Guess what? I’m a Foodbuzz Featured Publisher… I am… And it’s awesome. We publishers get to participate in worthy causes doing what we do best – Cook food, take pictures, write about it and let the winds of the World Wide Web take it… Well… I don’t know where it takes it…It’s like magic without a wand, or the boiling pot of toiling trouble.

Foodbuzz and Electrolux have partnered to host a Top 9 Tea Party Takeover. All Featured Publishers were asked to create “The Perfect Tea Party” recipe by March 23rd. Electrolux will then donate $50 towards Ovarian Cancer Research for every recipe created. I just barely made the cut…

You – Yes, you – Can also do you part by helping out this amazing cause. Visit the Kelly Confidential site and pick out a perfect tea party outfit and tea set for Kelly’s Tea Party (virtual dress up – yay!). Each time you do, Electrolux will donate $1 to Ovarian Cancer Research.  Do it…

The M.O.B. Song Breakout: The Beatles ~ Strawberry Fields Forever

When I envision tea parties sprawling green lawns immediately spring to mind; gorgeous ladies wearing dresses or twin sets in varying pastel colors and matching heels. The ends of their coifs are expertly flipped and sprayed to the point of slicing the hand that dares to touch it.

Sets of perfectly manicured nails gingerly touch the pearls adorning graceful necks. Every woman is holding a cocktail of some sort and speaks in a British accent, discussing their next charity event.

*Sigh*

I’ll probably never be invited to a tea party. My British accent is atrocious. And I just broke a nail. I wear fake pearls – And my hair is way too short for the Stepford Wife beauty shop flip.

Oh, and I’m a City Chick.

There’s that…

I’ll guess I may never fit in.

But I’m not meant to. I’m the chick who though dressed in pastels and four inch heels wears a large flower in her hair – A splash of red amidst the pink, lavenders and yellows. I forego the rules and instead of bringing cookies and deviled eggs I bring strawberry shortcake. Mini shortcakes because these perfectly shellacked ladies need to watch their figures. Those necks need to remain fabulously thin to fit them pearls, after all.

 And me? Come on, I wore red and came with matching mini shortcakes. I’m fabulous – And definitely the one they’ll be talkin’ about amidst the green…

Believe that…

Love,

 Me…

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Recipe: Mini Strawberry Shortcakes

 Source: An M.O.B. Production, pound cake inspired by Fine Cooking

Ingredients:
  • 8 oz. (1 cup) unsalted butter
  • 8-3/4 oz. (1-1/4 cups) sugar
  • 2 large eggs
  • 1 yolk
  • 2 tsp. pure vanilla extract
  •  8 oz. (1-3/4 cups) cake flour, sifted
  • ¼ tsp freshly grated nutmeg
  • 1/2 tsp. table salt
  • 1 tsp baking powder
  • 2 oz (1/4 cup) of buttermilk
  • 3 Mini loaf pans
  • Non-stick cooking spray or 1 tablespoon of butter, softened for the pans
Instructions:
  1. Position a rack in the center of the oven and preheat to 325°F. Butter or spray 3 5-3/4 by 3-1/4 by 2-1/4 -inch mini loaf pans with nonstick cooking spray. Line the bottoms with a rectangle of parchment.
  2. In a medium bowl, combine the flour, salt nutmeg and baking powder and sift once. Set aside.
  3. Using a stand mixer fitted with the paddle attachment, Beat the butter on medium-low speed until smooth and creamy, 1 to 2 minutes. Add the sugar and beat until light and fluffy about 2 more minutes scraping the bowl as needed.
  4. Add the eggs and yolk one at a time until completely incorporated. Add the vanilla extract scraping the bowl as needed.
  5. Reduce the mixer speed to low and add the dry ingredients alternating with the milk, starting and ending with the flour, mixing just until each addition is just incorporated.
  6. Remove the bowl from the mixer and give it one last vigorous stir.
  7. Spoon the batter into the prepared pans. Smooth the top with the back of a small offset spatula, making sure to reach well into the corners. Bang the pans on the counter a few times to remove any air pockets.
  8. Bake the cake until the top is golden-brown, the sides begin to pull away from the pan, and a thin wooden skewer inserted comes out clean, about 40 minutes.
  9. While the pound cakes are baking prepare the strawberries in syrup and the whipped topping.

Recipe: Sliced Strawberries In Syrup

Ingredients
  • 1 Pint of strawberries
  • ½ cup of sugar
Instructions
  1. Slice the strawberries and place in a small saucepan.
  2. Sprinkle the ½ cup of sugar on top and cook over low heat for about 10-15 minutes until the strawberries are slightly softened.
  3. Turn off heat and set aside to cool.

Recipe: Whipped Cream Topping

Ingredients:
  • 1 ½ cup of heavy cream
  • ½ tsp. vanilla extract
  • 5-6 tablespoons confectioners’ sugar
Instructions:
  1. In a bowl of an electric mixer with a whisk attachment, whip the heavy cream and vanilla extract until very soft peaks form.
  2. Add the confectioner’s sugar one tablespoon at a time and continue whipping until stiff peaks form.
  3.  Do not over whip.
  4. Place in the refrigerator until ready to use.

To serve:  Slice each mini loaf into 6 slices. Place one slice of cake on a plate, top with strawberries and syrup add a dollop of whipped cream, another slice of cake, top with berries another dollop of whipped cream and garnish with sliced strawberries. Makes 9 shortcakes

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