Susan. She’s Becoming Doughmesstic. Yeah. I knew you knew her!

Well, here is one of the cool things about Susan. SHE HAS A COOKBOOK NOW!! A crave inducing, addictive cookbook all about ice cream, gelato, sherbert, sorbet…all the good cold stuff!!

Seriously… 300 frozen dessert recipes!

• Ice cream, ice milk, and frozen yogurt
• Sherbets and sorbets
• Italian gelato and other international frozen desserts
• Vegan and sugar-free frozen desserts

Well I am lucky enough to do a review and GIVE ONE AWAY!! You are going to love it just as much as I do! Now that I have my KitchenAid Ice Cream Mixer I can make up all the batches that my little heart desires….(though my hips may enjoy this a little too much).

I am a HUGE fan of vanilla brown butter, so this one seemed like the natural first choice. With fresh strawberries, I almost went into a pleasure coma! SO DAMN GOOD!

David (my son) wants White Chocolate Pretzel. That will be soon after, I am sure.

“But HOW can I win this amazing book of creamy delights” you ask??

1. Tell me what frozen treat YOU would make from this cookbook (in the comments, please)

2. Like She’s Becoming Doughmesstic on Facebook. (tell me AGAIN in the comments…each comment counts as an entry, so please don’t mash all of the entries into one comment)

3. Like ME on Facebook! (tell me in the comments on this blog)

4. Pin one of these images on Pinterest. (tell me in the comments)

5. Follow Doughmesstic and I on Pinterest (at least one board…then tell me here)

FIVE chances to win! How great is that?! And for my fans on Facebook, there might be an extra chance to win on there…keep an eye out!

Winner will be announced on 5/18/2012. Good luck!!

Be good sweet readers. But not too good, that’s boring ]]> http://fieldsofcake.com/2012/05/17/we-all-scream-for-susans-ice-cream/feed/ 51 http://fieldsofcake.com/2012/05/15/i-stinkin-adore-instagram-and-a-winner/ http://fieldsofcake.com/2012/05/15/i-stinkin-adore-instagram-and-a-winner/#comments Tue, 15 May 2012 15:04:49 +0000 Fields of Cake http://fieldsofcake.com/?p=1417 Continue reading →]]>

I know instagram is still an iPhone thing. I hope it spreads to other smart phones. I LOVE instagram. I was first introduced to it at BlogHer Food in 2011. David Lebovitz was boasting its qualities and right then and there, I loaded the app and fell in love.
I have found it is a beautiful way to share my life, my food, my mood. I can be creative with it, meet new friends, find new talent. I want to share some of my life with you, for those who either haven’t signed up or for those who can’t.
I would LOVE it if you joined me J Find me as Fieldsofcake.
See ya there.

Congratulations to comment # 7 Marnley Rodriguez!!! You won the $50 Visa cars courtesy of the AWESOME Dumante scrumptiosness
Be good sweet readers. But not too good. That’s boring

A wonderful man,named Jim Dahl promptly replied to me and agreed to help me share this wonder that is Dumante with my beautiful readers. What a guy huh?? He asked that I pass along this little tid-bit to you. If you want to find a store that carries this liquid gold (YOU DO) go to the Dumante website and fill out the form to find the nearest store. This inquiry goes directly to Jim and he will help you find the closest one. What. A. Guy! What a company! They have also chosen to share with one lucky reader, a $50 Visa Card to go out and treat yourself to your OWN Dumante.  Lucky, lucky you!!

Here is MY contribution. A delightful, warm you up, after dinner aperitif…dessert…treat.

My brother thought up one version…a shot version. And it is damn good. So damn good, in fact, that I wanted more. I didn’t want to look like a complete lush downing shot after shot, so I made a more generous version of it, and called it an aperitif Yeah, I’m giving like that.

Can you believe my brother drove ALL the way from Wenatchee, Washington with his bar tools and some MORE booze just to make his poor, laid up little sister feel all warm and fuzzy (and perhaps slightly buzzed)?!  He is a GOOD guy. So without further ado, here is Rob’s version…”The Redneck Passport” (unsure of the reasoning for the name, we’ll have to ask him)

The Redneck Passport

• Sugar for coating the rim of the shot glass
• dash of raspberry liqueur
• 1 part good bourbon whiskey
• 1 part Dumante
• Raspberries

Directions:

1. rim the shot glass with sugar. (get the lip of it wet then dip in sugar)
2. coat the inside of the glass with the raspberry liqueur
3. pour the bourbon whiskey and Dumante into glass.
4. Garnish with a raspberry or two.
5. Toss it back and ask for another.

Yes, this is me, laid up with a bad ankle, drinking I don't look gorgeous, but thanks to my brother, I am fairly comfortable and giddy

Delectable Dumante Cordial

• 1/2 part sweetened raspberry puree
• 1 part good bourbon whiskey
• 1 1/2 parts Dumante liqueur
• 1/2 part raspberry liqueur
• several raspberries.

Directions:

1. Pour all into a chilled glass and serve. ( I could have shared this with a few friends…it is exquisite, however I am a MAJOR lightweight!)

YUMMMMMMMMM

OH YEAH! You wanna know how to win the $50 gift card!  Silly me.

1. Follow Dumante on Facebook, let them know I sent you. (comment here to say you have)

2. Follow Dumante on Twitter, Let them know I sent you @fieldsofcake (make a SEPERATE comment here to ensure a second entry)
3. Tell me what you would do with YOUR bottle of Dumonte.

So THAT is 3 different chances to win!  Go out! Buy Dumante! You will thank me.

Be good sweet readers. But not too good. That’s boring!

3. .

Enjoy.

From The Kitchn comes a delicious make-ahead Brunch Menu:

Why not make THIS to have as a sipper with brunch? Via Lightly Crunchy:

You could always try this simple, elegant recipe from Picky Palate:

How CUTE is this set up by Hostess with the Mostess?? Seriously! ( I know it’s a baby shower brunch, but I would LOVE this as my Mother’s Day Brunch!)

I could devour a thousand of these from Fat Girl Trapped in a Skinny Body.

And how could we leave out Martha? These would be fun for everyone.

I hope your Mother’s Day is filled with sunshine, laughter and a LOT of hugs.

Be good sweet readers. But not too good. That’s boring

Everyone has certain memories, food memories, associated with important people in their lives.

My sister is a VERY important person in my life. She always has been. She is five years older than me and that used to seem like SUCH a big separation but not anymore. It is just mere seconds in the lives that we have lived so far. We are so, so different yet we are the best of friends. She is a firm rule follower where as I feel, most of the time, that rules are more like suggestions. She will not hesitate to tell her children exactly what they WILL do and WHEN it WILL be done. I ask the kids if they could do their chores and when they think they can get them done. If it doesn’t happen…I do it.

Yeah, we are VERY different. We are also the same. We love BIG. We cook to show our love. We would do ANYTHING for the people we love and we both think we are the luckiest sisters around. We are.

When I think of my sister; food memory wise, I think of chocolate chip cookie dough, when only half of the flour is added (that’s when she says it tastes the best). I think of a soup she made when we were little and she added WAY too much rosemary, (we named it rosemary’s baby…it was horrible). I think of chocolate waffle cookies. She makes KILLER chocolate waffle cookies.

If you ask a family member to come cook for your blog…and you want to have full control over the photos (by the way, full control is a joke if you are on pain killers and unable to move around…my photos are VERY limited this post), then you try and do what ever cooking you can in the place that is most convenient for YOU…or ME. Living room it is! So I watched as my sister carefully set up the waffle iron, the cookie cooling racks, the tempting bowl of cookie dough. I tried to take pictures as she scooped each walnut sized cookie dollop onto each corner of the hot waffle iron ( I failed miserably there sweet readers, sorry). I finally resorted to taking a picture of my foot…and of the cookies cooling, then I ate said cookies. They were good. Very, Very good.

She asked that I let you all know, 1. though the batch is quite small, you should try and start off with just one batch, this way you can test your waffle iron to see how long it takes, if it needs to be greased and what works perfectly for you. 2. The cookies turn out more moist if you refrigerate the dough over night though it isn’t necessary. 3. They freeze beautifully. Freeze frosted on cookie sheet then transfer to a sealed container, layered with wax paper.

Chocolate Waffle Cookies by Susannah Spradlin Murphy

• 6 Tbsp. cocoa powder
• 1 Cup flour
• 3/4 Cup sugar
• 1/2 Cup butter
• 2 eggs
• 1 tsp. vanilla

Directions:

1. Mix everything together and drop 1 heaping teaspoon on each section of a heated waffle iron.
2. Cook 1 minute.
3. Frost with your favorite buttercream or frosting.

Be good sweet readers. But not too good, that’s boring

When we lived in Guam; some 15 years ago, we gorged ourselves about once a month on a local Taco Bell delicacy. Yes, I said Taco Bell. Fries Supreme. Oh, sheer, unhealthy, greasy bliss in a cardboard box. A layer of crispy, salty fries, topped with taco meat, liquid cheese product (oh come on! You know it isn’t REAL cheese), fresh tomatoes, and sour cream.

There isn’t a whole lot I missed about our 3 years in Guam, but I MISSED those Fries Supremes. So, Dan and I learned how to make them, and make them well. This meal is the ultimate, good for your soul, bad for your waistline meal. We use tater tots now, Ore-Ida Crispy Crowns to be exact. We have added sliced olives and green onions, a little taco sauce…it is like eating happiness. JUST GOOD STUFF!

We have cut down on the regularity of the “happiness” consumption, but guaranteed it IS in our dinner repertoire on occasion. It needs to be in every family’s menu plan at least once in a year. I think it would save the world.  Just sayin’.

Tot’s Supremes (serves 4-6)

• 1 pkg. Ore-Ida Crispy Crowns
• 1.5 lb. lean ground beef
• 2 pkgs. Taco seasoning
• ¼ cup taco sauce (you choose the heat level)
• 2 cans Frito-Lay cheese dip (we use 1 can jalapeno and 1 can cheddar)
• 2 roma tomatoes, seeded and diced
• 4-5 green onions sliced thin
• 1-2 small cans sliced black olives (depends on how much you like olives, we love olives)
• Sour cream and taco sauce to taste

Directions:

1. Cook Crispy Crowns according to package directions. (we cook ours just a little longer to make them a bit crispier)
2. While the crowns cook, cook up the ground beef, drain then add taco seasoning along with 1/3 cup water.
3. Add taco sauce and stir. Keep warm.
4. Warm up cheese dip in small pot and keep warm.
5. Set out your plates, place an even amount of crispy crowns on each plate. Top with taco meat, cheese dip, tomatoes, olives, green onions, sour cream and taco sauce.
6. ENJOY!!

So there you have it.

Be good sweet readers. But not too good! That’s boring.

How can you go wrong with fresh strawberries, mascarpone and Nutella?? And 20 crepes??!

Several years back; 8 years, I believe, Dan, the boys and I took a road trip to Paris. We were living in Italy at the time and we vowed to make the most of the location and try and see as much of Europe as we could afford. On a military salary, that isn’t much, but we have unforgettable experiences. I am sure Daniel and David would appreciate a trip back now that they are older and can appreciate the sights, smells, sounds and tastes much more, but for now, photos and food recreations will have to do. Jeffy was still in my belly so he definately deserves a trip back someday. Maybe when he is older.

The boys at the BMW museum in Munich

Danjo at the top of Mt. Vesuvio

One of my very favorite food memories of Paris were the crepe carts along the busy streets. The fragrance that wafted through the air was so warm and sweet. Then watching them make the crepes on those giant griddles as if it were something they had learned from birth…so nimble and fluid in their motions. It was a whole experience. My favorite choice was the crepe with Nutella and strawberries. Mmmmmmm.

I can’t even come close to replicating that experience yet. (YET being the key word) but I have figured out a delicious alternative for now

not the prettiest crepe cake but DEAR LORD was it pretty to my taste buds!!!

Strawberry Nutella Crepe Cake

• ½ cup heavy cream, very cold
• ¼ cup sugar
• 1 lb. mascarpone cheese
• 20 crepes
• 2/3 cup Nutella
• 2 pints strawberries, washed, hulled and sliced

Directions:

1. In cold mixing bowl, whip cream until soft peaks begin to form, while whipping, gradually add sugar and whip just until firm peaks appear.
2. Scoop about ¼ of whipped cream into the mascarpone and stir to loosen the cheese. Then gently fold the remaining whipped cream in and set aside.
3. Lay down one crepe, schmere a small amount of Nutella then layer on a thin layer of cheese mixture then cover with a layer of strawberry slices.
4. Repeat the process topping off the last layer with a crepe. Refrigerate covered at least 30 minutes to allow to set.

Dizzying right? So satisfying!

Be good sweet readers! But not too good. That’s boring

Now that I am laid up after surgery, I, of course am CRAVING certain things that are unattainable to me. Unless I get my boys to make it…that might happen. Maybe.  Who wants to bring me homemade caramel corn? Apple Pie? Sweet Potato Hash? (This recipe will be forthcoming as soon as I can get in the kitchen again) Jerk Pork with spicy grilled pineapple?? What’s Not to Love Cookies? Lemon Olive Oil Cookies?  Anyone? Anyone?

topped with White Chocolate Cream Cheese Frosting

Well, if I can’t have it, I would LOVE for you all to make some and send me pictures. I am serious! I will live vicariously through you. Now I will retreat to my “Duh” recipes, easily consumed in bed.

The challenge is AIM

Cheers, Sweet readers. Be good. But, not too good. That’s boring

p.s. I am forcing my children to make me cookies tonight. (Insert maniacal laugh) I will have a happy tummy J

I vowed to curb my cookbook buying and just work on my own. THAT is when Quirk Publishing contacted me asking to review my new favorite book. This cookbook has me dreaming of the recipes and finding ways I can put my twist on them. I LOVE this book. I have made at LEAST 10 of the recipes and I plan on making the rest. I will happily eat my way through this book, one marshmallow batch at a time

The author, Shauna Sever is the proprietor of the ever popular blog, Piece of Cake. In the cookbook she includes such recipes as Concord Grape Marshmallows (my fave, tastes like grape bubblegum…the good kind), Buttered Rum, Maple Bacon…she even shows how to make those awesome marshmallow ropes! Seriously insane cookbook.

And yet another awesome part of this cookbook? EVEN the cover is puffy. It is just SO RAD! Seriously…buy it. You will love it. You can knock out a batch of marshmallows in 15 minutes! And there is really no better fresh candy.

So don’t hesitate. Go and buy this bad boy NOW! I promise. You won’t regret it!

You know, in Paula’s defense; she is an amazing cook. Really, she is an amazing woman. Everyone has those go-to recipes that are so simple they just make you say “DUH” but they very well might be the most ecstasy, groan inducing treat you could imagine. Perhaps English Peas are just that for Paula and she wanted to share that with us. We need to give her some slack. This is my slack for her. You will thank me. It couldn’t get much easier for these recipes. You’re welcome

The prep for this recipe is SO hard!

Chocolate Biscoff Dipper

• 1 thin bar high quality, extra dark chocolate (I like 80% or higher…just not 100%)
• 1 Jar Biscoff Spread (this is just your jar, don’t share unless you have to…you won’t want to share, this stuff makes you greedy!!)

Directions:

1. Dip chocolate pieces into the Biscoff and eat.
2. Groan with pleasure.

The challenge is AIM

Honeyed Raspberries

• ½ pint or more, fresh, beautiful raspberries
• 1 squeeze bottle honey

Directions:

1. Squeeze a little honey into the “cup” of the raspberry.
2. Pop into your mouth and smile as you dream of summer and a field of butterflies and unicorns
   

   So easy, a dirt riddled 7 year old can do it.

   

   Enjoying the rewards of his hard work.

   .

Yeah. I heard you. “Is that it??!” But what you’re really sayin’ is “THAT’S IT!!”

Have a beautiful day sweet readers. Be good. But not too good. That’s boring