©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Florean Fortescue Chocolate Fudge Brownie Sundae

Continuing with the Potterhead weekend we had leftovers on Sunday night and had a different Sundae for dessert.

Chocolate Ice Cream
Fudge Brownie
Chocolate Syrup

Place a piece of warmed brownie in a sundae glass.  Add 2 scoops of chocolate ice cream and top with chocolate syrup.  Eat before the ice cream melts.

Of course these were yummy, you can't go wrong with warm gooey brownies and chocolate ice cream.


Florean Fortescue Lemon Meringue Pie Sundae

As part of our Potterhead weekend dessert, Miss V first chose Pumpkin Pasties.  We didn't have that much time, so I asked her to find something that can be made a little quicker.

She went right to the Ice Cream Sundae page and chose Lemon Meringue Pie Sundaes.  Besides being out of whole chickens, Walmart was also out of Lemon curd and Meringue Cookies.  So we went to Publix across the street and picked up a jar of Lemon Curd and the cookies.

Vanilla Ice Cream
Lemon Curd,
Meringue Cookies

Place 1 scoop of  Vanilla Ice Cream in a sundae glass.  Add 2 tablespoons of store bought lemon curd and sprinkle broken meringue cookies one top.  Repeat the layering once.

We all enjoyed these very much.  It was different and refreshing.  Miss V wasn't sure of the lemon curd at first, but liked it when the ice cream melted a bit.

Herby Roast Chicken with Onion Garlic Mashed Potatoes

Since it was Potterhead weekend on ABC Family, Miss V picked out a yummy recipe from her Unofficial Harry Potter Cookbook.

For the Chicken

1 medium onion
6 cloves garlic, peeled
1 3-pound chicken
2 Tbsp softened butter or margarine
1/4 tsp ground thyme
1/4 tsp ground sage
1 Tbsp chopped fresh parsley
salt and freshly ground pepper
1/2 cup water

For the potatoes
2 1/2 lbs (about 6) Yukon gold potatoes, peeled and quartered
2 Tbsp vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup vegetable oil (subbed unsalted butter melted)
1 cup chicken broth
salt and freshly ground pepper to taste

Preheat the oven to 375 degrees and lay the onion slices and garlic cloves in a baking dish. Rinse the chicken and pat it dry. Mix the butter or margarine with the thyme, sage and parsley and spread it under the skin of the breasts and thighs; you will need to loosen the skin first by lifting up the flap of skin and sliding your fingers under it. Lay the chicken in the pan, breast-side up, on top of the onions and garlic and sprinkle with salt and pepper. Pour the water into the pan.

Bake for 50 minutes. Rotate the pan, raise the temperature to 450 degrees and bake for another 30 minutes or until an instant read thermometer inserted into the thigh reads 170 degrees.

While the chicken is roasting, prepare the mashed potatoes. Cover the potatoes with water in a large saucepan and bring to a boil. Reduce the heat and let it simmer until tender, about 25 minutes. Heat 2 Tbsp oil in a skillet and add the onions. Cook the onions over medium heat, stirring frequently, until nicely browned, about 10 minutes. Add the garlic and cook until fragrant, about 15 seconds. Remove from the heat.

Drain the potatoes. Add the onion-garlic mixture, 1/2 cup oil (subbed unsalted butter), chicken broth, and salt and pepper. Mash with a potato masher.

Now....unfortunately when we went out shopping at Walmart after lunch, they did not have a single whole chicken.  So....we picked up a rotisserie chicken.  Next time I go grocery shopping I will pick up a whole chicken so that Miss V can try the herby chicken.  She was very disappointed.

The potatoes were pretty good!  I think next time we will make them with russets though.  I like a really starchy potato for mashed potatoes.


Patriotic Cake

Miss V loves Pinterest and we signed up to bring a dessert for our Church's July 4th picnic she started searching for the perfect thing to make.

She spotted this cake called Red, White and Blue Velvet.

For the cake:

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 cup vegetable oil
1-1/2 cups buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring (she used Americolor Super Red)
2 tablespoons blue food coloring (she used Americolor Navy blue)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Spray two 8" cake pans and line them with parchment.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large mixing bowl gently beat together the oil, buttermilk, eggs, vinegar, and vanilla. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined, scraping down the sides several times.

Divide the batter in half and gently fold the red food coloring into half, and the blue into the other half. Pour the batter into the prepared pans and bake for about 30 - 32 minutes, turning the pans once, half way through. Test the cakes with a toothpick to make sure they baked through. Remove from oven and cool completely before frosting.

Cream Cheese Frosting

1 pound cream cheese, softened
2 sticks unsalted butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until light and smooth.

I also made Miss V a batch of marshmallow fondant and colored half super red and the other half navy blue.  She rolled it and cut out stars in different sizes.

Miss V asked if I could frost it for her as she doesn't to do that.  After she decorated the cake with the fondant stars, foil picks that look like fireworks, and two little mini pinwheels, she had me pipe little stars at the bottom of the cake.

Miss V was very happy with the way her cake came out and I think she did a fantastic job!  I am very happy to say that her whole cake was eaten and we didn't have a crumb left over.

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