Good morning! I hope you are having a great week so far. If you live in the Tampa area then you know that Gasparilla is right around the corner and these brownies happen to be from the Gasparilla cookbook!
It is a super easy recipe and they are quite delicious. Perfect for your pirate festivities or a casual ladies night in! Here’s what you’ll need:
- 4 1 ounce chocolate squares unsweetened
- 1 stick margarine
- 2 cups sugar
- 4 well beaten eggs
- 1 cup sifted all purpose flour
- 1 cup chopped pecans
- 1 teaspoon vanilla
Melt the chocolate and margarine over hot water and blend. Gradually add sugar then eggs and beat well. Add flour gradually, mixing just until it disappears. Add nuts and vanilla. Pour into two 8 x 8 2 inch pans which have been greased and paper lined. Cook 25 to 30 minutes at 350. Cut each pan into 16 squares. Let stand for 5 minutes before turning out to cool. Makes 32.
One Bowl Pound Cake with a Quick Raspberry Sauce
This is a great and easy recipe that is perfect for any occasion. It only requires a few ingredients, most of which are probably already in your pantry, and comes together with very little effort. And don’t forget to make the raspberry sauce, it takes this cake to a whole new level!
Here’s what you’ll need:
For the cake…
2 1/2 cups flour
2 cups sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1 (8oz) container lemon or vanilla yogurt
1 teaspoon vanilla extract
For the raspberry sauce…
1 (12 oz) bag defrosted frozen raspberries
4 or 5 tablespoons confectioners’ sugar
Preheat the oven to 350 degrees. Grease and flour a 10 inch bundt pan. Combine the flour, sugar, baking soda, salt, butter, yogurt and eggs in a large mixing bowl and beat at low speed until blended. Beat at medium speed for 3 minutes. Pour into the prepared pan. Bake for 60-70 minutes or until golden brown and a wooden pick inserted near the center comes out clean.
Serve with Quick Raspberry Sauce. Yield: 8 servings
Good evening! A great way to end your weekend is with this amazing white truffle mashed potato recipe. It takes some time to make but is worth every minute of it. You can find this lovely recipe in the Junior League of Tampa’s Life of The Party cookbook, pg. 67.
What you’ll need:
2 pounds of Yukon gold potatoes, peeled, cubed
1 cup of milk or half and half
3 tablespoons of butter
Salt to taste
Pepper to taste
3 tablespoons of white truffle oil
Cook the potatoes in salted boiling water in a saucepan until tender and easily pierced with a fork; drain. Spoon into a large mixing bowl. Add the milk and butter. Beat until very smooth. You may add more milk if necessary for the desired consistency. Season with salt and pepper. Fold in the truffle oil. Serve immedietly.
To prepare in advance, spoon in a baking dish and let it cool. Chill, covered, until ready to bake. Add a small amount of additional milk. Bake at 350 degrees for 30 minutes or until heated through. Refrigerate after opening.
Yields 8 servings
This was my first time making these potatoes and I can’t wait to make them again! One mishap, I forgot to peel them but the recipe still turned out just as yummy.
Good morning and happy Friday! Recently, our lovely Marketplace Committee just celebrated an awesome year at a very soft opening at Ox and Fields Restaurant & Bar in Tampa. We all got a first taste and preview of their menu.
Let us tell you, that it was worth it. We can not wait to go back and get a taste of more menu items. What makes our meal at Ox & Fields even more awesome is…wait for it..the chef did some renditions of our recipes from our Junior League Cookbooks! How awesome is that!
I give all of the food an A+. The salad and dessert were my favorite. The salad was delicious, refreshing and the dressing was amazing. It even had a little kick to it.
The dessert…was so decadent and I wish I could take it home to eat again. I’ve always had a sweet tooth and this definitely hit the spot. The cookies were crunchy, ice cream soft and the sauce was perfect.
We were honored enough to be invited to be the first guests to taste some of their food but adding on our own recipes was a treat in itself. Ox & Fields is located off of Nebraska Ave in Tampa. If you are in the area, stop by and try it. They open May 3rd.
Chocolate Drop Oatmeal Cookies – Gasparilla Cookbook pg. 272
1/2 cup shortening
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups uncooked oatmeal
1/2 cup semi-sweet chocolate chips
3/4 cup all purpose flour
This recipe was pretty straight forward and easy to follow. I substituted butter for shortening because I like the flavoring of it better. I started by combining the flour, baking soda and salt in a bowl. I then creamed the butter, granulated sugar and brown sugar in a separate bowl. I added the egg and vanilla to the butter mixture until it was well incorporated.
I then added the dry ingredients to the wet ingredients. Lastly, I added the oatmeal and chocolate chips. I used a cookie scooper to scoop out the dough and placed the cookies on a parchment lined baking sheet. I baked them at a 350 degree oven for 10 minutes.
They were a hit with everyone who tried them. This is a great quick recipe to have on hand when you are craving something sweet. I will definitely be making these again!
Double-Chocolate Shortbread CookiesThe Life of the Party, Page 116
We don’t believe there is such a thing as too much chocolate, which is why we included these delectable cookies. As a part of a dessert tray or enjoyed with a cappuccino, they are a rich treat. They make a festive presentation when cut into shapes.
1 ½ cups flour
¼ cup cornstarch
¼ cup baking cocoa
¼ teaspoon salt
1 cup confectioners’ sugar
1 cup (2 sticks) unsalted butter, softened
½ teaspoon almond extract
¾ cup mini chocolate chips
Combine the flour, cornstarch, baking cocoa and salt in a bowl.
Beat the sugar and butter in a mixing bowl until light and fluffy. Mix in the almond extract.
Add the flour mixture and beat until well blended. Fold in the chocolate chips.
Shape the dough into a disk. Wrap in plastic wrap and chill until firm. Roll out ¼ inch thick on a lightly floured surface. TIP: Instead of making everything a mess with flour, I use two pieces of saran wrap with the dough in the middle. Then, use the roller on top so the dough does not touch the roller and stick. Pell back the saran wrap when you’re ready to use the cookie cutters.
Cut into rounds using a 2-inch round cookie cutter. Or use a festive shaped cookie cutter. Place about 1 inch apart on a parchment-lined cookie sheet. Bake at 325 degrees for 8 to 10 minutes or until set and firm to the touch. Cool on wire racks.
Yield: 2 dozen
Good morning! What better way to start the day with some shopping news?! The Junior League of Tampa is having a pretty decent sale going on in April.
Our sale will consist of our remaining holiday items along with all other merchandise. It will be 50% off for holiday and 30% off of everything else. We have so many perfect gifts for the holiday season, birthdays and so much more.
It is a great way to support your local league and community by purchasing something for yourself or a friend. The date for the sale is April 4 which will take place at both of our general membership meetings. The times will be from 11am to 1:30pm and 6pm to 830pm.
Come on by and shop our awesome deals! Have a lovely day 🙂