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Tag Archives: summer

BUTTERMILK CAKE WITH STRAWBERRY ICING

31 Wednesday Aug 2016

Posted by Ceri Wilkin in cakes and cupcakes, Recipes

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boys, Dessert, easy, lunch, pool, summer, vacation

On one of the first days the boys were out of school, we picked up sandwiches for lunch, that they then sat out by the pool to eat, while enjoying the sunshine. After their fill of bread, meat and fresh air, they came inside for a little something strawberry sweet.

boys eating lunch out by the pool

BUTTERMILK CAKE WITH STRAWBERRY ICING

buttermilk cake with strawberry icing

3/4 cup unsalted butter, softened

1 1/2 cups sugar

4 eggs

3 cups cake flour

1 tablespoon baking powder

3/4 teaspoon salt

1 cup buttermilk

1 1/2 teaspoons vanilla extract

Strawberry Icing (recipe follows)

Heat oven to 350F. Spray a 13-by-9-inch baking dish with baking spray. Set aside.

In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, stopping occasionally to scrape sides of bowl. Add eggs one at a time, beating well after each addition.

In a small bowl, stir together flour, baking powder and salt. With mixer on low speed, add flour mixture to butter mixture in thirds, alternating with buttermilk, beginning and ending with flour mixture. Beat in vanilla. Pour batter into prepared dish. Smooth top.

Bake until a wooden pick inserted in center comes out clean, approximately 25 minutes. Let cool completely on wire rack. Spread Strawberry Icing on top of cooled cake.

STRAWBERRY ICING

1 (8-ounce) package cream cheese, softened

1/2 cup unsalted butter, softened

1/2 cup strawberry preserves

5 cups confectioners’ sugar

In a large bowl, beat cream cheese and butter at high speed with an electric mixer until smooth. Add preserves, beating until combined. Gradually add confectioners’ sugar, beating until smooth.

Enjoy!

Recipe adapted from Swans Down

www.swansdown.com/recipes

S’MORES CUPCAKES and BUTTERMILK CHOCOLATE CUPCAKES

06 Saturday Aug 2016

Posted by Ceri Wilkin in chocolate, Recipes

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Dessert, easy, family, friends, quick, summer

Friends invited us for a late summer backyard barbecue, and while the kids swam, the adults caught up over icy cold beers and fresh made salsa. I offered to bring a dessert and spent a leisurely afternoon baking cupcakes.

S’MORES CUPCAKES

smores cupcakes

3/4 cup graham cracker crumbs

1/2 cup sugar plus 2 tablespoons sugar, divided

4 tablespoons butter, melted

3/4 cup flour

1/4 cup cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup butter, softened

1 egg

1 1/4 teaspoons vanilla extract

1/4 cup buttermilk

1/4 cup warm water

1 recipe Marshmallow Buttercream (recipe follows)

milk chocolate to garnish

Heat oven to 350F. Line 18 wells of a muffin pan with paper liners. Set aside.

In a small bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter, stirring until blended. Press 1 tablespoon of mixture into each prepared well of muffin pan. Bake until light golden brown, about 5 minutes. Let cool.

Increase oven temperature to 375F. In a medium bowl, combine flour, cocoa powder, baking soda and salt, whisking well. Set aside.

In a large mixing bowl, combine softened butter and remaining 1/2 cup sugar. Beat with a mixer at medium speed until light and fluffy, about 3 minutes. Add egg and vanilla extract, beating to combine.

Combine buttermilk and water, stirring to blend. Add flour mixture to butter mixture in thirds, alternately with buttermilk mixture, beginning and ending with flour mixture. Divide batter among prepared muffin pans.

Bake until a wooden pick inserted in the centers comes out clean, 15 to 16 minutes. Let cupcakes cool completely.

Pipe Marshmallow Buttercream onto cupcakes in a swirl, garnish with milk chocolate.

Enjoy!

MARSHMALLOW BUTTERCREAM

1 cup butter, softened

2 cups confectioners’ sugar

1 teaspoon whole milk

2 cups marshmallow creme

In a large mixing bowl, combine butter, confectioners’ sugar, and milk. Beat with a mixer at medium-high speed until creamy. Add marshmallow creme, beating at low speed and gradually increasing to high speed until thoroughly incorporated.

Recipe adapted from TeaTime July/August 2015

www.teatimemagazine.com/

BUTTERMILK CHOCOLATE CUPCAKES

buttermilk chocolate cupcake

1/2 cup butter, softened

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups flour

1/2 cup cocoa

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup buttermilk

1/2 cup water

FROSTING

1/2 cup butter, softened

3 3/4 cups confectioners’ sugar

2 ounces chocolate, melted

2 tablespoons cream

1 teaspoon vanilla extract

1/4 teaspoon salt

chocolate sprinkles

Heat oven to 375F.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt. Combine buttermilk and water. Add dry ingredients to creamed mixture alternately with buttermilk and water, beating well after each addition.

Fill paper-lined muffin cups two-thirds full. Bake for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small bowl, beat butter and confectioners’ sugar until smooth. Beat in melted chocolate, milk, vanilla and salt. Frost cupcakes, garnish with chocolate sprinkles.

Enjoy!

Recipe adapted from Taste of Home

www.tasteofhome.com/

GREEN CHILI GRILLED CHEESE MELT

02 Tuesday Aug 2016

Posted by Ceri Wilkin in burgers and sandwiches, Recipes

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comfort, easy, homemade face mask, mother daughter time, quick, summer

My daughter and I came home a few days early from our summer vacation, and after the long drive, ordered Chinese food, put on a homemade chocolate face mask artfully mixed by my daughter, wrapped ourselves in blankets and cozied up on the couch to watch a movie.

chocolate mask

The next night, with the rest of the family still out of town, dinner consisted of a simple sandwich meal.

GREEN CHILI GRILLED CHEESE MELT

green chili cheese melt

4 ounces cream cheese, softened

1 cup shredded cheddar cheese

1 cup shredded colby-monterey jack cheese

1 can (4-ounces) chopped green chilies, drained

2 tablespoons mayonnaise

1/4 teaspoon garlic powder

salt and pepper

sliced bread

slices tomato

butter

In a bowl, mix cream cheese, cheddar cheese, colby-monterey jack cheese, green chilies, mayonnaise, and garlic powder, season with salt and pepper. Spread over bread slices and top with slices of tomato and another slice of bread.

Melt a knob of butter in a skillet, toast sandwiches over medium-low heat 3 to 4 minutes on each side or until golden brown and heated through.

Enjoy!

Recipe adapted from Taste of Home, June/July 2015

www.tasteofhome.com/

 

SPAGHETTI WITH MEATBALLS

30 Saturday Jul 2016

Posted by Ceri Wilkin in Beef, Recipes

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easy, healthy, houseboat, Lake Ouachita, light, summer, vacation

Out of all the meals I cooked while on our annual houseboat vacation at Lake Ouachita, my kids declared these meatballs, served with pasta and a light, summery tomato sauce to be their favorite.

the peaceful lake

the peaceful lake

 

 

 

 

 

 

 

 

SPAGHETTI WITH MEATBALLS

spaghetti with meatballs

MEATBALLS

1 onion, finely chopped

1 egg

2 tablespoons grated parmesan

1 tablespoon milk

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 pound ground beef

TOMATO SAUCE

4 to 5 tomatoes, chopped

3 garlic cloves, minced

1 tablespoon olive oil

1 teaspoon sugar

1/2 teaspoon dried oregano

salt and pepper

2 tablespoons fresh basil finely chopped

cooked spaghetti for serving

Combine onion, egg, parmesan, milk, garlic powder and onion powder. Add beef, mix. Shape into balls, place on a foil lined cookie sheet and bake at 400F for 20 to 25 minutes or until cooked through.

For sauce, combine tomatoes, garlic, oil, sugar, salt, oregano and pepper in a pan. Cook over medium heat until sauce begins to simmer, about 10 to 15 minutes. Stir in basil.

Serve meatballs and sauce with spaghetti.

Enjoy!

Recipe adapted from Taste of Home, Summer 2016

www.tasteofhome.com/

FRUIT COOLER and APPLE AND PEAR SANGRIA and SWEET TEA SPRITZER

29 Friday Jul 2016

Posted by Ceri Wilkin in Cocktails, Recipes

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apple, banana, blueberries, cranberry juice, cream of coconut, easy, friends, houseboat, lemon juice, mint, pineapple juice, share, strawberries, summer, sweet-tea flavored vodka, vodka, wine

The friends we vacation with every summer on the houseboat are always willing to try a new cocktail – which I am thrilled about and appreciative of, as I love to find interesting recipes and mix, blend and stir them up to share.

FRUIT COOLER

fruit cooler

1 (10-ounce) box frozen strawberries in syrup, thawed

3 cups ice

1 cup blueberries

1 banana

1/2 cup vodka

1/2 cup pineapple juice

1/4 cup cream of coconut

Puree strawberries in a blender until smooth. Add ice, blueberries, banana, vodka, pineapple juice and cream of coconut. Process until smooth. Pour into glasses.

Enjoy!

Recipe adapted from Southern Living, July 2007

www.southernliving.com/

APPLE AND PEAR SANGRIA

apple and pear sangria

2 (750ml) bottle Pinot Grigio

1 cup pear flavored vodka

1 cup fresh mint leaves

1 Granny Smith apple, cored and thinly sliced

sparkling wine

In a large pitcher, stir together Pinot Grigio, vodka, mint and apple slices. Cover and refrigerate for an hour. Pour into glasses and top with sparkling wine.

Enjoy!

Recipe adapted from Entertain Celebrate Decorate magazine

www.celebratemag.com/

SWEET TEA SPRITZER

sweet tea spritzer

Stir together 2 cups cranberry juice, 1 cups sweet-tea flavored vodka, and 1/2 cup fresh lemon juice in a large pitcher. Stir in ice cubes. Pour into glasses and top with seltzer.

Enjoy!

Recipe adapted from Southern Living, June 2012

www.southernliving.com/

BUTTERMILK HOT SAUCE BRINED CHICKEN

23 Saturday Jul 2016

Posted by Ceri Wilkin in Chicken, Recipes

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brine, buttermilk, delicious, easy, family, lake cabin, summer

Life is full, our weekends are busy, and consequently we don’t get out to our cabin at the lake as often as we thought we might. But when we have an available evening, we always love the change in pace, being out on the water, and the uninterrupted family time.

the boys made beds outside but after lying down on their blankets, decided they would rather sleep inside on a mattress!!

the boys made beds outside but after lying down on their blankets, decided they would rather sleep inside on a mattress!!

BUTTERMILK HOT SAUCE BRINED CHICKEN

buttermilk hot sauce brined chicken

2 cups buttermilk

1 cup cold water

1/4 cup salt

1 tablespoon black pepper

1/2 cup plus 3 tablespoons hot sauce, divided

1/2 cup plus 2 teaspoons light brown sugar, divided

1 lime, thinly sliced

4 garlic cloves, smashed

4 pounds bone-in chicken thighs

1/4 cup ketchup

2 tablespoons melted butter

1 tablespoon apple cider vinegar

Whisk together buttermilk, water, salt, pepper, 1/2 cup of the hot sauce and 1/4 cup of the brown sugar in a large bowl until sugar is dissolved, stir in lime slices and garlic.

Place buttermilk mixture and chicken in a large ziplock bag, seal bag and chill for 24 hours. Remove chicken from marinade, discarding marinade, pat dry with paper towels.

Heat oven to 350F. Place chicken on a foil lined baking sheet and cook for 45 minutes or until internal heat registers at 165F.

Whisk together ketchup, butter, vinegar, 3 tablespoons hot sauce and 2 teaspoons brown sugar.

Turn oven to broil. Brush ketchup mixture onto both sides of chicken, return chicken to oven for 1 to 2 minutes on each side until skin is crispy.

Enjoy!

Recipe adapted from Southern Living, July 2016

www.southernliving.com/

POTATO AND BACON CHOWDER

21 Thursday Jul 2016

Posted by Ceri Wilkin in Recipes, Soup

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corn, dinner, easy, Fish, Lulu, quick, summer, vet visit

It was time to take our sweet puppy to the vet for her annual check-up. The visit was brief and uncomplicated, allowing us to return home and relax, with plenty of time to get dinner on the table.

some of us were more relaxed than others

some of us were more relaxed than others

POTATO AND BACON CHOWDER

potato and bacon chowder

12 ounces bacon, diced

3 tablespoons butter

1 onion, chopped

3 tablespoons flour

4 cups milk

1 pound potatoes, cut into bite-sized pieces

1 1/2 pounds white fish, diced

1 1/2 cups corn kernels, cut from the cob

salt and freshly ground black pepper

chopped chives

In a large pot, cook the bacon, stirring occasionally, over medium-high until crispy, about 8 minutes, transfer to paper towels. Melt butter in the bacon fat, add the onion to the pot and cook, stirring occasionally, over medium heat until soft, about 5 minutes. Sprinkle the flour over the onion and cook, stirring often until the flour is well incorporated, about 2 minutes. Add the milk and stir, scraping up any browned bits from the bottom of the pot. Add the potatoes and cook until tender, about 10 minutes. Add the fish and corn and simmer over medium heat until the fish flakes easily, 3 to 5 minutes. Divide the chowder among bowls, top with the chives and bacon.

Enjoy!

 

CLASSIC MARGARITA

15 Friday Jul 2016

Posted by Ceri Wilkin in Cocktails, Recipes

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easy, favorite, Mum, New Zealand, quick, simple, summer

I picked up my oldest son from his weeklong camp a little early, so he would have time to say goodbye to his Grandma, who was traveling back to New Zealand.

saying Goodbye to Grandma at the airport

saying Goodbye to Grandma at the airport

Before she left I made sure and mixed up a fresh and tasty Classic Margarita, as it is one of her favorite cocktails.

CLASSIC MARGARITA

classic margarita

Mix 1 1/2 cups tequila, 1 cup orange liqueur and 1 cup fresh lime juice. Add agave nectar to taste. Fill glasses with ice, add the margarita.

Enjoy!

Recipe adapted from Rachael Ray, May 2016

www.rachaelray.com/recipes

 

KEY LIME PIE

13 Wednesday Jul 2016

Posted by Ceri Wilkin in Dessert, Pies, Recipes

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Arkansas & Missouri Railway, Mum, summer, train, Van Buren

It had been a long time intention to travel on the Arkansas & Missouri Railroad from Springdale to Van Buren – and we had an excellent day – traversing the tracks that were laid in 1882, with snacks and hot coffee readily available in our passenger car, listening to the wonderful, informative commentary and enjoying the stunning sights, before disembarking in the historic downtown of Van Buren for lunch, a trolley tour and a spot of shopping.

seated in a comfortable vintage car on the way to Van Buren

seated in a comfortable vintage car on the way to Van Buren

a glimpse of the gorgeous scenery from the caboose

a glimpse of the gorgeous scenery from the caboose

 

 

 

 

 

 

We arrived back in Springdale, stopped at the supermarket to pick up essentials, and deposited Mum and the groceries at home before heading to church. Usually we go out to eat after attending the Wednesday evening service, but as we had been gone all day, we decided to go home for a relaxed, light, easy dinner and delicious dessert.

KEY LIME PIE

key lime pie

3 eggs

1/2 cup key lime juice

1 tablespoon freshly grated lime zest

1 (14-ounce) can condensed milk

Graham Cracker pie crust

Heat oven to 325F.

Beat eggs, condensed milk, key lime juice and lime zest in medium bowl until well blended. Pour into pie crust. Place in oven and bake for 30 to 35 minutes or until center is set. Cool for 15 minutes. Refrigerate for two hours or until chilled before serving. Serve with whipped cream if desired.

Enjoy!

PINTO BEAN AND CORN BURGERS

04 Monday Jul 2016

Posted by Ceri Wilkin in burgers and sandwiches, Recipes

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4th of July, cook out, easy, grill, healthy, summer, vegetarian

A refreshing and flavorful alternative to a traditional burger.

PINTO BEAN AND CORN BURGERS

pinto bean and corn burgers

1 onion, finely chopped

1 clove garlic, minced

1 tablespoon olive oil

2 teaspoons cumin powder

1/2 teaspoon smoked paprika

1 to 2 teaspoons chile powder

salt and freshly ground black pepper to taste

2 (15-ounce) cans pinto beans

2/3 cup rolled oats

3/4 cup corn kernels

cornmeal as needed

hamburger buns and toppings as desired

In a medium skillet, saute onion and garlic in olive oil until softened and fragrant, about 10 minutes. Add the cumin, paprika, chile powder, salt and pepper to taste and cook, stirring, for 1 minute. Remove from heat and stir in 2 cups of the beans.

In a food processor, pulse the oats a few times and then add the sautéed onion-bean mixture. Process until well combined but still somewhat chunky.

Transfer mixture to a mixing bowl. Add the remaining cup of beans and the corn and mix well with your hands. If the mixture is too wet to form into patties, add some cornmeal.

Shape mixture into patties, chill until firm. Heat skillet over medium heat, cook patties until heated through and lightly browned.

Enjoy!

Recipe adapted from The Northwest Arkansas Democrat Gazette, May 2016

www.nwaonline.com/

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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