Wednesday, June 30, 2010

Raspberry Lemonade Goodness

Hello Apron Goddesses everywhere.
Suzi here, bringing you a very tasty treat.
These my dear people are Raspberry Lemonade Cupcakes.

Don't they look delightful?
Believe me they are.

Recipe brought to you by The Busty Baker adapted frome Lemon Yogurt Cupcakes in 125 Best Cupcake Recipes by Julie Hasson.
Makes 12 Cupcakes


1 1/4 c. all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 c. granulated sugar
1/2 c. unsalted butter, melted and cooled
1 egg
1/2 c. plain yogurt (I used Greek yogurt)
2 tsp. grated lemon zest
3 tbs. freshly squeezed lemon juice
1/2 tsp. lemon oil or lemon extract (I used more fresh lemon)
1/4 c. raspberry puree

*Preheat oven to 350. Line muffin tin with paper liners. Set aside.

*In small bowl, mix together flour, baking powder, and salt.

*In large bowl, whisk together sugar, butter, and egg until smooth. Add yogurt, lemon zest, and juice, and lemon extract, beating until smooth. Add flour mixture, beating just until smooth.

*Scoop 1 tbs. or so of batter into each prepared cupcake liner. Drop about 1 tsp. of raspberry puree onto batter. Drop another tbs. of batter on top of puree, then another tsp. of puree on top of batter. Swirl with a toothpick to give it the swirl pattern. Bake in preheated oven for about 22 to 25 min. Let cool in pan on rack for about 10 min. Remove and cool completely on rack. Top cooled cupcakes with frosting.

Raspberry Lemonade Buttercream
Makes about 2 cups (16-20 cupcakes)

2 c. confectioner's sugar
3/4 c. unsalted butter, at room temperature
1 tbs. raspberry puree
1 tbs. lemonade concentrate, thawed (Again, I used fresh lemon)
1/2 tsp. raspberry extract (I imaging using the raspberry puree would be fine)
Pinch of salt

*In a bowl, using an electric mixer, beat together confectioner's sugar, butter, raspberry puree, lemonade concentrate, raspberry extract, and salt until smooth.

*Spread frosting on cooled cupcakes and set aside at room temperature until ready to serve or for up to 8 hours.

Raspberry Puree
Joy of Baking

2 12oz. bags of frozen unsweetened raspberries
1/2 c. granulated sugar
1 tsp. freshly squeezed lemon (optional)

*Thaw unsweetened raspberries in large fine meshed strainer suspended over a large bowl. Once the berries have completely thawed, force juice from the berries by gently pressing berries with back of large spoon. All that should remain in the strainer is the raspberry seeds. Throw away raspberry seeds. Stir in lemon juice and sugar to the raspberry juice.

*Store covered in the refrigerator up to a week or freeze up to a year.

*Makes approximately 1 3/4 cups.

Saturday, June 26, 2010

Join Us At The Farmer's Market . . . A Pictorial Essay

We made it to the weekend once again . . . Julia here, and there are some weeks when I wonder how it all happens. Following up on Suzi's post about her fruit devouring kids, I wanted to show and tell about our Farmer's Market.

Going to our town's Farmer's Market is always fun. I love the view of our local landmark hill that sits to the west of town. It's named for a big bull and affectionately known as "El Toro." The City just finished renovating this street to accommodate an expanded vendor area and it is nice and roomy for walking. There are two wings of the market. The 2nd aisle (not pictured) is packed and tight and it's easy to loose kids in the crowd.

I make it to the Farmer's Market about twice a month. Every other weekend seems just about right for our family. I get more seasonal fruit like peaches, apricots and cherries, then stock up on the perennially present vegetables like broccoli, onions, and carrots.

This vendor was selling beautiful cauliflower-broccoli crosses called Romanesco. It is the pointy looking head immediately adjacent to the white colored cauliflower.

Here's the Romanesco up close and personal (left side of photo).

Meandering down the market the boys were fishing around for bread bites at the baker's booth.

The fresh fruit offerings are tremendous. The cornucopia of red colored fruit is amazing and we always take home our fair share.

Another sport of the children is "taste testing" the fruit. They go into the vendors stalls and sample till they are ready to explode.

My son Wyatt, the fruit hunter, put his sights on his prey.

His cousin Adam, helping out kindly with his little cousin Ella. Ella is always saying, "Sharing is caring."

Then the flower vendors make my eyes pop with happiness seeing all the colors of the rainbow and more. The more being the sneaky kid trying to hide from the crew.

White delphinium and huge sunflowers would look great on my kitchen table . . . the only problem is how my kids accidentally knock the flowers over. Still. So, I have to wait a few more years to get flowers like this on my table.

The statues located at the Farmer's Market are historical figures waiting for the train. The tracks are located adjacent to the market so it fits in perfectly.

And of course kids must turn what is elegant and charming into filth and pestilence with their fake nose picking of the statues. Is nothing safe from our horde? I guess not.

Have a great weekend Apron Goddesses and be sure to get out to visit your local farmer's market soon. You will love it. I promise!

Thursday, June 24, 2010

Apron Goddess Mommy and Jr Apron God!

Good morning Apron Goddesses in the Land of Blog! It's been a busy summer around the mini farm we call home.

However, I have an apronography for you to see!

Susan and Jayson Halteman (age 5) sent in their photo wearing their vintage aprons. Susan wrote, "Now I'm sure you get plenty of females in aprons, but how about a boy?"

I think, "Yes, boys can wear aprons too!!" My son has been seen several times wearing them here on this blog so aprons cross gender boundaries regularly here and elsewhere.

Susan explained, "We were getting ready for our Father's Day barbecue and since I had on a sweet pink cotton apron to match my pink Swirl dress, he wanted to wear one as well. My apron is printed cotton with pink lilac blossoms, while his is a cute blue & white pieced bunny rabbit with embroidery. I love how the ears snap together in the back to make up the chest part of the design. Both of these aprons were inherited from family members and date to the 1940s or 50s. The child's apron in particular was worn by my mother when she was a girl, in the mid-1940s."

You can visit Susan at Practice in Time. It's about her adventures raising a vintage family in a modern world. She writes regular features on cooking and decorating with found treasures; all with an eye toward blending vintage values with modern needs.

Wednesday, June 23, 2010

Farmer's Market

My kids love fruit.
Now that soccer is over we can get the freshest of fresh fruits.

As you can see Luke is enjoying his Farmer's Market plum. I can buy $50 worth of fruit at the Farmer's Market and it will be gone by the end of the next day. It kills me to see it go so fast, but at the same time I am happy to see it go so fast. So now we are looking forward to this Saturday because we can make it part of our regular routine. The best part for the kids....they get to sample all the fruits as we pass by the stands. Then they tell me what was best so that I can get exactly what they want and like. I the Farmer's Market.

Now for the rest of you.....go find a local Farmer's Market. Trust me, you will be happy you did. Have a great day!

Saturday, June 19, 2010

Scones for Dad's Day

Are you doing something special for dad's big day? Are you tying on your aprons and whipping up a little breakfast in bed or maybe a nice brunch? I was working at the catering company the other day and one of the gals was making a batch of the most amazing strawberry pistachio scones. Well, my husband loves pistachios so I knew immediately that I'd be baking up some of those for Father's day. I don't know what exactly went into those scones so I came up with my own version.

Strawberry Pistachio Scones
by theUngourmet -inspired by Chef John

2 1/2 cups whole wheat pastry flour
1/3 cup sugar
4 tsp baking powder
3/4 tsp salt
1 stick of cold unsalted butter
1 egg
3/4 cup half and half
1 tsp vanilla
1 1/4 cup freeze-dried strawberries. (Trader Joe's are wonderful!)
1/2-3/4 cup roasted unsalted pistachios

softened butter
raw sugar

In a large bowl whisk together the flour, sugar, baking powder and salt. Cut in the butter. In another bowl whisk together the egg, half and half and vanilla. Add the egg mixture to the flour mixture. Mix to combine. Fold in the strawberries and pistachios. Roll out dough to a 1 inch thick circle on a well floured board. Cut into 10 equal pieces (like a pie). Brush with softened butter and sprinkle with raw sugar. Bake at 375 degrees on a parchment lined baking sheet for about 15 minutes until golden brown. Cool on a wire rack.

Happy Dad's Day from the Ungourmet!

Thursday, June 17, 2010

Quick and Easy

This has got to be the cheapest and easiest entertainment. I only do it when the boys have guests over for the afternoon.

When the kids need a little down time from playing hard with their friends I break out the sugar cookies, frosting, and sprinkles. They each get their own small bowl of frosting and choice of sprinkles to decorate as they please. It's quick, easy, and the boys love it.

So tie on your apron and get to baking! It's summer and you know you have a few play dates headed your way.

Wednesday, June 16, 2010

Winner of the Embroidered Apron from Dirty Dish Towels!

Happy Wednesday Apron Goddesses Everywhere!!

Hope you are busy enjoying this summer. I have been the indentured servant stay at home mom at home with my out of school kids so it's been a little rough around here.

I wanted to post the winner of the Dirtydish Towels, LLC. giveaway before the summer ran me over and hung me out to dry.

After putting the numbers in the random winner generator, it spit out:

Da da da!!!!


Which corresponds to:

Who said...

I just LOOOOVE the Hot Buns!! Cracks me up!!!

Congrats to S. Please send me an email with your apron preference.

Thank you Dirtydish Towels, LLC. for sponsoring this wonderful giveaway! Thanks for making me smile every time I visit your site! Good work ladies!

Thursday, June 10, 2010

Chefs Coat Giveaway by Crooked Brook

Good Morning Apron Goddesses!

I have something special to offer you for this giveaway . . . it's a gorgeous chefs coat made by Crooked Brook!

Crooked Brook specializes in custom kitchen apparel such as these chefs coats and aprons. They add embroidery to their creations to give them an extra touch of beauty. This jacket includes piping and Easter lily embroidery and the total value of this combination is a retail value of $238.00. The jacket for giveaway is a size 6 which corresponds to 34-26-36, so if this beauty would not fit you, win it and give it to someone you love! I think it would bring a huge smile to the face of the lucky woman who gets to wear it.

This is just one example of the fine workwomanship that can be found at the Crooked Brook store.

This bib style apron is another one of my favorites. The extra detail in the embroidery is wonderful! It has pockets and piping which are add-ons to the basic pattern.

Custom choices are the rule at Crooked Brook. Other options on all their aprons include applique or tacktwill (sewn on lettering).

Women's Bib Aprons are fitted bib aprons that are available in a full range of sizes, can be made in any length and in any of the fabrics offered. Worn at home in the kitchen for cooking, gardening or house-work. The Crooked Brook line of aprons is used by butchers, grocers, waitresses, female bartenders, servers, chefs, cooks, kitchen and counter workers.

Now onto the specifics about the giveaway for this week!

Visit Crooked Brook and browse the apron selections.

Come back here to TAG and make a comment about your favorite item. That will give you one entry into the giveaway.

For five extra entries into the drawing create a blog post about this giveaway, leaving your permalink in your comment. Be sure to mention this in your entry.

And for 10 extra, bonus chances at winning send in a picture of you or a family member wearing an apron and a few words about you and your apron. Give me the dirt! Leave a comment that you are sending in a photograph too! (Contact is above) No headless apron wearers please!! We will write up your "apron-ography" in the weeks to come.

Giveaway closes June 25, 2010.

Good Luck!

Tuesday, June 8, 2010

Happy Summer Apron Goddesses!

Summer feels like it's officially here!

Our children are out of school tomorrow. Du da du dum...

But the weather has been gorgeous in CA and I can only celebrate the season with a picture of my daughter wearing her favorite apron while out playing today. I love using them when she is wearing her "cute" clothes outside. If not protected they resemble mud colored tie-dye.

Why does she have this special look on her face?

It's because of her silly brother of course!

News: Tomorrow is the beginning of another great apron giveaway! Check back then for details.

Saturday, June 5, 2010

Rhubarb is my new best friend!

Greeting from the Ungourmet-ville! I recently rediscovered rhubarb. I remember eating it once in a pie when I was a kid. I don't think I cared for it much. I've been eying it a farmer's market lately and decided I'd better give it another try. I found a recipe that looked good over Martha's way and tweaked it to suit me. I have to tell you, this is one honey of a cake! It's so darn moist! I love the combination of the rhubarb and blueberry. Give this one a shot when you have time, I know you will just love it!

Blueberry Rhubarb Honey Cake
by the Ungourmet -inspired by Martha

2 cups whole wheat pastry flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1 1/4 cup sugar
1 large egg
1 cup buttermilk
1 tsp vanilla extract
juice from 1/2 lemon
3 tbsp honey
1 cup chopped rhubarb
1 cup fresh or frozen blueberries

cinnamon and sugar mix

Preheat oven to 350 degrees.

In a large bowl combine the flour, soda and salt. In a small bowl combine the buttermilk, vanilla, lemon juice and honey. Using an electric mixer beat the butter and sugar until fluffy, about 2 minutes. Beat in the egg. Add the flour mixture alternating with the buttermilk mixture until combined. Fold in the rhubarb and blueberries. Spread batter into a spray oiled 13 x 9 baking pan. Sprinkle with cinnamon and sugar mix. Bake at 350 for 35-45 minutes or until toothpick inserted comes out clean. Cool on a wire rack prior to cutting into squares.


Thursday, June 3, 2010

Family Favorite Pancakes

Sour Cream Cottage Cheese Pancakes are a favorite here in this household.
Here is a look at the ingredients.

These pancakes are very easy to make.

Can you see the lumps in them? My oldest calls them Hot Pancakes because they retain their heat and don't grow cold while eating them.

I put the strawberries on the side because I don't like them in my syrup. You know one of those quirky things.


1 c. sour cream
1 c. cottage cheese
1 c. flour
2 eggs
1 tsp. salt
1 tbs. sugar

Mix all ingredient well and put on a hot griddle. Flip when they look a bit firm on the edges and are lightly brown on the bottom. Garnish with butter, syrup, and berries......or whatever you like best.