Aug. 4, 2017

Dessert Anyone?

Fresh Strawberry Cake

author kristin

Ingredients

Cake

4 1/2 cups cake flour

3 tsp baking powder

1/4 tsp salt

1 cup + 2 tablespoons butter, room temperature

2 cups granulated sugar

4 eggs + 1 egg white

3/4 cup sour cream

1 tablespoon vanilla extract

1 tablespoon orange extract (optional)

3/4 cup + 6 tablespoons milk

Strawberry Frosting

3 cups heavy cream

1 (8 ounce) package cream cheese, softened

2 teaspoons vanilla extract

3/4 cup granulated sugar

2-3 pints strawberries, finely chopped (= about 2 cups chopped strawberries)

Instructions

Cake

1. Preheat oven to 325 degrees. Prepare 3 round cake pans by spraying liberally with non-stick

cooking spray.

2. Sift together cake flour, baking powder and salt in a medium mixing bowl and set aside.

3. In a stand mixer with the paddle attachment, beat butter and sugar together until smooth and

fluffy. Slowly add the eggs and mix well until combined.

4. Stir in sour cream, vanilla and optional orange extract, and mix well until combined.

5. Scrape the sides of the bowl and add half of the flour mixture. Stir until fully incorporated. Scrape

the sides of the bowl again and stir in the milk.

6. Add the remaining flour, and stir until the flour is fully incorporated. Scrape the sides and bottom of

the bowl and give it one last stir.

7. Divide the batter into 3 prepared, round baking pans.

8. Bake in 325 degree oven for about 35 minutes. Cakes are done when tops spring back with a light

touch, or a toothpick inserted into the center of the cake comes out clean. Allow to cool completely

before turning over onto a plate or baking rack.

 

Frosting

1. In your stand mixer with the whisk attachment, (or with a hand held mixer) beat the heavy cream

until stiff peaks are formed. Set aside, preferably in the fridge. (If you have two bowls for your stand

mixer, leave it in the bowl, if not, transfer to another bowl before placing in the fridge).

2. Fit the paddle attachment on your mixer and beat cream cheese on high until light and fluffy,

scraping the sides a couple of times. Add the vanilla and sugar and beat on medium until fully

incorporated.

3. Stir in chopped strawberries on low speed. Remove the bowl from the mixer. Gently fold in the

whipped cream with a spatula until well combined.

Assembly

1. Place the first cake layer on your serving platter and frost just the top with the strawberry frosting

(about 1/2" or so thick). Repeat with the next two layers, then frost the sides with an offset spatula

(the long and skinny kind). Smooth top and sides until even, then top with sliced strawberries for

garnish, if desired.

Recipe by Yellow Bliss Road at http://www.yellowblissroad.com/fresh-strawberry-cake/

Posted in Recipes of the day
May 12, 2017

Mother's Day Dessert

      

   CHOCOLATE CHIP STRAWBERRY         

SHORTCAKES

 

Serves: 8

Ingredients

o    3 cups sliced fresh strawberries

o    ¼ cup sugar (see note - you may not need this)

BISCUITS:

o    2 cups all-purpose flour

o    2 tablespoons sugar, more for sprinkling

o    3 teaspoons baking powder

o    ½ teaspoon salt

o    1 cup heavy whipping cream

o    ½ cup butter, melted (plus 1 tablespoon melted butter for top of biscuits)

o    ½ cup miniature semisweet chocolate chips

o    Whipped cream, optional

 

Instructions

1.       Preheat oven to 375°. In a small bowl, combine strawberries and sugar; cover and refrigerate until serving. You only need the sugar if you want to make a strawberry sauce. You can also just omit the sugar and used sliced strawberries.

2.       For the biscuits: In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Whisk gently. Add the cream and ½ cup melted butter into the dry ingredients and stir until combined. Gently fold in chocolate chips.

3.       Drop ? cup portions of batter onto a parchment lined baking sheet. Brush with remaining 1 tablespoon melted butter and sprinkle with sugar. Bake 15-20 minutes or until golden brown. You do not want to overbake them or they will be dry. If you bake them until they just turn golden brown the middle will still be moist. Remove to wire racks to cool (or serve them slightly warm).

4.       Cut biscuits in half horizontally. Top with whipped cream and strawberries. Add biscuit tops and more whipped cream and strawberries. Serve immediately.

Notes

You only need the sugar if you want to make a strawberry sauce. You can also just omit the sugar and used sliced strawberries.
Source: Taste of Home

Posted in Recipes of the day
May 12, 2017

Happy Mother's Day

 

Posted in Special News
March 8, 2017

Baked oven "Fried" Chicken

Best Baked Oven "Fried" Chicken
 Prep Time 15 minutes
 Cook Time 20 minutes
 Servings
 -6
INGREDIENTS
  • 10 chicken tenderloins
  • 1 cup buttermilk
  • 1 cup flour
  • 1 cup panko breadcrumbs
  • 1/4 cup fine cornmeal
  • 3 tablespoons butter
Spice Mixture
  • 1 tablespoon salt (it won't taste salty)
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon pepper
  • 1 teaspoon smoked paprika (may sub. regular)
  • 1 teaspoon onion powder
INSTRUCTIONS
  1. Mix Spices together in a small sealable bag. Add 1 tablespoon Spices, 1 cup buttermilk and chicken to a large freezer bag and marinate 6-24 hours. Store remaining spices.
  2. Preheat oven to 400 degrees F. Line a rimmed baking tray with parchment paper (foil will NOT work because the chicken sticks to it). Add butter to baking tray and melt in oven while it preheats. Remove baking tray once butter is melted.
  3. Mix together flour, panko, cornmeal and remaining spices in a large bowl. Add half of this breading mixture to a large freezer bag.
  4. Remove chicken tenders from buttermilk and dab off excess marinade with paper towels.
  5. Add half of the chicken to the breadcrumb bag and shake until well coated, pressing the breadcrumbs into the chicken with your fingers through the bag. Lay breaded chicken in butter on baking tray. Add remaining breadcrumb mixture to bag along with remaining chicken and repeat.
  6. Bake at 400F degrees for 10-12 minutes until golden then carefully flip chicken and bake another 5 minutes then broil to desired crispiness.*
  7. Serve with your favorite dipping sauce. Enjoy!
RECIPE NOTES

*If your breading is white in some places after you flip your chicken, this simply means it did not come in contact with the butter.  The chicken will still taste great exactly as is or you can lightly spray with cooking spray and proceed to broil.

 

 Carlsbad Cravings Original 

http://carlsbadcravings.com/best-baked-fried-chicken/

 

Need a Real Estate Consultant?  Just ask any of our real estate consultants at RE/MAX Alliance REALTORS providing Albuquerque real estate needs, Santa Fe real estate needs, Rio Rancho real estate needs: Nancy Bashore , George Bashore, Alice Meyerhoff, Bill Nelson, Alene Joyner, Karen McDaniel, Kevin Ramos, Lea Beth LaDue, Linn Reece, Melissa Morenus, Yvonne Chavez, Yvonne Gonzales, Christopher Doyle, Jill Newman, Larry McCarty, RE/MAX Alliance REALTORS, Legacy Mortgage

Posted in Recipes of the day
Feb. 28, 2017

Keep Your Fridge Organized!

Need a Real Estate Consultant?  Just ask any of our real estate consultants at RE/MAX Alliance REALTORS providing Albuquerque real estate needs, Santa Fe real estate needs, Rio Rancho real estate needs: Nancy Bashore , George Bashore, Alice Meyerhoff, Bill Nelson, Alene Joyner, Karen McDaniel, Kevin Ramos, Lea Beth LaDue, Linn Reece, Melissa Morenus, Yvonne Chavez, Yvonne Gonzales, Christopher Doyle, Jill Newman, Larry McCarty, RE/MAX Alliance REALTORS, Legacy Mortgage

Posted in Home Tips
Feb. 22, 2017

What's for Dinner?

Garlic Beef and Veggie Ramen
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins 
 

Garlic Beef and Veggie Ramen is an easy 30-minute dinner recipe that is so much better than take-out!

Course: Dinner
Cuisine: Chinese
Servings4 -6 servings
Calories434 kcal
AuthorChelsea
Ingredients
  • 3/4 cup + 2 tablespoons low-sodium soy sauce separated
  • 2 tablespoons hoisin sauce
  • 2 and 1/2 tablespoons minced garlic separated
  • 3 tablespoons + 1 teaspoon cornstarch separated
  • 1 pound flank steak
  • 3-5 tablespoons vegetable oil separated
  • Assorted veggies: 8 ounces sliced mushrooms, 8 ounces snap peas, 1 cup shredded carrots, 1 red bell pepper
  • 2 packages 3 ounces each ramen noodles
  • 2 tablespoons sesame oil
  • 1 cup low-sodium beef stock or broth
  • 1 tablespoon minced ginger
  • 1/2 cup brown sugar* packed
  • 1/2 - 1 full teaspoon red pepper flakes
Instructions
  1. OPTIONAL: marinade the meat. Toss together 1/4 cup soy sauce, hoisin sauce, and 1 tablespoon minced garlic. Very thinly slice the flank steak against the grain into 1/4th inch thick strips and then into 2 inch pieces. Place the steak pieces in the marinade and set out at room temperature for 20-30 minutes. OR cover tightly and place in the fridge for up to 8 hours. If you want this to be a true 30-minute dinner, skip this step!

  2. While the meat is marinating, prep and cook the veggies. Place 1 tablespoon oil in a large skillet or wok and add in the sliced mushrooms, snap peas, shredded carrots, and chopped red bell pepper. Cook over medium high heat until crisp tender and transfer to a bowl/plate. 

  3. Remove the meat and drain off any remaining marinade. Toss the meat to coat with the cornstarch in a large plastic bag. Alternatively use your fingers to work the cornstarch into the meat. Make sure all of the meat is well coated in cornstarch.

  4. Add another tablespoon of oil. Heat until the oil is shimmering and then add in 1/2 the beef so it can be in a single layer. Cook without moving until the beef is well seared, about 1-1/2 minutes. Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate.

  5. Add in the last remaining tablespoon of oil to the pan and heat until shimmering. Add the remaining beef and cook without moving until the beef is well seared, about 1-1/2 minutes. Cook for another 30 seconds. Transfer the rest of the beef to the plate.

  6. In that same skillet or wok, add in the sesame oil, remaining 1/2 cup + 2 tablespoons soy sauce, beef stock or broth, remaining 1 and 1/2 tablespoons minced garlic, minced ginger, brown sugar* (add to your taste preference, we like a lot of sugar in this dish), and red pepper flakes. 

  7. Stir and cook (uncovered) over medium heat until sauce thickens a bit and reduces by about a third (about 10-12 minutes). You don't want to reduce it too much so it can still generously coat all the noodles & veggies.

  8. In a small dish, whisk together remaining 1 teaspoon cornstarch with 1 teaspoon water until smooth. Whisk into the sauce.

  9. While the sauce is reducing, boil a small pot of water and cook the ramen noodles for exactly 2 minutes. Drain and rinse in cold water.

  10. Add the cooked veggies, cooked meat, and drained ramen noodles into the sauce. Toss to coat and top with green onions. Add some cracked pepper and additional red pepper flakes if desired. Enjoy immediately.

     

    http://www.chelseasmessyapron.com/garlic-beef-and-veggie-ramen/

     

     

    Need a Real Estate Consultant?  Just ask any of our real estate consultants at RE/MAX Alliance REALTORS providing Albuquerque real estate needs, Santa Fe real estate needs, Rio Rancho real estate needs: Nancy Bashore , George Bashore, Alice Meyerhoff, Bill Nelson, Alene Joyner, Karen McDaniel, Kevin Ramos, Lea Beth LaDue, Linn Reece, Melissa Morenus, Yvonne Chavez, Yvonne Gonzales, Christopher Doyle, Jill Newman, Larry McCarty, RE/MAX Alliance REALTORS, Legacy Mortgage

Posted in Recipes of the day
Feb. 20, 2017

First Time Gardener

Need a Real Estate Consultant?  Just ask any of our real estate consultants at RE/MAX Alliance REALTORS providing Albuquerque real estate needs, Santa Fe real estate needs, Rio Rancho real estate needs: Nancy Bashore , George Bashore, Alice Meyerhoff, Bill Nelson, Alene Joyner, Karen McDaniel, Kevin Ramos, Lea Beth LaDue, Linn Reece, Melissa Morenus, Yvonne Chavez, Yvonne Gonzales, Christopher Doyle, Jill Newman, Larry McCarty, RE/MAX Alliance REALTORS, Legacy Mortgage

Posted in Outdoor living
Feb. 17, 2017

Essential Gardening March To-Do List

Need a Real Estate Consultant?  Just ask any of our real estate consultants at RE/MAX Alliance REALTORS providing Albuquerque real estate needs, Santa Fe real estate needs, Rio Rancho real estate needs: Nancy Bashore , George Bashore, Alice Meyerhoff, Bill Nelson, Alene Joyner, Karen McDaniel, Kevin Ramos, Lea Beth LaDue, Linn Reece, Melissa Morenus, Yvonne Chavez, Yvonne Gonzales, Christopher Doyle, Jill Newman, Larry McCarty, RE/MAX Alliance REALTORS, Legacy Mortgage

Posted in Outdoor living
Feb. 14, 2017

Dessert Anyone?

Strawberry Cheesecake Brownies

These homemade brownies are loaded up with a layer of creamy cheesecake then swirled with a sweet strawberry sauce for a pop of color and flavor! Spoon the extra strawberry sauce over the top for an extra special dessert!

Author: Serene @ House of Yumm Serves: 9

Ingredients

Brownie Layer

½ cup unsalted butter (1 stick) at room temperature                                                 

½ cup white granulated sugar

½ cup light brown sugar

2 large eggs

1 teaspoon vanilla extract

¼ teaspoon salt

¼ cup all purpose flour

¾ cup unsweetened cocoa powder

Cheesecake Layer

8 ounces cream cheese (at room temperature)

¼ cup white granulated sugar

1 large egg

½ teaspoon vanilla extract

2 tablespoons strawberry sauce or can use a strawberry jam

Instructions: Preheat the oven to 350 degrees. Line an 8x8 baking dish with foil, spray with baking spray. Set aside. In large mixing bowl prepare the brownie batter. Beat the butter until creamy. Add the sugars and cream until fluffy. Add in the eggs and vanilla extract, mix until combined. Add the flour, salt, and cocoa powder. Mix until fully combined and mixture is smooth. Pour into the prepared baking dish. Bake for about 12-15 minutes until the brownies are mostly set. While the brownies are baking prepare the cheesecake mixture. In a medium size bowl beat the cream cheese until creamy. Add in the sugar, egg and vanilla extract. Mix on high speed until mixture is smooth and creamy, no lumps. Spoon the cheesecake mixture on top of the pre-cooked brownies and carefully smooth out with a rubber spatula. If you spread it too roughly you will tear up the brownies underneath. Once the cheesecake layer is smoothed out, spoon the strawberry sauce or jam on top. Using a butter knife gently swirl. Return the pan to the oven and continue baking for another 20 minutes. Allow the brownies to cool for about 20 minutes on the counter, then place the pan in the fridge and allow to cool for another 2-3 hours prior to cutting. Serve and enjoy!

Notes Brownie Recipe adapted from Alton Brown's Cocoa Brownies Recipe

http://therecipecritic.com/2017/02/strawberry-cheesecake-brownies/

Need a Real Estate Consultant?  Just ask any of our real estate consultants at RE/MAX Alliance REALTORS providing Albuquerque real estate needs, Santa Fe real estate needs, Rio Rancho real estate needs: Nancy Bashore , George Bashore, Alice Meyerhoff, Bill Nelson, Alene Joyner, Karen McDaniel, Kevin Ramos, Lea Beth LaDue, Linn Reece, Melissa Morenus, Yvonne Chavez, Yvonne Gonzales, Christopher Doyle, Jill Newman, Larry McCarty, RE/MAX Alliance REALTORS, Legacy Mortgage

 

Posted in Recipes of the day
Feb. 13, 2017

Mortgage Truths

Need a Real Estate Consultant?  Just ask any of our real estate consultants at RE/MAX Alliance REALTORS providing Albuquerque real estate needs, Santa Fe real estate needs, Rio Rancho real estate needs: Nancy Bashore , George Bashore, Alice Meyerhoff, Bill Nelson, Alene Joyner, Karen McDaniel, Kevin Ramos, Lea Beth LaDue, Linn Reece, Melissa Morenus, Yvonne Chavez, Yvonne Gonzales, Christopher Doyle, Jill Newman, Larry McCarty, RE/MAX Alliance REALTORS, Legacy Mortgage