It’s too early to be sure, but I think this could be a dessert-heavy week here on the blog. Usually though, people don’t complain about seeing a lot of sweet things. I never hear “you post way too many chocolate recipes” but rather “how about some normal food?”
With an overflowing quart of local strawberries, I got the urge to bake. Oh, I ate plenty of strawberries right out of the carton, but fresh strawberries have a short life and I wanted to preserve a few. I found the recipe for Strawberry Nutella muffins, and decided to give it a try. I was concerned about having a dozen muffins and a jar of Nutella in the house when I was done, but it was a risk worth taking. (If you’re looking for a slightly less decadent strawberry muffin recipe, try this delicious whole wheat version!)
I hope everyone had a great Fourth of July weekend! My weekend extends through today, and the forecast dictates that I must be outside basking in the sun. But first, I’ll share the recipe that was indeed the hit of the weekend. My Mom suggested we make these Margarita Ice Cream Sandwiches, from Cooking Light. Wondering why the lime sherbet isn’t green? Because the local store didn’t sell any, so we went ahead and made our own. Cookies and ice cream from scratch on a holiday weekend!?! Oh yes we did…
The second recipe that I made for the BBQ was much sweeter – Goat Cheese Blondies, from the blog Real Food Has Curves. The assembly phase went very well; I beat the butter, cheese, brown sugar and white sugar for the full 6 minutes that was suggested, and everything went fairly quickly from that point. I popped them in the oven, and a short time later there was an amazing smell in my kitchen! I did run into some trouble cutting these out of the pan, and a few of them ended up a crumbly mess. My advice is to make sure the pan is greased and floured really well, and make sure the blondies are sufficiently cool before you try to cut them. And of course, any that aren’t good enough to take to a party are still fine for personal consumption.
The goat cheese here is pretty subtle, but you end up with just a slight salty flavor to balance the sweet. And of course any dessert with dark chocolate chips is bound to be good. This recipe takes an (American?) classic and makes it just a bit more elegant and interesting .
While my sister insists that one blogger per family is enough, she was actually the one that found this recipe for Chocolate Raspberry Cake and coordinated making it for Father’s Day. We had a party yesterday for three Dads, and made things they all loved like antipasto, steak, and chocolate cake.
The original post suggests using a devil’s food cake recipe from the Joy of Cooking, and normally we would make the cake from scratch. But there was a lot of other meal preparation required and a toddler underfoot, so on Saturday night we made the cake using a box mix. After the cakes had cooled, we sliced each one in half, creating 4 layers total. Using a tip from Smitten Kitchen we stuck the layers in the freezer which made them easier to work with on Sunday morning.
The cake may have been from a box, but the raspberry sauce was homemade, using frozen raspberries, sugar, cornstarch, and raspberry preserves. We also made the chocolate frosting using chocolate, butter, sugar, and whipping cream. The frosting seemed a little runny so I added some confectioner’s sugar, but it ended up almost too thick, so resist doing this yourself. Once the raspberry sauce and chocolate frosting were cooled, we were ready for the final assembly. The raspberry and chocolate layers are alternated, creating quite the tower of dessert, topped with fresh raspberries and a few dollops of sauce.
All three Dads seemed pleased with our efforts and enjoyed the cake. I hope everyone had a great Father’s Day weekend!
Looking for a cool summer time treat? My nephew got to have his very first homemade popsicle last weekend! My sister purchased the molds at a discount store, but they are similar to these KidCo Frozen Treat Trays. She filled them with Stonyfield Farm Whole Milk Strawberry yogurt which made a great tasting popsicle. Well, I thought so…he was a little uncertain about the popsicle at first but got the hang of it just as it started to drip.
My nephew is not yet two and therefore still enjoys whole milk products, but I am curious to see if fat free yogurt can make popsicles for big people too!
Finally, a truly Easter themed recipe! I originally wanted to make Cake Pops for Easter, but with everything else going on, we decided to move that project out and make these Easter Basket Cupcakes instead. The recipe starts with a fairly basic vanilla cupcake. If you don’t have cake flour, feel free to substitute all purpose flour and cornstarch as suggested here in the Joy of Baking. Then you make a powdered sugar icing, which we chose to leave white. Finally, you add green tinted coconut, and some type of egg shaped candy. We had a cupcake assembly line going so it didn’t take long at all. They came out so cute, and tasted great although the frosting was almost too sweet. But not so sweet that I couldn’t finish the cupcake of course. It was the perfect little treat to end our meal!