Fresh Strawberry Margaritas

Fresh Strawberry Margaritas

recipe for one margarita, can easily be multiplied

2 ounces Grand Marnier

1 1/2 ounces Tequila

2 ounces lime juice

2 1/2 ounces strawberry simple syrup [recipe below]

lime + fresh strawberries for garnish

salt + sugar for the rim

Rim the ridge of your glass with a lime wedge and dip in a mix of margarita salt + sugar [I used about 3 tablespoons salt to 2 teaspoons sugar]. Fill the glass with ice. In a cocktail shaker, combine tequila, grand marnier, simple syrup and lime juice with ice, and shake for about 30 seconds. Pour over ice and squeeze in lime slices and add a few strawberries.

For strawberry simple syrup: combine equal parts sugar and water, bring to a boil and let sugar dissolve, then turn off heat and let cool completely. Combine 1 cup simply syrup + 1 1/2 cups slices strawberries in a blender and blend until combined. I don’t mind strawberry seeds, but if you’d like you can strain the mixture over a fine mesh strainer to remove the seeds.

This recipe can be easily doubled, quadrupled, etc. Since everyone’s tastes differ, add simple syrup 1/4 cup at a time and go from taste. I also suggest buying the lime juice if you plan on making a pitcher (or 2) considering you’d have to squeeze a billion limes to get enough juice.

Fresh Strawberry Margaritas

Fresh Strawberry Margaritas

recipe for one margarita, can easily be multiplied

2 ounces Grand Marnier

1 1/2 ounces Tequila

2 ounces lime juice

2 1/2 ounces strawberry simple syrup [recipe below]

lime + fresh strawberries for garnish

salt + sugar for the rim

Rim the ridge of your glass with a lime wedge and dip in a mix of margarita salt + sugar [I used about 3 tablespoons salt to 2 teaspoons sugar]. Fill the glass with ice. In a cocktail shaker, combine tequila, grand marnier, simple syrup and lime juice with ice, and shake for about 30 seconds. Pour over ice and squeeze in lime slices and add a few strawberries.

For strawberry simple syrup: combine equal parts sugar and water, bring to a boil and let sugar dissolve, then turn off heat and let cool completely. Combine 1 cup simply syrup + 1 1/2 cups slices strawberries in a blender and blend until combined. I don’t mind strawberry seeds, but if you’d like you can strain the mixture over a fine mesh strainer to remove the seeds.

This recipe can be easily doubled, quadrupled, etc. Since everyone’s tastes differ, add simple syrup 1/4 cup at a time and go from taste. I also suggest buying the lime juice if you plan on making a pitcher (or 2) considering you’d have to squeeze a billion limes to get enough juice.

Red Sauce

Sauce
1 large onion, chopped
4-5 cloves garlic, minced or pressed
Olive oil
2 28-oz. cans crushed tomatoes
16 oz. tomato sauce
1-2 Tbsp. sugar (to taste)
2 tsp. basil
1 tsp. Italian seasoning
Pinch of red pepper flakes
Salt and pepper to taste
Pinch of baking soda (to help neutralize the acid)
Heat olive oil in a large skillet. Add onion and garlic and cook until onions are translucent and garlic is fragrant. Add remaining sauce ingredients and combine well. Bring to a simmer and add meatballs. Simmer on low, uncovered, until desired consistency is reached–about 25-30 minutes for a sauce that’s of medium consistency .

Mediterranean Feta Egg Scramble

Mediterranean Feta Egg Scramble {Breakfast Wraps Optional}Recipe by Our Best Bites

6 eggs

1/4 c. light sour cream

1/4 tsp. kosher salt

A few cracks of freshly ground black pepper

1/4 tsp. garlic powder

1/2 tsp. dry basil

1/2 tsp. dry oregano

3/4 c. crumbled feta cheese (we use Athenos), plus more for topping

2 Tbsp. diced roasted red peppers

2 Tbsp. minced green onions

Crepes or warm flour tortillas (optional)

Preheat a skillet over medium heat.

Whisk the eggs, sour cream, salt, pepper, basil, oregano, and garlic powder together. Gently add in the crumbled feta cheese. When the skillet is hot, add 1 tsp. butter and then add the eggs and allow them to begin to set up and then scrape the bottom of the pan to allow the liquid parts to cook. Stir in the roasted red peppers and green onions. Cook eggs until the desired doneness is reached. Serve immediately. If desired, sprinkle with a little extra feta cheese and wrap the scrambled eggs in a crepes or warm flour tortillas.

Streusel-Topped Blueberry Muffins

Streusel-Topped Blueberry Muffins
Recipe from Our Best Bites

1 3/4 c. all-purpose flour
2 3/4 tsp. baking powder
3/4 tsp. table salt
1/2 c. sugar
2 tsp. grated orange or lemon peel
1 large egg
3/4 c. buttermilk
1/3 c. canola oil
1 c. fresh or frozen blueberries
1 Tbsp. flour
1 Tbsp. sugar
Streusel Topping1/4 c. sugar
2 1/2 Tbsp. flour
1/2 tsp. cinnamon
1 1/2 Tbsp. butter
Preheat oven to 400 degrees. Lightly spoon the flour into measuring cups and level ith with a knife and combine it in a large bowl with the baking powder, salt, sugar, and citrus peel. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring just until moistened.
In a small bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated. Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling 2/3 full.
To make the streusel topping, combine the 1/4 c. sugar, 2 1/2 Tbsp. flour, and cinnamon. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly. Sprinkle over the batter and bake for 18 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. Makes 12 muffins.

Rolo Brownie Bites With Cream Cheese Frosting

Rolo Brownie Bites With Cream Cheese Frosting


1 box fudge brownie mix plus necessary eggs, oil & water per package instructions (or your favorite homemade recipe)
24 Rolo candies plus extras for the cook's snack
4 TBS. butter, softened at room temperature
4 oz. cream cheese, softened at room temperature
2 TBS. caramel sauce
1 cup confectioners sugar

Remove all the wrappers and refrigerate the Rolo candies. Pre-heat oven to 325F. Prepare brownies according to package directions. Grease a 24 cup mini muffin tin with cooking spray and fill each cup 3/4 full with batter. Bake for 15-20 minutes until a toothpick inserted comes out clean. Remove from oven and immediately press a Rolo, smaller side down, into the center of each brownie bite until the top of the Rolo is even with the top of the brownie bite. Cool for a couple of minutes then carefully remove the brownie bites from the pan to a cooking rack. Allow to cool completely.

To make the frosting, whip the butter and cream cheese together until smooth. Add the caramel sauce and blend. Add the confectioners sugar and whip until creamy and smooth. Using a pastry or plastic bag with a piping tip, pipe the frosting onto the top of each brownie bite. Chill.

Coconut Pineapple Bread

 

 

Coconut Pineapple Bread

Yield: 1 loaf

Cook Time: 60-65 minutes

Ingredients:

1 1/2 cups sweetened shredded coconut
1/2 cup unsalted butter, at room temperature
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
3 large eggs
1 cup sour cream
2 cups fresh pineapple chunks

Directions:

1. Preheat oven to 350 degrees F. Spread 1 cup of the coconut on a baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Grease a 9-by-5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
3. In the bowl of a stand mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined.
4.Using a rubber spatula, fold pineapple and toasted coconut into batter. Pour batter into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut.
5. Bake until a toothpick inserted in center comes out clean, 60 to 65 minutes (cover pan with foil halfway through so the top of the bread doesn't burn).
6. Remove bread from oven and let cool in pan for 15 minutes. Remove from pan, and transfer to a wire rack to cool completely. Slice and serve.

Adapted from Martha Stewart

Toasted Quinoa, Corn and Avocado Salad

 

 

Toasted Quinoa, Corn and Avocado Salad

From Marie Simmons’ “Fresh & Fast Vegetarian”
Serves 4 as a main dish or 8 as a side dish

• 1 1/2 cups quinoa
• 1 tablespoon olive oil or vegetable oil

Lime-Jalapeño Dressing:
• 2 teaspoons ground cumin
• 5 tablespoons olive oil vegetable oil
• 1/2 cup fresh lime juice, plus more to taste
• 1 tablespoon finely chopped seeded jalapeño pepper, plus more to taste
• 1 garlic clove, grated
• 1 teaspoon coarse salt

• 1 cup fresh corn kernels (from 2 ears)
• 1 cup diced (1/2 inch) firm, ripe plum tomatoes
• 1/2 cup thin-sliced (1/4 inch) scallions (white and green parts)
• 1 ripe avocado, halved, pitted, peeled and diced (1/2 inch)
• 1/2 cup finely chopped fresh cilantro

1. Rinse the quinoa in a fine-mesh strainer under cold water for at least 45 seconds. Shake the strainer to remove as much water as possible.
2. Heat the oil in a large skillet. Add the rinsed quinoa and cook, stirring, over medium heat until it is light golden brown, about 10 minutes.
3. Add 2 cups water to the quinoa, and bring to a boil. Cook, covered, over medium-low heat until the water is absorbed and the quinoa is translucent and appears to be uncoiling, 18 to 20 minutes.
4. Let stand, uncovered, until cool, about 10 minutes.
5. To Make the Dressing: Sprinkle the cumin in a small skillet, and toast over medium heat, stirring, about 3 minutes. Remove from the heat. When the skillet is cool to the touch, add the oil, lime juice, jalapeño pepper, garlic and salt. Transfer to a large bowl, and whisk to blend.
6. Add the cooled quinoa, corn, tomatoes and scallions to the dressing, and toss to blend. Spoon the salad onto a large platter, and sprinkle the avocado and cilantro on top.

Peanut Butter Muffins

Peanut Butter Muffins (Talking Dollars and Cents)

2 c. flour
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
2/3 c. peanut butter
2 eggs
1/4 c. butter
1 c. milk

jam/jelly (if desired)

Preheat the oven to 500F. Grease mini muffin tins.

Combine the flour, sugar, baking powder, and salt in one bowl. Combine the peanut butter, eggs, and butter in another bowl. Slowly blend one cup of milk into the peanut butter mixture. Add the flour mixture and stir just enough to blend.

Add 1/2 Tbsp. of batter to each muffin cup. Top with a tiny dollop of jam/jelly (I used strawberry jam). Cover the jelly middle with another 1/2 Tbsp. batter. Bake at 500F for 5 min. After the 5 min. are up, immediately lower the heat to 350F and continue baking for 7 min. or until muffins test done.

Fresh Cherry and Pecan Quinoa

Fresh Cherry and Pecan Quinoa

makes 2 cups

1 cup uncooked quinoa

1/2 onion, chopped

2 cups water, stock or liquid of choice (I used chicken stock)

1 bulb roasted garlic

1 tablespoon olive oil

1 cup fresh cherries, pitted and coarsely chopped

1/3 cup chopped pecans

1-2 ounces crumbled feta cheese

1/3 cup balsamic vinegar, reduced (I used cherry balsamic)

Heat a saucepan over medium heat and add olive oil. Once hot, add onions and cook for about 5-6 minutes, until soft and slightly caramelized. Add in quinoa then add in liquid. Bring mixture to a boil then reduce to a simmer, cover and cook for 12-15 minutes. While quinoa is cooking, add balsamic vinegar to a small saucepan and bring to a boil. Let simmer for 3-4 minutes, then remove from heat and allow to thicken.

Remove quinoa from heat and fold in cherries, pecans, roasted garlic, and feta. Drizzle with balsamic or stir it in. Season with salt and pepper if desired.

Note: this would also work with dried cherries. It can be served warm or cold.

Watermelon Mojitos

• 
• Watermelon Mojitos
• 2 1/2 to 3 pounds watermelon flesh, pits removed
• 
  
• 1/2 cup fresh lime juice
• 
  
• 1/4 cup packed mint leaves, plus more for garnish
• 
  
• 2 1/2 cups white rum
• 
  
• 1/4 cup agave syrup

Directions:

In a blender, puree watermelon, fresh lime juice and mint in batches until smooth.

Strain into a pitcher.

Mix in rum and syrup.

Serve in glasses filled with ice.

Garnish with watermelon & mint leaves.

 

Breakfast Casserole

 

 

 

 

 

 

 

 

 

Breakfast Casserole

By Martha McMullin

In a large bowl mix together:
1 small can chopped green chilis
1 large 32 oz bag of shredded hashbrowns
1 Tablespoon dried onion
1 medium container (16 ounces) cottage cheese
2 cups grated chedder cheese
2 cups cubed ham, cooked bacon, or sausage (pick you favorite, we like sausage)

Beat:
12 eggs

Preaheat oven to 350 degrees. Combine everything but the eggs in a large bowl and pour mixture into a greased 9x13 pan. (Note: use a little less than the full 32 oz.'s of hash brown)

Beat eggs and pour over the mixture. Mix well. Bake at 350 uncovered for 1 hour or until set and slightly brown on top.

*This can also be made ahead and frozen (raw) and brought out for guests. When frozen cook for 1 1/2 to 2 hours. 1st hour covered 2nd hour uncovered.

Chewy No-Bake Chocolate Chip Cookie Treats

 

 

 

 

 

Chewy No-Bake Chocolate Chip Cookie Treats

One 16-ounce package of chocolate chip cookies 5 cups (1 bag) of large marshmallows 4 tablespoons of butter Place chocolate chip cookies in food processor (or smash in a large Ziplock bag with a rolling pin) and pulse until crumbly, but not ground. Melt marshmallows and butter in a microwave-safe bowl until puffy, about 1 1/2 to 2 minutes. Remove and pour in ground cookies. Quickly stir to combine, then transfer to a 8x8-inch baking dish lined with foil. Allow to set for 10-15 minutes. Remove bars out of pan by the foil edges. Cut, serve, and enjoy! Source: Adapted from Picky Palate. Printed From: Bakergirl.

Classic Lime Margarita

The refreshing classic margarita made with fresh limes - no bottled mixes here!

Ingredients

• 1/2 cup sugar
• 1 cup water
• 1 cup fresh squeezed lime juice (10-12 small limes, fewer if larger)
• 1/2 cup silver tequila
• 1/2 cup orange liqueur
• lime wedges/slices for garnish (optional)

Instructions

1. Heat water and sugar in a small sauce pan until completely dissolved and the water is clear. Let cool.
2. Pour into a pitcher with lime juice, tequila, and orange liqueur.
3. Pour over ice and garnish with lime slices.
4. To make frozen margaritas, freeze the limeade into ice cubes. Blend the ice cubes with chilled tequila and orange liqueur until uniformly slushy.

Notes

Yields: 4 6-ounce servings

Chicken Pillows with Creamy Parmesan Sauce

Chicken Pillows with Creamy Parmesan Sauce
Printable Version with Picture
Printable Version

*Note: read through the recipe completely before making these as there are a couple of advance steps (cooking the chicken, making the rolls).

*Makes 20-24 chicken pillows

Filling:
4 large boneless, skinless chicken breasts (about 2 1/2 – 3 pounds)
2 packages (8 ounces each) cream cheese, light or regular, softened to room temperature
1 teaspoon garlic powder
1 teaspoon salt

Rolls and Coating:
1 batch buttery crescent rolls
1/2 cup (1 stick) butter, melted
2 cups panko bread crumbs
1/2 cup freshly grated Parmesan cheese

Parmesan Sauce:
3 tablespoons butter
3 tablespoons flour
1 chicken bouillon cube or 1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups milk
3/4 cup freshly grated Parmesan cheese
1 cup sour cream, light or regular

To begin, cook the chicken (or use already cooked, shredded chicken). My preferred method is to put the chicken breasts in 2 cups chicken broth seasoned with salt and pepper in the slow cooker and cook on low for 6 hours. When the chicken is cooked and cooled slightly, shred or cut into small pieces. In a medium bowl combine the chicken, cream cheese, garlic powder and salt and mix until well combined. Set aside or refrigerate until ready to use.

Make the buttery crescent rolls according to the recipe but after the first rise, deflate the dough and separate into two pieces. Roll each piece of dough into a 13X20-inch rectangle and cut each rectangle into 12 pieces (cutting lengthwise in half and then each half into six pieces). One by one, flatten each dough piece slightly and spoon about 1/4 cup of the chicken/cream cheese mixture into the center. Fold up all the sides and pinch them together to seal well.

When all the chicken pillows have been formed, combine the panko crumbs and Parmesan cheese in a bowl or flat dish (like a pie plate). One by one, dip each chicken pillow in the melted butter and roll in the panko/Parmesan mixture. Place seam side down about 2 inches apart on baking trays lined with parchment paper, a silpat liner or lightly greased.

Bake in a preheated oven at 375 degrees F for 18-20 minutes, until the chicken pillows are lightly golden brown and the dough is baked through.

While the rolls are baking, prepare the sauce. In a medium saucepan, melt the butter. Whisk in the flour, cooking over medium heat for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly. Slowly whisk in the milk, stirring in the chicken bouillon, salt and pepper once the milk has been completely added. Stir constantly over medium heat until the sauce thickens and bubbles, about 5-10 minutes, taking care to adjust the heat accordingly so the sauce doesn’t burn on the bottom. Stir in the Parmesan cheese and cook, stirring, until the cheese is melted. Remove the sauce from the heat and stir in the sour cream. Thin the sauce with a little milk if needed.

Serve the rolls warm from the oven with Parmesan cream sauce drizzled over the top.

Recipe Source: Mel’s Kitchen Cafe

Buffalo Chicken Tacos

Buffalo Chicken Tacos

serves 2

2 boneless, skinless chicken breasts, cut into pieces

2 tablespoons corn starch

1/4 cup flour (I used whole wheat)

1/2 teaspoon garlic powder

pinch of cayenne pepper

1/4 cup buffalo wing sauce (I used Frank’s Buffalo Wing)

3 tablespoons olive oil

4-6 4-inch tortillas

salt and pepper

for toppings: shredded cheddar cheese, crumbled gorgonzola, avocado, shredded lettuce or cabbage, green onions, cilantro, ranch dressing and extra buffalo wing sauce for drizzling.

Heat a skillet over medium-high heat. In a large bowl, combine corn starch and flour cayenne and garlic powder. Season the chicken pieces with salt and pepper, then dredge in the flour mixture. Add 1 tablespoon of olive oil to the skillet and once it gets hot, add chicken and brown on both sides – about 3-4 minutes per side. You can add the additional olive oil through cooking or once you flip the chicken. Once the chicken is done, set it aside in a bowl and toss with 1/4 cup of buffalo wing sauce.

Set out an assembly line of tortillas, shredded cheddar, crumbled gorgonzola, lettuce, green onions, avocado, cilantro and ranch + buffalo wing sauce for drizzling. Serve hot so the cheese melts!

Crazy Feta

Crazy Feta
makes about 2 cups [a little goes a long way!]
2 bricks of feta cheese, 8 ounces each
3 whole jalapeno peppers
1/4 cup olive oil + 1 tablespoon
1 bulb garlic
the juice of half a lemon
the zest of half a lemon
salt and pepper
Preheat oven to 400 degrees. Chop the top off the garlic bulb and drizzle it with a teaspoon of olive oil. Wrap it in foil and roast for 25-30 minutes, or until garlic is golden in color. At the same time, brush the jalapenos with olive oil and sprinkle with salt and pepper. Either grill or roast them – I stuck them in the oven with garlic and just watched until they were charred. Remove both from oven and let cool. Once jalapenos are cooled, remove skins, cut in half and discard the seeds. Chop into small pieces. Don’t touch your eyes!
In a large bowl, crumble the feta bricks. [Crumbling the bricks yourself works best, but if you can only find crumbled feta that is fine.] Add chopped jalapenos, the zest of half a lemon, and the juice of half a lemon. Squeeze the roasted garlic out of the bulb directly into the feta. Add 1/4 cup of olive oil and mash with a fork. You want the feta to be a bit “wet” – I can best describe it as a cross between a spread and a dip. There is no right or wrong – make it however you’d like. Taste the feta and season with salt and pepper. Serve with pita chips, warm pita or naan, or spread it on sandwiches. Store it in the fridge for up to one week – I find that I like it best at room temperature, so allow it to sit out for about 30 minutes before serving. We also think it would be great with some kalamata olives.

Stained Glass Jello

Stained Glass Jello
(also known as Broken Glass Jello)
Yield: One 9×13-inch pan
4 boxes (3-ounces each) Jello (or store brand gelatin dessert) in different colors
14-oz can sweetened condensed milk
2 envelopes unflavored gelatin (Knox)
Water
1. For each flavor, dissolve one box of Jello in 1 cup of boiling water. Pour into a square container that is about 6 to 8″ square and chill at least 3 hours, or overnight. (Try to use the same size for all four so that the blocks will come out the same. In this case the smaller the better – I used 8″ pans and felt my “blocks” were a little too flat.)
2. After chilling the flavors, cut them into small blocks.
3. Carefully mix the blocks in a 9×13-inch pan.
4. In a separate bowl, sprinkle 2 envelopes of unflavored gelatin into ½ cup cold water. After the gelatin blooms, add 1½ cups boiling water and dissolve. Add the can of condensed milk. Stir and let cool. Pour cooled milk mixture over Jello blocks in 9×13 pan. Skim off any small bubbles that are created when you pour the condensed milk on the Jello pieces. Chill overnight or at least 3 hours until firm.
5. Cut into blocks or shapes and serve.
(Recipe adapted from The Food Librarian)

Fruited-Cheesecake Flag

Festive Fruited-Cheesecake Flag
Printable Version with Picture
Printable Version
*Note: For truly white stripes, cover alternating rows with just confectioners’ sugar rather than lightly dusted strawberries. Also, the cheesecake (without being topped with fruit) can be made up to a day in advance and kept well-covered in the refrigerator.
*Makes about 48 squares
3 cups all-purpose flour
1 3/4 teaspoons salt
12 ounces (3 sticks) butter, softened
1 cup plus 2 tablespoons light-brown sugar
4 (8-ounce) packages cream cheese, room temperature
1 1/2 cups granulated sugar
1 teaspoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
4 large eggs, room temperature
8-9 ounces (1-2 cups) blueberries
1 pound strawberries, hulled and sliced lengthwise into thirds
12 ounces (3 cups) raspberries
Powdered sugar, for dusting
Coat a 13-by-18-inch rimmed baking sheet with cooking spray. Line with parchment, leaving a 2-inch overhang on the long sides. Coat parchment with cooking spray.
Sift flour and 1 3/4 teaspoons salt into a medium bowl. In a large bowl, cream the butter with a mixer on medium-high speed, occasionally scraping bowl, until fluffy, 3 to 4 minutes. With the mixer running, slowly add light brown sugar, beating until very pale and fluffy, about 2 minutes. Add flour mixture all at once, and beat on low speed until just incorporated.
Transfer the dough to the prepared baking sheet. Press the dough into an even layer that covers the bottom of the sheet. Cover and refrigerate until firm, about 20 minutes. Preheat oven to 300 degrees F. Bake the dough until the entire surface is golden brown, about 30-35 minutes. Let the cookie base cool completely in the baking sheet. Raise oven temperature to 350 degrees F.
In a large bowl, beat the softened cream cheese with a mixer on medium speed, occasionally scraping bowl, until fluffy, about 3 minutes. Reduce speed to low and add granulated sugar in a slow, steady stream. Scrape the bowl, then mix in lemon zest, vanilla and a pinch of salt until well combined. Scrape the bowl, then beat in the eggs, 1 at a time, until incorporated. The mixture should be very smooth; scrape the bowl as necessary. Pour the cheesecake batter over the crust and spread into an even layer.
Bake the cheesecake until the filling is set, about 20-25 minutes. Let the cheesecake cool completely in the baking sheet. Refrigerate until firm and cold, about 4 hours (or overnight).
Run a sharp knife along short sides of sheet, and use the parchment overhangs to lift out the cheesecake. Run the knife under hot water and dry well. Use it to cut the cheesecake into 48 squares, wiping the knife clean between cuts.
Transfer squares to a serving platter, reforming the rectangle. Decorate the top left squares (3 down and 4 across), with a mound of blueberries on each square. Use raspberries (about 4 per square) to decorate the 1st, 3rd and 5th rows (the 1st and 3rd rows are shorter rows since part of them are decorated with blueberries). Decorate the remaining rows in one of two ways: either dust them with powdered sugar for a completely white row or place three cut strawberries on each square and dust the tops of the strawberries with powdered sugar. If using this method (to dust the strawberries with powdered sugar), dust the strawberries immediately before serving as the powdered sugar will begin to dissolve into the juiciness of the strawberries.
Serve immediately (or refrigerate for up to 3 hours).

Firecracker Whoopie Pies

Firecracker Whoopie Pies
Printer-Friendly Version

Yield: about 24-30 sandwich cookies
Ingredients:
For the cookies:
8 tbsp. unsalted butter, at room temperature
¾ cup sugar
1 large egg plus 1 large egg white
1 tsp. vanilla extract
2¼ cups all-purpose flour
1½ tsp. baking powder
¾ tsp. salt
½ cup milk

For the filling:
10 tbsp. unsalted butter, at room temperature
1¼ cups confectioners’ sugar, sifted
Pinch of salt
2 tsp. vanilla extract
1 tbsp. heavy cream

To finish:
Red and blue Pop Rocks (about 3 packages of each)
White jimmies or other sprinkles (optional)

Directions:
To make the cookies, preheat the oven to 350˚ F. Line two baking sheets with parchment paper or silicone baking mats. In the bowl of an electric mixer combine the butter and sugar. Beat on medium-high speed until light and fluffy, 2-3 minutes. Blend in the egg and egg white, scraping down the bowl between additions. Blend in the vanilla. In a medium bowl, combine the flour, baking powder, and salt; whisk to blend. With the mixer on low speed, beat in half of the dry ingredients, mixing just until incorporated. Mix in the milk. Beat in the remaining dry ingredients, just until incorporated.

Transfer the cookie batter to a pastry bag fitted with a large round tip (I used an Ateco #809). Pipe the batter into 1½-inch rounds onto the prepared pans, spacing them an inch or two apart. Bake 7-8 minutes, just until set. Let cool on the pan at least 10 minutes, then transfer to a wire rack to cool completely.

To make the filling, whip the butter on medium-high speed until smooth, about 30 seconds. Mix in the confectioners’ sugar and salt, and beat on medium-high speed until smooth, 1-2 minutes. Mix in the vanilla and heavy cream on low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes, stopping and scraping down the sides of the bowl once or twice. Transfer to a pastry bag fitted with a plain tip.

To assemble the cookies, match them up in pairs by size. Pipe a dollop of filling onto the flat side of one cookie of each pair, and sandwich the cookies together, pushing the filling to the edges. Place the Pop Rocks in small bowls (mix in white jimmies for contrast, if desired). Dip the edges of the cookies into the Pop Rocks so that they adhere to the frosting. Serve immediately.

Source: cookies adapted from King Arthur Flour, frosting from Cook’s Illustrated, concept inspired by Cakespy