A Pool Party!

Every year, the clever girl and one of her friends have their birthday parties together.  I am so lucky in that one of my good friends happened to have her first child less than 2 weeks after I had mine!  We have done joint birthday parties for the past 4 years!  Being June, in Texas, the only logical sort of birthday party to have is one that involves water, and my friend happens to have a pool!  Thank goodness!  We have done a princess/pirate party, an under the sea party, a beach party, and now a pool party.  (We have run out of theme ideas!)  Regardless, the main attraction is the pool!

This year, my wonderful friend did almost all of the preparations, since I had just had a baby and was in the midst of moving.  THANK YOU, FRIEND!!  My sole responsibility was the cake.  So I created a pool at the beach cake.  The cake itself is a vanilla buttermilk cake with classic buttercream frosting. 

Here is a list of the other fun cake components:
Sand:  ground graham crackers mixed with white/clear large grain decorating sugar for extra sparkle
Water:  frosting with some blue coloring gel
Beachball:  a peppermint ball
Characters:  honey Teddy Grahams floating in peach gummy rings or laying on  towels made of organic fruit strips cut into tiny rectangles
Cocktail umbrella for the beach umbrella
Toy palm trees from the party supply store

Originally, I was only going to make the cake, but I saw my friend the night before the party and she mentioned that over 30 people had RSVP'd so I freaked out a bit and made a last minute batch of cupcakes!  And I am glad I did - the kids loved the cupcakes and they sure look cute, don't they?

Besides cake, we also had:

 Nutter-Butter flip-flops

Rainbow fruit skewers

This was my friend's idea - brilliant, isn't it?  Colorful and fun!

 Mini-caprese salads (cherry tomato, basil, and mozzarella ball drizzled in balsamic vinegar)

Pasta salad with veggie pasta, veggie cups with ranch dressing at the bottom, jello jigglers (always a huge hit) and Sangria (for the parents, of course!)

Another home run birthday party!  I say, my friend and I have this down to a science now.  What will we ever do if our kids decide they want to have separate birthday parties? 

Vanilla Buttermilk Cake

adapted from Sweetapolita

Ingredients:

4 whole eggs, at room temperature

2 egg yolks, at room temperature

1 1/4 cups buttermilk, at room temperature

2 teaspoons pure vanilla extract

3 cups cake flour, sifted

2 cups sugar

1 TB plus 1 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature

Directions:

Preheat the oven to 350F.  Butter the bottoms and sides of 3 8-inch round cake pans, like bottoms with parchment, and butter the parchment rounds.  Dust pans with flour.  (Note:  If you do not have 3 pans and need to reuse one to bake the rest of the cake, make sure you rinse the pan in cold water before re-buttering/flouring.  You don't want to put the batter in a hot pan!)

Whisk the eggs, yolks, 1/4 cup of the buttermilk, and vanilla together in a medium bowl.

Whisk the flour, sugar, baking powder and salt in a large mixer bowl.  Add the butter and remaining 1 cup of buttermilk and blend with the mixer on low speed.  Increase the mixer speed to medium and beat until light and fluffy, about 2 minutes.  

Add the egg mixture in 3 additions.  Scrape the sides and bottom of the mixer bowl and mix only until incorporated.

Divide the batter evenly among the 3 prepared pans, using a kitchen scale to achieve 3 even layers.  If you have never done this, you need to make sure you know the weight of your EMPTY mixer bowl first.  Then see what the bowl weighs with all of the batter inside.  Subtract the empty bowl weight from the full bowl weight and you have the weight of the batter.  Divide that by 3 - this is how much batter goes into each cake pan- we'll call this "one layer weight".  Subtract the one layer weight from the full bowl weight.  This is how much your mixing bowl should weigh after you fill the first cake pan.  Subtract the one layer weight again, and this is how much your mixer bowl will weigh after you fill the second cake pan.  If you did your math right, what you have left should be the amount of the empty bowl plus one layer weight!  

For visual learners:

FULL BOWL WEIGHT - EMPTY BOWL WEIGHT = BATTER WEIGHT

BATTER WEIGHT/3 = ONE LAYER WEIGHT

FULL BOWL WEIGHT - ONE LAYER WEIGHT = amount in bowl after first cake pan is filled

FULL BOWL WEIGHT - ONE LAYER WEIGHT - ONE LAYER WEIGHT = amount in bowl after second cake pan is filled, which should be equal to 

EMPTY BOWL WEIGHT + ONE LAYER WEIGHT

Bake the cake layers for 28-32 minutes, until a cake tester comes out clean and the cake begins to pull away from the sides of the pan.  Let the layers cool in the pan for 10 minutes, then carefully turn out onto a cooling rack and allow to cool completely.

Printable Recipe

Classic Buttercream Frosting

adapted from Sweetapolita

Ingredients:

1 cup unsalted butter, softened

6 cups powdered (confectioners) sugar

1/2 cup whipping cream

2 TB vanilla extract

1 TB water

pinch of salt

Directions:

Beat the butter and sugar on low speed in an electric mixer fitted with a paddle attachment until just combined.  Increase the speed to medium and beat until all of the sugar is incorporated into the butter, about 3 minutes.

Add the whipping cream, vanilla extract, water and salt, and whip on medium-high until fluffy and smooth, about 3 more minutes.  If the consistency is too thick, add more water 1 teaspoon at a time and then whip again.  If the consistency is too thin, add more powdered sugar a few tablespoons at a time, until you achieve your desired consistency. 

Printable Recipe

This recipe makes a classic vanilla (white) cake.  It is moist and flavorful and perfect for any birthday (or other celebration) cake, pool party or not!

Easy Chicken Parmesan

Lately, I have been on the lookout for fast, delicious dinners and this one is perfect!  I found the recipe at Mel's Kitchen Cafe (which, if you have never visited, I highly suggest you do so right after reading my post). 

It's easy, its delicious, and it fits the needs of all members of my family.  It is cheesy and involves pasta (we all love pasta!), with lots of sauce and juicy chicken.  Perfect.  The clever girl eats this right up!

Easy Chicken Parmesan
adapted from Mel's Kitchen Cafe
2 cloves garlic, finely minced
28-ounce can crushed tomatoes
14.5-ounce can diced tomatoes, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup freshly grated Parmesan cheese, divided
3 boneless, skinless chicken breasts, cut in half lengthwise to make 6 thinner chicken cutlets
Salt and pepper
1/2 cup all-purpose flour
2 tablespoons canola oil
3/4 cup shredded mozzarella cheese
3/4 cup shredded provolone or sharp provolone cheese
Hot spaghetti noodles for serving

Combine the garlic, crushed tomatoes, diced tomatoes, oregano, basil, sugar, salt, pepper and 1/4 cup Parmesan cheese in a medium bowl and set aside.

Heat the oil in a large skillet over medium heat until hot.  Rinse and then dry the chicken pieces with a paper towel, then season both sides of each piece with salt and pepper.  Place the flour in a shallow bowl and dredge the chicken in the flour, coating both sides.  Gently place the 3-4 of the chicken pieces (whatever fits loosely) in the hot skillet and cook for 3 minutes.  Flip over and cook for another 3 minutes until a golden crust is formed on each side.  The chicken will cook further later, so you do not need to make sure they are cooked through in this step.  Remove the chicken to a plate and repeat with the remaining pieces.

Wipe the excess oil from the skillet and pour the tomato mixture into the skillet.  Be careful, as the skillet might still be hot!  Turn the heat to medium and gently nestle the browned chicken into the sauce, making room for all of the chicken pieces.  The chicken should be mostly covered with sauce.  Cover the skillet and simmer on medium or medium-low for 15 minutes.  If the chicken is sticking to the skillet, turn the heat down a bit.  Now is a good time to cook your pasta noodles.












Remove the lid from the skillet and sprinkle the mozzarella, provolone, and remaining Parmesan over the chicken and sauce.  Cover again and cook for 5 more minutes, until the cheese is melted. 

Serve over hot spaghetti noodles.
Printable Recipe

An easy weeknight meal.  What is better?

Daring Bakers - Swedish Prinsesstarta

Korena of Korena in the Kitchen was our May Daring Bakers' host and she delighted us with this beautiful Swedish Prinsesstarta!  Though I haven't been able to participate in a Daring Bakers challenge in a while, when I saw the June challenge, Swedish Princesstarta, I knew this challenge would have to be met.  It just so happens that my little princess, a.k.a the clever girl, turned 5 in early June I had a suspicion that she would really enjoy a princess cake.  So, I didn't do this challenge on time (supposed to be posted on May 27), but the challenge was met anyway!

I did offer the clever girl another birthday treat that I thought she would enjoy, but let's be honest, when she heard the words "princess" and "cake" together, nothing else would do!  And I am so glad this is what she chose because it was DELICIOUS.

Goat Cheese Cheesecake with Vanilla Pineapple Compote

YUM.  Goat Cheese Cheesecake with Vanilla Pineapple Compote.  This is seriously delicious.  My dinner group recently got together, and the theme this time was "gourmet picnic".  I was on my own that weekend, as Mr. Clever Mom was traveling, so I had both kids thus very little time to devote to being in the kitchen.  I  knew I had to make something that could be put together pretty easily, which can be a tall order for anything "gourmet".  But then I thought of cheesecake.  Cheesecake is one of those things you mix together and then just throw in the oven.  But I had to fancy it up a bit, so I found this recipe for Goat Cheese Cheesecake and man, am I glad I did!  I am not actually a cheesecake fan.  I never order it for dessert and never make them.  But I was intrigued by the goat cheese idea so I went with it.  Wow.  If all cheesecake was like this, I might be a convert!

TWD: Baking with Julia - Savarin

 Hmmm, for some reason this never posted as scheduled.....

Our recipe challenge for Tuesdays with Dorie this week was a Savarin!  If you, like me, have no idea what a Savarin might be, let me give you a little lesson.  A Savarin is a cake made with baba dough in a ring mold.  Helpful?  Ha!  Not so much.  A baba is a yeast dough that is airy like a sponge.  It is baked and then soaked in a syrup (often rum, for baba au rhum).  In the 1800s, a baba was baked in a ring mold for gastronome Brillat-Savarin, and there the cake got it's name. 

I do not own a savarin mold and did not take this opportunity to increase my already large baking supplies.  So I baked my savarin in the bottom of a Bundt pan.  Three times. 

Let's talk about this a minute.  I actually baked this savarin THREE TIMES.  Yes, indeed, you read that correctly.  I made it the first time and forgot a step, so that one (which resembled more of a frisbee than a cake) went into the trash.  So I made it again, and paid more attention this time.  (Let me assure you, this recipe is not complicated at all, I was simply doing too much multitasking the first time around.)  The second batch did rise, but not very much.  It was still pretty sad looking.  I then watched a video of the recipe author, David Blom, making this savarin with Julia.  The only thing I saw that was different in the video is that he did not mix the dough as long as the recipe states.  I set savarin number 2 aside and made another, following the instructions as stated on the video.  Savarin number 3 turned out identical to savarin number 2.  What gives?  I have no clue.

Spinach Gruyere Puff Pastry

A while back, I was asked to provide a recipe for several people to make for appetizers at a church function.  It had to be something simple, that could be made in advance, but that was a bit of a step up from the average appetizer.  So I decided upon Spinach Gruyere Puff Pastries.  The recipe is originally from Paula Deen, though I added a bit.

Spinach Gruyere Puff Pastry
adapted from Paula Deen (my additions in italics)

2 (10-oz.) pkgs frozen chopped spinach, thawed
8 TB butter, divided
1 medium onion, chopped
2-3 cloves garlic
salt and pepper, to taste
2 cups sliced fresh mushrooms
8 oz. Gruyere cheese, grated
1 package frozen puff pastry sheets, thawed (box should contain 2 sheets)

Preheat oven to 350F.

Drain spinach well, removing excess moisture by pressing between paper towels.

Melt 4 TB butter in a skillet over medium heat.  Add onions and saute until translucent.  Add garlic and continue to cook for another 30 seconds.  Add mushrooms and cook for 5 minutes.  Add salt and pepper to taste.  Stir together spinach, mushroom mixture and cheese; set aside.  Roll 1 pastry sheet into a 13x11-inch rectangle.  Melt remaining  4 TB butter and spread half over the pastry.  Spread 1/2 of the spinach mixture over the butter.   Roll up, jelly roll style, starting with a long side.  Repeat procedure with remaining puff pastry sheet, butter, and spinach mixture.  Wrap rolls tightly in plastic wrap and refrigerate for at least 2 hours or freeze for 30 minutes, until the rolls are stiff.  Cut rolls into scant 1/2 inch slices.  Place on a lightly greased baking sheet, or a baking sheet covered with parchment.  Bake for 20-25 minutes, or until golden brown.

You could also add crumbled bacon to the spinach/mushroom mixture, though you would need to adjust the salt accordingly.

You could brush the tops of the pinwheels with an egg wash before baking, if you desire.
Printable Recipe

Make these, and make a bunch.  It is hard to eat just one!

TWD: Baking with Julia - Savory Brioche Pockets

Our Tuesdays with Dorie recipe this week was Savory Brioche Pockets.  I guess it was really a Wednesdays with Dorie for me this time, as I surely didn't get this posted on time!  Ah, well.  Better late than never!  I truly did have the pockets done in time, I just didn't get time to post.

Anyway, these were delicious but a bit of work...  The brioche dough takes a while, but it is REALLY yummy.  This is the same dough that was the basis of the Pecan Sticky Buns, and the making of the dough is described on that post, if you are interested.

Moving onto these yummy little treats - they are filled with caramelized onions, mashed potatoes mixed with goat cheese, and asparagus.  I know I have mentioned it before, but caramelized onions really make everything in the savory world delicious.  Mmmm.  The recipe had you cook the onions for only 20 minutes to caramelize, so either that is just crazy or I had my burner too low, as it normally takes me about an hour to caramelize.  Regardless, caramelized onions are worth the time!