4 Tbsp Butter, divided
4 cloves of garlic, diced and divided
1-1/2 cups uncooked arborio rice
3-1/2 cups chicken broth
2 Tbsp white wine, divided
8 Artichoke hearts, quartered
1-1/2 cups sliced crimini mushrooms
1/2 cup shaved fresh Parmesan Cheese
In a small skillet melt 2 Tbsp of butter on Medium high heat add diced garlic and cook for about 2 minutes. Add Mushrooms and let them saute for about 5 minutes, Add Artichoke hearts and 1 Tbsp of wine toss to coat. Turn heat down to low and let rest while you cook your rice.
In a large saute pan Melt 2 Tbsp butter over medium high heat. Add last 2 Tbsp of Garlic and cook for about 2 minutes. Add rice and toss to coat with butter and garlic. Add 1 Tbsp of white wine and toss to coat once again. Add 1 cup of chicken broth and gently stir with a wooden spoon, letting it begin to simmer. When most of the chicken broth has evaporated, add another 1/2 cup. Repeat the process over the next 15-20 minutes until the rice has cooked to almost soft and creamy and liquid has evaporated.
Place risotto in a bowl and top with Artichoke hearts and Mushrooms mixture. Top with Parmesan Cheese and ENJOY!! 🙂
Preheat oven to 325 degrees. Line 3 nine inch round pans with parchment paper. Do NOT grease and flour.
7 eggs, separated
1/2 tsp cream of tater
1-1/2 cups sugar divided
2 cups flour
2-1/2 tsp baking powder
3/4 tsp salt
1/2 cup veggie oil
3/4 cup whole milk
2 tsp vanilla
1 tsp almond extract
Separate eggs carefully saving your yolks in a separate bowl.
In bowl of stand mixer place egg white and cream of tater. Whisk until foamy. Gradually add 1/2 cup sugar and whisk until stiff. Set aside
Mix together remaining 1 cup sugar, flour, baking powder and salt in a small bowl. Set aside. In bowl of stand mixer beat oil,milk, eggs yolks, vanilla and almond extract until pale yellow in color. Add your dry ingredients that you set aside and continue beating for 2 minutes. Gently fold in your egg whites. Pour into prepared pans and bake at 325 degrees for 40 minutes and then turn oven up to 350 degrees for 10 minutes. It is very important that you do NOT open your oven door during cooking time at all. Your cake is done when finger gently pressed in center does not leave a finger print.
Remove from oven and let cool in pan upside down for 30 minutes. After 30 minutes remove pan and let cool completely.
3 cups heavy cream
5 Tbsp sugar
1-1/2 tsp vanilla
2 pints strawberries, cleaned and hulled and then sliced
1 Tbsp sugar
Place bowl and whisk of stand mixer in the freezer for at least 15 minutes.
Clean and cut strawberries and place in a small bowl toss with 1 Tbsp of sugar, set aside.
In cold bowl of mixer place heavy cream, sugar and vanilla, whisk until stiff.
Place one layer of cake on cake board fill with whipping cream and 1/3 of strawberries.
Place second layer of cake on top and fill with whipping cream and half of the strawberries left in your bowl.
Place third layer of cake on top and then frost cake with whipping cream. Place the last of the strawberries on top and ENJOY!! 🙂