Food Flair for the Fourth

Need recipes to punch up your holiday picnic table? Here are three easy ideas to add some red, white and blue flair to the fare.
• Dress up a cool cheesecake with berries. Made in an oblong dish, 9x13 or smaller, it can look just like Old Glory, with a square of blueberries in the upper left and stripes of sliced strawberries. The design would also have the look of a flag using the berries on a cheesecake made in a round pan – or try decorating a baked cake.
• For a fun Fourth drink, try this patriotic layered look. Using a tall clear glass, add cran-apple juice, filling it a third of the way. Fill the glass with ice, then slowly pouring on top of the ice cubes, add white Sobe Pina Colada to the two-thirds mark, top off with blue G2 Gatorade. Remember to pour slowly! I bet children - and adults - will be amazed to see the "heavier" drinks stay low and the lighter ones float up.
• For a healthy treat, pull out some skewer sticks and using blueberries, strawberries (cut in half) and large marshmallows, make a flag design. If you want to stick to super healthy, replace marshmallows with cubes of jicama.  Cubes of watermelon could also be used in place of strawberries, if you'd like. The presentation on a platter, or a foil-covered cookie sheet will look dynamite!

If you have a fun red-white-and-blue food idea to share please comment! I hope everyone has a fun and safe Fourth of July!

Chocolate Chip Cake

This cake was a hit at a Mother’s Day gathering held in honor of my mother-in-law – no “mother-in-law jokes” apply with her, she’s the best one I could ever ask for! This Chocolate Chip Cake is moist and rich and is adapted from a recipe that's in a cookbook on my shelf called “The Cake Doctor” by Anne Byrn. I wanted to make something delicious for the get-together, but not so plain as brownies – this was the ticket! And there wasn’t a crumb left to take home when the party ended!

Ingredients:
Vegetable oil spray for the bundt pan
Flour to dust the pan
1 pkg. yellow cake mix
1 pkg. (3.4 oz.) vanilla instant pudding mix
1 C. whole milk
3/4 C. vegetable oil, such as canola
4 large eggs
1 1/2 C. semi-sweet chocolate chips, divided

Directions:
Preheat oven to 325 degrees with the rack in the center. Lightly spray a 10-inch bundt pan with vegetable oil, then dust with flour and shake out excess. Set aside.
Take a 1/2 cup of the semi-sweet chocolate chips and chop into smaller chunks, set aside.
Place the dry cake mix in a large mixing bowl and add the dry pudding mix, milk, oil and eggs. Using an electric mixer, blend on low for a minute, then stop to fold in the 1/2 cup of chopped chocolate chips. Scrape down the sides and continue to mix for 2 more minutes. Fold in remaining chocolate chips, distributing them evenly, then pour into the prepared bundt pan, smoothing the top.
Bake for 55-60 minutes until golden brown and springy. Invert cake and cool before slicing into serving sizes. Top each slice with a dollop of whipped cream or a side of ice cream, if desired.

Serves 16.

Coffee Cake, gluten free

I'm including some gluten-free recipes contributed by Sandy Bupp of John Day, also known as The Gluten-Free Lady. She has a way with adapting recipes for the gluten-free diet. Although I don't have gluten issues, I know there are many people who do and I'd like to provide some recipes at this blog for them.
I'd love to know how these recipes turn out for you if you try them. Thanks!

Ingredients:
1 C. sugar
1 1/2 C. all-purpose flour blend of choice
1/2 cup sorghum flour
2 tsp. xanthan gum*
1/2 tsp. salt*
2 tsp. baking powder
1 tsp. baking soda
1 1/2 C. coconut yogurt or soy yogurt (flavored yogurt works well)
6 Tbsp. vegetable oil
4 Tbsp. baby pear puree
1/2 C. peeled, chopped ripe Bartlett, Bosc or red pears or diced canned pears, drained

Directions:
Preheat oven to 325°F. Lightly oil a 9-inch springform pan.
Combine sugar, flour blend, sorghum flour, xanthan gum, salt, baking powder and baking soda in a large bowl. Set aside.
Combine yogurt, vegetable oil and pear puree in a mixing bowl and beat until smooth. Add dry ingredients and beat until smooth. Fold in chopped fruit.
Spoon half the batter into prepared pan, smoothing to the edges to cover the bottom. Cover with half the Crumble Topping. Spoon remaining batter over Crumble Topping and smooth to pan edges. Sprinkle remaining Crumble Topping over top.
Place pan in preheated oven and bake 50 to 55 minutes until cake tester comes out clean and center springs back when gently touched.
Cool 10 minutes in the pan. Remove the rim of the pan and cool cake completely on a wire rack.
*TIP: If your all-purpose flour blend already contains xanthan gum and salt, reduce the gum to 1/2 teaspoon and omit the salt.

Crumble Topping Ingredients (makes 1 1/4 cups):
This topping can be made ahead and stored in the refrigerator for up to two weeks.
1/2 C. rice flour
1/2 C. packed brown sugar
2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/4 tsp. salt
4 Tbsp. unsalted butter or dairy free buttery spread, room temperature

Directions:
Combine rice flour, brown sugar, cinnamon, allspice, cloves and salt in a large bowl. Mix well. Add butter and use fingertips or a fork to combine just until mixture is crumbly.

Each serving contains 372 calories, 14g total fat, 5g saturated fat, 0g trans fat, 12mg cholesterol, 457mg sodium, 63g carbohydrate, 2g fiber, 2g protein.

Magic Chocolate Flan Cake, a lighter version

I have to add one dessert before getting to some healthy eats to kick off the new year. Be prepared – this is a scrumptious dessert! Rozanne Mullin of John Day, my sister-in-law, made this cake for a recent birthday party and shared the recipe with me. It's called a "magic" cake because it is made by first pouring the cake batter in the bottom of the bundt pan, topped with the flan mixture, and while it cooks, the cake and flan mixtures "magically" switch places.
She originally found the recipe in a "Cook's Country" magazine and made adjustments to lower the fat content. She used fat-free sweetened condensed milk and 1/3-fat neufchatel cream cheese. It still tasted pretty devilish – like something you shouldn't eat very often! This is definitely not a low cholesterol treat as it calls for eight eggs and four egg yolks, but it serves 16 - so share with family and friends!

Cake ingredients:
1/2 C. caramel sauce, ice cream topping
1/2 C. plus 2 Tbsp. all-purpose flour
1/3 C. cocoa
1/2 tsp. baking soda
1/8 tsp. salt
4 oz. bittersweet chocolate, chopped
6 Tbsp. unsalted butter
1/2 C. buttermilk
1/2 C. sugar
2 large eggs
1 tsp. vanilla extract

Flan ingredients:
2 (14-oz.) cans sweetened condensed milk, fat-free
2 1/2 C. whole milk
6 oz. cream cheese, (1/3-fat neufchatel cream cheese is optional and works well)
6 large eggs plus 4 large egg yolks
1 tsp. vanilla extract

Directions for Cake:
Place oven rack in the center of oven. Preheat oven to 350 degrees. Grease 12-cup nonstick Bundt pan. Microwave caramel until easily pourable, 20-30 seconds. Pour to coat the bottom of the pan. Combine flour, cocoa, baking soda and salt in bowl and set aside. Combine chocolate and butter in large bowl and microwave at 50 percent power, stirring occasionally, until melted, 2-4 minutes. Whisk buttermilk, sugar, eggs and vanilla into chocolate mixture until incorporated. Stir in flour mixture until just combined. Pour batter over caramel in prepared pan.

Directions for Flan:
Process all ingredients in blender until smooth, about 1 minute. Gently pour flan over cake batter in Bundt pan and place pan in large roasting pan. Place roasting pan on oven rack and our warm water into roasting pan until it reaches halfway up side of Bundt pan. Bake until toothpick inserted in cake come out clean and flan registers at 180 degrees, 75-90 minutes. Transfer Bundt pan to wire rack. Let cool to room temperature, about 2 hours, then refrigerate until set, at least 8 hours. (Remove roasting pan from oven once water has cooled.)
Place bottom third of Bundt pan in bowl of hot tap water for 1 minute. Invert onto a completely flat cake platter by placing the platter over top of Bundt pan and gently turn platter and pan upside down. Slowly remove pan, allowing caramel to drizzle over top of cake. Serve.

Serves 16

Peanut Butter Cookie Dough Brownies

Be prepared for heaven when you get a taste of these brownies with a Reese’s Peanut Butter Cup type of twist. This recipe comes from the kitchen of Julie Witty of John Day, and she prepared the dessert you see in the picture above – YUM! Julie found this recipe at Food Network's website, and tailored it for a quicker fix by using a brownie mix.
You don’t have to worry about eating too many because they are so rich I could hardly eat one! I made these myself yesterday – shared with family for Father’s Day – and they are perfect with vanilla ice cream on the side!

Brownie Layer:
Nonstick cooking spray
Boxed Brownie Mix for a 9x13-inch pan, prepared according to package directions.

Peanut Butter Cookie Dough Layer:
1/4 C. unsalted butter, softened
1/2 C. packed light brown sugar
2 Tbsp. milk
1/2 C. creamy peanut butter
1/2 C. plus 2 tablespoons all-purpose flour
1/2 tsp. salt

Ganache Layer:
3/4 C. dark chocolate chips
1/4 C. heavy whipping cream
1/4 C. coarsely chopped salted peanuts

Directions
Heat the oven to 350 degrees F. Spray the bottom and sides of an 9x13-inch pan with cooking spray.
Prepare brownies according to package directions, and let cool for 30 minutes.
For the peanut butter cookie dough: Add the butter and brown sugar to a large bowl and mix until creamy. Mix in the milk and the peanut butter, then stir in the flour and salt. Spread the peanut butter cookie dough evenly over the cooled brownies.
To make the ganache: In a small microwavable bowl, microwave the dark chocolate chips and heavy whipping cream, uncovered, on high for 1 minute, stirring after 30 seconds. Continue stirring until the chips are melted and the mixture is smooth. Spread the ganache over the peanut butter layer and top with the chopped peanuts. Refrigerate until the dough and ganache are set, about 1 hour. Cut into 16 squares.

Lego Cake

A Lego Cake is the perfect idea for my youngest who will celebrate his birthday soon - he loves Legos!

This recipe and photo comes from my co-worker Winnie Browning, the graphic artist at the Blue Mountain Eagle. She used this recipe last year for her son on his birthday. There are no fancy pans to use, just bread loaf pans and marshmallows cut in thirds for the tops of the "Legos." She said the cake was a lot of fun to make. What a creative dessert for kids!

Supplies and ingredients needed:
2 box cakes
2 containers of white frosting
1 bag of marshmallows
3 loaf pans

Use two box cakes to begin the Lego Cake - follow box instructions. To get the look of the Legos use loaf pans. There will be one loaf left over if you make the cake as shown. One box cake will fill two loaf pans. Winnie used chocolate and vanilla cake mixes, but you can use your favorite flavor. After baking, freeze the cakes so they are easier to cut into squares.

To make as shown in the photo, leave the two bottom cakes uncut, and cut the two top cakes in half. Cut marshmallows into thirds to make the Lego rounds. For the frosting, separate two containers of white frosting into four parts and use food dye for coloring; to get make an intense color, more than just a few drops, especially for red and blue, will be needed. Frost each cake and marshmallow separately, then assemble and bring on the party!

Here is my attempt at the Lego Cake. It was a chore to frost, but a lot of fun for the kids to eat! Definitely worth the effort!

Trista's Carrot Cake

BME graphics designer Winnie Browning gets ready to dive into a serving of "Trista's Carrot Cake."

Trista's Carrot Cake
Office parties mean great food at the Blue Mountain Eagle.
Trista never fails to impress us with the goodies she brings.
For a couple recent birthday parties she made this carrot cake
which is moist, delicious and the walnuts make it perfect.
Ingredients
4 eggs
1 1/4 C. vegetable oil
2 C. white sugar
2 tsp. vanilla extract
2 C. all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
2 tsp. ground cinnamon
3 C. grated carrots
1 C. chopped pecans
1/2 C. butter, softened
8 oz. cream cheese, softened
4 C. powdered sugar
1 tsp. vanilla extract
1 C. chopped pecans
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13
inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2
teaspoons vanilla. Mix in flour, baking soda, baking powder,
salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared
pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a
toothpick inserted into the center of the cake comes out clean.
Let cool in pan for 10 minutes, then turn out onto a wire rack and cool
completely.
4. To make frosting: In a medium bowl, combine butter, cream
cheese, powdered sugar and 1 teaspoon vanilla. Beat until the
mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled
cake.
Tip: Trista shreds half the carrots on the fine side of the
grater and the other half on the regular side. She made this
recipe twice: the second time she used two 8x8 pans for a
layered cake with frosting and walnuts in the center -
heavenly!

Chocolate Peppermint Ice Cream Cake

My co-worker Trista Cox never fails to impress us with her kitchen creations. This cake she brought to work recently is the best I’ve tried in a long time!
The taste of rich chocolate and cool, minty ice cream with a crunch from chocolate wafers and crushed peppermint is a perfect combination!
Trista saw the cake made on the show, "Dessert First with Anne Thornton."
It takes some effort to make, with several steps - Trista took an evening to make hers - but it is well worth it!
Tip: To make the process faster, skip making the peppermint brittle (to top the cake). Trista used chocolate graham crackers in place of wafers.
To find the recipe at Food Network click on the title above.