A Golf Themed Birthday Pawty!

Although, is does not appear as a dog birthday pawty it is...the cake is for the humans and the pupcakes in the top right of the photo are for the dogs. I just love when I can have an event that humans and their furr-babies can enjoy together. Please remember pets deserve human grade ingredients, but not human food! There are many human foods and ingredients that are toxic to dogs. If you are unsure please see the ASPCA's toxic pet food list. 

Primarily I wanted to share the human cake idea. I stress bake for relaxation and fortunately it led to a pretty cute, themed cake. Since a forth birthday only comes around once it was my chance for a Fore! theme. 

I made two plain white 10" round cakes and stacked them together with a layer of creme cheese, buttercream icing and condensed raspberry jam mixed together. The buttercream icing was tinted light and dark green, tan, and blue with food coloring. I thoroughly washed a bag of my husbands golf tees and lightly pressed them in the sand colored icing all the way around the cake. For the green I built up a layer of dark green and smoothed it with an icing spatula. Next, I had some trouble with my icing bag ripping at the pressure caused by the tip I typically use to create grass. So I took the spatula and laid it in the light green icing then gently with a scooping motion lifted up. The golf ball is a small ball of icing and the flag is a tooth pick with a folded piece of paper. Apparently golf holes are not black, so says my husband after the fact. Regardless, I pushed a hole down into the icing and filled it with some edible glitter. 

Voila! Quite simple really, to turn out so cute!

  

Blanching Peaches

I always had this notion that preparing peaches for the freezer was a long and intensive task. We bought some incredibly juicy, mouthwatering Stratford peaches about a week ago and I was coming to the realization that these wonderfully delicious little gems were going to go bad before I had the chance to make a pie if...I did not freeze them. Left with no other alternative I had to understand what the task at hand was going to involve...to the internet I went. 

First you want to prepare a larger sauce pan with boiling water deep enough to cover one peach, a medium to large bowl filled with ice to cool your peaches and a surface you can place the peaches on following the ice bath i.e. a cutting board or cookie sheet.

I learned to first cut an 'X' at the bottom of each peach. In the process I noticed if I cut the 'X' deep enough to reach the pit the peach meat would fall away form the pit with ease.  

Next, you want to place the peach in boiling water for about 20 seconds. Much longer and the skin begins to disintegrate into a mush that is difficult to pull off in one piece. Use a handled strainer or slotted spoon to remove the peach from the boiling water.

Move the peach to your ice bowl and allow to cool as you boil the next two or three peaches.

When the peach has cooled to the touch begin pulling the skin at the points of the triangles. It should pull away with very little effort. After peeling the skin continue the cuts all the way around, which should allow the meat to break free from the pit with ease.

I sliced them, tossed them in sugar and spices, bagged, labeled and dated them so they would be ready for a pie when I am.

Voila! I couldn't believe I have been avoiding making peach pies all because of a process that was actually so easy!

Tomatoes - Sucker Vines

So, I've been a terrible blogger for the past month! Now this does not mean I have not been busy, in fact, quite the opposite. I have made a dress, made some real progress on my line documents, grown quite a bit of edibles, started an art course, taken some golf lessons (and yes, I still can't play and I still don't enjoy it) and remodeled a room, among other things. And here's proof...

I am still learning to grow things. This year my garden has been quite successful which is truly born out of trial and error and a lot of error. I wanted to pass along some helpful information to any tomato growers that my mom recently passes to me.  "Pinch the sucker vines." The sucker vines steal the nutrients from the rest of the plant. So what is a sucker vine? This is...

Just remove the stem growing from the center of the "v". Like this...

Plant free of sucker vine...

A neighbor that is a long-time, successful grower also gave me a helpful hint for my peppers. He said if you want hot (spicy) peppers cut back on the water. Milder, more water. 

Hope this helps you or inspires you to grow your own food.

Red, White and Blue Velvet Waffles

Just in time to gear up for the Fourth of July! You will have to use your imagination a bit but this waffle really is red, or at least it was when I made the batter. The jury is still out for me as far as believing or not in the red, yellow, blue, etc. food coloring scares. So I try to use it sparingly and this is what happens...not red red velvet waffles. If you want to go totally patriotic tint half the batch of drizzle blue!

I found this modification of a Wolfgang Puck recipe for red velvet waffles online at http://www.food.com/recipe/red-velvet-waffles-411621. 

You will need:

• 2 c. flour 
• 1 1/4 c. sugar 
• 1/4 tsp. salt 
• 1 tsp. baking soda 
• 4 tsp. unsweetened cocoa powder 
• 1/4 c. butter, melted, cooled 
• 2 c. buttermilk 
• 2 large eggs 
• 1 tsp. vanilla 
• 2 Tbls. red food coloring 

Directions:

• Preheat waffle iron. 
• Spray with non-stick cooking spray. 
• Separate eggs. 
• Beat egg whites until stiff. 
• Mix dry ingredients together, then add wet. 
• Mix all ingredients minus egg whites. 
• Fold in egg whites.
• Pour into waffle iron and cook until done. 

As you are probably aware I did not follow the recipe exactly because I never do. But the waffles will turn out if you just stick pretty closely to the above recipe. 

Next I wanted something other than maple syrup to garnish it with, but I still wanted it to taste like a waffle and not “Good morning, Now let’s have cake.” So I just married the traditional cream cheese frosting with a little maple syrup as follows. 

You will need:

• 4 oz cream cheese, softened 
• 3/4 c. powdered sugar 
• 1/2 tsp. vanilla 
• 1/8 tsp. salt 
• 2 Tlbs. milk 
• 2 Tlbs. sugar free maple syrup 
• divide batch and add blue food coloring (optional)

I garnished the waffle with a Boca sausage patty. They are low in calories and we have meat allergies in the family so it was just easier to work with and still tasted great. Lastly drizzle over each serving and enjoy! 

The recipe makes about 6 servings and I did not even want to know the calories (although they could be much worse without substitutions), so reserve for special breakfasts.

Swimsuit Season Chicken and Fruit Salad

Salads have never been my thing, but with each year I seem to find myself reminded that they need to become my thing. I think when I was finally able to build salads the way I like them it changed my opinion. (Thank you Coolgreens!) I am not much of a fan of thick dressings like ranch; which is good because the creamy dressings tend to be loaded with calories anyway. Since I have sometimes found myself making supper for just me lately I took the liberty of creating a nice girly salad that I rather enjoyed from seasonal fruit and items already in my refrigerator. 

You will need: 

• Chicken - 2 or 3 large thighs or a breast 
• Salt and pepper 
• Non-stick cooking spray or oil 
• 1 T spicy mustard 
• 1 clove minced garlic 
• 2 T orange marmalde 
• 1 T raspberry jam 
• Greens - I used the lettuce, cabbage, carrot mix 
• 2 T fat-free raspberry vinaigrette 
• 1 T chipotle mayo 
• Granny Smith apple 
• Orange 

I prefer dark meat so I typically choose to use thighs, but chicken breast or tenders work great too. Heat your skillet to medium, spray with cooking spray and add your garlic. Remove the skin from the chicken if it is not trimmed. Salt and pepper the chicken to taste. Rub evenly with the spicy mustard, marmalade and jam. Lay the chicken and any excess wet ingredients in the skillet with the garlic. Cover and continue cooking about five minutes on each side. When the chicken has cooked through remove it to a covered plate. Reduce heat and add the vinaigrette and mayo to the remaining liquid. Mix thoroughly. Slice the apple and oranges into small chunks. Additionally, slice or chunk the chicken. After cutting the chicken return it to the dressing liquid just to coat. Toss the other ingredients together and plate them. Place the chicken on the salad and drizzle the liquid over the top. 

Minus a couple ingredients this is a really healthy meal and pretty filling too. This should make two decent sized portions, especially if you are serving soup or some other side. Even if you choose to eat the whole thing by yourself you will not blow through all your calories in one meal, unlike many restaurant salads. 

I mentioned this being a girly salad above, but really it has a nice blend of sweet, tart and spicy. I did give my husband a piece of the chicken and he did rather like it so it is weeknight dinner for two friendly. But I would say this is ideal for a ladies summertime lunch. Double, triple, etc. the recipe, place it in a big decorative salad bowl and it is a self serve dish that can be made ahead. And, Voila! Everyone will think you ordered in.

And I would like to send very Happy Birthday wishes to my Mom today!

Lemon Savannah Smiles Cheesecake

Lemon Chalet Cheesecake Act II 

I posted basically this same recipe last year, but then the Girl Scouts threw me for a loop by changing their long running cookie the Lemon Chalets to non-creme-filled Savannah Smiles. Who would have ever guessed the Lemon Chalets were due for an update? I remember selling them 20 years ago. So, when girls scouts sale you lemon cookies make lemon cheesecakes, right, even if it takes a few tweets to the recipe.   

This is the perfect summertime cheesecake. It is not heavy and melts in your mouth…Really, it does. I have served this at brunch; although, I think it would be very versatile for spring and summer from dinner parties to bridal brunches even cut into small square and served at informal get-togethers. 

What you will need: 

Crust Ingredients: 

• 1 box coarsely ground Savannah Smiles Girl Scout Cookies  
• 3 Tbs. melted butter 
• Dash of cinnamon sugar 

Cheesecake Filling Ingredients: 

• 3 (8oz.) bricks Philadelphia fat free cream cheese 
• 1 (8oz.) Philadelphia Indulgence white chocolate cream cheese 
• 1 c. sugar 
• ¼ c. lemon Jello pudding powder mix 
• ½ c. sour cream 
• 4 eggs 
• 2 tsp. lemon squeeze 
• 3/4 tsp. almond extract 
• ½ of 1 zested lemon 
• 1 lemon squeezed 

Place a sheet cake pan on the middle rack of the oven and preheat oven to 475 F. 

Wrap exterior of spring form pan with foil. Combine coarsely ground Savannah Smiles Girl Scout Cookies and butter. Press mixture into bottom and up sides of 9” round spring form pan. Sprinkle with cinnamon sugar. 

Combine softened cream cheese, sugar, lemon pudding powder and sour cream. Beat with electric mixer until smooth. Add eggs one at a time while stirring slowly. Stir in lemon squeeze and almond extract. Reserve 1/2 cup of batter, and pour the rest of the batter into the prepared crust. 

Return the 1/2 cup of batter to the mixing bowl and add lemon zest and juice from one lemon. Mix until well blended. Pour layer over batter in spring form pan. Swirl down into batter. 

Carefully add water to sheet cake pan. Fill about ¾ of the way full. You want to create a water bath to help prevent your cheesecake from cracking. This creates a smooth texture by keeping in the moisture. 

Place spring form pan in water bath. Bake 12 minutes at 475 F, then turn down to 350 F and cook for about 50 minutes. Time will vary depending on oven. Remove. Cool. Chill in refrigerator over night. 

Garnish with a fresh lemon slice if desired. 

Serves: 12

Peanut-Free No Bake Cookies

Recently I joined the peanut allergy club. I was amazed at the number of foods on my grocery list that harbor peanuts! Worst of all, my husband loves peanuts. If you have followed many of my recipes you will know many of them include peanuts. So, from now on I either choose to make baked goods for everyone else or work around the peanuts. 

My husband and I love no bake cookies so much...though I hate to admit it...we have even placed a hot pad under the sauce pan, tossed in some spoons and cleaned out the contents in front of the T.V. Yes, that is horrible, but I will say it only happens about once a year. But what’s not to love about these cookies? They are easy, no oven required, and they taste incredible! So if you are making them for your family or the neighborhood cookout here is the recipe my mom and I used to make when I was a kid, but with a very important substitute.

You will need:

• 2 c. sugar 
• 1/2 c. cocoa
• 1/4 lb. butter
• 1/8 tsp. salt
• 1/2 c. milk
• 3 c. oatmeal
• 1/2 c. crunchy soy nut butter
• 1 tsp. vanilla

Combine sugar, cocoa, butter and salt. Bring to a boil on your range in a heat-safe pot. Reduce heat and stir in soy butter, vanilla an oatmeal. Drop tablespoon sized cookies onto a cookie sheet lined with parchment or wax paper. Chill to serve quickly or let stand for a couple hours at room temperature. Yields about 30 cookies.

Important notes:

These are not healthy! I substitute low-fat, low-calorie options where ever I can...milk, oatmeal, butter, etc. 

Using fat free milk or soy milk and soy butter impedes the process of the cookies setting up properly. This version is stickier than the original. I don’t know about you, but I could care less.

The difference in taste is minimal, but I added slightly more flavoring to mask the sharper taste of the soy.

Almond butter would make another substitute for peanut butter, but could be cross contaminated. Check to see whether it is manufactured in a peanut-free facility.  

I made these while exploring a gluten free diet. Though some people lump oats into gluten, others do not. Just check the back of your ingredients to make sure the brands you chose do not include wheat, barley or rye. If you are truly going gluten free you can find much more information regarding other names gluten sometimes masks as.  

Hot Cocoa Lambie-Cakes

I had this idea a couple months ago, then saw something similar on morning television. I decided I still preferred my original idea and proceeded. 

Whether your March has entered like a lamb or a lion, hopefully this cupcake idea will bring some fun to your kitchen and if you like hot cocoa with marshmallows you will love these lambies! 

You will need: 

• Chocolate cake mix (or use your favorite recipe) 
• White icing 
• Mini marshmallows 
• Milk or white chocolate eggs 
• Heart and tube shaped edible confetti 
• Chocolate chips 

Place the batter in a lined muffin tin. Insert a marshmallow into the center of each batter filled cup. Below I have used a mini muffin tin, but I also made a batch in regular size too. The smaller size is more kid and calorie friendly, so, I recommend the minis. If you use the regular sized muffin tin you may want to use a second marshmallow. 

Bake according to the instructions. Yum! 

Ice each cupcake with a small mound in the center. 

Unleash your creativity! Start your first row of seven marshmallows at the bottom (remember these are the mini-cupcakes, I believe nine works for the regular size). Add the chocolate egg directly above one of the mini marshmallows. I chose to use a Dove egg because of the size and Dove has always been one of my favorite chocolates. 

Add four mini marshmallows in the next row up and two more on top. If you are having problems with the marshmallows not sticking dab the side you want to sick with a bit of water.  

Place a dab of icing on the top point of each chocolate chip. 

Add a chip (bottom side facing out) on either side of the front marshmallow and on either side of the back two marshmallows. 

Ice the bottoms of two chocolate chips and place them atop the chocolate egg to create the ears. Then swipe a smidgeon of icing on one side of the heart-shaped confetti and stick it to the bottom center front of the chocolate egg, fashioning the nose. 

Using a toothpick place a tiny dollop of icing where you would like to place the eyes. Fix the tube or circular shaped edible confetti in the center of the icing. 

I chose to use the toothpick and a small dab of icing to draw the mouth. It would be easier done using an icing bag with a tip or cutting a very small hole in a sandwich bag to pipe the icing onto the chocolate egg. 

This little flock just might win you “Cupcake Mom-of-the-Year” in your child’s classroom or make you many new friends as you just can’t help but smile at these cute little guys. 

If you want to make some variations try using a regular size cupcake with mini-chocolate marshmallows and a bit larger chocolate egg. I used the Dove coconut filled chocolate egg with a flat backside below. I used a white chocolate Reese’s egg on the lion at the top of the post, however, I felt the Reese’s egg was too large for the lamb. 

Voila! Have a blast and enjoy.

Easy Valentine’s Bon-Bons

Baked goodies in pretty paper and cute little boxes are ultimate gifts of love. Baked goodies that taste bad in pretty paper and cute little boxes are Rude! These bon-bons are a pretty fail-proof way to surprise those you love with a DIY gift that could pass as straight from the bakery. 

For the easiest way: Go to your local grocery store and buy a brownie mix with raspberry filling or raspberry swirls. 

You will need:

• Pillsbury Brownie Minis mix with filling
• White chocolate melting chips
• Microwave safe bowl or double boiler
• Valentine's Day edible confetti sprinkles
• Mini muffin cups

Bake according to package directions. In this case you are to cover the bottom of each muffin dish with the brownie mix, squeeze some raspberry filling over the center, and dollop the remainder of the brownie mix over the top of each. I did not bake the full time as directed by the box. I am not insinuating giving your loved-ones salmonella, just do not make them crispy. 

Let them cool for a few minutes. During this time you will want to prepare for your next step. You will want to line a cookie sheet or baking dish of some sort, that will fit in your freezer, with wax paper. And set aside. In the case of the mini cupcakes I used, divide each in half. After allowing the brownies cool for a bit, using clean hands, roll each half into a ball about the size of a large marble. 

Place each of the marble-size balls on to the wax paper covered cookie sheet. I covered them with plastic wrap to keep any freezer smells out. Let them chill in the freezer and go to the gym! You’ll need it because you will not give every last one away without tasting it. And unless you have absolute self control, you’ll taste it again. I have that kind of self control, really I do, and I ate three. So, by the time you have gone to the gym and had a real workout…not stood next to the treadmill talking to your friend that is on the treadmill slinging sweat all over you...your little naked bon-bons should be nice and firm. 

Have your melting chocolate ready before removing the bon-bons from the freezer. It’s very rare that I use a microwave for anything other than canned soup, but if you are a microwave nut in this case melting chocolate in the microwave can be permissible. On the other hand, I used white chocolate chips in a double boiler with a touch of oil. Slowly increase the heat on your range. Truthfully, I am not a good chocolate melter. I have botched this process may times. Keep from scalding the chocolate and you won’t have any problems. The Wilton candy dipping tools are worth the purchase. They are inexpensive, as in under $5.00. Print a coupon from your local craft store and they will totally be worth the price. Use the dipping tools...or a fork/spoon if you decide to refuse my advice...to submerge the brownie balls one at a time into the white chocolate. When the ball is fully coated, lift it out with the dipping tool and place back onto the wax paper. I did not like the shape of some of the balls following the coating process. Before they were completely cooled I rolled them in my clean hands to reestablish that perfectly round shape. While the white chocolate is still sticky sprinkle edible Valentines themed confetti over the top of each bon-bon. After the chocolate is no longer malleable place the bon-bons in mini cup cake foils. I kept them in the refrigerator until giving them away. 

If you have a great brownie recipe and feel like taking hours to strain the seeds from raspberries to make raspberry sauce you are free to do that too. I’m sure it would be phenomenal! You can also find tubes of fruit fillings at your local baker’s supply store.

Thin Mint Cheesecake

It's that time again for Girl Scout Cookies! I wanted to repost this Thin Mint cheesecake recipe from last year as a little reminder to support your neighborhood Girl Scouts and give you a decadent dessert recipe to share those little cookies for a special occasion...like Valentine's Day.

What you will need:

Crust Ingredients:

• 1/8 c. finely ground almonds
• 1 box coarsely ground Thin Mint Girl Scout Cookies 
• remove ½ cup and finely grind, reserve for later
• 18 mini Oreo's or 2 servings
• ½ Tbs. melted butter
  

Cheesecake Filling Ingredients:

• 3 (8oz.) bricks Philadelphia fat free cream cheese
• 1 (8oz.) bricks Philadelphia low fat cream cheese
• 1 c. sugar
• ½ c. finely ground thin mint
• 4 eggs
• 1 tsp. Peppermint Schnapps
• 1 tsp. vanilla
• ¾ c. fat free sour cream
• 8 Andes mints (chopped)
• ¼ c. Hershey’s or Braum’s hot fudge

Topping:

• 8 Andes mints
• ¼ c. hot fudge
• 1 tsp. Peppermint Schnapps

Place a sheet cake pan on middle rack of oven and preheat oven 475 F.

Wrap exterior of spring form pan with foil. Combine finely ground almonds, coarsely ground Thin Mint Girl Scout Cookies (minus ½ c.), and mini Oreo's. Work melted butter into dry mixture. Press mixture into bottom and up sides of 10” round spring form pan.

Combine softened cream cheese, sugar, reserved (1/2 c.) finely ground thin mints, Schnapps and vanilla. Beat with electric mixer until smooth. Add eggs one at a time while stirring slowly. Reserve 1 cup of batter, and pour the rest of the batter into the prepared crust.

Return the cup of batter to the mixing bowl and add chopped Andes mints and hot fudge. Mix until well blended. Pour layer over batter in spring form pan.

Add water to sheet cake pan.

Place spring form pan in water bath. Bake 12 minutes at 475 F, then turn down to 350 F and cook for about 50 minutes. Time will vary depending on oven. Remove. Cool. Chill in refrigerator over night.

Melt Andes mints. Stir into hot fudge and Schnapps. Drizzle over individual slices to garnish.

Serves: 12

About 315 calories per serving plain

About 440 calories per serving with topping