FINDING ARIZONA KITCHENS: STRAWBERRY POUND CAKE

Valentine’s Day is near and since you have already broke the diet and ate girl scout cookies, you might as well mix up this treat and share it with someone you love. Did you (not want to) know they call it pound cake because you add a pound of sugar, butter and flour? That is why one slice is enough. This is a pretty, and pretty easy cake to make.

INGREDIENTS:

FOR THE CAKE

• 1 Pint Strawberries (fresh)

• 1 Cup Butter

• 3 Cups Sugar

• 5 Large Eggs

• 3 Cups Flour (Sifted)

• 1 Tsp Salt

• 1/2 Tsp Baking Soda

• 1 Cup Buttermilk

• 1 Tsp Vanilla Extract

• *OPTIONAL 1/2 Tsp Red Food Coloring 

  FOR THE GLAZE:

• 2 Tbsp Strawberry Puree 

• 2 Cups Powdered Sugar

• 1 Tsp Vanilla Extract

• 1 Tsp Lemon Juice

Directions:

1. Start by washing your strawberries and de-stemming them. Puree them and set aside 2 tablespoons for the glaze.

2. Next, add the puree to a sauce pan and reduce it for 15-20 minutes. The final product should be around 1/2 cup and thick. Cool to room temperature.

3. Pre-heat your oven to 325 and prep your bunt pan with the method of your choosing.

4. In a mixing bowl beat your room temperature butter and sugar until light and fluffy 4-6 minutes on high speed. Add your eggs 1 at a time.

5. Turn your mixer to a low speed before you add your flour. Add the flour in increments as well to avoid spilling out of your mixer. Finally add your salt and baking soda and scrape down the sides of your bowl. Be careful not to over beat your flour.

6. Buttermilk is next to add to your dough. Combine lemon juice with milk to DIY Buttermilk at home.

7. Mix in your vanilla extract and your strawberry puree. If you chose this is when you would add food color if you really want to brighten your mixture. Pour into bunt pan and bake for 60 minutes or until you can toothpick check your cake. Stick a toothpick in and if it comes our dry, its done! (One time check per pick)

8. The cake takes a while to cook and cool so I don’t recommend prepping the glaze too far in advance. When you’re ready whisk all ingredients together: lemon, powered sugar and strawberry puree. Check the consistency of the glaze by seeing how it runs down a spoon. Add more powder sugar if its too runny and more lemon juice to liquefy it.

I love making this cake and how delicious it was. It serves beautifully with fresh strawberries and with coffee or tea in the mornings for a sweet treat. Let me know your thoughts bellow; I would love to try making other seasonal fruit versions.

XoXo Britt

FINDING ARIZONA KITCHENS: ALBONDIGAS SOUP

Albondigas (Mexican Meatball) Soup is one of my top 3 favorite soups! Its full of flavor, delicious meatballs and juicy vegetables. Growing up my best friend would have it cooking in her home every Friday and the smell just brings back so many memories. I saw a close friend making it and asked for the recipe. After a few tweaks and measurements, its perfect, and I am ready to share it with your kitchen too!

Ingredients:

• 1 Stalk Celery 

• 1 Bag Baby Carrots 

• 2-3 Large Potatoes

• 1 Onion

• 6 Cloves of Garlic

• 4-6 Ears of Corn

• 2-3 Large Zucchini

• 1 Bunch Cilantro

• 3/4 Cup Uncooked Rice

• 1 Can Diced Tomatoes

• 1 Can Tomato Sauce

• 1 lb. ground beef

• 2 Eggs

• 2-3 Cubes Chicken Bouillon

Directions:

1. Dice onion and garlic. Saute in a large soup pot half of your onion and garlic in olive oil until golden- not brown. While you are watching the onion you can begin to prep your meatballs.

2. Mix in a bowl ground beef, remaining garlic and onion, cilantro, uncooked rice and pepper and salt if desired. Chill in fridge and allow flavors to blend and meat to get cold. Meatballs are easier to form the colder your mixture.

3. When your onions are golden in your pot,  add diced tomatoes and let simmer to blend flavors.

4. Add tomato sauce and water to create a 3/4 full pot. Add bouillon and bring to a rolling boil before you add in any meatballs. But, while you’re waiting you can continue to prep your meatballs.

5. Using your hands, roll meat mixture into meat balls all the same size and place them, softly and one by one, in boiling water 20 minutes. Cover. Meatballs will begin to float once fully cooked.

6. After 15 minutes of the meatballs boiling add vegetables chopped to your preference of a bite size and stir occasionally. Be very gently the more aggressive you are the more your meatballs break in your soup.

7. One pot will serve between 8-12 people. It is best serve garnished with fresh diced onion, cilantro, lime, and crushed red peppers. Leftovers, if you have any are good for 3 days. I also paired it with a garlic avocado sourdough toast.

This soup is perfect for the chilly weather and also goes well will all the tamales you have left over from the holidays. Thanks for getting in the kitchen with me, again. Looking forward to more recipes.

XoXo Britt