Snoozy Saturday

Posted on 02/23/2013 by Laurie

Peachy takes a snooze …

“Maybe just one more pillow, please.”

Storybook Snow

Posted on 02/22/2013 by Laurie

A widespread blizzard, named Winter Storm Q, passed through the midwest yesterday depositing 10.4 inches of snow on Manhattan, Kansas and even more elsewhere. Sunshine and blue skies were a welcome sight this morning, especially to travelers stranded due to cancelled flights. Here is a photo that I took earlier today of snow that deposited itself in a wave on the roof of our neighbor’s porch. I thought that it looked like something out of a storybook illustration. So pretty, but so cold!

Happy Valentine’s Day with Raspberry Muffins

Posted on 02/14/2013 by Laurie

We’ve been having Valentine’s Day themed breakfast specials all week long at The Morning Star. One of the items that I served this morning was Raspberry Buttermilk Muffins. We also had Nutella French Toast and Bagels with Fresh Strawberry Cream Cheese today in addition to our regular menu. It was a very festive breakfast this morning as it has been all week!

Valentine’s Raspberry Buttermilk Muffins

(makes 10 – 12)

2 c. all-purpose flour

1 c. granulated white sugar, plus extra for topping

1 T. baking powder

8 T. unsalted butter, melted

1 c. low fat buttermilk

2 large eggs

2 t. orange extract

2 c. frozen raspberries

(1) Preheat oven to 400 degrees F. Prepare 12 standard muffin cups or 10 eight-ounce ramekins with butter and flour or baking spray.

(2) In a large bowl, whisk together flour, 1 c. sugar and baking powder. Set aside.

(3) Whisk together butter, buttermilk, eggs and orange extract. Stir mixture into dry ingredients. Fold in raspberries.

(4) Divide batter into prepared muffin cups or ramekins. Using the back of a spoon, shape each cup of batter into a light mound. Sprinkle batter with granulated white sugar. If using ramekins, place them on two baking sheets before putting in the oven. Bake muffins for 15 to 20 minutes or until done. Muffins are firm to the touch when done.

Enjoy! Happy Valentine’s Day!

Orchids Indoors

Posted on 02/06/2013 by Laurie

If it weren’t for my houseplants, especially blooming ones, I would suffer terrible garden withdrawal pains during the winter months. Thankfully, several of my phalaenopsis orchids, which I keep by a kitchen window, have recently started blooming again. Here are a few photos of these beauties that I took this afternoon. I hope that you enjoy them.

Cupid’s Arrow (A Valentine’s Martini)

Posted on 01/31/2013 by Laurie

For the February issue of The Morning Star’s newsletter, I wanted to create a Valentine’s recipe that would be both easy and fun. With the recent popularity of Chocolate Martini’s, I decide to create my own version of this dessert cocktail – an enjoyable little project if I do say so! This is what I came up with …

Cupid’s Arrow

– makes 2 strong cocktails –

3 oz. Chocolate Vodka (I use Cupcake Devil’s Food Vodka)

2 oz. Raspberry Liqueur (I use Pallini Raspicello)

2 oz. Chocolate Liqueur (I use Meletti Cioccolato)

Half-and-half

Dark chocolate

Fresh raspberries

Fill a cocktail shaker with ice. Add vodka and liqueurs. Shake well. Strain into two chilled martini glasses. Drizzle a little half-and-half over the top of each. (It will sink to the bottom then raise to the top, creating a marbleized effect.) Shave a little chocolate over the top of each cocktail then garnish with fresh raspberries. Enjoy!

Tips: Chill glasses in freezer for ten minutes before serving. Use chilled ingredients. The drink should be served very cold, but you do not want it diluted by melting ice.

Weekly Photo Challenge: Beyond

Posted on 01/21/2013 by Laurie

This is a photo that I took a number of years ago on White Island Volcano in New Zealand. To me, it expresses the concept of “beyond” in various ways.

A Wedding in Oranges

Posted on 01/20/2013 by Laurie

We hosted a charming wedding at Bed & Breakfast yesterday. There was quite a bit to do to get ready and so, unfortunately, I didn’t have time to photograph the cake or the bride’s bouquet. I did take a few photos of some of the other flowers today, though. The bride loves orange, especially orange daisies. So I made her bouquet with four styles of orange gerbera daisies along with coppery-pink florists roses and peach-colored spray roses. The textures and colors were so cheerful that I used the same assortment of flowers to decorate the cake. We at The Morning Star wish the bride and groom a very happy future together!

2LC Monthly Cooking Challenge: Mexican Wedding Cookies

Posted on 01/16/2013 by Laurie

Thank you once again to Bebe and Ridha for hosting this month’s Two Little Chefettes Cooking Challenge. The theme for this month is nuts. I just made a batch of Mexican Wedding Cookies – the pecan version – to put out for our guests. Here is the recipe. Enjoy!

Mexican Wedding Cookies*

Makes about 32

Known by various names, including Russian Tea Cakes, these buttery nut cookies, rolled in confectioner’s sugar, are good for entertaining because you can make them up to a week ahead of time and store them in an airtight container without any loss of quality.

1/2 c. unsalted butter, softened

2 T. confectioner’s sugar + about 1/2 c. extra for rolling cookies

1 t. vanilla extract*

1 c. all-purpose flour

1 c. pecans or walnuts finely chopped or ground to the texture of coarse kosher salt

Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
In large bowl, beat butter until light and fluffy. Beat in 2 T. of the confectioner’s sugar and the vanilla extract. On lowest speed, beat in flour and then nuts. The mixture will be very crumbly.
Spoon a small about (about 1 heaping teaspoon) of mixture into one of your palms. Squeeze lightly until the mixture holds together then shape into a ball. Place on baking sheet. Repeat with remaining mixture, spacing the balls well apart on the 2 baking sheets.
Bake for about 11 to 13 minutes or until cookies are lightly browned on the bottom. Place baking sheets on wire racks and allow cookies to cool. Once cool, roll the cookies in confectioner’s sugar until well coated. If desired, roll a second time.

* This recipe is from my cookbook, Confectionately Yours: A Collection of Cookies, Candies & Yummy Confections.