Sunday, July 25, 2010
My favorite summer dessert...berry cobbler!
So after more than a month of being lazy and uninspired, I am finally back to share a great cobbler recipe that's super easy and as simple as dessert can be... I called my mom today to get the recipe and of course she didn't have it written down. It was in her head so she didn't feel like emailing it to me... Only the best recipes are ones that are forever in your memory. Sorry there is no picture :( my camera is dead and my little sister drained my batter (surprise, surprise) so you are all forced to trust me when I say that this cobbler is a perfect balance of crispy topping and juicy, overflowing fruit underneath.
SUMMER BERRY COBBLER
Ingredients
6-8 cups of berries (your choice!),
1/2- 1 cup of sugar (depends on tartness of berries)
1/2 cube of butter, diced
2 boxes of Betty Crocker pie crust mix (there will be a little left over)
-Preheat oven to 450* for pre baking the crust
-Turn on large saucepan to medium heat
- After mixing the pie crust according to box directions, roll onto a floured surface and place strips or random clumps on the bottom of a greased 9*13 pan. Then bake for 8-10 mins at 450 and let cool completely before placing fruit on top.
Turn oven down to 350*
- For the fruit, dump into the saucepan and add the sugar plus a couple tablespoons of water* and bring to a boil. Taste it to make sure it's sweet enough!
-Pour the fruit on top of the crust and scatter the pieces of butter over it. Also sprinkle cinnamon sugar on top of that, then place strips of the dough in a lattice pattern (or whatever you feel like doing) on the top. Sprinkle more cinnamon sugar to add the finishing touch!
- Then bake in 350* for 30-35 mins. Just keep checking to make sure the topping is a light golden brown.
* If you accidentally add too much water it may turn the fruit mixture too runny. To fix this, add some teaspoons of cornstarch to thicken it again.
ENJOY have fun creating your own combinations of fruit!
Sunday, June 13, 2010
It officially feels like summer
My aunt (the bread lady) and I @ Family bbq
We had a family bbq... I made cupcakes. I started with chocolate frosting because we had a bar of ghiradelli semi-sweet... then I decided on chocolate cupcakes. It was a spectacularly beautiful day in Seattle today, and I was in an especially good mood... chocolate seemed fitting.
Sunset @ Fisherman's Terminal Today
Frosting (made up on the spot)
4 T melted butter
1 bar Ghiradelli semi-sweet chocolate
1/2 t vanilla extract
1/8 t salt
1/4 C milk
~3 C powdered sugar
(I didn't measure when i made this, so I'm estimating here... you may have to adjust)
Melt the first two in the microwave and then add everything else and stir until smooth... this frosting sets up perfectly, yet is light and smooth. props to me.
For the cupcakes I used the chocolate cupcakes Joy the baker used to make peanut-butter chocolate cupcakes on her blog a few days ago...
2.25 C flour
2C sugar
1 C cocoa
2 t b.s.
1/2 t salt
1 T vanilla
2/3 C oil
2 t white vinegar
2 C cold water
preheat oven to 350 degrees. Mix the wet. Mix the dry. Mix together. Poor into LINED CUPCAKE PAN (I did one batch un-lined and they didn't come out well... too soft.) Bake for 20 minutes. Let them cool, and frost!
And left the mistakes at home.
Did I mention, I LOVE SUMMER!!!!!!!!!!!!!!
Wednesday, June 2, 2010
Heavenly Banana Cake
I have to send you over to another blog for this recipe. I made Whipped the food blog's Heavenly Banana Cake on Memorial Day for a little family BBQ. The cake was good! If you like banana bread or banana flavor in general you'll like it. But it is very sweet, particularly the frosting. So I would suggest baking the cake, and then either using her frosting recipe but go really easy on the sugar, or use your own frosting... cream cheese would probably be best.
Friday, May 28, 2010
Texas Sheet Cake and Banana Pudding kind of friday...
My next recipe was one of my childhood favorites, Banana Pudding with Vanilla Wafers. Now, I don't actually use Banana pudding. I use Vanilla cook and serve Jello pudding mix and layer the bananas between the pudding and the wafers. I could eat this all day everyday because it fits every season. When it's hot outside you can chill it more so it's cool and refreshing, or in the winter you can eat it when it's still warm and comforting. Enjoy!
TEXAS SHEET CAKE WITH FROSTING
Cake Ingredients:
2 cups flour
2 cups sugar
1 cup water
1 stick butter
1/4 cup unsweetened cocoa powder
2 eggs
1/2 cup of buttermilk
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
Frosting Ingredients:
About 3 tbsp butter
5 tbsp buttermilk
4 tbsp cocoa powder
1 box of powdered sugar
1 tsp vanilla
Directions for the cake:
Preheat oven @ 350* and grease a 9*13 pan
- Combine flour/sugar and set aside
- In medium saucepan, heat water, butter and cocoa powder (bring to a boil)
- Stir in flour mix
-Add everything else and pour into pan
-Let cool slightly before frosting (Not all the way!)
Directions for frosting:
- Stir together in a small saucepan the buttermilk, cocoa powder, and butter
- Add powdered sugar and vanilla
-Let cool slightly then spread over cake by slowly pouring over
* You can add anything to top it (I usually add walnuts or powdered sugar but fruit could work too)
-Just follow the box directions for Jello Vanilla Pudding Cook and Serve (NOT the instant kind!)
- layer wafers in the bottom of the pan or bowl that you're using and pour a layer of the thickened pudding over it (it can be warm still).
- layer more bananas and finish off the last layer of pudding.
-Top with more wafers/bananas!
Wednesday, May 26, 2010
It got a little hot in the kitchen last night...
After deciding I'd rather bake than study for my final on thursday, I used the excuse that I HAD to make a cake for my friend's birthday as well as a treat for my class today. So, I searched for a ridiculously long time trying to find the perfect recipe. After remembering the tons of hours I had spent watching several of Bobby Flay's shows on Food Network, I realized that he had a pretty awesome looking red velvet cake. I instantly knew that would be absolutely perfect. Of course, this has to be covered with cream cheese frosting (duh!). After trying little bites of it throughout the baking process, and after, I must say it was DELICIOUS. Definitely worth the time.
For my second treat, I searched for whatever looked the best to me at the time. I tend to judge a book by it's cover. So, if I'm looking for a new cookbook and it has no or few pictures, I just can't bring myself to buy it. With that said, I spend lots of time looking at pictures of food. After seeing a picture of these Caramel Apple Oatmeal Bars, I couldn't get them out of my mind. Therefore I had to make them. After giving them to my class this morning I was glad to find that one of my students had devoured 3 within 5 minutes, proof that they are delicious.
Red Velvet Cake (from Food Network's Bobby Flay)
3 3/4 cups AP Flour
3 tablespoons Dutch processed cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, at room temperature
2 1/4 cups granulated sugar
3/4 cups vegetable oil
3 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons red wine vinegar
1 tablespoon red food coloring
1 1/2 cups buttermilk, at room temperature
Preheat the oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans and line each pan with a round of parchment paper (I used square pans instead).
Whisk together the flour, cocoa powder, baking soda and salt in a small bowl.
Cream the butter, sugar and oil with an electric mixer (preferable a stand mixer) until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated. Beat in the vanilla, vinegar and food coloring.
Cream the butter, sugar and oil with an electric mixer (preferable a stand mixer) until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated. Beat in the vanilla, vinegar and food coloring.
Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition. Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes or until a wooden skewer inserted into the center comes out with a few moist crumbs. Cool on a baking rack for 15 minutes before removing the cake from the pans. Let cool completely before frosting. Slice each cake into 2 layers and frost (I just had two very big layers and it worked perfectly).
Cream Cheese Frosting (courtesy of allrecipes)
1/2 cup butter, softened
8 ounces cream cheese
4 cups confectioner's sugar
2 tsp vanilla extract
1/2 cup butter, softened
8 ounces cream cheese
4 cups confectioner's sugar
2 tsp vanilla extract
Cream together the butter and cream cheese until well blended. Then mix in the powdered sugar a couple cups at a time and mix in vanilla. Should be fluffy!
Caramel Apple Oatmeal Bars
(recipe from Good Eats Sweets n Treats)
For the apples:
1.5 tbsp butter (salted or unsalted)
2-2.5 cups diced Fuji apples (about 2 medium to large apples)
1 tsp cinnamon
1 tbsp brown sugar
For the bars:
1 cup (2 sticks) unsalted butter, softened and at room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1/2 tbsp vanilla extract
1-1/2 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2-1/2 cups oats (quick or old fashioned)
1 cup toffee bits or caramel pieces
Preheat the oven to 350F.
-Melt 1.5 tablespoons of butter in a large nonstick skillet over medium-high heat. When the foam subsides, toss the diced apples in and cook, turning once, until they are golden brown, about 3 minutes. Sprinkle the apples with 1 teaspoon of cinnamon and 1 tablespoon of brown sugar and cook them, turning, just until coated, another minute or so. Transfer the apples to a small bowl and let cool while you make the cookie dough.
-In a small bowl, sift together the flour, baking soda, 1 teaspoon of cinnamon, and salt.
-In a large mixing bowl, beat the butter and sugars until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, mixing well between each addition. Add the vanilla.
-Turn the mixer down to low and add the dry ingredients, mixing just until they are incorporated.
-Stir in the oats, caramel bits, and apples. Mix well.
-Pour the dough into an ungreased 13 x 9-inch metal baking pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. (If making cookies, bake for 10-12 minutes until golden brown.) I baked them for 26 minutes and they were perfect.
1.5 tbsp butter (salted or unsalted)
2-2.5 cups diced Fuji apples (about 2 medium to large apples)
1 tsp cinnamon
1 tbsp brown sugar
For the bars:
1 cup (2 sticks) unsalted butter, softened and at room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1/2 tbsp vanilla extract
1-1/2 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2-1/2 cups oats (quick or old fashioned)
1 cup toffee bits or caramel pieces
Preheat the oven to 350F.
-Melt 1.5 tablespoons of butter in a large nonstick skillet over medium-high heat. When the foam subsides, toss the diced apples in and cook, turning once, until they are golden brown, about 3 minutes. Sprinkle the apples with 1 teaspoon of cinnamon and 1 tablespoon of brown sugar and cook them, turning, just until coated, another minute or so. Transfer the apples to a small bowl and let cool while you make the cookie dough.
-In a small bowl, sift together the flour, baking soda, 1 teaspoon of cinnamon, and salt.
-In a large mixing bowl, beat the butter and sugars until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, mixing well between each addition. Add the vanilla.
-Turn the mixer down to low and add the dry ingredients, mixing just until they are incorporated.
-Stir in the oats, caramel bits, and apples. Mix well.
-Pour the dough into an ungreased 13 x 9-inch metal baking pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. (If making cookies, bake for 10-12 minutes until golden brown.) I baked them for 26 minutes and they were perfect.
Tuesday, May 25, 2010
Sour Cream Marble Cake- Bundt, Take 2
On my way home from lab today I swung by LO's house to pick up some awesome purple compression socks from one of her roommates. I started running a little over a week ago after a 9 week break (thanks to a handful of annoying stress fractures in my right femur). Well I am beyond happy to tell you that the fractures are healed (enough). I can run pain free! Except for the pain that comes from 9 weeks of inactivity... muscle soreness galore. But crazy though it may sound that soreness makes my day! Still, those compressions socks are pretty cute, and this is the perfect excuse to try them out.
When I walked into the house I was greeted by the smell of hot cake, and the sight of my friend Lolo pulling two round cake pans from the oven. A bowl of frosting sat on the table, and a pan of some sort of apple dessert graced the top of the stove. Guess who got to lick the bowl?... moi! That was some gooood batter! and I suspect the recipe for whatever that apply goodness was, AND the cakes, will be posted to this blog shortly.
When I got home to my house I was greeted by the smell of burnt bread. I whole-heartedly expected to see a burnt pan of something in the kitchen. I thought that at long last the Guru had messed up. She was human! But no. What I found in the kitchen were 2 honey-colored perfect loaves of bread; 2 darker brown, wheat loaves; 1 small chocolate-vanilla swirled cake; and 1 choco-vanilla bundt. Nothing was burnt. Nothing. Apparently there was some overflow-age when Lisa was baking her cakes... The recipe calls for a 9-inch bundt pan but all she had was a 6 or a 12. So she split the batter into the small bundt and a second rectangular pan... there was too much! The smoke detector went off, the fire-department left the station. But after the burnt-bagel incident Lisa had learned her lesson... She quickly called 911 to cancel the fire department response... "only burnt cake batter, no need for firemen!" As she relayed this story to me, I sat on my stool in the kitchen and snacked on the sour cream marble cake.
I am a truth-teller. Always. When I tell you you look pretty, you do. When I tell you you're being rude, you are. When I say that Bundt cakes are the norm at my house, bundt cakes are the norm at my house. This particular cake was light, but not too light; the chocolate was chocolate-y, the vanilla was like sweet white cake. The crumb was perfect (use cake flour to get it right)... We topped this cake with softly whipped cream and fresh raspberries. The perfect way to end a Tuesday in May where I spent 6 hours in lab... I deserved this cake today. You do too. Remember, I tell the truth.
Sour Cream Marble Cake
from Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter
(makes one 9-inch bundt cake)
***** this recipe is very CHALLENGING! for an easier bundt cake try our last post- The Classic Bundt
Marbling
3 ounces fine-quality bittersweet chocolate, such as Lindt, coarsely chopped
4 t unsalted butter
3 T Dutch-processed cocoa powder
2 T light corn syrup
3 T water
1/4 t baking soda
Batter
2 1/2 cups sifted cake flour, spooned in and leveled
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1 1/4 C sour cream
1/4 C milk
1 1/2 t pure vanilla extract
3/4 C (1 1/2 sticks) unsalted butter, slightly firm
1 1/2 C superfine sugar
4 large eggs
Powdered sugar for dusting
1. Position the rack in the lower third of the over. Heat oven to 350 degrees F. Generously butter a 9-inch bundt pan, dust w flour, then invert the pan over the sink and tap firmly to remove excess flour. Set aside.
Make the Marbling
2. Melt the chocolate and butter in a 2-quart bowl set over a pot of simmering water. (The bottom of the bowl should not touch the water) Stir in the cocoa powder, corn syrup, and water, mixing until smooth. Remove from the heat and blend in the baking soda. Keep the chocolate mixture warm over the water bath while you prepare the batter
Making the Batter
3. In a large bowl, thoroughly whisk together the flour, baking powder, baking soda, and salt and set aside.
4. In a medium bowl, combine the sour cream, milk and vanilla. Set aside.
5. Cut the butter into 1-inch pieces and place in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed for 2 minutes, then add the superfine sugar, 1-2 T at a time, taking 6-8 minutes. Scrape down the side of the bowl as needed. Add the eggs, one at a time, at 30-second intervals, scraping down the side of the bowl again.
6. Reduce the mixer speed to low. Add the dry ingredients alternately with the sour cream mixture, dividing the flour into three parts and sour cream into two parts. Mix just until blended after each addition. Scrape down the side of the bowl as needed.
7. Remove he marbling mixture from the bath. Measure 1 1/2 C of the batter, and add it to the marbling mixture, folding the two mixtures together gently.
Finish The Cake
8. Spoon one-half of the vanilla batter into the prepared pan and smooth the top with the back of a large soupspoon. Using about 1/3 of the chocolate batter, distribute spoonfuls evenly over the vanilla batter, smoothing it carefully to the edge and covering as much vanilla batter as possible. Spoon one-half of the remaining vanilla batter over the chocolate batter. Spread the remaining chocolate batter over the vanilla batter, then finish with the remaining vanilla batter. As each layer of vanilla batter is spread, cover as much of the chocolate as you can.
9. Insert a knife almost to the bottom of the pan and gently lift the knife up, over, and down again to fold the batters together, making about 15 folds as you rotate the pan. Smooth the top of the batter with the back of a large soupspoon.
10. Bake for 55 to 60 minutes. The cake is done when the top is golden brown and firm to the touch, and a wooden skewer inserted in the corner comes out clean.
11. Remove the cake from the oven and let stand on a cooling rack for 15 to 20 minutes. Cover with a cooling rack, invert the cake, and carefully lift off the pan. Cool the cake completely on the rack. Just before serving, dust the top with powdered sugar.
When I walked into the house I was greeted by the smell of hot cake, and the sight of my friend Lolo pulling two round cake pans from the oven. A bowl of frosting sat on the table, and a pan of some sort of apple dessert graced the top of the stove. Guess who got to lick the bowl?... moi! That was some gooood batter! and I suspect the recipe for whatever that apply goodness was, AND the cakes, will be posted to this blog shortly.
When I got home to my house I was greeted by the smell of burnt bread. I whole-heartedly expected to see a burnt pan of something in the kitchen. I thought that at long last the Guru had messed up. She was human! But no. What I found in the kitchen were 2 honey-colored perfect loaves of bread; 2 darker brown, wheat loaves; 1 small chocolate-vanilla swirled cake; and 1 choco-vanilla bundt. Nothing was burnt. Nothing. Apparently there was some overflow-age when Lisa was baking her cakes... The recipe calls for a 9-inch bundt pan but all she had was a 6 or a 12. So she split the batter into the small bundt and a second rectangular pan... there was too much! The smoke detector went off, the fire-department left the station. But after the burnt-bagel incident Lisa had learned her lesson... She quickly called 911 to cancel the fire department response... "only burnt cake batter, no need for firemen!" As she relayed this story to me, I sat on my stool in the kitchen and snacked on the sour cream marble cake.
I am a truth-teller. Always. When I tell you you look pretty, you do. When I tell you you're being rude, you are. When I say that Bundt cakes are the norm at my house, bundt cakes are the norm at my house. This particular cake was light, but not too light; the chocolate was chocolate-y, the vanilla was like sweet white cake. The crumb was perfect (use cake flour to get it right)... We topped this cake with softly whipped cream and fresh raspberries. The perfect way to end a Tuesday in May where I spent 6 hours in lab... I deserved this cake today. You do too. Remember, I tell the truth.
Sour Cream Marble Cake
from Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter
(makes one 9-inch bundt cake)
***** this recipe is very CHALLENGING! for an easier bundt cake try our last post- The Classic Bundt
Marbling
3 ounces fine-quality bittersweet chocolate, such as Lindt, coarsely chopped
4 t unsalted butter
3 T Dutch-processed cocoa powder
2 T light corn syrup
3 T water
1/4 t baking soda
Batter
2 1/2 cups sifted cake flour, spooned in and leveled
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1 1/4 C sour cream
1/4 C milk
1 1/2 t pure vanilla extract
3/4 C (1 1/2 sticks) unsalted butter, slightly firm
1 1/2 C superfine sugar
4 large eggs
Powdered sugar for dusting
1. Position the rack in the lower third of the over. Heat oven to 350 degrees F. Generously butter a 9-inch bundt pan, dust w flour, then invert the pan over the sink and tap firmly to remove excess flour. Set aside.
Make the Marbling
2. Melt the chocolate and butter in a 2-quart bowl set over a pot of simmering water. (The bottom of the bowl should not touch the water) Stir in the cocoa powder, corn syrup, and water, mixing until smooth. Remove from the heat and blend in the baking soda. Keep the chocolate mixture warm over the water bath while you prepare the batter
Making the Batter
3. In a large bowl, thoroughly whisk together the flour, baking powder, baking soda, and salt and set aside.
4. In a medium bowl, combine the sour cream, milk and vanilla. Set aside.
5. Cut the butter into 1-inch pieces and place in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed for 2 minutes, then add the superfine sugar, 1-2 T at a time, taking 6-8 minutes. Scrape down the side of the bowl as needed. Add the eggs, one at a time, at 30-second intervals, scraping down the side of the bowl again.
6. Reduce the mixer speed to low. Add the dry ingredients alternately with the sour cream mixture, dividing the flour into three parts and sour cream into two parts. Mix just until blended after each addition. Scrape down the side of the bowl as needed.
7. Remove he marbling mixture from the bath. Measure 1 1/2 C of the batter, and add it to the marbling mixture, folding the two mixtures together gently.
Finish The Cake
8. Spoon one-half of the vanilla batter into the prepared pan and smooth the top with the back of a large soupspoon. Using about 1/3 of the chocolate batter, distribute spoonfuls evenly over the vanilla batter, smoothing it carefully to the edge and covering as much vanilla batter as possible. Spoon one-half of the remaining vanilla batter over the chocolate batter. Spread the remaining chocolate batter over the vanilla batter, then finish with the remaining vanilla batter. As each layer of vanilla batter is spread, cover as much of the chocolate as you can.
9. Insert a knife almost to the bottom of the pan and gently lift the knife up, over, and down again to fold the batters together, making about 15 folds as you rotate the pan. Smooth the top of the batter with the back of a large soupspoon.
10. Bake for 55 to 60 minutes. The cake is done when the top is golden brown and firm to the touch, and a wooden skewer inserted in the corner comes out clean.
11. Remove the cake from the oven and let stand on a cooling rack for 15 to 20 minutes. Cover with a cooling rack, invert the cake, and carefully lift off the pan. Cool the cake completely on the rack. Just before serving, dust the top with powdered sugar.
Monday, May 24, 2010
Classic Bundt Cake
Yesterday the baking Guru was up to her usual business in the kitchen--- 2 loaves of whole wheat sandwich bread, 2 loaves of oatmeal whole wheat sandwich bread, one large loaf of cinnamon swirl, and a batch of vanilla w/ dark chocolate chunk muffins... the muffins are gone. the cinnamon swirl is nearly gone. 1 1/2 loaves of sandwich bread demolished... (I live with my two cousins Jack and Jamie, 17 and 15 respectively. Together, we eat lots of bread)
To go with dinner tonight she pulled out a big round of french bread she had baked last week and frozen... and for dessert she was up to her usual tricks with an orange bundt cake with strawberry coulis. This cake was in honor of my cousin Jack's going away party (he's going to intern in Austria for 3 months) which he is having with his friends as we speak. But bundt cakes are the norm around here. I've probably sampled 20 different varieties since last fall... we've had chocolate and vanilla, chocolate/vanilla swirl, classic yellow, lemon, orange, apple, lemon poppy seed, regular poppy seed... the list goes on and on. This recipe is for a classic yellow which is the base for who knows how many variations. Lemon and orange have passed the Guru's test as you can see by her hand written notes (stars). Definitely a safe recipe if you're looking to bake a bundt.
Classic Yellow Bundt
serves 12
(from the America's Test Kitchen Baking book)
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup buttermilk, room temperature
1 T vanilla extract
1 T fresh lemon juice
2 1/4 sticks unsalted butter, cut into chunks and softened
2 cups sugar
3 large eggs, room temp.
1 large egg yolk, room temp.
1. Adjust the oven rack to the lower-middle position and heat to 350 degrees. Prepare a 12 cup bundt pan with butter and flour. Whisk the flour, salt, baking powder, and baking soda together in a medium bowl. In a small bowl whisk the buttermilk, vanilla, and lemon juice together.
2. In a large bowl, beat the butter and sugar together w an electric mixer on med speed until light and fluffy, 3 to 6 minutes. Beat in the eggs and egg yolk, one at a time, until combined, about 1 minute.
3. Reduce the mixer speed to low and beat in one-third of the flour mixture followed by half of the buttermilk mixture. beat in the remaining flour mixture until just incorporated.
4. Scrape the batter into the prepared pan and smooth the top. Wipe any drops of batter off the sides of the pan and gently tap the pan on the counter to settle the batter. Bake the cake until a wooden skewer inserted into the center comes out w a few moist crumbs attached, 50 to 60 minutes, rotating the pan halfway through baking.
5. Let the cake cool in the pan for 10 minutes, then flip it out onto a wire rack. Let the cake cool completely, about 2 hours, before serving.
Variations:
Orange
Add 2 T grated fresh orange zest and 2 T orange juice to the buttermilk with the vanilla and lemon juice.
Lemon
Increase the amount of lemon juice to 3 T and add 3 T grated fresh lemon zest to the buttermilk w the vanilla and juice.
To go with dinner tonight she pulled out a big round of french bread she had baked last week and frozen... and for dessert she was up to her usual tricks with an orange bundt cake with strawberry coulis. This cake was in honor of my cousin Jack's going away party (he's going to intern in Austria for 3 months) which he is having with his friends as we speak. But bundt cakes are the norm around here. I've probably sampled 20 different varieties since last fall... we've had chocolate and vanilla, chocolate/vanilla swirl, classic yellow, lemon, orange, apple, lemon poppy seed, regular poppy seed... the list goes on and on. This recipe is for a classic yellow which is the base for who knows how many variations. Lemon and orange have passed the Guru's test as you can see by her hand written notes (stars). Definitely a safe recipe if you're looking to bake a bundt.
Classic Yellow Bundt
serves 12
(from the America's Test Kitchen Baking book)
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup buttermilk, room temperature
1 T vanilla extract
1 T fresh lemon juice
2 1/4 sticks unsalted butter, cut into chunks and softened
2 cups sugar
3 large eggs, room temp.
1 large egg yolk, room temp.
1. Adjust the oven rack to the lower-middle position and heat to 350 degrees. Prepare a 12 cup bundt pan with butter and flour. Whisk the flour, salt, baking powder, and baking soda together in a medium bowl. In a small bowl whisk the buttermilk, vanilla, and lemon juice together.
2. In a large bowl, beat the butter and sugar together w an electric mixer on med speed until light and fluffy, 3 to 6 minutes. Beat in the eggs and egg yolk, one at a time, until combined, about 1 minute.
3. Reduce the mixer speed to low and beat in one-third of the flour mixture followed by half of the buttermilk mixture. beat in the remaining flour mixture until just incorporated.
4. Scrape the batter into the prepared pan and smooth the top. Wipe any drops of batter off the sides of the pan and gently tap the pan on the counter to settle the batter. Bake the cake until a wooden skewer inserted into the center comes out w a few moist crumbs attached, 50 to 60 minutes, rotating the pan halfway through baking.
5. Let the cake cool in the pan for 10 minutes, then flip it out onto a wire rack. Let the cake cool completely, about 2 hours, before serving.
Variations:
Orange
Add 2 T grated fresh orange zest and 2 T orange juice to the buttermilk with the vanilla and lemon juice.
Lemon
Increase the amount of lemon juice to 3 T and add 3 T grated fresh lemon zest to the buttermilk w the vanilla and juice.
Friday, May 21, 2010
The way I see it...
... if eating banana bread batter makes me feel terrible with a stomach ache all night, then so be it. I will still be a happy girl. This is probably my favorite batter to eat (correction: gorge). I can't help but to "accidentally" scoop out the excess batter and lick the bowl AND spoon clean. It also brings back memories of my mom baking this bread often, as well as my grandma, who gave her the recipe. This has been a popular recipe in my family's kitchen for years so it's time I let everyone in on our family recipe. I have yet to find another banana bread recipe that competes with this one...
** This picture is before I lost my patience by taking it out of the pan while it was still warm and also realizing the middle was super gooey! Not a big problem but I had to put it back in the oven and it was a liiiiiittle bit messy after...
BEST BANANA BREAD RECIPE
Bread Ingredients:
1/2 shortening (butter flavored crisco is best)
1 cup sugar
2 eggs
1 cup (or 2-3 very ripe bananas)
2 cups all-purpose flour
1/2 cup sour cream
1/2 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Topping Ingredients:
1/3 cup of sugar
1 tsp cinnamon
1/2 chopped walnuts (optional)
Directions:
1. Preheat oven to 350*F; use cooking spray on a loaf pan.
2. In a large bowl, beat together: shortening (softened), eggs, vanilla, sour cream.
Mix with an electric mixer until smooth. Then add the bananas and stir in with a spoon (don't over-mix).
3. Gradually add dry ingredients (flour, sugar, baking soda, powder, and salt).
4. Add half the batter to the pan then layer with half the topping and add any other layers you want ( I sometimes add chocolate chips).
5. Finish off with the rest of the batter and finish it off with enough of the topping to cover it.
6. Pop it in the oven and bake for about 50 minutes but check to make sure it's not super gooey or over baked!
The inside of the finished product after a slight mishap with the cooking time ( I accidentally did 45 mins)...
Introducing Our Baking Guru
It's this lady here...
This is Lisa and she bakes fresh bread every day. She is KP's aunt. She will no doubt be mentioned here and there in this blog, so just thought we'd put a face with the name. She is the baking queen..
Chocolate + Kahlua + Espresso
Hey everyone! KP here, nice to meet you. I thought I'd pop on here since I have some free time before heading to my aunt's 70th birthday party (sure to be smashingly fun, cough cough). I wanted to share one of my absolute favorite new baking recipes that I discovered over the holidays, but am convinced works year round... because when is chocolate out of season, right? My brother happens to LOVE chocolate, and he is my taste tester for all recipes. This one we both loved. Devoured the first tart in about 1.5 days, and made tart numero dos a day later. Needless to say, it's really good. A bit of a challenge to make, but just read the recipe first so you see where it's going before you get half way done and realize you don't have a candy thermometer. Also, just a quick note that normally, although I love Martha Stewart magazine, her recipes tend to let me down... this is the one exception. It's good.
Chocolate Espresso Kahlua Tart
(makes one 11 inch tart)
For the crust
2 cups Hazelnuts (9 ounces) *** I used almonds. Any nut will do.
1 1/3 cups finely ground chocolate wafers (about 22) *** Any fairly crumbly cookie will do.
1/2 tsp instant espresso powder *** a little more gives it a kick if you like coffee flavor
1/4 tsp salt
10 Tbs unsalted butter melted & cooled
For the mousse
1/2 cup Kahlua (coffee flavored liqueur)
1/2 cup unsweetened cocoa powder
2 lg eggs, separated
1 tsp instant espresso powder
pinch of salt
4 oz bittersweet chocolate, finely chopped
4 tbs unsalted butter
1 cup heavy cream
6 Tbs sugar
Make crust: Preheat oven to 375 deg. Spread hazelnuts in a single layer on a rimmed backing sheet; toast until skins split and flesh turns deep golden brown, tossing halfway through, 10-12 minutes.
Remove from oven. Reduce oven to 325 deg. While still warm rub nuts in clean kitchen towel to remove skins. Let cool completely then finely chop in food processor. (Note: Some stores carry chopped hazelnuts. You can then just lightly toast them instead)
Stir together ground nuts, cookie crumbs, espresso powder, salt and butter. Press into bottom and up sides of an 11-inch round tart pan with removable bottom and up sides of an 11 inch round tart pan with removable bottom. Chill 30 minutes.
Place tart pan on a baking sheet; bake until firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely.
Make Mousse: In a bowl, whisk together Kahlua, cocoa, egg yolks, espresso powder, and salt. Melt chocolate and butter in heat proof bowl set over a pan of simmering water. Whisk in liqueur mixture. Cook, whisking until mixture is thickened and registers 160 deg on an instant read thermometer. Let cool completely.
With an electric mixer on medium speed, beat cream just to stiff peaks. Whisk egg whites and sugar in the heat proof bow of an electric mixer set over a pan of simmering water. Cook, whisking until sugar is dissolved and meringue registers 160 deg.
Attach bowl with meringue to mixer. Whisk on medium speed until soft peaks form. Raise the speed to high and beat until the peaks are stiff and glossy but not dry and meringue is completely cool. Using a flexible spatula, gently but thoroughly fold chocolate mixture into meringue, then fold in whipped cream. Spread evenly in cooled tart shell. Chill until set, at least1 hour or up to overnight.
Adapted from Martha Stewart Magazine, Dessert Edition 12-2009
Pink + Cake + Birthdays
After searching through our favorite recipe sites and books, we finally found "the one". Thanks to the blog Smitten Kitchen we decided on the Pink Lady Cake for our friend Kendra's 20th Birthday party. We knew that with the bright pink color and the silver and gold ball sprinkles on top of a swirly frosting topped cake, it would be a hit. We definitely will make this again and again for future birthday parties, celebrations, or even just for the fun of it. This cake was absolutely perfect in taste and texture. EAT IT...
For the cake
4 1/2 cups cake flour
3 cups sugar
5 1/4 teaspoons baking powder
3/4 teaspoon salt
3 sticks (12 ounces) unsalted butter, at room temperature
1 1/2 cups pureed frozen strawberries*
8 egg whites
2/3 cup milk
4-8 drops red food dye (depending on the strength of your dye and the desired effect)
*** we used lots of food dye to make the top and bottom layers a cute bright pink, and extra EXTRA dye to make the middle layer a deep, dark pink. The effect was awesome (it drew oooohs and ahhhhhs from onlookers as the cake was cut)- so pretty!
For the cream cheese frosting
3 (8 ounce) packages cream cheese, softened
3/4 cup (1 1/2 sticks; 6 ounces) unsalted butter, softened
3 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
Make the cake
1. Preheat the oven to 350»F. Butter three 9-inch round or 8-inch square cake pans. Line with parchment or waxed paper and butter the paper.
2. Put the flour, sugar, baking powder, and salt in a large mixer bowl. With the electric mixer on low speed, blend for 30 seconds.
3. Beat room temp butter and pureed strawberries together until combined (may be lumpy).
4. Add the butter and strawberry puree to the dry ingredients and mix to blend. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes; the batter will resemble strawberry ice cream at this point.
5. In another large bowl, whisk together the egg whites, milk and red food dye, if using, to blend. Add the whites to the batter in two or three additions, scraping down the sides of the bowl well and mixing only to incorperate after each addition. Divide the batter among the three prepared pans.
6. Bake the cakes for 30 to 34 minutes, or until a cake tester or wooden toothpick inserted into the center comes out clean. Allow the layers to cool in the pans for 10 to 15 minutes. Invert and turn out onto wire racks and peel off the paper liners. Let stand until completely cooled before assembling the cake, at least an hour.
Make the cream cheese frosting
7. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.
Frost and assemble the cake
8. Place one cake layer on a cake board or platter. Tucking scraps of waxed paper under the edges of the cake will protect the board or plate from any mess created while frosting the cake. (I forgot, as can be clearly seen above.) Spread about 2/3 cup frosting over the layer, spreading it to the edge. Repeat with the second layer. Add the top layer and frost the top and sides of cake with remaining frosting, reserving a small amount if you wish to tint it and pipe a decoration on the cake. If not, you can decorate the cake top with thinly-sliced strawberries. Remove the waxed strips to reveal and neat, clean cake board.
9. Serve with pink candles on pink plates to the sort of person who dreams in pink. I suspect you know at least one.
For the cake
4 1/2 cups cake flour
3 cups sugar
5 1/4 teaspoons baking powder
3/4 teaspoon salt
3 sticks (12 ounces) unsalted butter, at room temperature
1 1/2 cups pureed frozen strawberries*
8 egg whites
2/3 cup milk
4-8 drops red food dye (depending on the strength of your dye and the desired effect)
*** we used lots of food dye to make the top and bottom layers a cute bright pink, and extra EXTRA dye to make the middle layer a deep, dark pink. The effect was awesome (it drew oooohs and ahhhhhs from onlookers as the cake was cut)- so pretty!
For the cream cheese frosting
3 (8 ounce) packages cream cheese, softened
3/4 cup (1 1/2 sticks; 6 ounces) unsalted butter, softened
3 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
Make the cake
1. Preheat the oven to 350»F. Butter three 9-inch round or 8-inch square cake pans. Line with parchment or waxed paper and butter the paper.
2. Put the flour, sugar, baking powder, and salt in a large mixer bowl. With the electric mixer on low speed, blend for 30 seconds.
3. Beat room temp butter and pureed strawberries together until combined (may be lumpy).
4. Add the butter and strawberry puree to the dry ingredients and mix to blend. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes; the batter will resemble strawberry ice cream at this point.
5. In another large bowl, whisk together the egg whites, milk and red food dye, if using, to blend. Add the whites to the batter in two or three additions, scraping down the sides of the bowl well and mixing only to incorperate after each addition. Divide the batter among the three prepared pans.
6. Bake the cakes for 30 to 34 minutes, or until a cake tester or wooden toothpick inserted into the center comes out clean. Allow the layers to cool in the pans for 10 to 15 minutes. Invert and turn out onto wire racks and peel off the paper liners. Let stand until completely cooled before assembling the cake, at least an hour.
Make the cream cheese frosting
7. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.
Frost and assemble the cake
8. Place one cake layer on a cake board or platter. Tucking scraps of waxed paper under the edges of the cake will protect the board or plate from any mess created while frosting the cake. (I forgot, as can be clearly seen above.) Spread about 2/3 cup frosting over the layer, spreading it to the edge. Repeat with the second layer. Add the top layer and frost the top and sides of cake with remaining frosting, reserving a small amount if you wish to tint it and pipe a decoration on the cake. If not, you can decorate the cake top with thinly-sliced strawberries. Remove the waxed strips to reveal and neat, clean cake board.
9. Serve with pink candles on pink plates to the sort of person who dreams in pink. I suspect you know at least one.
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