FINALLY....the recipe for those strawberry flowers :)

WOAH! So busy!! (and surprisingly not too badly with wedding stuff) :)

Since the ivites have been sent, Mom and Dad have received a steady flow of response cards. :) VERY exciting. Michael and I head to Northern VA (my home) for the weekend for a shower. We are so excited :)
I had my bachelorette party this past weekend and I had a BLAST! I will blog about it as soon as my bmaids send me more pictures that they took :)

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Many have asked....sorry it has taken so long. These strawberries are from the AROUND THE CLOCK shower that my mom and I hosted for one of my best friends. Enjoy!



Strawberry flowers with coconut cream
(Makes 2 ¾ cups)

1 (3.4 oz) package coconut cream instant pudding mix
¾ c sour cream
¼ c heavy whipping cream
1 (8 oz) pkg cream cheese, softened
¾ c confectioners’ sugar
1 t coconut extract
1 qt strawberries, washed and dried
Garnish: toasted coconut

In a small bowl, combine pudding mix, sour cream, and cream. Beat at medium speed with an electric mixer until well combined.
Reduce speed to low; add cream cheese, confectioners’ sugar and coconut extract beating until well combined. Cover and refrigerate 30 min.
With stem side down, make 2 vertical cuts from tip to ¼ inch from stem end of strawberry. Gently spread apart to form 4 petals. Spoon or pipe coconut filling into each strawberry. Garnish with toasted coconut if desired.


Have a great day!!

Red Velvet Cheesecake recipe (from my Williams Sonoma shower)

WOW!!! This is the ultimate cheesecake!!! I still cannot get over how yummy this was!!! I cannot wait to get a spring-form pan so I can make this :)

Red Velvet Cheesecake

1 ½ cups chocolate graham cracker crumbs
¼ c. melted butter
1 T sugar
3 (8 ounces) packages cream cheese (DON’T GET LIGHT—GET THE REAL THING)
1 ½ c. granulated sugar
4 large eggs beaten
3 T unsweetened cocoa
1 c. sour cream
½ c. whole buttermilk
2 tsp vanilla extract
1 tsp distilled white vinegar
2 (1 ounces) bottles red food coloring
1 (3 ounces) package cream cheese, softened (DON’T GET LIGHT—GET THE REAL THING)
¼ c. butter, softened
2 cups powdered sugar
1 tsp vanilla extract

1. Stir together graham cracker crumbs, melted butter, and 1 T granulated sugar
2. Press into bottom of 9 inch springform pan
3. Beat 3 (8 oz) pkgs cream cheese and 1 ½ cups sugar at medium-low speed with an electric mixer, 1 min.
4. Add eggs an next 6 ingredients, mixing on low speed just until fully combined
5. Pour batter into prepared crust
6. Bake at 325 for 10 min.; reduce heat to 300 and back for 1 hour 15 min. or until center is firm
7. Run knife along outer edge of cheesecake
8. Turn off oven
9. Let cheesecake stand in over for 30 min.
10. Remove cheesecake from oven; cool in pan on a wire rack for 30 min.
11. Cover and chill for 8 hours
12. Beat 1 (3 oz) pkg cream cheese and ¼ cup butter at medium speed with an electric mixer until smooth.
13. Gradually add powdered sugar and vanilla, beating until smooth.
14. Spread evenly over top of cheesecake (not on the sides)
15. Remove sides of springform pan. And garnish if desired.

Barbara's Vertical Stuffed Potatoes and Contemporary Beef Wellington Recipes (from my Williams-Sonoma shower)

These both were very yummy!


The vertical stuffed potatoes are a slight twist on twice-baked potatoes. They look so gourmet!!!

Barbara’s Vertical Stuffed Potatoes

4 large baking potatoes
1 box boursin cheese or 1 cup cream cheese
chives (optional)
shredded velveeta
8 T whipping cream
4 T butter
Fresh rosemary sprigs
Paprika

Scrub the potato well and prick several times with a fork. Oil the potato and bake at 425 degrees for about 45 min. to an hour depending on the size of the potato. Remove from oven and cool for a few minutes.
Cut a thin slice crosswise from both ends of the potato. This will allow the potato to sit on the plate. Cut potato in half crosswise. Carefully scoop out the pulp leaving about ¼ inch around the shell. Brush a little oil on the skins of each potato half.
With a mixer, mash the pulp until smooth. Add seasonings, boursin cheese or cream cheese, butter, cream, and velveeta cheese. Mix until smooth.

Place the mashed potato mixture in a pastry bag. Use a large star top and pipe the potato mixture into each potato half. Potatoes can be made ahead of time, covered and refrigerated. When ready to serve, place on a baking sheet and back at 325 degrees for approx. 30 min.
Sprinkle a little paprika on the potatoes
Garnish with fresh rosemary.

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Contemporary Beef Wellington

Duxelles
¼ c. (1/2 stick) butter
1 T finely chopped shallots
1 lb. mushrooms, finely chopped
¼ c. (or less) madeira (wine)
2 T. minced parsley
salt and pepper to taste
ground nutmeg to taste

Beef Wellington
6 (8-ounce) beef fillets, cooked but at room temperature (Trim the fillets of all fat and season with salt and pepper. Barbara cooked them on a griddle on the oven—it was one of those ones that are rectangular and went over a couple of stove eyes. Cook for a few minutes on each side—they will be cooking in the oven too so you want to make sure they are not overcooked. )
Salt and pepper to taste
12 sheets phyllo pastry
1 c. (2 sticks) butter, melted

For the duxelles, melt the butter in a skillet and stir in the shallots. Cook over low heat until tender. Stir in the mushrooms and cook for 10-15 min over low heat or until all the liquid evaporates and the mixture is very dark in color, stirring occasionally. Stir in the wine, parsley, salt, pepper, and nutmeg. Increase the heat slightly and cook until all the liquid evaporates. Chill, covered. In the refrigerated until needed.
For the beef wellington, preheat the oven to 375 degrees. Cut 2 sheets of plastic wrap slightly longer than the phyllo and arrange the sheets overlapping on a work surface. Cover the phyllo with a damp paper towel (this will help avoid drying out).
Stack 2 sheets of the phyllo on the plastic wrap, brushing each sheet with some of the melted butter. Arrange one fillet 3 inches from the end of the narrow edge of the phyllo stack and spread the fillet with ¼ cup of the duxelles. Fold 3 inches of the phyllo over and brush the exposed phyllo with melted butter. Using the plastic wrap turn the fillet and phyllo and brush with melted butter. Fold in the long sides of the phyllo and brush with melted butter. Continue folding the phyllo (as you would a burrito) around the steak, brushing with melted butter after each turn..
Arrange seam side down on a buttered baking sheet. Repeat the process with the remaining phyllo, remaining butter and remaining fillets. Bake for 20-30 min. or until the pastry is puffed and golden brown and the fillets register 140 degrees on a meat thermometer for rare. Freeze for future use if desired.


**i think i might call WS and check on the beef wellington recipe because it didnt mention anywhere in the recipe about cooking the meat but i know she cooked it before hand. i didnt take notes because i figured it would be in there. i did the best i could from memory. ill let you know.

Strawberry Spinach Salad recipe (from my Williams-Sonoma Shower)

OH MY GOODNESS THIS IS SOOO YUMMY!!! I am slightly allergic to some nuts and generally I don't like them anyways, but I decided to try these caramelized pecans on the salad.....OH MY GOODNESS so yummy :)

Strawberry Spinach Salad (serves 4-6)

Caramelized pecans add crunch!
10 oz fresh spinach
1 cup sliced celery, cut on diagonal (Barbara says this makes it more pretty)
1 pt. strawberries

Caramelized Pecans:
1 cup sugar
1 cup pecans

For caramelized pecans, put sugar in a non-stick skillet (make sure it is non-stick) on medium heat. Roll the pan (do not stir the sugar) from side to side until all sugar is melted. Then add the pecans and stir with wooden spoon until they are browned. Immediately place on parchment paper. Cool (it will look similar to peanut brittle). These can be prepared ahead of time.

Poppy Seed Dressing
¾ c. sugar
1 tsp. salt
1 T. grated onion
1 T. poppy seed
1/3 c. vinegar
1 tsp. dry mustard
1 cup Crisco oil

Mix sugar and vinegar in a blender (I imagine a mixer or food processor would work too) Add salt, grated onion, and dry mustard. Slowly add oil. Stir in poppy seeds or blend with blender on the lowest speed. Chill.

Combine spinach, celery, and halved strawberries. Coat with poppy seed dressing. Toss gently and garnish with caramelized pecans.

(sorry, I don't have any pictures)