Mini Fresh Strawberry Cakes

This one's for you...

dad.

[and Uncle David, too]*

I received an early birthday present (yes, I've mentioned it's my birthday month once before, and you will hear about it again)!  My lovely Aunt and Uncle presented me with this Nordicware Flower Cake Pan last weekend and I wasted no time in putting it to use.  These are the same wonderful people who have given me my Le Creuset French Oven and Soup Bowls, the kitchen towel seen in this post, and this super cute petite popover pan. 

They know me oh-so-well.

What to make, what to make? Fresh strawberry cake.

I first made this cake in traditional cake pan form a couple of years ago for Easter and it was a huge hit.  I've wanted to bake it ever since, but I make a lot of strawberry cake at the bakery every week, so it's always nice to play around in the kitchen at home and during the holidays, thus, it hasn't been made since, which is a bit of a tragedy because this is strawberry cake at its finest.  Bright and cheery too, it's the perfect thing to present dad this Father's Day to say "hey dad! you're kinda awesome. and i kinda love you, too" (don't be afraid to say that last part, he'll kinda appreciate it). 

Mini Fresh Strawberry Cakes

Makes 6 Flowers (+ a few mini cupcakes) or 1 (8-inch) cake round**

6 tablespoons butter, melted and cooled
2/3 cup sugar
1 egg
1 teaspoon vanilla
1/8 cup buttermilk
1/2 cup pureed strawberries
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
Pink or red food coloring

Generously grease six flower pans (or one cake pan).  In medium mixing bowl, whisk together the butter and sugar.  Add the egg yolk, vanilla, and buttermilk and whisk until blended.  Blend in the pureed strawberries and a few drops of food coloring (I got a little happy here, hence my dark cakes).  Fold in the flour, baking soda and salt and whisk until no lumps remain.

Divide the batter between the pans, filling about two-thirds full.  Discard remaining batter or use for a few mini cupcakes (I got 7).  Bake at 350 degrees for 15 minutes or until a toothpick inserted in the center comes out clean.  Move to a cooling rack and allow to sit for 15 minutes. Run a knife around the edges, if needed, and invert the pan to release the cakes.  Cool completely and decorate as desired. 

*Also dedicated to Adam, father to my beautiful nephew, Benjamin!
**If you want to make a two or three-inch layer cake, double or triple the recipe as needed.

Adapted from A Good Appetite.

Sweet Crescent Rolls

We need to talk.

First off, yes, my little brother got married last weekend, as I previously mentioned.  No one got cold feet, thank goodness, but those four days were filled with so much good food, drink, family, and laughter that I think my brother needs to get married every weekend.  Needless to say, the daily grind kinda stinks.

So while they're away on a tropical honeymoon (capital JEALOUS), we're back in Texas and I'm staring at my 26-by-27 list.  Things don't look good here people.  I'm turning 27 in less than two weeks and, quite frankly, I have a feeling I won't be crossing off all 26 items by the twenty-fourth of June.  Although I have had some pretty good margaritas (#8), and there is a fresh coconut sitting on our kitchen counter (#7), and I have purchased both the paint and the furniture piece that I intend to refinish (#23), it appears as though I've only accomplished about one-third of the list (yes, I'm being generous here). 

Hence, I'm going to make a new game plan.  In the meantime, though, I'm going to make rolls, because every newly wed housewife could use a good crescent recipe.  A flaky, buttery roll that makes you feel all domestic and homey and Martha Stewart-esque.  And with all those unessential (but oh-so-necessary) culinary-inspired wedding gifts, you could even deep fry them (weird? maybe just stick with battered chicken and twinkies).

Sweet Crescent Rolls

Makes 24 rolls

2 1/4 teaspoons active dry yeast (one .25-ounce packet)
1/2 cup warm water (110 degrees F)
1/2 cup warm milk
1 egg
1/3 cup white sugar
1 teaspoon salt
3 3/4 cup all-purpose flour
1/3 cup butter, softened and cut up into small pieces

Combine yeast, water, and milk in mixer fitted with dough hook and allow yeast to proof for 10 minutes or until foamy.  Mix in the egg, sugar, and salt.  Gradually add the flour and butter, alternating between the two, until the dough comes together (you may need less flour, you may need more, just start with 3 cups and then add it a quarter cup at a time until the dough becomes tacky, yet pliable).

Turn dough out into a greased bowl and cover loosely with a kitchen towel.  Let rise for about 45 minutes or until doubled in size. 

Punch down dough and turn out onto a lightly floured surface. Divide dough in half. Roll each half into a 12-inch circle and cut each circle into 12 wedges (a pizza cutter works well here). Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour.  Bake at 350 degrees for 10-15 minutes, until golden.

Adapted from AllRecipes.

Sweet Corn and Bacon Chicken Salad

I'm pretty pumped.



You see, this weekend my little brother is getting married!  (Yes, both him and my sister have Nathan and me beat, despite the fact that we've been together at least one year longer than either of them.  Not that this is a contest or anything...), but yea, I'm seriously excited.  And I must say, he's tying the knot with one really great girl.

Their gift is wrapped; (multiple!) dresses have been bought (ahem...four...); travel arrangements, dinner plans, and hotel accommodations have been made; haircut and pedicure are taking place this afternoon.  It's definitely going to be a fun and family-filled weekend!  Needless to say, things have been busy (and I'm not even the bride!).  So what's a great thing to have on hand during those busy busy weeks (which, who are we kidding, is every week)?  Chicken salad, my friends.

I tend to get on a bit of a chicken salad kick come summer.  Last year I treated you to greek, southwest, and peach and honey mustard versions, and now I'm starting up again with corn and bacon.  I love love love having a batch of this stuff in the fridge, ready to spoon between two slices of bread or picked at straight from the bowl.  As I nibbled on this I thought about how to describe the flavor (maybe a little too hard, actually), but it's definitely a little different than the more traditional, tangy mayo variations.  It's got a zesty kick from the paprika, and a salty smokiness from the bacon and dijon.  It's a good thing though, if you're into that sort of thing, and if your brother is getting married in a few days. 

Sweet Corn and Bacon Chicken Salad

Makes about 4 cups

1 pound boneless, skinless chicken breasts, cooked and shredded
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
2/3 cup plain greek yogurt (I used one [5.3-ounce] Oikos container)
1 1/2 tablespoons dijon mustard
1 cup cooked sweet corn kernels
4 bacon slices, fried and crumbled
4 green onions, sliced
2 tablespoons chives (or 2 teaspoons dried)

Add shredded chicken to a large bowl and season with salt, pepper and paprika. Add yogurt and mustard, tossing well to coat, then fold in the corn, bacon, green onions, and chives. Taste and season with more salt and pepper if desired.

Adapted from How Sweet It Is.

Katharine Hepburn Brownies

It has been a sweet holiday weekend, indeed.



First off, we had a very special visit from my brother and his very sweet fiance (who will be my sister in less than two weeks!).  It was brief but it's always nice to have visitors, especially when it involves my lovely family.  Next up, we stopped in a Nestle Toll House Cafe after lunch on Sunday.  I pointed at their peanut butter chocolate chip cookie but we both know I make a mean PBCC version at the bakery and no one can top mine (just sayin'), so Nathan opted for the old-fashioned sugar and I chose a pecan chocolate chip. 

Later that night, we decided to make a frozen yogurt run.  Now I'll admit, I'm way behind on the fro-yo band wagon and have never done the whole choose-your-flavor(s)-choose-your-topping(s) thing until the other night.  While it was a little pricey (we decided we would never take a family of five, should we ever have one, and our kids will be splitting a couple of price-matched pints from WalMart, thankyouverymuch), it was fun and absolutely delicious!  Nathan dished up some vanilla with kiwi, bananas, and strawberries (so not my style), while I went a little sugar-overboard and doubled-up with both the white chocolate mouse and salted caramel flavors topped with cookie dough chunks, flaked coconut, and sprinkles (so my style). 

In the midst of all this weekend sweetness, we ate through these super-sweet brownies.  The gooiest brownie I've ever had.  Made in part from the mere quarter cup of flour.  I mean this is practically a flourless brownie with loads of crunchy walnuts.  Sweet.

ps did anyone think of this while reading the words Nestle Toll House?  Or was it just me?

pss if you're curious as to the name of these brownies, check out this source!

Katharine Hepburn Brownies

Makes one 8x8-inch pan

1/2 cup unsalted butter, cut into small pieces
2 ounces unsweetened chocolate, finely chopped
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup chopped walnuts

Preheat oven to 325 degrees. Line an 8x8-inch square baking pan with parchment paper or spray with cooking spray; set aside.

Place the butter and chopped chocolate in a medium bowl and microwave for 30 seconds; stir, microwave for 30 seconds more.  If chocolate and butter have not completely melted, continue process until melted and blended.

Whisk in the sugar, then whisk in the eggs and vanilla extract. Using a rubber spatula, fold in the flour, salt and chopped walnuts.

Pour the batter into the prepared baking pan, smoothing it into an even layer. Bake for 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Place the pan on a wire rack and allow to cool completely before cutting into squares.

Adapted from Brown Eyed Baker.

(Sweet and Salty) Peanut Butterscotch Krispie Bars

An oldie but goodie.

Old as in I first found this recipe when I was in middle school (circa 1999/"...Baby One More Time"/"Mambo No. 5" era).  Good as in...well...they're really, really good. 

I have absolutely loved to bake for as long as I can remember (and I have a serious sweet tooth to boot!).  When I was first starting to dabble in the world of  chocolate and cookies, my Grandma Min gave me a little recipe box in the shape of an oven and made of cross-stitched plastic canvas (along the lines of this!) and I've kept that little box ever since, using it to hold the recipes I tore out of my mom's monthly Bon Appetit and Southern Living catalogs and cut off the sides of various cereal boxes during my teen years.  

So on a recent afternoon I came across this Kellogg's notecard as I was thumbing through the cabinet that holds my cookbooks and that crafty little oven.  It didn't call for the sweet and salty snack mix, of course, but we had a bag in the pantry so I threw some in.  It was a smart addition too, adding various bits of crunch from mini cookies and chopped peanuts and occasional pieces of candy-coated chocolate.  Feel free to leave the mix out though, or you can opt to toss in one of Kellogg's '99 suggested add-ins*. 

*These were available in stores in '99 and are still available today.  Kellogg's suggests to add one of the following with the cereal: 1/2 cup mini marshmallows, 1 cup peanuts, 1 cup raisins, or 1 cup coconut.

I suggest you do it up Ricky Martin style by livin' la vida loca and toss in a bit of each.  

(Sweet and Salty) Peanut Butterscotch Krispie Bars

Makes one 8x8-inch pan

1 cup butterscotch morsels

1/2 cup peanut butter

3 cups rice krispies

2/3 cup M&M Sweet and Salty Snack mix (optional)

In 3-quart saucepan, combine butterscotch morsels and peanut butter.  Cook over low heat, stirring constantly (you must stir constantly otherwise it will burn!), until smooth.  Remove from heat.  Stir in rice krispies, mixing until well combined.  Fold in snack mix, if using.

Press mixture into a lightly greased 8x8-inch pan.  Let sit for an hour or until firm before cutting into squares.

Mini Lemon(ade) Muffins

Spring has arrived.

I think it's safe to say we're finally in the clear of any reappearance of old man winter (he was stubborn this year!!)  I'm in love with this time of year: open windows, green lawns, blooming flowers.  Jackets get tucked away, shorts replace sweaters on closet shelves, "Boy Meets Grill" gets pulled from the kitchen cabinet, late night ice cream runs get made.

Mango salsa starts to sound good again, homemade salsa in general starts to sound good again (when doesn't it though, really?), even a fresh, crisp salad begins to tempt me (ok, I'm not one to order salad when dining out, but Panera's BBQ Chopped Chicken Salad could make me a convert).

Today I want to spread a little springtime lovin' with these little lemon muffins.  With just the right amount of citrus, and a super moist crumb, they are probably the best muffin I've ever put in my mouth.  Consider this my love muffin.

Mini Lemon(ade) Muffins

Makes approximately 36 mini muffins

2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 tablespoon lemon rind (about half a lemon)
1 1/3 cups sugar
1 cup vegetable oil
2 eggs
1 tablespoon lemon juice (about half a lemon)
1 teaspoon vanilla
1 cup milk

Prepare 36 mini muffin tins with liners or spray with cooking spray.  In the bowl of a stand mixer, mix together the flour, salt, baking powder, lemon rind, and sugar.

In a separate, small bowl, whisk together the oil, eggs, lemon juice, vanilla, and milk.  Slowly add the oil mixture with the mixer on low speed until blended and smooth.

Fill each muffin cup about two-thirds full and bake at 350 degrees for 12-15 minutes or until lightly golden and center of muffin springs back with lightly pressed. 



Chicken Fajita Mac and Cheese

Remember that righteous mac and cheese from January?



[see this video-- at 3:30]

Well Nathan happened to request it this weekend [and I responded a lot like Monica at 3:43], but I decided to kick it up mexican style in honor of Cinco de Mayo.  Lucky for us, this version didn't end in wicker shoes and the Psycho theme song.  Instead, we got cheesy shells with a fajita flare. 

Think noodles tossed with onions, bell pepper, chicken, green chiles, cumin, paprika, pepper jack, and sour cream.  If that doesn't scream the Fifth of May, I don't know what does.  So lose the tortilla and pull out a bowl because mac and cheese just got loco!

Comprende?

Chicken Fajita Mac and Cheese

Serves 4

6 ounces pasta shapes, such as shells
1 tablespoon unsalted butter
1 red bell pepper, chopped
1/2 yellow onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced
1/2 teaspoon cumin
1/4 teaspoon paprika
1 (7 ounce) can diced green chiles
1 cup cooked, chopped chicken
1/4 cup sour cream
3 ounces shredded (or finely diced) sharp cheddar cheese*
3 ounces shredded (or finely diced) pepper jack cheese*

Bring a large pot of water to a boil.  Cook pasta according to the package directions just until al dente.  Drain well and keep warm.

Meanwhile, melt the butter in another large pot over medium-high heat.  Add the onion, red bell, and salt and pepper and saute until tender, about 5-7 minutes.  Mix in the garlic, and saute 1 minute more.  Stir in the cumin, paprika, and green chilies.  Toss to coat and heated through.  Remove from heat and add the chicken, sour cream, hot pasta, and cheeses.  Mix until well combined. 

Transfer to a lightly greased 7x11-inch baking dish (8x8 is good too! or I opted for four of my Le Creuset Soup Bowls).  Bake at 400 degrees for 15 minutes until slightly browned and bubbling.  Let cool briefly before serving.

*For the cheeses involved in the recipe I head to the grocery deli.  They will kindly slice you the ounce amount you need (in a quality brand nonetheless!), which means it's already measured come cooking time and no waste!!

Adapted from Annie's Eats.