Today we have Laureen from Art and The Kitchen here to entertain you. Laureen is a fellow Albertan with the most beautiful of blogs. I have seen Laureen around for awhile but we just recently hooked up and actually spoke on the phone, lovely chatting with her!! I know you will want to follow Art and The Kitchen and you can on Facebook, Twitter and Pinterest. She has the most gorgeous of cupcakes to share with you. I just love these, so amazingly creative!! I now give the floor to Laureen.
I was thrilled when Tara from Noshing with the Nolands asked me to do a guest post on her blog. I have been enjoying Tara’s amazing recipes and exceptional food photography since she started blogging. So with the theme to be something Easter or springtime I thought of beautiful springtime colors; thus an assortment of colors in my Homemade Marshmallow Fondant. Usually people love the beautiful look of fondant on cakes or cupcakes but dislike the taste. This recipe is easy to prepare and tastes terrific. My cupcakes consist of Vanilla Bean Cupcakes, Vanilla Bean Buttercream Frosting, topped with Homemade Marshmallow Fondant.
Vanilla Bean Cupcakes
• 2/3 cup butter, softened
• ¾ cup sugar
• 3 eggs
• 1 vanilla bean scraped
• 1 ½ cups flour
1. Preheat oven to 350 degrees. Line muffin tin (12) with paper baking cups.
2. With electric mixer cream butter and sugar until light and fluffy, about 5 minutes. Mix in eggs one at a time. Mix in vanilla bean. Stir in flour just until combined.
3. Spoon batter into the baking cups, dividing evenly.
4. Bake approximately 18-20 minutes. Cool on wire rack.
Vanilla Bean Frosting
• 1 cup butter
• 1 vanilla bean
• 4 cups icing sugar
• 4-5 tablespoons cream
1. With electric mixer, whip butter until fluffy.
2. Add the icing sugar, beat until well mixed.
3. Add cream and continue to mix until fluffy.
Homemade Marshmallow Fondant
• 16 ounces white marshmallows (use a good quality brand)
• 4 tablespoons water
• 16 ounces icing sugar
• ¼ – ½ cup Crisco shortening
• gel food coloring
1. Melt marshmallows and 4 tablespoons of water in a microwave for 30 seconds to 1 minute.
2. Stir 3/4 of powdered sugar into the melted marshmallow mix.
3. Spread remaining powdered sugar on working surface, then dump the bowl of marshmallow mixture in the middle.
4. Grease your hands GENEROUSLY with Crisco
5. Start kneading like you would bread dough. It usually takes about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing.
6. Add gel food coloring of your choice and continue to knead until color is well blended.
7. Roll fondant to 1/4 inch thickness and press into greased mold, carefully lift out and place on iced cupcake.
8. Fondant can be stored by coating it with a layer of Crisco shortening, wrap in plastic wrap and then put in Ziploc bag. Store in refrigerator.
Here today is a simple recipe brought to you by Ronco who supply rotisserie ovens. They also include a conventional oven recipe for you to enjoy. You will soon be thinking of putting a ham on your table for Easter. Enjoy!!!
1 (16 ounce) can crushed pineapple
1/4 cup brown sugar
1 teaspoon dry mustard
1 4 pound boneless fully cooked ham
In a small saucepan stir together the crushed pineapple, brown sugar and dry mustard. Bring to a simmer and cook for 3 minutes. Set aside to cool.
Insert the spit rods evenly through the ham and brush with some of the pineapple mixture. After 45 minutes of rotating, brush with pineapple mixture again. Rotate an additional 10 or 15 minutes, or until the ham reaches an internal temperature of 140 degrees. Serve sliced ham with some of the pineapple mixture on top.
Conventional ovens using the Ronco suggested glaze:
Place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325 degrees F for 16-20 minutes per pound, until a meat thermometer registers 135 degrees F. Unwrap the ham and apply the glaze; increase the heat to 400 degrees F and bake for 15-20 minutes longer until the glaze is burnished.
I thought I would do a special Easter Mouth Watering Monday today. It is so early this year and is only around the corner!! We will be away for Easter, not celebrating like we usually do but a change is a good as a rest. I need some warmth and sunshine in my life right now so a little vacation is what the doctor ordered!! It has been snowing tons of late so a getaway is perfect. I hope you all have a Happy Easter. Enjoy it with family and friends and welcome spring back into our lives!!!
First up is a Braided Easter Bread from Emma Eats and Katie Too! I have never made one of these before but it looks so very good I have to try one.
A Spring Salad caught my eye from Playin With My Food. I love just a simple salad with really fresh ingredients. This screams spring to me and would be perfect for Easter.
To go with that nice simple Spring Salad you could have a Slow Roasted Leg of Lamb with Warm Mint Caper Sauce by Life is Great. This makes me drool and would be perfect on your Easter Table.
Crispy Parmesan Asparagus are the little decadent part of Easter, no wait, they are not as they are made with egg whites and panko and baked in the oven. Nicely done by How Sweet It Is.
Now a treat for the kids!! Leftover robin eggs??? Now you know what to do with them. Robins Eggs Malted Milkshake by Pass the Sushi. Love it!!
Finally a little Chocolate Raspberry Baked Alaska by Couldn’t Be Parve will end any Easter celebration perfectly. ENJOY!!!
I came up with this idea to bump plain old deviled eggs up a notch. Either you love deviled eggs or you don’t. We are all a big fan especially Amber. She just plain loves eggs!! These were great at Easter but can be served anytime. Don’t over cook your eggs as they will get that nasty grey colouring around the yolk. If you follow these simple instructions you will have perfect eggs everytime.
12 large eggs
3/4 cup light mayonnaise
1 Tbsp. fresh lemon juice
1 tsp. dijon mustard
salt and pepper to taste
1 cup coarsely chopped cooked lobster
Lobster pieces for garnish
Chopped fresh chives
Place the eggs in a large enough pan that they are not stacked on each other. Fill with water to just barely cover. Gently place on stove top and bring to a boil. Turn the heat off and let sit for 10 min. Rinse under cold water and refrigerate until cold.
Peel and cut eggs in half lengthwise. Remove yolks and place in a bowl. Mash yolks with a fork and then add the mayonnaise, lemon juice, mustard and salt and pepper to taste. Beat on medium speed for 2 min. until smooth. Fold in lobster. Spoon filling into whites and place on a serving platter or egg platter. Place in one piece of lobster for a garnish. Sprinkle with smoked paprika and chives. Refrigerate until ready to serve.