Limoncello Dessert a la Rachael Ray

Today we are heading to Europe. Greek gyros, a French take on veggies and dip and finally a slightly Italian inspired lemon and berry dessert.  We are making a few fun recipes from Rachael Ray.  RR rules in our house.  I never actually use her recipes, but I use very few recipes.  Her style of cooking has been a huge inspiration to me.  {I want to kiss her feet for making it okay to eye ball a measurement instead of using the tedious measuring cups and spoons.} So today in honor of Celebrity Cook-Along, we are actually making some RR recipes.

We set the table with a fun mix of yellow and blue.  I love the kids' wild flower bouquet.  The greenish flowers are actually dill and it smells so good.   



We made the Lamb gyros platter and the veggies in a flower pot.  It was so fun and so good. 

The real star of our Rachael Ray meal is the dessert.  It's one of her fake outs.  The ingredients are pretty simple.  I just happened to have Limoncello in the cabinet so when I saw this recipe, I decided to try it out. 

I grabbed black berries, blueberries, and golden raspberries for this recipe.  One they were on sale, two...they went with my color theme for the table. 

I also substituted cream cheese for the mascarpone cheese.

Now, open the package of sponge cakes you get in the produce section of the grocery store.  I bought individuals rather than one big shell that the recipe calls for.

Add a little Limoncello to each sponge cake.  Do not just dump all the liquor in the middle of the sponge cake.  Slowly pour it all over the sponge cake shell letting it soak into the cake.  Then set the sponges aside.  

Add the lemon curd, mascarpone cheese, and cream to a bowl. 

Then whip it.  Whip it good.  He he. 




Fill the sponge with the cheese filling. 



Sprinkle the berries on the sponge cake.  Enjoy!  So Good and SOOOO Easy!

Here is the gyros platter.

Here is my flower pot of veggies...it's not as pretty as Rachael Ray's was...but I still liked it. 



Click here for the Gyro platter recipes. Click here for the Crudité and Three Sauces recipes. Enjoy!

I am linking to Celebrity Cook-Along at Happier Than A Pig In Mud.

Root Beer Floats...For Adults Only

Hey everyone, drinks at our house this weekend. Come join us on the patio for a few drinks and lots of laughs. The summer weather has been begging us to enjoy the patio and dock. Who are we to stay cooped up inside when we could be outside enjoying ourselves.

I have a big tub of ice cold beer for the fellas. For the ladies, I am serving grown up root beer floats. I am trying Bobby Flay's Root Beer Floats. What could be more perfect for a lazy summer evening?  Does anyone remember  Hot Off the Grill with Bobby Flay?  He was so cocky way back then, but what always impressed me were his cocktails.  When I saw that Happier Than a Pig In Mud was hosting Celebrity Cook Along featuring Bobby Flay, I knew I would be making a drink. I am not a huge drinker, but when I do have the rare opportunity to sit down and enjoy an adult beverage, I want something really good. I like this drink because it is so simple to make and a tiny bit of bourbon goes along way flavor wise.

The board of ingredients is pretty simple.  Old fashioned root beer, bourbon, ice cream, and whipped cream.  I never would have thought to add whipped cream to a root beer float, but Bobby Flay said to do it!

Start by adding a few scoops of ice cream to some pretty glass mugs.

Then add a splash {or more} of bourbon.  I prefer to go light on the bourbon.  Too much bourbon reminds me of a bowl of ice cream with brandy poured on top. The bourbon also makes the drink less sweet  {which I like} but it's not what you expect of a traditional root beer float. 

Old fashioned root beer is perfect for this drink.  Make sure your root beer is super cold.

Let the foam settle down a bit.

Add a bit more root beer, a dollop of whipped cream and some stirring sticks.

A colorful straw and a few pretty napkins left over from the 4th of July finishes the drink and makes it so pretty.

Cheers!

Bobby Flay's Root Beer Floats

Ingredients:

* 1 pint(s) vanilla ice cream
* 2 bottle(s) very cold old-fashioned root beer
* Splash bourbon (optional)
* Freshly whipped cream, for garnish (optional)

Directions:

1. Spoon a few scoops of vanilla ice cream into 2 tall float glasses. Pour the root beer and bourbon, if using, slowly over the ice cream and top with a dollop of whipped cream.  Enjoy!

For the recipe click here.

I am linking up to Celebrity Cook-Along at Happier Than a Pig In Mud and Foodie Friday at Designs by Gollum.

Paula Deen's Lemon Bars

The thing I love most about blogging is that it is a family affair.  When I am cooking, the kids are hanging out in the kitchen.  They take pictures for me.  They give me suggestions and remind me of a few things.  They taste test the food.  Whatever work I put into a blog post is usually work put into my family.

When I announced at the dinner table that I was going to do a Paula Deen recipe for next months celebrity cook off, my son immediately took over.  He thought he should make the lemon bars while I took pictures of him since he LOVES Paula Deen and her lemon bars. 

This recipe is pretty simple, but oh so amazing.  It's the crust that makes these so good.  It is a thick and tender shortbread crust, but when it cooks, the sugar caramelizes ever so slightly and it is just amazing!!!  The best part is the edges.  The two of us fight over the edges.  Luckily the rest of the family has not yet figured out what they are missing.  The board of ingredients, so simple.  But YOU MUST USE FRESH LEMONS!  Do not try this with the bottled lemon juice.  Besides you need lemon zest anyway.  Trust me that it is worth the effort.

Start with 2 cups of flour in a mixing bowl.  Sorry my pictures are so dark...but it was literally a dark and stormy night. 

 

Add confectioners' sugar and salt.

And then do what Paula does best...add butter! 

Daniel likes to mix it all up with his hands. 

 

 Work the crust until it comes together and can form a ball.  Do not over mix.   

Give your 9 by 13 pan a coat of non stick spray.

And then pat that crust into place. 

This is a thing of beauty.  :-)

It goes into a 350°F oven for 15 minutes to pre-bake.

While the crust bakes, we can start mixing the filling.  Use the same bowl that you made the crust in. 

Get crackin'.  You need 6 eggs.

Whisk the eggs.

Then add lemon juice,

lemon zest,

and stir it all together.

Next in is the last cup of flour,

sugar,

and stir...

until the filling is smooth and everything is combined.

When the crust comes out of the oven it is time to add the filling.

Pour it right over the crust.

Do not waste a drop of the filling. 

Back in the oven for thirty five minutes.

This is what you get.

We like to add a sprinkle of confectioners' sugar on top after it has cooled to make it pretty.  

Now all we have to do is cut them and enjoy them.

I hope you enjoy these as much as we do.  Especially Daniel.  :-)

Paula Deen's Lemon Bars

Ingredients:

Crust:
1 Cup (2 Sticks) Melted Butter
2 Cups All-Purpose Flour
1 Cup Confectioners' Sugar
1/8 teaspoon Salt

Filling:
6 Eggs
3 Cups Granulated Sugar
3 Tablespoons Grated Lemon Zest
1/2 Cup Fresh Lemon Juice
1 Cup All-Purpose Flour

Additional Confectioners' Sugar For Dusting

Directions:

1. Preheat the oven to 350 degrees Farenheit. Spray a 9-by-13-inch pan with vegetable oil cooking spray.

2. To make the crust: Combine the butter, flour, confectioners' sugar, and salt in a glass bowl. Mix with spoon or fingers until well combined. Shape into a ball and pat into the prepared pan. Bake for 15 to 20 minutes, until set and just beginning to turn color.

3. To make the filling: While the crust is baking, using an electric mixer at medium speed, beat together the eggs, granulated sugar, lemon zest, lemon juice, and flour. Pour over the baked crust and bake for an additional 30 to 35 minutes, until golden brown. Let cool completely then sift confectioners' sugar over the top. Cut then cover with plastic wrap and refrigerate until serving. Makes 24 larger or 48 small bars.

For a printer friendly version of this recipe click here.

I am linking to Happier Than A Pig In Mud for Celebrity Cook-Along.

I am also linking up to Foodie Friday from Designs by Gollum