Saturday, July 14, 2012

Recipe of the Month - July 2012
CUPCAKE SANDWICHES I love how Amaretto liqueur and almond extract smell. Your whole kitchen will smell great, just like a yummy cupcake bakery. for the cupcakes: for the filling: 1 box vanilla cake mix 8 ounces mascarpone cheese, room temperature 2 teaspoons almond extract 2 tablespoons amaretto liqueur 1 cup heavy cream 2 tablespoons powdered sugar, 6 – 8 strawberries, hulled and sliced plus extra for dusting Prepare cupcake batter according to directions on the box, substituting milk for the water and add almond extract to the cake batter. Pour batter into lined cupcake tins and bake according to directions on the box. Cool cupcakes completely before assembling. In a medium bowl, combine the amaretto and the mascarpone. In another medium bowl, beat the cream with an electric mixer until soft peaks form. Slowly add the powder sugar to the whipped cream and beat until combined. Gently fold the whipped cream into the mascarpone mixture. Remove cupcakes from the baking liners. Cut the tops of the cupcakes off and reserve. Spoon about 1 teaspoon of the whip cream mascarpone mixture onto the top of the cupcake bottom. Place a strawberry slice on top of the whip cream mascarpone mixture. It is important that the strawberry slices are flat. Otherwise the cupcake top will slide off. Place cupcake top on the strawberry. Dust with powdered sugar. Makes 24 cupcake sandwiches.
Recipe of the Month - June 2012
PINK LEMONADE When I was pregnant I drank so much lemonade. This drink is sweet, tart, and refreshing. ½ cup sugar syrup, recipe follows 1½ cups freshly squeezed lemon juice, about 6 – 7 lemons 6 cups water ¼ cup grenadine ice cubes maraschino cherries and lemon slices, for garnish pink sugar lemon wedge Make the sugar syrup first. In a small saucepan heat ½ cup water and ½ cup sugar until the sugar is dissolved. Remove from heat. Let cool slightly. In a large pitcher combine the lemon juice, water, sugar syrup, grenadine, and ice. Stir to combine. Place the pink sugar into a bowl. Run a lemon wedge around the rim of each serving glass. Dip the glass into the pink sugar. Garnish the pink lemonade with lemon slices and maraschino cherries. Serves 8.