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Happy Easter!

From my family to yours, wishing everyone a happy Easter weekend! May it be filled with love, life, and family.

Your Realtor and Friend for Life~ Kathy

happy-easter

Happy Tuesday and Happy Birthday to anyone who shares the same birthday as me today! Like me, I hope you all are taking some much needed rest time. You deserve to celebrate YOU today. To help you do that, I’ve included one of my favorite cake recipes of all time. My mom used to make this cake all the time when I was growing up and it was always the first to go at any special event or function. You’ll see why once you make it!

Buttermilk Pound Cake

Buttermilk-Pound-Cake_exps3591_AC2930252B01_15_6b_RMS

Ingredients

  • 1 cup butter, softened
  • 2-1/2 cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk
  • Confectioners’ sugar, optional

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well.
  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners’ sugar if desired. Yield: 16-20 servings.

Try not to eat it all at once!

Enjoy today! Your Realtor and Friend for Life~ Kathy

Happy Friday Everyone!

Sorry I’ve been absent this week. I had some personal issues I was dealing with as we all have from time to time but I am back and better than ever! What better way to celebrate than by sharing with you a sinfully amazing recipe to make your weekend that much better. So without further a due, introducing: Tater Tot Waffles with Bacon, Eggs, & Truffle Oil

IMG_7744

8 slices of bacon

4 eggs

1 tablespoon white vinegar

Nonstick cooking spray

1 (32-oz) bag of frozen tater tots, defrosted

Salt and pepper

Truffle oil, for garnish

Chopped scallions or chives, for garnish

For the Bacon & Eggs:

Fill a shallow pot with water and bring to a simmer. Heat a large skillet over medium heat and add the bacon. Cook until crispy and rendered. Drain on a paper-towel lined plate and set aside until you are ready to serve.

To the pot of simmering water, add the white vinegar. Keeping the water at a simmer (not a boil), create a whirlpool by stirring the water in a circular motion with a slotted spoon. Crack each egg into a small bowl or ramekin and then carefully drop them, one at a time, into the gently swirling and simmering water. Poach the eggs for 4 minutes, remove from the water with the slotted spoon, and carefully set on a paper-towel lined plate until you are ready to serve.

For the Waffles:

Heat a waffle iron and preheat the oven to 200°F.

Spray the waffle iron liberally with nonstick cooking spray. Spread roughly 2 cups of the tater tots on the iron in an even layer. Season with salt and pepper.

Close the waffle iron and cook on medium-high until the waffle is crisp, about 5 minutes.

Open the waffle iron and fill in any holes in the waffle with more tater tots, then close the iron again, and cook until golden and crispy, roughly 2-3 minutes more.

Transfer the waffle to a baking sheet; keep warm in the oven while you make the remaining waffles.

To Serve:

Halve each waffle. Place a waffle half on each serving plate and top with the crispy bacon, a poached egg, a sprinkle of salt and pepper, a drizzle of truffle oil, and lots of chopped scallions/chives. Serve immediately while warm.

NOTE:

You really want to take the time to defrost the tater tots before attempting to waffle them. For these waffles, I set the bag of tater tots out at room temperature, unopened, for about an hour. Then they were ready!

Have a GREAT weekend!

Your Realtor and Friend for Life~ Kathy

Because it’s just been one of those days… here is an alcoholic punch recipe perfect for this warm weather and Tuesday afternoon.

Blackberry Tequila Punch

tequila

Prep time: 35 minutes

INGREDIENTS
– 12 oz blackberries
– 2 cups tequila
– 4 limes, sliced
– 4 mint sprigs
– 24 oz ginger beer
– 24 oz club soda

PREPARATION
1. In a large bowl, crush blackberries into a pulpy mixture. Pour tequila, add sliced limes and mint sprigs, and stir mixture.
2. Chill for at least 30 minutes.
3. Right before serving, pour cold ginger beer and club soda into the mixture. Enjoy!

 

Happy Friday everyone! The weather in Austin, TX this week has been nothing short of GORGEOUS and I’m sure this weekend won’t disappoint. So I’m going to start the weekend off right by sharing with you a sweet and scrumptious recipe to match this sweet weather we’ve been having. Enjoy!

Raspberry Cream Cheese Coffee Cake

Raspberry-Cream-Cheese-Coffe-Cake-Site3

Ingredients

For the filling:

8 oz. cream cheese-softened

1/4 cup sugar

1 egg white

1 cup raspberries-washed and well drained

For the cake:

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

5.5 Tablespoons unsalted butter- softened

1/2 cup sugar

1 egg

1 egg yolk

1 teaspoon vanilla extract

3/4 cup sour cream

For the streusel topping:

1/3 cup sugar

1/2 cup flour

3 tablespoons butter-chilled and cubed

 

Instructions

  • Preheat oven to 350F. Grease 8 or 9 inch springform pan and line the bottom with parchment paper. Set aside.
  • To make the filling: Mix together the cream cheese and sugar on medium-low speed until creamy. Add eeg white end mix on low just to combine. Set aside.
  • To make the cake batter: In a bow stir together flour, baking powder, baking soda and salt, set aside.
  • With an electric mixer cream together the butter and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula. Spread the cream cheese filling on top. Place raspberries onto cream cheese filling.
  • To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly.( Make sure the streusel is in pea-sized crumbs)
  • Sprinkle the streusel on top of raspberries.
  • Bake for 40-45 minutes until a cake tester inserted in the center comes out clean. Cool on a rack, run a thin knife around the cake and loose ring of springform pan.
  • Store in the fridge.

Have a safe and fun weekend everyone. Enjoy this weather!

Your Realtor and Friend for Life~ Kathy

 

You may find as you get older that your body does not tolerate dairy like it used to. All my life I’ve been sensitive to dairy and instead of taking pills every time I ate it, I decided to find some recipes that were dairy free but still delicious. Now these recipes also don’t contain any meat but can always be modified to include it.

Avocado “egg” rolls

egg

http://www.savorytooth.com/avocado-egg-rolls-sweet-chili-sauce/

Creamy Vegetable Risotto

risotto

http://nofaceplate.blogspot.com/2011/12/creamy-fall-vegetable-risotto.html

Falafel

falafel

https://gourmandelle.com/chiftelute-de-naut-healthy-vegan-falafel/

Teriyaki Veggie Rolls

veggie

http://veggieprimer.com/teriyaki-veggie-spring-rolls/

Corn Chowder (it may look like there’s milk but I promise there isn’t! )

corn

http://nofaceplate.blogspot.com/2011/06/out-of-hand-sick-delicious-corn-chowder.html

 

It’s everyone’s favorite holiday! At least mine anyway. There’s just something about this day that makes me want to go a little crazy (probably all of that green beer). But before we indulge ourselves in adult beverages, let’s be sure we celebrate first with some good ‘ol Irish food. Here are some recipes to get you in the St. Patrick’s Day spirit!

Irish Soda Bread

bread

https://www.cookstr.com/Irish-Recipes/Irish-Soda-Bread-Victoria-Blashford-Snell

Yorkshire Pudding

pudding

https://www.cookstr.com/Irish-Recipes/Yorkshire-Pudding-Patrick-Taylor

Spicy Red Cabbage

cabbage

https://www.cookstr.com/Irish-Recipes/Spicy-Red-Cabbage

Beef and Guinness Stew

stew

https://www.cookstr.com/Irish-Recipes/Irish-Beef-and-Guinness-Stew

Corned Beef and Cabbage

corned

https://www.cookstr.com/Irish-Recipes/Corned-Beef-and-Cabbage-Arthur-Schwartz

Dark Guinness Cake

cake

https://www.cookstr.com/Irish-Recipes/Dark-Guinness-Cake-With-Jameson-Cream-Icing

I’m definitely feeling a little Irish after reading this blog. I can’t wait to make some of these recipes for tonight. I hope everyone has a wonderful weekend!

Your Realtor and Friend for Life~ Kathy

 

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