Marshmallow Cream Frosting

Some months back I made chocolate whoopie pies following a recipe I found at King Arthur Flour. The cake component was good however the filling was just out of this world. I wondered at the time if it would make a good replacement for my usual cake topping. I gave it a go for my husbands recent birthday and it was delicious. Just enough sweetness to enhance, and not overpower, the cake.

Marshmallow Cream Frosting
Servings: covered a 13″x9″ cake with a bit to spare
Prep time: 5 minutes
Total time: 15 minutes

Ingredients:

  • 2 cups vegetable shortening
  • 2 cups powdered sugar
  • 2 3/4 cups Marshmallow Fluff
  • 2 tsp. table salt dissolved in 2 Tbsp. water
  • 2 1/2 tsp. vanilla extract
  • 1/2 tsp. tangerine oil

Directions:

  1. Beat the shortening, sugar and Fluff together in the bowl of a stand mixer until combined.
  2. Add the dissolved salt, vanilla and tangerine oil. Mix into the frosting and then beat for 2 minutes on high. Frosting should increase in volume.

Notes:
You can replace the tangerine oil with additional vanilla extract if you don’t have it on hand.

Marshmallow Fluff is a spreadable, white gooey confection, sometimes called marshmallow creme. There are several makers of marshmallow creme but the one I grew up with was simply known as Fluff. You can find Fluff throughout the Northeast, some Midwestern states and California according to manufacturers. If all else fails, there’s always Amazon.

Skillet Asparagus

Healthy Appetite Food Meal Stalk Green Asparagus

My mom’s favorite vegetable is asparagus. Between mother’s day and her May birthday we have plenty of chances to share it with her. I was a bit tired of the usual roasted asparagus we make though so I went for something quicker.

Skillet Asparagus
Servings: 4-6
Prep time: 5 minutes
Total time: 11-15 minutes

Ingredients:

  • 1 lb. fresh asparagus
  • 2 Tbsp. unsalted butter
  • zest from a lemon
  • juice from 1/2 a lemon
  • kosher salt and black pepper

Directions:

  1. You can either snap the asparagus stalks one at a time or just cut off the bottom 2″ like I do. Rinse the stalks and set aside.
  2. Heat a skillet over medium heat and add the butter. Heat until the butter is melted and add the asparagus. Sprinkle generously with kosher salt and black pepper. Toss the asparagus to coat it in butter and then cover the dish. Cook for 3 minutes.
  3. Remove the cover, toss the asparagus and cook for another 2-3 minutes until tender. Transfer asparagus to a platter.
  4. Turn off the heat under the skillet. Add the lemon juice to the skillet and scrap up any browned bits on the button of the skillet. Swirl the browned bits in the lemon juice and pour it over the plated asparagus. Garnish with the lemon zest and serve.

Notes:
Skinny asparagus will cook faster than the thicker ones. Choose a bunch with all similar thicknesses throughout if possible.

Weighing ingredients

[chocolate-chip-cookies]I have a strong dislike for having “stuff” on my hands. I rinse my hands dozens of times while cooking because some dribble of egg white or grain of kosher salt is sticking to my finger tips.

One way I’ve learned to overcome this is by weighing ingredients. My fingers get to stay debris free AND the measurements are more accurate.

This chart from the folks at King Arthur Flour makes measuring ingredients significantly easier.

Why pack brown sugar into a measuring cup when I can just pour it into a bowl set on-top of a scale? 🙂 3/4 cup of packed brown sugar is equal to 160 grams while 3/4 cup of granulated sugar is 149 grams. Yes, you need to look up the conversion but if you jot it down next to the traditional measurement in your recipe you’ll only have to look it up once.

Ted’s Birthday Bash 2017

Yesterday, friends and family gathered to celebrate my husband’s birthday. We provided plenty of food and drink for the occasion.

Menu
Appetizers
Deviled Eggs
Roasted Shrimp with Cocktail Sauce
Bacon Bites
Corn Dogs
Pickles, Olives, Cheese, Crackers and Grapes
Chips and fresh Salsa

Mains
Alton Brown’s Backyard Baby Back Ribs
Potato Salad
Tomato and Cucumber Salad

Desserts
Buttermilk Chocolate Chip Cake with Marshmallow Cream Frosting
Brown Sugar Cookies
plus an assortment of store bought treats

Notes under the cut

Maple-glazed Pork Roast

I’ve made this recipe several times using both pork tenderloin and pork roast. I think I prefer the pork roast; the meat to glaze ratio is higher so the sweetness of the glaze doesn’t overpower the meatiness of the dish.

If you want to make this with a pork tenderloin use 2 x 1 pound tenderloins and cook them for 15 minutes in the oven before checking the temperature.

Maple-glazed Pork Roast
Servings: 4-6
Prep time: 5 minutes
Total time: 1 hour

Ingredients:

  • 2 1/2 lb. boneless pork roast
  • 1 tsp. kosher salt
  • 1/2 tsp.ground black pepper
  • 1 Tbsp. vegetable oil
  • 1/2 cup maple syrup
  • 1/8 tsp. ground cinnamon
  • 2 tsp. smoked paprika
  • pinch each of ground cloves and cayenne pepper

Directions:

  1. Place the oven rack in the middle position and preheat the oven to 325°F.
  2. While the oven heats up tie the pork roast in 3-5 places with butcher’s twine to make a more uniform “log” out of it. Sprinkle with the kosher salt and black pepper.
  3. Add the oil to a non-stick skillet and heat it over medium-high heat for 2-3 minutes until it starts to smoke. Brown the roast on all sides, starting with the fattiest side, for 2-3 minutes each. Transfer the pork roast to a plate.
  4. Lower the heat to medium and drain off any excess oil. Return the skillet to the burner and add the remaining ingredients. Stir to combine and bring to boil. Cooks for 30 seconds.
  5. Return the roast to skillet and coat on all sides with the glaze. Transfer the skillet to the oven and cook for 40-45 minutes. The center of the thickest part of the roast should register 140°F on an instant-read thermometer.
  6. Rest the pork for 5 minutes in the skillet and then transfer to the cutting board for an additional 10 minute rest.
  7. Slice into 1/4″ slices, streak with some of the remaining glazes and serve.

Notes:
If you spray your measuring cup with a bit of non-stick spray before adding the maple syrup with will pour our much more easily.

Dark Color, Robust Taste Maple Syrup (formerly know as Grade B Maple Syrup) works very well in this recipe.