Ice Cream Cone Cupcakes #SundaySupper

Posted on May 28, 2017 by Cindy Kerschner

Ice Cream Cone Cupcakes offer a cute, portable dessert fit for kids of any age.

Ice Cream Cone Cupcakes

Sunday Supper Easy Barbecue Recipes for Memorial Day

Memorial Day is almost here, the unofficial start to summer. But more importantly, the start of Barbecue season! Not only is grilling a healthy way to cook, it’s so much fun! Gather you friends for the perfect summer BBQ. We don’t only want to see entrees, can you wow us with a dessert on the barbecue? Or maybe some scrumptious sides and snacks? We want to easy and delicious BBQ goodies!

Whenever I’m invited to a family or friends BBQ cookout, I ask,”What can I bring?” Ninety-nine percent of the time the answer is dessert.

Not because I’m a great dessert maker, desserts are just a safer option. Foods like meats and salads should be under constant refrigeration. Keep these iced in a cooler or store immediately in your host’s fridge until party time.

I have to admit I’d rather have guests at my get-togethers bring desserts, paper goods or drinks.

Ice cream Cone Cupcakes are so easy to make. These kid friendly treats can be left out for help-your-self events.

Use your favorite cake recipe or a box mix makes it even easier!

Line a muffin pan with aluminum foil pockets to hold the cones.

Ice Cream Cone Cupcakes cone

Fill 3/4 of the way with batter. Bake according to package directions.

Ice Cream Cone Cupcakes

Cool and frost. That’s it! Dip in sprinkles or jimmies if you like.

Ice Cream Cone cup cake

These treats never last long! Maybe make extra just in case? 🙂

Print
Ice Cream Cone Cupcakes

Yield: 12 pieces

Serving Size: 1 each

Ingredients

  • 12 standard wafer cones
  • 1 box cake mix any flavor.
  • Vegetable oil and eggs called for on the box.
  • 2 cups prepared frosting or homemade
  • Sprinkles or jimmies optional

Instructions

  • Fill muffin tins with aluminum foil. Shape into pockets.
  • Add cones and fill 2/3 to 3/4 with batter.
  • Bake according to package directions for cupcakes.
  • Cool, frost and decorate.
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Food for thought… What kind of kid friendly items do you offer at family BBQ’s? Special drinks? Desserts? I’d love to hear your suggestions in a comment below! 

Special thanks to Christie from a Kitchen Hoor’s Adventures  for hosting our event!

Enjoy all these Sunday Supper Easy BBQ Recipes to get your party started!

Sunday Supper Easy BBQ Recipes

Best Burgers and Sandwiches

Grill Master Mains

Mop Worthy Sauces

Searing Starters and Sides

Sizzling Sweets

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Posted in #SundaySupper, bbq, cake, chocolate, cupcakes, dessert, What's For Dinner? | 17 Comments

Food Wine Conference Feed Body Mind and Soul #FWCON #AD

Posted on May 27, 2017 by Cindy Kerschner

Disclaimer: I was reimbursed my ticket price for being an Ambassador to the Food Wine Conference. I received no other compensation from Food Wine Conference or their sponsors for writing this post. All opinions are my own.

The Food Wine Conference is so much more than a networking event. At the Food Wine Conference, you’ll experience a special feeling of connection with fellow bloggers, brands and speakers.

swinging at the hop

This 3 day event presented by Sunday Supper celebrated its 5th year this May. Five years of fabulous food, learning new skills and fun sessions.

We kicked off the event Friday night with a welcome party hosted by our wine sponsor CK Mondavi Wines.

CKMondavi

CKMondavi event

Photo fun by Florida Milk too!

Florida milk

Idaho Potato served potato latkes with all the trimmings at a cookbook exchange.

cookbook party

Ina Pinkney supplied the recipe for these potato latkes with salmon spread. She was also there signing her cookbook, Memories and Recipes from the Breakfast Queen. You know I got a copy!

Ina-Pinkney-262x272

On to dinner where we enjoyed  A Taste of Rosen Shingle Creek from our host hotel. I must say that the fried lasagna was a hit at our table!

taste of rosen 2017

Saturday Morning started our day with informative sessions including a moving documentary, from The Breakfast Queen, Ina Pinkney.

Dianne Jacob showed us how to get our cookbook proposals polished to reach the right people and get a fair evaluation.

Dianne Jacob

Saturday breaks sponsored by Duda Farms and Certified Angus Beef Brand. Savory smoothie bowls with fresh ingredients from Duda Farms.

savory smoothie

Me and Certified Angus MascotHere’s a fun highlights Video.

After break, Amanda Rettke from I am Baker, shared her story about how she built a brand while raising her family and supporting a community.
Denise Vivaldo shared her tips for time management.
denise
Mann’s Fresh Vegetables supplied us with a Lunch – Build-Your-Own Taco Bar!
taco lunch

Peter Horst is a business innovator who has ignited dramatic growth and profits with breakthrough strategies at various high profile companies. Peter had great tips for engaging brands.
Duda Farms supplied some healthy snacks to keep us focused.celery snack

Next up was a panel discussion with 5 sponsoring brands about why they do what they do and how they keep the passion.
Debbie Lyons-Blythe showed how their ranch maintains sustainability and helps manage the last native prairie.pics at dinner

Saturday night’s dinner was over the top delicious! Sponsored by Certified Angus Beef ® brand
chef michael
Chef Michael went all out with some southern flair. Short ribs, shrimp and grits, collards, cornbread even hushpuppies! CK Mondavi supplied the wine pairings!
saturday dinner share
beef dinner
After dinner we went to a Sock Hop sponsored by Florida Strawberries.hop

Sunday we made our way over to UCF Rosen College of Hospitality for more sessions, lunch and fun!dorthea

First up was our Sunday keynote speaker, Dorothea Bozicolona-Volpe. Dorothea has worked with celebrities and major corporations to help develop their brand.
Next up was a presentation by Florida Dairy Farmers. Diahann Smith and Registered Dietitian Carolyn Dowling as they share tips for creating recipes that provide healthy and flavorful solutions in the kitchen, including dairy substitutions.milk talk

The rest of the day we split into 2 groups and attended sessions until 4:30.
Some highlights were Fingertip Film Fest with Sandra McKenna and Jeff Houch. These 2 veterans videographers shared tips and tricks for making videos on you phone from start to finish.
Amanda Rettke shared her tips on using Facebook Live.
Instafood session shared styling tips for getting the most out of your instagram pics.beef talk

There were also sessions on starting your own business, featuring Betsy Cohen from Happylicious and how to do live cooking demos in front of a camera.
Food Wine Conference held their second #hashed competition. Each table created a drink featuring CK Mondavi wine and Wish Farm Berries. Here was our entry!
hashed drink

 

Learn more about how you can be part of next year’s Food Wine Conference at their Website.

Don’t miss the latest news! Follow along on Facebook Twitter Instagram Pinterest Google+ YouTube

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Mixed Berry Sparkler #TheRecipeReDux

Posted on May 22, 2017 by Cindy Kerschner

Mixed Berry Sparkler

Mixed Berry Sparkler tickles your taste buds with blueberries, blackberries and strawberries pureed and served with sparkling cranberry juice. A delicious mocktail perfect for brunch, bridal shower, or Al Fresco dining.

Welcome to another edition of The Recipe ReDux!

recipe redux

 

May 2017 – Theme

Cocktails and Mocktails for May Celebrations!

Showers and celebrations with friends abound this time of year. Show us your healthy, colorful drink concoctions for festivities like bridal showers and graduation celebrations.

Berries pack a powerful punch of vitamins and antioxidants in each serving. Blend strawberries, blueberries and blackberries (slightly sweetened if needed) into a puree to use for drinks, syrups, and sauces.

Get my recipe for pureed berries here.

Mixed Berry Sparkler

If you can’t find sparkling cranberry juice, add 1 ounce cranberry juice and sparkling water.

Mixed Berry Sparkler

Print
Mixed Berry Sparkler

Yield: 1 each

Serving Size: 1 each

Ingredients

  • 1/4 cup mixed berry puree
  • 8 ounces sparkling cranberry juice
  • juice from a lemon wedge
  • berries for garnish

Instructions

  • Fill rocks glass with ice. Add puree. Pour in sparkling cranberry juice. Top with lemon. Gently stir. Garnish with additional berries if desired.

Notes

Drink may be made into a cocktail with the addition of 1 shot vodka or your favorite spirit.

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More about the Recipe ReDux.

recipe redux

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Dietitians Regan Jones (of ReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications) founded the group on the belief that healthier eating should always taste delicious. As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.

Check out all the great drink ideas served up from The Recipe ReDux!

recipe-redux-linky-logo

Posted in #RecipeReDux, #TheRecipeReDux, berries, blueberry, brunch, drink, strawberry, What's For Dinner? | Tagged , , | Comments Off on Mixed Berry Sparkler #TheRecipeReDux

Mini Salmon Cakes with Anise Aioli #SundaySupper

Posted on May 21, 2017 by Cindy Kerschner

Mini Salmon Cakes with Anise Aioli

Mini Salmon Cakes with Anise Aioli serves bite-sized versions of salmon patties with slightly sweet fennel-garlic sauce. These fish patties pack maximum flavor into each bite.

Mini Salmon Cakes with Anise Garlic Aioli
May 21 Theme
This week for Sunday Supper, we want you to come at us with your favorite recipes – made miniature! Take your favorite foods and recreate them as small bites that would be perfect for parties and entertaining! What’s a party without plates of bite-sized food? So bring your favorites to OUR party, and share your favorite foods as small bites!

Thank you Christie from A Kitchen Hoors Adventures  for hosting this event!

If you know me, then you know I’m crazy about crab cakes. I go as far as judging restaurants by their crabby patties. Dry, extra breadcrumbs, not seasoned right cakes mean I might not try your place again. Harsh maybe, but crab cakes are usually a good representation of a restaurant’s fare.

I don’t find salmon cakes on menus nearly as often, if ever around here. That really should change.

If you never had salmon cakes, then I have a recipe you really should try. If anise or garlic  aioli  isn’t your thing, tartar or cocktail sauce even remoulade work just as well!

Mini Salmon Cakes with Anise Aioli

 
Print
Mini Salmon Cakes with Anise Aioli

Yield: 12 to 14 salmon cakes

Serving Size: 1 each

Ingredients

    salmon cakes
  • 10 ounces flaked cooked salmon (pouch or homemade)
  • 1 egg, beaten
  • 2 Tablespoons mayo
  • 1/2 teaspoon dry mustard
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Old Bay or similar seafood seasoning
  • 1 cup bread crumbs, divided
  • salt and pepper to taste
  • 1 Tablespoon olive oil
    • anise garlic aioli
  • 1/2 cup chopped fennel
  • 1 clove garlic
  • 2 Tablespoons sugar
  • 1 Tablespoon honey
  • 1/2 cup olive oil
  • salt and pepper to taste

Instructions

  • Mix together salmon, mayo, mustard, lemon juice, Old Bay, egg, salt, pepper and 1/4 cup bread crumbs.
  • Form mini salmon cakes, coat with breadcrumbs. Refrigerate about 15 minutes to set.
  • Fry salmon cakes in oil over medium heat, turning once until golden brown. about 2 minutes per side.
    • aioli
  • While cakes fry, make aioli. Chop fennel and garlic in a blender or food processor, Add sugar and honey. Blend.
  • Slowly drizzle in oil with blender running. Scrape down side periodically. Blend until emulsified.
  • Top cakes with aioli or serve on the side.
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Food for Thought…Which fish or seafood have you tried as a fish cake? Maybe tuna? How about halibut? Shrimp anyone? I’d love to hear your ideas in a comment below!

 Mini Salmon Cakes with Anise Aioli

Something special is going on Sunday night…

Tapo Toro is hosting our LIVE Twitter chat for this event!
About the restaurant: Tapa Toro combines contemporary Spanish cuisine with a vibrant, energetic atmosphere – bringing a fresh dining experience to the I-Drive 360 area in Orlando, FL. Their unique paella pit, vibrant tapas menu, and extensive selection of imported wines will guide you through a culinary journey of Spanish flavors and culture in the heart of Central Florida.
If you’d like to immerse yourself in this experience, follow the restaurant across all social media:

Enjoy these favorites made into bite-sized treats from the Sunday Supper Tastemakers!

 

Sunday Supper Small Bites Recipes for Entertaining

Small Starters

Pint-sized Protein

Demi-Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Posted in #SundaySupper, appetizer, fish, garlic, salmon, seafood, What's For Dinner? | 22 Comments