Today, we have Dianna from The Kitchen Prep sharing her recipe for Brazilian Coconut Brigadeiros. I’ve never heard of these before Dianna introduced me to them–they look (and sound… well read) amazing! Dianna met at a local blogger conference and stayed in touch since. She lives a few hours south from me, so we don’t get to see each other too often. I know that if she lived closer we would hangout frequently–we have a lot in common!
Brazilian Coconut Brigadeiros from The Kitchen Prep on KatiesCucina.com

Hi everyone! I’m Dianna from The Kitchen Prep, filling in for Katie today while she gets some major snuggle time with her new little one!

I’m thrilled to be over here on Katie’s Cucina… it’s nice to get out of your own kitchen every now and again. ;) Aside from that, Katie & I happen to have lots in common! We both love to make crafty things {though I have no patience for documenting my DIY projects like she does!}; we both love to travel and share our foodie adventures; we’re both Floridians; and, most importantly, we both love to cook & bake up a storm!
When Katie asked me to share a recipe during her blog maternity leave, I started thinking about all of my current cravings {they change up pretty often}, and on the top of that list right now is anything coconut. There’s just something about coconut flavor that whisks you away to a tropical happy place.

Brazilian Coconut Brigadeiros from The Kitchen Prep on KatiesCucina.com

Back when I first started my blog, I posted a recipe for Brazilian Coconut Brigadeiros — super sweet and chewy little coconut truffles made with sweetened condensed milk and flaked coconut. The only thing is, I was using a camera phone at the time {and 3 years ago the quality of phone pics wasn’t what it is today}…so, the pictures? Yeah, they didn’t really do these treats justice. In fact, they were just plain bad. And the brigadeiros themselves? Quite the opposite!
So today, I’m whipping up another batch {with much-improved pictures!} to share with you!
Here’s the best news of all: These are ridiculously easy to make. If you can boil liquid and have enough patience to let it set up in the fridge, then you can make these without even breaking a sweat. Although there is a bit of whisking involved… so maybe just a tiny bit. But it’s worth it.
One of my favorite things about these rich coconut candies {besides the fact that they’re made with condensed milk which is reason enough to love them} is the fact that you can get creative and roll them in all kinds of toppings. Toasted coconut, mini chocolate chips, sprinkles, chopped nuts… Wouldn’t they be perfect on an Easter or spring dessert buffet?
Brazilian Coconut Brigadeiros from The Kitchen Prep on KatiesCucina.com
Thanks again to Katie for inviting me to come hang out in her cucina while she soaks up some sweetness of her own!
Adapted from Fine Cooking
Brazilian Coconut Brigadeiros

Brazilian Coconut Brigadeiros

Ingredients

  • 1 cup sweetened condensed milk
  • 1/2 cup coconut milk
  • 2 tablespoons unsalted butter
  • 2 teaspoons light corn syrup
  • 1 cup finely shredded, unsweetened coconut, divided
  • Optional: Other assorted toppings for rolling, like mini chocolate chips, sprinkles, etc.

Directions

  1. Mix together sweetened condensed milk, coconut milk, butter and corn syrup in a pot over medium-high heat. Bring the mixture to a bubble, then toss in half of the shredded coconut {1/2 cup}.
  2. Reduce the heat to medium and whisk, whisk, whisk until the mixture begins to thicken. Try not to scrape up the residue forming on the bottom of the pan or you'll have little brown bits in your candies. If you don't care about that kind of thing, then scrape away!
  3. Keep whisking until the mixture has thickened significantly {about 8-10 minutes}. It should be reduced by about half and slide as one mass to the other side of the pot when the pot is slightly tilted.
  4. Pour the mixture into a heat-proof bowl and allow to cool. Cover and refrigerate for 3-4 hours or until it is set up and can be handled.
  5. Meanwhile, get your desired topping ready by putting it in a bowl. Using a tablespoon, scoop the mixture and roll it into balls. Toss them into the topping and roll them around until they're fully coated.
  6. Refrigerate until ready to serve.

Notes

- Milk, especially sweetened milk, is easy to burn, so keep an eye on it while the heat is high. - Spraying your tablespoon, and even your hands, with a little oil can help the scooping/rolling process. The stuff is sticky! - I toasted the coconut that I rolled these in, but they also look very pretty with plain, un-toasted coconut, too!

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Today, I’m excited to introduce the first of many guest bloggers that will be visiting Katie’s Cucina over the next month. This is an effort to help my husband and I try to adjust to this new concept for us called “parenting”. My first guest blogger is Jenna from Petitfoodie. We met at Mixed Conference in 2012. Jenna and I are very similar in the fact that we are both flexitarians. We love our veggies, and every now and then crave some meat. After your done reading about this recipe go check out some of the beverage and dinner recipes Jenna has created!

Tropical Parfaits with Coconut Lime Granola guest post from petitfoodie on KatiesCucina.com

Hi Katie’s Cucina readers! I’m Jenna from Petitfoodie. I’m super excited to be guest blogging for Katie while she takes some time off to welcome her little bundle of joy into the world. There’s nothing like becoming a parent for the first time and I hope she enjoys every second of it.

Today, I’m bringing you a bit of tropical goodness. Spring is not quite here yet, but I’m hoping this sunny yogurt parfait with coconut lime granola will pull you out of your winter slump. The coconut lime granola is the true star of this show. The lime flavor really intensifies when paired with yogurt and fruit. I chose to use vanilla Greek yogurt for these parfaits. It is a favorite in my house. You could really choose to plain Greek yogurt. I’m sure even a fruit flavored would be good.

Tropical Parfaits with Coconut Lime Granola guest post from petitfoodie on KatiesCucina.com

These tropical yogurt parfaits are a refreshing way to start the day, or the perfect mid-afternoon pick me up. If you need to get out of your winter rut you must try these tropical yogurt parfaits. Make some in advanced so you can enjoy them all week long. These make for the perfect grab and go breakfast. I hope you enjoy this recipe. Stop by my blog Petitfoodie for more delicious recipes. Let’s be friends on Pinterest| Instgram | G+ | Facebook | Twitter.

Tropical Parfaits with Coconut Lime Granola

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 3 cups granola 2 parfaits

Tropical Parfaits with Coconut Lime Granola

Ingredients

    Granola: (Makes 3 Cups)
  • 2 tbsp lime juice
  • 1 whole small lime, zested
  • ½ cup slivered almonds
  • ½ cup unsweetened coconut
  • 1 ¼ cups oats
  • 1/3 cup honey
  • ¼ cup canola oil
  • 2 tbsp brown sugar
  • Pinch of salt
  • ¼ tsp cinnamon
  • Parfaits: (Serves 2)
  • 2 cups vanilla Greek yogurt
  • 1 mango
  • 1 ½ cups granola

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a small pot heat honey, oil, brown sugar over med-low heat until combine.
  3. In a medium bowl combine lime juice, lime zest, almonds, coconut, oats, salt and cinnamon.
  4. Drizzle honey mixture over oats. Stir until all the oat mixture is well coated with the honey.
  5. Place granola on baking sheet and bake for 20-25 minutes. Watch closely this will burn easily. Toss ever 3-5 minutes. Remove from oven and let cool. Will keep in air-tight container for 2 weeks.
  6. Assembling the Parfaits:
  7. Place ¼ cup granola in bottom of small dish or glass. Add ½ cup yogurt. Top with a ¼ of the mango. Repeat this one time.
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Slow Cooker Berry Cobbler

Happy Sunday! I’ve got a slow cooker dessert treat for you this fine Sunday. Last year, I did a little experimenting with the help of a few recipes floating out on the internet. Thus it yielded the easiest slow cooker berry cobbler I’ve ever made. Yes–you can make dessert in the slow cooker!

Today is actually my last official post before I start my 1-month long “blog maternity leave”. Did you know that such a thing exist? Well it does. When you blog frequently you don’t want to go cold turkey and deprive your readers of delicious recipes. So I’ve asked 16 of my blog friends to share recipes and round-ups to keep your palettes tantalized. For those who are wondering, no the baby has not arrived yet. I’m t-minus 3 days from the due date. I walked for 3 hours yesterday and was hoping that would do the trick. Still no baby. I’m beginning to think he may never decided to make his appearance although I know that’s not true. This month has flown by yet I feel like each day crawls. A total catch 22 if you ask me. So enough about me and the bump and let’s talk a little about this slow cook berry cobbler.

Slow Cooker Berry Cobbler

This is the best and easiest slow cooker dessert to make if your entertaining. Or well if you just want a comforting berry dessert. I will be the first to admit that I never think of making dessert in the slow cooker. When I think of my slow cooker I think of a main dish and what’s for dinner. Not what’s for dessert? I have a feeling this is the first of many slow cooker desserts I’ll be whipping up in the future.

I shared this recipe for slow cooker cobbler with ALL the berries over at Food Fanatic.

Disclaimer: I’m a paid contributor over at Food Fanatic. I’m not required to share these recipes on Katie’s Cucina, but choose too because I want my readers to not miss a single thing I’m cooking up in the kitchen!


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Easy appetizer recipe -- BLT CrostinisThe other weekend our friends invited my husband and I over for a barbecue. We get together with them 1-2 times a month. It’s always very impromptu and spur of the moment. They had a baby last May, so our sporadicalness has started to become a little more well planned, although there are still days where its Friday at 3 and we are all messaging back and forth about dinner that night. As my due date approaches each time we hang out, we all kid and say this could be the last time before baby. They told us we didn’t need to bring anything to dinner, but of course I can’t come empty handed.

BLT Crostini

The thought of BLT crostini’s had ran across my mind a few times over the past month. In my head it was going to be a quick and easy appetizer, a little on the fancy side, and hopefully satisfying. Oh and que in the messy part. That part I didn’t really think through until we were eating the bite-size BLT appetizer. Because I was tired and had been working on nursery projects that day I decided to go a short-cut route and serve it up with ranch dressing, although later I tested it with the Dill Buttermilk Salad Dressing and found it to be much more enjoyable. It’s all about preference. The day I made this recipe in my kitchen, I picked the cherry tomatoes from my garden. The only surviving tomatoes from our harsh Florida winter. I love green tomatoes, so I chose to cut up some of the unripe tomatoes from the vine.

Easy appetizer recipe -- BLT Crostinis

So, let’s rewind back to my friends barbecue. When I showed up with my individual containers everyone was intrigued. We had one person who despises tomatoes so her’s was just lettuce, bacon, ranch, and crostini, and then we have my husband and my other friend who don’t like bacon, so theirs had everything but bacon. This is really a versatile appetizer. And as you can tell even perfect for the pickiest of eaters!

Katie Original Recipe

BLT Crostinis

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 8-10

BLT Crostinis

Ingredients

  • 1 french baguette, cut into 1/2 inch pieces
  • 12 strips bacon, cooked
  • 1/2 cup cherry tomatoes, sliced in quarters
  • 2 tsp olive oil
  • salt and pepper to taste
  • 1/2 cup shredded lettuce
  • 1/4 cup Dill Buttermilk Salad Dressing or Ranch Dressing
  • Fresh cracked pepper, optional

Directions

  1. Cook bacon according to package. Place cooked bacon on paper towels to drain excess grease. Cut into 1-inch pieces.
  2. In a bowl, combine sliced cherry tomatoes with olive oil and salt and pepper to taste. Give it a good toss and set to the side.
  3. Toast sliced baguettes for 2-3 minute or until golden brown.
  4. Place a drizzle of dressing on each of the baguettes followed by a slice of bacon, shredded lettuce, and tomato mixture. Drizzle with additional dressing and cracked black pepper if desired. Serve and eat immediately.

Notes

You can prepare the crostini's yourself or have a few prepared with all the ingredients surrounding it--allowing your guest to create their own BLT crostinis.

To bump up the bacon flavor, rub a little bacon fat on both sides of the baguette before toasting. It will intensify the flavor.

I have made this recipe with traditional red cherry tomatoes and a mix of red, orange, and green cherry tomatoes from my garden. Both yield a delicious BLT crostini and are all up to preference and availability.

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slow cooker lemon chicken orzo soup

I’m back today with a slow cooker lemon orzo soup recipe. I’ve made this recipe a few times now over the past 9 months and its been a big hit. Plus, who doesn’t love to let the slow cooker do all the work? I adore my KitchenAid Slow Cooker. It is perfect for entertaining because of the easy serve lid. Each side lifts and locks which is convenient for one-handed serving. No need to find a place to put the lid! I also love that my slow cooker has 4 temperature settings! I also love that its oval and not round. Not that it matters when you’re cooking soup, but if you’re roasting meet it’s a nice feature to have.

lemon chicken orzo soup in the slow cookerThe slow cooker lemon chicken orzo soup is chocked full of veggies, chicken, and flavor and makes enough to feed an army! I also love that it doesn’t really require a lot of ingredients. For instance, you only need 2 boneless skinless chicken breast. From the looks of the soup you would think I used a few pounds of chicken. A few veggies, nothing over the top, plus one cup of orzo pasta and you’ve got yourself a heart soup! You can prep your veggies the night before and place them in a container or a baggie to dump into the slow cooker the next morning or spend a few extra minutes in the morning prepping dinner.

Each time I’ve made this soup I’ve given a nice large container to my neighbor to enjoy. One of the times, she was sick and it just worked out perfect. Who doesn’t love a big bowl of homemade soup when your sick? So whether your up north and still battling the frigid temperatures, starting to come down with a cold, or maybe just craving a simple comforting meal; give my recipe for slow cooker lemon chicken orzo soup a try!

I created this original recipe for Food Fanatic.

Disclaimer: I’m a contributor to Food Fanatic and receive compensation for developing recipes. As always all opinions are my own.


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Dill Buttermilk Salad Dressing

My salad obsession continues. Today, I’m sharing a super simple creamy dill buttermilk salad dressing recipe I recently discovered and have come to love. I love making my own dressings. Since being pregnant, though, I’ve done a bad job of keeping up with making my own. If I get a boost of energy that’s when I typically make a dressing. For the most part though I’ve been counting on higher-end refrigerated varieties that don’t have a year or two shelf life. I like to buy the ones that have a month to two month shelf life. At least then I feel a little bit better about buying a store bought dressing and know (and feel) that its a little better for me.

Dill Buttermilk Salad Dressing

Normally, I would be all for the vinaigrettes, like my Greek vinaigrette dressing, but the creamy salad dressings have been wear its at all pregnancy long. This dressing, like other homemade dressings can be whipped up in less than 5 minutes and stores well in an airtight container. Utilizing fresh herbs from the garden (or store bought) brings this creamy dressing to life. For some reason, I went on a buttermilk buying frenzy a few weeks ago and when I saw I still had a carton of buttermilk to use within a week I had decided I would make a buttermilk dressing. I actually had all the ingredients on hand–so it really worked out well.

Dill Buttermilk Salad Dressing

I also used this salad dressing to top a tasty crostini I served up to friends the other weekend. Remember, salad dressings don’t have to be served just on salads. You can use them to marinate meats,  toss with vegetables, or use in an appetizer, like pictured in the background of this dressing photo. I’ll be sharing the recipe for the crostini later this week–so stay tuned.

Adapted from About.com Local Foods

Dill Buttermilk Salad Dressing

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 3/4 cup

Dill Buttermilk Salad Dressing

Ingredients

  • 1/2 cup buttermilk
  • 1/3 cup mayonnaise
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh chives, chopped
  • 1 tsp salt
  • 1/4 tsp garlic powder
  • 1/8 tsp black pepper

Directions

  1. In a food processor combine, buttermilk, mayonnaise, fresh dill, fresh chives, salt, garlic powder, and black pepper. Puree for 20 seconds or until well incorporated.
  2. Best if refrigerated for 30 minutes before serving. Store in an air tight jar for up to one week.
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Spinach Arugula and Cherry Tomato FlatbreadA few weeks ago my husband celebrated his 30th birthday. I asked him what he wanted to do (given that I’m 9 months pregnant and pretty limited on what I can do I didn’t want to be a party-pooper). I was willing to throw/ host a party at our house and/or do just about whatever he wanted. I wanted to make his birthday as special as could be. All he wanted to do was go to a local craft beer bar with friends. So I arranged that, and then managed to sneak over before we arrived to drop off a cake and some balloons and a 30 birthday banner for our reserved table. We had a good group of people come out–about 20 or so friends. Lots of friends we haven’t seen in a while. I was trying to make it all about Jon; however, it was more like our last happy hour outing before we will need a baby sitter.

Spinach Arugula and Cherry Tomato Flatbread

I will be the first to admit, I wasn’t exactly thrilled about the craft beer bar he chose. Let’s face it–I can’t drink, so really the only thing I have to look forward to right now is eating. And the food at this said beer bar is sub-par in my book. Anything I’ve ever had there was just so-so. They definitely do better as a beer bar then a food establishment (at least in my book, although all the guys love the food at the place). I was trying to be optimistic and when we got there I took a long hard scan at the menu.  I was starving and wanted to eat something I would actually enjoy. I decided to try the veggie flatbread. I mean how can they mess this up? When it finally arrived to the table I had a few bites and finally found something that I really enjoyed. I devoured the flatbread in seconds. It tasted like salad on a flatbread. About an hour later I was still hungry and decided I would order another veggie flatbread. I mean come on… who is going to judge… I’m a pregnant lady and if they were judging then shame on them. The flatbread was so good that I had been dreaming about it and wanted to recreate it at home. I mean how hard can it be to recreate a salad style flatbread. So I used all the same ingredients they listed out on their menu and I must say so myself its pretty darn close to the veggie flatbread I had at the craft brew bar. The only difference, I used a blend of arugula and spinach and their’s only had arugula. I left out the red onion because red onion and I aren’t really agreeing these days (cue insane heartburn).

If you are looking for a salad like flatbread, this easy recipe for Spinach Arugula and Cherry Tomato Flatbread will do the trick!

Katie Original Recipe

Spinach, Arugula, and Cherry Tomato Flatbread

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

Yield: 1 flatbread

Spinach, Arugula, and Cherry Tomato Flatbread

Ingredients

  • 1 Flatbread (I like Archer Farms brand)
  • 2 tbsp Whipped Cream Cheese
  • 1/2 cup of Organic Girl Super Greens
  • 1/2 cup Mixed Organic Cherry Tomato Medley, halved
  • 1 tbsp Olive OIl
  • 1 tsp lemon juice
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Smear the two tablespoons of cream cheese on the flatbread. Bake the flatbread for 8 minutes.
  3. While the flatbread is baking mix together the greens and tomatoes. In a separate bowl mix together the olive oil, lemon juice, salt and pepper. Pour on top of the greens and tomatoes. Toss until well combined.
  4. Once the flatbread is done cooking, remove from the oven. Using tongs place greens and tomato mixture on top. Cut into 6 equal pieces and enjoy!

Notes

I like to use Archer Farms (Target Brand) flatbreads. Any flatbread though would work.

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Sour Cream and Chive Mashed Potatoes

Looking to spice up the traditional mashed potatoes? Why not make my recipe for Sour Cream and Chive Mashed Potatoes? They are perfect for any day of the week, a special occasion, or even a holiday. The other day, I need to make a new slow cooker ham recipe and while that ham was slow cooking away in the slow cooker I started to think about the side dishes I wanted to serve with it. That’s when the idea of Sour Cream and Chive Mashed Potatoes came to mind. I had a 5lb bag that was close to being on its way out, so I decided to make the entire bag. I know what your thinking… you made 5 pounds of potatoes for just two people?

Well, yes, but I have a great reason. I froze the leftovers! Yes, you can freeze mashed potatoes. Who knew?

I’m kind of on a food freezing kick since the baby will be here any day now (15 days and counting–gah)! I don’t think I can fit a single item in my freezer at this point, so I guess this baby better come soon, so we can start eating every thing I’ve been making/freezing.

Sour Cream and Chive Mashed Potatoes

I was also a nice friend/neighbor and invited our neighbor over for dinner to help with the 5lbs of mashed potatoes. We hadn’t had dinner together in a while and I knew I had plenty of food. Plus who doesn’t love a ham dinner on a Tuesday night? That’s the beauty of the slow cooker, my friends. You can have a swanky holiday like meal during the week day. And mashed potatoes don’t take long at all to make. I had contemplated baking these mashed potatoes after I was done mashing them, but didn’t feel the need to add more time to the cooking process. I was hungry and wanted to photograph them and then do a face plant right into the bowl. If you love a good sour cream and chive baked potato you’ll love these mashed potatoes. They complemented our sweet ham perfectly. Stay tuned next month for the ham recipe.

Sour Cream and Chive Mashed Potatoes

Katie Original Recipe

Sour Cream and Chive Mashed Potatoes

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 8

Sour Cream and Chive Mashed Potatoes

Ingredients

  • 5lbs Golden Russet Potatoes, peeled and cubed
  • 1 tbsp salt
  • 1 stick salted butter
  • 8 oz. sour cream
  • 2 tbsp chives, minced
  • 1 tbsp minced garlic in water,
  • 1/8 tsp black pepper
  • salt to taste

Directions

  1. In a large stock pot, add salt to water and boil peeled cubed potatoes for 20-25 minutes until they are fork tender. Drain the potatoes.
  2. While potatoes are draining melt the butter in the stock pot. Once the butter is half way melted, add the potatoes back to the stock pot followed by sour cream, chives, minced garlic, and black pepper. Using a hand mixer, mix potatoes until smooth and creamy. Taste and decide if you want to add any additional salt and/or pepper. Top with additional chives and butter if desired and serve immediately.

Notes

Have leftovers? Freeze the mashed potatoes in a freezer zip lock. They will store for up to 3 months in the freezer. Perfect for a quick weeknight meal side dish!

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Meyer Lemon Buttermilk Pound Cake
After bringing homes bags and bags of produce from the Southeast Produce Conference last weekend I knew I wanted to make a pound cake with the bag of Meyer Lemons I received from Duda Farm Fresh Foods.

Meyer Lemon Buttermilk Pound Cake 3

I was never one to love lemon cakes, but over the past few years I’ve learned to love them. My inlaws have a lemon tree and always load us up with lemons. Granted they are not Meyer Lemons but they are pretty darn close. So what do you do when you have a plethora of lemons? You make a lemon pound cake. That is what my mother in-law does year after year as well as homemade lemonade that is to die-for. I’ve made  pound cakes in the past, and I recently realized that I’ve just never blogged about them. I’ve used Ina’s recipe for the past few years and love it. I don’t do the lemon juice soaking method that she suggest. I skip that step and just add it all in the batter. But the glaze is an absolute MUST! I also grate all my lemons I have on hand. I love using my KitchenIQ Better Zester. It captures all the lemon zest with out it going all over the place. If you have extra zest feel free to freeze it for another day. It freezes beautifully!

Meyer Lemon Buttermilk Pound Cake

I made this recipe for meyer lemon buttermilk pound cakes last Sunday.  I use my KitchenAid Stand Mixer on an almost daily basis, and on the weekends you’ll find me using it multiple times throughout the day. Constantly washing and re-washing my paddle attachment and bowl. I love that I can throw in my butter and sugar, set it and let it do the work while I work on prepping the rest of the recipe (or cleaning dishes). I brought one pound cake into my office on Monday (which by the way the pound cake was devoured in .5 seconds), and kept one at the house for us. I didn’t think my husband would like it. Once again, he has surprised me, he likes it and has been taking a slice every day this week with his lunch. And well… I may or may not have a few slices each day. Shhh don’t tell anyone.

Meyer Lemon Buttermilk Pound Cake And in case you’ve never used/bought Meyer Lemons. I have a great storing tip for you. Store lemons away from foods with strong odors. If you refrigerate them they will last for up to 20 days! This works for all lemons but you definitely want to keep your Meyer Lemons away from the stinky foods. They are super fragrant and you don’t want to alter their fragrance.

So, if you can get your hands on some Meyer Lemons (or any lemons) and craving pound cake… I definitely challenge you to make this Meyer Lemon Buttermilk Pound Cake. You won’t be disappointed.

Adapted from Ina Garten

Meyer Lemon Buttermilk Pound Cake

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 2 8-inch Loaves

Meyer Lemon Buttermilk Pound Cake

Ingredients

    For the Cake:
  • 2 sticks unsalted butter, softened
  • 2 1/2 cups granulated sugar
  • 4 extra-large eggs, at room temperature
  • 5 Meyer Lemons, zested
  • 3 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 3/4 cup Meyer Lemon juice
  • 3/4 cup buttermilk, at room temperature
  • 1 tsp vanilla extract
  • For the Glaze:
  • 2 cups confectioners' sugar, sifted
  • 3 1/2 tbsp Meyer Lemon juice

Directions

  1. Preheat the oven to 350 degrees Fahrenheit. Spray cooking spray on two loaf pans.
  2. Cream the butter and 2-1/2 cups granulated sugar using an electric mixer fitted with the paddle attachment. Mix for about 5 minutes until light and fluffy. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
  3. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. In another bowl, combine 3/4 cup meyer lemon juice, buttermilk, and vanilla extract. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Mix until just combined. Divide the batter evenly between the two loaf pans, smooth the tops, and bake for 55 minutes. Test that the cake is done by inserting a skewer or toothpick in the middle--it should come out clean with no crumbs attached. Let the cakes cool on a wire rack for at least 30 minutes.
  4. For the glaze:
  5. Combine the confectioners' sugar and the lemon juice in a bowl, mix with a wire whisk until smooth. Pour over the buttermilk pound cakes.

Notes

I used 8 1/2 by 4 1/4 by 2 1/2-inch loaf pans.

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Sweet Potato Irish Fries from KatiesCucina.com #recipe #Irish #fries #StPatricksDay

I’m back with another fry recipe. I would like to say that I feel like this one is a little healthier with fresh sweet potatoes not a frozen pre-packaged fry.  Clearly, I think the world can tell what I’m craving. At 36/37 weeks pregnant I’m still all about fries. Over the weekend, I went to the annual Southeast Produce Conference. This has been my goal my whole pregnancy. I just needed to make it past my husbands Birthday (which was last Thursday) and make it to SEPC. After that the baby was free to come (well I really want him to bake a few more weeks, but you get my point). While at SEPC I got to see all sorts of new product out in the market. While visiting the Mann Foods booth I saw crinkle cut sweet potatoes.

Say WHAT!??!? I had to get my hands on them, so a few seconds later they were in my cart and hours later in my fridge. The next day, I was hungry and craving fries like I do often and decided to make an “Irish” like recipe with my crinkle-cut sweet potato fries. Earlier that morning while at the grocery store I stopped by the deli to pick up a few slices of corned beef.

Sweet Potato Irish Fries

I received a few blocks of Cabot Cheese last week in the mail and decided to shred up a block of the Seriously Sharp Cheddar and use some of it for my sweet potato Irish fries recipe. I seriously love using my Magimix to shred cheese. It’s done in no time. What’s one more thing to clean? Especially if it means I’ll have a block of cheese shredded in like 10 seconds. I kid you not.

Sweet Potato Irish Fries #recipe #Irish

So as my husband was busy in the garage working on building the dresser (yes, he is building the baby’s dresser from scratch and it looks amazing–oh and I may have helped a little, too), I figured we needed a “snack”. This past Sunday was all about snacking and not so much about one big lunch per say. I baked up these beauties and had our snack ready in no time. We sat outside since the weather was gorgeous here in Florida (sorry for all those who are knee-deep in snow) and chowed down on these Sweet Potato Irish Fries.

I want to preface and say that I have no clue if people in Ireland snack on sweet potatoes. I’ve never traveled, although its on my list of places to visit. I just know that I loved the crinkle-cut sweet potatoes and I loved loading them up with cheddar cheese, corned beef, and green onions. The sweet and salty played so well together, and I can’t wait to go back to the store and stock up on these pre-cut “fries”!

Katie Original Recipe

Sweet Potato Irish Fries

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 2

Sweet Potato Irish Fries

Ingredients

Directions

  1. Preheat oven to 450 degrees Farenheit. Coat crinkle-cut sweet potatoes with olive oil, salt and pepper. Spread on a baking sheet and bake for 15-20 minutes (turning halfway) or until soft to touch.
  2. Remove the fries from the oven, place in a skillet or gather onto the same baking sheet. Sprinkle cheddar cheese on top followed by diced corned beef and green onions.
  3. Place the baking sheet/skillet back in the oven and broil for 3-5 minutes until cheese has melted and corned beef begins to crisp.
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Disclaimer: I received the sweet potatoes and cheese for free. In no way was I compensated or required to write about it–I just loved the products and want to share my opinions and experience with it. As always all opinions are my own. 


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