My mom, Patty P called me to tell me about this recipe in the back of Country Living Magazine. She said it sounded so good I should try it. So I did. The recipe is simple, and I love McCormick. The end result was delicious.Read More
Well, I know you know it’s almost Valentines . Stevie is always the one to make coffee every morning, warm the milk, and get me out of bed so we can share “coffee talk” in the nook, a great little room off my kitchen. This valentines day I will make him breakfast in bed and I am giving you some really easy ideas if you choose to do the same.Read More
- 8 large egg whites
- 1 cup Rosemary Mint Syrup
- 2 teaspoon vanilla bean paste
- 2 teaspoon white wine vinegar
- 2 teaspoon cornstarch
- 4 ounces mascarpone
- 1 tablespoon rosemary mint syrup
- 2 cups heavy cream
- 3 tablespoons malted milk
- 1 tablespoon vanilla bean paste
- 3 cups fresh mixed berries
- 2 tablespoons julienned mint
Line the base and sides of a 13 by 9-inch pan with parchment paper, making sure to overlap all edges. Spray parchment with coconut spray. For the meringue, in a large bowl, beat the egg whites with an electric mixer until they begin to firm up. Add the rosemary mint syrup to the whites, tip into the bowl in a slow stream. Continue beating until a firm, glossy peak forms. Slowly add in the vanilla, vinegar, and cornstarch. Spread the mixture inside the prepared pan and level with an offset spatula.
Bake for 25-30 minutes at 350 degrees F, until a crust forms and the meringue is cooked through. Remove from the oven and let cool. Unmold the cooled meringue onto a fresh piece of parchment paper. Slowly peel off the lining paper.
For cream place the mascarpone and rosemary mint syrup in a mixing bowl and slowly whisk until smooth. Then slowly add the cream and turn mixer up for about 4 minutes, until your whip cream is ready.
Spread half of the mascarpone whipped cream over the meringue. Leave room around the edges. Scatter 2 cups of the berries evenly over the whipped cream.
Roll up the meringue into a log shape. Carefully transfer the log onto a serving dish. Use the remaining cream to cover log. Chill for at least 30 minutes. When ready to serve adorn with julienned mint and sprinkle with remaining berries.
Rosemary Mint Simple Syrup:
In pan heat 2 cup water, 2 cup sugar, 1 cup pulled mint, 1/4th cup rosemary.
Bring all ingredients to a boil, As soon as it coats a spoon turn off and let it cool.
Strain out herbs and place syrup in a jar. Keep extra for a sneeky!
My cousin Tina had my husband Stevie and I to her incredible Thanksgiving dinner. I am still dreaming about her pecan pie with fresh whipped cream. She was kind enough to share her recipe with me. I know you are going to love it like I did.Enjoy!!!!!!Read More
CARAMEL CHOCOLATE BROWNIES
- 1 ½ cup flour
- 1 ½ cup oatmeal, regular old fashioned oats
- 1 ½ cup light brown sugar, packed
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ sticks butter (6 oz) – cut into pieces – chilled
- 12 oz chocolate chips
- ½ cup heavy cream
- 14 oz bag of caramels, unwrapped
Preheat oven to 350 F.
Combine flour, oatmeal, brown sugar, baking soda and salt in Food Processor. Add butter and process about 10 seconds. Remove 2 cups from bowl and reserve for topping. Press remaining mixture into 9x13 pan. Sprinkle chocolate chips over the top. Bring cream to simmer in a heavy saucepan. Add caramels and stir until smooth. Pour over chips. Sprinkle with remaining crumbs.
Bake 15 minutes until golden brown.
- 20 tablespoons (2 1/2 sticks) soft unsalted butter, more for greasing
- 2 cups flour, more for dusting
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3 eggs
- 1 1/2 cup plain pumpkin purée, canned, frozen or fresh
- 1 cup semisweet chocolate chips
- 1 cup chopped pecans
- 2 1/2 cups confectioners’ sugar
- 10 ounces unsweetened chocolate, preferably 99 or 100 percent, melted and cooled to room temperature
- 1 teaspoon vanilla extract.
- Heat oven to 350 degrees. Use a little butter to grease two 9-inch round cake pans. Line bottoms with parchment paper. Butter and flour the paper. In a large bowl, whisk flour, cinnamon, ginger, nutmeg, allspice, baking soda, baking powder and salt together.
- Using an electric mixer, cream 8 tablespoons butter and the granulated sugar together until light and fluffy, about 3 minutes. Beat in eggs one at a time. Stir in pumpkin purée. Mixture may look slightly curdled. Stir in flour mixture about half a cup at a time until smooth. Fold in chocolate chips and pecans.
- Divide batter into pans and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, about 35 minutes. Cool cakes in pans for 10 minutes, run a knife around edges, invert onto racks and peel off paper. Let cakes cool completely.
- In a large bowl, blend remaining 12 tablespoons butter and confectioners’ sugar together. Blend in chocolate and vanilla extract and beat until smooth.
- Place one cake layer, smooth side up, on a platter. Ice top. Place second layer, smooth side down, on top; ice top and sides of cake.
To make ahead: For fully frosted cake, put in freezer unwrapped; when frozen hard, wrap in plastic, then foil. Remove wrapping before defrosting.
Unfrosted cake layers out of their pans can be wrapped first, then frozen up to three weeks.
Frosting can be made up to 24 hours ahead and refrigerated, then brought to room temperature for at least one hour.
Red Velvet Cupcakes
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 1 pound cream cheese, softened
- 2 sticks butter, softened
- 1 teaspoon vanilla extract
- 4 cups sifted confectioners' sugar
- Chopped pecans and fresh raspberries or strawberries, for garnish
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry.
Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.
A fun twist (literally) on traditional caramel apples! So delicious, and so much easier to bite into!
Ingredients 3 large Granny Smith or Pink Lady apples* 1 large lemon 2 cups brown sugar 1/2 cup heavy cream 2 tablespoons butter 2 tablespoons light corn syrup (alternatively, maple syrup) 1 teaspoon vanilla extract Chocolate sauce (optional)
Directions Cut your apples in half and use a melon baller to scoop out the insides, leaving the walls intact at about 1/2 to 1/4 inch thickness. Squeeze the juice from the lemon onto the apples and allow to set. This will keep them from turning brown right away.
In a sauce pan over high heat, combine the brown sugar, butter, heavy cream and corn syrup. Stir until the brown sugar has dissolved. Allow to boil, stirring occasionally, until it reaches 230F, about 7-10 minutes. Remove from heat and add the vanilla, stir continually until it stops bubbling. Allow to cool for about 10-15 minutes.
Using a paper towel, wipe your apples down, removing the lemon juice as much as possible. If the inside of your apple is too wet, the caramel wont stick. Pour the caramel into the hollowed out apples until just below the top.
Chill in the refrigerator until the caramel has set, about 20 minutes. Cut into slices** and drizzle with chocolate sauce if desired.
Storage: These don’t do well out of the refrigerator for very long. If you must keep them at room temperature, you might consider lying them on their sides, on a piece of parchment or wax paper. They will likely separate somewhat, but still taste good!
*Note: any firm, fairly dry baking apple will do. ** Note: I sprayed my knife with cooking spray (Pam) which helped with the slicing (if you don’t have cooking spray, wipe your knife with a bit of vegetable oil). Do NOT use a hot knife.