Maraschino Cherry Frosting

Maraschino Cherry Frosting ~ The Way to His Heart

When I asked my husband what kind of dessert he wanted for Father’s day his reply was “anything.” He prefers I not do anything too elaborate because that usually turns into a time consuming project that he’d prefer not to get dragged into. I wanted to do something fun and not do the same old same old so I prodded him some more. Right after I made the Mint Chocolate Chip Frosting he decided and told me to make frosting that tasted like cherry ice cream. Alright, I thought, that shouldn’t be too difficult and I haven’t made anything like that before. I was excited to play around with the cherry frosting, getting it just right. My daughter was an eager taste tester and after just a little bit, we hit jackpot.

Both my husband and my father-in-law, and everyone else who enjoyed them, loved these cupcakes. The frosting has that perfect hint of cherry without being too overwhelming and it is just the right sweetness for me. I like my frosting to taste like I am indulging in something sweet, but not hurt the teeth! This frosting would be perfect for a vanilla or yellow cake, but I thought pairing it with chocolate would make it much more indulgent for the guys. So, from now on, don’t throw out that maraschino cherry juice. It can go to good use. Granted, I never do because it also makes a great ice cream topping as well!

Maraschino Cherry Frosting  ~ The Way to His Heart

Maraschino Cherry Frosting


  • 1/2 cup unsalted butter (1 stick)
  • 1 1/2 cups powdered sugar
  • 2 Tbsp + 1 tsp maraschino cherry juice
  • 1 Tbsp heavy cream
  • 1/8 tsp almond extract
  • Maraschino cherries for garnish

In the bowl of stand-mixer, beat butter on medium speed for 30 to 60 seconds or until smooth. Add sugar, cherry juice, cream, and almond extract and beat on high speed for about 3 minutes.

Yields enough frosting for 6 cupcakes. Recipe can easily be doubled.

Source: The Way to His Heart

Scallop Chips


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Scallop Chips

My mom is leaving Maine soon which means I am losing the only other seafood lover in the house. While my daughter enjoys shrimp and some white fish, she will only eat the occasional scallop. Before she left, I wanted to make these scrumptious scallops as a treat for she and I, but also because I don’t typically fry things when I’m the only one eating it. This is such a fun way to prepare scallops. It has a visual appeal, but there is also a key reason to slice your scallops like this from time to time. Flavor. Each bite has that lovely crunchy outside and the sweetness only a scallop has on the inside. Adding ginger to the oil gives them a subtle flavor boost, but ups the sweet factor even more so.

A few tips on preparing these scallops. While it does take more effort than simply tossing them in flour and frying, it really only adds maybe 5 to 10 more minutes. Using the largest scallops you can find also helps. If you have nice, large diver scallops then you could probably even use a mandoline to achieve a super thin slice. Just be careful!

Scallop Chips & Restaurantware

Speaking of fun, aren’t these bamboo boats, bamboo leaf plates, and bamboo utensils so fun? They remind me of the little dishes you get at tastings and half the reason the food tastes good is because it looks good too! If you’re going to go through the extra effort of making a dish like this, I say keep it up with some stylish tableware. Restaurantware sent me these, along with a few other items from their Bamboo Line.We’ve been having a lot of fun with them, especially my daughter who knows that french fries taste better when severed in a cute bamboo cone. We’re all in agreement that the bamboo utensils are not only attractive, but a really high quality. You could put a hurting on a steak with these guys. I’ve long been an advocate of making food stylish and fun and now it can also be responsible with Restaurantware’s ec0-friendly tableware. They have so many other great items that I can’t even begin to list a favorite. To rattle off a few though, their paper straws and french fry baskets are adorable. I’m a huge fan of fun and stylish food picks and don’t even get me started on their edibles! I started making excuses to try and host another party as soon as I saw those!

If you are anything like me and checked out the Restaurantware website and fell in love with it all, you’re in luck. Restaurantware is offering a 10% discount to my readers. So, go ahead and buy some for that party coming up or just because everything looks great and you’ll be throwing a party eventually. Really, who needs a party? If it gets my kids to eat, every night is a party! Go ahead and enter “THEWAYTOHISHEART10” at checkout to receive your discount. This discount code is good until August 30th, 2015. Also, don’t forget to post a picture of some of your creations on The Way to His Heart’s Facebook page or Twitter! You can tag Restaurantware as well, I’m sure they’d love it!

While I did receive compensation from Restaurantware, as always, the opinions expressed here are solely my own.

Scallop Chips ~ The Way to His Heart

Scallop Chips


  • 1 lb sea scallops
  • 2 cups safflower or vegetable oil
  • 1-inch piece fresh, peeled ginger
  • 2 cups panko bread crumbs or homemade bread crumbs
  • 1 lemon, cut into wedges

Place scallops in the freezer for 30 to 45 minutes to make them much easier to slice.

Thinly slice the scallops horizontally. You should get 3 to 4 slices from each large scallop. Place the panko in a bowl and lightly coat each slice of scallop with panko on all sides. Place on plate.

In a large, heavy skillet, heat the oil over high heat for about 20 seconds. Add the ginger to the oil and let it heat up for about 2 minutes. Remove the ginger from the oil and a slotted spoon. Cook the scallops in batches in the hot oil. Add enough scallops to fit in a single layer in the pan. Cook for 30 seconds; gently flip them over and cook for another 30 seconds. Drain on paper towels.

If you need to keep the scallops warm while others fry, heat your oven to 200 F and place on an ovenproof plate.

Serve immediately. Serve with cocktail sauce, tarter sauce, or any Asian dipping sauce.

Source: Stonewall Kitchen Favorites

4th of July Recipe Roundup

4th of July Recipe Roundup ~ The Way to His Heart

The 4th of July is fast approaching and I wanted to share some of my favorite recipes. Really, these can be made all summer long, but the 4th usually involves large gatherings so food is a plenty! I chose these recipes because they are easy to make and most can be made well in advance. The 4th is supposed to be about kicking back and relaxing, so no slaving over the oven and grill. I hope you all have a great 4th of July weekend, filled with fun, family and friends, beautiful weather, and lots of good food! Enjoy!

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Every good party has to have snacks while you’re waiting for the main event to finish grilling. I usually love to have some chips and dips, fresh fruit and veggies cut up, or one of these. Keep it simple and tasty when it comes to summer barbecues!

Balsamic Cherry Tomatoes ~ These are so delicious and easy to prepare in advance. If you like tomatoes, you’ll love these!

Cowboy Caviar ~ This has become a staple at most of our barbecues. Just watch out, it’s so tasty and filling that you’ll find yourself eating the whole dish!

Mini Caprese Bites ~ Another simple, fresh item that is easy to prepare in advance and offers a nice snack without ruining your appetite for dinner. This is the time of year to enjoy caprese as the tomatoes and basil are fresh!

Lobster Roll Cups ~ A great way to get a taste of New England. These can be made in advance and are perfect for a party as they give you a bit of lobster roll indulgence without breaking the bank!

Bruschetta Classic Tomato Topping ~ Another great dip option that highlights the fresh summer harvest. So many use it for indoor parties, but I love enjoying this on a summer’s night.

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Every good party deserves some good beverages! While a few bottles of your favorite beer or wine is great and you can never go wrong with a classic lemonade, I love to have one special drink mixed up as well, .

Strawberry Rhubarb Italian Soda ~ Sweet and tart, fresh and bubbly. What’s not to love?

Tequila Watermelon Refresco ~ This can be made for adults only or leave out the tequila for a fun non-alcoholic drink for all!

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Do It Yourself

Make some of these items yourself for an extra delicious barbecue this summer. Everyone knows homemade is always better, but did you know you can make these barbecue staples? The best part is you can make them in advance!

Hamburger Buns ~ If a loaf of fresh baked bread is desired by all, then why not make your own hamburger rolls as well? Doesn’t that amazing burger deserve it?

Marshmallows ~ That’s right. I said make your own marshmallows. Once you’ve done it you’ll never go back. These are amazing, don’t burn your mouth when you eat them, and will have everyone coming back for more!

Montreal Steak Seasoning ~ Don’t reach for the pre-made stuff. Use these simple pantry staples and  whip up a great steak or potato side dish in no time.

Ketchup ~ While the stuff in the squeeze bottle is easy and expected, why not give homemade ketchup a try?

Ranch Dressing ~ Take advantage of all of the herbs that are growing this time of year and whip up a batch of this easy ranch dressing. Your veggies will thank you for it!

Light Italian Dressing ~ Please, skip that bottled stuff and skip all of those unneeded extra ingredients. You’ll thank me.

Grilled Corn Dressing ~ OK, one more but this dressing is fun and adds a different flavor for your backyard spread.

BC’s Barbecue Sauce ~ Every good BBQ needs a great barbecue sauce. This is easy to make, lasts for weeks, and appeals to all palates!

Refrigerator Dill Pickles ~ These pickles can be made quickly and don’t require a long sit time. Add some flavorful crunch alongside your main dish.

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Side Dishes

While the main event is always talked about when it comes to barbecues, I think that the side dishes are the ones every one really loves. Everyone has a favorite they love to bring or hope someone brings. These are dishes that are a plenty on a picnic table and everyone loves to grab a bite of each.

Confetti Coleslaw ~ Make it pretty and festive and change up the classic a bit.

Creamy Cucumber Salad ~ One of my favorites, this sweet and creamy cucumber salad is perfect on a hot summer’s day.

Caprese Orzo Salad ~ Want a change from the potato or pasta based salads? Go no further! This salad is fresh and light, perfect for an already heavy meal!

Grilled Bell Peppers Stuffed with Mozzarella ~ Leave a little room on the grill for these and everyone will thank you. What’s not to love about warm, gooey mozzarella with bread and grilled bell pepper?

Long Island Potato Salad ~ A classic in my family and barbecues growing up.

Dijon Potato Salad ~ A little tangy way to mix up potato salad.

Lobster & Potato Salad ~ Up the ante on your classic potato salad. This can be a side or a meal!

Mom’s Macaroni Salad ~ My favorite growing up! If it wasn’t macaroni and cheese, it was this creamy macaroni salad.

Zesty Grilled Veggies ~ A fun and tasty way to get your veggies in!

Shrimp Salad ~ A great way to add some seafood to your day and skip the pasta and potatoes!

Montreal Seasoned New Potatoes ~ These slightly spicy grilled potatoes are a perfect side dish to any BBQ.

Tropical Butternut Squash Salad ~ A great, fun side dish that probably no one else will bring. I love the bursts of flavor from the cilantro, pineapple, and cilantro in here!

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Main Dishes

The main event for a 4th of July party doesn’t have to always be burgers, hot dogs, and ribs, but it’s okay if it is too. Here are some of my other favorites that I hope you’ll enjoy!

Spiedes ~ This is an upstate NY classic that you will want to try. Customarily made with lamb meat, you can also use this marinade on pork and chicken.

Pulled Chicken Sandwiches ~ Make this delicious, tender meat ahead of time and assemble your sandwiches once you’re ready.

Chipotle Lime-Glazed Shrimp ~ These are tasty on their own, topping a salad or a steak.

Kalbi Beef ~ Please the crowd with this easy Korean marinade that will have them coming back for more!

Chipotle Barbecue Chicken ~ Kick your barbecue sauce up a notch with this awesome chipotle barbecue sauce.

Grilled Oregano Shrimp ~ Shrimp are always a favorite when grilling since they take mere minutes to cook. These are definitely great on their own or as an accompaniment.

Lobster BLT ~ Who says you have to grill on the 4th? There isn’t a law and if you want to pack some sandwiches, shouldn’t they be a little indulgent?

Hawaiian Chicken Sandwiches ~ These are my family’s favorite grilled chicken sandwiches and for good reason. A sweet marinade, melted provolone, and a grilled pineapple slice hit all the right notes!

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Hope you saved room for desserts because everyone loves to bring something sweet to a barbecue. Whether it’s some sliced watermelon, popsicles, or some festive pies and cakes, the 4th of July definitely requires a little dessert!

Red, White & Blueberry Salad ~ Don’t want that added sugar after a large meal? Enjoy this fresh, festive fruit salad.

Grilled Skillet Strawberry Pie ~ Put this pie on the grill after you’ve served your entree and relax while it bakes.

S’mores ~ S’mores just got better by using all homemade ingredients. Tell someone to bring the chocolate bars because you’ll be making your own graham crackers and marshmallows. S’mores CAN taste better!

S’mores Cupcakes ~ Want a make ahead s’more? Make these adorable S’more cupcakes and wow everyone at the party.

Star Spangled Jello ~ This always impresses and is really festive.

Key Lime Ice ~ Want something little, yet sweet? This sweet, yet tart shaved ice will satisfy you on a hot day.

Key Lime Cupcakes ~ Love citrus flavor, but need something more substantial before you watch the fireworks? These key lime cupcakes with an awesome filling will definitely be a crowd favorite.

No-Bake Fresh Strawberry Pie ~ Pie just got easier with this delicious no-bake strawberry pie!

Strawberry Ice Cream Brownie Cupcakes ~ These are an oldie and a goodie around these parts. Ice cream meets brownie in an easy to eat way. Make plenty because most people will want two!



BC’s Barbecue Sauce


I think one of my favorite parts of summer foods is the condiments. I know, silly, but really when you think about it you use so many and you interchange them, mix them up and give new life to them. You can add the seasoning that seems to be popular at the moment. I’m looking at your chipotle and sriracha!

Case in point, you have a slab of ribs. What you do and don’t put on them makes the world of difference. Slather them in a honey or brown sugar barbecue sauce and you have some lip smacking sweet ribs. Tangy Carolina mustard sauce or a classic barbecue sauce and you’re eating completely different ribs.

With so many nights to grill out in the summer you can stick to a few tried and true or venture out and play around a bit. This barbecue sauce recipe is what I would label a “classic” sauce. It’s not overly sweet or tangy. It really is a middle of the road sauce, but hits all of the key notes at one point or another. It is a great one to have under your belt and then you can play around with it if you’d like or leave it alone. I love it because after it’s been cooked, but before it’s been grilled on foods, it has a bit of a tangy, spicy kick. Once it’s been grilled on to food though, it takes on a thicker, sweet sauce. So, since I can never have enough barbecue sauce, I tend to dip some of my meat into the sauce as well.

As Ina Garten says, this recipe contains a lot of ingredients, but they are all that I have in my pantry any how and the recipe is pretty easy so it’s not anything you should shy away from. Chop and onion and some garlic and pour in the rest and leave it on the stove for 30 minutes. You’ve got yourself enough barbecue sauce for a good portion of the summer!

If you’re unsure, the recipe can easily be halved and still leave you with plenty of sauce for quite a few meals.


BC’s Barbecue Sauce


  • 1/2 cup vegetable oil
  • 1 1/2 cups chopped yellow onion (1 large onion)
  • 1 Tbsp minced garlic (3 cloves)
  • 1 cup (10 oz) tomato paste
  • 1 cup cider vinegar
  • 1 cup honey
  • 1/2 cup Worcestershire sauce
  • 1 cup Dijon mustard
  • 1/2 cup soy sauce
  • 1 cup hoisin sauce
  • 2 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 1 1/2 tsp crushed red pepper flakes

Heat the oil in a large saucepan over low heat, add the onions, and cook for 10 t 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for 1 more minute. Add all of the remaining ingredients and bring to a boil, then lower the heat and simmer, uncovered, for 30 minutes. Use the sauce immediately or pour into a container and refrigerate. Will last for weeks in the refrigerator.

Yields 1 1/2 quarts

Source: Barefoot Contessa Foolproof