Saturday, June 26, 2010

The Daring Baker's Challenge June

Chocolate Pavlovas with Chocolate Mascapone Mousse

The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard

Chop the chocolate stir into warm cream.

Beat the Marscapone and add the chocolate.

Creme for the glaze.



In Corinne Thul's backyard in Logan Canyone this morning (June 26, 2010) about 9 AM.
It was amazing!

My hand... taking a picture and feeding at the same time.

Steve's hand is in the middle.

Friday, June 25, 2010

Sweet Blueberry Cornbread

Now for this morning's adventure....

Thank you Paula Deen for this Sweet Blueberry Cornbread recipe.

The only way I could have made it better was if I had been able to use wild Maine blueberries.

Sunday, June 13, 2010

Following the food in North Carolina

So, here I am in North Carolina visiting my dad.

We visited the State Farmer's Market & the State Farmer's Market Restaurant in Raleigh on Saturday. Fresh biscuits & Hush Puppies and Fried Chicken.
The fresh vegetables looked mouthwatering.
Then we attended a Durham Bulls game (complete with rain delay).
Sunday we traveled to Atlantic Beach and ate at the Channel Marker Restaurant.
Fried shrimp and crab cake. Yummy!
So far, so good!

On the way back from the beach we stopped at the brewpub for the Carolina Brewing Company for something to eat. I tried the Beer Sampler (1, 3 ounce glass, each of all 7 beers for $5).

Monday, June 7, 2010

Chocolate Suprise Cupcakes

I made a comment a few weeks ago that I need to stop baking cause we have cookies and cream puffs in the fridge and brownies on the counter and pie in the freezer. I can't stop baking. Then I had said to my mom I feel like baking and she replied, "well, I never got a birthday cake." So I threw out everything old, except the pie and started on some birthday cupcakes.

My mom's favorite cake is chocolate with plain buttercream frosting. Her favorite chocolates are dark chocolate raspberry so I'm combining the two.

Dark Chocolate Cupcake
1 dark chocolate cake mix
3 Large Eggs
1/2 cup melted butter (butter not margarine)
1 cup water

Preheat oven to 350

Mix on low until blended, then mix on high for 2 mins.

Pour into paper lined cupcake pans. Bake for 20 min.

Then let cool.

Raspberry Creme Filling
2 full cups frozen unsweetened raspberries, thaw with 1/4 cup sugar
1/3 cup sugar
1-1/4 cups water*
6 Tbsp flour
(or 3 T. corn starch - I didn't have corn starch)
1 tsp lemon juice
In a medium sauce pan, combine water*, sugar, flour and lemon juice and mix well. (*If there is any juice in your raspberries, drain the juice and add to water = 1-1/4 liquid.*) Stir in thawed raspberries.

Heat and stir until mixture boils and thickens.

Cool completely.

------while cooling make cream------

1 cup heavy whipping cream
1/3 cup sugar
1 tsp vanilla

Beat whipping cream, and vanilla until it starts to thicken.

Mix in sugar.

Fold in raspberry sauce.

Vanilla Buttercream Frosting
3 cups powdered sugar
1 cup butter
1 tsp vanilla
1 to 2 tbsp milk

In a mixer, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and milk and continue to beat on medium speed for 1 minute more, adding more milk if needed for spreading consistency.

Filling Cupcakes

Bake cupcakes and cool completely.

Cut out a small cone shaped section in the center of the cupcake.

Add raspberry filling to the hole

Replace the tops.



Of course I had plenty of help!

Sunday, June 6, 2010

Beer Butt Chicken

It is high time for some juicy, tasty chicken from the grill!
So I decided to follow the "Original Beer Butt Chicken" recipe that I found on the
Food Reference Website
Beer Butt Chicken Recipe courtesy of Grilling America, by Rick Brown (2003 ReganBooks).
(Rick Browne is also host of public television's "Barbecue America")

First the dry rub

Then onto the grill

It is cooking

And getting nice and brown.

Oh, there are Deviled Eggs to go with-