Happy Valentine's Day 2011!

Happy Valentine's Day to all My Blogging Buddies & Family! If I could I'd send each of you one of these cupcakes I made to bring to work today. I used Martha Stewart's one bowl chocolate cupcakes and Magnolia Bakery's Vanilla Buttercream Icing. The icing is my favorite and its a really easy recipe. The cupcakes were pretty good too. But really...the icing is what makes the cupcake, no?


I just love vintage Valentine's cards and these cupcakes picks were too cute to pass up in the sales bin at Hobby Lobby a couple of years ago. I forgot about them last year and didn't want them to go unused again.


Isn't she sweet :-)



Here are a few Valentines from my garden. There is hope that Spring is on its way!




I'm joining in for Mosaic Monday today..a little late but better later than never :-) Check out the other Mosaics here at Little Red House.

Flashback Friday ~Sweet Potato Pancakes

Every Friday I try to Flashback to a favorite photo, memory or recipe. I call it Flashback Friday..clever huh? :-) HERE are some older Flashback Friday posts to check out. Huh...Flashbacks to Flashbacks. That's getting too deep for me!!!

This Friday I'm sharing a recipe for a favorite food from my past. Sometimes I get a little "foodsick" for my home state cooking and I have to try my best to whip up something myself to get over it. There's a restaurant in Lafayette, La called Dwyer's Cafe that serves great plate lunches and the best sweet potato pancakes in the world. And I have been craving them for a while.


They don't have a web page that I can find but they do have a Facebook page that you gotta love. They post the specials of the day. Here's a list of what they had going on today.

ROAST BEEF, PORK SAUSAGE, STUFFED BELL PEPPER W/ beef
CATFISH COURTBOULLION, FRIED CHICKEN,
COMBINATION SALAD, MACARONI SALAD, FRUIT SALAD
BAKED BEANS, STRING BEANS, SQUASH, EGGPLANT
WHITE OR BROWN RICE, AUGRATIN POTATOES, JAMBALAYA,
...BLACKBERRY COBBLER

Is your mouth watering???? I know mine is!!

I found a great recipe recently on Closet Cooking (one of my favorite food blogs) for sweet potato pancakes, so I thought I would give them a try and see if they satisfied my envie (Cajun for craving) for Dwyer's version. It came pretty close! And my stash of Steen's Cane Syrup that I brought home from my list trip to La helped to make it even closer since that is what they serve with it. Cane syrup is similar to molasses but not as dark or strong. It has a distinct flavor all its own.



They would be great with regular syrup too...so don't let your lack of Steen's throw you off. I made enough to have some for breakfasts on the go during the work week. They were yummy spread with a little peanut butter/Steen's mix too.

Sweet Potato Pie Pancakes
from Kevin at Closet Cooking (if my picture doesn't make you want some his WILL)
8 pancakes


Ingredients:
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 teaspoon baking powder
2 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg (I cut back to 1/4 tsp)
1 cup buttermilk (or milk)
1 egg
2 tablespoons unsalted butter (melted)
1/2 cup mashed sweet potato (cooked) (I used canned and a more like 1 cup)
1 handful pecans (chopped)

Directions:
1. Mix the flour, baking powder, sugar, cinnamon and nutmeg in a large bowl.
2. Mix the buttermilk, egg, butter and mashed sweet potato in another bowl.
3. Mix the wet and dry ingredients making sure to not over mix.
4. Heat a pan and melt a touch of butter in it.
5. Pour 1/4 cup of the mixture into the pan and heat until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.
6. Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.


I just have to add this picture of my cousin Danny enjoying a cup of coffee in the little outdoor dining area at Dwyers. I think he'd had a late night and the sun was wayyyyy to bright :-) Love ya Little Danny!


If you have a Flashback of any kind that you'd like to share please add your link here and link back to me on your blog - or share a favorite flashback in the comments section if you don't have a blog.


I'm joining in over at Designs by Gollum for Foodie Friday this week. Check it out HERE.
And I'm joining in for Sweet Tooth Friday for the first time. Visit it HERE.

The Great Cooking Magazine Challenge February 2011 Edition

Last Sunday I invited everyone to join me in the Great Cooking Magazine Challenge once again. I hope everyone had time to try something new out of some of your cooking magazines - if you are like me you have piles of them waiting to be read. If you didn't have time this week..feel free to add your link later! I had a lot of recipes marked to try for this challenge, but settled on two. Both were fairly quick and both I'd make again, so it was time well spent.

First up is an unusual (at least to me) sounding recipe from the February issue of Bon Appetit (my newest subscription) that caught my eye as something that would be different, flavorful and light - all a bonus when you're watching your weight! I have to say that the highlight of this recipe, to me were the crispy crumbs. Not a one of those went to waste. They kind of remind me of those mustard flavored pretzels. A tip with the recipe noted that the addition of these crumbs eliminated the need for toast and I do agree it was enough to satisfy my carb addicted taste buds.

Sunny Side-Up Eggs on Mustard Creamed Spinach with Crispy Crumbs
Bon Appetit February 2011

Ingredients:

• 1/2 cup coarse fresh breadcrumbs made from crustless country-style bread (I used a great roasted garlic stuffed bread)
• 5 teaspoons Dijon mustard, divided
• 2 teaspoons plus 1 tablespoon olive oil
• 1/2 teaspoon mustard seeds
• 1 9-ounce package fresh spinach leaves (I used kale because its what I had on hand - any green would do)
• 3 tablespoons half and half
• 1 teaspoon chopped fresh thyme
• 2 large eggs
• Fresh thyme sprigs (for garnish)

Preheat oven to 400°F. Toss crumbs with 2 teaspoons mustard, 2 teaspoons oil, and mustard seeds in medium bowl to coat. Scatter on rimmed baking sheet. Bake until golden and crisp, 6 to 8 minutes. Meanwhile, add enough water to deep large nonstick skillet to cover bottom. Add spinach; toss over high heat to wilt, about 2 minutes. Scrape into sieve set over bowl; press out liquid. Wipe out skillet; reserve. Transfer spinach to medium saucepan. Add 3 teaspoons mustard, half and half, and chopped thyme. Stir over medium heat until thick, about 3 minutes. Season with freshly ground black pepper. Remove from heat. Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Crack eggs into skillet, spacing apart. Fry until whites are cooked through, 3 to 4 minutes. Divide spinach between 2 plates, spreading out as base for eggs. Top with eggs, crumbs, and thyme sprigs.





The second recipe I tried comes from the February/March edition of Taste of Home. I've been getting this magazine for years and it really doesn't let me down often, especially in the dessert department. This one sounded to yummy and warm and comforting and it was every bit of that! The cake is a bit gingerbready and the topping peary, appley, nutty and caramely - so many good things wrapped up into one!

Spiced Pear Upside Down Cake
Taste of Home - February/March 2011



Ingredients:

• 1/2 cup butter, melted
• 1/2 cup coarsely chopped walnuts
• 1/4 cup packed brown sugar
• 2 large pears, peeled and sliced (I used 1 pear and 1 apple)
  
• 1/2 cup butter, softened
• 1/3 cup sugar
• 1 egg
• 1/3 cup molasses
• 1-1/2 cups all-purpose flour
• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup warm water
• Ice cream, optional

Pour melted butter into a 9-in. square baking pan; sprinkle with nuts and brown sugar. Arrange pears over nuts. In a large bowl, cream softened butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, cinnamon, salt, baking powder and baking soda; add to creamed mixture alternately with water, beating well after each addition. Spread batter over pears. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm with ice cream if desired.


So lets see what you did for the challenge! Add your link below. I'm trying Linky Tools this time instead of Mr. Linky, so hopefully it works well. Let me know if you have trouble.

Flashback Friday ~The Great Magazine Challenge Revisited

Last Sunday I threw out my Great Cooking Magazine Challenge to get us out of our winter funk. Hope you all have been trying out some new recipes this week! Come back here on Sunday and post your link or make a comment about what you did with the challenge.


To get you in the mood I'm flashing back this week to a recipe I tried in a previous Great Cooking Magazine Challenge. How about some juicy strawberries to make you think toward spring!



Chocolate Strawberry Shortcakes
Adapted from June/July 2009 Food Network Magazine

For the Shortcakes

1 cup all purpose flour, plus more for dusting
1/3 cup sugar
2 Tablespoons dutch process cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons cold butter cut into pieces
3 ozs milk chocolate roughly chopped
2 large eggs
1/4 cup heavy cream
1 teaspoon vanilla
raw or turbinado sugar for sprinkling

For the Topping
1 quart strawberries, hulled and sliced
1/4 cup sugar
1 cup heavy cream

Line a baking sheet with parchment paper or silicone mat. Make shortcakes: Whisk flour, sugar, cocoa, baking powder and salt in a large bowl. Using your fingers, rub the butter into the flour mixture until sandy. Add the chocolate. Whisk 1 egg, the cream and vanilla in a glass measuring cup; stir into a flour mixture with a fork to make a shaggy dough (there will be some dry bits). Turn out into a lightly floured surface; pat flat until 1 1/2 inches thick. Cut into 6 rounds, using the scraps for the last cake. Place rounds on the baking sheet and place in fridge or freezer for 20 minutes. While in fridge preheat oven to 400°. Beat remaining egg and brush onto cakes and sprinkle with raw sugar. Bake until firm, about 20 minutes. Transfer to a rack to cool. While cooling make the toppings. (Recipe calls for half of strawberries to be cooked, but I skipped that). Toss strawberries with sugar. Whip the cream until medium peaks forum. Swirl in a little of strawberries and juice into whipped cream. Split the shortcakes in half. Layer the cream and strawberries then cover with second half. Top with more cream and strawberries.

If you have a FLASHBACK you'd like to share please add your link here. This isn't the Cooking Magazine challenge...just my weekly Flashback Friday post. So come back Sunday to share your Magazine reviews and recipes!



I'm also joining in with Foodie Friday this week over at Designs by Gollum. Check it out HERE.

Hope for the Winter Weary & A Challenge

This winter has seemed long and I know its not over yet. And I know we have had it pretty easy in the Pacific Northwest compared to many other parts of the country. But still...it's seemed extra cold and rainy this year. But even as dreary as its been there are bright spots and signs of warmer times to come! This recent sunrise over Mount Rainier, which I photographed on my way to work was one of those bright spots. The sky was on fire! Angels baking cookies :-)



In between raindrops this weekend I ventured outside to see if I could find signs of life in my garden. The primroses always come through. They bloom here several times a year.



Not exactly a flower, but the viburnum is looking colorful


The little snowdrops are about to bloom!


This sedum always reminds me of a flower during winter


This euphorbia's foliage reminds me of a flower too.


The hellebores seem slow this year, but they will be open soon!


The camellia still has a ways to go


I have other mini irises that are getting close to blooming, but I couldn't resist these at the grocery store! They make me smile when I leave for work in the morning.


The heather looks extra nice right about now



And doot do do dooooo (trumpet sound) : A crocus or two have popped up and are ready to bloom! Now if that doesn't give hope to the winter weary I don't know what will!


Hopefully the sun won't be crying for much longer - I think sunshine is predicted around here this week. Nevermind the 20s at night that go along with that!


I got a little nudge this weekend from a fellow blogger (Lynn at Happier Than a Pig in Mud) to throw out the Great Cooking Magazine Challenge again to get us all out of our winter doldrums. Lynn...the challenge is on. For all of you that have stacks of cooking magazines sitting around with all of those great recipes waiting to be tried this challenge is for you too!

I've done this before but this time I'm going to handle it a little different. I am giving you one week to gather those mags and start cooking. Show up back here in one week..next Sunday, February 6th and I will have a post up for you to share your reviews of the recipes you've tried. It doesn't matter how old the magazines are. Magazine clippings you've held on to are okay too. Just try something new!



I'll give you a little inspiration. I dug WAY back in my magazine archive for this recipe for Beef Paprika. It's from the October/November 2002 issue of Taste of Home! I had a chuck roast I wasn't sure what to do with and pulled a few older mags off the shelf and came on this one. We enjoyed it over rice with some cute little broccoletti (tastes like very tender broccoli) and a green salad. Great comfort food dish!



Beef Paprika
Serves 2 - easily doubled for a larger family

Ingredients

• 1 pound beef stew meat, cut into 3/4-inch cubes
• 2 teaspoons vegetable oil
• 1 small onion, thinly sliced
• 1 red bell pepper (my addition)
  
• 1 garlic clove, minced
• 3/4 cup water, divided
• 1/4 cup ketchup
• 1 teaspoon brown sugar
• 3/4 teaspoon paprika
• 3/4 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon Dijon mustard
• Dash cayenne pepper (or my stand by Tony Chachere's seasoning)
  
• 1 tablespoon all-purpose flour

Directions:

• In a large saucepan, brown beef in oil on all sides. Add onion and garlic; cook until onion is tender. Add 1/2 cup of water, ketchup, brown sugar, paprika, Worcestershire sauce, salt, mustard and cayenne; mix well. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until beef is tender. Combine flour and remaining water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over noodles or rice. Yield: 2 servings.

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I also tried a recipe out of the Penzey's Spices catalog. They always have great looking recipes and its hard for me to throw them out. But they have all of the same recipes online I discovered, so I threw a stack of them away this week. This Banana Blueberry cake from the Spring 2010 catalog is a winner. Its got a similar taste to banana bread, but a lighter texture and the blueberries are a nice touch. The original recipe called for an icing but I thought it was good with out it. I sprinkled some powdered sugar on for a little *something* extra.

Banana Blueberry Cake

Ingredients:

1 cup sugar

1/2 cup butter (1 stick), room temperature

2 eggs

1/4 cup buttermilk

1 teaspoon pure vanilla extract

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

3 large very ripe bananas, mashed fine

1 1/4 – 1 1/2 cups fresh or frozen blueberries

Frosting (optional):

2 sticks butter, room temperature

2 teaspoons pure vanilla extract

4 cups powdered sugar, sifted

6 tablespoons milk, divided

Directions:

Preheat oven to 350 degrees. Grease and flour a 9-by-13-inch pan and set aside. In a roomy bowl, cream together the sugar and butter. Add the eggs, buttermilk and vanilla and blend until smooth. In a separate bowl, sift together the flour, baking soda and salt. Gradually add to the batter and mix well. Stir in the mashed bananas. Fold in the blueberries, if using. Pour into the pan and bake at 350 degrees for about 35 minutes. Frost, if desired. Now its your turn!!! I'll be making something else for the challenge too. See you back Sunday :-)

I'm joining in for Mosaic Monday over at Little Red House. Go check out all of the other great mosaics HERE.