We’re back with Byte-Size Blair, our weekly wrap-up of all things social media. If you’re not already following us on Facebook, Twitter, Pinterest, and Instagram, give us a look. In the meantime, enjoy this collection of posts.
5. We are so excited about our Spring titles, which include books from a MacArthur genius, a new cookbook from Sweet Potatoes Restaurant, and a big, beautiful guide to the Hunt collection of English earthenware.
It’s a beautiful day in Winston-Salem. Blair pet Carmen says “take me on a walk!”
We’re back with Byte-Size Blair, our weekly wrap-up of all things social media. If you’re not already following us on Facebook,Twitter, Tumblr, or Pinterest, give us a look.
Happy Turkey Week, everybody! We can’t believe the holiday season is here… or maybe we can, because we’ve been gifted with so much great book news. Obviously, our books were on the good list this year.
Easiest Devil’s Food Cake in the World with Chocolate Cream Cheese Icing Makes one 9-inch layer cake
1 1/2 cups flour
1 1/4 cups sugar1/2 cup cocoa powder
1 1/4 teaspoons baking soda
1 cup buttermilk
2/3 cup oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Place all the ingredients in a mixing bowl and mix on low until combined, then increase the speed to medium for another 2 to 3 minutes. Pour mixture into 2 greased, floured 9-inch cake pans and back for 1/2 hour or until a toothpick inserted in the middle comes out clean. Allow cakes to cool.
In a mixer on medium, combine the cream cheese and powdered sugar until light and fluffy. Melt the chocolate chips with the butter and allow to cool slightly before adding to the cream cheese mixture. Mix on low until smooth. Add the vanilla extract. Thin to a spreading consistency with milk.
To assemble, place a cooled cake top side down on a cake plate. Spread 1/3 of the icing on the cake, top with the other layer top side up, and coat with the remaining frosting.
Give your sweet tooth something to celebrate this holiday season!
As one of Florida’s premier literary events, the UCF Book Festival features renowned national and local authors, book signings and sales, exhibits, book appraisals, and special children’s activities. This year, they invited Stephanie L. Tyson, author of Well, Shut My Mouth! The Sweet Potatoes Restaurant Cookbook. She’ll appear with Nathalie Dupree March 31, 2012, at 3 p.m., for the panel “Southern Cooking at its Best: Biscuits, Sweet Potatoes and More.” Just talking about it makes our mouths water!
Born in North Carolina, Chef Tyson spent countless hours dreaming of leaving for the bright lights of anywhere else. But once she left to travel and cook around the world, she could not believe what a relief it was to come home again. Trained in culinary arts at Baltimore International College, Chef Tyson opened her award-winning restaurant with her partner Vivián Joiner in 2003 in the downtown Arts District of Winston-Salem, where they live.
Well, Shut My Mouth! The Sweet Potatoes Restaurant Cookbook is recipes—recipes from the Sweet Potatoes restaurant, recipes from the families of Chef Stephanie Tyson and co-owner Vivian Joiner, recipes that are Southern, plain and simple. But beyond the how-to’s for Gullah Shrimp and Crab Pilau, Cheerwine-Glazed Country Ham, and other lip-smacking dishes, this soul food cookbook is also the history of the two women who started a locally and nationally acclaimed restaurant. As Tyson says in her introduction, “Every part of me is a part of Sweet Potatoes.” In Well, Shut My Mouth! she shares a culinary experience that has been a favorite of Winston-Salem natives and visitors for years, allowing readers and patrons to recreate it in their own kitchens.
View the entire festival schedule here. And if you can’t make it to Orlando, perhaps Stephanie’s sweet potato biscuits will tide you over? Nancie McDermott, chef in her own right, shared her thoughts on the recipe here.