Tag: ARWB

Debbie Arnold: Thoughts on Megaphone Summit’s Foodie Friday and More

Welcome to Foodie Friday at ARWB. You came expecting food, right? Well have a little patience because I will be sharing some deliciousness with you; it just might not be what you expected. I want to share a few thoughts on @MegaphoneSummit held in Fayetteville in early August.

First, all of TWB community owes a HUGE thanks to Stephanie Buckley and Allyson Twiggs-Dyer for the hours they put into the planning, preparation and implementation of this two-day event. Compared to all they have to produce, my planning for the Foodie Friday portion is minimal. And before this year’s summit was even over, the thinking had started for 2018.

Second, thanks to all of you who attended and supported the presenters, both national and regional. I’m sure there were things we took away from each one who shared. Having Rebekah Radice and Peg Fitzpatrick in the same room is a feat, much less having them share their incredible wealth of knowledge. 

In looking back over the past several years of programming, how many times has our friend P.Allen Smith joined us to share his expertise? Aren’t we lucky in Arkansas to have such a phenomenally talented expert at our fingertips?

 

Weren’t we fortunate as well to learn from our local foodie celebrities turned cookbook authors, Liz Bray and Amy Hannon? We learned that it’s not so much about the food but about the community we create around our tables that really matters.

 

liz bray and amy hannon megaphone summit 2017

 

Also, look at how we’ve grown. My first AWB (Arkansas Women Bloggers) meeting was in Mountain View at the Ozark Folk Center which was actually the 2nd meeting. Oh my! We easily fit into one relatively small auditorium. But even then, you were willing to share your talents with everyone.

There were cowboy boots and proposals. Just ask Gina K.

awbu mountain view boots

Remember the Iron Chef competition? You guys rocked it. I’m sorry we can’t do that any more.

That’s called community. And that sense of community still exists today even though we’ve grown from one state to many and from just women to our dudes as well. From “mommy bloggers” to “social media influencers. From amateurs to professionals. 

arwb hot springs friends gather

We choose the path we walk. We learn along the way. From one another…from those with more knowledge and experience. But we choose to also realize that we are unique. We don’t compare because we know it steals us of our uniqueness and the beauty of being just who we are.

We camped out together at Ferncliff and the spiders and who knows what else. It was lovely. And we grew into a body cohesive. And we changed our name. Again. AWBU. Arkansas Women Bloggers University was born.

kyran debbie sarabeth ferncliff red t-shirts

Plus, we ate hot dogs and had a picnic feast. We shared stories and more stories and realized we were blossoming into something new. And scary…and exciting.

The caterpillar was emerging and the butterfly was born.

Somewhere along the way we were “discovered.” ARWB became more than just Arkansas Women Bloggers. Suddenly, there was Texas. And Kansas and Alabama. And Georgia. And Missouri. and OMG Mississippi, And, of course, Oklahoma. We can’t forget Oklahoma, y’all. We just have to work on their southern accent.

Rogers. Hot Springs, Fayetteville. They’ve all been home to our coming togethers. Few of us realize what that entails. They are all lovely locations, but not all can support what we now know our members desire.

And we became Megaphone Summit ’cause we had lots to say and share. Don’t we always?

arwb hot springs

 

Y’all are the best and you deserve the best.

That’s why in 2018 we are returning to Fayetteville and @ExpFayetteville on August 3-4 for Megaphone Summit 2018.  You’ll be there, won’t you? 

Plan now to attend. Here’s how (Thanks @TaylorBradford for the infographic.)

And you just know there’ll be jam, right? Like my favorite Peach Habanero with Ginger. Or, maybe your favorite. Which one would you choose?

Lyndi Fultz: Let’s Celebrate Our Community’s Summer Gardens

This photo is ridiculous.

crazy garden lyndi fultz

It is a perfect snapshot of someone who lives in an idealist-thinking world with dreams of how things SHOULD be and a head full of sunshine, happy aspirations, and an imagination of butterflies singing throughout the hills and saying, “hey, come over here, this garden is magnificent! This garden is the Garden of Eden all over again!”

I am that dreamer.

That ridiculous photo captures good intentions and good will. I HAD good intentions to install raised garden beds in our backyard this year… after the deck was repaired… and a lower deck was built… plus a new sidewalk constructed… and then I would know EXACTLY where to put those buggers. I HAD good intentions to use these tomato plants as good will. How? They were going to be a gift of love for those friends and family members who weren’t able to pull it all together this year. Our Foodie Friday gal pal Debbie Arnold was the one who shared those awesome seeds in the first place. I couldn’t let her down, right?

Instead… they grew and grew and grew and grew some more. Every day they are stretching their wings and reaching for the sky. And every day I think, “man… I should put them in the car and bring them to someone before it is too late.”

Reality check.

It’s too late.

But it is NOT too late for us to share our community gardens with each other. I love seeing your instagram photos of your kids holding that giant squash and your proud blog posts of freshly created recipes with YOUR bounty. I am so proud of you!

And then I got to thinking… we have a community garden of sorts, a virtual community garden.

So, keep sharing.

Keep growing.

Keep reading and commenting and reaching for the sky.

May your garden be blessed with a zillion butterflies.

Lyndi Fultz

Arkansas Women Blogger member Lyndi Fultz writes about living and eating well inspired by life in beautiful Northwest Arkansas at nwafoodie. Much of her blogging inspiration comes from this gem of a place, which she refers to as the proverbial land of milk-and- honey. She doesn’t think you have to live in the big city to be a foodie. All you have to do is explore your own backyard. Light-hearted and approachable, nwafoodie is conversational with a healthy and simplistic approach to eating well.

http://nwafoodie.com

Amy Hannon: Tres Leches Cake {Foodie Friday}

Celebrate the Flavors of Spring

I cook according to the weather, do y’all? I make heavy soups on blustery days. I fix a pulled pork BBQ meal for my family on sunny Saturdays. And as soon as Spring Forward, Easter, and warmer days come around, I get the itch for coconut. All things coconut! Coconut cream pie, coconut cake, coconut cream cheese frosting – you name it! I love the sweetness, the tenderness, and milky-ness of coconut. And I confess that I eat hands full of it when I’m baking with it. Can’t help myself! So these last few weeks, I’ve gone crazy for coconut!

Coconut Tres Leches Cake

One of my absolute favorite coconut recipes is this Coconut Tres Leches Cake. Tres leches means “three milks” that are poured over cake and allowed to stand overnight, soaking in every little drop. I love this recipe not only because it’s creamy, sweet, milky, coconutty, luscious, and rich, BUT it’s as easy as can be! This recipe starts with a boxed white cake mix and three milks that come from cans and cartons. What’s easier than that! This recipe is one that needs to be made the day before you plan to serve it, but it’s worth EVERY second that you have to wait on it. Magic happens when those milks are being absorbed into this classic white cake. So don’t rush the magic, y’all. Just let it do its thing.

Then finally after the cake has absorbed the three sweet milks, it is topped with a layer of homemade whipped cream and fresh or toasted coconut. Don’t be afraid to try your hand at homemade whipped cream! It really makes all the difference! Besides, the other steps in this cake are so simple that this is really the only real elbow-grease required. And it’s little elbow-grease at that! Once you make your own whipped cream, you’ll never go back. God’s honest truth.

And you know what’s even better? If your time is short or you just have a need to serve this up as personal cakes rather than a big, whole cake, then you can skip the milks and just make the cake batter, scoop it into pretty paper muffin cups, and then top them with the homemade cream and coconut! Ta da! Coconut cupcakes just like that!

I’ve made this recipe for friends, my sister-in-law, my family, for my TV crew, and for shoppers at my store. And the word on the street is that it’s pretty dern fabulous! Y’all need to try it and serve it to your people on one of these pretty Springtime days. They’ll love ya for it.

 

ya

Euna Mae's Coconut Tres Leches Cake - Amy Hannon

Ingredients

  • COCONUT TRES LECHE CAKE
  • 1 Duncan Hines white cake mix
  • 1 small box instant white chocolate pudding mix
  • 3 Tablespoon all-purpose flour
  • 1 cup water
  • ½ cup canola oil
  • ½ cup milk
  • 1 tsp vanilla
  • 4 egg whites
  • ½ 14.5 oz can coconut milk
  • ½ can sweetened condensed milk
  • ½ can evaporated milk
  • ½ teaspoon coconut extract
  • 1 ½ cup heavy cream
  • ½ cup powdered sugar
  • 1 cup shredded coconut

Instructions

  1. Preheat oven to 350.
  2. Separate eggs, keep whites in a small bowl; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine all ingredients except the egg whites. Mix for 1 minute on low.
  4. Add egg whites. Increase speed to medium high and mix for 2 minutes until well combined.
  5. Spread batter into a prepared 9x13 cake pan.
  6. Bake in a preheated oven for 25 minutes or so until a toothpick inserted in the middle comes out clean.
  7. While cake bakes, whisk together three milks and coconut extract; set aside.
  8. When cake is done, remove from oven and let stand for 10 minutes.
  9. Poke holes all around the cake using a toothpick or fork.
  10. Carefully pour the milks over the cake - it will fill the pan and drown the cake! But no worries, the cake will absorb all of that sweet, creamy milk.
  11. Allow cake to absorb milks and cool off at room temperature for about 45 minutes or so. Cover well with cling wrap and refrigerate overnight.
  12. When ready to serve, whip heavy cream and powdered sugar on high with mixer until medium peaks form. May add in ½ tsp coconut extract if desired.
  13. Over medium low heat, toast shredded coconut in a nonstick skillet stirring very often to be sure it doesn’t burn.
  14. Spread fresh whipped cream over cake and sprinkle with toasted coconut.

Notes

EASY AND FAST OPTIONAL CUPCAKE RECIPE Prepare batter as written above. Omit the soaking milks step. Then top with whipped cream and coconut!

https://arkansaswomenbloggers.com/amy-hannon-tres-leches-cake-foodie-friday/

Amy Hannon head shot

 

Amy Hannon is the owner of and heart behind EunaMae’s kitchen boutique in Springdale, Arkansas. She is a preacher’s wife, a mom of three, and her love language is feeding people. Amy hosts Cooking Today, a daily show on Northwest Arkansas’ KNWA/FOX24 where she cooks easy, good food right from her own kitchen.

Euna Mae’s Location:

1503 Carley Road
Springdale, AR 72762
(479) 419-9690

CONNECT WITH EUNA MAE’S
@EunaMaes on instagram
www.ShopEunaMaes.com
Eunamae’s Blog
Eunamae’s on Facebook

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www.facebook.com/cookingtoday1
www.nwahomepage.com/cookingtoday