Tin Angel

The Tin Angel on Westend Avenue is one of those places that you have probably driven by a hundred times thinking someday you should check that place out. If you walk the block, Tin Angel is known as the local eatery around the corner where every one is greeted by a friendly face. The restaurant has a warm and cozy environment. The brick walls and tin ceiling are covered with unique works of art. The menu is as colorful and well decorated as the atmosphere featuring traditional American cuisine. The chefs are on a constant quest to seek out the most flavorful, inventive, seasonal dishes possible to display on their menu. As a result, the food is nothing short of amazing. If your in the area around the lunch hour, try some local favorites such as the Margarita Pizza, Parthenon Pita, In side Out Eggplant Parmigiana, or Chicken Basil Brie. For dinner, treat your taste buds with the unique flavors of Seared Pork Tenderloin, Tangerine Duck, Catfish Pomme de Terre, or Cha-Cha Chicken. Whether you walk through the doors at noon or at sunset, you must try their Fried Green Tomatoes with Horseradish sauce.

Nashville Originals

Nashville Originals is a dedicated band of local restaurateurs; dedicated to the challenge of sustaining the independent restaurant as a feature and a fixture of local culture and community. What and where you eat, as Nashvillians, helps define the city. Their home grown restaurants reflect who we are and point the way in the future development of the city. From September 15th until the 21st, Nashville Originals are bringing the first annual restaurant week to town to give a happy time to diners. They will be featuring the finest cuisines at a very affordable price in an attempt to showcase the restaurants best elements. This is a win/win for all parties involved. Check out http://www.nashvilleoriginals.com/restaurantweek.php for a list of local eatterys that are aprt of this special offer. In the mean time....Gather, eat, enjoy life in the restaurants that are Nashville Originals.

Crayola Cupcakes

For the past ten years, I have had the honor to be apart of one family as their Nani. Quite often people ask me what is a Nani...well in the girls' words a Nani is better than a baby sitter but not quite the mommy. A few weeks ago, I kept the girls for a few days while the boys were at camp and their parents escapes for a romantic getaway. During that time, we had more fun than possibly imaginable swimming, picking berries, and of course cooking. Eliza, 8, loves helping in the kitchen and Georgia, 5, is my little foodie. With this in mind, I came up with special kid friendly cupcakes great for a rainy day or a colorfully creative party. First we, mixed up a regular box of yellow cake batter. Then we added a little vanilla flavoring to give the cake a richer taste, but you could add any flavoring you want. Next, we divided the batter equally into three bowls. After dividing the batter, add several drops of food coloring to each bowl and stir. I would recommend using colors that have a drastic contrast. Then scoop a large spoonful of each color in the cupcake tins until they are filled almost to the top. Bake as directed on the box. When the cupcakes are completely cooled, ice them and decorate them. We chose to ice ours in vanilla and roll them in colored sugar. Since these cupcakes were so bright and colorful we decided to call them Crayola Cupcakes. The girls loved making these cupcakes...even more than that they loved eating them! I hope that some day this recipe can help create a memorable afternoon with your favorite little ones too!

The Queen’s Delight

A few weeks ago, my friend, Julie, was having a birthday celebration. Her boyfriend, Chris, had heard that I made delicious cupcakes so he asked me to make her chocolate cupcakes with white icing. Apparently no one told him that I don’t make just any cupcakes but rather I take what was once thought to be a kitty treat and trans form it into something heavenly. Knowing that Julie and Chris have very simple taste pallets I created something simple but delectable. Let’s just say that self proclaimed “Princess” Julie was not disappointed. For the cake portion, I used a bundt cake recipe that I acquired a few years ago from my former roomie Audrey. We used this recipe at least a hundred times for parties or dinner guest. It is always a crowd pleasure. For the icing, I decided to make a cream peanut butter icing. On top, I placed a miniature Reese’s Cup to resemble a crown. When serving, I would recommend having a goblet of milk nearby to compliment this royal sweet treat.

Chocolate Cake

1 box of triple chocolate cake
1 small box of chocolate instant pudding
8 ounces of sour cream
1 cup of oil
¼ cup of water
4eggs
2 teaspoons of vanilla
6 oz (or more) of chocolate chips

Combine first seven ingredients-all but chocolate chips. Mix for about 4 minutes. Stir in chocolate chips. Pour into cupcake tins (or bundt pan). Bake at 325 for about 25 minutes for cupcakes or one hour for a bundt cake.

Peanut Butter Frosting

1 cup powdered sugar

3/4 cup creamy peanut butter (do not use old-fashioned or freshly ground)

1/4 cup (1/2 stick) unsalted butter, room temperature

1/4 teaspoon vanilla extract

4 teaspoons (about) whipping cream

Put powdered sugar and next 3 ingredients in medium bowl. Using electric mixer, beat until mixture is smooth, adding whipping cream by teaspoonfuls if frosting is too thick to spread. Spread frosting in swirls over top of cupcakes. Garnish with miniature Reese’s Cups. (Store in single layer in airtight container at room temperature.)

Cheesecake Factory

FYI: July 30th is National Cheesecake Day! The Cheesecake factory will be celebrating by offering any of their delicious cheesecakes for $1.50 a slice. You can not beat a deal like that. May I suggest calling up a few of your closest friends ordering a hand full of flavors then play pass the plate. It's a great way to try multiple flavors for next to nothing as well as making memory to last a life time. Grab a fork, Let's celebrate...

Germantown

Germantown is one of my favorite areas of town. It is located a few blocks from the Farmer's Market. Most of the houses in the area have been restored to their original early 1900's appearance with 21st century furnishings on the inside. The historic neighborhood is filled with charming little houses each with a unique touch. I find driving through Germantown a refreshing change from the cookie cutter neighborhoods of today. Another appealing quality of the area is Germantown Cafe which happens to be my favorite restaurant. The cafe is located on the corner of fifth street in an old building that has been completely renovated. Inside you will find a sleek design with plum walls, wood furniture, white tablecloths and a few artistic pieces including single Gerber daisies on each table. Simple, but elegant. The tables set in front of a wall of glass that over looks Nashville's skyline. The menu is as breath taking as the view. The cafe serves traditional food with a subtle twist. Some of their most popular items include the Chef's Frittata, French Toast, French Onion soup, fresh Pasta, Saute Chicken with a side of asparagus. One of my favorite items is the Traditional Ruben with house made dressing. Let me also recommend the open face Chicken Salad with a side of fresh fruit. If that doesn't interest you, try the Crab Cakes served with mashed potatoes and green beans. Whatever you order, do mot leave with out checking out dessert. The chef serves a Chocolate Moose to die for...he spent years perfecting it and I must say it is pretty perfect. So next time you wondering downtown looking for a delicious place to eat check out Germantown Cafe. You will not be disappointed I promise!

Blackberry Bliss

In the summer, Ted loves to eat fresh blackberries. It reminds him of his childhood. He often makes a delicious blackberry cobbler with moist dough and a nutmeg-cinnamon flare. I wanted to recreate his treat with a twist. My batter is similar to a cobbler with a few minor adjustments. I substituted the cinnamon for fresh mint as an added bonus. For the icing, I used Italian cream cheese and a little vanilla. The icing is really tasty by it’s self. I have been using the leftover icing as a fruit dip. But for future reference I would recommend mixing half a pound of sugar with mascarpone cheese for a fruit dip to make it a little more fluid. Another suggestion would be to serve these warm. In that case you will want to put them on plate and serve with a fork because them will fall apart, but they are extra yummy warm.

Blackberry Mint Cupcakes

1 cup sugar
1 stick unsalted butter at room temp
3 large eggs
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon baking soda
t teaspoon vanilla extract
1 ½ cups fresh blackberries
1 mint leaf shredded (optional)

Preheat the oven to 350F. Line a cupcake or muffin tin with cupcake liners and set aside. For the cake: Cream the sugar and butter together until light and fluffy with a standing mixer set on medium speed. Add the eggs one at a time, beating well after each addition. Add the buttermilk and vanilla and combine well. In a separate bowl, combine the flour and baking soda. Add flour mixture to batter. Fold in the blackberries carefully by hand. Sprinkle mint leaf in batter. Pour in cupcake tins. Bake for 15-20 minutes or until cakes spring back in the middle when touched. Set aside to cool slightly in the pan.

Mascarpone Icing
8 ounces mascarpone cheese
1 pound confectioner’s sugar
1 Tablespoon vanilla extract
1 Tablespoon water


Meanwhile, prepare the frosting: Cream the cheese and vanilla together on low speed. Gradually incorporate the sugar until mixture is smooth and creamy, you may not need to use the whole pound of sugar. Add water as needed until right consistency. Frost cupcakes. Before serving garnish with a blackberry and mint leaf. The mint leaf will wilt if they set out for more than a day.