♥ Four Layer Red Velvet Cheesecake

My elderly neighbor, Jack Dulaney, stops by from time to time to bring me something from his garden. He turned 90 last Friday and I wanted to make his favorite cake and invite him over to celebrate his special day. Jack is a widower and I have kind of adopted him as the grandfather I never had the chance to meet and it has been a joy calling him my friend. Usually people make this wonderful cake for the holidays because of it's rich red color, but Jack loves it anytime! I decided to add a little twist and make it a cheesecake and he loved it. We enjoyed coffee and cheesecake last Friday afternoon for Jack's 90th birthday.

Four Layer Red Velvet Cheesecake

For the cheesecake:
10 ounces cream cheese , room temperature
3/8 cup sugar
1/4 teaspoon finely grated lemon zest
1/4 tablespoon fresh lemon juice
1/8 teaspoon coarse salt
1 large egg
1/4 cup sour cream

For the cake:
2 1/2 cups cake flour
1 1/2 cups sugar
1 teaspoon baking soda
1 tablespoon cocoa powder
1 teaspoon salt
2 eggs
1 1/2 cup vegetable oil
1 cup buttermilk
2 tablespoons red food coloring,
1 teaspoon vanilla extract
1 teaspoon white distilled vinegar

For the frosting:
2 (8-ounce) packages cream cheese, softened
4 tablespoons butter, softened
1 teaspoon vanilla extract
1 1/2 cups confectioners’ sugar

Preheat oven to 325 degrees. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.

Line the bottom of four 8 inch spring form cake pans with parchment paper cut in circles. Then wrap each cake pan bottom and sides with heavy aluminum foil. Pour in filling into the pans then place in a roasting pan. Pour boiling water into the roasting pan until it comes halfway up the side of spring form cake pans. Bake until just set in center, about 45 minutes. Remove pan from water; let cool 20 minutes. Run a paring knife around edge and let cool completely without removing the cheesecake from the pan. Cover the pan and chill for at least 3-4 hours, then wrap in plastic wrap and freeze.

Preheat oven to 350 degrees. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl. In a bowl of an electric mixer, beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar until well combined. Add dry ingredients in three additions and beat at low speed until smooth, about 2 minutes after all the dry ingredients have been added. Divide batter evenly between 4 greased and floured 8-inch round cake pans and bake 25-30 minutes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean. Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely.

Frosting

Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy, 5–7 minutes.

Putting it all together

Place one of the 8 inch cakes on a cake stand. Remove one of the cheesecakes from freezer, unwrap, and remove from the pan and peel off parchment paper. Place cheesecake layer on top of the bottom layer of the red velvet cake. Place another 8 inch cake on top of the cheesecake, and continue doing this with all four layers of cake and cheese cake. Then frost entire cake with cheesecake frosting. I topped it with a maraschino cherry but you can decorate how you'd like it. Try some shaved white chocolate or some sprinkles of red cake crumbs.

NOTE: In the photo, I used only two layers and with a serrated knife, I sliced them in half to form the four layers. I did the same thing with the cheese cake after allowing them to thaw a little before slicing them to fit the cake layers. But for a more impressive tall cake, use all four layers of each.

Photography ©Welcome Home

♥ Shrimp Cocktail

My lunch today. I love shrimp cocktail as an appetizer before a meal when I go out to dinner but why not have it as a main course for lunch? Here's how I make mine.
Shrimp Cocktail

 

First I brine the shrimp. I buy them raw but already cleaned at the seafood counter.

For the brine:
1/4 cup kosher salt
1/4 cup sugar
2 cups cold water

For the cocktail sauce:

1 (14 1/2-ounce) can diced tomatoes, drained
1/2 cup prepared chili sauce
4 tablespoons prepared horseradish (more or less to taste)
1 teaspoon sugar
pinch of black pepper
1/2 teaspoon kosher salt

1 tablespoon olive oil
Sprinkle Old Bay seasoning, optional

Rinse the shrimp in cold water. Then add them to a bowl with the brine mix and refrigerate them for about half hour.

Mix tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor or blender and blend until smooth. Refrigerate cocktail sauce until ready to serve.

Preheat oven to 425 degrees. Place a baking sheet in hot oven and heat for 5 minutes. Remove shrimp from brine and drain thoroughly. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired, or a little salt and pepper.

Place shrimp onto a sizzling hot sheet pan and roast at 425 degrees for about 5-7 minutes or until just starting to turn pink. Turn the shrimp when they come out of the oven and let the heat from the pan finish cooking them until they are cool enough to place on your serving platter. Eat warm or you can chill them to serve later.

Photography ©Welcome Home

♥ Garlic Shrimp Over Pasta

 Can you tell I bought too many shrimp this past weekend? It was on sale at my local grocery store, But shrimp is so versatile and you can use it in so many ways. This dish is one of my favorites One of my favorites. It's simple, fresh an...d soooo good! It's one of those dishes that gets better the second day! I think you'll love this one.....click on the photo for drool mode!






Garlic Shrimp Over Pasta

1 tablespoon butter
1 tablespoon Extra Virgin Olive Oil
1 garlic clove, minced
1 small shallot, minced
1/2 lb medium to large shrimp, cleaned and tails removed
¼ cup Parmesan cheese, shredded
2 cups farfalle pasta, uncooked
Salt & pepper
Dried red pepper flakes (optional)

Bring a pot of salted water to a boil and add a few drops of oil to prevent sticking. Cook pasta until al dente and drain well but reserve about 1/4 cup of pasta water and set aside.

Melt the butter and olive oil in a large skillet over medium heat. Cook the minced garlic and shallots for 2-3 minutes until tender. Add the shrimp to the skillet along with 2 tablespoons of the pasta water. Season with salt and pepper. Saute and stir constantly until shrimp have turned pink. Add the pasta to the skillet and mix until cheese melts and blends in well. Using a vegetable peeler, shave sheets of Parmesan cheese onto pasta and serve immediately.

 

Photography ©Welcome Home

Giant Ornamental onion plant

 From my garden...these are Alium also known as Giant Ornamental onions. They are definitely a show stopper in the garden with their purple softball-sized flowers and strong stems that reach 3- 4 feet tall.

Ornamental onions perform beautifully, blooming late spring through early summer; they add a different, spectacular architectural dimension to the garden and they are also wonderful for cut and dried flowers.

♥ Fried Cornbread

 

Fried Cornbread (Also Called Hoe Cakes)

1 ½ cups of Yellow Self-Rising Cornmeal
2/3 cups Buttermilk
1 Egg, whisked
½ teaspoon of salt
... Oil for frying
Place the cornmeal in a medium sized mixing bowl. Crack the egg, whisk it with a fork and add it into a well formed in the center of the cornmeal. Add the buttermilk. Add the salt. Stir the mixture just enough to incorporate the ingredients. If the batter is dry, add a little more buttermilk as needed for a smooth consistency.

Test your oil for proper frying temperature. Drop a spoonful of the batter into your skillet. Adjust the amount depending on the size you desire. If necessary, use the back of the spoon to spread the batter out. You want thin hoe cakes. Watch for the edges to brown then, carefully flip the hoe cake over. Fry until the hoe cake is golden brown on both sides. Remove from oil, place on folded paper towels and let drain.

Repeat the process. You need two hoe cakes for each sandwich. Serve warm and enjoy.

http://www.tasteofsouthern.com/collard-sandwich-recipe/

Honeydew & Lime Agua Fresca {Honey Sweetened + Coconut Water}

Agua Frescas are wonderful summertime drinks.  Big Love grew up having these traditional Mexican “fresh waters”, his favorites – Horchata and Honeydew.

I surprised him with my hydrating Agua Fresca version after he got home from a long day at work.  To help hydrate, I add coconut water instead of water – this is totally optional, but so delicious.  I also use raw honey instead of the traditional refined sugar.  

I hope you enjoy this refreshing drink as much as we do!

Honeydew & Lime Agua Fresca (Honey Sweetened)

Equipment: Cutting Board, Knife, Blender, Fine Mesh Strainer/Sieve

·      1 medium size honeydew melon, cubed/chunked 

·      2 cups cold coconut water* or filtered water

·      2 limes, juiced

·      ¼ cup raw honey (I use local raw creamed clover)

·      Ice from filtered water

1.    Wash the outside of the honeydew melon.  Cut in half and remove seeds.  My method for cutting honeydew: Cut into slices.  Cut chunks into the flesh and use knife to slice underneath right above the rind leaving you with chunks of melon.  You can cut this however you want, just remove the melon from the rind.

2.   Add honeydew chunks, coconut water, lime juice and honey to the blender.  Blend until pureed and no chunks remain. 

3.   Strain through a fine mesh strainer/sieve and discard solids. 

4.   Serve chilled over ice.

 

Yield:  About 4 servings

Storage:  Store in the refrigerator for up to 2 days.

* My favorite coconut water brands are Taste Nirvana and C2O Pure Coconut Water. 

This post is part of The Homestead Barn Hop @ The Prairie Homestead, Fat Tuesday @ Real Food Forager, Slightly Indulgent Tuesday @ Simple Sugar & Gluten Free, Hearth and Soul Hop @ The 21st Century Housewife, Healthy 2day Wednesdays @ day2dayjoys Allergy Free Wednesdays @ The Tasty Alternative, Real Food Wednesday @ Kelly the Kitchen Kop, Raw Foods Thursday @ Gluten Free Cat, Simple Lives Thursday @ My Humble Kitchen, and Full Plate Thursday @ Miz Helen's Country Cottage.

Favorite Photos Friday & Summer Recipe Pinterest Finds

~ Happy Friday ~

I hope you have had a wonderful week so far.  So many beautiful memories happen each day, here are some of my favorites from this week. 

Little Love having fun at the CA State Fair.

Little Love enjoying a pony ride at the CA State Fair.

Tiny Love - she's getting so big.

Gluten Free Chocolate Chip Cookies - recipe coming soon!

LOOKING FOR SOME NEW SUMMERTIME RECIPES?

Here are some of my favorite Pinterest Finds from this week:

Mango + Avocado Salsa on Pan Seared Salmon from Nom Nom Paleo

Raw Zucchini Bites with Sun-Dried Tomatoes and Goat Cheese from Tasty Yummies

Coconut Water Popsicles from Frisky Lemon Nutrition

Sugar Free Triple Berry Cobbler (Grain & Nut Free) from Allergy Free Alaska

What do you have planned for the weekend?

Love and light ~ emily

If you can't see anything beautiful about yourself....

get a better mirror,
look a little closer,
stare a little longer....
 

Because there's something inside you that made you keep trying, dispite everyone who told you to quit. You build a cast around your broken heart, and signed it yourself. It says.... "They were wrong."



The author is Shane Koyczan. The poem is called, " To This Day." It is powerful. Watch it:
http://www.youtube.com/watch?v=ltun92DfnPY

♥ Fried Green Tomatoes

 Fried Green Tomatoes

4 green tomatoes, cut into 1/4-inch rings
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1 tablespoon garlic powder
4 eggs
2 tablespoons milk
1 1/2 cups panko bread crumbs
Pinch cayenne pepper
Pinch paprika
Buttermilk Dipping Sauce, recipe follows

In a deep-fryer, preheat oil to 350 degrees F. Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Drain on paper towels and serve with Buttermilk Dipping Sauce:

Buttermilk Dipping Sauce:

1 cup apple cider
1 tablespoon brown sugar
3/4 cup buttermilk
3/4 cup mayonnaise
2 tablespoons Neelys BBQ sauce
1 lime, juiced
4 scallions, sliced thin
Kosher salt and freshly ground black pepper


In a small saucepan over medium heat, combine the apple cider and brown sugar. Allow to reduce until thick and syrupy. Remove from heat and allow to cool. In a medium bowl, add buttermilk, mayonnaise, BBQ sauce and lime juice and whisk well. Add in the scallions and the apple cider mixture. Cover and refrigerate until ready to serve with Fried Green Tomatoes.

Recipe Source: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/fried-green-tomatoes-recipe/index.html

Photo Source: Dreamgardens.com

♥ Peaches and Cream Bread Pudding

What did I whip up in the kitchen yesterday? I finally got rid of all those peaches...in a good way! Love this recipe from my Mom's collection. Click on photo for full drool mode...you might need a napkin for this one! It's as good as it lo...oks!

 

 

 

 

 

 

Peaches and Cream Bread Pudding

For the pudding:

3 tablespoons unsalted butter, melted
6 cups 1-inch cubes of day-old bread
2 cups heavy cream
2 cups milk
2 pounds fresh peaches, peeled and sliced (you can use canned or frozen)
1 cup sugar
5 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon freshly grated nutmeg

For the sauce:

1 stick butter
1 cup heavy cream
1 cup sugar
2 egg yolks
1 teaspoon almond extract

Preheat the oven to 350 degrees. Butter a 9 x 13 baking dish. In a large bowl, combine the bread cubes, heavy cream and milk and let sit for 15 minutes, stirring occasionally. While the bread is soaking, heat 3 tablespoons of softened butter in a large skillet. Add the peaches and 1/4 cup of the sugar. Cook, stirring occasionally, until peaches are golden brown around the edges and softened, 4 to 6 minutes. Set aside.

In a medium bowl, combine the eggs, the remaining 3/4 cup of sugar, vanilla, and nutmeg and whisk well to combine. Stir the egg mixture into the bread mixture and fold to combine. Add the warm peaches and fold gently but thoroughly to combine. Pour into the prepared baking dish. Melt three tablespoons of butter in microwave and drizzle the melted butter on top. Bake until golden brown, puffed, and slightly firm when pressed in the center, 45 minutes to 1 hour. Cool on a wire rack until just warm, about 20 minutes.

Almond Cream Sauce

In a small saucepan, over medium low heat, add a stick of butter and cook until melted. In a small bowl combine the cream, sugar, and egg yolks and whisk to combine. Add the cream mixture to the melted butter and stir well. Cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 10 minutes. Remove from the heat immediately and add the almond extract. Transfer sauce to a small heatproof bowl and serve hot or warm over warm bread pudding.

Photography ©Welcome Home

♥ Brown Sugar and Apple Glazed Ham slices

Ham and Egg Biscuits

Instead of making a whole ham, I sometimes buy the slices and make my own glaze before baking. This time, I made the ham and some cream biscuits and added a fried egg on top....oh so good!

 

 

 

 

 

 

Brown Sugar and Apple Glazed Ham slices

2 fully cooked thick ham slices
2 tablespoons pure maple syrup
2 tablespoons brown sugar
2 tablespoons apple juice
1 teaspoon Dijon mustard
dash of cinnamon

Combine all ingredients in saucepan and bring to a boil and boil for about 2 minutes Place ham on rack in a foil-lined roasting pan. Brush with hot glaze. Bake at 325° for about 10 minutes. With tongs, flip ham slices over and brush glaze on other side. Bake for an additional 10 minutes. Serve any leftover glaze on the side.
_____________________________

Cream Biscuits

3 tablespoons melted butter
2 cups all-purpose flour, plus more for dusting the surface
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar (optional)
1 1/2 cups heavy cream

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Melt butter in a microwave dish, and set aside. Sift two cups flour, the baking powder, salt and sugar into a large bowl. Fold in 1 1/4 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little.

Turn dough onto a floured surface, mound it into a ball and, using your hands, press it to a thickness of about 3/4 inch. Cut into 2 1/2 inch rounds. Dip the top of each dough round into the melted butter and arrange on the baking sheet. Bake until golden, 12 to 15 minutes and serve hot.

Photography ©Welcome Home

♥ Sunny Side Up Eggs and Homemade Biscuits

This was Sunday morning breakfast yesterday. We had eggs, brown sugar ham, homefries and buttermilk biscuits. I like eggs anyway you choose to cook them. I usually fry mine over medium, or scramble them, but yesterday I decided to make them... Sunny Side up. Here's how you make the perfect sunny side up eggs.

 Sunny Side Up Eggs and Homemade Biscuits

Add butter to a heated skillet set to medium high. When the butter starts to sizzle, crack your eggs on a flat surface and add them to the pan. Slip the egg into a saucer first if you have trouble keeping the yolks from breaking. Salt and pepper the eggs and cover the skillet. Turn down heat to medium. Leave covered until egg white around yolks is opaque, usually 3-5 minutes. Uncover and carefully run spatula under egg, and serve on plate.

___________________________

Butter Milk Biscuits

2 cups all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons butter, very cold
1 cup buttermilk

Preheat your oven to 450. Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal. Add the buttermilk and mix just until combined. At this point if it appears on the dry side, add a bit more buttermilk. It should be very wet.

Turn the dough out onto a floured board. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Use a round cutter to cut into rounds.

Place the biscuits on a cookie sheet touching each other. Bake for about 10-12 minutes or until they are a beautiful light golden brown on top and bottom. Do not over bake.

Hints: Your dough must be handled as little as possible or you will have tough biscuits. So work quickly. If you use a food processor the ingredients stay colder and there's less chance of over mixing. You also must pat the dough out with your hands, lightly. Don't roll these with a rolling pin or you will have tough biscuits.

You can also make them up and freeze them on a cookie sheet. Once they are frozen, drop them into a ziploc bag or container for up to one month. Then just bake frozen biscuits as you need them in the oven at 450 degrees for 20 minutes.

Photography ©Welcome Home

Favorite Photos Friday & Summer Recipe Pinterest Finds

~ Happy Friday ~

I hope you have had a wonderful week so far.  So many beautiful memories happen each day, here are some of my favorites from the last few weeks. 

Tiny Love all bundled up in the Ergo.

Little Love having the best time at Ocean Beach in San Francisco.

I finally captured a smile. Tiny Love is 6 months old now.

Sister Love.

My Little Sleeping Beauty w/ Butterfly Face at a princess party.

LOOKING FOR SOME NEW SUMMERTIME RECIPES?

Here are some of my favorite Pinterest Finds from this week:

Nasturtium and Peach Salad with Coconut Toasted Pecans from Rubies & Radishes

Key Lime Pie (Raw,  Vegan, Grain-Free) from Primally Inspired

Layered Ice Cubes from The View from Great Island

Honey-Sweetened Mango Curd (w/ Dairy-Free Option) from Just Making Noise 

Refreshing Tropical Coconut Ice Cream (Dairy Free) from The Tasty Alternative

Grilled Peach Salad & Mint Pesto from Love & Lemons

What do you have planned for the weekend?

Love and light ~ emily