Making Tuesday Tasty-Peppermint Bark

My husband and I love peppermint bark.  I never realized just how easy it was.  Here is a Paula Deen peppermint bark recipe. Enjoy!

Ingredients

• Crushed candy canes, to yield 1 cup
• 2 pounds white chocolate
• Peppermint flavorings, optional

Directions

Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)

Making Tuesday Tasty-Holiday Spice Cake

I usually don't go for Paula Deen's recipes because they're so rich but, I love a good spice cake and it seems to be perfect for this season! Enjoy!

Ingredients

Cake:
3 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 sticks butter, softened
2 cups sugar
1/2 teaspoon salt
4 eggs
1 1/4 cups buttermilk
Quick Butter Cream, recipe follows
Finely chopped nuts, for garnish
Cocoa powder, for garnish

Directions

Preheat oven to 350 degrees F. Butter and flour 3 (8-inch) round cake pans.

In a small mixing bowl whisk together cake flour, baking powder, baking soda, ground nutmeg, ground cinnamon, ground ginger and ground cloves.

Cream the butter, sugar and salt until light and fluffy with an electric mixer. Beat in the eggs, 1 at a time, beating well after each addition. Beat in the dry ingredients and the buttermilk alternately beginning and ending with the dry.

When the batter is well mixed and smooth, divide it amongst the 3 prepared cake pans and bake about 25 minutes or until a toothpick inserted into the center of the cakes come out clean. Let cool in the pan for 10 minutes then turn out to cool completely. If the cake layers have domed a little during the baking process, slice off the tops with a long serrated knife so they are flat and even.

Place the first layer, cut side down, on a cake pedestal or serving plate. Spoon about 3/4 cup of butter cream onto the center of the cake. Spread it almost to the very edges with an offset spatula. Repeat with the remaining 2 layers. Garnish the top of the cake with finely chopped nuts and cocoa powder.

Quick Butter Cream:
3/4 cup butter, softened
1/4 cup shortening
Pinch salt
6 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
1/2 cup heavy cream

Beat the butter, shortening and salt together until creamy with an electric mixer. Add half the confectioners' sugar and beat until light and fluffy, about 5 minutes. Combine the vanilla extract and heavy cream. Gradually beat in the remaining confectioners' sugar alternating with the cream mixture until it is all incorporated and the frosting is very light and fluffy.

Making Tuesday Tasty-Grilled Asparagus w/Lemon and Garlic

My all time favorite vegetable, which is now in season, is asparagus. I know some people shudder at the thought of asparagus and I can only say to that, you don't know what you're missing! A major part in a great asparagus eating experience is, the right preparation. I personally like to toss mine in a little olive oil, salt, pepper, and garlic and roast until tender and a little crispy. I could and have polished off a bundle myself with that combination.

Here's a Paula Deen recipe that has a good take on bringing out the flavors of the asparagus! I would probably do without the lemon zest and go with a good squirt of lemon juice. If you like a stronger lemon flavor, lemon zest all the way!

Ingredients

1 pound asparagus

3 tablespoons olive oil

2 cloves garlic, finely minced

1 teaspoon grated lemon zest

1/4 teaspoon paprika

Salt and freshly ground black pepper

Directions

Trim asparagus. In a small bowl, combine oil, garlic, zest and paprika and stir with a fork. Lay asparagus side by side and pierce on 2 wooden skewers to form a raft. Place rafts on the grill and brush with oil mixture. Cook to desired tenderness and season with salt and pepper.

*photo courtesy of Foodnetwork.com*