Oh good grief! I'm up to my eyeballs in strawberries! And you know me, I just can't let them go to waste! I had an appearance on Carolina Kitchen where I used strawberries, then a photoshoot where I used strawberries and then I had an event I catered that wanted strawberry cupcakes and so...I have to get rid of these darned strawberries!! ha! So if I didn't before, I do now...
So, here are the muffin tops without making the muffins! 5 - 7 min prep and 8 min to bake. That's some serious Iron Cheffin' I think!!
Side note: If you don't have strawberries, then blueberries, blackberries, peaches, apricots - any fruit would be fine. I just migh omit the cloves. And if you use bananas, don't use that in your cream cheese because it will discolor and look ugly. Always be sure the fruit is purreed, no matter which you use!
Strawberry Muffin Tops with Strawberry Cream Cheese Frosting
Preheat oven to 375 degrees.
Strawberry Cream Cheese Frosting:
2 c. grated carrots 1/4 c. spiced rum 2 snack-size boxes of raisins 1 c. light brown sugar 4 eggs 1/2 c. applesauce 1 - 20 oz. can of crushed pineapple, drained 3 c. all purpose flour, sifted 1 tsp. salt 1 1/2 tsp baking soda 4 T. Pumpkin Pie Spice 1 c. chopped walnuts or pecans (optional) Bourbon Cream Cheese Frosting: 2 - 8 oz pkgs cream cheese, softened 1 stick butter, softened 1 1/3 c. 10 x powdered sugar 2 T. bourbon 1/2 tsp. Pumpkin Pie Spice Preheat oven to 350 degrees. 1. Mix grated carrots and 1 c. brown sugar. Pour rum over raisins in a small bowl. Allow both to set for 1 hour (I soaked my raisins in the refridgerator overnight). 2. Beat 4 eggs together until they become light yellow in color. 3. Slowly add sugar and applesauce. 4. Stir in pineapple. 5. Sift together the flour, baking soda, salt and pumpkin pie spice. 6. Stir in flour mixture, just until dry ingredients are moistened. 7. Stir rum, raisins and carrot mixture together. Scoop out the raisins and carrots and add to cake batter. Do not add the liquid. 8. Fold in to batter. 9. Grease and flour 2 - 10" cake pans (DO NOT USE DARK CAKE PANS! THE EDGES WILL GET TOO CRISPY AND THEY COULD BURN!). I use non-stick spray with flour. You can find it in your "oil" aisle at the grocer. 10. Bake for 35-50 minutes (until cakes spring back to the touch or when toothpick comes out clean). 11. Cool for 10 minutes, then invert onto cooling racks and cool for an additional 10-20 minutes. Do not frost cakes until completely cool. Frosting: Prepare frosting while carrots and raisins are soaking and then put in fridge to thicken. 1. Cream together cream cheese and butter. Make sure they are WELL blended! No lumps! 2. Add powdered sugar, 1/3 c. at a time. 3. Add bourbon and pumpkin pie spice. 4. Mix until smooth and refridgerate until ready to use. 5. Frost cake with an off-set cake spatula (the shape makes it very fast and easy to do). 6. Place cake on top of 2 pieces of parchment paper or wax paper so that you don't make a mess of your plate. 7. Apply frosting to first layer and spread nearly to edges. 8. Add 2nd layer and frost the top. 9. Add frosting to edges of cake and quickly frost around the sides of cake as the frosting "drips" over the sides. 10. Carefully remove parchment paper (place cake spatula gently under cake and slowly lift, if necessary). Enjoy!
Have you wondered why cooking is such a chore? Or why you want to make a quick trip to the grocery store and it turns into a 2 hour shopping experience? Well, Memorial Day Weekend, Capital Cadillac gave me a fabulous red SRX to drive for charity and my Ambush Kookover! I'll tell you the role that this SRX played in a moment but here is a peek at our day:
Maura, publisher of Atlanta: 365 days, 365 Things to Do (thank you for making me one of the "things to do", Maura!), was the winner of the "Kick Back and Kook" Ambush Kookover and while she DID know she had won, the pantry didn't. And you know how we can all be a bit averse to change? So, we decided to sneak up on that pantry and AMBUSH IT!
Her pantry wasn't the worst I'd seen by far, but she did have expired products from 2 years ago and her pantry had cookies, crackers, tomato sauce and much more, all jumbled together in a fashion that would make anyone wonder if they had what they needed in there. So, we threw away what was expired, put like items with like items and by the time we were done, we were able to stock her pantry at the grocery store in just 20 minutes and return to her home, preparing Coq au Vin in about the same amount of time for her crock pot. Maura says, "I can say that, just one day later, cooking a meal in my newly-organized kitchen has been a totally different experience!"
A BIG thank you to my volunteer staff: Leighton Gilling, Bethany Bengtson (who also writes for My Voice is Strong - check it out! She's an inspiration.) and her fabulous mother who is a very talented photographer.
So, Capital Cadillac sponsored my Ambush "Kookover" and they are so generous that they will also donate $1000 to The Hope and Light Foundation if I get the most votes on their website. We went to take a picture with Aleena, once of the many children suffering with Spinal Muscular Atrophy, and it began to rain. Because of her special equipment (note the bipap breathing machine in the picture), she had to go back inside when the rain began. Do you remember playing in the rain as a child? I just played in the rain last Friday! Imagine if RAIN kept you housebound! Please vote for me so that we can make a difference and fund a cure for the #1 genetic cause of death in children. Just click here and click vote! No registration required and YOU can make a difference! www.bit.ly./AngelaSRX
Thank you for voting and if YOU or someone you know needs a pantry makeover, call me for rates! It's affordable and in the long run, priceless!
Ice Cream Sandwiches with Lavendar and Strawberry Sauce (serves 4) *2 T. Keys Creek Lavendar Farm Lavendar Jelly *1/2 c. strawberries, washed and diced *vanilla bean ice cream *8 thin slices of pound cake or indiv sponge cakes In a sauce pan, combine strawberries and lavendar jelly over medium heat. Heat through until strawberries become a bit soft and remove from heat. Layer one slice of pound cake, one scoop of ice cream, another pieceof pound cake and top with Lavendar and Strawberry Sauce. Top with whipped cream if desired. Enjoy!
Producer - Author - Editor - Food Stylist
Bio courtesy of Virginia Willis' website: www.virginiawillis.com
Virginia Willis is the author of the acclaimed cookbook, Bon Appétit, Y’all! Three Generations of Southern Cooking (Ten Speed Press, 2008).
A graduate of L'Academie de Cuisine and Ecole de Cuisine LaVarenne, Virginia produced Turner South’s Home Plate and the DVD Shirley Corriher’s Kitchen Secrets Revealed! Previously she honed her attention to detail as the Kitchen Director for Martha Stewart Living Television where she supervised the food segments for the Emmy-award winning television show. With MSLTV, Virginia was also responsible for preparing private meals and events for Martha and her guests -- including among others, President Clinton, Aretha Franklin, and Julia Child. As Executive Producer for Epicurious on The Discovery Channel, she traveled the world taping fantastic stories about food - from harvesting capers in the shadow of a smoldering volcano to making authentic mustard in Dijon.
Virginia's wide and varied food career started in Atlanta as an apprentice to Nathalie Dupree. She worked with Dupree on four PBS series and cookbooks, including the James Beard award-winning Comfortable Entertaining. She also spent several years as an editorial assistant with culinary authority Anne Willan on various projects including Cook It Right, an exhaustive tome that documents the various states of "doneness" (and over- and under-"doneness") of everything from whipped cream to braised pheasant.
She is a featured chef in Atlanta Cooks at Home, tester and editor for The All-New Joy of Cooking, author of Pasta Dinners 1,2,3, co-author of Home Plate Cooking, and weekly writer for The Atlanta Journal Constitution. Her work has also appeared in Country Living, Family Fun, and Edible Atlanta.
She has appeared on Real Simple Television, Martha Stewart Living Television, Home Plate, and in TV commercials for Duke’s Mayonnaise and Springer Mountain Farms All-Natural Chicken. As a nationally recognized culinary professional her client list includes The Atlanta Bread Company, Char-Broil, The Coca Cola Company, Denny’s, Disney World, Fresh Express, Logan’s Roadhouse, LongHorn Steakhouse, TGI Friday’s, Olive Garden, Ruby Tuesday, Texas Dairy Queen, Texas Roadhouse, Waffle House, Whole Foods Market, and WingZone.
Virginia is a president of the Atlanta chapter of Les Dames d’Escoffier, a member of The Atlanta Community Food Bank Advisory Board, Georgia Organics, the International Association of Culinary Professionals, Southern Foodways Alliance, and Women Chefs and Restaurateurs.
Discussed in the podcast: Vidalia Onion Confit, Vidalia Onion Quiche, Meme's Fried Chicken and Gravy and Tarragon Chicken Salad. Recipes coming soon!
Yesterday I was shopping and came across rhubarb and thought, "Hmm...I've not made a cobbler in a while and I certainly haven't used rhubarb in a while! Now it's time!" Rhubarb looks like red celery, but tastes almost like tart cherries. Cut off the leaves because they are poisonous! But don't worry, not so poisonous that you have to worry about your well-being. Just cut them off, discard the leaves and wash everything (hands, knife and cutting board, especially) thoroughly.
Enjoy these sweet and tart Strawberry and Rhubarb Cobblers. Delicious!
Strawberry and Rhubarb Cobbler
4-6 servings
2 c. honey granola, finely crushed
3/4 c. brown sugar
1/3 c. all purpose flour
1 tsp. ground cinnamon
1/4 tsp. nutmeg
1 cup pomegranate juice or wine
2 c. chopped fresh rhubarb, washed very well
1 c. sliced strawberries
1/8 tsp. ground cloves
1/4 c. brown sugar
1 T. cornstarch
1 T. water
1/8 c. brown sugar
1/2 c. butter
Heat oven to 375°F.
Spray bottom and sides of small souffle dishes with cooking spray.
In large bowl, mix brown sugar, flour, lemon peel, cinnamon and nutmeg.
Cut in butter with a pastry blender, beginning with 1/4 of a cup and then adding 1 T. at a time until you get a crumbly mixture without lumps of butter.
Over medium heat in a saucepan, combine rhubarb, brown sugar and strawberries with pomegranate juice or wine and bring to a slow boil, stirring well until brown sugar dissolves.
In a small bowl, combine water and cornstarch and stir until no lumps remain (add 1 tsp of water at a time as needed until lumps are gone, but only if necessary).
Stir in cornstarch/water slurry and when thickened to a pie filling consistency, spoon equal portions into souffle cups.
Top with the granola mixture and bake until golden brown, 15-25 minutes (depending on how brown and crisp you'd like it to become).
What's the weather like where you are? Hot yet? Here in the South, it's getting pretty hot outside and I've been looking for ways to keep the kitchen cool while not letting what is in my pantry go to waste.
Watercress is one of the things in my pantry that I wanted to use and I began wondering if you know what it is and if so, do you know how to use it? Most people have tried it in a salad, but I use it in soups, sauteed as a side item in place of spinach or the like and yes, in my salads and on sandwiches. It has such a unique, fresh flavor!
So in case you didn't know (and if this is news to you, you certainly aren't alone!), watercress is related to leafy greens like Arugula (which is why if I have watercress in the fridge, I typically have arugla, too. They go very well together.) It is also related to mustard greens and even the root responsible for that kick you get on the side with sushi - wasabi!
Watercress has a slightly bitter yet peppery, citric flavor and can be quite the surprise if you aren't expecting it, but if you know what to pair it with, it's very refreshing and delicious. Trust me!
The heath benefits of eating watercress are great, too. Another reason to try it on for size! It is a natural anti-oxidant loaded with dietary fiber, Vitamin C, Vitamin E and has been used as a remedy for many illnesses, including being an anti-cancer superfood. But I'll be honest - I just love the taste of it and get a hankering for it now and then!
So, feeling bold or in the mood for something a little different? Get some arugula and watercress, create a salad and if you have some left over, here's a great sandwich to take to work or to have this weekend by the pool!
Cool Veggie Sandwiches
makes 4 sandwiches
Enjoy!
Last weekend, we celebrated 95 amazing years with my great-grandmother, Mom Buck. I miss her like crazy already, but I am so grateful to have had her influence in my life. To celebrate her life and love of cooking, I thought I'd create a recipe combining 2 of her favorite things: Bacon and Butter Pecan Ice Cream. You don't have to make the Butter Pecan Ice Cream from scratch, but man, I've never had ice cream so delicious (even if I did write the recipe!). I hope you enjoy this as much as I've enjoyed writing it!
To Mom Buck - I love you and I know that it probably tasted better in Heaven than it does here!
I have entered this recipe in two contests. One contest is the 2010 Ice Cream Cupcake Roundup sponsored by Cupcake Project and Scoopalicious. Wish me luck!
Maple Bacon Butter Pecan Ice Cream Cupcakes with Maple Bacon Buttercream Frosting
Sinful, decadent and surprisingly DELICIOUS!
Topped with candied bacon bits
(caramelized in butter, brown sugar and maple syrup)
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1 T. bacon drippings, cooled (brown 6 slices of thick bacon and chop for topping, reserve 1 T. for this and 1 T. drippings for frosting)
2/3 cup brown sugar
2 large eggs
1 tsp vanilla extract
1/3 cup plain yogurt
1/3 cup maple syrup
Preheat oven to 350F.
Line a 12-cup muffin tin with paper liners (if desired).
In a medium mixing bowl, sift together flour, baking powder and salt.
In another large mixing bowl, cream together butter, bacon drippings and brown sugar until light.
Beat in eggs, one at a time, followed by vanilla extract.
Stir in yogurt and maple syrup.
Gradually blend in the flour mixture, stirring only until batter is just combined.
Divide evenly into muffin cups.
Bake for 15-18 minutes, until a toothpick inserted into the center of the cakes comes out clean.
Cool completely before frosting.
Makes 12 cupcakes.
Homemade Butter Pecan Ice Cream
(suggested that you prepare this the day before)
1/3 cup chopped pecans
1 tablespoon butter
3/4 brown sugar
4 egg yolks, beaten
1 c. half-and-half
1 c. heavy cream
1 teaspoon vanilla extract
In a small skillet over medium heat, saute pecans in butter until lightly browned, stirring frequently.
Set aside.
Combine the creams in a saucepan and heat them until they simmer.
Combine yolks and sugar, mix well. Slowly add a cup of simmering liquid to the egg mixture to temper the eggs, then pour the warmed egg mixture into the saucepan and cook the mixture until it coats the back of a wooden spoon.
Remove from heat and add vanilla and buttered pecans.
Cool in the refrigerator a few hours and then mix in ice cream maker according to manufacturer's instructions.
Maple Bacon Buttercream Frosting
1/2 c. butter, softened
1 T. bacon drippings
2 T. maple syrup
2-3 T. heavy cream
2-3 c. powdered sugar
2 T. bacon bits (reserve drippings for cupcakes and this frosting)
Combine butter, maple syrup and bacon drippings and mix until combined.
Add heavy cream and 2 cups confectioners sugar in a large bowl and beat at medium-high speed until smooth.
Add remaining sugar in gradually until frosting reaches desired thickness.
If the frosting gets too thick, add more milk and if too thin, add more sugar, gradually.
Stir in bacon bits and pipe onto cupcakes, on top of a scoop of butter pecan ice cream.
Serve immediately and enjoy!
Let me know if you try it!
Serve with a cup of coffee, cup of milk or apple juice with a special flower in a vase (I suggest a flower other than a rose to make it more special unless roses are her favorite - maybe a calla lilly (means regal), gardenia (smells great and means joy), hibiscus (means delicate beauty). This is such an inexpensive thing to make (at less than $2 per serving with the drink!), but inexpensive can have a big payoff when the thought behind it is...well, Passion on a Plate!!
Margarita Panna Cotta
1. In a large bowl, sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
Heat the heavy cream and sugar in a saucepan over medium heat.
2. Once the sugar is dissolved, remove from heat and stir in the tequila and vanilla extract.
(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)
2. Lightly oil eight custard cups with a neutral-tasting oil.
4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm (this would look lovely in a martini glass or a rocks glass) and you don't have to follow the last step of unmolding!), which will take at least two to four hours.
6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish with lime zest or a slice of lime and sea salt.
Happy Cinco de Mayo and please let me know what you thought if you try this!
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