tag:blogger.com,1999:blog-58352705532875169272024-03-21T16:25:58.472-04:00The Cookie ScoopSusanhttp://www.blogger.com/profile/02220250453773715090noreply@blogger.comBlogger361125tag:blogger.com,1999:blog-5835270553287516927.post-46695049808537163312013-01-01T17:20:00.005-05:002013-01-01T17:20:54.411-05:00 Black Eyed Pea Cakes... Happy New Year!<div class="separator" style="clear: both; text-align: center;">
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Happy New Year !</div>
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It's been quite a while since my last post and I felt today was a good time to begin again. Kind of a new beginning, although I can't promise I'll be posting every day, I will do my best! My cookie business kept me so busy this year, I just couldn't find the time to bake and post many new ideas.</div>
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So, in keeping with the tradition of the new year, as you may already know, in the South, they eat black eyed peas on New Years Day to bring luck and prosperity, a great idea, I think, and this recipe is a really good one.</div>
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I found the recipe on a bag of Vidalia onions a while back and decided to give it a try. Now, we're hooked and make these quite a lot.</div>
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The recipe says it serves 4 as an entree or 8 as an appetizer but I actually halve the recipe and it makes 4 nice size cakes, which is enough for 2 people.</div>
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You'll need to drain and rinse your beans first.</div>
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Then throw half of them into a food processor with a little bit of heavy cream. Then, in a medium bowl, add the other half of the beans and the rest of the ingredients and place it into the fridge for at least an hour.<br />
Forms the cakes and coat with panko bread crumbs and fry.<br />
So good!<br />
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<strong>Black Eyed Pea Cakes</strong><br />
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2 cans of black eyed peas, drained, rinsed and divided</div>
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1/4 cup heavy cream</div>
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1 small Vidalia onion, finely diced</div>
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2 cloves of garlic, minced</div>
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1/2 cup finely chopped green bell pepper</div>
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1/2 cup finely chopped red bell pepper</div>
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1 tbsp. finely chopped parsley</div>
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1 tsp. finely chopped basil</div>
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1/2 tsp. cayenne pepper</div>
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1 1/2 tsp. salt</div>
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2 cups panko breadcrumbs</div>
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4 tbsp. unsalted butter</div>
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4 tbsp. olive oil</div>
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1. Combine half of the peas and the heavy cream into a food processor fitted with a metal blade and pulse til smooth.</div>
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2. Transfer the mixture to a large bowl and add in the remainder of the ingredients up to and including the salt. Stir to combine and place into the fridge for at least an hour.</div>
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3. Form the mixture into 8 patties and coat each side with the panko.</div>
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4. Heat a skillet over medium heat and add in 2 tbsps. butter and 2 tbsps. olive oil. Fry <strong>half</strong> the patties for about 3-4 minutes on each side. Transfer to a warm plate.</div>
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<strong>Note:</strong> <em>You may need to push them together a little as they fry. Don't fry them over</em> <em>too high a temp. as the panko will brown too much!</em></div>
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5. Wipe out the pan with paper towels and add in the remaining 2 tbsps. each of butter and olive oil. Fry the remaining 4 patties. Enjoy!</div>
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Susanhttp://www.blogger.com/profile/02220250453773715090noreply@blogger.com0tag:blogger.com,1999:blog-5835270553287516927.post-59082455439502543812012-08-30T13:26:00.000-04:002012-08-30T18:47:50.071-04:00Sunday in New York - Eataly<div class="separator" style="clear: both; text-align: center;">
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A few Sundays ago we took advantage of a beautiful day and ventured into NYC. I wanted to see an exhibit in the Guggenheim Museum and decided to walk the 30 blocks ( one way!) from where the free ferry bus dropped us. I didn't realize the only way to be able to ride the city bus was to have exact change of quarters only...so with no other choice but to walk...walk we did!<br />
The first stop to rest some weary feet was Central Park. So many families are out and about on Sunday, playing in the park, sailing their toy boats and having just a great time.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCNOKsQud1RbJpRencpUtSrYXrLZ-ST0_L48mQirJxzHTNn_4rWySfeHebftCImaFfl5FefkrhKDu1MMvAqEcbTAwWsC_BMDStNLc5rNeJD1htwCCgyrsv3o1jak5si9UHK55a8lRVQL4/s1600/DSC02033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" fea="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCNOKsQud1RbJpRencpUtSrYXrLZ-ST0_L48mQirJxzHTNn_4rWySfeHebftCImaFfl5FefkrhKDu1MMvAqEcbTAwWsC_BMDStNLc5rNeJD1htwCCgyrsv3o1jak5si9UHK55a8lRVQL4/s320/DSC02033.JPG" width="320" /></a></div>
After seeing the exhibit of abstract art at the Guggenheim, next stop was <a href="http://eatalyny.com/">Eataly</a>.<br />
If you've never been, it's a fabulous marketplace of artisinal Italian food and wine. Very upscale, meaning very pricey, but amazing. The place was extremely busy, it was Sunday after all, and I suggest if you ever want to go, pick a weekday for a less crowded market.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikcPRdvS71yPY1Mloi90_074iIkchnGz03Q-fXl5d-mIXWm_rR8m-rQp95TGakouUjW4IYS_7QZGJE8bLsIGN-ZODuRGn777_FPfL9fHLuiudkYhh2WduyxdLZZ5L7C0m6N51B_Pdv_Fo/s1600/DSC02035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" fea="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikcPRdvS71yPY1Mloi90_074iIkchnGz03Q-fXl5d-mIXWm_rR8m-rQp95TGakouUjW4IYS_7QZGJE8bLsIGN-ZODuRGn777_FPfL9fHLuiudkYhh2WduyxdLZZ5L7C0m6N51B_Pdv_Fo/s320/DSC02035.JPG" width="320" /></a></div>
The breads , cheeses, pasta...everything looked delicious.<br />
There are several areas to sit down and have a meal, even an upstairs. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUoNJTA0iAz93dkUmsG9xxAMkb9eSDZLar0FB7XMehb2FYsIYIqGPhsft_bOnks9o77BfxajV40_X0iks16ihAdvIB1g6bV8BlHlFJn_xTnrnmvjk8Tx1jdyOR1vu2b6t7sPm7Ms3-Djk/s1600/DSC02034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" fea="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUoNJTA0iAz93dkUmsG9xxAMkb9eSDZLar0FB7XMehb2FYsIYIqGPhsft_bOnks9o77BfxajV40_X0iks16ihAdvIB1g6bV8BlHlFJn_xTnrnmvjk8Tx1jdyOR1vu2b6t7sPm7Ms3-Djk/s320/DSC02034.JPG" width="320" /></a></div>
Lots of different cookies, biscotti, chocolate and just about anything Italian you can think of. <br />
The place is huge so be sure to wear comfortable shoes!<br />
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I can't wait to go back...with plenty of quarters for the bus ride!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzesz192eVaRspCQnX6NTQ-bZL2eUD3V2KnHb2OoICo6DTeRXOqB-UBQqt72Rr-qBHv5MznuPpl2cy085pUMWBaOlYlT5drv7dC0Y5ugR20Iur8_2AuuonWeDvjDFBv3a-xGOAjLuiGD0/s1600/DSC02032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" fea="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzesz192eVaRspCQnX6NTQ-bZL2eUD3V2KnHb2OoICo6DTeRXOqB-UBQqt72Rr-qBHv5MznuPpl2cy085pUMWBaOlYlT5drv7dC0Y5ugR20Iur8_2AuuonWeDvjDFBv3a-xGOAjLuiGD0/s320/DSC02032.JPG" width="320" /></a></div>
Susanhttp://www.blogger.com/profile/02220250453773715090noreply@blogger.com0tag:blogger.com,1999:blog-5835270553287516927.post-36827161277702322412012-07-25T16:49:00.000-04:002012-07-25T16:49:21.603-04:00Peach Pie..Deconstructed<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNWOdvnjO2o3GIxlkJrJ5I8eX9LJsZ0oALDEXf1lplJGHG-l8HfSmm40lg4XPJbkns54RQVVMe3m0WZniIE8YnbxYDwh50lcTNSYQz5dc9H3D9X2blJlHjMKCrNqcg4FHWNY65QVgORO0/s1600/DSC01882.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNWOdvnjO2o3GIxlkJrJ5I8eX9LJsZ0oALDEXf1lplJGHG-l8HfSmm40lg4XPJbkns54RQVVMe3m0WZniIE8YnbxYDwh50lcTNSYQz5dc9H3D9X2blJlHjMKCrNqcg4FHWNY65QVgORO0/s320/DSC01882.JPG" width="320" /></a></div>
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I love Peach Pie but sometimes a whole pie is just too much! Plus with this idea, no chance for soggy crust bottoms!<br />
Here's a great idea...a kind of deconstruction of a pie, using the same ingredients, just in a different way.<br />
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First make your favorite pie crust ( recipe below), or divide the dough into 4 pieces ( for tart shells).<br />
Roll out the dough, dock it ( poke holes in the dough using a toothpick or a fork) and throw it into the refridgerator or freezer.<br />
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Then once it's thoroughly chilled, cut out your shapes, such as rounds or squares or free form it and bake it til it's golden brown.<br />
You can then make a delicious filling, such as the mascarpone one I made or even easier, just top with whipped cream and then the sliced peaches...Easy and so good!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghoAGA15xjtlBdGTG7LOd-aqU_KopnlPS4vl9CzFXSvGGvjU4N8ec9B-5DQ2n3yqVyAcbih14mpXdh8DXBOcVzqBeHCepM8abBy7hLjH6KMTFBjsFdA44D5nE1paoZUeNdVGgGMb9WcKI/s1600/DSC01875.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghoAGA15xjtlBdGTG7LOd-aqU_KopnlPS4vl9CzFXSvGGvjU4N8ec9B-5DQ2n3yqVyAcbih14mpXdh8DXBOcVzqBeHCepM8abBy7hLjH6KMTFBjsFdA44D5nE1paoZUeNdVGgGMb9WcKI/s320/DSC01875.JPG" width="320" /></a></div>
I love mascarpone and this filling recipe is quick, light and lemony and not too sweet.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzRpXBwZROpD3EWz_ntXXy1qb2U0Mhw3Cm2ZlaHobCyYZ3VR_GCmeIv8lyX_Aonv9J-sEiO_joinzbpmUJA2oWawpzmxd_giSqTcbbaAPvSoDbq2ZaPB5rFTYUmKOQSbQeYcgil2g6-jQ/s1600/DSC01874.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzRpXBwZROpD3EWz_ntXXy1qb2U0Mhw3Cm2ZlaHobCyYZ3VR_GCmeIv8lyX_Aonv9J-sEiO_joinzbpmUJA2oWawpzmxd_giSqTcbbaAPvSoDbq2ZaPB5rFTYUmKOQSbQeYcgil2g6-jQ/s320/DSC01874.JPG" width="320" /></a></div>
<strong>Peach Pie...Deconstructed </strong><br />
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Makes enough for 4 tartlette shells* or much more 4"rounds!<br />
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<strong>Pie Crust</strong><br />
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6.3 ozs. AP flour<br />
3 tbsp. sugar<br />
1/4 tsp. salt<br />
1/4 tsp. lemon zest<br />
3.5 ozs. unsalted butter, cold and cut into 1/2" pieces<br />
1 large egg yolk<br />
1/2 tsp. vanilla extract<br />
1/2 tsp. lemon juice <br />
3 tbsp. ice water<br />
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1. In a small bowl, rub together lemon zest and sugar with your fingers til thoroughly moistened.<br />
2. In a food processor or mixing bowl, combine the flour and salt.<br />
3. Add the lemon zest/sugar mixture and blend.<br />
4. Add the butter pieces all at once and pulse or combine with fingers, pastry cutter or fork til mixture resembles coarse meal.<br />
5. In a small bowl or glass measuring cup, mix the egg yolk, vanilla extract, lemon juice and ice water together.<br />
6. Drizzle the wet mixture over the dry til just combined.<br />
7. Roll out the dough to approx. 1/8" thickness ( or divide into 4 pieces for tart shells), flouring if necessary as you roll.<br />
8. Pop the dough into the fridge or freezer and when thoroughly chilled or frozen, <strong>preheat your oven</strong> <strong>to</strong> <strong>375</strong> and take the dough out and let it sit on the counter a few minutes, or til it's soft enough to cut into shapes.<br />
* If making tartlettes, place the dough into the shells after rolling out, then freeze.*<br />
(If your oven isn't yet to temperature, place back in the fridge while waiting.)<br />
Be sure to dock or poke your dough to prevent the dough from puffing up too much, allowing steam to escape.<br />
9. Bake til golden brown, approx. 12 to 13 minutes, depending on your oven.<br />
10. Cool before topping.<br />
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<strong>Mascarpone Filling:</strong><br />
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<strong>Mix or whisk in a small bowl:</strong><br />
1/2 lb. ( 8 ozs.) mascarpone cheese<br />
2 tbsp. confectioners' sugar<br />
1 tsp. lemon juice<br />
1/2 tsp. lemon zest<br />
1/4 tsp. vanilla extract<br />
Scoop filling onto cooled crust shapes ( or spoon into tart shells) then top with:<br />
Sliced peaches ( or any other fruit you like), and finish off with whipped cream or even sour cream is great! Enjoy!<br />
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<br />Susanhttp://www.blogger.com/profile/02220250453773715090noreply@blogger.com2tag:blogger.com,1999:blog-5835270553287516927.post-52275211676452554952012-04-18T07:56:00.000-04:002012-05-25T08:21:09.354-04:00Spring...time for Rhubarb!<div class="separator" style="clear: both; text-align: center;">
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Rhubarb will soon be popping up everywhere and I thought this would be a perfect time to revisit some of my rhubarb recipes...just to get you ready and set to bake with this amazing and beautiful veggie/fruit!<br />
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The first is this delicious <a href="http://thecookiescoop.blogspot.com/2010/05/rhubarb-piean-experiment.html">rhubarb mini tart</a> experiment I made that uses a prebaked crust for less crust sogginess!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIEgj8vRKVN2TMIN2JYY7-Y01luIqup6vviqGXksmugHhDiztWUY_-eETyme65KiA19mIy7lMy3XtP_ePoFjneaD4zqwiD6iw-biprH-nGEYIz_lxrt7wg4Spo87N-EUWDidmzJ0vMhE4/s1600/Picture+037%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIEgj8vRKVN2TMIN2JYY7-Y01luIqup6vviqGXksmugHhDiztWUY_-eETyme65KiA19mIy7lMy3XtP_ePoFjneaD4zqwiD6iw-biprH-nGEYIz_lxrt7wg4Spo87N-EUWDidmzJ0vMhE4/s1600/Picture+037%255B1%255D.jpg" /></a></div>
<a href="http://thecookiescoop.blogspot.com/2010/04/strawberry-rhubarb-shortcakes.html">This shortcake</a> was so so good!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Gu2hiMeYsswNf-cfwzF1BkmINZPfR0zi-_VLBGN2wlNhW_hioOPuBKpzFMH_sCBXRfYZSH3u1cXcF0ML_DPmMxCCADv7LJ_lYkGHpgtZYoskRh7FAxw-Bb1TBWz-AiY2l95vS-NyFA0/s1600/Picture+015%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Gu2hiMeYsswNf-cfwzF1BkmINZPfR0zi-_VLBGN2wlNhW_hioOPuBKpzFMH_sCBXRfYZSH3u1cXcF0ML_DPmMxCCADv7LJ_lYkGHpgtZYoskRh7FAxw-Bb1TBWz-AiY2l95vS-NyFA0/s1600/Picture+015%255B1%255D.jpg" /></a></div>
Then the rhubarb and strawberry <a href="http://thecookiescoop.blogspot.com/2010/04/rhubarb-cakeor-muffins.html">muffins</a> with a streusel topping...one of two rhubarb muffin recipes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibyXAO8GTcr0_SalkrKCcN3u3uW-zni9OzLqC-54Gd4Xz9Ok_zNLP7NdMOqcBGEgHply48rQhRrJN5CDNxBKr62IWspeFBFq7i0Us6QmzWP7l9gnVzqSp-D5SnF4fGqXHM5cArlqgFm1g/s1600/DSC05571%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibyXAO8GTcr0_SalkrKCcN3u3uW-zni9OzLqC-54Gd4Xz9Ok_zNLP7NdMOqcBGEgHply48rQhRrJN5CDNxBKr62IWspeFBFq7i0Us6QmzWP7l9gnVzqSp-D5SnF4fGqXHM5cArlqgFm1g/s1600/DSC05571%255B1%255D.JPG" /></a></div>
What to do with leftover scones? Make a custardy, light yummy rhubarb <a href="http://thecookiescoop.blogspot.com/2009/07/rhubarb-bread-pudding.html">bread pudding</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQyJJsybd5QyChyphenhyphenpWxfe-EbWU5xS8tZYt-tUbepx2TKenX45oh71kKy0ebii4MzCA_Chv0wM1KIkgPCXECobVCtVzXOTfK7CNq2zeXWFmjF3ZHT10q8btPkNqPmVDmmgEXDWUWUUQv9Rc/s1600/dsc05682+%25282%2529%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQyJJsybd5QyChyphenhyphenpWxfe-EbWU5xS8tZYt-tUbepx2TKenX45oh71kKy0ebii4MzCA_Chv0wM1KIkgPCXECobVCtVzXOTfK7CNq2zeXWFmjF3ZHT10q8btPkNqPmVDmmgEXDWUWUUQv9Rc/s1600/dsc05682+%25282%2529%255B1%255D.jpg" /></a></div>
And to wash it all down...how about a cool refreshing rhubarb <a href="http://www.savor-the-rhubarb.com/rhubarb-beverage-recipe.html">lemonade</a> This lemonade is my favorite. It's a great combo of lemons and rhubarb with just the right amount of sweetness.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaTOm77g0N2CMpaQB4ylpejtRkKc2IlNC1noUGyWSVw6MbmLbwdydgEDojDQmivTeCqbzzGWTtbzgIf7Rq6WN1PJ_bd3pKPpAvPhL2LKWXocA_CCmkfbZxAqQjJRKsJpwdxtnqYCcUvKg/s1600/Picture+009%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaTOm77g0N2CMpaQB4ylpejtRkKc2IlNC1noUGyWSVw6MbmLbwdydgEDojDQmivTeCqbzzGWTtbzgIf7Rq6WN1PJ_bd3pKPpAvPhL2LKWXocA_CCmkfbZxAqQjJRKsJpwdxtnqYCcUvKg/s1600/Picture+009%255B1%255D.jpg" /></a></div>
How about an unusual combo of tarragon and rhubarb from France's Food and Wine Magazine? Give<a href="http://thecookiescoop.blogspot.com/2010/04/mini-rhubarb-tarragon-muffins.html"> these</a> a try.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBXiSAF91CHz3PLuuO_WLxQJkoxxqJM_QDc0SwisFWJTf2YkOeQxiHg1Nhqm53MaHZMo_4P_t0tRGCE9GEe6AN-SCNZ4Do0NjHm8JnPu_HsOg9Rf85ZOUHM9xXoVGt_eR7tQlang1x2XU/s1600/dsc05662+%25284%2529%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBXiSAF91CHz3PLuuO_WLxQJkoxxqJM_QDc0SwisFWJTf2YkOeQxiHg1Nhqm53MaHZMo_4P_t0tRGCE9GEe6AN-SCNZ4Do0NjHm8JnPu_HsOg9Rf85ZOUHM9xXoVGt_eR7tQlang1x2XU/s1600/dsc05662+%25284%2529%255B1%255D.jpg" /></a></div>
And last...how about a <a href="http://thecookiescoop.blogspot.com/2009/07/just-bit-more-rhubarbcookies-and.html">rhubarb cookie</a>? Sounds a bit crazy, but they make a great sandwich cookie...kind of like a rhubarb whoopie pie!<br />
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So, there are some great rhubarb ideas to get you started...Happy Baking and Happy Spring!Susanhttp://www.blogger.com/profile/02220250453773715090noreply@blogger.com4tag:blogger.com,1999:blog-5835270553287516927.post-36371853534474697342012-03-29T15:30:00.001-04:002012-03-29T15:31:41.562-04:00Coconut Cupcakes with Toasted Coconut Frosting<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhsa0VS5xpSvqSCFn4H4DG36XuyA1l-sbeywu0jZKtJPtetaN7j-1yK2IfJLAuoCO0IwZ0mF-ywXpEyPhW0h_-20wPket9SzP1mJWk4qWv8QH1uf_je-mpWh1YAoxqGjWUEuywCzy3KII/s1600/DSC01322.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhsa0VS5xpSvqSCFn4H4DG36XuyA1l-sbeywu0jZKtJPtetaN7j-1yK2IfJLAuoCO0IwZ0mF-ywXpEyPhW0h_-20wPket9SzP1mJWk4qWv8QH1uf_je-mpWh1YAoxqGjWUEuywCzy3KII/s320/DSC01322.JPG" width="320" /></a></div>Our warmer Spring like weather here in the Northeast has everything blooming so much earlier..which is so nice! And it puts me in the mood for something baked with coconut, so I made these cupcakes into jumbo sizes rather than the standard size, which I tend to do a lot. Definitely a taste of Spring in every bite!<br />
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This recipe comes from Martha Stewart and the only change I made was to add a bit of coconut extract to the batter to up the coconut flavor. I also decided that the frosting recipe probably was going to make too much so I not just halved it this time, but I made one fourth of the amount and it was perfect. But keep in mind that we don't like lots of frosting on our cupcakes so you may want to make the full amount. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYi9iPpL8rTiK1J1oDIzhH3Hpbun0qUnG2XVyzWSFWFK-JkhbcCV-Vew34kl9CPu8t9XV4FHrrdqlTZv7x9-Wq655fDwCY4Xn-ZDOPlH4aiLncN1_YdH-Rn70Q3i_Lk_iq61yqDkVarNU/s1600/DSC01321.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYi9iPpL8rTiK1J1oDIzhH3Hpbun0qUnG2XVyzWSFWFK-JkhbcCV-Vew34kl9CPu8t9XV4FHrrdqlTZv7x9-Wq655fDwCY4Xn-ZDOPlH4aiLncN1_YdH-Rn70Q3i_Lk_iq61yqDkVarNU/s320/DSC01321.JPG" width="320" /></a></div><strong>Coconut Cupcakes with Toasted Coconut Frosting</strong> <em>( adapted from Martha Stewart)</em><br />
Makes 12-14 standard size cupcakes or 6-7 jumbo cupcakes<br />
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1 3/4 cup (8.0 ozs.) AP flour<br />
2 tsp. baking powder<br />
1/2 tsp. salt<br />
1/2 cup packed sweetened shredded coconut<br />
3/4 cup ( 1 1/2 sticks) unsalted butter-room temp.<br />
1 1/3 cups sugar<br />
1 1/2 tsp. vanilla <br />
1 tsp. coconut extract <em>( my addition)</em><br />
2 large eggs plus 2 egg whites- room temp.<br />
3/4 cup unsweetened coconut milk<br />
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Preheat oven to 350. Fill muffin pans with paper liners.<br />
1. Whisk the flour, baking powder and salt in a medium bowl.<br />
2. Place the shredded coconut into a food processor and pulse til finely ground, then whisk into the dry ingredients.<br />
3. In a mixing bowl, cream the butter and sugar til pale and fluffy on medium high speed.<br />
4. Gradually beat in whole eggs, egg whites, vanilla and coconut extracts, scraping bowl occasionally.<br />
5. On low speed, add flour mixture in 3 batches, alternating with coconut milk, beating after each addition, til well combined.<br />
6. Scoop batter into muffin liners, filling about 3/4 full.<br />
7. Bake approx. 20 minutes, or til tester comes out clean. Cool completely before frosting.<br />
<strong>Frosting:</strong><br />
Note: I thought this amount of frosting makes a lot so I actually made one fourth but I think if you halve the amounts you'd have enough, but giving you the full recipe and let you decide.<br />
2 sticks unsalted butter-room temp.<br />
1-2 tsp. coconut extract<br />
approx. 32 ozs. confectioners' sugar<br />
3-4 tbsp. cream or milk or coconut milk<br />
1. Cream butter, then beat in sugar and extract.<br />
2. Add milk til the frosting reaches desired consistency. If too thin, add more milk, if too thick add more sugar.<br />
Sprinkle the tops with toasted coconut flakes or chips. Enjoy!Susanhttp://www.blogger.com/profile/02220250453773715090noreply@blogger.com4tag:blogger.com,1999:blog-5835270553287516927.post-52517704748552402002012-03-16T17:54:00.001-04:002012-03-16T17:58:38.123-04:00Irish Whiskey Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglXeAZ8zR1_REBsk_huqGNXY55DUokHYpE0vbD6AHfVyfQYWQnv0P7jDbAu8H-cLjTh8uaKm_x328XaeCxKVvzqtQ7Uxg1BZIffd_2GuDq1Upgd5HXslclFTUwgG15i1XaxbYOP9zTKp0/s1600/DSC01289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglXeAZ8zR1_REBsk_huqGNXY55DUokHYpE0vbD6AHfVyfQYWQnv0P7jDbAu8H-cLjTh8uaKm_x328XaeCxKVvzqtQ7Uxg1BZIffd_2GuDq1Upgd5HXslclFTUwgG15i1XaxbYOP9zTKp0/s320/DSC01289.JPG" width="240" /></a></div>I had a request to make something for one of my customers for a few St Patrick Day's parties they would be going to this weekend so after we agreed on <a href="http://thecookiescoop.blogspot.com/search?q=irish+soda+bread">Irish Soda Bread</a> , I researched online for another idea...and that's when I came across an Irish Whiskey Cake. <br />
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I checked out a few different recipes and decided on one called Grandmother Monahan's. It is the same as a few others I found so I'm guessing someone just wanted to make it more Irish with that name, but call it after whomever you wish, this is one delicious and boozy cake!<br />
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I used the real thing, Jameson's Irish Whiskey, which is available at every liquor store in these parts.<br />
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One step you'll need to do the day before is to soak the raisins in the Irish Whiskey with the lemon zest so there's a little prep to do. Other than that, this is really a very simple cake to make and your guests will love it. It is a nice dense yet moist cake and the whiskey glaze is definitely gilding the lily!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIni7QeTt4OCLuJjh2jvrt0DeUrSkob7ZVJbi9YAv07DzhBLLFD2WXy1oM0KH55_N0q2ulnJpQyX_L2X01EGopeLmqlkrGaFmFu8e74VmQxm2jkf7aYr8fU8-Svgzee0mePQEiF_8saB0/s1600/DSC01259.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIni7QeTt4OCLuJjh2jvrt0DeUrSkob7ZVJbi9YAv07DzhBLLFD2WXy1oM0KH55_N0q2ulnJpQyX_L2X01EGopeLmqlkrGaFmFu8e74VmQxm2jkf7aYr8fU8-Svgzee0mePQEiF_8saB0/s320/DSC01259.JPG" width="320" /></a></div>I made this cake for us first to be sure it was a keeper of a recipe...which it is...and the first step should be to beat the egg whites til stiff. Unlike what I did, I suggest you beat them with a hand held beater in a large bowl to keep the standing mixer bowl free.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWh8ielxE4G2A1l69TFh27S66H7475CLMw3ROJJvG-SlNX3zv1cjMMg5783Tmr2fmpU24tz3GhyphenhyphendQY62zCk963r-SW4ZbgvQ8bn1Wid8UZThYptQAPWlGnnicEmop7YE1TPYkA61jY4Q4/s1600/DSC01261.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWh8ielxE4G2A1l69TFh27S66H7475CLMw3ROJJvG-SlNX3zv1cjMMg5783Tmr2fmpU24tz3GhyphenhyphendQY62zCk963r-SW4ZbgvQ8bn1Wid8UZThYptQAPWlGnnicEmop7YE1TPYkA61jY4Q4/s320/DSC01261.JPG" width="320" /></a></div>Once the batter is mixed together, add in a scoop of the beaten whites and stir by hand to lighten the batter, then fold in the remaining beaten whites gently.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNzdvWovlWSOsr37_jxCyrmbC8AAwlPIdF06xJUke5Gjqa6m2BqgNYrlaq755d8kXQGNAXFHSdv4LIlMS_aq9SNeZ5h-5eUWnxkjyD-OyG2mD0NT4IDFc-OF1R3FoD7HlByS7M9zFhJmc/s1600/DSC01266.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNzdvWovlWSOsr37_jxCyrmbC8AAwlPIdF06xJUke5Gjqa6m2BqgNYrlaq755d8kXQGNAXFHSdv4LIlMS_aq9SNeZ5h-5eUWnxkjyD-OyG2mD0NT4IDFc-OF1R3FoD7HlByS7M9zFhJmc/s320/DSC01266.JPG" width="320" /></a></div>Scoop the batter into a parchment lined tube pan and spread the top to even it out.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYTFh9sgxa__LP_-i_R3kFxFWaty6rE2AGxtQ5buYGeJ9yBAwZ7HrTIaRFu-RSASPSMLOTUS_G-hmzbk6K1YNjuSQYkVn6n3ZBLdC3BgImXehBHYmhxoYCsDqI2PUQ2Ve7CwG7IlXo69g/s1600/DSC01267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYTFh9sgxa__LP_-i_R3kFxFWaty6rE2AGxtQ5buYGeJ9yBAwZ7HrTIaRFu-RSASPSMLOTUS_G-hmzbk6K1YNjuSQYkVn6n3ZBLdC3BgImXehBHYmhxoYCsDqI2PUQ2Ve7CwG7IlXo69g/s320/DSC01267.JPG" width="320" /></a></div><br />
It gets a nice browned top but only rises about halfway up.<br />
Let it cool about 20 minutes in the pan, then lift out and place on a wire rack and poke holes into the top and brush with..what else..more whiskey! After it cools completely, then drizzle on the glaze.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicv-Cw5zEmm0HEGKnsmqSUj2oG0az4wui-xdHC9EMJ5Gxxqf51-CO2wIUG4W_jVk_oWfVmkB7QCUHyAA_jME9-1e7MU5BlOSSJciqVzGDTJrbj07cPqWxXRuLki0JGXompMe83RLdbOBc/s1600/DSC01268.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicv-Cw5zEmm0HEGKnsmqSUj2oG0az4wui-xdHC9EMJ5Gxxqf51-CO2wIUG4W_jVk_oWfVmkB7QCUHyAA_jME9-1e7MU5BlOSSJciqVzGDTJrbj07cPqWxXRuLki0JGXompMe83RLdbOBc/s320/DSC01268.JPG" width="320" /></a></div><strong>Irish Whiskey Cake</strong> <em>( adapted from allrecipes)</em><br />
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<strong>Cake:</strong><br />
1 1/2 cups golden and dark raisins combined (the original recipe calls for 2 cups but I think this is too much)<br />
3 tbsp. lemon zest<br />
1/4 to 1/2 cup Irish whiskey<br />
12 tbsp. (6 ozs.) unsalted butter, softened<br />
1 cup brown sugar (I used light brown)<br />
3 eggs, separated, room temp.<br />
1 1/2 cups (6.8 ozs.) AP flour<br />
1/4 tsp. salt<br />
1/4 tsp. cloves<br />
1 tsp. baking powder<br />
<strong>Glaze:</strong><br />
2 cups confectioners' sugar<br />
Juice of one lemon<br />
Enough whiskey and a little warm water to make the correct consistency.<br />
<strong>*Note:</strong> This is the original recipe amount for the ingredients for the glaze but I halved the amounts above and it made plenty of glaze.<br />
<strong>Cake:</strong><br />
<em>The day before:</em> Place the raisins and lemon zest in a shallow bowl and pour the 1/4 to 1/2 cup of whiskey ( depending on how strong you want it) over the raisins and zest and stir. Cover with plastic wrap and let it sit overnight.<br />
<em>The next day:</em><br />
1. Preheat oven to 350. Line a tube pan with parchment paper by cutting a square piece large enough to fit down into the tube pan, cutting out a circle for the center of the pan. Press the folds as best you can to make the parchment stay in place.<br />
2. Beat the egg whites til stiff. Set aside a minute.<br />
3. In a mixing bowl, cream the butter and sugar til light and fluffy.<br />
4. In a small bowl, combine the flour, salt, cloves and baking powder.<br />
5. In a small bowl, beat the egg yolks with a fork or whisk.<br />
6. Gradually add the egg yolks to the butter mixture, alternating with the flour and raisin/whiskey mixture.<br />
Mix well but don't overmix.<br />
7. Add a few scoops of the beaten egg whites to the batter to lighten it up a little, then fold in the remaining beaten whites gently.<br />
8. Scoop the batter into the pan and using an offset spatula, even the top.<br />
9. Bake til cake is nicely browned on top and a tester comes out clean.<br />
10. Cool the cake in the pan about 20 minutes, then lift out and place on a rack. Poke holes in the top with a toothpick and brush a little more whiskey over the top.<br />
Cool completely before drizzling on the glaze.<br />
*To store:I found this cake kept well for several days in a covered tin.<br />
<strong>To make the glaze: </strong><br />
Combine the confectioners' sugar and lemon juice, then add the whiskey and warm water, a little at a time til you get a nice smooth glaze consistency. Enjoy!Susanhttp://www.blogger.com/profile/02220250453773715090noreply@blogger.com3tag:blogger.com,1999:blog-5835270553287516927.post-7854153125815728512012-03-13T20:58:00.000-04:002012-03-13T20:58:55.991-04:00Happy Pi Day!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQlVGxtOqMShLcQB9rYrKjwxlQl3VReufVKe63FX03haopmUVSZ51t3F3ZTdaHKEwHqxupyL7nXGfdD6wD73-ViQSiwy0d7YnDZbxNoot1-lF-cdMw2GlkwoDSYZzpsS0eP85-Vj1xGlE/s1600/DSC01216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQlVGxtOqMShLcQB9rYrKjwxlQl3VReufVKe63FX03haopmUVSZ51t3F3ZTdaHKEwHqxupyL7nXGfdD6wD73-ViQSiwy0d7YnDZbxNoot1-lF-cdMw2GlkwoDSYZzpsS0eP85-Vj1xGlE/s320/DSC01216.JPG" width="320" /></a></div>Happy Pi Day! Well, I bet you would have thought I'd make a sweet pie rather than a savory one...but Chicken Pot Pie can be so delicious and <a href="http://www.foodnetwork.com/recipes/ina-garten/chicken-pot-pie-recipe/index.html">this recipe</a> from the Barefoot Contessa is just a great one.<br />
The crust is light and flaky and the filling is rich and creamy...real comfort food!<br />
<br />
I decided to have some fun decorating the crust so I cut out the "Pi" symbols with the left over dough and cut out the word "Pi". It actually turned out so cute that we hated to dig in to it...but dig in we did and we managed to finish the entire pie.<br />
<br />
I have to mention a few notes. I did halve the original recipe and still wound up with about one cup of filling left over and I even omitted the whole small onions. I used leftover chicken I had from the night before. Also, Ina's recipe was for 4 individual pies and I made one big one, using a glass pie dish.<br />
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So, here's hoping you have a great "Pi" Day! ( And Happy Birthday Einstein!)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBtObCQzN-qb5CoRfrXcW_MqSmFNbkNbC8W7WouGaZ36iBdilo0q5BQSYftgK14G3M-qo_6mLiGQHEo8Op6Sg6GOjg0k8ogZ-xVFE3MrEgGaw7KIvBEDZ9Sce6rKBDwxSpi_-IasIJw0/s1600/DSC01205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBtObCQzN-qb5CoRfrXcW_MqSmFNbkNbC8W7WouGaZ36iBdilo0q5BQSYftgK14G3M-qo_6mLiGQHEo8Op6Sg6GOjg0k8ogZ-xVFE3MrEgGaw7KIvBEDZ9Sce6rKBDwxSpi_-IasIJw0/s320/DSC01205.JPG" width="320" /></a></div>This crust is really easy to make and so delicious...light and flaky. See those tiny bits of butter in the dough? That's what makes a great crust.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJISbzdY3Hhj6_dgGuvyIGOspLzx1kkRL95ctjyWNiudGQFBPxzj3ujw2CiQL4b3Z4GcBXva_CdDUcTxHAEC8ltTpgpwWOBzfwhPyHu7kuIuF8d8ixTAPKsuDSlBcxMR4DORFVIm1fd7k/s1600/DSC01212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJISbzdY3Hhj6_dgGuvyIGOspLzx1kkRL95ctjyWNiudGQFBPxzj3ujw2CiQL4b3Z4GcBXva_CdDUcTxHAEC8ltTpgpwWOBzfwhPyHu7kuIuF8d8ixTAPKsuDSlBcxMR4DORFVIm1fd7k/s320/DSC01212.JPG" width="320" /></a></div><br />
I almost left the pie like this...then I got the brilliant idea to add the "Pi" symbols.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBUdLpDk2iahfOqcYPdlty7KviidDCBH-nmB9xO8VkihOIkAqrnD7MXFF5Wv_-j5TtlSYx79PSj57K3QwjLzMQLZmNnE_fV4UotvCRkUB4PTs7QgctMt0FVusBHr3OUzBGmbOGkbdM950/s1600/DSC01213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBUdLpDk2iahfOqcYPdlty7KviidDCBH-nmB9xO8VkihOIkAqrnD7MXFF5Wv_-j5TtlSYx79PSj57K3QwjLzMQLZmNnE_fV4UotvCRkUB4PTs7QgctMt0FVusBHr3OUzBGmbOGkbdM950/s320/DSC01213.JPG" width="320" /></a></div><br />
Comfort food at its best.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmv5QmAL0NbUpEMLOTCNNwatzDgno7JL3Z_ujZ7srXVFJSnou0X2pp5x4he_DbDofC9JuXdpjkqQdkHgWZukbSiSalFMQTtXVH3ZqukulTTy1UHv3plXWLcOMvCj22F86lGmpK5dgtovg/s1600/DSC01226.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmv5QmAL0NbUpEMLOTCNNwatzDgno7JL3Z_ujZ7srXVFJSnou0X2pp5x4he_DbDofC9JuXdpjkqQdkHgWZukbSiSalFMQTtXVH3ZqukulTTy1UHv3plXWLcOMvCj22F86lGmpK5dgtovg/s320/DSC01226.JPG" width="320" /></a></div><br />
If you're going to make a pie today...how about this one! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkMjjeUsPW12vdAj2So-8tFRlJh1RQCiUwVCU5UIO6jU41r4zsCW5TO_qDR4FkaR7c6SNqI_lj_2FgUTrvBnVg9HvtsAEK3kwRapxz0vxB3n9Y6rzxUybgzkpJVdySmOcSv0CucMj1c0I/s1600/DSC01225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkMjjeUsPW12vdAj2So-8tFRlJh1RQCiUwVCU5UIO6jU41r4zsCW5TO_qDR4FkaR7c6SNqI_lj_2FgUTrvBnVg9HvtsAEK3kwRapxz0vxB3n9Y6rzxUybgzkpJVdySmOcSv0CucMj1c0I/s320/DSC01225.JPG" width="240" /></a></div>Susanhttp://www.blogger.com/profile/02220250453773715090noreply@blogger.com3tag:blogger.com,1999:blog-5835270553287516927.post-1485481521380463002012-02-28T08:34:00.002-05:002012-02-28T08:36:51.622-05:00Cranberry Streusel Pound Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-7OHTNx1yDPScjAjGbLZAkNB_Qq-OCEMXExUTjv0NOZiR7s20bXQQ_irQXn8bHw5ojqQJRQykP1Tt_tMI0VSoGzSy1CVpQXTJrnedTcPZT8GzpqpIwH60wmaP93CH9J4Oedkulf9X4E4/s1600/DSC01181.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-7OHTNx1yDPScjAjGbLZAkNB_Qq-OCEMXExUTjv0NOZiR7s20bXQQ_irQXn8bHw5ojqQJRQykP1Tt_tMI0VSoGzSy1CVpQXTJrnedTcPZT8GzpqpIwH60wmaP93CH9J4Oedkulf9X4E4/s320/DSC01181.JPG" uda="true" width="240" /></a></div>I'm continuing to make my way through all the Fine Cooking back issues, given to me by a generous customer last summer. There are so many great recipes and this wonderful quick pound cake recipe is no exception.<br />
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It is moist and full of orange flavor from the orange zest and extra boost I gave it with a little extract. I switched out the walnuts for pecans because I love the combo of pecans, dried cranberries and orange. I left out the glaze for the top on mine but I'll give you the recipe for it. I think it would have been "over the top" with sweetness.<br />
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A perfect snack cake...anytime!<br />
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Beat your butter and sugar and throw in the orange zest.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7S6cX4f4pmluJyRo6xserFg1bRxXaW0H379JFW1-yITdWDeYvWiiOjvS3PfM46oFNplxMJA1IO6yoNgmttVyPWd_0xXHWHPHiI6n2H0PbRpjR2KkUp3wbdNYPrDNg_j7Nu2vAGciqTCo/s1600/DSC01159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7S6cX4f4pmluJyRo6xserFg1bRxXaW0H379JFW1-yITdWDeYvWiiOjvS3PfM46oFNplxMJA1IO6yoNgmttVyPWd_0xXHWHPHiI6n2H0PbRpjR2KkUp3wbdNYPrDNg_j7Nu2vAGciqTCo/s320/DSC01159.JPG" uda="true" width="320" /></a></div>Once all the ingredients are combined, stir in the dried cranberries.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw1gBBY7C_AlnbptO7jcUyMABYg6MnYKaWbJtytL3EhwCTK6QEPErbedGPSXOTQqjLpestHilJq1fqF9Gyf2tmTq24vuNXF1O0Rvjs13QF3KySXebAV1FvNYU2Hj0WXQUmOvrma16_4RQ/s1600/DSC01163.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw1gBBY7C_AlnbptO7jcUyMABYg6MnYKaWbJtytL3EhwCTK6QEPErbedGPSXOTQqjLpestHilJq1fqF9Gyf2tmTq24vuNXF1O0Rvjs13QF3KySXebAV1FvNYU2Hj0WXQUmOvrma16_4RQ/s320/DSC01163.JPG" uda="true" width="320" /></a></div>Spoon half the batter into your prepared loaf pan and sprinkle the pecan streusel over it. Then spoon the remainder of the batter over this.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUOVaOxiLAWrsEr-PGl-_1ao_DANQIcztNpqFI37y8D2Cr6N3Xa-m2kRBRcJzFOmxKTfYGi8BNazIDTJglNaIWBNIhzDt1AAfWsBZpsAffmBLkTtocbx9yTvPas-QoUZzR4qSdIMChWQQ/s1600/DSC01165.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUOVaOxiLAWrsEr-PGl-_1ao_DANQIcztNpqFI37y8D2Cr6N3Xa-m2kRBRcJzFOmxKTfYGi8BNazIDTJglNaIWBNIhzDt1AAfWsBZpsAffmBLkTtocbx9yTvPas-QoUZzR4qSdIMChWQQ/s320/DSC01165.JPG" uda="true" width="320" /></a></div><strong>Cranberry Streusel Pound Cake</strong> <em>( adapted from "Fine Cooking" Winter 2005 issue)</em><br />
Makes one 8 1/2" loaf.<br />
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<strong>Cake:</strong><br />
1 1/2 cups (6 3/4 ozs.) unbleached AP flour<br />
1 tsp. baking powder<br />
1/4 tsp. table salt<br />
1 tsp. finely grated orange zest<br />
1/2 cup ( 1 stick or 4 ozs.) unsalted butter, softened to room temp.<br />
1 cup granulated sugar<br />
2 large eggs, room temp.<br />
1 tsp. vanilla extract <br />
1/2 tsp. orange extract <em>(my addition to boost the orange flavor)</em><br />
1/2 cup buttermilk<br />
1/2 cup dried cranberries<br />
<strong>Streusel: </strong><br />
1/4 cup walnut pieces <em>(I used pecans),</em> finely chopped<br />
2 tbsp. light or dark brown sugar<br />
1/4 tsp. cinnamon<br />
<strong>Glaze:</strong><br />
1/4 cup confectioners' sugar<br />
2 tsp. heavy cream ( or more as needed)<br />
1/8 tsp. cinnamon<br />
***********************<br />
Preheat oven to 325. Grease an 8 1/2" x 4 1/2" loaf pan with nonstick cooking apray or butter and dust with flour. Tap out the excess.<br />
1. In medium bowl, whisk flour, baking powder and salt.<br />
2. In mixing bowl, beat butter on medium speed 1 minute, then gradually add in the sugar, beating til slightly fluffy, about 2 minutes, scraping the bowl well.<br />
3. Add the eggs, one at a time, mixing well after each addition.<br />
4. Beat in the orange zest and vanilla.<br />
5. With the mixer on low speed, alternate adding in the buttermilk and flour mixture, beginning and ending with the flour mixture.<br />
6. Stir in the dried cranberries.<br />
7. Spoon half the batter into the prepared loaf pan and spread evenly.<br />
8. Combine the streusel mixture together in a small bowl and sprinkle over the batter evenly.<br />
9. Spoon the remaining batter over the streusel.<br />
10. Bake til golden brown and tester comes out clean, about 1 hour or 10 to 15 minutes longer, depending on your oven. Cool in pan on rack 10 minutes, then turn out of the pan and cool completely on rack.<br />
<strong>Glaze:</strong><br />
In small bowl, combine confectioners' sugar, cream and cinnamon with a spoon til there are no lumps.<br />
The glaze should drizzle in a thin line. Add in a little more cream if the consistency is not yet thin enough.<br />
Drizzle glaze over cake and allow to set at least 15 minutes before serving. Enjoy!Susanhttp://www.blogger.com/profile/02220250453773715090noreply@blogger.com1tag:blogger.com,1999:blog-5835270553287516927.post-61899865958095765702012-02-16T16:23:00.001-05:002012-02-16T16:24:23.518-05:00Mocha Chocolate Chip Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE4oaZ16ofEr-8jhkZ37h58VY4yQVACNotflebi9Y_rKJR91vDA2napYT3S0BJ7iuk-lx-CK5GgnJy_-ZabEesZ20zVpsw-8TngeMrRkzXbe7EFefkTrmTaq3tmZvZ722u0mCqLHO2gKQ/s1600/DSC00995.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE4oaZ16ofEr-8jhkZ37h58VY4yQVACNotflebi9Y_rKJR91vDA2napYT3S0BJ7iuk-lx-CK5GgnJy_-ZabEesZ20zVpsw-8TngeMrRkzXbe7EFefkTrmTaq3tmZvZ722u0mCqLHO2gKQ/s320/DSC00995.JPG" width="320" yda="true" /></a></div>Sorry...a little late for Valentine's Day! But it doesn't have to be a special day for anything chocolate. Right?<br />
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I made these for that certain day so I thought I'd share the recipe with you. These cupcakes are chocolatey and so delicious and with the espresso...yum! I threw in a handful of mini chocolate chips, rather than the regular sized chips and I actually liked the smaller size better.<br />
The frosting is made with sour cream, which I think helps cut down that overly sweet frosting taste.<br />
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The recipe is pretty straightforward to make and, as my usual way, I baked them jumbo size! Sometimes you just want a good sized cupcake and it's really even a little less than a slice of cake, too!<br />
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First you need to melt the chocolate over gently simmering water.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>Once the chocolate has melted, set it aside to cooled slightly.<br />
Next beat the butter and gradually beat in the sugar, followed by the eggs, vanilla and melted chocolate.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFqSbVusxwnR8Q2PKw_t3xx3n79IY0ZNwVqU8lCFU5hpyNRoqCoyPsU6yLcUnxiD1nh1okAw7sJPlyAN6tGLmS5kByxUEmfKEcqtybJO1uoxTeFI-n-KvvoJNGexppCgeYh2Q9OknEkkw/s1600/DSC00985.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFqSbVusxwnR8Q2PKw_t3xx3n79IY0ZNwVqU8lCFU5hpyNRoqCoyPsU6yLcUnxiD1nh1okAw7sJPlyAN6tGLmS5kByxUEmfKEcqtybJO1uoxTeFI-n-KvvoJNGexppCgeYh2Q9OknEkkw/s320/DSC00985.JPG" width="320" yda="true" /></a></div>Add in the flour in stages, alternating with the espresso mixed with water.<br />
Place the batter into your paper liners and bake 20 to 22 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0bfRaADf22FsuF4tt54SyXqEwIihlG9l8zOF16AgIkTdgZW9e6nssQXfv7DUusM6bbnOwQfapOBNdXprZZoPi_PWCe2cx0YR7Svl66_VeBVEm5D_y1baosPKjrnt1bOmPZLwNWTnhsng/s1600/DSC00989.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0bfRaADf22FsuF4tt54SyXqEwIihlG9l8zOF16AgIkTdgZW9e6nssQXfv7DUusM6bbnOwQfapOBNdXprZZoPi_PWCe2cx0YR7Svl66_VeBVEm5D_y1baosPKjrnt1bOmPZLwNWTnhsng/s320/DSC00989.JPG" width="320" yda="true" /></a></div><strong>Mocha Chocolate Chip Cupcakes with Chocolate Sour Cream Frosting</strong> <em>( from "Fine Cooking" magazine)</em><br />
Makes 12 regular ( standard) size or 6 jumbo cupcakes<br />
<br />
3 ozs. unsweetened chocolate, chopped<br />
1 cup (4.5 ozs.) unbleached AP flour<br />
1/2 tsp. baking soda<br />
1/4 tsp. table salt<br />
1/2 cup (4 ozs. or 1 stick) unsalted butter, room temp.<br />
1 cup granulated sugar<br />
2 large eggs<br />
1 1/2 tsp. vanilla extract<br />
2 tsp. instant espresso powder, dissolved in 1/2 cup cool water<br />
2/3 cup semisweet chocolate chips (I used mini chips)<br />
<strong>Frosting:</strong><br />
2 ozs. unsweetened chocolate, chopped<br />
1 tbsp. unsalted butter<br />
1/3 cup sour cream (not low-fat)<br />
3/4 tsp. vanilla extract<br />
Pinch salt<br />
1 1/2 cups (6 ozs.) confectioners' sugar<br />
Milk, if necessary<br />
**********************************<br />
Preheat oven to 350. Line muffin cups with paper liners.<br />
1. Put the unsweetened chocolate into a bowl set over gently simmering water and stir occasionally til melted. Set aside to cool.<br />
2. In a small bowl, whisk the flour, baking soda and salt. <br />
3. In a mixing bowl, beat the butter 30 to 60 seconds or til smooth. With mixer running, gradually pour in the sugar, scraping the sides and bottom of the bowl a few times. Then beat in medium high til light and fluffy, 2 to 3 minutes.<br />
4. Beat in the eggs, one at a time, beating well after each addition, scraping the bowl after each addition.<br />
5. Beat in the vanilla and melted chocolate til smooth and blended.<br />
6. On low speed, add the dry ingredients in 3 installments, alternating with the espresso in 2 additions.<br />
7. Stir in the chocolate chips by hand.<br />
8. Divide the batter evenly among the prepared muffin cups. Don't smooth the batter.<br />
9. Bake the cupcakes til they spring back when gently pressed in the center, 20 to 22 minutes.( a little longer if making jumbo cupcakes). Let them cool 5 minutes in the pan, then remove and cool on a wire rack before frosting.<br />
<strong>Frosting:</strong><br />
1. Put the chocolate and butter in a bowl over gently simmering water and stir til melted and smooth. Set aside to cool til barely warm.<br />
2. In a medium bowl, whisk together sour cream, vanilla and salt.Gradually whisk in the confectioners' sugar til smooth.<br />
3. Add the chocolate/butter mixture and beat it in with the whisk til smooth and creamy.<br />
The frosting must be thick and spreadable. If too thick, thin it with a few droplets of milk. If too thin, chill it briefly, stirring occasionally, til adequately thickened.Susanhttp://www.blogger.com/profile/02220250453773715090noreply@blogger.com1tag:blogger.com,1999:blog-5835270553287516927.post-54291569157822069632012-01-25T09:48:00.001-05:002012-01-25T09:51:16.490-05:00Banana Cupcakes with Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIALRjNH8GEBYqLwyjzkyTKQCx1-kKcQ-H_o5fQYPzRFR7sebDP5IH_sLzdaLRFhb68Hg9gNHRSw4lcItPGYWLqof-QZ6iBBwi-zBXMGXeSM02Q0zUk66PX05UFj7DdmyM9D47eWbzz9U/s1600/banana+cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIALRjNH8GEBYqLwyjzkyTKQCx1-kKcQ-H_o5fQYPzRFR7sebDP5IH_sLzdaLRFhb68Hg9gNHRSw4lcItPGYWLqof-QZ6iBBwi-zBXMGXeSM02Q0zUk66PX05UFj7DdmyM9D47eWbzz9U/s320/banana+cupcakes.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>Banana cake...you either love it or not! One of my kids wouldn't touch this cupcake, and the other loved it. I have to admit, there was a time when I didn't really care for banana <em>anything</em>. Just give me a straight banana, please, with a side of peanut butter! But, alas, all things change in time and I, too, have become a banana convert.<br />
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This simple old fashioned recipe was found in one of our local Bucks County magazines recently. It was a family recipe and I was taken by how quickly and easily it went together. Basically you just throw everything into the mixing bowl and beat it together til it's combined...how easy is that? ( Wait...I stole that line from..?!)<br />
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The original recipe was to make a two layer cake but I made a few changes. I chose to halve the recipe and make 6 jumbo cupcakes. I can see that it would make a great cake, though. And, to the frosting I added a little cinnamon to give it a tiny boost of flavor. One last addition, which I didn't use but would next time, would be to include some nuts. I think walnuts would be a welcome addition and give it that ever lovin' crunch that I'm always craving! But that's just me. You may not love walnuts and want to leave them out. That's up to you. That's the fun part about baking. Throw in what you love...leave out what you don't!<br />
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Place the dry ingredients into your mxing bowl and add the butter, buttermilk, mashed banana and vanilla and beat for 2 minutes.<br />
Add the eggs and beat another 2 minutes, scraping down the bottom and sides of the bowl once or twice to be sure everything is well combined. If you're adding nuts, just stir them in now.<br />
That's it!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjczJSFQJ5grCVqtAHm_qiPNXQal4_LGpSqrXO8JLut0JGifZF0S6cPqeWeDyaE32WVNq95nWltTeDzLePua7rLEZJNb2LamG8AIkaGXTz2fMcRl4NtfsfmNxyYISi6kxQ6SA_w135Q-A8/s1600/DSC00666.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjczJSFQJ5grCVqtAHm_qiPNXQal4_LGpSqrXO8JLut0JGifZF0S6cPqeWeDyaE32WVNq95nWltTeDzLePua7rLEZJNb2LamG8AIkaGXTz2fMcRl4NtfsfmNxyYISi6kxQ6SA_w135Q-A8/s320/DSC00666.JPG" width="320" /></a></div>Scoop the batter into cupcake liners, filling them equally.<br />
Bake approx. 20 minutes or til tester comes out clean.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcftH_S4N3FtXNrFZNfyk_pDQrJrov1Dk3yQlxAc888gNJ58VIueQWXm5unkP1lF3rIHey7Ta-Bh-yjXwF4MoWDfRU92mn02280VmdFUQL68lASuz9dMgPdPiTYHq5L8h6im9ehIgTrd8/s1600/DSC00672.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcftH_S4N3FtXNrFZNfyk_pDQrJrov1Dk3yQlxAc888gNJ58VIueQWXm5unkP1lF3rIHey7Ta-Bh-yjXwF4MoWDfRU92mn02280VmdFUQL68lASuz9dMgPdPiTYHq5L8h6im9ehIgTrd8/s320/DSC00672.JPG" width="320" /></a></div>Let them cool completely before frosting.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVoqUOb0XEmPIGrrn3XoqbA2EwjKOsRoYuMziBxksOBBKV5ViNZqi5m9SvV9VizuQAFeXx_fKZ_wAQwgpHzuuYEwEojTg0uR44CcOXpPYQdMDd34ceCsEIjtXwXWEgbiu3eDLdIbq4S20/s1600/DSC00675.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVoqUOb0XEmPIGrrn3XoqbA2EwjKOsRoYuMziBxksOBBKV5ViNZqi5m9SvV9VizuQAFeXx_fKZ_wAQwgpHzuuYEwEojTg0uR44CcOXpPYQdMDd34ceCsEIjtXwXWEgbiu3eDLdIbq4S20/s320/DSC00675.JPG" width="320" /></a></div>Make the frosting by just combining the ingredients in a small bowl and beating til it's all combined.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgII2TWVTtKY12srCWsSU0WQxXEj_xQeIZ49yivGDrY2XFbsPHIUib_vLQQM2ycoAT_yQ_Wpv0W9YkQSDT_kyyibmXsKH6Iez7VieJtozSJkRlqom6vSEZw-QOBsk6oSTM3bzabN4vzErc/s1600/DSC00679.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgII2TWVTtKY12srCWsSU0WQxXEj_xQeIZ49yivGDrY2XFbsPHIUib_vLQQM2ycoAT_yQ_Wpv0W9YkQSDT_kyyibmXsKH6Iez7VieJtozSJkRlqom6vSEZw-QOBsk6oSTM3bzabN4vzErc/s320/DSC00679.JPG" width="320" /></a></div><strong>Banana Cupcakes with Cream Cheese Frosting</strong><br />
Makes 6 jumbo cupcakes or 12 regular size cupcakes<br />
<strong>Note:</strong> To make this recipe for a two layer cake, double all of the ingredients below and pour the batter into 2 grease and floured 9" cake pans. Your baking times will be longer<br />
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1 1/4 cups ( 5.7 ozs.) AP flour<br />
3/4 cups sugar<br />
generous 1/2 tsp. baking powder<br />
generous 1/2 tsp baking soda<br />
1/2 tsp salt<br />
1/3 cup ( 5 tbsp. plus 1 tsp.) softened butter<br />
1/3 cup buttermilk<br />
1/2 tsp. vanilla<br />
3/4 cup mashed bananas ( approx. 1 1/2 bananas)<br />
1 large egg<br />
Frosting, see below<br />
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Line a cupcake pan with paper liners and set aside.<br />
Preheat oven to 350.<br />
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1. Place the flour, sugar, baking powder, baking soda and salt into a mixing bowl. Make sure it's all mixed thoroughly, then add the butter, buttermilk, vanilla and mashed bananas and mix on low to start out to combine, then increase speed to medium high and beat for 2 minutes. <br />
2. Add the egg and continue to beat for an additional 2 minutes.<br />
3. Scoop the batter into your prepared muffin liners.<br />
4. Bake for approx. 20 minutes, testing with a toothpick for doneness.<br />
5. Cool a few minutes in the pan, then remove the cupcakes from the pan and cool on a wire rack completely before frosting.<br />
<strong>Frosting:</strong><br />
4 ozs. cream cheese, room temp.<br />
3 tbsp. softened butter<br />
1 1/2 cups confectioners' sugar<br />
1/2 tsp. vanilla<br />
1 1/2 tsp. lemon juice<br />
dash of cinnamon ( approx. 1/4 tsp.)<br />
In a small mixing bowl, beat the cream cheese and butter til smooth. Beat in the vanilla and lemon juice, then beat in the confectioners' sugar til it's a nice smooth consistency, adding more sugar if too thin. Decorate and enjoy!Susanhttp://www.blogger.com/profile/02220250453773715090noreply@blogger.com4tag:blogger.com,1999:blog-5835270553287516927.post-24675059428434407832012-01-22T13:50:00.004-05:002012-01-22T13:57:30.904-05:00Dense Fudgy Brownies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2jAuO09sipXOFCoH55a0VUQAPWb4rW5kiv3jYw5mFq8tAEh6mSpSjt19jLrCbz3zJwA2A6lwnddJUMB7fx3hbfUora5tHWxauNBfIG3RUYb1_rOSn79Nwqzv7vSW2m5Ir4K4hYLNF9FM/s1600/DSC00340.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2jAuO09sipXOFCoH55a0VUQAPWb4rW5kiv3jYw5mFq8tAEh6mSpSjt19jLrCbz3zJwA2A6lwnddJUMB7fx3hbfUora5tHWxauNBfIG3RUYb1_rOSn79Nwqzv7vSW2m5Ir4K4hYLNF9FM/s320/DSC00340.JPG" width="320" /></a></div>In my world, there's always room for one more brownie recipe, especially a dense and fudgy one and this one is the fudgiest ever!<br />
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These are appropriately named "Luxury Brownies" and they are <strong>so</strong> luxurious, using the best dark chocolate you have, along with a good quality cocoa powder...how can you beat that? The <a href="http://www.cocoandme.com/2007/03/04/luxury-brownies-with-secret-recipe/">original recipe</a> calls for your choice of nuts, either one kind or an assortment but instead of nuts, I <strike>used</strike> threw in a handful of Ghirarrdelli bittersweet chocolate chips, since no one in my family likes nuts in their brownies except me...and goodness knows I don't dare make them just the way I <em>alone</em> like them! That would be dangerous!<br />
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Just remember to cut very tiny squares for serving. They're that rich.<br />
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<strong>Luxury Brownies</strong> ( adapted from <a href="http://www.cocoandme.com/2007/03/04/luxury-brownies-with-secret-recipe/">here)</a><br />
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7.1 oz. unsalted butter<br />
1 1/2 cups sugar<br />
4 eggs, room temp. and whisked<br />
8.1 ozs. dark chocolate ( good quality), chopped into very small pieces.<br />
4.9 ozs. AP flour<br />
Scant 1/2 cup (1.4 ozs.) cocoa powder ( good quality, like Valhrona)<br />
Pinch salt<br />
Approx. 7 ozs. nuts of your choice (technically this comes to roughly 2 cups, depending on which nuts you choose, but I think one cup is more than enough)<br />
You can use a combination of pistachio, walnut, hazelnut, pecans or just one kind that you like.<br />
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Butter and line with foil, an 8" x 8" pan. Preheat oven to 350.<br />
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1. Sift together flour, cocoa powder and salt. Set aside.<br />
2. In a large saucepan, melt butter completely.<br />
3. Add the sugar and stir til the sugar is dissolved.<br />
4. In a separate bowl, mix the chocolate pieces and eggs together, making sure it's all well mixed.<br />
5. Pour the piping hot butter/ sugar mixture into the chocolate/eggs mixture, mixing quickly and thoroughly. If there's still some chocolate not totally melted, just put the bowl over some gently simmering water and stir til it's all melted.<br />
6. Scoop spoonfuls of the flour/cocoa powder into the mixture, stirring with a rubber spatula just til no traces of flour can be seen.<br />
7. Gently stir in the nuts (leave some out to decorate the top, if you want it to look pretty!) or add the chocolate chips, if going that route.<br />
8.Pour the batter into your prepared pan and decorated the top with your nuts, if using.<br />
9. Bake 18 to 22 minutes.<br />
The brownies are cooked when the edges are slightly dry, the top is shiny and has cracked. The center of the brownie should not be wobbly when shaken. <strong>Important!</strong> The toothpick method of testing does <strong>not</strong> work on this fudgy brownie!<br />
Let the brownies cool completely before cutting...or better yet, wait til the next day to cut. These brownies get better with each passing day! Remember to cut very small squares...they're that rich. Enjoy! And please, if you make them, let me know what you think, which nuts you prefer...or if you used my handful of chocolate chips adaptation.Susanhttp://www.blogger.com/profile/02220250453773715090noreply@blogger.com0tag:blogger.com,1999:blog-5835270553287516927.post-7280796355962085922011-12-24T13:18:00.001-05:002011-12-24T13:21:27.581-05:00Christmas Butter Cookies<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-L8uEFiTG1LI/TvYUqB91F7I/AAAAAAAAEmc/ipDwJT456hA/s1600/DSC00073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" rea="true" src="http://2.bp.blogspot.com/-L8uEFiTG1LI/TvYUqB91F7I/AAAAAAAAEmc/ipDwJT456hA/s320/DSC00073.JPG" width="240" /></a></div>Hope everyone has a wonderful Holiday! <br />
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I made these delicious buttery and so easy butter cookies that uses a cookie press. I have a vintage press, that you can actually buy in several of places these days, such as ebay, or even a flea market. I prefer these vintage ones to any newer ones made today.<br />
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But getting back to the cookies, it's only 4 ingredients, butter, sugar, flour and salt. So simple, yet so good.<br />
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Perfect for those last minute Christmas cookie for Santa tonight!<br />
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<strong>Butter Cookies</strong> ( for a cookie press)<br />
(<em>Note: I halved this recipe below and it made 4 1/2 dozen cookies)</em><br />
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1 lb. butter, unsalted at room temp.<br />
1/2 cup sugar<br />
1/2 tsp. salt<br />
4 cups AP flour ( 18 ozs.)<br />
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Preheat oven to 375.<br />
1. Beat butter and sugar til light and fluffy.<br />
2. Beat in the salt and flour, mixing til well blended.<br />
3. Fill the cookie press with as much dough as will fit and press each cookie onto ungreased baking sheets. Decorate with colored sprinkles.<br />
4. Bake for approx. 10 minutes, depending on how hot your oven gets. This baking time may take a little longer or less time. The cookies should be lightly brown along the edges but not too dark.<br />
5. Cool on wire rack, then enjoy!<br />
Merry Christmas!Susanhttp://www.blogger.com/profile/02220250453773715090noreply@blogger.com0tag:blogger.com,1999:blog-5835270553287516927.post-23343445289583519582011-11-28T19:25:00.002-05:002011-11-28T19:37:32.864-05:00Pumpkin Scones Revisited<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb17KqtXW2BD-YxnFq4_ihDkYgutvp5c7tVP0onY98C-dmiso4onravASvJylprdw_y1f6IiYonZiZf85gYB0R1emwfXu9eiKgDQd68T0gZ3mAw-LYfA-_J9MJ-M0XcBgNN5RVyv54wuk/s1600/Picture+015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb17KqtXW2BD-YxnFq4_ihDkYgutvp5c7tVP0onY98C-dmiso4onravASvJylprdw_y1f6IiYonZiZf85gYB0R1emwfXu9eiKgDQd68T0gZ3mAw-LYfA-_J9MJ-M0XcBgNN5RVyv54wuk/s320/Picture+015.jpg" width="240" /></a></div>Before I get to the pumpkin scone, I just want to say... I dropped my camera into the kitchen sink the other day and totally broke it so this photo is the best I could come up with!<br />
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I received a comment today from regarding my pumpkin scone recipe. <a href="http://thecookiescoop.blogspot.com/2011/02/pumpkin-scones-with-maple-glaze.html">http://thecookiescoop.blogspot.com/2011/02/pumpkin-scones-with-maple-glaze.html</a><br />
Here's the comment:<br />
<em>I tried this recipe as I thought the combination of spices would be delicious. I'm going to go back to my recipe that used butter and sugar. The scones I made with this recipe were hard, dry and tasteless. Using sugar and butter will vastly improve the texture and flavor.</em> <br />
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So after reading the comment from "anonymous" I decided to make the scones again this afternoon. Maybe, I thought, I got lucky the first time with this recipe and they just happened to come out great. I thought maybe they're really not as great as I thought they were. Well, guess what, They <em>are</em> great!<br />
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I found these scones to be light, moist and delicious, just like the first time I made them. These are cream scones so they don't have egg or butter in the recipe. They rely on the fat from the cream and the pumpkin puree to give them moistness.<br />
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<strong>There are certain steps that need to be taken when making scones. </strong><br />
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First, all the ingredients need to be very cold. The butter, if using, needs to be cold ( or frozen) and cut into small pieces. The cream needs to be cold, even the bowl should be cold.<br />
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Second, you need to mix the wet with the dry <em>very</em> lightly and only til just incorporated. If you overmix the scones will come out hard.<br />
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And lastly, make sure your measurements are correct. If your cup of flour measures 5 ounces, rather than mine at 4.5 ounces, then you're using too much flour, which can change the recipe and lead to a dry hard scone.<br />
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So, anonymous, I'm sorry your pumpkin scones came out dry, hard and tasteless.<br />
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Oh and one more thing. If you don't put the glaze on top, yes, they will not be very sweet.Susanhttp://www.blogger.com/profile/02220250453773715090noreply@blogger.com0tag:blogger.com,1999:blog-5835270553287516927.post-48220242724930216202011-10-31T18:12:00.000-04:002011-10-31T18:12:40.437-04:00Apple Walnut Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8XgwrlFplQk0Rb4dK8zFdrJwhTLwTrVbCXxcaPTWjLH_5PVLI1ZjQneCGMD9zQ4qzNUS_WTNUeXHF7feMUGeFN_fKbmZoofC7oVOhGj9TbtS9XSyFH4dmJnwnAz6UIzcT9iLzEftBXYA/s1600/Picture.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8XgwrlFplQk0Rb4dK8zFdrJwhTLwTrVbCXxcaPTWjLH_5PVLI1ZjQneCGMD9zQ4qzNUS_WTNUeXHF7feMUGeFN_fKbmZoofC7oVOhGj9TbtS9XSyFH4dmJnwnAz6UIzcT9iLzEftBXYA/s320/Picture.jpg" width="320" /></a></div>I'm plowing through those Fine Cooking magazines I received recently, trying to make at least one thing from each issue.<br />
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This snack cake is wonderfully moist, with a nice crunchy walnut topping. The original recipe was supposed to be made in a 9 x 13 pan but I knew that would be way too much for our small family so I halved it, which was way easy, and used an 8" square pan, and it turned out perfect. (The recipe I'm giving you, though, is for the full amount.)<br />
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It's an easy cake to throw together and it's great for breakfast or a late night snack!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_GLSF9XnOvTDphOY4We2bUpE1eHD_ieyqWVCi3h_vqt9YF_3JwaN_UghNgmny90bhxJTbjTQYW1w65Hj7xVDcONbDtZMnZ5hIz-hn9mtVxT9YuasP2iPIdNTiHu_R3aJYjywCvOhhjkY/s1600/Picture+014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_GLSF9XnOvTDphOY4We2bUpE1eHD_ieyqWVCi3h_vqt9YF_3JwaN_UghNgmny90bhxJTbjTQYW1w65Hj7xVDcONbDtZMnZ5hIz-hn9mtVxT9YuasP2iPIdNTiHu_R3aJYjywCvOhhjkY/s320/Picture+014.jpg" width="320" /></a></div>Start by combining your dry ingredients in a medium bowl.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEhF2JbyQUp6jPL7HPysDsu3bE9kvXpuatb74EF5HwpLeIvlmKkfMA39H6M5ogQXQ5aEvREhzFpYlg8E6oF9K__PET5UtlEm1efDn_EE5fUoOG8uqvfLV_4P0S6nD1hCyQALFyzkzDFFc/s1600/Picture+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEhF2JbyQUp6jPL7HPysDsu3bE9kvXpuatb74EF5HwpLeIvlmKkfMA39H6M5ogQXQ5aEvREhzFpYlg8E6oF9K__PET5UtlEm1efDn_EE5fUoOG8uqvfLV_4P0S6nD1hCyQALFyzkzDFFc/s320/Picture+001.jpg" width="320" /></a></div>Beat the butter and sugar together, then add the eggs, one at a time. Add in one third of the flour mixture, then the applesauce. Add another third of the flour mixture, then the sour cream. Finish mixing in the remaining flour mixture...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidhZIKNPpFzcfLxKVw0ubYE_mUM-7yAu9X120Yw7Lp9LVHEBRx4N1S38nYHMO5spbcgAqteXlDuv3MJzkhqPX3207TFpNW3dhSm-HnBneE-k8Izk3FEGNFST542DRqdcQ47srbbNC0RZ4/s1600/image+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="120" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidhZIKNPpFzcfLxKVw0ubYE_mUM-7yAu9X120Yw7Lp9LVHEBRx4N1S38nYHMO5spbcgAqteXlDuv3MJzkhqPX3207TFpNW3dhSm-HnBneE-k8Izk3FEGNFST542DRqdcQ47srbbNC0RZ4/s320/image+1.jpg" width="320" /></a></div>Then pour the batter into your prepared pan.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjULDTfisQStw1OPFqFkuIfPUVkcAMA59-t-Wxd1_qKcEonSIkX1IT78tSzv0NckFxBQHWdkfYNMY-B0mPq6zBJ9XGPRBHlW-bQufuWShQV4TcG6F8PSz4lTKrC1VHvC_CYLe6E4w2gr-E/s1600/Picture+006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjULDTfisQStw1OPFqFkuIfPUVkcAMA59-t-Wxd1_qKcEonSIkX1IT78tSzv0NckFxBQHWdkfYNMY-B0mPq6zBJ9XGPRBHlW-bQufuWShQV4TcG6F8PSz4lTKrC1VHvC_CYLe6E4w2gr-E/s320/Picture+006.jpg" width="320" /></a></div>While the cake bakes, make the walnut topping by combining the ingredients, then chill til needed.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQA16sYp0ZECKP6SdcnpqZUfXKKpQfw3OQB7CUzPccg_rI68TRxDUU2NCN0UTVSKdFaM8iUiz9BrxBKG92EpVo-Z8Vymcl2cHXcUmEj841Aw0UhE8Ce6ToaUo2I9lK1W3MlSHXNtZ49P8/s1600/Picture+008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQA16sYp0ZECKP6SdcnpqZUfXKKpQfw3OQB7CUzPccg_rI68TRxDUU2NCN0UTVSKdFaM8iUiz9BrxBKG92EpVo-Z8Vymcl2cHXcUmEj841Aw0UhE8Ce6ToaUo2I9lK1W3MlSHXNtZ49P8/s320/Picture+008.jpg" width="320" /></a></div>Take the cake out of the oven after 15 minutes, then sprinkle on the topping and continue to bake another 30 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWfwmiH7LwEyn8hjNMCHoDOsUWym2Ua5M6_HrloQ9fo_S_OgXkqiMoqxI7ALdUb-ys2MGLtmu5z2qWGX6c5YW9Dn8s3nu7fAuGIEQvHFkW3D_PyWSIdcvp_0AwBPqSzUduap9_wqnfr0k/s1600/Picture+010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWfwmiH7LwEyn8hjNMCHoDOsUWym2Ua5M6_HrloQ9fo_S_OgXkqiMoqxI7ALdUb-ys2MGLtmu5z2qWGX6c5YW9Dn8s3nu7fAuGIEQvHFkW3D_PyWSIdcvp_0AwBPqSzUduap9_wqnfr0k/s320/Picture+010.jpg" width="320" /></a></div><strong>Apple Walnut Cake</strong> <em>( from "Fine Cooking" Magazine Nov. 2004)</em><br />
<br />
Serves 16<br />
<br />
2 cups ( 9 ozs.) AP flour<br />
1 tsp. baking powder<br />
1 tsp. baking soda<br />
3/4 tsp. cinnamon<br />
1/2 tsp. table salt<br />
3 ozs. ( 6 tbsp.) unsalted butter, softened at room temp.<br />
1 1/4 cups granulated sugar<br />
2 large eggs, room temp.<br />
3/4 cup smooth applesauce ( homemade or store bought)<br />
1 cup sour cream<br />
Walnut topping ( recipe below)<br />
*****************************<br />
Preheat oven to 350. Butter the bottom and sides or a 9 x 13 baking pan. Line the bottom with parchment paper and butter the parchment.<br />
1. In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. Set aside.<br />
2. Combine butter and sugar in a large bowl and beat with an electric mixer on medium speed til combined ( but not fluffy). Scrape the bowl as needed.<br />
3. Add the eggs, one at a time, beating to combine and scraping the bowl.<br />
4. Add one third of the flour mixture, mixing on medium low speed til combined.<br />
5. Add the applesauce, mixing on medium low speed til incorporated.<br />
6. Mix in another third of the flour mixture, then the sour cream, then the remaining flour mixture, scraping the bowl. Don't overmix. Just combine til incorporated.<br />
7. Spread batter into your prepared pan and bake 15 minutes.<br />
8. Make the walnut topping and place in the fridge.<br />
9. Take the cake out of the oven and sprinkle with the topping, then place the cake back in the oven for another 30 minutes, or til a toothpick comes out clean ( Mine took a little less time but it depends on your oven).<br />
10. Cool cake on wire rack for about 20 minutes. Serve warm.<br />
<strong>Walnut Topping:</strong><br />
1/2 cup ( one stick) unsalted butter<br />
1/2 cup firmly packed light brown sugar<br />
1/2 cup granulated sugar<br />
1 1/4 tsp. cinnamon<br />
1 cup ( 4.5 ozs.) AP flour<br />
1/4 cup confectioners' sugar<br />
4 ozs. ( 1 cup) whole walnuts, coarsely chopped<br />
<br />
Melt the butter, then pour into a medium bowl. Add brown sugar, granulated sugar and cinnamon and stir til blended. Add the flour, confectioners' sugar and walnuts, mixing with your fingers til well combined. The mixture should be crumbly but clump together. Refridgerate til ready to use. Susanhttp://www.blogger.com/profile/02220250453773715090noreply@blogger.com1tag:blogger.com,1999:blog-5835270553287516927.post-59955693114640815192011-10-24T19:55:00.001-04:002011-10-24T19:55:45.737-04:00Cornmeal Rosemary Cake with Pine Nuts & Orange Glaze<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgislbnTRe5N46OoePkrRJeUdPoCRQQXeb9QfZgzi5uskHwi7q5R08_SfneC_jf55mZvfncmZmBjakO_UB6LbjrynXaapA4S6VnOHdOOHS2JP9zNPc1udpHzs6K_SQSZkPddTZaxl_Fd70/s1600/Picture+015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgislbnTRe5N46OoePkrRJeUdPoCRQQXeb9QfZgzi5uskHwi7q5R08_SfneC_jf55mZvfncmZmBjakO_UB6LbjrynXaapA4S6VnOHdOOHS2JP9zNPc1udpHzs6K_SQSZkPddTZaxl_Fd70/s320/Picture+015.jpg" width="320" /></a></div>I've been trying to figure out how to begin this post since I've been away from it for so long now. It's been well over a month and I have to admit, it feels a little odd just typing this post. It's funny how, once you stop posting for a day, then a week, then a month, you figure, well, so much time has passed, what's another day!<br />
<br />
Truth is, I've been so busy with my baking business that I've had no extra time to make a lot of new recipes, although I did manage to make a few, which I hope to share with you in the future.<br />
<br />
So, okay, let's get to this wonderful cake. A woman from the Farmer's Market where I sell asked me if I'd like some Fine Cooking magazines and, of course, I was happy to take them off her hands! I wasn't actually familiar with this magazine before but it really a great one, with lots of excellent recipes.<br />
<br />
This Cornmeal Rosemary Cake has chopped pine nuts, mascarpone cheese and lots of fresh orange zest to give it a wonderful flavor, especially with the rosemary. And, it's fairly easy to make. You don't have to drag out the standing mixer, everything is mixed or whisked by hand in a few bowls.<br />
<br />
It gets an orange syrup that you brush on top, then an orange glaze with the rosemary...so good!<br />
<br />
Begin by combining your dry ingredients together with the orange zest.<br />
Then whisk the mascarpone cheese and add the eggs, one at a time, then the sugar. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWsuKBqB-SBrZs-m-EWr2rdejqlWr7LmthfgZMX3I11sftH_wdJRtDtUz-f6ysY5d0UJxEbqBLKi1qY6BWCLFe02U9dcW96nGAFLHga6QSz2oom8uDWp4OlY9c7vPQryjxq3b0iEkl5i4/s1600/image+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="120" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWsuKBqB-SBrZs-m-EWr2rdejqlWr7LmthfgZMX3I11sftH_wdJRtDtUz-f6ysY5d0UJxEbqBLKi1qY6BWCLFe02U9dcW96nGAFLHga6QSz2oom8uDWp4OlY9c7vPQryjxq3b0iEkl5i4/s320/image+1.jpg" width="320" /></a></div>Fold in your dry ingredients, in 2 batches...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1svBN9bum2MgNQmhKxRGvDnQti0ga9cbEsteQl-WKRIhajM5pN1WHHGgtDX1cqoQiJHunurDrAuPGOstBPDzHCLHJy4ZzTGMhkitNkaVcw4pwktq9dr7lLcas1XoAZfNoK6KEiSop26Y/s1600/Picture+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1svBN9bum2MgNQmhKxRGvDnQti0ga9cbEsteQl-WKRIhajM5pN1WHHGgtDX1cqoQiJHunurDrAuPGOstBPDzHCLHJy4ZzTGMhkitNkaVcw4pwktq9dr7lLcas1XoAZfNoK6KEiSop26Y/s320/Picture+004.jpg" width="320" /></a></div>Then stir in the melted butter.<br />
Pour the batter into your prepared cake pan and bake.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnFkk2xBfpDaAQfkzDwrrTzZDh-xwtIeWKm9jZiSFSxVwxkf2yBnek-Yrkxwk6CFp8L-NEVGI1PsRfNdo62hBGO7Jlzjw8L5myufpoLvHtw-vp8IvWNb70pUx2HLlLfgrxPJvvMer8aKk/s1600/Picture+005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnFkk2xBfpDaAQfkzDwrrTzZDh-xwtIeWKm9jZiSFSxVwxkf2yBnek-Yrkxwk6CFp8L-NEVGI1PsRfNdo62hBGO7Jlzjw8L5myufpoLvHtw-vp8IvWNb70pUx2HLlLfgrxPJvvMer8aKk/s320/Picture+005.jpg" width="320" /></a></div>After you take the cake out of the oven and invert it, brush on the syrup.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDAX5CpzHHeR8vHMxe4D_aYC49XfK5Qt25xGMFq5-bep9z1MlGmKY9hdnNNPPvaP5BSMRmrbv-Y75cYul_pyXr-EG6tjGZyemJ4OPdGcU4VY5C9DXI3Sd21vmlKmks_8ToMfzvIR0GVxU/s1600/Picture+012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDAX5CpzHHeR8vHMxe4D_aYC49XfK5Qt25xGMFq5-bep9z1MlGmKY9hdnNNPPvaP5BSMRmrbv-Y75cYul_pyXr-EG6tjGZyemJ4OPdGcU4VY5C9DXI3Sd21vmlKmks_8ToMfzvIR0GVxU/s320/Picture+012.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">While the cake is cooling, make the glaze.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-sWkD1JztROCEE9_OFltuJfOayjS9j1LmsDZplx4h0TcQ_NJe4znSlwKcPKNPshoyNecBLJdrDEG7p37FLNHnMTbPnB0FDsE8MACiYLLR6DOLcSjSqls_1zUx3t96jeEW4clI6AjLZ4/s1600/Picture+016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-sWkD1JztROCEE9_OFltuJfOayjS9j1LmsDZplx4h0TcQ_NJe4znSlwKcPKNPshoyNecBLJdrDEG7p37FLNHnMTbPnB0FDsE8MACiYLLR6DOLcSjSqls_1zUx3t96jeEW4clI6AjLZ4/s320/Picture+016.jpg" width="320" /></a></div>Then spoon the glaze over the cooled cake and let it set up a few hours.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYb3b8MR73f8m0hyphenhyphenrNjF8APWIJ9HELuU7tAVCAlvOvniKwT2kLpILvnq1zuvtAgwMWzEpxV3w7kUESMPfuSGLNUw55xIUKrUR2CJJsuxhEA6SGt7Uxu5JUnJypt_1lT0bKj7MQDY-bRTI/s1600/Picture+017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYb3b8MR73f8m0hyphenhyphenrNjF8APWIJ9HELuU7tAVCAlvOvniKwT2kLpILvnq1zuvtAgwMWzEpxV3w7kUESMPfuSGLNUw55xIUKrUR2CJJsuxhEA6SGt7Uxu5JUnJypt_1lT0bKj7MQDY-bRTI/s320/Picture+017.jpg" width="320" /></a></div><strong>Cornmeal Rosemary Cake with Pine Nuts & Orange Glaze</strong> <em>( from "Fine Cooking" magazine, Nov. 2004)</em><br />
<br />
Makes one 9" cake<br />
<br />
<strong>Cake:</strong><br />
<br />
Soft butter for the pan<br />
6 3/4 ozs. ( 1 1/2 cups) AP flour<br />
3/4 cup finely ground yellow cornmeal ( Quaker brand is fine)<br />
1/3 cup coarsely chopped toasted pine nuts<br />
1 tbsp. finely chopped fresh rosemary<br />
1 tbsp. orange zest<br />
1 tsp. baking powder<br />
1/4 tsp. kosher salt<br />
5 ozs. ( 2/3 cup) mascarpone cheese, room temp.<br />
4 large eggs<br />
1 1/3 cups sugar<br />
1/2 cup ( 1 stick) unsalted butter, melted<br />
<br />
<strong>Orange Syrup:</strong><br />
1/2 cup fresh orange juice<br />
3 tbsp. granulated sugar<br />
<br />
<strong>Orange Glaze:</strong><br />
1 tbsp. whole fresh rosemary leaves ( stripped from the stem but not chopped)<br />
1 1/2 cups confectioners' sugar<br />
5 tbsp heavy cream<br />
2 tbsp fresh orange juice<br />
1 tsp. orange zest<br />
******************************<br />
Preheat oven to 350. Butter a 9" x 2" round cake pan. Line the bottom with parchment paper and butter the parchment.<br />
<br />
1. In a medium bowl, whick together the flour, cornmeal, pine nuts, rosemary, orange zest, baking powder and salt. Set aside.<br />
2. In a large bowl, whisk the mascarpone to loosen it a little. Add the eggs, one at a time, whisking to combine.<br />
3. Add in the sugar and whisk til smooth.<br />
4. Using a rubber spatula, fold the dry ingredients, in two batches, into the wet, mixing til smooth.<br />
5. Stir in the melted butter with a rubber spatula, til well blended.<br />
6. Spread the batter evenly into the prepared pan and bake til the entire top of the cake is a rich golden brown and springs back when pressed gently in the center, 40 to 45 minutes.<br />
<br />
<strong>Make the orange syrup:</strong><br />
While the cake is almost finished baking, combine the orange juice and sugar in a small saucepan over medium heat and cook for a few minutes, stirring occasionally, til the sugar dissolves. Remove from the heat.<br />
<br />
Once the cake has cooled about 5 minutes in the pan, invert it so it's right side up.<br />
Poke a few dozen holes, with a skewer or toothpick, into the top of the warm cake and brush with the warm syrup. Continue brushing for several minutes, giving the syrup time to sink into the cake, til you have used all the syrup. Let the cake cool completely.<br />
<br />
<strong>Make the orange glaze:</strong><br />
1. Bring a small saucepan of water to a boil. Have ready a small bowl of ice water.<br />
2. Put the rosemary leaves into the boiling water and blanch them for a minute. <br />
3. Scoop them out and immediately place them into the ice water. Drain them and spread them out onto a paper towel to dry.<br />
4. In a bowl, whisk the confectioners' sugar, cream and orange juice til smooth. Then whisk in the blanched rosemary and the zest.<br />
5. When the cake has cooled, spoon the glaze over the cake. Let it drip over the sides.<br />
( Excess glaze will spill over so you may want to do this over a larger plate or even a baking sheet to catch the drips!).<br />
Let the cake sit for at least an hour before cutting.<br />
Note: This is one of those cakes that just gets better over time. Enjoy!Susanhttp://www.blogger.com/profile/02220250453773715090noreply@blogger.com2tag:blogger.com,1999:blog-5835270553287516927.post-27510642241208338842011-09-15T16:37:00.000-04:002011-09-15T16:37:21.352-04:00Date Nut Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL3w0UFcJy2Z3IS7PIWw33deZCaUJ7LBFNBj2KbMmQ5DL_Hm9OT1zLZv_WdG8btx6q250PbFRLNPORreE2O3QVMpigQRh97iJ-9JVSGWwOZgUmfit55nchBoM9CJBZHHZClf8Me8mRuoA/s1600/Picture+022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL3w0UFcJy2Z3IS7PIWw33deZCaUJ7LBFNBj2KbMmQ5DL_Hm9OT1zLZv_WdG8btx6q250PbFRLNPORreE2O3QVMpigQRh97iJ-9JVSGWwOZgUmfit55nchBoM9CJBZHHZClf8Me8mRuoA/s320/Picture+022.jpg" width="320" /></a></div>I remember, as a kid, loving date nut bread smeared with cream cheese. It was moist and full of great flavor from the dates, and, of course, the nuts, which gave it the crunch I always love! So when I found this recipe using molasses and dark brown sugar I knew it would be great.<br />
<br />
I had actually made another recipe I found in a cookbook I recently purchsed but it didn't have molasses or dark brown sugar in it and, as I should have figured out, it really wasn't very good.<br />
<br />
This recipe also uses whole wheat flour which is always a good thing in baking! <br />
If you remember the dark date nut bread that was available in cans, as I do, then you'll love this one. And if you don't remember it, bake it anyway! It so good. Don't forget the cream cheese!<br />
<br />
The recipe is quite easy to make.<br />
You need to add boiling water to the chopped dates and butter, puree one third of this, then add it back into the bowl with the rest of the dates/butter mixture.<br />
Then add the brown sugar, molasses and eggs and stir to combine.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgryuwcfvZMFk9cxhyphenhyphenY-SBwGuFsEMcRylOoOD0QesD-WvrmjwnMA6X1_fIFmxBRxTd38CaSZ4LgpdQhyeeqxI26Jzh0XivSyS6E8K4BtRuInMSmEE-uPT6w36FWEqyAElixYr4iN5x_vIo/s1600/Picture+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgryuwcfvZMFk9cxhyphenhyphenY-SBwGuFsEMcRylOoOD0QesD-WvrmjwnMA6X1_fIFmxBRxTd38CaSZ4LgpdQhyeeqxI26Jzh0XivSyS6E8K4BtRuInMSmEE-uPT6w36FWEqyAElixYr4iN5x_vIo/s320/Picture+004.jpg" width="320" /></a></div>Combine the dry ingredients in a large bowl and make a well in the center.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ5BHoBX2t6oxC02HrrUoNTysua0YvP3tqLv5rtaj9rjxRDotLdRd4VslR9Tfd5BZyZcLMVRWSrY_bcItVo37mf8z4nJ5T1PCD4N85X6yEs3VpiR-13a7M3wOsfpnPWqN578NCqqLCxoo/s1600/Picture+005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ5BHoBX2t6oxC02HrrUoNTysua0YvP3tqLv5rtaj9rjxRDotLdRd4VslR9Tfd5BZyZcLMVRWSrY_bcItVo37mf8z4nJ5T1PCD4N85X6yEs3VpiR-13a7M3wOsfpnPWqN578NCqqLCxoo/s320/Picture+005.jpg" width="320" /></a></div>Pour in the date mixture and add in the nuts. Mix til it's all combined.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguIvU6PH_Kgi1P9t8KYVVkC-x1qTCL3Qul_04BATEdVAhYpXEjNj0jNH3FPJnFmiVDFV1Xp4bkQeh5X5E5iXYaN436p_pIch4iSzEVapPvIM0JPeMofFYzJFGQVbXHUZ-ytLodknlKb64/s1600/Picture+007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguIvU6PH_Kgi1P9t8KYVVkC-x1qTCL3Qul_04BATEdVAhYpXEjNj0jNH3FPJnFmiVDFV1Xp4bkQeh5X5E5iXYaN436p_pIch4iSzEVapPvIM0JPeMofFYzJFGQVbXHUZ-ytLodknlKb64/s320/Picture+007.jpg" width="320" /></a></div>Then pour the batter into a loaf pan and bake for approx. 50 minutes, or til a tester comes out clean.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-plK7DuD4qXNTEnoB9ZN2VQ_-I_uKnCLH91ZcCDzOHMRsNFLd3oTS8PZGMOdfYEgNeD4HObUVAsU9H06GZ1PWJQY71_4i4Od7XXHhT7r4nVCr8RutUpAjAb1-14HVmgWC59XVX8wPFzQ/s1600/Picture+010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-plK7DuD4qXNTEnoB9ZN2VQ_-I_uKnCLH91ZcCDzOHMRsNFLd3oTS8PZGMOdfYEgNeD4HObUVAsU9H06GZ1PWJQY71_4i4Od7XXHhT7r4nVCr8RutUpAjAb1-14HVmgWC59XVX8wPFzQ/s320/Picture+010.jpg" width="320" /></a></div><strong>Date Nut Bread</strong><br />
<br />
3/4 cup boiling water<br />
1 1/2 cups chopped dates ( fresh)<br />
1 tbsp. butter<br />
1/4 cup dark brown sugar<br />
1/4 cup dark molasses<br />
2 large eggs<br />
1/2 cup AP flour<br />
1/2 cup whole wheat flour<br />
1 1/2 tsp. baking powder<br />
1/4 tsp. baking soda<br />
1/4 tsp. salt<br />
1 cup chopped walnuts<br />
***************************<br />
Preheat oven to 350. Grease a 9x5" loaf pan. Set aside.<br />
<br />
1. In a medium bowl, pour boiling water over chopped dates and butter. Stir the mixture and let it cool to lukewarm.<br />
2. Pour one third of the mixture into a food processor or blender to make a paste, then stir it back into the date mixture.<br />
3. Add the brown sugar, molasses and eggs and stir to combine.<br />
4. In a separate large bowl, whisk the flour, baking powder, baking soda and salt.<br />
5. Make a well in the center and pour in the date mixture and the nuts and mix til all the ingredients are combined.<br />
6. Pour the batter into the greased loaf pan and bake for 50 minutes, or til a toothpick inserted into the center comes out clean.<br />
7. Cool the bread 10 minutes in the pan, then turn it out of the pan to finish cooling.<br />
Spread slices with cream cheese. Enjoy!Susanhttp://www.blogger.com/profile/02220250453773715090noreply@blogger.com1tag:blogger.com,1999:blog-5835270553287516927.post-84283329283248645182011-09-05T19:39:00.000-04:002011-09-05T19:39:38.402-04:00Sour Cream Coffee Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmfphBc02C6SWSobBMX8h58yd3XEsaoVQl48aOryzcgnCsoz2FAKtusD1Ei5_gcGZswMwV99tEW3Wq-vwN71cRnK6m0cL3tmWKKgNNvEl1xNflqpEQQYPST4PwoNbk-uBCd_adewbgngA/s1600/Picture+017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmfphBc02C6SWSobBMX8h58yd3XEsaoVQl48aOryzcgnCsoz2FAKtusD1Ei5_gcGZswMwV99tEW3Wq-vwN71cRnK6m0cL3tmWKKgNNvEl1xNflqpEQQYPST4PwoNbk-uBCd_adewbgngA/s320/Picture+017.jpg" width="320" xaa="true" /></a></div>This is actually a retro coffee cake recipe from 1959. Apparently it has been served in high schools in Los Angeles since then and it's still made. Any cake still going strong after that many years has <em>got</em> to be good! And it is.<br />
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It's easy to throw together and it has a layer in the middle of brown sugar, butter and walnuts and, of course, the sour cream makes it nice and moist.<br />
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It's one of those cakes that gets better the next day, and then the day after that..and so on!<br />
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If I made one little change, it would be that I'd cut back on the amount of filling. It seemed like a little too much, but other than that, it's great.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuXeBvWa7PjXJ1_9ncgDibMY65FzVbjPuVKzIPY0foLemuVLWLvfyEUYqQfA91M6KdeT9Ja_Qrml0s_zvz_Di2sTXbXZ73nPMQpTDHr3eplSZNuC_UXwRpn7nkKCkpZEdeVUdi0fabB-o/s1600/Picture+013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuXeBvWa7PjXJ1_9ncgDibMY65FzVbjPuVKzIPY0foLemuVLWLvfyEUYqQfA91M6KdeT9Ja_Qrml0s_zvz_Di2sTXbXZ73nPMQpTDHr3eplSZNuC_UXwRpn7nkKCkpZEdeVUdi0fabB-o/s320/Picture+013.jpg" width="320" xaa="true" /></a></div>Make the filling first, then set it aside while you make the cake.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGWp3J_99hCRrXmZeZ4-odrfiHen0WrM3gCr7pfo7g8fR-vqLKvvK6Cj-dA2ARnZbc6ebg-B3Jw21jgbQVLEKpduEXKFEr0q-5UQr-giJX-H3LwxhlqQ4juoaOwatY8EZtfKTHkQj5fV4/s1600/Picture+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGWp3J_99hCRrXmZeZ4-odrfiHen0WrM3gCr7pfo7g8fR-vqLKvvK6Cj-dA2ARnZbc6ebg-B3Jw21jgbQVLEKpduEXKFEr0q-5UQr-giJX-H3LwxhlqQ4juoaOwatY8EZtfKTHkQj5fV4/s320/Picture+004.jpg" width="320" xaa="true" /></a></div>After half the batter is in the pan, sprinkle the filling over top, then spoon the remainder of the batter over that, then finish with the rest of the filling ( well, now it's the topping!).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwvlLunQG-PFFHKRS3m82zjt7B9R_4INtbEAyjFZ9iY3MMeQjogey9lcBcQN9tBzlfnMiS-w_T9Ql0bN6ATAwoQXmmtOh2J5GsVBQuhDAIcmud_uCipif1DDiwnWHcAnEonGSmObXCGQI/s1600/Picture+005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwvlLunQG-PFFHKRS3m82zjt7B9R_4INtbEAyjFZ9iY3MMeQjogey9lcBcQN9tBzlfnMiS-w_T9Ql0bN6ATAwoQXmmtOh2J5GsVBQuhDAIcmud_uCipif1DDiwnWHcAnEonGSmObXCGQI/s320/Picture+005.jpg" width="320" xaa="true" /></a></div>The cake bakes up and around the filling, making it so delicious.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_5VVJX4OzFByuXLnpHWzzFiXlEPckLb2h0OokzdQ5vgl7eoTjapD2v8VLhPF4KBGLYSg_xMkccpWbMKQCzRQZj2YabEydwnmTWfe9xtc3oymZW9x3DpSdbjlckwEoRpYty-oIB-Wd_Xo/s1600/Picture+009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_5VVJX4OzFByuXLnpHWzzFiXlEPckLb2h0OokzdQ5vgl7eoTjapD2v8VLhPF4KBGLYSg_xMkccpWbMKQCzRQZj2YabEydwnmTWfe9xtc3oymZW9x3DpSdbjlckwEoRpYty-oIB-Wd_Xo/s320/Picture+009.jpg" width="320" xaa="true" /></a></div>So here's the thing...when I went to flip the cake over, it <em>fell</em>! I was able to save all of it but it didn't look as pretty on one side so I made another half batch, this time making the batter into jumbo muffins. I only got 5 out of this half batch. They were also great.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBmeND9N5_GOpcB8qBvAjw0PKLVWGFVPw2AjxJr-ZpZLkqIasqGQ_MFr3XftFe8Hv6lcHI49Fvsf9Cm1CL6l4RqigfDtRY_U_cwkJiA1hfAC_x3qcobz6eySreLKRalYtvC8dbUyzqAc/s1600/Picture+021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBmeND9N5_GOpcB8qBvAjw0PKLVWGFVPw2AjxJr-ZpZLkqIasqGQ_MFr3XftFe8Hv6lcHI49Fvsf9Cm1CL6l4RqigfDtRY_U_cwkJiA1hfAC_x3qcobz6eySreLKRalYtvC8dbUyzqAc/s320/Picture+021.jpg" width="320" xaa="true" /></a></div>And I put a quick maple glaze over the muffins. It's not really necessary but kind of looks pretty!<br />
Just combine 2 -3 tablespoons of maple syrup with 1/2 cup of comfectioners' sugar til it gets a thin consistency, then just drizzle over top.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgljjTzyjgxegaFGqefDoPYG8Q4FriRFRAV8L82zXq-KJsf_EpGtk2mIn3xTBq-toaD-2nNkIyb94dTGnucjiE-2ujqkZUiVQe3h_sPANMfG-GeIY4NGiQy-fa9KSjg9qvt5ELrUBR1dDU/s1600/Picture+030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgljjTzyjgxegaFGqefDoPYG8Q4FriRFRAV8L82zXq-KJsf_EpGtk2mIn3xTBq-toaD-2nNkIyb94dTGnucjiE-2ujqkZUiVQe3h_sPANMfG-GeIY4NGiQy-fa9KSjg9qvt5ELrUBR1dDU/s320/Picture+030.jpg" width="320" xaa="true" /></a></div><br />
<strong>1959 Sour Cream Coffee Cake</strong> <em>( from the LA Times, 1994)</em><br />
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<strong>Cake:</strong><br />
1 1/2 cups cake flour<br />
1/2 cup flour<br />
1 tsp. baking soda<br />
1 tsp. baking powder<br />
1/4 tsp. salt <em>( my addition)</em><br />
1 cup sugar<br />
1 egg, lightly beaten<br />
1 tsp. vanilla<br />
1 cup sour cream<br />
<strong>Topping:</strong><br />
1/4 cup flour<br />
3/4 cup brown sugar<br />
1/4 tsp. salt<br />
1/2 tsp. cinnamon <em>( my addition)</em><br />
1 cup chopped walnuts<em> ( I'm sure pecans or even almonds would be fine)</em><br />
1/4 cup butter, softened<br />
*************************<br />
Preheat oven to 350. Butter and flour a 10" tube pan.<br />
All ingredients should be at room temp.<br />
<br />
1. In a small bowl make the filling by combining all the ingredients together with a fork or your fingers, making sure the butter is thoroughly worked into the mixture. Set aside.<br />
2. In a medium bowl, combine flours, baking soda, baking powder and salt. Set aside.<br />
3. In a mixing bowl, cream the butter and sugar til light and fluffy, about 2 minutes.<br />
4. Add the egg and vanilla and mix well.<br />
5. Add half the dry ingredients and mix til just blended, then add in the sour cream.<br />
6. Add in the remainder of the dry ingredients and mix til it's all incorporated.<br />
7. Spread hald the batter into your prepared pan, then sprinkle half the filling over top. Spread the remaining batter over this and finish by sprinkling the top with the remainder of the filling.<br />
8. Bake for 40 to 45 minutes, or til a toothpick inserted into the center comes out clean.<br />
9. Let the cake cool in the pan for about 15 minutes, then remove it from the outer sides of the pan and allow it to cool completely. Turn it over<em>...(very carefully!) </em>then turn it again so it's right side up. <br />
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Susanhttp://www.blogger.com/profile/02220250453773715090noreply@blogger.com0tag:blogger.com,1999:blog-5835270553287516927.post-40050207921618974162011-08-28T08:25:00.000-04:002011-08-28T08:25:25.015-04:00Lemon Bliss Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_pFBQ67ELiytko5qjdaSuZzVlkflwQql7G6BkW1jTw1ZBz6jJcEmqu9Vt27eoWS6MBRA3KyA6EgKccvMuYJTvnkQNUi5oiiL_KirnkyY8cZauFDE__xy-0FPrF86QZeodA6X4DIIdIvQ/s1600/Picture+036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_pFBQ67ELiytko5qjdaSuZzVlkflwQql7G6BkW1jTw1ZBz6jJcEmqu9Vt27eoWS6MBRA3KyA6EgKccvMuYJTvnkQNUi5oiiL_KirnkyY8cZauFDE__xy-0FPrF86QZeodA6X4DIIdIvQ/s320/Picture+036.jpg" width="320" /></a></div>This cake may not look like much from my photo but the name says it all...lemon bliss!<br />
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It packs a powerful punch of flavor from the lemons in the cake, using the zest, which has all the flavor, and a lemon glaze brushed on top of the warm cake.<br />
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It's moist and tangy, with a tight crumb.<br />
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As all cakes of this kind, it only gets better the next day or two, so go grab some lemons and make this cake!<br />
Serve it with whipped cream and maybe some fresh blueberries sprinkled on top. Yum!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUmeVzy76C1NF1uIqLtYKAa_-boOhIZUsFtLiyz8ioQOlIYZ18OSXEfU2WLDHfwaW3pmRJqBtHhwnk2IMBbUXnLhmFq9nApcBN3bu1xu6m5VMkgHY_ErONolzM2twmbbTAeVIL8u0p4nA/s1600/Picture+031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUmeVzy76C1NF1uIqLtYKAa_-boOhIZUsFtLiyz8ioQOlIYZ18OSXEfU2WLDHfwaW3pmRJqBtHhwnk2IMBbUXnLhmFq9nApcBN3bu1xu6m5VMkgHY_ErONolzM2twmbbTAeVIL8u0p4nA/s320/Picture+031.jpg" width="320" /></a></div>It begins, like most cakes, with creaming the butter and sugar til fluffy and light.<br />
Then add in the eggs, then the dry ingredients, alternately with the milk.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Voq89HeqLmwa12SrMYD-TrKZ9Gs-Lcfatsl1sjdUi8ol9PuJLN0-zO6L2ULXMokC7y35_4qK-7jUnrpfl0hzPuvWF7BuzGqBYN5xFh6HJQCQzm6JKY-m03D84LuN9A94nZsA3EQimSc/s1600/Picture+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Voq89HeqLmwa12SrMYD-TrKZ9Gs-Lcfatsl1sjdUi8ol9PuJLN0-zO6L2ULXMokC7y35_4qK-7jUnrpfl0hzPuvWF7BuzGqBYN5xFh6HJQCQzm6JKY-m03D84LuN9A94nZsA3EQimSc/s320/Picture+004.jpg" width="320" /></a></div>Throw in lots of lemon zest, which gives it it's great lemony flavor.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin9UdciXf1W6uxHEVXR7-7KITIDL0zQ5GPSYTbhMxRcOMwPSG2hW-ZylJLrft0AzjcfD54ACfJc8Q5YsJMw1Lcw0c3rPLeIiS8SxDVMwhon7zD4yYTmSc1g6W5H6nhl9rlp4qTX11yK4E/s1600/Picture+014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin9UdciXf1W6uxHEVXR7-7KITIDL0zQ5GPSYTbhMxRcOMwPSG2hW-ZylJLrft0AzjcfD54ACfJc8Q5YsJMw1Lcw0c3rPLeIiS8SxDVMwhon7zD4yYTmSc1g6W5H6nhl9rlp4qTX11yK4E/s320/Picture+014.jpg" width="320" /></a></div>Spoon the batter into your favorite bundt pan and smooth the top.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZDKvDZ5B_iEQu720la0-in-YqDRd7merdXNNI6j_DIQGEXom8TMkMCf_ZDSZdiM_qAkVmJGrUET-QCxk1Q7B3utzGwIvkXkXEG8o2iSkrAnGhvnN5SsLWApn0fsdkl29HCLfH_-vVwI/s1600/Picture+018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZDKvDZ5B_iEQu720la0-in-YqDRd7merdXNNI6j_DIQGEXom8TMkMCf_ZDSZdiM_qAkVmJGrUET-QCxk1Q7B3utzGwIvkXkXEG8o2iSkrAnGhvnN5SsLWApn0fsdkl29HCLfH_-vVwI/s320/Picture+018.jpg" width="320" /></a></div><br />
Then brush on that lovely lemon glaze.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvzgQZ_aM8l7r7_WVPpcK4F_6Oaqv-yPp3eEpN9XUsHYxvHOxieMY-S4yHR7qIlenmBLV1rMxsxsPy3-VhBayhPO13kIJXiAMx_iNpxXD_skGTaHdyGyc3CbX9uCpwe0Q3rR-5xph85IU/s1600/Picture+020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvzgQZ_aM8l7r7_WVPpcK4F_6Oaqv-yPp3eEpN9XUsHYxvHOxieMY-S4yHR7qIlenmBLV1rMxsxsPy3-VhBayhPO13kIJXiAMx_iNpxXD_skGTaHdyGyc3CbX9uCpwe0Q3rR-5xph85IU/s320/Picture+020.jpg" width="320" /></a></div><strong>Lemon Bliss Cake</strong> <em>(from King Arthur Flour)</em><br />
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<strong>Cake:</strong><br />
1 cup (2 sticks or 8 ozs.) unsalted butter<br />
2 cups sugar<br />
1 tsp. salt<br />
4 large eggs<br />
2 tsp. baking powder<br />
3 cups AP flour (I used 13.5 ozs.) ( I always use King Arthur Flour)<br />
1 cup milk<br />
Finely grated rind of 2 lemons OR 3/4 tsp. lemon oil<br />
<br />
<strong>Glaze:</strong><br />
1/3 cup freshly squeezed lemon juice<br />
3/4 cup sugar<br />
*******************************<br />
Preheat oven to 350. Butter and lightly flour a 10" tube pan or a 9" to 10", 9 to 10 cup capacity bundt pan.<br />
<br />
1. In a large mixing bowl, beat together the butter, sugar and salt, then cream til light and fluffy, about 2 minutes.<br />
2. Add the eggs, one at a time, beating well after each addition.<br />
3. Add the baking powder, then add the flour alternately with the milk, beginning and ending with the flour. Mix til smooth.<br />
4. Stir in the grated lemon zest ( or the lemon oil, if using).<br />
5. Spoon the batter into your prepared pan and smooth the top with an offset spatula.<br />
6. Bake the cake 55 to 60 minutes, or til a toothpick inserted into the center comes out clean.<br />
7. While the cake is finishing it's baking, make the glaze by combining the sugar and lemon juice in a small bowl. Set aside.<br />
8. Once the cake comes out of the oven, set it aside on a wire cake to cool 5 minutes. Run a knife around the edges to loosen and turn the cake out onto the rack. Place another rach on top and turn the cake over so it's right side up.<br />
9. Poke the hot cake all over the top with a cake tester or toothpick. Stir the glaze again, then brush the top with the glaze, letting it sink in, then brush on more glaze, continuing til all the glaze is used.<br />
10. Allow the cake to cool completely before slicing.<br />
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<span id="goog_771822748"></span><span id="goog_771822749"></span>Susanhttp://www.blogger.com/profile/02220250453773715090noreply@blogger.com5tag:blogger.com,1999:blog-5835270553287516927.post-11697555571504514782011-08-24T16:52:00.004-04:002011-08-28T07:36:02.033-04:00Lemon Curd French Tart<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6wksuFw3VTxgobSpFuzCYFKovQPalh5m6sK-xaph0eoaI7h1C1J1WexI7K69HUYq4yXMWY_ixTxa3_FiDt5AUxE1RPyiD1PVIUP8fLsDwbx-9MSzbnU8kllidjkYGOahS_hCSkPK6spY/s1600/Picture+022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6wksuFw3VTxgobSpFuzCYFKovQPalh5m6sK-xaph0eoaI7h1C1J1WexI7K69HUYq4yXMWY_ixTxa3_FiDt5AUxE1RPyiD1PVIUP8fLsDwbx-9MSzbnU8kllidjkYGOahS_hCSkPK6spY/s320/Picture+022.jpg" width="320" /></a></div>This is for anyone and everyone out there who has a fear of making pie crust. And even for those who have advanced skills in pie crust making...this crust is <em>amazing</em>!<br />
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I read about it <a href="http://www.davidlebovitz.com/2009/05/french-tart-dough-a-la-francaise/">here</a> a while back and kind of forgot about it. But then the other day, I got to thinking about my delicious lemon curd and decided to put it into a tart.<br />
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Making a dough from hot butter, rather than ice cold, disputes all the ideas about only using cold ingredients. I don't actually know why it works...but it works...and that's all I need to know!<br />
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You can fill the tart with anything you'd like from a curd, like I did, to a pastry cream or custard with fresh fruit. I used my lemon curd recipe to fill the tart and then just piped some whipped cream on top.<br />
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It's really the flakiest crust I've ever had and it's also the easiest crust I've ever made. So for all you bakers who are still buying a store bought crust because you're too nervous to try making one from scratch...give this one a try. You'll love it!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP35T0Xyf2iHZ7Hcpnr36lBONopeAnNG11Dc8Ulyut23QjFagRrACQiV0KeK_bSF2Mes50K11CAN25s4BMX4cJAiRef0DSewBhWmoq2vcEcJAeGoe5uDpDHkMGLyTT99vpoymkOMM_N9U/s1600/Picture+025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP35T0Xyf2iHZ7Hcpnr36lBONopeAnNG11Dc8Ulyut23QjFagRrACQiV0KeK_bSF2Mes50K11CAN25s4BMX4cJAiRef0DSewBhWmoq2vcEcJAeGoe5uDpDHkMGLyTT99vpoymkOMM_N9U/s320/Picture+025.jpg" width="320" /></a></div>Begin by placing the butter pieces, oil, water, sugar and salt in a heatproof bowl. ( I used my pyrex bowl.)<br />
Place the bowl into the oven for about 15 minutes, or til the butter begins to brown slightly and bubble.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRZ5i8b6nSw4N_oCuvqeEaPeUOTixeWv1JBLRG-8S2jTcabV00qhManU3yv7_bJqx7QRPW71kIlVN61oLUgKgUBmolmkzZMneWzQfs1308HPxh-KNa75bN61QLmioReSgWFXqN7OHYVq0/s1600/Picture+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRZ5i8b6nSw4N_oCuvqeEaPeUOTixeWv1JBLRG-8S2jTcabV00qhManU3yv7_bJqx7QRPW71kIlVN61oLUgKgUBmolmkzZMneWzQfs1308HPxh-KNa75bN61QLmioReSgWFXqN7OHYVq0/s320/Picture+003.jpg" width="320" /></a></div>It should look like this, nice and melted.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL9KWiVEdqsD1mH0CA5ylbd8J96pExCT0nxHqiBQ96BDNwuk5QlR8f2_RYZZZrfsnVzyTRoGSZZqjsDfrFlfx3eChDuGQAkkmUre9z3cVC_XBPWnzqppQ_ztMv8NLUY4q_a-kssEYdZ1s/s1600/Picture+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL9KWiVEdqsD1mH0CA5ylbd8J96pExCT0nxHqiBQ96BDNwuk5QlR8f2_RYZZZrfsnVzyTRoGSZZqjsDfrFlfx3eChDuGQAkkmUre9z3cVC_XBPWnzqppQ_ztMv8NLUY4q_a-kssEYdZ1s/s320/Picture+004.jpg" width="320" /></a></div>Then dump in the flour...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4CX5ib-HSuMPaaVq6UnWtRYGYw4DtxeO2kDZGB5jyISqcl-MSh6uO6xD_1UBfwMhBLvg0Fo2yS0Iism0Ti5O8d-vx7eFiWm2WaV5t90Nt350AhJc62Pmwq70AsFCoJgy-cW6SSgKG6Ns/s1600/Picture+006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4CX5ib-HSuMPaaVq6UnWtRYGYw4DtxeO2kDZGB5jyISqcl-MSh6uO6xD_1UBfwMhBLvg0Fo2yS0Iism0Ti5O8d-vx7eFiWm2WaV5t90Nt350AhJc62Pmwq70AsFCoJgy-cW6SSgKG6Ns/s320/Picture+006.jpg" width="320" /></a></div>And stir til it becomes a ball.<br />
And that's pretty much it! <em>Now, was that so hard? </em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEispgDc36tZ9cXbsHO9etDDuLb3av3U7fVhbhTOUldN-NXBoorzHsfAP70nkxbNia2m0FrXNlQHMPL6LVvWs5lsMq6QyMssolTKsJPCqGI6Ii5EvE2dCb4HjXdVn6rRurugMuDMGSOyZm0/s1600/Picture+007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEispgDc36tZ9cXbsHO9etDDuLb3av3U7fVhbhTOUldN-NXBoorzHsfAP70nkxbNia2m0FrXNlQHMPL6LVvWs5lsMq6QyMssolTKsJPCqGI6Ii5EvE2dCb4HjXdVn6rRurugMuDMGSOyZm0/s320/Picture+007.jpg" width="320" /></a></div>Dump the ball onto your tart pan (you might want to let it cool a little bit first), spread out the dough using the heel of your hand. Push it towards the edge and press the edge with your fingers.<br />
Save a little bit of dough, about the size of a marble, to patch any cracks that may occur after baking.<br />
Prick the dough with a fork in about 10 to 12 places.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt8FRZYvm0-RMGC_NontQVRmSSxbTqqktYHbkKW-OMLRLZwJYEgog1j_tKpAT5pda6W6qV3a9_MexIIpU7cN9FT-QGDit5QkYf6fWi09nOGaAVxxEFoSaDiYwyZZj2auUqx4NDzv4r7AI/s1600/Picture+010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt8FRZYvm0-RMGC_NontQVRmSSxbTqqktYHbkKW-OMLRLZwJYEgog1j_tKpAT5pda6W6qV3a9_MexIIpU7cN9FT-QGDit5QkYf6fWi09nOGaAVxxEFoSaDiYwyZZj2auUqx4NDzv4r7AI/s320/Picture+010.jpg" width="320" /></a></div>Bake 15 minutes and use the reserved dough to patch any sizable crack, if you have any.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE83UFzZF-39_QN-KxYwwqpV1EFCe02Tau3fq7Q6XBVUZ2JeXpuZjcR0MmEAMukyS8agkCSJsrs-XodLLwFDv3kCoYGQxtGmwH6yr_G_ArVEDo_6dpK9V1VJUSa-UMNOJRQFXOwpWHJoM/s1600/Picture+011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE83UFzZF-39_QN-KxYwwqpV1EFCe02Tau3fq7Q6XBVUZ2JeXpuZjcR0MmEAMukyS8agkCSJsrs-XodLLwFDv3kCoYGQxtGmwH6yr_G_ArVEDo_6dpK9V1VJUSa-UMNOJRQFXOwpWHJoM/s320/Picture+011.jpg" width="320" /></a></div>Fill with your fave filling, then decorate...and dive in!<br />
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<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-a4ZyaYmgefRbIRxAQDOLVdJfSJYpucu6SgrmLa9xp1RFEOoR1zX03iX7ojyNljO123JvFTdJ8IyKMWi5c0SOPhg9b25g1IFzFP6bd0oaER6NrZ9B0m5Y2M8Q-wTNYfMTvA_xs2l-Apc/s1600/Picture+026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-a4ZyaYmgefRbIRxAQDOLVdJfSJYpucu6SgrmLa9xp1RFEOoR1zX03iX7ojyNljO123JvFTdJ8IyKMWi5c0SOPhg9b25g1IFzFP6bd0oaER6NrZ9B0m5Y2M8Q-wTNYfMTvA_xs2l-Apc/s320/Picture+026.jpg" width="320" /></strong></a></div><strong>Lemon Curd French Tart</strong> <em>(adapted from </em><a href="http://www.davidlebovitz.com/2009/05/french-tart-dough-a-la-francaise/"><em>here)</em></a><br />
Makes one 9" tart or 3 to 4 tartlets( with removable bottom) or 9" pie plate.<br />
<br />
<strong>Note:</strong> My tart pan actually measured 9 1/2" and I think that's why my tart came out on the shallow side. This really wasn't a problem but if you use a pie plate or tart pan with a removable bottom, just know if it's not exactly 9" your tart may come out shallow also. I haven't made this recipe using tartlet pans so I'm not sure if it would make 3 or 4 but I bet they'd be darned cute...and delicious!<br />
Also David says because small cracks in the dough are normal you'd be better to not use a thin custard filling.<br />
<br />
3 ozs. unsalted butter, cut into small cubes<br />
1 tbsp. canola oil<br />
3 tbsp. water<br />
1 tbsp. sugar<br />
Pinch of salt<br />
5 ozs. AP flour<br />
<a href="http://thecookiescoop.blogspot.com/2010/01/lemon-curd.html">Lemon curd</a> recipe<br />
Whipped cream for decorating top<br />
<br />
*********************<br />
Preheat oven to 410.<br />
1. In a heatproof bowl ( I used my glass pyrex), place the butter pieces, oil, water, sugar and salt and place into the oven for 15 minutes, or til the butter begins to bubble and brown around the edges. Remove carefully.<br />
2. Dump the flour into the melted butter mixture and stir into a ball with a spatula.<br />
3. Place the ball into your tart or pie pan and, when cooled enough to handle, press the dough with the heel of your hand to spread out to the edges. Use your fingers to press the sides of the dough .<br />
Reserve a small piece of dough, about the size of a marble, to patch any cracks later.<br />
4. Prick the dough all over with a fork, then place back in the oven for 15 minutes, or til the dough gets a nice godlen color.<br />
5. Patch any large cracks with the reserved dough piece.<br />
Let the crust cool completely before filling with your favorite custart and fresh fruit, pastry cream or, like me, most delicious lemon curd!Susanhttp://www.blogger.com/profile/02220250453773715090noreply@blogger.com0tag:blogger.com,1999:blog-5835270553287516927.post-714321387187280172011-08-18T20:32:00.001-04:002011-08-24T15:59:03.371-04:00White Chocolate Cherry Chunker Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi90e61nvRqeNGz3HimNcMoCNNfu6EHNLKGXkBAksDoeAGrq2wAKFtyk9Xpx5r_UdnLM5eZ9imJ9WCQZlBoAQFOmmuBzXTXTvuUk8q3M_t_-5xk34ItyFab6g69jxgL7Bfkr0wmLwkiC7s/s1600/Picture+038.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi90e61nvRqeNGz3HimNcMoCNNfu6EHNLKGXkBAksDoeAGrq2wAKFtyk9Xpx5r_UdnLM5eZ9imJ9WCQZlBoAQFOmmuBzXTXTvuUk8q3M_t_-5xk34ItyFab6g69jxgL7Bfkr0wmLwkiC7s/s320/Picture+038.jpg" width="320" /></a></div>I feel like I have this black cloud hanging over my kitchen this week.<br />
Well, okay, maybe that's a bit dramatic!<br />
<br />
But seriously, I can't seem to make anything come out right. I made a stone fruit slump which came out okay but not fantastic...so why would I want to show you something that was just okay? Then last night I made a recipe from Cook's Country called Texas Style Blueberry Cobbler. <em>Again</em>..was just okay. That's not how I like my cobblers ( sorry Cook's Country!) Geez...what's going on?<br />
<br />
So today I decided to just make a new cookie recipe...all the while keeping an eye out for that cloud! But finally, success!<br />
<br />
These cookies are from the book, "The Sweeter Side of Amy's Bread" and they're a wonderful mix of tart dried cherries and sweet white chocolate chips, a great balance and combination of flavors. Oatmeal in there helps add a nice texture. The book says to make them 3.5 ounces, but that's just too big for me so I made mine 2.2 ounces in size and they wound up baking about 3 1/2" in size. Perfect...<em>finally</em>!<br />
<br />
Begin by combining your dry ingredients in a medium bowl.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl54UbQ1snIkHSnY2OO_f6QbrtF4KzoAeCqqBhI1Tuvn_fnx1Paxe5wuyzbNZ7BKEJQZ3oQ4M1UXm-pJg7c4DS_ivWv_-LTzbe3jre5f838V4isJVMqntgHFFhkIKQagwnMm8oxT3rgXo/s1600/Picture+021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl54UbQ1snIkHSnY2OO_f6QbrtF4KzoAeCqqBhI1Tuvn_fnx1Paxe5wuyzbNZ7BKEJQZ3oQ4M1UXm-pJg7c4DS_ivWv_-LTzbe3jre5f838V4isJVMqntgHFFhkIKQagwnMm8oxT3rgXo/s320/Picture+021.jpg" width="320" /></a></div>Cream the butter and sugars together...<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyZ19QnPacAJF2OIpJ3HzoSnBd-yEcL9zhzSgwO8_8FqpvMKj85iw6rztNyxVUP-ObkakHRkjNWbEjjfthbK9-48OhIA1k8Q-InVAr9ri1r4_-gP0TQv4k95u2zzI_440EloLo4DUhicM/s1600/Picture+025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyZ19QnPacAJF2OIpJ3HzoSnBd-yEcL9zhzSgwO8_8FqpvMKj85iw6rztNyxVUP-ObkakHRkjNWbEjjfthbK9-48OhIA1k8Q-InVAr9ri1r4_-gP0TQv4k95u2zzI_440EloLo4DUhicM/s320/Picture+025.jpg" width="320" /></a></div>Then mix the eggs and vanilla and add to the creamed mixture.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh66XFtMX-X0VGRsPpdTOz4sUqlMhYvmr4vKLfvm4wXqG_r8_f4hm3twz3agqEcUqRAh1akCjJvClMKFAkI4dfRM1vo1Oh4BFlghe66rTJGeJMuCmtiNcPRGfA3EOcC1fo9d0s1jFe0XhE/s1600/Picture+022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh66XFtMX-X0VGRsPpdTOz4sUqlMhYvmr4vKLfvm4wXqG_r8_f4hm3twz3agqEcUqRAh1akCjJvClMKFAkI4dfRM1vo1Oh4BFlghe66rTJGeJMuCmtiNcPRGfA3EOcC1fo9d0s1jFe0XhE/s320/Picture+022.jpg" width="320" /></a></div>Add in the dry mixture and combine just til it's all well mixed together.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHi6VO9oUNB0Vn_1V3rbnr6OOE85Qjlzo4bILo4s3kzMBdHyZmwz2LtFwTKP_aNZjxubluRUwif5neFFHo63shW9_ahO2Hq0p_CzIORCjfgrHe8H_OiUNNwdTMfWcVeQCZhSD7Leyg6i4/s1600/Picture+029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHi6VO9oUNB0Vn_1V3rbnr6OOE85Qjlzo4bILo4s3kzMBdHyZmwz2LtFwTKP_aNZjxubluRUwif5neFFHo63shW9_ahO2Hq0p_CzIORCjfgrHe8H_OiUNNwdTMfWcVeQCZhSD7Leyg6i4/s320/Picture+029.jpg" width="320" /></a></div>Stir in the white chips and dried cherries.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJd_HvzvS79avyVDYymjRwQ-Xz5FcwjLKvc1B5N7E_Fhfy8P2cZrxlgXwKOc7CVbKj0l7H1JtXssC2E1UpVG2BDrIWT6Ck-oM0oR4qm_2nGD2EDwREtK3fjDqcGzqvuNunUQoSJUjonjY/s1600/Picture+030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJd_HvzvS79avyVDYymjRwQ-Xz5FcwjLKvc1B5N7E_Fhfy8P2cZrxlgXwKOc7CVbKj0l7H1JtXssC2E1UpVG2BDrIWT6Ck-oM0oR4qm_2nGD2EDwREtK3fjDqcGzqvuNunUQoSJUjonjY/s320/Picture+030.jpg" width="320" /></a></div>And scoop them onto your baking sheet, then flatten each one slightly. Then bake.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWFrhaxwgSdi32ZotRKjXHSWL0iact-qxFNi6uX1Fhcay0e6vFOdSUlJOV6mfVQwxpxss7ICsK0-OtNrPKBbKFcEj3whkKh2hJklg30GPDnWAEeCDq09QM5yBTS1x9QYa4YrwiJ2fXNog/s1600/Picture+034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWFrhaxwgSdi32ZotRKjXHSWL0iact-qxFNi6uX1Fhcay0e6vFOdSUlJOV6mfVQwxpxss7ICsK0-OtNrPKBbKFcEj3whkKh2hJklg30GPDnWAEeCDq09QM5yBTS1x9QYa4YrwiJ2fXNog/s320/Picture+034.jpg" width="320" /></a></div><strong>White Chocolate Cherry Chunkers,</strong> <em>from "The Sweeter Side of Amy's Bread"</em><br />
<br />
Makes a dozen large cookies ( 3.5 oz. size) or more like 18 cookies (2.2 oz. size)<br />
<br />
1 2/3 cups ( 8.6 oz.) AP flour<br />
2 1/4 cups old fashioned rolled oats<br />
1 1/4 tsp. baking soda<br />
1/2 tsp. kosher salt<br />
2 large eggs<br />
1 1/4 tsp. vanilla<br />
1 cup dried tart cherries<br />
3/4 cup white chocolate chunks or chips<br />
1 cup ( 2 sticks or 8 oz.) unsalted butter<br />
1/2 cup dark brown sugar, firmly packed<br />
5/8 cup sugar<br />
******************************<br />
Preheat oven to 350. Line baking sheet with parchment.<br />
1. In a medium bowl, combine the flour, oats, baking soda and salt and whisk.<br />
2. In a small bowl whisk the eggs with the vanilla and set aside.<br />
3. In a mixing bowl, cream the butter and sugars til light and fluffy, about 2 minutes, scraping the sides and bottom of the bowl often.<br />
4. Gradually add the egg mixture til it's all combined.<br />
5. On low speed, add the flour mixture in stages. Mix only til everything is well combined, again scraping the sides and bottom of bowl.<br />
6. Add the cherries and chocolate and stir gently to combine.<br />
7. Scoop out the dough and flatten each to a thickness of approx. 1 1/4".<br />
8. Bake 15 to 17 minutes, depending on size. They should be golden brown and baked all the way into the center.<br />
9. Cool on sheet 5 minutes, then transfer to wire rack to cool completely.Susanhttp://www.blogger.com/profile/02220250453773715090noreply@blogger.com0tag:blogger.com,1999:blog-5835270553287516927.post-1196464501582717552011-08-11T08:01:00.001-04:002011-08-11T08:03:41.312-04:00Peach Crumb Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfhGvaOJSe9TsOX5T2TWjWySvgpalrBFa6wXnObB3JfkdM5wk82XEJOgR2fiQa19Zp3B3gEp6tK_BMXc-Ev7OD0F8zq7W-4xPA58UJQJO00ScsijKcfP1WWpJaxogAIzF5IAcw49OwdOQ/s1600/Picture+021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfhGvaOJSe9TsOX5T2TWjWySvgpalrBFa6wXnObB3JfkdM5wk82XEJOgR2fiQa19Zp3B3gEp6tK_BMXc-Ev7OD0F8zq7W-4xPA58UJQJO00ScsijKcfP1WWpJaxogAIzF5IAcw49OwdOQ/s320/Picture+021.jpg" width="320" /></a></div>Still making my way through the load of peaches!<br />
<br />
This time we're going from Peach Crumb Pie to Peach Crumb Cake.<br />
<br />
This cake is light and not too sweet...perfect for breakfast or a late night snack. Don't be shy with the peaches on top. I used 4 peaches but they were small. If you're using larger peaches, it's okay to just use 4 but if your peaches are on the small side, I'd go with at least 5 peaches.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipD-bThcvhdBlZMkX_1WGNh8pN3RjjILTF5-NhUl4mWQAFhbRiK1hclkOi1EFxNoPYH4WYyaqfau-aTfVuokb2aZYANvGG1GdAI3_-y-yp1QtCKBPhvATTQzJZDBQpZkNbWanYLbKYkac/s1600/Picture+020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipD-bThcvhdBlZMkX_1WGNh8pN3RjjILTF5-NhUl4mWQAFhbRiK1hclkOi1EFxNoPYH4WYyaqfau-aTfVuokb2aZYANvGG1GdAI3_-y-yp1QtCKBPhvATTQzJZDBQpZkNbWanYLbKYkac/s320/Picture+020.jpg" width="320" /></a></div>Make the topping first by throwing all the ingredients into a food processor and pulse til crumbly.<br />
Then make the cake batter.<br />
Then pour it into your prepared pan and spread evenly.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXUIH_I-fzJuSHwMi7jLlrKK3_qdA79hdAozw1-9DJPf0gm3DZU1RW1DW-7YuN69e74DKHQZf1Pia3iZusDUXV6ROjuieTEa1rL2EDZJI87Fv1DmFSTrC0rNuoLynJMy5Aj80ddlY3oMA/s1600/finalpeach.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXUIH_I-fzJuSHwMi7jLlrKK3_qdA79hdAozw1-9DJPf0gm3DZU1RW1DW-7YuN69e74DKHQZf1Pia3iZusDUXV6ROjuieTEa1rL2EDZJI87Fv1DmFSTrC0rNuoLynJMy5Aj80ddlY3oMA/s320/finalpeach.jpg" width="320" /></a></div>Place the sliced peaches over top of the batter.<br />
Then sprinkle the topping over the peach slices.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijgVMZFgcM5gKWxDnLTs5gt0_XvGWsJPIDgNFxxtBQXOM4FN2W9Kvf_3QY0fLWE26MWa8uWI41vHN-Lymq3-eCmE3sWJE-wLw3rudOJRv8BEi0SSdeNIajtX5EjQS0mYsYL6spjp0DXtI/s1600/Picture+012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijgVMZFgcM5gKWxDnLTs5gt0_XvGWsJPIDgNFxxtBQXOM4FN2W9Kvf_3QY0fLWE26MWa8uWI41vHN-Lymq3-eCmE3sWJE-wLw3rudOJRv8BEi0SSdeNIajtX5EjQS0mYsYL6spjp0DXtI/s320/Picture+012.jpg" width="320" /></a></div>Then bake... and cut yourself a nice big piece!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQkgnC7d6QMjYqRlzyuQ8dcHyCFOa6OhRd7nzDbB7EXzxqAY4O1UVM7bYUGvkTay_kZ7MJ-SRiu4esHe-5czZlpkdVmjQkmVjd61tdupJJLcojUiqYrMQ5qYboRZab2GPmsg2z_ohLjiY/s1600/Picture+015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQkgnC7d6QMjYqRlzyuQ8dcHyCFOa6OhRd7nzDbB7EXzxqAY4O1UVM7bYUGvkTay_kZ7MJ-SRiu4esHe-5czZlpkdVmjQkmVjd61tdupJJLcojUiqYrMQ5qYboRZab2GPmsg2z_ohLjiY/s320/Picture+015.jpg" width="320" /></a></div><strong>Peach Crumb Cake</strong> <em>( from "The Best of Gourmet 1994")</em><br />
<br />
<strong>Topping:</strong><br />
1 cup AP flour<br />
1/2 cup firmly packed light brown sugar<br />
3/4 stick ( 6 tbsp.) unsalted butter, softened<br />
3/4 tsp. cinnamon<br />
<br />
<strong>Cake:</strong><br />
1 stick ( 1/2 cup) unsalted butter, softened<br />
2/3 granulated sugar<br />
2 large eggs<br />
1 cup AP flour<br />
3/4 tsp. baking powder<br />
1/2 tsp. salt<br />
4 large peaches ( if small, use 1 more)<br />
***************************<br />
Preheat oven to 350. Butter and flour an 8" round or square pan.<br />
1. Topping: In a food processor, combine flour, brown sugar, butter and cinnamon and pulse til the mixture is crumbly. Set aside.<br />
2. In mixing bowl, cream the butter and sugar til the mixture is light and fluffy, about 2 minutes.<br />
3. Add the eggs, one at a time, beating well after each addition.<br />
4. Add in the flour, baking powder and salt and beat the batter til just combined.<br />
5. Spread the batter evenly into you prepared pan, then place the sliced peaches over top.<br />
6. Sprinkle the crumble topping over the peaches and bake for 50 minutes to 1 hour, or til tester comes out clean.<br />
Serve the cake warm or at room temperature.Susanhttp://www.blogger.com/profile/02220250453773715090noreply@blogger.com2tag:blogger.com,1999:blog-5835270553287516927.post-31745196593886670752011-08-07T16:19:00.002-04:002011-08-08T07:47:47.457-04:00Peach Crumble Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYBn4hoNV14lYYKmVibWCDOiC8yVD6LjhC7XQGIb4VTbTE1geW8JIgBWWNcENmd0iW8Vzr8vZx7QeIcnppEJ_lcUKiejioxMuvfBuyHqwelD5p2seOrkOywL35cI4yDyJFatpstNdRCJw/s1600/Picture+028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYBn4hoNV14lYYKmVibWCDOiC8yVD6LjhC7XQGIb4VTbTE1geW8JIgBWWNcENmd0iW8Vzr8vZx7QeIcnppEJ_lcUKiejioxMuvfBuyHqwelD5p2seOrkOywL35cI4yDyJFatpstNdRCJw/s320/Picture+028.jpg" t$="true" width="320" /></a></div>Peach season is definitely upon us. There were loads of them at the farmer's market yesterday and I grabbed a basket of "seconds" that looked great to me. With all the peach pies I made last summer, I never got around to posting a recipe for a pie ( guess I was just too "peached out" !)<br />
<br />
I did make <a href="http://thecookiescoop.blogspot.com/2010/08/individual-peach-upside-down-cake.html">this</a> and <a href="http://thecookiescoop.blogspot.com/search?q=peach+barbeque+sauce">this</a> and <a href="http://thecookiescoop.blogspot.com/2010/08/texas-peach-pecan-bread.html">this</a> was great, too... have to make those again this year.<br />
<br />
But this is the first pie I've made this summer so I figured it's a good time to share the recipe.<br />
<br />
I love a crumble topping on a fruit pie. It's all about the crunch with me and a crumble top gives a little crunch and a bit more interesting taste. So go grab some peaches and make a pie!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMWa3kzBMXg-upOR4q8_oQnM-7LgDWENAD2YMIYo6Tp58ewVsYbyJbzIQsY8JmT9hVYIXtqlBStELPdsMaLKexyLUiF0l_fgZgqrbcVIOqj4J66qZmz9C2DLJ4nPuRHidkiS5XPUuNBSw/s1600/Picture+016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMWa3kzBMXg-upOR4q8_oQnM-7LgDWENAD2YMIYo6Tp58ewVsYbyJbzIQsY8JmT9hVYIXtqlBStELPdsMaLKexyLUiF0l_fgZgqrbcVIOqj4J66qZmz9C2DLJ4nPuRHidkiS5XPUuNBSw/s320/Picture+016.jpg" t$="true" width="320" /></a></div>I made my crust the night before and placed it into the pie plate, wrapped well and put in the fridge to chill overnight.<br />
Then just slice up your peaches and mix the other ingredients together and spoon it into your chilled pie shell.<br />
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<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQh2Mp8gU7AB3M3dfU-Ej7ahk0Bi6JMRyrxGxq9xWyb6XSW6X3MZ7PUsKk2jjGs7T5Ax8tH1uAHEU9KI-dYaOoEZUUmXDuB78yBqOojd1W0_QM5doCqs9whk9TUZkO5q0HVBRMOSlVis/s1600/Picture+010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQh2Mp8gU7AB3M3dfU-Ej7ahk0Bi6JMRyrxGxq9xWyb6XSW6X3MZ7PUsKk2jjGs7T5Ax8tH1uAHEU9KI-dYaOoEZUUmXDuB78yBqOojd1W0_QM5doCqs9whk9TUZkO5q0HVBRMOSlVis/s320/Picture+010.jpg" t$="true" width="320" /></a></div>The topping is easy to make. <br />
Just combine the flour, brown sugar, cinnamon, a pinch of salt and butter pieces and mix it together with a fork or your fingers.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm-m3yaOrL__JbYUsWvNYebV5sXZMwFbO-gqLmprB404PkRETD18FSyT08X5L0xR015dlTGTccFOazRtP7px4qtrlO8KapC3TaVkvwyqGDqdmweEbnk9iL6tLuDyWD_b_hQf6LRDxqvJk/s1600/Picture+008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm-m3yaOrL__JbYUsWvNYebV5sXZMwFbO-gqLmprB404PkRETD18FSyT08X5L0xR015dlTGTccFOazRtP7px4qtrlO8KapC3TaVkvwyqGDqdmweEbnk9iL6tLuDyWD_b_hQf6LRDxqvJk/s320/Picture+008.jpg" t$="true" width="320" /></a></div>Then sprinkle the topping over the peaches...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYLzeAts2EkW-BjGiHzGMxMiFdwEx5fnRakOu17Wp_VzsSrkKFfeZx1p-yD1qKhLpJh9kQqVIes_M1ZHCYla1oSGCBbiXfsJ0UuTiFNXTP4W1xXCbhVtILGswX13nSKUkBlI4sHdc8y3E/s1600/Picture+013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYLzeAts2EkW-BjGiHzGMxMiFdwEx5fnRakOu17Wp_VzsSrkKFfeZx1p-yD1qKhLpJh9kQqVIes_M1ZHCYla1oSGCBbiXfsJ0UuTiFNXTP4W1xXCbhVtILGswX13nSKUkBlI4sHdc8y3E/s320/Picture+013.jpg" t$="true" width="320" /></a></div>And bake the pie til it's nice and golden and bubbly.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEDrK8fZT0lMM-jC1yjHQwmjI3Dx3jCpylR0m2dQidJDtDnxwBKFTRLOUBm9fH4YIyCrCG7rxa8biwulBRy9zaFaQOyn_CLpyRt5Vey-ScBkun4vi8Hnsp2L3de4qzFoGbCtBzFPwPT94/s1600/Picture+014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEDrK8fZT0lMM-jC1yjHQwmjI3Dx3jCpylR0m2dQidJDtDnxwBKFTRLOUBm9fH4YIyCrCG7rxa8biwulBRy9zaFaQOyn_CLpyRt5Vey-ScBkun4vi8Hnsp2L3de4qzFoGbCtBzFPwPT94/s320/Picture+014.jpg" t$="true" width="320" /></a></div><strong>Peach Crumble Pie</strong><br />
<br />
Makes one 9" pie<br />
<br />
<strong>Filling:</strong><br />
8-10 peaches ( depending on size), peeled and sliced<br />
1 tsp. lemon juice<br />
1/4 cup sugar <em>( I don't like a very sweet pie but if your peaches aren't very sweet you can increase this</em> <em>amount a little.)</em><br />
1/4 tsp. cinnamon<br />
1 1/2 tbsp. cornstarch<br />
<br />
<strong>Crumble topping:</strong><br />
2/3 cup AP flour<br />
4 tbsp. light brown sugar<br />
Pinch of salt<br />
3/4 tsp. cinnamon<br />
4 tbsp. cold butter, cut into very small pieces<br />
<br />
<strong>Unbaked pie crust for a single crust pie</strong>. I use <a href="http://thecookiescoop.blogspot.com/2010/07/blueberry-crumb-pie.html">this one</a> every time.<br />
*******************************************<br />
<br />
Make the crust ahead of time and place into pie plate. Chill in the fridge, wrapped in plastic wrap, for at least an hour or overnight.<br />
Preheat oven to 450.<br />
<br />
1. Prepare crumb topping by combining all the ingredients in a small bowl. Set aside in fridge to chill while preparing the peaches.<br />
2. In a large bowl, combine sliced peaches, lemon juice, sugar, cinnamon and cornstarch. Stir to combine well.<br />
3. Spoon the peaches into the unbaked pie shell, including all the liquid.<br />
4. Sprinkle the crumb topping over the pie and place the pie onto a baking sheet ( just in case any liquid spills over) and bake the pie for 10 minutes on 450.<br />
Then lower the oven temp. to 350 and continue to bake the pie for another 30 to 40 minutes, til it is bubbly and golden in color.<br />
5. Allow the pie to rest at room temperature before cutting into it so the juices can settle.<br />
Grab the vanilla ice cream or whipped cream and dig in!Susanhttp://www.blogger.com/profile/02220250453773715090noreply@blogger.com3tag:blogger.com,1999:blog-5835270553287516927.post-57979826098285783372011-07-29T20:04:00.003-04:002011-07-29T20:07:54.950-04:00Mocha Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiWJI_98iszmgXQ6koPyOA6x8mckRMqwtx2MCJY6mbbvIrFMUT2CT-wq-76JAr57-5H0ckS4FZQTC5jXnCvdz_NXlW0xI1UMUP5sfUkBImjWDas-d0UUP1jNrn150CprE7Mao9jNWEvHc/s1600/Picture+009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiWJI_98iszmgXQ6koPyOA6x8mckRMqwtx2MCJY6mbbvIrFMUT2CT-wq-76JAr57-5H0ckS4FZQTC5jXnCvdz_NXlW0xI1UMUP5sfUkBImjWDas-d0UUP1jNrn150CprE7Mao9jNWEvHc/s320/Picture+009.jpg" t$="true" width="240" /></a></div>I love coffee flavored anything. And mocha, a chocolate and coffee combo is really the best... well, after peanut butter and chocolate, that is!<br />
<br />
And when I found myself craving cupcakes this week, after trying to cool down from the extreme heat by making granitas all week ( which isn't really such a bad thing !), I searched for a mocha cupcake and decided on this one.<br />
<br />
To intensify the coffee flavor, I used espresso powder mixed with hot water, rather than strong coffee and I loved it.<br />
<br />
Begin by sifting, then mixing your dry ingredients together into a mixing bowl and stir to combine.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXvx0ONQ75lS0AB8AQDLBVVQXQYR7FOIMIcDlWqwuTt-61rOYp_Oymuye5cw4xTi50eE-tKmq36BFzCtB8Z2gHkR_GzPBLC_D1npFOfTgIY684W5j5vYPIQ4JUeau3McLj_m9I5Qrg998/s1600/Picture+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXvx0ONQ75lS0AB8AQDLBVVQXQYR7FOIMIcDlWqwuTt-61rOYp_Oymuye5cw4xTi50eE-tKmq36BFzCtB8Z2gHkR_GzPBLC_D1npFOfTgIY684W5j5vYPIQ4JUeau3McLj_m9I5Qrg998/s320/Picture+001.jpg" t$="true" width="320" /></a></div>In another bowl, combine buttermilk, oil, egg and vanilla.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir_0hK02P0LT7VflyWK90oZz5-p6qn0EQbekd921v9Z7xa1UhDiT-n-FAyR56KqQrNOHCXYcX3GAYkf3P8yhPge314Yh9yRjwmKybdt6mG8Dqy8EG-0jdNZ0CIU4BcAtdhWH59FAkptAY/s1600/Picture+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir_0hK02P0LT7VflyWK90oZz5-p6qn0EQbekd921v9Z7xa1UhDiT-n-FAyR56KqQrNOHCXYcX3GAYkf3P8yhPge314Yh9yRjwmKybdt6mG8Dqy8EG-0jdNZ0CIU4BcAtdhWH59FAkptAY/s320/Picture+002.jpg" t$="true" width="320" /></a></div>Slowly add the wet to the dry ingredients, mixing on low speed.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZoXQpUtI5gIG-XVY2tN5jKRim8sTdslUQ1Eg_5cCYkq7h5Qq-vAz-i7fyQ-32VhgPIX6Ne7N0woF-INZP00pUHczUqIarGYOSByz8QwoNOPF3Ca-NUYjZQA_G9g8ramQlmqHd6kwRvMI/s1600/Picture+005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZoXQpUtI5gIG-XVY2tN5jKRim8sTdslUQ1Eg_5cCYkq7h5Qq-vAz-i7fyQ-32VhgPIX6Ne7N0woF-INZP00pUHczUqIarGYOSByz8QwoNOPF3Ca-NUYjZQA_G9g8ramQlmqHd6kwRvMI/s320/Picture+005.jpg" t$="true" width="320" /></a></div>Then combine the hot water with the espresso powder and pour this into the batter mixture.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghfISLbYOkpwC59TmzggSh_-fMsi2Gd8Hkn-33qu5PG5kqI6BLrQoitDbfSPBGhTchoWC9tp95y1NHlxTLbxsL2ZIFMR8QwVrvo0WO7cqWJV5l4Fyxd-mD_7TE2vzWmlEFQYQs0OgpUj4/s1600/Picture+007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghfISLbYOkpwC59TmzggSh_-fMsi2Gd8Hkn-33qu5PG5kqI6BLrQoitDbfSPBGhTchoWC9tp95y1NHlxTLbxsL2ZIFMR8QwVrvo0WO7cqWJV5l4Fyxd-mD_7TE2vzWmlEFQYQs0OgpUj4/s320/Picture+007.jpg" t$="true" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>Then spoon the batter into the cupcake liners and bake 18 to 22 minutes.<br />
I used jumbo muffin cups to get 6 nice big cupcakes...no little dinky cupcakes around here!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy-A4BDTCy3as1lKlUTiZm2D8o9Vook3AND2nBzTmLGdmO0y5DDH9HNyURwWbn302A5JRme9YiKH7odex_Onnshzz1ix7hTaDXZV0qicWIxhjpqClit60RxhQrsa6dEk4XrTC2cOaW0r0/s1600/Picture+008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy-A4BDTCy3as1lKlUTiZm2D8o9Vook3AND2nBzTmLGdmO0y5DDH9HNyURwWbn302A5JRme9YiKH7odex_Onnshzz1ix7hTaDXZV0qicWIxhjpqClit60RxhQrsa6dEk4XrTC2cOaW0r0/s320/Picture+008.jpg" t$="true" width="320" /></a></div><strong>Mocha Cupcakes</strong> <em>(adapted from </em><a href="http://www.mybakingaddiction.com/cafe-mocha-cupcakes/"><em>here</em></a><em>)</em><br />
Makes 12 cupcakes<br />
<br />
(Note: I halved the recipe and made 6 jumbo cupcakes).<br />
<br />
7/8 cup ( 4.1 ozs.) AP flour<br />
1 cup sugar<br />
3/8 cup cocoa powder<br />
1 tsp. baking soda<br />
1/2 tsp. baking powder<br />
1/2 tsp. kosher salt ( a little less if using Morton's salt)<br />
1/2 cup buttermilk, shaken<br />
1/4 cup vegetable oil ( I used canola)<br />
1 egg, room temp.<br />
1/2 tsp. vanilla<br />
2 tsp. espresso powder dissolved into1/2 cup boiling water<br />
<br />
***************************<br />
<br />
Preheat oven to 350. Line 12 standard muffin tins with paper liners.<br />
<br />
1. Sift the flour, sugar, cocoa powder, baking soda, baking powder and salt into a mixing bowl or standing mixer fitted with the paddle attachment and stir to combine.<br />
2. In a separate bowl, combine the buttermilk, oil, egg and vanilla.<br />
3. With the mixer on low speed, slowly add the wet ingredients to the dry.<br />
4. Add the espresso mixture stirring just to combine, scraping the bottom and sides of the bowl with a rubber spatula.<br />
5. Spoon or pour the batter into the muffin cups and bake 18 to 22 minutes or til a toothpick inserted into the center comes out clean.<br />
Cool in the cups 15 minutes, then transfer them to a wire rack to cool completely.<br />
<strong>Frosting:</strong><br />
1 1/2 sticks unsalted butter<br />
Pinch of fine grain sea salt<br />
1 tsp. vanilla<br />
4 cups confectioners' sugar, sifted<br />
1 tbsp. unsweetened cocoa powder, sifted<br />
1/2 tbsp. espresso powder dissolved in 1/2 tbsp. warm water<br />
1 1/2 - 3 tbsp heavy cream or milk<br />
*******************************<br />
1. In a medium bowl, combine the sifted confectioners' sugar and cocoa powder.<br />
2. In a large mixing bowl, cream the butter til fluffy.<br />
3. Slowly add the confectioners' sugar/cocoa mixture and cream til well combined.<br />
4. Add salt, vanilla and 1 tbsp. heavy cream ( or milk). Blend on low speed til moistened. Add additional heavy cream (or milk) til it reaches desired consistency. Beat on high speed til frosting is smooth and fluffy.<br />
Frost the cooled cupcakes.Susanhttp://www.blogger.com/profile/02220250453773715090noreply@blogger.com0tag:blogger.com,1999:blog-5835270553287516927.post-75206550306640386172011-07-19T15:01:00.001-04:002011-07-19T15:06:03.805-04:00No Bake Lime Cracker Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQta-vJJC1NoHjQPHFTtQ3QMm2DDDl1-rBqk4x_R4khr91w80IPRUezgWAvp4si3_4btBiPPVp7y5LfWdRjQKkc7FQOXN0cL_ZwOUzi5HJXS8axskW6aha2dFqpwybfm7bLrrNGjykOA/s1600/Picture+016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQta-vJJC1NoHjQPHFTtQ3QMm2DDDl1-rBqk4x_R4khr91w80IPRUezgWAvp4si3_4btBiPPVp7y5LfWdRjQKkc7FQOXN0cL_ZwOUzi5HJXS8axskW6aha2dFqpwybfm7bLrrNGjykOA/s320/Picture+016.jpg" width="320" /></a></div>I'm sure I'm not alone in hating this awful heat. I know everyone else across the country must be as tired of it as I am and staying out of the kitchen, if at all possible, is my goal til things cool down! <br />
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So making desserts that don't require turning on the oven can be a challenge...unless ice cream every day works for you! ( Well, okay, ice cream every day <em>does</em>, in fact, work for me but sometimes you want a little bit more!).<br />
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So let me just say, I love the seriouseats.com site and I was so excited when they gave "sweets" a separate category. And when I found this no bake "pie" recipe I knew I had to give it a try. <br />
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It really is delicious. It's sweet and salty and there are only 4 ingredients. Around here we've been calling it "faux key lime pie". But, hey, whatever name you give it...it's cool, creamy and perfect for dessert on a hot night.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNNNwMsl_hzNoZHdpJ3Wqr-QVZ-auQ4yZqpzqoYug1bLnJrf22eF3QG9ZC0VXR3V3ci0kz7ka0UdHvNgdFg2KsVS7thaKBdEn_QxB8pjC-Y0qg1g_MCQNiI1PuNlI2h7aoMYZW_Rr2Lk0/s1600/Picture+009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNNNwMsl_hzNoZHdpJ3Wqr-QVZ-auQ4yZqpzqoYug1bLnJrf22eF3QG9ZC0VXR3V3ci0kz7ka0UdHvNgdFg2KsVS7thaKBdEn_QxB8pjC-Y0qg1g_MCQNiI1PuNlI2h7aoMYZW_Rr2Lk0/s320/Picture+009.jpg" width="320" /></a></div>You'll need lime zest for the top so zest them before you squeeze the limes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPhQJaqrgx8BcUTQai_YMj_R2sQq0-DCvq6NESNjea93-eBphIiTjV6inuW_O9KrgCSHsxWmxi1-FSrO0q0SLyzOp0N-z2KWAWETYN9eiXi-YEjD6JLcHK7E1mg5AghFIVwViygi9aONA/s1600/Picture+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPhQJaqrgx8BcUTQai_YMj_R2sQq0-DCvq6NESNjea93-eBphIiTjV6inuW_O9KrgCSHsxWmxi1-FSrO0q0SLyzOp0N-z2KWAWETYN9eiXi-YEjD6JLcHK7E1mg5AghFIVwViygi9aONA/s320/Picture+002.jpg" width="320" /></a></div>Combine the condensed milk and heavy cream in a large bowl.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAQjAElLv2Hch7qRk_lKfygufas-xwOiCk0WKEY_U2aBhiKd96g4tx1AUXQMH9HLIdw8kmfyaswG-YMA9PVe5Wgt3LI7eYYkVX1JYaPDyKp3areg_sQxtqKSyPFILxysEoZvbpsHFfoLI/s1600/Picture+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAQjAElLv2Hch7qRk_lKfygufas-xwOiCk0WKEY_U2aBhiKd96g4tx1AUXQMH9HLIdw8kmfyaswG-YMA9PVe5Wgt3LI7eYYkVX1JYaPDyKp3areg_sQxtqKSyPFILxysEoZvbpsHFfoLI/s320/Picture+003.jpg" width="320" /></a></div>Add in the lime juice and whisk til thickened.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinDkFjXUCKcvivZZQZuH3V2nGdezyHOIxT1dH169os9hMrdMke3h7DUsaHbLhMGUVSn-ufgolEEhVIYkGT3PlWdkf6Z65z4JsbJpejscO5hmllW5SfZ0tK3f3JZoY6rr5ikZTjEUdEONc/s1600/Picture+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinDkFjXUCKcvivZZQZuH3V2nGdezyHOIxT1dH169os9hMrdMke3h7DUsaHbLhMGUVSn-ufgolEEhVIYkGT3PlWdkf6Z65z4JsbJpejscO5hmllW5SfZ0tK3f3JZoY6rr5ikZTjEUdEONc/s320/Picture+004.jpg" width="320" /></a></div>Spread one cup of the filling on the bottom of the pie plate or casserole dish.<br />
Top with a single layer of crackers, then repeat til all the crackers and filling are used, ending with the filling.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ry72zQA2lvpmlWkwNyq-8DWVrnxqLUUlDEEqrFD2ghRbQjzzI180j0s9SPZyXmGaLI5iwge4YqLHjzynyi4s7zdXW5v0Sy4SHcDZtykSb-cqoobsRJpYR4vmXXHEaVZqaH4mor3RQsA/s1600/Picture+008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ry72zQA2lvpmlWkwNyq-8DWVrnxqLUUlDEEqrFD2ghRbQjzzI180j0s9SPZyXmGaLI5iwge4YqLHjzynyi4s7zdXW5v0Sy4SHcDZtykSb-cqoobsRJpYR4vmXXHEaVZqaH4mor3RQsA/s320/Picture+008.jpg" width="320" /></a></div><br />
Then sprinkle the top with lime zest and chill at least 2 hours, but overnight is better.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY-EVjxyFj2hpw79qhP7tRa9m__rdD6us5y0RxURwqosfBl-u-6gQO574Kukhao7tpXXZcw-CXAcRAOpsI9A_yMcsLPwLdiVyxClUMQqT1JHEYq2mnMmShhLPfXeESqi5pBQDfBvSbYkM/s1600/Picture+020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY-EVjxyFj2hpw79qhP7tRa9m__rdD6us5y0RxURwqosfBl-u-6gQO574Kukhao7tpXXZcw-CXAcRAOpsI9A_yMcsLPwLdiVyxClUMQqT1JHEYq2mnMmShhLPfXeESqi5pBQDfBvSbYkM/s320/Picture+020.jpg" width="320" /></a></div><strong>No Bake Lime Cracker Pie</strong>, (from seriouseats.com)<br />
<br />
(Note: I halved the recipe and used a 7" glass pie dish)<br />
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2 (14 oz.) cans sweetened condensed milk<br />
1 pint heavy cream<br />
1/2 cup lime juice plus 1 tbsp. lime zest<br />
10 oz. ( about 2 1/2 sleeves) Ritz crackers*<br />
******************************<br />
You will need a deep dish pie plate or 11" oval casserole.<br />
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1. Combine condensed milk and heavy cream in a large bowl.<br />
2. Add lime juice and whisk til thickened, about 1 minute.<br />
3. Spread 1 cup of the filling on the bottom of pie plate or casserole.<br />
4. Top with a single layer of crackers, then repeat, alternating layers of filling and crackers til plate is full.<br />
5. Sprinkle top with lime zest and cover and put into refridgerator for at least 2 hours, but it's best to chill overnight so the crackers fully absorb the custard.<br />
* Next time I make this, I'm going to use graham crackers instead of the Ritz crackers. It may taste even more like key lime pie... what do you think?<br />
Please let me know if you make it and how it turns out for you.Susanhttp://www.blogger.com/profile/02220250453773715090noreply@blogger.com4tag:blogger.com,1999:blog-5835270553287516927.post-82659078143952952832011-07-15T21:49:00.000-04:002011-07-15T21:49:22.329-04:00Double Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFzvX1YOzSpvvR2YCoGjcMsW1GynViKL4mMK_acqKMmzFWqcbXDrHDG1Goew-c3p4l61oGzIlBD7ncP3n2Bjo9PHQIFwDxKt9xon-iILRinyeOWCckJDmLhORmQo2vF6-EEXYvwqvvOMQ/s1600/Picture+018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFzvX1YOzSpvvR2YCoGjcMsW1GynViKL4mMK_acqKMmzFWqcbXDrHDG1Goew-c3p4l61oGzIlBD7ncP3n2Bjo9PHQIFwDxKt9xon-iILRinyeOWCckJDmLhORmQo2vF6-EEXYvwqvvOMQ/s320/Picture+018.jpg" width="240" /></a></div>I've been looking for a chocolatey double chocolate chip cookie that's thick like a bakery style one and I found this recipe in one of the cookbooks I recently bought, "The Sweeter Side of Amy's Bread".<br />
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The "secret" to the chocolatey flavor of this cookie, I think, is in the quality of cocoa powder you use. I had some Ghirardelli's and some Valrhona so I used both and it gave this cookie a rich deep chocolate flavor that's so good!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi18lz39RuobCkkFSie_DOjD48RssxQmVP4CEy_Y6m7_sO51Jbo8qOL3sAJLVijCBHcUk5rKVxqEOFNsX6qGiEnnKDFa75tCVMA5cdlYFzQmZ6HnRjsE9KxJ9wo3DpR7U_RLuoH-mVjshw/s1600/Picture+008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi18lz39RuobCkkFSie_DOjD48RssxQmVP4CEy_Y6m7_sO51Jbo8qOL3sAJLVijCBHcUk5rKVxqEOFNsX6qGiEnnKDFa75tCVMA5cdlYFzQmZ6HnRjsE9KxJ9wo3DpR7U_RLuoH-mVjshw/s320/Picture+008.jpg" width="320" /></a></div>Also adding melted chocolate into the dough gives it more chocolate flavor.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrLt0sjF4n7n3bnFKHYmUH9IH3AR1Z20kzSbjFS6vadoyR4onmMo99inN46aY3rETGKG3FrTZLqwjpkqY2-V98OhEFMBGPBJq3qzxM9ssVMox-uvuS09a57vGfssg9wV55r4E7zAcCqMg/s1600/Picture+009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrLt0sjF4n7n3bnFKHYmUH9IH3AR1Z20kzSbjFS6vadoyR4onmMo99inN46aY3rETGKG3FrTZLqwjpkqY2-V98OhEFMBGPBJq3qzxM9ssVMox-uvuS09a57vGfssg9wV55r4E7zAcCqMg/s320/Picture+009.jpg" width="320" /></a></div>The original recipe calls for toasted pecans so I decided to divide the dough in half and put half with pecans and half without since the crowd I'm making these for probably don't all love nuts in their cookies! Personally...I love nuts in mine!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqhwP6N5jHHzmFHx4PV5NDQoBLYX-iFNFhAbP-pceFKO5T3pa63OsJZrAUg0md5Uhc1_AZosa5FEKi1DNXOAnp4HTXjCTyap6dMAeDyTZRo9JA6RxBcL6UilHoj48P6teeHvWcVjHHIM4/s1600/Picture+011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqhwP6N5jHHzmFHx4PV5NDQoBLYX-iFNFhAbP-pceFKO5T3pa63OsJZrAUg0md5Uhc1_AZosa5FEKi1DNXOAnp4HTXjCTyap6dMAeDyTZRo9JA6RxBcL6UilHoj48P6teeHvWcVjHHIM4/s320/Picture+011.jpg" width="320" /></a></div>I made the cookies smaller than the 3 ounce size in the recipe. Mine were approx. 1.2 ozs. and this gave me a 3" cookie.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVNKJMJ-utdTRwCOON1G9MpPmtWYXS922yKerx2QSfOWnI5UWBEejJUSTk5_ZneX8PaRm_51bbVpJWDdvZTvz2mqB3wF-EtxPRwc_xFfZ9PFWPFBLqKrJbLqEWsk_WydmqfiQI1nI_GEU/s1600/Picture+013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVNKJMJ-utdTRwCOON1G9MpPmtWYXS922yKerx2QSfOWnI5UWBEejJUSTk5_ZneX8PaRm_51bbVpJWDdvZTvz2mqB3wF-EtxPRwc_xFfZ9PFWPFBLqKrJbLqEWsk_WydmqfiQI1nI_GEU/s320/Picture+013.jpg" width="320" /></a></div>It was such a beautiful morning here, this morning I couldn't resist showing you my morning glory that puts on a show for me every morning! Happy baking!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh60insx5pnfsS_nTH0z3DljPxTajxbzrcysrtWvHgYTira7rvriSS-budijSLDJx9ByNcPGfD-p9FYkJPf3Q1cma53TB2J453hf0CbRVXxrYwd-lFJ1q9DJaJPKxpTHluVuU748xVNrRU/s1600/Picture+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh60insx5pnfsS_nTH0z3DljPxTajxbzrcysrtWvHgYTira7rvriSS-budijSLDJx9ByNcPGfD-p9FYkJPf3Q1cma53TB2J453hf0CbRVXxrYwd-lFJ1q9DJaJPKxpTHluVuU748xVNrRU/s320/Picture+001.jpg" width="240" /></a></div>Double Chocolate Chip Cookies <em>(from "The Sweeter Side of Amy's Bread")</em><br />
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Makes approx. 24 cookies, depending on size. Makes one dozen if making very large ( 3 ozs.)<br />
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1 5/8 cups (8.32 ozs.) unbleached AP flour<br />
3/8 cup cocoa powder<br />
1 1/4 tsp. baking soda<br />
1/8 tsp. kosher salt<br />
2 1/4 cups semisweet chocolate chips<br />
1 cup unsalted butter, slightly softened<br />
1/2 cup dark brown sugar<br />
1/2 cup granulated sugar<br />
2 large eggs<br />
1 tsp. vanilla<br />
3/4 cup toasted pecans, chopped<br />
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Preheat oven to 350. Line baking sheets with parchment paper.<br />
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1. In a medium bowl, combine flour, baking soda and salt. Set aside.<br />
2. In a heatproof bowl, melt 1 1/2 cups of the semisweet chips , stirring til smooth. Set aside to cool.<br />
3. Cream butter and sugars on medium speed for 2 minutes, or til light and fluffy, scraping the sides and bottom of the bowl occasionally.<br />
4. Pour in the melted chocolate and continue mixing til the mixture is uniform in color. Make sure the chocolate is not hot or the butter will melt.<br />
5. Gradually add the eggs and vanilla, mixing well to combine.<br />
6. With the mixer on low speed, ad the dry ingredients in stages. Mix only til it's all combined. Scrape the bottom and sides of the bowl to be sure all the flour is incorporated.<br />
7. Stir in the remaining chocolate chips and nuts.<br />
8. Chill the dough in the fridge til it's firm but not hard.<br />
9. Scoop out heaping tablespoonfuls of dough ( mine weighed 1.2 ozs.) and place onto baking sheets, spacing about 2" apart. Note: If you're making these cookies larger, make them approx. 3 ozs. each, about a scant 1/2 cup size.<br />
10. Bake the cookies between 13 and 15 minutes. ( 18 to 20 minutes, if making 3 oz. size).<br />
They should be just set when done.<br />
Cool on baking sheets 5 minutes, then transfer to a wire rack to cool completely.Susanhttp://www.blogger.com/profile/02220250453773715090noreply@blogger.com1