Sprinkled with Flour

Orange Creamsicle Cookies

2012-02-07T15:34:00.000-06:00

Is there anything better than an ice-cold orange creamsicle on a hot, summer day? How about a warm, buttery, orange creamsicle COOKIE on a cold winter day? It truly is the best of both worlds. This cookie is not shy, with a full cup of butter in it, but that just makes it even better. Full of fresh orange zest and white chocolate chips, these beauties are definite comfort food…

…and that’s not extra padding on your rear, it’s extra comfort. That’s what I tell myself anyway. :)

Orange Creamsicle Cookies

2 1/4 cups all purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, slightly softened
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 egg
Zest of 2 oranges
1 cup white chocolate chips

Preheat oven to 350 degrees. Line cookie sheets with Silpats or parchment paper. In a large bowl, combine flour, soda, and salt. Stir together and set aside.

In a large bowl, cream together butter and sugars until light and fluffy, about 3 minutes. Add egg and beat until combined. Add flour mixture and beat on low speed until well incorporated. Add orange zest and beat to distribute. Stir in chips.

Use a cookie scoop or tablespoon to drop in rounded spoonfuls on cookie sheets, leaving plenty of room between cookies to allow for some spreading. Bake for about 10 minutes until light golden brown. Cool about 1 minute on cookie sheets and then transfer to wire racks to cool completely.

Eat, enjoy, repeat as necessary!

Amber

(adapted from The Magnolia Bakery Cookbook)

Garlic Alfredo Sauce: Tasty Kitchen Guest Post

2012-01-30T08:35:00.000-06:00

There is nothing better, in my humble opinion, than a plate full of creamy pasta. Marinara is a great sauce, but there’s something so deliciously sinful about Alfredo that I gleefully shove my guilt down deep. When I eat Alfredo, I tell myself I’ll worry about my hips tomorrow.

While I sit here and wax poetic about Alfredo sauce, I have a confession to make. I never make it at home. Maybe because, until now, I’ve never found a recipe that was as simple and delicious as this one from Tasty Kitchen. When I came across this recipe for Garlic Alfredo Sauce, I was immediately intrigued. With cream cheese, garlic and just a few other simple ingredients, this was definitely my kind of recipe.

This sauce is so creamy and rich, you’ll be eating spoonfuls before you even get to slather your pasta with it. I’m glad to say this Alfredo sauce will be a staple at my house from now on.

For the recipe, see my Tasty Kitchen guest post here.

Enjoy!

Amber

Cinnamon Roll Muffins

2012-01-27T13:08:00.000-06:00

How are you usually woken up in the morning? Lately, my day starts with the pitiful voice of my 5 year old whispering in my ear, “Mommy, I’m staaarving….I’m about to die.” No, I don’t spend the day lounging in bed while I let my child starve. It just so happens my son has the appetite of a lumber jack lately. My empty cabinets and the quickly growing pile of his too-short pants can attest to that.

This morning, I decided to treat him to something outside his usual oatmeal, scrambled eggs or pancakes. I thought cinnamon rolls sounded good, but when you have a kid hanging on your elbow begging like Oliver Twist for food, you have to act fast. I found this recipe for Cinnamon Roll Muffins and decided to give it a try. I gambled that it didn’t matter how good they were, my half starved monster would eat just about anything at this point.

The process for making these rolls is just like cinnamon rolls, without the hassle of yeast and rising time. Slathered with butter, brown sugar and cinnamon, then drizzled with a vanilla glaze, these are a pretty good substitution when you’re short on time. Don’t expect them to be as light and fluffy as a regular cinnamon roll – that yeast is meant for something – but the little guy liked them enough to eat three!

Cinnamon Roll Muffins

(Yield: 12)

1 cup buttermilk
1/2 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla
1 egg
3 to 3 1/2 cups flour

Filling:
5 tbsp butter, softened
1 cup brown sugar
1 1/4 tsp cinnamon

Icing:
1 cup powdered sugar
2-3 tbsp milk
1/4 tsp vanilla

In a medium bowl, mix together the brown sugar, baking soda, salt, vanilla and egg. Add the buttermilk, then the flour. Stir until thoroughly combined. Note: the recipe calls for 3 to 3.5 cups of flour, I only needed to use 3 cups.)

Turn the dough out onto a lightly floured surface and knead for a minute or two. Roll the dough into a 12-inch by 24-inch rectangle. Spread with butter, then sprinkled with the cinnamon sugar mixture.

Roll the dough into a log beginning with the wide side. Stretch the log slightly as you roll to keep a tight seam. Cut the log in half, then each half in half again.

At this point I scored each quarter with three cuts, to make sure my rolls would be even. Continue slicing until you have 12 rolls. Place them in a greased muffin pan, or muffin tins lined with cupcake papers.

Bake at 375 F for 15-20 minutes or until golden brown. Allow the muffins to cool for about 5 minutes, then remove them from pans to a cooling rack. If you’re feeling extra naughty, you can drizzle some more melted butter over the rolls before the icing (I won’t tell.) Combine ingredients for glaze and drizzle over the top
.

Enjoy!

Amber

Crispy Garlic Roasted Brussels Sprouts

2012-01-25T13:19:00.000-06:00

If you had told me a year ago, that I would be posting a recipe for Brussels sprouts, I would have taken you by the arm and whisked you to the nearest nut farm. Now, I like my vegetables. Green beans, corn, broccoli, root vegetables, asparagus, kale, spinach…the list could go on and on.

There were however, until now, two vegetables that were most definitely NOT on my veggie love list. Brussels sprouts, and pickled beets. As a kid, I remember them being bitter and soggy, not two adjectives of something you want to put in your mouth. I guess I’ve never been brave enough to venture out and try them again…until now. I had some left over from the winter vegetable soup I made, so I wanted to use them up.

This simple way of fixing the little b-sprouts (sorry, I don’t know where that came from), has raised the yum factor of these round little guys in my opinion. All you’ll need is a little olive oil, garlic, salt and pepper. Oh yeah, and a nice hot oven. Got to get ‘em nice and caramelized.

Crispy Garlic Roasted Brussels Sprouts

(yield: 4 servings)

1 lb fresh Brussels sprouts, stems removed and quartered
3 cloves garlic, finely minced
1 tbsp extra virgin olive oil
1/4 tsp salt
1/4 tsp fresh ground black pepper
1/4 c. water

Move oven rack to the upper third and preheat to 425 degrees.

Put the Brussels sprouts, minced garlic, olive oil, water, salt and pepper together in a bowl. Toss to combine. You can add more salt and pepper to taste, as needed.

Empty the bowl onto a shallow baking pan or oven-proof skillet, and roast until tender and Brussels sprouts begin to turn crispy and caramelized, about 25-35 minutes. Every oven is different, so check your sprouts and adjust time as needed.

Remove from oven and toss Brussels sprouts in the pan, scraping up the good crispy bits. Enjoy!

(adapted from Epicurious)

Winter Vegetable Soup

2012-01-19T16:21:00.000-06:00

I’ve been in a soup mood lately. Besides loving a warm bowl of soupy goodness on a cold day, I love anything that involves only dirtying one pot.

Did I mention leftovers? Having premade lunches or a light dinner is another plus in my book. Yep, soup is the lazy cook’s lifeboat.

My sis-in-law passed this recipe along to me, and I’m glad she did! This soup is packed full of veggie goodness, and is so satisfying. I have to admit, when I saw brussell sprouts in the ingredient list, I was slightly worried.

My last encounter with said vegetable was as a child, and I distinctly remember the experience was not impressive.

I don’t know if my taste buds have matured, or I just had a bad batch of brussell sprouts, but this time around I really enjoyed them.

Swirl a little sour cream into your bowl right before eating, it really adds to the flavor. Don’t forget the crusty bread!

Winter Vegetable Soup

2 tbsp vegetable stock or olive oil
1 1/2 C. chopped leek
1 1/2 C. quartered brussel sprouts
1 C. acorn squash (or butternut squash, pumpkin or sweet potato, peeled and diced.)
1 large carrot, peeled and chopped
3/4 tsp pepper
2 cloves garlic, minced
3 C. vegetable stock
1 C. swiss chard or collard greens,(chopped and packed.)
1 tomato, diced
1 red bell pepper, diced
1 1/2 tsp marjoram or oregano
1 1/2 tsp dill weed
1/2 tsp dried basil
2 tsp soy sauce
1 tbsp fresh lemon juice
sour cream

Directions: In a Dutch oven cook the first seven ingredients over medium heat, covered for 10-15 minutes. Now add the vegetable sock, bring to a boil, then lower heat to simmer. Cover & let cook slowly until everything is tender. Add swiss chard or collard greens, tomato and bell pepper. Let simmer for 5 minutes. Add herbs, soy sauce and lemon juice. Simmer for another 5 minutes. Serve with a few tablespoons of sour cream stirred into each bowl. Enjoy!

Amber

Spinach Lemon Orzo Soup: Tasty Kitchen Blog

2012-01-09T09:54:00.001-06:00

I am a texture girl. I love texture in my clothes, my hair, and most importantly my food. I had the pleasure to come across a great recipe over at Tasty Kitchen, Spinach Lemon Orzo Soup, and I knew right away I had to make it. Namely because it had Orzo in it. Orzo falls into my “Food textures That I Love” category, and any recipe that calls for it has me game to try it.

If you’ve never tried orzo, you need to take your crazy self to the store and buy some right now. What is orzo like you may say? For me, it’s as if pasta and rice came together and had a delicious baby. I can’t really say any more than that.

This soup was so good, with the bright flavor from the lemons and the comforting goodness of a (slightly spicy) chicken broth. You can find the recipe and my guest post for this recipe on the Tasty Kitchen Blog here.

Enjoy!

Amber

Melt Buttery Spread & Apple Bread

2011-12-22T10:04:00.001-06:00

A while ago, I was contacted about trying out and reviewing a new butter alternative spread called Melt Buttery Spread. I don’t usually do reviews, but this new spread caught my interest. It was free of the nasty stuff you usually see in fake butter spreads, and was made from a gluten free blend of non-hydrogenated healthy fats:

organic virgin coconut oil
organic flaxseed oil
organic palm fruit oil
organic canola oil
organic high-oleic sunflower oil

Now, I like my butter – so I don’t usually seek out alternatives to this golden nectar from heaven. But like everything, too much of a good thing can turn into a bad thing. So I decided to give it a try.

The company describes their spread as: “Rich & Creamy Melt® Organic, a butter alternative that is truly delicious. Melt® Organic is the perfect organic blend of the healthiest fats that supports healthy weight when replacing other fats in your daily diet. Each serving of Melt® Organic delivers an ideal combination of healthful saturated, polyunsaturated, and monounsaturated fats for optimal nutrient content and absorption, weight management, thyroid function, heart health, and digestive health. Melt® Organic is certified organic and kosher, and is soy free, Trans fat free, and gluten free. Our products do not contain coloring agents or artificial ingredients of any kind and they never will. Our ingredients are Eco-social, fair trade, and non-GMO.”

I quickly received my sample and couldn’t wait to try it out. Upon opening the container, I was pleasantly surprised at the smooth, creamy consistency, and the mild coconut aroma. My first concern was it’s taste, I knew if it was too coconutty (is that word?) it wouldn’t fly in our house. But the taste was great. It did have a mild coconut flavor, but nothing that was over powering.

Since first trying the spread, I’ve buttered my toast with it, melted it in mac & cheese, sautéed vegetables with it, and the final test – I baked with it. I decided to use it melted, as a substitute for vegetable oil in an apple bread recipe. The result was fantastic. I couldn’t tell any difference, and I felt good knowing that the fat was all healthy.

Now I just wish I could say the fat on my body was all healthy. You can learn more about the healthy butter alternative and it’s ingredients on their website.

Disclaimer: I was not compensated in any way for doing this review, other than the product I received from sampling purposes.

Apple Bread

3/4 cup brown sugar
1/4 cup melted Melt buttery spread (or vegetable oil)
zest of one lemon
1 cup whole what pastry flour (or all-purpose flour)
1/2 tsp baking soda
Pinch of salt
3/4 cup buttermilk
1-1/2 cups chopped apples
1 tsp pure vanilla extract

Topping:

1/4 cup chopped pecans (or walnuts)
1/4 cup flour
2 tbsp butter (or Melt spread)
1/4 tsp ground cinnamon
2 tbsp brown sugar

In a medium sized bowl, mix together the brown sugar, oil and lemon zest. In a separate bowl combine the flour, baking soda and salt. Add the flour mixture to the sugar mixture, alternating with the buttermilk. Stir in the apples. Combine the topping ingredients (the amounts are an estimate since I just threw together some ingredients to make a crumb topping). Pour the batter into a greased loaf pan, then sprinkle the topping on top. Bake for 50-60 mins, or until a toothpick inserted in the center comes out clean. Allow to cool for at least 15 minutes before trying to remove from the pan. Enjoy!

Three Cheese Balsamic Pancetta Mac & Cheese

2011-12-05T00:01:00.000-06:00

There are certain simple pleasures in life that make me feel good. Like walking hand in hand with my son, the feel of his trusting grip against my fingers, and the methodical thud, thud, thud of his 4 year old gait, as his too-big rain boots scrape against the pavement.

This was a moment that captured me today, as we made a quick trip to the store to get the ingredients for this dish. Dark skies and rainy weather are the perfect combination to enjoy another simple pleasure – comfort food. Macaroni and cheese to be exact.

The Wisconsin Milk Marketing Board hosts a Macaroni & Cheese Blog called 30 Days 30 Ways with Macaroni & Cheese, and this year I contributed a recipe for their new project. Every three weeks, they post a new mac & cheese recipe from a featured food blogger on their site. There were several themes to choose from, and I decided to go with the Decadent Holiday Recipe.

My mind came up with way too many possibilities, and I had a hard time narrowing it down to one concept. I also tried to keep it simple, yet still delicious. I decided on a three cheese recipe that incorporates Gouda and Fontina cheese, with a crispy balsamic glazed pancetta topping – and a sprinkling of smoked Gouda for good measure.

While this may not be the fanciest mac and cheese you’ve tried, it definitely qualifies as a delicious decadent holiday dish for me! To see my featured recipe, head on over to 30 Days 30 Ways with Macaroni & Cheese, and you'll see many more delicious recipes too.

Three Cheese Balsamic Pancetta Mac & Cheese
Serves 6-8

Ingredients:
2 packages of thinly sliced pancetta ( 3 ounces each)
2 tablespoons balsamic vinegar, separated
4 tablespoons butter
4 tablespoons flour
2 teaspoons fresh rosemary, minced
2 1/2 cups whole milk, warmed
1/2 cup half and half, warmed
6 ounces gouda cheese, shredded
4 ounces fontina cheese, shredded
2 ounces smoked gouda cheese, shredded
10 ounces cavatappi (corkscrew) pasta
salt and fresh cracked pepper, to taste

Directions:
Preheat oven to 400 degrees Fahrenheit. Place a large pot of water over high heat and cover. Roll up the pancetta slices and slice into strips with a sharp knife. In a large pan over medium heat, cook the pancetta strips until just starting to crisp, about 3-4 minutes, drizzle 1 tablespoon of the balsamic vinegar over the pancetta and stir. Allow the cooked pancetta to drain on a paper towel and set aside.

In a medium sized saucepan over medium heat, melt the butter. When the butter has melted, whisk in the 4 tablespoons of flour. Continue to cook and whisk the flour for about 30 seconds. Add the rosemary and continue to cook for another 30 seconds. Slowly pour in the warmed milk and half and half, continue to whisk continuously so that there are no lumps. Allow the sauce to come to a simmer, stirring constantly.

While waiting for the sauce to simmer, liberally salt the pot of boiling water. Add the pasta to the water and cook for about a minute less than package directions.

When the sauce has come to a simmer, stir in the 6 ounces of gouda, and the fontina cheese until melted and the sauce is smooth. Remove from heat and stir in about 1 tablespoon of balsamic vinegar, or more if you want a more pronounced flavor. Season with salt and pepper to taste. Drain the cooked pasta and stir into the cheese sauce until combined.

Pour the macaroni mixture into a baking dish, and sprinkle with half of the smoked gouda. Top with the cooked pancetta and then the remaining smoked gouda.

Bake for 15 to 20 minutes, or until the topping is crisp and the cheese is bubbly. If the pancetta starts to get too dark, cover with a piece of aluminum foil. Serve hot.

Enjoy!

Amber

Ozark Apple Pudding– Tasty Kitchen Blog Post

2011-11-09T10:17:00.000-06:00

I’m so excited to be able to contribute another recipe post to the Tasty Kitchen Blog. I’m sure most of you are already familiar with Tasty Kitchen, a great place to find delicious recipes within a wonderful community.

You can browse and submit recipes on their main website, and on their blog they feature different recipes each week.

When I came across a recipe for Ozark Apple Pudding, it immediately caught my eye – since I live in the Ozarks! I’ve never heard of this dessert (shame on me), but it is so good I will be making this again. It is a rustic, hearty cake that is similar to an apple bread pudding – but better!

You can find the recipe and my complete Tasty Kitchen guest post here.

Enjoy!

Amber

Banoffee Surprise Pie

2011-09-26T10:20:00.000-05:00

I’m sorry it’s been so long since my last post! I’ve been putting a lot of time into developing my photography skills, and as a results I’ve been focusing more on portrait photography lately. But never fear, I won’t be leaving my foodie friends in the dust. Here is a peace offering to get those saliva glands working, this is a truly delicious dessert that is currently sitting in my fridge, making it impossibly hard for me to stick to my diet.

I love Banoffee pie (banana + toffee for those wondering at the strange word), and when I had some bananas reaching the point of no return, I decided to make this dessert that I haven’t had since I left Wales. I wanted to switch it up a bit, so I added a layer of peanut butter chocolate over a toasted walnut-graham crust. Layered with the typical sliced bananas, gooey toffee flavor filling and fresh whipped cream, this really made my day!

Banoffee Surprise Pie

Filling:

2 (14oz) cans sweetened condensed milk
4 ripe bananas
juice of 1/2 lemon
1 tsp vanilla extract
1 cup heavy cream, whipped
6oz semi sweet chocolate chips
2 tbsp butter
1/4 cup peanut butter

Crust:

4-5 tablespoons butter, melted
6oz graham crackers, crushed into crumbs
2/3 cup toasted walnuts, ground

Place the unopened cans of milk in a large pan and add enough water to cover them. Bring to a boil, then reduce heat and let simmer for 2 hours, topping the water level to keep the cans covered. Carefully lift the hot cans from the pan and let cool.

Preheat oven to 350F. Grease a 9-inch tart pan or spring-form pan with butter. Place the remaining butter in a bowl and add the crushed graham crackers and ground nuts. Mix together well, then press the mixture evenly into the base and up the sides of the pan. Bake for 10-12 minutes, then remove from oven and let cool.

Peel and slice the bananas and place in a bowl. Squeeze the lemon juice over the bananas, add the vanilla extract and mix together. Place the chocolate chips, 2 tablespoons butter, and the peanut butter in a microwaveable bowl. Microwave on low until the mixture is melted, stirring frequently.
Gently spread the chocolate mixture over the base of the cooled crust (you won’t need all of it), and place in the freezer for a few minutes until the chocolate has hardened. Now spread the banana mixture over the chocolate layer in the pan, then spoon the contents of the cooled cans of condensed milk over the bananas. You may not need to use all of the condensed milk. Top with a layer of whipped cream. You can garnish the top with grated chocolate, chopped nuts, or whatever your heart desires! Eat and enjoy.

Amber

Fruity Guacamole

2011-09-03T12:03:00.001-05:00

I love Guacamole, and yet, it’s something that I rarely make at home. I don’t know why. It’s full of heart healthy fat and tastes so good, that I always wonder why I don’t make it more often.

This guacamole isn’t your typical run-of-the-mill guac. It’s packed with vitamin rich fruit!

Yep. You heard me. Fruit.

Now hold on there a minute, before you start screeching the brakes, it really is worth a try.
Sweet mangos, juicy peaches, tart granny smith apples, and fresh basil turn this guacamole into something truly special.

I added a little cilantro too, for the traditional zippiness (is that a word?).

Serve with tortillas chips, or if you’re trying to be a little more conscious of your waistline, scoop it up with fresh celery spears or sweet pepper strips.

Fruity Guacamole

2 avocados
juice of one lime
1/4 yellow onion, diced
1 mango, peeled and diced
1/2 yellow peach, peeled and diced
1/2 Granny Smith apple, peeled and diced
1/4 habanero pepper, seeds removed, minced (optional)
1 tablespoon fresh chopped basil
2 tablespoons fresh chopped cilantro
salt & pepper to taste

1. Cut each avocado in half, remove the pit, and slice the flesh into small cubes. Scoop the cubes into a medium bowl, and mash with a fork until chunky.

2. Stir in the lime juice, diced onion, mango, peaches, apple, habanero pepper (if using), basil, and cilantro. Season with salt and pepper to taste. Enjoy!

(adapted from Shape, September 2011)

Lemon Basil Chicken Salad

2011-08-23T11:32:00.001-05:00

I’ve been on a sugar cleanse lately, trying to cut back on the baked goodies for a while. So the recipe today is a savory dish that will be sure to please anybody. I’ve had some fresh herbs growing on my windowsill for a while now, and I’ve been so proud of myself for not killing them – yet.

If you don’t know by now, I was not blessed with a green thumb, and most of my potted endeavors end in failure.

However, my dainty green herbs are still going strong, so I wanted to incorporate them into something. I had a bright idea – or what I thought was one – until I discovered it had already been done. Lemon Basil Chicken salad. A quick Google search led me to numerous recipes, and I decided to try one from Paula Deen. I adapted the original recipe a tad to suit my tastes, by adding chopped apple and substituting walnuts for the almonds. The key here is definitely using fresh basil, which adds a lot of flavor. You could even use plain yogurt in place of the sour cream and mayo if you wanted to.

Lemon Basil Chicken Salad
(adapted from Paula Deen)

Ingredients

4 cups diced cooked chicken
1 rib minced celery
1 cup chopped apple (I used gala)
1/4 cup chopped fresh basil leaves
1/4 cup slivered almonds (or walnuts)
1/2 cup sour cream (I used light sc)
1/2 cup mayonnaise (I used olive oil mayo)
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions

In a medium bowl, combine the chicken, celery, apple, basil and nuts. In a small bowl, combine sour cream, mayonnaise, lemon juice, salt, and pepper. Add to chicken mixture, tossing gently to coat. Cover and chill. Serve on a bed of baby spinach for a light salad, or spread on some delicious homemade bread for a yummy sandwich.

Enjoy!

Amber

Featured Foodie Interview with Foodsherpa

2011-08-12T10:19:00.000-05:00

I've found a great new website for you all to enjoy. Foodsherpa. What is Foodsherpa you say? Well, let me have them tell you, "Experience an exciting new tasty food item every day through Foodsherpa. We scour food markets, artisan shops, local farms and more across the country and feature one amazing food item daily. You can check it out on our website or receive a daily email and even buy it to enjoy at amongst friends or on your own."

They have such a unique selection of fresh, artisan made foods, it makes my mouth water just thinking about it. How does Cinnamon Pear Maple Syrup sound, or Strawberry Lavendar Jam?

Sounds like pure heaven to me :)

They also have a featured foodie section, and I was so honored when they asked to feature my blog.
You can check out my interview, and browse through some incredible foods on foodsherpa.com

Enjoy!

Amber

Cherry Limeade Streusel Cake

2011-08-10T14:56:00.000-05:00

I love cherries, especially fresh ones. Last year I bought some beautiful rainier cherries because they were so pretty with their pale yellow skin with a hint of blush. The dessert I use them for was a brainstorm that turned out so well, I decided to make it again this year. Since it’s the season for these yummy cherries, I picked some up at the store to remake the treat I used them for last time. Cherry Limeade Streusel Cake.

I love making this cake in a skillet, with lime soaked cherries and topped with a buttery streusel and zesty lime glaze…it’s sooo good. I had a few kinks to work out from the last time I made it. The cherries sunk to the bottom, so this time I coated them with a little flour and that seemed to do the trick. The cake is cooling as I’m writing this, and I’m pretty sure it’s time to glaze it….so I’m off to indulge in some deliciousness!

Cherry-Limeade Streusel Cake
Cake:
4 Tbsp butter, unsalted and room temperature, plus more for skillet
1 cup all-purpose flour, plus more for skillet
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup sugar
1 large egg
1/2 cup buttermilk
1 pound fresh cherries, halved and pitted
2 limes, zested and juiced

Streusel Topping:
1/2 cup all-purpose flour
1/4 cup butter, chilled and cut into pieces
1/4 cup sugar
1/4 tsp salt

Lime Glaze:
6-7 Tbsp powdered sugar
reserved lime juice from cake + 1 tsp lime zest
3 drops of almond extract

For the streusel topping: Place the flour in a small bowl and add the butter. Using a fork, cut the butter into the flour until the mixture resembles coarse crumbs. Add the sugar and salt, mixing it in with a fork. Set aside.

For the cake: Preheat oven to 375F. Cut the cherries in half and remove the pits, then quarter the halves. Place the cherries in a small bowl, and pour the juice of two limes over them, tossing lightly to coat. Set aside. Butter an 8-inch ovenproof skillet (or an 8-inch cake pan), and dust with flour, tapping out the excess. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Using a mixer on medium speed, beat the butter and sugar until pale and fluffy. Beat in the egg. Gradually add the flour mixture, alternating with the buttermilk. Remove the cherries from the lime juice, and pour about 2 tablespoons of lime juice into the batter (save the rest for the glaze). Add the zest from the limes you juiced for the cherries. Stir just until combined. Sprinkle 1-2 tablespoons of flour over the cherries, and lightly toss. It’s o.k if the cherries get a little gummy, they will sill have some residual lime juice on them.

Pour the batter into the prepared skillet, and smooth the top with a spatula. Scatter the cherry halves on top of the batter, the sprinkle the streusel topping over the cherries. Bake for 35 minutes, or until cake is golden brown and a toothpick inserted into the center comes out clean. Remove pan from the oven and let cool for at least 30 minutes, up to an hour. In the meantime, combine the powdered sugar, lime juice, zest, and about 3 drops of almond extract. Set aside.

Once the cake has cooled, place a plate upside down, over the top of the skillet. Holding the bottom of the plate, quickly turn the skillet over so that the cake is streusel side down on the plate. Place your serving platter upside down over the cake, and flip again, so the cake is now streusel side up. Drizzle the lime glaze over the top of the cake. If desired, garnish with fresh cherries and a lime slice.

Enjoy!

Amber

7 Layer Chocolate Fudge Cake

2011-08-03T12:31:00.000-05:00

Here’s another recipe that I tried out for the Clickin Moms scavenger hunt I participated in. The hunt is now over, and while I had a ton of fun with it…I’m exhausted! I loved how it made me push myself and step outside of my comfort zone.

During this scavenger hunt I:
Found a Delorean, met with a magician, visited a cave, took my son to his first fair, talked a complete stranger into letting me take her picture during her pedicure, cajoled an unknown tattooed man into sitting on a pink bike for me, and walked into a gym and asked a random man to bench press 200lbs for me! This is just naming a few of the bizarre things I’ve done this month If you haven’t guessed already, another list item was a seven layer cake, and rather than go out and buy a slice – I decided to make of own. Of course.

This cake was not as difficult as I thought it would be, and was quite good. I think I would bake the cake layers for a little less time next time though, and double the icing recipe. More icing = more deliciousness…right?

Seven Layer Chocolate Fudge Cake
(adapted from 100 Café Street)

Cake Layers:
3 eggs, beaten
1 tsp. Baking soda
¼ c. apple sauce
2 c. self-rising flour
1 ½ c. granulated sugar
1 tsp. Pure vanilla extract
1 c. buttermilk

Directions:

1. Combine flour and baking soda.
2 Add eggs, apple sauce, sugar, vanilla and buttermilk.
3. Mix until well blended, but do not over mix.
4. Pour ¾ c. batter into 6 or 7, 9” round cake pans (depending on how much batter you have and how well you scrape the bowl) and use anodized aluminum, so as not to burn the edges.
5. Bake at 350 degrees for 15-18 minutes.
6. Cool on wire racks while making fudge frosting.

Fudge Frosting:
2 cups granulated sugar
1/3 c. cocoa
1 tsp. Pure vanilla extract
½ c. margarine
7 oz. Evaporated milk

Directions:
1. Melt butter in sauce pan over medium heat without boiling.
2. Add sugar, cocoa, vanilla and evaporated milk.
3. Stir well and bring to a boil.
4. As soon as it comes to a boil, time for five minutes (ONLY five minutes) and then immediately remove from heat.
5. Ice your cake layers immediately or the frosting will harden into fudge, rendering it impossible to spread. 6. Serve warm, if possible, and you have the most decadent, Southern tradition that will melt in your mouth and be remembered for generations to come!

Note: The recipe shows the original amounts, I would suggest double the icing to be able to have enough to frost the layers and the outside. I used disposable cake pans, which made removing the cake from the pans easier. I very gently turned the pans inside out, and slide a knife under the cake to lift the cake off of the pan. I tried greasing and flouring one pan, but that method still let the cake stick.

Enjoy!

Amber

Raspberry White Chocolate Kolache

2011-07-17T13:50:00.000-05:00

When I first heard of Kolache I thought, “Say whatey?” A few weeks ago I had never even heard of this yummy treat, but since joining the fun of the Clickin Moms 3rd Annual Scavenger Hunt, I’ve been introduced to a new favorite. Also spelled Kolacky, this Czech treat is a type of pastry that holds a dollop of fruit rimmed by a puffy pillow of supple dough.

I’ve been slowly but surely making my way through the scavenger hunt list, and I thought that this item was a perfect way to kill two birds with one stone. My poor blog has been a bit neglected of late, I’ve been entrenched in the scavenger hunt you know – and my family is starting to think I’m a tad crazy with the lengths I will go to cross something off my list .

So while making these pastries did cross an item off my list, it also allowed me to share this deliciousness with you too. These were definitely VERY tasty. I filled mine with raspberry jam and white chocolate chips, but there are so many other possibilities too. PB&J and lemon curd are two that come to mind…hmmm…I may have to try that next. Well, I’m off – I’ve got a list to get through before the 31st. Wish me luck!

Raspberry White Chocolate Kolache
(adapted from Allrecipes)

3 ounces cream cheese
1/2 cup butter, softened
1 cup all-purpose flour
1/2 cup any flavor fruit jam
1/3 cup confectioners' sugar for decoration

Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.
Preheat oven to 350 degrees F (180 degrees C). Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place 1/2 tsp (approx) of jam or preserves. Overlap opposite corners and pinch together. Place on ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Cool. Sprinkle lightly with confectioner's sugar.

Enjoy!

Amber

Top 10 & A Bloggiversary

2011-06-30T17:53:00.000-05:00

Today is officially my 1 year Bloggiversary. One year ago today, and I wouldn’t have known what that term even meant. I have learned so much and gained so many new friends since starting this adventure, and I am truly grateful for all of the wonderful people I have come in contact with through my blog.

When I originally started Sprinkled With Flour, it was more of my own way to journal family recipes, new recipes, and improve on my culinary skills. In the midst of that journey, I came across a new passion – photography.

I started out knowing next to nothing about the photography world, and using a little point and shoot for my photos. When my husband bought me my first DSLR last fall, I didn’t know my aperture from my shutter speed, let alone ISO, WB, and the myriad of other photog terms. I started out just shooting the food for my blog, but recently I’ve delved into other areas (namely people) and have found “What I want to be when I grow up.”:) I have come a long way from where I started, but I still have a long way to go. If you’re interested, you can catch up on my photography exploits on my second blog – Sprinkled With Flour Photography.

For my bloggiverasy post, I am ending the month long series I started in June – Celebrate 30. For those that missed it, I turned 30 this month, and my one year bloggiversary fell on the 30th, so it only seemed natural that I should highlight 30 of my most popular recipes from the last year. The grand finale is my Top 10 list; these recipes are the 10 most visited and searched for posts on my blog. So, without further ado…I give you the Top 10. Enjoy!

Amber

Here’s the first 4 from the above collage:

1. Cinnamon Bubble Buns

2. Moms Apple Squares with Maple Glaze

3. Chunky Twix Cookies

4. Frozen Pineapple Banana Cups

The next 4 below:
5. Cinnamon Rolls
6. New York Style Coffee Cake
7. Cinnamon Bark Cookies
8. Peanut Butter Cup Ice Cream Pie

And finally the last two:
9. Smore’s Cookies
10. Banana Split Cake Cups

Desserts & More: Celebrate 30

2011-06-27T09:51:00.000-05:00

Well, as of yesterday I am officially 30. No nervous break down yet. I’m still in possession of all my teeth and original hair color, and so far I’ve been mercifully avoided by the Wrinkle Fairy. Now the Saddlebag Witch and the Belly Pooch Pirate showed up long ago, and I’ve been battling them at the gym for the past month. We’ll see who wins :)

When I undertook my plan to post 30 recipes this month, I didn’t realize how the time would creep along - kind of like the last 30 years. So this post had to be packed with a few extra recipes to keep me on schedule for my final top 10. Hope you enjoy!

Amber

Fresh Cranberry Lime Scones with Lime Glaze

Angel Food Cake with Pink Grapefruit Cream Cheese Glaze

Triple Berry Orange Glazed Shortbread

Orange Pomegranate Crostata

________________________________________________

Superhero Themed Birthday Party

Slow Cooker Chicken Taco Chili

How To Smooth Buttercream Icing

A Little Savory–Celebrate 30 Series

2011-06-23T13:46:00.002-05:00

Whew! It’s been busy around here, and my Celebrate 30 posts have been neglected. Never fear…I’ve compiled another selection of a few of my favorite dishes from the past year. You may notice an absence of sugar…which is a little out of the norm for me!

I thought it would be a nice change to showcase some of my favorite savory dishes, just to prove that I don’t ALWAYS make sweets.

This post will be short and sweet (no pun intended), as my to-do list today is off the charts. The countdown to my 30th birthday is getting shorter – as are my nerves – and I’m working on a Top 10 finale.

Enjoy!

Amber

Roasted Butternut Squash with Apples – This is the perfect side dish during those cooler months. I love the sweetness of the apple paired with the buttery squash.

Plum Pizza with Caramelized Onions & Crispy Bacon – This was an experiment in pizza toppings that I totally loved. This has made a repeat appearance many times at my house.

Just Peachy Glazed Pork Chops – I was skeptical about this dish, but the peach glaze is perfect to brush on grilled meat.

Homemade Flour Tortillas – The BEST tortillas ever. Nuff said.

Sugar Cream Pie: A Tasty Kitchen Guest Post

2011-06-13T09:44:00.000-05:00

I’m super excited about my post today. I was so honored to be asked to contribute a guest post on Pioneer Woman’s Tasty Kitchen. I have to say, this really made my day, and I’ve been so excited to share with you all the wonderful recipe I chose to make for the post.

If you are not familiar with Tasty Kitchen (but I’m sure you are), you really need to head over and browse the collection of delicious recipes and wonderful posts. I stumbled across this delicious looking recipe for Sugar Cream Pie, and since it is the Indiana State Pie – and my family is from Indiana – it seemed like the perfect match. So head on over to the Tasty Kitchen Blog today, and check out this great recipe and my guest post.

Enjoy!

Amber

Fruity Desserts: Celebrate 30 Part 3

2011-06-11T10:56:00.000-05:00

I hope you’re enjoying your weekend, and that these next three recipes will help bring on the drool factor. I present Part 3 of my month-long Celebrate 30 theme. If you missed the first two posts, I encourage you to check them out.

The next three recipes were creations of my own, and turned out super tasty.

Raspberry White Chocolate Truffle Tart – A tart filled with a layer of white chocolate truffle and spiced raspberry curd.

Cherry Crunch Coffee Cake – My first attempt at a homemade pastry, the braiding effect was so much fun.

Caramel Chocolate Dipped Sugar Pears – Yummy and perfect for a fall treat.

Enjoy!

Amber

Raspberry White Chocolate Truffle Tart

Cherry Crunch Coffee Cake

Caramel Chocolate Dipped Sugar Pears

Cookies And Pie - Oh My: A Recipe Recap Part 2

2011-06-05T13:07:00.000-05:00

In case you missed my last post, the end of this month marks my 30th birthday, and my 1 year Bloggiversary which is on the 30th. To celebrate, I am featuring 30 of my most popular/favorite recipes from the last year, along with a few new ones. To save time, I’ll be grouping a few together in one post, with a Top 10 featured on my actual Bloggiversary.

These next three recipes are dear to my heart and are a few of my earliest posts. The Cinnamon Chai Cream Pie was a Looks Delicious featured recipe on the Tasty Kitchen Blog. Malted Milk Ball Chewies was my first recipe that was featured in the Foodbuzz Top 9, at number 1 too! And Turtle Cookie Bars was my first photo accepted by Foodgawker. Stay tuned for the next installment for this month-long celebration!

Enjoy!

Amber

Cinnamon Chai Cream Pie

Malted Milk Ball Chewies

Turtle Cookie Bars

Peanut Butter Sheet Cake–Celebrate 30

2011-06-01T00:01:00.001-05:00

There are some things that just scream “American”. Mac and cheese, apple pie…and peanut butter are a few of these. When I was a child growing up in Wales, my mom would always make my lunch for me to take to school. What did any normal American mom make for lunch in the 80’s?

The quintessential PB&J.

Now this was a perfectly acceptable lunch in the eyes of American kids, but to British kids – this was akin to eating bug guts and monkey brains. Let’s just say that peanut butter had not gone mainstream in Wales at that time. While I may have been mercilessly poked fun at, and secretly wished to be eating the marmite sandwiches that everyone else was eating (gross by the way), I never lost my secret love for peanut butter.

Flash forward 20-some years, and this cake fulfills all my peanut-buttery dreams. The month of June is a big month for me. I will be turning 30 (gasp!), and it is my 1 year Bloggiversary on the 30th. So in a Sesame Street-esque way, I will be celebrating the number 30 the whole month. I will be picking 30 of my most popular recipes during the last year to showcase, along with a few new ones. Let’s start with this Peanut Butter Sheet cake that I made last July 4th!

For the recipe, see my original post, Desserts from the 4th: Part One.

Enjoy!

Amber

How To Smooth Buttercream Icing

2011-05-28T00:01:00.002-05:00

I learned a really great tip this week. I learned how to get my buttercream frosting smooth - so smooth that it gives fondant a run for its money. Almost.

What is the trick you say?

Viva.

Yes, you heard me right. Viva – as in the paper towel. It has to be a smooth, pattern-free paper towel like Viva.

Here’s the plan:

1. Give your cake a crumb coat, then a final coat. Smooth the icing as best you can with a knife or spatula.

2. Now leave it alone for 15 minutes. This will give your frosting time to crust. You want crust. You should be able to touch the icing without any coming off on your finger.

3. Take a clean Viva paper towel and place it over the top of your cake. Now either use a fondant smoother, or the palm of your hand to GENTLY glide over the paper towel – smoothing the surface of the cake. This is the same concept as placing a towel over a delicate garment to iron it. You are basically ironing the wrinkles out of your frosting

Move the paper towel to the sides of the cake, and use the same method to glide over the paper towel and smooth the icing out. You may need to slightly angle your fondant smoother at times, to properly get all the creases out. Remember to be gentle, you don’t want to move the icing around, just barely smooth the surface. Work on one small area at a time, smoothing until your surface is perfect – or almost perfect. I used the method on this birthday cake that I made for a friend this week. I didn’t worry about getting the icing on my cake super perfect, but it’s almost there.

I really like this technique, and I love how I can achieve a smooth, fondant-like surface, while keeping the taste of buttercream. The best of both worlds!

Here is a great video tutorial to show you the method.

Enjoy, and have a great holiday weekend!

Amber

Roasted Asparagus Soup

2011-05-24T00:01:00.001-05:00

I’ve been trying to incorporate more vegetables in my diet lately, so when I saw some fresh green bundles of asparagus at the store, I decided that asparagus soup sounded really good. I’m one of those people who (with good intentions) buys multiple bags of veggies - making other shoppers think, “Wow, they must really like vegetables” – then lets the veggies rot in the fridge for weeks.

Oh, I may eat a carrot or two here, a little bit of spinach in a salad there, but once I get the little vitamin packed guys home, I am at a loss of what to do with it all.

There’s only so many salads a girl can eat, or carrot sticks. That’s where soups and roasted veggies come into play. I love asparagus soup, and I thought that roasting it first would really add to the flavor. I was right. This soup was sooo good, I’ll be enjoying the leftovers while they last.

Roasted Asparagus Soup
(Adapted from Gourmet)

prep: 10 min; cook: 50 min; yield: 4 servings

Ingredients:

2 lbs asparagus
1 large yellow onion, peeled and halved (with ends cut off)
4 cloves garlic, not peeled and left whole
7-8 small red potatoes (optional)
2 Tbsp. olive oil
4-5 cups chicken broth
1/2 cup half and half
1 Tbsp. dry vermouth (or dry white wine)
squeeze of fresh lemon juice (optional)
salt and freshly ground black pepper

1. Preheat the oven to 375 F degrees. Line a rimmed baking sheet with aluminum foil.

2. Cut the ends off the asparagus, then arrange the asparagus, potatoes, onion halves and garlic cloves on the baking sheet. Brush with olive oil, then sprinkle with a little salt and pepper. Bake the vegetables for about 45 minutes. Turn the onions if they start getting too dark on the bottom. Check on the garlic as well, once the cloves are golden and soft, remove them from the oven.

3. When the asparagus is done, peel the garlic and chop the asparagus and potatoes into smaller pieces. Reserve some of the asparagus heads for garnish. Place the asparagus, potatoes, onions, and garlic into a medium-sized saucepan, add 4-5 cups of chicken broth, depending on how thick you want the soup.

4. Now puree the soup. I used my immersion blender, but you can use a regular blender or food processor. If using a regular blender, work in batches, taking a few cups of soup at a time and blend until smooth.

5. Once the soup is pureed, return the saucepan to the stove and bring soup to a boil over medium-high heat. Lower heat to medium, and stir in half and half (if using) and vermouth. Season with additional salt and pepper, and a dash of lemon juice if wanted. Garnish with asparagus heads.

Note: If you're wanting a healthier option, this soups tastes great without the cream/half and half too!

Enjoy!

Amber