Archives for March 2014

Meyer Lemon Pound Cake

I have been looking for Meyer Lemons for years here in Tampa, and could never find them. Who knew that Tampa was so behind the times? Well, I was shopping the other day and saw these bright orange lemon shaped fruits, I looked at the sticker and they were MEYER LEMONS. You have no clue […]

Cheesy Spinach and Mushroom Quiche

When I was a kid, I thought quiche was food for old people! I swear. And I also thought the Moose Lodge was a skating rink for old people too. Kids are weird…I was weird. And I am sure I thought “old”, was like 38. Sooooo, that currently makes me geriatric. Because I am officially […]

Orange Coconut Kinky Vodka Granita

There was a time in my life when I liked to party, and maybe drink a little too much, I’d say my early 20’s. Ohhhh, the stories I could tell. Now that I am in my late 30’s, I have found my alcohol shut off switch, which I think comes along with getting older and […]

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Meyer Lemon Pound Cake

Meyer Lemon Pound Cake 004

I have been looking for Meyer Lemons for years here in Tampa, and could never find them.
Who knew that Tampa was so behind the times?
Well, I was shopping the other day and saw these bright orange lemon shaped fruits, I looked at the sticker and they were MEYER LEMONS.
You have no clue how excited I was, I bought them all. Granted there was only 8 of them, but they were allll mine. I don’t like to share..started in Kindergarden with my Crayons.

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Ohhh and you will notice that I used a Bakery Emulsion instead of extract in my cake. I am in love with these! I use them any chance I can get. You can get it HERE on Amazon


 

5.0 from 1 reviews
Meyer Lemon Pound Cake
Author: 
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 2¾ cups Sugar
  • Zest from 2 Meyer Lemons
  • 3 sticks Salted Butter, room temperature
  • 3 cups sifted Cake Flour
  • 6 Eggs
  • ½ pint Heavy Whipping Cream
  • 1½ teaspoons Lorann Butter Vanilla Bakery Emulsion or 1 teaspoon Vanilla extract
Glaze
  • 2 cups sifted Powdered Sugar
  • ½ stick Butter, melted
  • 2 tablespoons Meyer Lemon Juice
  • ¼ teaspoon Vanilla Extract
Instructions
  1. Preheat oven to 325. Butter and lightly flour a 10" Bundt Pan.
  2. Put sugar and lemon zest in a bowl, using your fingers, roll the sugar and lemon zest in-between your fingers. This will release the oils from the zest and essentially make a lemon scented sugar.(the sugar will have a light yellow/orange color)
  3. Sift cake flour, then lightly spoon 3 cups flour into a small bowl;set aside.
  4. With an electric mixer in a large bowl, combine the sugar and butter until creamy.
  5. Add eggs to the sugar/butter mixture one at a time, beating well in between each egg.
  6. Mix in flour and whipping cream alternatively beginning and ending with flour.
  7. Stir in butter vanilla bakery emulsion or vanilla extract.
  8. Pour into prepared bundt pan.
  9. Bake for 60-75 minutes or until a cake tested comes out clean.
  10. Cool in pan for 10 minutes, then invert onto a wire cool rack and remove the pan.
  11. Cool completely before glazing.
Glaze
  1. In a medium bowl, beat the powdered sugar and butter together.
  2. Stir in lemon juice and vanilla extract.
  3. Mix until smooth.
  4. If for any reason it is not at the pourable constancy, you can add a tiny splash of milk or cream.
  5. Pour glaze over the top of the cake.
  6. This cake can be make up to 3 days in advance. I think it is Wayyyyyyyy better the next day!

Recipe inspired by SwansDown.com
A
ffiliate link to Amazon.

Cheesy Spinach and Mushroom Quiche

Cheese Spinach and Mushroom Quiche 4

When I was a kid, I thought quiche was food for old people! I swear.
And I also thought the Moose Lodge was a skating rink for old people too. Kids are weird…I was weird.
And I am sure I thought “old”, was like 38. Sooooo, that currently makes me geriatric.

Because I am officially a part of the elderly generation, I now love quiche. It’s a requirement.

Quiche is so very versatile. If you like it, you can totally throw it in there. Well, maybe except for chocolate, because that would be strange with a bunch of veggies and cheese….but, whatever floats your boat man.

Cheesy Spinach and Mushroom Quiche

Quiche is also the perfect little dish to serve for your meatless Monday meal, breakfast, brunch, dinner or really anytime during the day.

Eggs are a great way to replace meat in your meals because they have 6 grams of protein and only 70 calories per egg.

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Quick Fact: Did you know that Davidson’s Safest Choice™ Eggs are pasteurized? Pasteurized=peace of mind™
No more worrying about raw eggs. ( or in my case eating raw cookie dough!!)
No more Salmonella Creepy Crawlies.

Head on Over to Davidson’s Safest Choice™ Egg March Meatless Meals Party HERE now through March 31st to win one of two Safest Choice™ prize packs! Each prize pack will include (1) $200 Amex gift card, one (1) Lodge Round Fry Pan 10”, one (1) Sur La Table® Red Mixing Bowls, one (1) Flexible Nylon Spatula, one (1) Eggs cookbook, and 52 coupons for a free dozen of Davidson’s Safest Choice® Eggs; Approximate Retail Value (“ARV”): $467.00 each.

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Be sure to like Davidson’s Safest Choice™ on Facebook , Twitter, You Tube and Pinterest


 

5.0 from 2 reviews
Cheesy Spinach and Mushroom Quiche
Author: 
Recipe type: breakfast, brunch
Prep time: 
Cook time: 
Total time: 
Serves: 8 people
 
A cheesy quiche with spinach and mushrooms
Ingredients
  • 1 pie crust, homemade or store bought
  • 4 Davidson's Safest Choice Eggs
  • 1½ cups Heavy Cream
  • 8 oz. White Sharp Cheddar Cheese, shredded
  • ½ teaspoon Coarse Kosher Salt
  • ¼ teaspoon Pepper
  • 1 tablespoon Butter
  • ½ tablespoon Extra Virgin Olive Oil
  • 1 pint (8 oz.) Baby Bella Mushrooms, sliced
  • 2 cloves Garlic, Minced
  • 6 oz. Baby Spinach
Instructions
  1. Preheat oven to 425.
  2. Unroll pie dough into a deep dish pie pan, prick all over with fork.
  3. Prebake pie dough for 12 minutes, remove and set aside. Reduce oven temperature to 350.
  4. Whisk together eggs, salt, pepper and heavy cream; stir in cheese set aside
  5. In a large skillet over medium heat, melt butter, add olive oil.
  6. Add mushrooms, cook until golden, about 8-10 minutes.
  7. Add garlic and cook for 30 seconds.
  8. Toss in spinach and cook until just wilted. Allow mixture to cool for about 10 minutes.
  9. Stir the vegetable mixture into the egg mixture and pour into pre baked pie crust.
  10. Place onto a rimmed cookie sheet and bake for 45-50 minutes or until set.
  11. Lightly cover with foil if crust is getting dark.

I am proudly a member of the Davidson’s Safest Choice™ Eggs Darling Dozen Ambassador Program. This post is sponsored by Davidson’s Safest Choice™ Eggs, however all opinions are 100% mine.

Orange Coconut Kinky Vodka Granita

Orange Coconut Kinky Vodka Granita

There was a time in my life when I liked to party, and maybe drink a little too much, I’d say my early 20’s. Ohhhh, the stories I could tell. Now that I am in my late 30’s, I have found my alcohol shut off switch, which I think comes along with getting older and being more responsible.

In my old age, I have begun to appreciate alcohol in a more respectful way. So I drink in moderation every so often. When KINKY® Liqueur approached me about developing a recipe for them I was a bit leery because I have not the slightest idea about drink mixing, but I do know food. I wanted to develop a fun “non-drink” recipe.

First it was going to be a cupcake, but then I decided on a super tropical Granita.

A granita is a little icy treat that is perfect for a hot summer day by the pool. I know most of you are still suffering from the Polar Vortex, so just pin or print this recipe for when it warms up for you. To make a granita, you basically mix your liquids, put them in a shallow pan and pop it in the freezer. Every 30 minutes, you scrape and stir the mixture so that it never forms into a big block of ice. So you certainly want to make this recipe when you are going to be home for several hours.

I made this batch of Orange Coconut Granita one day and took photos of it 3 days later and it was still perfectly slushy and delightful.

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KINKY Liqueur is a super fun fruit infused super premium vodka. They have two amazing flavors…
Blue- A cool blue fusion of super premium vodka distilled 5 times with tropical and wild berry flavors.
Pink- A naughty fusion of super premium vodka distilled 5 times with succulent mango, blood orange liqueur and passion fruit.

Check out the recipe below!

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5.0 from 1 reviews
Orange Coconut Kinky Vodka Granita
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 6
 
Ingredients
  • 3 cups Freshly Squeezed Orange Juice
  • 1 cup Coconut Milk
  • ¼ cup KINKY® Liqueur (pink bottle)
Instructions
  1. In a large bowl, mix all ingredients together.
  2. Pour into a shallow baking pan, such as a deep dish glass pie plate or 9 x 9 glass baking pan.Loosely cover with plastic wrap and place in freezer.
  3. Every 30 minutes, scrape the edges and bottom of dish with the tines of a fork to incorporate any frozen mixture into the non frozen mixture.
  4. Repeat process until you achieve a slushy consistency. This will take about 3-4 hours.
  5. Serve in a hallowed out orange or cute dish.
  6. Serves approximately 6 people.

**This post is sponsored by Kinky® Liqueur. Recipe and opinions are 100% mine**