In a large bowl, cream butter and 1-1/4 cups sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk. beating well after each addition. Fold in blackberries.
Fill greased or paper-lined muffins cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Using the tip of a paring knife, score an X in the bottom of each peach. Cook in a large pot of boiling water just until skins begin to peel back where cut, about 1 minute.
Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel; cut over a medium bowl into ¼"-thick wedges, collecting juices.
Add tarragon and sugar to peaches and toss to combine. Let stand, tossing occasionally, until peaches release their juices and sugar is dissolved, about 1 hour.
shortcake and assembly
Preheat oven to 425°. Heat butter and tarragon in a small saucepan over medium heat until butter is melted; set aside.
Whisk cake flour, baking powder, salt, 1 cup all-purpose flour, and 2 tsp. sugar in a large bowl. Drizzle chilled cream over and mix gently until dough holds together.
Turn out dough onto a lightly floured surface and knead into a shaggy ball, being careful not to overwork. Place on a parchment-lined rimmed baking sheet and form into an 8"-diameter disk, about ½" thick. Brush with some reserved melted butter and sprinkle with sugar.
Bake until shortcake edges are golden brown, 12–15 minutes. Reduce oven temperature to 325°. Bake until golden brown all over, 8–10 minutes longer.
Brush shortcake with remaining melted butter. Transfer to a wire rack and let cool. Cut shortcake into 8 wedges, spoon peaches and their juices over, and top with whipped cream.
Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.
Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.
Grease two 8 x 4 inch bread pans or 6 mini loaf plans. Preheat oven to 325 degrees F.
Assemble your ingredients. Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add dry ingredients to the egg mixture and stir until combined.
Grate zucchini. Stir into the mixture along with the nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. My mini-loaf pans take about 35-40 minutes. Large sized loaves take about 55 minutes.
Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Enjoy!
“Preston Cooks For You did a wonderful job with our dinner party for 10 people. He was easy to work with and professional and the food was delicious! All of our guests wanted to know where we found this fabulous chef and to hire him for themselves.”
The price for a plated dinner party varies according to your customized menu selection. Below are just a few of the numerous menus that we will create together*.
Dinner with Friends: $69
Spanakopita with Tzatziki
Orange, Radish & Mint Salad with Honey Lime Vinaigrette
Moroccan Beef Stewserved over Herb and Citrus Couscous
Hummus and Naan
Moroccan Chocolate Cake
Romantic Night at Home: $79/person
Coeur a la Creme with Mango Chutney &
Chorizo Stuffed Mushrooms
Salad or Choice of Soup
Pan Seared Duck Breast w/ Plum Sauce
Roasted Butternut Squash
Sautéed Swiss Chard
Ginger Chocolate Cake w/Bourbon Sauce
Taxes are included. *Prices are subject to change based on menu selection. Additional charges may apply for equipment rental.
A 50% Deposit is required at Contract Signing. If a problem or cancellation arises, we ask that you cancel your order 24 hours prior to your event. If you fail to cancel within that time period, your deposit becomes non-refundable.
Add$250Gratuity for dinner service on Thanksgiving Day, Christmas Day and New Year’s Eve
1 cup unsalted butter, softened to room temperature
1 cup packed light or dark brown sugar
1/4 cup granulated sugar
2 large eggs
1 Tablespoon vanilla extract
1 Tablespoon molasses
1 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups old-fashioned whole rolled oats
1 cup raisins
Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
In a separate bowl, toss the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined.
Beat in the oats and raisins on low speed. Dough will be thick. Chill the dough for 30 minutes in the refrigerator. Allow to sit at room temperature for at least 15 minutes before rolling and baking.
Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.
Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 11-13 minutes until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to "set" on the baking sheet during this time.
National Cookie Day is December 4th, and Mad Minis wants to help you make it a delicious day! To help celebrate, Channel 2 asked me to be on Sunday Brunch, where I demonstrated a Chocolate Peppermint Mad Mini Ice Cream Sundae.
History of Cookie Day
For those of you who may not know, National Cookie Day started as an “unofficial” national holiday in 1987 by the Blue Chip Cookie Company. On National Cookie Day, I like to celebrate by having a cookie with breakfast, lunch, and dinner and also for a snack!
The word“cookie” comes from the Dutch word“koekie”meaning little cake. There have been cookie-like hard wafers in existence for as long as baking has been documented. This is because they traveled well however, they were usually not sweet enough to be considered cookies by modern day standards. Cookies arrived in America in the 17th century. Macaroons and gingerbread cookies were among the popular early American cookies. Today, Chocolate Chip cookies are by far Americas favorite.
Mad Minis is a creative food company whose mission it is to revolutionize the dessert and snack industry by bringing together great taste, portion control, and the best ingredients.
Mad Minis promises:
No preservatives. Freezing is our preservative
No artificial colors or flavors
No bleached flour
Made with real ice cream
No high fructose corn syrup
No added junk
Be sure to pick some up the next time you are at Whole Foods.