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Jul 30

Baked green tomatoes

baked green tomatoes
During my stay in South Carolina, Julie made fried green tomatoes. I've had them a few times before, but hers were delicioso! Last week I was at the farmers market and picked three up. I wasn't fast enough to cook them though. You can see in the picture below I have a good green one, a green-yellow and a yellow-red. They went ripe on me. I was still determined to prepare them regardless of the color change. The recipe below is just enough for three tomatoes.


Baked Green Tomatoes
INGREDIENTS
3 green tomatoes
2 egg whites
2 tbsp. milk
salt and pepper
1/3 cup flour
1/2 cup cornmeal
1/4 cup panko 
a few dashes of:
onion powder
garlic powder
creole seasoning (I use Tony Chachere's)
cayenne pepper
cooking oil spray


DIRECTIONS
Rinse the tomatoes and hull the stem. 
Preheat oven to 400 degrees.
Slice the tomatoes a little more than a quarter inch.
In one tray, add the egg whites, milk, a pinch of salt and pepper; beat with a fork. 
In a separate tray, add the flour, cornmeal, panko and a few dashes of onion powder, garlic powder, creole seasoning and cayenne. Mix well. 
Coat the tomato in the wet ingredients and then the dry making sure all surfaces of the tomato are covered.
Spray cooking oil on the baking sheet. Place tomatoes on sheet and spray the tomatoes. Place in oven and bake for 30-40 minutes, flipping over once during baking. After you flip the tomatoes over, spray them with cooking spray and return to oven.
Remove from oven and sprinkle salt on each tomato. Best served hot/warm.

Fried green tomatoes
green tomatoes
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Jul 25

Sophie Grace


I love her little head tilt. My very good friend's daughter turned two several months ago, and I was fortunate enough to take her pictures. She is about as cute as it gets. I love her facial expressions and curious two year old behavior.


This is her hardcore baby gangsta pose, I'm thinking her mama taught her this.






I linked up at:
sweet shot tuesdays - life with my 3 boybarians
tuesdays around the world - communal global
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Jul 21

Cherry sorbet

Cherry Sorbet
I'm back from my South Carolina vacation to bring you some yummy sorbet. During my stay, I asked my niece Breyya what kind of sorbet she thought sounded best to make. Cherry was her answer, and that's what we made. It's rich, sweet and creamy and was very easy to make. The hardest part was waiting for it to set so we could devour it!

Cherry Sorbet
Adapted from Gina's Weight Watchers Recipes
INGREDIENTS
2 lbs cherries
1 cup water
1/2 cup + 2 tbsp. sugar or agave
1 tsp. fresh lemon juice

DIRECTIONS
Stem the cherries and remove the pits. In a medium saucepan over medium heat, combine the cherries with the water, sugar and lemon juice. 
Cook until the cherries are very soft and cooked through, about 10-15 minutes.
Remove from heat and let cool to room temperature.
Refrigerate to chill throughly.
Puree the cherries and their liquid and run the mixture through a fine sieve.
Once the cherry mixture is chilled, freeze according to your ice cream maker's instructions.
Cherries
cherry pickers
My beautiful helpers. Breyya (on the right) had her friend Alexis over. They helped pit the cherries.
Cherry sorbet
Cherries after the cooking.
Cherry Sorbet
Ice cream maker awesomeness. I'm thinking my next flavor to make will be blackberry.
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Jul 20

Wordless Wednesday

Lake Murray, SC
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Jul 17

On holiday

 
I'm currently in South Carolina visiting my niece Breyya. I'll be back on Wednesday with some new blog posts and pictures. I wish I could bottle up the sound of nature here. It's music to the ears. Here's a link to my trip last year. It's such a beautiful place to be. We didn't make it to Myrtle Beach this time around, but are  headed back to Lake Murray for the day. This is one of my favorite shots from the lake last year. 
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Jul 14

My first wedding cake


Wedding cakes are intimidating. It's more of the thought of something potentially going wrong with the cake and then what options are left after that?!?! I was asked many months ago by a friend if I was interested in making her wedding cake. She's a graphic designer as well, so I knew what I was in for. (My perfectionist ways had to be just that). I was honored for her to ask me, and of course I said yes. I was very excited to create my first wedding cake. She wanted to keep it simple, use her colors of brown and blue, and somehow incorporate the flower design from her invitations. 

I baked many many carrot cakes the evening before. I was worried it wouldn't be tall enough, so I baked a few more that morning.

I began icing each layer with cream cheese frosting - a must for carrot cake.


I rolled out the fondant and started covering the cakes. This is by far the most intense part of the cake making process because I want that fondant to be perfect on that cake. Flaws and wrinkles are not my friend. I'm happy to report I had zero issues with the fondant. It really couldn't have went smoother for me - literally.

Next was the fun part of creating the flowers. I created a sheet of the line art flowers and began rolling fondant out into thin ropes. A little more tedious than I had anticipated. I shaped each flower and placed it in the freezer until I was done with all of them. 
 
I placed each flower on the cake with my "glue" mixture made of fondant and water. I wrapped in layer in ribbon and used very small pins to keep it in place.
 
The finished product. The bride bought the cutest cake topper - two little birdies. She found them on Etsy.

 
Here's the cake - delivered and set up.The cake was really uneventful as far as mishaps which I couldn't have been more thankful for. There are a few things I would have changed with this cake, but I'm not going to mention those because I am still happy with the way it turned out.

I linked up and at these fabulous blog hops:
Coffee Talk
Feature Your Sassy Sites
 

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Jul 12

Stuffed strawberries

stuffed strawberries
Over the fourth of July weekend I made a couple of dessert items to take to my friend's house. I've been wanting to make stuffed strawberries, and this seemed like the perfect time for them. The recipes I found weren't exactly what I was looking for. I decided to try it on my own and not follow a recipe which I need to do more often. It's really easy to rely on recipes, but it's time to get out of my comfort zone. I knew I wanted cream cheese in there so I started thinking about what would go well with it. (Cream cheese is one of my favorite things on this planet). Cinnamon and almonds sounded like great additions, and that's where I started. These turned out exactly the way I had hoped. Savory, sweet and nutty — I'm already craving more.


Stuffed Strawberries
INGREDIENTS
1 1/2 tsp. cinnamon
1/4 cup sliced almonds
1 package cream cheese, softened
1/4 tsp. almond extract
1 tbsp. heavy cream
1 cup powdered sugar
2 lbs. strawberries

DIRECTIONS
Rinse strawberries and set aside on a paper towel to dry. In a food processor (I used my magic bullet) combine sliced almonds and cinnamon. Blend to a medium-fine consistency.
In a medium bowl, beat cream cheese until smooth with a mixer.
Add heavy cream and almond extract. Beat well.
On medium-low, gradually beat in the nut mixture, then the powdered sugar. You want the mixture to be creamy but thick enough to be piped and to hold its shape in the strawberries. More or less powdered sugar may need to be added.
Using a paring knife, hollow out the center of the strawberry going around the stem in a cone shape. Cut approximately 1/4 inch off the tip of the strawberry so it can stand up on its own.
Add the cream cheese mixture to a piping bag fitted with a wide star tip. Fill strawberries with the cream cheese mixture. Keep in fridge until serving.
stuffed strawberries
stuffed strawberries

I linked up at:
tasty tuesdays - for the love of blogs
sweet shot tuesdays - life with my 3 boybarians
tuesdays around the world - communal global

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Jul 10

Owl Cake No. 2

Owl Cake #2
I created another owl cake last month. The request was to make it exactly like my first owl cake. In my last princess and the frog cake post, I mentioned I wouldn't be doing cakes much anymore but had a few more lined up. Here is the first, and the next one is a wedding cake! This owl cake was fairly easy to produce, since I knew exactly what needed to be done this time around. The owl cake is my favorite out of all the cakes I've made. Compared to the other owl cake I made, I'm pretty sure they could be twins. 
Owl Cake #2
Owl Cake #2
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Jul 06

Wordless Wednesday

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Jul 05

Celebrate good times

I spent the 4th with friends this year — the same place I spent last year. A lot of good food, awesome company and plenty of fireworks on display. I prefer to watch and take pictures of sparkly things instead of shooting fireworks off myself. I might as well get a blog post up tonight while others are still shooting off their fireworks. They are bound to stop eventually, because I don't think I can sleep through it.

I love me some colored smoke...

and a very good friend.

Happy Birthday Ashley!




I linked up at:
Sweet Shot Tuesdays - Life With My 3 Boybarians
tuesdays around the world - communal global
Read More 8 comments | Posted by Anonymous | edit post
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    • Graphic designer, baker and a photo taker. Inspired by Jesus, photography, stellar design, all things creative, cooking, the arts and funny stuff. I prefer to visually tell stories through photographs; whether a trip I was on, a dessert I made or a recent vintage find. Art is all around me, and I capture it whenever I can.

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