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.*
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 Frosting
1 stick unsalted butter, room temp2 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.
THE END!
6 comments:
I like that strawberry mug!
Hi Ivy! Good to see you back. That Strawberry Jam looks amazing. As usual, you have great ideas for using it to a powerful taste advantage. Strawberry and chocolate were made for each other. Even if the color gets lost the flavor sounds fantastic.
Happy Easter!
Strawberry jam is the best!
Thanks for the comment Ivy, I shall miss your lovely comments, and I never even did the post about yellowing laundry (turns out white synthetic fibres turn yellow with bleach so check the clothing fabric before using bleach - color remover is your best bet if your whites go yellow).
I'll really miss blogging, but I have to try and dedicate myself to my yoga teachings for now.
I shall however, be popping by your blog whenever you do a post, so you're not rid of me yet. :)
x
Oh, Ivy - thank you so much! You have been such a sweet, kind friend to me - even when we didn't know each other well. I consider myself lucky to have you for a friend - you're great!!!
I love that you call it "glowing" strawberry jam. It really does look beautiful in the light, doesn't it?
If I make you more jam, will you make me some cupcakes?
PS - I love the image of the cupcake nestled in the mug - it's beautiful!
Yeah for Amy's strawberry jam! Amy first made this for me a few years ago and I was just thinking how I am overdue for some! Love how you used it in the cupcakes.
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