Wednesday, June 22, 2016

Berry Truffle Cake

This can be made with either cake or brownies as the base. You'll need a 9-inch round or square pan
of chocolate cake or brownies. I've given the recipe for a brownie base below, but for speed and convenience, a store-bought brownie mix baked in a 9-inch pan will also do the trick.

INGREDIENTS

Brownie Base

1/2 cup softened butter
1 cup of sugar
1 cup of chocolate syrup
3 eggs
1 cup flour
1 teaspoon baking powder

Spray a 9-inch pan with baking spray and line bottom with parchment or wax paper and spray again. Cream butter and sugar together.
Beat in eggs.
Beat in chocolate syrup.
Gradually add flour and baking powder and beat well.
Pour into prepared pan and bake at 350 degrees for about 35 to 40 minutes, or until top springs back when touched.
Allow to cool in pan.
Turn upside down onto a cutting board and remove parchment from bottom of cake, then return cake to the pan.

Meanwhile, prepare topping:

8 oz. semi-sweet baking chocolate
1 - 8 oz. package cream cheese, softened
1/2 cup strawberry or raspberry preserves
1/4 cup powdered sugar

Glaze

1/4 cup white or semi-sweet chocolate
1 teaspoon butter


DIRECTIONS

For topping

Melt the 8 oz. baking chocolate.
Beat cream cheese and powdered sugar together.
Mix in preserves and melted chocolate and beat until smooth.
Spread evenly over baked cake or brownies in the pan
Refrigerate for at least an hour.

For glaze

Melt butter and chocolate together in a microwave.
Drizzle over top of cake and refrigerate until ready to serve.

The White Oak Inn
http://www.whiteoakinncom
Yvonne Martin
Proud to be the Berkshire Broad
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Tuesday, June 21, 2016

Chicken Salad

Those of us in Pennsylvania just went from cool, rainy spring days to hot and humid summer.  I don't know about you, but summer just isn't my season.  Odd, I know, but I do not like glistening on those muggy days and feeling like a transplanted character from Maycomb, Georgia.

The good news is, it's chicken salad time. It's one of my most favorite things to eat in summer with a plate full of fresh lettuce and tomato slices straight from the garden.  Okay, it does involve cooking chicken, but it's a quick effort and well worth the 15- 20 minutes of simmering the chicken.




INGREDIENTS

2 cups chicken, cooked and diced
1 cup diced celery (2 - 3 ribs)
1 cup red, seedless grapes, sliced in two
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon Herbes de Provence
Salt and pepper to taste
1/2 cup roasted, salted pistachios (walnuts or pecans are good, too)

DIRECTIONS

In small bowl blend the mayonnaise and sour cream. Stir in the Herbes de Provence, salt and pepper. In a medium bowl combine the chicken, celery, and grapes and toss with the mayonnaise mixture. Top with pistachios and serve over lettuce.  Yum!

About 4 servings.

www.eightbroads.com
Kathryn White
All About Opera Broad


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Sunday, June 19, 2016

Summer Salad

Many years ago, we were at a "Dish to Pass".   One of the salads was the just the tastiest and easiest salad I've ever had.    I try to keep a dish of it in my fridge since just a mouthful will satisfy that salty craving that comes out of nowhere!
And this is one of those recipes that will make a little or a lot--your choice!

 --- INGREDIENTS ---
Fresh broccoli washed and cleaned (I happen to love the stems so I use both the flowers and the stems)
Fresh cauliflower
Italian Dressing
Other optional ingredients....red onion, black olives  (I love black olives so tend to load it up with those)

--- DIRECTIONS ---
Wash and dry vegetables.
Chop into bite sized pieces.
Add Italian dressing.
Cover and refrigerate.
Could that be any easier???

Dressing
3 Tablespoons vinegar (can be red, white or Balsamic)
1/2 teaspoon Dijon mustard
1/4 cup olive oil
1/2 teaspoon onion powder, basil and oregano
Salt and pepper to taste

 --- The William Henry Miller Inn http://www.millerinn.com Lynnette Scofield Bed and Breakfast Foodie
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Thursday, June 16, 2016

Sidewalk Drink

Here in Arkansas, the temps are warming and we believe summer begins with Memorial Weekend. I'm not much of a cocktail drinker (although I do enjoy Joyce & Deb's lemon drop martinis), however my daughters enjoy mixing and trying out different cocktails. Luckily they readily share a sip with me. I really like the taste of this Sidewalk that my girls made, adapting from a drink they tried on one of their journeys somewhere in the world. The Sidewalk is refreshing and easily sipped, however I have no idea who created the name.

INGREDIENTS

Freshly squeezed orange juice
Freshly squeezed lemon juice
Gin
Simple Syrup
Triple Sec
Sugar for the rim


DIRECTIONS

Shake well and add ice.
Shake again.
Moisten rim of martini glasses to coat with sugar.
Pour drink into martinis glasses.
Sip and enjoy!

Lookout Point Inn
http://www.LookoutPointInn.com
Kristie Rosset
Proud to be the Arkansas Broad
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