Sweet Lemon Rosewater Glazed Petite Cakes with Sugared Violets


Fresh lemon cake is one of my favorite spring time desserts! Brushed with the delicate flavor of  sweet rosewater and lemon, and topped with sugared violet, these pretty little cakes will be the perfect ending to your Easter celebration! ~Amy

Fresh lemon cake is one of my favorite spring time desserts! Brushed with the delicate flavor of sweet rosewater and lemon, and topped with sugared violet, these pretty little cakes will be the perfect ending to your Easter celebration!
~Amy

Sweet Lemon Rosewater Glazed Petite Cakes with Sugared Violets

Cake
1 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, at room temperature
1 cup sugar
2 eggs
1/2 cup buttermilk
1 Tbs. finely grated lemon zest

Lemon Rosewater Syrup:
1 1/2 cups sugar
1/2 cup fresh lemon juice, about 2 lemons
1 cup water
Zest from 1 lemon
A few drops Nielsen Massey Rosewater Extract

Link to video: http://youtu.be/Ek5WLv3RDP0

Sugared Violets:
I egg white beaten
Superfine sugar
Parchment, brush

Link to video: http://youtu.be/OSSVJGmdNFo

Cake instructions:

Preheat an oven to 350ºF. Grease and flour individual petite cake molds.

In a medium sized bowl, whisk together the flour, baking powder and salt. Set aside.

With an electric mixer fitted, beat the butter and sugar on medium speed until blended, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition.

Reduce the speed to low and add the flour mixture alternating with the milk and lemon zest. Beat until blended and smooth, stopping the mixer occasionally to scrape down the sides of the bowl as necessary.

Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean for 20-22 minutes or until lightly browned.

Remove the cakes from the oven and transfer the pan to a wire rack. Cool 10 minutes. Turn out onto rack. Using a fork, gently poke the top in several places. Brush the syrup, over the warm cakes. Cool completely.
Dust with powdered sugar, and decorate with sugared violets.

Recipes by Amy Richardson

Strawberries and Cream Toasted Oats


This easy overnight granola is simple to make and simply delicious! Great for breakfast or an on the go snack!  ~Amy

This easy overnight granola is simple to make and simply delicious! Great for breakfast or an on the go snack!
~Amy

Strawberries and Cream Toasted Oats

4 cups Old fashioned Oats
1 cup shredded coconut
1/2 cup brown sugar
1/2 cup honey
1/4 cup strawberry freezer jam
1/4 cup oil
2 tbsp heavy cream
1 tsp vanilla
3/4 tsp salt

Dried strawberries, snipped
Thinly sliced almonds

Preheat oven to 300 degrees.
Line a large baking sheet with parchment paper,
In a large mixing bowl, mix together oats and coconuts, set aside.

In a small saucepan, heat brown sugar, honey, jam, oil, cream, vanilla, and salt. Stir to blend. Pour warm mixture over oats and coconut. Stir to coat evenly. Spread in a thin layer onto prepared baking sheet.
Place in oven and bake for 20 minutes. Leaving oven door closed. Turn off oven and let granola continue to cook and cool overnight, or up to six hours. Remove from oven and break into small pieces and toss with fruit and nuts if desired.

Makes 6-7 cups

Recipe by Amy Richardson

Savory Irish Corned Beef and Cabbage Hand Pastries


Using the traditional Irish flavors of corned beef and cabbage, paired with the fresh spring taste of rosemary, these delicious savory pastries take you right to the heart of Ireland.  ~Amy

Using the traditional Irish flavors of corned beef and cabbage, paired with the fresh spring taste of rosemary, these delicious savory pastries take you right to the heart of Ireland.
~Amy

Savory Irish Corned Beef and Cabbage Hand Pastries

1 pie crust, purchased or homemade

1/4 pound deli corned beef, shaved
1/2 cup Kerrygold Irish Dubliner Cheddar or gruyere cheese, grated
2-3 small red or white potatoes, cut into small pieces
2 small carrots, peeled and cut into small pieces
1 cup finely shredded cabbage
1 sprig rosemary, minced
1 egg beaten, plus 1 tbsp water
Sea salt
Fresh cracked pepper

In a medium sized saucepan, steam or boil carrots and potatoes covered, until just tender. Add cabbage and remove from heat. Cover and let rest for a couple of minutes to soften. Drain and toss with salt and pepper to taste. Mix in rosemary.

Heat oven to 400 degrees

On a lightly floured board, lightly roll crust. Cut into 4 large circles. Place circles on to a large parchment lined baking sheet. Evenly divide the corned beef and place in the center of each pastry. Top with vegetable mixture and cheese. Season with salt and pepper. Fold and press edges together to seal, using egg wash if necessary. Brush pastries with egg wash. Finish with fresh cracked pepper and sea salt. Slash top.

Bake for 18-20 minutes or until golden brown.

Makes 4 large pastries

Recipe by Amy Richardson

Iced Irish Cream Crio Bru


I absolutely love this drink! Crio Bru is a brewed drink that is made from ground, roasted cocoa beans, and pressed or filtered like coffee. It is delicious, especially when paired with a little Irish Cream and a splash of half and half. It is good both hot or iced!  ~Amy

I absolutely love this drink! Crio Bru is a brewed drink that is made from ground, roasted cocoa beans, and pressed or filtered like coffee. It is delicious, especially when paired with a little Irish Cream and a splash of half and half. It is good both hot or iced!
~Amy

Iced Irish Cream Crio Bru

Ingredients:
2 tbsp Crio Bru Cavalla, brewed and cooled
2 tbsp Torani Irish Cream, barista syrup
Half and half
Crushed ice

Placed crushed ice into a tall glass. Add Crio Bru, syrup, and a splash of half and half, swirl to mix. Enjoy!

Makes 1 serving

*Cavalla is the flavor of ground cocoa beans

Recipe by Amy Richardson