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Showing posts with label summer. Show all posts
Showing posts with label summer. Show all posts

Saturday, June 26, 2021

Red, White, and Blue Celebration Cookies/July 4th Event

Of all the summer holidays, the 4th of July is one of my favorites! Usually we are do a lot of swimming and boating, and of course, eating, as we celebrate throughout the day. All that is followed by beautiful city wide fireworks, which are always the perfect way to end the day, and of course, more food! How do you celebrate the 4th? 

Did I mention we do quite a bit of eating?! This year we will be enjoying the holiday with a picnic table full of food, something on the grill, and desserts waiting in the fridge. I will be serving these 4th of July Patriotic Sugar Cookies as part of our dessert tray. These cookies are easy to make and decorate and they are fun to eat too!

                            

Red, White, and Blue Celebration Cookies   

(printable recipe at end of page)

(makes 5-6 dozen cookies)

2 cups Butter (softened)

2 cups Sugar

2 Eggs

2 teaspoon Vanilla Extract

1 teaspoon Salt

5 cups Flour  

3 teaspoon Baking Powder


Royal Icing Recipe

3/4 cup Warm Water

5 tbl. Meringue Powder

1 teaspoon Cream of Tartar

2.25 lbs Powdered Icing Sugar

Red and Blue Food Coloring

Red Icing Color

Blue Icing Color


Cookie Toppings

white confetti sprinkles

red, white and blue sprinkles

chocolate candy pearls

red, white and blue stars 

mini decor balls 

mini red, white and blue sprinkles



Cream butter and sugar until light and fluffy. Add eggs and extract and mix well. Mix dry ingredients together. Add dry ingredients to wet ingredients, a little at a time. Mix until flour mix is incorporated and dough comes together. 

Divide dough into small batches that will fit between a large piece of parchment paper. Roll out dough to desired thickness. This recipe will take approx. 6-7 pieces of parchment paper. Stack the parchment paper covering the cookie dough on to a baking sheet, cover tightly with saran wrap, and let it chill in the fridge. Repeat the process until all dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be cold. If not, wait about 30 minutes. 

Take out the first sheet, cut out, and start baking at 350 degrees for  8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. When you have used all of the dough from one sheet that you can, re-roll it and place on the same parchment paper again. Refrigerate like when you started. Keep cooking until all cookies are done.

Let cookies cool on cooling rack.

Use a whisk to mix together the warm water and meringue powder in a large mixing bowl or stand mixer. Mix for 30 seconds. Add Cream of Tartar and mix for 30 seconds more. Add confectioner's sugar and mix for 10 minutes on low speed. 

Take 1 cup of frosting and put it into a small bowl. Tint the icing red.
Take another cup of frosting and put it into another small bowl, and tint it blue.
                                                     
Using the white frosting, outline the cookie with a #2 decorating tip
then fill in the inside of the star. Use a toothpick to move the icing around to fill in the star. Don't allow the cookies to dry. You need them wet so the fireworks can be made and the candies can be attached.

To make the fireworks on the cookies, place a dot of blue frosting
on the wet cookie.

Use a toothpick to pull the blue frosting into a firework. Do the same with a dot of red frosting. The fireworks make a great background for all the sprinkles.

               
Begin decorating the cookie with all the edible candies. Put them in any design that you like. Get creative and make it fun! I used an assortment of candies such as white confetti sprinkles, chocolately pearls, red, white and blue stars, mini decor balls, and or course, sprinkles! The sprinkles that are large make great decor for these cookies!


Thank you for joining me today and have a wonderful 4th of July Celebration! Check out the list below for more 4th of July food inspiration from my fellow bloggers! There are so many amazing recipes to choose from!


red, white, blue, 4th of July, sugar cookies, cookies, icing, frosting, holiday cookies, delicious cookies
dessert, cookies, treats, holidays, picnic food, snacks
sugar cookies, dessert, treats, snacks, picnics, celebration
Yield: 5 dozen
Author: The Freshman Cook
Red, White and Blue Celebration Cookies

Red, White and Blue Celebration Cookies

Celebrate the red, white, and blue with these fun and tasty sugar cookies, topped with edible sprinkles, chocolate balls, and lots of fun cookie adornments.

Ingredients

  • Cookie Recipe
  • 2 cups Butter (softened)
  • 2 cups Sugar
  • 2 Eggs
  • 2 teaspoon Vanilla Extract
  • 1 teaspoon Salt
  • 5 cups Flour
  • 3 teaspoon Baking Powder
  • Royal Icing Recipe
  • 3/4 cup Warm Water
  • 5 tbl. Meringue Powder
  • 1 teaspoon Cream of Tartar
  • 2.25 lbs Powdered Icing Sugar
  • Red and Blue Food Coloring
  • Red Icing Color
  • Blue Icing Color
  • Cookie Toppings
  • white confetti sprinkles
  • red, white and blue sprinkles
  • chocolately pearls
  • red, white and blue stars
  • mini decor balls
  • mini red, white and blue sprinkles

Instructions

  1. Cream butter and sugar until light and fluffy. Add eggs and extract and mix well. Mix dry ingredients together. Add dry ingredients to wet ingredients, a little at a time. Mix until flour mix is incorporated and dough comes together.
  2. Divide dough into small batches that will fit between a large piece of parchment paper. Roll out dough to desired thickness. This recipe will take approx. 6-7 pieces of parchment paper. Stack the parchment paper covering the cookie dough on to a baking sheet, cover tightly with saran wrap, and let it chill in the fridge. Repeat the process until all dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be cold. If not, wait about 30 minutes.
  3. Take out the first sheet, cut out, and start baking at 350 degrees for 8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. When you have used all of the dough from one sheet that you can, re-roll it and place on the same parchment paper again. Refrigerate like when you started. Keep cooking until all cookies are done.
  4. Let cookies cool on cooling rack.
  5. Use a whisk to mix together the warm water and meringue powder in a large mixing bowl or stand mixer. Mix for 30 seconds. Add Cream of Tartar and mix for 30 seconds more. Add confectioner's sugar and mix for 10 minutes on low speed.
  6. Take 1 cup of frosting and put it into a small bowl. Tint the icing red. Take another cup of frosting and put it into another small bowl, and tint it blue.
  7. Using the white frosting, outline the cookie with a #2 decorating tip then fill in the inside of the star. Use a toothpick to move the icing around to fill in the star. Don't allow the cookies to dry. You need them wet so the fireworks can be made and the candies can be attached.
  8. To make the fireworks on the cookies, place a dot of blue frosting
  9. on the wet cookie.
  10. Use a toothpick to pull the blue frosting into a firework. Do the same with a dot of red frosting. The fireworks make a great background for all the sprinkles.
  11. Begin decorating the cookie with all the edible candies. Put them in any design that you like. Get creative and make it fun! I used an assortment of candies such as white confetti sprinkles, chocolately pearls, red, white and blue stars, mini decor balls, and or course, sprinkles! The sprinkles that are large make great decor for these cookies!
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #Red, White and Blue Celebration Cookies
Created using The Recipes Generator

Wednesday, May 23, 2018

Charred Corn Salad / #BBQWeek

This post is sponsored in conjunction with #BBQWeek. I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone.



Every BBQ needs a few side dishes to round out the meal, so for Day 3 of #BBQWeek, I made this yummy Charred Corn Salad! Full of flavor and fresh vegetables, like asparagus from #Michigan Asparagus and fresh corn, right off the cob, along with a few more, this makes a great addition to any cookout! Your guests will love the freshness and you will love the fact that you can put this salad together the day before you plan to  serve it!

Charred Corn Salad 
(printable recipe at end of recipe)

8-10 Asparagus Stalks
drizzle of Extra Virgin Olive Oil
salt
2 Ears of Corn
1 small Yellow Pepper
1 medium Orange Pepper
1 White Onion
8-10 mini Red Tomatoes
1 fresh Lime
3 tablespoons Extra Virgin Olive Oil
Juice from 1/2 a Lime
Pinch of Salt
Ground Pepper
1/4 teaspoon Sugar ( if needed)
1/2 fresh Avocado

Drizzle asparagus with olive oil and sprinkle with salt.
Place asparagus on the grill, watching it carefully to make sure it does not burn. Turn it often.
Char the corn cobs and the yellow pepper by placing them on the grill, and as they char, keep turning them until they are completely charred.
Remove the corn and pepper from the grill. Place the pepper in a glass bowl and cover the top with plastic wrap. Seal it tight. The heat from the plastic will loosen the skin on the pepper, making it easier to peel the outer skin off. It should be ready to be peeled in 15-20 minutes. Start pulling the peppers skin off. If it does not come off easily, recover the bowl and give the pepper more time. Set the pepper to the side and throw out the skin.
Cut the corn off the cob.
Chop the orange pepper and some slices of the onion. Wrap them together in foil, along with a pat of butter. Place on the grill to become tender.
Chop the top part of your asparagus into pieces. Discard the bottom part.
Mix everything together in a bowl. Chop the avocado and place on the top.
Make the Lime Vinaigrette by adding the Extra Virgin Olive Oil, the lime juice, salt and pepper to a small bowl. Whisk as you add the ingredients. Taste, and if too tart, add the sugar.
Pour vinaigrette over salad as you are serving, or in the case of a potluck party, let the vinaigrette sit nearby, so your guests can add their own!

Thank you for joining me today to celebrate #BBQWeek and Michigan Asparagus! Stop by their website for more information about asparagus! Their site is full of information and recipes, cooking tips and the how-to for asparagus!!

You can also find them on these pages. Just click the link!
Twitter

Many thanks to Michigan Asparagus!!!!



We have a lot more recipes for you!
Check them out!
#BBQWeek Recipes

See what the bloggers served up Wednesday for #BBQWeek

Cherry Chipotle Bourbon Baked Beans by Cookaholic Wife
Charred Corn Salsa by The Freshman Cook
Cherry Chipotle Grilled Pork Tenderloin by Tip Garden
Everything Bagel Pasta Salad by Hezzi-D's Books and Cooks
Grilled Asparagus Salad by Cindy's Recipes and Writings
  Grilled Chicken Tikki Tacos by A Kitchen Hoor's Adventures
  Grilled Kale Salad with Ricotta by Culinary Adventures with Camilla
  Grilled Lemon Pepper Asparagus by The Chef Next Door
  Grilled Nam Prik Shrimp Skewers by 4 Sons 'R' Us
Grilled Spiced Blue Hawaiian Cocktail by Daily Dish Recipes
  Grilled Stuffed Meatballs with Pineapple Sauce by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
  Hawaiian Macaroni Salad by Jonesin' For Taste
Jersey Style Hot Dogs by Jolene's Recipe Journal
  Peppercorn Blue Cheese Burgers with Cherry Ketchup by Strawberry Blondie Kitchen
  Seasoned Barbecue Butter Shrimp Skewers by Family Around the Table
Sweet & Spicy Tangerine Shrimp & Pineapple Kabobs by Books n' Cooks
  Texas-Style Smoked Beef Ribs by Palatable Pastime


Don't forget to enter our giveaway!

 
Welcome to #BBQWEEK! This week you’ll enjoy more than 70 recipes from more than 20 bloggers. There is also the opportunity to win one of three great prizes from our sponsors. Thank you to Michigan Asparagus for providing bloggers with freshly harvested asparagus, to Adams Extract & Spice for wonderful rubs and spices for grilling and Not Ketchup for bloggers choice of sauce. Michigan Asparagus Prize Number 1: $100 Gift Card Courtesy of Michigan Asparagus (Value $100) Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium. Approximately 120 local Michigan farmers produce approximately 20 million pounds of Michigan Asparagus during the state's 6-7 week harvest. Remember to buy U.S. for the freshest of the fresh. Not Ketchup Prize Number 2: Not Ketchup Sampler 5-Pack (Value $40) Not Ketchup is a line of fruit gourmet grilling and dipping sauces with no added sugar, no corn syrup and no artificial sweeteners. They are gluten-free, dairy-free, soy-free, paleo, vegan, low-carb and Whole30 friendly. Flavors in the sampler pack: Tangerine Hatch Chile Not Ketchup blends sweet-tart California tangerines with a touch of heat from authentic Hatch chiles from New Mexico. Favorite pairings: fish, chicken, turkey Cherry Chipotle Not Ketchup combines ripe cherries with the subtle, smoky heat of chipotle pepper. Favorite pairings: burgers, steak, salmon, ribs, meatballs Blueberry White Pepper Not Ketchup takes blueberries to the savory side with a touch of mustard and a little kick of white pepper. Favorite pairings: lamb chops, shrimp, scallops, pork tenderloin, goat cheese Smoky Date Not Ketchup mixes the natural sweetness of sun-ripened California dates with aromatic smoked paprika. Favorite pairings: pork chops, roast turkey, rotisserie chicken, ham, sausages Spiced Fig Not Ketchup blends rich California Mission figs with warm spices like cinnamon, anise and black pepper. Favorite pairings: Leg of lamb, steak, roast chicken, cheddar cheese Adams Extracts and Flavors   Prize Number 3: A bottle of vanilla and a selection of rubs from Adams Extract & Flavors (Value $30) Adams Extract From humble beginnings in Battle Creek, Michigan, to a rooted history in Texas, one thing has stayed the same: a commitment and passion to provide only the highest quality and innovative products and services. For over 125 years it’s really been that simple...make great food taste even better! Today, Adams proudly manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™, Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™, and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines.
a Rafflecopter giveaway










Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and
Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with
samples and product to use for creating #BBQWeek recipes. All opinions are my own.
The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three
winning entries that will be verified. The prize packages will be sent directly from the giveaway
sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize
package. Participating bloggers and their immediate family members cannot enter or win the giveaway.
No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored,
endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts
or entry.





salad, summer, asparagus, charred corn salad, peppers, avocado, lme vinaigrette
summer, salads, fresh vegetabels
American Summer
Pin it

Charred Corn Salad

ingredients:

8-10 Asparagus Stalks
drizzle of Extra Virgin Olive Oil
salt
2 Ears of Corn
1 small Yellow Pepper
1 medium Orange Pepper
1 White Onion
8-10 mini Red Tomatoes
1 fresh Lime
3 tablespoons Extra Virgin Olive Oil
Juice from 1/2 a Lime
Pinch of Salt
Ground Pepper
1/4 teaspoon Sugar ( if needed)
1/2 fresh Avocado

instructions:


  1. Drizzle asparagus with olive oil and sprinkle with salt.
  2. Place asparagus on the grill, watching it carefully to make sure it does not burn. Turn it often.
  3. Char the corn cobs and the yellow pepper by placing them on the grill, and as they char, keep turning them until they are completely charred.
  4. Remove the corn and pepper from the grill. Place the pepper in a glass bowl and cover the top with plastic wrap. Seal it tight. The heat from the plastic will loosen the skin on the pepper, making it easier to peel the outer skin off. It should be ready to be peeled in 15-20 minutes. Start pulling the peppers skin off. If it does not come off easily, recover the bowl and give the pepper more time. Set the pepper to the side and throw out the skin.
  5. Cut the corn off the cob.
  6. Chop the orange pepper and some slices of the onion. Wrap them together in foil, along with a pat of butter. Place on the grill to become tender.
  7. Chop the top part of your asparagus into pieces. Discard the bottom part.
  8. Mix everything together in a bowl. Chop the avocado and place on the top.
  9. Make the Lime Vinaigrette by adding the Extra Virgin Olive Oil, the lime juice, salt and pepper to a small bowl. Whisk as you add the ingredients. Taste, and if too tart, add the sugar.
    Pour vinaigrette over salad as you are serving, or in the case of a potluck party, let the vinaigrette sit nearby, so your guests can add their own!

Wednesday, June 8, 2016

Blueberry and Strawberry Mini Napoleons w/ Mascarpone Cream

 I have Blueberry and Strawberry Mini Napoleons with Mascarpone Cream for you today! The other day I looked through my freezer and fridge and saw that I had a few items that were on the verge of overstaying their welcome. If there is one thing that really drives me nutty, it is the thought that I might have to throw that food away! So, I came up with the idea of making these napoleons because:  #1, they are a favorite dessert of mine and #2, they used up all of the items I needed to use! So lets get to the recipe! I know you will love it!


Blueberry and Strawberry Mini Napoleons w/ Mascarpone Cream

Makes 16 Mini Napoleons
(printable recipe)

1-14 ounce package of Puff Pastry
8 ounces Mascarpone Cheese~softened
1/2 cup Confectioner's Sugar
1/4 cup Heavy Whipping Cream
Fresh Strawberries
Fresh Blueberries
1/2 cup Confectioner's Sugar
2 tablespoons Water 


Unwrap your pastry dough and cut the 4 pieces in half, and then cut those pieces in half. You should end up with 16 pieces of dough. I used Dufour Pastry Kitchens Classic Puff Pastry. It is fantastic tasting and very easy to use. 
Bake according to package directions, then cool completely. Mix together the mascarpone cheese, confectioner's sugar, and heavy whipping cream. As you are mixing, add the cream a little at a time. You might find that you like the cream a little stiffer, therefore using less cream. Set aside. Wash the fruit and cut the strawberries across, making strawberry discs. 
Make the drizzle by mixing together the confectioner's sugar and water. Set aside. Put the napoleon together by slicing the puff pastry in half, creating a top and a bottom. Top the bottom with a scoop of pastry cream, then top the cream with a strawberry slice or two, and a couple blueberries. Place the top of the pastry on the strawberry. Drizzle with the sugar and water mix, then top with a strawberry slice and some blueberries.


Thanks for joining me today! I am so glad I used up all my "almost out of date" ingredients, and I am even happier these terrific Blueberry and Strawberry Mini Napoleons w/ Mascarpone Cheese were the result!