Big Red Kitchen

Little Peach Cakes

2009-07-07T00:00:00.001-04:00

The title of this post sounds like a term of endearment someone may bestow on a cute little child, but no, the photo is a shot of my Little Peach Cakes made this morning for when my niece and nephew come over to play. My own children were amazed at how real these little cakes appeared. They were almost too cute to cut into and eat but everyone loves a fresh peach right?

I had spotted these in a magazine years and years ago (maybe Southern Living?) and just today thought to make them. Although these do look quite complicated, I was thrilled at how easily they came together; a truly glorified cupcake! It helped that I had frosting already in my freezer and used a cake mix for the cakes. Colored sugar is easy to make by simply adding several drops of food coloring to sugar and shaking to incorporate.

A piece of cinnamon stick and a peppermint leaf complete the finishing touches. The Peach Cakes are placed on a pretty white platter to fool all who look upon them.

Little Peach Cakes

What you will need:

2 Wilton Mini Ball Pans
1/2 Duncan Hines Yellow cake mix, 1/4 cup butter, 2 eggs, 1/3 cup milk
red liquid food coloring
yellow liquid food coloring
3/4 cup granulated sugar, divided
1 cinnamon stick
6-12 fresh peppermint leaves
12 whole almonds
One batch Buttercream Frosting

Ice cream or sorbet, optional
Raspberry sauce, optional

How to Make and Assemble:

1. You will only need 1/2 of a Duncan Hines yellow cake mix to make 6 Peach Cakes. Mix according to package directions- 1/2 cake mix with 1/4 cup softened butter, 2 eggs, 1/3 cup milk, and 12 drops yellow food coloring. Divide evenly among the 12 greased mini rounds- about +1/4 cup batter. Bake in 350 degree oven for 8-10 minutes or until toothpick comes out clean. Let cool 2 minutes in pan then remove to wire rack. If you have one pan this can be done in two shifts!

2. While cakes are baking make the buttercream frosting and add about 12 drops of yellow food coloring to get a bright yellow. Set aside.

3. In two separate lidded containers, add 1/2 cup sugar and 12 drops yellow food coloring to one and 1/4 cup sugar and 6 drops red food coloring to the other. Cover each container and shake vigorously until the coloring is fully incorporated. Let the children do this! If there is clumping, break up with a fork and continue shaking. You should have a lovely bright yellow and a nice deep pink. You will have leftovers.

4. Break the cinnamon stick into small stems by taking a pair of scissors and placing the point into the hollow center of the stick and cutting. You will get both big and small bits, use the prettier pieces. See photo below...

5. Frost the flat side of six mini rounds, being sure to get the frosting very think along one edge. Place another mini round on the frosting and press together forming a peach. Run your finger or a small spoon along the frosting to make an indentation that mimics the crease on a peach.

6. Dip each "cheek" of the peach into the pink sugar. I am calling each "fleshy" side of the thick portion of frosting the cheek. Then roll the rest of the peach in the yellow sugar without covering the pink portion. Roll the frosting portion in the yellow sugar as well. Like this...

7. At the top of each peach, place a piece of cinnamon stick and a peppermint leaf. Arrange in a pretty bowl or on a platter. Decorate with more mint sprigs if desired.

How to Serve:

Once your guests have admired your lovely Little Peach Cakes centerpiece, it is time to serve this special dessert.

Cutting: It is best to use a very sharp, thin knife, cleaning between cuts to divide the peaches. I laid the peach down, thick portion of frosting facing up, and sliced straight down the center of the frosting pulling the knife straight back towards me once it hit the plate. You may smooth the frosting if necessary.

Plating Suggestions: Place an almond in the center of each peach half. I know a peach has but one pit but I think each serving should have its own pit, don't you? If you serve each guest one half of a peach, it would be nice to place a cinnamon stick piece and peppermint leaf in each so that every one's is pretty. For half servings you may want to serve it with a scoop of ice cream or sorbet and a drizzle of raspberry sauce. Whole peaches are quite filling, almost the size of 2 standard cupcakes, but without ice cream finishing a whole peach could be possible!

Storing Cakes: You may refrigerate or freeze cakes for a short time in an airtight container but be sure to serve at room temperature as they taste better that way and are easier to cut.

These are Peachy Keen.

Robin Sue

Black Raspberry Galette

2009-07-02T06:00:00.006-04:00

Have a Happy and Safe 4th of July Weekend! I am taking a bit of a break here at the lake with my family, but leave you with this super simple and delicious dessert!

This kind of dessert is either a galette or a rustic tart. I think galette may not be as accurate but does sound prettier. Say I am asked what I was bringing to a potluck and I answer "a rustic tart," one may think I am bringing my old auntie who makes plastic canvas toilet paper covers. So I would rather say galette as it sounds more mysterious and romantic. This one crust type tart is very simple to make and highlights fresh berries very well since it does not use ingredients to mask, thicken, or macerate the berries.

I had purchased some black raspberries from a farm stand near my church and wanted to make something special but very simple and elegant with the berries. By choosing this type of dessert, I found it enhanced the fresh berries perfectly and went together quickly since not much fuss was made over the crust nor the berries.

Black Raspberry Galette
one frozen pie crust sheet- or homemade*
2 cups berries, washed and dried
1 1/2 T. white sugar
cinnamon
one egg yolk
butter
hail sugar or large crystal sugar, optional

Heat oven to 400 degrees. Line a baking stone with parchment paper. Place defrosted pie crust on parchment paper. Roll out a little. Place berries in the center. Sprinkle with sugar and a little cinnamon, just a little. Dot with about 1-2 T. butter. Fold edges over the berries but leaving a hole in the center, see top picture (we ate half of it before we photographed it!) Brush with egg yolk that has been beaten with about 2 tsp. of water. Sprinkle with hail sugar or large crystal sugar if you would like or with a little regular white sugar. Bake for about 20 minutes, or until golden brown. Serve warm with ice cream. Serves 4-6.

*Note- I used Trader Joe's frozen pie crust that comes in 2 round sheets, I used one. You may use a refrigerated pie crust sheet too or make your own. You will obviously NOT use a frozen pie crust already in a pie pan, just wanted to get that straight.

The berries remained plump and juicy, the crust was perfectly flaky, and the sugar topping gave a nice little crunch.

For hail sugar go here. Oops I think it is called pearl sugar here in the US, in Germany it is called Hagelzucker, or hail sugar.

Photos 2 & 4 courtesy of Rob Klause.

Robin Sue

Simply S'mores

2009-06-30T06:00:00.004-04:00

Summertime. Lemonade, grilling out, long walks, and S'mores. Our fire pit is used year round but recently we have made it a bit of a routine to roast bounties of marshmallows and make S'mores. There is something relaxing about holding a stick with a marshmallow close enough to the fire for that perfectly browned finish. Then making that S'more and finding the perfect eating position so not to wear it. Kinda bent over, leaning into the S'more but with it slightly higher than your mouth to catch any dripping chocolate.

Eating these around a fire conjures up stories of yesteryear, maybe a remembrance of one's first S'more.

Do you remember your first S'more? Your last S'more?

The other night, I told of a time I had been around a fire in Poland and while we Americans were making S'mores, the ingredients of which were easily obtained from the commissary, some Poles were roasting kielbasa. Oh those kielbasa giving off that scrumptious aroma while its juices dripped into the fire. We each had something the other wanted and could not get, nor could we speak eachother's language. We all ended up sharing and found that mmm mmming in English is the same as in Polish.

Next time you grill out, make S'mores. It's simple and simply wonderful.

Wipes required.

Thanks to Rob, my brother for the great photos (1,5,6) and the very cute props, his two children, Graham and Mia.

Robin Sue

Sour Cream Muffin Cakes

2009-06-26T06:00:00.005-04:00

These muffins are so good; moist, soft, light, rich in flavor. This recipe is from my Ma, it is her Sour Cream Coffee Cake that I simply poured into muffin cups so that each child could have their own "cake." My children love these muffins, since they get one all to themselves. But here is what is making me giddy...

Have you ever seen anything like it or do I just live under a rock? My local Whole Foods uses this product for their cupcakes and I hounded the baker there until she gave me the name of their supplier. After a few calls, I found NOVACART and they said that I should sample the products before purchasing to insure I liked them. They eagerly sent a few samples and I tried and I liked. These are Paper Ovenable Muffin Trays which come in trays of 24 or 12, I sampled the 12. They are perforated in order to be separated once baked or you may even bake as many muffins, cupcakes, or quiches as you want, you will need to place them on a tray for baking though. They are free standing, do not require grease, and are so cute with that little ruffle once separated from the frame.

Just think, no more washing those nasty muffin pans. Mine look so gross from all the years of baking in them. Another product of Novacart's that I like is their Tulip Cups.

They come in three sizes and two colors; white or brown. I like the brown. I think anything made in these is glamorous. These do require muffin pans as they are not stand alone. Boo, back to washing but they are worth it!

Sour Cream Muffin Cakes
1 1/2 cups AP flour
1 cup sugar
1/2 cup butter, softened
1 tsp baking soda
1/2 tsp. baking powder
1 tsp vanilla
2 eggs
1 cup sour cream

In a large mixing bowl, mix all ingredients until well blended. Pour 1/3 cup into a standard paper muffin liners in a muffin pan and bake at 350 degrees for about 16 minutes or until toothpick come out clean. I like to sprinkle mine with cinnamon sugar before baking. Makes about 12-14 muffins.

So you do not have to hound your Whole Foods' Baker...
Tulip Cups- Brown 160 x 160 at $57.60 per case of 1440.

Ovenable Muffin Trays-NTS 2 2oz cup- 250 trays/3000 cups at $170.56 per case.

Prices are from 6/24/09. Shipping is by weight.
Call 1-877-896-6682 and ask for Maria.

Peruse Novacart's catalog for other beautiful items.

It would be a good idea to go in with friends and family on these or you will be baking a ton of cupcakes and muffins forever.

Happy Shopping!

Robin Sue

Best Chocolate Chip Cookies and Other Things

2009-06-23T06:00:00.004-04:00

Summertime is a perfect time to start trying out some of the recipes on your blogs that I have flagged. Last week I printed off a bunch and I am now here to tell you they were all great. I have always made Toll House's Chocolate Chip Cookie Recipe but no more! I was on Penny's site Lake Lure Cottage Kitchen and found her new favorite chocolate chip cookie comes from non other than Cook's Illustrated. So it must be good right? Yes, these cookies were fantastic with all that browned butter goodness, chewy in the middle, crispy on the outside, all the professional looking crackles, and a beautiful sheen on top. Pop on over to Penny's for the recipe.

Here are some other great recipes I have tried:

Strawberry Rhubarb Crumb Bars
Kristen's Strawberry Rhubarb Crumb Bars from her site Le Petit Pierogi. I found this recipe through ThatGirl's site, Paved With Good Intentions. Funny though, I did not have rhubarb or fresh strawberries so I had to think quick. I came up with using 1 1/4 cups of my Strawberry Freezer Jam in place of the fruit, this made the whole thing come together so fast! Everyone raved over these bars.

Banana Ice Cream
Then on to Ingrid's 3 B's- Baseball, Baking, and Books for her Banana Ice Cream Recipe. What I liked about this recipe is that I did have 2 very ripe bananas waiting to made wonderful again. Also this is a no cook recipe and came together in a snap. This ice ream is very creamy and went perfectly with my Peanut Butter Fudge Sauce.

Grilling

Our gas grill died a few years ago and we have been without a grill since then, other than my cook top grill; not the same though. So I got this UniFlame Charcoal Grill from Walmart for 40 bucks then rebuilt the inside with Weber Parts for another $30, which still brings me below half price of the Weber equivalent. Pretty good. Last night we had our first meal on the grill: Three Day Chicken, Rice Pilaf, and Roasted Cauliflower. Delicious. Love that charcoal flavor. Then we roasted s'mores for dessert! The best.
*Notice My hanging upside down tomato plant- we'll see if this works!

Beer Tasting Dinner

Last week Himself and I went to DC's famous Brasserie Beck for Global Beer's Beer Tasting Dinner. They were highlighting beers from Brasserie de Silly. If you have never been to a beer tasting, you must. It is a great opportunity to meet other beer enthusiasts, foodies, chefs, distributors, as well as eat delicious foods with the most perfect beer pairings.

Summer Reading

I am reading Inkheart to my children.

I am reading Run with the Horsemen.

With one week off of school you can see that the House of BRK has been busy. What have you been up to lately?

Robin Sue

Don't forget the KitchenAid Ice Cream Attachment so that you too can make Ingrid's Banana Ice Cream!

Summertime Menu Planning

2009-06-19T06:01:00.002-04:00

Now that my children are home for the summer, 88 days to be exact, I needed to create a specialized menu plan for our meals, specifically lunch and dinner. First, I wanted easy meals that can be made ahead of time or in 30 minutes. Secondly, I wanted meals that incorporate summer fruits and vegetables that I will be picking up at local farmers' markets or the grocery store. Lastly, I needed kid-friendly meals that my children would enjoy helping me cook.

PLANNING A DINNER MENU

1. "NIGHTS" The first step was creating my dinner categories to make meal planning easy and meet my three terms. For dinner I came up with Sandwich, Salad, Seafood, Pizza, Grill, Breakfast, and Pasta Nights.

2. "LISTS" After I came up with these categories or "Nights," I made a list under each category of the dishes we like for that category. For example- for the "Salad Night" category I came up with Cobb, Caesar, Wedge, Chicken Ramen, Chef, and Taco Salads.

Note- Try to come up with 6 dishes for each catergory so that they can be rotated at least twice through the 12 weeks. More dishes means less rotations and more variety of meals. But twice insures the ability to double the recipe the first night and freeze it for the second go around on the calender, if it is freezable of course.

3. "ROTATE" Once the lists are all made, I rotated each dish once or twice through the 12 week calendar of summer vacation. So with the 7 categories, each night was covered. This makes grocery shopping easier and I have a choice of 7 meals that I can jumble around for the week to meet each night's different needs and schedule.

The photos show my Mini Ham and Cheese Rolls for our first "Sandwich Night" with fresh orange slices, tortilla chips and homemade fresh salsa from the Farmer's Market. In the summer I like to serve a big variety of raw fruits and vegetables which makes life so easy and healthy and keeps my kitchen and family cool and COOL!

PLANNING A LUNCH MENU

For my children's lunches (and mine) I came up with 15 different lunch dishes that I will rotate 4 times each, Monday-Friday, for the 12 week summer vacation as well. This way we don't feel like we are eating PBJ everyday! We eat these lunches on blue cafeteria style trays and call them "Home Lunches." Here are the Littles getting ready to eat Dinners for a Year and Beyond's Chicken Nuggets which are out of this world delicious, my Ranch Dip, fresh fruit, veggie stix, and cookies.

Here is a list of my lunches:
Zippy Dogs
Mac and Cheese
Brown Buttered Noodles
English Muffin Pizzas
Chicken Nuggets
My Big Fat Italian Sandwich
PBJ
Grilled Cheese
Chicken Noodle Soup
Mini Ham and Cheese Rolls
Tacos
Quesadillas
Pizza Bites
Chicken Satay
Sliders

Oh by the way, you can plan your menu for an entire year using this method. I personally have done a 6 month Spring/Summer menu April-September and a 6 month Fall/Winter menu October-March. This is a great way to cook seasonal meals, save money, and prepare meals for the freezer. To see more specifically how I did this go to this article I wrote, Algorithm: Making a 6 Month Menu Plan.

So how do you menu plan? By sale circulars? Monthly? Weekly? Or weakly?

Robin Sue

Eating a Rainbow- Green: Dandelion Greens

2009-06-17T06:00:00.006-04:00

Once upon a time there lived an old lady who could be spotted in the weedy, over-grown medians along the busy American Legion Highway, mostly in the bent-over position picking dandelions. No one knew her name, at least none of my people did, but she was well known in town as the Dandelion Lady and apparently had been harvesting the greens for years.

On each trip to Revere my family made it a game to see who could see her first. Would she be on the corner of Emmanuel St or by Blanchard's? How about further down by Bell Circle? Where ever she was, it was her bottom and never her face, sticking out along the traffic polluted greens. It was thought that maybe she sold them for a living. We don't know. One year our game came to an end when the Dandelion Lady failed to show, she was gone.

I picked a very special green food for Mr. ROY G. BIV's middle initial in my Eating a Rainbow Series. I had been reading "A Girl Of The Limberlost" to my Botany students this year and when the character, Mrs. Comstock, whipped up some fresh dandelion greens in bacon for lunch, my students asked if we could make that dish. So being the wise teacher that I am and knowing full well that students would rather risk eating strange things like Dandelion Greens than study, I complied.

The greens are not strange and all my memories of polluted-from-the-side-of-the-road dandelion greens were lost on the very first taste. We made two simple dishes. One was made by frying five pieces of bacon then adding and sauteing the torn greens until tender. We served those with balsamic vinegar. The other was the Dandelion Greens with Warm Bacon Dressing.

Here are my students enjoying (and clowning around a little with) their edible lesson.

Dandelion Salad with Warm Bacon Dressing
1 pound tender dandelion greens- from Whole Foods
5 slices bacon
2 T. finely chopped shallots
2 tsp. Dijon mustard
1 1/2 T. cider vinegar
fresh cracked black pepper

Cut washed greens into 1 1/2 inch lengths, set aside. In a large skillet cook bacon until crisp and remove to a paper towel, cool and break into small pieces. Keep bacon grease warm on stove. While the bacon is cooking, whisk together vinegar, Dijon, and shallots in your salad bowl. Pour hot grease from cooked bacon into the vinegar mixture and whisk. Top with greens and bacon pieces and toss well. Serve immediately. Serves 6.

Note- I did not remove the "tough" midribs or stems as we found them to be pleasantly tender-crisp and not tough at all.

Related Posts:
Eating a Rainbow- Red: Grape Salad
Eating a Rainbow- Orange: Warm Yam and Chickpea Salad
Eating a Rainbow- Yellow: Platanos Fritos

PS- My students really enjoyed "A Girl of the Limberlost," a tale of struggle, integrity, hard work, pain, and a little innocent romance. They enjoyed hearing about the moths, various plants, and nature surrounding the Limberlost Forest. And of course we all want a lunch box like Elnora's now!

Robin Sue

White Chocolate Famous Wafer Dessert

2009-06-12T06:00:00.013-04:00

For a simple dessert with a stunning presentation one should try a Famous Wafer Dessert. The Nabisco Famous Chocolate Wafers are a top shelf item in your grocery store cookie isle, up there with the Lorna Doones. Sometimes the wafers can be found with the ice cream cones and toppings too.

The dessert recipe on the side of the box is a simple whipped cream spread thinly over each cookie, pressed together, and laid out on a platter like a log. But I was in the mood for raspberries and...

White chocolate, lots of it.

This is a neat dessert to play with as one can come up with any flavor combination desired. But I felt raspberries and white chocolate were in order.

Famous Wafer Dessert
one box Famous Chocolate Wafers
2 1/2 cups whipping cream
1 T. Chambord raspberry liquor
3-4 ounces grated white chocolate, divided- I use Callebaut
one small container Fresh Raspberries

In a large mixing bowl whip cream until very thick, almost stiff. Fold in 2 ounces grated white chocolate and Chambord. Spread a small amount of cream on each wafer pressing them together forming a long log on a pretty platter. Frost the log with the remaining cream and sprinkle with the remaining grated white chocolate. Decorate with raspberries. Chill 4-6 hours covered. Cut in one inch slices on a 45 degree angle. Serves 8.

Here it is all sliced and ready to be served. This is a lovely dessert.

Related Posts
Cookie Dough Pie

Have a scrumptious Weekend!

Robin Sue

White Castle-like Sliders: A How To

2009-06-10T06:00:00.016-04:00

Long before Himself and children, my roommate Sara and I would make the trek to White Castle's for some sliders or Gut Busters as we liked to call them. Piping hot and smelling so good we could down two or three before our brain knew what was happening and made us slow down. Kinda like Krispie Kreme Hot and Nows. Those days are far away and so is the nearest White Castle, therefore I have resorted to making my own. I have tried the frozen kind but I prefer fresh.

Let's start. First evenly cover the bottom of a 9x13 inch baking dish with 1/2 cup dried onion flakes.

Firmly pat 2 pounds of ground chuck over top of the onion flakes and sprinkle with your favorite seasoned salt. It must be chuck to render juices, a lean ground beef will be too dry. You need an 80/20 combo for good flavor and juices.

Bake for 25 minutes in a 400 degree oven. The beef will shrink and the onions will rehydrate from the meat juices, er, grease. Blot grease from the top of the giant patty, cover with 6 slices cheddar cheese and return to oven for 2 more minutes.

Cut the burger patty into 24 pieces.

Slice open 24 party rolls and separate. Place bottoms of rolls on a platter. Using a small spatula, lift patties with onions and place on each bun bottom.

Top each slider with a dill slice.

Top off with bun lids and enjoy immediately.

Look at the juicy layer of onions, a signature of White Castle Sliders.

White Castle-like Sliders
1/2 cup dried onion flakes
2 pounds ground chuck- 80/20 ground beef
1/2 t. seasoned salt
6 slices cheddar cheese
24 small party rolls- I use Martin's Potato Bread Party Rolls
24 dill pickle slices

Evenly spread the onions on the bottom of a 9x13 inch baking dish. Gently press the ground beef on top of the onion flakes. Press evenly making one giant pattie. Sprinkle with seasoned salt. Bake in a 400 degree oven for 20 minutes. Using a paper towel, pat the excess grease from the top of the pattie. Top with cheddar cheese, return to oven for 2 more minutes. Remove from oven, let set 5 minutes then cut into 24 patties. Slice open and separate each party roll. Place bottom of rolls on a large platter. Using a spatula lift pattie with onion layer onto each bun bottom. Top each slider with a pickle slice then the bun lid. Serve immediately. Makes 24 Sliders.

Note- I store these upside-down in an airtight container in the refrigerator. This will prevent the bottom bun from getting soggy from the onion layer. To reheat, place a few on a microwave safe plate and heat in the mircowave for 20 seconds then 5 second increments after that until warm through.

Our last day of school is this Friday, a bittersweet day actually. I look forward to being off with my children this summer but it also hurts me that another year has passed all too quickly. I wish I could slow down time when it comes to my children growing up so fast.

Related Posts
Teriyaki Turkey Sliders
Bratwurst Sliders

Robin Sue

Mississippi Mud Cake

2009-06-08T06:00:00.001-04:00

Making this cake did bring out my inner van Gogh. In all those swirls one might find Starry Night or The Scream. Mississippi Mud is a classic dessert that is supposed to mirror the mud of Mississippi. This is some fine looking mud. I do not care for the cloyingly sweet, thick, ultra gooey Missi Muds I have had in my past but I do go for that topping; marshmallowy, chocolatey good stuff. So I have lightened the load by simply baking a Devil's Food Chocolate Cake and topping it with a super easy, super quick Mississippi Mud-type Frosting. This way you can eat a piece without feeling so sick.

Mississippi Mud Cake
One chocolate cake mix baked in a 9x13 inch baking pan
one jar Jet-puffed Marshmallow Cream
1 stick butter
3/4 cup semi-sweet chocolate chips
1 cup toasted chopped pecans- optional

Top your favorite still hot-out-of-the-oven chocolate cake with Marshmallow Cream. Let sit a few minutes to melt then spread evenly over the entire cake. In a small sauce pan, melt butter and add semi-sweet chocolate chips, stir until smooth. Pour over marshmallow cream and swirl. If you want "rocks" in your mud swirl in pecans. Serves about 12.

Lunch Packing Tip

Before placing a piece of cake in plastic wrap or a small container, cut the bottom off the piece and place it over the frosting, turning your cake into a cake sandwich. All or most of the frosting will stay on the cake and not its wrapper. Will the cake sandwich be the new cupcake?

Related Recipes:
Leftover Ice Cream Cake
Cream Cheese Cookie Bars

Robin Sue

How to Make Edible Cocktails

2009-06-05T06:00:00.015-04:00

Or Jell-O shots. Whichever way you call it, Edible Cocktails are quirky. From seeing them wiggle on the platter, tilting your head back and throwing one down, to licking the stickiness from your fingers, you will agree that these gel cocktails will bring smiles to your guests' faces. But don't let these childhood-like treats fool you, they have a bite and will sneak up on you if you have a few too many.

I first saw these on Brilynn's site Jumbo Empanadas and knew that these would be what I would bring to Himself's office party the other night. It would be a warm evening by the pool and some silly food would be fun. After doing some gelatin research I discovered that you could pretty much take any cocktail and turn it into an Edible Cocktail by adding one packet (7 grams) Knox Gelatine to every 8 ounces (240 ml) of fluid. Himself and I experimented a bit and found this to be a good ratio.

Edible Cocktails: Sangria
(adapted from Brilynn's Sangria Bites)
1 3/4 cups Reál Sangria- my favorite Sangria!
1 1/2 cups Limeade
3/4 cup Cointreau
4 packets Knox Gelatine - one whole box
zest of one lime for garnish

Mix the first 3 ingredients in a small sauce pan. Add Knox and let sit 3 minutes until gel softens. Turn on heat to medium and heat for a few minutes until gel is completely dissolved, no need to boil or get very hot. Pour into a 9 inch square pan that has been lined with plastic wrap. Chill covered overnight. To unmold, turn cocktail over onto a cutting board, remove plastic wrap and cut into 36 equal sized pieces. Top each piece with a small bit of lime zest. Place on pretty tray and serve immediately. Makes 36 pieces.

Tips on Making Edible Cocktails
1. Before adding the Gelatine, taste the cocktail first and adjust flavor if needed.
2. Keep chilled at all times! These will dissolve into puddles if not kept cold. Mine got soft on the car ride over to the party, which a quick trip to the freezer fixed them up just fine, but oh the puddle they made in my lap on the warm car ride home!
3. Remember the ratio to turn your favorite cocktail into an Edible Cocktail- one packet (7 grams) Knox Gelatine to every 8 ounces (240 ml) of fluid. More Gelatine will make the cocktails even more firm if necessary.

Be creative and have fun! To see other Edible Cocktails click here. It gets a wee bit scientific with % ratios of gel to alcohol so you may have to experiment a bit. Alcohol. Experimenting. Alcohol. Experimenting. Yup this is a family friendly site.

Have a delicious weekend! Try this menu...
Crab Rangoon
Broccoli Ramen Salad
Chicken Satay
Dulce de Leche Pie
Orange Sherbet Push Pops for the kids!

Robin Sue

Copper River Salmon is Here!

2009-06-04T06:00:00.004-04:00

So what is the big deal with Copper River Salmon? This rich red, generously marbled fish highly coveted during mid-May to mid-June is the most delicious of all salmons- at least in my opinion. The Pacific Northwest is a frenzy during this time with restaurants touting to be the first with their bountiful catch. It is big business in Seattle and restaurants spare no expense in being the first to offer this prize of Alaska's Copper River.

You want to season this fish gently to enjoy it's nutty flavor. I simply pat dry with a paper towel, rub with butter, and sprinkle with sea salt and pepper. I chose to grill the fish skin side down first for about 7 minutes on medium high heat then flipped and grilled on fleshy side for 2 minutes. Do not over cook this fish. I left mine under-cooked with a thin translucent ribbon of red in the center.

Served on a bed of Italian Potatoes and a simple baby spinach salad with sliced sweet apples, Parmesan cheese, and croutons, the Copper River Salmon was a big star. So fresh and delicious. Go to your local fishmonger for some of the best salmon you may ever eat.

Something New

Three weeks ago, Necco and Snickers joined our family. Click on the above picture for a closer look. So cute! They are Sugar Gliders which are tiny marsupials who are nocturnal, cute, and very entertaining to watch. Necco is our male White Face Blonde and Snickers is a female Grey. They are tiny and chatty, belting out little noises that we are still trying to figure out what they are telling us. They bark, crab, hiss, squeak, whimper, and chatter. We are still in the bonding process with them and it will take some time before they get used to their humans but once they do they are bonded for life. I'll keep you posted with Sugar updates.

Robin Sue

Canapés

2009-06-03T06:00:00.008-04:00

Pomp and Circumstance rang true for the first time in our school's history last week as we graduated the first two seniors of Oak Hill Christian School. We celebrated this meaningful event with about 150 others in attendance. It was a grand night. So much excitement, emotion, and pride as our two seniors commenced confidently into their futures.

I volunteered to make Canapés for the reception following the Commencement Ceremony. I chose one of my favorite stand-bys, Italian Canapés as well as a new one I created based on Peter's Baked Feta, calling them Greek Canapés. I made four trays of canapés which were well received and quickly gobbled up. Canapés are basically made with a base, usually bread, a spread, and garnish but can be dressed up or down depending on your needs, creativity level, and tastes.

Italian Canapés
3/4-1 pound cream cheese- I used the softened kind in the tub
1/3 cup mayonnaise
1 packet Good Season's Italian Dressing Mix

one English Cucumber peeled and sliced thinly
one French Baguette sliced thinly
dried dill weed

In a large bowl mix cream cheese, mayonnaise, and dressing mix until smooth. Pipe on or spread a small amount on each piece of bread and top with one slice of cucumber. Sprinkle with dill. Place on tray and cover and chill until ready to serve. Makes about 25-30 pieces.
Note- You can see from the photos that I cut each slice of cucumber through the center but ending just at the edge in order to straddle each piece over the cream cheese mixture.

Greek Canapés
8 ounces feta cheese- I used the brick kind
8 ounce cream cheese
1 yellow pepper seeded and rough chopped
4 T. olive oil
pinch Kosher Salt
1/2 tsp. fresh cracked black pepper

French baguette, slice thinly
chopped red and orange pepper for garnish
chopped chives for garnish

In a food processor blend the first 6 ingredients until almost smooth. If it is still thick add a bit more olive oil and pulse until smooth. Spread a small amount on each bread slice and garnish with chopped peppers and chives. Makes about 25-30 pieces.

The benefits of serving Canapés:

1. Can be made ahead of time and stored covered in the refrigerator.
2. Very filling and go a long way in feeding large crowds.
3. Economical as bread and a few ingredients are inexpensive.
4. Very simple to make and look impressive on any buffet table.
5. Versatile, use your imagination for other flavor combinations.

PS- I have updated my Blogs of the Month, click and see who has been added.

Robin Sue

Cookie Dough Pie

2009-06-01T06:00:00.010-04:00

It's a trick actually. There is no cookie dough in this pie at all. Just cookies made so they seem like cookie dough. Magical really. This pie could easily be named 1.2.3. Pie as there are only 3 ingredients, cookies are dipped at a super, quick count of three, and the whole thing takes about three minutes to make. Well maybe more but who's counting, right?

My little niece, Mia ate this and said, "Hey did you put cookie dough in here?" She said the same thing I did when I first tasted this pie back in our Army days when a friend made this for me. She wouldn't even give me the recipe she was so embarrassed by its simplicity. But she finally did and so will I.

Cookie Dough Pie
15.25 ounce package Chips Ahoy Cookies- Original kind
8-12 ounces Cool Whip- I used 8 ounces
2 cups milk*

Quickly dip cookies in milk, shake off excess liquid, and layer in 9 inch pie plate, breaking cookies to fill any gaps. Once the first layer is complete, top with a thin layer of Cool Whip. Repeat twice more making last layer of Cool Whip a bit thicker. Garnish with chocolate syrup if desired. Place in freezer 2-3 hours before serving. Serves 6-8.

*Last night I used 1 C. strong coffee mixed with 1 C. milk for dipping instead of plain milk. Very nice.

Note- You must dip quickly or your pie will be very soggy. Make sure to shake off excess milk as well so that you do not have a puddle of milk in your pie. You will have leftover milk but you do need that amount to get the cookie completely immersed. The final product will be like a soft cookie dough-like consistency. On the right is the pattern I made on top of the pie with chocolate syrup.

Can you imagine other cookie combinations? My brother and I speculated about Samoas, Oreos, Lorna Doones, or a bit of espresso powder mixed into the Cool Whip? Mmm, mmm, mmm. Of course the Italians call their version Tiramisu.

Top photo courtesy of Rob Klause (my brother.)

Robin Sue

Eating A Rainbow- Yellow: Lakeside Café's Platanos Fritos

2009-05-27T14:00:00.006-04:00

Picking up where we left off, Eating a Rainbow series continues with the color Yellow. Yellow foods are lumped together with orange foods and include yellow apples, apricots, cantaloupe, grapefruit, lemons, nectarines, oranges, peaches, pineapples, tangerines, butternut squash, carrots, yellow peppers, pumpkin, summer squash, sweet corn, plantains and sweet potatoes. They are loaded with healthy nutrients such as beta-carotene, zeaxanthin, flavonoids, lycopene, potassium, and vitamin C.

While dining at Lakeside Café one afternoon, I had asked Antonio if he would teach me how to make his Platanos Fritos as I wanted a yellow food to share with my readers. He laughed and said that Platanos were too easy to make. "That's what most people want- easy." I told him. Above is his mother Isabel showing me how to cut and peel the plantains. Antonio stressed that the plantains must be very ripe and almost all brown because they will make sweeter Platanos Fritos.

Next Antonio deep-fat fried the cut, quartered, and peeled platanos for about 2 minutes at 375 degrees. He said, "the grease must be very hot for the platanos to come out right. They should be golden brown all over."

The platanos were drained well on paper towels then plated. Look at the golden color of those platanos. Perfect. His Platanos Fritos are served with a side of beans and Salvadorian Sour Cream or Crema.

This is a beautiful and delicious dish. The texture of the Platanos are soft but not mushy and very creamy almost melting in one's mouth. Are they greasy? Not a bit. I would have never guessed eating a sweet dish like Platanos Fritos with a side of beans and sour cream, but it works, and I must say it is the only way to go. The Salvadorian Sour Cream or Crema as Antonio calls it, is a rich thick cream that is not as sour as the American version. It is a bit saltier and smoother on the tongue as well.

I was very pleased with the simplicity of this dish while still enjoying its complex flavors. I am also very happy that I can make this dish at home when I need my fill of yellow foods but I will stick to ordering it at Lakeside Café. Oh and I'll take extra Crema too please.

I would like to thank Antonio and his mother, Isabel for welcoming me into their kitchen and showing me some of their specialties. They know I will be back over and over again for more of their good, home cooking.

Lakeside Café
1641 Washington Plaza
Reston, VA
703.437.8662
Breakfast, lunch and dinner, open 7 days per week. Featuring Central American and American specialties. Located inside Lakeside Pharmacy. Lakeside terrace seating available.
Open -
Monday to Friday 9 AM to 6 PM
Saturday 9AM to 6PM
Sunday 9AM to 5 PM

Related Posts:
Eating a Rainbow- Red: Grape Salad
Eating a Rainbow- Orange: Warm Yam and Chickpea Salad
Lakeside Café: Boasting Salvadorian Favorites

Robin Sue

Lakeside Café: Boasting Salvadorian Favorites

2009-05-26T06:00:00.011-04:00

"My specialties are papusas, platanos, and tamales-both of them," stated Lakeside Café owner Antonio with a glance over his shoulder as he plated tamales and a chicken quesadilla for the late afternoon rush. He stopped long enough for me to photograph his creations.

Ask any of his friendly regulars and it is his Salvadorian specialties over the traditional lunch counter fare that keep them coming back for more. The papusas which are stuffed corn tortillas are very much a favorite with the locals. "Papusas are lots of work," said Antonio, "there are the different fillings to make, the dough, and the sides. Lots of work." I requested a personal cooking lesson on papusa making and Antonio's mother, Isabel, complied.

It was obvious in the first seconds of my lesson that Isabel had made hundreds and maybe even thousands of papusas in her lifetime. Her strong, adept hands quickly formed the soft, pillowy dough into a flat, round canvas ready to accept any of the three filling combinations: bean and cheese, pork and cheese, or just cheese. For me that day it would be all three as they generously filled my table with so many Salvadorian delights to sample.

She then placed the filling in the center of the flattened round, folded the dough in half, pinched the sides closed, pinched it all together like a purse, and flattened the entire papusa again, explaining in rapid Spanish what she was doing. Thank goodness for the visual lesson as my six years of Spanish failed me. With smiles, nods, and hand gestures we communicated brilliantly.

Although the menu at Lakeside Café consists of typical American favorites like pancakes, burgers, Reubens, and chicken strips, it is the delicious Salvadorian treats such as Tacos Carne Asadas, Platanos, Tamal de Pollo Salvadoreno, Quesadillas, Fajitas, Burrito Maximo, and Papusas that are mostly spotted on patrons' plates.

Antonio has been in the U.S. since the 1990's and settled in Reston, Virginia right away. He states that his mother taught him how to cook but he has also learned to cook under other great chefs including a chef from the Serbian Crown, a famous French and Russian restaurant in Great Falls, VA. He would someday like to expand and own a bigger restaurant, possibly serving Italian or International cuisines. He has owned Lakeside Café for about four years now and enjoys a steady flow of loyal customers. When you go, you may meet some of the regular Restonians who frequent this unique lunch counter that also shares it's space with the Lakeside Pharmacy and Post Office.

If you are ever in Reston, Virginia which is not far from D.C., it would be in your best interest to pop on over to Historic Lake Anne and enjoy her offerings, especially Antonio's Salvadorian specialties. My family enjoys the weekly visit to Lakeside Café and during the summer months you will often find my children and I at Lake Anne exploring, playing in the fountain, and ending our day with ice cream cones from Antonio's popular and ever busy café.

Lakeside Café
1641 Washington Plaza
Reston, VA
703.437.8662
Breakfast, lunch and dinner, open 7 days per week. Featuring Central American and American specialties. Located inside Lakeside Pharmacy. Lakeside terrace seating available.
Open -
Monday to Friday 9 AM to 6 PM
Saturday 9AM to 6PM
Sunday 9AM to 5 PM

Tomorrow afternoon in BRK: Eating A Rainbow- Yellow: Antonio and Isabel's Platanos Fritos. So good. So easy.

Robin Sue

Memorial Day: Make Jam!

2009-05-25T06:00:00.005-04:00

The rain has begun falling here on this Memorial Day Weekend. Typical. I think it has rained every (almost) Memorial Day of my life and 16 years ago I choose to get married on Memorial Day Weekend- an outdoor wedding in New Jersey. What was I thinking? But low and behold we had a gorgeous and perfect day. A humid free, 78 degree, and sunny day. The NJ State Bird- the mosquito even cooperated and stayed away.

This Memorial Day Weekend I decided to make Strawberry Freezer Jam for Himself since it is one of his favorites. I made a huge batch, enough to share with friends as well. I simply followed the recipe on the Ball Fruit Pectin packet.

I could have done this in the food processor but I was in a power tool kind of mood. I pureed 8 pounds of washed and hulled strawberries, added 3 cups of sugar, and 2 packets of Ball Fruit Pectin.

The color was bright and radiant! Ball also sells small 8 ounce plastic containers with screw on tops especially made for freezer jam. I filled ten for friends and two more huge containers for us. Each container was delivered to some neighbors with American Flags to jazz up the neighborhood for Memorial Day. This is an easy and delicious little task that is definitely tops in the instant gratification category.

We love this jam on toast, waffles, pancakes, and ice cream.

Enjoy your Monday off and this video of Andrea Bocelli singing a lullaby to Elmo.

Robin Sue

Sharing a Garden Project

2009-05-22T06:00:00.007-04:00

It is the little things in life that bring me joy. This time it was a garden project my neighbor Dick and I completed together. Dick lost his wife Nancy just before I moved into the neighborhood so I never got the pleasure of meeting her but I can see by their yard and gardens what a wonderful gardener she was. Last week Dick had suggested to me that I could place some plant containers on the cement easement in front of my home. Here is what it looked like before Dick and I worked our magic to liven up that drab area.

The side walk was badly stained and the area was boring. I do have a pretty flower bed on the inside of the sidewalk but the outer side needed some attention. Dick offered to help me beautify this area.

Dick was in front of my house 8:30 am Saturday morning and while he power-washed the sidewalk, I prepared the soil for the two half whisky barrels I had purchased at a local nursery. I chose a poly container over the real ones as I hoped they will last longer and hold up to the abuse the trash men may inflict on them.

You can see how my sidewalk is sparkling after a little TLC and some elbow grease.

We then drove to Nancy's graveside to thin some of the plants in the garden surrounding her grave stone. The garden that Dick had designed was breath-taking. There was even a small bird house. We thinned a few plants like salvia, lambs ear, iris, and another plant I could not name to be placed in the planter containers. This was a somber visit for each of us. I finally got to meet Nancy as Dick had placed her pictures around the stone. The verses on the stone were lovely and the garden added such beauty and peace. On the way back to my house Dick pulled into a nursery where he was quite the celebrity and let me pick out more plants to enhance the ones we choose from Nancy's grave. Forget diamonds, take me to a nursery and let me pick whatever plants I want! I picked zinnias, hens and chicks, dusty miller, and geraniums.

See how nice the area looks now? For the soil I used Mel's Mix which is one part vermiculite, one part peat moss, and one part compost. I had also placed about 4 inches of pebbles in the bottom of each barrel and drilled holes in the sides (at the bottom) to assist with drainage.

We are both very pleased with how our project turned out. We have even had offers from other neighbors for our services! The other little thing I enjoyed from this project is spending time with and getting to know a neighbor.

Share Your Next Garden Project with a Friend or Neighbor.

Happy Memorial Day Weekend. Remember those military men and women who have gone before us, fought our battles and other's, sacrificed everything, and made our country a land of liberty. We also take this time to remember friends and loved ones who have passed. Cherish the good times, forgive the rest.

Robin Sue

All About Chocolate Covered Strawberries

2009-05-20T06:00:00.002-04:00

The Chocolate Covered Strawberry is hands down my favorite dessert. Back in high school, the boy across the street wanted me to drive him to school each day. I really did not want to be bothered until he said he would pay me in chocolate covered strawberries. That quickly got my attention and I agreed. Dang how did he know? My children know that this is a favorite and have been warned that if I do not find chocolate covered strawberries in heaven when I die, I will come back and do a big grocery shopping before returning back to heaven. So that I could start my own business up there, you know.

PREPARING YOUR STRAWBERRIES
The trick to successfully covering strawberries in chocolate is to purchase the freshest strawberries without defects, be sure they are at room temperature before dipping, and must be completely dried as well. Any moisture on the strawberries will cause your chocolate to seize nor will the chocolate adhere to the strawberry very well. I gently wash my berries and pour them out over a towel then individually dry each one with a dry paper towel.

TEMPERING YOUR CHOCOLATE

Carefully temper your chocolate and do not scorch it or the taste will be ruined. Also do not get the chocolate too hot or it will bloom- that means forming white streaks on the chocolate. It is best to temper your chocolate over a double boiler to control the amount of heat applied. Think low and slow. Plus do not get steam into your chocolate. Your chocolate must be in uniform sized pieces to ensure even melting. Melt it in small batches always adding more chocolate until you have the desired amount. Remove from heat and place the pan on a towel to dry up the water on the bottom. Remember- no water near your melted chocolate.

DIPPING YOUR STRAWBERRIES

Hold the strawberry carefully by the leaves and dip into the tempered chocolate. Gently shake excess chocolate off the berry. Place your dipped strawberries on waxed paper to set.

DECORATING YOUR STRAWBERRIES

Next, temper some white chocolate, just a small amount to decorate the berries. Place the tempered white chocolate in a cup and dip a fork into it. In a circular motion swirl the fork very quickly over the berries to make pretty designs. Continue until you have the desired effect. Another idea which needs to be done before the milk or dark chocolate is set, is sprinkle the strawberries with shredded coconut, chopped nuts, mini chocolate chips, or toffee bits. Use your imagination with this!

STORING YOUR STRAWBERRIES

Leave your strawberries out at room temperature until they are set. It is best to make these right before the event in which you are serving them. They do not do well over night as the strawberry usually dehydrates, giving off moisture, and shrinking away from the chocolate. I place mine on a tray and cover, but not seal, with waxed paper until I am ready to serve them at my event. Leftovers can be stored loosely covered in the refrigerator but will not be very presentable. If you live in a very hot and humid area, you will need to store your berries, for a short time, in the refrigerator, loosely covered until your event.

WHAT TO DO WITH LEFTOVER CHOCOLATE

Make bark! No matter how much chocolate I have leftover I like to spread it out over waxed paper to about 1/4 in thickness and sprinkle with various ingredients. This time I made red, white, and blue bark by topping the tempered chocolate with wild dried blueberries, dried cranberries, shredded coconut, and drizzled with white chocolate. Perfect for Memorial Day Weekend! I also poured out the leftover white chocolate and topped it with chopped up Peppermint Patties. Verra nice.

These Chocolate Covered Strawberries were for my neighbor's 40th birthday party last night. And secretly and selfishly for my birthday today!

Robin Sue

How to Get A Dinner Party Together In A Very Short Time

2009-05-19T06:00:00.001-04:00

I had a garden project the morning of my Supper Club Party that took more time than I thought, therefore leaving me with very little time to get my act together for this party. Oh and look at the time. My guests were to arrive by 6:30 pm. Thank goodness I had my grocery shopping done! Here is how I did it...

1. Set your table first and foremost. If your dinner falls apart while cooking at least you have a lovely table setting on which to eat Pizza Delivery. Use what you have at home to decorate your table. I found old blue tiles in the garage that matched the blue and yellow theme. I did purchase some Sunflowers but I could have easily used some blooms from my garden. Pretty paper napkins can also add color to a drab table setting.

2. Enlist the help of others. Himself was a huge help to me by running out for ice and depleted ingredients, setting up the bar, and cleaning up the house. Plus he made for a very handsome Sam and can sing better than Pierce Brosnan anyday. My brother and I have assisted each other for party prep in the past as well. This makes for a more relaxing time. Beat to quarters, all hands on deck I say.

3. Cut Corners. Go to plan B, 86 your original plan, compromise, think fast or whatever you want to call a change-up. For example, Kataifi is supposed to be rolled bundles of the shredded phyllo dough stuffed with the nut mixture, but in my lack of time I had to go to plan B; layer the Kataifi dough. I took the entire package of Kataifi and placed in it in a bowl and poured the 1/2 pound of melted butter over it, tossed well to coat, and placed half in my baking dish. Topped that layer with the nut mixture then covered the nuts with the remaining half of the Kataifi dough. This was very quick and easy and gave me extra time to get that blue eye shadow on my eyes. Kataifi can be hard to find but I was able to obtain some from an Iranian Market called Assal. That name does make me chuckle.

Try to remember that entertaining is about the guests, not the cleanliness of your home, the perfection of your food or table setting, nor your outfit-it helps but should not be the main focus. As long as your guests are comfortable, well fed, and entertained with good company and outlandish tales, you will be ensured to have a successful time.

Other Posts on Entertaining:
How to Entertain More Often
The 10 Commandments or Hors d'oeuvres
Getting Ready For the Party
Potluck Pet Peeves

Robin Sue

Mamma Mia! Greek Supper Club

2009-05-18T07:51:00.019-04:00

This really should be titled "How to Prep for a Dinner Party in Less Than 4 Hours." But "Mamma Mia" "When All Is Said And Done" "The Winner Takes It All," I got it all done in the nick of time. This Supper Club theme was Mamma Mia! We donned ABBA style outfits (blue and green eye shadow) and enjoyed Greek fare, all recipes supplied by fellow food blogger Peter Minakis. Every single dish was excellent.

Here we are in the BRK enjoying the appetizers- Baked Feta- which we could not leave alone and Shrimp with Capers and Dill. The sauce on the shrimp was perfect for dipping the endless bowl of bread. We also sipped Fruity Party Drink by Metaxa.

Can you figure out which guy dressed like Sam, Bill, or Harry?

After enjoying the Baked Feta prepared by Rindy and the Shrimp by Sabrina, we moved on to a feast of Pastitsio put together by me and Green Bean and Cherry Tomato Salad brought by Laurie, both exquisite dishes.

Following this delectable dinner we savored Kataifi a Baklava type dessert. The combination of walnuts, pistachio, and almonds swimming in a lemon and cinnamon enhanced honey syrup topped off our night. Of course we had to have a shot of Ouzo together as well.

Thanks to all of my quests, Himself, and Peter for making this such a great time. Oh and thank goodness for ABBA- they rock!

Check out Peter's website, Kalofagas for more delicious Greek recipes. Also, go on over and see what Rindy and Sabrina had to say about the night.

Other Supper Club Menus:
Gourmet Club Pork Tenderloin
Supper Club: Western Style
Supper Club: Irish Theme

Tomorrow in BRK:
Why my Kataifi looks different from Peter's.

Robin Sue

Rainbow Cupcakes

2009-05-08T06:00:00.017-04:00

So when it came time for our school's bake sale a week ago, I thought Rainbow Cupcakes would be fun for a change. I was right, they were the first ones to go because children cannot resist color and lots of it. They even beat out the luscious chocolate cupcakes I made. It is Rainbow Cupcakes from now on!

This is simple to do by dividing the batter equally among six small bowls- I used yellow cake mix for deeper hues. Color each bowl of batter a different color. I made- red, orange, yellow, green, blue, and purple.

Layer colored batter in the order of a rainbow's colors into cupcake liners and bake according to the package directions. Remember the order? ROY G. BIV: red, orange, yellow, green, blue, indigo (I skipped this one), and violet.

I wanted the frosting to go in a swirl of rainbow colors too so I used a technique Ma taught me years ago from her cake decorating classes. To get your frosting to go on in a swirl of color, dye regular buttercream frosting into three separate colors; I used pink, blue, and yellow.

Unfortunately I did not have jewel toned frosting colors to match the cupcakes, so I did mix jewel tones with pastels. Alert Stacy and Clinton. This did bother me a little at first but one can't cry over cupcakes now can they? Place spoonfuls of each color side by side in a pastry bag working your way to the top of the bag. It is easier if you turn the bag inside out like you do when putting on pantyhose- at least for you ladies- and working your way up. Once the frosting is piped on your cupcakes, you will notice other colors like green, purple, and orange.

Starting at 12 o'clock on the outer edge of each cupcake and using constant pressure on the pastry bag, pipe frosting clockwise for three rotations, working your way toward the center ending in a little peak.

At the bake sale we placed each cupcake in a 9 ounce plastic punch cup and invited the children to decorate the cupcakes they had purchased. The cups caught all spills, and let me say there were some big spills. The decorated cupcakes were then placed in cellophane party bags and tied with a pretty ribbon for transporting home.

I can't wait to find an excuse to make these again. They brought smiles to many little faces.

Related Posts:
Buttercream Frosting

My children's play is tonight!!! I can not wait to see them but I think I will be a little nervous too. Gulp.

Have a grand weekend filled with lingering, delicious meals. I think I will sleep! Also a big fat Happy Mother's Day too!

Robin Sue

Fancy Brownies

2009-05-06T06:00:00.013-04:00

This is a quick and simple post because I am swamped this week. A while ago a friend showed me how to fancy up regular brownies by adding a layer of buttercream frosting and a chocolate glaze. If you have any leftover buttercream frosting this recipe will go together faster for you. Or if you must, you may use canned frosting. So for busy days when I don't have time to be fancy, I remember recipes like this and realize I can.

Fancy Brownies
One large brownie mix- I like Duncan Hines
1 1/2- 2 cups buttercream frosting
1 stick butter
4 ounces semi-sweet chocolate chips

Bake brownies in a 9x13 inch pan according to package directions. Cool and frost with buttercream frosting so that it is about 1/4 inch thick. Melt butter and add chocolate chips and stir until the glaze is smooth. Pour glaze over buttercream and spread evenly. Let the glaze set, slice brownies and serve. Makes 24 brownies.

Update- It's a crazy week but I am hanging in there. My friend Bobby and I are feeding 30 hungry children tomorrow after the play rehearsal. Then on Friday feeding about 100 people during the play's intermission plus feeding the children after the play. I think my friend Bobby and I will be all catered out. My friend Sheila and her daughter Amber are the directors and really have the biggest task of all. My kids are so excited. The boys are in a scene together playing Tweedledum and Tweedledee and Daelyn plays a duck. So cute.

Robin Sue

Zippy Dogs

2009-05-04T06:00:00.010-04:00

When I need a quick Potluck treat for kids I turn to Zippy Dogs. My three children are in the school play this Friday: "Alice in Wonderland." Last Friday night they had a cast potluck and viewing of the TV version of the production. Knowing that I would mostly be feeding children I turned to this tried and true favorite that was originally discovered in the Better Homes and Gardens Junior Cookbook by my son Dryden. They were originally called Saucy Franks but I don't think anyone calls them Franks anymore, do they?

We adapted the recipe to meet our tastes by adding a touch more brown sugar and vinegar making a very zippy sauce. This dish reminds me of the hot dog version of a Sloppy Joe. This is a welcomed dish by children and travels well to all potlucks and picnics.

Zippy Dogs
2 cups ketchup
1/3 cup brown sugar
2 T. apple cider vinegar
2 T. dried minced onions
1/2 t. black pepper
1/3 cup sweet pickle relish
16 hot dogs, halved- I like the uncured kind
16 hot dog buns, halved

In a large saucepan over medium heat, mix the first 6 ingredients. Bring to a simmer and add the hot dogs. Simmer 20 minutes with the lid off until sauce is thick and hot dogs cooked through. Place the Zippy Dogs in the buns and place on a platter or in a carrying container. Serve the extra sauce on the side. Makes 32 Zippy Dogs.

This is going to be a crazy busy week for me! So I will pop in on all of you when I can.

Robin Sue

Jack and Jill Baby Shower Desserts

2009-04-30T06:00:00.014-04:00

I love fresh flowers, white table linens, and beautiful music. I like chocolate even more. I wanted dessert to be rich and dainty. Also delicious, decadent, and pretty. I got all of that with Pots de Crème, Lazy Lady Petit Fours, and Fresh Strawberries. Everyone was able to sit and eat while watching the new parents-to-be open their gifts.

The Pots de Crème were served in my assortment of pretty liquor glasses. This one recipe filled 20 glasses about 2/3 full then were topped with fresh whipped cream and chocolate shavings. To eat this dessert, I placed a small cup of tiny tasting spoons on the table. Everyone LOVED this dessert and out of everything served that night this had to be the most popular dish. Pots de Crème is very rich and can be eaten in small portions like this. It is rich and dense, almost like eating the center of a truffle but only in a glass topped with whipped cream and more chocolate. I flavored the chocolate with Grand Marnier but a Chambord would have worked well too.

The Lazy Lady Petit Fours you have seen before. All they really are is my Cream Cheese Sheet Cake cut into 1 inch squares- yes I did use a ruler- and decorated with tiny pink butter cream frosting flowers. These were less labor intensive than real petit fours and still made a big show. The tray was passed round and round for the tasty nibbles.

You may remember that I served this cake on toothpicks for my brother's Super Bowl Party and again with Twilight words piped all over them for a Twilight Party a few weeks ago. So you see this cake can have so many different disguises. It is like recycling- sort of.

Chocolate Pots de Crème
6 egg yolks
1/2 tsp Kosher salt
8 ounces semisweet chocolate chips
2 cups heavy whipping cream
2 T. sugar
2 T. Grand Marnier, Kahlua, or Chambord

In a blender blend salt and egg yolks for 2 minutes on high speed. Set aside. In a medium sauce pan over medium heat scald cream and sugar. Do not boil. Add the chocolate and stir with wire whisk until melted and smooth. Heat for about 3 minutes longer, the mixture should be very hot and on the brink of boiling but do not let it boil. At this point it is easier to pour the chocolate if you transfer it to a pitcher or liquid measuring cup. With the blender on medium speed pour a small amount of the hot chocolate through the opening in your blender lid. Blend. Slowly continue to pour the rest of the chocolate into the egg mixture and blend until smooth. Add liquor and blend a few seconds more. Pour into demitasse cups or shot glasses. Chill until set. Improves with age. Makes 8- 1/3 cup servings.

Note-"Plain whole eggs without added ingredients are pasteurized but not cooked by bringing them to 140°F and maintaining that temperature for 3 and 1/2 minutes. According to the FDA Food Code, eggs for immediate consumption can be cooked to 145°F for 15 seconds." This information is from baking911.com.

*The chocolate in this recipe is well over 180° enough to cook and curdle your eggs so be sure to temper properly by adding a small amount of the chocolate mixture to your running blender of egg mixture then add the rest all in a slow and steady stream.

Lazy Lady Petit Fours
1 cup butter, softened
8 ounces cream cheese, softened
2 1/4 cups sugar
6 eggs
1 tsp. vanilla
2 1/4 cups cake flour

In a large mixing bowl, cream the butter, cheese, and sugar for 3 minutes on high speed. Add vanilla then one egg at a time mixing well after each egg. Add flour and mix well. Pour batter into a greased 15x10x1 inch pan. Bake at 325° for 25 minutes or until cake springs back when touched. Frost immediately with this glaze:

Chocolate Glaze:
1 cup white sugar
1/3 cup evaporated milk
1/2 cup butter
1/2 cup semisweet chocolate chips

In a medium sauce pan combine sugar and milk and bring to a boil over medium heat. Boil for 3 minutes. Do not stir! After three minutes add chocolate and butter and stir until blended. Pour and spread over cake. Place in freezer for 45 minutes. Cut in one inch squares and place on a serving tray. Decorate by piping flowers or words on each piece. Serves a crowd. I liked this served chilled more than room temperature. Either way though. These little cakes freeze very well too.

A Few of My Favorite Things:
1. Music- Following the Italian theme of this event, I played the disk MOB Hits in the background. The music proved to be lively and fun as most hummed along.

2. White Table Linens- I purchased white rectangle table clothes in a three pack from Sam's Club three parties ago and love them. They are a cotton-poly blend and wash up beautifully. I love the clean crisp look they give and can be dressed up or down depending on your decorations.

3. Fresh Flowers- I have 3 glass block vases that I had purchased for $4.00 a piece at Michael's. I have used them numerous times. I usually purchase flowers from Trader Joe's which are very fresh and inexpensive. This time I used tulips and was sure to buy them 2 days before the event so that they would be perfectly opened. For a low center piece I have cut roses down to 6-8 inches and placed about 8-10 in each vase.

Related Posts:
Jack and Jill Baby Shower
Jack and Jill Baby Shower Appetizers
Jack and Jill Baby Shower Dinner

Have a decadent weekend!

Robin Sue