Tasty Tuesday

Pink Champagne Buttercream Cookie Cups

Ingredients
1 package Pillsbury Ready to Bake refrigerated sugar cookies
2 sticks of butter, softened
3 cups powdered sugar
4 tablespoons pink champagne
1 drop of red food coloring
Sprinkles for decorating (optional)

Directions
Heat oven to 350 degrees. Spray 24 mini muffin cups with cooking spray. Remove cookie dough rounds from tray. Place one cookie dough round in each mini muffin cup. Bake 12 to 15 minutes or until light golden brown.

Using the end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation. Remove cookies from tin, while they cool make the frosting.

Mix butter in a medium size bowl, with electric mixer on high speed until soft peaks form. Gradually add sugar, beating 1 to 2 minutes. Then add champagne and a drop or two of food coloring, mix for another minute or two until stiff peak forms.

Fill each cookie cup with about 1 tablespoon of champagne cream. If desired top with decorative sprinkles.

Makes 24 in 30 minutes! How easy is that?!

xo,
 A&K


[sources: cookingwithsugar.com/pionk-champagne-buttercream-cookie-cups-celebrating-mothers-day-being-cancer-free/]

Tasty Tuesday

It's Tasty Tuesday and we have found another delicious bit-sized recipe sure to please everyone! The crunchy French bread served with a scrumptious avocado mixture overflowing with fresh lime juice, ripe tomatoes and chopped cilantro will have everyone asking for more.

Guacamole Bruschetta 


Ingredients: 
1/2 loaf French bread
1 clove garlic
2 Tablespoons olive oil
2 tomatoes, medium chopped
2 avocados, medium chopped
1/3 cup finely chopped onion
1/4 cup chopped cilantro
2 Tablespoons freshly squeezed lime juice
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:
Preheat the over to 400. Slice the French bread on the diagnoal into 1/2 inch rounds and place on a baking sheet. Toast the sliced bread in the over for 3 minutes, then flip each piece over and toast an additional three minutes.

Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut t cut a small tip off the garlic clove so that the oils will seep out). Brush the tops of the garlic-rubbed toasts with olive oil and set aside.

In a large bowl, combine the chopped tomatoes, avocado, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated in the lime juice. Spoon a portion of the mixture onto each of the garlic toasts and serve.

Enjoy!

xo,
 A&K



[sources: justatast.com/2009/02/guacamole-bruschetta/]

Tasty Tuesday

Today's recipe is perfect for a sweet wedding shower in May.  With strawberry season in full swing, these delicious crumb bars are sure to please any guest!

Strawberry Crumb Bars


Ingredients
1½ cups sugar, divided
1 tsp baking powder
3 cups all-purpose flour
¼ tsp salt
Zest of 1 lemon
2 sticks (½ lb) cold unsalted butter, cut into pieces
1 large egg
4 cups fresh strawberries, hulled and quartered
4 tsp cornstarch
Juice of 1 lemon

Directions
Preheat the oven to 375° F.  Grease a 13×9 inch pan; set aside.

In a medium bowl, combine 1 cup of the sugar, the baking powder and flour.  Mix in the salt and the lemon zest, and stir together with a fork.  Cut in the butter and egg with a pastry blender (or two knives if you don’t have one) until the largest chunks are about pea-sized.  The mixture should be crumbly without much loose flour.  Spread about half of the dough mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust.

In another bowl, stir together the remaining sugar, cornstarch and lemon juice.  Gently mix in the strawberries with a rubber spatula until combined.  Spread the berry mixture evenly over the bottom crust.  Crumble the remaining dough over the top of the berries.  Bake for about 45 minutes or until the top is slightly golden brown.  Cool completely before cutting into squares and serving.

Enjoy!

xo,
 A&K


[sources: http://smittenkitchen.com/recipes/; http://smells-like-home.com/2011/05/strawberry-crumb-bars/]

Tasty Tuesday

Today's recipe is easy, delicious, and perfect for your next summer luncheon. By creating a refreshing twist on a classic sandwich, these bite sized BLTs are sure to impress your hardest critic!

Bite Sized BLTs 

by Marilou Suszko (Our Ohio)

Ingredients 
24   slices soft white sandwich bread
1/4  head iceberg lettuce, finely shredded (about 1 ¼ cups)
1/2  pound ripe tomatoes, seeded, juiced and drained
1/2  pound bacon, cooked, drained and  crumbled
2-3 tablespoons good quality mayonnaise

Salt and freshly ground pepper, to taste

Directions
Preheat oven to 450 degrees.

Flatten each slice of bread with a rolling pin. Using a 2½-inch cookie cutter, cut 1 round from each slice of bread. Tuck the rounds into mini muffin pans and bake until lightly toasted, about 6 minutes. Cool for a few minutes then invert onto a baking rack and cool completely.

**Remember, these can be made up to two days ahead of time and stored in an airtight container.

In a medium bowl, combine the lettuce, tomatoes, bacon and 2 tablespoons of mayonnaise. If necessary, add more mayo but be careful not to make the mixture soggy. Season with salt and pepper.
Fill each toasted bread cup with the mixture and serve immediately.

One recipe makes 12 appetizer servings. Enjoy!

xo,
 A&K

[sources: ourohio.org]

Tasty Tuesday

Today we are introducing Tasty Tuesday! From here on out Tuesdays will forever be known for their sweet, easy and delicious taste! For our first tasty post, we have two recipes that compliment each other perfectly.  They are scrumptious, easy to make, and will sweep your guests right off their feet!

Lime Sorbet Margarita

Ingredients
1 lime, cut into 8 wedges
1/4 cup sugar
2 pints lime sorbet
1/2 cup tequila

Directions 
Rub the lime wedges around the rims of 8 stemmed glasses. Place the sugar on a small plate. Turn each glass upside down and dip the rims in the sugar to coat.

Place 2 scoops of sorbet in each glass and pour 1 tablespoon of tequila over the top of each. Serve with a spoon.
  

Vanilla Cupcakes with Lemon Swiss Meringue Butter Cream

Ingredients
Vanilla Cupcakes
2 1/2 cups all-purpose flour
2 cups sugar
1 tbs. baking powder
1/2 tsp. baking soda
1/8 tsp. kosher salt
1 1/3 cups buttermilk
1/2 cup shortening
2 tsp. pure vanilla extract
4 egg whites

Lemon Curd
3 large eggs
3/4 cup sugar
1/3 cup freshly squeezed lemon juice (don't used bottled lemon juice!)
4 T. unsalted butter, at room temperature
2 T. finely shredded lemon zest

Lemon Swiss Meringue Butter Cream
4 large egg whites
1 1/4 cups sugar
1 1/2 cups (3 sticks) unsalted butter, at room temperature, cut into tablespoons
3/4 c. lemon curd (take out of the refrigerator 30 minutes prior to incorporating, to bring to room temperature)

Directions 

Vanilla Cupcakes

Preheat oven 350°. Prepare cupcake tins with 24 paper cupcake liners. Set aside. 

In a medium to large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the buttermilk, shortening, and vanilla. Beat with an electric mixer on low speed for 30 seconds. Then turn mixer up to medium-high speed and beat for 2 minutes longer, scraping bowl occasionally. Add egg whites and beat for 2 more minutes, scraping bowl occasionally. 

Pour into cupcake liners and bake for about 22 minutes, or until toothpick comes out clean. These cupcakes should be very moist - if they aren't, try baking them for less minutes the next time. Let cupcakes rest in pan for 5 minutes before removing them to a cooling rack to cool completely.  

Lemon Curd

In a medium stainless steel bowl placed over a saucepan of simmering water (do not allow bowl to touch the water), whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly, to prevent it from curdling. When the mixture becomes thickened (like sour cream), or to 165°, remove it from the heat. This should take about 10 minutes. 

Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately, so a skin doesn't form, and refrigerate for up to one week. (Be sure to reserve 3/4 cup of the lemon curd for the butter cream!)  

Lemon Swiss meringue Butter Cream

In the heatproof bowl of a stand mixer set over a pan of simmering water (do not allow bowl to touch water), combine the egg whites and sugar, whisking constantly until the mixture is warm to the touch (about 130°). 

Place the bowl on the stand mixer fitted with the whisk attachment. Beat the egg white mixture on high speed until stiff peaks form. Continue beating until mixture is fluffy and glossy and completely cool, about 6 minutes.

Switch to the paddle attachment. With the mixture on medium-low speed, add the butter, a few tablespoons at a time, beating well after each addition. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Gently fold in lemon curd with a rubber spatula.  

Assembling the Cupcakes

With a paring knife, cut a small cone shape of cake out of the middle of each cupcake. Be careful to not cut to the bottom of the cupcake. 

Fill each cupcake with lemon curd, level with the top of the cupcakes. Then prepare a pastry bag with a plain round tip, filling it with the butter cream. Starting at the outer edge of a cupcake top, swirl the butter cream around the cupcake, up to the center.

Mmm, delish!

xo,
 A&K

[sources: realsimple.com; afarmgirlsdabbles.com]