I’m looking forward to attending Vintage in the Valley tomorrow in Strasburg and modeling in the vintage fashion show at 1PM.
Make sure to come out and enjoy these wonderful festivities tomorrow! I’m personally excited for the carriage rides, all of the fabulous vendors and of course…the wine🍷
Here is a fun look back at previous vintage fashion shows. It’s not very often I get the chance to walk a runway 🤣
For our Easter dessert tomorrow I made a cake that my son loves. He adores anything with strawberries…and chocolate…so what goes better than a chocolate cake with strawberry buttercream frosting – with chopped strawberries in the frosting! 🍓
My little granddaughter helped me in the kitchen today. Shes going on 2 years old and it was so much fun having her help me make the cake. She really wanted to just eat the cake batter and lick the spoon – don’t we all??!! 🤣
For the cake recipe, I used 2 boxes of pre-made chocolate cake mix BUT added chocolate chips in it to “make it my own.” If using 2 boxes of cake mix, I would add in about 2 cups of chocolate chips.
Prepare the cake according to box directions. I used 2 cake pans (filled 3/4) and baked for 28 minutes and cooled.
I also had enough to make 6 cupcakes with the rest of the batter.
Once the cake is cooled, it’s time to add the Strawberry Buttercream Frosting.
Ingredients
1 cup unsalted butter (softened to room temperature)
4 cups powdered/confectioners sugar (add more if needed after mixing)
2 teaspoons vanilla extract
1/8 teaspoon salt add more to taste, as needed
2-4 Tablespoons heavy cream or milk
1 1/2 cups chopped strawberries
Optional: Whole strawberries and halves for garnishing the cake
Directions
Place butter in the bowl of a stand alone mixer (or use a large bowl and an electric mixer) and beat until creamy and smooth.
Add the powdered sugar, vanilla extract, and salt and mix until combined.
Add heavy cream or milk and stir.
Add the chopped strawberries and fold into the mixture.
Add more powdered sugar if needed until you get the frosting consistency you desire.
Begin frosting the first layer and then the top layer and the sides. Add the whole and/or chopped strawberries for decoration.
It’s National Waffle Day! One of former President Warren Harding’s favorite things to eat was homemade waffles covered in butter, syrup and sometimes even chipped beef gravy.
We are very fortunate to have former First Lady Florence Harding’s waffle recipe and I used her recipe to make homemade waffles this morning.
The waffles are light and fluffy. Just all around delicious and I highly recommend this recipe if you are to ever make homemade waffles. You won’t be disappointed!
There is nothing in the world like Almond Amaretto Cupcakes topped with Almond Buttercream Frosting. The cake is light and fluffy and the little hint of Amaretto is just perfect. Of course topping it off with Almond Buttercream Frosting is the perfect way to top this delicious cake.
Ingredients for the Cupcakes
1 1/2 cups all purpose flour
3/4 cup almond flour
2 tsp baking powder
3/4 tsp salt
3/4 cup unsalted butter at room temperature
1 1/2 cup granulated sugar
3 large eggs at room temperature
1 1/2 tsp vanilla extract
3/4 cup milk at room temperature
1/4 cup Amaretto liqueur
Ingredients for Frosting
1 cup unsalted butter, softened
4 cups confectioners sugar
1/4 cup heavy cream, half-and-half or whole milk at room temperature
2 teaspoons almond extract
Optional: Chopped slivered almonds for topping
Directions for Cupcakes
Preheat oven to 350 degrees.
Line cupcake tins with cupcake liners.
In a medium bowl, whisk flour, almond flour, baking powder and salt until well combined. Set aside.
In a small bowl, combine milk and Amaretto. Set aside.
Using a stand alone mixer, cream the butter and sugar on med-high until pale yellow and fluffy (about 3 minutes).
Add the eggs and Add vanilla extract.
Alternate adding 1/2 of the flour mixture and amaretto milk mixture, beginning and ending with the remaining flour mixture. Mix thoroughly each time.
Bake for about 20 minutes or until you do a toothpick check into the center and it comes out mostly clean.
Remove the cupcakes from the tins after ten minutes and cool completely before frosting.
Directions for Frosting
Using a handheld or stand alone mixer, beat the butter on medium speed until creamy, about 2 minutes.
Add 4 cups confectioners sugar, the heavy cream, half-and-half or milk and almond extract. Beat for 2 minutes until it’s the perfect consistency for frosting.
Top the cupcakes with chopped sliced almonds for the perfect decor and extra almond flavoring.
Tonight in the kitchen I made one of President Grover Cleveland’s favorites – Parsnip Fritters.
President Cleveland’s most favorite meal of all was Squirrel Stew but I decided against trying to achieve that masterpiece. First of all, I’ve never tasted or prepared anything squirrel related and I personally wouldn’t eat it. Can’t take the city girl out of the city haha! No offense to those who enjoy squirrel 🥰
During President Cleveland’s first administration in 1885-1889, Parsnip Fritters were on the Thanksgiving menu.
The recipe was also in a White House cookbook published in 1887. The recipe description said the fritters “resemble very nearly the taste of the salsify or oyster plant, and will generally be preferred.”
I couldn’t locate parsnips at my local grocery store so used turnips in its place. I also added a little bit of fresh chopped parley. Other than that…I used the exact recipe from 1887.
The fritters resemble potato cakes – very similar in taste and texture. Absolutely delicious! I recommend dab of sour cream or applesauce on top – extra yummy 😋
Ingredients
Servings: 14 (makes two-inch fritters)
16 ounces parsnips, peeled, trimmed and cut into 2-inch lengths, thick rounds cut in half lengthwise (I used 2 turnips)
Salt
2 teaspoons flour
1 large egg, beaten
A couple pinches of freshly grated nutmeg (I omitted the nutmeg)
2 tablespoons lard, turkey fat (from pan drippings) or unsalted butter, or more as needed (I used Canola oil)
Directions
Place the parsnips in a medium saucepan with salted water to cover, bring to a boil and cook until the parsnips are tender, about 8 minutes. Drain in a colander.
Transfer the parsnips to a large mixing bowl. Use a fork or potato masher to press the parsnips into a coarse mash, discarding any sections that are tough and woody. The yield is about 2 cups.
Stir in the flour, egg, salt to taste and the nutmeg, if using, and stir to combine well.
Line a large plate with several layers of paper towels.
Heat the lard, turkey fat or butter in a large skillet over medium-high heat. When the oil is hot, add the parsnip mixture 1 spoonful at a time, pressing down on it to form a round patty about 2 inches in diameter. Work in batches so as not to crowd the skillet. Cook until the patties are golden brown, about 2 minutes, then turn them over and cook until golden brown on the second side, about 2 minutes.
Transfer the cooked fritters to the paper towels to drain. Repeat to fry all of the batter, adding fat as needed. Serve the fritters warm.
Happy Saint Patrick’s Day to you! What a great way to celebrate the day by indulging in a Bailey’s Irish Cream Cake with homemade Bailey’s Buttercream Frosting☘️ ☘️☘️
Ingredients for the Cake
2 cups all purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened baking cocoa
1/2 teaspoon salt
I tablespoon baking soda
1 egg
2/3 cups oil (I used canola oil…vegetable oil is good to use as well)
3/4 cup buttermilk
1/4 cup Bailey’s Irish Cream
I cup black coffee
Optional: mint chocolate chip pieces, diced finely, for decoration.
Ingredients for Frosting
1 cup unsalted butter, softened
4 cups confectioners sugar
1/4 cup Bailey’s Irish Cream
2 teaspoons vanilla extract
Cake Directions
Whisk the dry ingredients together in a medium bowl.
Set aside.
In another medium bowl, beat the egg, oil, buttermilk, Bailey’s Irish Cream and coffee together.
Add the wet ingredients to the dry ingredients. Beat for about 2-3 minutes.
Pour into two well greased 8” or 9″ round cake pans or a 9×13″ pan.
Bake at 350 degrees for 25-30 minutes or until the cake is done (use a toothpick to check!)
Cool completely before frosting the cake.
Frosting Instructions
With a handheld or stand alone mixer, beat the butter on medium speed until creamy and butter is a nice pale yellow – about 2 minutes.
Add 4 cups confectioners sugar, Bailey’s Irish Cream and vanilla extract.
Beat for about 2 minutes or until you get a nice frosting consistency.
Frost the cake and add minced mint chocolate chips for that special touch!
Today in American history…Franklin and Eleanor Roosevelt were married on St. Patrick’s Day, March 17, 1905, at the home of her aunt, Mrs. Henry Parrish, Jr. in New York City.
Eleanor’s Uncle, President Theodore “Teddy” Roosevelt, gave his niece away at the wedding due to her father (the President’s brother) being deceased.
Today in American history…former First Lady Pat Nixon was born on March 16, 1912 in Ely, Nevada. Her birth name was Thelma Catherine Ryan.
Since she was born on the eve of Saint Patrick’s Day her father, who was very proud of his Irish heritage, gave her the nickname of “Pat” which is what she would always be known as.
President Millard Fillmore liked simple foods which included basically meat, potatoes and vegetables.
One of the family’s favorites was Mrs. Fillmore’s Whole Stuffed Tomatoes. Her personal recipe is from the cookbook The First Ladies Cookbook-Favorite Recipes of All the Presidents of the United States from 1965.
Ingredients
6 firm ripe tomatoes
1 1/2 cups soft bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or dripping
butter in dabs
Select tomatoes of equal size. Cut a piece from the stem end of each, and remove the centers, being careful not to break the wall.
For the stuffing: Use the centers of the tomatoes diced, crumbs seasoning and the butter or drippings. Mix well. Sprinkle each tomato with salt and pepper. Fill each tomato with the stuffing.
Place into baking dish. Place a dab of butter on each.
Bake in a moderate oven (350 degrees) until tender, about 1/2 hour.
For dinner last night we enjoyed Piccata of Veal and Two-Tone Rice – using Nancy Reagan‘s personal recipes. It was delicious!
The Historical Homemaker 