Sunday, December 11, 2016

Strawberry Hummus / #SundaySupper / #FLStrawberry

The holidays are here, which means all the parties and celebrations are about to begin! This is such a fun and exciting time of year! Whether you are hosting your own party, or you are bringing a dish to a get together with friends and family, this Strawberry Hummus is a "must" for your menu. Made with beautiful Florida Strawberries, which are available year round, this Strawberry Hummus appetizer brings a new dimension to the classic "party dip"! I know your guests will appreciate that you took the time to serve something that is as good for you as Florida Strawberries. Did you know that just eight medium strawberries contain more vitamin C than one orange, or that they are practically fat free and a good source of potassium? It's all true! The only thing your guests will know is that you are serving them a unique and amazing appetizer that tastes incredible, and they can't stop enjoying it!

Strawberry Hummus
(makes 5 cups)
(printable recipe at end of post)

16 ounces Chickpeas 
1 clove Garlic
1 tablespoon Tahini
1 tablespoon Olive Oil
1/4 cup Water
1 teaspoon Salt
1 1/2 pounds Florida Strawberries
1/2 teaspoon Lemon Juice
various Crackers, Veggie Straws, Naan


Cook the chickpeas according to the package directions.

Rinse and trim the strawberries. Take out 3-4 strawberries to use later on top of the hummus. Don't add them to the food processor.

Add all of your ingredients in to a food processor or a blender. Let the food processor do the work of breaking up the strawberries. Don't be worried about over processing the hummus. The more it is blended and mixed, the better it becomes.


Look at those beautiful strawberry pieces! They are so gorgeous!
Place your Strawberry Hummus in the fridge overnight. This gives time for all the flavors to meld together. 

Putting it all together~Using the 3-4 strawberries that you held back from adding to the hummus, dice them into small pieces. 


Place the strawberry hummus into a bowl. I like using the glass bowl so you can see how gorgeous it is.
Place the diced strawberries on the top of the hummus.


Serve with your choice of crackers, Naan bread, veggie sticks, whatever you like.



I hope you enjoy this recipe! Thank you for stopping by!
Scroll down to find more blogger recipes using Florida Strawberries and check out the exciting giveaway at the end of this post!

Appetizers

Desserts

Main Dishes

Side Dishes

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.



Florida Strawberry Cap Contest  begins on 12/12/17 and ends on 2/5/17. Just for submitting a photo with Florida Strawberries, you will receive a free Florida Strawberry Cap and the chance to win a trip to Florida to stay at the Trade Winds Island Resort in St. Pete's Beach. The prize includes airfare, accommodations, and a tour of a strawberry farm in Plant City, Florida for up to 4 people. You can enter to win the grand prize as many times as you want and be creative! The judges are hand selecting their favorite imaged! Learn more at Florida Strawberry Sweepstakes!


Find out more about tasty Florida Strawberries:
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This post is sponsored by Florida Strawberry in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
   


yield: 5 Cupsprint recipe

Strawberry Hummus

INGREDIENTS:

  • 16 ounces Chickpeas
  • 1 clove Garlic
  • 1 tablespoon Tahini
  • 1 tablespoon Olive Oil
  • 1/4 cup Water
  • 1 teaspoon Salt
  • 1 1/2 pounds Florida Strawberries
  • 1/2 teaspoon Lemon Juice
  • Crackers, Veggie Straws, Naan

INSTRUCTIONS:

  1. Cook the chickpeas according to the package directions.
  2. Rinse and trim the strawberries. Take out 3-4 strawberries to use later on top of the hummus. Don't add them to the food processor.
  3. Add all of your ingredients in to a food processor or a blender. Let the food processor do the work of breaking up the strawberries. Don't be worried about over processing the hummus. The more it is blended and mixed, the better it becomes.
  4. Look at those beautiful strawberry pieces! They are so gorgeous! Place your Strawberry Hummus in the fridge overnight. This gives time for all the flavors to meld together.
  5. Putting it all together~Using the 3-4 strawberries that you held back from adding to the hummus, dice them into small pieces.
  6. Place the strawberry hummus into a bowl. I like using the glass bowl so you can see how gorgeous it is. Place the diced strawberries on the top of the hummus.
  7. Serve with your choice of crackers, Naan bread, veggie sticks, whatever you like.
Created using The Recipes Generator


Friday, December 9, 2016

Celebrate It! Blog Link Party!

Welcome to Celebrate It!
Hi everyone! Please let me apologize for being a day late! I totally thought today was Thursday!! Have you ever had a week like that?
Life has been crazy this week. I am so sorry!

 Thank you for taking time out of your day to stop by!
I know how busy everyone is, so let's get this party started!!

Last weeks 3 most clicked posts:

Hot Chocolate Snowman
from

Ornament Rice Crispy Treat
from
Chocolate Chip Walnut Cookies
from

Thursday, December 8, 2016

Chocolate Peppermint Cake / #Best Walmart Trip Ever!

One day last week, a friend of mine asked me if I would make a small little Chocolate Peppermint Cake for her to give as a gift. Of course, I said yes. She is a dear friend, and I love to bake! So I went to my pantry to gather all the things I needed, when I realized, that I was out of both flour and sugar. Darn! I can't make the cake without those items! I needed to go shopping! So, as I began writing my grocery list, (if I'm going to the grocery, I might as well get everything I need) I looked out the window, and it was pouring down rain! I did not want to go to the grocery right then! That's when I remembered Walmart Grocery Pickup! 
 It's a new service in my area of town, and it's such an awesome way to shop for groceries.  It was time for me to give it a try! I went online to shop, and I was so happy! Ordering my groceries was simple, quick and there is no extra charge for the service! The online grocery area is divided into regular grocery sections, just like in the store. In no time at all, I was totaling my order, paying for it, and selecting a pickup time. Before I left for Walmart, I downloaded the Walmart Grocery App.  On Android use the Walmart Grocery Check in App. I checked in via the app to let the store know I was on my way, and because I enabled notifications and location services, Walmart knew when I would be pulling in to the parking lot.  I found a large sign attached to the front of the store, directing me to go to the side parking lot to use the Grocery Pick up service. So easy!

 I found clearly marked parking spots to use, and  it was less than 60 seconds before Sheryl, a Walmart employee greeted me at my door with a flat bed filled with my groceries. Sheryl was polite and professional and such a pleasure to talk to. I popped open the back of my car, and she loaded everything for me, smiled and said thank you, and went to greet another customer that had just pulled up. 
What a fantastic experience!  The best part? It was pouring down rain and I never got wet!  The service was so convenient and so easy, I am already planning to use it again! Give it a try! You will love it! Keep reading down the page to get the recipe for the cake i baked for my friend!

Chocolate Peppermint Cake
(printable recipe at bottom of page)
(makes 1-9" 2 layer cake)

Cake
2 1/4 cups Flour
1/2 cup unsweetened Cocoa Powder
1 1/2 teaspoons Baking Soda
1/4 teaspoon Salt
1/2 cup Shortening
1 3/4 cups Sugar
1 teaspoon Vanilla
1/2 teaspoon Peppermint Extract 
3 Eggs
1 1/3 cups Water

Frosting 
3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioners Sugar
 
Preheat oven to 350℉.

Mix together the flour, cocoa powder, baking soda, and salt in a mixing bowl. Set aside.
In a large mixer bowl beat the shortening, sugar, and vanilla until combined.Add eggs, one at a time, beating after each addition. 
Alternating between the flour mix and the water, start adding them to the bowl, using low speed until all of the water and flour mix is combined.
I wanted to use a festive container for the cake, because it is a gift, so I found these cute red and white striped ones at a craft store. If you use this type of paper pan, please read the package directions in regards to preparing the pan. This package said to not grease and flour the pan, which makes this an even easier recipe! It did say to bake the cake on a baking sheet. Bake for 20-25 minutes.
This cake came out a little lopsided, but not too bad. Once it cooled, I cut a thin slice off across the top. Then I refrigerated it, so the crumbs will not be loose when I go to icing it. 
This frosting is easy to make. You can easily cut this recipe in half if you do not want any leftover. In a large mixing bowl whisk together the warm water and the meringue powder for 30 seconds.
Add the cream of tartar and whisk for another 30 seconds. Add all the sugar at one time. Mix for 10 minutes on high speed. You will have a lot of icing. For this cake, remove a 1/4 cup of icing. Tint red with your food coloring. Remove a 1/4 cup of white icing.Fill a pastry bag with white icing and another one with red icing. 
Using the pastry bags of icing to randomly cover the entire top of the cake with frosting drops. Then take a toothpick or skewer to swirl the color around the cake, creating a beautiful iced cake. Refrigerate a couple hours, until cold. I had plenty of cake batter left because this recipe makes a double layer 9" cake, so I made a few more for friends.
Thanks so much for joining me today! I hope you will try both the Walmart Grocery Pick up and this yummy Chocolate Peppermint Cake! You will love both of them!






Wednesday, December 7, 2016

Gingerbread Man Cookie / #christmascookies

I have been busy making my favorite Christmas cookie, The Gingerbread Man! I don't know why, but I just love this guy! I mean, he tastes yummy, and he is so darn cute, you just want to gobble him up! Which is what I do! Way too much, but like I said, he tastes so yummy, I can't resist him! You won't be able to resist him either! He is easy to make and decorate, and he never fails to make whoever you give him to smile! So spread him around to friends and family. Will give Gingerbread Man Cookie for smiles!


Gingerbread Man Cookie
(printable recipe at end of post)

5 cups Flour 
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 tablespoon Ground Ginger
2 teaspoons Ground Cinnamon
1/2 teaspoon Allspice
2 sticks unsalted Butter
1 cup Sugar
3/4 cup unsulfured Molasses
1 large Egg
1 teaspoon Vanilla

Frosting
3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioner's Sugar





In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, ground cinnamon, and ground allspice. Set bowl aside.
Use an mixer on medium speed to mix together the butter and sugar for 2-3 minutes. Beat in the molasses, egg and vanilla. Turn the speed to low and mix in the flour, a spoonful at a time until completely mixed. The dough should be a little sticky, but a bit stiff.
Use an mixer on medium speed to mix together the butter and sugar for 2-3 minutes. Beat in the molasses, egg and vanilla. Turn the speed to low and mix in the flour, a spoonful at a time until completely mixed. The dough should be a little sticky, but a bit stiff.
Roll out the dough and cutout the cookies.
Place in oven and bake for 6-7 minutes. Cool on wire rack.
 Make the icing. Here is the link to the directions: Cookie Icing
Only make white icing, and take a little bit of white and tint it red. You will have plenty of icing left over for other projects. Use the white icing to pipe on the eyes, mouth, and buttons. 
 Use the red icing to pipe on a tiny red heart on each gingerbread man. Share with friends, or keep him all to yourself 😃! Thanks for joining me today!

Don't forget to check out some other recipes today from these fellow bloggers:






      Welcome to the 12 Days of Cookies, hosted by Family Around the Table and Cooking With Carlee.  We will be filling the season with all kinds of delicious cookies.  Be sure to check out some of the recipes below or you can follow along on Facebook or Twitter by searching #ChristmasCookies.  We also have a 12 Days of Cookies Pinterest board where you can see all of the goodness!  May your holidays be sweet!

Day 7

Chocolate Covered Cherry Cookies from Cooking With Carlee
Classic American Sugar Cookies from A Day in the Life on the Farm
Double Chocolate Snowball Cookies from Jolene's Recipe Journal
Gluten-Free Maple Chestnut Cookies from Caroline's Cooking
Maple Sugar Cookies from A Palatable Pastime
Nutty Triple Chocolate Cookies from Family Around the Table
Tangerine and Dark Chocolate Macaron from A Kitchen Hoor's Adventures
Healthy Chocolate Chip Cookies from Simple and Savory

print recipe

Gingerbread Man Cookie

INGREDIENTS:

Cookies
  • 5 cups Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 tablespoon Ground Ginger
  • 2 teaspoons Ground Cinnamon
  • 1/2 teaspoon Allspice
  • 2 sticks unsalted Butter
  • 1 cup Sugar
  • 3/4 cup unsulfured Molasses
  • 1 large Egg
  • 1 teaspoon Vanilla
Frosting
  • 3/4 cup Warm Water
  • 5 tablespoons Meringue Powder
  • 1 teaspoon Cream of Tartar
  • 2.25 pounds Confectioner's Sugar

INSTRUCTIONS:

  1. In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, ground cinnamon, and ground allspice. Set bowl aside.
  2. Use an mixer on medium speed to mix together the butter and sugar for 2-3 minutes. Beat in the molasses, egg and vanilla. Turn the speed to low and mix in the flour, a spoonful at a time until completely mixed. The dough should be a little sticky, but a bit stiff.
  3. Roll out the dough and cutout the cookies.
  4. Place in oven and bake for 6-7 minutes. Cool on wire rack.
  5. Make the icing. Here is the link to the directions: Cookie Icing Only make white icing, and take a little bit of white and tint it red. You will have plenty of icing left over for other projects. Use the white icing to pipe on the eyes, mouth, and buttons.
  6. Use the red icing to pipe on a tiny red heart on each gingerbread man. Share with friends, or keep him all to yourself 😃!
Created using The Recipes Generator


 

Monday, December 5, 2016

Chocolate Mint Thumbprints/#christmascookies

There are so many flavors that say "Christmas"! Chocolate, orange,  peppermint, egg nog, just to name a few! Two of my favorites are chocolate and peppermint, so I wanted to share an old favorite cookie of mine, Chocolate Mint Thumbprints! When you read the recipe you will be surprised at how simple and easy these are to make. There is only one thing you need to remember. Make the dough the night before you want to bake these. You can also make the dough in the morning, and then bake when you get home in the evening. No matter when you bake the cookies, allow time for the dough to chill in the fridge for 6 hours or so. When it is time to bake, these cookies are quick. This recipe makes 3 dozen cookies.

Chocolate Mint Thumbprints 
(printable recipe at end of post)

6 squares Semi Sweet Baking Chocolate
3/4 cup Butter
1 cup Sugar
2 Eggs
1 3/4 cups Flour
1/2 teaspoon Baking Powder
5-6 Candy Canes, crushed

1. Microwave  the chocolate and butter together in a large bowl on high until butter is melted. Stir until chocolate is completely melted. 

2. Stir in sugar.

3. Add eggs, one at a time, mixing in each one before adding one.

4. Mix flour and baking powder together in a small bowl. 

5. Add flour mix to egg mix, and mix well.

6. Cover and refrigerate dough for at least 2 hours or overnight.

7. Preheat oven to 350 degrees. 

8. Roll dough into 1" balls. Place on baking sheet.

9. Bake 10-12 minutes. Be careful to not over bake.

10. Immediately press in the center of the cookie and fill with crushed candy cane pieces. Let cool!

( For some reason, none of my how-to pictures turned out, but if you have  any questions, please email me at thefreshmancook@hotmail.com)


Don't forget to see all the others cookies baked for Day 5 of 12 Days of Christmas Cookies!!




   


      Welcome to the 12 Days of Cookies, hosted by Family Around the Table and Cooking With Carlee.  We will be filling the season with all kinds of delicious cookies.  Be sure to check out some of the recipes below or you can follow along on Facebook or Twitter by searching #ChristmasCookies.  We also have a 12 Days of Cookies Pinterest board where you can see all of the goodness!  May your holidays be sweet!

Day 5

Chocolate Mint Thumbrints from The Freshman Cook
Clint's Favorite Chewy Chocolate Chip Cookies from Cooking With Carlee
Lemon Sprinkles from A Palatable Pastime
Mocha Drop Cookies from Cindy's Recipes and Writings
Peanut Butter Truffle Cookies from Family Around the Table
Pebber Nodder from A Day in the Life on the Farm
Spritz Cookies from The Chef Next Door
Tender Italian Sugar Cookies from Jolene's Recipe Journal
print recipe

Chocolate Mint Thumbprints

prep time: 6 hour and 30 MINScook time: 10 MINStotal time: 6 hours and 40 mins

INGREDIENTS:

  • 6 squares Semi Sweet Baking Chocolate
  • 3/4 cup Butter
  • 1 cup Sugar
  • 2 Eggs
  • 1 3/4 cups Flour
  • 1/2 teaspoon Baking Powder
  • 5-6 Candy Canes, crushed

INSTRUCTIONS:

  1. Microwave the chocolate and butter together in a large bowl on high until butter is melted. Stir until chocolate is completely melted.
  2. Stir in sugar.
  3. Add eggs, one at a time, mixing in each one before adding one.
  4. Mix flour and baking powder together in a small bowl.
  5. Add flour mix to egg mix, and mix well.
  6. Cover and refrigerate dough for at least 2 hours or overnight.
  7. Preheat oven to 350 degrees.
  8. Roll dough into 1" balls. Place on baking sheet.
  9. Bake 10-12 minutes. Be careful to not over bake.
  10. Immediately press in the center of the cookie and fill with crushed candy cane pieces. Let cool!
Created using The Recipes Generator

Sunday, December 4, 2016

Layered Gingerbread Cake with Eggnog Frosting / #SundaySupper

 I have heard that some people don't like eggnog, but I don't know who these people are. I have never met anyone who doesn't love the rich creamy taste of the nog! (That's what we call it here.) I wish everyone loved it like I do, because they would be so happy that today I have a Layered Gingerbread Cake with Eggnog Frosting for you! It is a perfect holiday party cake, Christmas dinner cake, or office party cake, Four layers of gingerbread cake, each layer drizzled with eggnog frosting for a decadent holiday treat!

 Layered Gingerbread Cake w/ Eggnog Frosting  

(printable recipe at end of post) 

3 Cups Flour
1 1/2 teaspoon ground Cinnamon
1 1/2 teaspoon ground Ginger
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 cup Shortening
1/2 cup packed Dark Brown Sugar
2 Egg
1 cup Molasses
1 cup Water

Frosting
1/3 cup Butter 
3 1/2 cups Confectioner's Sugar
1/2 cup Egg Nog
Peppermint Chips


Add the flour, cinnamon, ginger, baking powder, and baking soda to a medium bowl. Whisk ingredients together. Set aside.
In a large mixing bowl, add the shortening. Beat for 30 seconds on medium speed. Add the brown sugar and mix together.
Add egg and molasses. Mix for 1 minute. Add flour mix and 1/2 cup of water alternately to the egg and molasses mix. Beat on low after every addition, just until combined. Don't overmix.
Pour batter into a greased only pan. I used a 5 1/2" round x 1 3/4 tall pan. You will need to bake 2 cakes in this pan. Bake 20-30 minutes. Remove from oven and let cool completely.
After both cakes are done and cooled, cut the cake so that each layer is even. I cut each layer into 1/2" high cakes.
Make frosting by creaming the butter for 30 seconds. Start adding the confectioner's sugar, after it is sifted, a little at a time.The frosting will start to get very thick. Start adding the egg nog, just a little at a time, mixing after each addition. The ingredient amount is listed as a 1/2 cup, but you might need a bit more or less, so add carefully. The frosting should drizzle from a spoon, but not too quickly, to be the correct consistency. 
Drizzle cake with frosting and garnish top layer.
Thank you for joining me today! I am so glad you dropped by!

For more holiday recipes with eggnog, scroll down to find the creative recipes from the other Sunday Supper members.

 Thank you to our marvelous host for today, Christie from A Kitchen Hoor’s Adventure
 

Baked Goods

Beverages

Breakfast and Breakfast Pastries

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement


print recipe

Layered Gingerbread Cake w/ Eggnog Frosting

INGREDIENTS:

  • 1 1/2 cups Flour
  • 3/4 teaspoon ground Cinnamon
  • 3/4 teaspoon ground Ginger
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 cup Shortening
  • 1/4 cup packed Dark Brown Sugar
  • 1 Egg
  • 1/2 cup Molasses
  • 1 cup Water
Eggnog Frosting
  • 1/3 cup Butter
  • 3 1/2 cups sifted Confectioner's Sugar
  • 1/2 cup Egg Nog
  • Peppermint Chips

INSTRUCTIONS:

  1. Add the flour, cinnamon, ginger, baking powder, and baking soda to a medium bowl. Whisk ingredients together. Set aside.
  2. In a large mixing bowl, add the shortening. Beat for 30 seconds on medium speed. Add the brown sugar and mix together.
  3. Add egg and molasses. Mix for 1 minute. Add flour mix and 1/2 cup of water alternately to the egg and molasses mix. Beat on low after every addition, just until combined. Don't overmix.
  4. Pour batter into a greased only pan. I used a 5 1/2" round x 1 3/4 tall pan. You will need to bake 2 cakes in this pan. Bake 20-30 minutes. Remove from oven and let cool completely.
  5. After both cakes are done and cooled, cut the cake so that each layer is even. I cut each layer into 1/2" high cakes.
  6. Make frosting by creaming the butter for 30 seconds. Start adding the confectioner's sugar, after it is sifted, a little at a time.The frosting will start to get very thick. Start adding the egg nog, just a little at a time, mixing after each addition. The ingredient amount is listed as a 1/2 cup, but you might need a bit more or less, so add carefully. The frosting should drizzle from a spoon, but not too quickly, to be the correct consistency.
  7. Drizzle cake with frosting and garnish top layer.
  8. Enjoy!
Created using The Recipes Generator