A Taste Of Summer

As with most social gatherings, the men assembled in one place while the women at another.   This evening was no different.  Lori, her daughter Shelby, and I, with sangria's in hand, lowered ourselves into the pool.   The water was 87', which was the perfect temperature.  At the same time Vlad our host, Jamie, Nick and Stone sat close by in the shade.   I suppose solving all the worlds problems.
For appetizers Vlad had prepared some babaghanoush,  a middle eastern eggplant dip which I love.  He also had some crackers, cheese and fresh radishes.  While we lazied the evening away Vlad was the perfect host keeping our drinks filled and while at the same time bringing appetizers to us ladies who never left the pool until dinner time.
 

With the sun setting Lori, Shelby, Jamie, Nick, Stone, and myself all gathered on the patio over looking the pool as the food was placed on the table.   For our feast Vlad kept it light.  He had prepared a potato and a tomato salad.  With that he served some freshly sliced bread and some liver pate, which I had never tasted and was pleasantly surprised how good it was.  When I think of liver, I go back in time when my mama would make smothered liver with onions and make us eat it.  YULK!   Either my taste have matured or maybe I just do not like smothered liver with onions.  Unless my mama makes it on one of our visits, I guess I will never know the answer to that question.  I myself never plan to prepare it.

We ate family style, very casual, passing the bowls one by one.   Scooping the salads, filling our plates until our stomachs were content.

I on the other had did not keep it so light.  I made the desserts.  As usual I couldn't decide on what to make so I made two, a pie and a tart.  One recipe I knew was good, Fairfield Hospital Buttermilk Pie, recipe here: http://yallcomeoninthedoorsopen.blogspot.com/2015/01/dinner-and-dancing.html.  I have made this many times and never fails to please.

The other, a tart I had never made, but wow it was great.  It's a Paula Dean recipe, that alone tells you  its good.  

It had been a wonderful, relaxing evening as the rain held off to come another day.  Vlad always the perfect host.  Great food and good company.  What more could you ask for?

Fresh Fruit Tart

Crust Ingredients:

1/2 cup confectioners' sugar

1 1/2 cups all-purpose flour

1 1/2 sticks unsalted butter, softened and sliced

Filling Ingredients:

1 (8 ounce) package cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

Topping:

strawberries-kiwi slices-blueberries-raspberries

Glaze:

1 (6 ounce) can frozen limeade concentrate, thawed

1 Tablespoon cornstarch

1 Tablespoon fresh lime juice

1/4 cup granulated sugar

Whipped cream, for garnish

Directions for crust:

In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball.  With your fingers, press the dough into a 10" spingform pan and up the side somewhat that has been sprayed with baking spray.  Refrigerate until firm.

Bake for 10-12 minutes or until very lightly browned.  Set aside to cool.  

Directions for the filling and topping:

Beat the cream cheese, sugar, and vanilla together until smooth.  Spread over the cooled crust.  Slice the strawberries, and kiwi.  Place the fruit on top of the cream cheese filling.  

Directions for the glaze:

Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes.  Let cool.  With a pastry brush, glaze the entire tart.  You will not use all the glaze.

Keep the tart in the refrigerator.  Remove about 15 minutes before serving.  Slice into 8 wedges and serve with a dollop of whipped cream.

Recipe adapted from: http://www.foodnetwork.com/recipes/paula-deen/fresh-fruit-tart-recipe.html

While waiting for the other guests to arrive, Vlad walked me around his yard.  He, like myself likes plants.  Below is just a few of the many plants in his lawn.

Happy Birthday Malia Girl

Piedmont Park, a 189 acre urban playground is where we celebrated Malia's birthday with a picnic dinner.   The temperature had cooled and the sun was setting as the fireflies began sparkling.  As we arrived, there was a lot of activity on the lawn with some playing soccer, others throwing a frisbee, many also having a picnic as we were.  It had been a busy day and we were all hungry.  We immediately laid out the food and stuffed ourselves, and in no time we were ready for dessert.
Numerous times throughout Malia's childhood, she would request a cookie cake for her birthday.  I would purchase it at the Great American Cookie Company.    This year I made them myself.  I couldn't decide on a flavor since Malia loves lemon, anything with sprinkles, and who doesn't like chocolate.  So I made all three.  Chewy Lemon, Funfetti, and Triple Chocolate.

L-R Lemon Sugar- Funfetti Sugar-Triple Chocolate

Chewy Lemon Sugar Cookie Cake

1 (9" Cookie Cake)

Ingredients:

2 3/4 cup all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup unsalted butter, softened to room temperature

1 1/2 cups sugar

zest of 2 lemons (2-3 teaspoons zest)

1 egg

1/2 teaspoon vanilla extract

2 Tablespoons fresh lemon juice

Sparkling Sugar for sanding, optional

Directions:

1. Preheat oven 350'. Line the bottom of a 9" round cake pan with parchment paper, then spray with baking spray.

2.  In a medium bowl, whisk together flour, baking soda, baking powder and salt.  Set aside.

3.  Using an electric mixer, beat the butter until smooth.  Add 1 1/2 cup sugar and blend until fully incorporated.

4.  Add lemon zest, egg, vanilla and lemon juice and blend until fully combined.

5.  While mixing on low, slowly pour in the bowl of dry ingredients.  Mix just until all of the ingredients are fully incorporated.

6.  Place the dough into the prepared cake pan and sprinkle with sparkling sugar.

7.  Bake about 18 minutes, I like it a little undercooked.

8.  Let cool completely before frosting. 

Cookie Recipe adapted from: http://www.glorioustreats.com/2014/04/chewy-lemon-sugar-cookies.html

Frosting Ingredients:

2 cups powdered sugar

1/2 cup unsalted butter, at room temperature

1/4 teaspoon pure lemon extract

1/2 teaspoon lemon zest (optional)

1 Tablespoon heavy cream or milk more if needed.
Frosting Directions:

1.  Mix together the powdered sugar, lemon zest and butter until it becomes sort of crumbly. 

2.  Add the lemon extract and a little bit of the milk.

3. Beat until smooth and fluffy, adding only enough milk to bring the frosting to a creamy spreadable consistency.

4. Frost the cake as you choose.  There will be frosting left over.  You can freeze it and use on cookies another time.

Funfetti Sugar Cookie Cake

1 (9" Cookie Cake)

Ingredients:

1/2 cup unsalted butter, softened to room temperature

3/4 cup granulated sugar

1 large egg + 1 egg yolk

2 teaspoons vanilla extract

1 1/2 cup flour

1/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoon cornstarch

2/3 cup white chocolate chips

1/2 cup rainbow sprinkles (not nonpareils)

Vanilla Almond Frosting:

1/2 cup unsalted butter, softened to room temperature

1 3/4 cup confectioners' sugar

2 Tablespoons heavy cream or half and half

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/8 teaspoon salt 

extra sprinkles for decorating

Cookie Cake Directions:

1.  Preheat oven  350'.

2.  Line the bottom of a 9" round cake pan with parchment paper, then spray with baking spray.

3.  In a large bowl using your mixer, cream the softened butter 1 minute on medium speed.  Then add the sugar on medium speed until fluffy and light in color.  Beat in egg, egg yolk, and vanilla.  Scrape down sides as needed.

4.  In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts.  The dough is quite thick.  Once combined, gently fold in the white chocolate chips and 1/2 cup sprinkles.

5.  Place the dough into the prepared cake pan.

6.  Bake for about 18-20 minutes.  You want the cookie cake to be extra soft in the center, do not over bake it. 

7.  Let cool completely.

Frosting Directions:

1.  Beat the butter on medium speed until creamy, about 2 minutes.

2.  Add confectioners' sugar, cream, salt,  vanilla and almond extracts with the mixer running on low.  Increase to high speed and beat for 3 full minutes.  Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. 

3. Frost the cake.  I used the Wilton 1M TIP. 

4.  Store in an airtight container at room temperature.

Recipe adapted from: http://sallysbakingaddiction.com/2014/05/12/funfetti-sugar-cookie-cake/

Triple Chocolate Cookie Cake

1 (9" Cookie Cake)

Ingredients for cookie cake:

3/4 cup unsalted butter, room temperature

1/2 cup dark brown sugar, lightly packed

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 egg

1/2 cup cocoa

1  1/4 cup all purpose flour

1 teaspoon baking soda

1/2 cup M&M's

3/4 cup chocolate chunks

Chocolate Buttercream Ingredients:

1/4 cup shortening

1/4 cup butter

2 cups powdered sugar

1/4 cup cocoa

2/3 Tablespoons water

Cookie Cake Instructions:

1.  Cream sugar and butter together until fluffy.

2.  Mix in vanilla extract and egg.

3.  Add baking soda, cocoa, and flour and mix until combined.

4.  Stir in M&M'S and chocolate chunks.  Dough will be sticky and thick.

5  Line the bottom of a 9" round cake pan with parchment paper, then spray with baking spray.  

6.  Place dough into prepared cake pan.

7.  Chill for about 3 hours or overnight, which is what I do.

8.  Preheat the oven 350' when ready to bake.

9.  Bake for about 18-20 minutes.  I like mine a little uncooked. 

10.  Let cool completely.

Chocolate Buttercream Instructions:

1.  Beat the butter and shortening until smooth.

2.  Add half of powdered sugar and cocoa.  Mix until combined.

3.  Add 1-2 Tablespoons water.

4.  Add the remaining powdered sugar and mix until smooth.  Add water to get the right consistency.  Decorate the edge of cookie with frosting and sprinkles.  Recipe adapted from: http://www.lifeloveandsugar.com/2013/07/25/triple-chocolate-cookie-cake-2/

I've always been a big believer in celebrating birthdays, no matter the age.  My girl's say you celebrate the day before, the day of and lastly the day after.  I on the other hand say you celebrate the entire month of your birthday!

Malia Girl

Their can never be to many balloons, thanks to Jim.

Jim and Malia Girl

Abby Gail and Brendan

Me and Lora Beth

The best view of the downtown skyline is from Piedmont Park, unless your lucky enough to be on Malia and Jim's rooftop patio.  Then that is defiantly the best view of the skyline.

Butch And Barbs Football 101

Recently six hundred women gathered for an afternoon of football 101 at the University Of Tennessee.  And I was one of them.  After standing in line for some time while all of us registered and got our t-shirts, Head Coach Butch Jones began our event with a short speech, followed by each of the assistant coaches being introduced along with their wives.
We were all divided into seven groups that rotated through all the programs for the afternoon.  My group started on the field.  Who knew kicking could be so much fun!  Although I wasn't able to get the ball in the air, this was my favorite part of the event.  We had to go through about 7-8 more drills before we made our way back inside Anderson Training Center to tour the facilities.

 Photo by Randy Sartin

http://www.sartinphoto.com

Photo by Randy Sartin

http://www.sartinphoto.com

My t-shirt and name tag for the afternoon.

Weight room at the Anderson Training Center.

 Weight Room

The Volunteers

Inside the Hydro Therapy Center.

Lap Pool

Hot/Cold Plunge Pool

 A small barbershop built into the Anderson Training Center that is open to all athletes in the department.

Anderson Training Center Locker Room

Coach Butch Jones conducting a Q&A in the Team Room with 600 women attending the Butch and Barbs Football 101.

Coach Butch Jones spoke about what it's like now that his son is part of the UT football program and about  his sleepless night prior to this event due to moving his oldest on to campus who is now ready to begin his football career with the University Of Tennessee.

The defensive back meeting room in the Anderson Training Center.

The Peyton Manning Room in the Anderson Training Center.

Peyton Manning

 

The Vol Walk at Neyland Stadium.

Peyton Manning

University Of Tennessee

1994-1997