STRAWBERRY HONEYSUCKLE ELDERFLOWER MARTINI

STRAWBERRY HONEYSUCKLE ELDERFLOWER MARTINI

Ingredients:

1-2 Fresh Strawberries, Sliced in half or quarters

1-2 Mint Leaves

1 oz Honeysuckle Vodka

1 oz St. Germaine

1/2 oz Fresh Lemon Juice

Directions:

Please strawberries and mint in shaker and muddle very well. Add remainder of ingredients into shaker. Add ice and shake well. Pour into chilled martini glass.

StrawberryHoneysuckleElderFlower

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DEVIL’S FOOD CAKE WITH MARSHMALLOW FROSTING

DEVIL’S FOOD CAKE WITH MARSHMALLOW FROSTING

Ingredients:

3 Sticks Butter, Room Temperature

1 Cup Unsweetened Cocoa Powder

1 Cup Boiling Water

1 Cup Sour Cream

3 Cups Flour

1 Tsp Baking Powder

1 Tsp Baking Soda

¾ Tsp Salt

2 ¼ Cups Sugar

4 Eggs

1 Tbsp plus 1 Tsp Vanilla

*Marshmallow Frosting (recipe below)

1 ½ Cups Sugar

5 Egg Whites

1 Tbsp Corn Syrup

2 Tsp Vanilla

Devil’s Food Cake Directions:

Preheat Oven 350.

Add cooking oil to a paper towel and completely wipe the bottom and sides of two 8-inch round cake pans. Sprinkle a small amount of Cocoa Powder into both pans and dust pans to coat and tap out excess cocoa.

In small bowl, whisk boiling water into cocoa until smooth. Whisk in sour cream. Mix well. Set aside.

In another bowl, mix flour, baking powder, baking soda and salt.

In mixer bowl on medium-high speed, beat butter and sugar until pale and fluffy, 3-5 minutes. Add eggs, one at a time. Reduce mixer to low. Add flour in 3 matches, alternating with 2 batches of cocoa mixture. Beat until combined. Beat in Vanilla.

Divide batter evenly between the two pans. Bake 45-50 minutes until a cake tester comes out clean. Cool completely in pans before removing cake layers.

Once cake completely cools, frost with Marshmallow icing. Optional: Add chocolate shavings to top of cake.

Marshmallow Icing:

Whisk together sugar, egg whites and corn syrup in heatproof mixer bowl. Set the bowl over a pot with boiling water, but not in the water. Whisk constantly until warm and sugar is dissolved, 2-3 minutes. Remove from heat.

With the electric mixer on high speed, beat until stiff, glossy peaks form, about 7 minutes. Beat in vanilla. Use immediately.

BANANA PUDDING

BANANA PUDDING

Ingredients:

1 Lg box Vanilla Instant Pudding

2 Cups Whole Milk

1 Can Sweetened Condensed  Milk

1 Cup Sour Cream

2 – 8 oz Containers Cool Whip

1 Tbsp Vanilla

1 Box Vanilla Wafers

5 Bananas

Chocolate Shavings, optional

Directions:

In large bowl, combine pudding mix and milk. Beat well with mixer until smooth. Add condensed milk, sour cream, vanilla and one container of cool whip. Mix well.

In 9×13 pan, layer bottom with single layer of wafers. Add a slice of banana on top of each wafer. Spread a layer of pudding mixture to cover wafers. Layer another wafer, then banana, then pudding until you are out. Place most of the second container of cool whip on top. Add chocolate shavings or anything other topping you like.

Place in refrigerator overnight. I placed toothpicks along the edges so that my plastic wrap didn’t stick on the top.

PARMESAN MUSHROOM ORZO

PARMESAN MUSHROOM ORZO

Ingredients:

2 Tbsp Olive Oil

2 Garlic Cloves, minced

8 oz Mushrooms, sliced

2 Cups Orzo, uncooked

3 Cups Broth, chicken or beef

1/3 Cup Parmesan, grated

Salt and Pepper, to taste

Directions:

Heat olive oil in a large skillet. Once hot, add garlic. Mix until starts to sizzle and then add mushrooms, a pinch of salt and pepper and saute until mushrooms have softened (appx 5 min).

Add uncooked orzo and broth to skillet. Give a quick stir and then place lid on top until it comes to a boil. Remove lid and stir to loosen any stuck to bottom. Replace lid and turn heat to low. Simmer on low for 10 minutes (stirring half way through).

After 10 minutes, test to make sure orzo is tender. Stir well. Broth should be absorbed. Sprinkle parmesan and serve.

orzo

BAKED SUGAR SNAP PEAS

BAKED SUGAR SNAP PEAS

Ingredients:

1/2 Pound Sugar Snap Peas

1 Tbsp Olive Oil

1 Tbsp Garlic, minced

1 Tsp Thyme, dried

Sea Salt, to taste

Directions:

Preheat oven 450.

Put sugar snap peas on a foil lined baking sheet or large oven safe dish. Coat peas with olive oil. Sprinkle with salt, thyme and garlic. Mix well to coat. Place peas in a single layer on pan or dish.

Bake 5-7 minutes, depending on how crisp you like them.

sugarsnap