Make and Take Blooming Sunflowers and Ladybug Cupcakes!

Under the cool cloud cover of Portland today, the Make and Take Gals managed to fill their project table with blossoms of Sunflowers. That's right, Pam designed darling cupcake blooms and had us pot them up for gift giving. Look at these little masterpieces... enough to cheer anyone into a sunny disposition.  The moist chocolate cake and rich frosting are what they call "icing on the cake" and hide the spoons from MJ! Really, how can these gals expect me to sit with so much chocolate and not sample?

 

The base of the blossoms are Oreo cookies and the darling ladybugs are M&Ms. For the leaves Pam provided several options of candied jellies to sculpt into leaves. The work was intricate but surprisingly easy. 

The end result was a table of blossoms and making plans for our afternoon deliveries of these little cuties!

After working up an appetite, Pam crafted a beautiful lunch of Chicken Salad, Caramelized Peach Soup, colorful Caprese Salad, and a darling cupcake of our own with a gorgeous butterfly on top! Thinking ahead, Pam made a separate dessert so we could take our winged friend home to enjoy. The darling favors in a jar are Peach Bellini. Pam says to pour over ice cream or make a peach float with sparkling water, ice cream and some of the Peach Bellini.

Pam personalized our dessert plates making for a delicious indulgence! Thank you Pam for sprinkling sunshine into our gloomy Portland day with your sparkling table and darling blossoms!

~ Come Gather Around the Table! MJ

RECIPES

Mini Caprese Salad

1 small lemon juiced

1 small clove garlic grated or minced

20 fresh basil leaves and a few more for garnish

1/3 cup Extra Virgin Olive Oil

1 pint cherry or small heirloom tomatoes

1 cup of fresh mozzarella cheese (small balls or cubed)

Salt and Pepper to Taste

Combine lemon juice, garlic, and basil leaves in food processor. Stream in olive oil ; process to smooth consistency.

In a bowl, combine cherry tomatoes, mozzarella cheese and dressing.  Gently toss to coat. Place in a serving bowl and garnish with fresh basil leaves.

Makes 6 servings.

 

Caramelized Peach Soup

3 large fresh, ripe peaches, peeled and halved (or 6 small)

2 T. light brown sugar

1 ½ T. honey

Parchment paper

1 ½ cups fresh orange juice

½ t. ground cinnamon

¼ t. salt

Small container vanilla bean yogurt

Preheat oven to 350 degrees.  Toss together first 3 ingredients.  Place peaches, cut side down, on a parchment lined jelly roll pan.  Bake 25 minutes or until juices begin to caramelize, turning after 15 minutes.

Transfer peaches and juices to a food processor or blender; cool completely (about 30 min). Add orange juice, cinnamon, and salt.  Process until smooth. Stir in lemon juice. Cover and chill 4 hours.

Ladle soup into bowls. Dollop the top of each serving with vanilla bean yogurt.  Sprinkle a bit of cinnamon on top for garnish.

Makes 4 servings.

Adapted from Southern Living July 2011

 

Honey Chicken Salad

4 cups chopped cooked chicken

3 celery ribs, diced (about 1 ½ cups)

1 cup sweetened dried cranberries (craisins)

½ cup (or more!) chopped pecans, toasted

1 ½ cups mayonnaise

1/3 cup honey

¼ t. salt

¼ t. pepper

Garnish: chopped toasted pecans

Combine first 4 ingredients.

Whisk together mayonnaise and next 3 ingredients. Add to chicken mixture, stirring gently until combined. 

Garnish with chopped toasted pecans.

Makes 4 -6 servings

From Southern Living June 2006

Supply list for Sunflower cupcakes:

Baked cupcakes in paper liners

Chocolate frosting (store bought or homemade)

White frosting (store bought or buttercream)

Food coloring: yellow and orange

Oreo cookies

Mini Oreo cookies

Candy spearmint leaves /green fruit leather/or other green jellied candies

Red M&Ms

Decorating tip #352 w/ coupler

Decorating tip #2 w/ coupler

2 Pastry bags (disposable works great)

Toothpick

Spatula

Scissors

Spoon

Sharp knife

Cutting board

Escaping for an Afternoon of Sand and Saltwater Taffy!

Swinging by to pick up Poh, we decided on a mid-day escape to the beach. Our leisurely drive to the stunning Oregon coast promised blue skies would eventually break through and by mid-day we were basking in the sun.  We landed in Cannon Beach at our favorite eatery JP's. Known for the best Salmon Chowder anywhere. JP's will be closing their doors after 17 years. Co-owner Diana told us her and her hubby are heading to Greece for a month in October and will be celebrating on Sept. 24 by holding a closing party and raffle for their well guarded top secret recipes for their clam, salmon, and seafood chowders. Raffle tickets are $20 each. Poh and I shared an amazing Chicken Salad Tarragon Sandwich while catching up on all the news. It became obvious we needed the recipe when we were both moaning.  Luckly we did not attract attention as all the other patrons were moaning over their plates as well. We coaxed the recipe from Diana who gladly shared... keep in mind, her version is made with their homemade bread... a must ingredient!

Diana's Chicken Salad Tarragon Sandwich

Roast chicken breasts with garlic herb seasoning, cool and then cube

Add Best Foods Mayo

1 dried sprig of Tarragon

Garlic and herb seasoning to taste

Add cashews right before serving so they don't get soggy

Spread on homemade white bread and enjoy!

Afterward we decided a quick run to Bruce's Candy Store was required to buy saltwater taffy for making the kids college care packages. Bruce's never disappoints...

Loaded up with all the goodies we headed to Ecola State Park. One of my favorite picnic and hiking spots. As we walked out to the bluffs we managed to pick up a stray companion.  This beautiful little guy followed us on our journey.

 We closed out our excursion with a drive through the Ecola Rainforest down to Indian Beach to see the surfers. Tide was up so we skipped the hike to the tide pools.

Hope you all are squeezing in the relaxing summer moments before school starts up again!

Come gather around the table ! MJ

A Summer Read Turns Into A Summer Helping Hand!

My fellow Make and Take Gal, Poh, gave me a lovely book by Cami Walker called 29 Gifts.  This little gem explores the trials of Cami's adaption to having MS. Along her journey Cami meets a Spiritual Director who provides her with life changing insights on the power of giving.  Cami embraces the suggestion and we journey with her as life takes on balance, mindfulness, and joy! The abundance focus changes everything! There is a whole month of summer left, I suggest this read as a wonderful catalyst to send us into to fall and the giving season.

Poh is practicing what she is reading as well. This past month my community lost a very special young man. His parents asked me to make a quilt from his t-shirts, an honor that still leaves me breathless. When the box arrived I simply could not open it. It was Poh who came over and sat next to me, and then grabbed the scissors and pushed me to begin the task of preparing the blocks before I had time to think.  Knowing I could not do this alone, she camped out in my home for 3 1/2 straight days until we finished the quilt and passed it on to be sewn together by a long-arm quilter. Poh was my angel for this project and asked for nothing in return. The ripples will extend far beyond the 3 days of time Poh gave me, and Cami's book has been a wonderful inspiration to share in this practice of abundance and mindfulness! Checkout Cami's website for stories and ideas here.

Come gather around the table! MJ

Food Swap – Make and Take Gals Style

As promised, the Make and Take Gals delivered big last Thursday evening with our version of a Food Swap!   Fourteen ladies gathered at Pam’s home eager to share their homemade goodies.  All of them, except Pam and I, were new to food swapping so the excitement level was high. 

 Food Swap How To Video!

Compared to the Portland food swap Pam and I attended in June, this one was the suburban version.  Complete with an all-friends guest list, light appetizers instead of a pot-luck dinner, and no strict rules on “green” packaging, I believe the formula was just right.  We limited the time to an hour and a half which was perfect for mingling, munching, and bartering.  

Raspberry White Chocolate Squares!

What I love most about a food swap is the flexibility.  Attendees can get creative and bring whatever item they like in whatever quantity they like.  Of course, the only rule is it must be homemade or home grown.  We had a fantastic assortment of treats taking advantage of summer’s bounty; orange blossom granola, raspberry brownies, lemon tea cakes, fruit & wine jellies, freshly picked blueberries, potpourri, organic farm honey, banoffee pie, and peanut butter crunch bars.  Of course, The Make and Take Gals got completely into it and rounded out the offering list.  In fact, my watermelon salsa, Pam’s raspberry dessert sauce on pound cake, Poh’s spice rubbed chicken and potatoes, and Mary Jo’s wine jelly over cheese did double duty as appetizers and samples.  It worked out perfectly.

Festive Watermelon Salsa!

After donning name tags that served to introduce themselves and their items, guests were free to roam, sign up for goodies, and strategize on what they hoped to swap for.  At the end of ten minutes, Pam announced it was time and the bartering began.  A new energy filled the room as ladies hustled back and forth making swaps.  I reached the granola too late, but got two pints of blueberries instead.  It always seems to work out.  The twelve jars of salsa I arrived with quickly turned into a dozen new treats – an amazing haul.  What a successful evening.  Well done, Make and Take Gals!

All my best,

Jean 

Here are a few of the many amazing items that were SWAPPED!

 

 Meat and vegi rubs!

Home spun Honey with fresh basil and zucchini extras!

 

Fresh Blueberries!

Darling Potpourri!

Recipes

Basic Chicken Rub 

(Poh)  

2/3 c chili powder
1/2 c sugar
4 tbs kosher salt
4 tbs onion powder
1 tsp cayenne pepper

Combine all ingredients
Store in airtight container indefinitely.   

From Epicurious May 2011

I used this rub on boiled baby potatoes and added some olive oil. Baked at 400F 
for about 20mins or till crispy. 

Dry Chimichurri Rub 

Makes 3/4c 

(Poh)

3 tbs dried oregano leaves
3 tbs dried basil leaves
2 tbs dried parsley
2 tbs dried thyme
2 tbs coarse kosher salt
1 tbs freshly grd black pepper
1 tbs dried savory leaves
1 tbs smoked paprika( pimenton dulce)
2 tsp garlic powder
1 to2 tsp dried crushed red pepper

Whisk all ingredients.
Store at room temperature. 
       
Serving suggestions:
Rub all over lamb or flank steak/ tri-tip steak before roasting; sprinkle over 
halibut before pan-searing, make a marinade for roast chicken by whisking 1/4 cup 
rub with 1/2cup olive oil and 3tbs red wine vinegar. It is also good sprinkled in an omelet.

From Bon Appetit Dec 2007

White Chocolate and Raspberry Spread

(Pam)

Prep: 35 min.    Process:  10 min.

6 cups raspberries

1 vanilla bean, split lengthwise

1 box powdered fruit pectin

6 cups sugar

9 oz. white baking chocolate (WITH COCOA BUTTER), finely chopped

2 tsp. vanilla extract

1.  In a 4 to 6 quart heavy pot, use a potato masher to slightly crush raspberries.  Add vanilla bean.  Heat raspberry mixture over medium heat for 5 min., stirring occasionally.  Slowly add the pectin, stirring constantly. Bring mixture to a full rolling boil, stirring constantly. Add sugar. Return to full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly.

2.  Remove from heat. Discard vanilla bean. Add white chocolate, stirring until chocolate is completely melted. Stir in vanilla extract.

3.  Ladle hot spread into hot, sterilized half-pint canning jars, leaving ¼ inch headspace. 

Wipe jar rims; adjust lids.

4.  Process filled jars in a boiling water canner for 10 minutes (start timing when the water 

returns to boiling). Remove jars from canner; cool on wire racks.

Makes 8 half pint jars. Recipe from Better Homes and Gardens Special
Interest Publication: Canning

My family prefers seedless jam, so I ran the raspberries through a fine sieve to remove the seeds prior to cooking. 

I served this spread on small squares of pound cake , topping each square with a perfect fresh raspberry for garnish.  The recipe suggests sandwiching this beautiful spread between 2 cookies or between 2 thin slices of pound cake.

Walla Walla Sweet Onion and Watermelon Salsa

(Jean)

A colorful, refreshing change from traditional salsa, serve with corn chips, chicken, fish, or pork.  Here in the Pacific Northwest, Walla Walla onions are plentiful, but feel free to use any sweet, white onion you have.

1/4 cup orange marmalade

1/4 cup chopped fresh cilantro

1/4 cup finely chopped jalapeno chilies

2 Tbsp white vinegar

1 garlic clove, minced

1/2 tsp salt

2 cups chopped, seeded watermelon

1 cup chopped Walla Walla or other sweet white onion

1 cup chopped fresh orange sections

In large bowl, stir together orange marmalade, cilantro, chilies, vinegar, garlic, and salt.  Add watermelon, onion and orange; gently toss until combined.

Chill at least 30 minutes before serving.

Wine Jelly

(MJ)

  

Ingredients

• 3 1/2 cups wine (Use your favorite drinking wine)
• 1/2 cup fresh lemon juice
• 1 (2 ounce) package dry pectin
• 4 1/2 cups white sugar

1. Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
2. Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process based on your canning instructions.

Wine Jelly is delicious served over a goat cheese or savory flavored cheese, sprinkled with hazelnuts and served with crackers. Saludos! 

Easy Sangria

(Jean)

For a quick and refreshing wine beverage, pair bottled sangria with fresh fruit.  This drink is quick and easy and only gets better as the flavors mingle with seasonal fruits.

2 bottles (750 ml each) Sangria

fresh fruit (pineapple, strawberries, oranges, blueberries, cantaloupe, honey dew, etc)

Pour sangria in to large pitcher.  Add fruit, sliced if necessary, and

chill for a day or even overnight.

Vanilla Lemonade

(MJ)

1 Bottle of Santa Cruz Organic Lemonade or homemade from your own lemons

1 half vanilla bean

Split the vanilla bean with a sharp knife and scrape seed paste into the lemon aid, then put the split bean in as well. Allow vanilla and lemonade to blend over night for a mellow and refreshing flavor. Pour over ice and watch your guests come back for more!