~Banana Cinnamon Crumb Coffee Cake~


Coffee Cake! The aroma of coffee cake hot out of the oven is so comforting. This is great for breakfast, an afternoon snack, late night treat, or pretty much anytime! 

~Banana Cinnamon Crumb Coffee Cake~

Crumb:
1/2 cup flour 
2/3 cup sugar
2/3 cup brown sugar
1/2 cup butter, cut into pieces 
1 tsp cinnamon
In a food processor, mix together flour, sugars, and cinnamon, slowly add butter and pulse until well blended. Pour into a bowl, and set aside.
Cake:
3 cups flour
1 1/4 cup sugar
3 tsp baking powder
3/4 teaspoon fine sea salt
1/2 cup butter, cut into pieces
1 1/4 cup milk
1/2 cup banana purée, about 2 small bananas 
1 egg
2 tsp vanilla
Heat oven to 350 degrees
Butter 13×9 baking dish
With a food processor, mix flour, sugar, baking powder and salt together. Slowly add butter, and pulse to mix well. Or use a traditional method and cut butter into flour mixture using a pastry blender. Pour into a medium size mixing bowl. 
Whisk together, milk, banana, egg, and vanilla. Stir mixture until just blended. 
Spread about half of cake batter evenly into the bottom of the prepared baking dish. Sprinkle 1 cup of the crumb evenly over the top. Spoon remaining batter over the top. Take a knife and swirl lightly together. Sprinkle the rest of the crumb over the top. And bake for 30-40 minutes or until cake tester comes out clean.
Dress it up with whipped cream and fresh sliced bananas. 
Makes 10-12 servings
Recipe by Amy Richardson

~Spring Pea, Parmesan & Basil Pasta~


This simple pasta dish can be served warm, as a main dish, or chilled for an excellent pasta salad. Using the wonderful fresh garden flavors of spring, this will be an excellent addition to your table! ~Amy

~Spring Pea, Parmesan & Basil Pasta~

•18 oz Bow tie pasta, penne, or other favorite cooked and drained

1-2 cups Fresh english peas, or fresh peas, lightly cooked
1-2 cups butternut or other squash, cubed and lightly cooked
Shaved parmesan
Fresh torn basil leaves
Rosemary or orange olive oil
Sea Salt &Fresh cracked pepper
In a large bowl place pasta, drizzle lightly with olive oil and toss. Add peas, squash and torn basil, toss lightly. Top with shaved parmesan. Drizzle additional with oil if desired, and salt and pepper to taste. Serve warm or chilled.
Makes 4-6 servings
Recipe by Amy Richardson

~Rose Pink Pavlova Party~


Whether it’s a darling new baby, or a beautiful bride, make it a wonderful memory with this easy, but elegant party idea!

~Rose Pink Pavlova Party~

Party Set Up:

Champagne glasses

Vintage spoons

White or Pink Tulle

Vintage tags, printed

Menu:

Rose Pink Pavlovas*

Fresh raspberries

Fresh blueberries

Fresh strawberries

Lemon Cream*

Whipped cream

Recipes:

~Rose Pink Pavlovas~

8 large egg whites, at room temperature

2 teaspoons white wine vinegar

Pinch of salt

1 1/2 cups super fine, or Baker’s sugar

1 tsp vanilla

3 drops neon pink food coloring

Heat oven 225 degrees

Line 2-3 large baking sheets with parchment

•With an electric mixer or kitchen aid, beat egg whites until foamy.

•Add vinegar and salt, and beat on high to soft peaks

•Add sugar 1 tablespoon at a time while beating on high until stiff and shinny

•Add in vanilla and food color, and then beat until mixed.

•Using a large open star tip, place meringue into piping bag. Holding the bag straight up, start in the center and pipe meringue into circles to make flower shape.

•Place in oven and bake for 1 hour. Leaving door shut, turn off oven and cool completely in oven about 2 hours.

Makes 24-30 3 inch pavlovas

Lemon Cream:

1 jar purchased Lemon Curd

1 cup sweetened whipped cream

In a medium sized bowl, stir lemon curd until smooth. Stir in a small amount of whipped cream to lighten, then gold in remaining whipped cream. Refrigerate until ready to use.

Makes about 2 cups

Recipes and party ideas by Amy Richardson

Product information:

Pink Glasses:

Jax Double Old Fashioned Beverage… https://www.amazon.com/dp/B07KWSLFT6?ref=ppx_pop_mob_ap_share

Champagne or coupe glasses:

Home Goods, set of 4 $9.99

Pink Tags:

Michael’s

Message me if interested in PDF retro baby printouts

~Mac & Cheese Soup~


If you love Mac&Cheese, you will love this soup! It’s comfort food at its finest. Creamy, cheesy and oh so good!

~Mac & Cheese Soup~

4 cups chicken broth

3/4 cup flour

1/4 cup sour cream

2 3/4 cup milk

3/4 tsp coarse salt

1/2 tsp black pepper

2-2 1/2 cups shredded cheese, cheddar, or Colby Jack, or a mix

2-3 cups cooked tiny elbow macaroni

In a large saucepan, whisk 3/4 cup flour into 1 cup chicken broth until smooth.

Add sour cream, salt and pepper and whisk until smooth.

Add the rest of the chicken broth and cook over medium heat for about 7-10 minutes or until it thickens.

Add milk and cook an additional 7-10 minutes until thick.

Stir in cheese until melted.

Add pasta and serve immediately, or put pasta into bowls and pour soup over the top.

Makes 6 servings

Recipe by Amy Richardson

The Frosted Waffle! ~Frosted Valentine’s Waffles~


What’s a frosted a waffle?! Waffles topped with buttercream frosting! Swirls of frosting, fresh raspberries, strawberries, whipped cream, sweetheart sprinkles, all on top of a Brown Sugar Sour Cream Waffle, and you have the perfect Valentines breakfast!

Happy Valentine’s Day! ❤️💕🧇💕❤️

~Frosted Valentine’s Waffles~

 

Menu:

Belgian waffles:

Favorite recipe, or 

Brown Sugar Sour Cream Waffles

 

Frostings:

Strawberry Rose

Fresh Raspberry

French Vanilla

 

Toppings:

Fresh Raspberries

Fresh strawberries

Powdered sugar 

Whipped cream

Sprinkles

Rolled strawberry wafer cookies

 

~Brown Sugar Sour Cream Waffles~

2 egg yolks

2 tbsp sour cream

3 tbsp brown sugar

1 3/4 – 2 cups milk

1/2 tsp vanilla

1/2 cup butter, melted and cooled slightly

1 3/4 cup flour

1 tbsp baking powder

1/4 tsp salt

2 egg whites, beaten to medium peaks

In a bowl, whisk eggs lightly. Add sour cream, brown sugar, and vanilla. Add butter and milk and whisk until combined. In a large bowl sift together the flour, baking powder, and salt. 

Whisk the milk mixture into the flour mixture all at once and whisk until well combined and no lumps remain. Add one third of the egg whites into the batter and stir until late. Gently fold in the remaining egg whites in 2 additions.

Preheat the iron, spray with non stick cooking spray, and ladle the batter evenly over the bottom filling all the pockets. Some people use a soup ladle to do this. Bake for 3 to 5 minutes until the waffle turns a lightly brown. Remove with a wooden utensil and serve immediately. 

 

Recipe by Amy Richardson

 

Additional recipes and product information at:

www.greattastebuds.wordpress.com

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