Saturday, June 26, 2010

Cobb Salad


This salad was so good.  I saw it over at Chaos in the Kitchen and wanted to make it ASAP.  We just discovered a good source of tender, organic, fresh spinach here on the our island.  We go to an organic farm to get it.  We had been there before, but never realized they had spinach.  I can get fresh spinach again- yay!  Actually, the original salad uses romaine, which would be delish as well, but I happened to have this fresh spinach on hand. 

I did some prep work a few hours before dinner- boiled eggs, cooked bacon (in the microwave), and cooked some chicken tenders in a skillet.  Then I only had to chop some things while assembling the salads.  We had lemonade and fresh watermelon with this- so good!  My kids didn't eat this as a salad- but ate the different ingredients separately (in their cool little divided trays).  The feta cheese was especially popular with them. 

Cobb Salad
adapted from Chaos in the Kitchen

romaine or fresh spinach, torn into bite-sized pieces
good-quality ranch dressing (I used the mix to make "homemade" dressing
cooked, chopped bacon- about 2-3 slices per salad
2 cooked, chopped chicken tenders per salad
1 hard-boiled egg per salad, peeled and sliced
1/4 cup crumbled feta cheese per salad
handful (about 5-6 whole) sliced grape tomatoes per salad
chopped avocado, about 1/4 cup (or more) per salad
chopped red onion, to taste (optional)

1.  On a dinner plate, make a bed of torn romaine or spinach. 

2.  In rows, arrange chopped chicken, sliced eggs, chopped bacon, feta cheese, avocado, optional red onion, and chopped tomato. 

3.  Serve dressing on the side and enjoy!

**This post and photos are property of http://dishingwithdish.blogspot.com/**

Friday, June 25, 2010

Local Buildings

We saw some interesting buildings on a drive last week.  I loved the red flowers against this white building, above.  I didn't like the dead weed "ruining" the picture, but short of getting out of the car and pulling it myself, there wasn't much I could do.  I would have pulled it, but there were people around, looking at us, and that would make me feel even wierder than I already do (on a daily basis).  My daughter likes the poor dead weed, though.  The ocean was right behind this building. 

Before we came to the scene above, we were driving through a town with tiny little streets, built on a hill, and came to this house. This house was at the end of one street, and that street forked in two directions, with this built house in the middle of the "fork".  The house is very narrow on the side facing the camera, but expands near the back, just as the two roads get farther and farther away from each other. 

Another Spirit House, or Imperio, is pictured under the "fork in the road" house. 


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Satiny Chocolate Glaze

I love this chocolate glaze.  Usually I use it to top a pound cake.  (Pictured above is the cute little cake (4 or 5 inch) I made for my husband for Father's Day).  I've used it to top cupcakes, too.  It would also be delish on homemade donuts (if I ever go there) or cookies.  This glaze is indeed satiny.  Sometimes I increase the amounts of everything to cover a little more cake.  If the mixture gets too thick, I just add extra corn syrup (sometimes I'll use honey instead for all or part of the C.S.) and some extra butter.  The consistency should be just so that it is thick but pourable, and is able to run down the sides of a pound cake and cling at the same time.  (Like it does here).  I use salted butter for this recipe.

Satiny Chocolate Glaze

3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup (or honey)
1/4 teaspoon vanilla extract

1.In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.  (You can use a heat-proof bowl set over a pan of simmering water.  I've also just used a quality saucepan on the lowest heat setting).

2.Spread warm glaze over top of cake, letting it drizzle down the sides.


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Wednesday, June 23, 2010

Hydrangea Season!

I love it here in the summer.  Hydrangeas of all colors are everywhere!!  They seem to just grow wild.  I love them.  Yay for summer!




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Monday, June 21, 2010

Chocolate Peanut Butter

Here is a milk chocolate version of my White Chocolate Peanut Butter.  This one isn't as creamy as the white version, because white chocolate has a very high amount of cocoa butter.  However, this is still very, very good, and easy to whip up.  The kids went crazy for it.  Use a high-quality milk chocolate; I used the German "Milka" brand.  This would probably be good with dark chocolate too; I just have not tried it.

Chocolate Peanut Butter
by What a Dish!

1-1/2 cups dry roasted (lightly salted) peanuts
3- 1/2 ounces (100 grams) milk chocolate, chopped
1 teaspoon sunflower or canola oil

Place the peanuts in the food processor bowl and process until finely ground. Add milk chocolate and process. Add oil, 1/2 teaspoon at a time (I only used 1 teaspoon), and keep processing until peanut butter is formed and consistency is as desired.

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Saturday, June 19, 2010

Basil Butter Salmon

First of all, I feel I must adress the white stuff "oozing" out of my salmon.  I've had this happen before, and finally looked it up online.... there was a few ideas/theories floating out there, but the most concrete, and appetizing one, (or... the one I'm going with) is that the white stuff is some kind of protein oozing out when the salmon gets hot enough... or overcooked.  So, I must overcook my salmon a little too often.  I know I did this time.... oops.  Don't be like me!

This is wild Alaskan salmon.... my store now has big bags of flash-frozen, individually wrapped, boneless, skinless, wild Alaskan salmon fillets.  Yay!!!!!!!!!!!!  Good Alaskan salmon is something I've really missed here.  I know, I live on an island, surrounded by an ocean of fish.... but leave me alone.  I love me some Alaskan salmon. 

This recipe is similar to Lemon-Dill Salmon.  This time around, I just needed to use up some basil, so I went with that instead of dill.  My 3-year old loved this and ate up every last piece (of his, and then his brother's, and what was left in the pan!)

Basil Butter Salmon
by What a Dish!

4 salmon fillets
2 tablespoons salted butter
1 tablespoon lemon juice
1/4 teaspoon garlic powder
2-4 tablespoons fresh chopped basil

1.  Preheat oven to 400 degrees F (about 200 degrees C).  Grease a glass 9x13 baking dish with cooking spray and lay salmon fillet in it, skin side down.

2.  In a small saucepan (or the microwave), melt the butter.  Take off heat, and add lemon juice and garlic powder (and any other seasonings you want).  Pour over salmon. Sprinkle basil on top.  Bake for 10-15 minutes or until salmon flakes with a fork and is opaque throughout. 

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Thursday, June 17, 2010

Oreo Truffles

I'm posting this recipe here; I've talked about it before, in my early blogging days, but I've never posted the actual recipe.  You can see these Oreo truffles all over the internet.  I made these for end-of-school-year teacher gifts.  They are pretty simple- just cream cheese (Neufchatel, for me), Oreos, and melted chocolate. 

Dipping them in chocolate is definitely the most annoying part.  Semi-sweet chocolate melts the smoothest, and is easiest to work with.  I prefer milk or white chocolate, but I was going for ease when I made these.  I use a toothpick to pick them up, then I cover them with chocolate, and then tap the toothpick (with truffle still attached) on the side of my bowl to get rid of excess chocolate.  I use another toothpick to get them off of the toothpick, and then I tap the toothpick hole with the back of a choc-covered spoon (my stirring spoon) to cover the hole.  Then, you can add some sprinkles, while the chocolate is still wet, or you can let it dry and then add a drizzle of white chocolate. 

To use up leftover chocolate, mix in peanut butter, heat again, and pour into mini cupcake liners to make little chocolates.  Store in fridge. 


Oreo Truffles
adatped from Allrecipes

1 package (about 1 lb. 2 oz, or so) chocolate creme-filled sandwich cookies (Oreos), crushed (in food processor)
1 (8 ounce) package Neufchatel or cream cheese, softened
1 bag (10-12 oz) semisweet chocolate chips

1.  In a large mixing bowl, combine crushed cookies and cream cheese to form a stiff dough.  (A stand mixer works well for this).  From balls (I use my smallest cookie scoop).  Roll in your hands to form a perfect ball and set on a large, wax-paper lined baking sheet.  Refrigerate or freeze until firm. 

2.  In a large heat-proof bowl over a pan of simmering water, melt chocolate chips.  You may need more or less.  Dip with a fork or toothpick in melted chocolate.  Tap off excess.  Let rest on waxed paper until set.  If you want to decorate with sprinkles: add while chocolate is still wet.  If you wish to decorate with a white chocolate drizzle: wait till chocolate is dry and then add the drizzle.  Store in fridge.
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Wednesday, June 16, 2010

Tuscan Pork Medallions

This recipe comes from my latest edition of Taste of Home magazine.  It caught my eye when I first looked through the magazine and I bought the ingredients soon after.  I've never cooked pork medallions before- it was fun.  I've had them in restaurants and I think this dish was better than any pork medallion restaurant meal I've had.  There is some chopping involved- the pork itself, the Prosciutto (I used Portuguese Presunto), the tomatoes, basil, garlic, etc, but it's not hard.  I was trying to tend to my side dishes, so I think this seemed more difficult than it really was.  The recipe, as printed, was only about 2 servings, so I increased things as needed.  Prosciutto is salty already, so consider leaving the extra salt out of the recipe.  We had this with orzo, cooked in chicken broth, and Roasted ,Asparagus with Balsamic Butter Sauce

Tuscan Pork Medallions
adapted from Taste of Home
makes 3-4 servings

1.25 pound pork tenderloin, cut into 1-in. slices (remove silvery membrane first)
1/4 teaspoon salt (optional)
1/8 teaspoon pepper
1 tablespoon butter
5 thin slices prosciutto, chopped (I used Portuguese Presunto)
2 garlic cloves, minced
1-1/2 teaspoons minced fresh sage or 1/2 teaspoon dried sage leaves
2 tablespoons balsamic vinegar
3/4 cup heavy whipping cream
1 cup chopped plum tomatoes
6 fresh basil leaves, thinly sliced
1 teaspoon grated Parmesan cheese

1.  Sprinkle pork with salt and pepper. In a large skillet over medium heat, cook pork in butter until no longer pink. Remove and set aside.

2.  In the same skillet, saute prosciutto in the drippings until browned. Add garlic and sage; cook 1 minute longer. Add vinegar, stirring to loosen browned bits from pan. (Be careful, vinegar will sizzle and may get in your mouth and nose! :) )

3.  Stir in the cream; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until slightly thickened. Add tomatoes and pork; heat through. Sprinkle each serving with basil and cheese.
 
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Tuesday, June 15, 2010

Roasted Asparagus with Balsamic Butter Sauce

This is one of my favorite ways to eat asparagus.  Actually, it just may be my very favorite.  The asparagus is roasted until the tips are slightly crispy (don't go overboard with that, like I did) and then drizzled with a delicious balsamic vinegar & butter sauce.  I could just drink the sauce- it is so good.  Short on time, or saucepans?  Make the sauce in the microwave. 

Roasted Asparagus with Balsamic Butter Sauce
adapted from Allrecipes

1 bunch fresh asparagus, rinsed and tough ends trimmed
cooking spray
1-2 teaspoons olive oil
salt and pepper to taste
2 tablespoons butter
1/2 tablespoon reduced-sodium soy sauce
1/2 tablespoon balsamic vinegar

1.  Preheat oven to 400 degrees F (200 degrees C).

2.  Coat a baking sheet with cooking spray.  Arrange the asparagus on a baking sheet in a single layer.  Drizzle lightly with olive oil, and season with salt and pepper.

3.  Bake asparagus 12 minutes in the preheated oven, or until tender.

4.  Meanwhile, melt the butter in a saucepan over medium heat (or in the microwave).  Remove from heat, and stir in soy sauce and balsamic vinegar.  Pour over the baked asparagus to serve.  (Or, serve sauce separately at the table, so everyone can add their own). 
 
**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Monday, June 14, 2010

Homemade Rice-A-Roni

Here is a good, basic, and simple recipe for a rice side dish.  I've only had real Rice-A-Roni once, about 10 years ago :) so I'm not sure if this tastes like the real thing.  I'm sure it's better.  This is so easy to make, probably about as easy as boxed Rice-A-Roni.  I used small star-shaped pasta, but I think broken spaghetti or angel hair would have been better.  This was great with Roasted Chicken legs!

Homemade Rice-A-Roni

¾ cup long grain white rice
½ cup small pasta shape, like broken fideo, spaghetti, angel hair, etc…
1-3 tbsp butter, depends how much fat you want
14 oz no fat, low sodium chicken broth
1 tsp low sodium chicken base
1 tsp dried parsley flakes
½ tsp garlic powder
salt and pepper to taste

1.  Melt the butter in a pan and saute the rice and pasta until lightly browned.

2.  Add the chicken broth, base, parsley and garlic. Add any other seasonings if you would like.

3.  Bring to a boil and cover, then reduce heat to low. Cook 15 minutes without lifting lid.

4.  After 15 minutes check to see if all liquid has been absorbed and fluff rice with a fork. If the rice is tender but it is still a little wet just let it sit on low with the lid off for a few minutes.

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Friday, June 11, 2010

Roasted Chicken Legs

My kids just LOVE chicken legs.  I don't have a deep love for them, myself, but after trying this recipe, I am thinking of them in a different light.  These were amazing!!  SO easy to make, and then the taste was yummy, spiced just right, browned and crispy from the oven..... we were even scraping up all the baked-on bits from the pan to put over our rice.  I will definitely be making these again.  The kids were fighting over the last ones!  An added bonus- a big bag of frozen chicken legs is super cheap!  Thanks to Chaos in the Kitchen for the recipe. 

Roasted Chicken Legs
adapted from Chaos in the Kitchen

chicken legs (about 2-4 legs per person)
salt and pepper or seasoned salt (I used salt, pepper, paprika, and garlic powder)
2 tbsp olive oil
hot sauce, if desired

1.  Heat oven to 425°. Dry chicken legs by pressing them all over with a paper towel (do this even if they seem dry already, it will help the spices stick).

2.  In a large bowl or plastic bag, toss chicken legs with salt and pepper or seasoned salt (or your own spice mix). 

3.  Add about 2 tbsp of oil to the bowl or bag and toss until legs are coated.

4.  Spread legs onto one or two (sprayed with cooking spray) rimmed baking sheets or roasting pan and place in the oven.

5.Cook, using tongs to flip legs occasionally, approx 35-40 minutes or until meat easily separates from the bone.

6.Broil chicken legs briefly until skin browns and crisps slightly, if desired.  (Mine browned nicely without this step).

7.If desired you can brush or toss some of the legs with hot sauce or serve plain or serve sprinkled lightly with Parmesan cheese.
 
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Thursday, June 10, 2010

Buttermilk Banana Bread

With bananas and buttermilk needing to be used up, I found and made this recipe for Buttermilk Banana Bread.  It is delish- moist and flavorful.  Very good with some butter spread on top. 

Buttermilk Banana Bread
adapted from Recipezaar

1 cup sugar
1/2 cup butter, softened
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon baking powder
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1 teaspoon vanilla
1 1/4 cups mashed ripe bananas
3/4 cup broken pecans, optional

1.  Preheat oven to 300 F.  Using a mixer, cream sugar and butter.  Add eggs, one at a time, mixing well after each addition. 

2.  Stir baking soda into buttermilk and add to mixture.  Sift baking powder with flour and blend into creamed mixture.  Add vanilla and banana and mix.  Stir in pecans.

3.  Pour into greased and floured 9"x5" loaf pan. (May also use 4 mini loaf pans.).

4.  Bake at 350 degrees F for about 40 minutes or until loaf tests done with a toothpick. (Bake less time for mini loaves.).  Cool for 20-30 minutes before removing from pan.
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Wednesday, June 9, 2010

Six-Layer Dip

Ok, this is supposed to be Seven-Layer Dip, but my store was completely and utterly out of green onions.  I couldn't think of anything else good (and green) to be my top layer, so I left it alone, and it became Six-Layer Dip instead of Seven.  It was still good though!  Very popular with mostly everyone.  I served this with Fritos Scoops!

Six-Layer Dip
by What A Dish!

1 can (16 oz) fat-free refried beans
1 large avocado (or 2 small)
1 TBS salsa
splash lemon juice
salt & garlic powder, to taste
1 cup light sour cream
1/4 cup salsa
1/2 tsp each chili powder & cumin
1 1/2 cups (or more) shredded sharp cheddar cheese
1 can (dry weight- 6 oz) black olives, halved
1 cup halved grape tomatoes
corn or tortilla chips, for serving

1.  Spread the refried beans evenly over the bottom of an 8x8 or 9x9 square dish.  In a small bowl, mash the avocado.  Add the 1 TBS salsa, lemon juice, salt, and garlic powder.  Spread this mixture over the refried beans. 

2.  In another small bowl, mix the sour cream, 1/4 cup salsa, chili powder and cumin.  Spread this mixture evenly over the avocado mixture.

3.  Spread the shredded cheese evenly over the sour cream mixture.  Spread the olives on top of the cheese, and then add the tomatoes on top of everything.  If you have green onions, chop some and add them on top of the tomatoes for a seventh layer.  Refrigerate until serving, and then serve with corn or tortilla chips for dipping. 
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Monday, June 7, 2010

Spaghetti and Meatballs

The kids have enjoyed watching "Cloudy with a Chance of Meatballs" lately.  Like, almost every day.  It's almost too much for me.  Anyway, I thought it'd be fun to make them Spaghetti with Meatballs.  They were a big hit, except with my pickiest child, who found the meatballs to be "too spicy", due to the Italian Sausage used.  It's ok though.. I think he thinks garlic powder is too spicy!  My youngest sat at the table, long after everyone else was done, and proceeded to eat every last meatball in the pan. 

I had to adapt this recipe to what I had (or didn't have) around the house. 

Spaghetti and Meatballs
adapted from Chaos in the Kitchen

2 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced, as desired
2 (28 oz) cans crushed tomatoes
1/2 cup red wine (or, in my case, water)
1/4 cup grated parmesan cheese
1 lb ground chuck
1 lb bulk italian sausage
2 eggs
3 cloves garlic, finely minced or made into a paste
1/4 cup bread crumbs
1/4 cup dried parsley
1/4 cup grated parmesan cheese
salt and pepper (I didn't add any salt)
spaghetti noodles

1.Heat oil over medium in a large pot. Saute onion until clear then add garlic and cook until soft.

2.Add tomatoes and season with some salt and pepper. Simmer while making the meatballs

3.In a large bowl, use a fork to thoroughly mash and combine beef, sausage, eggs, garlic, bread crumbs, parsley, and parmesan cheese.

4.Form walnut sized meatballs and sear in a large, hot skillet. (To form meatballs, I found it helpful to use my medium cookie scoop.  Scoop us the meat, and then form a round, somewhat packed ball with your hands).  Once all sides are browned, deglaze with a splash of red wine (or water, or beef broth).

5.Add meatballs, gently, to sauce to finish cooking. Add red wine (water, broth, etc) and parmesan cheese to sauce.

6.Bring a large pot of water to a boil. Add a handful of salt and spaghetti noodles.

7.Once noodles are al dente, 8-12 min depending on your noodles, reserve 1 cup of water from the pot and drain.

8.Add water to sauce as needed to thin (I didn't need any). Taste and season with salt as needed. Serve!
 
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Friday, June 4, 2010

Spicy Garlic-Lime Chicken

Here is an oldie but goodie recipe from Allrecipes.  I used to make this often, and decided to re-visit it.  It's still delicious!  It's pretty easy too, especially if you mix up the spice mixture beforehand.  I doubled the spice mixture (except the salt) and there wasn't enough to coat all the chicken.  I think I would quadruple it next time for four chicken breasts.  I'll reflect that in my post.  Also, I think this dish would be good de-glazed with something to get all the spices and yumminess off the pan; maybe chicken broth or wine.  Then you could pour that liquid over the chicken when serving.  We had this with yummy Cilantro-Lime Rice

Spicy Garlic-Lime Chicken
adapted from Allrecipes

1/4 teaspoon salt
1/2 teaspoon black pepper
cayenne pepper, to taste
1/2 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried parsley
4 boneless, skinless chicken breast halves

2 tablespoons butter
1 tablespoon olive oil
1 teaspoons garlic powder
3 tablespoons fresh lime juice

1.In a small bowl, mix together salt, black pepper, cayenne, paprika, 1 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.

2.Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6-10 minutes on each side. Sprinkle with 1 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Thursday, June 3, 2010

Cilantro-Lime Rice

I spotted this Cilantro-Lime Rice over at Eating, Etc's blog a little bit ago, and it went perfectly with some chicken we had for dinner!  (Chicken recipe to come later).  My fridge seems to be cursed when it comes to fresh herbs- my cilantro started going bad almost as soon as I bought it, it seemed, and when it came time to make this rice, almost all of it had gone weird, so I was only able to salvage about two teaspoons.  (Luckily, I had already used a large amount to make some Cilantro-Lime Dressing for Sweet Pork Tacos). 

The rice was still delish though; I want to try it sometime with the full amount of cilantro.  I love cilantro!  This rice was easy to put together and was cooked in no time.  It was done way before the chicken!

Note:  7/30/2011- I made this a few days ago with brown rice.  Still just as good- check the bottom of this post for method and picture.

Cilantro-Lime Rice
from Eating, Etc via Buns in My Oven

1c long-grain white rice
2c water
1T olive oil
juice from 1 lime
1T olive oil or butter
1/4c cilantro, chopped
1/4tsp sea salt, or to taste

1) In a medium saucepan, over medium heat, bring rice, water, & 1T of the olive oil to a boil.

2) Continue boiling over medium heat for about 5 minutes or until water just skims top of rice.

3) Reduce heat to low, cover the pan, & continue cooking for 15 minutes.

4) Remove from heat and keep covered for 5 minutes.

5) Transfer rice to a large bowl; add lime juice, remaining olive oil or butter, cilantro, & salt, to taste. Mix well.
Made with Brown Rice
Cilantro-Lime Brown Rice
adapted from Eating, Etc.

1 cup brown rice
2 cups water
1 T olive oil
juice from 1 lime
1 T olive oil or butter
1/4 cup cilantro, chopped
1/4 tsp sea salt, or to taste

1.  Boil rice, water, and oil according to rice package directions.  (30-45 minutes).

2.  After rice is tender, stir in the lime juice, remaining olive oil or butter, cilantro, and sea salt.  Stir and serve.
**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Wednesday, June 2, 2010

Dino Birthday Cake!

Everything just looks more perky and exciting with an exclamation point after it!  Don't you agree?!  Anyway, for my son's birthday party, he wanted a "dinosaur cake".  I took this idea from the Family Fun website, for a "Bug Mountain" cake, and made it a "Dinosaur Mountain" cake instead.  You take a 9x13 cake, and a cake baked in a Pyrex glass bowl (mine had about a 1 liter capacity, I think) and "glue" them together with frosting.  Then you frost the whole thing with a chocolate frosting.  You cover that with "dirt", which is just store-bought chocolate cookies, crushed in your food processor. 

My husband helped with the decorating part of this cake- he carefully smooshed the "dirt" into the frosting, and then he added a lake and river with that store-bought blue gel icing stuff.  (The first time I've used that- I usually don't use stuff like that, but it did make a nice, shiny-looking lake).  Then he made "grass" by piping homemade green frosting through a grass tip- Wilton 233.  Finally, he added the (clean) plastic dinosaurs with the help of our son. 

For the cake part, I used my fave chocolate pound cake.  Then I made a chocolate butter frosting.  For the cookie dirt, I used Keebler Fudge Shoppe Fudge Sticks, Oreos, and two varieties of these seemingly controversal (and kinda non-PC) cookies, sold locally (but made in Spain), called "Filipinos".  (Those Filipinos are darn good, too- I'm addicted to the white chocolate ones.  Ahem.)
Chocolate Butter Frosting
by What a Dish!

1 cup butter, softened
1/2 cup cocoa powder
4-5 cups powdered sugar
1 teaspoon vanilla extract
3-5 tablespoons milk

Cream together butter, cocoa powder, powdered sugar, and vanilla.  Add milk slowly, until desired consistency is achieved. 
**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Tuesday, June 1, 2010

Pineapple Lemonade Spritzer

This is a delicious drink for a summer barbecue.  You make a pineapple-lemonade syrup and mix individual servings with sparkling water to create a refreshing and satisfying beverage.  Since you only need 2 ounces of the syrup for each serving, this goes quite a long way.  I never have ice on hand, so we had these sans ice, which was just fine- add ice if you want.

June is here- I can't wait for more sun and some warmer weather!!

Pineapple Lemonade Spritzer
adapted from Allrecipes

SYRUP:
3 cups pineapple juice
3 lemons, juiced
2/3 cup white sugar
1/2 cup honey

6 slices lemon
1 (2 liter) bottle carbonated water

1.  To make the pineapple lemon syrup:  In a large saucepan over medium heat, combine pineapple juice, sugar and honey.  Bring to a boil, and cook for 1 minute.  Add fresh lemon juice to the mixture.  Allow to cool, then refrigerate overnight.

2.  Fill glasses with ice.  Place a slice of lemon in each glass.  Stir pineapple-lemon syrup and pour 2 fluid ounces into each glass.  Fill glasses to the top with carbonated water; stir.
 
*The syrup can be stored in the refrigerator for up to 2 weeks.
 
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