Sunday, November 18, 2012
Coastal Kids Magazine Food Columnist
I am so excited!!! Several months ago, my cousin, Krista, contacted me about writing for a magazine called Coastal Kids Magazine. I instantly accepted and started testing recipes for the holiday issue. Well, the first issue came out several days ago, and the magazine looks FANTASTIC! I made a green bean casserole from scratch, pralines, and apple cinnamon cupcakes. Check out the holiday issue here, and be sure to like them on Facebook! I can't wait to start working on the next issue! My column is on pages 33-36, and my ad is on page 40! Here are some sample pages!
German Chocolate Cupcakes
This is one of the MOST DELICIOUS cupcakes I have ever eaten. And I have eaten far too many cupcakes to count. The light, airy cupcake is decadently balanced by the rich, creamy coconut and pecan filling. This past summer, I interned for 100 hours with a dietitian in my hometown for one of my nutrition classes. I interned at a nursing home, and I was able to learn so much about gerontology and the diets of the elderly. So anyways, when my internship was coming to a close, I asked Ken (the dietitian) what his favorite desserts were, and the first thing he said was "German Chocolate Cake"! So I decided to turn it into a cupcake (way less messy and more share-able).
Well, he loved the cupcakes and so did everyone else! I am definitely filing this recipe away for my future cupcake making business. Also, in the photo above, is a mixture of milk (I used 2%) and lemon juice. Buttermilk is so expensive and usually goes to waste at my house, so I just decided to make my own. Much cheaper and better for me!
Sunday, September 30, 2012
Update
Hey everyone! I apologize for my hiatus these past several months. My summer wasn't as relaxing as it should've been, but I did get tons accomplished! I started my junior year in college last month, and I have been getting back into the swing of things. All of my classes are easily manageable except for chemistry and chemistry lab (no fun!). Last week, my cousin in Florida offered me a job as a columnist at Coastal Kids Magazine in Florida, and I accepted! I will be writing the food column. This is a fantastic opportunity, and I will be updating A Dessert a Week MUCH more often now. I am so thankful to all of y'all who continue to read my blog. Although at this point, I may not be updating weekly, I will certainly be updating every few weeks at the least. Thank y'all again!
Love always,
Kara
PS. Here is a picture I took yesterday at my job at a men's clothing store!
Love always,
Kara
PS. Here is a picture I took yesterday at my job at a men's clothing store!
Saturday, July 7, 2012
Beach Trip & Summer Update
Hey everyone! I don't know about y'all, but my summer has been busy, busy. I am working two jobs, taking a summer course (Business Accounting, any accounting majors out there to help me??), and I am officially halfway through a summer internship at a long-term care facility. In addition, I finally opened my Etsy store,
http://www.etsy.com/shop/adessertaweek, even though there are only two items listed. I plan to have much more custom made items as soon as I can find the time though! I just got back from vacationing at Topsail Island, North Carolina for the past week. Where have y'all been vacationing at this summer? I'd love to see pictures :) Here are some photos from my beach trip:
Tuesday, May 29, 2012
Photography Competition Entries
Hey everyone! I am entering the Arts Council of York County's annual photography competition. I have shown work in two of the previous competitions, and I am once again entering several of my photographs for judging. Since the photographs from my Lemon Blueberry Cupcakes post turned out so well, I decided to enter them. First place is $1,000 so I certainly hope that I win!
Let me know what y'all think!
Tuesday, May 22, 2012
Lemon Blueberry Cupcakes
This is a copy of my first ever guest post from yesterday on
Coupon Savings in the South:
Hey everyone! I'm Kara from A Dessert a Week, and this
post marks a very special milestone in my blogging life! It is my first
guest post and this is also my blogiversary post! I knew I had
to make something super special for it, and after searching through countless
desserts online and in cook books, I found the perfect, easy recipe. These
lemon blueberry cupcakes are the perfect way to welcome a celebration,
whether it is a blogiversary, a graduation, or the beginning of summer. The
frosting has the perfect tang of lemon without being overwhelming, and the
juicy blueberries offer the ideal sweet contrast. They were so perfect, in
fact, that I actually ate two within the first five minutes. Trying to stay fit
is difficult when I am always around so many delicious desserts!
Lately, I’ve been getting into the local food movement. I am
a Human Nutrition major, and much emphasis is placed on eating fresh,
locally-sourced produce. A fantastic place to go if you are in upstate South Carolina is
the Bush-N-Vine. It is located in Filbert, South Carolina and is run by the Hall
family. For the past several weeks, I have been picking up buckets of their
delicious strawberries to use in recipes such as strawberry lemonade,
strawberry soup, and double-crusted strawberry pie. I will have a recipe for
the strawberry lemonade up very soon, so be sure to check back. They were fresh
out of blueberries, but I did manage to pick up some reasonably priced lemons.
Also, if anyone has any summertime favorites they’d like to
see featured on A Dessert a Week, please don’t hesitate to let me know
via my Facebook page or
through e-mail (kelowman@gmail.com). I love to
test out new recipes!
I used to skip the step about flouring fruit before I placed
it into cakes or cupcakes, but after having one too
many desserts come out where all of the fruit sank to the bottom, I
decided to pay attention to that part of the recipe. It works so well!
The eggs in the above photograph are pale
blue/green in color. They came from my nana, which has several different breeds
of chicken on her farm, and some lay blue eggs. They are absolutely beautiful
in person, and the yolks are a deep orangey yellow hue from their diet. I also
have three white Chinese Silkies at my house, but their eggs are way too small
to use in baking recipes.
I normally don’t work with cream cheese frosting, so
icing these cupcakes was a bit of a challenge for me. Also, I couldn’t find
my favorite large star tip, so I had to use a plain tip. Cream
cheese frosting doesn’t hold up as well as buttercream frosting,
but I got the hang of it. However, you may want to refrigerate
the cupcakes as quickly as possible if you are working on an extremely
hot day because they may melt just a little bit.
These are my second favorite cupcakes I have ever
made, the first being myGanache-Filled
Chocolate Raspberry Cupcakes. I actually just ate another one while writing
this post ;)
Thank you to Shannon for
letting me guest post this week on Coupon Savings in the South! If you
would like to see more recipes weekly, please check out my Facebook
page, A Dessert a Week,
and my website, www.adessertaweek.blogspot.com.
Enjoy!
Lemon Blueberry Cupcakes
Barely adapted from Annie’s Eats
Yield: about 16 cupcakes
INGREDIENTS
For the cupcakes:
- ¾ cup plus 2 tbsp. all-purpose flour, divided
- ¾ cup cake flour
- 1½ tsp. baking powder
- ¼ tsp. salt
- 8 tbsp. unsalted butter, at room temperature
- ¾ cup plus 2 tablespoons sugar
- Zest of 1 lemon
- 2 large eggs, at room temperature
- 1 tsp. vanilla extract
- 2 tbsp. lemon juice
- ½ cup plus 2 tbsp. milk, at room temperature
- 1 cup fresh blueberries
For the frosting:
- 8 oz. cream cheese
- 5 tbsp. unsalted butter, at room temperature
- 3 1/4 cups confectioners’ sugar, sifted
- 1 tbsp. freshly squeezed lemon juice
- Zest of 1 large lemon
- Additional fresh blueberries, for garnish
DIRECTIONS
- Preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on lowspeed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.
- In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. Using a spatula gently fold the berries into the cake batter. Divide the batter evenly between the prepared liners, filling each about ¾ full. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the lemon juice and lemon zest. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. (I used a large plain tip to frost these cupcakes.) Garnish with fresh blueberries.
Labels:
blogiversary,
blueberries,
cupcakes,
easy,
fruit,
guest post,
lemon,
spring
Monday, May 21, 2012
Strawberry Lemonade
Here is a quick and easy recipe for restaurant-quality strawberry lemonade! Simple syrup and club soda add complexity, and fresh local strawberries and lemon juice add sweetness with a kick. Feel free to substitute lime juice to make Strawberry Limeade! I halved this recipe, and it was the perfect amount for me and my best friend.
Strawberry Lemonade
From Food Network
Ingredients
- 2 cups water
- 1 cup sugar
- 1 tablespoon grated lemon peel
- 1 cup fresh lemon juice
- 1 pint fresh strawberries, halved
- 2 cups cold club soda
- Ice
- Mint sprigs, garnish
- Whole strawberries, garnish
Directions
- In a medium saucepan, bring the water and sugar to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves. Add the lemon peel and lemon juice, stir, and remove from the heat. Let cool completely, then strain into a clean pitcher.
- In a blender, puree the pint of strawberries and add to the pitcher with the lemon juice. Stir well to combine and refrigerate until well chilled.
- Add the sparkling water and stir well. Pour over glasses filled with ice and serve, garnished with mint and strawberries.
Wednesday, April 11, 2012
Lime Meltaways
As some of y'all may know, I love the tart, citrusy flavor of lime. I've even been known to eat limes straight with sugar or salt! And these cookies are absolutely perfect for those citrusy types of cravings. They are called meltaways because of the way they, well, melt in your mouth. The powdered sugar called for in the recipe contributes to this melty sort of texture. If you have access to key limes, then by all means use them. I can never find key limes at my local stores though, if any locals can help, please let me know!
I love my microplane zester, but be careful when using it because I have cut myself more than once!
Sorry that I haven't been posting, this semester has been extremely difficult, and I have been using all of my energy to keep up with my classes! Once my summer begins (in three weeks), I will be back to posting weekly or even bi-weekly, depending on how much baking I will be doing. Thank you for being so understanding about my unintended hiatus!
Lime Meltaways
From Smitten Kitchen & Martha Stewart
Yield: 5 dozen
12 tablespoons (1 1/2 sticks) unsalted butter, room
temperature
1 cup confectioners’ sugar
Grated zest of 4 tiny or 2 large key limes
2 tablespoons freshly squeezed lime juice
1 tablespoon pure vanilla extract
1 3/4 cup plus 2 Tablespoons all-purpose flour (a.k.a. 2
cups minus 2 tablespoons)
2 tablespoons cornstarch
1/4 teaspoon salt
1. In the bowl of an electric mixer fitted with the whisk
attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice,
and vanilla; beat until fluffy.
2. In a medium bowl, whisk together flour, cornstarch, and
salt. Add to butter mixture, and beat on low speed until combined.
3. Between two 8-by-12-inch pieces of parchment paper, roll
dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.
4. Heat oven to 350 degrees. Line two baking sheets with
parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove
parchment from logs; slice dough into 1/4-inch-thick rounds. Place rounds on
baking sheets, spaced 1 inch apart.
5. Bake cookies until barely golden, about 15 minutes.
Transfer cookies to a wire rack to cool slightly, just three or four minutes.
While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or
freeze remaining dough. Store baked cookies in an airtight container for up to
2 weeks.
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