Need a break from the usual quick breads? These are the hot ticket, with their warm, spicy notes and moist crumb. Since glazes can sometimes make quick breads overly sweet and somewhat soggy, I have left these au naturel. Both earned absolute raves and would make delightful hostess gifts any time of the year.
Ginger Apple Bread (adapted from Cooking Club of America)
1 3/4 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup packed light brown sugar
1/2 cup canola oil
1/2 cup sour cream
2 eggs
1 1/2 cups chopped, peeled apples (Fuji, for example)
1/3 cup finely chopped crystallized ginger
Preheat the oven to 350 degrees.
Spray a standard loaf pan with baking spray. Whisk flour, cinnamon, baking powder, baking soda and salt in large bowl; set aside.
Blend brown sugar, oil, sour cream and eggs with an electric mixer. Make a well in center of the flour mixture. Pour into the egg mixture and whisk until moistened. Stir in apples and crystallized ginger; pour into prepared pan.
Bake 55 to 60 minutes or until a cake tester inserted in the center comes out clean but slightly moist. (Internal temperature should read 210°F.) Leave in the pan for approximately 10 minutes, then transfer to a rack to cool completely.
Mini Chai Tea Loaves (adapted from Good Housekeeping)
1/2 cup water
1 tea bag (such as Stash Super Irish Breakfast or Tazo Awake)
3 cups all purpose flour
2 teaspoons chai spice blend
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup vanilla low-fat yogurt
1 cup butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
5 large eggs
Preheat the oven to 350 degrees. Grease and flour six 5 3/4" by 3 1/4" by 2" mini aluminum loaf pans.
Steep tea bag in 1/2 cup boiling water for 5 minutes (additional time could result in a slightly bitter flavor); remove bag and discard.
Meanwhile, in a medium bowl, combine flour, chai spice blend, baking powder, baking soda and salt.
In another bowl, mix 1/3 cup cooled tea with the yogurt; discard remainder of tea.
Using an electric mixer, beat butter until creamy, about 1 minute. Gradually beat in granulated and brown sugars. Beat 2 minutes or until fluffy, occasionally scraping the bowl with a spatula. Lower speed and beat in eggs, 1 at a time, until well blended. Beat in flour mixture alternately with yogurt mixture until just combined. Spoon batter evenly into prepared pans.
Bake loaves for 30 to 35 minutes or until a toothpick inserted in centers comes out clean. Cool loaves in pans for approximately 15 minutes. Run a thin knife carefully around the loaves to loosen from the sides of pans; remove loaves and cool completely on wire racks.
Sunday, April 15, 2012
Monday, April 9, 2012
Best. Cookie. Ever.
Hello, old friend. Oh, how I've missed you. Somehow, with the hustle and bustle of life, I didn't get around to writing a new post. Days turned into weeks, then weeks into months. Now, almost two years...and many, many recipes...later, I simply couldn't wait another day. And, what better comfort food to celebrate than the cookie. Or, more specifically, The Best. Cookie. Ever?!
Over these past many months, I've been making the usual suspects...Tollhouse, snickerdoodle and peanut butter, among others. But no matter what cookies I bake, my favorite remains my sister Sue's sugar cookies. With every heavenly, buttery bite, I am reminded of her kindness, generosity and wisdom, and memories of times spent with her beautiful daughters (who now have families of their own) come flooding back. While ideal for any holiday gathering or gift-giving, why not treat those you hold most dear to these some rainy Saturday afternoon.
P.S. You may want to make extra and freeze a batch, so you can savor these lovelies a little longer. They keep very well for several weeks in the freezer, even frosted and decorated.
Sue's Sugar Cookies
4 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups sugar (superfine if possible)
2 large eggs
4 tablespoons whole milk
2 teaspoons vanilla
Cream butter and sugar until light using an electric mixer. Add eggs, milk and vanilla, combining completely. Whisk dry ingredients together in a large bowl and add to creamed mixture.
Divide dough into 3 disks. Wrap tightly in plastic and refrigerate for at least 2 hours (overnight is fine).
Preheat oven to 350 degrees. Roll out each disk on a lightly floured surface until dough is 1/8-inch to 1/4-inch thick. Cut dough using a cookie cutter, then transfer each onto cookie sheets lined with parchment paper using a spatula.
Bake for 8 minutes (longer if you prefer a crisper cookie). Cool on baking racks. Frost as desired.
Icing
1/2 stick butter, softened
2 to 3 cups powdered sugar, sifted
1 to 2 teaspoons vanilla
pinch of salt
whole milk
food coloring (optional)
Combine butter, powdered sugar, vanilla and salt. Use a few tablespoons of milk to thin the icing to spreading consistency. Divide icing into several small bowls, adding a few drops of food coloring, if desired, before frosting.
Not sure if this recipe, adapted from Cook's Illustrated, produces a cookie that can be called "perfect" (please see above for those!), they are certainly delightful and will likely disappear before your very eyes. Much like the others that follow.
Perfect Chocolate Chip Cookies
1 3/4 cups unbleached all purpose flour
1/2 teaspoon baking soda
14 tablespoons (1 and 3/4 sticks) unsalted butter
1/2 cup granulated sugar
3/4 cup dark brown sugar, packed
1 teaspoon salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips (or chunks)
Adjust oven rack to middle position and preheat oven to 350 degrees.
Whisk flour and baking soda together in a medium bowl; set aside.
Heat 10 tablespoons butter in a 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
Add both sugars, salt and vanilla to the bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no lumps remaining, about 30 seconds.
Let mixture stand for 3 minutes, then whisk for an additional 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using a rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips, giving the dough a final stir to ensure no flour pockets remain.
Using a cookie scoop, drop dough onto cookie sheets lined with parchment paper, arranging 2 inches apart (8 portions is optimal). Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 7 to 9 minutes, rotating baking sheet halfway through baking. Allow cookies to set before transferring to racks to cool completely.
Cranberry Oatmeal Cookies (adapted from Ocean Spray)
2/3 cup butter, softened
2/3 cup brown sugar, packed
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 5 oz. package dried cranberries
2/3 cup white chocolate chips
Preheat oven to 350 degrees.
Using a stand mixer, beat butter and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chips.
Using a cookie scoop, place dough onto cookie sheets covered with parchment paper. Bake for 10 to 12 minutes or until golden brown. Cool on wire racks.
Orange Cookies (adapted from Cooking Club of America)
1 cup granulated sugar
1 cup packed brown sugar
1 cup butter flavored shortening
2 eggs
2 tablespoons orange juice
1 tablespoon vanilla extract
1 teaspoon grated orange peel
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 cups quick cooking oats
1 cup sweetened shredded coconut
Preheat oven to 350 degrees.
Beat sugar, brown sugar and shortening in a stand mixer at medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in 2 tablespoons water, 2 tablespoons orange juice, vanilla and 1 teaspoon orange peel until thoroughly blended.
Whisk flour, baking soda, salt and baking powder in medium bowl. Beat into sugar mixture at low speed just until combined. Stir in oats and coconut.
Using a cookie scoop, drop each portion of dough 3 inches apart onto cookie sheets lined with parchment paper. Bake 9 to 10 minutes or until golden.
German Chocolate Cookies (adapted from The Food Network's Sunny Anderson)
1 cup butter, softened
1 cup light brown sugar, packed
1 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs, beaten
2 1/4 cups all purpose flour
1/2 cup unsweetened cocoa, such as Hershey's
1 teaspoon baking soda
Pinch salt
1 cup semisweet chocolate chips
1 cup shredded sweetened coconut
1 cup chopped pecans
Preheat oven to 350 degrees.
In a stand mixer, blend the butter, sugars, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined. Stir in the chocolate chips, coconut and pecans.
Using a cookie scoop, drop the dough onto cookie sheets lined with parchment paper. Bake 8 to 10 minutes, until just set. Cool cookies on baking racks.
Cherry Chocolate Chippies (adapted from crisco.com)
1 1/4 cups light brown sugar, packed
3/4 cup butter flavored shortening
1 teaspoon vanilla extract
1 teaspoon almond extract
1 large egg, lightly beaten
1 3/4 cups all purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup well-drained maraschino cherries, coarsely chopped
Preheat oven to 350 degrees.
Using a stand mixer, combine brown sugar, shortening, vanilla and almond extracts. Beat at medium speed until well blended. Add egg and beat well.
Whisk flour, salt and baking soda in medium bowl. Add to shortening mixture. Beat at low speed just until blended. Stir in chocolate chips and cherries.
Using a cookie scoop, drop dough onto cookie sheets lined with parchment paper. Bake for 8 to 10 minutes, until golden. Allow cookies to set for an additional 2 minutes on the cookie sheets before transferring to cooling racks.
Over these past many months, I've been making the usual suspects...Tollhouse, snickerdoodle and peanut butter, among others. But no matter what cookies I bake, my favorite remains my sister Sue's sugar cookies. With every heavenly, buttery bite, I am reminded of her kindness, generosity and wisdom, and memories of times spent with her beautiful daughters (who now have families of their own) come flooding back. While ideal for any holiday gathering or gift-giving, why not treat those you hold most dear to these some rainy Saturday afternoon.
P.S. You may want to make extra and freeze a batch, so you can savor these lovelies a little longer. They keep very well for several weeks in the freezer, even frosted and decorated.
Sue's Sugar Cookies
4 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups sugar (superfine if possible)
2 large eggs
4 tablespoons whole milk
2 teaspoons vanilla
Cream butter and sugar until light using an electric mixer. Add eggs, milk and vanilla, combining completely. Whisk dry ingredients together in a large bowl and add to creamed mixture.
Divide dough into 3 disks. Wrap tightly in plastic and refrigerate for at least 2 hours (overnight is fine).
Preheat oven to 350 degrees. Roll out each disk on a lightly floured surface until dough is 1/8-inch to 1/4-inch thick. Cut dough using a cookie cutter, then transfer each onto cookie sheets lined with parchment paper using a spatula.
Bake for 8 minutes (longer if you prefer a crisper cookie). Cool on baking racks. Frost as desired.
Icing
1/2 stick butter, softened
2 to 3 cups powdered sugar, sifted
1 to 2 teaspoons vanilla
pinch of salt
whole milk
food coloring (optional)
Combine butter, powdered sugar, vanilla and salt. Use a few tablespoons of milk to thin the icing to spreading consistency. Divide icing into several small bowls, adding a few drops of food coloring, if desired, before frosting.
Not sure if this recipe, adapted from Cook's Illustrated, produces a cookie that can be called "perfect" (please see above for those!), they are certainly delightful and will likely disappear before your very eyes. Much like the others that follow.
Perfect Chocolate Chip Cookies
1 3/4 cups unbleached all purpose flour
1/2 teaspoon baking soda
14 tablespoons (1 and 3/4 sticks) unsalted butter
1/2 cup granulated sugar
3/4 cup dark brown sugar, packed
1 teaspoon salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips (or chunks)
Adjust oven rack to middle position and preheat oven to 350 degrees.
Whisk flour and baking soda together in a medium bowl; set aside.
Heat 10 tablespoons butter in a 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
Add both sugars, salt and vanilla to the bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no lumps remaining, about 30 seconds.
Let mixture stand for 3 minutes, then whisk for an additional 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using a rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips, giving the dough a final stir to ensure no flour pockets remain.
Using a cookie scoop, drop dough onto cookie sheets lined with parchment paper, arranging 2 inches apart (8 portions is optimal). Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 7 to 9 minutes, rotating baking sheet halfway through baking. Allow cookies to set before transferring to racks to cool completely.
Cranberry Oatmeal Cookies (adapted from Ocean Spray)
2/3 cup butter, softened
2/3 cup brown sugar, packed
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 5 oz. package dried cranberries
2/3 cup white chocolate chips
Preheat oven to 350 degrees.
Using a stand mixer, beat butter and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chips.
Using a cookie scoop, place dough onto cookie sheets covered with parchment paper. Bake for 10 to 12 minutes or until golden brown. Cool on wire racks.
Orange Cookies (adapted from Cooking Club of America)
1 cup granulated sugar
1 cup packed brown sugar
1 cup butter flavored shortening
2 eggs
2 tablespoons orange juice
1 tablespoon vanilla extract
1 teaspoon grated orange peel
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 cups quick cooking oats
1 cup sweetened shredded coconut
Preheat oven to 350 degrees.
Beat sugar, brown sugar and shortening in a stand mixer at medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in 2 tablespoons water, 2 tablespoons orange juice, vanilla and 1 teaspoon orange peel until thoroughly blended.
Whisk flour, baking soda, salt and baking powder in medium bowl. Beat into sugar mixture at low speed just until combined. Stir in oats and coconut.
Using a cookie scoop, drop each portion of dough 3 inches apart onto cookie sheets lined with parchment paper. Bake 9 to 10 minutes or until golden.
German Chocolate Cookies (adapted from The Food Network's Sunny Anderson)
1 cup butter, softened
1 cup light brown sugar, packed
1 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs, beaten
2 1/4 cups all purpose flour
1/2 cup unsweetened cocoa, such as Hershey's
1 teaspoon baking soda
Pinch salt
1 cup semisweet chocolate chips
1 cup shredded sweetened coconut
1 cup chopped pecans
Preheat oven to 350 degrees.
In a stand mixer, blend the butter, sugars, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined. Stir in the chocolate chips, coconut and pecans.
Using a cookie scoop, drop the dough onto cookie sheets lined with parchment paper. Bake 8 to 10 minutes, until just set. Cool cookies on baking racks.
Cherry Chocolate Chippies (adapted from crisco.com)
1 1/4 cups light brown sugar, packed
3/4 cup butter flavored shortening
1 teaspoon vanilla extract
1 teaspoon almond extract
1 large egg, lightly beaten
1 3/4 cups all purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup well-drained maraschino cherries, coarsely chopped
Preheat oven to 350 degrees.
Using a stand mixer, combine brown sugar, shortening, vanilla and almond extracts. Beat at medium speed until well blended. Add egg and beat well.
Whisk flour, salt and baking soda in medium bowl. Add to shortening mixture. Beat at low speed just until blended. Stir in chocolate chips and cherries.
Using a cookie scoop, drop dough onto cookie sheets lined with parchment paper. Bake for 8 to 10 minutes, until golden. Allow cookies to set for an additional 2 minutes on the cookie sheets before transferring to cooling racks.
Thursday, April 15, 2010
Double Chocolate Chip Cookies
Ever torn between making brownies and chocolate chip cookies? Why not have the best of both worlds. This recipe, adapted from Hershey's Made Simple, makes for near cookie perfection. You could certainly use milk or white chocolate chips instead of the usual semisweet, or try peanut butter or toffee bits for a little variety.
1 cup butter, room temperature
1 cup sugar
3/4 cup light brown sugar, packed
2 teaspoons vanilla extract
1/2 teaspoon salt
2 eggs
2 cups flour
1/2 cocoa powder, such as Hershey's
1 teaspoon baking soda
2 cups semisweet chocolate chips
Preheat oven to 350 degrees.
Beat butter, sugars and vanilla until creamy. Add eggs one at a time, blending well.
Sift together the flour, salt, cocoa powder and baking soda. Add to the butter mixture. Stir chocolate chips in by hand. Using a cookie scoop, drop dough onto parchment lined cookie sheets (3 rows of 3 for best results). Bake 8 to 10 minutes, or until set. Allow cookies to rest for 1 minute before removing to a rack to cool completely.
1 cup butter, room temperature
1 cup sugar
3/4 cup light brown sugar, packed
2 teaspoons vanilla extract
1/2 teaspoon salt
2 eggs
2 cups flour
1/2 cocoa powder, such as Hershey's
1 teaspoon baking soda
2 cups semisweet chocolate chips
Preheat oven to 350 degrees.
Beat butter, sugars and vanilla until creamy. Add eggs one at a time, blending well.
Sift together the flour, salt, cocoa powder and baking soda. Add to the butter mixture. Stir chocolate chips in by hand. Using a cookie scoop, drop dough onto parchment lined cookie sheets (3 rows of 3 for best results). Bake 8 to 10 minutes, or until set. Allow cookies to rest for 1 minute before removing to a rack to cool completely.
Carrot Cake
As good as carrots are fresh from the garden, there's just something about them for dessert. I find some carrot cake recipes have a little too much of a good thing...so chock full of raisins and nuts you almost forget the cake is supposed to be about the carrots (and that delectable cream cheese frosting). Besides, too many ingredients make for an overly dense cake that would be better served as a hearty breakfast muffin. If you really love the taste of walnuts and coconut, consider toasting them and sprinkling them over the top of each piece before serving.
This version, adapted from Joy of Cooking, has just the right touch of sweetness and spice. I've taken the liberty of omitting both the chopped nuts and clove. The second, adapted from Paula Deen's The Lady & Sons Just Desserts, is simply irresistible and perfect for even the pickiest eaters (except my daughter, of course). Finally, I've included a recipe, adapted from The Cake Mix Doctor, that is a little lighter than the usual carrot cake, but no less flavorful.
1 1/3 cup all-purpose flour
1 cup sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 freshly grated or ground teaspoon nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
2/3 cup vegetable oil
3 eggs (room temperature)
1 1/2 cups peeled and grated carrot
1/2 cup crushed pineapple, lightly drained
Preheat the oven to 350 degrees. Coat a 13 by 9 dish with baking spray.
In a large bowl, thoroughly whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, allspice and salt.
Combine the vegetable oil and eggs, beating on low speed with a mixer. Stir in the carrots and pineapple. Slowly add in the dry ingredients. Scrape the batter into the pan and spread evenly.
Bake until a toothpick inserted into the center comes out clean, about 30 to 35 (using a 13 by 9 pan). Cool completely before frosting.
Frosting
8 oz. cream cheese, room temperature
1/2 stick butter, room temperature
zest of 1 orange
juice of 1/2 orange
3 1/2 cups powdered sugar
splash vanilla extract
Cream butter and cream cheese until smooth. Mix in orange juice and zest. Slowly add powdered sugar and vanilla before beating until smooth.
Sweet Baby Carrot Cake
2 cups self-rising flour
2 teaspoons ground cinnamon
2 cups granulated sugar
2 4 oz. jars strained baby food carrots
4 eggs
1 1/2 cups vegetable oil
Preheat oven to 325 degrees. Coat a 13 by 9 glass dish with baking spray.
Mix together the flour, cinnamon and sugar in a large bowl. Add the remaining ingredients and blend well with an electric mixer for about 2 minutes. Pour batter into prepared pan. Bake for 30 to 40 minutes, or until golden brown. Allow to cool completely before frosting.
Frosting
8 oz. cream cheese, room temperature
1/2 stick butter, room temperature
1 16 oz. box powdered sugar
1 teaspoon pure vanilla extract (or more to taste)
Cream butter and cream cheese until smooth. Slowly add powdered sugar, adding vanilla before beating until smooth.
Lighter Carrot Cake
1/2 cup pitted prunes (12)
1/4 cup hot water
1 box yellow cake mix
1/4 cup vegetable oil
2 eggs
1 teaspoon cinnamon
1 8 oz. can crushed pineapple, drained
1 cup peeled and grated carrots (about 3 medium)
Preheat oven to 350 degrees. Coat a 13 by 9 dish with baking spray.
Soak prunes in hot water. Puree with a food processor. Combine with cake mix, oil, eggs and cinnamon using a mixer. Blend for at least a minute. Scrape down the sides of the bowl and continue mixing an additional 2 minutes on medium speed. Fold in drained pineapple and carrots. Pour the batter into the prepared pan and bake until the cake is golden brown and it springs back when light pressed, about 33 to 37 minutes. Cool completely before frosting.
Frosting
4 oz. cream cheese or Neufchatel cheese
1/2 cup marshmallow creme
Beat cream cheese and marshmallow creme on medium speed until fluffy, about 1 minute. Frost as desired.
This version, adapted from Joy of Cooking, has just the right touch of sweetness and spice. I've taken the liberty of omitting both the chopped nuts and clove. The second, adapted from Paula Deen's The Lady & Sons Just Desserts, is simply irresistible and perfect for even the pickiest eaters (except my daughter, of course). Finally, I've included a recipe, adapted from The Cake Mix Doctor, that is a little lighter than the usual carrot cake, but no less flavorful.
1 1/3 cup all-purpose flour
1 cup sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 freshly grated or ground teaspoon nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
2/3 cup vegetable oil
3 eggs (room temperature)
1 1/2 cups peeled and grated carrot
1/2 cup crushed pineapple, lightly drained
Preheat the oven to 350 degrees. Coat a 13 by 9 dish with baking spray.
In a large bowl, thoroughly whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, allspice and salt.
Combine the vegetable oil and eggs, beating on low speed with a mixer. Stir in the carrots and pineapple. Slowly add in the dry ingredients. Scrape the batter into the pan and spread evenly.
Bake until a toothpick inserted into the center comes out clean, about 30 to 35 (using a 13 by 9 pan). Cool completely before frosting.
Frosting
8 oz. cream cheese, room temperature
1/2 stick butter, room temperature
zest of 1 orange
juice of 1/2 orange
3 1/2 cups powdered sugar
splash vanilla extract
Cream butter and cream cheese until smooth. Mix in orange juice and zest. Slowly add powdered sugar and vanilla before beating until smooth.
Sweet Baby Carrot Cake
2 cups self-rising flour
2 teaspoons ground cinnamon
2 cups granulated sugar
2 4 oz. jars strained baby food carrots
4 eggs
1 1/2 cups vegetable oil
Preheat oven to 325 degrees. Coat a 13 by 9 glass dish with baking spray.
Mix together the flour, cinnamon and sugar in a large bowl. Add the remaining ingredients and blend well with an electric mixer for about 2 minutes. Pour batter into prepared pan. Bake for 30 to 40 minutes, or until golden brown. Allow to cool completely before frosting.
Frosting
8 oz. cream cheese, room temperature
1/2 stick butter, room temperature
1 16 oz. box powdered sugar
1 teaspoon pure vanilla extract (or more to taste)
Cream butter and cream cheese until smooth. Slowly add powdered sugar, adding vanilla before beating until smooth.
Lighter Carrot Cake
1/2 cup pitted prunes (12)
1/4 cup hot water
1 box yellow cake mix
1/4 cup vegetable oil
2 eggs
1 teaspoon cinnamon
1 8 oz. can crushed pineapple, drained
1 cup peeled and grated carrots (about 3 medium)
Preheat oven to 350 degrees. Coat a 13 by 9 dish with baking spray.
Soak prunes in hot water. Puree with a food processor. Combine with cake mix, oil, eggs and cinnamon using a mixer. Blend for at least a minute. Scrape down the sides of the bowl and continue mixing an additional 2 minutes on medium speed. Fold in drained pineapple and carrots. Pour the batter into the prepared pan and bake until the cake is golden brown and it springs back when light pressed, about 33 to 37 minutes. Cool completely before frosting.
Frosting
4 oz. cream cheese or Neufchatel cheese
1/2 cup marshmallow creme
Beat cream cheese and marshmallow creme on medium speed until fluffy, about 1 minute. Frost as desired.
Tuesday, April 6, 2010
Tortilla Soup
Looking for a dish that will warm you heart and soul... in more ways than one? This Tortilla Soup is the hot ticket. If you like things a bit more fiery, use a spicier Rotel and toss in a fresh minced jalapeno (or two).
Tortilla Soup
1 large chicken breast
4 cloves garlic, divided (2 smashed, 2 thinly sliced)
Handful fresh parsley (or 1 bay leaf)
2 tablespoons olive oil
1 onion, chopped
1/2 red bell pepper, chopped
4 cups chicken broth
1 can black beans, drained
1 1/2 cups strained or crushed tomatoes
1 10 oz. can mild diced tomatoes with green chiles
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 cup frozen white corn
salt and black pepper to taste
freshly made corn chips
Place chicken in stock pot; cover with water (about two cups). Add two smashed garlic cloves and parsley, as well as some salt and pepper. Bring chicken to a boil, then reduce; simmer chicken until it reaches at least 165 degrees. Remove garlic and chicken from the pan to cool slightly. Pour poaching liquid into a large bowl; set aside. Discard parsley (or bay leaf).
Using the same pan, saute onion and red pepper in olive oil over medium-high heat until soft. Add remaining garlic and saute another 30 seconds. Reduce heat to medium-low. Stir in black beans, strained tomatoes, diced tomatoes, poaching liquid, broth, chili powder and cumin. Mash garlic (using a fork) and shred chicken; add to simmering pot. Warm chicken through, being careful not to overcook. Check for seasoning.
Divide frozen corn evenly among serving bowls. Ladle soup over corn and garnish as desired with cilantro, sour cream and grated cheddar. Serve chips alongside.
Tortilla Soup
1 large chicken breast
4 cloves garlic, divided (2 smashed, 2 thinly sliced)
Handful fresh parsley (or 1 bay leaf)
2 tablespoons olive oil
1 onion, chopped
1/2 red bell pepper, chopped
4 cups chicken broth
1 can black beans, drained
1 1/2 cups strained or crushed tomatoes
1 10 oz. can mild diced tomatoes with green chiles
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 cup frozen white corn
salt and black pepper to taste
freshly made corn chips
Place chicken in stock pot; cover with water (about two cups). Add two smashed garlic cloves and parsley, as well as some salt and pepper. Bring chicken to a boil, then reduce; simmer chicken until it reaches at least 165 degrees. Remove garlic and chicken from the pan to cool slightly. Pour poaching liquid into a large bowl; set aside. Discard parsley (or bay leaf).
Using the same pan, saute onion and red pepper in olive oil over medium-high heat until soft. Add remaining garlic and saute another 30 seconds. Reduce heat to medium-low. Stir in black beans, strained tomatoes, diced tomatoes, poaching liquid, broth, chili powder and cumin. Mash garlic (using a fork) and shred chicken; add to simmering pot. Warm chicken through, being careful not to overcook. Check for seasoning.
Divide frozen corn evenly among serving bowls. Ladle soup over corn and garnish as desired with cilantro, sour cream and grated cheddar. Serve chips alongside.
Corn Flake Cherry Dot Cookies
Still feeling a little retro? I know I am, thanks to marathons of AMC's fascinating series, Mad Men. These Corn Flake Cherry Dot Cookies seem like something a neighbor's mom would have made during childhood (although not mine). My sister, Liddy, who inspires me to bake so many cookies and cakes, said she could taste the care in every bite. Thanks, dear.
Corn Flake Cherry Dot Cookies
2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter, softened
1 cup sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla
1 cup chopped nuts (such as pecans)
1 cup finely chopped, pitted dates
1/3 cup finely chopped maraschino cherries
1 1/3 cups Kellogg's Corn Flake Crumbs
15 maraschino cherries, cut into quarters
Preheat oven to 350 degrees.
In mixing bowl, stir together flour, baking powder and salt. Set aside.
In large electric mixer bowl, beat margarine and sugar until light and fluffy. Add eggs. Beat well. Stir in the milk and vanilla. Add flour mixture, combining thoroughly. Stir in nuts, dates and the 1/3 cup finely chopped cherries.
Using a cookie scoop, portion dough and shape into balls. Roll in corn flake crumbs. Place about 2 inches apart on baking sheets covered with parchment paper.
Bake 10 minutes or until lightly browned. Remove immediately from baking sheets and cool on wire racks. Store in airtight container.
Corn Flake Cherry Dot Cookies
2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter, softened
1 cup sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla
1 cup chopped nuts (such as pecans)
1 cup finely chopped, pitted dates
1/3 cup finely chopped maraschino cherries
1 1/3 cups Kellogg's Corn Flake Crumbs
15 maraschino cherries, cut into quarters
Preheat oven to 350 degrees.
In mixing bowl, stir together flour, baking powder and salt. Set aside.
In large electric mixer bowl, beat margarine and sugar until light and fluffy. Add eggs. Beat well. Stir in the milk and vanilla. Add flour mixture, combining thoroughly. Stir in nuts, dates and the 1/3 cup finely chopped cherries.
Using a cookie scoop, portion dough and shape into balls. Roll in corn flake crumbs. Place about 2 inches apart on baking sheets covered with parchment paper.
Bake 10 minutes or until lightly browned. Remove immediately from baking sheets and cool on wire racks. Store in airtight container.
Tuesday, January 19, 2010
Bundt Seriously
Don your apron, break out the Jello and enjoy some retro fun in the kitchen with a Bundt cake. As American as apple pie and, yes, even sweeter, make one for your next potluck.
The recipe for Sundrop Cake is courtesy of my niece, Carrie, who couldn't contain her enthusiasm after trying it at a get-together recently. Its like a little bit of sunshine on a plate, with its intoxicating citrus flavor and to-die-for crumb. The Chocolate Pistachio Cake, adapted from Talking with My Mouth Full, is a true 60s classic... and worth making again and again with its subtle hints of orange and almond. And, speaking of almond, you'll love the Almond Cream Cheese Pound Cake, adapted from The Cake Mix Doctor.
While you're in the kitchen, you might also want to try the Cake Mix Doctor's More Amazing German Chocolate Cake (from Anne Byrn's wonderful newsletter), as well as the slightly tropical Pineapple Coconut Bundt.
Who said cake from a mix couldn't wow?
Sundrop Cake
1 box yellow cake mix
1 3.4 oz. box lemon instant pudding
1/2 cup plus 2 tablespoons vegetable oil
1 12 oz. can Sundrop soda
3 eggs
Glaze
Preheat oven to 375 degrees. Combine ingredients using an electric mixer. Pour into a 12-cup Bundt pan coated with baking spray. Bake for 35 to 40 minutes, or until a tester inserted into the cake comes out clean. Allow to cool slightly before removing to a wire rack.
Glaze
1 cup powdered sugar
1 teaspoon vanilla
2 tablespoons water
Whisk together powdered sugar, vanilla and water. Pour over warm cake and serve.
Chocolate Pistachio Cake
1 box white cake mix
1 3.4 oz. box pistachio instant pudding mix
1/2 cup orange juice
1/2 cup water
4 eggs
1/2 vegetable oil
1 teaspoon almond extract
3/4 cup Hershey's chocolate syrup
Preheat the oven to 350 degrees.
Using an electric mixer, combine the cake mix, pudding mix, orange juice, water, eggs, oil and extract. Blend at low to medium speed for a total of 3 minutes, scraping the bowl occasionally, until smooth and well-blended.
Reserve one-third of the batter. Combine chocolate syrup with the other two-thirds of the batter and pour into a 12-cup Bundt pan coated with baking spray. Pour the remaining batter over, running a knife through to marble it. Bake for 50 to 60 minutes, or until a tester inserted into the cake comes out clean. Allow to rest for 15 minutes before removing to a rack to cool completely. Serve with a dusting of powdered sugar, if desired.
Almond Cream Cheese Pound Cake
1 box butter recipe cake mix
1 8 oz. package cream cheese, room temperature
4 eggs
1/2 cup water
1/2 cup sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
Preheat the oven to a 350 degrees.
Using an electric mixer, blend together the cake mix, cream cheese, eggs, water, sugar, oil and extracts on low speed for 1 minute. Scrape down the sides of the bowl and beat 2 minutes more. Pour batter into a 12-cup Bundt pan coated with baking spray.
Bake cake for 35 to 40 minutes, or until golden and a tester inserted into the cake comes out clean. Allow to cool for 20 minutes before removing the cake from the pan to cool. Slice and serve while still slightly warm.
Pineapple Coconut Bundt Cake
2 tablespoons butter, melted
1/2 cup flaked coconut
1 13 oz. can crushed pineapple
1 box yellow cake mix
1 cup water
1/4 cup vegetable oil
3 eggs
Preheat oven to 350 degrees.
Mix butter and coconut; sprinkle in bottom of 12-cup Bundt pan coated with baking spray. Drain pineapple; reserve syrup and 1 tablespoon pineapple for glaze.
Blend cake mix, water, oil and eggs at low speed until completely moistened. Scrape down the bowl. Beat at high speed for another 3 to 4 minutes. Pour 1/2 of the batter on top of the coconut mixture. Spoon pineapple over batter and pour remaining batter on pineapple. Bake 45 to 50 minutes. Cool 10 minutes. Remove from pan.
When cooled, top inverted cake with glaze.
Glaze
1 cup powdered sugar
1 tablespoon pineapple
1 to 2 tablespoons pineapple syrup
Mix all ingredients to reach proper glaze consistency.
More Amazing German Chocolate Cake
1 box German chocolate cake mix
1 14.5 oz. coconut pecan frosting
1 cup water
1/3 cup flour
1/3 cup vegetable oil
3 large eggs
1 tablespoon powdered sugar (optional)
Preheat the oven to 350 degrees. Coat a 12-cup Bundt pan with baking spray.
Place the cake mix, frosting, water, flour, oil, and eggs in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are incorporated, about 30 seconds. Scrape down the side of the bowl. Increase the mixer speed to medium and beat the batter for 1 to 2 minutes longer. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula as needed.
Bake the cake until the top springs back when lightly pressed with a finger, 42 to 47 minutes. Transfer the Bundt pan to a wire rack and allow to cool. Invert and sift the powdered sugar over the cake, if desired, before serving.
The recipe for Sundrop Cake is courtesy of my niece, Carrie, who couldn't contain her enthusiasm after trying it at a get-together recently. Its like a little bit of sunshine on a plate, with its intoxicating citrus flavor and to-die-for crumb. The Chocolate Pistachio Cake, adapted from Talking with My Mouth Full, is a true 60s classic... and worth making again and again with its subtle hints of orange and almond. And, speaking of almond, you'll love the Almond Cream Cheese Pound Cake, adapted from The Cake Mix Doctor.
While you're in the kitchen, you might also want to try the Cake Mix Doctor's More Amazing German Chocolate Cake (from Anne Byrn's wonderful newsletter), as well as the slightly tropical Pineapple Coconut Bundt.
Who said cake from a mix couldn't wow?
Sundrop Cake
1 box yellow cake mix
1 3.4 oz. box lemon instant pudding
1/2 cup plus 2 tablespoons vegetable oil
1 12 oz. can Sundrop soda
3 eggs
Glaze
Preheat oven to 375 degrees. Combine ingredients using an electric mixer. Pour into a 12-cup Bundt pan coated with baking spray. Bake for 35 to 40 minutes, or until a tester inserted into the cake comes out clean. Allow to cool slightly before removing to a wire rack.
Glaze
1 cup powdered sugar
1 teaspoon vanilla
2 tablespoons water
Whisk together powdered sugar, vanilla and water. Pour over warm cake and serve.
Chocolate Pistachio Cake
1 box white cake mix
1 3.4 oz. box pistachio instant pudding mix
1/2 cup orange juice
1/2 cup water
4 eggs
1/2 vegetable oil
1 teaspoon almond extract
3/4 cup Hershey's chocolate syrup
Preheat the oven to 350 degrees.
Using an electric mixer, combine the cake mix, pudding mix, orange juice, water, eggs, oil and extract. Blend at low to medium speed for a total of 3 minutes, scraping the bowl occasionally, until smooth and well-blended.
Reserve one-third of the batter. Combine chocolate syrup with the other two-thirds of the batter and pour into a 12-cup Bundt pan coated with baking spray. Pour the remaining batter over, running a knife through to marble it. Bake for 50 to 60 minutes, or until a tester inserted into the cake comes out clean. Allow to rest for 15 minutes before removing to a rack to cool completely. Serve with a dusting of powdered sugar, if desired.
Almond Cream Cheese Pound Cake
1 box butter recipe cake mix
1 8 oz. package cream cheese, room temperature
4 eggs
1/2 cup water
1/2 cup sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
Preheat the oven to a 350 degrees.
Using an electric mixer, blend together the cake mix, cream cheese, eggs, water, sugar, oil and extracts on low speed for 1 minute. Scrape down the sides of the bowl and beat 2 minutes more. Pour batter into a 12-cup Bundt pan coated with baking spray.
Bake cake for 35 to 40 minutes, or until golden and a tester inserted into the cake comes out clean. Allow to cool for 20 minutes before removing the cake from the pan to cool. Slice and serve while still slightly warm.
Pineapple Coconut Bundt Cake
2 tablespoons butter, melted
1/2 cup flaked coconut
1 13 oz. can crushed pineapple
1 box yellow cake mix
1 cup water
1/4 cup vegetable oil
3 eggs
Preheat oven to 350 degrees.
Mix butter and coconut; sprinkle in bottom of 12-cup Bundt pan coated with baking spray. Drain pineapple; reserve syrup and 1 tablespoon pineapple for glaze.
Blend cake mix, water, oil and eggs at low speed until completely moistened. Scrape down the bowl. Beat at high speed for another 3 to 4 minutes. Pour 1/2 of the batter on top of the coconut mixture. Spoon pineapple over batter and pour remaining batter on pineapple. Bake 45 to 50 minutes. Cool 10 minutes. Remove from pan.
When cooled, top inverted cake with glaze.
Glaze
1 cup powdered sugar
1 tablespoon pineapple
1 to 2 tablespoons pineapple syrup
Mix all ingredients to reach proper glaze consistency.
More Amazing German Chocolate Cake
1 box German chocolate cake mix
1 14.5 oz. coconut pecan frosting
1 cup water
1/3 cup flour
1/3 cup vegetable oil
3 large eggs
1 tablespoon powdered sugar (optional)
Preheat the oven to 350 degrees. Coat a 12-cup Bundt pan with baking spray.
Place the cake mix, frosting, water, flour, oil, and eggs in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are incorporated, about 30 seconds. Scrape down the side of the bowl. Increase the mixer speed to medium and beat the batter for 1 to 2 minutes longer. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula as needed.
Bake the cake until the top springs back when lightly pressed with a finger, 42 to 47 minutes. Transfer the Bundt pan to a wire rack and allow to cool. Invert and sift the powdered sugar over the cake, if desired, before serving.
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