Rhubarb meets Strawberries....in a pie! - on a "Fruity Friday"

Strawberries are sweet and red.  Rhubarb is tart and greenish-red.  Mixed together they are lovely....especially with a little sugar and cornstarch and placed in a pie shell.  Strawberry-Rhubarb pie is lovely!  And oh yes, YUMMY yum YUM!!!! - especially made with a crumb topping.  

Strawberry-Rhubarb Pie

(recipe originates from Very Culinary)

Fruit Ingredients: 

4 cups rhubarb - ends trimmed and stalks cut into 1/2" pieces

2 cups strawberries - well washed and quartered

1 cup sugar

2 tbsp cornstarch

1/8 tsp salt

prepared deep-dish pie crust (I made mine from The Pioneer Woman's recipe or you can simply use a store bought pie crust....totally up to you).

Ingredients for the crumb topping:

3/4 cup flour

1/3 cup packed brown sugar

3 tbsp granulated sugar

1 tsp cinnamon

1/8 tsp salt

6 tbsp COLD unsalted butter (cut into small pieces)

Directions:

1.  Preheat oven to 400 degrees F.  Place oven rack to the lowest level. 

2. Gently mix together the prepared rhubarb and strawberries in a large bowl.  Add in sugar, cornstarch and salt.

3. Toss (gently) all together with a wooden spoon or a large plastic spatula.  Set aside.

4. Make the crumb topping in a medium bowl.

Combine well the flour, sugars, cinnamon and salt......

.....then add the COLD small pieces of butter.....

 ....then  your hands or a pastry cutter (one of my favorite tools in the kitchen) combine all ingredients together until large clumps form......

5. Place mixed fruit into prepare pie shell.

7. Top with crumb topping.  

Place your pie on a cookie sheet that has been lined with tin-foil (this will catch any of the juices that overflow from the pie - you don't want the juices to overflow onto your oven floor....it's a sticky mess).

8. Place in oven - reduce oven temp to 375 degrees F.  Bake until topping is browned and crust is lightly browned - about 1 1/2 hours.  Keep an eye on the crust for if it looks like it is getting too "browned" you will want to cover with tin-foil.

Cool (as long as you can stand to) and serve.  Vanilla ice cream goes lovely with this pie if you happen to have any on hand.

Such happiness!  Spring-time happiness at that!

Happy Strawberry-Rhubarb Pie Baking!

~avril :-)

Lemon Madeleines have come to my rescue!

I am in mourning.  I am sad....so sad.  Why you ask?  Well, because my mom and dad have packed their suitcases and boarded a plane to fly over the "BIG pond"/Atlantic Ocean.  They have gone to France to visit my mother's side of the family and I am still here on the other side of the ocean - NOT in France with them.  I am not only grieving because of the fact that I won't be with them to soak up all the beautiful sites of the French country-side, nor will I be able to fight the crowds of the marche to load my basket full of amazing foods and treasures of the region but most of all I won't be able to wrap my arms around my grandparents, uncles, aunts, cousins and family friends and kiss them on either side of their face.  I usually take a trip myself every other year just so that I can fulfill these needs (as I mentioned above).  At the moment I am inside of the year in between visits.   It really can be a long time to not see family members for more than a year.  Thus I am in mourning......

So to make myself feel a little bit better I made a lovely batch of Lemon Madeleine's.  The Madeleine is a  delightful cookie.  A tea cookie at that!  I suggest serving these cookies amongst friends with a large pot of hot tea.  Nothing could be better.

Lemon Madeleines

(recipe was discovered in the Keene Sentinel)

Ingredients:

6 tbsp unsalted butter, plus 1 tbsp for pan

3/4 cup flour, plus more for the pan

1/2 cup sugar

1/2 tsp baking powder

pinch of salt

zest of 1 lemon

2 eggs, beaten

1 tsp orange flower water - optional

1/2 tsp vanilla extract (I used 1 tsp b/c I didn't have any orange water on hand)

powdered sugar

Directions:

1. Melt 6 tbsp's butter in a saucepan over medium heat.  After butter is melted set pan aside.

2. In a medium size bowl whisk together flour, sugar, baking powder, salt and lemon zest.

3. In a small bowl combine beaten eggs with vanilla and orange flower water (if using).  Stir egg mixture into dry ingredients until blended.

4. Add melted butter to the flour/egg mixture and mix slowly but thoroughly until smooth.

5. Cover bowl with plastic wrap and chill for at least 1 hour or overnight if you can.

6. Preheat oven to 400 degrees F.  Then prepare the Madeleine pan first by brushing with melted butter.....

......and then dusting lightly with flour......

7.  Fill each mold with a generous spoonful of batter.

8. Bake for 10-11 minutes or until cake springs back when gently pressed with a finger.

9. Gently pop the Madeleines out of the mold, place in a pretty platter/basket and sprinkle with powdered sugar.

Smile....close your eyes and take a bite of a delicious cookie....this will make you happy.  I can promise you that......:-)

Happy Lemon Madeleine Baking!

~avril :-)

This post has been linked to....

Tasty Tuesday

Tuesday Tastes at Crazy Daisy

Life As A Mom

(Disappearing) Artichoke Dip

I call this delicious appetizer "Disappearing" Artichoke Dip because it is literally sooooo yummy that within a very short amount of time it is quickly consumed by all.  It is served warm usually with corn chips or cut up veggies....delish!

The beauty of this dip is that you can actually use low-fat cream cheese in place of full fat cream cheese and it will taste just as good.  And can you guess where I discovered this recipe?  Three guesses.....nope not PD....not Joy the Baker.....that's right! - The Pioneer Woman!!!!  Her recipes just keep on giving me so much happiness.  She has just a wealth of fabulous recipes.  I tell ya!  I tell ya.

Unfortunately, I do not have a ton of pictures that go along with this recipe.  I was making about 3 things at once on this day thus my brain was a little on over-load and I wasn't as organized as I usually try to be in taking step by step pictures. I apologize for this.  But because this is such a simple recipe to make I'm sure you will all get the idea of what one step is to the next.

OK so let's get down to business.

(Disappearing) Artichoke Dip

(The Pioneer Woman calls it, Hot Artichoke Dip)

Ingredients:

2 (14 oz.) cans artichoke hearts, drained

1 (8 oz.) block cream cheese, full or low-fat (I have used both and flavor/texture is just fine either way)

1 cup real mayo (can't really substitute low-fat mayo here...sorry guys, it's just not the same)

Cayenne pepper (optional)

2 green onions, chopped

1 cup grated Parmesan cheese

Dash of salt (I like to use garlic salt for an extra zing)

Freshly ground black pepper

Paprika (if you wish for little color on top)

Directions:

1. Preheat oven to 350 degrees F. Set up your food processor properly (you don't want to be fooling around with aligning your food processor bowl once you start filling it up.....like I've done and I'm sure will do again in the future - LOL!!)

2. Add 1 can of the drained artichoke hearts, the cream cheese and the mayo to the bowl of the food processor (if you don't have a F.P. you can use a blender or simply chop and stir by hand).  Add the green onions as well and cayenne pepper if you are using it.

3. Pulse the mixture 6 or 7 times.   You don't want to liquefy the mixture.  You just want to combine the ingredients while chopping the artichokes briefly.

4. Mix in Parmesan cheese and salt and pepper to taste....set bowl aside.

5. Take the second can of drained artichoke hearts and roughly chop them up to bite size pieces with a knife.  Add them to the dip and stir together gently.

6. Pour mixture into an oven-safe dish.  Bake for 15-20 minutes - until heated through and bubbly. Sprinkle with paprika and serve with your favorite chip or assortment of veggies.

As you will see in the picture below very little of this dip remains in a short amount of time.  Don't hesitate to hide a little bowl of it for yourself before it does indeed disappear!

Happy (Disappearing) Artichoke Dip Baking!

~avril :-)

This post has been linked to....

Skip to my Lou (Made by YOU Mondays)

Melt-In-Your-Mouth Blueberry Cake....a "Close to my Heart" recipe on a Fruity Friday

I love it when I can post a "Close to my Heart" recipe on my blog!  This opportunity allows me to honor a recipe that has been given to me by either a friend or family member.  And today (on a "Fruity Friday") I am fortunate to share a recipe from a beloved childhood friend of mine named, Kerrie.  I've known precious Kerrie for most of my life....we've grown up together, we've laughed, cried, played and sang together, we have riden horses and ponies together, we have worn leg-warmers together in the 80's, we've had BIG hair in the 90's, we've had children side by side and all the time our friendship continues to grow and strengthen.  Amazing....simply amazing to have such a precious life-long friend.  Loving you Kerrie!

Everytime Kerrie gives me a recipe I jump for joy for I know it's going to be out-of-this-world delicious!  I'm sure you will agree once you make this cake yourself....you will come begging back to me for more recipes that Kerrie has given me.  I know you will. I just know it! :-)

Here we go....

Melt-In-Your-Mouth Blueberry Cake

Ingredients:

1 stick unsalted butter, softened

1 cup sugar + 1 tbsp sugar for topping

2 eggs (separated)

1 tsp vanilla extract

1 1/2 cups flour + 1 tbp flour to coat blueberries

1 tsp baking powder

1/4 tsp salt

1/3 cup milk

1 1/2 cups blueberries (fresh is best, frozen is fine)

Directions:

*Preheat oven to 350 degrees F.*

1. Coat blueberries with 1 tbsp flour in a medium size bowl....set aside.

2. Whip butter until soft and then add sugar, egg yolks (one at a time) and vanilla extract.

3. Combine dry ingredients in a small bowl. Add flour mixture alternately to the butter mixture with the milk (starting and ending with the flour mixture).

4. Beat egg whites....

.......until they form stiff peaks......

5. Gently fold beaten egg whites into batter.......

6. Gently fold in blueberries to batter - just until combined.

7. Pour batter into a greased 8x8 pan (Kerrie suggests using a glass pyrex dish if you have one).  Sprinkle cake with 1 tbsp sugar - if you wish......

8. Place in oven - bake for 35-45 minutes.  It will be a light golden brown when it is done....along with a heavenly delicious smell! :-)

Serve warm or cooled...enjoy!

See how the top gets all crispy from the baked sugar....wowsers!

Happy Happy Fruity Friday!

but most of all......

Happy Melt-In-Your-Mouth Blueberry Cake Baking!

~avril :-)

This post has been linked up to.....

All The Small Stuff

I'm Loving It @ Tidy Mom

PW's Chocolate Sheet Cake

I love it when I find a recipe that makes enough for a crowd, it is YUMMY YUMMY and it is quick and easy to make.....along with the fact that it is a recipe coming from one of my Queens of Cooking (QoC) Ree Drummond - I worship this lady!!!! (if you haven't figured that out yet).

This chocolate cake is to die to for.  It's moist.  It's rich (but not too rich).  It has a sinful frosting on top of it.   Enough said.   Let's get down to business....here is the recipe......

Pioneer Woman's Chocolate Sheet Cake

(found on Ree Drummond's site and her lovely cookbook)

Cake Ingredients:

2 cups flour

2 cups sugar

1/4 tsp salt

1/2 cup buttermilk (if you don't have any just add 1tbsp of distilled white vinegar or lemon juice to 1 cup low-fat milk...I usually do this instead of buying a whole container of buttermilk for one recipe)

2 large eggs

1 tsp vanilla extract

1 tsp baking soda

2 sticks butter (remember this is making a big cake...so don't freak out over the amount of butter too much)

4 heaping tbsp cocoa powder

1 cup boiling water

Icing Ingredients:

1 3/4 sticks butter (don't freak...you will be OK)

4 heaping tbsp of cocoa powder

6 tbsp milk

1 tsp vanilla extract

1 pound powdered sugar

1/2 cup finely chopped pecans (optional)

Cake directions:

1. Preheat oven to 350 degrees F.  

2. In a large bowl combine the flour, sugar and salt.  Stir together and set aside.

3. In another bowl mix the buttermilk, eggs, vanilla and baking soda (yes, the baking soda). Mix with a fork and set aside.

4. In a medium saucepan, melt the butter and then add in cocoa.  Whisk together to combine.  Meanwhile, bring 1 cup water to a boil.

5. When the butter is fully melted, pour the boiling water into the butter/cocoa mixture.

Allow mixture to bubble for a moment and then turn off the heat.

6. Pour the chocolate mixture into the flour mixture.

Stir together for a moment to cool the chocolate and then pour in the egg mixture.

7.  Stir together until smooth.....

...then pour into an ungreased jelly roll pan (or a rimmed baking sheet).  Bake for 20 minutes.

*While your cake is baking make the icing - you will need the icing as soon as the cake comes out of the oven. Below is the group of ingredients needed to create your frosting.....

Icing Directions:

1. Melt butter in a saucepan over low-medium heat (you can easily use the saucepan that was used for the cake - just wash it out a bit before you use it for the 2nd time).

2. Add the cocoa powder to melted butter and stir until smooth.

3. Next add in milk and vanilla and then the powdered sugar.  Stir all together.

4. If you choose to use the chopped pecans now is the time to dump them into the icing mixture. Stir in nuts until well combined.

5. Immediately after removing the cake from the oven, pour the warm icing over the top of cake.  As you pour the icing over the cake, distribute as evenly as possible for you will want to avoid spreading the icing with a spoon as much as possible.

Enjoy this yummy yummy cake with a crowd....you will definitely have enough!

I served mine with my first ever made-by-scratch-homemade vanilla ice cream - WHAT A TRRRRREAT!!!

Happy Chocolate Sheet Cake Baking!

~avril :-)

Mexican Quickie Chicken

Yes, that's right! - this recipe is QUICK and it involves a "mexican" flare.  I saw a recipe similar to this out in "blog land" but was then not able to re-locate it to give the proper name and even link to the owner.  So if any of you reading this post and know who the recipe belongs to please do share. :-) 

*Since posting this recipe I have had the luck of being reminded where I originally 

saw this dish similar to how I've made this recipe - 

Betty Cupcakes posted it on her adorable and yummy blog!  Be sure to check her out!

Mexican Quickie Chicken

(this recipe has been adapted from Betty Cupcakes)

Ingredients:

3-4 boneless, skinless chicken breasts

1tbsp olive oil

1 tsp garlic salt

1/2 tsp ground pepper (if you wish)

1 cup salsa (store or homemade)

1 cup grated mexican cheese blend (more if you wish)

Directions:

*Preheat oven to 375 degrees F.*

1. Drizzle olive oil over bottom of baking dish of your choice (I used a glass 9x9 dish).  Place chicken in dish and roll around in olive oil to coat on all sides.

2. Sprinkle with garlic salt (and ground pepper if you wish).  Then cover chicken with salsa and then grated cheese.

3. Cover with tin foil.

4. Bake in oven for 30 minutes or until juices of chicken run clear.  Remove tin foil and serve.

I served this chicken dish with rice pilaf....egg noddles or just a side of veggies would be yummy too.

Enjoy!!!

Happy Mexican Quickie Chicken Baking,

~avril :-)

This post has been linked to...

Between Naps on the Porch

A Berry Birthday Cake for a "Fruity Friday"

Ohhhhh yeah.....simple ingredients for a delicious oh-so-scrumptious BERRY BIRTHDAY kind of cake.  Happiness.  Simple and true happiness to make someone that you love a birthday cake that is so yummy and brings BIG smiles to every one's faces.  This is truly one my most favorite things in life to do....to make birthday cakes for those that I adore and love.  This time around it was a cake for my beloved Jeff. Along with the fact that it was his 40th BDay cake (and boy did he take it well...some people freak with such mile stone birthdays...he embraced it with happiness and ease - I hope to do the same in just a couple of years).

When I asked Jeff what kind of cake he wanted for his birthday after a little thought he said, "no chocolate....how about something with raspberries and a vanilla cake."  Right away I went to Joy the Baker's blog knowing that I could find a cake recipe that included all of Jeff's requests.  I found the recipe I am about to share with you below.......

Berry Birthday Cake

(discovered on Joy the Baker from the Organic and Chic cook-book)

Ingredients:

2 sticks unsalted butter, softened to room temp

1 3/4 cups sugar

4 large eggs

1 cup whole milk

1 tbsp vanilla extract (make sure it is REAL vanilla extract...you don't want it to be fake in this recipe)

1/2 vanilla bean, seeds scraped out (unfortunately I didn't have a vanilla bean so instead I just used a little extra vanilla extract)

2 3/4 cup flour

1 1/2 tsp baking powder

1/2 tsp salt

1-2 cups of berries of your choice for decoration/taste/beauty

Directions:

1. Preheat oven to 350 degrees F.  Butter and flour two 8" (or 9") round cake pans and set aside.  If you wish you can also make this recipe into cupcakes instead of a cake - makes 24. 

2. Cream butter and sugar on medium speed for 3-5 minutes or until light and fluffy.  Scrape the sides of the bowl with a rubber spatula to ensure that everything is well mixed.

3. Add eggs, one at a time - beating for 1 minute after each addition.

4. In a small bowl whisk together the flour, baking powder and salt (this is where Jolie was able to help make her Daddy's BDay cake :-) 

5. In another bowl combine milk, vanilla extract and vanilla bean seeds.

6. With a mixer on low speed alternate adding the flour mixture and the milk mixture in 3 batches.  If you are using a standing mixer you may need to cover your mixing bowl with a clean kitchen towel when incorporating the flour.  Start and end with the flour mixture.  When the batter is just combined, shut off the mixer and thoroughly incorporate the dough with a rubber spatula

7. Divide the batter between the two pans.  I dotted my cakes with berries to bake right into the cake.

Bake for 35-40 minutes or until a pale golden color on top of cake - keep in mind that a 9" round cake will not take as long to bake an 8" cake for it is not as thick.  Insert a cake tester in center of cakes...if it comes out clean the cakes are done.  If making cupcakes only bake for 25-30 minutes.

Cool completely before decorating with your choice of frosting and berries.  I made this frosting....

Vanilla Whipped Buttercream Frosting

(recipe adapted from Joy the Baker's blog from the Organic and Chic cook-book)

Ingredients:

2 sticks (1 cup) unsalted butter, softened

1 cup sugar

1/4 cup sifted flour

1 1/2 tbsp REAL vanilla extract

Directions:

1. Cream the butter on medium speed, 3-5 minutes.  Add sugar and beat on high speed until light and fluffy, 5-7 minutes.  Stop the mixer occasionally to scrape down the sides of the bowl and beat again.

2. In a small saucepan combine 1/4 cup milk with the sifted flour and vanilla extract.  Whisk together until there are no lumps.

3. Over medium heat slowly and add the remaining 3/4 cup milk, whisking constantly.  Cook until the mixture comes to a low boil. 

4. Reduce heat to low and continue mixing with a whisk until mixture starts to thicken - this can happen very fast....you definitely have to be paying attention to this step.

5. When mixture starts to thicken, immediately remove saucepan from heat but continue to stir.  Not only does this stirring allow the mixture to continue to cook but it also keeps it from getting lumpy. 

6. Whisk for a couple minutes...this allows you to have a smooth consistency along with helping to cool down the mixture before you add it to the butter/sugar mixture.  The mixture must be at room temperature before added to the butter/sugar mixture.  If you want you can always pop it in the freezer for a couple of minutes to help speed up the process.

7. With the mixer on low speed, slowly add the flour/milk mixture to the butter/sugar mixture.  Increase the speed to medium and beat until the frosting is light and fluffy - 3-5 minutes. 

8. Frost your cake as desired.  I put berries and frosting between cake layers..... 

....and then frosted the top and sides of cake.  The frosting takes a little work but oh my is it dee-lish!!!

Such a beautifully happy and DELICIOUS cake!!!

Happy Berry Birthday Cake Baking!

~avril :-)

This post has been linked to...

Simply Sweet Home - Friday Favorites

A Vision to Remember

Chocolate Sundaes