Fire Roasted Tomato Soup

Fire Roasted Tomato Soup

Last Friday night I celebrated January birthdays with "the girls."  

I have already shared with you the yummy orange cake that we had for dessert.

For dinner we did soup, salad and bread.

I LOVE Paradise Cafe's Fire Roasted Tomato soup.  It's one of my favorite places to have lunch.

So, I decided  to try and find a copy cat recipe for it.

I searched and searched and compared, and the recipe that I settled on was from a fellow blogger at 

{the cottage nest}.

topped with sour cream and tortilla strips

I think I was most excited to use my soup tureen. My Mom gave this to me for Christmas years ago. 

It sits up on my kitchen soffett, and gets dusted, but rarely used.

my white porcelain soup tureen

When I got it down and washed it up to take to the dinner, my youngest daughter 

(who doesn't miss a thing!)

Says "hey wait!  You never use that for us!!" 

Guess I will have to break out the good stuff every once in a while! :)

Fire Roasted Tomato Soup

adapted from {the cottage nest}

1 large onion, diced

6 cloves garlic, minced

Olive oil for sauteing

2- 28 ounce cans of *San Marzano whole tomatoes

1- 28 ounce can of *Muir Glen Organic fire roasted tomatoes

2 - 8 ounce cans of tomato sauce

2 - 6 ounce cans of tomato paste 

2 - 32 ounce containers of chicken stock

3 teaspoons of sea salt

1 teaspoon of white pepper

4 cups milk (I used Vitamin D)

tortilla strips

sour cream

Saute onions and garlic in olive oil until translucent.  Add tomatoes, paste, sauce and chicken stock.

Bring to boil, cover and reduce heat and simmer for about 30 minutes. 

Remove from heat and puree in a blender until tomatoes are desired consistency.

Add milk and seasonings and cook for another 15 minutes on low.

Serve topped with tortilla strips (the ones that you find for salads) and sour cream.

I suggest a crusty bread, too!!

* I found the San Marzano tomatoes and the Muir Glen tomatoes at Super Target.

Fire Roasted Tomato Soup

Last Friday night I celebrated January birthdays with "the girls."  

I have already shared with you the yummy orange cake that we had for dessert.

For dinner we did soup, salad and bread.

I LOVE Paradise Cafe's Fire Roasted Tomato soup.  It's one of my favorite places to have lunch.

So, I decided  to try and find a copy cat recipe for it.

I searched and searched and compared, and the recipe that I settled on was from a fellow blogger at 

{the cottage nest}.

topped with sour cream and tortilla strips

I think I was most excited to use my soup tureen. My Mom gave this to me for Christmas years ago. 

It sits up on my kitchen soffett, and gets dusted, but rarely used.

my white porcelain soup tureen

When I got it down and washed it up to take to the dinner, my youngest daughter 

(who doesn't miss a thing!)

Says "hey wait!  You never use that for us!!" 

Guess I will have to break out the good stuff every once in a while! :)

Fire Roasted Tomato Soup

adapted from {the cottage nest}

1 large onion, diced

6 cloves garlic, minced

Olive oil for sauteing

2- 28 ounce cans of *San Marzano whole tomatoes

1- 28 ounce can of *Muir Glen Organic fire roasted tomatoes

2 - 8 ounce cans of tomato sauce

2 - 6 ounce cans of tomato paste 

2 - 32 ounce containers of chicken stock

3 teaspoons of sea salt

1 teaspoon of white pepper

4 cups milk (I used Vitamin D)

tortilla strips

sour cream

Saute onions and garlic in olive oil until translucent.  Add tomatoes, paste, sauce and chicken stock.

Bring to boil, cover and reduce heat and simmer for about 30 minutes. 

Remove from heat and puree in a blender until tomatoes are desired consistency.

Add milk and seasonings and cook for another 15 minutes on low.

Serve topped with tortilla strips (the ones that you find for salads) and sour cream.

I suggest a crusty bread, too!!

* I found the San Marzano tomatoes and the Muir Glen tomatoes at Super Target.

reade more... Résuméabuiyad

(An Unsuccessful) Kitchen Update

With the start of the new year came my desire to "freshen" up the house.  Unfortunately limited funds only allow for limited updates, there could be no design overhaul at casa Mommyhood.

I walked from room to room, dissecting what worked and what didn't work.  Every room had definite possibilities, and I battled with myself over what I wanted to work on the most. 

After treating our oldest to new paint in his bedroom, I decided the kitchen was our room.  We could update the paint on the wood doors, make an accent wall and change the counters.  A new sink would be divine.  I had so many ideas in my brain it short circuited from information overdrive (and how I was going to find the money to make these updates).

Ignoring the money concerns, I went to Home Depot (or as Hubby calls it, "Home Cheapo") and brought home dozens of paint swatches.  I held them up to the couches in the room off the kitchen, up to the walls, the doors, the pictures, hubby's face and the dog.

I try to get a real feel for the paint.

I carefully selected what needed to be deep, golden "mustard yellow" to bring out one of the colors in my couches.  And to keep the change simple and understated.

The result was not "golden".  It certainly wasn't  "mustard."  We were lookin' at yellow.

The doors remained this shade of yellow for a few days.  I went back to Home Cheapo and brought home more swatches.  Hubby agreed we needed to go a completely different route, because choosing yellow shades can backfire.

As it did for us.

We went back to the swatches and chose cranberry.  Once again, I held up my selected swatch to the couch.  And the walls.  And the current walls.  And then I loaded Moopa into the car and bought more paint.

Last night while I was at work Hubby was kind enough to paint the doors.  It's safe to say, as with the yellow and the "mustard", this ain't no "cranberry".

These doors are r-e-d.  And Every time I look at my kitchen I can't decide if the final coat will make them just right, or if I hate them so much nothing will alleviate the pain.

It's a fine line sometimes.

And so today I am thinking I'll head to Lowe's. And if you hear a faraway scream from somewhere in the overpriced northeast, it's because Hubby came home to another can of paint.

Happy "Hump" Day (giggle)!

With the start of the new year came my desire to "freshen" up the house.  Unfortunately limited funds only allow for limited updates, there could be no design overhaul at casa Mommyhood.

I walked from room to room, dissecting what worked and what didn't work.  Every room had definite possibilities, and I battled with myself over what I wanted to work on the most. 

After treating our oldest to new paint in his bedroom, I decided the kitchen was our room.  We could update the paint on the wood doors, make an accent wall and change the counters.  A new sink would be divine.  I had so many ideas in my brain it short circuited from information overdrive (and how I was going to find the money to make these updates).

Ignoring the money concerns, I went to Home Depot (or as Hubby calls it, "Home Cheapo") and brought home dozens of paint swatches.  I held them up to the couches in the room off the kitchen, up to the walls, the doors, the pictures, hubby's face and the dog.

I try to get a real feel for the paint.

I carefully selected what needed to be deep, golden "mustard yellow" to bring out one of the colors in my couches.  And to keep the change simple and understated.

The result was not "golden".  It certainly wasn't  "mustard."  We were lookin' at yellow.

The doors remained this shade of yellow for a few days.  I went back to Home Cheapo and brought home more swatches.  Hubby agreed we needed to go a completely different route, because choosing yellow shades can backfire.

As it did for us.

We went back to the swatches and chose cranberry.  Once again, I held up my selected swatch to the couch.  And the walls.  And the current walls.  And then I loaded Moopa into the car and bought more paint.

Last night while I was at work Hubby was kind enough to paint the doors.  It's safe to say, as with the yellow and the "mustard", this ain't no "cranberry".

These doors are r-e-d.  And Every time I look at my kitchen I can't decide if the final coat will make them just right, or if I hate them so much nothing will alleviate the pain.

It's a fine line sometimes.

And so today I am thinking I'll head to Lowe's. And if you hear a faraway scream from somewhere in the overpriced northeast, it's because Hubby came home to another can of paint.

Happy "Hump" Day (giggle)!

reade more... Résuméabuiyad

Superbowl Sweets: Rice Krispie Football Treats

It is that time again.

Superbowl Sunday is less than a week away.

Most everyone I know either hosts a party or goes to a party.  These gatherings range in size, but everyone is going for three reasons:

1.  Watch football
2.  EAT
3.  EAT MORE

Oh, and I can't forget drink beer.  Let me add that below.

4.  Drink beer

My first post for Superbowl edibles shall be the Krispie Footballs.  Easy to make, although a tad time consuming.  The start to finish on these bad boys will run you about an hour.

But they are worth it if you enjoy simple sugars. 

Rice Krispie Football Treats

6 cups krispie rice cereal (I used 1/2 Cocoa Krispies and 1/2 generic krispie rice for "brown" footballs)
3 tablespoons butter or margarine
1 10 oz bag mini marshmallows
1 (11.5 oz) bag milk chocolate chips
1 cup vanilla frosting
wax paper
sandwich bag
football cookie cutter

To prepare Krispie treats, melt margarine or butter over low heat in large saucepan.  Add marshmallows ans stir until melted.

Remove from heat and add krispie rice cereal.  Stir until cereal is well coated.

Line a space on your counter top with wax paper.  Remove krispie mixture from pan and turn onto wax paper.  Cover with another sheet of wax paper and roll with a rolling pin.  

Using greased football shaped cookie cutter, cut footballs.  I added scraps to krispie mixture with rolling pin.

Once footballs are cut, and excess scraps are eaten, melt 95% of milk chocolate chips in heavy glass bowl on high heat for one minute.  Remove and stir, continue heating for 30 second intervals until chocolate stirs smooth.

Add remaining 5% chips and stir until melted (this will "temper" chocolate, making it a better consistency to dip).

Dip tops of footballs in chocolate.  Place on wax sheet to set.

Once chocolate is set, place frosting in plastic sandwich bag, snip corner, and decorate footballs.

Bring to Superbowl party and inhale.  More Superbowl edibles to come this week! get those grocery lists ready!

It is that time again.

Superbowl Sunday is less than a week away.

Most everyone I know either hosts a party or goes to a party.  These gatherings range in size, but everyone is going for three reasons:

1.  Watch football
2.  EAT
3.  EAT MORE

Oh, and I can't forget drink beer.  Let me add that below.

4.  Drink beer

My first post for Superbowl edibles shall be the Krispie Footballs.  Easy to make, although a tad time consuming.  The start to finish on these bad boys will run you about an hour.

But they are worth it if you enjoy simple sugars. 

Rice Krispie Football Treats

6 cups krispie rice cereal (I used 1/2 Cocoa Krispies and 1/2 generic krispie rice for "brown" footballs)
3 tablespoons butter or margarine
1 10 oz bag mini marshmallows
1 (11.5 oz) bag milk chocolate chips
1 cup vanilla frosting
wax paper
sandwich bag
football cookie cutter

To prepare Krispie treats, melt margarine or butter over low heat in large saucepan.  Add marshmallows ans stir until melted.

Remove from heat and add krispie rice cereal.  Stir until cereal is well coated.

Line a space on your counter top with wax paper.  Remove krispie mixture from pan and turn onto wax paper.  Cover with another sheet of wax paper and roll with a rolling pin.  

Using greased football shaped cookie cutter, cut footballs.  I added scraps to krispie mixture with rolling pin.

Once footballs are cut, and excess scraps are eaten, melt 95% of milk chocolate chips in heavy glass bowl on high heat for one minute.  Remove and stir, continue heating for 30 second intervals until chocolate stirs smooth.

Add remaining 5% chips and stir until melted (this will "temper" chocolate, making it a better consistency to dip).

Dip tops of footballs in chocolate.  Place on wax sheet to set.

Once chocolate is set, place frosting in plastic sandwich bag, snip corner, and decorate footballs.

Bring to Superbowl party and inhale.  More Superbowl edibles to come this week! get those grocery lists ready!

reade more... Résuméabuiyad

Grilled Turkey and Havarti Sandwiches

I really hadn't planned on blogging this simple sandwich, but when a friend and follower of my blog asked for the "recipe" I figured I would jot it down!

This is one of my family's favorite sandwiches and a really easy dinner!

grilled turkey Havarti sandwiches

Grilled Turkey Havarti Sandwiches

oven roasted deli turkey

sourdough bread

pesto

tomatoes

Havarti cheese slices

butter

avocado (optional)

This sandwich is virtually like making a grilled cheese.

Butter the outsides of the sourdough bread, spread pesto on the insides.  

Layer with turkey, tomatoes and cheese.

Avocado is good , too!!

Place on griddle to toast.  This would be awesome done on  

a grill, too!!  Or if you are one of those lucky peeps that has a panini maker...you get the idea!!

That's it, simple and scrumptious!

I really hadn't planned on blogging this simple sandwich, but when a friend and follower of my blog asked for the "recipe" I figured I would jot it down!

This is one of my family's favorite sandwiches and a really easy dinner!

grilled turkey Havarti sandwiches

Grilled Turkey Havarti Sandwiches

oven roasted deli turkey

sourdough bread

pesto

tomatoes

Havarti cheese slices

butter

avocado (optional)

This sandwich is virtually like making a grilled cheese.

Butter the outsides of the sourdough bread, spread pesto on the insides.  

Layer with turkey, tomatoes and cheese.

Avocado is good , too!!

Place on griddle to toast.  This would be awesome done on  

a grill, too!!  Or if you are one of those lucky peeps that has a panini maker...you get the idea!!

That's it, simple and scrumptious!

reade more... Résuméabuiyad

A Birthday

Today is my Hubby's birthday.  He is 38 years young.  I can say with certainty he is aging fabulously, with minimal wrinkles and no weight gain.

Men can be such bastards.

Kidding aside, he is an incredible dad.  He takes the chaos that is our life in stride, and he rolls with my insanity.  He's a fab golfer, and holds his own on the infamous men's softball team.  He also coaches, cleans and sorts laundry.

And watches awful television like "Finding Bigfoot" and "Tank Battles".

The Hubby loves a good time, and we find a happy medium (usually) that accommodates my non-drinking stay-home-and-watch-movies self with his balls to wall party persona. 

It's all about compromise.

Today I wish my athletic, party loving, easy going, television watching, laundry sorting, house tidying, partner-in-crime Hubby a very Happy 38th.

And I want to remind him he will always be older than me.  Always (wink).

Today is my Hubby's birthday.  He is 38 years young.  I can say with certainty he is aging fabulously, with minimal wrinkles and no weight gain.

Men can be such bastards.

Kidding aside, he is an incredible dad.  He takes the chaos that is our life in stride, and he rolls with my insanity.  He's a fab golfer, and holds his own on the infamous men's softball team.  He also coaches, cleans and sorts laundry.

And watches awful television like "Finding Bigfoot" and "Tank Battles".

The Hubby loves a good time, and we find a happy medium (usually) that accommodates my non-drinking stay-home-and-watch-movies self with his balls to wall party persona. 

It's all about compromise.

Today I wish my athletic, party loving, easy going, television watching, laundry sorting, house tidying, partner-in-crime Hubby a very Happy 38th.

And I want to remind him he will always be older than me.  Always (wink).

reade more... Résuméabuiyad

...And There Goes the Dismount...

Today we trekked out to Long Island for the USAG State Championships.  For anyone who doesn't speak gymnastics, this meet was the creme de la creme.  The best of the best.  The cream of the crop.

The qualifying gymnasts from all surrounding gyms (we drove over two hours) compete to take home any State Title they can get their chalk covered hands on.

Our Gymnastics Queen scores well.  She has her stronger events (uneven bars and beam) and her events that could use some tweaking (vault and floor).  But she trains hard in every event.  She doesn't miss practices, and she sacrifices playdates and birthday parties to be in the gym.

To compete in any sport, you have to love it.  Gymnasts need to love it more than anything else, because there is no time for much else once you are competitive.

And so far, our little girl loves it.

After the first few scores were posted this afternoon, we knew this meet was no walk in the park.  If you weren't scoring above 9.25 (out of 10) on any event you weren't going anywhere near that podium.

A 9.25 anywhere else might get you first.  Today you were lucky if it got you 5th.

The last two events for our gymnast were her strongest, the bars and the beam.  When I watch my daughter on beam, my stomach ties in knots and my palms sweat like I'm in the tropics.  I think I hold my breath for the full 50 seconds she is on that beam.

This afternoon, her beam was close to flawless.  She was steady, poised and strong.  Her legs were straight and her scale was lovely.  But just as she went to dismount, and I started to breathe again, something happened.

She missed it.  Our girl blew the dismount.

She has never missed her dismount.  Her side handstand dismount was one of her biggest accomplishments this season.  And today at States, she missed it.

And I'm pretty sure, courtesy of me, there's an expletive on our home video.

What could have been a first or second place routine, at the biggest meet of the season, was just a routine.  And I am grateful beyond words that our daughter wasn't crushed.  Maybe because we don't stress about it, she doesn't stress about it.

We process the disappointment and move on.  But I tell you, today it was a lot to process. 

Being "the best" will always be temporary.  There will always be someone to take your place.  And even if she won a gold or silver medal today, the next meet is always right around the corner.

We're more focused on our Gymnastics Queen being successful.  Success is measured by what you've earned over time.

Not what you've earned in one day.

Years of hard work is often measured in moments.  And there will be times that hard work earns you moments of greatness.

And there will be times you're gonna miss that dismount.

But nothing will take away the fact that you did the work.  Nothing.
 

Today we trekked out to Long Island for the USAG State Championships.  For anyone who doesn't speak gymnastics, this meet was the creme de la creme.  The best of the best.  The cream of the crop.

The qualifying gymnasts from all surrounding gyms (we drove over two hours) compete to take home any State Title they can get their chalk covered hands on.

Our Gymnastics Queen scores well.  She has her stronger events (uneven bars and beam) and her events that could use some tweaking (vault and floor).  But she trains hard in every event.  She doesn't miss practices, and she sacrifices playdates and birthday parties to be in the gym.

To compete in any sport, you have to love it.  Gymnasts need to love it more than anything else, because there is no time for much else once you are competitive.

And so far, our little girl loves it.

After the first few scores were posted this afternoon, we knew this meet was no walk in the park.  If you weren't scoring above 9.25 (out of 10) on any event you weren't going anywhere near that podium.

A 9.25 anywhere else might get you first.  Today you were lucky if it got you 5th.

The last two events for our gymnast were her strongest, the bars and the beam.  When I watch my daughter on beam, my stomach ties in knots and my palms sweat like I'm in the tropics.  I think I hold my breath for the full 50 seconds she is on that beam.

This afternoon, her beam was close to flawless.  She was steady, poised and strong.  Her legs were straight and her scale was lovely.  But just as she went to dismount, and I started to breathe again, something happened.

She missed it.  Our girl blew the dismount.

She has never missed her dismount.  Her side handstand dismount was one of her biggest accomplishments this season.  And today at States, she missed it.

And I'm pretty sure, courtesy of me, there's an expletive on our home video.

What could have been a first or second place routine, at the biggest meet of the season, was just a routine.  And I am grateful beyond words that our daughter wasn't crushed.  Maybe because we don't stress about it, she doesn't stress about it.

We process the disappointment and move on.  But I tell you, today it was a lot to process. 

Being "the best" will always be temporary.  There will always be someone to take your place.  And even if she won a gold or silver medal today, the next meet is always right around the corner.

We're more focused on our Gymnastics Queen being successful.  Success is measured by what you've earned over time.

Not what you've earned in one day.

Years of hard work is often measured in moments.  And there will be times that hard work earns you moments of greatness.

And there will be times you're gonna miss that dismount.

But nothing will take away the fact that you did the work.  Nothing.
 

reade more... Résuméabuiyad

Fresh Orange Layer Cake

orange cake 

It was time for "Birthday with the Girls" again! There are four of us, and two out of four have a birthday in January.  So, Rhonda, "Miss December" and Me, "Miss June," decided to pitch in and make dinner for the ladies of the month, Betsy and Lori.

Rhonda had her house looking so nice, and her family left for the evening. 

It was PEACEFUL.

Between the four of us, we have thirteen children!!

I love my kids to pieces, but silence can be golden!! 

(at least when it's accompanied by girlfriends, good food, good wine and good conversation!)

Betsy doesn't like chocolate (GASP!!) 

So, I started scouring recipes to find something for dessert that she would love!!

I came across this orange cake.

I found the recipe on finecooking.com

It was submitted by Ris Lacoste, and if I ever get the chance I just want to THANK HER!

This cake is really good!! Every element is perfectly flavored, the filling, the frosting and the cake.

I know the key to it's perfect flavor is the fresh orange juice.

It's a very time consuming cake to make; lots of steps.  

But don't let that change your mind, you would be missing out!

fresh squeezed oranges and orange zest make this a perfect citrus cake

prepare the filling first, so it can chill thoroughly

here the cake is with the filling. 

My youngest daughter, my sou chef, said it looked like a giant hamburger!!

my sou chef, Josie, melting the chocolate for the curls

topped with the chocolate curls

The original recipe called for topping with orange slices and mint leaves.  I think this would be GORGEOUS in the spring, but for the winter, I thought about making chocolate curls.  I love chocolate orange, and I figured, I would serve Betsy's without chocolate, easy peasey!!

One candle on top, and some fresh tulips (my favorite!!)

"Miss Januaries"  Lori and Betsy, the birthday girls

This little slice of cake is like a little slice of heaven!!

the filling is AMAZING

Fresh Orange Cake with orange filling 

and Orange Buttercream Frosting

Filling:

2/3 cup sugar

3 Tablespoons flour

1 cup fresh orange juice (about 3 large oranges), pulp removed

2 large egg yolks

2 Tablespoons salted butter

Making the filling: Combine the sugar and the flour in a heavy saucepan. Whisk to mix, add the orange juice and egg yolks, whisk quickly to combine.  Put the saucepan over medium-high heat and cook, whisking constantly, until the mixture boils. (about 3 minutes)  Cook another minute, stirring constantly, the mixture will thicken and become less cloudy. Be sure to let it boil for one minute so that the filling will thicken enough to support the top layer of the cake.  Remove from heat and stir in the butter. Transfer to a bowl and cover with plastic wrap, laying the plastic wrap directly on the filling when covering the bowl. Chill thoroughly before using.

Cake:

2 1/4 cup flour

2 1/2 teaspoons baking powder

1 teaspoon salt

1/3 cup salted butter

1/3 cup vegetable shortening

2 teaspoons grated orange zest (from about one large orange)

1 1/2 cups sugar

3 large eggs

1 cup fresh orange juice (about 3 large oranges), pulp removed

Make the cake: Heat the oven to 350 degrees. Sift together flour, baking powder and salt, set aside.  Grease and flour two 8" round cake pans (you can use 9" round, the layers will just be thinner)  

In your mixer, cream together butter, shortening, and zest. Gradually stir in the sugar and eggs, creaming together, and scraping down the sides of the bowl.

Add the sifted dry ingredients alternately with the orange juice to the creamed mixture, beating well on low speed after each addition.  Pour equal amounts of batter into the two prepared cake pans. Tap the pans on the counter a couple of times to remove any air bubbles and to even out the batter.  Bake until a toothpick in the middle comes out clean, about 28 minutes.  Cook the layers in the pans for about 10 minutes and then loosen the layers from the pans and transfer to a rack to cool completely.

Frosting:

18 Tablespoons of Salted butter, room temperature

6 cups powdered sugar

dash of salt

1 1/2 teaspoons of grated lemon zest

6 Tablespoons of fresh orange juice

To make the frosting: Cream the butter in the mixer. Add the sugar and salt and combine thoroughly. Add the orange juice and zest and mix until light and creamy. Make sure to scrape the sides of the bowl down.  Refrigerate if not using right away.

(if you refrigerate, be prepared to place frosting back under the mixer to fluff it back up when you are ready)

---------

When all of the cake components are cool, put one layer on a cake stand or plate, spread the filling over the cake to make a 1/2 layer. (you will have some extra)  Place top layer on and refrigerate the cake for another hour or so, to firm the filling back up.

Using an icing spatula, spread a very thin layer of frosting, called a "crumb coat," over the whole cake. Place the cake back in the fridge for another 10 minutes or so.  Frost the cake, adding decorative strokes to complete.

You can top with chocolate curls, or with fresh oranges, or just eat it plain, it's so yummy!!

This would make a great Easter dessert!!

orange cake 

It was time for "Birthday with the Girls" again! There are four of us, and two out of four have a birthday in January.  So, Rhonda, "Miss December" and Me, "Miss June," decided to pitch in and make dinner for the ladies of the month, Betsy and Lori.

Rhonda had her house looking so nice, and her family left for the evening. 

It was PEACEFUL.

Between the four of us, we have thirteen children!!

I love my kids to pieces, but silence can be golden!! 

(at least when it's accompanied by girlfriends, good food, good wine and good conversation!)

Betsy doesn't like chocolate (GASP!!) 

So, I started scouring recipes to find something for dessert that she would love!!

I came across this orange cake.

I found the recipe on finecooking.com

It was submitted by Ris Lacoste, and if I ever get the chance I just want to THANK HER!

This cake is really good!! Every element is perfectly flavored, the filling, the frosting and the cake.

I know the key to it's perfect flavor is the fresh orange juice.

It's a very time consuming cake to make; lots of steps.  

But don't let that change your mind, you would be missing out!

fresh squeezed oranges and orange zest make this a perfect citrus cake

prepare the filling first, so it can chill thoroughly

here the cake is with the filling. 

My youngest daughter, my sou chef, said it looked like a giant hamburger!!

my sou chef, Josie, melting the chocolate for the curls

topped with the chocolate curls

The original recipe called for topping with orange slices and mint leaves.  I think this would be GORGEOUS in the spring, but for the winter, I thought about making chocolate curls.  I love chocolate orange, and I figured, I would serve Betsy's without chocolate, easy peasey!!

One candle on top, and some fresh tulips (my favorite!!)

"Miss Januaries"  Lori and Betsy, the birthday girls

This little slice of cake is like a little slice of heaven!!

the filling is AMAZING

Fresh Orange Cake with orange filling 

and Orange Buttercream Frosting

Filling:

2/3 cup sugar

3 Tablespoons flour

1 cup fresh orange juice (about 3 large oranges), pulp removed

2 large egg yolks

2 Tablespoons salted butter

Making the filling: Combine the sugar and the flour in a heavy saucepan. Whisk to mix, add the orange juice and egg yolks, whisk quickly to combine.  Put the saucepan over medium-high heat and cook, whisking constantly, until the mixture boils. (about 3 minutes)  Cook another minute, stirring constantly, the mixture will thicken and become less cloudy. Be sure to let it boil for one minute so that the filling will thicken enough to support the top layer of the cake.  Remove from heat and stir in the butter. Transfer to a bowl and cover with plastic wrap, laying the plastic wrap directly on the filling when covering the bowl. Chill thoroughly before using.

Cake:

2 1/4 cup flour

2 1/2 teaspoons baking powder

1 teaspoon salt

1/3 cup salted butter

1/3 cup vegetable shortening

2 teaspoons grated orange zest (from about one large orange)

1 1/2 cups sugar

3 large eggs

1 cup fresh orange juice (about 3 large oranges), pulp removed

Make the cake: Heat the oven to 350 degrees. Sift together flour, baking powder and salt, set aside.  Grease and flour two 8" round cake pans (you can use 9" round, the layers will just be thinner)  

In your mixer, cream together butter, shortening, and zest. Gradually stir in the sugar and eggs, creaming together, and scraping down the sides of the bowl.

Add the sifted dry ingredients alternately with the orange juice to the creamed mixture, beating well on low speed after each addition.  Pour equal amounts of batter into the two prepared cake pans. Tap the pans on the counter a couple of times to remove any air bubbles and to even out the batter.  Bake until a toothpick in the middle comes out clean, about 28 minutes.  Cook the layers in the pans for about 10 minutes and then loosen the layers from the pans and transfer to a rack to cool completely.

Frosting:

18 Tablespoons of Salted butter, room temperature

6 cups powdered sugar

dash of salt

1 1/2 teaspoons of grated lemon zest

6 Tablespoons of fresh orange juice

To make the frosting: Cream the butter in the mixer. Add the sugar and salt and combine thoroughly. Add the orange juice and zest and mix until light and creamy. Make sure to scrape the sides of the bowl down.  Refrigerate if not using right away.

(if you refrigerate, be prepared to place frosting back under the mixer to fluff it back up when you are ready)

---------

When all of the cake components are cool, put one layer on a cake stand or plate, spread the filling over the cake to make a 1/2 layer. (you will have some extra)  Place top layer on and refrigerate the cake for another hour or so, to firm the filling back up.

Using an icing spatula, spread a very thin layer of frosting, called a "crumb coat," over the whole cake. Place the cake back in the fridge for another 10 minutes or so.  Frost the cake, adding decorative strokes to complete.

You can top with chocolate curls, or with fresh oranges, or just eat it plain, it's so yummy!!

This would make a great Easter dessert!!

reade more... Résuméabuiyad