Trying to go back in time...

I must confess, I have an obsession with looking at other people's food blogs! I feel that I am very regular in the sense of fashion, cooking and decorating... Some of these blogs have a perfect feel of old time and comfort. I want to make my blog more like that. I think one of the reasons I love to look at so many people's wonderful blogs is because their writing is utterly captivating! Their descriptions of memories and moments of cooking is very visual. I can see exactly what they are talking about. I want to be like that!

Here are the few of the blogs that I have been looking at today!
teaandcookiesblog.com
notwithoutsalt.com
sevenspoons.net

Go check them out for yourselves. You may be surprised what you find! Some of the food looks fantastic as well.  I think I might have to do some investigating to try and get my blog to go back in time without really changing who I am and what I love to do.

In the news of my own cooking; last night I made a Trifle! Delicious! A Lemon Berry Trifle. However, in my excitement to eat it, I forgot to take a picture of it before I dished up! I also was so excited to try it, that I didn't give it much time to set and get cold in the fridge... So it sank... (Another reason I did not want to take a picture of it) Sinking Trifles aren't pretty.

Even still, this Trifle is FABOULOUS! Thank you to Mel's Kitchen Cafe for the recipe. Thank you Chris for making this for the family, so we could all fall in love with it!  I love it because the recipe gives you options to make it all from scratch, or make it a little easier on yourself and get a few items from the store. I am fine with either. This was the first time I made it, and I wanted to do it all from scratch! I did it in a two day time period, and it was so fun!

This was something that did take some time, but every bite is worth it! I PROMISE! I will be making this Trifle throughout the years.

Here is a picture of Mel's Lemon Berry Trifle! ( Mine kind of looked like this... before I cut into it) If you want the recipe, just click the link for Mel's Kitchen Cafe. It should take you right to it.

P.S. If anyone has any great ideas on how to become a better writer, please fill me in. Thanks!

It's been too long... I'm sorry

I realized that it has been months since I have written anything for this blog. I guess I have been so busy with work and being with my husband and son!! Lately I have wanted to make some really delicious desserts. I am saving up some of my money to indulge in some fun cooking tools and ingredients.
Tarts with Lemon curd and fresh berries
Cheesecake ( Perhaps a new flavor such as lemon and raspberry, or the usual chocolate)
Donut Holes
Delicious Thai recipes with sticky rice (Thanks to Mom and Dad Garner for the thai rice cooker)

I am so excited for warm weather... that means fresh fruit and veggies! Can't Wait. Lemons are something that sound so good to me lately! Until we meet again, happy baking!

Strawberry Shortcake

It was Devin's Grandpa's birthday yesterday and I volunteered to make dessert! I don't know what it is about making something sweet, but I love it. I have wanted to make Strawberry Shortcake with scones instead of angel food cake and yesterday was the day!!! I found awesome strawberries at Walmart and made the scones from scratch! I found this recipe on joyofbaking.com. It turned out wonderfully. This recipe was so easy as well. I had my my niece and nephew help me mix and cut the scone dough. We all had fun! 

Strawberry Shortcake

Ingredients

Scones:

2 cups (280 grams) all-purpose flour

1/4 cup (50 grams) granulated white sugar

2 teaspoons (10 grams) baking powder

1/4 teaspoon salt

1/3 cup (76 grams) cold unsalted butter

1 large egg,

1 teaspoon pure vanilla extract

1/2 cup (120 ml) cream, half and half, or milk

Filling:

2 pounds (900 grams) fresh strawberries

1/4 cup - 1/3 cup (50 - 65 grams) granulated white sugar(or to taste) ***

Topping:

1 cup (240 ml) cold heavy whipping cream (double cream) (35-40% butterfat)

1 - 2 tablespoons (15-30 grams) granulated white sugar (or to taste) ***

Directions:

Scones: Preheat oven to 375 degrees F (190 degrees C) and place rack in middle of oven.  Line a cookiesheet with parchment paper. 

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.  Whisk together the egg, cream and vanilla extract and add to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat or roll the dough into a 7 inch (18 cm) round. With a 3 inch (7 cm) round cookie cutter, cut out rounds and place the scones on the baking sheet. Brush the tops of the scones with a little cream. Bake for about 15 -20 minutesor until nicely browned and a toothpick inserted in the center of a scone comes out clean. Transfer to a wirerack.

Filling: Wash, hull, and slice the strawberries. Place about one third of the strawberries in a large bowl and crush them with a potato masher or fork. Add the remaining sliced strawberries, along with the sugar. (The amount of sugar used will depend on how sweet the berries are.) Set aside to macerate at room temperature for about 30 to 60 minutes.

Whipped Cream: Chill the bowl and whisk in the freezer for about 15 - 30 minutes. Place the cream and sugar in the bowl and whip until stiff peaks form. The whipped cream can be covered and stored in the refrigerator for a few hours.

To serve: Cut the scones in half and place the bottom half of the scone (soft side up) on a dessert plate. Top with some of the strawberries and whipped cream. Place the top half of the scone on the strawberries. Top with whipped cream and a few more strawberries. If there is any juice from the strawberries, drizzle a little over the top of the scone. Serve immediately.

Serves about 6-8 people.

***I did make a few changes to the sugar levels. I put in two tablespoons of sugar in the sliced strawberries. I put in a 1/4 cup of sugar into the whipping cream and added a touch of vanilla. But put as much sugar as you think needs to be added. Make it the sweetness you like. 

Caprese Salad

In April, my uncle made this awesome italian salad/side dish. So I decided that we would make it. It is so simple and so tasty! My brother in law served a two-year mission for the LDS church in Italy, and it reminds me of him! I am sure he would enjoy it. The ingredients are as follows:

Caprese Salad

Mozzarella Cheese

Tomatoes

Fresh Basil

Olive Oil 

Balsamic Vinegar

Salt and Pepper

You want a soft mozzarella for this dish (preferably one in a long roll) and slice it up. (Into as many circles as you want) Then slice the tomatoes as thin or as thick as you would like. The basil is torn up into same size pieces as the tomatoes.  Drizzle olive oil and balsamic vinegar over each piece. End it with some salt and fresh ground pepper. It is such a simple recipe and it can be made however you desire it. With as much or as little amount of each ingredient! 

I bought the mozzarella and tomatoes at Costco! So if live nearby a Costco, go pick some up! ;) The mozzarella comes 2 to a package. It is a perfect and light salad for summer! I hope you all enjoy! 

A Summer Treat- Lemon Lime Cupcakes

One of the main reasons I decided to start this blog was to document the fun memories with cooking and baking. I plan on using these recipes to create fun memories with all of my family; especially, my children. I hope that when they are older they will look back at these recipes and have fond memories.

My husband has a little business where he makes videos for companies, family, and friends. So, we together made a little cooking video featuring this recipe.  It was a lot of fun and look forward to creating a few more down the road. :)



*Thank you to Canadian Living Magazine for the recipe
Lemon Lime Cupcakes
1/2 C. unsalted butter
3/4 C. sugar
2 eggs
1 T. grated lemon or lime zest
1/2 tsp. lemon juice
1 1/4 C. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
3/4 C. milk

Directions:
Preheat oven to 350 Degrees F. In a large bowl, beat butter with granulated sugar until fluffy. Add in eggs 1 at a time. Then add in lemon and lime zest and lemon juice. In a separate bowl, whisk together flour, baking powder and salt. Mix into butter mixture alternately with milk. Spoon into cupcake liners or cups. Bake cupcakes for 20 to 25 minutes or until cake tester comes out clean. Let them cool before frosting.

 Lime (Or Lemon) Buttercream
1 stick of butter
2 C. confectioner's sugar
1 tsp. vanilla extract
1 T. fresh lime juice
1/2 T. fresh lime zest

Directions:

Using a mixer, beat the butter until it is nice and fluffy. Ad in the confectioner's sugar and vanilla, continue to mix till smooth. Wash the lime and zest the whole lime using the zester. Mix the lime zest with the buttercream. Cut the lime in half and squeeze out the lime juice. Add the lime juice with the buttercream and mix well.

** If you want a Lemon Buttercream, just substitue the lime ingredients for the lemon.

Just Because

I love the Cheesecake Factory! It is one of my favorite places to get.. you guessed it, DESSERT! Their Cheesecake is AMAZING! Well, one day I really wanted to bake. Devin suggested Cheesecake. Not just any cheesecake, but one of the best cheesecake's EVER!!! I found this copy cat recipe online. I sadly did not take any pictures of the cheesecake, but I will post one of what it looked like :). Thanks for putting this online, it is amazing!

Crust

• 1 1/2 cups chocolate cookie crumbs
• crumbled Oreo cookies (filling removed)
• 1/3 cup butter, melted

Filling

• 1/2 cup raspberry preserves
• 1/4 cup water
• 4 (8 ounce) packages cream cheese
• 1 1/4 cups granulated sugar
• 1/2 cup sour cream
• 2 teaspoons vanilla extract
• 5 eggs
• 4 ounces white chocolate, chopped into chunks

Optional Garnish

• 2 ounces shaved white chocolate (optional)

Directions:

Prep Time: 20 mins

Total Time: 1 1/2 hrs

1. 1 Preheat oven to 475 degrees.
2. 2 Create a water bath by placing a large pan filled with about 1/2-inch of water into the oven while it preheats.
3. 3 Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds, then let the strained preserves sit to the side to cool.
4. 4 Measure 1 1/2 cups chocolate cookie crumbs into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side.
5. 5 Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done.
6. 6 Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to incorporate the eggs.
7. 7 Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust.
8. 8 Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Pour the other half of the filling into the crust.
9. 9 Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color.
10. 10 Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours.
11. 11 Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate.

Read more: http://www.food.com/recipe/cheesecake-factory-white-chocolate-raspberry-truffle-cheesecake-278442#ixzz1L2MJFkAt

Now, this recipe took me at least an hour of prep work, but it was my first time making it. After all was said and done, it was definitely worth the time spent. It is a very delicious cheesecake that is perfect for a fancy occasion, or just because. I would recommend you make it when you have PLENTY of time. 


I also did not have any whipped cream, and it still tasted wonderful! :) This is kind of what our cheesecake turned out looking like! 

St. Patrick's Day

Every year growing up, we always had Corned Beef and Cabbage. Well I was really wanting it this year, since I haven't gotten it in the last 2 years. So I made it. The recipe is super easy. Buy the corned beef at the store. It comes with a little packet of spices that you throw in with it. Easy, right?? All you do is put the beef in the crock-pot with the spice packet and cover with water. I also added a whole head of cabbage diced into quarters about 30 minutes before eating.  On the package, it will tell you how long to cook it!

To go with our Main Event, we would have a side of Irish Soda Bread! Yum!

Irish Brown Soda Bread

4 c. whole-wheat flour

1 c. bread flour

1/3 C. rolled oats

1 tsp. baking soda

1 tsp. salt

2 1/2 C. buttermilk 

Preheat oven to 425. Lightly grease 2 baking sheets. In a large bowl, stir together both flours, oats, soda and salt. Gently mix in the buttermilk until soft dough is formed. Knead very lightly. Divide dough into 4 rounded flat loaves with an X in the middle of each loaf. Bake until golden brown, 30 to 45 minutes. 

**Here are my adjustments: 

I did not have bread flour, or whole wheat flour, so I used regular all purpose flour. (It turned out just fine) I also made just two big loaves on one jelly-roll pan. This dough is a very wet dough, but it always turns out really yummy when it is finished. 

Also, I would look for a corned beef that is less fatty. (This tends to be a very fatty meat) It is so good when it isn't covered with fat.