Monthly Archives: July 2011

Who’s Up for Solving this Fruit and Cheese Mystery?

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10

The Rubik’s Fruit Cube. Have you seen it?

More importantly, can you solve it? It’s beautiful!  It’s a watermelon, kiwi, and feta cheese appetizer. I’ve been been pulling my hair out trying to google where this originated. I ran into it on a facebook page that had a link that someone found on Pinterest and from there the mystery began.

I found a Rubik’s Cubewich, but you have to buy the book to find out how to make the sandwich. Fatlottagood that does me. Who could eat that sandwich anyway? I mean, take one bite into that thing and you’ll have a lapwich.

Anyone want to take a stab at where this came from and what gadget would cube your fruit and cheese so it’s all uniform? How do you think it stays together?  If I assembled this masterpiece, I’m not sure I’d even let anyone touch it. I could easily see someone going to grab a piece and me screaming,  “No, don’t eat that! It’s a centerpiece!” Like Meg Ryan yelling at Tom Hanks in You’ve Got Mail.  “What is that? What are you doing?  That caviar is a garnish!”

http://youtu.be/qoQxxSj5P4Q[/youtube]

Seriously, I wish I could find at least one Food blog or Foodie out there that attempted this and gave away the secret.  I’m up for the challenge.  Any other takers? Anyone? I’ll let you know how it turns out. To be continued…

Update: Here is my version of the Rubik’s Fruit Cube.

The colors aren’t as vibrant.

Overall, I am pleased with how it came out. It can be replicated. How did I do it you ask? Well, you’ll have to figure that out on your own. After all, you’re supposed to solve a Rubik’s cube.

Just kidding. I’ll be nice and share how I replicated this. I purchased the square fondant cutters at Michaels and used the smallest cube cutter in the pack.

It was the perfect gadget!

Rubik’s Fruit Cube
Print
Recipe type: Appetizer
Author: Sherri @ TheKitchenPrescriptiondotcom
Prep time: 25 mins
Total time: 25 mins
Serves: 2
Perfect light summer appetizer and centerpiece.
Ingredients
  • 1 pound of watermelon
  • 2 kiwi
  • Small block of feta cheese
  • Spearmint Sprigs
Instructions
  1. Cube the fruit and cheese
  2. Alternate the fruit and cheese pieces
  3. I broke off toothpicks and placed them down the center to hold the cubes in place
  4. Garnish with spearmint sprigs

Remember earlier when I said I wouldn’t let anyone eat it? That part is true because after I was done photographing it, it was gone in 2.3 seconds by yours truly. It was DEElicious! Light and refreshing.

 

Orange Creamsicle Cupcakes

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15

These orange creme filled cupcakes brought back memories of me as a child chasing down the ice cream truck to get an Orange Creamsicle. Ohhhh, the nostalgia of ripping open the wrapper on a hot summer day and biting into the cool creamy vanilla ice cream center.  It was a conflict between taking my time to savor the sweetness and beat the heat before it melted in my hands.

I still hear the ice cream truck going by our street sometimes, but I haven’t chased one down in years. Maybe I should add that to my bucket list :) It’s always good to have child like tendencies even as an adult.  There is a little kid in us hiding somewhere, and I like to coax mine out every so often.

I think I accomplished that when I bit into one of these last night.

Mmmmmmmmmmmmmmmmmmmmmmmmm it was so delicious and instantly brought back those familiar memories of Ohio summers.  No school, no worries. Days filled with endless swimming and only keeping an eye on the clock for the ice cream man and the music blaring out of the megaphone on the top of the truck.

Here’s what you need to recreate this wonderful summer memory.

Orange Creamsicle Cupcakes
5.0 from 2 reviews
Print
Recipe type: Dessert
Author: Sherri @ The Kitchen Prescription
Serves: 12
These will take you back to the days of chasing the ice cream truck down the street. Recipe Makes 12 cupcakes
Ingredients
  • Cake Ingredients:
  • 1 stick unsalted butter (room temperature)
  • 2/3 cup sugar
  • 3 eggs (room temperature)
  • 1 1/2 cup flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 small container orange creme yogurt (keeps cupcakes moist)
  • 1/4 cup fresh squeezed orange juice (can use 100% store bought juice if desired)
  • 1 whole orange zest
  • small amount of orange gel paste (can mix together red and yellow or use regular food coloring)
  • Whipped Creme Filling (so easy it’s scary)
  • 1 cup heavy whipping cream
  • 1/2 teaspoon vanilla
  • 1 tablespoon sugar (or confectioners sugar)
  • Orange Butter Creme Frosting:
  • 6 tablespoons butter (salted)
  • 2 teaspoon light soft cream cheese (optional)
  • 2 lbs confectioners sugar
  • 1/2 orange zest
  • I whole squeezed fresh orange juice about 4-6 tablespoons (or 100% store bought orange juice)
  • red and yellow gel paste coloring
Instructions
  1. Cake Directions:
  2. Pre-heat oven to 350 degrees
  3. In stand mixer with flat paddle cream together butter and sugar.
  4. Replace flat paddle with whisk attachment
  5. Add eggs one at a time and whisk well on med speed.
  6. Add flour, baking power, salt, and orange juice
  7. Add remaining ingredients (yogurt and orange zest)
  8. Mix on high until all lumps are out and you have a pancake batter like consistency.
  9. Fill a large gallon Zip-loc bag with batter.
  10. Snip off small corner tip and fill 12 cupcake liners 2/3 full
  11. Bake until toothpick comes out clean or cupcakes spring back to finger touch (be careful don’t burn those fingers!)
  12. Cool completely (I like to put mine in the freezer. They will take about 10 minutes to cool.)
  13. Whipped Creme Filling
  14. Make sure your mixer and whisk are ice cold (Place them in freezer for about 5 minutes)
  15. Use very cold whipping cream (this ensures the best results)
  16. Mix whipping cream on slow speed and increase to medium, then high once it starts getting thick.
  17. Just before it reaches peaks stop mixing
  18. Add vanilla and sugar
  19. Mix until peaks form on whisk. Careful not to over mix.
  20. Now fill cupcake centers with whipped creme. (I used a disposable piping bag and a Wilton long tip but to get the most amount of creme filling in the center, I recommend cutting out center with a parring knife at a 45 degree angle. Fill and replace top of cupcake.)
  21. Orange Cream Cheese Butter Cream Frosting:
  22. Cream butter and cream cheese (cream cheese can be an optional ingredient.)
  23. Add about 1 lb confectioner’s sugar
  24. Zest about half the orange into mixing bowl
  25. Cut orange in half and squeeze into bowl
  26. Mix on slow, to medium, to hight speed until smooth.
  27. Keep adding confectioner’s sugar until you get a smooth and stiff frosting.
  28. Divide frostings equally in two mixing bowls or plastic containers.
  29. To one bowl add some equal amounts (toothpicks work great for this) of red and yellow food coloring gel/paste (this will make a beautiful orange color.) Mix well.
  30. Add to the other bowl of frosting a toothpick full of yellow coloring gel/paste. Mix well
  31. If you need to add a little more sugar to stiffen up your frosting it’s okay to do. Just mix well with a knife or spatula.
  32. Use a disposable piping bag and a Wilton 2D large drop flower tip.
  33. Fill bag on one side with orange frosting and other half of bag with yellow frosting. Twist bag and if needed squeeze out some of the frosting until both yellow and orange come out of tip.
  34. Start in middle of cupcake holding tip at a 90 degree angle (straight up.) Squeeze a little pressure and then go in a counter clockwise direction (inside to outside) until the entire cupcake is covered.

Hope you enjoy these as much as I did.

 

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