Archive for the ‘Friday’s Friends’ Category

• Lemon-Raspberry Layer Cake

  Date: 2010.05.21 | Category: Baking, Friday's Friends | Response: 0

  Last weekend I spent time in PA with my family celebrating my brother’s 40th (ahem) birthday.  My sister-in-law, Trish, made this fabulous cake and I asked her if she would share on Friday’s Friends.  Trish is a great sister (in-law), mother and wife.  She gives me a run for my money each time we step into the kitchen.  Her home looks like a page out of Martha Stewart Living.  I cannot think of a thing she doesn’t do well, including being my friend.  Here’s her delicious cake (it’s super simple too!

  Ingredients:

  1 lemon cake box mix
  1 container Cool Whip
  Fresh raspberries
  Seedless raspberry preserves
  1 lemon

  Make lemon cake batter according to box mix and bake in two 8-inch round pans. When cooled, use a long, sharp knife to cut the rounded top off one layer (so the other layer will stack flat on top of it). Cut each round cake in half (horizontally) so that you are left with four layers of cake. In between each layer, spread a generous amount of raspberry preserves. Once all four layers are stacked, ice the cake with one container of Cool Whip (I prefer how this looks and that the icing is not so sweet – makes the flavors of the cake and preserves the stars of the show). Line the bottom edge of the cake with fresh raspberries; garnish with a few on top, as well. The finishing touch: zest a lemon on top of the cake for a little extra flair and lemony flavor! Enjoy!

  So there you go.  Will’s mom will not steer you wrong.  And yes, this is the same woman my brother was boasting of on the Martha Stewart Show.

  xo–me

• Friday’s Friends

  Date: 2009.11.13 | Category: Cooking, Friday's Friends | Response: 0

  Today I am launching a new segment here at Hey Amy! and it’s called (you guessed it), Friday’s Friends.  Each Friday I hope to convince one of my friends to share a recipe they love and have them write about it.  Today I begin with my Julia Child in the making, Meegan.  She is an outstanding mom, sound woman, and chef.  I am pleased to present her Tomato Soup.  Take it away, Meegan…

  Things are starting to get cold outside, a perfect reason to make one of my fav dishes, tomato soup.  It is easily made from scratch, which is a far cry from the condensed soups that are out there.  This recipe can be made vegan or vegetarian easily.  It is a great way to get your family to eat their vegetables and the soup is fantastic the next day.  Pairing this recipe with a grilled cheese is a great way to make it a complete meal.  This serves 4 and doubles nicely in a larger pot.

  Ingredients:

  1-14oz. can diced tomatoes
  1/2 c. extra virgin olive oil, divided
  1 stalk of celery, diced
  1 carrot, diced
  1 yellow onion, diced
  2 cloves of garlic, minced
  1 Tbsp. tomato paste
  1 c. chicken or vegetable stock
  1 bay leaf
  2 Tbsp. butter (omit if you’re making this for a vegan)
  1/4 c. fresh basil leaves chopped
  1/2 c. heavy cream (omit if you’re making this for a vegan)

  Preheat oven to 450.  Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
  

  Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the tomato paste and cook for about one minute, stirring constantly, breaking up the paste with the back of a wooden spoon. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken/vegetable broth, bay leaf and butter, if using. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.  Salt and pepper to taste.  If you don’t have an immersion blender, carefully puree in batches in either a blender or food processor.

  A few variations:
  

  • Substitute 2 Tbsp. fresh dill in place of the basil.
  • Place a slice of crusty bread or large crouton in the bottom of the bowl, then spoon the soup on top.

  So there you have it.  Meegan’s homemade tomato soup.  In the spirit of the month of Thanksgiving ideas, this recipe would be a great beginning to your meal.  Or you could make it to accompany the leftover grilled turkey sandwiches! Enjoy.

  xo–me