Let's Jam! {Strawberry Style}

On a recent visit to my Aunt's house (BTW she's an amazing baker)- she shared with me some of her Homemade Strawberry Jam. Then she told me it was EASY! Now that I'm back home and we recently purchased some beyond delish strawberries, I just had to try it.  Oh, and I ran out of my fave Crofter's Organic Strawberry AM essential.

Available at most Whole Foods & Wegman's

My Aunt recommended the less sugar version of pectin- which these strawberries were already naturally sweet, so it made sense.

What you need to make "Freezer Jam"

• Gobs of Ripe Strawberries
• Freezer Safe Jars (washed & dried)
• A Box of Pectin (instructions inside)
• 3 Cups of Sugar

This jam is referred to as freezer jam because it isn't made in the traditional canning way- these jars of sweetness are perishable and thus have to be stored in your freezer not your pantry. When ready to use you take one out of the freezer and into the fridge- it will keep for about 3 weeks ((if it lasts that long!)) Click Here for the recipe I used.

For recipes, including other variations: Click Here

This jam is vibrant and sweet with an abundance of fresh fruit flavor. Enjoy!
XoXo

When you're handed a lemon, bake a cake

The inspiration

PS: if you're under 21 you won't be able to bake this cake with the recommended ingredients so check out this one instead :)

Okay this isn't one of those "when life hands you lemons" moments but rather a you bought something that turned out to be a lemon {eyebrow raise}. I rarely imbibe, like pretty much never- I'd rather save those calories for dessert.  So I'm not sure why I chose to purchase this bottle of Southern Comfort Cherry- I think it was the tag-line "Bold Black Cherry" ( I love cherry flavor). So, this was, um, not good,  as my fiance put it- "it tastes like cough syrup." Honestly, I think NyQuil's cherry flavor has a better taste.  Not one to be wasteful, I was determined not to let those $12 bucks be a total waste, so I baked a cake.


Ingredients:

• 1 1/2 Cups Coffee (I used Wegman's Cherry Chocolate)
• 1/2 Cup Southern Comfort Cherry (or whatever you've got on hand)
• 1 Cup of Unsweetened Cocoa Powder ( I used regular but I'm sure dark would be divine)
• 1 Cup of Unsalted Butter Cut into Pieces- for expedited melting
• 2 Cups of Granulated Sugar
• 2 Cups Flour
• 1 1/2 Teaspoons Baking Soda
• 1/4 Teaspoon Salt
• 1 Teaspoon Vanilla Extract
• 2 Eggs
• I didn't add this in mine- but a cup of chocolate chips would have added some sweet texture to this cake- just saying <wink>

For the Glaze:
This is where I got a little free spirited....so can you!

• 1 1/2 Cups Powdered Sugar
• 1 Tablespoon Butter- melted
• 1 Teaspoon Vanilla Extract
• Splash of Coffee- add until you reach desired consistency

Directions:

1. Generously grease your lovely bundt pan with butter
2. Heat oven to 325 ( you will bake on center rack)
3. You will need a 3qt pan or larger, add coffee, whiskey, butter and cocoa powder- whisk or stir until your butter is melted
4. Remove pan from heat and mix in sugar until dissolved- set aside to cool
5. In a medium bowl whisk remaining dry ingredients (flour, baking soda & salt)
6. IN a small bowl whisk eggs and vanilla
7. Once chocolate mixture is cooled- I just added the flour mixture into the pot and whisked until incorporated, then added egg mixture. (this is also where you might want larger than a 3qt pot- if you decided to mix in the pot- it made a teensy mess in a 3qt)
8. This is where you would stir in the cup of chocolate chips if you decide on adding them
9. Pour batter into greased bundt pan- place in oven and bake for 40 minutes (more or less depending on your oven)
10. Cool cake completely before removing from pan- you might need to loosen it a bit.

Whisk Away

Almost Finished Product!

Frosting Directions:
I took all of the ingredients above and whisked until desired consistency and drizzled back and forth until it was all used up.

Enjoy!
XoXo

What's Cooking Good Lookin'? Recipe Feature: Vintage Cherry Nut Cake

With our cross-country move having just taken place, we had my future MIL (mother in-law) come out to celebrate her birthday. Luckily, I was an unpacking fiend so our home was mostly unpacked and most importantly the guest suite was the peaceful mini retreat it was intended to be. Already itching to get into the kitchen and create some goodies, I inquired as to what the my MIL's favorite dessert was. Answer: a cherry nut cake that only her mother could perfect- the challenge was on! Instead of trying to re-create something I'd likely never be able to do, I instead hunted down similar recipes and added some of my own baking flair to pay homage to the original.

 

Ingredients:

• 2 Jars of Maraschino Cherries w/out Stems (drain but set aside the excess liquid)
• 3 1/4 Cups Flour
• Pinch of Salt
• 2 Tsp Baking Powder
• 1 Small Package of Chopped Walnuts (you can do more or less)
• 1 Tsp Baking Soda
• Just a drop or 2 of Almond Extract
• 2/3 Cup Milk (I used skim)
• 1 Cup Butter (unsalted & room temperature)
• 2 Cups of Sugar
• 4 Eggs

Frosting:

• 16oz Powder Sugar
• A few drops of Red Food Coloring
• 3 Tablespoons of reserved Maraschino Juice
• 2 Tablespoons of Light Corn Syrup
• 1 Tsp Vanilla Extract
• 1/2 Tsp Almond Extract
• 1/2 Cup Unsalted Butter (cut into Cubes- room temperature) 

Cake Instructions:

1. Oven should be pre-heated to 350 degrees, center rack.
2. Take Two Round Cake Pans- I use silicone ones like these, Grease them with butter or spray- I prefer butter- be generous!
3. Take 1.5 of the jarred cherries and chop- either in a food processor or by hand ( I did by hand which took forever, and stained my hands- temporarily of course!)
4. Once chopped either strain or go straight to patting them dry with a few paper towels. Next add the chopped cherries to a small bowl with 1/4 cup of the flour. You are continuing to dredge out the excess moisture.
5. Next combine the dry ingredients, 3 cups flour, 2 teaspoons baking soda, 1 teaspoon baking soda, itty bitty pinch of salt- mix together & set aside
6. Time to cream! Mix on a high speed, 2 cups sugar with 1 cup butter, beat until fluffy. Next add the 4 eggs, and 2 drops of almond extract and continue to beat for 2 minutes.
7. Add the chopped cherries to the butter, sugar ,egg mixture- beat for about 1 minute.
8. Next (choose which bowl is largest or pull out a new one) Alternate beating in the wet & dry ingredients- while slowly incorporating the 2/3 cup milk and 1/3 cup of the excess cherry juice.
9. Once combined, stir in the chopped walnuts.
10. Divide batter equally among your prepared rounds.
11. Bake for 20-25 minutes (will vary depending on your oven and type of pan you use)
12. Cake is ready when an inserted toothpick comes out clean, cake will appear to have shrunk away slightly from edge of pans, and the top should bounce back when gently pushed in the center.
13. Cool just enough in the pan to then remove onto cooling rack- sans pan.
14. ((I removed mine when still too hot and nearly broke the first layer- I also slightly overcooked mine due to not being well acquainted with our oven yet))
15. Once removed from pans and still cooling- take a brush and dip it into the remaining cherry juice- I was very generous with brushing this on.
16. Start making the frosting: see below!

Frosting Instructions: 

• 16oz Powder Sugar
• A few drops of Red Food Coloring
• 3 Tablespoons of reserved Maraschino Juice
• 2 Tablespoons of Light Corn Syrup
• 1 Tsp Vanilla Extract
• 1/2 Tsp Almond Extract
• 1/2 Cup Unsalted Butter (cut into Cubes- room temperature)

Combine all of the above ingredients into a large bowl (minus the food coloring). Beat on low and gradually increase speed. Keep beating until desired texture is achieved. The maraschino juice will provide a very faint pink color- add food coloring one drop at a time until you get the shade of pink that suits your fancy.

I did a very thin layer of frosting between the two layers to ensure I had enough to cover the cake.
Once the frosting hardened a bit I sliced the remaining cherries in half and dried them in a paper towel one by one as I placed them on the cake- you don't want them to slide off!

What next? Slice this baby up and enjoy! {PS: individual slices freeze up really well- so when you have a sweet craving pull a piece out and let it come to room temperature!)

Added a little vintage flair to the decor with crochet flowers

Since I baked mine a couple minutes too long- I served this with some vanilla bean ice cream