1 ½ cups butter, softened
3 cups sugar
1 (8oz.) package cream cheese, softened
6 large eggs
3 cups all-purpose flour
1 tsp. almond extract
½ tsp. vanilla extract
2/3 cup strawberry glaze
1. Preheat oven to 350 degrees. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in almond and vanilla extracts. Pour one-third of batter into a greased and floured 10-inch (14-cup) tube pan. Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl with wooden skewer. Repeat procedure once, and top with remaining third of batter.
3. Bake at 350 degrees for 1 to 1 hour 10 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack 10-15 minutes; remove from pan and completely cool for about an hour.
Wednesday, April 6, 2011
Thursday, March 31, 2011
Lavender and Lemon Pound Cake
This is a wonderful pound cake to make for teatime or just for a dessert. It has a wonderful delicate flavor of Lavender. The essence of Lavender will really surprise you with every bite.
Your guest won’t recognize this flavor but will be wanting more. Once you tell them that this is Lavender, they will probably be shocked. Even ones that don’t really like the Lavender scent will find this flavor very pleasing and soft.
One thing that I can’t stress enough is to chop the Lavender very fine. If you don’t, you will think you are eating soap. That’s what happened to a neighbor.
This is a fabulous pound cake to freeze and save for a special occasion. You can also make cupcake with this and use a vanilla icing. But really, this cake can stand-alone. It’s that good.
Your guest won’t recognize this flavor but will be wanting more. Once you tell them that this is Lavender, they will probably be shocked. Even ones that don’t really like the Lavender scent will find this flavor very pleasing and soft.
One thing that I can’t stress enough is to chop the Lavender very fine. If you don’t, you will think you are eating soap. That’s what happened to a neighbor.
This is a fabulous pound cake to freeze and save for a special occasion. You can also make cupcake with this and use a vanilla icing. But really, this cake can stand-alone. It’s that good.
Lavender and Lemon Pound Cake Recipe
¾ cup whole milk
1 tbl. finely chopped fresh lavender leaves
1 ¾ cups unbleached all-purpose flour
1 ¼ tsp. baking powder
¼ tsp. salt
½ cup (1stick) unsalted butter, softened
1 cup sugar
1 tbl. grated lemon zest
2 large eggs
Steeping the lavender in milk infuses this cake with an intense and beautiful aroma.
1. Combine the milk and lavender in a small saucepan over medium heat. Bring just to a simmer, transfer to a glass-measuring cup and let cool to room temperature.
2. Preheat the oven to 325°. Grease the inside of a 9-inch by 5-inch loaf pan and dust with flour. Combine the flour, baking powder, and salt in a medium bowl.
3. Combine the butter, sugar, and zest in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
4. With the mixer on low speed, add 1/3 of the flour mixture and mix until incorporated. Add ½ of the milk and mix until incorporated. Repeat with the remaining flour and milk, ending with the flour. After the last addition, mix for 30 seconds on medium speed.
5. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 50-55 minutes. Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack and then turn it right side up on a rack to cool completely.
This recipe comes from one of my favorite magazines “ Easy Desserts). This is on page43.
1 tbl. finely chopped fresh lavender leaves
1 ¾ cups unbleached all-purpose flour
1 ¼ tsp. baking powder
¼ tsp. salt
½ cup (1stick) unsalted butter, softened
1 cup sugar
1 tbl. grated lemon zest
2 large eggs
Steeping the lavender in milk infuses this cake with an intense and beautiful aroma.
1. Combine the milk and lavender in a small saucepan over medium heat. Bring just to a simmer, transfer to a glass-measuring cup and let cool to room temperature.
2. Preheat the oven to 325°. Grease the inside of a 9-inch by 5-inch loaf pan and dust with flour. Combine the flour, baking powder, and salt in a medium bowl.
3. Combine the butter, sugar, and zest in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
4. With the mixer on low speed, add 1/3 of the flour mixture and mix until incorporated. Add ½ of the milk and mix until incorporated. Repeat with the remaining flour and milk, ending with the flour. After the last addition, mix for 30 seconds on medium speed.
5. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 50-55 minutes. Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack and then turn it right side up on a rack to cool completely.
This recipe comes from one of my favorite magazines “ Easy Desserts). This is on page43.
Monday, March 21, 2011
Banana Nut Bread
Have you ever had ripe bananas at home and didn’t want to throw them out because you knew you had time to make banana bread? Well that was me this week. So many times I have bought too many bananas and put them in the refrigerator when they were too ripe. I had planned on making this delicious banana bread each time. But in the end, I threw them out because they were beginning to look like a science project.
This time was different. I wanted to make a banana bread to take on vacation. I wanted to bake this “different” delicious banana bread. You would think with the “10,000 cookbooks” I have, no problem. However, finding a recipe that sounded good to me was difficult. So I turned to my trusty computer. Thank-you Food Network.
This recipe look interesting because it used Crisco instead of butter and also I love macadamia nuts. I think they have a much richer taste than any other nuts.
This banana bread was super easy and quick to make. I used the Crisco flavored with butter. This bread was so moist and flavorful. The nuts had a delicate crunch and were very delicious.
This time was different. I wanted to make a banana bread to take on vacation. I wanted to bake this “different” delicious banana bread. You would think with the “10,000 cookbooks” I have, no problem. However, finding a recipe that sounded good to me was difficult. So I turned to my trusty computer. Thank-you Food Network.
This recipe look interesting because it used Crisco instead of butter and also I love macadamia nuts. I think they have a much richer taste than any other nuts.
This banana bread was super easy and quick to make. I used the Crisco flavored with butter. This bread was so moist and flavorful. The nuts had a delicate crunch and were very delicious.
Banana Bread Recipe
½ cup solid vegetable shortening
1 cup sugar
2 eggs
¾ cup mashed ripe bananas
1 tsp. baking soda
½ tsp. salt
1 ¼ cups flour
½ cup macadamia nuts
pinch of cinnamon
1. Preheat the oven to 350 degrees.
2. Oil and flour a 9x5 loaf pan.
3. Using an electric mixer, cream the shortening and sugar. With the mixer on medium speed, add the eggs one at a time. Add the bananas and mix well. Add the baking soda, salt, flour, nuts and cinnamon and mix thoroughly. The dough with be sticky.
4. Our the dough into the prepared pan and bake for about one hour or until the center is brow and set
1 cup sugar
2 eggs
¾ cup mashed ripe bananas
1 tsp. baking soda
½ tsp. salt
1 ¼ cups flour
½ cup macadamia nuts
pinch of cinnamon
1. Preheat the oven to 350 degrees.
2. Oil and flour a 9x5 loaf pan.
3. Using an electric mixer, cream the shortening and sugar. With the mixer on medium speed, add the eggs one at a time. Add the bananas and mix well. Add the baking soda, salt, flour, nuts and cinnamon and mix thoroughly. The dough with be sticky.
4. Our the dough into the prepared pan and bake for about one hour or until the center is brow and set
Friday, March 18, 2011
Salmon with Orange-Fennel Sauce
I was looking through a few magazines for a dish that I could make for dinner that wasn’t time consuming. This salmon recipe looked like one that was simple but had lots of complex flavors. The one caveat was that I don’t east seafood, much less salmon. So Michael was the guinea pig tonight.
I never broil salmon, so this was new to me. I had to get out the owners’ manual to figure out the right way to broil in my new beautiful oven. I really had fun preparing this dish so I hoped Michael was going to give it “a thumbs up”.
There are a few quick tips for you: Prepare the marinade up to one day in advance and refrigerate in an n airtight container. Also, Be careful not to marinate longer than 20 minutes as the citrus marinade can “cook” the fish. Crush the fennel seeds with a mortar and pestle if you have one. If not, place them in a zip-top plastic bag on a cutting board and crush with a heavy pan.
Michael really liked this recipe, however he wanted you to know that the flavors were very complex and sophisticated. With that in mind, the marinade was delicious and he would have this recipe again. He never had broiled salmon, but he gave me two “thumbs up”.
I never broil salmon, so this was new to me. I had to get out the owners’ manual to figure out the right way to broil in my new beautiful oven. I really had fun preparing this dish so I hoped Michael was going to give it “a thumbs up”.
There are a few quick tips for you: Prepare the marinade up to one day in advance and refrigerate in an n airtight container. Also, Be careful not to marinate longer than 20 minutes as the citrus marinade can “cook” the fish. Crush the fennel seeds with a mortar and pestle if you have one. If not, place them in a zip-top plastic bag on a cutting board and crush with a heavy pan.
Michael really liked this recipe, however he wanted you to know that the flavors were very complex and sophisticated. With that in mind, the marinade was delicious and he would have this recipe again. He never had broiled salmon, but he gave me two “thumbs up”.
Salmon with Orange-Fennel Sauce Recipe
2 tsp. grated orange rind
½ cup fresh orange juice
1 tsp. chopped fresh rosemary
1 tsp. fennel seeds, crushed
4 (6-oz.) salmon fillet (about 1 inch thick)
Cooking spray
¼ tsp. salt
1/8 tsp. black pepper
1. Combine first 4 ingredients in a zip-lock bag; add fish. Seal and marinate in refrigerator for 20 minutes, turning once.
2. Prepare broiler
3. Remove fish from bag, reserving marinade. Place fish, skin side down, on a broiler pan coated with cooking spray; sprinkle with salt and pepper. Broil 10 minutes or until fish flakes easily when tested with a fork.
4. Bring reserved marinade to a boil in a small saucepan. Reduce head, and simmer 3 minutes. Serve sauce with fish.
½ cup fresh orange juice
1 tsp. chopped fresh rosemary
1 tsp. fennel seeds, crushed
4 (6-oz.) salmon fillet (about 1 inch thick)
Cooking spray
¼ tsp. salt
1/8 tsp. black pepper
1. Combine first 4 ingredients in a zip-lock bag; add fish. Seal and marinate in refrigerator for 20 minutes, turning once.
2. Prepare broiler
3. Remove fish from bag, reserving marinade. Place fish, skin side down, on a broiler pan coated with cooking spray; sprinkle with salt and pepper. Broil 10 minutes or until fish flakes easily when tested with a fork.
4. Bring reserved marinade to a boil in a small saucepan. Reduce head, and simmer 3 minutes. Serve sauce with fish.
Wednesday, March 16, 2011
Anise Pound Cake
I have really developed a love for baking pound cakes. I love the many different flavors, the consistency and the ease of baking them. So I am always looking for “not your ordinary” pound cake recipe.
This is definitely a pound cake that will have your guests intrigued by the flavor. They will think they recognize the flavor, but they will never ever guess. It is so much fun to see the expression on their face when you finally tell them.
I don’t like licorice at all so I didn’t know what to expect. But let me tell you, this is one fabulous cake. The taste is so subtle that it will leave you with such an amazing flavor in your mouth.
To intensify the flavor of ground anise, the seeds are toasted and ground before they’re added to the batter. Vanilla ice cream complements this fragrant cake, but frankly, I love it by itself.
This is definitely a pound cake that will have your guests intrigued by the flavor. They will think they recognize the flavor, but they will never ever guess. It is so much fun to see the expression on their face when you finally tell them.
I don’t like licorice at all so I didn’t know what to expect. But let me tell you, this is one fabulous cake. The taste is so subtle that it will leave you with such an amazing flavor in your mouth.
To intensify the flavor of ground anise, the seeds are toasted and ground before they’re added to the batter. Vanilla ice cream complements this fragrant cake, but frankly, I love it by itself.
Anise Pound Cake Recipe
2 tbls. Anise seeds (toasted and ground)
1/3 cup sour cream
2 large eggs
1 large egg yolk
1 tsp. pure vanilla extract
1 ½ cups cake flour
¾ tsp. baking powder
¼ tsp. salt
¾ cup (1 ½ sticks) unsalted butter, softened
1 ¼ cups sugar
1. Preheat the oven to 325°F. Grease a 9” by 5” loaf pan and dust with flour. Place the anise seeds in a small skillet and toast over medium heat until fragrant, 2 to 3 minutes. Transfer to a spice grinder and grind fine. Set aside.
2. Combine the sour cream, eggs, egg yolk, and vanilla in a glass-measuring cup and lightly beat. Combine the flour, baking powder, and salt in a medium-mixing bowl.
3. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
4. With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the sides.
5. Turn the mixer to low speed and add the flour mixture, ½ cup at a time, scraping down the sides of the bowl after each addition. Add the ground anise to the batter, and then mix for 30 seconds on medium speed.
6. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is golden and a toothpick inserted in the center come out clean, about 1 hour 15 minutes. Let the cake cool in the pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Slice and serve.
1/3 cup sour cream
2 large eggs
1 large egg yolk
1 tsp. pure vanilla extract
1 ½ cups cake flour
¾ tsp. baking powder
¼ tsp. salt
¾ cup (1 ½ sticks) unsalted butter, softened
1 ¼ cups sugar
1. Preheat the oven to 325°F. Grease a 9” by 5” loaf pan and dust with flour. Place the anise seeds in a small skillet and toast over medium heat until fragrant, 2 to 3 minutes. Transfer to a spice grinder and grind fine. Set aside.
2. Combine the sour cream, eggs, egg yolk, and vanilla in a glass-measuring cup and lightly beat. Combine the flour, baking powder, and salt in a medium-mixing bowl.
3. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
4. With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the sides.
5. Turn the mixer to low speed and add the flour mixture, ½ cup at a time, scraping down the sides of the bowl after each addition. Add the ground anise to the batter, and then mix for 30 seconds on medium speed.
6. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is golden and a toothpick inserted in the center come out clean, about 1 hour 15 minutes. Let the cake cool in the pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Slice and serve.
Induction Cooking
Induction is a third method, completely different from all other cooking technologies--
it does not involve generating heat which is then transferred to the cooking vessel,
it makes the cooking vessel itself the original generator of the cooking heat.
Put simply, an induction-cooker element (what on a gas stove would be called a "burner") is a powerful, high-frequency electromagnet, with the electromagnetism generated by sophisticated electronics in the "element" under the unit's ceramic surface. When a good-sized piece of magnetic material--such as, for example, a cast-iron skillet--is placed in the magnetic field that the element is generating, the field transfers ("induces") energy into that metal. That transferred energy causes the metal--the cooking vessel--to become hot. By controlling the strength of the electromagnetic field, we can control the amount of heat being generated in the cooking vessel--and we can change that amount instantaneously.
Put simply, an induction-cooker element (what on a gas stove would be called a "burner") is a powerful, high-frequency electromagnet, with the electromagnetism generated by sophisticated electronics in the "element" under the unit's ceramic surface. When a good-sized piece of magnetic material--such as, for example, a cast-iron skillet--is placed in the magnetic field that the element is generating, the field transfers ("induces") energy into that metal. That transferred energy causes the metal--the cooking vessel--to become hot. By controlling the strength of the electromagnetic field, we can control the amount of heat being generated in the cooking vessel--and we can change that amount instantaneously.
I’M BAAAACK
For all of you that have followed me since last year, thank you for returning. I hope you have used my recipes from last August and have enjoyed cooking, baking and most of all, eating them as much as I have loved baking them (and tasting them myself). I am sorry it has taken me so long to return, but I needed to introduce myself to my fabulous induction range and oven. For all of you who don’t know or understand induction cooking, I have added a short page dedicated to this third method of cooking.
I have one gorgeous kitchen. Thank you Chris!!!! Chris Buell, my downstairs’ neighbor, owns Atlanta Custom Kitchen. What an unbelievable job he did designing and orchestrating the entire project. If you need new cabinets, or redesigning your kitchen, he’s your man. Tell him I sent you!!! He can do it all.
I have all new granite and all new appliances. I am in “hog heaven”. As I said, I have a fabulous new range. I can boil water in under1 minute. If you live with electric and want to cook and bake like a pro, then induction is the way to go. The oven is also a convection oven. But the best part of this range is, that instead of a warming tray, I have a REAL oven. My microwave also converts to a convection oven. So all in all, in my small kitchen, I have 3 ovens. Thank you Nick, at Bob Baily’s Appliances. You guided me and listened to my needs. You really understood everything I told you. If you live in Atlanta, go see Nick, he will take real good care of you!!!
So off to the races I go, baking and cooking to my hearts content!!!
I have one gorgeous kitchen. Thank you Chris!!!! Chris Buell, my downstairs’ neighbor, owns Atlanta Custom Kitchen. What an unbelievable job he did designing and orchestrating the entire project. If you need new cabinets, or redesigning your kitchen, he’s your man. Tell him I sent you!!! He can do it all.
I have all new granite and all new appliances. I am in “hog heaven”. As I said, I have a fabulous new range. I can boil water in under1 minute. If you live with electric and want to cook and bake like a pro, then induction is the way to go. The oven is also a convection oven. But the best part of this range is, that instead of a warming tray, I have a REAL oven. My microwave also converts to a convection oven. So all in all, in my small kitchen, I have 3 ovens. Thank you Nick, at Bob Baily’s Appliances. You guided me and listened to my needs. You really understood everything I told you. If you live in Atlanta, go see Nick, he will take real good care of you!!!
So off to the races I go, baking and cooking to my hearts content!!!
Tuesday, January 25, 2011
Kitchen Renovations
Sorry this has taken me so long to write. Things have been pretty hectic in our little condo. We are renovating our kitchen and I have no counters, appliances, or cabinets. I have a lonely little refrigerator and that's it!!! However, I have new appliances, cabinets, and counters on the way so I can cook and bake more. Can't wait to try new foods and blogs them to you. Please be patient with me and give me a couple more weeks. This project should be finished around the second week in February. Stay tuned. The best is yet to come.
Wednesday, January 12, 2011
Chocolate-Almond-Coconut Macaroons
I'm sitting here in my condo for the 3rd day, snowed and iced in. Thank goodness we had a book club meeting in the building so I would have somewhere to go for a couple of hours.
I needed to bring a dessert that was easy to make. Most importantly, I had to find a recipe I had ingredients for since I couldn’t get to the grocery store. I had wanted to make these macaroons for a long time, but never found the time. (Too many recipes, too little time.)
These are truly very easy and they are scrumptious. People will taste them and say to you, "there is something in these macaroons that I just can't identify". And you will smile and say to yourself, “yes there is.” It will be the orange zest. That one ingredient makes them special and adds a taste of sophistication, which sets this macaroon apart from all others.
The brand of almond paste that I use is Odense.
I needed to bring a dessert that was easy to make. Most importantly, I had to find a recipe I had ingredients for since I couldn’t get to the grocery store. I had wanted to make these macaroons for a long time, but never found the time. (Too many recipes, too little time.)
These are truly very easy and they are scrumptious. People will taste them and say to you, "there is something in these macaroons that I just can't identify". And you will smile and say to yourself, “yes there is.” It will be the orange zest. That one ingredient makes them special and adds a taste of sophistication, which sets this macaroon apart from all others.
The brand of almond paste that I use is Odense.
Chocolate-Almond-Coconut Macaroons Recipe
1 (14 oz.) package sweetened flakes coconut
3/4 cup sweetened condensed milk
1/2 (7oz.) package paste, grated
2 tbl. All- purpose flour
1/2 tsp. Vanilla extract
1/2 tsp. Almond extract
1/2 tsp. Grated orange rind
1/4 tsp. Salt
1/4 cup semisweet chocolate mini-morsels
1 egg white
1/2 cup semisweet chocolate morsels (optional)
1 tbl. Shortening (optional)
1/4 cup sliced almonds, toasted (optional)
Combine coconut and sweetened condensed milk in a large bowl. Add almond paste and next 5 ingredients. Stir in mini-morsels.
Beat egg whites at high speed with an electric mixer until still peak form; fold into coconut mixture.
Drop by heaping tablespoonfuls onto parchment paper-lined baking sheets.
Bake at 325 degrees for 20-25 minutes or until edges are golden and tops are lightly browned. Cool completely on baking sheets.
If desired, microwave chocolate morsels and shortening in a 1-cup glass-measuring cup on high 1 minute or until melted, stirring once.
Pour melted chocolate into a zip-lock bag and snip a small hole in the corner. Drizzle chocolate and sprinkle with almonds, if desired. Yields: 2 dozen
3/4 cup sweetened condensed milk
1/2 (7oz.) package paste, grated
2 tbl. All- purpose flour
1/2 tsp. Vanilla extract
1/2 tsp. Almond extract
1/2 tsp. Grated orange rind
1/4 tsp. Salt
1/4 cup semisweet chocolate mini-morsels
1 egg white
1/2 cup semisweet chocolate morsels (optional)
1 tbl. Shortening (optional)
1/4 cup sliced almonds, toasted (optional)
Combine coconut and sweetened condensed milk in a large bowl. Add almond paste and next 5 ingredients. Stir in mini-morsels.
Beat egg whites at high speed with an electric mixer until still peak form; fold into coconut mixture.
Drop by heaping tablespoonfuls onto parchment paper-lined baking sheets.
Bake at 325 degrees for 20-25 minutes or until edges are golden and tops are lightly browned. Cool completely on baking sheets.
If desired, microwave chocolate morsels and shortening in a 1-cup glass-measuring cup on high 1 minute or until melted, stirring once.
Pour melted chocolate into a zip-lock bag and snip a small hole in the corner. Drizzle chocolate and sprinkle with almonds, if desired. Yields: 2 dozen
Monday, January 10, 2011
Rum Fudge Cakes
I actually made these over the holidays to bring for gifts. This is such an easy recipe that all you need is a wooden spoon to get you from start to finish. If you need something homemade quickly, this is just for you. But make sure you have rum extract before starting. Most people don’t usually have this in a pantry. You can find this at most grocery stores. The rum extract does give this dessert a unique and most delicious taste.
I probably left mine I a minute or two too long, but they still tasted delicious. I think I would rather under bake it a minute or so than over bake it a minutes or so. It’s more moist if you under bake them slightly.
These desserts are bite size so they are wonderful for the children after school or anytime they have a sweet tooth. Also, you can bake and freeze.
I probably left mine I a minute or two too long, but they still tasted delicious. I think I would rather under bake it a minute or so than over bake it a minutes or so. It’s more moist if you under bake them slightly.
These desserts are bite size so they are wonderful for the children after school or anytime they have a sweet tooth. Also, you can bake and freeze.
Rum Fudge Cakes Recipe
1-cup butter
4 (1-ounce) unsweetened chocolate squares
4 (1-ounce) semisweet chocolate squares
1 1/3 cups granulated sugar
1/3 cup heavy whipping cream
1 ½ tsps. Rum extract
3 large eggs
1 cup all-purpose flour
1-cup (6 ounces) semisweet chocolate mini-morsels
Powdered sugar
Melt butter and chocolate squares in a heavy saucepan over medium-low heat, stirring often. Remove from heat and cool completely. Stir in granulated sugar, whipping cream, and rum extract until blended. Add eggs, 1 at a time, stirring until blended after each addition. Gently fold in flour. Stir in mini-morsels.
Spoon batter into lightly greased mini muffin pans, filling almost full.
Bake at 375° for 14 minutes or until a wooden pick inserted in center comes out almost clean. Let cool in pans on wire racks 10 minutes. Remove to wire racks to cool completely. Sprinkle cakes with powdered sugar before serving. Yield: 4 dozen
4 (1-ounce) unsweetened chocolate squares
4 (1-ounce) semisweet chocolate squares
1 1/3 cups granulated sugar
1/3 cup heavy whipping cream
1 ½ tsps. Rum extract
3 large eggs
1 cup all-purpose flour
1-cup (6 ounces) semisweet chocolate mini-morsels
Powdered sugar
Melt butter and chocolate squares in a heavy saucepan over medium-low heat, stirring often. Remove from heat and cool completely. Stir in granulated sugar, whipping cream, and rum extract until blended. Add eggs, 1 at a time, stirring until blended after each addition. Gently fold in flour. Stir in mini-morsels.
Spoon batter into lightly greased mini muffin pans, filling almost full.
Bake at 375° for 14 minutes or until a wooden pick inserted in center comes out almost clean. Let cool in pans on wire racks 10 minutes. Remove to wire racks to cool completely. Sprinkle cakes with powdered sugar before serving. Yield: 4 dozen
Thursday, January 6, 2011
Vanilla Sugar Cookie And Lemon-Buttermilk Cookie
These are both the most wonderful cookie recipes ever!!! They are perfect for gifts, parties or just to keep and eat (and eat, and eat). These cookies can be decorated with royal icing, sanding sugar, fondant or just about anyway you like to decorate cookies. I actually like them plain with no icing. They are perfect cookies to use cookie cutters with.
This is such an easy recipe and it is perfect for children to work with. They have so much flavor that you really can’t go wrong. They are almost dummie proof. The only thing I will tell you is to follow the recipe regarding baking time. Don’t wait for the to get real golden on top because they will end up being very hard once they cool. Take them out when they are lightly golden.
I made different color royal icing and had a blast decorating them. Your children can use their imagination and have a blast. Buy “jimmies” and let them decorate them with royal icing and cover with chocolate or multi-colored jimmies.
I ended up throwing some out before I ate them all. I must have gained at least 5 pounds eating these cookies. They are THAT good. Also, make the dough and freeze them. Bring them out, as you need them.
This is such an easy recipe and it is perfect for children to work with. They have so much flavor that you really can’t go wrong. They are almost dummie proof. The only thing I will tell you is to follow the recipe regarding baking time. Don’t wait for the to get real golden on top because they will end up being very hard once they cool. Take them out when they are lightly golden.
I made different color royal icing and had a blast decorating them. Your children can use their imagination and have a blast. Buy “jimmies” and let them decorate them with royal icing and cover with chocolate or multi-colored jimmies.
I ended up throwing some out before I ate them all. I must have gained at least 5 pounds eating these cookies. They are THAT good. Also, make the dough and freeze them. Bring them out, as you need them.
Lemon-Buttermilk Cookie Recipe
3 cups all-purpose flour, plus more for dusting
¾ tsp. baking soda
½ tsp. cream of tartar
¼ tsp. salt
¾ cup unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
2 tbl. finely grated lemon zest (from about 2 lemons)
3 tbl. buttermilk
1 tsp. fresh lemon juice
1. In a bowl, whisk together the 3 cups flour, baking powder, and salt. In a large bowl, using an electric mixer on medium-high speed, beat the butter and sugar until light and fluffy, 2-3 minutes. Add the egg and lemon zest and beat on low speed until the egg is completely incorporated. Beating on low speed, slowly add the flour mixture and continue to beat until almost incorporated. Add the buttermilk and lemon juice and beat on low speed until just incorporated, scraping down the sides of the bowl as needed.
2. Press the dough into a rough rectangle, wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour or up to overnight. (The dough can be wrapped well and frozen for up to 1 month.)
3. Preheat the oven to 350 degrees. Line 3 baking sheets with parchment paper. On a lightly floured work surface, using a floured rolling pin, roll out the chilled dough until about ¼ inch thick. Using cookie cutters or a paring knife, cut the cookies to the prepared sheets, spacing them 1 inch apart. Press the dough scraps together, roll out, and cut out additional shapes.
4. Bake 1 sheet at a time until the cookies are lightly golden around the edges but the tops are barely colored, 16-19 minutes. Let cool on the sheets for 5 minutes. Using the metal spatula, transfer to wire racks and let cool completely, about 30 minutes.
Decorate the cookies as desired
¾ tsp. baking soda
½ tsp. cream of tartar
¼ tsp. salt
¾ cup unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
2 tbl. finely grated lemon zest (from about 2 lemons)
3 tbl. buttermilk
1 tsp. fresh lemon juice
1. In a bowl, whisk together the 3 cups flour, baking powder, and salt. In a large bowl, using an electric mixer on medium-high speed, beat the butter and sugar until light and fluffy, 2-3 minutes. Add the egg and lemon zest and beat on low speed until the egg is completely incorporated. Beating on low speed, slowly add the flour mixture and continue to beat until almost incorporated. Add the buttermilk and lemon juice and beat on low speed until just incorporated, scraping down the sides of the bowl as needed.
2. Press the dough into a rough rectangle, wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour or up to overnight. (The dough can be wrapped well and frozen for up to 1 month.)
3. Preheat the oven to 350 degrees. Line 3 baking sheets with parchment paper. On a lightly floured work surface, using a floured rolling pin, roll out the chilled dough until about ¼ inch thick. Using cookie cutters or a paring knife, cut the cookies to the prepared sheets, spacing them 1 inch apart. Press the dough scraps together, roll out, and cut out additional shapes.
4. Bake 1 sheet at a time until the cookies are lightly golden around the edges but the tops are barely colored, 16-19 minutes. Let cool on the sheets for 5 minutes. Using the metal spatula, transfer to wire racks and let cool completely, about 30 minutes.
Decorate the cookies as desired
Vanilla Sugar Cookie Recipe
3 cups all-purpose flour, plus more for dusting
1 tsp. baking powder
½ tsp. salt
1 cup (8oz.) unsalted butter, at room temperature
1 ¼ cups sugar
1 large egg
2 tsp. pure vanilla extract
1 tbl. heavy cream
1. In a bowl, whisk together the 3 cups flour, baking powder, and salt. In a large bowl, using an electric mixer on medium-high speed, beat the butter and sugar until light and fluffy, 2-3 minutes. Add the egg and vanilla and beat on low speed until the egg is completely incorporated. Beating on low speed, slowly add the flour mixture and continue to beat until almost incorporated. Add the cream and beat on low speed until just incorporated, scraping down the sides of the bowl as needed.
2. Press the dough into a rough rectangle, wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour or up to overnight. (The dough can be wrapped well and frozen for up to 1 month.)
3. Preheat the oven to 350 degrees. Line 3 baking sheets with parchment paper. On a lightly floured work surface, using a floured rolling pin, roll out the chilled dough until about ¼ inch thick. Using cookie cutters or a paring knife, cut the cookies to the prepared sheets, spacing them 1 inch apart. Press the dough scraps together, roll out, and cut out additional shapes.
4. Bake 1 sheet at a time until the cookies are lightly golden around the edges but the tops are barely colored, 16-19 minutes. Let cool on the sheets for 5 minutes. Using the metal spatula, transfer to wire racks and let cool completely, about 30 minutes.
5. Decorate the cookies as desired.
1 tsp. baking powder
½ tsp. salt
1 cup (8oz.) unsalted butter, at room temperature
1 ¼ cups sugar
1 large egg
2 tsp. pure vanilla extract
1 tbl. heavy cream
1. In a bowl, whisk together the 3 cups flour, baking powder, and salt. In a large bowl, using an electric mixer on medium-high speed, beat the butter and sugar until light and fluffy, 2-3 minutes. Add the egg and vanilla and beat on low speed until the egg is completely incorporated. Beating on low speed, slowly add the flour mixture and continue to beat until almost incorporated. Add the cream and beat on low speed until just incorporated, scraping down the sides of the bowl as needed.
2. Press the dough into a rough rectangle, wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour or up to overnight. (The dough can be wrapped well and frozen for up to 1 month.)
3. Preheat the oven to 350 degrees. Line 3 baking sheets with parchment paper. On a lightly floured work surface, using a floured rolling pin, roll out the chilled dough until about ¼ inch thick. Using cookie cutters or a paring knife, cut the cookies to the prepared sheets, spacing them 1 inch apart. Press the dough scraps together, roll out, and cut out additional shapes.
4. Bake 1 sheet at a time until the cookies are lightly golden around the edges but the tops are barely colored, 16-19 minutes. Let cool on the sheets for 5 minutes. Using the metal spatula, transfer to wire racks and let cool completely, about 30 minutes.
5. Decorate the cookies as desired.
Monday, January 3, 2011
Swedish Yellow Pea Soup
I have never made split pea soup before in my life. I always heard of people making this “supposedly” good soup, but I never thought about it. It always seemed too hard. Can you believe that? This is about the easiest soup ever to make.
Michael always told me that split pea soup was one of his favorites, but of course the only time he had it was in a restaurant--- until a couple of weeks ago. My downstairs neighbor had made this soup and brought us up some. It was so delicious!! I asked her how she made it. Her response was to roll back her eyes and laugh. She said, “throw everything in the pot and cook.” I thought, what was everything?
I went to Honey Baked Ham to get a ham hock and bought their split pea soup started. Wrong!!!! It was good, but too salty. So weeks later, I googled this recipe of Swedish Yellow Pea Soup and it was, by far the most delicious, hearty soup I’ve ever made. The yellow peas were a bit “sweeter” to me. DUH---sweeter—pastry chef, makes a lot of sense to me. Anyway, this is delicious and very easy. I did not use a blender because it was the perfect consistency without it.
We had enough left over for 2 more meals. If you have leftovers, you will have to add water to the soup because it get very thick in the refrigerator. This is a recipe that I will make several more times this winter. We just bought a Challah to go with it. So for dinner we had soup, bread and butter. Who could ask for anything more? And of course--holiday cookies for dessert.(I wonder where the 8 pounds came from). I will share the cookie recipe with you tomorrow. Until then, bon appetit.
Michael always told me that split pea soup was one of his favorites, but of course the only time he had it was in a restaurant--- until a couple of weeks ago. My downstairs neighbor had made this soup and brought us up some. It was so delicious!! I asked her how she made it. Her response was to roll back her eyes and laugh. She said, “throw everything in the pot and cook.” I thought, what was everything?
I went to Honey Baked Ham to get a ham hock and bought their split pea soup started. Wrong!!!! It was good, but too salty. So weeks later, I googled this recipe of Swedish Yellow Pea Soup and it was, by far the most delicious, hearty soup I’ve ever made. The yellow peas were a bit “sweeter” to me. DUH---sweeter—pastry chef, makes a lot of sense to me. Anyway, this is delicious and very easy. I did not use a blender because it was the perfect consistency without it.
We had enough left over for 2 more meals. If you have leftovers, you will have to add water to the soup because it get very thick in the refrigerator. This is a recipe that I will make several more times this winter. We just bought a Challah to go with it. So for dinner we had soup, bread and butter. Who could ask for anything more? And of course--holiday cookies for dessert.(I wonder where the 8 pounds came from). I will share the cookie recipe with you tomorrow. Until then, bon appetit.
Swedish Yellow Pea Soup Recipe
1 tbl. Vegetable oil or butter
1 large only, finely chopped
1 rib celery, finely chopped
1/2 tsp. Ground Ginger
2 pinches ground cloves
3 ham hocks
8-10 cups water
1 pound dried yellow peas, rinse and picked over
1/4 tsp. Black pepper
Salt, to taste, if necessary
In a soup pot or large saucepan, heat the vegetable oil over medium high heat. Add the onions, celery, and carrot and sauté until tender, about 4 minutes. Add the ginger and cloves and cook for 1 minute. Add the ham hocks and water and bring to a boil. Cover, reduce heat to a simmer and cook for 1 to 1 1/2 hours, or until hocks are beginning to get tender. Add the peas and black pepper and continue to simmer for 2 hours. Remove the ham hocks and set aside to cool slightly. Puree the soup in a blender if necessary (I did not do this).
If the soup seems too thick, add water. Taste and adjust as necessary.
1 large only, finely chopped
1 rib celery, finely chopped
1/2 tsp. Ground Ginger
2 pinches ground cloves
3 ham hocks
8-10 cups water
1 pound dried yellow peas, rinse and picked over
1/4 tsp. Black pepper
Salt, to taste, if necessary
In a soup pot or large saucepan, heat the vegetable oil over medium high heat. Add the onions, celery, and carrot and sauté until tender, about 4 minutes. Add the ginger and cloves and cook for 1 minute. Add the ham hocks and water and bring to a boil. Cover, reduce heat to a simmer and cook for 1 to 1 1/2 hours, or until hocks are beginning to get tender. Add the peas and black pepper and continue to simmer for 2 hours. Remove the ham hocks and set aside to cool slightly. Puree the soup in a blender if necessary (I did not do this).
If the soup seems too thick, add water. Taste and adjust as necessary.
HAPPY NEW YEAR!!!
HAPPY NEW YEAR!!!
For all of you who have read my blog, thank you. I am sorry that I did not blog very many recipes over the holidays. I was so busy baking, that I didn’t have time to sit at the computer.
I have so many recipes to share with you this year and I am constantly finding new ones. Since I have gained about 8 pounds since the holidays, I will have to find someone else to do the taste testing. Michael forbid (lol) me to have any more sweets in the house.
So if any of you who live in the Atlanta area and want to try my recipes, please let me know. I will have plenty to go around.
Again, I hope you have a happy and healthy new year, filled with love and family.
Tricia
For all of you who have read my blog, thank you. I am sorry that I did not blog very many recipes over the holidays. I was so busy baking, that I didn’t have time to sit at the computer.
I have so many recipes to share with you this year and I am constantly finding new ones. Since I have gained about 8 pounds since the holidays, I will have to find someone else to do the taste testing. Michael forbid (lol) me to have any more sweets in the house.
So if any of you who live in the Atlanta area and want to try my recipes, please let me know. I will have plenty to go around.
Again, I hope you have a happy and healthy new year, filled with love and family.
Tricia
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