chipotle party.

This week and next it is an ode to the most delicious burrito makers in all the land...Chipotle! Recently I had some of our dear Phoenix friends over for a little burrito fiesta to celebrate Kennedy Turner's new job as a LSM Consultant for Chipotle in Arizona. We joked about him rolling each of our burritos, but we didn't actually make him. Next time perhaps ;)

With Chipotle as my inspiration, I created these 'copycat' recipes. I did not know their ingredients or measurements so I just had to get in my kitchen and get creative. My fiesta guests gave me good reviews, but nothing tops the real deal!

Before we get started on my recipes, a few fun facts about the real Chipotle:

1. Chipotle is pronounced chih-POAT-lay.

2. Based in Denver, Colorado.

3. Founded in 1993 by Steve Ells. Chipotle now has over 1000 locations in 36 states.

4. Chipotle went international this past May in London, England.

5. Their slogan is Food with Integrity- which means the best ingredients, cooked slowly and then served fast.

Now for the delicious facts:

1. 100% of their pork and beef is naturally raised.

2. All of their ingredients are made fresh daily.

3. They use zero trans fats frying oil.

4. Hormone free (rBGH) cheese and sour cream.

5. Kennedy Turner made the salsas fresh daily at the Alma School and Queen Creek store location this past week :)

xx.

val

freedom cake.

Uncle Mark nicknamed this cake Freedom Cake, because after all I did make it for the 4th this year. It would be lovely treat year around though. Freedom Cake is actually a Buttermilk cake with a warm berry compote filling, cream cheese frosting and topped with fresh fruit (what a mouthful!). A delicious mouthful!

Buttermilk Birthday Cake (From: Nigella Lawson's How To Be A Domestic Goddess)

1 2/3 cups all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 plus 2 tablespoons buttermilk (or 1/3 cup plain yogurt mixed with 1/2 cup low fat milk)

1 1/2 teaspoons vanilla extract

1/2 cup soft unsalted butter

3/4 cup sugar

3 large eggs

One 9 inch square cake pan or two 8 or 9 inch round cake pans, lined with parchment or wax paper and greased

Preheat oven to 350. Sift flour, baking powder, baking soda, and salt together in a bowl and set aside. Pour the buttermilk (or yogurt and milk) into a measuring cup and stir in the vanilla. Cream the butter and sugar in a large bowl with an electric mixer at medium speed (or by hand, of course) until light and fluffy. Reduce the speed if using the mixer and add the eggs ones at a time, beating for 30 seconds between additions. Add alternating increments of the flour mixture and the vanilla- buttermilk, blending well after each addition; this should take 3-5 minutes.

Pour into the prepared pan or pans, and bake for about 40 minutes (30 is using the layer cake pans) until the cake is beginning to shrink away from the sides and a cake tester comes out clean. Cool in the pan on a wire rack for 10 minutes before unmolding to let cool completely.

Cream Cheese Frosting

I love a good cream cheese frosting! I created this version of cream cheese frosting one day when I needed something tasty to go on some cupcakes. This recipe can easily be doubled or halved.

4 oz cream cheese, soft

1/4 cup (4 tablespoons) butter, soft

2 cups powdered sugar

1 teaspoon vanilla

Beat ingredients together on medium speed until smooth. Add more powdered sugar to reach a thicker consistency. If necessary, add a few tablespoons of milk to thin out frosting. Store in refrigerator for up to one week.

To assemble your cake, you will need:

1 recipe for buttermilk birthday cake (two 8 or 9 inch round)

1/2 recipe for warm berry compote

1 recipe for cream cheese frosting

Garnish: fresh strawberries and blueberries, rinsed and sliced

Make the buttermilk cake according to directions above. To make Freedom Cake, make two 8 or 9 inch round cakes. Once cakes are cool, place one round cake on cake stand. Pour warm berry compote in the middle. Start with 1/2 cup compote and spread over cake. Add more compote, if desired. I like a lot of filling so I always add more. Top compote with second round cake. Make cream cheese frosting according to directions above. Ice cake top and sides with frosting. Garnish with fresh strawberries and blueberries, if desired. Raspberries and mint would be a beautiful garnish, too. Due to frosting, store finished cake in the refrigerator until serving and if there are any leftovers.

xx.

val

raspberry lemonade ice cream pie.

Easy, refreshing summer time dessert. Light pink ice cream pie with a hot pink sauce- how perfect :)

1 can raspberry lemonade concentrate, thawed

3 cups vanilla ice cream, thawed

4 to 6 tablespoons butter, melted

about 40 nilla wafers (or 20 graham crackers)

Topping: one recipe for warm berry compote

One hour before you want to start, pull the raspberry lemonade concentrate out of the freezer to thaw. 30 minutes before, pull your vanilla ice cream out of the freezer.

While you are waiting for your cold ingredients to thaw, make your crust. Melt 4 tablespoons butter. In a food processor (or magic bullet), grind nilla wafers into fine crumbs. Mix together melted butter and nilla wafer crumbs. If more butter is need to get nilla wafer crumbs to stick together, then try two additional tablespoons of melted butter. Spread wafers evenly in the bottom of a pie plate.

In a bowl, combine thawed raspberry lemonade concentrate and three cups vanilla ice cream. Beat to combine on low speed for 2 minutes. Pour mixture over crust. Cover and freeze.

When ready to serve, pull your pie out of the freezer and let it sit out for a few minutes before slicing. Running a large knife under warm water before slicing may be helpful. Top with warm berry compote, if desired.

xx.

val

yogurt, fruit and granola parfait.

I love eating warm berry compote (chilled) on greek yogurt for breakfast or an afternoon snack. If I have granola and fresh fruit, I'll create a little parfait.

1 cup yogurt, plain

2-3 tablespoons warm berry compote, chilled

1/4 cup fresh fruit, washed and chopped, if needed

1/4 cup granola

In a bowl, stir together yogurt and chilled warm berry compote. Top with granola and fresh fruit.

Fun Party Idea- Make a yogurt, fruit and granola parfait bar. Serve yogurt, fruit and granola in large martini glasses. You can buy large martini glasses at Michaels. Let your guests create their own parfaits in small martini glasses. I love Pier One's selection of martini glasses, but if you need a cheaper option check the Dollar Tree.

xx.

val

warm berry compote.

In the house I grew up in, in sweet Pleasant Valley, we had raspberry bushes that lined the fence between our yard and our neighbors. My dad would make a warm berry compote from our fresh raspberries for our Saturday morning pancakes. This stewed fruit sauce can add something special to so many things- pancakes, waffles, french toast, yogurt or ice cream, angel food cake or pound cake...the sky's the limit!

I used four different types of berries- strawberries, blueberries, blackberries and raspberries- to create my compote. You don't need to make it from four different types of berries- it could be a three berry compote, two berry compote or even just a berry compote. Use what is on sale, in your house or what you like best. It is a great way to put mushy berries to good use.

1 pint of berries (fresh, washed or frozen)

1/2 cup sugar

1/4 cup water (only needed when using fresh berries)

1 tablespoon cornstarch

In a sauce pan over medium heat, combine berries, sugar, water and cornstarch. Mash berries with fork or potato masher. When the sauce starts to bubble, reduce heat to low. Let simmer for 20 minutes. Stir occasionally.

You can adjust the thickness of the compote. Add more water to thin it out. Add more cornstarch to make it thicker.

xx.

val