Strawberry Delight Cupcakes from Bakehouse46
Ingredients: CUPCAKES 2 tbls of Blake’s Strawberry Jam 2 large egg 2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup unsalted butter, softened to room temperature 1 1/2 cups sugar 3 teaspoons pure vanilla extract 1 cup whole milk, room temperature 1 tsp of strawberry extract STRAWBERRY BUTTERCREAM 1 cup unsalted butter, softened to room temperature 4 cups confectioners’ sugar 3 Tablespoons heavy cream ¼ cup of Blakes Strawberry Jam 1 teaspoon pure vanilla extract salt, to taste Instructions Preheat oven to 350°F. Line a muffin pan with cupcake liners. Sift the flour, baking powder, and salt together in a large bowl. Set aside. Using a mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 3-4 minutes until creamed together. Add the eggs and vanilla and beat on medium-high speed until combined. With the mixer on low speed, add the dry ingredients in three additions alternating with the whole milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Fold in strawberry jam. Spoon batter into cupcake liners filling halfway. Bake for 20-24 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely. Make the frosting: With a mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, Strawberry Jam, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add 1/4 cup more confectioners’ sugar if frosting is too thin or 1 more Tablespoon of cream if frosting is too thick. Bakehouse46 locations include Birmingham (136 N. Old Woodward Ave.) and Rochester (205 S. Main St.) with more locations to come soon.
Sun Dried Tomato Pesto Panini Sandwich
Que Broden shows us how to make a Sun Dried Tomato Pesto Panini Sandwich. For the recipe go to https://cookingwithque.com/recipes/
Chef Bobby shows us how to make Asparagus Wrapped in Crisp Prosciutto
www.encorebanquets.com Chef Bobby?s Prosciutto Wrapped Asparagus 6 ounces sliced prosciutto, halved horizontally 1 pound asparagus, trimmed 1 tablespoon olive oil Your favorite creamy cheese such as goat, Boursin ! You can also use mozzarella or Havarti if you like a mild cheese. DIRECTIONS: Working one at a time, place your cheese on the to of the prosciutto and wrap halved prosciutto slice on each asparagus spear at an angle, covering the entire length of the spear. Repeat with remaining prosciutto and asparagus. Heat olive oil in a large skillet over medium high heat. Add asparagus and cook until prosciutto is crisp and asparagus is tender, about 2-3 minutes. You can also bake at 350 for 18 minutes. garnish with a balsamic reduction or the pan drippings. Serve immediately.
Chef Bobby makes Cornish Hens
Chef Bobby makes Cornish Hens
Bonefish Grill shows us how to make butterfish rockefeller
www.bonefishgrill.com
Spring Nibbles & Notes with Chef Kelli and Two Unique
It's time to celebrate spring! Join Chef Kelli at Spring Nibbles and Notes, a virtual small plates and wine experience to benefit Accent Pontiac's social change through music program in Pontiac, MI.
Spring Nosh ideas from Chef Kelli Lewton of Two Unique Caterers
www.twounique.com
Meatless Monday: The Works Burger
Que Broden shows us how to make The Works Burger. For recipes visit: https://cookingwithque.com/recipes/
Easter Brunch at The Motown Bistro
Jai Dearing from The Motown Bistro in Eastern Market shows us how to make a Shrimp & Lobster Omelette. The restaurant is open for Easter brunch. For more info go to http://motownbistro.com/
Vince & Joe's Gourmet Market raises Autism Awareness with The Hope Network
www.vinceandjoes.com The Hope Network: (844) 969-0252
Preparing a Tuscan Sunset and Pomegranate Martini at Meadowbrook Country Club
FOX 2's Cooking School has two drink recipes to try out with Zim's Vodka.
Preparing asparagus saltimbocca
Easter is almost here, and that means the return of some classics. Allow San Morello's out of Detroit to show you something new worth preparing.
How cooking the kitchen can be healing to the spirit
www.culinaryarttherapy.com
Apple Flambe Waffles
The Jagged Fork and sister restaurant Hudson Caf� show us how to make apple flambe waffles.
Taco Tuesday with Gran Castor in Troy
www.grancastor.com
Meatless Monday: Vegan Gumbo
Que Broden shows us how to make a plant based gumbo. Recipe here: https://cookingwithque.com/recipe-items/plant-based-gumbo-recipe/
Gameday grub from Famous Dave's in Taylor
The biggest basketball season of the year is on now - and Famous Dave's Pitmaster Crystal Watts shows us some ways you can enjoy a few bites and games.
Clark Park annual charity hockey game continues during the COVID-19 pandemic
The 2021 Clark Park annual charity hockey game will continue this year and former FOX 2 reporter ML Elrick and Chef Dave from the Butchery joined us to show us all the ways they're helping rasie money during the pandemic.