Butter Beer

 Posted by at 6:00 am on July 13, 2014  No Responses »
Jul 132014
 

IMG_3832There are three parts to this recipe. But each step is easy, and really makes this drink amazing. Very similar to my experience when I traveled to Florida with my husband and we stood in line, or I should really say, I stood in line to get THE drink. Worth the wait.

I’ve tried several recipes, and each of them had great parts to it, but this is my recipe. And you’ll be so glad you have it.

Butter Beer

Cream topping:

1 pint heavy cream

1/3 cup powdered sugar

1 tsp. rum extract

Whip heavy cream until stiff peaks form. Fold in the sugar and extract and set aside.

Basic drink base:

2 liters Cream soda

Caramel Base:

6 tbsp. unsalted butter

1 cup brown sugar

2 tbsp. water

1/2 tsp. cider vinegar

1/2 cup heavy cream

Pinch of salt

1 tsp. rum extract

Whisk together the butter, sugar and water until hot and bubbly, over medium heat. Simmer for 2-3 minutes. Remove from the heat and add the cider vinegar, heavy cream and salt. One the caramel has cooled, add the rum extract.

Layer your 10 oz. tumbler or cup with 1/3 cup caramel sauce, fill remaining cup with cream soda til 3/4 full then top with the cream mixture.

Happy Drinking!

 

 

 

 

Key Lime Coconut Sugar Cookies

 Posted by at 1:56 pm on July 11, 2014  No Responses »
Jul 112014
 

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So, I had this crazy thought that there are endless possibilities for this sugar cookie recipe. And with my husband loving key lime ANYTHING, I thought this cookie would be amazing. And it was.

Use the basic recipe from here. Add 1 tbsp. coconut extract to the cookie dough before baking. Then top the cooled cookies with Key Lime curd and sweetened coconut.

Super simple. This recipe is one I know by heart. It’s so easy and yummy.

Happy Baking!

Almond Cream Raspberry Tart on Studio 5

 Posted by at 12:52 pm on July 8, 2014  No Responses »
Jul 082014
 

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Almond Raspberry Cream Tart
1/2 cup all purpose flour
1 1/4 cup slivered almonds
4 tbsp. brown sugar
1/2 cup unsalted butter, melted
Pinch of Kosher salt
1 pkg. (4 oz) french vanilla instant pudding
1/2 cup milk
1 tsp. vanilla
1 cup heavy cream, whipped (unsweetened)
Fresh raspberries (about 2 cups)
In a food processor, combine almonds and process until small, 1-2 minutes. Then add the sugar and flour and combine. Add the melted butter, kosher salt and stir to combine. It dough will be crumbly, but stick together. Press the dough into your tart pan about 1/4 cup each mold, making sure it covers all the sides and bottom. Repeat until all the dough is used. Bake at 350 degrees for 8-9 minutes. Remove from the oven and cool completely before removing from the mold.
Meanwhile, make the filling. Whisk together the french vanilla pudding mix, milk and vanilla. Mixture will be thick. Fold in the heavy whipped cream gently.

Once the tart shells have cooled completely, spread the vanilla filling to cover to the top. Then top with fresh raspberries, and a sprinkle of powdered sugar if desired for garnish. Refrigerate tarts until ready to serve. Makes 6- 4 inch tarts.

To watch my segment, go to http://studio5.ksl.com/

Happy summer baking!

Summer Cake

 Posted by at 6:00 am on June 24, 2014  No Responses »
Jun 242014
 

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IMG_3035Have you seen these cakes yet?

They are all the rage this summer. And my dad made some for Mother’s Day. He’s the best dad ever.

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And little Miss C couldn’t wait to dig in. She actually stuck her finger in the side.

You can get the recipe here or here. Perfect for a summer BBQ.

My new favorite sugar cookie. It’s a copycat.

 Posted by at 6:00 am on June 20, 2014  1 Response »
Jun 202014
 

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This cookie may or may not look familiar. And if you are a Utah native or transplant like myself, you’ve probably heard rumor among the foodies about this delicious little cookie. It will change your life. In so many fantastic ways. I’m already dreaming of other flavor combinations. Stay tuned for those.

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Sugar Cookie

1 cup softened butter

3/4 cup vegetable oil

1 cup sugar

1/2 cup powdered sugar

1 tbsp. water

2 eggs

1/2 tsp. baking soda

1 tsp. cream of tartar

1 tsp. salt

1 1/2 cups whole wheat flour

3 1/2 cups all purpose flour

Cream together butter, oil and sugars until combined. Add the water and eggs, soda, cream of tartar, salt and flour and mix until just combined. Don’t over mix your dough. Using a large cookie scoop (at least 1/4 cup sized) place a scoop of dough on your cookie sheet, spaced 2″ apart. With a glass or flat measuring cup, press down the rounded dough to flatten your cookie. The sides will spread out and open up a bit. (Part of the signature sugar cookie look.)

In a small bowl, mix together 1/4 cup sugar and a pinch of kosher salt. Sprinkle this mixture on top of the cookies. Then bake in a preheated 350 degree oven for 8 minutes. Remove from the oven and cool 1 minute on the hot pan. Then transfer the cookies to a cooling rack. Frost cooled cookies.

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Sour Cream Frosting

1/2 cup butter, soft

1/2 cup sour cream

Pinch of salt

2 tbsp. heavy cream

Red food coloring

3 1/2 cups powdered sugar (or more depending on the consistency you desire)

Cream together all ingredients, until light and fluffy. Frost cooled cookies. Freeze any leftover frosting in a freezer bag. Label well.

Happy Baking!

 

Today on Studio 5- S’more Scones and more

 Posted by at 6:00 am on June 19, 2014  No Responses »
Jun 192014
 

There are three S’more recipes I am featuring on Studio 5 today. Tune in at 1 pm (local channel 5 lifestyle show) for all the details.

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S’more Scone

1 cup whole wheat flour

1 cup all purpose flour

3/4 cup sugar

1 egg

1/2 cup butter, cold and cubed

1/2 cup mini chocolate chips

1/2 cup mini marshmallows, chilled (frozen 10 minutes)

1 tbsp. baking powder

1/2 cup milk

Combine the flour and sugar together then add the cubed butter. Cut the butter into the flour and sugar mixture making a biscuit crumble. The butter should be the size of a pea. Then add the egg, chocolate chips, marshmallows, baking powder and milk. Stir with a fork just until combined. Then place the dough on a well floured surface- pressing into a  round about 1″ thick. Cut into pie wedges with a floured knife and place scones onto a parchment lined baking sheet, spaced 1 ” apart.

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Bake at 350 for 20-23 minutes. Remove from the heat and cool completely.

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Top with a drizzle of chocolate ganache, meringue frosting (below) and crushed graham cracker crumbs.

Meringue Frosting

4 egg whites

1 cup sugar

Heat the egg whites and sugar in a double boiler while stirring constantly for 3-4 minutes. Remove from the heat and beat on high until stiff peaks form. I use my Kitchen Aid mixer- perfect for this job. I scoop my frosting into pastry or freezer bags for easy storage and application. Frost scones or cookies. If you want to brown the frosting, use a kitchen torch or your broiler for 1-2 minutes. Watch carefully not to burn.IMG_3582

I love Studio 5 and I’m so blessed to be a part of their family.

The other recipes:

Ultimate S’more ice cream pie recipe can be found here.

Giant S’more Cookie can be found here.

Happy Baking!

 

Classic Potato Salad

 Posted by at 6:00 am on June 18, 2014  No Responses »
Jun 182014
 

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For me, I like to taste the potatoes in a potato salad. I like it simple, but with full flavor. So, here is a variation of my grandma’s recipe. And honestly I make it at least 3 times a month during the summer. It’s so good.

Classic Potato Salad

12 potatoes, boiled and peeled, diced into cubes

3 green onions, finely chopped

1 cup diced black olives

½ cup thinly sliced celery

1 cup mayonnaise

1 tablespoon oil

1 tablespoon lemon juice

Salt and pepper to taste

1 teaspoon smoked paprika

In your large serving bowl, combine lemon juice and oil with potatoes. Refrigerate 1-2 hours. Combine other ingredients and mix carefully. Keep refrigerated. (And sometimes I add 1 cup diced cheddar cheese or shredded. )

 

Best Peanut Butter Brownies

 Posted by at 6:00 am on June 10, 2014  No Responses »
Jun 102014
 

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Where can you find this recipe? That’s right. It’s in 101 Gourmet Cookies. Do you have that cookbook yet? There’s so many great recipes inside…. like this one.

There’s a recipe for everyone. Literally.

Gluten- Free. Check.

Low- Fat/ Low-Sugar. Check.

Traditional. Check.

Vegan. Check.

So what are you waiting for? Go get your copy today. Here.

101 Cookies Hardcover

Strawberry Basil Lemonade Cupcakes- NEW!

 Posted by at 6:00 am on June 9, 2014  1 Response »
Jun 092014
 

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So if you take a look on this blog now and then, you may have seen my Strawberry Basil Lemon Water recently. I loved the flavor combination so much, I had to make a cupcake. And contrary to popular belief, not all my recipe ideas turn into cupcakes. But some do. And they are usually incredible.

Strawberry Basil Lemonade Cupcakes

1 lemon cake mix

3 eggs

1 cup milk

1 tsp. lemon extract

1 tbsp. grated lemon zest

2 cups diced strawberries

1 tbsp. sugar

1/3 cup chopped fresh basil

1/2 cup unsalted butter

3 1/4 cup powdered sugar

1/4-1/3 cup heavy cream

Preheat your oven to 350 degrees. Mix together the lemon cake mix, eggs, milk, lemon extract and lemon zest. Do not over mix. Just until batter is combined. Scoop batter into paper liners filling 3/4 full. Bake for 12-15 minutes, until cake springs back when lightly touched. Remove from the oven and cool completely.

Meanwhile, stir together the strawberries and 1 tbsp. sugar. Set aside.

In your mixer, make the basil butter cream frosting. Whisk together butter, powdered sugar, basil and 1/4 cup heavy cream. Beat on high for 3-4 minutes until fluffy. If your frosting is too thick for your liking, add a little more heavy cream, whisking 1-2 minutes in between.

Top cooled cupcakes with 1 tbsp. diced strawberries. Then frost with basil butter cream frosting.

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My assistant baby chef.

Baby is so excited. He thinks these cupcakes are for him!

Happy Baking!

 

 

Strawberry Basil Lemon Water

 Posted by at 6:00 am on June 5, 2014  No Responses »
Jun 052014
 

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To my original recipe of Lemon Water, I simply decided to make a sangria of sorts. I added fresh strawberries, sliced, lemon slices, and about 1/2 cup chopped fresh basil. I let the flavors steep for 6 hours before serving over ice. It’s a keeper!

Can you imagine the possibilities? Raspberries, pineapple, limes, blackberries? I’ll be making this all summer long.