Angel Food Cupcakes with Black Raspberry Curd and 7 Minute Frosting

     Anytime I eat a fresh-picked black raspberry I am immediately taken back to my childhood. My grandparents who, for the younger part of my life lived just down the lane; had a raspberry patch that we would love to go and pick from. One evening myself and a few of my brothers, (I don't remember who anymore) decided to camp-out in our backyard. The next morning for our 'breakfast in a tent' we ate Cheerios with black raspberries. So that is what I think of the second a raspberry is popped into my mouth. Sweet memories!
   Now my in-law's who live just down the road, have a large patch that we are lucky enough to get to pick from whenever we want/need. Last evening we had stopped by for awhile and I decided while I was there to pick a few to bring home with me. While they are delicious just by themselves I also wanted to make something fun with some of them. Hubby is on shift at the firehouse today, so I thought I'd bake something to take in for him and his co-firemen. I had an idea of what I wanted to do and after combining and adapting a few different recipes this was the end result. Just like I had imagined....which was great, because unfortunately, it doesn't always happen that way.

Angel Food Cupcakes with Black Raspberry Curd and 7 Minute Frosting

yield:18-20 cupcakes

Cupcakes:

6 egg whites, room temperature  

12 tbsp sugar

1/2 tsp cream of tartar

1/4 tsp salt

1 tsp almond extract

1/2 cup + 2 tbsp cake flour, sifted

Sift together sifted cake flour and 6 tbsp of sugar.  Set aside. In the bowl of mixer with whisk attachment beat egg whites until foamy. Add cream of tatar, salt and almond extract and continue to beat until soft peaks form. Gradually add in remaining 6 tbsp of sugar and beat until stiff  peaks form. Sift the flour mixture over the egg whites (about half at a time) and with a spatula gently fold in. Divide batter into muffin tins lined with paper liners. Run a knife through the batter to remove any air pockets and smooth out the top. Bake at 350° for  15-17 minute or until a toothpick inserted in the middle comes out clean. Do not over-bake! Let cool for 10 minutes in the pan before removing onto wire racks. 

Black Raspberry Curd:

1 1/4 cups of fresh black raspberries

3/4 cup sugar

3 eggs

2 tbsp water 

pinch of salt

7 tbsp butter, room temperature

Heat a medium saucepan over low heat. Add raspberries, sugar, eggs, water and salt. Stir with a wooden spoon. Dice butter into small pieces. When raspberries begin to break down and the mixture starts to bubble, add the butter and stir until it is melted. Increase heat and keep stirring until mixture is thickened. (It should coat the wooded spoon) Remove from heat and immediately rub through a sieve into a bowl. Cool thoroughly. This can be kept in an airtight container in the fridge for several weeks.

7 Minute Frosting:

2 egg whites

1 1/2 cups sugar

1 1/2 tsp light corn syrup

1/3 cup cold water

pinch of salt

1 tsp vanilla

Place all ingredients except vanilla in a double boiler, mix well. Cook, beating constantly with electric beater until mixture forms peaks, about 7 minutes. Remove from heat and mix in vanilla.

To assemble the cupcakes I used a wooden chopstick and poked a hole in each cupcake. Then pipe the black raspberry curd into the hole and partway over the top. Pipe the frosting over all and garnish with fresh berries and a mint leaf if you wish.

     

   Just a quick note; if you haven't already read or heard Google reader will be going away forever tomorrow (July 1). So if you use it you may want to consider switching to something else before it disappears. I switched to  Bloglovin and so far I 'love' it! It was extremely easy to switch over and you can also easily switch all the blogs you follow over at one time. I'd love if you'd follow my blog over there as well! =) You can do that by clicking  here or you can also just click on the 'follow with bloglovin' link in the side bar on my blog page. Thanks for your interest in my little teeny tiny part of the blogging world! I truly appreciate each and every one of you! =)

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Because of the Lord's great love

we are not consumed,

for His compassion's never fail.

They are new every morning;

great is your faithfulness.

I say to myself, "the Lord is my

portion; therefore I will wait for Him."

~Lamentations 3:22-24 

 

  

 

 

 

Amaretto Peach Cheesecake

   Since yesterday was National Cheesecake Day I thought it was very necessary to celebrate properly. =) 

   I had made my first cheesecake about a month ago for a birthday dinner and since then hubs has been requesting {quite frequently in fact} that I make another one. He is not a big dessert fan, but he does love cheesecake.

   The first one I made was raspberry since they were in season, so I decided now that peaches are abundant it would be nice to use those. I think the end results were quite yum-o, although 'D' said he preferred the raspberry.  

Amaretto Peach Cheesecake 

crust:

1 3/4 cups graham cracker crumbs

1/2 cup butter, melted

1/3 cup sugar

Mix together and press into the bottom and part-way up the sides of a spring form pan.

filling:

4-8oz pkgs cream cheese, softened

1 cup sugar

1/8 -1/4 tsp amaretto flavoring {I used oil, but if you use extract will need 1 tsp} 

4 eggs

Mix cream cheese, sugar and flavoring until well blended. Add the eggs and mix well. Pour mixture into crust and bake @ 350* for 45-50 minutes or until center is almost set and top is golden brown.

Remove from oven and place on wire rack. Loosen cake from the edge of pan with a knife and let cool completely before removing sides.

topping:

1/4 cup water

1/4 cup sugar

pinch of salt

1/2 tsp lemon juice

Combine in a saucepan and bring to a boil. Add,

1/8 cup clear jell dissolved in

1/4 cup water

Remove from heat and stir in

drop or 2 of amaretto flavor

1/4 cup light corn syrup

1 1/2 cups fresh peaches, diced

Cool and spread on top of cooled cheesecake. Garnish with toasted almond slices if desired.

Refrigerate 4 hours before serving.

   I sure am thankful we have a special day designated to cheesecake, if for no other reason than it inspired me to make one again. =) They are quite wonderful in my opinion! 

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For the eyes of the Lord range

throughout the earth to

strengthen those whose hearts

are fully committed to Him.

~2 Chronicles 16:9  

♥ Sheila 

 

Apple Nachos

   Our small group from church gets together every 2nd and 4th Wednesday of the month and last night was our scheduled meeting. We were supposed to take finger foods for a snack. I had just gotten a bunch of apples and wanted to make something with them. Had seen this idea before, but had forgotten about it. So while searching through recipes trying to decide what to make I came across these again. Decided to give them a shot and I am so glad that I did. They're delicious and not to mention a breeze to put together!! They are also quite easily adapted to your taste or to what you ingredients you happen to have on hand.

Apple Nachos

4 apples, sliced thin

 lemon juice

toppings I used:

 {you can use whatever you like or have on hand}

peanut butter

caramel syrup

flake coconut

chocolate chips

pecans, coarsely chopped

sprinkle of cinnamon

Core and slice the apples thinly. Toss in a small amount of lemon juice to keep from becoming brown.  Arrange on a platter. Melt the peanut butter until it can be drizzled. Drizzle it and the caramel syrup over the apples. Sprinkle with coconut, chocolate chips, pecans and a little cinnamon. Serve.

    Not only are these easy and yummy, they are pretty and healthy too! {well, at least healthier than regular nachos}
 

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See! The winter is past;

the rains are over and gone. 

Flowers appear on the earth;

the season of singing has come,

the cooing of doves

is heard in our land.

~Song of Solomon 2:11+12 

Blessings to you this lovely day! =)

♥ Sheila

*Just Peachy*

  Fresh peaches...yummm! I have alot of new peach recipes that I want to try so decided I had better get started before I no longer have fresh peaches to work with.

  My in-laws have a produce patch at their place where they raise produce for charity. One evening a week they have anyone that wants to help, come & pick beans, pull weeds & eventually dig potatoes. After the work is finished for the evening they usually have a potluck meal. Daren & I don't make it every time, but is fun to go when we can.

  Anyway, it suited us to go Tuesday evening  so I needed to make something to contribute to the potluck; something using peaches......I decided on this one & went to work in the kitchen.

Peach Bread Pudding w/ Caramel Rum Sauce



2 cups fresh peaches, peeled & finely chopped

1 (14 oz) can sweetened condensed milk

3 eggs, lightly beaten

1 1/4 cups hot water

1/4 cup butter, melted

1 tsp cinnamon

1 tsp vanilla

5 cups French bread, torn into small pieces

CARAMEL SAUCE

1/2 cup brown sugar

1/2 cup butter

2 tbsp light corn syrup

1 1/2 tbsp rum

Combine sweetened condensed milk & eggs, add peaches & mix well. Stir in hot water, melted butter, cinnamon & vanilla. Stir french bread into custard mixture until bread is completely moistened. Pour into greased 9x13 baking dish. Bake @ 325* until knife inserted in center comes out clean, about 1 hour & 10 minutes.

While the pudding id baking, combine brown sugar, 1/2 cup butter, corn syrup & rum in saucepan. Bring to a boil over medium heat & simmer for 3-4 minutes until just slightly thickened. Let cool slightly.

Serve the pudding warm with caramel sauce & whipping cream. Cool & refrigerate any leftover pudding.

  I've never made bread pudding before (it's actually quite simple), so I baked a small dish just so we could taste it before I took it to the potluck. It was sooo good! Daren happened to be inside when I got it out of the oven & I let him try it also. I only got about two bites...he devoured the rest! ;)

  He wasn't the only one that liked it.....got lots of compliments on it & the pan was empty, all except for one little corner when I went to get it to bring home. I was glad because that sure would have been alot of bread pudding for us to eat if it hadn't disappeared.

~Sheila =)

* Memorial Day Dessert *

  Happy Memorial Day to everyone! Hope your weekend was safe & relaxing...We just got back last night from a beach vacation; so we're feeling pretty well rested. Now to just get back into the swing of things :/
  We got invited to a cookout for this evening & everyone was supposed to bring a dish to go with the meat that was provided. Since my in-laws have a big strawberry patch I decided to make something with strawberries. Also wanted it to be something on the lighter side since it was very warm & humid today.
  I have eaten this dessert before, but have never made it so I went looking for the recipe, found it in my collection & went to work....

Strawberry Cheesecake Trifle



2 (8oz) pkgs cream cheese, softened

2 cups confectioner's sugar

1 cup sour cream

1/2 tsp vanilla

1/4 tsp almond extract

1/2 pint whipping cream

1 tsp vanilla

1 tbls sugar

In a large bowl, beat cream cheese & confectioner's sugar; add sour cream, vanilla & almond extract. Set aside. Whip the cream, vanilla & sugar. Fold into the cream cheese mixture.

1 angel food cake, torn into bite- sized pieces

2 qts fresh strawberries, thinly sliced

3 tbls sugar

3 tbls almond extract

Add the angel food cake pieces to the cream cheese mixture. Combine the strawberries, sugar & almond extract. Layer in a large glass bowl starting with strawberries & then cake mixture. Continue layering, finishing with strawberries. Cover & chill well.

 Wanting to make it a little more festive I added blueberries & chopped fresh mint as well. I put the mint on top of the strawberries & the blueberries on top of the cake layers. I didn't finish with a layer of strawberries like the recipe says, just saved a few to dress up the top. 

  It did look festive & tasted yummy too. ( well I thought so anyway; Daren had to miss the cookout because he was on shift today, so I didn't get his opinion. :) )

Happy Monday!

~Sheila

{Hors d'oeuvres}

  Since creative and attractive appetizers are one of my favorite things to make/cook/bake; when we got invited to a house concert where everyone was supposed to bring an appetizer you can guess that I was super excited! =) I thought it would be fun to make fresh fruit and cheese kabobs, but I also really wanted to try a new recipe, soooo....I did both and what fun it was!             

::Fruit & Cheese Kabobs::





  Select the fruit and cheese combination to suit your taste; we used strawberries, pineapple and grapes for the fruit and a sharp cheddar, Swiss and Colby Jack for the cheese. I cut up the fruit and cheese and then my hubby put them together. Just a tip for you though if you would ever make these, the less sharp the cheese the better it will work. Daren was getting a little frustrated when the cheddar would crumble as he tried to put it on the skewer... They turned so pretty though and didn't last long at the party. 

                   

  So while they were being put together I was busy chopping, mixing, rolling and baking; trying out the new recipe that I had found for..........................

:: Greek Pinwheels::

  I know they look like they could be time consuming, but really they are not. I wanted them to be served warm so I didn't start making them until about 45 minutes before we needed to be at the party. So yes, it's a fairly speedy recipe :)

Greek Pinwheels

1 sheet frozen puff pastry, thawed

1 tbls beaten egg

3/4 tsp water

1/2 cup cream cheese, softened

1/3 cup marinated artichoke hearts, drained & finely chopped

1/4 cup crumbled feta cheese

1 tbls oil-packed sun-dried tomatoes, drained & finely chopped

3 Greek olives, finely chopped

1 tsp Greek seasoning

Unfold puff pastry. Whisk egg & water; brush over pastry. Combine the remaining ingredients.

Spread over pastry to within 1/2" of the edges. Roll up jelly roll style. Cut into 20 slices. Place  on a greased baking sheet. Bake at 425* for 9-11 minutes or until puffed and golden brown. Serve warm.

Blessings to you!

~Sheila