YOU SHOULD! You may never buy packaged mass-produced again!
This was a Martha Stewart recipe. We turned them into bite sized S’Mores 
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Ever tried homemade marshmallows?
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Category Archives: food photography
Recipe Wednesday: The Best Ever Sour Cream Coffee Cake!
Sour Cream Coffee Cake
Serves 10 to 14
Batter:
2 sticks unsalted butter, softened
2 cups granulated sugar
1 cup sour cream
2 eggs
1 tablespoon vanilla extract
2 cups flour
¼ teaspoon salt
1 teaspoon baking powder
Filling:
2 teaspoons cinnamon
1/4 cup dark brown sugar
1/4 cup chopped pecans
1/2 stick butter, melted
Preheat the oven to 350 degrees.
Combine the two sticks of butter and sugar in a mixer and beat with a paddle attachment for about a minute. Add the sour cream and eggs and mix until smooth. Fold in the vanilla, flour, salt, and baking powder. Pour just under half of the batter into a well greased Bundt pan.
Melt the half stick of butter. Mix it together with the cinnamon, brown sugar, and pecans, Pour the mixture on top of the batter in the center. Layer the remaining batter.
Bake for 50 to 60 minutes, until a toothpick comes out clean. Allow to cool completely before removing from the pan. (If you’re making muffins or in 9×12 pan, reduce the baking time to about 35-40 minutes.)
Keeps fresh for several days and freezes well to do ahead!!!
The recipe is in my cookbook, The Art of Breakfast
Chive and Cream Cheese Scrambled Eggs in Wonton Cups
From The Art of Breakfast…
Chive and Cream Cheese Scrambled Eggs in Wonton
This is a fun and delightful way to serve simple, scrambled eggs. Add salsa, cheddar, and some crumbled spicy sausage and you have a nice Latin inspired breakfast.
Serves 4
16 wonton wrappers
12 large eggs
1 cup heavy cream
1 bunch scallions,trimmed 1 inch from top and bottom, using both white and green parts, sliced 1/8-1/4 inch thick
one (8-ounce) package cream cheese
¼ teaspoon salt
freshly ground black pepper
Preheat the oven to 350 degrees.
Coat a popover pan with butter or vegetable oil. Take 3 to 4 wonton wrappers for each popover cavity and line it, overlapping the wrappers. Be sure to get a wrapper into the bottom.
Bake until the tops are lightly browned, about 15 minutes. Then cover carefully with foil and bake another 15 minutes. This allows the wonton wrapper inside the pan to continue browning without over browning the edges. Let the wrappers sit to cool a few minutes and place each on individual serving plate.
Mix the eggs and the cream in blender for 5 seconds.
Coat a large frying pan with butter or vegetable oil. Over medium heat, pour the eggs and scallions into pan and slowly cook until eggs are almost scrambled.
Add the cream cheese in small dollops and continue to cook until the eggs are set, just another minute or so. Add salt and pepper to taste
To serve, portion one-fourth of the eggs in each wonton cup. You could serve this version with salsa on the side with a few slices of ripe avocado and fresh heirloom tomatoes.
Kitchen Tools: popover pans are designed specifically with a lip that forces the popover up and out to expand, creating the signature balloon shaped top. The pan works perfectly in this recipe since it’s tall and holds the wonton wrappers in place vertically.
Like this:
I found another food to torch! A fresh fig!!
I halved a fresh fig, dipped it into Vanilla Bean Creme (recipe in The Art of Breakfast) and then into raw sugar and torched! Add a drizzle of the creme on top and voila, a beautiful, delicious garnish or even small bite for dessert.
Chocolate Cherry Cordial Tart, from The Art of Breakfast
Chocolate Cherry Cordial Tart
Wonderful as an afternoon treat with coffee or tea.
Add a scoop of vanilla bean ice cream and you have a perfect dessert.
Serves 8
4 cups fresh sweet Bing cherries, pitted
1/2 cup sugar
1/4 cup port wine
1 tablespoon chocolate balsamic
vinegar (I use Fiore), but if not
available, use an aged Balsamic
1 teaspoon arrow root powder
(dissolved in a couple
tablespoons of the port)
2 teaspoons cocoa powder
1 sheet frozen puff pastry,
thawed
4 ounces softened cream cheese
4 ounces shaved chocolate (or
Chips)
1. Preheat the oven to 375 degrees.
2. Mix the pitted cherries with the sugar, port,
balsamic, dissolved arrow root powder, and cocoa
and put into medium saucepan. Cook over medium
heat until sauce comes to a boil. Remove cherries and boil
sauce 2 to 3 minutes longer to thicken. Remove from heat and
place cherries back into sauce and allow to rest.
3. Press the puff pastry sheet into a 9-inch shallow and greased baking dish or tart
pan.
4. Spread the softened cream cheese on the pastry. Spread the chocolate shavings
(or chips) evenly over the cream cheese. And using a slotted spoon, place the
cherries in a single layer over chocolate.
5. Bake for 35 minutes. Allow to cool at least 20 minutes before serving.
Recipes can be found in The Art of Breakfast, How to Bring B&B Entertaining Home
Maine Crab Dip, anyone?
A REALTOR friend from Maryland whom I met on Twitter sent me the nicest gesture of thanks for simply sharing my knowledge (social media and real estate) – a tin of that fabulous Maryland Old Bay Seasoning. So I had some Maine crab and decided to make a crab dip seasoned with Old Bay, a bit of mayo, ricotta and white cheddar. Delish! Thank you, Chris!
A St. Germain Cosmo…
Equal parts vodka and cranberry with a heavy splash of St. Germain and the juice from one lime…delish!
Tortilla Soup with Roasted Pulled Pork
1. We (okay my husband did!) brined a pork roast in sugar, water, salt and peppercorns and let it sit overnight.
2. He then marinated it for 3 hours in:
lime juice (1/4 cup)
clementine juice (from 2 clementines)
1/2 teaspoon cumin
1/2 teaspoonancho chile powder
1/2 teaspoon chipotle chile powder
1 teaspoon granulated garlic
1 teaspoon sugar
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
3. Drain, pat dry and brown in skillet. Reserve marinade.
4. Place pork roast into a slow cooker with 2 sliced onions and the marinade, cover and cook for 6 hours on high.
We ate ours with tortillas, sour cream, salsa and Monterey Jack cheese. But the next day, the soup was born!
For the soup:
6 cups chicken broth
1 can of diced tomatoes with juice
1 can white beans
the juice from 2 limes
1/2 teaspoon cumin
1/2 teaspoon ancho chile powder
1 teaspoon chipotle chile powder
1 teaspoon granulated garlic
1 tablespoon sugar
1 teaspoon salt
2 cups shredded cooked pork (you could use chicken)
Sour cream and corn tortilla strips for garnish
Heat all ingredients except lime and pork in soup pot and cook for 15 minutes. Add pork (with the cooking juices) and cook another 30 minutes. Add lime and then ladle into bowls. Top with sour cream and tortilla strips and enjoy!
Like this:
Berry Infused Twenty2 Vodka and St. Germain
My latest concoction with a local Maine vodka and my new French favorite, St. Germain.
1 pint of ripe strawberries and 1 half pint raspberries, crushed, add to airtight container and cover with 2 cups vodka. Let sit in the refrigerator for 48 hours.
Add to a shaker with ice, 1 cup of the berry vodka, 1/4 cup St. Germain and shake. Fill a martini glass with about 1/4 cup club soda and fill the rest with the berry mixture. Add a small piece of lemon peel and enjoy!
This is the natural color, there is no added juice at all. It’s beautiful and delicious!
White Chocolate Chip Blueberry Oatmeal Cookies…
I thought I would post a blueberry recipe today since I just found a link to my blog from WildBlueberryHealthBlog.com today. They named me their #5 food blogger for us foodies infatuated with Maine!
White Chocolate Chip Blueberry Oatmeal Cookie
Makes about 36
Ingredients
1 stick butter, softened
¾ cups sour cream
1/3 cup sugar
¾ cup packed brown sugar
1 egg
1 tablespoon vanilla extract
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup medium cut oats (not quick cooking)
2 cups flour
1 cup white chocolate chips
1 cup fresh Maine blueberries (if using frozen, allow to thaw and drain completely; or you can use non-Maine blueberries if you have to)
Preheat oven to 350
Directions
In mixing bowl combine butter, sour cream and sugars in mix on medium speed until well blended. Add eggs and mix until smooth.
Add baking soda, baking powder, vanilla and salt to mixture and combine.
Fold in oats, then flour and mix until just blended. Fold in white chocolate chips.
Drop onto parchment or silicone lined baking sheet by rounded tablespoons about 2 inches apart. Bake for 10-12 minutes until puffed and barely dry to the touch. Try not to allow the cookie to brown.
These are actually soft enough to make in small muffin tins.
