Sarah Hearts

Happy March!

The third month of the year is mostly associated with Irish merrymaking. Whether you’re Irish or not, chances are you love enjoying some of the delicious foods and beverages that St. Patrick’s Day is famous for!

There are plenty of sweet treats that remind me of St. Patrick’s Day: chocolate cake infused with sweetness of Bailey’s, a bright green minty milkshake, or a stouty, rich Guiness, poured simply into a glass and topped with a scoop of dark chocolate ice cream.

For me, the combination of chocolate and Irish cream liqueur can’t be topped. I wanted to create a dessert that was perfect for everyone’s favorite Irish holiday, but was also super-simple to assemble. With all of the festivities, who wants to fuss in the kitchen for hours?

The icebox cake is a classic dessert, harkening back to the 1950’s. The cake is basically alternating layers of thin, crisp chocolate wafer cookies and whipped cream. The cake, once assembled, sits in the fridge overnight, which allows the whipped cream to soften the cookies slightly, making the cake sliceable.

While the classic icebox cake is stunning in its own right, I wanted to update it slightly, so I replaced the whipped cream with chocolate mousse, infused with homemade Irish cream liqueur. I also made individual mini-cakes, which is super-fun! Who doesn’t want their own tiny cake to enjoy?

The mousse can be made in about a half an hour, and it can sit in the fridge covered tightly for up to three days before using, although if you’re anything like me you won’t be able to help sneaking spoonfuls of it every once in a while! The actual assembly of the miniature cakes takes just a few moments, and, once assembled, they can sit in the fridge for up to two days before serving. Minimal effort, maximum delicious results!

As far as the chocolate wafer cookies go, I was able to find them easily in my grocery store, but they’re widely available online if you have trouble finding them!

I hope you’ll try this recipe for St. Patrick’s Day; these mini icebox cakes are as delicious and sweet as they are adorable!

See you next month!

Sweetly,

Jaclyn
www.foodpluswords.com

Martha Stewart released yet another app and I am so excited! If you have beeb following my blog for a while, you know I love Everyday Food. I have been getting their magazines since 2007 and use their recipes almost every day. Yesterday they released the monthly food magazine on the iPad. You can visit the App store and download the January/February issue for free and the March issue is available for $2.99.

Today is food Friday! Here is a cute way to wrap up sweets for your valentine. Cut out small hearts (I used a heart punch) out of red or pink paper. Use clear tape to adhere them onto a sheet of wax paper. Place another sheet of wax paper on top and them use it like wrapping paper to wrap up any type of dessert (or gift). I baked a pound cake in the photos above and tied it up with baker’s twine.

What do you bake or cook on Valentine’s Day?

Jaclyn, of Food Plus Words, is back with her monthly dose of deliciousness. Stop by her site for great recipes and writing! Here’s Jaclyn:

Howdy, everyone!

Can you believe we’re already at the end of January? The new year just began, and it’s already flying by!

If there’s one thing I always start thinking about when the first month of the year comes to a close, it’s Valentine’s day. No, I don’t daydream about flowers or muse about what types of chocolate a secret admirer might leave on my doorstep (Godiva, please!). My favorite thing about Valentine’s day is gifting treats to the people I love the most.

Remember when you were a kid and everyone in your class would trade generic cartoonish Valentine’s cards, usually with a lollipop taped to the back? Imagine how much fun it would be to surprise your closest friends this Valentine’s day with some homemade treats and a sweet note! It’d be like grade school all over again, except more delicious, and way more meaningful.

If we’re going to be upgrading the Valentine’s day experience, think for a moment about one of the most cherished, beloved childhood snacks. Something you’d always try to trade for at lunchtime. Something crunchy and creamy at the same time. Something that went perfectly with the tiny cartons of ice-cold milk from the cafeteria.

Yup, you guessed it: Oreos!

Who doesn’t love Oreos? That’s right, no one. Making them yourself is so simple, and the end result is so much more delicious than the store-bought variety! They’re nostalgic, charming, and your friends will absolutely love them, guaranteed!

Whether you’ve got a steady Valentine, a secret admirer, or just amazing friends, I hope your Valentine’s day celebration is full of happiness and love.

See you next month!

Sweetly,
Jaclyn | www.foodpluswords.com

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homemade oreos

adapted from retro desserts by wayne brachman

yield: 25-30 cookies

special equipment necessary

sheet pans

parchment paper

teaspoon-sized portion scoop (a regular teaspoon will work just fine!)

mixer with a paddle attachment (or a spatula and strong arms)

sifter

what you’ll need

chocolate wafer cookies:
1 1/4 cups all-purpose flour
1/2 cup unsweetened dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1 1/4 sticks room-temperature, unsalted butter
1 large egg
1 tsp. vanilla
1 tsp. brewed coffee or espresso, at room temperature

filling:
1/2 stick unsalted butter, at room temperature
1/4 cup vegetable shortening
2 cups confectioners’ sugar, sifted well
2 tsp. vanilla extract
1 tbsp. heavy whipping cream
3-4 drops food coloring, if desired

what you’ll do

preheat the oven to 375 degrees F.

in the bowl of an electric mixer (or by hand, if you’re hardcore), beat the butter until light and fluffy, about 1-2 minutes. add the sugar, and beat for another minute. add the egg, vanilla, and coffee; incorporate thoroughly.

sift the flour, cocoa powder, salt, baking powder, and baking soda together. add this flour mixture to the rest of the ingredients just until the dough comes together.

using a portion scoop or a regular teaspoon, drop the dough onto the sheet pan, leaving an inch or so between each cookie.

wet your hands with cold water. using the heel of your palm, flatten each cookie scoop until it’s about 1/4” tall.

bake for 9 minutes, and then cool completely on a cookie rack.

while the cookies are cooling, let’s make the filling, shall we?

we’re going to use the electric mixer with the paddle attachment, or a spatula and some elbow grease to beat the butter and shortening until they’re light and fluffy, about 2-3 minutes. slowly add the sifted confectioners’ sugar a little at a time, otherwise you’ll be covered in the stuff. once the confectioners’ sugar is totally incorporated, add the vanilla and heavy whipping cream, and mix until just combined. if you’re using food coloring, add it now!

once your filling is creamy delicious, it’s time to make some cookies!

if you’ve got a pastry bag and a 1/2” round tip, use it to deposit generous teaspoons of filling on one cookie. don’t have a pastry bag? no worries, just put your filling in a zip-top plastic bag, seal,  snip one edge of the bag off, and pipe your filling out that way.

make sure to pipe your filling in the center of each cookie, so when you place the second cookie on top and press down, the filling is spreads out evenly.

once all your cookies are filled and sandwiched, enjoy them with a tall glass of milk (i vote for chocolate, but that’s just me), and share them with someone you like a whole lot.

This winter I stopped by the Winter Park Farmer’s Market (the same venue where we had our wedding reception) and got a ton of Kirby cucumbers. Kirby’s are perfect for making homemade pickles. I haven’t tried the “real” pickling process… because of time and because I love this recipe so much! I follow this recipe and add a blend of pickling spices my parents got my from the Asheville Farmer’s Market.

On New Year’s Eve, I was happy to announce that Jaclyn Fishman, of Food Plus Words, would be guest blogging once a month. Today I wanted you to get to know this talented chef-to-be a little more. Enjoy!

{Above is super cute Jaclyn, her vanilla bean caramel sauce and chocolate malted cake}

S : Tell us a little about yourself. (Where you’re from, what you do, etc).
J : I spent my childhood in North Dakota, where we lived for a little more than eight years. I have such vivid, fond memories growing up there; helping my parents tend to our massive vegetable garden in our backyard, and passing hours upon hours playing in the snow. I’ve been in Florida for 15 years now, and I miss snow so much! I have a B.A. in Creative Writing from the University of Central Florida, where I also studied Mass Communication. Originally, I wanted to write copy for an advertising agency, but after an internship doing just that, I actually kind of hated it! The two things I’ve loved for as long as I can remember are food and writing, so I started a food blog and enrolled in culinary school. I’m having the time of my life right now, spending all day learning about food and baking, and since I’m not currently employed, I get to spend lots of time with my dogs, my fiance, practicing yoga, and writing. Things are pretty much perfect right now!

S:What are you passionate about?
J: Food, of course! I’m always striving to push myself, to learn more, and to better understand the how and why of cooking and baking. Baking specifically is such a science, and I’m just beginning to scratch the surface of understanding the fundamentals of baking, even though I’ve been making sweets forever! I’m also really passionate about writing; I have my B.A. in Creative Writing, and after I graduated, I lost my voice and my passion for a while. I started my blog and began writing about food, the narrative and storytelling just flowed really naturally, and it’s so rewarding to fuse my two passions together to produce something I’m really proud of.

S: What’s playing on your iTunes/iPod/?
J: Right now, I’m listening to a lot of Metric, Edward Sharpe & the Magnetic Zeroes, Ella Fitzgerald, Goldfrapp, the Smiths, She & Him, and the Bird & the Bee. I love folk, indie, jazz and classical music, too!

S: What is your favorite thing to do on the weekend?
J: On the weekends, I love to take my dogs to the park, relax with a cup of tea and a good book, and hit the flea markets/thrift stores/antique shops! Sunday brunch is a must, always, with plenty of mimosas!

S: What is one thing you recommend everyone do if they have one day to spend in Orlando?
J: If you’re here on a Saturday, don’t miss the Winter Park Farmer’s Market, home to local produce, amazing artisan breads, bagels the size of your face (not kidding!), and passionate vendors selling all sorts of amazing products! And any night of the week, you should definitely head to BAR BQ Bar, my favorite hole in the wall downtown, and hit up Planet Pizza for a slice of the best pizza in Orlando. No kidding, it’s really the best!

S: Savory or sweet. Which do you prefer?
J: Since I’m studying baking and pastry in culinary school, you’d think I’d have an enormous sweet tooth, right? Actually, I’m all about savory foods! Give me bread, mashed potatoes, pot roast, or stuffing any day of the week, and I’m a happy girl!

S: What’s you favorite kitchen gadget?
J: As far as gadgets go, I’m pretty much completely in love with my KitchenAid stand mixer. It’s so versatile, and I use it multiple times a week. In terms of low-tech equipment, it’s a tie between a long-handled wooden spoon and a spatula. With those two items, you can do almost anything in the kitchen!

S: Who is your culinary inspiration?
J: I adore Julia Child, of course! She was so feisty and funny in the kitchen, and I really try to emulate her fearlessness and tenacity. I’m also enamored with Ina Garten; as far as I’m concerned, she can do no wrong! She’s fabulously classy, but also seems so sweet and down-to-earth. And of course, who doesn’t aspire to be like Martha Stewart?
I just realized that all three of these women have one thing in common: a penchant for butter. I think this might be the reason I like them all so much!

S: If you could travel for a month, where would you go?
J: I’d love to cook and eat my way through Europe! How amazing would it be to dine at the sidewalk cafes of Paris, cook using freshly-pressed olive oil in Spain, and hand-make fresh pasta in Tuscany?

S: What blogs do you read daily?
J: I love Smitten Kitchen, the Pioneer Woman, Honey & Jam, Love & Olive Oil, and Joy the Baker. Also, I’m absolutely obsessed with Tastespotting, FoodGawker, and since I’m getting married this year, I’m always browsing 100 Layer Cake and Ruffled!

S: Tell us one fun fact or quirk about yourself.
J: I was the state bowling champion of North Dakota when I was eight years old. Yup. Crazy, huh?

A few years ago my mom started to tradition of cooking a delicious stuffed French toast on Christmas morning. So this year I continued the tradition and made some for Kevin and I. It’s so easy and you don’t have to wait until the holidays to make it. It’s perfect for a weekend breakfast in bed or Sunday brunch.

Take one loaf of french bread and slice, at and angle, into eight pieces. Cut a slit along the length of each piece. Meanwhile, mix one 8 oz. “block” or softened cream cheese, with about 1/4 c. orange marmalade, and 1/4 chopped pecans (walnuts are great too). Fill each piece of bread with about 2 tbs. of the mixture. Then just coat with your favorite French Toast egg mixture. Ours is eggs, skim milk, and cinnamon. Fry up the bread in a skillet and serve once golden brown on all sides. Dust with powdered sugar. Makes 8 large slices.

I served ours with fresh pineapple and apple chicken sausage. Yum.

I am so excited to introduce Jaclyn, a wonderfully talented food blogger that will be sharing delectable recipes with you once a month! Within further adieu, here’s Jaclyn!

Happy New Year! I’m so excited to be the new featured blogger on Sarah Hearts! I’m looking forward to bringing you a monthly dose of deliciousness, whether it be a scrumptious confection, an easy and elegant dinner, or a much-needed cocktail.

Since my first post happens to fall on the eve of 2011, I figured a celebratory libation would be quite fitting. I absolutely love hosting parties, and the last night of the year is no exception. I’ve thrown my fair share of New Year’s Eve fetes, and I’m actually not a fan of toasting the new year with champagne. I know it may seem strange, perhaps even sacrilegious to forgo the bubbly on New Year’s Eve, but champagne tends to make guests sleepy and leaves them with a nasty headache the next morning. A New Year’s Eve party should last much longer than the stroke of midnight, so why not serve your guests something to keep them awake and the party going?

Black and White Russians are quintessential winter drinks, but I find that the traditional drinks are a bit too strong on alcohol, and weak on flavor. By adding lightly sweetened espresso, vanilla vodka, and a few other simple ingredients, these basic cocktails become tempting libations that’ll keep your end of the year celebrations going far into the new year!

I mix up a pitcher each of Black and White Espresso Russians, and serve them simply with dark chocolate-covered hazelnuts. Adding glasses and an ice bucket creates an instant bar where guests can serve themselves.

There you have it! An easy, elegant, and unexpected duo of cocktails that are sure to impress your guests, and will keep them from falling asleep before the ball drops! Happy New Year!

Sweetly, jaclyn www.foodpluswords.com

A couple weeks ago I drove down to Miami to visit my family for a couple days. The first night I was there my parents and I went to the Fresh Market in Coconut Grove and picked up several delicious things and created our own ready-made tapas meal. This would be such a great idea for a quick holiday party or a small get together with close friends.

And yes, you guessed it, I got my craftiness from my mom.

Here’s a gift guide for your favorite foodies.

Clockwise, from the top right:

1. Foodie Fight A Trivia Game for Serious Food Lovers, $18.95
2. The Cheese Tasting Party Kit, $16.95
3. Pewter Bird Measuring Spoons, $96.00
4. Damask Filled Steel Blue Coasters, $23 set of 4
5. Serendipity3 Frrrozen Hot Chocolate Mix Canister, $14.79
6. Chef’n Emulstir, $15.49
7. White Porcelain Sampler Set, $19.95
8. Martha Stewart Makes Cookies iPad app, $4.99
9. Cabinet Mount for iPad, $69.99