Category Archives: Desserts

Blackberry Muffin Recipe

Summer is my favorite time of the year.  Whenever I see blackberries, I think of my grandfather’s blackberry patch and the scratches I got from the thorns while picking them.

Blackberry Muffins
Serves 12
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
256 calories
41 g
52 g
9 g
4 g
5 g
96 g
118 g
24 g
0 g
3 g
Nutrition Facts
Serving Size
96g
Servings
12
Amount Per Serving
Calories 256
Calories from Fat 79
% Daily Value *
Total Fat 9g
14%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 52mg
17%
Sodium 118mg
5%
Total Carbohydrates 41g
14%
Dietary Fiber 2g
7%
Sugars 24g
Protein 4g
Vitamin A
7%
Vitamin C
8%
Calcium
7%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup butter, softened
  2. 1-1/4 cups plus 1 tablespoon sugar, divided
  3. 2 large eggs
  4. 2 cups all-purpose flour
  5. 2 teaspoons baking powder
  6. 1/2 teaspoon salt
  7. 1/2 cup milk
  8. 2 cups fresh or frozen blackberries
Instructions
  1. 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.
  2. 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.
Adapted from Taste of Home
beta
calories
256
fat
9g
protein
4g
carbs
41g
more
Adapted from Taste of Home
Preston Cooks For You http://prestoncooks.com/

Peach Tarragon Shortcake Recipe

Porter Peaches are ripe and fabulous this year!  For an extra flavor profile, use Tarragon to spruce up this awesome Summer Recipe.

Peach Tarragon Shortcake
Serves 8
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Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
409 calories
48 g
77 g
23 g
5 g
14 g
204 g
315 g
19 g
0 g
7 g
Nutrition Facts
Serving Size
204g
Servings
8
Amount Per Serving
Calories 409
Calories from Fat 202
% Daily Value *
Total Fat 23g
35%
Saturated Fat 14g
70%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 77mg
26%
Sodium 315mg
13%
Total Carbohydrates 48g
16%
Dietary Fiber 2g
9%
Sugars 19g
Protein 5g
Vitamin A
24%
Vitamin C
12%
Calcium
12%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Peaches
  2. 4 large ripe peaches
  3. 2 sprigs tarragon
  4. ¼–½ cup sugar
  5. Shortcake And Assembly
  6. 4 tablespoons (1/2 stick) unsalted butter
  7. 1 sprig tarragon
  8. 1 cup cake flour
  9. 1 tablespoon baking powder
  10. 1 teaspoon kosher salt
  11. 1 cup all-purpose flour, plus more for surface
  12. 2 teaspoons sugar, plus more for sprinkling
  13. 1½ cups chilled heavy cream
  14. Whipped cream (for serving)
Instructions
  1. Peaches
  2. 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.
  3. 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.
  4. 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.
  5. shortcake and assembly
  6. Preheat oven to 425°. Heat butter and tarragon in a small saucepan over medium heat until butter is melted; set aside.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
Adapted from bon appetit
beta
calories
409
fat
23g
protein
5g
carbs
48g
more
Adapted from bon appetit
Preston Cooks For You http://prestoncooks.com/

Raspberry Cream Cheese Muffin Recipe

I love Summer and fresh fruit breads.  

Raspberry Cream Cheese Muffins
Yields 24
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
148 calories
22 g
14 g
6 g
2 g
3 g
52 g
94 g
13 g
0 g
2 g
Nutrition Facts
Serving Size
52g
Yields
24
Amount Per Serving
Calories 148
Calories from Fat 49
% Daily Value *
Total Fat 6g
9%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 14mg
5%
Sodium 94mg
4%
Total Carbohydrates 22g
7%
Dietary Fiber 1g
4%
Sugars 13g
Protein 2g
Vitamin A
3%
Vitamin C
5%
Calcium
3%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2/3 cup (5 ounces) cream cheese, softened
  2. 1/3 cup butter, softened
  3. 1 1/2 cups sugar
  4. 1 1/2 teaspoons vanilla extract
  5. 2 large egg whites 1 large egg
  6. 2 cups all-purpose flour
  7. 1 teaspoon baking powder
  8. 1/4 teaspoon baking soda
  9. 1/2 teaspoon salt
  10. 1/2 cup low-fat buttermilk
  11. 2 cups fresh or frozen raspberries
  12. 1/4 cup finely chopped walnuts optional
Instructions
  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
Adapted from My Recipes
beta
calories
148
fat
6g
protein
2g
carbs
22g
more
Adapted from My Recipes
Preston Cooks For You http://prestoncooks.com/

Zucchini Bread Recipe

With all the heat and rain this summer, I had an abundance of Zucchini!  Enjoy. 

Zucchini Bread
Yields 2
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Prep Time
15 min
Cook Time
55 min
Prep Time
15 min
Cook Time
55 min
2968 calories
368 g
279 g
154 g
38 g
13 g
767 g
1964 g
213 g
1 g
133 g
Nutrition Facts
Serving Size
767g
Yields
2
Amount Per Serving
Calories 2968
Calories from Fat 1350
% Daily Value *
Total Fat 154g
238%
Saturated Fat 13g
67%
Trans Fat 1g
Polyunsaturated Fat 45g
Monounsaturated Fat 88g
Cholesterol 279mg
93%
Sodium 1964mg
82%
Total Carbohydrates 368g
123%
Dietary Fiber 12g
48%
Sugars 213g
Protein 38g
Vitamin A
13%
Vitamin C
35%
Calcium
38%
Iron
38%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup white sugar
  2. 1 cup brown sugar
  3. 3 eggs
  4. 1 cup vegetable oil
  5. 3 teaspoons vanilla extract
  6. 1 1/2 cups whole wheat flour
  7. 1 1/2 cups all-purpose flour
  8. 1 tsp nutmeg
  9. 3 teaspoons ground cinnamon
  10. 1 teaspoon baking powder
  11. 1 teaspoon salt
  12. 1 teaspoon baking soda
  13. 2 cups grated zucchini
  14. 1 cup chopped walnuts optional
Instructions
  1. Grease two 8 x 4 inch bread pans or 6 mini loaf plans. Preheat oven to 325 degrees F.
  2. Assemble your ingredients. Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add dry ingredients to the egg mixture and stir until combined.
  4. 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.
  5. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Enjoy!
beta
calories
2968
fat
154g
protein
38g
carbs
368g
more
Adapted from Butter with a side of bread
Preston Cooks For You http://prestoncooks.com/

Sample Dinner Party Menu

“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.”

Meghan N.

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 Stew served over Herb and Citrus Couscous
Hummus and Naan 
Moroccan Chocolate Cake 

Roasted Rack of Lamb with Blood Orange Sauce

Romantic Night at Home: $79/person
Coeur a la Creme with Mango Chutney &
Rosemary Crackers
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

Special Occasion: $89/person
Signature Marshall Crab Puffs
Goat Cheese Truffles 
Roasted Red Pepper Soup
Spicy Sunflower Salad w/Carrot Sriracha Vinaigrette
Braised Short Ribs w/Chimichuri
Parsnip Puree
Balsamic Roasted Brussels Sprouts
Cheesecake w/Macerated Berries

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 $250 Gratuity for dinner service on Thanksgiving Day, Christmas Day and New Year’s Eve 

Molasses Oatmeal Raisin Cookie Recipe

Molasses Oatmeal Raisin Cookie Recipe
Yields 24
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Prep Time
30 min
Cook Time
13 min
Prep Time
30 min
Cook Time
13 min
244 calories
36 g
36 g
10 g
5 g
5 g
60 g
113 g
15 g
0 g
4 g
Nutrition Facts
Serving Size
60g
Yields
24
Amount Per Serving
Calories 244
Calories from Fat 83
% Daily Value *
Total Fat 10g
15%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 36mg
12%
Sodium 113mg
5%
Total Carbohydrates 36g
12%
Dietary Fiber 3g
10%
Sugars 15g
Protein 5g
Vitamin A
5%
Vitamin C
0%
Calcium
3%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup unsalted butter, softened to room temperature
  2. 1 cup packed light or dark brown sugar
  3. 1/4 cup granulated sugar
  4. 2 large eggs
  5. 1 Tablespoon vanilla extract
  6. 1 Tablespoon molasses
  7. 1 and 1/2 cups all-purpose flour
  8. 1 teaspoon baking soda
  9. 1 and 1/2 teaspoons ground cinnamon
  10. 1/2 teaspoon salt
  11. 3 cups old-fashioned whole rolled oats
  12. 1 cup raisins
Instructions
  1. 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.
  2. In a separate bowl, toss the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined.
  3. 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.
  4. Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.
  5. 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.
beta
calories
244
fat
10g
protein
5g
carbs
36g
more
Adapted from Sally's Baking Addiction
Preston Cooks For You http://prestoncooks.com/

Deli Platters

Vegetable Platters

A Garden Fresh Assortment of Vegetables Colorfully Arranged on a Tray with Creamy Dill Dip in Red Cabbage Bowl

  • Small Platter Serves 12-18 $49.99
  • Medium Platter Serves 18-25 $59.99
  • Large Platter Serves 25-35 $69.99 

Fruit Platters

An Assortment of Fresh Fruit in Season, Beautifully Arranged On a Tray with Maraschino Cherry Marshmallow Dip

  • Small Platter Serves 12-18 $59.99
  • Medium Platter Serves 18-25 $69.99
  • Large Platter Serves 25-35  $79.99

Sandwich Platter

Assorted Breads, Rolls or Wraps, With a Variety of Meats, Tomatoes, Lettuce and Condiments Attractively Arranged on a Tray

  • Small Platter Serves 10 $59.99
  • Medium Platter Serves 15 $69.99
  • Large Platter Serves 20 $79.99

Deli Meat and Cheese Platter

Deli Baked Ham, Roast Beef, Turkey Breast, and Salami Arranged on a Tray with Two Kinds of Cheese. Also Includes Condiments, Tomato, Lettuce, Rolls & Bread

  • Small Platter Serves 10-12 $69.99
  • Medium Platter Serves 12-18  $89.99
  • Large Platter Serves 18-25 $109.99

Humus Platter

Served with Sliced Cucumber, Carrot Sticks, Celery Sticks, Red Bell Peppers  Arranged on a Platter, Served with Naan or Toasted Pita Chips

  • Small Platter Serves 10-12 $39.99
  • Medium Platter Serves 12-18 $49.99
  • Large Platter Serves 18-25  $59.99

Dessert Bar Platter

Brownies, Min-Cupcakes and Cookies

  • Small Platter Serves 10-18 $49.99
  • Medium Platter Serves 18-25 $59.99
  • Large Platter Serves 25-35 $69.99
  • Full Size Sheet Cake $39.99
  • Half Size Sheet Cake $29.99
  • Cupcakes $14.99/Dozen
  • Cookies $13.99/Dozen

$1.50 service charge per person for Plates, Cutlery and Napkins

Mad Minis with Preston Cooks For You

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 cakeThere have been cookie-likMad Mini with Raspberry Sorbet e 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.

 

Christmas Cookie Gift Tin

Order your Christmas Cookies now. Have them delivered or pick them up at your convenience at Kitchen 66,  Orders must be made by December 23rd

Cookies (Decorated Sugar Cookies, Peppermint Mocha, White Chocolate Chip and Cranberry, Russian Tea Cakes, Gingerbread) – $15/dozen + tax

Cookies in a Christmas Tin and delivered – $25/dozen + tax

Complete the form below and I will contact you within 24 hrs.