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Lemonlicious

Friday, March 25th, 2016

Good Morning Darlings!

I’ve been so busy lately, but I’ve missed you! And now it’s almost Easter.

Bestie Melanie is cooking dinner and I am contributing deviled eggs and lemon meringue cupcakes. Don’t these cupcakes sound divine? Take a look at how pretty they are!

LemonCupcakes

Now, that isn’t my finished product, but it did come from the lovely people at Nielsen-Massey, who were so kind to send me their gorgeous vanilla AND lemon extract so I could recreate this masterpiece at home.

And, it would not be kind of me to keep the recipe all to myself. Here you go – make these and look like a superstar this Sunday!

Lemon Cupcakes with Marshmallow Meringue(Makes 2 Dozen)

For the Cupcakes:
2½ cups cake flour
2 teaspoons baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1½ cups sugar
2 tablespoons lemon zest (3-4 large lemons)
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
½ teaspoon Nielsen-Massey Pure Lemon Extract
3 large eggs
½ cup low-fat buttermilk

Directions
Preheat oven to 350?F. Place paper liners into two standard cupcake tins; set aside. In a medium bowl, add flour, baking powder and salt; whisk to blend and set aside.In a large mixing bowl, add butter, sugar, lemon zest, and vanilla and lemon extracts. With a handheld mixer, beat on medium-high speed until fluffy, about 2-3 minutes. Add eggs one at a time, beating after each addition. Reduce speed to low. Add dry ingredients one-half at a time, alternating with buttermilk; beat after each addition and scrape sides of bowl as needed. Do not overmix batter.Fill each liner with about ¼ cup batter and bake until done, about 18 minutes. Carefully place cupcakes in 2 (9 x 13) pans and cover with plastic wrap; set aside to cool. Make sure the wrap does not touch the cupcake tops; this method of cooling will make deliciously moist cupcakes.

For the Marshmallow Meringue:
4 egg whites
¼ teaspoon cream of tartar
¼ cup sugar
1 cup marshmallow creme
½ teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
¼ teaspoon Nielsen-Massey Pure Lemon Extract

Directions
In a large bowl, add egg whites and cream of tartar. With a handheld mixer, beat on medium-high speed until foamy. Increase mixer speed to high and gradually add sugar until soft peaks form.Add marshmallow creme, vanilla and lemon extracts, and beat until combined. Using the back of a spoon, mound and creatively swirl meringue onto each cooled cupcake.Place cupcakes on a rimmed sheet pan. Use a handheld kitchen torch or place under a broiler and toast until golden brown. If using the broiler method, watch to ensure meringue does not over brown.

xoxo, Patti

Time to Get Valentining

Thursday, February 11th, 2016

Good Morning Darlings!

Is Valentining a thing? It is now!

How will you celebrate? E and I like to stay home away from the crowds and cook a romantic meal together. Complete with cocktails, of course.

Flirtini – isn’t that a fun name? It just makes me want to kiss and hug my sweetie! Here’s the recipe:

Flirtini

FLIRTINI
Time to get your flirt on!
2 oz. Van Gogh Raspberry Vodka
Splash of cranberry juice
Chilled Champagne
Float with champagne chilled to the top of the glass.
My friends at Van Gogh Vodka are always on the cutting edge of yummy cocktails with their flavored vodkas. Love them!

 

Oooh, and who doesn’t love chocolate? A Chocolate Almond Kiss would do the trick!

Chocolate Almond Kiss – with extra kisses!

 

CHOCOLATE ALMOND KISS
2 oz. Van Gogh Dutch Chocolate Vodka
1 oz. Hazelnut Liqueur 
1/2 oz. Dark Crème de Cacao
Splash of Cream 
Shake vodka, hazelnut liqueur and dark crème de cacao into a cocktail shaker with ice. Top with a splash of cream and garnish with a sprig of mint.

 

For dinner, I’m thinking a nice spaghetti, like in Lady and The Tramp.

 

Little candlelight, some nice pasta. Amore!

What are your plans?

xoxo, Patti

Dinner Party 101 – Setting The Table

Monday, November 16th, 2015

Good Morning Darlings!

The holidays are sneaking up quickly and the dinner parties are afoot. Are you hosting Thanksgiving this year? Is it your first time? Let’s visit.

No reason to be scared. We are going to do this together. The first thing your guests will notice when they enter will be your table. Is it set correctly? Instead of guessing which side the fork goes on, here’s an easy to use chart.

Simple Table Setting

This keeps things simple. Why put the napkin on top of the plate instead of under the forks? This way your guests don’t have to jostle the setting to place the napkin in their laps.

If you are going to be a guest at someone’s home for Thanksgiving dinner and can’t remember which fork to use, always use the outside utensil first. If you get there and the table is not set like the diagram above, always take your cues from the hostess. Do what she does.

Tomorrow we’ll talk about the menu.

xoxo, Patti

Making Meatballs – How Did I Do?

Thursday, October 29th, 2015

Good Morning Darlings!

You all know I love to cook and entertain. When I saw this video, I about lost my mind and knew I had to try this recipe.

I bet some of you have seen this meatball stuffed with mozzarella video, too, right?

Here’s what my meatballs looked like before adding them to the sauce in the crockpot.

20151025_122112

And here’s what they looked like all cooked and ready to gobble down.

20151025_145336

Don’t you love that tiny plate? I get them at CB2. Here is a link to their new holiday line which I must order immediately. How cute are these? No, I don’t advertise for CB2, but hey, if they feel like sending me the new line, I would not complain. :)

So, how did they turn out? Not as expected. Here are my notes:

1. Make bigger meatballs so you can stuff a bigger piece of cheese inside. For some reason, I thought I counted 22 meatballs in the video. Math is not my strong suit. My cubes of mozzarella were small and totally disappeared in the meatball. NONE of the meatballs had that cheesy center I was hoping for. Next time: Make 15 big meatballs with a much bigger cube of cheese. Heck, slather them all with a thick layer of mozzarella cheese. You can never have enough cheese.

2. Brown the meatballs before placing in the crockpot. I know this rule, but got lazy and thought they would be just as good. Nay nay my darlings. The sear really adds to the flavor, so I will be taking this extra step next time.

3. Make your own sauce. DO NOT USE JARRED SAUCE. This probably goes without saying, but I’m saying it anyhow. I make mine with an entire bottle of red wine. Do not judge me.

4. Don’t use almond milk in place of whole milk in meatballs. I thought this substitution would work. It did not. I think it contributed to much tougher meatballs than I would have preferred.

5. After making the meatballs, put them in the fridge overnight and then reheat. Why? They get greasy and after a nap in the fridge, you can skim all that fat off and have nothing but meat and sauce.

Verdict: I would definitely make these again, but with the above tweaks. What a fab way to feed a crowd. Eric and I made spaghetti with this and each had 3 meatballs, which left us with a ton of meatballs and sauce leftover that went straight to the freezer for a busy night. I don’t know about you, but November is going to be crazy busy around here!

Happy cooking!

xoxo, Patti

The Food Does Not Matter

Wednesday, December 18th, 2013

Good Morning Darlings!

This article was sent to me by a sweet friend.

I seriously could not say it better myself.

Click here to read.

And don’t slave over the food…

xoxo,
Patti

Raising A Glass With Nobilo Icon

Friday, December 6th, 2013

Good Morning Darlings!

How wonderful to see you all – I have been very busy.

What’s new? Click to continue »

Free Bubbly, My Cara Mia!

Tuesday, June 4th, 2013

Good Morning Darlings!

Free bubbly? How so?

Shall I tell you more?

Weekend Snapshot

Monday, November 19th, 2012

Good Morning Darlings,

Eric and I celebrated 12 years of wedded bliss this weekend.

Here’s what we did for fun!

Pictures!

Ooh! We’re Going Foraging!

Monday, October 8th, 2012

Good Morning Darlings!

I have always been interested in searching the great outdoors for dinner.

Alack and alas, I don’t even camp. But I certainly love the idea of it.

Hey! I have an idea!

I’m In Beer Heaven and It’s Wild!

Friday, October 5th, 2012

Good Morning Darlings!

Happy Friday. I hope the fall weather is starting to creep in where you are. Cool mornings and evenings, chili in the crockpot…

But, I have been SO busy lately that I have barely had time to cook.

Whatever shall I do?