My Missouri Kitchen

Cocktail Recipe Arithmetic: Beer + Margaritas = Beergaritas!

I may rename 2012 my year of discovery & great finds. Or perhaps I'll just rename my next door neighbor the gatekeeper to good things. Why? Because recently she hosted a Thirty-One party (if you're new to Thirty-One but love having ample, storage options and appreciate organizational gear with a touch of style & cuteness---you'll adore their selection) and served something I had never tried until that night: Beergaritas.

It's sounds so simple, doesn't it? Beer, plus basic margaritas? But it was surprisingly good. Shockingly good. And somehow they went down better than beer and easier than margaritas. How, I do not know. I'm pretty sure it has something to do with this concoction being more sophisticated than just beer, yet less sweet & sour-y than a typical margarita. It had a light flavor and texture, in the same way that Arnold Palmer's do (half lemonade & half iced tea), yet it packed a slight citrus and nearly undetectable tequila punch.  

I've made Beergaritas twice since my neighbor introduced me to them, tweaking her instructions a smidgen with a recipe I found online. The basic recipe I've been working from can be found at Group Recipes and I have to thank Ddougee, the contributor, because they're just about perfect as-is.

If you're looking for a refreshing, summertime cocktail that's easy to make at home, I recommend Beergaritas. They've become so popular, in fact, even Chili's serves a version now---CoronaRitas!

Beergaritas

recipe found & tweaked from Group Recipes

• (2) - 12 ounce beers (I use & recommend Corona Extra for this recipe)
• 8 ounces tequila
• 2 ounces orange juice (may replace with/or add 2 ounces orange-flavored liqueur such as Cointreau or Grand Marnier if desired)
• 6 ounces (approximately 1/2 a can) frozen limeade concentrate
• 2 fresh limes, cut into wedges or slices for garnish
• 1/4 cup (more if needed) coarse salt (Kosher or sea salt), for rimming margarita glasses
• a standard (1-gallon) pitcher, filled half-full with ice cubes

Fill a standard, gallon pitcher half-full with ice cubes. S-l-o-w-l-y pour both beers over the ice (do not skip this step---it will help prevent over-foaming). Add tequila, orange juice (and/or orange liqueur if using), and frozen limeade concentrate. Using a long-handled spoon, stir well to blend all ingredients together (frozen limeade concentrate will melt quickly upon stirring). 

Pour coarse salt onto a small, rimming plate. Using a lime wedge or sliced lime, rim glasses with lime juice and dip into the coarse salt while wet. Fill rimmed glasses with Beergarita mix from pictcher, garnishing with a lime wedge or slice when full. Serve immediately and enjoy!

Yield: Serves 4

Note: Beergaritas are likely to disappear quick. Be prepared to make a second batch :)

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Like margaritas? Try my recipe for homemade Strawberry Margaritas with simple syrup and sweet & sour mix!

Show-Me Summer! Recipe: Beef Sirloin Salad with Dried Cherries

When summer temperatures start to soar, cool down with this hearty salad from the Missouri Beef Council.

Having grown up in the Midwest, beef has always been part of our weekly diet. Whether it's hamburgers cooked on the grill or juicy ribeyes seared to perfection, nothing beats the flavor of beef raised on America's grasslands. Now that I'm in charge of feeding my own family, I try to balance our meals with chicken & fish, as well as an array of vegetarian entrees, but heartland at heart...beef still makes a regular appearance on our home menu.

Today's recipe comes from the Missouri Beef Council and is a perfect example of a warm-weather entree here in the Show-Me State. Prepared using boneless, beef tip sirloin steak and a simple, oil & vinegar dressing you make at home, this recipe satisfied my entire family right down to the pickiest eater (who ended up requesting thirds). When the season starts to sizzle but you don't feel like firing up the grill, this time-saving salad can provide a quick & easy meal that really hits the spot.

Beef Sirloin Salad with Dried Cherries

Recipe from the Missouri Beef Council 

for the salad, you will need: 

• 1 boneless beef tip sirloin steak, cut 1 inch thick (approx. 1−1/2 pounds)
• 4 small or 2 medium heads Boston lettuce, torn (approx. 8 cups) *note - I substituted approximately 8 cups of bagged salad to save time
  
• 1/2 cup crumbled blue cheese
• 1/2 cup dried cherries (may substitute 1 medium red apple, cored, cut into 1/2−inch pieces if desired)
• 1/2 cup pine nuts or coarsely chopped walnuts, toasted

for the dressing, you will need: 

• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 cloves garlic, crushed
• 1 teaspoon salt
• 3/4 teaspoon freshly ground pepper

In a medium-sized bowl, whisk together dressing ingredients. Remove and reserve 1/2 cup; cover and refrigerate. While reserved dressing chills, begin trimming any fat from the sirloin steak. Cut steak lengthwise to divide into 2 equal portions, then again crosswise, cutting both halves into 1/8" to 1/4" thick strips. Add sliced beef to the remaining dressing, tossing to coat. Cover and refrigerate marinating beef for 30 minutes up to one hour.

When beef strips are fully marinated, heat a large, nonstick skillet over medium−high heat until hot. Add beef in small portions, approximately 1/3 to 1/2 at a time, and stir−fry 1 to 2 minutes or until outside surface is no longer pink (discard remaining marinade). Do not overcook. Remove beef from skillet with slotted spoon and allow to drain just briefly on a separate plate.

In a large bowl combine the chopped lettuce and reserved dressing, tossing thoroughly to coat. At this point you have two serving options:

1. In large serving bowl arrange beef over lettuce, then sprinkle with blue cheese crumbles, cherries and nuts, OR
2. Plate salads individually, arranging beef slices over lettuce, then sprinkling with blue cheese, cherries & nuts.

In either option, serve salad immediately.

Yield: Serves 4 as a main course, or up to 6 as a side salad.

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Blog Update: New Look, New Name, New Subscription Feed Address

It's not very often I pop in with notes, but spring has sprung and I've been busy sprucing up my corner of the blogosphere.

From May 7th, 2012 on, A Bloggable Life | Favorite Recipes Reviewed will now be published as My Missouri Kitchen. Rest assured, all recipes previously appearing on this blog will remain archived here indefinitely, and new, great content will be added in the coming days. As far as the name, style and tone change, My Missouri Kitchen is an idea I've been toying with for a while, and today seemed like the perfect opportunity to set it into motion!

If you're a current subscriber to this blog,  you'll want to update your feed reader here, and/or your email subscription using this link. If you're a new subscriber to this blog, I highly recommend My Missouri Kitchen's email subscription service---it's a fast, free & convenient way to stay on top of new recipes & reviews.

Even more importantly, I want you to know how much I value and appreciate your readership and loyalty, and hope My Missouri Kitchen will become one of your new, favorite food blogs!

Recipe: Asparagus, Onion & Tomato Frittata

Frittatas...they're quick, easy, fresh and tasty, whether you serve them for breakfast, brunch, lunch or dinner. This version contains my favorite vegetables topped with a bit of cheese, and is a cinch to whip up. Enjoy!

Asparagus, Onion & Tomato Frittata

This recipe requires a 12-inch oven proof skillet.

• 3 tablespoons butter
• 1 bunch (approximately 1 pound) fresh asparagus, rinsed & trimmed into 1/2-inch pieces (reserving 6 whole stems for garnishing the top)
• 1 small onion, diced
• 2 medium tomatoes, sliced (you'll want the center slices of each for consistency of size)
• 9 extra large eggs
• 3 tablespoons heavy cream
• 1/2 cup grated cheese (Fontina, Pecorino-Romano, Parmigiano-Reggiano, baby Swiss or your favorite variety), plus more for garnish
• 1/4 teaspoon salt (more or less to taste)
• 1/4 teaspoon freshly ground pepper (more or less to taste)

Preheat oven to 350 degrees F. Melt 3 tablespoons butter over medium heat. When butter foams, add asparagus and onion, season lightly with salt & pepper. Cook and stir until the asparagus is crisp-tender and onions softened, about 2 minutes; reduce heat to medium-low.

In a bowl, whisk the eggs, heavy cream and grated cheese until blended, adding salt & pepper to taste. Pour the eggs into the skillet and stir to distribute the asparagus evenly. For at least 5 minutes (or longer), cook without stirring until the egg mixture begins to set...but is still loose on top. Lay reserved whole asparagus spears and tomato slices atop the frittata in any pattern that is pleasing to the eye. Transfer skillet to preheated 350 degree F oven and bake for about 20 minutes, until the center of the frittata is just set. Remove from oven using hot pads and place skillet on a protected surface. Using a silicone spatula, gently loosen the frittata from the pan, then slide the frittata onto a large serving plate. Top with additional grated cheese if desired, cut into wedges and serve.

Yield: serves 4-6

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Recipe Reviewed: Ina Garten's Easy Sticky Buns

Featured in the Barefoot Contessa Back to Basics cookbook from Ina Garten, the following recipe for Easy Sticky Buns is one descriptive title that lives up to its name.

With none of the headaches of proofing yeast or waiting for dough to rise, these Easy Sticky Buns rely on Pepperidge Farm Puff Pastry Sheets for their golden, flaky, doughy goodness. Baked in a standard 12-cup muffin tin and bathed in melted butter, brown sugar, ground cinnamon and a tasty combination of pecans and raisins (or sweetened dried cranberries if you prefer), Ina's recipe is ideal for breakfast, brunch, or whenever you're longing for a tempting taste of something sweet and caramely.

Thanks to precise directions and short list of ingredients, Easy Sticky Buns are a home baked treasure with the power to add sparkle to your breakfast table in about an hour, including baking time. When you need a breakfast addition that goes beyond refrigerated rolls but don't have the time required for yeast dough, this is your recipe!

 Ina Garten's Easy Sticky Buns

from Barefoot Contessa Back to Basics

• 12 tablespoons (1 & 1/2 sticks) unsalted butter, at room temperature
• 1/3 cup light brown sugar, lightly packed
• 1/2 cup pecans, chopped in large pieces
• 1 package (17.3 ounces/2 sheets) Pepperidge Farm frozen puff pastry, defrosted 

for the filling

• 2 tablespoons unsalted butter, melted and cooled
• 2/3 cup light brown sugar, lightly packed
• 3 teaspoons ground cinnamon
• 1 cup raisins (I substituted a combination of raisins and dried sweetened cranberries)

Preheat oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.

Using an electric mixer fitted with a paddle attachment, mix butter & brown sugar until thoroughly combined. Place 1 rounded tablespoon of this mixture in each of the 12 muffin cups. Distribute the pecans evenly amongst the muffin cups, setting them atop the butter & brown sugar mixture.

Lightly flour a work surface on which to lay out the puff pastry. Unfold first sheet with the folds going left to right. Brush the whole puff pastry sheet with half of the melted butter (as directed in for the filling). Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 & 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins (or equivalent substitution). Starting with the end nearest you, roll the puff pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, each about 1 & 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat this procedure with the second sheet of puff pastry to make 12 sticky buns in total.

Bake for approximately 30 minutes at 400 degrees F, or until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, then invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon if necessary) and allow to cool completely.

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Dessert Of The Gods (Recipe: Warm Banana Souffle)

From this point forward, when you hear the word souffle, there shall be no grimacing or rolling of the eyes.

From this point forward, when you hear the word souffle, you will imagine a summer sky dotted with soft, puffy clouds---clouds shifting gently in the wind, being warmed by the heat of the sun. No thoughts as to what shape they will become, no fear of falling, these clouds are merely happy to be.

When you imagine a souffle like this---malleable, hapless, whimsical---all fear and hesitation will be dispelled. When you imagine a souffle like this, you will readily gather your ingredients at hand. Delicate, fine and simplistic in their beauty, you will understand: a souffle is the dessert of gods.

If you've never made a souffle, yes: they will rise in the oven and fall shortly after being removed, but a well cooked souffle will fall gradually, gently and almost imperceptibly. If you've never made a souffle, impeccable timing is a must, as they are meant to be served immediately. And if you've never eaten a souffle, you have no idea the delicacy that awaits you.

Warm Banana Souffle

Recipe adapted from The Good Housekeeping Illustrated Book of Desserts, circa 1991.

Recipe Notes

• These souffles stayed puffed for about 5 minutes after being removed from the oven. They did fall to some degree while staging & shooting them. Expect your souffles, if making this recipe, to appear puffier when fresh from the oven.
• The following ingredients may be doubled or tripled (in proper ratios) if preparing Warm Banana Souffle for a crowd.

Yield: 2-3 individual servings

• 2-3 ramekins (reserving the 3rd ramekin for overflow)
• non-stick cooking spray
• 1 large, ripe banana
• 1 & 1/2 teaspoons fresh-squeezed lime or lemon juice
• 1 teaspoon pure vanilla extract
• 2 large egg whites
• 1 & 1/2 tablespoons confectioner's sugar (plus more for dusting)

You will also need:

• 2 mixing bowls
• 1 fork
• an electric mixer

Preheat oven to 450 degrees F. Set racks: you'll be baking these in the lower 1/3 of your oven.

In a medium-sized bowl, mash 1 large, ripe banana with a fork. Add 1 & 1/2 teaspoons fresh-squeezed lime (or lemon) juice and 1 teaspoon pure vanilla extract; blend thoroughly and set aside. In a clean, chilled bowl using an electric mixer, whip 2 chilled egg whites to a soft peak stage. Gradually add 1 & 1/2 tablespoons confectioner's sugar and continue whipping egg whites on high speed until stiff peaks form.

Working in thirds, gently fold the stiffly beaten egg whites into the mashed banana until combined. Spoon souffle mixture into ramekins sprayed with non-stick cooking spray, dividing mixture evenly. While some recipes suggest filling the ramekins just short of the top, I suggest filling the ramekins right to the top. Set filled ramekins on a cookie sheet (or jelly roll pan) lined with parchment paper for easy clean-up, and place in lower third of a preheated 450 degree F oven with upper rack removed (which gives souffles room to rise). Turn on the oven's interior light and keep a close eye on your souffles. Resist the temptation to open the door during baking (to do so would risk the souffles falling prematurely). Bake for approximately 10-15 minutes. Trust your instincts and judge doneness by rise and top browning evenly, in addition to baking time.

While a bit unethical, if you feel your souffles are browning too fast or beginning to burn, turn the heat down to 425 or even 400 degrees F. Crack the oven door ever-so-slightly if you must, but only during the final minutes of baking. Allowing a rush of cool air in before the souffles are properly set can contribute to premature falling. Only a few minutes of baking time determine a souffle being set to perfection, underdone or over baked. Gently cooked with a light, almost creamy center, a baked Warm Banana Souffle should be delicate, moist and airy.

When souffles are properly cooked, remove from oven and dust with confectioner's sugar. Using a non-slip hot pad or thick, textured kitchen towel, remove ramekins to individual plates and serve immediately. Warm Banana Souffle is an absolute perfect ending to breakfast, brunch, lunch or dinner. There is simply no wrong time to serve this luscious dessert. 

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Interested in learning more? I suggest this article, one of the best I've seen on honing your souffle making skills.

A Sandwich Fit For Super Bowl Sunday (Recipe: Hoagie In A Bread Bowl)

Meet the crowd-pleasing, appetite-whetting, hunger-bedding sandwich that is perfect for parties and picnics, whether you are menu planning for the Super Bowl, tailgating during the season, or serving up fun and food at home...

Adapted from a recipe I found in the October 2009 issue of Food Network Magazine, I knew this sandwich was the stuff football parties and tailgating events were made of: Full of deli meats, cheeses, veggies and peppers, I tweaked the recipe ever so slightly, just enough to bring out more of the flavors my family and I enjoy. The best part? No cooking required! If you know how to wield a knife, you're halfway home. 

Enjoy!

Hoagie in a Bread Bowl

adapted from Food Network Magazine, October 2009

• 1/4 pound deli-sliced prosciutto
• 1/4 pound deli-sliced Genoa salami
• 1/4 pound deli-sliced smoked ham
• 1/4 pound deli-sliced smoked turkey
• 3 ounces sliced Provolone cheese
• 3 ounces sliced Co-Jack cheese
• 1/2 head of iceberg lettuce, chopped into bite-size pieces
• 1 medium onion, chopped
• 5 peperoncini peppers, drained and chopped
• 1-2 banana peppers (to taste), seeded and chopped (may substitute the equivalent banana pepper rings)
• 1 & 1/2 tablespoons extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 & 1/2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 round loaf of bread, 10-to-12-inches in diameter, cook's choice (I used pesto bread, but any favorite variety will do)
• extra rolls and/or sliced bread for serving (an assortment is nice, from King's Hawaiian Bread rolls to white, wheat, potato, and rye)

Slice prosciutto, salami, ham and turkey into length-wise strips, then cross-cut into bite-size pieces; add to large mixing bowl. Slice Provolone and Co-jack cheeses into length-wise strips, then cross-cut into bite-size pieces; add to deli meats already in mixing bowl. Toss thoroughly to incorporate. Add chopped lettuce, onion, peperoncinis and banana peppers, tossing to incorporate. Add olive oil, red wine vinegar, dried basil, oregano, red pepper flakes, black pepper and salt; stirring and tossing to incorporate. Cover tightly and refrigerate hoagie filling until serving.

Carefully slice top off round loaf of bread and set aside. Carve out center of round loaf to create a bowl, leaving about 1/4-to 1/2-inch of bread attached around the sides and bottom of loaf. Do not cut through sides or bottom. Reserve bread carved from round loaf for serving.

Just before serving toss meat, cheese, veggie, and pepper mixture one last time, then scoop directly into bread bowl. Serve with bread reserved from round loaf, as well as additional rolls and/or sliced bread. Don't forget the serving spoon, but remember this is finger food so invite guests to dig in!

Yield: serves 6-8 hungry guests

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Honeyed Fruit Pot Pies

I love desserts, but dislike the one thing that usually goes along with consuming them: guilt.

As timing would have it, it's the beginning of a new year. Many people have made resolutions about eating healthier, dieting, and exercise...and most have firm intentions of keeping them. At least for a while. But since I'm not prone to snubbing the dessert tray when it's passed around, what's a cook to do?

Fortunately, there are two things that can help:

1. Make dessert recipes as healthy/low fat/low sugar as possible, and
2. Practice portion control.

Neither are necessarily easy, but both can be done. That's why I'm tickled pink about the following recipe.

Adapted from The Big Book of Diabetic Desserts by Jackie Mills, MS, RD, the following dessert is not only delicious, it is made in individual ramekins so there's no stressing over portion control.

It's time to enjoy dessert again, guilt free!

Honeyed Fruit Pot Pies

(adapted from The Big Book of Diabetic Desserts)

makes 6 individual servings in 3 1/2" ramekins

to make the filling

• 2 tablespoons light brown sugar
• 1 tablespoon whole wheat pastry flour (may substitute with all-purpose flour if necessary)
• 1/4 teaspoon ground nutmeg
• 1 medium ripe but firm pear, peeled and chopped
• 2 mediums apples (*1 sweet & 1 tart), peeled and chopped (*I recommend Granny Smith & Honeycrisp or Haralson)
• 1/4 cup dried fruit of your choice, blueberries, cherries, cranberries or raisins (I used a blend of dried blueberries, cherries and cranberries)
• 3 tablespoons honey

to make the pot pie topping

• 3/4 cup whole wheat pastry flour (may substitute all-purpose)
• 2 tablespoons C&H Washed Raw Sugar (turbinado sugar)
• 2 tablespoons granulated sugar (may substitute granular no-calorie sweetener if necessary)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons Smart Balance Unsalted 50/50 Butter Blend (may substitute with unsalted butter)
• 1/4 cup low-fat buttermilk (need a substitute? check here for suggestions)

Preheat oven to 350 degrees F and coat 6 ramekins with non-stick cooking spray. In medium-sized bowl, combine brown sugar, flour and nutmeg and stir to blend. Add pear, apples and dried fruit, tossing to coat. Spoon approximately 1/3 cup of this prepared fruit mixture into each of the ramekins. Drizzle each serving with 1/2 tablespoon of honey.

To make the topping, combine flour, sugars, baking powder, baking soda and salt in a large bowl. Cut in 2 tablespoons of Smart Balance Unsalted 50/50 Butter Blend (or unsalted butter) and combine until mixture resembles coarse meal. Add buttermilk, stirring just until moistened and no more. Drop the batter by spoonfuls evenly onto the fruit mixture. Resist the urge to cover each and every piece of fruit. You may spread the batter using your fingertips, but try not to push the batter down into the fruit.

Place the ramekins on a baking sheet and bake in a preheated 350 degree F oven for approximately 25 minutes, or until the topping is lightly browned. Serve warm.

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We Have A Winner! A Review of Hershey's Deep Dark Chocolate Cake

I searched for the best, homemade chocolate cake recipe I could find.

I'm happy to report we have a winner!

Throughout my life, I have had a love/hate relationship with cakes: I have either loved the frosting and hated the cake, or loved the cake and hated the frosting. Rarely has either extreme occurred simultaneously and I'm often (embarrassingly) left with a plateful of one or the other to scoop into the trash bin. Definitely not the type of behavior I am proud to admit.

Enter my mother-in-law: The singular source of more delightful dessert recipes than I can possibly divine from my vast collection of cookbooks, she has become a tried and trusted source for all things yummy, as this recipe for Deep Dark Chocolate Cake will prove. But before we go any further, there are two things about this cake you absolutely must know...

1. It's entirely homemade, and
2. It's easier to make and far more delicious than you can possibly imagine.

Thank goodness for mother-in-laws, Hershey's & cocoa, because this cake is a winner!

Made on the recommendation of my mother-in-law, I expected this cake to be good (it is chocolate after all,) but I didn't expect it to be the kind of good that makes you wonder why all chocolate cakes and icings can't taste this delightful. Not only did it receive rave reviews from my panel of lucky taste-testers (who selflessly sampled a slice, or two, or even three in some cases), but all proclaimed its chocolatey goodness, "The best I've ever had!"

Since I haven't (unfortunately) sampled all the chocolate cakes in the world, I won't go as far as claiming it's the best you'll ever taste, but I can assure you it is reliably good and surprisingly simple to make. And if you bake, no matter how infrequently or reluctantly, I'll bet you already have all the necessary ingredients to make this cake and its fantastic frosting on hand.

So go ahead. Check your pantry, your cupboards and refrigerator too...by dessert time, you can be having your cake and eating it too!

Deep Dark Chocolate Cake

(recipe courtesy Hershey's, uncompensated review courtesy A Bloggable Life. Enjoy!)

(FYI: Hershey's has since renamed this recipe Perfectly Chocolate Chocolate Cake)

• 2 cups granulated sugar
• 1 & 3/4 cups all-purpose flour
• 3/4 cup cocoa (I used and recommend Hershey's Special Dark Cocoa)
• 1 & 1/2 teaspoons baking powder
• 1 & 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1/2 cup vegetable or canola oil
• 2 teaspoons vanilla
• 1 cup boiling water

Preheat oven to 350 degrees F.  Grease and flour two 9-inch cake rounds or one 13x9x2-inch baking pan.

In a large mixing bowl, stir together the first six ingredients (sugar through salt); add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin); pour into prepared pan(s) and bake in a preheated 350 degree F oven for 35-40 minutes or until a toothpick inserted in center comes our clean. If baking cake rounds, allow rounds to cool slightly before turning out onto wire racks to cool completely. If using rectangular baking pan, allow cake to cool completely before icing.

One Bowl Chocolate Frosting

• 6 tablespoons butter, softened to room temperature
• 2 & 2/3 cups confectioner's (powdered) sugar
• 1/2 cup cocoa (again, I used and recommend Hershey's Special Dark Cocoa)
• 1/3 cup heavy whipping cream
• 1 teaspoon pure vanilla extract

In a medium-sized bowl, mix and beat all ingredients using an electric mixer. If icing seems too thick, add a touch more heavy cream until desired consistency is reached, taking care not to over-thin the icing. I have found these amounts enough to frost the top and center layer of two, stacked, 9-inch cake rounds (but not the sides) or the top of a 13x9x2-inch rectangular cake. If you are looking to frost the sides of the stacked cake rounds as well, consider doubling these amounts.

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Spicing Up Breakfast (Recipe: Gingerbread Waffles)

I can't think of a better way to wake up family and friends for breakfast than with the aroma of warm, holiday spices wafting all through the house! Few recipes make that easier to do than these delicious Gingerbread Waffles.

Served hot off the waffle iron and seasoned with a touch of brown sugar, molasses and spice, these waffles are perfect for enjoying all winter long. When accompanied by warm maple syrup, a bowl of fresh fruit, a side of yogurt, or even a hearty helping of scrambled eggs & bacon, these Gingerbread Waffles are sure to capture the hearts of young and old alike.

 Gingerbread Waffles

(recipe adapted from Taste of Home's Holiday and Celebrations Cookbook, 2005)

for the gingerbread waffles

• 1 cup all-purpose flour
• 1 & 1/2 teaspoons baking powder
• 1 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/8 teaspoon ground cloves
• 1/3 cup packed brown sugar
• 1 egg, separated
• 3/4 cup buttermilk (may substitute regular milk if necessary)
• 1/4 cup molasses (may substitute maple syrup if desired)
• 3 tablespoons butter, melted
• 1/8 teaspoon cream of tartar

for serving (optional)

• confectioner's sugar for dusting
• whipped cream and cinnamon sticks to garnish
• warm maple syrup

Gather 3 bowls: 1 large, 1 medium and 1 small. Preheat waffle iron. In the large bowl, combine the first seven ingredients (flour through ground cloves); blend thoroughly. In the medium-sized bowl, mix brown sugar and egg yolk with an electric mixer until fluffy; add buttermilk, molasses and butter. Stir into the dry ingredients (in larger bowl) until just combined---do not over mix. In the small bowl, beat the egg white and cream of tartar using an electric mixer until stiff peaks form. Gently fold into the existing batter.

Quickly (and evenly) spoon batter onto a preheated waffle iron. Bake according to manufacturer's directions, until light golden brown. Sprinkle with confectioner's sugar if desired, and/or garnish with whipped cream and cinnamon sticks. Serve with warm maple syrup.

Yield: 8 waffles. Double or halve the recipe as needed to produce more (or less) waffles.

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