Anyway, I am here now and may or may not have time to post but, know that the INTENTION is always there to share with you all my cooking and baking projects.
I am dedicating this post to Amy who has really jump-started my inspiration, in many things really... People, relationships, life, art, and most importantly, baking and cooking.
*Amy, you are such a beautiful, strong, and bold person. Thank you for being such a nurturing friend, and for taking such wonderful, and daring food adventures, you are an inspiration.*
glowing strawberry jam.
Just recently, she gave me this lovely homemade strawberry jam that she and her family has made for years as a family tradition. It was such a precious and rare gift that at first I didn't want to use it until the perfect occasion EVER! HOW-EVER, as Amy's jam stared back at me one night from the freezer shelf, I said, "NO, you know what!? this jam is meant to be enjoyed, it's not meant to just sit in my freezer for a year and never be used."
So I had some ontop of some creamy vanilla ice cream and...I mean, do I really have to say that it was delicious? Of course it was, this jam is so fresh and Yummy! and it has this gorgeous romantic glow to it. I love it!
I decided I would make cupcakes and bake some of the strawberry jam in the middle. YUM! In my head I wanted the cake to be vanilla with some chocolate that way I could show off the pink jam in the middle. But, my batter turned out way too dark and you couldn't really see the jam. :(
The recipe was basically buttermilk red velvet without the red coloring so I am not going to post it. But, my method was to sandwich a dollop of jam and ricotta cheese in between batter and bake them for 20 minutes. They were delicious and I had many great reviews from a lovely new group of girlfriends I have. But, the cupcakes got a little dry after a couple days, red velvet does this. Anyway, when I perfect the vanilla-chocolate cake I was hoping for, I will share the recipe.
I was really, really, REALLY excited about how the frosting turned out though and I will give you the recipe.You will want to eat this on everything. :)
Strawberry Chocolate Cream Cheese Frosting1 stick unsalted butter, room temp
2 8oz cream cheese packs, room temp
3/4 cup powder sugar
1 tsp vanilla bean paste(or vanilla extract)
1 Tbs cocoa powder
3 Tbs Amy's strawberry jam
-Beat butter and cream cheese until creamy and fluffy
-Sift in powder sugar and cocoa powder
-Whip in vanilla and jam, beat on high for a minute.
I hope you have a lovely April. Have a wonderfully blessed Easter. I will see you soon with some small but yummy savory recipes.