Thursday, June 2, 2011

Now comes the healthier food!

The colorful corn and blueberry salad from is so tasty; quickly became one of my favorites. Others at the party agreed! I will definitely be making this one again. I would love to be able to serve this in our backyard with a barbecue party. That had been my original plan for his party, but we would have had to wear winter coats and hold umbrellas. lol Not my idea of a fun backyard party, but that is May in Wyoming:) The grocery store here did have fresh corn though and fresh blueberries too!

Corn and Blueberry Salad

6 ears fresh corn, husked
1 cup fresh blueberries
1/2 English cucumber, sliced
1/4 cup red onion, chopped ( I used sweet onion)
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground cumin

In Dutch oven, bring salted water to boiling. Add corn. Cook covered for 5 minutes or until tender. Remove from water and cool until comfortable to handle. Cut corn from cobs.
In serving bowl, combine corn, blueberries, cucumber, onion, cilantro, and jalapeno. For dressing, in screw-top jar, combine lime juice, oil, honey, and cumin and 1/2 teaspoon salt. Shake well to combine. Add to salad; toss. Cover and refrigerate overnight. Makes 6-8 servings.

I had to update my profile since I have another grandchild -
Aidric James Horner born on May 20, 2011!

But I do have some new recipes to share from my baby's 16th birthday party!

We will start with his cake first since I can include a picture of him. He chose a Cherry Chocolate Cake from the Gold Medal State Fair Cakes booklet. Let me warn you - it is super delicious and super rich and super calorie-laden!

Cherry Chocolate Cake

4 ounces unsweetened baking chocolate
3/4 cup coffee
2-1/4 cups brown sugar
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla
2-1/4 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk

Preheat oven to 350. Grease and flour 3 round pans. (I only have two of the same size, so I have to bake the first two and wait until one is cooled to reuse it. It makes it more challenging though to eyeball dividing the batter evenly into thirds) Heat chocolate and coffee until chocolate is melted; cool. In a large mixing bowl, beat brown sugar and butter on high until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Mix the dry ingredients together, and beat in the mixture alternately with the chocolate mix and buttermilk, beating after each addition until smooth. Pour into pans.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on rack before removing from pans. Cool completely.

Prepare chocolate frosting: 1 cup butter, softened (The recipe recommends that 2/3's of that should be shortening, but since I have never had a can of shortening in my home, I used all butter.)
1/4 cup evaporated milk
1/4 teaspoon salt
3 ounces unsweetened baking chocolate, melted and cooled
6 cups powdered sugar
3 - 4 tablespoons milk

Beat butter on high speed with electric mixer until creamy; beat in evaporated milk, salt and chocolate. Gradually beat in powdered sugar and milk, beating until spreadable.
Remove 1-1/2 cups and to that add 3 tablespoons finely chopped maraschino cherries and 1 tablespoon maraschino cherry juice. Beat until blended. This goes between the layers.
The sides and top are frosted with the remaining frosting which is quite alot:)