Posts tagged Summer
Posts tagged Summer
Get inspired by Amber Heard’s effortlessly beautiful look for your wedding this summer. A tousled and wispy bun, soft peach lipstick, and copper eyeshadow works well for both a morning and evening ceremony.
This strawberry and cream angel food roll would be perfect for a summer party. The combination of the light and spongy angel food cake with a strawberries and cream topping rolled right inside is fabulous. It tastes fresh, doesn’t weigh you down, and is everything wonderful about the fruits of summer.
Angel food cakes can sometimes be intimidating due to using a tube pan, precise cooling methods, unmolding, etc. This recipe takes all of the guesswork out of that by baking a thin angel food cake in a jelly roll pan. The bonus is that it only takes about 15 minutes to bake and cools relatively quickly.
The filling is made by folding chopped fresh strawberries into sweetened whipped cream. This filling is unbelievably delicious. So light and naturally sweet. I ate spoonful after spoonful before I even got it onto the cake. It would certainly make for a perfect summertime treat to keep on hand anytime, whether you have a cake to fill or not.
Yield: 10 servings
Prep time:15 minutes
Cook time:15 minutes
Total time: 30 minutes
For the Cake:
9 egg whites
1½ teaspoons vanilla extract
¾ teaspoon cream of tartar
1 cup + 2 tablespoons granulated sugar
¾ cup cake flour
1 tablespoon powdered sugar
For the Filling:
2 cups heavy whipping cream, chilled
6 tablespoons powdered sugar
1 teaspoon vanilla extract
3 cups diced strawberries
Powdered sugar, for dusting top of cake (optional)
1. Place the egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
2. Meanwhile, line a 15x10-inch baking pan with waxed paper; lightly coat paper with cooking spray and set aside. Preheat oven to 350 degrees F.
3. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, ¼ cup at a time.
4. Carefully spread batter into prepared pan. Bake for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
5. Dust a clean kitchen towel with 1 tablespoon powdered sugar. Turn the cake out onto the kitchen towel. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
4. Meanwhile, in a medium bowl, beat the cream on medium speed until it begins to thicken. Add powdered sugar and vanilla; increase the speed to medium-high and beat until soft peaks form. Gently fold in the strawberries. Store in the refrigerator until ready to use.
5. Unroll cooled cake; spread filling to within ½-inch of edges (you will have some filling leftover). Roll up again. Place seam side down on a serving plate; sprinkle with additional powdered sugar, if desired. Serve with any leftover strawberries and cream filling. Store leftovers, covered with plastic wrap, in the refrigerator.
Cheesecake and fresh summer fruit is an amazing combination. The rich creamy custard is a perfect foil for the sweet, tangy, juicy fruits.
Finally, a simple and easy way to make individual servings of cheesecake that are perfectly portable. Your slow cooker is the key to creating the warm, moist environment that’s best for baking cheesecakes.
HINT: There’s a huge difference in temperature, not to mention texture, between cream cheese straight from the fridge and cream cheese that’s been at room temperature for an hour.
If there’s one thing you can do to ensure a smooth batter for your cheesecake, it’s taking the time to let the cream cheese warm up.
Prepare your favorite cheesecake batter according to the recipe directions. I used our Brooklyn-style cheesecake filling for its richness and perfect texture. Don’t worry about tracking it down, I’ve found it here for you: RECIPE.
In a small bowl, mix 1 cup graham cracker crumbs with 1 tablespoon sugar. Place 2 tablespoons sweetened crumbs in each of seven 1/2-pint Mason jars. Press down lightly.
One of the beautiful things about this method is that you never have to turn on the oven. Even the crust bakes in the slow cooker. If you like a richer crust you can add melted butter to the crumb mixture, but I happen to like the crumbs a little looser and crisp.
Place the jars in a 7- to 8-quart slow cooker. Can you see the messy jar I filled up in the back? Do try to be a little neater than I was.
Fill each jar 3/4 full with your cheesecake filling. I found pouring the filling from a pitcher with a spout to be a great help.
Cheesecakes bake best in a warm water bath, called a bain marie. With the temperature control of the slow cooker, the water stays at a constant temperature and the moist air keeps the cakes from forming a crust on top.
To fill the cooker with water, loosely place a lid on each jar to prevent water from splashing in. Pour warm water in until the level reaches at least halfway up the sides of the jars.
Remove the lids from the jars, cover the slow cooker, and set the cooker to high for 1 to 2 hours.
I know this seems like a very wide range of time for cooking, but slow cookers vary, cheesecake batters vary, so it’s better to have a big window.
To test the cakes for doneness, insert a knife about 1/2″ in from the outer edge. The blade should come out moist, but clean. The centers of the cakes should no longer be wiggly or jiggly.
Turn off the slow cooker and allow the cheesecakes to cool down for about 20 minutes before transferring them to a rack.
Allow the cheesecakes to rest at room temperature for an hour before sealing with lids and rings. Chill the jars in the fridge for several hours (or up to overnight) before serving. Store tightly covered in the fridge for up to a week.
I’ve never been a big fan of freezing cheesecakes, but I’m pretty sure these would survive well in the freezer for at least a month.
Pass the berries, cherries, hot fudge sauce, and whipped cream for a topping party. Each person can create his or her own favorite combination, then dig in with a long-handled spoon.
* Guest Blog and Recipe Credit: King Arthur Flour
I Love this Peonies and Roses Bouquet.
* Photo Credit: Wedding Chicks
Sea glass embodies all things summer…beach, ocean, sand. It’s playful and pretty at the same time.
Here’s a light, refreshing palette for a hot summer wedding…
Bride and Bridesmaids: There are so many beautiful flowers in these shades – a florist shouldn’t have any problems creating pretty, colorful bouqets.
Groom and Groomsmen: For a summer wedding, light colored suits with crisp white shirts would probably be best for the men.
Details and Décor: I love the idea of having signature drinks at the reception or during the cocktail hour. For a summer wedding, perhaps ice cold flavored lemonades and punches. Candles are another way to add a little color to the table…but it’s probably a good idea to stay away from scented ones.
There is nothing like a sun drenched day or starlit night for a romantic wedding mood.
Here are some Do’s and Don’t’s to consider when planning your perfect summer wedding.
- Keep your. guests hydrated and cool with bottles of water and fans aplenty at any celebration outdoors, and keep the air conditioning on at full blast indoors. It’s easier to keep the heat under control when you start with a cool room before the guests arrive.
- Don’t cut the grass (and ask your venue not to) the day of the wedding as fresh cut grass will activate allergies of your guests…achoo
- Don’t take your wedding pictures in the early afternoon. In most parts of the country (especially the South) this is by far the hottest and most humid part of the day. No bride wants to walk into her ceremony or reception after spending hours in the hot sun!
- You shouldn’t be bitten by anything but the love bug, take plenty of insect repellant precautions! Put out citronella candles and ask landscaping companies about “bug bombs” you can detonate days before an outdoor wedding to keep pesky unwanted bugs at bay. Offer little packets of repellant in a pretty basket to your guests.
- Do dessert by a pool, beach or waterside locale to create a cool change of venue
- The summer heat brings sweat, so remember to keep a small beauty bag nearby to touch up makeup or to freshen up with deodorant and perfume (be careful with the perfume though!).
- If your anywhere near water, microphone your ceremony. The sound of water will be heard over your voices, so make sure your loved ones can hear your vows.
- Provide flip flops or alternative footwear options to your guests for a fun summer wedding (especially a beach wedding in the sand.)
- Do a sunrise or sunset service. Mother nature paints a glorious picture of color behind you. Research the anticipated sunrise or sunset time for your wedding date, locate the best spot, and don’t run late. You want your guests to be able to see you and your wedding party and enjoy the glow of the sky. Please note: Right before sunset there is always a light breeze; so anchor down decor and ceremony programs and other loose items so nothing falls or blows away.
- Check the tides for beach weddings. Full moons reflect the swell of the tides, causing waves and unpredictable issues on the coastline.
- Avoid hurricane season in the areas of the country that are afflicted by destructive weather and difficult travel.
- Avoid an extravagant hairstyle for an outdoor summer wedding, since it might not hold up in the heat and humidity. A simple nice updo is a safer bet
- In summer, clear tents act like solariums, collecting light and heat from the sun, so steer clear of these in the hot months.
- Don’t stage a wedding ceremony by a pond or a lake…the bugs will attack!
- Afternoon celebrations risk unpredictable summer showers, so best not to plan a midday party. Summer mornings and nights have a better chance of being dry.
- Try not to have a park or a beach ceremony during the day. Most, if not all, beaches and parks are public spaces, and you don’t want to have frisbee players, sunbathers, and loud music around the guests and ceremony area.
I love the mixture of both bright colors and soft pastels in this flower arrangement. The orange and green shades are subtle but still provide a striking contrast to the romantic red and pink colors. Why not use thissummer blossom color palette as your inspiration for a bridal shower, bridesmaid luncheon or even your wedding? Once you determine your colors, everything else will start to fall into place!