I LOVE getting invited to friend's homes for dinner. I got called a food snob not too long ago. I'm not. But it did make me wonder if friends are nervous about cooking for me? I hope not - that is not my heart and I am all for taking an invite when I get one!
So, I want to say thank you, Roxy, for a lovely evening on your deck, eating, watching the sunset and talking. Your fearless grilling skills and pancit are da bomb - kalbi ribs that were finger-licking good that quickly turned into a pile of bones on our plates.
I also love random food stops. My mom and I heard that the fried chicken from Angel of the Winds gas station off exit 210 on I-5 was really good. So, while out and about yesterday we happened to be near that exit and my car accidently pulled in the gas station parking lot. There was a line at the fried chicken counter! It was hot, fresh, crispy and so yummy. I cannot wait to go back.
I ATE gas station fried chicken! My mom and I were laughing at ourselves.
I do love good food, but I love people more, making memories, and enjoying each day that God gives us. Celebrating life, in the moment with friends and family you love.
Tonight we had another invite, this time for a bonfire. Two invites in one weekend, I love it. Taking 'em when I get 'em, I said yes to another invite.
I get the privilege to cook & create new recipes using products from a dear friends company called Elki. I then photograph the product I created to be used on the Elki website. EVERYTHING that we've tasted has been top of the line tasty! You can find their amazing products here. http://www.elki.com/
Today I was inspired by the jar of Elki blackcurrant fruit spread sitting at my desk. This is a simple, throw together cake batter. I whipped the mascarpone filling as the mini cakes were baking.
We are super happy with the way these turned out. Be careful to not overbake the cake which will produce a dry cake which nobody wants.
Keep uneaten decorated cake in the refrigerator as the mascarpone will soften and could ooze out which is also something you do not want.
Buttermilk Cake with ELKI Blackcurrant Fruit Spread and Mascarpone Filling
1 3/4 cake flour
1 ½ tsp baking powder
½ tsp baking soda
1 1/4 cup buttermilk
1 1/4 cup sugar
10 tablespoons butter, at room temperature
2 large eggs, at room temperature
1 tsp vanilla
1/2 cup Scandinavian Delights Blackcurrant Fruit Spread
Organic powdered sugar to dust over the top
1 cup Mascarpone cheese
1/2 cup organic powdered sugar
In a stand mixer add the mascarpone and powdered sugar. Whip until creamy and smooth, about 3 minutes.
Preheat the oven to 350 degrees
Butter and dust with powdered sugar two 8 or 9 inch removable bottom cake pans. For the mini-cakes pictured, I used the individual cheesecake pans with removable bottoms from Norpro.
Mix all of the dry ingredients in a medium bowl. In a separate bowl cream the butter and sugar until smooth and pale. Add the eggs and beat for 1 minute. Add the vanilla, buttermilk and dry ingredients mixing until smooth scraping the sides of the bowl.
Divide the mixture evenly between the two prepared pans or between the mini cake pans.
Bake in the heated oven for 25 to 30 minutes until the cakes test done. The top should spring back when lightly touched and a toothpick inserted in the center should come out clean. If using small cake pans be sure to adjust baking time to 12-15 minutes.
Remove from the oven and loosen from the pan. Let rest for about 10 minutes before removing completely to a wire rack to finish cooling.
Place one of the cooled cakes on a plate. Spread the sweetened mascarpone cream over top. Top with the blackcurrant fruit spread swirling it over a bit. Top with the remaining sponge, right side up. Lightly dust with icing sugar to serve.
They say "You deserve a donut". So we made them and ate them. Vanilla bean, baked doughnuts in under an hour.
The red and white in our flag is purity and hardiness. Remembering those who've made the ultimate sacrifice for our freedoms in the greatest nation on earth on Memorial Day.
I saved the box from a donut shop up North in Burlington, someone help me out with the name of the shop - gosh darn it I hate when I cannot remember....anyways, cutest prop box ever.
Vanilla bean baked donuts
2 2/3 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 teaspoon freshly grated nutmeg
1/4 cup butter, melted
1/4 cup vegetable oil
3/4 cup + 2 Tbsp. granulated sugar
1 teaspoon vanilla bean paste
2 large eggs
2 tsp vanilla extract
1 cup milk
Melted butter to grease the tins
1 cup powdered sugar
1 tsp vanilla bean paste or maple flavor
2-3 teaspoons of heavy cream or whole milk
Food coloring and sprinkles are optional
Preheat oven to 425 degrees. With a pastry brush butter three doughnut tins and set aside. In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. In a separate mixing bowl, using an electric hand mixer, blend together melted butter, vegetable oil, sugar and vanilla bean paste until smooth, about 1 minute. Blend in eggs one at a time then mix in vanilla bean paste.
Add the liquid to the flour mixture and mix just until combined. Spoon the batter into buttered doughnut wells, filling them about 1/4-inch from the rim.
Bake in preheated oven 7 - 8 minutes, or until toothpick inserted into doughnut comes out clean. Transfer to a wire rack and slightly cool. Dip in glaze and return to wire rack, immediately top with sprinkles if using and allow glaze to set at room temperature.
For the glaze:
In a flat bottomed bowl, whisk together powdered sugar, vanilla or maple flavoring and then stir in 2-3 teaspoons of cream, adding additional cream 1 tsp at a time to reach desired consistency and whisk until smooth.
Tint with food coloring if desired. Warm in microwave in 6 - 10 second intervals on HIGH power to warm as it begins to set while dipping doughnuts, as needed, whisking after heating.