The Taste of Summer

The summer is officially here!!!! When I think of summer I think of all the fresh berries and citrus fruits that are available. One of my favorite being oranges! I though I would share this orange cupcake recipe to help out with that sweet tooth and to bring a little summer to a party or picnic. Enjoy!!!

Shericka's Orange Cupcakes

3/8 cup softened unsalted butter

1 cup all purpose flour

2 oranges

6 tablespoons of sugar

2 eggs

2 tsp. baking powder

1. Preheat the oven to 350 degrees.

2. Finely grate the rind of 1 orange and squeeze the juice into a cup. Beat the butter and sugar together and gradually add the eggs. Sift in the flour and baking powder and mix well, add the orange rind and orange juice.

3. Pour into cupcake pans lined with cups. Bake for about 25 minutes.

4. Remove a thin layer of rind from the second orange and cut into fine strops for decorating. Squeeze the juice from the orange. Once cupcakes are done and have cooled. Squeeze the juice from the orange.

Cream Cheese Frosting

1 8-ounce package of cream cheese
1/3 cup butter
1 1/2 tablespoons sour cream
1 teaspoon vanilla extract
1 1/3 to 1 1/2 cups confectioners' sugar (add the larger amount of sugar for a stiffer consistency)
Pinch of salt

2. Before you begin, you want your ingredients to be at cool room temperature--not refrigerator-cold but not soft enough to spread on toast.

• If the cream cheese and butter are too cold, they'll be too firm to mix easily; if they're too warm, your frosting will be very soft and may be difficult to use.
• Start by beating the cream cheese until smooth.
• You can also use a food processor to make frosting instead of an electric mixer.

3. Add the butter and beat to combine, scraping down the sides of the bowl with a rubber spatula.

4. Beat in the confectioners' sugar and the pinch of salt. Ingredients such as powdered sugar and cocoa powder should be sifted before you add them to the mixing bowl.

5. Add the sour cream and vanilla extract. Beat until smooth, scraping down the sides of the bowl.

6. Your frosting is now ready to use--it's as easy as that! If you need to refrigerate it before using, bring it back up to room temperature, return it to the mixer, and beat it for a minute or so for the best consistency.

Once complete you can pipe frosting onto cupcakes or you can do it the old fashioned way. Once you have iced the cupcakes add a couple of the orange rinds on top of each cupcake for that decorative touch. Just have fun with it!

 

Kentucky Butter Cake!!!! Yummy!!!!!!

 

 

Ingredients

3 c	all purpose flour
1 tsp	baking powder
1 tsp	salt
1/2 tsp	baking soda
1 c	real butter
2 c	sugar
4	eggs
1 c	buttermilk
2 tsp	vanilla extract
BUTTER SAUCE
1 c	sugar
1/4 c	water
1/2 c	butter
1 tsp	vanilla extract

 

        

DIRECTIONS

 

Preheat oven to 350. Grease and flour bundt pan. Sift together flour, baking powder, baking soda, and salt, set aside. Cream: 1 cup butter, 2 cups sugar, and then blend in eggs, mix in buttermilk, and vanilla, adding alternately milk and flour mixture into creamed mixture. Pour in bundt pan and bake for 1 hour.

 

Butter Sauce: In medium sauce pan on medium heat mix sugar, water and butter, bring to low boil , stirring until sugar is dissolved, add vanilla, When cake is still very hot, leave in bundt pan, poke small holes in top and drizzle butter sauce over cake, Transfer to dish and dust with powder.

 

The Joy of Watching A Child Have Fun Cooking!!!!

I always loved teaching the boys new recipes or techniques I had picked up. One day I decided to let Ashton choose a menu of his liking and cook it. It wasn't much of a surprise that he would choose two of his favorite to make for dinner. Black Pepper Shrimp and Butter & Garlic Asparagus.

He took the time to clean the shrimp and prep the asparagus which seemed like forever.  He didn't really follow a recipe but I thought it would be fun to watch him prepare it. Below is a list of the ingredients and you can let them go to town on what herbs and seasonings they want you use within reason of course. The shrimp were a little overcooked but the look on his face when I cleaned my plate....PRICELESS!!!!!

Deveined Shrimp

Asparagus

Butter

Minced Garlic

Fresh Ground Black Pepper

Extra Virgin Olive Oil



Ashton & Shericka's 1st Garden

Last year I decided that I would attempt to do what my grandmother and mother did for years. I figured if they had a green thumb then it obviously was passed on to me. So, I joined the community garden that is located directly across the street from my old residence. It cost me $15 for the plot and a lot of sweat and tears. Ashton was just as excited and he couldn't wait to pick out seeds. What we didn't know was that we would have to turn the dirt and we didn't have a garden till so we had to do it with shovels and heavy rakes.

Along the way I also learned a lesson about weeding and why my mother finds it necessary to weed her garden every other day. This is a lesson that I definitely learned the hard way. During this garden venture I skipped one whole week of visiting the garden because it had rained almost everyday and I didn't want to be in mud...Not a good idea.

The challenge was making everything grow naturally without any chemicals. I didn't even use a compost or any type of natural fertilizer. So was it 1st timer's luck? You be the judge. Either way it was a great experience and I hope I can find a location for this year. FYI.....Plant carrots early. They take forever!!!



Congratulations Veronica!!!!!

My niece Veronica graduated a few weeks ago and I was unable to attend due to obligations at work. I also promised I would make her a cake and I wanted to keep that promise. I am so proud of her and I know she will go on to do great things. My dear Veronica remember life is what you make it. Not what everyone else thinks you should make of it and if it makes you feel any better, since the cake is in Minnesota and you're in Tennessee I am not eating eat. I promise to bake you one as soon as I get home.  :)

Love,

Auntie Shericka

Congratulations Veronica

2011 Graduate

I Wish You Much Success!!!!!!



A Great Breakfast Packed with Protein, Vitamin C & Fiber

I got out of bed pretty early this morning. Again no means of transportation due to my truck still being in the shop. On a normal day I would be at the coffee shop I was running by 5:00AM and my day would be going at full speed. Now that I have chosen another path it gives me more time to spend on making sure that I get back to my healthy eating habits. I decided to do an old favorite that Ashton's grandmother used to make for us with tons of seasoning and cooked in butter. Don't get me wrong. Boy was it good! She would serve it with rice filled with butter & sugar with biscuits and some type of home made jam or jelly. My version is simple, healthy and filling.

I decided to prepare grandma Janice's Tuna and Egg Scramble (my healthy rendition) topped with a little of the Habanero Jelly I purchased at the West Broadway Farmers Market last Sunday and a side of fresh Bing cherries. Just as an FYI....tuna and eggs pack tons of protein and the cherries provide some of the daily requirements for vitamin c and fiber. Who knew about the fiber? I didn't until doing a little research for my post today. Below is the recipe for the Tuna and Egg Scramble. I hope you enjoy it!

Tuna & Egg Scramble 

3 Eggs

1/3 cup of tuna flakes ( if tuna is canned make sure it was packed in water)

crushed red peppers ( just a pinch) optional

1/4 tsp. of fresh ground black pepper

1/4 tsp. of garlic powder

kosher salt (just a pinch)

Put eggs, black pepper, garlic powder, crushed red peppers and kosher salt in a bowl and mix well. Then add tuna (if tuna is canned please drain all liquid). Mix again.

Place ingredients in a hot pan that has been sprayed with a cooking spray. I use Pam Cooking Spray with Olive Oil.  Any brand will do.

Place contents in pan and continue to scramble eggs until done. JUST A NOTE: You can take eggs off of heat during the last several seconds of cooking as they will continue to cook without over cooking.

Last but not least plate eggs and top with a small amount of your guilty pleasure. I have even topped with different types of cheese's such as romano, cheddar and feta. Every taste was different, unique and flavorful.

How to Jazz Up Store Bought Pizza and Enjoy Your Night!

I wanted to enjoy a quiet evening and something quick and easy for dinner. I took a walk to the store and purchased a name brand french bread pizza and a Cherry Pepsi (one of my guilty pleasures). I had to jazz up the pizza because I am not a fan of frozen pizza. I added some roughly chopped fresh basil and sun dried tomatoes that I had purchased yesterday. Talk about tasty and a step above some delivery pizza's I have ordered. It was great!  Now I'm going to pop in a dvd (chic flick) and enjoy the rest of my night. Sometimes you just have to enjoy yourself.....

From Hawaii to St. Petersburg!!!!!!

My very good friend since 2001, also one of the Twin Cities Jazz Greats Deb Williams-McClure decided to move back to the Twin Cities where she was born and raised. Deb and her sister Star Williams have been a part of the TC Jazz Scene for years but several years ago they both decided to go back to Hawaii, which is like a second home. Deb was feeling very blah from the flight but needed some food. So I wanted to take her somewhere she had visited, not even as a TC resident.

We decided to grab something to eat for lunch at St. Petersburg Restaurant & Vodka Bar in Robbinsdale, MN. The bartender Brian is a very fun guy. Not only does he love to entertain his customers with stories but he also loves to educate people about all of the different vodka's that are served and the history of the establishment and its family. Brian prepared Deb a sampler of four different vodka's. Now because we were there for some food we only tasted but it was fun and I would definitely recommend St. Petersburg for good people, good food and great conversation. Thanks Brian, we will definitely return!

Starting a Small Business Part Two

As I promised I will continue to write on how to start a small business. I believe that in a person's lifetime everyone should try self employment.  You may find that you enjoy it and though it may not be easy if your following your passion it will pay off in the long run. Check out the steps below to writing a business plan. Please feel free to ask questions or leave comments....FYI....Sections B and C may have parts in it that do not apply to you unless you are seeking financing or purchasing a franchise.


Elements of a Business Plan                       

1. Cover sheet
2. Executive summary (statement of the business purpose)
3. Table of contents
4. Body of the document
   
   1. Business
      
      1. Description of business
      2. Marketing
      3. Competition
      4. Operating procedures
      5. Personnel
      6. Business insurance
   2. Financial data
      
      1. Loan applications
      2. Capital equipment and supply list
      3. Balance sheet
      4. Breakeven analysis
      5. Profit and loss statements
      6. Three-year summary
      7. Detail by month, first year
      8. Detail by quarters, second and third year
      9. Assumptions upon which projections were based
      10. Pro-forma cash flow
   3. Supporting documents
      
      1. Tax returns of principals (partners in the business) for last three years, personal financial statements (all banks have these forms)
      2. Copy of franchise contract and all supporting documents provided by the franchisor (for franchise businesses)
      3. Copy of proposed lease or purchase agreement for building space
      4. Copy of licenses and other legal documents
      5. Copy of resumes of all principals
      6. Copies of letters of intent from suppliers, etc.

I Love Scones!!!!!!!!!!

Moving to Minnesota introduced me to a lot of new ideas about food. That included scones. Being a southerner of course when a friend took me to a coffee shop and suggested a scone I thought she was nuts and my response was "have you ever had a biscuit"? Needless to say I won't mention the name of the establishment because they are still in business. I will say the scone from that particular business was just awful. 

During my journey as a "foodie" I have run across many recipes for scones but my favorite is one that I found online. Try this recipe from King Author Flour (any flour will work) and please leave comments as to what you think. This is always a winner for my family. FYI.....I still love biscuits but scones are a close runner up!!!!!

• 1 3/4 cups King Arthur 100% White Whole Wheat Flour
• 3 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon allspice, optional
• 5 tablespoons unsalted butter, chilled, cut into pieces
• 1/2 cup dried cranberries
• 1/3 cup half and half
• 1 tablespoon orange juice
• 1 large egg
• the grated peel of 1 medium-to-large orange OR 1/2 teaspoon orange oil

• 7 ounces King Arthur 100% White Whole Wheat Flour
• 1 1/4 ounces sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon allspice, optional
• 2 1/2 ounces unsalted butter, chilled, cut into pieces
• 2 ounces dried cranberries
• 2 5/8 ounces half and half
• 1/2 ounce orange juice
• 1 large egg
• the grated peel of 1 medium-to-large orange OR 1/2 teaspoon orange oil

Directions

Preheat the oven to 425°F. Lightly grease (or line with parchment) a baking sheet.

1) In a medium-sized mixing bowl, sift together the dry ingredients, then add the butter, rubbing it in till the mixture resembles coarse meal.

2) Stir in the cranberries.

3) In a separate bowl, whisk together the half and half, orange juice, egg, and orange peel or oil. Add this mixture to the flour mixture and stir till the dough just comes together.

4) Transfer the dough to a thoroughly floured work surface, knead it a couple of times, and shape it into a 1/2"-thick round, about 8" across.

5) Transfer the round to the prepared baking sheet. Brush with milk, and sprinkle with coarse white sugar, if desired.

6) Cut the round in 10 wedges. Separate the wedges slightly.

7) Bake the scones for about 15 minutes, or until they're golden brown. Remove them from the oven, and serve immediately.

My Visit to West Broadway Farmer's Market

I was so excited to get up this morning and walk down the street to a farmer's market in my own neighborhood less than two blocks away. It shows that things are definitely looking up after the tornado that devastated North Minneapolis. Even though there were not a ton of vendor's,  I was very excited to see how enthusiastic the vendors were. I also enjoyed talking to Alicia Uzarek the market manager. I even ran into a few of my NoMi people like Ariah. It was really nice seeing faces that I welcomed every morning in the shop I managed.  I will definitely miss my customers.

While there,  I met this wonderful young lady named Alyssa. She was there with her grandmother selling items such as pickles, jams, jellies and preserved fruits. I think I even noticed some kraut on the table. I loved her excitement and how she described the peaches that her grandfather canned. She definitely brought something special to the market. I took a picture of Alyssa with her grandparents goods but my camera was not cooperating while down loading my pictures. I decided to take a picture of the Habanero Jelly I purchased on my phone. Alyssa suggested I mix some with cream cheese. I cant wait!!!!!!

 

Today is National Doughnut Day!!!!

I am not a big doughnut fan at all but those who are here you go...ENJOY!!!!!!!

National Doughnut Day originated with the The Salvation Army in Chicago in 1938 as a salute to the women who served doughnuts to U.S. soldiers during World War I. The Salvation Army's "doughnut lassies" continued that service during World War II and cemented the doughnut's place in the American diet. If you want to try to duplicate the doughnut lassies' work in your kitchen today, The Salvation Army is providing their original recipe. All of the lard scares me but something tells me they may not be bad! FYI.....this recipe yields 4 dozen doughnuts. You can always give some away... Have fun with this one.

SALVATION ARMY LASSIES’ DOUGHNUT RECIPE

Yield: 4 doz. doughnuts

5 C flour
2 C sugar
5 tsp. baking powder
1 ‘saltspoon’ salt
2 eggs
1 3/4 C milk
1 T lard

DIRECTIONS

• Combine all ingredients (except for lard) to make dough.

• Thoroughly knead dough, roll smooth, and cut into rings that are less than 1/4 inch thick. (When finding items to cut out doughnut circles, be creative! Salvation Army doughnut girls used whatever they could find, from baking powder cans to coffee percolator tubes.)

• Drop the rings into the lard, making sure the fat is hot enough to brown the doughnuts gradually. Turn the doughnuts slowly several times.

• When browned, remove doughnuts and allow excess fat to drip off.

• Dust with powdered sugar. ( If it were me I would coat with chocolate) Let cool and enjoy.

My Heart Breaks for Avenue Eatery

I took a walk this morning. This was the first time that exercise was involved in my daily routine since I began the journey with managing the reopening of the Bean Scene Too/Avenue Eatery. As I walked closer excited to go have breakfast there as a customer and not the stressed out manager that I was. It was heart breaking to get there and see several signs in the window. Such as, "Experienced Barista Needed", "Closed due to management changes" and to have one of my old employees tell me that my best former employee Jovan had quit. FYI.....anyone looking for a hard worker she is definitely worth having on your team.

 Before I could go, the employee ran to the door again to ask me if I could help him with finding a job. Of course, my answer was yes. Is it really that bad now? Either way, I am sorry to say I am no longer a part of Avenue Eatery and I wish the business the best of luck. So, I guess you could say this is my formal announcement. I left over a week ago and I am only sending this out because I get calls every morning asking why the shop isn't open. The answer to that is because, I'm not running it. I am sure Avenue Eatery will find a great manager. Until then I will be at Milda's Cafe on Glennwood every morning working toward my old but new career. I am going to reopen my personal chef business and enjoy life with the stresses I choose to have not the ones that are imposed. I must say I will truly miss all of the NoMi peeps I have met through working at the coffee shop and I hope we continue to keep in touch.

Sincerely,

Shericka

Starting a Business Part One

20 Questions Before Starting a Business

Many people dream of having their own business. To see if starting a business is right for you, ask yourself these important 20 questions. Your answers will help you determine if you are ready to become a small business owner or where you need to spend more time in planning.

1. Am I prepared to spend the time, money and resources needed to get my business started?
2. What kind of business do I want?
3. What products/services will my business provide?
4. Why am I starting a business?
5. What is my target market?
6. Who is my competition?
7. What is unique about my business idea and the products/services I will provide?
8. How soon will it take before my products/services are available?
9. How much money do I need to get my business set up?
10. How long can I have to finance the company until I start making a profit?
11. Will I need to get a loan?
12. How will I price my product compared to my competition?
13. How will I market my business?
14. How will I set up the legal structure of my business?
15. How will I manage my business?
16. Where will I house my business?
17. How many employees will I need to start up?
18. What types of suppliers do I need to contact?
19. What kind of insurance do I need to invest in?
20. What do I need to do to ensure I am paying my taxes correctly?

This information was retrieved from SBA.gov

I Think Ashton Is Tired of Packing

I just found Ashton in the living room under a box that he had taped together, playing his PSP. I think the 30 boxes sitting in the living room are starting to get to him....Almost done Ashton. Just a few days to go....