Buttermilk Red Velvet Cake

BUTTERMILK RED VELVET CAKE 

Cook's notes: Traditionally, the cake is baked in two layers, but a 13 x 9 pan can also be used. I sprinkled crushed pecans over the cream cheese frosting. This was one of the best Red Velvet Cakes I have ever tasted. It was a moist and fluffy cake. Using 2 tablespoons of food coloring does give it a rich red color. No need to use a whole bottle of red, which some recipes suggest. Store cake in refrigerator.

PS I realize there are consumer alerts on red dye, but I easily found a box of assorted dye colors at the store with a safe #40 to use in the baking aisle.   
Ingredients:

• 2 -1/2 cups all-purpose flour
• 1- 1/4 cups sugar
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 4 heaping teaspoons cocoa powder
• 1-1/4 cups vegetable oil
• 1 cup buttermilk (fluid) at room temperature
• 2 large eggs at room temperature
• 2 tablespoons food coloring (1 ounce)
• 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract
• Cream Cheese Frosting-recipe below
• Crushed pecans or walnuts for garnish

Directions:

• Preheat the oven to 350 degrees. Lightly oil and flour 2 round cake pans or a 13 x 9 pan.
• Sift the flour, sugar, baking soda, salt, and cocoa powder in a large bowl.
• Whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla in another large bowl.
• Using a mixer blend the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
• If using cake pans: divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake until the cake pulls away from the side and the center of the cake comes out clean using a toothpick, about 16-18 minutes.
• If using a 13 x 9 pan, bake for 22 minutes.
• Cool the cake in pans for 6 minutes, invert each onto a plate lined with wax paper, then re-invert them onto a cooling rack, rounded sides up. Let cool completely before frosting.
• For a 13 x 9 pan, leave the cake in the pan.

Cream Cheese Frosting
Ingredients:

• 3 cups powdered sugar
• 1-3 oz. package softened cream cheese
• 3 tablespoons softened butter
• 1 teaspoon vanilla
• 1/4 cup milk 

Directions:
Beat all ingredients until smooth -add in more milk if needed for correct consistency.

Some Valentine's treats on the healthier side to celebrate February American Heart Health Awareness Month-see this link below

https://sockfairies.blogspot.com/2023/01/valentine-round-up-healthier-side.html

Have A Heart

HAVE A HEART

LET'S GO FANCY

Chocolate Pots de Creme is a delicious and elegant dessert that is surprisingly simple to make with only 5 ingredients!

Cook's Notes:If you aren’t familiar with the term, pot de crème means pot of custard. If you want to sound all French about it, it’s pronounced po-duh-crem. Basically, it’s a cooked custard made of just a few ingredients that you most likely have in your kitchen right now. Pots de Creme are simply a pleasure to eat. They’re smooth, creamy, and so very chocolatey.
The recipe makes 4 ramekins and its source bakeorbreak.com Use high quality chocolate e.g. Ghirardelli
Ingredients:

• 2 cups heavy cream
• 5 ounces bittersweet chocolate, chopped or dark chocolate
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1 tablespoon coffee-flavored liqueur or Amaretto
• Garnish options sweetened whipped or powdered sugar with a raspberry for each ramekin

Directions:

• Preheat oven to 300 degrees.
• Place 4 ramekins in a shallow baking pan. I used a 13 x 9 pan. Set aside.
• Place the cream in a medium saucepan. Cook over medium heat until the cream begins to simmer.
• Remove from heat. Add the chopped chocolate. Stir until the chocolate has melted and the mixture is smooth.
• Whisk the sugar, egg yolks, and liqueur in a large bowl until thickened and lighter in color.
• Slowly whisk in about 1/3 of the chocolate/cream mixture. Add the remaining chocolate/cream while stirring constantly. Stir until well combined and smooth.
• Pour the mixture through a fine mesh sieve. I used a hand strainer.
• Divide the mixture evenly among the ramekins.
• Pour enough hot water into the baking pan to reach 1 inch up the outsides of the ramekins.
  
  
  
• Bake for 25 to 30 minutes or until the centers are almost set.
• Carefully remove ramekins from the pan and place them on a cooling rack to cool for an hour.
• Cover with plastic wrap and chill for at least 1 hour and up to 2 days. Serve chilled or at room temperature.
• Garnish, if desired, with sweetened whipped cream or powdered sugar topped with a raspberry.
  

• Creamy Tuscan Garlic Shrimp would be perfect for an entree dinner!

https://sockfairies.blogspot.com/2023/03/creamy-tuscan-garlic-shrimp.html

GAME ON- SUPER BOWL SUNDAY

 

No matter which team you are cheering on for many, it's all about the food and the  Super Bowl ads.

A bowl of homemade chili with a slice of chocolate chip cookie cake is perfect for your halftime snacking. 

The Beef and Bean Chili recipe was adapted from closetcooking.com and serves 6-8. the Chocolate Chip Cake was adapted from crazyforcrust.com 

Beef and Bean Chili

Cook's Notes: This is one of those recipes that actually tastes better the second day. The bowl of chili was served with a cornbread muffin and a slice of cookie cake. This is a one-pot meal.  

Ingredients:

• 6 slices of bacon, fried crisp, set aside, and crumble when cooled
• 1-1/2 pounds of ground beef (85%) or ground Italian sausage
• 1 small sweet onion, diced
• 1 cup of celery, diced
• 2 cans (14.5 oz. each) diced tomatoes with basil
• 2 cans (14.5 oz. each) of pinto and red kidney beans
• 1 cup ketchup
• 1 cup water
• 1 tablespoon yellow mustard
• 2 tablespoons brown sugar
• 1 teaspoon Worcestershire sauce
• 2 tablespoons lemon juice
• 1-1/2 tablespoons chili powder
•  1 teaspoon each of oregano, cumin, Italian seasoning 
• 1/4 teaspoon of paprika 

Directions:

• In a soup pot, fry bacon set it aside on a paper towel-lined plate, and wipe the pan free of grease.
• Rinse two cans of beans in a colander. 
• Brown ground beef with onions, crumble and drain in a colander. 
• Wipe the pan again free of grease, add beef and bacon back to the pan, plus add in celery, diced tomatoes, ketchup, water, mustard, brown sugar, lemon juice, Worcestershire, and spices.
• Simmer on low for one hour and a half covered. Do not let the mixture boil. 
• Serve the chili with cornbread and your favorite toppings, e.g., sour cream, shredded cheese, and diced green onions.

Chocolate Chip Cookie Cake 

Cook's Notes: There are lots of possibilities for this recipe. Can just add chocolate chips to the batter or use holiday M&M's. I used chocolate chips for this recipe and added a few holiday M&M's on top before baking. The recipe was baked in a 9-inch spring form pan lined with foil and sprayed with PAM. You can customize it for any occasion with different sprinkles, mix-ins, and frosting for a birthday cake or one for Christmas, Halloween, Valentine’s Day… it’s perfect any time of year.

The recipe photo from the author showed frosting pipped around the edges, but that added too much sweetness for me, so I skipped that part. Though I will say it did looks festive.  

 Ingredients: 

• ½ cup unsalted butter, melted
• ⅓ cup granulated sugar
• ½ cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 ½ cups all-purpose flour
• 1-1/2 cups chocolate chips or use M&M's or a combination

Directions: 

• Preheat oven to 350 degrees. Line a 9-inch round cake pan with foil and spray with nonstick cooking spray.
• Place melted butter in a large bowl (or stand mixer bowl fitted with the paddle attachment). Add granulated sugar and brown sugar and mix on low speed until the mixture is smooth. Mix in eggs and vanilla extract and mix on medium speed until combined.
• Mix in salt and baking soda, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly add in chocolate chips or M&M's.
• Press batter into prepared pan. Bake for about 20 minutes or until the cookie is just slightly golden brown on top, and a toothpick comes out clean from the center.

JOIN EVER READY STARTING MONDAY (10th) FOR A VALENTINE BLITZ OF GOODIES

The Cowboy Way

 The Cowboy Way showcased their talents with two performances this week in Green Valley, AZ.

The Cowboy Way is a trio of award-winning musicians from New Mexico, consisting of Mariam Funke, Doug Figgs, and Jim Jones. They recently gave a concert in Green Valley, AZ. They have been named Western Group of the Year four times by the International Western Music Association and have taken home numerous individual awards from the IWMA, the Western Writers of America, the National Cowboy and Western Heritage Museum, and the Academy of Western Artists, among others. Their music captures the spirit of the West…the past, the present, the future, the values, challenges, and allure, while their lively shows feature tight harmonies, high energy, and smokin’ instrumentals.
It was fun to reconnect with Jim Jones, musician, songwriter, and author. 

Before and after each of the performances, Jim was able to sell his books and CDs. Business looked brisk.

Since we were sitting a bit far back from the stage, photo opportunities were limited with so many people in front of me. 

It was quite an enjoyable evening hearing these talented musicians play a variety of songs. Many were original, and the performers put their own spin on several Bob Dylan tunes. Each performer used several different instruments throughout the evening. The unexpected came at the end of the show; Jim thanked the crowd for coming and then thanked me for coming. It was impressive to hear this "shoutout"!    

Enjoying a plate of cowboy cookies and playing Western tunes on Alexa would be a nice afternoon and/ or evening nightcap.  

The recipe is in this link below

https://sockfairies.blogspot.com/2023/01/cowboy-cookies.html

Part Two Game Day Snacks

Mexican Cheesy Spinach Dip with Sausage

Cook's Notes: A tasty game day treat that combines two things people love Mexican food and spinach dip. It's loaded with Mexican flavor, and it is easy to reduce calories by using ingredients that are low in fat. Make it a day before, and all you have to do is pop it in the oven and heat it up right before your company arrives. Seasoning amounts can be adjusted according to preference.  
The recipe is adapted from carlsbadcravings.com, and it's on the lighter side.
Cooking Tip: Advance prep makes the assembly go faster. The sausage can be browned ahead, and the veggies diced. 
Ingredients:

• 2 cups cooked sweet Italian or Andouille sausage, crumbled 
• 1 TB. olive oil
• 3/4 cup each of sweet onions, diced and a combination of mini red and yellow peppers
• 2 garlic cloves, minced
• 1 can (10 oz.) Rotel Fire Roasted Diced Tomatoes with Green Chilies drained
• 1 cup frozen corn
• optional 1 cup of black beans rinsed and drained
• 6 oz. (1/2 bag) frozen spinach
• 1 tsp. chili powder
• 1/4 tsp. each cumin, smoked paprika, oregano, cayenne pepper
• 1/3 cup reduced-fat mayonnaise or Miracle Whip
• 3 oz. light  cream cheese
• 1/3 cup light sour cream 
• 1 cup reduced-fat cheddar cheese divided
• 1 cup Pepper Jack cheese, divided 
• assorted chips

Directions: 

• Preheat oven to 350 degrees.
• Heat oil and saute onions and peppers in a large skillet for 3 minutes. Add in garlic and saute for 2 minutes more. 
• Stir in cooked crumbled sausage, tomatoes, corn, beans if using frozen spinach, spices, and mayonnaise. Heat until warmed through. Reduce heat to low, and stir in cream cheese, sour cream, and half of the cheese. Mix well and heat on low for 2 minutes.  
• Transfer to a baking dish and top with remaining cheese.  Bake uncovered 20 minutes. Serve immediately with assorted chips.  

 

A cross between a soft bar cookie and a streusel-topped crumb bar, these sweet treats are perfect for fresh strawberries and a bit healthier than other traditional bar recipes using whole wheat flour and rolled oats.  

The recipe is adapted from wellplated.com 

Strawberry Oatmeal Bars

Cook's Notes: 

• The top and bottom “crust” of the oatmeal bars comes together in a single bowl.
• Since the recipe calls for melted, not softened, butter, you don’t need to wait for the butter to come to room temperature before baking.
• Most strawberry oatmeal bar recipes require making the filling in a separate bowl; these fresh strawberry bars do not.
• Once you’ve pressed the first crust layer into the pan, simply scatter the filling ingredients—diced strawberries, lemon juice, and a touch of sugar and cornstarch—right over it, then sprinkle the remaining oatmeal crumble on top.
• Looking for a strawberry oatmeal bars vegan recipe? Just swap the butter for coconut oil.

Ingredients:
For the Strawberry Bars:

• 1 cup old-fashioned rolled oats 
• ¾ cup white whole wheat flour or substitute all-purpose flour 
• ⅓ cup light brown sugar
• ¼ teaspoon ground ginger 
• 1 teaspoon cinnamon 
• ¼ teaspoon kosher salt 
• 6 tablespoons unsalted butter melted (or substitute melted coconut oil to make vegan/dairy-free)
• 2 cups small-diced strawberries, divided
• 1 teaspoon cornstarch 
• 1 tablespoon freshly squeezed lemon juice from about 1/2 small lemon
• 1 tablespoon granulated, divided

For the Vanilla Glaze (optional but delicious, especially if you prefer a sweeter bar):

• ½ cup powdered sugar sifted
• 1 teaspoon pure vanilla extract 
• 1 tablespoon milk any kind you like

Directions: 

• Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8×8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
• Combine the oats, flour, brown sugar, ginger, cinnamon and salt in a medium bowl. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan. Press very firmly so the crust holds together (you can also use the back of a measuring cup to help press it into an even later).
• Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
• Bake the bars for 30-35 minutes until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
• While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.

A bonanza of 75 healthy game-day snacks from closet cooking blog

https://www.closetcooking.com/25-healthy-game-day-party-recipes

Book Review Shoemaker's Wife

While the book is central to our book club gathering, so is the food and beverage experience. Martha was in charge of the food for this meeting. She chose an Italian theme since the book focuses on the Italian immigrant experience. Her charcuterie board was quite appetizing, as she prepared a lot of interesting and delicious food choices.  

Italian candies were ordered online

And the Lemon Mousse was simply heavenly. 

Now for the book...

January Book Club Choice

An epic love story that travels from the Italian Alps across the Atlantic to New York City and then to the Iron Range of Minnesota. A beautifully written historical novel by Adriana Trigiani features her grandparents' love story, which is spread over several decades. The heart of this novel is love, friendship, loss, taking a risk, hard work, and following one's dream as an Italian immigrant. The novel is divided into three parts: The Italian Alps, Manhattan, and the Iron Range of Minnesota.

Trigiani is a master of visual details for the variety of settings covered in the book. Scenes are vividly brought to life for the reader with her descriptive writing, which is authentic and realistic given the many time periods she covered. Trigiani has created so much goodness in these characters, who are strong, complex, resilient, daring, and inventive, all trying to carve out a better life for themselves. It is admirable how each character never forgets what they were leaving behind nor the important people in their lives who are a part of their story. Coincidence and fate prevail in this story. We see characters make mistakes and bad choices but are confronted with forgiveness.

And so the story begins in 1905 in Bergamo, Italy; Caterina Lazzari finds her husband has died in America in a mining accident. She does the unthinkable, knowing she can’t raise her two sons, Ciro and Eduardo, alone anymore, and drops them off at a convent to live with nuns with the promise to return in a year to pick them back up. As time passes, their mother never returns!

Not far from Bergamo, a bit further up in the mountain village of Schilpario, Enza, the eldest daughter of the Ravenellis, lives with her family. She works all the household chores, studies as a seamstress, and helps her dad, Marco, with his carriage business. Their family income is very meager.

Ciro and Eduardo become young teenagers. Ciro is sent up the mountain one day to dig a grave for a funeral. One of Enza’s siblings has passed away. And this is where Ciro meets Enza for the first time. Their ease of conversation and their friendly exchange leaves them both smitten with each other. But life takes them in a different direction as Ciro leaves for America to become an apprentice for a shoemaker. Enza later leaves with her father, Marco, hoping to earn money in America to send home to their family to build a house.

The author does a great job developing a sense of culture in America, where Enzra finds a job as a costume seamstress at the opera house. Here, she discovers the music of opera singer Enrico Caruso and finds new opportunities to socialize with the elite. The discovery of the classics of English literature helps improve her reading and writing skills. Meanwhile, Ciro devotes himself to learning and perfecting the trade of being a shoemaker. A move to Minnesota challenges this newly married couple to take a risk and start two new businesses.     

Despite the length of the book, which is a hefty 475 pages, it kept my attention from beginning to end. Some scenes left me in tears since I was so swept up in the story. I recommend this book and give it the highest rating of 5 stars. Adriana Trigiani's writing is evocative and lyrical. 

ALL ABOUT THE AUTHOR- ADRIANA TRIGIANI

Adriana Trigiani is The New York Times bestselling author of twenty books in fiction and nonfiction. She has been published in 38 countries around the world. The New York Times calls her “a comedy writer with a heart of gold,” her books are   “tiramisu for the soul.” She wrote the blockbuster The Shoemaker’s Wife, the Big Stone Gap series, the Valentine trilogy, and Lucia, Lucia. Trigiani’s themes of love and work, with emphasis on craftsmanship and family life, have brought her legions of fans around the world. Their devotion has made Adriana one of “the reigning queens of women’s fiction” (USA Today).

Super Bowl Snacks

How ready are you for Super Bowl Sunday? 

Ever Ready has got you covered with some irresistible snacks. PART ONE

 BBQ Chicken Pastry Puffs 

Cook's Notes: This is a great recipe for a quick lunch, dinner, or a game-day gathering. Shredded chicken tossed with your favorite BBQ sauce, red onion, and cheese, then baked in puff pastry. SO good! Can make ahead and freeze it for later.  Pulled pork can be substituted for the chicken. One of my favorite BBQ sauces to use is  Sweet Baby Rays Sweet Vidalia Onion.

Recipe adapted from plainchicken.com 

One puff pastry sheet makes 9 appetizers with the filling below. Double filling if

making 18 appetizers. 

 Ingredients:

• 1/2 (17.3-oz) package puff pastry, defrosted
• 1-1/2 cups pulled pork or shredded cooked chicken
• ¾ cup BBQ sauce
• 1¼ cups shredded cheddar cheese
• 2 tablespoons red onion 
• 1 egg, beaten
• 1 tablespoon water

 Directions:

• Preheat oven to 400ºF. Line a baking sheet with parchment paper. Set aside.
• Unfold the pastry sheet. Cut the sheet into 9 squares.
• Toss pulled pork with BBQ sauce. Arrange pulled pork and cheese down the center of the pastry squares.

• Fold two opposite corners of each square over the filling and press edges to seal. Place on prepared baking sheet.
• Combine egg and water. Brush each pastry with egg wash. Optional: sprinkle with Bagel seasoning or sesame seeds. Use a toothpick to hold it together.

• Bake 16-18 minutes, until golden brown. Serve warm or at room temperature.

Chicken Skillet Enchiladas

A one pot meal is ready to serve your guests.

The recipe serves 4. 

Cooking Tip: Chicken partially frozen works well when dicing meat into small pieces.

Ingredients:

• 2 large chicken breasts, diced into 2 inch pieces
• 1 tablespoon olive oil
• 3/4 cup diced sweet onions
• 3/4 cup diced red and yellow sweet mini peppers
• 1 tablespoon dry taco seasoning or 1 teaspoon each cumin and dried oregano mixed with 1/2 teaspoon garlic powder
• 1/2 bag frozen roasted corn, no need to thaw
• 1-1/2 cups black beans, pinto, or Great Northern
• 6 corn tortillas, quartered or crushed corn chips
• 1- 14 oz. can of red enchilada sauce
• 1- 14. 5 oz. can diced tomatoes with oregano and basil  
• 2 cup grated cheddar cheese or pepper jack cheese

Directions:

• Heat oil and add chicken, spices, onion and peppers. Saute on medium low until chicken is cooked through. Add in corn, beans, enchilada sauce, and crushed tomatoes. Simmer on low 30 minures.
  
  Add in grated cheese and mix well. 
• If using corn tortillas, add in quartered pieces and submerge in sauce.  
  

Serve the chicken enchiladas in a bowl, adding in crushed chips if not using corn tortillas. 

Super Bowl Snacks Kids Will Like Too

https://www.onecrazymom.com/25-super-bowl-snacks-kids-will-love/

And something for the ladies, a sweet treat to enjoy.

 Chocolate Cupcakes with Chocolate Ganache Icing

https://sockfairies.blogspot.com/2021/02/valentine-chocolate-cupcakes-with.html