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Orange Buttermilk Cake with Orange Cream Cheese Frosting

Orange Buttermilk Cake with Orange Cream Cheese Frosting

Here's a whole new twist on the Holiday Fruit Cake concept!   We were looking for an easy to make, fun, tasty "fruit" cake that everyone would love with a flavor that captures the Christmas spirit.  So we found this Orange Buttermilk Cake by Kimberly Killebrew at www.daringgourmet.com.  We absolutely loved it and we think you will too.  Here's the recipe:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup sugar
  • 1 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • Zest of one orange, just a little over 1 tablespoon
  • 1/4 cup butter, melted and cooled to room temperature
  • For the frosting
  • 4 oz. cream cheese, softened
  • 4 tablespoons butter, at room temperature
  • 2 tablespoons orange marmalade
  • 1 tablespoon fresh orange juice
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon orange extract
  • 2 cups powdered sugar
Instructions
  • Preheat the oven to 350 F.
  • Sift the flour, baking powder and salt in a small bowl. Set aside.
  • In a large bowl, add the sugar and eggs and whisk until combined. Add the orange zest, vanilla extract and buttermilk and whisk until combined. Add the cooled melted butter and whisk to combine. Add the flour and carefully whisk until just combined, being careful not to over-whisk.
  • Prepare a 9x2 inch round baking pan line the bottom with parchment paper or foil and butter the top of the lining and the sides of the pan.
  • Pour the batter into the pan, smooth the top with a rubber spatula, and bake for 30 minutes or until a toothpick inserted comes out clean.
  • Allow the cake to cool in the pan for 30 minutes before inverting it onto a wire rack and allowing it to cool completely.
  • To make the frosting: Combine the first 6 ingredients and beat with a mixer until combined and smooth. Add the powdered sugar and beat until combined and smooth.
  • Cut the cake in half. Spread some orange marmalade on the bottom half. Spread 1/4 of the cream cheese frosting on top of the marmalade. Invert the top half of the cake and place it on top of the bottom layer. Frost the cake with the remaining cream cheese frosting.
Serving: slice | Calories: 525kcal | Carbohydrates: 84g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 90mg | Sodium: 270mg | Potassium: 184mg | Sugar: 59g | Vitamin A: 13% | Vitamin C: 0.3% | Calcium: 9.7% | Iron: 9.8%
  • Sunny O'Malley
Proudly Honoring Our Veterans On November 11, 2018

Proudly Honoring Our Veterans On November 11, 2018

As we humbly pay tribute and say a heartfelt "thank you" to all our brave men and women who have served (and currently serving) in our armed forces this Veterans Day, we thought it appropriate to take a look back in history as to how and when Veterans Day became a national holiday.

This November 11, 2018 commemorates the 100 year anniversary of the cessation of hostilities between the Allied nations and Germany in World War I.    Even though the Treaty of Versailles was not signed until June 28, 1919, the 11th day of the 11th month in the 11th hour was recognized in 1919 as Armistice Day. 

Although celebrated as a holiday in numerous states, it was not until May 13, 1938 the United States Congress passed an act declaring November 11 Armistice Day a federal holiday.  In 1954 after significant lobbying efforts by veterans groups, Congress amended the act and renaming Armistice Day in favor of Veterans Day.   President Dwight D. Eisenhower signed the name change in to law on June 1, 1954.

To all our brave military men and women past and present, THANK YOU FOR YOUR SERVICE!  To all military family members, THANK YOU FOR YOUR SACRIFICE!     You make us proud and you keep us safe - Godspeed!  

 

 

 

 

 

 

  • Sunny O'Malley

Chef Vinni's Signature Guacamole

Make my signature guacamole in seconds and with ease using my 10 USES IN 1 AMAZING MACHINE!  Here's the recipe: 

1-2 Roma Tomatoes (Slice in half and place them in the bowl)

2 Fresh Basil Leaves (drop in bowl)

1 clove of Fresh Garlic (peel and drop in bowl)

1 Lime (squeeze half the juice into the bowl)

1 Yellow Bell Pepper (Cut 1/4 of it and drop in the bowl)

1-Jalapeno Pepper (Cut 1/4 for mild or 1/2 for spicy and drop into the bowl)

Sea Salt (one or two sprinkles into the bowl)

1 Red Onion medium or small size (Cut 1/4 and drop into bowl)

 1 bunch of Fresh Cilantro (cut a pinch - 10 leaf petals - and drop into bowl)  

Now chop up these ingredients.  Next add:

3 Ripe Avacados  

Now spin the handle forward and backward to chop, blend, and mix everything up and then serve.   GREAT FOR PARTIES! 

  • Sunny O'Malley

Vinni's Signature Garlic & Cheese Mashed Potatoes

Making mashed potatoes has never been easier than when you make this recipe using 10 USES IN 1 AMAZING MACHINE!    This is all you need to do.

Add:

1 Clove of Garlic (peel and drop into the machine and chop it very fine.  Spin the handle fast to get this just right).

1 Russet potato medium to large, (boil and quarter, then drop in bowl)

1/2 cube of real Butter (drop into the bowl on the hot potato)

1/2 handful of graded Parmesan Cheese (drop into bowl on the hot potato)

Dash of Cheyenne Pepper

Dash of Black Pepper

Sprinkle in some Sea Salt

1 Tablespoon of Sour Cream

Add a splash of Whole Milk

Spin the handle slowly at first to mix everything up and spin it fast until lump free.

Garnish with some Chopped Green Chives (Onions)

Comfort food ready for you and your guests - in just 60 seconds!  

 

 

 

  • Sunny O'Malley

My Easy Elegant Tartar Sauce

  

Recipe for my tartar sauce:

This is an elegant but easy version of tartar sauce for fish.
1) cup real mayonnaise + 2 tbsp sour
cream
1/2) cup finely chopped dill pickle
1/4) finely chopped yellow sweet
onion
1) tbsp finely chopped fresh broad
leaf Italian parsley
1) Finely chopped celery stalk
Juice of 1) small lemon + 1/2 its zest
1) tsp dried Herbs de Provence
1) tsp dried Tarragon
1) tsp sugar
Celery salt and fresh cracked
pepper to taste.

Add dill pickles to chopper bowl and chop fine. Drain juice and use paper towel to soak remaining moisture from pickles. Add onion, celery and parsley and chop fine. Attach juicer top and juice lemon into bowl. Remove chopper blades and replace with beater paddle. Add dried herbs, mayo and sour cream, spin to mix. Season to taste. Refrigerate for at least 1 hr to allow flavors to blend and sauce to chill.

 

  • Sunny O'Malley

CHEF VINNI VILLICANO’S LOBSTER AND SHRIMP PATE STUFFED PEPPERS

INGREDIENTS

Fresh lobster

Fresh shrimp

Fresh corn off the cob

Bread crumbs

3 cloves garlic

Anaheim peppers (Used to stuff pate)

A sprinkle of cayenne pepper

Sea salt

ADD all ingredients (except the peppers) in to Chef Vinni’s 10 USES IN ONE AMAZING MACHINE and chop to make the pate. Remove the seeds in the peppers and stuff them with the pate and then grill or bake in the oven for 20 minutes. ENJOY!

  • Sunny O'Malley