S’mores Glamour!



Glamping at it’s finest! Buttery graham crumbs, rich chocolate molten lava cake, topped with a fire toasted marsmallow? Definitely my kind of camping! ~Amy

S’mores Glamour

Recipe:

Purchased Chocolate Lava Cake
Large Jet Puff marshmallow squares
Torani Chocolate dessert syrup
Sweetened whipped cream
Graham cracker crumbs
1/4 cup butter, melted
2 tbsp sugar
Mint leaves

Mix together graham cracker crumbs and sugar. Drizzle melted butter over the top, and toss. Set aside.

Sprinkle 2-3 tablespoons of graham cracker mixture in a circle on a microwave safe dessert plate. Place lava cake upside down on top of graham cracker crumbs, and microwave according to instructions. Place marshmallow on a small plate and microwave about 15 seconds.
Drizzle lava cake with chocolate dessert syrup. Gently place marshmallow on top of cake. Torch until lightly browned, or place under broiler for 2-3 minutes. Serve with whipped cream and garnish with fresh mint if desired.

Recipe by Amy Richardson

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Fresh Lemon Tea Cake with Lemon Thyme Buttercream


A delightful balance of sweet and tangy, this springtime tea cake is perfect for any occasion.~Amy

Fresh Lemon Tea Cake with Lemon Thyme Buttercream

1 cup butter, softened
2 cups sugar
4 eggs

2 1/2 cups flour
2 tsp baking powder
1 tsp coarse salt

3/4 cup buttermilk
1/4 cup fresh lemon juice, approximately 1 large lemon

Zest of 1 lemon

Line two 8 inch bread pans with parchment or spray with cooking spray

Heat oven to 350

With an electric mixer, beat butter and sugar for 2-3 minutes or until light and fluffy.
Add eggs one at a time and beat on high until creamy.

Mix together dry ingredients. Set aside.
Stir together buttermilk and lemon juice.

Starting with the flour, alternate dry mixture and liquid ingredients. Add lemon zest and mix until smooth.

Pour evenly into pans, smoking the top to finish.

Bake for 50-55 minutes or until cake tester comes out clean.

Cool for at least 10 minutes in pan. Remove and cool completely.

Frost with Lemon Thyme Cream Cheese Buttercream.

Lemon Thyme Cream Cheese Buttercream

1/2 cup butter
1/4 cup whipped cream cheese
4 cups confectioners sugar
1/4 cup milk
1/2 tsp vanilla
Zest of 1 Meyer lemons
1/2 tsp finely snipped thyme leaves

Beat butter and cream cheese until smooth, add 2 cups sugar, and milk, and beat again until well mixed. Add in vanilla and mix. Add remaining sugar and beat until light and fluffy. Add in lemon zest and thyme and repeat.

Makes 2 cakes

Recipes by Amy Richardson

Sugared Vanilla Cranberry Nantucket Pie


Pie or cake?! This old fashioned pie, or is it cake dates back as far as anyone can remember. Who knows, maybe it was even served at the first Thanksgiving!~Amy


Sugared Vanilla Cranberry Nantucket Pie

10-15 minutes prep time:

2 cups cranberries, rinsed and sorted
1/2 cup sugar

3/4 cup butter, melted and slightly cooled
3/4 cup sugar
2 eggs
1 1/2 tsps vanilla extract
1 cup flour
1/4 tsp baking powder
1/4 tsp coarse salt
Coarse white sugar

Heat oven to 350 degrees

Generously butter 9 inch pie tin. Evenly spread cranberries into the bottom of the tin. Sprinkle with 1/2 cup sugar. Set aside.

In a medium sized bowl, whisk together melted butter and sugar. Whisk in eggs and extracts until smooth and creamy.
Add baking powder, salt and flour and whisk until smooth.
Pour over the top of fruit and spread evenly to the edges with a spatula.
Sprinkle generously with coarse sugar and bake for 40-45 minutes or until golden brown.

Serve warm or at room temperature with Vanilla Whipped Cream*

Classic recipe variation by Amy Richardson

*recipe can be found at http://www.greattastebuds.wordpress.com

Red, White and Blue-Berry Upside Down Shortcake!


Celebrate America!! Fresh raspberries and sweet blueberries on top of a sweet vanilla cake, Stars and Stripes Forever! ~Amy

Red, White and Blue-Berry Upside Down Shortcake!

Recipe:

2 cups fresh blueberries
1/3 cup sugar
Zest of 1 lemon

3/4 cup butter, melted and slightly cooled
3/4 cup sugar
2 eggs
1 tsp vanilla extract
1 cup flour
1/4 tsp baking powder
1/4 tsp coarse salt

Fresh Raspberries
Sweetened Whipped Cream

Heat oven to 350 degrees

Generously butter 8 cake pan. Evenly spread blueberries into the bottom of the tin. Sprinkle with 1/3 cup sugar, sprinkle evenly with lemon zest. Set aside.

In a medium sized bowl, whisk together melted butter and sugar. Whisk in eggs and vanilla until smooth and creamy.
Add baking powder, salt and flour and whisk until smooth.
Pour over the top of fruit and spread evenly to the edges with either a spatula or slightly wet finger tips.
Sprinkle generously with coarse sugar and bake for 40-45 minutes or until golden brown. Cool for about 10 minutes in pan. Turn onto serving plate. When ready to serve:
Top with whipped cream and fresh raspberries

Recipe by Amy Richardson

Fresh Strawberry Frosted Whipped Cream Cake


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Nothing is better than a simple whipped cream cake! I have put a fresh Strawberry twist on this old fashioned classic! ~Amy

Fresh Strawberry Frosted Whipped Cream Cake

Vanilla Cake
Strawberry Frosting
Whipped Cream
Fresh Strawberries

Vanilla Cake:
1 cup butter, at room temperature
2 cups sugar
4 eggs, room temperature
1 1/2 cups flour
1 1/2 cups Self Rising flour
1 cup milk

Heat oven to 350 degrees
Line the bottom of 2 8 inch cake pans with parchment. Spray sides with non stick cooking spray.

With an electric mixer beat butter for 2-3 minutes or until smooth. Slowly add the sugar and beat for 3-4 minutes. Add eggs, one at a time beating thoroughly after each one, scraping down the sides as necessary. Add vanilla, and mix well.

In a separate bowl whisk together flours. Add alternately with milk, beating well after each addition. Pour evenly into cake pans. Smoothing tops to finish. Place in the center of the oven and bake about 22-25 minutes or until golden brown and springs back when touched.
Remove from oven and cool for about 15 minutes in pan. Gently loosen sides, turn upside down onto parchment to finish cooling. Place in freezer for easy assembly.

To assemble:
Spread a thin layer of frosting over the top of one layer. Top with whipped cream. Place cake layer on top and frost top and sides with a thin layer of frosting. Refrigerate for at least 20 minutes and frost with a final layer and refrigerate until ready to serve.

To serve:
Remove cake from refrigerator 5-10 minutes before serving and garnish top of the cake with fresh strawberries.

Fresh Strawberry Frosting

4 1/2 cups powdered sugar

1/2 cup butter, at room temperature

1/4 cup milk

1 tsp vanilla

1/4 cup chopped, or blended fresh strawberries

With an electric mixer, beat butter and 2 cups of the sugar, and milk until smooth. Add vanilla, beat again. Add remains sugar and beat until light and fluffy. Mix in fresh strawberries, adding additional sugar if necessary.

Makes about 2 1/2-3 cups

Vanilla Whipped Cream

1 cup heavy cream

1/4 cup powdered sugar

1 tsp vanilla

With an electric mixer, beat all ingredients on high until soft peaks.

Makes 2 cups

Recipes by Amy Richardson

Beautiful Little Bride’s Cake: Strawberry White Chocolate Truffle!


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Here comes the Bride! This beautiful little Bride’s cake is a new tradition! Rich vanilla cake, filled with a strawberry white chocolate ganache, iced with sweet buttercream, and topped with a beautiful bouquet! ~Amy

Beautiful Bride’s Cake:
Strawberry White Chocolate Truffle!

Wedding Cake:

1 1/2 cups butter, at room temperature
3 cups sugar
6 eggs, room temperature
2 1/4 cups flour
2 1/4 cups Self Rising flour
1 1/2 cups milk

1 1/2 tsp vanilla

Heat oven to 350 degrees
Line the bottom of three 7 inch cake pans with parchment. Spray sides with non stick cooking spray.

With an electric mixer beat butter for 2-3 minutes or until smooth. Slowly add the sugar and beat for 3-4 minutes. Add eggs, one at a time beating thoroughly after each one, scraping down the sides as necessary. Add vanilla, and mix well.

In a separate bowl whisk together flours. Add alternately with milk, beating well after each addition. Pour evenly into cake pans. Smoothing tops to finish. Place in the center of the oven and bake about 22-25 minutes or until golden brown and springs back when touched.
Remove from oven and cool for about 15 minutes in pan. Gently loosen sides, turn upside down onto parchment to finish cooling. Place in freezer for easy assembly.

Strawberry White Chocolate Truffle Filling:

1/2 heavy whipping cream
1 1/2 cups chopped white chocolate
2 1/2-3 Tbsp strawberry preserves

Place chopped chocolate into a metal bowl.
In a saucepan bring cream to an almost boil. Pour over chocolate, and let set for about 5 minutes. Slowly stir until smooth. For a faster set. Place the bowl of chocolate and cream over an ice bath, and with an electric mixer whip to thick consistency. Add strawberry preserves and beat again until thick.

Vanilla Buttercream:

1 1/2 cups butter, at room temperature
3/4 cup milk
9 cups powdered sugar
1 tbsp vanilla

With an electric mixer, beat butter for 2-3 minutes, until smooth. Add 5 cups of the sugar and milk, beat on high until smooth. Scraping down sides as necessary. Add the vanilla, beat until smooth. Add additional sugar and beat until light and fluffy.

To assemble:

Trim frozen cake tops to make even.
Place bottom layer on cake plate, brush off crumbs. Evenly spread half of the filling on top, leaving a half inch border around edges. Brush second layer of crumbs and press gently on top of filling. Repeat.
Coat sides with a thin layer of frosting, using more on top. Pipe frosting beads around base and top of cake. Set aside to set. When set trim flowers and arrange on the top of the cake in a bouquet style.

Flowers:
White roses
Blush bunch roses
White freesia

By Amy Richardson

Autumn Sunday Afternoon Gathering


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Nothing is more lovely then spending an autumn afternoon with friends. Gathering together, enjoying good food, conversation, and friendship! ~Amy

Autumn Sunday Afternoon Gathering

Fruit:
Pears, Red, Bartlett
Apples
Red Grapes

Fruit dip:
Sweet Apple Spice Creme*
Caramel Sauce*

Assorted Cheeses:
Brie
Cambazola
Cranberry Wensleydale

Crackers:
Rosemary crackers,
Pumpkin Cranberry Crackers,

Cinnamon Swirl Butter Cake, purchased, sliced

Assorted Autumn Berry Maple Iced Turnovers:
Blackberry Cream Cheese*, Raspberry Pear*, and BlueberryLemon*

Beverages:

Apple Cider Spritzers*
Chilled Spiced Apple Cider
Chilled Perrier, assorted sparkling beverages
Ice

Recipes:

Sweet Apple Spice Creme:

1 container whipped cream cheese
1 cup marshmallow creme
6 tbsp vanilla yogurt
1/4 tsp apple pie spice

With an electric mixer, beat together cream cheese until smooth. Add the yogurt and the spice and beat until smooth.

Recipe by Amy Richardson

Caramel Sauce:

1 cup brown sugar
1 cup sour cream
1/2 cup butter

In a small saucepan, melt butter. Add brown sugar and cook over medium until sugar is dissolved and starts to bubble. Remove from the heat and whisk in sour cream until smooth.

Makes 2 1/2 cups

*recipes @ http://www.greattastebuds.wordpress.com