Wednesday, April 12, 2017

Vanilla Bundt Cake w/ a Bird's Nest Topper

These sweet little mini cakes might just be the answer to your "What do I serve for Easter dessert?" question! They are Vanilla Bundt Cakes with a Bird's Nest Topper. The cakes can be made ahead of time and refrigerated until the day you want to serve them. You will want to make the bird nests a day or three before also. This recipe has a lot of different pieces, but there is nothing difficult about it. It's bake the cake, make the nests, make the icing, all before the event. Drizzle the cake, put the eggs in the nest, place the nest on the cake when ready to serve. A simple dessert for Easter Sunday, a spring party, or Mother's Day!
Vanilla Bundt Cake w/ a Bird's Nest Topper 
(makes 1 dozen bundt cakes)
(printable recipe at end of post)

Cake
2 cups Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda 
pinch of Salt
1/2 cup softened Butter
1 3/4 cups Sugar
1 teaspoon Vanilla
4 Egg Whites
1 1/3 cups Buttermilk

Frosting
3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioners Sugar
Pink Food Coloring
Yellow Food Coloring
Purple Food Coloring

Bird Nests
2 cups  Chow Mein Noodles
2 cups Melted Milk Chocolate
Small Cadbury Eggs 

Preheat oven to 350Ⓕ.

Lightly grease and flour the bundt pans you will be using. Mix together the flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, cream together the butter and sugar. Add the vanilla. Add egg whites one at a time, beating after adding each one. Start alternately adding the flour mixture and the buttermilk until combined.
 Add batter to pan and bake for 10-12 minutes, checking with a toothpick to see if it is done. Remove from pan and let cool completely. Set aside. 
I used my favorite chocolate bar from Trader Joe's to make the nests. To melt chocolate, use a double boiler, so you don't scorch the chocolate. Mix together the chow mein noodles and the melted milk chocolate. I used a spatula and my hands with gloves on to get them mixed properly.
 Form nests by forming a ball, and then bring the sides up, making an indentation forming the nests.
Make the frosting-pour the warm water into your mixing bowl. Add the meringue powder. Whisk it for 30 seconds. It should become frothy and thicken up a little. Add the cream of tartar. Whisk again for 30 seconds. Pour in all the confectioners sugar at one time. Use the paddle attachment if you have a stand mixer. Put your speed on,low, and mix for 10 minutes. The frosting will get thick and creamy. Place the frosting in a container that you can seal tight, because it can get crusty and dry out. You will probably have some frosting left over. 
Mix your icing colors. Mix approximately 1 cup of each color. After mixing the colors, thin them by starting with adding a 1/4 teaspoon of water to each color so they will drizzle a little. You may need to add more, but just use a little bit at a time.
Drizzle your cake with the colors you choose. Fill the birds nest with the eggs, and place it on the cake! You are ready to serve and enjoy!

Thanks so much for joining me today! If you are looking for more Easter food and treat inspiration here are a few you might enjoy!:


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yield: 12 mini bundt cakesprint recipe

Vanilla Bundt Cake w/ a Bird's Nest Topper

prep time: cook time: total time:

INGREDIENTS:

Mini Bundt Cakes
  • 2 cups Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • pinch of Salt
  • 1/2 cup softened Butter
  • 1 3/4 cups Sugar
  • 1 teaspoon Vanilla
  • 4 Egg Whites
  • 1 1/3 cups Buttermilk
Frosting
  • 3/4 cup Warm Water
  • 5 tablespoons Meringue Powder
  • 1 teaspoon Cream of Tartar
  • 2.25 pounds Confectioners Sugar
  • Pink, Yellow and Purple Food Coloring
Birds Nests
  • 2 cups Chow Mein Noodles
  • 2 cups Melted Milk Chocolate
  • Small Cadbury Eggs

INSTRUCTIONS:

  1. Preheat oven to 350Ⓕ.
  2. Lightly grease and flour the bundt pans you will be using. Mix together the flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, cream together the butter and sugar. Add the vanilla. Add egg whites one at a time, beating after adding each one. Start alternately adding the flour mixture and the buttermilk until combined.
  3. Add batter to pan and bake for 10-12 minutes, checking with a toothpick to see if it is done. Remove from pan and let cool completely. Set aside.
  4. I used my favorite chocolate bar from Trader Joe's to make the nests. To melt chocolate, use a double boiler, so you don't scorch the chocolate. Mix together the chow mein noodles and the melted milk chocolate. I used a spatula and my hands with gloves on to get them mixed properly.
  5. Form nests by forming a ball, and then bring the sides up, making an indentation forming the nests.
  6. Make the frosting-pour the warm water into your mixing bowl. Add the meringue powder. Whisk it for 30 seconds. It should become frothy and thicken up a little. Add the cream of tartar. Whisk again for 30 seconds. Pour in all the confectioners sugar at one time. Use the paddle attachment if you have a stand mixer. Put your speed on,low, and mix for 10 minutes. The frosting will get thick and creamy. Place the frosting in a container that you can seal tight, because it can get crusty and dry out. You will probably have some frosting left over.
  7. Mix your icing colors. Mix approximately 1 cup of each color. After mixing the colors, thin them by starting with adding a 1/4 teaspoon of water to each color so they will drizzle a little. You may need to add more, but just use a little bit at a time.
  8. Drizzle your cake with the colors you choose. Fill the birds nest with the eggs, and place it on the cake! You are ready to serve and enjoy!
Created using The Recipes Generator

Sunday, April 9, 2017

Seafood Fettuccine Alfredo / #SundaySupper

We are all about seafood today for #SundaySupper, and I have a Seafood Fettucine Alfredo for you that is easier to make than you think, and so creamy and wonderful, you will want to share it with all your family and friends!
Do you remember the frozen fish patties that were served in the lunchroom when you were in grade school? That was my first exposure to seafood!
Fast forward to my early 20's, and I am living in Las Vegas with my husband. At that time in the city, eating out was cheaper than eating in! Really! Every casino had a food deal, just to get you in the door. There was a lot of food out there to choose from, and seafood was plentiful! Shrimp, lobster, crab, fish, scallops~you get my drift. I couldn't get enough of the stuff! How could this amazing, fresh food possibly be any relation to those frozen fish patties of my past? I thought of it as an incredibly tasty luxury and I still do. The difference now is that I have learned how to make my own, and I want you to know how to also.

Seafood Fettuccine Alfredo
(printable recipe at bottom of post)
makes 3 medium sized orders

Seafood
1/4 pound Shrimp
1/4 pound White Fish
1/4 pound Scallops
Black Pepper

Alfredo Sauce
1/2 tablespoon Butter
1/8 teaspoon Minced Garlic
1 cup Heavy Whipping Cream 
1/2 cup Fresh Parmesan Cheese~shaved or shredded 
Black Pepper

Fettuccine Noodles
Cherry Tomatoes
Scallions
Fresh Bread, if desired
Clean and devein the shrimp. Chop into bite sized pieces.
Rinse and cut white fish into bite size pieces.
Rinse and cut scallops into quarters.
Season seafood with black pepper.
Cook the seafood in a pan on medium high heat, quick and fast, 4-5 minutes. Turn pieces of seafood as needed for even cooking. Do not overcook. Set on a back burner when done. 
Start the water boiling and cook your pasta. I made homemade noodles for this dish, but dried noodles work perfectly also. I thought I would demonstrate how to make homemade noodles later. There is a learning curve, and I am still learning, but I would love to share a video of the "how to" at a later date.
Melt the butter and add the garlic together in a pan set on medium low heat. 
 Pour heavy whipping cream into pan. Heat until beginning to bubble, stirring the entire time. As the cream heats, start adding the parmesan cheese, a little at a time, letting it melt before adding more. Add cheese until it becomes thick and to your desired consistency. Reserve a little cheese to top the dish with.
Plate your noodles in the center of your plate. Top with alfredo sauce.
 Add the seafood, and cheese. Garnish with baby tomato halves and scallions slices. Add bread if desired and enjoy!
Thank you for joining me today! Many thanks to our host today, Christie, who blogs at A Kitchen Hoor's Adventures.
Keep scrolling to see many more seafood recipes from the #SundaySupper family. I know you will find one, (or more!) you will love!

25+ Best Sunday Supper Seafood Recipes

Appetizers

Main 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.


yield: 3 plates print recipe

Seafood Fettuccine Alfredo

INGREDIENTS:

Seafood
  • 1/4 pound Shrimp
  • 1/4 pound White Fish
  • 1/4 pound Scallops
  • Black Pepper
Alfredo Sauce
  • 1/2 tablespoon Butter
  • 1/8 teaspoon Minced Garlic
  • 1 cup Heavy Whipping Cream
  • 1/2 cup Fresh Parmesan Cheese~shaved or shredded
  • Black Pepper
Other Items
  • Fettuccine Noodles
  • Cherry Tomatoes
  • Scallions
  • Bread, if desired

INSTRUCTIONS:

  1. Clean and devein the shrimp. Chop into bite sized pieces.
  2. Rinse and cut white fish into bite size pieces.
  3. Rinse and cut scallops into quarters.
  4. Season seafood with black pepper.
  5. Cook the seafood in a pan on medium high heat, quick and fast, 4-5 minutes. Turn pieces of seafood as needed for even cooking. Do not overcook. Set on a back burner when done.
  6. Start the water boiling and cook your pasta.
  7. Melt the butter and add the garlic together in a pan set on medium low heat.
  8. Pour heavy whipping cream into pan. Heat until beginning to bubble, stirring the entire time. As the cream heats, start adding the parmesan cheese, a little at a time, letting it melt before adding more. Add cheese until it becomes thick and to your desired consistency. Reserve a little cheese to top the dish with.
  9. Plate your noodles in the center of your plate. Top with alfredo sauce.
  10. Add the seafood, and cheese. Garnish with baby tomato halves and scallions slices. Add bread if desired and enjoy!
Created using The Recipes Generator

Thursday, April 6, 2017

Celebrate It! Blog Link Party!

Hi everyone!  I am so glad you are here!
Link up, and/or just browse for great ideas and inspiration!

Here are last weeks 3 most clicked links:
 
Sunshine Salad
from
Simply Stacie 


Mini Bird Nest Cocoa Krispie Treats
from
Cheery Spring Wreaths
from


Sunday, April 2, 2017

Bruschetta di Pomodoro / #SundaySupper

Recently I was introduced to a new pizza restaurant, not too far from my house. When it came time to order, I decided to try the bruschetta! I haven't had it in a long time, and wow, what a big treat it was! It was wonderful! I had forgotten how a good bruschetta could bring out all the flavor of the tomato. So, when I heard we were celebrating tomatoes today for #SundaySupper, I knew I would have to try and recreate that sensational dish! 
I got the look of the dish pretty well, but I did add onion to the bruschetta, mostly because I am an onion lover, and I think it tastes fantastic with tomatoes and garlic! Give it a try and let me know what you think!

Bruschetta di Pomodoro
(printable recipe at end of page)

1 Italian Cipollini Onion
5 Roma Tomatoes
3 pieces Sundried Tomatoes
6 Basil Leaves+3 Basil Leaves
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Minced Garlic
1 large Garlic Clove, chopped
1 large Garlic Clove, not chopped
Salt and Pepper
8 ounces Balsamic Vinegar
2-3 tablespoons Sugar
4+ slices of Focaccia Bread
1 large Garlic Clove, not chopped
8 ounces Fresh Mozzarella

Chop onion into small pieces. I used a cipollini onion, which has a translucent white flesh and has a semi sweet flavor when used raw. If you can not find a cipollini onion, a regular white onion will work also.
Cut your tomatoes in half. Remove all the seeds. Slice the tomatoes into thin pieces, as shown in the middle picture. Chop the tomatoes in to small pieces as shown.
Chop the sundried tomatoes in to small pieces as shown. Remove any parts of the tomatoes that contain seeds. You do not want any seeds in the bruschetta. The seeds will look yellow through the red skin. 
Remove 6 pieces of basil from their stems. Stack the leaves on top of one another. Roll up so the basil looks like a cigar. Chop the basil into small pieces, as you move down the basil. 
Chop the 3 Basil leaves the same way, but keep them separate from the 6 leaves of basil.
Place onions, both tomatoes, and the chopped 6 leaves of basil into a bowl. Add the extra virgin olive oil, minced garlic, salt and pepper, and the chopped garlic clove. Place plastic wrap on the surface of the mix. Set aside for 1-2 hours.
Place balsamic vinegar in frying pan. Bring vinegar to a boil. Turn heat to simmer for 15-20 minutes.

You are looking for the balsamic vinegar to turn thick. Once it has thickened, remove from the heat and let cool. Once it is cooled, pour into a squeeze bottle.
Place the bread slices on a baking sheet. Toast in oven under broiler for 1-2 minutes, then turn slices of bread over and toast for 1-2 minutes on the other side. Remove from oven and use the large  garlic to rub it all over one side of each bread slice.
Place toast on a serving plate. Drain any excess oil from the bruschetta. Sometimes there isn't any. Add a spoon of bruschetta to the end of each toast slice. 
Add a little more basil to the plate, and top the bruschetta with a slice of mozzarella. Drizzle the balsamic glaze over the bread and bruschetta. Enjoy!

Thank you for stopping by today! I am so glad you did!
Thank you also to Rini from Healing Tomato for hosting today's fun and tasty event! 
Continue to scroll down to find tasty tomato recipes from the #SundaySupper family.

 Sunday Supper Recipes Using Fresh Tomatoes

Chicken Recipes

Main Courses

Pizza, Pies, and Pastas

Side Dishes

Snacks

Soups and Salads

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

Bruschetta di Pomodora

INGREDIENTS:

  • 1 Italian Cipollini Onion
  • 5 Roma Tomatoes
  • 3 pieces Sundried Tomatoes
  • 6 Basil Leaves+3 Basil Leaves
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Minced Garlic
  • 1 large Garlic Clove, chopped
  • 1 large Garlic Clove, not chopped
  • Salt and Pepper
  • 8 ounces Balsamic Vinegar
  • 2-3 tablespoons Sugar
  • 4 slices of Focaccia Bread
  • 1 large Garlic Clove, not chopped
  • 8 ounces Fresh Mozzarella

INSTRUCTIONS:

  1. Chop onion into small pieces. I used a cipollini onion, which has a translucent white flesh and has a semi sweet flavor when used raw. If you can not find a cipollini onion, a regular white onion will work also.
  2. Cut your tomatoes in half. Remove all the seeds. Slice the tomatoes into thin pieces, as shown in the middle picture. Chop the tomatoes in to small pieces as shown.
  3. Chop the sundried tomatoes in to small pieces as shown. Remove any parts of the tomatoes that contain seeds. You do not want any seeds in the bruschetta. The seeds will look yellow through the red skin.
  4. Remove 6 pieces of basil from their stems. Stack the leaves on top of one another. Roll up so the basil looks like a cigar. Chop the basil into small pieces, as you move down the basil. Chop the 3 Basil leaves the same way, but keep them separate from the 6 leaves of basil.
  5. Place onions, both tomatoes, and the chopped 6 leaves of basil into a bowl. Add the extra virgin olive oil, minced garlic, salt and pepper, and the chopped garlic clove. Place plastic wrap on the surface of the mix. Set aside for 1-2 hours.
  6. Place balsamic vinegar in frying pan. Bring vinegar to a boil. Turn heat to simmer for 15-20 minutes.
  7. You are looking for the balsamic vinegar to turn thick. Once it has thickened, remove from the heat and let cool. Once it is cooled, pour into a squeeze bottle.
  8. Place the bread slices on a baking sheet. Toast in oven under broiler for 1-2 minutes, then turn slices of bread over and toast for 1-2 minutes on the other side. Remove from oven and use the large garlic to rub it all over one side of each bread slice.
  9. Place toast on a serving plate. Drain any excess oil from the bruschetta. Sometimes there isn't any. Add a spoon of bruschetta to the end of each toast slice.
  10. Add a little more basil to the plate, and top the bruschetta with a slice of mozzarella. Drizzle the balsamic glaze over the bread and bruschetta. Enjoy!
Created using The Recipes Generator

Friday, March 31, 2017

Southwestern Tuna Salad Cups

Anytime is the perfect time to enjoy these Southwestern Tuna Salad Cups! They make a great addition to a party or a buffet type meal, and of course they are a staple in my house during lent. Most of the recipe can be made ahead of time, with some last minute touches just before serving, making them convenient for any occasion! 
This recipe is a small take off on the usual tuna salad by adding salsa, sour cream, cheese and avocado, giving it some southwest flair. The cutest part of the recipe is the cup made from a mini tortilla. Baked in the oven, it is the perfect way to deliver the southwest flavor all the through.

Southwestern Tuna Salad Cups

4 1/4" diameter Street Taco Flour Tortilla
5 ounce can Solid White Albacore Tuna
3 tablespoon Salsa
1 teaspoon Mayonnaise
1 teaspoon Sour Cream
Mexican Style Blend Cheese
1 dollop Sour Cream
1 slice Avocado

Place mini tortilla in cupcake pan. Fold in pan by folding in once on each side. Bake at 350 degrees for 9-10 minutes, then let cool.
Mix together the tuna fish, salsa, mayonnaise and sour cream. Refrigerate until ready to serve.
 To serve, place a heaping scoop of tuna fish salad into cups.
Sprinkle cheese over top of tuna, add a scoop of sour cream and a small piece of avocado.
 Enjoy your Southwestern Tuna Salad Cups!


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Here are some other southwestern recipes you might like:

 
                             Southwestern Flatbread

             Southwestern Shrimp Spring Rolls

                    Southwestern Potato Bake

Thanks for dropping by!