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.

Maple Blueberry Pancake Cupcakes

This is overdue.

The blog has been on the back-burner to say the least.  You see, I've found a show.  Yes, after months of mourning that Desperate Housewives is officially off the air, running approximately three seasons behind in Grey's Anatomy (I'm sorry, I just can't watch the sixty episodes I've missed, so no more Grey's for me), and waiting out the current lull between Bachelor seasons, nothing has really intrigued me.  I've seen the occasional episode of Bing Bang Theory (I'm confused as to why this is funny), vaguely got into the new Matthew Perry show Go On (which is now being cancelled), and as much as I don't care for Charlie Sheen, Two and a Half Men just isn't the same.  So now my life pretty much consists of Friends reruns.

Sad life.

Until...The Walking Dead.  We've been running it in this house almost non-stop for the last week.  Started with season one and I'm officially sucked in.  So that's what I've been doing.  Watching zombies eat people, and it's been lovely.  But I thought I'd share a little somethin' somethin' with ya today.  A pancake morphed into cupcake! (like a human morphed into a walker! - i've got zombies on the brain).

I've spruced things up with a little maple extract and a dose of berries but you can leave both out or mix things up however you please (coconut extract and mini chocolate chips sounds divine).  However, let me warn you:  these are not your typical sweet, sugar-infused cupcake.  It is pancake batter in muffin form, therefore very little sugar is in the cake itself so...you MUST top with maple syrup.  And it must be warm, says me.  I like to have a little bowl of hot syrup on the side and dunk each bite in sugary goodness.  Oh yes, pancakes for a snack.  I could get used to this.

Maple Blueberry Pancake Cupcakes

Makes 12 cupcakes

2 cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk
2 eggs

2 tablespoons butter, melted and cooled

2 teaspoons maple extract

1 cup fresh blueberries

Preheat the oven to 400 degrees. Line a standard muffin pan with liners and then spray the liners with non-stick spray (important step! cakes will stick to the liners otherwise!).

Whisk together the flour, sugar, baking powder and salt in a large bowl; set aside. In a separate medium bowl whisk together the milk and eggs, then stir in the melted and cooled butter and maple extract. Add the milk mixture to the dry ingredients and whisk together until just moistened and combined. Like pancakes, lumps are okay!  Fold in the blueberries.

Divide the batter between the muffin cups and bake until puffed and firm to the touch, about 12-14 minutes. Let cool for about 5 minutes and then remove cupcakes to a wire rack to cool completely.  Serve with warmed maple syrup!

Adapted from Brown Eyed Baker.

Mom's Waldorf Salad

Let's talk traditions.

Like the one where your brother chooses the same italian restaurant year after year for his birthday.  Or the one where you bake the usual tried and true cookies with your mom and sister every Christmas.  Or the one where you and your fiance grill up a different type of burger every Sunday night during the summer.  Or the one where every time your mom cooked up her homemade chili, there was sure to be a Waldorf salad on the table that night.  And some hot and flaky popovers.  Or is all that just me?

Over the holidays my mom had a little surprise in store for the ladies in the house.  Each of us were presented with a cute Susan Branch recipe binder with which we are to fill with sweet treats and savory dishes that we share with one another.  A family cookbook, of sorts. 

This recipe was the first to go in.  Followed by my dad's famous football dip and my future sister-in-law's crazy good chocolate chip cookies.  And I'm not stopping there- my brother's challah and my sister's stuffed pasta shells are next on the list.  Gotta love family stuff.

Mom's Walforf Salad

Serves 2 (when my mom emailed the recipe to me she was sweet enough to accommodate the measurements for my blog)

1 apple
1 stalk celery, sliced
1/4 cup walnuts, broken into small pieces
1/4 cup raisins
5 tablespoons mayonnaise
1 tablespoon of maraschino cherry juice (you can substitute 1 teaspoon sugar)

Core and dice the apples into bite-size pieces.  In a bowl, combine the apple, celery, walnuts and raisins. 

In a small separate bowl, mix mayo with a little cherry juice (or sugar).  Pour over apple mixture and toss gently to serve. 

Adapted from my mom.

Salted Caramel Apple Pie

We have a winner.



So Thanksgiving was a few days ago and I made a little contribution to the big meal:  Apple Pie.  But not just an ordinary apple pie.  Salted Caramel Apple Pie.  Now why I chose to make a pie after baking a couple hundred in the days leading up to the holiday is beyond me, but a few weeks ago when I spotted this recipe I knew I had to make it for our Turkey Day dessert.

It must be noted, however, that I did welcome help that afternoon in my parents kitchen.  My mom was employed to press the bottom crust into the pie plate while my dad dutifully peeled a few apples over the kitchen sink.  As we stood there pressing and peeling and mixing, I asked my dad about his mother, my Grandma Min.  Growing up I looooved her apple pie, so much in fact that I made it my own personal mission to create one as equally delightful (she will forever be linked to the fruit-filled dessert, in addition to frozen lasagna, special k cereal, and the smell of wheat bread browning in the toaster).

Last Thursday night my mission was accomplished.  And while this may not be her exact version (my dad informed me that she probably used the tried and true Good Housekeeping recipe) my creation was as juicy and delicious as I remember hers to be.  Oh and I accidentally burnt a few spots of the lattice crust (hence the semi-hidden picture) but he also reassured me that it was in true Grandma Min fashion.

Salted Caramel Apple Pie

Makes one 9-inch pie

1 double pie crust (homemade or store bought)

7 tart apples, peeled and sliced (I used Granny Smith)
1 tablespoon lemon juice

1/2 cup packed light brown sugar

1/2 cup sugar


1/4 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg

1 teaspoon sea salt

4 tablespoons butter
1 teaspoon vanilla

4 tablespoons heavy cream

1 egg white

1 tablespoon sugar



Press bottom layer pie crust into 9-inch pie plate.  Sprinkle apples with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix.  Melt butter in heavy skillet. Add vanilla and cream.  Add apple mixture and cook approximately 8-10 minutes, until apples are soft and the liquid has turned golden. Turn into pie shell.



Cover with a lattice top or just drape the whole second crust over the filling and crimp the edges. (Check out this lattice crust tutorial as a guide).  Use a fork or your finger to decorate the edge.
Brush the top of the crust with egg white and sprinkle with 1 tablespoon sugar.  Bake at 350 degrees for 45 minutes, or until the crust is golden and the filling is bubbly.  (Word of caution:  filling WILL bubble over, therefore place a foil-lined baking sheet on the oven rack directly underneath the pie during baking to prevent a huge mess!)

Adapted from The Baker Chick.

Pumpkin Cranberry Apple Bread

aka fall wrapped up in a little tiny loaf

We had some company over the weekend.  And I thought I'd make a little somethin' somethin' for breakfast.  That's where this bread came in. 

You see, I contemplated picking up a loaf of pumpkin chocolate chip bread at work for our special guests; however, my parents are...how should I say this...classy.  Meaning they don't do chocolate for breakfast.  Maybe traditional would be a better word...(But don't get me wrong.  They know a good thing when they hear it.  Afterall, it was my mom who ordered us all a warm piece of cinnamon bread pudding with whisky sauce on Friday night.  Comfort food at its finest.) 

Anywho, that classiness/traditionalness (new word?) actually worked in everyone's favor.  As a result, I came up with this bread: a moist pumpkin loaf studded with red cranberries and cinnamon-sugar tossed apples.  Autumn in your mouth, really. 

Pumpkin Cranberry Apple Bread

1 1/2 cups all-purpose flour

1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon salt
2 eggs
1 cup sugar
1/2 cup vegetable oil

1/4 cup water

1 cup pumpkin puree (about half of a 15-ounce can)

1 tablespoon sugar

1/4 teaspoon cinnamon

1 apple, peeled and chopped

1 cup fresh cranberries, roughly chopped

Preheat oven to 350 degrees.  In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt; set aside.

In a separate large bowl, whisk together eggs, 1 cup sugar, vegetable oil, water, and pumpkin puree until smooth. Gradually add in dry ingredients, whisking until just combined.

In small bowl combine cinnamon and sugar.  Toss with chopped apples.  Fold apples and cranberries into pumpkin mixture.  Spread evenly into prepared 9x5-inch loaf pan. 

Bake at 350 degrees for 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.  Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.  Store in fridge for 3-4 days.

Adapted from Erin Cooks.

Cinnamon Apple Cake

I'm setting a record.

I verrrrrrrrry rarely make the same recipe more than once.  There are just too many goodies flooding the web and recipes sitting in the cookbooks in my kitchen and ideas floating through my head with potential to become an edible creation.  But I have been on a kick lately to share all of my tried and true favorites with you.  First my favorite banana bread, then the pumpkin cookies, followed by my go-to cornbread.  This here cake makes number four.  (btw this means it's delicious).

Now despite the fact that I have made this cake on a couple of other occasions, I had issues this time around.  So let me warn you: read the recipe ALL the way through.  Seriously.  Maybe it was just me but I had some major problems with the sugar.  (It gets divided and used in three different parts of the process- first in the batter, then tossed with the apples, then sprinkled on top).  I could not wrap my head around it for some reason and added too much cinnamon here/not enough sugar there...ugh!  Whatever.  It still turned out great and was as moist as I remember, so in the end...I win.

Oh, and as a favor to you I'm rewriting the recipe and directions so it's easier to follow.  You're welcome.

Cinnamon Apple Cake

Makes one 8x8-inch cake

1/2 cup sugar

1/4 cup brown sugar

1/4 cup margarine, softened

3 ounces cream cheese, softened

1/2 teaspoon vanilla extract

1 large egg

3/4 cup all-purpose flour

1/4 teaspoon cinnamon

3/4 teaspoon baking powder

1/8 teaspoon salt

1/8 cup sugar

1 teaspoon ground cinnamon

1 large chopped and peeled apple (I used granny smith)

Preheat oven to 350 degrees.  Beat sugar, brown sugar, margarine, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs and vanilla, beating until mixed. Combine flour, cinnamon, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.

Combine 1/8 cup sugar and cinnamon. Combine 1 tablespoon cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into an 8-inch square pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.

Bake at 350 degrees for 30 minutes or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack.

Adapted from Cooking Light.

Pink Cranberry Muffins...For A Cause

I heart pink.

And creating something pink that's for a good cause?...Well, that's even better.

The Beantown Baker is hosting the 5th Annual Power of Pink Challenge in which she is encouraging readers, bakers and bloggers everywhere to make something pink during the month of October to raise Breast Cancer Awareness.  Props to her! 

Breast Cancer has shown its ugly face in a few close family members of mine and, sadly, even taken a life.  So when I heard about this challenge I was on board.  

I knew immediately I had to use cranberries- they're starting to make their appearance this season and I was itching to break into a bag.  Instead of a traditional cranberry orange muffin, however, I chose to do a cranberry cranberry muffin (I subbed in cranberry juice for the orange) and added just a touch of pink food coloring to amp up the...pinkness.  The result: a tender, sugar-dusted sweet muffin with a dose of tart cranberries that pop in your mouth.  Yum.

If you are interested in participating in the Power of Pink Challenge, check out the Beantown Baker's Rules and get creative in the kitchen for a good cause!

Cranberry Muffins

Makes 12 muffins

2 cups all-purpose flour

1 cup sugar

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 egg

3/4 cup cranberry juice

2 tablespoons butter or margarine

1/4 cup hot water

Pink food coloring (optional)

1 cup fresh or frozen cranberries

2 tablespoons sugar

In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt.  In another small bowl, beat egg.  Add cranberry juice, butter, and hot water.  Add to flour mixture, stirring just until moistened.  Add a touch of pink food coloring, if you choose, and mix until blended.  Fold in cranberries.

Divide batter among 12 greased or lined muffin cups.  Sprinkle 1/2 teaspoon sugar over each muffin.  Bake at 350 degrees for 15 minutes or until toothpick inserted in the center comes out clean.  Cool for 10 minutes before removing to a wire rack.

Adapted from AllRecipes*.

*I found and printed this recipe a couple of years ago and can no longer find the link on AllRecipes.

My Favorite Banana Bread

I almost forgot to put bananas in this banana bread.

It's true.  I was literally standing over the loaf pan about to pour in the batter when I snapped out of a brief banana-not-on-the-brain funk and shouted "omg the bananas!"  Back to the mixer we go.  Just a tad embarrassing.  I would have had to title this post My Favorite...uhh Bread. 

So anyway, I want to introduce you to my favorite banana bread.  I first made a loaf of this about two years ago.  In fact, I remember making it and munching on it during the car trip to Tulsa when my adorable nephew was born.  It's a rather healthy version using no butter, and instead subbing in applesauce.  I was tempted to try it using butter this time but why change a good thing, ya know?  So I put the stick back in the fridge and grabbed the jar of applesauce.  (I definitely don't recommend doing this substitution frequently as it often results in a gummy texture- capital YUCK) but the addition of sour cream and sliced (not mashed) bananas make this hands down the best banana bread I've ever had. 

My Favorite Banana Bread

Makes one 9x5-inch loaf

1/2 cup applesauce

1/2 cup white sugar

1/2 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

1/2 cup sour cream

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

2 medium bananas, sliced thin (not mashed)

Preheat the oven to 325 degrees.  In large bowl, stir together the applesauce and sugars.  Add the eggs and vanilla, mix well.  Fold in the sour cream.  Combine the flour, baking soda, salt, and cinnamon.  Stir into the egg mixture until smooth.  Fold in sliced bananas.  Spread evenly into prepared 9x5-inch loaf pan.

Bake at 325 degrees for 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.  Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely. 

Adapted from AllRecipes.

Pina Colada Cakes

I've got one more for ya...

Don't get me wrong, I've been itching to dig into all of the apple and pumpkin flavors fall has to offer, but I made these a couple of weeks ago and am determined to slip them in and share them with you before summer comes to its official close (autumn starts tomorrow!).

First off, the smell.  Oh.  Em.  Gee.  The oven was giving off this warm, tropical and buttery smell the afternoon I made these guys and the taste was equivalent.  So good warm with a sprinkling of coarse sugar on top giving it a sweet little crunch.  Paradise in your mouth.

Adios summer!  See ya in nine months.

Pina Colada Cakes

Serves 4

1/4 cup butter
1/4 cup sugar
1 egg
1 teaspoon coconut extract
1/3 cup plain yogurt
1/3 cup whole wheat flour
1/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped pineapple
4 teaspoons raw sugar

Cream butter and sugar together until light and fluffy. Add egg and mix until well combined. Add in vanilla and yogurt and stir. Mix dry ingredients together and add to batter, only mixing until just combined. Fold in pineapple.

Spray 4 ramekins with non-stick spray and pour batter into them equally.  Sprinkle each with 1 teaspoon raw sugar.  Bake at 350 degrees for 25 minutes or until inserted toothpick comes out clean.

Idea adapted from How Sweet It Is.

Sweet Corn, Peach and Honey Mustard Chicken Salad

Let's just call this summer in a bowl...

Or "one last hoo-rah to summer in a bowl".

Labor Day is just around the corner, the nights are getting a little cooler, and school is officially back in session.  That has end of summer/start of fall written all over it. 

Yes, I have shoved a lot of burgers, berries, and chicken salads in your face the past couple of months and my seasonal gears will be switching soon but before they do I had to share my favorite chicken salad recipe I have made all summer.  My favorite people.  Seriously. 

This one has a unique combo of corn, peaches, and fresh basil with a honey mustard-soy sauce dressing.  It's sweet and salty and has a wonderful balance of summer tastes and textures- the perfect bowl to cap off the season and take just a little more advantage of the produce.

Sweet Corn, Peach and Honey Mustard Chicken Salad

Makes about 3 cups

1/2 tablespoon olive oil

1 1/3 cup sweet corn kernels

1/4 teaspoon pepper

Dash coarse salt

1 cup cooked and shredded chicken

1/2 peach, chopped

1/4 cup basil leaves, chopped 

1 tablespoon soy sauce

2 tablespoons honey mustard

Heat olive oil in a small skillet over medium-high heat.  Add in corn kernels and sprinkle with pepper and salt.  Cook until warmed and golden (about 7 minutes).  Set aside and let cool slightly.

Combine cooked chicken, peach, corn and basil in large bowl.  In separate small bowl, stir together soy sauce and honey mustard.  Pour over chicken mixture and toss to coat.  Eat as desired!

Adapted from Running to the Kitchen.

Strawberry Cookies and Cream Frozen Yogurt

I have ice cream every night.





Every. Single. Night.

But this isn't news to you.  I mentioned before how I like to have a little stash of frozen treats on hand at all times.  A coconut popsicle one night, a strawberry vanilla ice cream sandwich the next, a bowl of red velvet blue bell after that.  You get the picture.  (Yes, these are the current goodies that reside in my freezer).

This little fetish is nothing new, however.  Ever since I was a little girl I would cherish my nightly bowl of chocolate chip cookie dough ice cream after dinner.  That was the stuff.  (And it still is pretty awesome- Nathan will occasionally surprise me with a cone when I get home from work).  I would meticulously pick out all of the cookie dough chunks and eat the ice cream first, saving a milky pile of little chocolate chip balls until the very end- kinda like I find myself doing with this fro yo: picking out the chunks and eating them piece by piece.  Maybe it's a subconscious desire to be nine years old again, wearing my silky purple pajamas from Limited Too while sitting on the floor of my parents bedroom watching Nick At Nite.  Or maybe it's just an excuse to play with my food...

Either way, it's refreshing and wonderful and would be equally delicious using chopped golden oreos or graham cracker chunks.  Get on it.

Strawberry Cookies and Cream Frozen Yogurt

1 cup chopped strawberries

1/3 cup sugar

2 cups plain yogurt

1 kingsize Cookies and Cream Hershey's bar, chopped

Place the strawberries and sugar in a blender or food processor.  Pulse until smooth.

Combine yogurt and strawberry mixture in canister of ice cream maker.  Freeze according to manufacturers' directions.  (The chopped candy will go in near the end of the mixing process!)

Chelsea Original :)

  

Zucchini Pineapple Bread

You know you want a slice.



I have intended to make this bread for two years people.  TWO YEARS!  It was printed off and has been sitting in a binder since October 2010.  So what finally prompted this little loaf?  Well I'll tell you the story (because I know you're dying to hear):

It began the first night in Minnesota.  We went to a hole-in-the-wall pizza joint called Savoy, and after pouring over the menu and deliberating on our pizza selections, we came to two final choices:  The Savoy Special (aka a LOADED Supreme) and Pepperoni Pineapple (a combo suggested by my brother).  My brother apparently knows his pizza, because that PP got devoured so fast I only ended up getting one slice!

One thing was decided after that PP experience: this must be recreated at home. 

Fast forward 5 days later.  I arrive back in Texas and immediately head to the grocery store with two things in mind:  cilantro and pineapple.  [We don't waste any time when we want pizza.]  Fast forward three days later.  We go out to lunch to Palio's and order...you guessed it!  Pepperoni Pineapple.  It's apparently our new fav.  Tied with supreme anyway; gotta stay true to my love.

So, what to do with the leftover pineapple??  What to do, what to do?  I made this bread!  It was worth the two year wait.  Everything a zucchini bread should be- bursting with spices, moist, and flavorful. 

So have a slice!  (of both the bread and the pizza).  It's fruit and veggies, afterall :)

Zucchini Pineapple Bread

Makes one 9x5-inch loaf

2 eggs

1/2 cup white sugar

1 teaspoon vanilla extract

1/2 cup vegetable oil

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 (8 ounce) can crushed pineapple, drained

1 cup grated zucchini

1 1/2 cups all purpose flour

1/2 teaspoon salt

3/4 teaspoon baking soda

3/4 teaspoon baking powder

Combine flour, baking powder, baking soda, and salt.

In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into greased and floured 9x5-inch loaf pan.  Bake at 350 for 35 minutes or until set in the middle and wooden toothpick comes out clea.  Cool on wire rack.

Adapted from AllRecipes.

Shrimp Burgers with Chipotle Cream and Coconut Peach Salsa

Soooo I've been outta town.

And two things happen when you go out of town.

1) You get spoiled with delicious food other people prepare specially for you and served straight to your table three times a day, and 2) all of your plants die- sad day.

So I get home and all of my herbs are brown.  Apparently they couldn't survive 110 degree weather for five days.  I grieved, buried them (in the trash can nonetheless), and have officially decided that I will just have to buy fresh cilantro at the store for the rest of my life. 

So that's where I went next- to the store.  To buy cilantro.  Can't live without it in my fridge.  Because as you may remember I have a compulsive obsession with salsa.  And my obsession has begun to branch out beyond your standard tomato salsa.  Now we're talking fruit salsa! 

I've made three different salsas in the last 48 hours.  One being this crazy good coconut peach salsa.  And I put it on top of a shrimp burger topped with chipotle cream.  Wowzers - yes, I'm using this word.

The flavors of all this goodness packed between a whole wheat bun is incredible.  It's sweet from the salsa, spicy from the sauce, and savory from the shrimp patty.  They kinda made me feel better about the whole idea that vacation is over and I'm back cooking for myself again. 

So stop furrowing your brow at the idea of these, branch out from plain old ground beef on the grill, and take the plunge and try these already!

Shrimp Burgers with Chipotle Cream

Makes 2 burgers

6 ounces raw or cooked, peeled and deveined shrimp*
1/3 cup seasoned panko breadcrumbs
1 large egg white
1 tablespoons dijon mustard
1 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoons dried basil
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/4 cup light sour cream
2 teaspoons chipotle sauce
1 tablespoon lime juice
2 whole wheat buns, toasted

Add shrimp to a food processor and pulse until chopped. Transfer to a bowl and add egg, panko, garlic, mustard, salt, pepper, paprika, onion powder and basil. Mix until combined, then form into patties (form tightly with your hands, trying to prevent cracking). Heat a skillet oven medium heat and add a splash of olive oil or spray with cooking spray, then cook patties until golden on each side, about 3-4 minutes.  (I found my patties to be very fragile so be patient and gentle when flipping them).

In a bowl, stir together sour cream, chipotle sauce, lime juice and a pinch of salt and pepper. Spread on top of burgers, then layer with peach salsa!

*The original recipe calls for raw shrimp; however, I used frozen, cooked shrimp.  Cooking time in the skillet will remain the same.

Coconut Peach Salsa

1 ripe peach, chopped
2 tablespoons toasted coconut
1/4 cup finely chopped red onion
1/4 cup freshly chopped cilantro
1/2 lime, juiced
salt and pepper to taste

Stir ingredients together and serves on top of burgers.

Adapted from How Sweet It Is.

Peach Cinnamon Frozen Yogurt

It's official.  I'm obsessed with ice cream this summer.  I have seen and bought so many delicious frozen treats at the grocery store, I have actually considered putting a second freezer in the garage.  Four kinds of popsicles, two containers of blue bell, ice cream sandwiches, and now this homemade frozen yogurt are the current inhabitants competing for space in our shrinking freezer.  And, on top of that, I have a growing list of treats I intend to make (and others to buy) while the weather is still warm. 

But let me tell you about this most recent cold treat I created the other day.  Some fruity fro yo that is quick, easy, and only requires four ingredients.  Just toss them in your ice cream maker and let the machine do all the work.  It's the perfect summertime flavor combination of peaches and cinnamon and wonderfully light and refreshing on a hot afternoon. 

Peach Cinnamon Frozen Yogurt

Makes 1 quart

1 (15 ounce) can peach slices in juice

2 cups vanilla yogurt

1/3 cup white sugar

1/2 teaspoon ground cinnamon

Drain peaches, reserving 1/2 cup of juice. Puree peaches in food processor or blender.

Combine peaches, reserved juice, yogurt, sugar, and cinnamon in canister of ice cream maker. Freeze according to manufacturers' directions.

Adapted from AllRecipes.

Strawberry Loaf Poke Cake

This is your Memorial Day dessert. 

I knew I wanted to make something red, white and blue for the weekend and I brainstormed for something other than the patriotic berry-lined flag cake.  After giving some thought and browsing through my "to-make recipe collection", I stumbled across a recipe for Strawberry Loaf Cake.  Sounded pretty good, but I needed some blue.  I then remembered how I used to make a lot of poke cakes for a catering company I worked for (typically you bake a white cake, poke holes all over the top as soon as it comes out of the oven, then pour a mixture of jello-flavored hot water over it allowing the juices to seep down into the cake, and finish it off with some coolwhip).  Bingo.  This was going to be a twist on the tried and true poke cake. 

I came across some berry blue jello, grabbed a carton of whipped topping and set about my plan.  Fingers were crossed it came out like I had envisioned.  Lucky for me it did!  The red strawberries and blue jello kept their distinct colors in the bread (I was afraid they might bleed together and turn the whole thing purple!) and the juices made the loaf incredibly moist.  It was a winner!

Strawberry Loaf Poke Cake

Makes one 9x5 loaf

1 1/2 cups all-purpose flour

1 cup white sugar

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup vegetable oil

2 eggs, beaten

1 cup fresh strawberries, chopped

1 cup water
1.5 ounces berry blue jello

Preheat oven to 350 F. Grease a 9 x 5 inch loaf pan.

Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened.  Pour batter into prepared loaf pan.

Bake for 45 to 50 minutes, or until tester inserted comes out clean.  Meanwhile, heat up water until hot and almost boiling.  Pour jello powder into water and stir until dissolved.  Once loaf is removed from oven, gently poke holes over the top using a knife or fork and pour gelatin over cake.  Let rest in pan on wire rack until completely cooled.  Store leftovers in the fridge.

Adapted from AllRecipes.

Pineapple Upside-Down Cake

I have been wanting to both make and try a pineapple upside-down cake for a long time and can finally say that I am officially crossing the first thing off of my Kitchen Bucket List. 

Now I'm just going to flat out say it: I am pretty proud of this cake.  At work, I make a lot of cakes every week, but when I flipped this cake out of its pan the other night, I was very pleased with myself.  It was so pretty!  And no frosting required!  Just flip out and dig in. 

Not only does this cake have a pretty appearance but it tastes absolutely delicious.  It lasted approximately 48 hours in our house (and yes, there were only two of us eating it).  The cake is moist and fluffy and the pineapple brown sugar topping gives it a somewhat tropical feel.  A perfect dessert to eat on one of these tropical feeling days that seem to be sticking around! 

Pineapple Upside-Down Cake

Makes one 9-inch cake

7 slices canned unsweetened pineapple (20-ounce can)
3 tablespoons unsalted butter
3/4 cup packed light brown sugar
7 maraschino cherries
2 large eggs
2 tablespoons buttermilk or sour cream
1/2 teaspoon vanilla
1 cup all-purpose flour
3/4 cup granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (¾ stick) unsalted butter, softened
6 tablespoons buttermilk or sour cream

Preheat oven to 350°F. Have ready a 9-inch round springform or cake pan. Drain pineapple and place in one layer on paper towels to absorb the excess juice.

Place the 3 tablespoons unsalted butter in the cake pan. Place the pan in the oven until the butter is melted. Tilt to coat all sides with butter. The extra butter will settle in the bottom of the pan. Sprinkle the brown sugar evenly over the bottom of the pan.  Place one pineapple ring in the center of the pan and arrange six more around it. Place the maraschino cherries in the center of each ring.

In a small bowl, whisk together the eggs, 2 tablespoons of buttermilk and vanilla with a fork.  In a mixer bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the 6 tablespoons of unsalted butter and 6 tablespoons of buttermilk. Beat on low speed just until the flour is moistened, then increase the speed to medium, or high if using a handheld mixer, and beat for exactly 1½ minutes. The batter will be stiff. Add one-third of the egg mixture at a time, beating for exactly 20 seconds and scraping the bowl after each addition. Scrape the batter over the fruit in the pan and spread evenly.

Bake until a toothpick inserted in the cake comes out clean, 35 to 40 minutes. Remove the cake from the oven and tilt the pan in all directions to detach it from the sides of the pan. Let cool before unmolding.  Invert a serving platter on top of the pan. Cover your hands with oven mitts and turn the cake onto the platter. Lift off the pan. If any fruit or cherry pieces are askew, use a fork to push them back into place. If any brown sugar is left in the pan, scrape it up and spoon it over the cake. Serve warm or cool.

Adapted from Brown Eyed Baker.

Date Bars

I've never had a date.  No, I'm not talking about the dinner and a movie, awkward-kiss-at-the-end-of-the-night kind of date.  I'm talking about fruit.  Dried fruit.  The unattractive sibling of fresh fruit.

I've been on dried fruit kicks before.  During high school I had this strange fetish with prunes.  Ate a lot of those guys.  Every day.  (Never could muster up the courage to try the juice though.  Something about drinking a prune-flavored beverage just freaks me out.) And a little over a year ago I went through large bag after large bag of tropical trail mix.  (The mango and papaya pieces were the best.)  And an oatmeal raisin cookie is always a winner.  But a date has never made their appearance in my dried fruit repertoire.

I can honestly say I have no idea what drew me to these bars.  First of all, dates are ugly.  I mean really ugly.  I actually got a little squeamish when I dumped them out of the box.  Secondly, I had no rum and I wasn't about to go buy a bottle for a single tablespoon!  And I didn't want to substitute apple juice either because I am definitely not an apple juice drinker at all so the whole bottle would essentially be trash.  What to do, what to do? 

Then it suddenly dawned on me that I do have rum!  Malibu coconut rum left over from my college days.  It put just a bit of coconut flavor into the bars and really took them up a notch.  The mystery still remains as to why this recipe went on my list of things to bake but I will tell you this: they were absolutely delicious and I want more coconut rum.


Date Bars

Makes one 8x8-inch pan

8 ounces diced pitted dates (about 1½ cups)
1 tablespoon rum
1 cup all-purpose flour
1½ teaspoons baking powder
1 cup granulated sugar
½ teaspoon sea salt
2 eggs, at room temperature
1 tablespoon unsalted butter, melted
1 tablespoon hot water
1 teaspoon vanilla extract
1 cup toasted pecans, chopped (I omitted)

Toss the dates in the rum and let them sit for at least one hour (up to 3 or 4 hours).

Preheat the oven to 350 degrees F. Line an 8-inch square pan with foil and coat the inside with non-stick spray; set aside.

In a small bowl, whisk together the flour and baking powder.  In a large bowl, whisk together the sugar, salt, and eggs until smooth. Mix in the butter, hot water, and vanilla, then stir in the flour mixture. Use a spatula to stir in the dates (and any liquid) and the pecans.  Scrape the mixture into the prepared pan and bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Let date bars cool, then lift out the bars. Peel away the foil and cut into squares. The bars will keep for up to four days at room temperature, or can be frozen for up to two months.

Adapted from Brown Eyed Baker.