Victoria Sandwich Cake - For High Tea or Any Time!

When my bestmate was in town we hosted many "gatherings" :)  We held a Game of Thrones themed dinner party ( recipes here ), a full Irish brunch with homemade corned beef hash and a hollandaise scrambled egg on english muffins....not to mention tea and mimosas.     However, for me all are in the shadows of our High Tea!

We served amazing teas from Tea and Sympathy in NYC. We had jelly babies, Jammie Dodgers and my bestmate's Mother baked scones from the Tea & Sympathy cook book (which I own)....you could too! Order Cookbook here

When I was in NYC and enjoyed a meal at Tea & Sympathy, for dessert I had the Victoria Sandwich Cake and fell in love!  There is nothing like it :)  So, I attempted to recreate this for our high tea.  I ordered a Cake Pan Set for this event and couldn't wait to use it!

I followed this recipe to the "T"!  As I have stated before, I have spoken with Nikki, owner of Tea & Sympathy personally and she has assured me that I can't go wrong if I follow her recipes :)

Batter made and split into 2 cake pans

Baked until golden and fork has no residue upon insertion

cooling on a cooling rack before frosting and assembling

Assembled Cake with butter cream and raspberry preserves

Cake fit for a Queen!!

This was the easiest cake I have ever made!!  And oh so yummy!

~Happy Husband Approved~
~Ginger Princess Approved~
~High Tea Approved~

Game of Thrones Dinner Party - multiple recipes

A few weeks ago, I helped serve a Game of Thrones Dinner Party....just for fun.

The menu consisted of :
Honey Balsamic Chicken Legs - made by me
PopOvers - brought by a guest
Steamed Veggies - made by me
Multiple cheeses and wines - brought by guests
Elizabethan Honeycakes - made by me

I am going to give you a quick run down of the items I prepared for the feast. (Chicken and Honeycakes found via Pinterest)

Honey Balsamic Chicken

For this recipe I used chicken legs.  I always find it harder to cook meat on the bone, so I made the honey balsamic into a glaze and marinated the legs for a few hours.  I then baked the chicken legs at 375 degrees for 45 minutes.  When the chicken was done, I placed the legs (joint bone up) in a crock pot on medium and poured more of the honey balsamic glaze over them to continue cooking until it was time for the party.

Elizabethan Honeycakes

Now, I don't bake breads because for some reason I can't quite get it right, but I was willing to give this a try and though it wasn't perfect...it was fairly easy and super delicious.

Start by warming 1 bottle of ale ( I used a  Black Butte Porter by Deschutes Brewery).  I placed the beer in a microwave safe bowl and heated for about 45 seconds.  Then add one package of yeast, stir and set aside to froth.

The recipe says to grind sugar and almonds in a food processor.  I have almond flour on hand from making macaroons, so I just sifted my almond flour and sugar and added to the flour and salt.  Mix all dry ingredients together and make a well.  Pour your yeast/ale mixture into the well and slowly stir continuing to add dry ingredients into your mixture until all dry ingredients are combined.  My dough was super sticky.

I covered my bowl and left on top of the oven to rise, as I was cooking chicken and it was nice and warm.  Let rise until the dough has doubled in size, then knock it down and knead a few minutes before shaping buns.   Rather than shaping buns, I used my Muffin Pan.

 Let the buns rise for another 15 minutes

 and then bake for 10-20 minutes at 375 degrees, until slightly golden.

When buns are done, use a small paring knife to cut little holes in the top of the cakes, be careful not to cut all the way through the bottom of the cakes.  Drizzle honey into each hole, filling the space.  Let set so honey can soak in and continue to fill holes with honey multiple times to make sure your cakes are saturated. Sprinkle with a little powdered sugar for a fancy look and serve.

Steamed/Cooked Veggies:  This is not a recipe, just what I do for quick tasty veggies when it isn't grilling season.

In my Deep Covered Baker, I slice 1 small bag of baby red potatoes, 1 small bag of yukon gold potatoes, 1 red pepper, 6 cloves garlic, 1 onion, a package of mushrooms.....or any combination of veggies you prefer.  Drizzle with a little olive oil and a seasoning of choice, I prefer Chipotle.

Cover baker and place in microwave for 20 minutes!  PRESTO!  perfect potato and veggie mix :)





There you go!  3 recipes (and believe it or not...that isn't all I cooked that day!)

~Happy Husband Approved~

The honeycakes were ~Ginger Princess Approved~

Cauliflower Crust Pizza - My life is forever changed :)

I had heard stories of pizza being made with a cauliflower crust....my first thought was, THIS HAS GOT TO BE TERRIBLY DIFFICULT!!  The time couldn't be worth the result, I mean it is a veggie as a crust ?!

I looked into it, read multiple recipes, asked some other healthy eaters for their opinions and/or advice and after all that, decided I couldn't be judgmental if I didn't try it for myself.

This is the recipe I used as my guide:  Cauliflower Pizza Crust  via Pinterest


You have to start with "riced" cauliflower....to get "riced" cauliflower you will need to cut the florets off the head of cauliflower and food process until it looks similar to rice.....yep, "until it looks right" - my favorite recipe mantra.

Does it look like rice to you?

Then place the riced cauliflower in a microwave safe bowl and microwave for 5-8 minutes...DO NOT ADD WATER!!

1 head of cauliflower will produce about 3 cups of riced cauliflower.  I don't believe in waste, so I tripled the recipe and baked on a cookie sheet (makes about 15 slices)

Preheat your oven to 450 degrees.

Spray your cookie sheet with a non-stick spray

Combine your cauliflower, egg and cheese (dependent on the size batch you are making...I tripled mine)  Also add your Italian or other seasonings at this time.  It will be the consistency like meatloaf oddly.

Spread onto your pan...for a single recipe, spread in a small circle on your pan.  For a tripled recipe spread across your entire pan.  Softly patting the mixture into place.

Bake the cauliflower crust for 15-20 minutes, until golden and you do not see any wetness left.


At this point you can top as you wish.  We used spicy Italian sausage, basil and mushrooms along with a combination of our left over mozzarella and Parmesan cheeses.

Place under Broiler until cheese is melted and bubbly.

You get a nice thin crust and a delicious pizza!

~Happy Husband Approved~

~Ginger Princess Approved~

**Warning...this is delicious!  HOWEVER....yes there are less starchy carbs, but the high amount of cheese really only reduces calories by about 50 from a regular slice of pizza, as cheese has a high fat content.  STILL FREAKING DELICIOUS :)

Hot Artichoke and Spinach Dip - a party favorite

This is a recipe my friends ask me to bring to events, easy peasy!


Hot Artichoke and Spinach Dip - The Pampered Chef

I usually double the recipe (all photos below are of a doubled batch)

I use my Deep Covered Baker and make this, preheat the oven to 375 degrees.

I drain my can/jar of marinated artichoke hearts and chop in my Manual Food Processor

I use my Adjustable Course Grater to grate my fresh Parmesan cheese

Using 1 large (16+ ounce) package of spinach, I combine all my ingredients into my deep covered baker.

For the double batch I use 1/2 cup Mayo and Sour Cream...and don't forget some cloves of garlic :)

All ingredients before mixing

Once everything is evenly mixed, place lid on the baker and bake for 20-25 minutes.

You can serve with chips or crackers, but if you are feeling extra energetic....make Pita Chips.

Buy a package of pitas at the store, use a pizza cutter to slice into 8s.

Place on your pizza stone or a cookie sheet and place in over right when the dip comes out.

Cook 5-8 minutes on each side (until crispy) and serve with your hot dip!

~Happy Husband Approved~

~Potluck Approved~

Thai Peanut Tofu with Veggies

While my best mate was visiting, I promised 1 vegetarian meal for him and this is what I chose.

I usually  make this with chicken, but decided to try my hand at tofu.  I purchased some extra firm tofu from the local store.  I drained the tofu and placed it on a kitchen towel and pressed it dry to the best of my ability.  I then cut the tofu into strips and placed in a baking pan, pouring the Saigon Sizzle sauce (seen below in picture 2) over the tofu.  I used a knife to spread the sauce on, covered and placed in the fridge to marinate for 6-8 hours.


When I was ready to cook, I cut the tofu into squares and placed in a pan with olive oil and fried it up like I would chicken or beef chunks.  Stir occasionally so that it doesn't stick to your pan.  When the tofu is hot, place your stir fry veggies in the pan and continue to cook until veggies are tender.  I placed a lid on the pan every other time I stirred it.  I didn't want the steam to make the tofu mushy, but I also didn't want it to be dry and stick to the pan.

While the tofu/veggies are cooking, I worked on my Thai Peanut sauce:

I start with 2 Tbsp on Chucky Peanut Butter

Equal parts Soy sauce and Saigon Sizzle or Soy Vay - Veri Veri Teriyaki (choose a sauce you enjoy)

I then add Sriracha to taste - or red pepper flakes if you would rather.

Mix together

I plated the veggies and tofu and dolloped the Thai peanut sauce on top :)

My best mate really enjoyed it!  We mixed the left overs with eggs for breakfast the next morning....delicious.

~Best Mate Approved~
~Meat Eaters Approved~

Simple Summer Favorite - Caprese!

Ok, this is my recipe and it is simply divine and delicious.

 Serve as an appetizer or a meal (it is a meal in our home)

Caprese

1 loaf french bread

2-3 tomatoes

Fresh Basil (1/2 leaf per serving)

Mozzarella Cheese (ball or log)

Olive oil

Balsamic Vinegar


Preheat oven to 325 degrees

Slice 1/4 - 1/2 inch thick slices of french bread.  Lightly brush olive oil on both sides of bread and place on a cookie sheet.

Bake 10-15 minutes ( until bread is crunchy but not overly toasted)

During baking, slice your tomatoes, mozzarella and basil.


When bread is done, plate from the bottom up:

toast
tomato
mozzarella
sprinkle of salt (optional)
basil
drizzle of balsamic vinegar

My favorite !!

~Happy Husband Approved~

Breakfast cupcakes - Fancy and Fast!

I love a nice simple morning meal!

I tested this recipe out when we had house guests and it was a hit.

Breakfast Cupcakes - found via Pinterest

The recipe above is Paleo, I made some adjustments for our family :)

I purchased 1 lb. of smoked ham from the local deli, and a small wedge of smoked Gouda cheese.

Preheat the oven to 400 degrees.

In my Muffin Pan, I placed 1 slice of ham to create a "crust".  After shredding all the cheese into a bowl, I placed a small pinch in the bottom of each crust and cracked 1 egg right on top.  I then sprinkled with salt and pepper.

notice the 3 on the far right have no yolk, as my husband wanted egg white only.

 Bake for 20 minutes - ( 15-16 minutes for less firm yolks )

Scoop out and serve with toast or hashbrowns!

~Happy Husband Approved~

~Ginger Princess Approved~

~Happy Husband's Best Guy Friends Approved~

~Hangover Approved~

Italian Turkey Meatball Wraps with Pesto Hummus and Marinara

My last Turkey Hummus Wrap was a serious success in our house and because I can't leave well enough alone, I wanted to experiment with the same concept, but new flavors :)

Previous Hummus Recipe HERE

For today's Hummus we used the electric food processor and combine the following:
1 can drained garbonzo beans
1/2 jar of Pesto
3 garlic cloves

Blend all together, if it is a little thick add just a touch of olive oil and blend a little more.

Then I set this aside to work on the next portions of the meal.

For my meatballs I combined 1 lb. of ground turkey and 1/2 of a diced onion.  I shaped into small balls and placed in my Mini Muffin Tin.   These are baked at 325 degrees for 15-20 minutes.

As the meatballs baked, I sauteed the rest of my onion in a little olive oil.  I then combined a can of tomato sauce (as I didn't have fresh tomatoes on hand), as well as oregano and Italian seasoning.  If I had red wine on hand I would have added 1/4 cup to the sauce, I love the way it brings out flavor!

Once you meatballs on fully cooked you can then assemble your wraps.  We used whole wheat wraps that were low in carbs and calories.

Spread some hummus on your wrap, add a few meatballs, cover in sauce and PERFECTO!  Italian Turkey Meatball wrap with pesto hummus and marinara sauce!

~Happy Husband Approved~
~Ginger Princess Approved~

Spring Rolls....that's what I make with holiday leftovers!

Oh the times of week long turkey or ham sandwich left overs, I have a fond memory but no desire to go there.  After a great Ham Dinner for Easter, I wanted to do something fun and different with our left overs.

We made SPRING ROLLS!

Baked Spring Rolls - found via Pinterest

I was excited!  I took the Ginger Princess to the store to get vegetables.  She chose broccoli and a green pepper...it must have been "green day" for her.

I employed my handy dandy electric food processor and ground up my left over ham, some onion, green pepper and my steamed broccoli.

Then I created my own sauce:  I used an equal parts ratio for the following items:
Soy sauce
Sesame oil
Lemon Juice
Dijon Mustard

Then I added Siracha to taste :)

I mixed the sauce in to my meat and veggie mixture, 

covered and refrigerated a few hours to let the flavors mingle.

* This is a great way to prep items in the morning or night before and just do assembly and baking right before you plan to eat.


I preheated my oven to 450 degrees and then began wrapping my spring rolls.  Set a shallow bowl with water in it near your work space, as you will need this to seal your spring rolls.  Use a non greased baking sheet with parchment paper.

1. Lay your spring roll/egg roll wrappers at an angle and fill the inside (roughly 2 tablespoons of mixture)

2. Fold the bottom side up to the top corner and then slide down tightly to your mixture.

3. Fold your outside edges in tight to the center, once you have folded as seen below, use your finger tips and dip them in the small bowl of water.  Brush the water across the top edges and then roll the bottom of the Spring Roll up to the top.

4. Place on your cooking sheet

5. Lightly brush olive oil over the tops of the Spring rolls, place in the oven and bake for 10 minutes on each side.

 

 

 

I made a quick soy and siracha drizzle for mine.

 

1 spring roll is approximately 115 calories :)  And they were delicious!  ~Happy Husband Approved~

Macaroon Madness - 3 times a charm :)

I have a sweet tooth for great desserts made with love and BUTTER!   :)   

Julia Child would love me for that line!

When I was in NYC visiting my best-mate, I had my first taste of macaroons and was in love!  I mean I adore cupcakes, but macaroons are right up there on the list for me now.  I searched high and low for recipes.  I was worried that it would be too difficult to achieve greatness and searched east and west for the items I would need.

 Now believe it or not, I searched the entire town for a flour sifter, you know like your grandmother or mother used to have....NO WHERE!  I was so mad, I called by best-mate to complain about it...well that and the fact that I don't yet own my dream KitchenAid mixer that would make my entire cooking life so much easier.....oh well, one day.  Until then, I am mixing everything by hand, or so I thought.  And I ended up buying a fine mesh strainer from the local WalMart to use as my sifter....somebody tell me where to buy a real sifter!!

Here is the recipe I have been using, which was found on pinterest:

Easy Macaroon Recipe

In a large bowl sift 1 cup of powdered sugar and 1 cup of almond flour (found at my local grocery, health foods section)  Lightly mix the two together and set aside.

In another bowl, separate 2 eggs leaving only the whites in the bowl.  I used my lovely Egg Separator to make this job a little easier for me.   Now the trick is that if you plan to "color" your macaroons to use a gel coloring and add to the egg whites prior to beating them.

cold eggs gave me better "peaks"

 For the first batch of macaroons, I beat my eggs by hand....NEVER AGAIN!!  The second batch I borrowed a friend's hand mixer and by the 3rd batch I had bought my own hand mixer :)


Beat your eggs to soft peaks, then add 1/4 cup granulated sugar a little at a time while continuing to beat the eggs to stiff peaks.  Ideally you should be able to tip the bowl upside down when you are done and nothing will move :)  I finally got there on the 3rd try!!

Slowly fold the almond flour/powdered sugar mixture into your beaten eggs.  It should slowly become dense and sticky.

For the first and second attempts I used my Easy Accent Decorator with the widest tip to pipe my batter onto the cookie sheet.

For round 1, I used just a cookie sheet.  For rounds 2 and 3 I used parchment paper on my cookie sheets....this seemed to work much better!  No sticking to the pan and the cookies cool faster because you can pull the paper from the cookie sheet right away.

Once the macaroons are on your baking pan (with parchment paper if you have it)....drop the pan on your counter 2-3 times to flatten and get the air bubbles out of the dough.   Bake at 325 degrees for 7-10 minutes.

Now to make your filling:  I used just a simple buttercream recipe like the one on the recipe, only I added a splash of vanilla extract to mine for flavor because that is what my mom and grandmother have always done :)

Again, I did this by hand for the first batch (which was used for the 1st and 2nd round of macaroons) and then with my electric hand mixer for the 3rd batch.

When you macaroons are completely cooled....don't rush this or your delicate buttercream will run all over the place ! ( I know from experience - what a sweet mess I made ) .... pipe your icing on the flat bottom half of one macaroon and top with another macaroon giving a slight twist to keep the icing bonded to both.  I used a small sandwich bag and snipped the corner to use as a piping bag...so easy! 

BATCH 1 - handbeat with no parchment paper

BATCH 2 - electric mixer beat with parchment paper

 Now on the 3rd batch I used the Medium Scoop,

 to try and get the nice even and rounded look of macaroons I have seen.

My friend and teammate, Paige was my assistant for batches 2 & 3 :)

BATCH 3 - electric mixer beaten, parchment paper, scoop for correct sizing.

All sweet things are best shared with friends!

I have so enjoyed this experience!!!  Macaroons aren't as hard to make as I once thought and now I have a routine in making them.  And they are really easy to get rid of...image that :)   The next batches we will be playing with flavors and chocolate: Raspberry with chocolate ganache filling....stay tuned!

~Happy Husband Approved~
~Ginger Princess Approved~
~Midwest Maidens Roller Derby Team Approved~