Pound One Out.

This is not meant to be a sexual innuendo....get your mind out of the gutter, mister.

We went on a float trip about two weeks ago to the Buffalo River in Arkansas. Floating is still a new thing to me, as I had never been on a float trip until I came to St. Louis, and now I seem to go on a few every summer.

I love float trips for two simple reasons: sun and beer.  I enjoy getting tan, but the only problem is my tan usually is the color red and provides quite a bit of pain in the aftermath.

But float trips also provide an opportunity to make new things to bring. In previous years I've made S'more bars and cheesecake brownies, this time though I decided to make a Vanilla Poundcake. Who doesn't love Strawberry Shortcake in the middle of summer?

If you say you don't you're lying because you want people to think your cool.....come on, it's not that girly of a dessert. It's very basic, yes, however, it is also incredibly refreshing with a fresh scoop of ice cream.

Oh, and a plus with this specific recipe, it is actually on the Weight Watchers point menu. Only worth about 7 points for each slice. I'm not on Weight Watchers nor an expert on it, but that seems rather healthy in comparison to many of the other pound cake recipes I've seen.

Vanilla Poundcake
Ingredients:
2 large eggs + 3 egg whites
2 1/2 tsp vanilla extract

1 tsp almond extract (I omitted this, I hate the flavor of almond in baked goods)
8 ounces reduced fat cream cheese, softened
3 1/2 tbsp butter, softened
1 1/3 cup sugar
3/4 tsp baking powder
1/4 tsp salt
1 3/4 cup all-pupose flour










1. Preheat oven to 350 degrees and coat a 9 inch loaf pan with cooking spray and set aside.

2.  In a bowl, whisk together eggs, egg whites, vanilla, and almond extract (if you decide to use it); set aside








3. In a large mixing bowl, cream together cream cheese and butter until well blended.

4. Beat in sugar, baking powder, and salt until blended.

5. Beat in flour and egg mixture alternately little by little, ending with the flour.

6. Pour batter into pan and bake 55-65 minutes or until 

toothpick comes out clean.

7. Cool on a wire rack completely until cutting into 12 slices.

So the only problem was that we didn't actually eat this on our float trip. We all got a little, ahem, drunk and tired and didn't end up breaking into this. Oh well. 

No worries, though, I brought it home though and had a few slices of it. Although I had it just plain by itself with no strawberries. I can say it is a rather delicious breakfast with a glass of milk. 

But I do think I needed to cook it a little longer to have the inside be a little more "bread" like. 

Next time I make this, strawberries and ice cream will be the toppers. 

Pound it...and enjoy!

Ay Caramba!

Summer has officially arrived. I can say that I've had quite a bit of free time, being a teacher and all. :)
Don't be jealous that I have three months off and you don't......ok....you can be a little jealous!

Last summer at this time I was in the Dominican Republic waiting to get married, so this summer was a bit of a let down that I don't have a fantastic trip like that planned. I have cooking and baking to make up for it: that's a consolation, right?

Summers usually mean my husband and I frequenting the Soulard Farmer's Market, in St. Louis.  The farmer's market is about three blocks from our apartment, so it's all about the convenience.  The market is one of the best farmer's market I have ever been to. They have such a variety and it is so much cheaper than buying my produce at the grocery store. They always have really great corn on the cob, which is a summer staple and their fruits and other veggies are also spectacular.

After going to the farmer's market, I like to make little dips to have around the house (or for parties and float trips) especially guacamole and salsa. They are simple, delicious, and rather healthy for the summer.

The guacamole is my own recipe, but really it doesn't take a genius to make guac.
Depending on how many people you are making this for you can alter the recipe accordingly.

Ingredients (for Guacamole): for 5-6 people


4-5 avocados
2 large tomatoes, seeded and chopped
1/2 large white onion
2-3 jalapenos, seeded (you can add more depending on the spice you want)
2-3 limes, to keep the avocados from browning
1 bunch of cilantro
chopped garlic
salt
pepper


Put in the bowl and combine. Usually I put avocados in first, and mush them up (with a fork or spoon) before adding any other ingredients. Squeeze lime juice on the avocados right after you mush them up.

I don't have a picture of this, but you get the idea of what it looks like; you know, guacamole.
Sometimes I put this in a food processor, other times I just put it in a bowl and make it that way.



Salsa
The salsa, though, made with canned tomatoes tastes so fresh.
This is one of the best salsas I have ever made, and my husband loves it; added bonus.


Ingredients:

1 can 14 ounce diced tomatoes
1 can original Rotel
1/2 white onion
2-3 jalapenos
1 bunch of cilantro
chopped garlic
1-2 limes
salt
pepper

Put all ingredients into a food processor and process. 

Really, couldn't be any easier.

How delicious does this look? 

If you make either one of these or both for a BBQ this summer, I'm going to tell you right now they will be really popular and everyone will want the recipe. 

Ay Caramba!

Happy BBQ.