Culinary Delight: Blueberry Sour Cream Coffee Cake with Lemon Glaze

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“A mother is a person who seeing there are only four pieces of pie for five people,

promptly announces she never did care for pie.”

~Tenneva Jordan

If you are looking for a decadent Mother’s Day brunch idea, check out this recipe from Katie Lee. This one will take you an hour but it looks absolutely divine!

Ingredients

For the topping

  • 6 Tablespoons (3/4 stick) of unsalted butter, melted
  • 3∕4 Cup of light brown sugar
  • 1 Cup of finely chopped walnuts
  • 1 Tablespoon of ground cinnamon
  • 2 Tablespoons of all-purpose flour

For the batter

  • 3 Cups of cake flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 3∕4 teaspoon of kosher salt
  • 1∕2 Pound (2 sticks) of unsalted butter, at room temperature
  • 2 Cups of white sugar
  • 4 extra-large eggs, at room temperature
  • 1 Cup of sour cream
  • 2 teaspoon of vanilla extract
  • 1 Cup of blueberries

For the glaze

  • 1∕2 Cup of powdered sugar
  • 2 Tablespoons of milk
  • 1 Tablespoon of fresh lemon juice

 

Preheat the oven to 350°F. Grease and flour an 11-inch springform pan.

FOR THE TOPPING
In a bowl, combine the melted butter, brown sugar, walnuts, cinnamon, and flour. Set aside.

FOR THE BATTER
In a mixing bowl, sift the flour with the baking powder, baking soda, and salt. Set aside.

Using an electric mixer, cream the butter and sugar until light and fluffy, about 5 minutes. Add the eggs, one at a time. Mix in the sour cream and vanilla. Slowly add dry ingredients, taking care not to overmix.

Pour one half of batter into the prepared pan. Sprinkle the blueberries evenly over the batter. Pour the remaining batter over the blueberries. Sprinkle with the topping. Bake 50 to 60 minutes. Cool completely on a wire rack and remove from springform pan. Transfer to serving plate and drizzle with glaze.

FOR THE GLAZE
Whisk all ingredients together until smooth. Drizzle over the cake.

 

Recipe from: http://www.katieleehome.com/blueberry-sour-cream-coffee-cake-with-lemon-glaze/

Culinary Delight: Fast Raspberry Scones

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“Motherhood: All love begins and ends there.”

~Robert Browning

Mother’s Day is coming up this Sunday and what mother would not want some delicious raspberry scones! In only 30 minutes, this recipe will give you 20 scones that will surely put a smile on any mother’s face.

Ingredients

  • 2 1/2 Cups all-purpose flour, plus more for work surface
  • 1/4 Cup plus 1 Tablespoon sugar
  • 1 Tablespoon baking powder
  • 3/4 teaspoon coarse salt
  • 1/2 Cup (1 stick) cold unsalted butter, cut into small pieces
  • 3/4 Cup buttermilk
  • 1 large egg yolk
  • 1 1/2 Cups fresh raspberries (6 ounces)

Instructions

  1. Preheat oven to 400. In a food processor, pulse together flour, cup sugar, baking powder, and salt. Add butter and pulse until pea-size pieces form. In a small bowl, whisk together buttermilk and egg yolk. Slowly pour buttermilk mixture through feed tube into processor, pulsing until dough just comes together.
  2. Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead three times to fold in raspberries (there may be loose pieces of dough and a stray berry or two). Gather and pat dough into a 1-inch-thick square and cut or pull apart into 2-inch pieces. Place pieces, about 2 inches apart, on two parchment-lined rimmed baking sheets and sprinkle tops with 1 tablespoon sugar.
  3. Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let scones cool slightly on sheets on wire racks. Serve warm or at room temperature.

Recipe from: http://www.marthastewart.com/336222/fast-raspberry-scones?czone=holiday/spring-celebrations-cnt/celebration-mother-day&center=307033&gallery=342077&slide=259835

Cocktail Hour: Kentucky Derby Mint Julep

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The Mint Julep has been the traditional beverage of Churchill Downs and the Kentucky Derby for nearly a century. Each year, nearly 120,000 mint juleps are served over the two-day Kentucky Oaks and Kentucky Derby races.

Mint

Mint juleps were probably first served in the early to mid 1700s in Maryland, Virginia and North Carolina. “Mint julep” first appeared in print in 1803, described as a “dram of spirituous liquor that has mint in it, taken by Virginians in the morning.” The French word “julep” is derived from the Persian “gulab,” a sweet concoction that may have been a vehicle for medicine.

Kentucky Bourbon

The first mint juleps were made with rum, rye whiskey and other available spirits. Kentucky bourbon whiskey wasn’t widely distributed until later in the 19th century.

Traditional Mint Julep Cup

The tradition of sipping mint juleps migrated westward to Kentucky, and soon became associated with horse racing. In 1816, the Kentucky Gazette mentioned mint julep cups being awarded as prizes at horse races in the Commonwealth. We do not know when bourbon was first used in juleps, but by the early 1800s, many Kentucky farmers owned stills, which they used to make corn whiskey or what is now called bourbon. Later, bourbon became the preferred spirit in mint juleps everywhere.

Kentucky Derby Glasses

Legend has it that mint was planted outside the club house of Churchill Downs in Louisville so that mint juleps could be served at the first Kentucky Derby, in 1875. In 1939, Churchill Downs contracted the Libby Glass Co. to make colorful commemorative glasses for juleps sold at the race.

Here is the official recipe from Early Times for the Mint Juleps served at the Churchill Downs and the Kentucky Derby:

The Early Times Mint Julep Recipe

Ingredients

  • 2 Cups of sugar
  • 2 Cups of water
  • Sprigs of fresh mint
  • Crushed ice
  • Early Times Kentucky Whisky
  • Silver Julep Cups

Instructions

Make a simple syrup by boiling sugar and water together for five minutes. Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight. Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon mint syrup and two ounces of Early Times Kentucky Whisky. Stir rapidly with a spoon to frost the outside of the cup. Garnish with a sprig of fresh mint.

 

Information gathered from: http://www.kentuckyderby.com/experience/traditions/mint-julep2

Party Planning: Cinco De Mayo Taco Bar

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This Saturday is Cinco de Mayo and what better way to celebrate than with your own taco bar?! Here are some fun ideas to get you started!

Make taco seasoning for your meat of choice using this recipe from Dean & Deluca!

Ingredients

1 Tablespoon Chili Powder
1/4 teaspoon of garlic powder
1/4 teaspoon of onion powder
1/4 teaspoon of crushed red pepper flakes
1/4 teaspoon of dried oregano
1/2 teaspoon of paprika
1 1/2 teaspoon of ground cumin
1 teaspoon of sea salt
1 teaspoon of black pepper

Instructions
Mix it all together for a deliciously homemade taco seasoning!

Taco Shells

Using your favorite brand of corn tortillas, quickly fry each side of one in corn oil. Gently fold the tortilla in half and continue frying on each side until the desired crispness is attained. Let the oil drip off onto a paper towel. These come out so much tastier than the store-bought ones and are so simple to make. If you have the taco tool shown below, making the taco shells is pretty simple. If not, use a fork (I do!) to hold each side up so that there is space enough to fit toppings inside.

Toppings

Chop up some lettuce, tomatoes, onions, olives, and whatever else you want to offer your guests. Grate some cheese or crumble the more authentic Mexican Cotija cheese into a bowl. Set the ingredients around the table in festive bowls with proper serving utensils for your guests to serve themselves.

A nice addition to a taco bar is guacamole. Try this recipe from Food Network’s Bobby Flay:

Guacamole

Ingredients

  • 1/4 Cup of chopped fresh cilantro
  • 3 Tablespoons of finely diced red onion
  • 3 ripe Hass avocado, peeled, pitted and diced
  • Juice of 2 limes
  • 1 or 2 jalapeños, finely diced
  • Salt and freshly ground black pepper

Instructions

Mash the cilantro, onions, avocados, lime juice and jalapeños together in a bowl, using a fork; guacamole should be chunky. Season with salt and pepper.

Margaritas

What is a Cinco De Mayo celebration without a little margarita in the mix?! Here are two recipes from Pottery Barn:

Classic Margarita

  • 2 parts premium tequila
  • 1 part agave fructose
  • 1 part fresh hand-squeezed Persian lime juice

Instructions

Fill a cocktail shaker with crushed ice and add all ingredients. Shake vigorously to blend. Pout over ice into chilled glass that is half-salted, add lime garnish and serve

Mango-Mint Margarita

Ingredients

  • 1 and 1/4 ounces of tequila
  • 1 ounce of triple sec
  • 1 and 1/2 ounces of freshly squeezed lemon juice
  • 2 ounces of simple syrup
  • 3/4 Cup of pureed fresh mango
  • Fresh mint
  • Lime wedges

Instructions

Place all of the ingredients into a pitcher and stir until combined. Pour the mixture into a glass and garnish wit˙ a lime wedge and fresh mint.

Culinary Delight: Frozen Chocolate-Mousse Trifles

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happy National Chocolate Mousse Day! here is a fun recipe from Ms. Martha Stewart to try in your kitchen tonight and join in the celebration!

Ingredients

  • 2 Cups of crumbled chocolate angel-food cake (5 ounces)
  • 1 Tablespoon brandy (optional)
  • 4 large egg whites
  • 1/2 Cup of sugar
  • 1/3 Cup of unsweetened cocoa powder, sifted
  • 1/2 Cup of cold heavy cream
  • 1/2 ounce bittersweet chocolate

Instructions

  1. In a medium bowl, toss together cake and brandy, if desired. In another medium bowl, using an electric mixer, beat egg whites on high until foamy. With mixer on medium, gradually add sugar. Increase speed to high and beat until stiff, glossy peaks form, 2 minutes. With a rubber spatula, gently fold cocoa powder into egg white mixture.
  2. In another medium bowl, beat cream on high until stiff peaks form, 3 minutes. Gently fold whipped cream into egg white mixture.
  3. Fill each of four small glasses with 1/4 cup cake and top with heaping 1/4 cup mousse. Repeat to make a second layer with remaining cake and mousse. Freeze until firm, 3 hours (or up to overnight). Let sit 10 minutes at room temperature, then finely grate chocolate over tops to serve.

Conscious Eating: The Dirty Dozen and The Clean 15

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My favorite springtime activity is hands-down taking a weekly trip to my local farmer’s market. Generally I like to shop around and buy whatever looks good that day but I always keep in mind the “Dirty Dozen” and the “Clean 15” lists. If you have not heard of these lists, they are the lists of the top 12 fruits and vegetables that generally have the most pesticides and the top 15 that have the least. The Environmental Working Group analyzed pesticide residue testing data from the US Department of Agriculture and Food and Drug Administration to come up with rankings for these popular fresh produce items. The Dirty Dozen  reminds me which produce to make sure and buy organic while I am out shopping and the Clean 15 are produce that can go either way. The Environmental Working Group has a cute downloadable PDF that you can keep with you while you shop available here.

The Dirty Dozen

1. Apples

 

2. Celery

 

3. Strawberries

 

4. Peaches

 

5. Spinach

 

6. Nectarines (imported)

 

7. Grapes (imported)

 

8. Sweet Bell Peppers

 

9. Potatoes

 

10. Blueberries (domestic)

 

11. Lettuce

 

12. Kale/ Collard Greens

The Clean 15

1. Onions

 

2. Sweet Corn

 

3. Pineapples

 

4. Avocados

 

5. Asparagus

 

6. Sweet Peas

 

7. Mangoes

 

8. Eggplants

 

9. Cantaloupes (domestic)

 

10. Kiwi

 

11. Cabbage

 

12. Watermelon

 

13. Sweet Potatoes

 

14. Grapefruits

 

15. Mushrooms

 

Information and images from: Environmental Working Group, www.EWG.org

Culinary Delight: Swirly Birthday Cupcakes

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Today is my birthday! Happy Birthday to me!! Here is a lovely recipe from Martha Stewart for Swirly Cupcakes that is perfect for any lovely birthday celebration. These cupcakes make memorable party treats. Chilling the bowl beforehand helps the cream whip up with the most volume.
Ingredients
  • Dark Chocolate Cake (recipe below)
  • 3 pints ice cream, any flavor
  • 5 1/2 cups heavy cream
  • 1/4 cup confectioners’ sugar
  • Sprinkles, for decorating

Directions

  1. Place 30 paper baking cups on two baking sheets. Set aside. Slice each cake layer in half horizontally, making a total of four layers.
  2. Using a 2 1/4-inch-round cookie cutter, cut 30 rounds from cake layers. Place a round in each baking cup. Using a 2-inch ice-cream scoop, place one scoop ice cream on each cake round. Transfer baking sheets to freezer for 20 minutes. Chill a medium mixing bowl.
  3. Place heavy cream and confectioners’ sugar in the chilled bowl. Whip until soft peaks form. Fit a 16-inch pastry bag with a coupler. Fill pastry bag with whipped cream. Starting at the perimeter of a baking cup, pipe a spiral of whipped cream, covering the ice cream. Repeat with remaining cupcakes. Return to freezer, and chill until hard, about 45 minutes. Decorate with sprinkles, and serve.

Dark Chocolate Cake

Ingredients

  • 12 tablespoons unsalted butter, melted, plus more for pans
  • 2 cups all-purpose flour, plus more for pans
  • 1 1/2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 large whole egg, room temperature
  • 1 large egg white, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/3 cups strong, hot coffee

Directions

  1. Heat oven to 325 degrees. Butter two 8-inch-square baking pans. Line with parchment, and butter again. Flour pans, tapping out excess; set aside.
  2. In the bowl of an electric mixer fitted with the whisk attachment, combine all the ingredients except the hot coffee. Mix ingredients on low speed until combined, about 1 minute. Slowly add the coffee. Mix until smooth, about 1 minute. Pour batter into prepared pans; smooth tops with an offset spatula.
  3. Bake until a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Transfer the pans to wire rack to cool. Turn out the cakes, and wrap them in plastic wrap until ready to use.
 Recipe from: http://www.marthastewart.com/355529/swirly-cupcakes?czone=food/best-cupcake-recipes/our-best-cupcakes&center=276944&gallery=275016&slide=281538

Skin Deep Beauty: Berry Bright Teeth Whitener

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Star Catherine Zeta Jones says she uses strawberries to lighten surface stains on her teeth and brighten her smile and you should too!  Strawberries contain malic acid which naturally lightens stain on teeth and the baking soda removes plaque while freshening your breath.

Ingredients:
3 strawberries (hulled & chopped)
1 Tablespoon of baking soda

Instructions:
Combine ingredients in a bowl and mash with a fork.

Apply with a toothbrush, and let sit for 5 – 10 minutes.

 Source: http://beta.abc.go.com/shows/the-chew/articles/Spring-Face-Masks-Daphne-Oz

Playing House: Basic Spring Cleaning Around the House

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Time for some more Spring Cleaning! Below are Martha Stewart‘s basic tips for Spring Cleaning around the house. Remember to spread it out over time so as not to get too discouraged and burnout.

Wipe Walls and Ceilings: Use a vacuum to remove dust. Tackle stubborn surface grime, especially prevalent in kitchens, with a solvent-free degreaser (test it frist in an inconspicuous area to ensure it will not mar the surface).

Vacuum and Shampoo Rugs: Synthetic carpets and rugs with waterproof backings can be deep-cleaned with a rotary shampoo machine and a hot-water extraction machine. Rugs without backings, including Orientals, require professional cleaning.

Clean Upholstered Furnishings: Take cushions outside and gently beat them by hand to remove dust. If there are any stains, check the pieces for care labels. Use a vacuum’s upholstery and crevice tools to clean under seat cushions.

Dust Your Home Thoroughly: This includes hard-to-reach places, such as the tops of ceiling fans and window casings. Always work from he top of a room down, vacuuming the dust that settles on the floor. Avoid using dusting sprays.

Ensure Fire Safety: Change batteries in smoke detectors (this should be done twice a year), and make sure units are free of dust.. Teach everyone in your household how to use a fire extinguisher, and review escape plans.

Clean Window Treatments: Many draperies and curtains are machine washable; check labels. Dry-clean fabric shades. Wipe wooden blinds with a damp cloth; warm water mixed with a mild dishwashing liquid is safe for metal and vinyl blinds.

Reseal Grout Lines: The cement-based material between wall, floor, and countertop tiles in extremely porous and stains easily. Protect it with a penetrating grout sealer’ it is best to apply it with a small foam brush.

Dust Books and Shelves: Take everything off the shelves, and brush shelves and books with a feather duster. Use the dust-brush or crevice tool on a vacuum to reach into tight spots. Wipe the spines of leather-bound books with a clean, soft cloth.

Polish Metal Door and Window Hardware: Liquid polishes and polish-impregnated cloths work well for medium-tarnished surfaces; pastes and creams are for heavier work. If tarnish does not come off, try a stronger product.

Wax Wooden Furniture: Wipe surfaces with a soft cloth dampened with water and mild dishwashing liquid. Apply paste wax, such as Butcher’s wax, a few feet at a time with a cotton rag folded into a square pad. Let wax dry; buff with a clean cloth.

Wash Window Screens: Using warm water and a mild dishwashing liquid, scrub each screen with a brush; rinse throughly.

Wax Non-Wood Floors: Vinyl and linoleum floors that have lost their shine should be waxed with a polish designed for these surfaces. Most stone and tile floors can be treated with either a paste or a liquid wax designed for the material.

The information in this article was excerpted from Martha Stewart’s Homekeeping Handbook: The Essential Guide to Caring for Everything in Your Home. ©2006 by Martha Stewart Living Omnimedia, Inc. All rights reserved. Published by Clarkson Potter/Publishers, a division of Random House, Inc.

Terrific Television: The Return of Mad Men

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“Zou Bisou Bisou”

Had anyone else been waiting the nearly two years for last night’s season 5 premiere of Mad Men? Well I was! When the theme song came on, I literally yelped out of excitement as I absolutely adore this show! If you have not seen last night’s episode yet and plan to, please do not read on as I will be talking about my thoughts on the episode. After the next paragraph are some stills from last night’s show. Enjoy!

I was weary at first because it seemed as if too much time had passed. I felt as if I missed seeing events that I really wanted to see. Don Draper’s wedding anyone? It also seemed that Don’s character had changed way too much in the beginning for the betterment of his morality in that he loves his wife but that is not the Don Draper I have grown to love. Also, where was Betty? I really wanted to see her! I did like Peggy and Joan and I look forward to seeing where their characters are going to go.  I think many things had to be explained and so there were some slow parts but by the end, I did have a smile on my face. I am so glad my favorite show is back and I cannot wait for next Sunday!

All images are from: http://www.amctv.com/shows/mad-men