Classic Yellow Cake With Chocolate Frosting

By: The Food Hunter

When the cutest little girl in the world turns five, making a delicious birthday cake is something that must be done. This past weekend we celebrated my god-daughter's birthday with a moist yellow cake similar to the ones I remember having at her age. The only difference is that it was made completely from scratch.



Growing up in the 70's & 80's, the birthday cakes I remember the most at parties were from a box. And yellow cake with chocolate frosting seemed to be the most popular. It's been many years since I've eaten this cake flavor but the memories are still with me.

This month I've partnered with Stonyfield yogurt and Divine chocolate to recreate a childhood memory from scratch for my favorite little girl.



Classic Yellow Cake With Chocolate Frosting
(printable recipe)

For the Cake:
2¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
½ cup unsalted butter, at room temperature
1½ cups granulated sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1¼ cups Greek Yogurt (I used Stonyfield)

Preheat oven to 350 degrees F. Grease and flour two 9 inch round cake pans; set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

Using an electric mixer, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl and beat in the eggs, one at a time, beating for 1 minute between each addition. Add in vanilla.

Add the dry ingredients all at once and beat on low speed until just combined. Add the yogurt and beat for 1 minute on low and then increase the speed to medium and beat for an additional 3 minutes.

Divide the batter evenly between the prepared pans. Bake for 35 minutes, or until a skewer inserted into the center of the cake comes out clean. Remove from the oven and cool for 10 minutes in the pans, then turn out onto wire racks and cool completely before frosting.


For the Frosting:
1 cup unsalted butter, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
5 ounces bittersweet chocolate, melted and cooled (I used Divine Chocolate)
heavy cream as needed

Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping a few times to scrape the bowl..

Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Add the melted chocolate and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.

If too thick the frosting can be thinned out with heavy cream adding until desired consistency is reached.

I have an ongoing relationship with Stonyfield as a member of the Clean Plate Club. I receive product, coupons and compensation for posts featuring their products. As always, all opinions are 100% my own

Three Oscar Inspired Cocktails

By: The Food Hunter

It’s almost time for the long-awaited Oscar night, and our bartender friends have whipped up three celebratory cocktails inspired by this year’s biggest nominees. While the A-listers show off their red carpet looks, you can treat your viewing party guests to a selection of cocktails giving a nod to this year’s big ticket nominees: The Revenant, Joy and Mad Max: Fury Road.

Celebrate Best Actor Nominee Leonardo DiCaprio with…The Bear Claw
Recipe created by John Henderson of The Happiest Hour NYC

After a “grizzly” bear attack, we’re certain Leonardo DiCaprio’s Revenant character could have used a life-sustaining cocktail… amongst other things. With an orange swath reminiscent of a bear claw, this morphing Maker’s Mark cocktail is surely the perfect drink to cheer on Revenant for a Best Picture win. 

2 parts Maker’s Mark Bourbon

¼ part Cherry Heering

1 dash Chocolate Mole Bitters

1 2x2 cola cube*

¾ part soda water

Orange swath

Place one cola cube into a short rocks glass; add Maker’s Mark, bitters, and soda water. Drizzle Cheery Herring over the top of the ice cube (which will slowly sink to the bottom of the cocktail for bloody effect!); stir briefly to incorporate and express an orange swath over the surface of the drink. *Cola cube: Freeze Mexican Coca-Cola overnight in a 2x2 ice cube tray

Celebrate Best Picture Nominee Mad Max: Fury Road with…The Furious Skull

Recipe created by John Henderson of The Happiest Hour NYC

If there’s one thing Mad Max and Furiosa could have used after their high-speed chase through the desert, it could’ve been a refreshing ice cold drink to take the edge off. In this cocktail, the ice cube is the star, and is also a nod to the skull-like mask worn by the merciless villain Immortal Joe.

1 ½ parts Sugar Island Spiced Rum

¾ part sweet vermouth

1 dash Angostura bitters

1 Campari ice cube*

In a short rocks glass, combine Sugar Island Rum, sweet vermouth and dash of Angostura bitters. Place the Campari ice cube in glass and if desired, garnish with a SMALL pinch of pink salt. As the salt hits the cube, it will spur the Campari cube to melt.

*Campari ice cube: Overnight, freeze a mixture of Campari and water in a skull-shaped mold, at a ratio close to 50:50

Celebrate Best Actress Nominee Jennifer Lawrence (from Joy) with…The Spill-Proof Shot

Created by Niccole Trzaska, The Liberty

J. Law’s character in Joy became an overnight success by inventing the Miracle Mop, and has been known to take a few on-stage tumbles in real life. But lucky for you, no clean-up will be necessary with these spill-proof gelatin shots that you can make ahead of your viewing party.

 

Makes 12-14 gelatin shots

5 ounces Ménage à Trois Straight Vodka  

5 ounces water

5 ounces Tres Agaves Margarita Mix 

1 Packet of Gelatin

Mix all ingredients until smooth and no bubbles appear. Pour into gelatin molds in the shape of your choice. Set in refrigerator until it becomes a gel (Gelatin is not a solid nor a liquid it is both. So the higher the alcohol the thinner the mixture will be)

Bourbon & Burgers at The Mix Up Bar

By: The Food Hunter

Last week The Mix Up Bar took their regular Thursday night Bourbon & Burger Happy Hour to the next level with a private dinner event under the stars. Both bourbon lovers and foodies came together to enjoy cocktails crafted by mixologist Charlie Zieler while learning about the history of bourbon from guest speaker Charles Garrison.



Held in the courtyard outside of T Cooks at the Royal Palms guests were served a 3 course dinner each paired with a bourbon cocktail & tasting for only $60. Diners were greeted upon arrival with an Manhattan and were encouraged to mingle before dinner.



The first course was a delicious bowl of mac & cheese topped with pork belly. This was not any old mac & cheese but rather an imported Italian pasta with St. Andre cheese.



The accompanying beverage was a Pig & Fig Old Fashioned made with Ridgemont 1792 Bourbon. What made this unique was the Az. Bitters Lab Figgy Pudding bitters and the bacon.



Next we sampled two sliders: A short rib and blue cheese combo and a Kobe beef with cheddar and red onion jam.



Both were very tasty and went amazingly well with the Stuck in a Pickle Cocktail featuring 4 Roses single barrel bourbon.



Our final course was a coffee rubbed flank steak served with chimichurri & papas bravas.



This paired perfectly with the Coffee By The Campfire Cocktail using Garrison Brothers Texas straight bourbon. This was my favorite cocktail in both taste and presentation.

The Mix Up Bar will be hosting more events like this in the upcoming months, featuring various spirits and speakers. Be sure to get your tickets early as they will sell out fast.

Coming in March: Whiskey.

 The Mix Up Bar
5200 E Camelback Rd.
Phoenix Az 85018

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

Pasta In A Red Wine & Pork Sauce!

By: The Food Hunter

Welcome to Progressive Eats, a virtual version of a progressive dinner where people travel from house to house to share in different courses of a meal. This month we are "cooking with alcohol," or in my case wine.

One of my favorite was to incorporate alcohol into my meals is by adding red wine to pasta sauce. Wine adds richness and depth to a sauce that you can't get otherwise. Though the amount of alcohol left after cooking is minimal, the flavor remains, making the sauce robust and delicious.



Red Wine & Pork Pasta Sauce
(printable recipe)
olive oil
1 bay leaf
1/2 pound pancetta, 1/2 inch thick and cut into 1/2-inch dice
3 pounds trimmed boneless pork shoulder, cut into 1-inch chunks
3 sage leaves
1-2 thyme sprigs
1-2 rosemary sprig
1/2 small onion, cut into 1/2-inch dice
1 carrot, cut into 1/2-inch dice
1 celery, cut into 1/2-inch dice
1 leek, white and light green part only, cut into 1/2-inch dice
1 teaspoon dried oregano
1/2 teaspoon nutmeg
3-4 garlic cloves, minced
2 cups dry red wine
2 cups water
One 28 ounce can tomato puree
1 pound dried pasta

In an large casserole, heat the olive oil. Add the pancetta and cook over moderate heat for about 6 minutes. Using a slotted spoon, transfer the pancetta to a bowl.

Season the pork with salt and pepper. Add half of it to the casserole and brown over moderately high about 5 minutes. Transfer the pork to the bowl with the pancetta and repeat with remaining pork.

Wrap the sage, thyme, bay leaf and rosemary in cheesecloth and tie with kitchen twine. Add to the casserole along with the onion, nutmeg, oregano, carrot, celery, leek and garlic. Cook, stirring until the onion is translucent, about 2 minutes. Stir in the wine, scraping up any browned bits on the bottom of the casserole and bring to a boil. Return the pancetta and pork shoulder to the casserole. Add the water and tomato puree and return to a boil. Cover and simmer the sauce over moderately low heat for 11/2-2 hours, until the meat is very tender.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain. Remove the herb bundle from the sauce and discard. Season the sauce with salt and pepper. Add the pasta and toss until well-coated. Transfer to bowls and serve right away.

Check out all of this month's Progressive Eats recipes!

Appetizers

• Beer Cheese Dip in a Bread Bowl from Never Enough Thyme
• Tequila Lime Chicken Wings from Spice Roots

Soups

• Carbonnade Beef and Beer Stew from Mother Would Know
• One Hour Ham and White Bean Soup from Miss in the Kitchen

Main Course

• Rum Jerk Chickenfrom Stetted
• Peruvian Pisco Roast Chicken from The Heritage Cook
• Red Wine and Pork Pasta Sauce Food Hunter’s Guide
• Sous Vide Chinese Drunken Wine Chicken from Jeanette’s Healthy Living

Desserts

• Guiness Chocolate Cupcakes with Irish Whiskey Frosting from Creative Culinary
• Irish Cream Pots de Creme from That Skinny Chick Can Bake
• Chocolate Peanut Butter Porter Ice Cream Sauce from Pastry Chef Online

Progressive eats is a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

Oregano Carrots

By: The Food Hunter

This dish is inspired by an antipasto on the menu of a favorite Philly restaurant; Pesto. Fresh carrot coins are boiled and left to marinate in a balsamic vinaigrette, laden with oregano & fresh garlic. These carrots are delicious served with Italian bread for swabbing up the marinade.



Oregano Carrots
(printable recipe)
1 lb carrots, peeled & cut into 1/4 slices
4 tbs balsamic vinegar
2 cloves garlic, minced
4 tbs olive oil
salt
pepper
dried oregano

Boil carrots in a large pot of water until tender about 7-9 mins. Strain carrots and while still warm mix with the remaining ingredients. Adjust as needed according to your taste. Refrigerate at least 2 hours. Taste again and add more oregano or vinegar as needed.

Gnocchi & Wild Boar Ragu

By: The Food Hunter

Nothing reminds me of our time in Tuscany more than a hearty bowl of wild boar ragu, served over homemade gnocchi. Wild boar, or Cinghiale as it's called in Italian, is a gamey tasting meat that when slow cooked with tomatoes makes a rich hearty sugo. Paired with gnocchi this is one of my all-time favorite dishes and something we ate often in Italy.

I recently received wild boar stew meat from D'Artagnan Foods and couldn't resist making a ragu. One bite and I was instantly transported to the hills of Tuscany and reminded how much I love and miss Italy.



Wild Boar Ragu

2 1/2 lb boneless wild boar, preferably cut from the leg
1 1/2 cups dry red wine
1 tablespoon juniper berries
2 bay leaves
6 fresh sage leaves
3 tablespoons extra virgin olive oil
1 small yellow onion, chopped
1 carrot, peeled and chopped
1 celery stalk, trimmed and chopped
1 1/4 lb plum tomatoes, peeled and chopped
salt and freshly ground black pepper

In a bowl, combine the wild boar, wine, juniper berries, bay leaves and sage. Marinate the boar in a cool place for 6-12 hours. Drain the meat and pat it dry with paper towels. Strain the marinade, reserving the liquid, set aside.

In a casserole over moderate heat, warm the olive oil. Add the meat and cook until browned on all sides, about 10 minutes. Add the onion, carrot and celery, stirring over low heat for 2 minutes. Add the tomatoes and continue cooking over low heat for about 50 minutes. When the liquid from the tomatoes has evaporated add 1 cup of the marinade liquid.

Cook the boar for about 3 hours, gradually adding the remaining marinade so that the sauce never sticks to the pan. When the sauce is ready, season to taste with salt and pepper. Remove the boar and shred. Serve with homemade gnocchi.

Smokey BBQ Beet Jam Featuring Love Beets

By: The Food Hunter

I "Love Beets." As far back as I can remember my mom would include the roasted crimson red spheres in our nightly salads. We ate so much of them in this fashion that I grew up thinking it was the only way to serve beets. It wasn't until I started cooking for myself that I realized all the wonderful things you can do with beets. They are delicious deep fried and served with dip, as a soup or even tossed with pasta. The possibilities for this brightly hued root vegetable are endless.

Since its launch in 2010, Love Beets, has been helping people rethink their idea of beets with upbeat and fun products. Their line of all-natural, ready-to-eat beet products include: marinated beets, beet bars and beet juices.

No-mess and no-fuss, Love Beets come ready to eat as is and taste equally as good in your favorite recipe. Working with the Smokey BBQ shredded beets I made a simple beet jam that I served on a turkey sandwich. The combination reminded me of the classic turkey cranberry sandwich you often see around Thanksgiving. The jam could also be used to top crackers spread with brie cheese.

Smokey BBQ Beet Jam

For the jam
1 package Love Beets Smokey BBQ shredded beets
1/2-3/4 cups sugar
zest of 1 lemon
1-2 teaspoons ground ginger

Coarsely chop the shredded beets. Transfer to a heavy bottomed saucepan and add the sugar, lemon zest and ginger.

Cook over medium-low heat, stirring often, until the jam has thickened, about 2 mins. The jam will get thicker as it cools. Store in glass jars in the refrigerator. Slightly rewarming the jam when ready to eat it will allow it to spread more easily.

For the sandwich
2 slices of your favorite bread
1 tomato thinly sliced
fresh turkey
Smokey BBQ Beet Jam
Dijon mustard
arugula

Spread one slice of bread with Dijon, add arugula and top with tomatoes and turkey.  Spread Smokey BBQ Beet Jam on the turkey and top with the other slice of bread.

I received product, coupons and/or compensation for posts featuring these products. As always, all opinions are 100% my own 

Bruschetta Three Ways

By: The Food Hunter

Bruschetta's are ideal for entertaining. They are bite size, easy to make and super adaptable for everyone's taste. These inspiring appetizers start with the basic loaf of Italian bread cut into small rounds and lightly toasted. Each piece is then topped with a different combination of meat, cheese, and/or vegetable making the variety of bruschettas limitless.

Working with ingredients I had in the fridge I came up with 3 new toppings for bruschetta which were a huge hit at a recent impromptu cocktail party.

The Artichoke & Prosciutto was just that. I used fresh artichoke hearts from Melissa's Produce topped with thinly sliced prosciutto and chopped fresh basil.

The Winter Caprese is a mix of homemade pesto, oven roasted tomatoes and thinly sliced fresh mozzarella cheese.

The Sirloin Steak with Fried Onions & Horseradish was probably one of my favorite combinations to date. A thin layer of prepared horseradish is topped with medium rare slices of steak and caramelized onions.

As you can see the possibilities are endless when it comes to this fun finger food. Be sure to experiment to find your favorite combination of toppings.

Rejuvenate Your Mind, Body & Soul At CopperWynd Resort & Flourish Restaurant

By: The Food Hunter

Snuggled into the scenic mountains above Fountain Hills, CopperWynd Resort is a boutique hotel where travelers can go to rejuvenate mind, body and soul.



With the majestic Four Peaks looming on the horizon guests are overcome with the pleasant sensations of comfort and well-being while still being close enough to all Scottsdale has to offer.



A secluded haven in the desert, CopperWynd offers wold class amenities in each of its 32 rooms, including a private terrace, a gas fireplace and exquisite European linens.



Guests also have access to a beautiful full-service spa, two swimming pools, lighted tennis courts, a state-of-the-art fitness center and a juice bar.



The fresh contemporary design of the hotel lobby spills into the new upscale Flourish Restaurant which boasts a temperature controlled wine room, large wood communal tables and a custom designed indoor/outdoor dining space.



The restaurant is sleek and welcoming with foor-to-ceiling glass panels that slide open offering diners amazing unobstructed views. There's also a large patio for those that prefer complete al fresco dining.



Flourish is headed up by chef Mike Winneker, formerly of Cowboy Ciao. Winneker's approach is locally sourced, healthy, luxury eating. Serving an ever changing menu of breakfast, lunch and dinner items Flourish is a nice addition to the local restaurant scene. There is happy hour daily from 3-6 featuring creative cocktails local beers and a large wine list.



During a recent stay at CopperWynd I had the opportunity to enjoy an amazing dinner and breakfast at Flourish and I can't wait to go back for more. Our evening meal started with cocktails and the Brussels sprouts appetizer at the bar. Crispy sprouts mixed with cotija cheese, garlic, truffle oil and a Worcestershire gastrique were a treasure trove of all things delicious.



This was followed by the equally delicious roasted pork belly appetizer which was served with a caramelized leek & pear chutney, a triple cream brie and a touch of toasted pistachios which added a nice crunch. Yes, there was a definite wow factor to this dish.



As an entree I choose the branzini, a European sea bass, served with a complimenting bean and marinated tomato ragu. The beans, which were al dente, lent an unexpected but welcome earthiness to this delicious dish.



My husband had the duck entree, which he claimed was some of the best duck he's ever eaten. One taste and I had to agree the cold smoked duck served with huckleberry mustarda, roasted romanesco, and a Madeira duck jus was delicious.



Although stuffed we couldn't help sharing the blood orange olive oil cake, after hearing Chef Winneker's description of it. The moist cake was topped with vanilla bean gelato, and macerated berries and dotted with blood orange buttercream. The perfect ending to a delicious meal.



But our eating spree did not end there. After a restful sleep we headed back to Flourish where we indulged in a tasty brunch with a view. The breakfast menu is small but you won't be disappointed.



The perfectly cooked wild mushroom omelet was overflowing with seasonal mushrooms, spinach and melted cheese and was one of the best omelets I've tasted in a long time. It came with a large potion of multicolored baby potatoes mixed with onions and bell peppers which were equally delicious.



Once I found out that the salmon was smoked in-house, I couldn't resist ordering it off the lunch menu. I received a generous plate of avocado, lemon creme fraiche, smoked salmon, and marinated campari tomatoes, served with pieces of lavash. It was such a delicious and timeless combination, I couldn't help but eat the entire thing.



If you are seeking tranquility in the desert along with delicious food the CopperWynd Resort & Flourish restaurant will meet and exceed your needs.


CopperWynd Resort
13225 North Eagle Ridge Drive
Fountain Hills, Arizona, 85268, United States 
1.480.333.1900 

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

Two Cocktails That Will Give You A Taste of The Big Easy

By: The Food Hunter

I love New Orleans; the food, the cultural and the cocktails! With that being said I would not want to be there during Mardi Gras, as it's really not my scene. Instead I'd much rather celebrate the events of Carnival at home with a few close friends and New Orleans inspired beverages.

Both the Vieux Carre and the La Louisiane, cousin of the sazerac, will give you a taste of the Big Easy no matter where you are celebrating.



La Louisiane
2 oz. rye whiskey
1⁄2 oz. sweet vermouth (I used Yzaguirre)
1⁄4 oz. Benedictine
3 dashes bitters
2 dashes absinthe
Luxardo cherry, to garnish

In a cocktail shaker filled with ice, combine the rye with the vermouth, Benedictine, bitters, and absinthe. Stir and strain into a chilled coupe glass and garnish with a cherry


Vieux Carre
1/2 teaspoon Benedictine
1 dash Peychaud’s Bitters
1 dash Angostura Bitters
3/4 ounce rye whiskey
3/4 ounce cognac
3/4 ounce sweet vermouth (I used Yzaguirre)

Combine all ingredients in a mixing glass and fill with ice, stir well and strain. Serve over ice, garnished wit a cherry.

Healthy Eating Made Easy With Melissa's Produce

By: The Food Hunter

Wanting to eat healthy but limited on time is a dilemma I am often up against. Melissa's produce, a distributor of produce from around the world, makes it easier with their fridge to plate ready products. Things like: beets, potatoes, artichokes, and chickpeas are trimmed, peeled, steamed and vacuum sealed for freshness.

When craving a salad for a mid-day meal all that is required is throwing together some of your favorite products and mixing up a dressing from scratch. With so many delicious veggies to choose it is easy to include otherwise time consuming veggies into your daily meals.

Dandelion & Beet Salad in A Balsamic Thyme Vinaigrette

1 package Melissa's Produce beets
1/2 cup plus 2 tablespoons olive oil
1/4 balsamic
1 tablespoon honey
1/4 teaspoon Dijon mustard
1/2 cup chopped toasted walnuts
2 ounces feta cheese, crumbled
1 teaspoon minced fresh thyme leaves
1 bunch baby dandelion greens, stems removed, leaves rinsed and cut into bite-size
1 bunch watercress, stems removed, leaves rinsed and cut into bite-size pieces.

Combine the vinegar, honey, and mustard in a food processor, and mix well. Add the oil in a slow, steady stream while the machine is still running. Continue to blend until the vinaigrette is emulsified. Add thyme and season with salt & pepper.

Place the dandelion greens and the watercress in a large bowl and toss with 1/4 cup of dressing.  Taste and add more dressing if needed. In a separate bowl, toss the sliced beets and walnuts in 1 tablespoon of dressing.

Divide the greens amongst plates, and garnish with feta. Spoon desired amount of beets and walnuts over each plate. 

I received product, coupons and/or compensation for posts featuring these products. As always, all opinions are 100% my own