Dark Chocolate Chip Cranberry Pecan Cookies

Yesterday my family and I had the pleasure of attending our neighborhood's National Night Out.  It's an annual event that allows you to meet your neighbors, the local fire and police department, and have your kids get hyped up on cookies, bounce houses, and clown tricks dangerously close to their school night bedtime.  

There were kids galore and plenty of SAHMs like me that I was like a kid in a candy store with so many options for playdates.  I probably came off as a little too excited when I introduced myself to a few new faces but what can I say, I'm ready to find a sense of community.  

To add a bit of healthy competition to the mix, us neighbors got to put our whisks and oven mitts to the test with a Cookie Baking Contest.  As Rachel Ray would say "How cool is that".  Alas I did not win but my husband thinks these cookies are award winning, probably because he helped invent them.  We wanted a seasonal yet Texan charm to a standard chocolate chip cookie so we created a Dark Chocolate Cranberry Pecan Cookie.   They were delish.  The crunch of the pecan mixed with a hidden essence of cinnamon and nutmeg complement the tartness of the cranberries and subtle sweetness of the cacao.   Next time I'll add a bit more chocolate and some rolled oats but the recipe below is a champion in itself.   

Baking and new friends, I think I'm going to like this neighborhood.  

Dark Chocolate Chip Cranberry Pecan Cookies

2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup butter softened
3/4 cup sugar
3/4 cup brown sugar packed
2tsp pure vanilla extract
2 eggs
8oz 60% Cacao Dark Chocolate Chips (next time I'll add the full 10oz bag)
3/4 Pecans
4oz of Dried Cranberries
1/2 cup rolled oats if using

Preheat oven to 375.  Mix the first 5 ingredients together in a medium size bowl.  Set aside.  Cream the butter and both sugars in a larger size bowl with a hand mixture on medium speed.  Add vanilla and eggs to the creamed mixture on at a time, until blended.

Slowly add dry mixture to the sugar mixture.  Fold in chocolate, cranberries, pecans (and rolled oats if using).  Use a rounded tablespoon and drop onto an ungreased cookie sheet.  Bake for about 9 minutes until golden browned.

Coconut Cupcakes with Lemon Curd Filling

Spring is in the air.  Birds are chirping, tulips are blooming, and the spargle is being harvested.   Everything is so fresh and crisp it makes you want to rejoice in awe of Mother Nature.

Rejoicing can mean walks with the family around the plush green field, a stroll through the downtown Farmer's Market, or a simple BBQ with friends.  Invitations to cookouts with neighbors are starting to peak as we dust off our winter hibernation and come out to celebrate this beautiful time of year. 

Of course, Mother Nature has a way to be unpredictable.  Tornados, rain, and a drastic change in temperatures can  put a damper on weekend plans.  It's a time of year to celebrate and a time of year to be flexible.  

Yesterday was such an occasion when a backyard (or in our case, front yard) BBQ became a indoor engagement as the temperature slowly but consistently dropped down from the upper 50's to mid 40's.  It was still wonderful to get together with friends and take a much needed break from a monotonous weekend.  

To freshen up our spread with a taste of spring, I used a recipe I've been saving from William Sonoma;  Coconut Cupcakes with Lemon Curd Filling.  The subtle sweetness of coconut paired with a surprise lemon curd filling momentarily lets your mind escape to slightly warmer local.  Memories of my first Mother's Day Tea at The Westin Monoa Surfrider in Hawaii came to mind. The frosting was light and airy and had reminiscent taste of childhood days eating marshmallow fluff by the spoonful.  I may try my Marscapoon Cream Frosting the next time I make this treat as I think it would compliment the flavors fabulously.  

Overall, these cupcakes were, delicate, refreshing, and slightly exotic.  A perfect accompaniment to a spring time celebration; even an indoor one.  

Coconut Cupcakes with Lemon Curd Filling

adapted from William Sonoma

For the cupcakes:

1 3/4 cups cake flour

2 tsp baking powder

1/4 tsp kosher salt

3/4 cup unsalted butter at room temp

1 cup sugar

3 large eggs

1 tsp. pure vanilla extract

1 cup sweetend shredded coconut (plus 1 cup slightly tosted for garnish)

3/4 cup buttermilk

1 cup lemon curd (I used a store bought one)

7minute frosting (see recipe below)

or Marscapone Cream Frosting (see recipe here)

Preheat Oven to 350 degrees F

Line 12 - 16 standard muffin cups with paper liners.  In a bowl, sift together the flour, baking powder and salt.  In a large bowl using a paddle attachment or an electric mixer, beat the butter and sugar on medium-high speed until light, 2-3 minutes.  Add the eggs one at a time, beating after each addition.  Add the vanilla and beat until well combined.  Fold in 1 cup coconut.  Add half of the flour mixture and beat on low speed until combined.  Continuing to beat on low speed, add the buttermilk and then the remaning mixture.

Fill the muffin cups 1/2 way full.  Add about a tbsp of lemon curd in the center, on top of the batter, of each cup.  Divide the remaining batter into each cup until it is about 3/4 full.  

Bake for about 18-22 minutes until lightly golden brown.  Cool in pan for 5 minutes and then on a wire rack for about an hour.  

Frost cupcakes with desired frosting and sprinkle with toasted coconut.  Refridgerate for up to four days but serve at room temp

7 Minute Frosting

3 large egg whites at room temperature

3/4 cup sugar

1/3 cup water

2 tbs light corn syrup

1/8 tsp kosher salt

1 tsp pure vanilla extract

In a heatproof bowl, whisk together the egg whites, sugar corn syrup, sal, and water.  Set the bowl of (but not touching) barely simmering water in a saucepan.  Using a hand mixer, beat on medium high speed to stiff peaks, about 5 minutes.  Remove the bowl from over the water and continue to beat until the mixture cools about 2 minutes.  Add the vanillla and beat until blended.  Frosting doesn't keep well so use right away.  Frosts about 12-18 cupcakes

Slow Cooked Chicken Tikka Masala

I FINALLY found it!  After receiving requests for Chicken Tikka Masala after my Weeknight Indian Post, I have been searching and experimenting with a multitude of recipes found in Internet land.  I can now share with you this fabulous creation for Chicken Tikka Masala made in the crock pot and as delicious as you would find in any British pub.

Wait...what?  Yes, turns out that I have fallen into the trap of stereotyping ethnic cuisine.  Chicken Tikka Masala which I admittedly think of when I'm craving Indian, is not exactly a local Indian dish but more of a British spin on an Indian dish.  The origins are sketchy with belief that a cream sauce was thrown into a Chicken Tikka dish to tone down the spice in to cater towards the British pallet..  Some fun reading (and references) for those that are interested can be found here, here, and here.

Enough history, back to the food.  I was ecstatic to find a recipe in January's issue of Real Simple Magazine for their version of Slow Cooked Chicken Tikka Masala.  I was all set to make this fab looking dish when I realized the recipe looked like it was lacking quite a few ingredients.  There are cases where less is more but honestly, I was tired of having sub par or not just right Indianish leftovers. So, I did a google search and the first two links I clicked on were  1. Tasty Kitchen's recipe and 2. a link to Tasty Kitchen's recipe.  Decided to use my "gut" instinct.  Results, just like the pictures themselves, this dish was AMAZING!

It takes a little more prep than some of your standard slow cooked recipes but the results are worth the extra time.  I prepped it during my son's nap, cooked on low for 3 hours and on high for 1 instead of the recommended low on 5.  I served it with the cucumber relish in Real Simple's recipe which was a perfect companion to this rich and creamy dish.

So whether it's British fare or Indian cuisine, this meal will certainly satisfy your craving.

Tasty Kitchen's Slow Cooked Chicken Tikka Masala

For the Chicken

9 whole, Boneless, Skinless Chicken Thighs

1 TBSP Ground Coriander

1 TBSP Ground Cumin

1 tsp Kosher Salt

1 cup Yogurt

4 TBSP Butter

1 whole Jalapeno Pepper, Stem Removed, Pepper Pierced Several Times with a Sharp Knife

For the Sauce

4 TBSP Butter

1 Whole Large Onion, Peeled and Diced

6 Cloves Garlic

1 TBSP Kosher Salt

3 TBSP Garam Masala

1 piece Fresh Ginger, 2-3 inches, Peeled and Grated

4 Cups Crushed Tomatoes

1 TBSP Raw Sugar

2 TSP Cornstarch

1 1/2 Cup Heavy Cream

Cut the boneless, skinless chicken thighs into 1- 1 1/2 inch pieces. Sprinkle the coriander, cumin and salt over the chicken, then stir in the yogurt until all the pieces are evenly coated. Cover lightly and let sit for 10 minutes before proceeding.

Melt 1 tablespoon the butter in a large saute pan over medium heat. Raise the heat to medium high and quickly brown about 1/4 of the chicken. Transfer browned chicken to the slow cooker as it is finished, using 1 tablespoon of butter per batch, and repeat until the chicken is all in the slow-cooker. Throw the pierced jalapeno in on top of the chicken.

Prepare the sauce. Return the pan to the heat and melt the butter over medium high heat. Add the onions, garlic, and kosher salt, then stir. Cook, stirring frequently, until the onions begin to lightly brown around the edges.

Stir in the garam masala and ginger and cook until fragrant (about 1 minute) before raising the heat to high and adding the crushed tomatoes and raw sugar. Stir well, scraping the caramelized bits from the bottom of the pan, and bring to a boil. Pour over the chicken in the slow-cooker.

Cover and cook on LOW for 5 hours, or until the chicken is very tender.

Use a fork or whisk to stir the cornstarch or cleargel into the heavy cream until smooth. Pour into the slow-cooker and stir gently until the colour is even. Replace the lid and let cook for 10 minutes or until bubbly around the edges.

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Real Simple's Cucumber Relish

• 1/2 English Cucumber halved and thinly sliced
• 1/4 cup cup fresh cilantro leaves
• 1 tablespoon fresh lemon juice
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In a small bowl, toss the cucumber and cilantro with the lemon juice and ¼ teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours.

Slow Cooked Shiner Bock Brisket Tacos and Avocado Salad

Our new town Roanoke adopted the slogan, "The Unique Dining Capital of Texas".   With over 40 restaurants, mostly local or at least established in Texas, there is no shortage of supply to satisfy almost any craving.  Every time we're in town we always head over to the old fashion quaint downtown area to one of the local Mexican restaurants (yes, I'm moving from a place that only has about 3 so called "Mexican" resturants in a 25mi radius to one that has two 25 yards apart) Anyway,  Mi Familia provides a fun family friendly atmosphere with festive Mexican dishes and thirst quenching Margaritas. As a creature of habit when it comes to my fav resturants, I am always choosing between the Grilled Fajita Salad with a cilantro lime dressing or the Shiner Bock Brisket Tacos.

In celebration of our move to Texas I wanted to recreate Mi Famila's Shiner Bock Bristet because it combined two of Texas' quintessential culinary fares, Mexican and BBQ.  In addition to Shiner Bock Beer which is made in Shiner, Texas,  I wanted to add another Texas made product and accent the finished dish with Fuzzy's Butt Burning Hot Sauce.

I was introduced to both Shiner Bock Beer and Fuzzy's Taco from my "I'm not from Texas but I got there as quick as I could" husband.  Beau is a beer connoisseur of sorts but when asked what comes to mind when he thinks of beer, a good ol' chilled Shiner Bock is the front runner.  You used to only be able to get Shiner Bock from a few locations which were listed on it's website.  I felt like the prize girlfriend when I went out of my way after a family trip to pick up a case for this taste of home beer deprived med student back in Iowa.  Of course I had to have my daddy buy it because I was underage but that's a different story...Fast forward almost a decade and now, even our little shoppette here in Germany carries this from time to time.

Fuzzy's Taco Shop is located across from Beau's amla mater, TCU.  This local establishment was on the verge of closing it's doors after only two years when regular (and business savvy) customers saw a hidden gem.  There are now over 42 stores in 7 states including good ol' Roanoke.  Their popular Baja Fish Taco is a delicacy in itself but top it with their infamous Butt Burning Hot Sauce and you really are in for a tasty treat.  While it will be a few months before we can indulge in Fuzzy's when a craving hits, for now our pantry is not complete without a bottle or two of this goodness.

It took some research to figure out how to go about with this recipe as there was no particular recipe that had exactly what I wanted.  I really wanted to capture the subtle sweetness of the beer and to not overwhelm the natural flavors with unnecessary spices as the hot sauce in itself compliments the simplicity of the dish .  On the side I include a fresh Avacado Salad that added almost a lightness to a usually heavy dish.  My husband was supportive but skeptical of my process.  The results of my first true attempt at Tex Mex, fabulous.    Maybe Texas will be a good fit with me after all.

Slow Cooked Shiner Bock Beef Brisket Tacos
3lb trimmed Beef Brisket
Shiner Bock BBQ Sauce* (or favorite sweet BBQ sauce we like Stubs Honey Pecan)
12oz Shiner Bock Beer
Salt and Pepper (Cayenne for an extra spice)
4 cloves Garlic smashed
2 whole Jalapenos pierced
Corn Tortillas
Lettuce
Cheese
Fuzzy Butt Burning Hot Sauce (or other hot sauce if desired)


Salt and pepper brisket and place in bottom of stoneware.  Add 1/2 of the BBQ sauce (reserve the rest) combined with Shiner Bock beer.  Marinate over night.

Pour out the 3/4 of the liquid.  Add reserved BBQ sauce, garlic and jalapenos and turn on low for 6-8 hours until brisket shreds apart easily.

Make tacos with your favorite ingredients. I used lettuce, feta, and Fuzzy's Butt Burning Sauce on corn tortillas and it was delish!


Shiner Bock BBQ Marinade
Olive Oil
1/2 cup diced onion
2 garlic cloves
1/2 Jalapeno de-seeded and sliced
1 cup room temp Shiner Bock Beer
1 cup Tomato Sauce (or Ketchup for a thicker sauce)
1/4 cup White Vinegar
1/4 cup Worcestershire Sauce
1/3 cup Brown Sugar
1 1/2 tsp Dry Mustard

Saute Onion and Garlic and Jalapeno in olive oil in a medium size sauce pan until slightly browned.  Add the remaining ingredients and bring to a boil.  Simmer for 10 minutes.  Use an immersion blender to blend.

Avocado Salad
Combine 1 Avocado Peeled and diced into 1/2 inch cubes, a variety of heirloom tomatoes, corn, black beans, and red onion.  Drizzle juice of one lime, salt and pepper, and fresh cilantro.  Toss to combine.

Weeknight Indian

There are two things in the culinary world that I can't live without; my slow cooker and Indian food.  Well okay, that was horribly cliche and not really true, but you get the point.

Before kids, one of my favorite past times with my husband was to order take out Indian from the local restaurant, grab a bottle of red, and watch episode after episode of LOST.  I can't watch that series now without craving Chicken Tikka Masala.  Indian was also my only craving during my pregnancy with my son which resulted in me Googling restaurants in all of the areas I would be temporarily living in during our 3 month move from Hawaii to Germany.  I had to make sure my ground was covered just in case a late night craving hit.  It came as no surprise that my son gobbled up his plate the first time we went to an Indian buffet when he was a year old.

Last Febuary, I had the great opportunity to take an Indian Cooking Class through Cook Curry.  In a small group,we learned about the 5 main spices of Indian cooking,  experienced a little bit of culture through wedding photos, Bollywood music and movies, and we even got to dress in an authentic Indian saree.   Along with that we  learned first hand the entire process of how to make a delicious meal.  Best of all we got to eat this amazing 3 course meal with new friends and for only about 30euro.

While I have made these recipes a couple of times since taking the class it required me two days of prep (homemade paneer requires a bit of patience and time) and a full day of childcare on my husbands part.  The process was more meticulous and time consuming than I would care for on a typical night.  So while the meal I replicated at home was really really good, I was almost too exhausted to truly enjoy it.  It will take some practice but until it becomes second nature on my part, I've been searching the Internet world for a quick and inexpensive way to get my fix.  Hence the slow cooker.

I am a big fan of the slow cooker.  A friend encouraged me to pull this out of the back of my pantry when I had my son and cooking was the last thing on my mind.  I was able to prep meals within 30 minutes during his nap and be done with it.  An awesome concept for any sleep deprived momma or really busy momma.  When I don't have time, energy, or desire to cook, this is typically how I feed my family.  My favorite site is A Year of Slow Cooking but I've also found some great recipes on Pintrest.  I'm sure it helps that this retro cooking device is coming back in vogue.

Now, I've tried a few Indian recipes in the slow cooker but they've been a bit of a disappointment.  I'm expecting it to be restaurant or semi authentic tasting but it tastes more like the dumb down version it really is.  I was ecstatic to find a recipe that was actually good.   I mean so good that I had to share.  I even whipped a yummy, very easy Indian spiced side dish.  After seeing an episode of Dr. Oz and reading multiple articles on the subject, I wanted to add more turmeric (which is a common ingredient in Indian dishes) to our diet and this was a great opportunity to experiment.  I'll leave the health benefits FAQs to the pros but you can read more on turmeric here. 

So, here is my weeknight Indian Meal.  Grab a bottle of your favorite red, pop in an episode of LOST and enjoy!

Slow Cooker Butter Chicken 

(adapted from A Year of Slow Cooking)

2 pounds boneless skinless chicken thighs
1 onion, sliced
6 garlic cloves, chopped

4 inch piece fresh ginger, chopped
4 tbsp butter
15 cardamom pods (sewn together!)
2 tsp curry
1 tsp cayenne pepper 

3 tsp garam masala 

1 can coconut milk
1 can (6 oz) tomato paste
2 T lemon juice
1 cup plain yogurt

Salt to taste

Corn Starch for Thickener if needed

The Directions

Pre Prep: 

Sautee onion, garlic, and ginger in about 2 tbsp olive oil until onions are almost translucent.  Add spices and sautee for about a minute more.  Add coconut milk, lemon juice and tomato paste and stir until smooth.  

Place chicken thighs in bottom of slow cooker and cover with the sauce.  Place in refrigerator over night or cook right away.

Cook on low 6-8 hours or on high 4-5.  Tweak spices accordingly, shred chicken with two forks and discard cardamom pods.  Add yogurt and cornstarch if desired 15 minutes before serving.

Turmeric Spiced Veggies

2 tbsp roughly Turmeric 

1/2 container of button mushrooms sliced

1 eggplant, chopped in 1 inch cubes and pre salted

1 zucchini, chopped into 1 inch cubes

small head of cauliflower chopped

2-3 tomatoes

1 15oz can chickpeas drained and rinsed

Salt & Pepper

Olive Oil

Directions

Begin sauteing mushrooms in olive oil on medium high heat.  In a large bowl, coat zucchini, eggplant, and cauliflower in olive oil.  Sprinkle with salt and pepper and turmeric.  Once mushrooms begin to brown, add prepared veggies.  Cook until tender.  Add chickpeas and tomatoes and heat until warmed.

Serve meal with basmati rice and buttered naan or pita bread.

 

Champagne with Raspberry Cupcakes

I love the story of how I met my friend Britney.  It’s one those “it’s such a small world” moments.  Britney had posted an ad for her babysitting services on our Wiesbaden military community Craigslist-esq site.  I was in the market for a babysitter and inquired.  Of course, being the cautious mommy I was, I went to Facebook to see if I could get an impression of her before we met.  Turns out we have a mutual friend.  Not a mutual friend here in Wiesbaden but a mutual friend from Iowa.  We both contacted our mutual friend Emily and soon discovered that we grew up in the same town, went rival high schools and were a year apart.  Even crazier she now she lives directly across the street from my Stairwell 10 in Stairwell 9 with the same apartment number 1.  Weird.

 

We arranged to meet and I knew I would either have a new babysitter or a new friend.  My attitude was in “mom” mode when we met just in case it turned out to be the former.  She came by, I had Sesame Street music on in the back ground and I offered her a cup of coffee or tea like the good Southern Girl I was raised.  After chatting with her a bit and reminiscing about good ol’ Des Moines, I felt that I set the stage all wrong.  Instead of Sesame Street and Tea, I felt like turning on some 80’s dance music and popping open a bottle of champagne.  Not because we are alcoholics wanting to drink at 10 in the morning, but because she is that much fun.  I liked her immediatly.  

Britney has this bubbly, rock star, but genuine personality.  Her business profile for BB Design Photography, states “there is glitter in my veins”.  She has a passion for all things creative and makes things that I wouldn’t be shocked to see at a local boutique.    We share interests in photography, design, Audrey Hepburn, Glee, among other things yet our personalities are very different.  While I can’t say the same for her, I adore her Summer Brights personality to my Autumn Neutrals.  

When Brittney sent out invitations for a house warming party with a request to bring something delicious, I had a mini panic attack.   I wanted to bring something tasty yet something that reflected her.  I searched the biggest recipe box known to man (Google) and combined a few different recipes to create this fabulous. sparkly, and bubbly creation below.   Serve these with a bottle of champagne on your next girls’ night in… and don’t forget the glitter.

Champagne with Raspberry Cupcakes

1 Box White Cake Mix

1 ¼ cup Champagne (cheap is fine, save the Dom Perigon for drinking)

1/3 cup Canola Oil

3 Egg Whites

2 tbsp Seedless Raspberry Preserves

Champagne and Raspberry Frosting

1 cup butter at room temperature

6 TBSP Raspberry Preserves

4 cups powdered sugar

1/3 cup Champagne

Heat oven to 325F.  Place cupcake liners in regular size muffin tins.

In a large bowl, mix cake mix and champagne.  Add oil, eggs, and raspberry.  Use and electric mixer and beat on medium speed for about 2 minutes.  Divide evenly into muffin cups.  Bake about 20 minutes turning halfway through for more even cooking.  Cool for about 10 minutes and remove from pan to cool completely before frosting.

Meanwhile, in a medium bowl, use an electric mixer to cream butter and raspberry preserve to a smooth consistency.  Add champagne, mix, and then add powder sugar one cup at a time.  Beat with mixer until smooth*

Put frosting in a bakers bag or large ziplock bag with the end snipped off and frost cupcakes.  Add pink sugar, silver glitter sprinkles, pearls, and a raspberry garnish.  Enjoy!

*The raspberry preserves seemed to separate slightly from the frosting bind.  I’m not sure if this was the cause but I discovered that the preserves I used were “sugar free” and made with Splenda.  While it didn’t affect the taste and added a neat shimmery appearance, I’ll use 100% raspberry preserves next time.

Simply Beautiful Cakes

I have a new hobby.  I bake cakes.  Actually, no, it’s more than that.   I bake cakes, make them look pretty, photograph them, and spend the next week eating them.  It would be a regular hobby if I didn’t spend the following week cursing myself as I stare furiously at the scale’s proclamation of a few unwelcomed pounds.  *sigh* Such is life.

Anyway, I bake cakes.  Nothing fancy, but I add just a simple additional touch.  I do have a friend who creates masterpieces with cakes and should really start baking more and blogging about them so that she can market herself and eventually open up her own business…ahem, Tammy.   

Regardless, despite the simplicity of it, it did not come naturally for me.  I’ve had quite a few cake (and pies and cookies and…) disasters.  There was the You Might As Well Be Sucking on a Lime, Key Lime Pie, the Shredded Carrot Mash Adhered by a Cake Texture, Carrot Cake, and of course my infamous Three Tries Is Not a Charm, Resorted to a Box Mix, Forgot an Essential(very expensive) Ingredient and The Homemade Icing Hurt your Teeth, Chocolate Cake.  My poor husband was the recipient of all of these disasters (two birthdays and a Valentine’s Day).  It’s the thought that counts, right?!

You can imagine my excitement when YouTube became popular and professionals would actually have a tutorial on how to make cakes look pretty AND taste good.  The whole crumb layer thing was pure genius.  Even better, was April 2011 issue of Real Simple had an article on how to make and decorate cakes like pros…simply.   I loved this magazine before, but I so love it even more now!

I would practice here and there for special occasions and was amazed at how easy it was and how much better I got at decorating.  I even found a solution to the cake itself.  As another equally inspiring friend told me, “why mess with something that’s been perfected”.  So yes, I use good Ol’ Betty Crocker to assist me in the kitchen…for most recipes anyway.  There is just no substitute to homemade carrot cake (as long as you follow the directions of course).  More on that another time though.

My icing is usually homemade and has been (almost) perfected.  One ingredient that I love right now is Mascarpone.  It’s a less tangy, creamier and more decedent cream cheese.   It’s fabulous and simple. It's so fabulous that I had to write a post about my new found hobby just so I could share with you.  Loe and behold, below are a few recipes that I’ve adapted to make a simply fabulous icing.  Remember, simple really does go a long way.  Enjoy.

Mascarpone Cream Frosting

Adapted from JustJENN

8 oz Mascarpone

½ cup Confectioner’s Sugar (I like a little less than recommended)

Pinch of Salt

1 TBSP Vanilla Extract (I like a little more than recommended)

1 ½ Cup Whipping Cream

“In a medium bowl combine mascarpone cheese, sugar, salt and vanilla. Stir together until smooth, and set aside.

In the bowl of an electric mixer beat whipping cream until stiff peaks form – don’t overdo it, the last thing you want is for it to curdle. Then fold the whipped cream, into the mascarpone mixture until combined. If you get it just right, you will get a nice sweet fluffy frosting.”

Independence Day Cake: Lemon Cake with Mascarpone Cream Frosting, Topped with Fresh Strawberries and Blueberries

Chocolate Mascarpone Icing

Adapted from Real Simple’s Chocolate Sour Cream Icing

12 oz Semi Sweet Chocolate

1 cup (2 sticks) unsalted butter at room temperature.

2 Cups Confectioner’s Sugar

1 cup Mascapone

Pinch of Salt

Preparations As Directed by Dawn Perry:

1. “Heat the chocolate in a double boiler or medium heatproof bowl set over (not in) a saucepan of simmering water, stirring often, until melted and smooth. Remove from heat and let cool, 10 to 15 minutes.”
2. “Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar and beat until smooth, scraping down the sides of the bowl as necessary. Add the chocolate, sour cream, and salt and beat to combine.”

Yellow Cake with Strawberry filling topped with Chocolate Mascapone Icing and Fresh Straweberries