for another minute to combine.   
Stir the buttermilk and salt together and add it to the butter and sugar mixture, a third at a time, alternating with the flour. Mix the baking soda with the vinegar and blend into the batter. Then, with your mixer on high, beat everything together on a high speed for about 5 minutes, until you have a smooth, glossy batter. 
Fill each cupcake paper to three-quarters full. Bake for 18–20 minutes or until a skewer inserted in the cupcake center comes out clean. 
Cool in the pans on a wire rack for 10 minutes. Remove the cakes and cool completely before frosting. 
For the frosting, whisk the milk, flour, and salt in a small saucepan over a medium heat until the mixture thickens and begins to bubble, about 1–2 minutes. Transfer to a small bowl and allow to cool. 
Melt dark or white chocolate. Set aside to cool. 
Beat the butter, sugar, and cocoa (if using) together until fluffy. Add to the cooled chocolate followed by the milk mixture and vanilla extract (if using). Beat together until smooth, then spoon into a pastry bag with a small plain or star tip. Pipe immediately onto the cupcakes. 

Tip 
It is really important that an electric hand-held or stand mixer is used to blend the cupcake batter thoroughly, so that a loose, glossy mixture is achieved. 

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