Southern Protocol

I received the best present in the mail yesterday. THE BEST.

I lived in London a few summers ago and became addicted to two things: Crunchy Nut cereal (which is a Kellogg’s brand and for some unfathomable reason still completely unavailable in the States) and the world renowned Hummingbird Bakery. One of my closest friends actually lives in London permanently now, and sent me the deliciously nutty cereal and the Number 1 Bestselling Hummingbird Bakery Cookbook. I died. Especially when I saw that the bakery’s innovative recipe for Lavender Cupcakes was amongst the numerous cakes, cupcakes, pies and brownies.

I realize a lavender-infused cupcake may sound a bit strange, but trust me when I say you will be addicted from the first bite; it’s light, melts in your mouth, and perfect for summer.

NOTE: So naturally since this is a British cookbook, the ingredients are measured out in the metric system. I’ve spent the last few minutes being a bit flustered trying to convert it, with help from The Metric Kitchen… hopefully it’s about right!

Lavender Cupcakes (makes 12)
1/2 cup whole milk
3 tablespoons dried lavender flowers (the McCormick brand of spices carries it)
1 cup plain flour
A little less than 3/4 cup caster sugar
1/5 teaspoons baking powder
About 3 tablespoons unsalted butter, at room temperature
1 egg
12 small sprigs of lavender, for garnish (optional)

Lavender Frosting
2 tablespoons whole milk
1 tablespoon dried lavender flowers
1 1/3 cups of icing sugar, sifted
1/3 cup unsalted butter, at room temperature
A couple drops of purple food coloring (optional)

A 12-hole cupcake tray, lined with paper cases

Put the milk and dried lavender flowers in a jug, cover and refrigerate for a few hours or overnight if possible. Do the same with the milk and lavender flowers for the frosting, in a separate jug.

For the Cupcakes
Preheat the oven to 325 degrees F.

Put the flour, sugar, baking powder and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.

Strain the lavender-infused milk (for the cupcake) and slowly pour into the flour mixture, beating well until all the ingredients are well mixed. Add the egg and beat well (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched. A skewer inserted in the center should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

For the frosting
Beat together the icing sugar, butter and food coloring, if using, in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed. Strain the lavender-infused milk and slowly pour into the butter mixture. Once all the milk is incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least five minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

When the cupcakes are cold, spoon the lavender frosting on top and decorate with a sprig of lavender, if using.

Enjoy!

No, I have not lost my mind and forgotten we’ve already done a Taste of the Week for this week. But I stumbled across this recipe – a recipe for 3 musketeers – and honestly, how could I WAIT a week to share?! This recipe actually uses light corn syrup, so it’s even a healthy option!

3 Musketeers Candy Bar (Makes 14 bars)
3 cups granulated sugar
2/4 cup light corn syrup
3/4 cup water
1/8 tsp salt
3 egg whites
1/3 cup semi-sweet chocolate chips
2 12 oz bags milk chocolate chips
Candy thermometer

In a large saucepan on medium heat, combine the sugar, corn syrup, water and salt. Stir to boiling then continue to cook using a candy thermometer.

In a glass bowl beat egg whites until they are stiff and begin to form. When the sugar solution reaches 270 degrees F, remove from heat and slowly pour in with the egg whites in a mixer while blending slowly. Continue to blend until the mixture becomes the consistency of dough – this can take up to 20 minutes.

Once the mixture reaches the dough consistency (it’s important to not add them before this point!), add the semi-sweet chocolate chips. When the chocolate is blended and the nougat is thick, press into a 9×9″ pan.

Put the pan into the fridge until firm; should take around 30 minutes. Then, with a sharp knife, cut the candy in half, then across in 7 segments to create 14 bars.

Melt the chocolate chips in the microwave for about 2 minutes, stirring halfway. Don’t overheat.

Take a fork and stab a candy bar, then dip into the chocolate. Place on wax paper to harden. Repeat this step for other 13 bars.

Let the bars harden and cool for 1-2 hours.

I know this recipe seems a bit daunting – the website actually says it’s a moderate difficulty level – but think about how happy and satisfied you will be with the results! YUMMY! A perfect treat for little dinner party favors

A good (and educational!) time was had by all at 208 Coming Street last night, as Southern Protocol, Stems and Canape hosted our Early Spring Entertaining seminar. It couldn’t have been a more perfect night weather wise for the class – the warm weather really got all of us in the mood to talk about spring entertaining!

The specific focus of the class was on hosting a flawless Easter brunch or dinner. We at Southern Protocol put together a rustic-chic tablescape for both a sit-down meal and a buffet, with a fresh color scheme of whites, kelly greens, and shades of yellow. We loved our homemade runner (you don’t always need a full tablecloth, especially with a table as cool as this one in Anne’s studio) and filling up vases with dyed eggs.

Stems showed guests how to put together amazing arrangements both big and small, with an emphasis on what flowers are cheap and plentiful this time of year. Everyone was shocked at how easy it can be to make a gorgeous topiary like this one! The key? Practice and experimentation – always try to look at what you have in a new light.

Canape rounded up the night with delicious and oh-so-cute strawberry tarts! We were all a bit wary of working with dough, especially in a city with such high spring and summer humidity, but Cynthia gave great tips on how to quickly handle it, and easy fixes for when you run into trouble. This particular recipe can keep up to a week in the freezer before baking, making it perfect for a do-ahead party. Plus, you can take it from sticky sweet (with the strawberry preserves) to breakfast or savory appetizer by changing the filling! All guests went home with a fun Chinese takeout box filled with the simple treats.

It was a fabulous night of gossip, entertaining tips and a little bit of bubbly. Be sure to join us for one of our upcoming classes – next up is Late Spring Entertaining on Wednesday, April 21st!

(Thanks as always to the wonderful Jennifer Bearden for snapping a few shots for us!)

We’re just going to go ahead and overload you on sweet treats for the month of February. Hey – you’ve been dieting for a whole month since the holidays, cut yourself some slack and indulge your sweet tooth.

This dessert is so simple and can easily feed a crowd. I’ve made it for the past few Valentine’s Days, and it’s been received better than most gifts! Just be prepared to make it again and again…

Caramel Apple Dessert Pizza (makes 8-10 servings)
-1 package (18 ounces) refrigerated sugar cookie dough
-1 package (8 ounces) cream cheese, softened
-1/4 cup granulated sugar
-1/2 teaspoon vanilla extract
-1 tablespoon butter
-4 medium granny smith apples, peeled, cored and sliced in half rings
-3 tablespoons brown sugar
-1/2 teaspoon ground cinnamon
-1/2 cup caramel topping (optional)

Slice cookie dough and arrange in single layer on lightly greased 12-inch pizza pan (which can be found super cheap in your grocer’s cookware or bakeware aisle). Pat evenly to cover pizza pan. Bake in 375 degree oven for 15-20 minutes. Cool.

In small bowl, combine cream cheese, granulated sugar, and vanilla. Spread over cooled cookie crust – it’s very important the crust is cooled, otherwise your “icing” will become runny.

In medium skillet over medium-high heat, melt butter. Add apples, brown sugar, and cinnamon; blend well. Cook apples until slightly tender. Cool 5-10 minutes. Place on top of cream cheese layer. In small microwave-safe bowl, microwave caramel topping on high for 45-60 seconds. Pour over apples.

It uses apples…that’s healthier right? Enjoy!

Sometimes we all feel a little nostalgic for childhood, and I have found that this chocolatey sweet treat is the perfect cure. There have been many versions of Puppy Chow over the years – with just as many variations on the name – but this original is naturally the best, and can still be found on the side of most Chex Mix and Crispix boxes.

Puppy Chow
1/2 cup peanut butter
1/2 cup butter
1 cup chocolate chips
1/2 tsp vanilla
9 cups Crispix or Chex Mix cereal (the plain, original flavors are traditionally the best, but lately I’ve been wondering if a cinnamon flavor wouldn’t also be delicious…)
1.5 cups powdered sugar

Combine peanut butter, butter and chocolate in a microwave safe bowl. Microwave for one minute then stir to blend all ingredients thoroughly. Mixture should be smooth and creamy; place back in microwave if needed. Add vanilla and mix well.

Place the nine cups of cereal into a very large bowl. Pour the chocolate-peanut butter mixture over the cereal and toss evenly, making sure all the cereal gets a good covering. Coat with powdered sugar, sprinkling evenly over the cereal and tossing as you sprinkle to get every piece.

Now here’s a little edit from someone who has made a lot of puppy chow in her day: if you’re ok with being a little unconventional in the kitchen, try using the huge storage Ziploc bags to mix the treats together (as opposed to the bowl). By placing the cereal in the bag, then adding the chocolate-peanut butter mixture a bit at a time, then shaking to mix, you really get a better coating on every piece. The bowl does work, but is a bit harder!

Enjoy!

I don’t care how many times I’ve seen the “turkey cupcake,” I still think it is the cutest dessert ever, and I just want to gobble them all up! (har har). And what a fun way to have a hands-on dessert activity! It’s an absolutely perfect idea for those of you that have lots of little tots running around this holiday season. 

While researching for a standout turkey cupcake recipe, I stumbled across this website. It not only has several recipes for all kinds of varying turkey cupcakes, but lots of other Thanksgiving-inspired cupcakes as well. Some look like pilgrims, some like scarecrows or pies and pumpkins…Martha Stewart even has her version: a high-class gourmet turkey utilizing coconut for fluffy feathers.

Check it out and have fun baking in the kitchen this weekend!

As a girl who grew up in the homey heartland of Missouri, I love my gooey butter cake. The soft, melt-in-your-mouth sweetness was always a treat, year round. But to take it to the next festive level for fall, why not add a little bit of pumpkin spice to the mix? This delightful treat is sure to be a hit for any aged guest – serve as bite sized pieces at a cocktail party, or as the main-event dessert at a sit down dinner. Either way, this Pumpkin Gooey Butter Cake is sure to be the talk of the town. 

While there are several versions of this recipe – a popular option belonging to Georgia’s choice chef, Miss Paula Deen – Williams-Sonoma offers its version of ingredients, and it is still my hands-down favorite. Simply log on to their website to get the mix and pumpkin butter. But do it right as the first leaves fall – it’s only available during the fall season!

Pumpkin Gooey Butter Cake
For the Cake Base:
1 package spiced pecan pumpkin quick bread (Williams-Sonoma)
1 egg
1 stick butter, melted

For the Filling:
1 8 ounce cream cheese, softened
1 jar pecan pumpkin pecan butter (Williams-Sonoma)
3 large eggs
1 t vanilla
1 stick butter, melted
1 16 ounce box powdered sugar
1/2 t cinnamon

Preheat oven to 350 degrees. To make the cake base, combine cake mix, egg, and melted butter with an electric mixer. Pat into bottom of a greased 9 X 13 pan.

To prepare the filling, beat the cream cheese and pumpkin pecan butter in a large bowl until smooth. Add the eggs, vanilla, melted butter and cinnamon and beat together. Add the powdered sugar and mix well. Spread the filling over the cake base. Bake for 40-50 minutes, making sure not to over bake so the center is still a little gooey.

While this dessert is absolutely mouthwatering right out of the oven (I can literally taste the warm heavenly cinnamon as I type), it can come up to room temperature and still be fantastic for a few days; almost making them more of a bar that would be perfect for cocktail treats. Your guests will look forward to it all throughout the long summer months.

Even for a girl who’s not huge on sweets, I can even admit that it’s pretty hard to completely give them up. In the past for just a quick treat I’ll keep some Andes mints in the freezer, but lately I am completely obsessed with Skinny Cow desserts!

Under the advice from the fantastically addictive book Eat This, Not That I added some Skinny Cow chocolate truffle bars to my shopping cart at the beginning of the summer. These delicious ice cream bars – chocolate with a heavenly drizzle of dark chocolate on top – are only 100 calories and 2 grams of fat! That plus the relatively low sugar content, gluten-free stamp and yummy taste makes for a perfect late night treat.

Now I’m on to the mint ice cream sandwiches. At 140 calories and a bit more sugar (still on 2 grams of fat!) they’re a tad worse…but please! 140 calories for a scrumptious dessert! Now you can keep an eye on your waistline and still enjoy the sweeter things in life. Check out the Skinny Cow website for all their products and nutrition information!