Thursday, July 18, 2019

Black Agave Old Fashion

By: The Food Hunter

We recently spent a relaxing weekend (read about it here) at the Hermosa Inn in Paradise Valley, Arizona, which included dinner and cocktails at the infamous Lon's restaurant. One of the stellar libations I was able to indulge in was the Black Agave Old Fashioned. Crafted from Azunia Tequila, a family owned, smooth and clean tequila, this drink was fragrant with cinnamon and bitters.

If you are a fan of the classic Old Fashioned I think you will love this version. 


Black Agave Old Fashioned

1oz Azunia Black Agave Tequila
1 oz Rittenhouse Rye
1/4 ounce cinnamon syrup
2 dashes Peychauds bitters
burnt orange peal 
cherry

In an old fashioned or short rocks glass, stir together cinnamon syrup and bitters. Add tequila, rye and ice, stir well. Twist the citrus peel to release the oils add to glass. Drop cherry into the cocktail and serve. 
 

Monday, July 15, 2019

A Romantic Getaway to the Iconic Hermosa Inn

By: The Food Hunter

There's nothing quite like a quick escape from life's monotony to rekindle true love. My husband and I recently chose to spend a romantic weekend at the Hermosa Inn, in Paradise Valley in celebration our 22 wedding anniversary. We couldn't be happier with the suite accommodations, hotel staff and delicious restaurant food.


Built in 1935, as an artist's studio, this boutique hotel has continued to grow over the years and is now a 43 room hideaway nestled at the base of Camelback Mountain. LON’s, the restaurant at the Hermosa, showcases globally inspired, Arizona fare.


Our room had a private patio with views of the near by mountain range, a fireplace to cozy up to and for that extra special touch a claw foot bathtub.




We spent some time walking hand-in-hand along the flora lined trails that meandered around the property; stopping here and there to steal a kiss or two.


The weather was just right for us to enjoy a refreshing plunge in the pristine pool and some time alone together in our private cabana. Did I mention that the romantic possibilities are endless at the Hermosa Inn.


We opted for dinner in the private subterranean wine cellar. A limited time event (offered only until September) our meal included a special tasting menu ($69++/person) prepared by Executive Chef Jeremy Pacheco and his culinary team, along with a wine pairing option (additional $35/person).


Brunch at Lon's is something that should not be missed. There's house-cured sizzling maple bacon, lovely benedicts, excellent crafted cocktails and sweet monkey bread on the mid-morning men.





Whether you are a local or an out of town visitor; the next chance you get to enjoy some time away be sure to check-out the Hermosa Inn.

The Hermosa Inn

5532 North Palo Cristi Road
Paradise Valley, Arizona, 85253
Reservations: (877) 601-4349

This experience was provided complimentary, all opinions are my own.

Friday, July 12, 2019

Almond Cupcakes with Almond Buttercream Frosting #SummerDessertWeek

By: The Food Hunter

“This post and recipe was created for #SummerDessertWeek! I was sent samples by the sponsor companies but as always opinions are 100% mine.”

 Cupcakes are something I don't typically make, but when Wilton sent me these fun cupcake liners and loads of sprinkles I knew cupcakes would be in my future. Add to that 40lbs of sugar from Dixie Crystals and piping tips from Sweets & Treats and I just couldn't resist. 


Since we recently celebrated our 22nd wedding anniversary I decided to make white almond cupcakes (AKA wedding cupcakes). These airy almond flavored cupcakes are topped with delicate almond buttercream and perfect for a special occasion.


Almond Cupcakes with Almond Buttercream Frosting


For the cupcakes:
2 sticks unsalted butter, softened
1 cup Dixie Crystals sugar
1 1/2 teaspoon almond extract
4 large egg whites, at room temperature
8 tablespoons sour cream, at room temperature
1 1/2 cups flour
2 teaspoons baking powder
pinch of fine salt

Preheat the oven to 350, and line a muffin pan with Wilton paper liners.

Mix the butter, sugar and almond extract in a bowl of a stand mixer. Beat until light and fluffy. Add the egg whites and beat until combined. Add the sour cream and beat.

Add the flour, baking powder and salt and then beat until just combined.

Divide the batter between the cupcake liners, and bake on the middle rack for 17-20 minutes. When done, the tops will spring back, and a toothpick inserted will come out clean.

Let the cupcakes cool. Decorate using your favorite Sweets & Treats piping tips.

For the buttercream:
2 sticks unsalted butter, softened
4 cup powdered sugar
4-6 tablespoons heavy cream
1-2 teaspoon almond extract
Wilton sprinkles, for decorating

Beat the butter in a small bowl with an electric mixer until fluffy, about 1 minute. Add the powdered sugar, the almond extract and some of the cream. Beat until light and fluffy, about 1-2 minutes.

Add more cream, as needed for consistency.




Check out the amazing #SummerDessertWeek recipes from our bloggers today!    

Summer Drinks:
Ice Cream & Frozen Desserts:
Summertime Pies:
Sweet Summertime Cakes and Cupcakes:
No Bake Treats:
Baked Desserts:
Candies:

Welcome to the 3rd Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. This week-long summer time event is filled with some down right amazing sweet recipes from fantastic bloggers and we've got some great giveaways from our generous sponsors for y'all too!! We can’t wait to share all of these summer-themed desserts with you and celebrate sweet, sweet summertime all week long!
 
There are 45 incredible bloggers participating in this year’s #SummerDessertWeek event! Thanks to those bloggers, we have over 168 summer time sweet treat recipes being shared this week! Grab a few recipes to try out and don't forget to enter the giveaway below!
Scroll down to take a look!  

PRIZE #1


Dixie Crystals is giving away one (1)Keurig® K-Select® Coffee Maker
   

PRIZE #2

 

Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including Adams Poundcake Kit, Adams Best, Adams Lemon Extract, Adams Natural Food Color, and Adams Cinnamon Sugar
 

PRIZE #3



Prize #3 —Wilton is giving away a Wilton Gift Pack – including – Bake and Bring Geometric Print Non-Stick 13 x 9 -inch Oblong Pan, Bake and Bring Geometric Print Non-Stick 8-inch Square Cake Pan, Bake and Bring Geometric Print Non-Stick 8-inch Round Cake Pan, Peach Cobbler Candy Melts Candy, Blueberry Lemonade Candy Melts Candy, Orange Crème Candy Melts Candy, Key Lime Pie Decorating Icing Pouch with Tips, Orange Crème Decorating Icing Pouch with Tips, Pop Art Triangle and Solid Cupcake Liners, Geometric Print and Solid Green Cupcake Liners, Balloon Dog Icing Decorations, Assorted Brights and Pastels Sprinkles, Blue Sprinkles Tackle Box, Coral Sprinkles Tackle Box, DIY-Lish Mermaid Kit, DIY-Lish Candy Lollipop Kit and Disposable Decorating Bags with 1M Tips
 

PRIZE #4



Prize #4 — Sweets & Treats Boutique is giving away 1 (one) baking supply box including an assortment of sprinkles and cupcake liners as well as one of Love From The Oven’s recent cookbooks!

PRIZE #5


 Prize #5 — Anolon is giving one (1) winner an Anolon Advanced Graphite 9" Round Springform Pan & an Anolon Advanced Graphite 9" Square Springform Pan 

  a Rafflecopter giveaway Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 7th - July 14th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.    

Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Anolon ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

Wednesday, July 10, 2019

Amaretto Cheesecake #SummerDessertWeek

By: The Food Hunter

“This post and recipe was created for #SummerDessertWeek! I was sent samples by the sponsor companies but as always opinions are 100% mine.”

I don't typically make a lot of cheesecakes, but when Anolon sent me their amazing spring-form pan I couldn't resist. This particular pan is made of a durable nonstick surface making food release and clean-up super easy. 



If I  get to choose I prefer an Italian style cheesecake since they tend to be very light & creamy due to the types of cheese used. The recipe below, which I got from Ciao Italia, called for a combination of ricotta and mascarpone  giving it the silkiest finish I've ever had in a cheesecake.

SCROLL DOWN FOR GIVEAWAY!!!


Amaretto Cheesecake

For the Crust
30 small (1-inch) imported amaretti cookies
4 tablespoons unsalted butter, melted and cooled

Preheat the oven to 350°F.

Whirl the cookies to a powder in a food processor or use a rolling pin.  Transfer the crumbs to a small bowl and stir in the butter to evenly coat them. Pat the crumb mixture in the bottom of a 9 1/2 x 2 1/2 inch springform pan. Wrap a large sheet of aluminum foil around the outside of the pan.

Refrigerate until needed. Can be made two days ahead of time.
 

For the Filling
2 3/4 cup whole milk ricotta cheese
1 1/4 cups mascarpone cheese
1/2 cup sour cream
1 cup Dixie Crystals sugar
3 large eggs
1/4 teaspoon salt
2 tablespoons unbleached all purpose flour
1/2 teaspoon almond extract
1/4 cup Amaretto liqueur


In a stand mixer or by hand with a hand held mixer, beat the ricotta cheese with the mascarpone and sour cream. Beat in the sugar and eggs one at a time. Beat in the salt and flour.  Beat in the extract and the liqueur.

Pour the batter carefully into the prepared pan. Place the pan in a larger pan and carefully pour boiling water into the larger pan until it is about 1-inch up the sides of the springform pan.

Bake on the middle oven shelf for 45 minutes. Turn off the oven and allow the cake to sit in the oven 45 minutes longer.

Remove the cake from the larger pan. Carefully remove and discard the aluminum foil. Allow the cake to cool for 30 minutes. Cover the top of the cake loosely with wax paper and refrigerate several hours or overnight.

When ready to serve, allow the cake to come to room temperature. Unlatch the springform pan rim and carefully remove it. Place the cake on its base on a serving platter. Cut into wedges.


 Check out the amazing #SummerDessertWeek recipes from our bloggers today!    

Ice Cream Recipes:
Summertime Pies:
Sweet Summertime Cakes and Cupcakes:
No Bake Treats:
Baked Desserts:
Cookies:
Candies:
Summer Drinks:



Welcome to the 3rd Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. This week-long summer time event is filled with some down right amazing sweet recipes from fantastic bloggers and we've got some great giveaways from our generous sponsors for y'all too!! We can’t wait to share all of these summer-themed desserts with you and celebrate sweet, sweet summertime all week long!

 
There are 45 incredible bloggers participating in this year’s #SummerDessertWeek event! Thanks to those bloggers, we have over 168 summer time sweet treat recipes being shared this week! Grab a few recipes to try out and don't forget to enter the giveaway below!
Scroll down to take a look!  

PRIZE #1


Dixie Crystals is giving away one (1)Keurig® K-Select® Coffee Maker
   

PRIZE #2

 
Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including Adams Poundcake Kit, Adams Best, Adams Lemon Extract, Adams Natural Food Color, and Adams Cinnamon Sugar
 

PRIZE #3



Prize #3 —Wilton is giving away a Wilton Gift Pack – including – Bake and Bring Geometric Print Non-Stick 13 x 9 -inch Oblong Pan, Bake and Bring Geometric Print Non-Stick 8-inch Square Cake Pan, Bake and Bring Geometric Print Non-Stick 8-inch Round Cake Pan, Peach Cobbler Candy Melts Candy, Blueberry Lemonade Candy Melts Candy, Orange Crème Candy Melts Candy, Key Lime Pie Decorating Icing Pouch with Tips, Orange Crème Decorating Icing Pouch with Tips, Pop Art Triangle and Solid Cupcake Liners, Geometric Print and Solid Green Cupcake Liners, Balloon Dog Icing Decorations, Assorted Brights and Pastels Sprinkles, Blue Sprinkles Tackle Box, Coral Sprinkles Tackle Box, DIY-Lish Mermaid Kit, DIY-Lish Candy Lollipop Kit and Disposable Decorating Bags with 1M Tips
 

PRIZE #4



Prize #4 — Sweets & Treats Boutique is giving away 1 (one) baking supply box including an assortment of sprinkles and cupcake liners as well as one of Love From The Oven’s recent cookbooks!

PRIZE #5

 
Prize #5 — Anolon is giving one (1) winner an Anolon Advanced Graphite 9" Round Springform Pan & an Anolon Advanced Graphite 9" Square Springform Pan

  a Rafflecopter giveaway
 
Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 7th - July 14th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.    

Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Anolon ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

Monday, July 8, 2019

Almond Coconut Custard Cake #SummerDessertWeek

By: The Food Hunter

“This post and recipe was created for #SummerDessertWeek! I was sent samples by the sponsor companies but as always opinions are 100% mine.”


When your birthday falls two weeks before Summer Dessert Week and you get 40lbs of sugar from Dixie Crystals there really isn't any excuse not to make something incredible. This Almond Coconut Custard Cake adapted from Liv for Cake is just that.


What is Summer Dessert Week? Well it is a week long event that includes lots of amazing recipes and super sweet giveaways! Be sure to check back all week to see all the deliciousness and enter to win!



Three delicious layers of Almond Cake filled with Coconut Cream Custard and topped with Coconut Buttercream....you really can't go wrong. Although this cake was made in three 6 inch cakes pans it could easily be made in two 9 inch pans (adjust cooking time accordingly) I just love the look of a tall cake!


Almond Coconut Custard Cake 
 (adapted from Liv for Cake)


For the Almond Cake:
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 room temperature
1 1/2 cup Dixie Crystals sugar
3 large eggs room temperature
1 tsp Adams vanilla
2 drops almond extract about 1/8 tsp
3/4 cup milk room temperature

Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.

In a medium bowl, whisk flour, almond flour, baking powder,and salt until well combined. Set aside.

Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla and almond extract.

Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.

Bake for approx. 35mins or until a toothpick inserted into the center comes out mostly clean.

Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow cakes to cool completely.

For the Coconut Custard (make in advance):
1 cups coconut milk canned, well shaken or whisked smooth
1/4 tsp Adams vanilla
2 Tbsp cornstarch
3 Tbsp Dixie Crystals sugar
1 large egg yolk

Place 3/4 cup coconut milk and vanilla into a medium saucepan. Cook over high heat, stirring often until it just starts to simmer. Remove from heat.

In a medium bowl, whisk remaining 1/4 cup coconut milk, egg yolk, sugar, and cornstarch.

While whisking vigorously, slowly pour the hot milk into the egg mixture.

Return mixture to saucepan and cook over high heat, whisking constantly, until it thickens and comes to a boil.

Pass through a strainer and into a small bowl. Place plastic wrap directly on top of custard to prevent a skin from forming. Cool to room temperature then place in refrigerator a couple hours to set.

For the Coconut Swiss Meringue Buttercream:

5 large egg whites
1 1/2 cup Dixie Crystals sugar
1 1/2 cups unsalted butter room temperature
3-4 Tbsp coconut milk powder to taste
1-2 drops almond extract to taste

Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*

Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot (160F) and no longer grainy to the touch (approx. 3mins).

Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).

Switch to paddle attachment. Slowly add cubed butter and mix until smooth.** Add coconut milk powder, almond extract and mix until smooth and fluffy.


Putting it all together:

Place one layer of cake on a cake stand or serving plate.

Do a thin coat of buttercream on the layer and pipe a dam around the edge using a large round tip to hold in the custard. Fill center with half of the custard (about 1/2 cup) and spread evenly. Sprinkle with about 2 Tbsp sliced almonds (more if you like). Repeat with next layer.

Top with final layer of cake. Frost and smooth the outside with a thin crumb coat. Chill for 20mins.

Frost the top and sides of the cake and decorate as desired.

Check out the amazing #SummerDessertWeek recipes from our bloggers today!    

Ice Cream Recipes:
Pies of Summer:
Sweet Summertime Cakes and Cupcakes:
No Bake Treats:
Baked Desserts:
Cookies:
Puddings:



  • Mason Jar Caramel Banana Pudding from For the Love of Food
  •    


    Welcome to the 3rd Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. This week-long summer time event is filled with some down right amazing sweet recipes from fantastic bloggers and we've got some great giveaways from our generous sponsors for y'all too!! We can’t wait to share all of these summer-themed desserts with you and celebrate sweet, sweet summertime all week long!
     
    There are 45 incredible bloggers participating in this year’s #SummerDessertWeek event! Thanks to those bloggers, we have over 168 summer time sweet treat recipes being shared this week! Grab a few recipes to try out and don't forget to enter the giveaway below!
    Scroll down to take a look!  

    PRIZE #1


    Dixie Crystals is giving away one (1)Keurig® K-Select® Coffee Maker
       

    PRIZE #2

     

    Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including Adams Poundcake Kit, Adams Best, Adams Lemon Extract, Adams Natural Food Color, and Adams Cinnamon Sugar
     

    PRIZE #3



    Prize #3 —Wilton is giving away a Wilton Gift Pack – including – Bake and Bring Geometric Print Non-Stick 13 x 9 -inch Oblong Pan, Bake and Bring Geometric Print Non-Stick 8-inch Square Cake Pan, Bake and Bring Geometric Print Non-Stick 8-inch Round Cake Pan, Peach Cobbler Candy Melts Candy, Blueberry Lemonade Candy Melts Candy, Orange Crème Candy Melts Candy, Key Lime Pie Decorating Icing Pouch with Tips, Orange Crème Decorating Icing Pouch with Tips, Pop Art Triangle and Solid Cupcake Liners, Geometric Print and Solid Green Cupcake Liners, Balloon Dog Icing Decorations, Assorted Brights and Pastels Sprinkles, Blue Sprinkles Tackle Box, Coral Sprinkles Tackle Box, DIY-Lish Mermaid Kit, DIY-Lish Candy Lollipop Kit and Disposable Decorating Bags with 1M Tips
     

    PRIZE #4



    Prize #4 — Sweets & Treats Boutique is giving away 1 (one) baking supply box including an assortment of sprinkles and cupcake liners as well as one of Love From The Oven’s recent cookbooks!

    PRIZE #5

     
    Prize #5— Anolon is giving one (1) winner an Anolon Advanced Graphite 9" Round Springform Pan & an Anolon Advanced Graphite 9" Square Springform Pan 

      a Rafflecopter giveaway  

    Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 7th - July 14th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.    

    Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Anolon ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.