KING!

After I rode Kylie last night we went over Chad's mom's for dinner. She made delicious enchiladas (her mother's recipe).

For dessert we had a light, moist, flavorful Cherry Cake with Marsala, Crème Fraîche, and Cherries. Yum!

Ingredients:
•1 1/2 cups all purpose flour
•1 teaspoon baking powder
•1 teaspoon salt
•1/4 teaspoon baking soda
•1/4 teaspoon ground nutmeg
•1/2 cup Marsala
•1/4 cup fresh orange juice
•14 tablespoons (1 3/4 sticks) unsalted butter, room temperature
•1 cup plus 4 tablespoons sugar
•2 large eggs
•1 teaspoon vanilla extract
•1 teaspoon grated lemon peel
•4 cups cherries

Directions:
Position rack in center of oven and preheat to 400°F. Butter 10-inch-diameter springform pan. Whisk first 5 ingredients in medium bowl to blend. Combine Marsala and orange juice in small bowl. Beat 12 tablespoons butter and 1 cup sugar in large bowl until well blended. Beat in eggs, vanilla, and lemon peel. Beat in Marsala mixture in 2 additions alternately with flour mixture in 3 additions. Transfer batter to prepared pan. Sprinkle with 1 1/2 cups cherries.

Bake cake until top is gently set, about 20 minutes. Reduce oven temperature to 375°F. Dot top of cake with 2 tablespoons butter and sprinkle with 2 tablespoons sugar. Continue baking until tester inserted into center of cake comes out clean, about 15 minutes. Cool in pan on rack. Release pan sides; transfer cake to platter. Cool to room temperature.

Mix crème fraîche and 2 tablespoons sugar in small bowl. (Cake and crème fraîche mixture can be made 8 hours ahead. Let cake stand at room temperature. Cover and chill crème fraîche mixture.) Cut cake into wedges. Top each with dollop of crème fraîche and fresh cherries and serve.

Note: I think the original recipe called for raspberries, but cherries were delicious!



Since I came directly from the barn, Chad and I took separate cars. We were on our way out to the car at about 11pm and I heard what I thought was a dog crying, Chad's mom thought it was a peacock, which there are alot of in her neighborhood, so I didn't think much of it. I got in my car and headed home. Chad walked through the door about 15 minutes after me, which I thought was strange since his mom only lives about 10 minutes away, and we both walked out to our cars at the same time. Then I see a teenie tiny critter in his hands. The dogs noticed it RIGHT away! What was it? A scared wet, neglected dog. He asked the neighbors around where he found it, but no one had ever seen him before. No collar, and he doesn't look like he was very well cared for. You can feel all his bones. We fed him, and he ate like he was starving to death. Poor little guy!

Barely bigger than a key!

Looks like he is possibly a Yorkie, Chihuahua mix? He has two rows of teeth like a shark. Thankfully he doesn't bite! Not neutered, of course. Because I am sure you'd want to perpetuate this mix - NOT! I am sure Chad will look for his owner today, but I think whoever ownes him isn't doing a very good job taking care of him. I would like to keep him, but we'll have to see what happens. I hope our much bigger dogs can adapt to a very tiny new family member. He is half the size of Topaz, who isn't a very big cat!

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Gingerbread and Ginger Cookies

Gingerbread was originally invented as a digestive aid to be eaten at the end of a meal to help prevent indigestion. The original gingerbread was simply a piece of raw, peeled ginger placed inside a small ball of bread. This evolved into a more palatable concoction made with breadcrumbs, honey, ginger and other spices. Today’s ginger bread is traditionally made with molasses instead of honey and flour instead of breadcrumbs which gives us our modern-day, classic, dark-colored variety of this sweet treat. I guess both me and my horses love molasses!

If you aren't much of a baker, Trader Joe's has Triple Ginger Snaps. Six cookies contain 140 calories, 5g fat, 0g fiber, 21g carb, 130mg sodium. Ingredients: Unbleached wheat flour, brown sugar, butter, crystallized ginger (ginger, sugar), molasses, eggs, fresh ginger, baking soda, ground ginger, Kosher salt. Crunchy, sweet, and a little spicy. I love the little bits of candied ginger. Yummy!

Chocolate Gingerbread Bars (From Everyday Food, December 2008)
Ingredients
Makes 16
4 tablespoons (1/2 stick) unsalted butter, melted, plus more for pan
1/4 cup unsweetened cocoa powder, plus more for pan
3/4 cup all-purpose flour (spooned and leveled)
1 teaspoon ground ginger
1 teaspoon pumpkin-pie spice
1/2 teaspoon baking soda
1/2 cup packed dark-brown sugar
1/4 cup unsulfured molasses
1 large egg
1/4 cup sour cream
1/2 cup semisweet chocolate chips
confectioners' sugar, for dusting (optional)
Directions
1.Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper. Dust paper and sides of pan with cocoa; set aside. In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, and baking soda; set aside.
2.In a large bowl, whisk together butter, brown sugar, molasses, egg, and sour cream until smooth. Add flour mixture; stir just until moistened (do not overmix). Stir in chocolate chips. Transfer batter to prepared pan; smooth top.
3.Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer to a wire rack; let cool completely. Using paper overhang, lift gingerbread from pan. Transfer to a cutting board, and cut into 16 squares. Before serving, dust bars with confectioners sugar, if desired. (To store, keep in an airtight container at room temperature, up to 3 days.)

Gingerbread Snacking Cake (From Martha Stewart Living, December/January 1997/1998)
Ingredients
Serves 12
8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
2 1/2 cups all-purpose flour, plus more for the pans
1 cup boiling water
2 teaspoons baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons baking powder
2/3 cup packed dark-brown sugar
1 cup unsulfured molasses
1 tablespoon freshly grated ginger
2 large eggs, room temperature, lightly beaten
Confectioners' sugar, for dusting

Directions
1.Heat oven to 350 degrees. Butter and flour a 9-by-13-inch cake pan; set aside. In a bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.
2.In an electric mixer with the paddle attachment, cream butter until light. Beat in brown sugar until fluffy. Beat in molasses and grated ginger, baking-soda mixture, and flour mixture. Beat in eggs.
3.Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Let cool on a wire rack. Cut into squares; dust with confectioners’ sugar.

Gingerbread Men Cookies
Ingredients
3 cups flour
2 teaspoons Ginger, Ground
1 teaspoon Cinnamon, Ground
1 teaspoon baking soda
1/4 teaspoon Nutmeg, Ground
1/4 teaspoon salt
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
Directions
1.Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
2.Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
3.Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.


Ultimate Ginger Cookies (From Ina Garten, online and in Barefoot Contessa at Home)

Makes 16 cookies
Ingredients
2¼ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1½ teaspoons ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon salt
1 cup dark brown sugar, lightly packed
¼ cup vegetable oil
1/3 cup unsulfured molasses
1 egg, at room temperature
1¼ cup chopped crystallized ginger (6 ounces)
Granulated sugar, for rolling the cookies

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

2. In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger and salt and then combine the mixture with your hands.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.

4. Scoop the dough with two spoons or a small ice cream scoop. With your hands, roll each cookie into a 1¾-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the baking sheets.

5. Bake for exactly 13 minutes. The cookies will be crackled on top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

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Gazpacho!

Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalucía. Gazpacho most nearly resembles a sort of chunky liquid salad, with lots of fresh, uncooked vegetables suspended in a broth of puréed tomatoes or tomato juice. There are many variations, but this one is REALLY good, and is my favorite. In the summer when all of the vegetables are at their finest, this simple, modern soup is full of refreshing good flavor.

This is one of my favorite things to eat in the summer, and my husband says he can eat it everyday, so I made a big batch today.
The Recipe....
3 large tomatoes
1 cucumber (peeled)
1 cup chopped celery
1/2 cup green onion
4 cups tomato juice
2 avocados
5 TBLS red wine vinegar
4 TBLS olive oil
2 tsp salt
1/2 tsp black pepper
cilantro lemon juice

Chop everything up and put in a big bowl. Chill. Measurements aren't that important, I always improvise and add a little more of what I like, etc.
I got this recipe from my mother-in-law and as you can see from the picture, I've used it alot. It was originally written on pink bunny paper.

Garden grown tomatoes are the best, but any fresh tomatoes are fine. I used 4 or 5 medium sized tomatoes in this batch.

I love Persian cucumbers. They are very crisp and do not have seeds. They are much smaller than traditional cukes, so I use at least two. I used 3 for this batch.

Celery. I just estimated1 cup.

Again, for the green onions I just estimated the amount.
For the tomato juice, I used R.W. Knudsen Very Veggie - Spicy. In the past I have used V8, V8 Spicy, and just plain tomato juice. I prefer the spicy or else the soup tends to come out a bit bland. The soup doesn't taste spicy to me because all of the other ingredients mellow the juice out, but it gives it more flavor. No measuring needed since the bottle is 4 cups, how convenient!

I love avocados!

Adding the vinegar and oil.

Salt, pepper, and lemon juice.

And lastly cilantro. Of course this is optional, but I love it, so I add alot.

Mix it all up.

And chill, so all the flavors can mingle. Yum!

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Kora & Gelato

Murphy, Topaz & Kora

Kora has had two treatments of chemo so far (L-spar & Vincristine). She still doesn't feel great. The Dr. said it could be a combination of getting two heavy doses of chemo and her body trying to process the cancer tissue that the chemo killed. I have been cooking her meals, because she won't eat her normal food, but she doesn't have much of an appetite. It's really frustrating. She still perks up for her walks and likes to go for rides in the car. She even growled at the cat today, when the cat tried stealing the food out from underneath her nose. That was actually refreshing to see a bit of her personality coming back and the desire to guard her food..yeah! The Dr. will only continue treatment if her quality of life is good and if her body seems to be responding to the chemo. I am in total agreement. If she is miserable there is no point to keep her going. I appreciate everyones kind words and support. Monday she goes in for a blood panel to make sure her white blood cell count is good, and if it is, a different chemo drug will be given Tuesday.


After dinner tonight we decided to take the dogs for a little ride over to try out Bulgarini Gelato. Leo, the Roman owner, is a stickler for quality. According to the LA Times, he learned gelato-making from a retired octagenarian artisan in Catania, Sicily, and searched far and wide to find the perfect pistachios, which he imports from Bronte in Sicily. I had Orange Chocolate on top of Cream, and Chad had Orange Chocolate on top of Chocolate Chip. They were both heavely! Brought us back to being in Italy for a moment. Handmade Italian ice cream is a rare treat here, whether it is gelato (made with milk) or sorbetto (without milk). It's not flashy, it's not commercialized, it just is what it is, which is a purveyor of fine gelato. They had quite a few delicious looking flavors I'd like to go back and try: blood orange sorbetto, Almond, Pomegranate, Zabaglione, Cantaloupe-Tanqueray sorbetto, lemon cream, golden kiwi.

I'm not much of a cook, but someday I'd like to try and make homemade gelato....
(Recipes reprinted from the LA Times)
Cherimoya gelato (Mark Twain called the cherimoya "the most delicious fruit known to men." The fruit is fleshy and soft, sweet, white in color, with a sherbet-like texture, which gives it its secondary name, custard apple. Some characterize the flavor as a blend of banana, pineapple, and strawberry.)
Total time: About 1 1/2 hours plus freezing time
Servings: 10 servings
Note: From Leo Bulgarini, of Bulgarini Gelato. Have an ice bath ready for the custard. The same basic recipe may be used for peach gelato -- just use 2 cups chopped peaches and puree them with the juice of one-fourth lemon.
About 2 cups chopped cherimoya
3/4 cup sugar
4 egg yolks
4 cups whole milk
1. In a blender or food processor, puree the cherimoya until smooth and set aside.
2. In a large saucepan, mix the sugar, egg yolks and milk together over medium-high heat, stirring constantly. Do not boil.
3. After about 30 minutes on the stove (the mixture will have thickened into a custard while simmering), remove the pan from the heat and pour the mixture through a cheesecloth into a bowl set into an ice bath. Stir as the mixture cools.
4. When the custard has cooled to 40 degrees, take it out of the ice bath and blend it in a blender with the cherimoya puree. You may do this in batches if your blender is small.
5. Freeze in an ice cream maker according to the manufacturer's instructions. Spread it evenly into a container with a lid, cover the surface of the ice cream with plastic wrap and then the lid and freeze it for at least 5 hours, or overnight. Makes 5 cups.
Each serving: 172 calories; 5 grams protein; 28 grams carbohydrates; 1 gram fiber; 5 grams fat; 3 grams saturated fat; 92 mg. cholesterol; 44 mg. sodium.
**
Blood orange sorbetto
Total time: About 1 hour, plus freezing time
Servings: 8 (makes about 4 cups sorbetto)
Note: From Allessandro Fontana of Gelato Bar.
1/2 cup plus 1 tablespoon sugar
1/4 cup corn syrup
3 1/4 cup freshly squeezed blood orange juice
1. Combine sugar, corn syrup and one-half cup plus 1 tablespoon water in a large saucepan and cook over low heat until the sugar is dissolved.
2. Turn off the heat and when the mixture reaches 70 degrees, add the blood orange juice and mix well.
3. Pour into an ice cream machine and make according to the manufacturer's instructions.
4. Remove and place sorbetto in a lidded container, covering the surface with plastic wrap, then covering with a lid and placing in the freezer.
Each serving: 129 calories; 1 gram protein; 32 grams carbohydrates; 0 fiber; 0 fat; 0 saturated fat; 0 cholesterol; 13 mg. sodium.
**
Coffee toffee ice cream sandwiches
Total time: About 2 hours, 40 minutes, plus freezing time
Servings: 10
Note: From Bret Thompson and Richard Yoshimura at Milk. This recipe will make slightly more toffee and ice cream than called for in the recipe. The toffee will store for two days covered loosely with parchment or wax paper in a cool, dry place.
Toffee
2 cups sugar
1/8 cup corn syrup
1/2 cup (1 stick) butter
1/2 teaspoon salt
1/2 teaspoon vanilla extract
3/8 cup almond meal
1. Place the sugar, corn syrup and one-half cup water in a heavy- bottomed saucepan and bring to a boil. Use a candy thermometer to watch the temperature and cook to 280 degrees, then carefully add the butter.
2. Bring the temperature to 330 degrees or until the mixture is amber. Remove from the heat and add the salt, vanilla extract and almond meal. Immediately pour onto a parchment-lined shallow pan to cool and set.

Coffee ice cream
3 cups whole milk
3 cups cream
1 cup sugar, divided
8 egg yolks
1 ounce (about 6 tablespoons) coarse-ground coffee beans
7 ounces (about 1 1/4 cups) chopped toffee
1. In a medium saucepan, bring the milk, cream, half the sugar and the ground coffee to a boil.
2. In a medium mixing bowl, use a whisk to combine the egg yolks and the remaining half cup of sugar and slowly -- so as not to cook the eggs -- pour it into the hot cream mixture.
3. Reduce the heat to low and stir until the mixture coats the back of a spoon, about 30 minutes. Strain the mixture quickly and chill in an ice bath, about 10 to 15 minutes.
4. Pour the mixture into an ice cream machine and follow the manufacturer's instructions. Remove from the machine and stir in the chopped toffee. Place the ice cream in a container with a lid, cover the surface of the ice cream with plastic wrap, cover tightly with the lid and freeze (several hours to overnight) to harden.
Coffee macarons and assembly
4 large egg whites, divided
2 cups powdered sugar
2 cups almond flour
1 1/4 teaspoons instant coffee
1 1/8 cups granulated sugar
1. Mix 2 egg whites with the powdered sugar, almond flour and instant coffee and set aside.
2. Bring the granulated sugar and one-fourth cup water to a boil and, using a thermometer to monitor the temperature, cook until 240 to 248 degrees. Just before the sugar reaches temperature, begin beating the 2 remaining egg whites with a mixer. When the sugar syrup reaches temperature, turn the mixer on high and slowly add the syrup to the egg whites in a thin stream. Beat until the egg whites are firm and glossy.
3. Heat the oven to 350 degrees. Fold the meringue into the almond mix. Place macaron batter into a large pastry bag with a wide, straight opening.
4. With a marker, draw 2 1/2 -inch circles onto parchment paper cut to the size of your cookie sheet (you should be able to draw 4 to 6 circles per pan, with about 1 1/2 inches between each circle). Place the parchment face-down on the cookie sheet. Pipe the batter onto the parchment-lined cookie sheet. Shake the pan and tap lightly on the counter top until the meringue settles to about 3 1/4 inches in diameter, and let them sit 12 to 14 minutes to form a "skin" (the surface will have lost its sheen).
5. Bake about 10 minutes, until solid on the outside but still chewy in the center. Place cookies on a rack to cool. To store, leave on a rack in a cool, dry place for up to two days.
6. For ice cream sandwiches, place about half a cup ice cream between two macarons and press gently together.
Each serving: 715 calories; 9 grams protein; 99 grams carbohydrates; 3 grams fiber; 34 grams fat; 15 grams saturated fat; 153 mg. cholesterol; 145 mg. sodium.

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Cupcakes!

For several years now, there has been a cupcake rage going on. What is it about a cupcake? The high frosting-to-cake ratio? Its portability? I'm not sure what it is about these pint sized cakes, but you could be standing in line for an hour or more at Sprinkles (I went last year on my birthday).

There are still cupcake shops popping up all over, three in my town, Violet's Cakes, Polkadots Cupcakes, Dots Cupcakes - 2 locations in town, My Sweet Cupcake in South Pasadena, and many more in neighboring towns! But the most famous ones are Magnolia in NYC (the store that started the cupcake rage) and Sprinkles in Beverly Hills. I've tried Dots, Yummy Cupcakes, and Sprinkles.

Magnolia’s Vanilla Cupcakes
Recipe from: More From Magnolia
by Allysa Torey From the Magnolia Bakery. This is their most popular cupcake, iced with vanilla buttercream. The most popular color for the icing is pink.

Makes 24 cupcakes
1 1/2 cups self-rising flour
1 1/4cups all-purpose flour
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
24 cupcakes

55 minutes 30 mins prep
Line 24 muffin tins with cupcake papers.
In a small bowl, add the flours; stir to combine; set aside. In a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth. Add the sugar gradually and beat for 3 minutes or until fluffy. Add the eggs, one at a time, beating well after each addition.
Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overmix.
Spoon the batter into the cupcake liners, filling about 3/4 full. Bake in a 350° oven for 20-25 minutes. Cool the cupcakes in the tin for 15 minutes. Remove cakes from the tins and cool on a wire rack before icing. Ice with tinted Vanilla Buttercream.

**If making a 3-layer cake, use the following proportions: 1 1/2 cups unsalted butter, 8-10 cups confectioner's sugar, 3/4 cup milk, and 1 tablespoon vanilla extract.

Vanilla Buttercream Recipe
Recipe from: More From Magnolia
by Allysa Torey
Makes enough for a 2-layer 9-inch cake or 2 dozen cupcakes

1 cup unsalted butter, softened
6-8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract
2 layer 9-inch cake Change size or US/metric
15 minutes 15 mins prep
Place the butter in a large mixing bowl. Add in 4 cups sugar, then the milk and vanilla. On medium speed of an electric mixer, beat about 3-5 minutes or until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, beating well (about 2 minutes) after each addition, until the icing is thick enough for good spreading consistency (you may not need all of the sugar).
If desired, add a few drops of food coloring and mix thoroughly. Use and store the icing at room temperature because icing will set if chilled. The icing can be stored in an airtight container for up to 3 days.
*Note:
If you are icing a 3-layer cake, use the following recipe proportions:
1 1/2 cups (3 sticks) unsalted butter
8 to 10 cups confectioners’ sugar
3/4 cup milk
1 tablespoon vanilla extract


Magnolia’s Chocolate Cupcakes
Recipe from: More From Magnolia
by Allysa Torey
Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins) CUPCAKES:

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup granulated sugar

• 1 cup firmly packed light brown sugar

• 4 large eggs, at room temperature

• 6 ounces unsweetened chocolate, melted (see Note)

• 1 cup buttermilk

• 1 teaspoon vanilla extract

ICINGS: Vanilla Buttercream (recipe above) or Chocolate Buttercream(recipe follows)

1. Preheat oven to 350 degrees.

2. Line two 12-cup muffin tins with cupcake papers. Set aside.

3. In a small bowl, sift together the flour and baking soda. Set aside.

4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the chocolate, mixing until well incorporated. Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

5. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.

Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30–40 minutes.

Chocolate Buttercream Icing
Magnolia Bakery
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes
INGREDIENTS
• 1 1/2 cups (3 sticks) unsalted butter, softened
• 2 tablespoons milk
• 9 ounces semisweet chocolate, melted and cooled to lukewarm
• 1 teaspoon vanilla extract
• 2 1/4 cups sifted confectioners' sugar
DIRECTIONS
To melt the chocolate, place in a double boiler over simmering water on low heat for about 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool for 5-15 minutes, or until lukewarm. In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well, about 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add the sugar and beat on low speed until creamy and of a desired consistency.

Magnolia’s Caramel Frosting
Ingredients:
2 cups (4 sticks) unsalted butter, softened
5 cups sifted confectioners' sugar
1 ½ cups firmly packed light brown sugar
½ cup milk
2 tablespoons dark corn syrup
2 teaspoons vanilla extract

Instructions: In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat on low speed for 2 minutes. Add the milk, syrup, and vanilla, and beat until smooth and creamy, 3-5 minutes. Use immediately or store, covered, at room temperature for up to 2 days. Makes enough for 3 dozen cupcakes.


Sprinkles - delicious strawberry cupcakes from Candace Nelson of Sprinkles Cupcakes. Ingredients
Makes 1 dozen
2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature

Directions:

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Sprinkles' Strawberry Frosting
Ingredients:
Makes enough for 1 dozen cupcakes

• 1/2 cup whole frozen strawberries, thawed
• 1 cup (2 sticks) unsalted butter, firm and slightly cold
• Pinch of coarse salt
• 3 1/2 cups confectioners' sugar, sifted
• 1/2 teaspoon pure vanilla extract

Directions:

1. Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

Magnolia's Red Velvet Cake/Cupcakes

This is one of the most popular items at Magnolia Bakery (and my personal favorite flavor of cupcakes) 3½ cups cake flour (not self-rising)
¾ cup (1½ sticks) unsalted butter, softened
2 ½ cups sugar
3 large eggs, at room temperature

6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1½ teaspoons vanilla extract
1½ teaspoons salt
1½ cups buttermilk
1½ teaspoons cider vinegar
1½ teaspoons baking soda
1 recipe Creamy Vanilla Frosting

Preheat oven to 350°F. Grease and lightly flour three 9- by 2-inch round cake pans, then line the bottoms with waxed paper.

To make the cake: In a small bowl, sift the cake flour and set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.

In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.

In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

When the cake has cooled, spread the frosting between the layers, then ice the top and sides of the cake with Creamy Vanilla Frosting.

To make the cupcakes: Use 2 muffin pans, each with 12 (½-cup) muffin cups, and line each cup with a paper liner. (There’s no need to grease the cups.) Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes.

Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing.

To ice, mound about ¼ cup of frosting on top of each cupcake and use an icing spatula to make a swirl on top. If desired, decorate with colored sprinkles.

Creamy Vanilla Frosting
from MORE FROM MAGNOLIA cookbook, page 126

This silky smooth frosting is made by beating together softened butter and sugar with a thick saucelike base. Be sure to follow the recipe directions exactly.

6 T all-purpose flour
2 C milk
2 C unsalted butter, softened
2 C sugar
2 tsp vanilla extract

In a medium saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10 - 15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.
In a large bowl, on medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.
Add the cooled milk mixture, and continue to beat on medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer - set a timer!). Use immediately.

Cream Cheese Frosting
1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces
6 tablespoons unsalted butter, softened and cut into small pieces
1 ½ teaspoons vanilla extract
5 cups sifted confectioners’ sugar

In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2 to 3 hours, but no longer, to thicken before using.

Makes enough for one 2- or 3-layer 9-inch cake.

Fondant Notes:

• If you cut out cute little hearts and place them in an airtight container, you should really layer wax paper between them otherwise they stick together.
• To get the gel color to spread evenly, you have to knead the softened fondant.
• It picks up fingerprints like you wouldn’t believe.
• Powered sugar helps keep it from sticking to the rolling pin.

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Roasted Shrimp Salad

Had a lesson on Kylie in the morning, she was great (which was nice since my dad came to watch)!!! The weather was PERFECT, about 70, not a cloud in the sky, just a beautiful day.

Had a BBQ last night. Lots of fun with family and friends. We had the BEST shrimp salad that my mother-in-law brought and I'd love to share the recipe....

Roasted Shrimp Salad (Ina Garten)
Ingredients

nocoupons

• 2 1/2 pounds (12 to 15 count) shrimp
• 1 tablespoon good olive oil
• Kosher salt and freshly ground black pepper
• 1 cup good mayonnaise
• 1 tablespoon orange zest (2 oranges)
• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon good white wine vinegar
• 1/4 cup minced fresh dill
• 2 tablespoons capers, drained
• 2 tablespoons small-diced red onion

Directions

Preheat the oven to 400 degrees F.

Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.

Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.

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Happy St. Patrick's Day!!!

I hope the luck of the Irish is with you today!

May you always have
Walls for the winds,
A roof for the rain,
Tea beside the fire,
Laughter to cheer you,
Those you love near you,
And all your heart might desire!

Soda Bread (irish Whisky Soda Bread)

Ingredients:
BREAD
4 c Flour, all purpose
1 ts Baking Soda
1 c Raisins or currants (option)
1 1/2 c Buttermilk
1/2 c Honey, liquid
1 ts Salt 1/4 c Butter, chilled
1/4 c Irish Whisky or buttermilk
GLAZE
2 ts Irish Whisky
2 ts Milk

Instructions

BREAD: In large bowl, combine flour, salt and baking soda. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in raisins or currants (if using). In separate bowl, combine buttermilk, honey and whisky. Add all at once to dry ingredients; stir just until no dry spots remain. Turn dough out onto lightly floured surface. Knead lightly 1 minute (too much handling will toughen loaves, while too little will inhibit rising.) Divide dough in half and shape each half into an 8 inch (20 cm) round. Place in two greased 8 inch (1.2 L) round cake pans. With floured knife, cut a cross 1/2 in deep in each loaf.

GLAZE: In small bowl, combine whisky and milk. Brush loaves with glaze. Bake in 350 degrees F (180C) oven for 35 to 40 minutes or until loaves sound hollow when tapped on bottoms. Remove from pans; let cool on wire racks. Cut into wedges.

Best served warm with lots of butter. For softer, plumper raisins soaked them in additional Irish whiskey for about 15 minutes then drain and pat them dry prior to adding to the dough.

You don't have to be Irish to partake in a little wearing o' the green or a tasty Irish beverage.
Homemade Bailey's Irish Cream

1 can sweetened condensed milk
1/2 pint whipping cream
3 eggs
3 tablespoons chocolate syrup
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 tsp. instant espresso
10 oz. Irish whiskey (suggested Jameson)

1. Mix all of the ingredients in blender and refrigerate.
2. Shake before using
3. Serve straight up or shake up in your favorite cocktail. Your liqueur will keep for about a month in the fridge.

Traditional Irish Coffee

1 cup hot coffee
1 ounces Irish Whiskey
3 sugar cubes
whipped cream for garnish

Instructions: In order to make this recipe properly the whiskey has to be heated to a high temperature. Pour the coffee in a cup with the desired number of sugar cubes. Then use a spoon turned upside down and pour the HOT whiskey over it so it flows down gently. Top it all with the whipped cream.

When served, true Irish coffee always has three distinct layers. When served, you first use a straw and sip (a very small amount as it is HOT) a little of the whiskey. Then stir all the ingredients together.

St. Paddy Appletini

Ingredients:
1 part(s) Absolut Pears Vodka
1 part(s) DeKuyper Pucker Sour Apple Schnapps
1 splash(es) Sweet and Sour Mix

Instructions: Shake with ice and strain into a martini glass.

Jameson and Ginger

Ingredients:
1 1/2 part(s) Jameson's Irish Whiskey
1 squirt(s) Lime Juice
Ginger Ale

Instructions: Pour Jameson into an ice filled highball glass. Fill with ginger ale and garnish with a squeeze of lime.

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