Wednesday, June 17, 2015

PIKES PEAK CELTIC FESTIVAL

Enjoy southern Colorado's largest Celtic Festival of the year in Colorado Springs June 19-21, 2015.


Come have fun at Memorial Park in Colorado Springs and treat yourself to Celtic music, games, dancing, food, and kilts, beer, whiskey and more!


Find all the details including the bands, schedule, participants, and more at the Pikes Peak Celtic Festival website.





And while you're at it, rest your head at night at our Colorado Springs Bed and Breakfast Inn or Colorado Cabins.

Tuesday, June 16, 2015

SOURDOUGH TRIPLE CHOCOLATE CAKE

Who doesn't love a good chocolate cake. This a delicious chocolate cake, and the sourdough in the cake gives it a little tang, which is a great bonus flavor. Everyone I've served this cake to loves it. You can also make this cake without the ganache for a "double chocolate cake", which is just as good, and a little less rich. Enjoy!

Sourdough Triple Chocolate Cake


CAKE:
  • 1/2 cup shortening
  •  1 cup sugar
  • 1 tsp. vanilla extract
  •  2 eggs. beaten
  • 1/4 cup unsweetened cocoa (or 3 1-oz squares of unsweetened chocolate, melted0
  • 1/2 cup sweet sourdough starter
  • 1 cup milk
  • 1 1/2 cups flour
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 1/2 tsp.baking soda
  • 1 cup chocolate chips
GANACHE:
  • 1 1/3 cups semi-sweet chocolate chips
  • 3/4 cup heavy cream
TO MAKE CAKE:

Preheat oven to 350 degrees F.

Cream together shortening, sugar and vanilla.

Add eggs, chocolate, starter, and milk.

In a separate bowl sift together the flour, salt, cinnamon and baking soda. Add to the wet ingredients and beat at medium speed for about 3 minutes.

Pour into a greased and floured Bundt pan, or a 9"x13"x2" baking pan.

Sprinkle chocolate chips on top. With a spoon or knife, swirl chocolate chips into batter until they are in the middle.

Bake in preheated oven for 25-30 minutes, or until done. Cool and frost with ganache (optional).

TO MAKE GANACHE:
Put cream and chocolate chips into a saucepan and cook on low until the chocolate is melted and combined with the cream. Pour over cooled cake.

Monday, June 1, 2015

TROPICAL SMOOTHIE; TROPICAL JULIUS

TROPICAL SMOOTHIE
Tropical Smoothie
I absolutely love a good smoothie. I found a copy cat Orange Julius recipe a number of years ago and altered the ingredients to come up with this Tropical Smoothie, or "Tropical Julius" as we call it. I have lots more smoothie recipes that I make, but this one has been a favorite for years. Enjoy!

TROPICAL SMOOTHIE
(aka Tropical Julius)
  • 2 oz. frozen Pina Colada mix concentrate, thawed
  • 2 oz. frozen Orange Juice concentrate, thawed
  • 2 oz. frozen pineapple juice concentrate, thawed
  • ½ c. milk
  • ½ c. water
  • ¼ c. sugar
  • ½ tsp. vanilla extract
Combine all ingredients in a blender and whip until ice cubes are crushed and mixture is smooth and frothy.

Makes 4 servings


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Saturday, May 16, 2015

STRAWBERRY LIME CREPES

STRAWBERRY LIME CREPES


This is a delicious crepe recipe that I serve to my guests at our Cascade Bed and Breakfast Inn.  It also makes a great dessert and brunch recipe. You can make the crepes and filling ahead of time, then fill and top with slices strawberries when ready to serve for a time saver. Enjoy!

CREPES
  • 2 large eggs
  • 2 cups milk
  • 2 Tbsp. lime juice
  • 2 Tbsp. melted butter
  • 1 1/2 cups all purpose flour
  • 1 Tbsp. sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. grated lime peel
  • additional melted butter, for cooking crepes
Pour all ingredients except additional butter into a blender and blend until smooth. Refrigerate at least an hour, or overnight.

When ready to make crepes, heat a crepe pan or non-stick heavy pan on medium heat. Brush the pan surface with the melted butter, and pour a 1/4-cup ladle of batter into the middle of the pan, quickly swirling it around the pan so it covers the bottom of the pan. Cook for about 1 minute, until the bottom is lightly browned and the batter is set. Using an offset spatula, flip the crepe and cook on the other side until lightly browned about 10-20 more seconds.

Remove to a plate while you repeat with the remaining batter. You can put a piece of waxed paper in between each crepe to keep them from sticking together.

FILLING
  • 2/3 cup heavy whipping cream
  • 1 8-oz pkg cream cheese, softened
  • 1/2 cup sugar
  • 1 Tbsp. grated lime peel
  • 1 Tbsp. lime juice
Beat whipping cream with electric mixer on high speed until stiff; set aside.

Beat cream cheese, sugar, lime peel and lime juice on high speed until fluffy. Refrigerate until ready to fill crepes.

TOPPING
4 cups sliced strawberries
1/2 cup sugar

Toss strawberries in sugar at least an hour prior to serving to allow them to macerate and form a syrup.

ASSEMBLY
Spread a heaping tablespoon of filling in a straight line in middle of crepe and roll up. Continue until you have filled all the crepes.

Pour strawberries on top of crepes. If you have any leftover filling dollop it on top. Garnish with lime slices.

Makes 10-12 crepes

Thursday, May 14, 2015

CREPES, CREPE RECIPE

CREPES
Crepes
 
I make crepes for lots of different recipes. I just love the lightness of these little pancakes, and they're so versatile. They can be made as a sweet or savory dish. I have made them for breakfast, brunches, lunch, dinner, and dessert. I will share a number of crepe recipes throughout my blog in the near and distant future, so wanted to get the #1 ingredient shared here first.

Don't be afraid of crepes, they are not that hard to make, they are just a bit time consuming, but totally worth the extra effort.

You can make your crepes ahead of time and wrap them in plastic wrap and store in a zip top bag. They will keep up to a week in the refrigerator and up to 2 months in the freezer. Allow to thaw to room temperature before trying to separate them.

Here's my basic crepe recipe, enjoy!

CREPES
  • 3 large egg
  • 1 1/4 cups milk
  • 3/4 cup all purpose flour, sifted
  • 1 Tbsp. sugar
  • 1/2 tsp. salt
  • melted butter
In a large mixer or blender, combine all ingredients except butter and mix until smooth and free of lumps. Refrigerate for at least an hour, or overnight.

When ready to make your crepes, heat a crepe pan or non-stick pan on medium heat. Brush the pan surface with the melted butter, and pour a 1/4-cup ladle of batter into the middle of the pan, quickly swirling it around the pan so it covers the bottom of the pan. Cook for about 1 minutes, until the bottom is lightly browned and the batter is set.

Using an offset spatula, or a spatula, flip the crepe and cook on the other side until lightly browned about 10-20 more seconds.

Remove to a plate while you repeat with the remaining batter. You can put a piece of waxed paper in between each crepe to keep them from sticking together.