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.
Showing posts with label Baked Goods. Show all posts
Showing posts with label Baked Goods. Show all posts
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
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.
Nutella Cookies
I first learned about chocolate hazelnut spread from my sister, who had lived in The Netherlands years ago. There, as in many parts of Europe, it was often spread on bread, much like our peanut butter. With this easy drop cookie recipe, adapted from Giada's Kitchen, you're simply replacing the traditional peanut butter and peanuts. If your loved ones appreciate Nutella as much as my sister, they'll say the same thing she did: "Why didn't you think of this sooner?"
Nutella Cookies
1 1/3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup unsalted butter, room temperature
1/2 cup Nutella
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
3/4 cup chopped hazelnuts, toasted and skinless*
Preheat the oven to 350 degrees.
Combine flour, baking powder, baking soda and salt; set aside.
Using your stand mixer, cream the butter, Nutella and both sugars together until creamy; 3 or 4 minutes. Add in the egg and vanilla, beating until smooth. Stir in the flour mixture until just combined. Lastly, add in the hazelnuts by hand.
Using a cookie scoop, drop the cookie dough onto cookie sheets lined with parchment paper, spacing each about 4 inches apart (for a total of 7 or 8 cookies per sheet). Bake for 10 to 12 minutes, flattening the cookie slightly upon removal from the oven. Allow to set for 1 minute before transferring cookies to a wire rack to cool completely.
*Spread hazelnuts on a cookie sheet and place in a 350-degree oven for 8 to 10 minutes, or until fragrant. Cool. Rub the hazelnuts between your hands until all of the dry, papery skins are removed.
Nutella Cookies
1 1/3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup unsalted butter, room temperature
1/2 cup Nutella
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
3/4 cup chopped hazelnuts, toasted and skinless*
Preheat the oven to 350 degrees.
Combine flour, baking powder, baking soda and salt; set aside.
Using your stand mixer, cream the butter, Nutella and both sugars together until creamy; 3 or 4 minutes. Add in the egg and vanilla, beating until smooth. Stir in the flour mixture until just combined. Lastly, add in the hazelnuts by hand.
Using a cookie scoop, drop the cookie dough onto cookie sheets lined with parchment paper, spacing each about 4 inches apart (for a total of 7 or 8 cookies per sheet). Bake for 10 to 12 minutes, flattening the cookie slightly upon removal from the oven. Allow to set for 1 minute before transferring cookies to a wire rack to cool completely.
*Spread hazelnuts on a cookie sheet and place in a 350-degree oven for 8 to 10 minutes, or until fragrant. Cool. Rub the hazelnuts between your hands until all of the dry, papery skins are removed.
Tuesday, January 5, 2010
Sour Cream Apple Pie
When Thanksgiving and Christmas come around, who doesn't want to wow family and friends gathered around the table? As delectable as an old-fashioned apple pie is, this sinfully good variation is truly holiday-worthy. Don't be tempted to skimp on the oats, as some recipes do... they absolutely take the crumb topping over the top.
Sour Cream Apple Pie with Streusel Topping
Filling
1 cup sour cream
2/3 cup sugar
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon nutmeg, freshly ground
1 teaspoon vanilla extract
1 egg
4 cups apples, peeled and sliced (such as Honeycrisp or Braeburn)
1 9-inch unbaked pie shell, well-chilled
Streusel Topping
1/3 cup brown sugar, packed
1/3 cup flour
1/4 cup butter
1/2 teaspoon cinnamon
1/3 to 1/2 cup quick oats
Preheat oven to 400 degrees.
Beat together sour cream, sugar, flour, salt, vanilla and egg. Add apples, coating well. Pour filling into pie shell and bake for 25 minutes.
Remove the pie from the oven and sprinkle the streusel topping over. Bake an additional 20 minutes, covering the exposed crust with a silicon pie shield or aluminum foil to avoid over-browning.
Allow the pie to cool for at least an hour before serving.
Sour Cream Apple Pie with Streusel Topping
Filling
1 cup sour cream
2/3 cup sugar
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon nutmeg, freshly ground
1 teaspoon vanilla extract
1 egg
4 cups apples, peeled and sliced (such as Honeycrisp or Braeburn)
1 9-inch unbaked pie shell, well-chilled
Streusel Topping
1/3 cup brown sugar, packed
1/3 cup flour
1/4 cup butter
1/2 teaspoon cinnamon
1/3 to 1/2 cup quick oats
Preheat oven to 400 degrees.
Beat together sour cream, sugar, flour, salt, vanilla and egg. Add apples, coating well. Pour filling into pie shell and bake for 25 minutes.
Remove the pie from the oven and sprinkle the streusel topping over. Bake an additional 20 minutes, covering the exposed crust with a silicon pie shield or aluminum foil to avoid over-browning.
Allow the pie to cool for at least an hour before serving.
When Life Gives You Lemons
When life gives you lemons, as the old adage goes, make lemonade. When life gives you Meyer lemons, I suggest you make luscious, melt-in-your-mouth cookies and cakes. Available for only a short time during the winter months, Meyer lemons bring together the fragrance and taste of an orange with the tartness of a lemon. The flavor is equally unforgettable in the Barefoot Contessa's Lemon Yogurt Cake and Giada DeLaurentiis' Lemon Ricotta Cookies (from her latest cookbook, Giada's Kitchen).
My dear mother proclaimed the cake, which was made with only a single, rather than double glaze, to be one of the best she'd ever had. The cookies, although Italian in spirit, are wonderfully reminiscent of little Southern tea cakes.
Lemon Yogurt Cake
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole milk Greek yogurt
1 1/3 cups sugar, divided
3 eggs
2 teaspoons grated Meyer lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed Meyer lemon juice
Preheat the oven to 350 degrees. Spray a 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan with baking spray; set aside.
Sift together the flour, baking powder and salt into a medium bowl.
In another, larger bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. Carefully fold the vegetable oil into the batter, making sure it's well blended. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
In the meantime, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes; remove. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool before serving.
Lemon Ricotta Cookies
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, room temperature
2 cups sugar
2 eggs
1 15-oz. container whole milk ricotta cheese
3 tablespoons Meyer lemon juice
1 Meyer lemon, zested
Preheat the oven to 350 degrees.
In a medium bowl combine the flour, baking powder and salt; set aside.
Using a stand mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until completely incorporated. Add the ricotta cheese, lemon juice and lemon zest. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Using a cookie scoop, place dough onto the baking sheets. Bake for 12 to 13 minutes, or until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for at least 10 minutes.
Glaze
1 1/2 cups powdered sugar
3 tablespoons Meyer lemon juice
1 Meyer lemon, zested
Combine the powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth. Spoon about 1/2 teaspoon onto each cookie, spreading the glaze using the back of the spoon. Let the glaze harden for about 2 hours before serving or storing.
My dear mother proclaimed the cake, which was made with only a single, rather than double glaze, to be one of the best she'd ever had. The cookies, although Italian in spirit, are wonderfully reminiscent of little Southern tea cakes.
Lemon Yogurt Cake
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole milk Greek yogurt
1 1/3 cups sugar, divided
3 eggs
2 teaspoons grated Meyer lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed Meyer lemon juice
Preheat the oven to 350 degrees. Spray a 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan with baking spray; set aside.
Sift together the flour, baking powder and salt into a medium bowl.
In another, larger bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. Carefully fold the vegetable oil into the batter, making sure it's well blended. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
In the meantime, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes; remove. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool before serving.
Lemon Ricotta Cookies
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, room temperature
2 cups sugar
2 eggs
1 15-oz. container whole milk ricotta cheese
3 tablespoons Meyer lemon juice
1 Meyer lemon, zested
Preheat the oven to 350 degrees.
In a medium bowl combine the flour, baking powder and salt; set aside.
Using a stand mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until completely incorporated. Add the ricotta cheese, lemon juice and lemon zest. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Using a cookie scoop, place dough onto the baking sheets. Bake for 12 to 13 minutes, or until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for at least 10 minutes.
Glaze
1 1/2 cups powdered sugar
3 tablespoons Meyer lemon juice
1 Meyer lemon, zested
Combine the powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth. Spoon about 1/2 teaspoon onto each cookie, spreading the glaze using the back of the spoon. Let the glaze harden for about 2 hours before serving or storing.
Thursday, November 5, 2009
Classic Cookies
Sometimes, nothing tastes better on a chilly day than a cookie warm from the oven. While Better Homes and Gardens' Peanut Butter Blossoms and Cherry Chocolate Kisses are good, the simple snickerdoodle, adapted from Trisha Yearwood's Georgia Cooking in an Oklahoma Kitchen, might be even better. And, I do so love Paula Deen's Chocolate Gooey Butter Cookies. Why not try them all and invite a few friends over during the upcoming holiday season for a cookie swap?
Peanut Butter Blossoms
1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1/8 teaspoon baking soda
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 3/4 cups flour
pinch of salt (optional)
1/4 cup granulated sugar
Hershey's Kisses
Preheat oven to 350 degrees. Beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking powder and baking soda. Beat until combined, scraping sides of the bowl occasionally. Beat in egg, milk and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup granulated sugar. Place 2 inches apart on cookie sheet covered with parchment paper. Bake for 10 minutes or until the edges are firm and the bottoms are lightly browned. Immediately press a Hershey's Kiss into each cookie's center. Transfer to a wire rack and let cool. Makes approximately 54 cookies.
Cherry Chocolate Kisses
1 cup butter, softened
1 cup sifted powdered sugar
pinch of salt
2 teaspoons maraschino cherry liquid
1/4 teaspoon almond extract
2 1/4 cups flour
1/2 cup maraschino cherries, chopped
granulated sugar
Hershey's Kisses (milk and/or dark chocolate)
Preheat oven to 325 degrees. Beat butter on medium using a stand mixer. Lower speed and stir in powdered sugar and salt. Beat until well-combined and fluffy, scraping the sides of the bowl occasionally. Add in the cherry liquid and almond extract. Then, begin adding in the flour. Finally, stir in the cherries.
Shape dough into 1-inch balls. Place balls 2 inches apart on a cookie sheet covered with parchment paper. Flatten each to 1/2-inch thickness with the bottom of a glass dipped in granulated sugar.
Bake for 13 minutes or until cookies are only lightly browned on the bottom. Press unwrapped Hershey's Kisses into the center of each cookie. Transfer cookies to a wire rack to cool before serving.
Snickerdoodles
1/2 cup butter
1/2 cup vegetable shortening
1 1/2 cups + 2 tablespoons sugar
2 eggs
1 teaspoon baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt
2 teaspoons cinnamon
Preheat oven to 400 degrees. Combine the butter, shortening, sugar and eggs. Sift together the flour, cream of tartar, baking soda and salt; stir into the butter mixture. Roll dough into balls using a standard cookie scoop.
Mix together the remaining 2 tablespoons sugar with the cinnamon. Roll each ball into sugar and cinnamon mixture and arrange 2 inches apart on cookie sheet covered with parchment paper. Bake 8 to 10 minutes.
Chocolate Gooey Butter Cookies
1 8 oz. brick cream cheese, softened
1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 18 oz. box moist chocolate cake mix
powdered sugar
Preheat oven to 350 degrees. Using an electric or stand mixer, cream the cream cheese and butter until smooth. Beat in the egg, then the vanilla extract and, lastly, the cake mix. Cover and refrigerate the dough for at least 2 hours.
Using a cookie scoop, form the chilled dough into tablespoon-sized balls, then roll in powdered sugar. Place balls on a cookie sheet covered with parchment paper, 2 inches apart. Bake for approximately 10 to 12 minutes. The cookies will remain soft and "gooey."
Cool completely and sprinkle cookies with more powdered sugar, if desired.
Peanut Butter Blossoms
1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1/8 teaspoon baking soda
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 3/4 cups flour
pinch of salt (optional)
1/4 cup granulated sugar
Hershey's Kisses
Preheat oven to 350 degrees. Beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking powder and baking soda. Beat until combined, scraping sides of the bowl occasionally. Beat in egg, milk and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup granulated sugar. Place 2 inches apart on cookie sheet covered with parchment paper. Bake for 10 minutes or until the edges are firm and the bottoms are lightly browned. Immediately press a Hershey's Kiss into each cookie's center. Transfer to a wire rack and let cool. Makes approximately 54 cookies.
Cherry Chocolate Kisses
1 cup butter, softened
1 cup sifted powdered sugar
pinch of salt
2 teaspoons maraschino cherry liquid
1/4 teaspoon almond extract
2 1/4 cups flour
1/2 cup maraschino cherries, chopped
granulated sugar
Hershey's Kisses (milk and/or dark chocolate)
Preheat oven to 325 degrees. Beat butter on medium using a stand mixer. Lower speed and stir in powdered sugar and salt. Beat until well-combined and fluffy, scraping the sides of the bowl occasionally. Add in the cherry liquid and almond extract. Then, begin adding in the flour. Finally, stir in the cherries.
Shape dough into 1-inch balls. Place balls 2 inches apart on a cookie sheet covered with parchment paper. Flatten each to 1/2-inch thickness with the bottom of a glass dipped in granulated sugar.
Bake for 13 minutes or until cookies are only lightly browned on the bottom. Press unwrapped Hershey's Kisses into the center of each cookie. Transfer cookies to a wire rack to cool before serving.
Snickerdoodles
1/2 cup butter
1/2 cup vegetable shortening
1 1/2 cups + 2 tablespoons sugar
2 eggs
1 teaspoon baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt
2 teaspoons cinnamon
Preheat oven to 400 degrees. Combine the butter, shortening, sugar and eggs. Sift together the flour, cream of tartar, baking soda and salt; stir into the butter mixture. Roll dough into balls using a standard cookie scoop.
Mix together the remaining 2 tablespoons sugar with the cinnamon. Roll each ball into sugar and cinnamon mixture and arrange 2 inches apart on cookie sheet covered with parchment paper. Bake 8 to 10 minutes.
Chocolate Gooey Butter Cookies
1 8 oz. brick cream cheese, softened
1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 18 oz. box moist chocolate cake mix
powdered sugar
Preheat oven to 350 degrees. Using an electric or stand mixer, cream the cream cheese and butter until smooth. Beat in the egg, then the vanilla extract and, lastly, the cake mix. Cover and refrigerate the dough for at least 2 hours.
Using a cookie scoop, form the chilled dough into tablespoon-sized balls, then roll in powdered sugar. Place balls on a cookie sheet covered with parchment paper, 2 inches apart. Bake for approximately 10 to 12 minutes. The cookies will remain soft and "gooey."
Cool completely and sprinkle cookies with more powdered sugar, if desired.
Thursday, October 8, 2009
Oatmeal Apple Cookies
Nothing says autumn like apples. And, if you're like me, you never tire of the classic oatmeal cookie. This one, adapted from a Domino sugar recipe, has lovely caramel undertones from the dark brown sugar. Definitely a keeper.
Oatmeal Apple Cookies
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 cups firmly packed dark brown sugar
1 cup butter, room temperature
2 eggs
1 teaspoon vanilla
3 cups rolled oats
1 tart apple, peeled and finely chopped (such as Granny Smith)
Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper.
Combine flour, baking powder, salt and cinnamon. Using a stand mixer, combine butter and brown sugar; beat until fluffy. Add in eggs and vanilla. Add in flour mixture and rolled oats separately, blending well. Stir in chopped apples.
Using a cookie scoop, drop dough onto prepared cookie sheets. Bake for 10 minutes, or until lightly browned around the edges but still slightly soft in the middle.
Oatmeal Apple Cookies
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 cups firmly packed dark brown sugar
1 cup butter, room temperature
2 eggs
1 teaspoon vanilla
3 cups rolled oats
1 tart apple, peeled and finely chopped (such as Granny Smith)
Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper.
Combine flour, baking powder, salt and cinnamon. Using a stand mixer, combine butter and brown sugar; beat until fluffy. Add in eggs and vanilla. Add in flour mixture and rolled oats separately, blending well. Stir in chopped apples.
Using a cookie scoop, drop dough onto prepared cookie sheets. Bake for 10 minutes, or until lightly browned around the edges but still slightly soft in the middle.
Thursday, October 1, 2009
The Pies Have It
When asked what my daughter would like for her birthday in August, she responded enthusiastically with one word: "Pie!" And, with such an abundance of summer berries, how could I refuse her small request?
I never thought of myself as a pie person, per se. I remembered my sister, Sue, making the most delicious peach pie when I was a child. And, she would always save me those little scraps of dough, sprinkled lightly with cinnamon and sugar and baked until golden... bless her. But, other than that, I always much preferred a cookie or slice of cake for dessert. Well, after tasting that berry pie, complete with homemade crust adapted from The August/September 2009 issue of Taste of the South, I had a change of heart.
As scrumptious as it was, I may have to give a nod to the apple pie I made a few days ago, using a recipe adapted from The Joy of Cooking. The crust was so light and flaky, with its lovely balance of butter and shortening... truly near perfection. While some prefer an all-butter recipe, I don't know that a shortbread-like crust belongs. I can't wait to make another pie, this time with crisp, tart apples and perhaps a crumble topping.
Mixed Berry Pie
1/2 recipe Jim's Majic Pie Dough (aged overnight)
5 cups mixed berries (such as blueberries and blackberries)
1/4 cup unsalted butter, melted
3 1/2 tablespoons cornstarch
1 overflowing cup sugar
1 tablespoon lemon juice
1/2 teaspoon cinnamon
Preheat oven to 400 degrees.
Roll out the dough into two equal-sized crusts and line a deep dish pie pan with one.
In a large bowl, combine the fruit with the butter, cornstarch, sugar, lemon juice and cinnamon. Allow to stand for 15 minutes. Pour the mixture into the prepared pan and cover with the remaining crust. Seal edges and cut decorative vents in the top crust.
Bake pie on the upper rack for 20 minutes. Then, reduce oven temperature to 350 degrees and move pie to bottom rack. Continue baking until filling is bubbling through the vents, about 45 minutes. Cool completely before serving.
Jim's Majic Pie Dough
3 cups flour
1 1/4 cups shortening
1 egg
6 to 8 tablespoons water
1 teaspoon vinegar
1 teaspoon salt
In a large bowl, combine the flour and shortening until the mixture resembles coarse cornmeal.
Combine egg, water, vinegar and salt, beating lightly.
Make a well in the center of the flour mixture and add in the liquid ingredients. Work the dough just until a ball forms. Divide dough into 4 balls and cover loosely with a cloth or plastic wrap. Refrigerate until needed, aging dough overnight for fruit pies or only a few hours for pecan or cream pies. Makes 4 single or 2 double-crusts.
Apple Pie
1 double crust
5 cups sliced apples
3/4 cup sugar, plus 2 teaspoons
2 to 3 tablespoons flour
1 tablespoon lemon juice
1/2 teaspoon cinnamon, plus 1/8 teaspoon
pinch salt
2 tablespoons unsalted butter, cut into small pieces
Preheat the oven to 425 degrees.
Line a 9-inch pie pan with 1/2 of the dough. Mix the apples, 3/4 cup sugar, flour, lemon juice, 1/2 teaspoon cinnamon and salt. Allow to stand for 15 minutes, mixing occasionally so apples can soften slightly.
Pour filling into the bottom crust. Dot with butter before covering with top crust. Cut decorative vents into crust. Sprinkle with remaining sugar and cinnamon.
Bake pie for 30 minutes. Then, reduce oven temperature to 350 and slip a baking sheet under the pie. Bake until the juices have begun to bubble through the vents, 30 to 40 minutes more. If the crust gets too brown during baking, cover edges with aluminum foil or a silicon shield. Allow pie to cool completely before serving. The crust is best the day it's baked, but the pie will keep for several days at room temperature.
Pie Crust Cockaigne
2 1/2 cups flour
2 teaspoons sugar (or slightly more to taste)
1 teaspoon salt
6 tablespoons unsalted butter, very cold and cut into small pieces
1/4 cup shortening, chilled
6 tablespoons ice water, plus up to 1 tablespoon
Sift together the flour, sugar and salt. Cut the shortening and butter into the flour mixture until it has the consistency of cornmeal. Blend in the water until until a dough just begins to form. Be careful not to overwork the dough, leaving dots of butter and shortening throughout. Divide the dough; shape into disks and cover with plastic wrap until ready to use. When rolling out on a floured surface, work quickly and handle dough minimally to ensure a flaky crust.
I never thought of myself as a pie person, per se. I remembered my sister, Sue, making the most delicious peach pie when I was a child. And, she would always save me those little scraps of dough, sprinkled lightly with cinnamon and sugar and baked until golden... bless her. But, other than that, I always much preferred a cookie or slice of cake for dessert. Well, after tasting that berry pie, complete with homemade crust adapted from The August/September 2009 issue of Taste of the South, I had a change of heart.
As scrumptious as it was, I may have to give a nod to the apple pie I made a few days ago, using a recipe adapted from The Joy of Cooking. The crust was so light and flaky, with its lovely balance of butter and shortening... truly near perfection. While some prefer an all-butter recipe, I don't know that a shortbread-like crust belongs. I can't wait to make another pie, this time with crisp, tart apples and perhaps a crumble topping.
Mixed Berry Pie
1/2 recipe Jim's Majic Pie Dough (aged overnight)
5 cups mixed berries (such as blueberries and blackberries)
1/4 cup unsalted butter, melted
3 1/2 tablespoons cornstarch
1 overflowing cup sugar
1 tablespoon lemon juice
1/2 teaspoon cinnamon
Preheat oven to 400 degrees.
Roll out the dough into two equal-sized crusts and line a deep dish pie pan with one.
In a large bowl, combine the fruit with the butter, cornstarch, sugar, lemon juice and cinnamon. Allow to stand for 15 minutes. Pour the mixture into the prepared pan and cover with the remaining crust. Seal edges and cut decorative vents in the top crust.
Bake pie on the upper rack for 20 minutes. Then, reduce oven temperature to 350 degrees and move pie to bottom rack. Continue baking until filling is bubbling through the vents, about 45 minutes. Cool completely before serving.
Jim's Majic Pie Dough
3 cups flour
1 1/4 cups shortening
1 egg
6 to 8 tablespoons water
1 teaspoon vinegar
1 teaspoon salt
In a large bowl, combine the flour and shortening until the mixture resembles coarse cornmeal.
Combine egg, water, vinegar and salt, beating lightly.
Make a well in the center of the flour mixture and add in the liquid ingredients. Work the dough just until a ball forms. Divide dough into 4 balls and cover loosely with a cloth or plastic wrap. Refrigerate until needed, aging dough overnight for fruit pies or only a few hours for pecan or cream pies. Makes 4 single or 2 double-crusts.
Apple Pie
1 double crust
5 cups sliced apples
3/4 cup sugar, plus 2 teaspoons
2 to 3 tablespoons flour
1 tablespoon lemon juice
1/2 teaspoon cinnamon, plus 1/8 teaspoon
pinch salt
2 tablespoons unsalted butter, cut into small pieces
Preheat the oven to 425 degrees.
Line a 9-inch pie pan with 1/2 of the dough. Mix the apples, 3/4 cup sugar, flour, lemon juice, 1/2 teaspoon cinnamon and salt. Allow to stand for 15 minutes, mixing occasionally so apples can soften slightly.
Pour filling into the bottom crust. Dot with butter before covering with top crust. Cut decorative vents into crust. Sprinkle with remaining sugar and cinnamon.
Bake pie for 30 minutes. Then, reduce oven temperature to 350 and slip a baking sheet under the pie. Bake until the juices have begun to bubble through the vents, 30 to 40 minutes more. If the crust gets too brown during baking, cover edges with aluminum foil or a silicon shield. Allow pie to cool completely before serving. The crust is best the day it's baked, but the pie will keep for several days at room temperature.
Pie Crust Cockaigne
2 1/2 cups flour
2 teaspoons sugar (or slightly more to taste)
1 teaspoon salt
6 tablespoons unsalted butter, very cold and cut into small pieces
1/4 cup shortening, chilled
6 tablespoons ice water, plus up to 1 tablespoon
Sift together the flour, sugar and salt. Cut the shortening and butter into the flour mixture until it has the consistency of cornmeal. Blend in the water until until a dough just begins to form. Be careful not to overwork the dough, leaving dots of butter and shortening throughout. Divide the dough; shape into disks and cover with plastic wrap until ready to use. When rolling out on a floured surface, work quickly and handle dough minimally to ensure a flaky crust.
Tuesday, August 18, 2009
Toffee Blondies
Speaking of sisters, I thought it would be fun to bake a new kind of blondie for one of mine. Well, this one from The Neelys was almost too rich for her tastes. She managed to make them last for more than a couple of days... a new record (just teasing, Liddy).
Toffee Blondies
1 1/2 cups all-purpose flour
2 teaspoons salt
2 sticks unsalted butter, softened
1 cup firmly packed dark brown sugar
1 cup granulated sugar
3 large eggs
1 tablespoon whole milk
2 teaspoons vanilla extract
1/2 cup creamy Jif honey peanut butter
1 cup chopped chocolate covered toffee
Preheat the oven to 350 degrees.
Line a 13 by 9 glass pan with parchment paper, leaving a 2-inch overhang; spray with nonstick baking spray.
Whisk flour and salt together in a small bowl and set aside.
In a large bowl, using a mixer, cream butter and both sugars together until light and fluffy. Slowly add eggs, 1 at a time, until thoroughly combined. Add milk, vanilla extract and peanut butter; continue to mix. Incorporate dry mixture into wet mixture in 3 separate additions. Using a spatula, fold in chocolate covered toffee bits.
Pour batter into prepared pan. Bake in the center rack of the oven for approximately 40 minutes. Remove when toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool completely.
Toffee Blondies
1 1/2 cups all-purpose flour
2 teaspoons salt
2 sticks unsalted butter, softened
1 cup firmly packed dark brown sugar
1 cup granulated sugar
3 large eggs
1 tablespoon whole milk
2 teaspoons vanilla extract
1/2 cup creamy Jif honey peanut butter
1 cup chopped chocolate covered toffee
Preheat the oven to 350 degrees.
Line a 13 by 9 glass pan with parchment paper, leaving a 2-inch overhang; spray with nonstick baking spray.
Whisk flour and salt together in a small bowl and set aside.
In a large bowl, using a mixer, cream butter and both sugars together until light and fluffy. Slowly add eggs, 1 at a time, until thoroughly combined. Add milk, vanilla extract and peanut butter; continue to mix. Incorporate dry mixture into wet mixture in 3 separate additions. Using a spatula, fold in chocolate covered toffee bits.
Pour batter into prepared pan. Bake in the center rack of the oven for approximately 40 minutes. Remove when toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool completely.
Yogurt Zucchini Bread
My sister, Sue, has been more than generous with the zucchini this summer and I wanted to take a new approach to this abundant summer vegetable. This recipe, from the September 2009 issue of Food and Wine, produces a bread so moist, you'll want to make plain Greek yogurt your new go-to ingredient. I used a low-fat (instead of non-fat) variety, but you wouldn't guess it.
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup low-fat plain Greek yogurt
1 cup coarsely grated zucchini (from about 1 medium zucchini)
1 cup chopped walnuts, toasted (optional)
Preheat the oven to 325°. Butter and flour a 9 by 4 1/2-inch loaf pan.
In a large bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, mix the sugar with the eggs, vegetable oil and yogurt. Add the dry ingredients to the wet, then mix in the grated zucchini (and optional walnuts) until the batter is evenly moistened. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean.
Let the loaf cool on a rack for 30 minutes before serving.
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup low-fat plain Greek yogurt
1 cup coarsely grated zucchini (from about 1 medium zucchini)
1 cup chopped walnuts, toasted (optional)
Preheat the oven to 325°. Butter and flour a 9 by 4 1/2-inch loaf pan.
In a large bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, mix the sugar with the eggs, vegetable oil and yogurt. Add the dry ingredients to the wet, then mix in the grated zucchini (and optional walnuts) until the batter is evenly moistened. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean.
Let the loaf cool on a rack for 30 minutes before serving.
Friday, July 24, 2009
Almond Danish Swirls
Yes, yet another recipe from the divine Miss Paula. For those who don't appreciate her recipes, I say... you probably haven't tried many. So much of what she makes just makes you feel good. These Almond Danish Swirls, adapted from Paula & Friends: Living it Up, Southern Style and originally a Pillsbury Bake-Off winner, are another another example of something so simple and so very yummy. No surprise... I've omitted the 1/2 cup slivered almonds.
Almond Danish Swirls
6 oz. cream cheese, softened
1 teaspoon almond extract
1/2 cup powdered sugar
2 8 oz. cans refrigerated Pillsbury Crescent dinner rolls
1 egg white
1 teaspoon water
Glaze
In a small bowl, beat the cream cheese, almond extract and sugar until fluffy.
Separate 1 can of dough and assemble into 4 rectangles. Firmly press the perforations to seal. Press or roll each piece of dough to form a 7 by 4-inch rectangle, and spread each with about 2 tablespoons of the cream cheese filling to within 1/4-inch of the edges. Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and remaining filling.
Place sweet rolls on a plate, cover with plastic wrap, and chill until firm, about 30 minutes.
Preheat the oven to 350 degrees while the rolls are chilling.
Remove sweet rolls from the refrigerator and cut each into 4 even slices. Place 1/2-inch apart on ungreased baking sheets. In a small bowl, combine the egg white with 1 teaspoon water. Brush over the swirls. Bake for 18 to 20 minutes, or until light brown.
Glaze
1/2 cup powdered sugar
4 teaspoons whole milk
1/2 teaspoon almond extract
While the swirls are baking, combine the glaze ingredients in a small bowl. Cool the swirls for 3 minutes on wire racks placed over a sheet of waxed paper. Drizzle the icing over the warm swirls.
Almond Danish Swirls
6 oz. cream cheese, softened
1 teaspoon almond extract
1/2 cup powdered sugar
2 8 oz. cans refrigerated Pillsbury Crescent dinner rolls
1 egg white
1 teaspoon water
Glaze
In a small bowl, beat the cream cheese, almond extract and sugar until fluffy.
Separate 1 can of dough and assemble into 4 rectangles. Firmly press the perforations to seal. Press or roll each piece of dough to form a 7 by 4-inch rectangle, and spread each with about 2 tablespoons of the cream cheese filling to within 1/4-inch of the edges. Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and remaining filling.
Place sweet rolls on a plate, cover with plastic wrap, and chill until firm, about 30 minutes.
Preheat the oven to 350 degrees while the rolls are chilling.
Remove sweet rolls from the refrigerator and cut each into 4 even slices. Place 1/2-inch apart on ungreased baking sheets. In a small bowl, combine the egg white with 1 teaspoon water. Brush over the swirls. Bake for 18 to 20 minutes, or until light brown.
Glaze
1/2 cup powdered sugar
4 teaspoons whole milk
1/2 teaspoon almond extract
While the swirls are baking, combine the glaze ingredients in a small bowl. Cool the swirls for 3 minutes on wire racks placed over a sheet of waxed paper. Drizzle the icing over the warm swirls.
Wednesday, July 15, 2009
Orange Brownies
Yes, it may sound like a chocolate dessert, yet it's anything but. These goodies have the same texture as a brownie... adding another dimension to the usual citrus bars. Decorate the platter with a few orange slice and you're ready to go. Thank you, Paula Deen, for another can't-miss dessert.
Orange Brownies
1 1/2 cups flour
2 cups sugar
1 teaspoon salt
1 cup butter, room temperature
4 eggs
2 teaspoons orange extract
1 teaspoon orange zest
Glaze
Preheat oven to 350 degrees. Spray a 13 by 9 dish with baking spray.
Stir together flour, sugar and salt in a large bowl; set aside.
Beat butter, eggs, extract and zest with a stand mixer. Slowly add in flour mixture on low speed; mix until well-combined. Pour batter into prepared pan and bake for approximately 30 minutes, or until brownies are a light golden brown and completely set. Remove from oven and pierce with a fork. Pour glaze over and allow to cool before cutting into squares.
Glaze
1 cup powdered sugar
2 tablespoons orange juice
1 teaspoon orange zest
Combine all ingredients in a small bowl, stirring until smooth.
Orange Brownies
1 1/2 cups flour
2 cups sugar
1 teaspoon salt
1 cup butter, room temperature
4 eggs
2 teaspoons orange extract
1 teaspoon orange zest
Glaze
Preheat oven to 350 degrees. Spray a 13 by 9 dish with baking spray.
Stir together flour, sugar and salt in a large bowl; set aside.
Beat butter, eggs, extract and zest with a stand mixer. Slowly add in flour mixture on low speed; mix until well-combined. Pour batter into prepared pan and bake for approximately 30 minutes, or until brownies are a light golden brown and completely set. Remove from oven and pierce with a fork. Pour glaze over and allow to cool before cutting into squares.
Glaze
1 cup powdered sugar
2 tablespoons orange juice
1 teaspoon orange zest
Combine all ingredients in a small bowl, stirring until smooth.
Strawberry-Rhubarb Bars
Early summer strawberries are a perfect complement to tart rhubarb, wouldn't you say? Quite fortuitously, both have been growing in my sister's garden this year. As a child, I remember Sue's former in-laws serving the most delicious strawberry-rhubarb pies. Yet, I know it wouldn't be the same without some of those folks sitting at my table (especially my nieces' Grandma Pat, Aunt Tricia and their late Aunt Dianna). If you're making these little gems, which are from Better Homes and Gardens, for a smaller crowd and anticipate leftovers, you might want to pour the ginger glaze over each individual bar before serving so your dessert doesn't get soggy.
And, since we're talking about rhubarb, don't be afraid to add a bit more sugar if you like things more on the sweet side (I know I do).
Strawberry-Rhubarb Bars
1 1/2 cups quick oats
1 cup flour
3/4 cup sugar
3/4 butter
1 1/2 cups fresh or frozen rhubarb, chopped
1/2 cup sugar
1/4 cup water
1/2 teaspoon ground ginger
2 cups fresh strawberries, chopped
Ginger Icing
Preheat oven to 350 degrees F. Spray an 8 by 8 or 9 by 13 baking dish with baking spray.
Stir together oats, flour and 3/4 cup sugar. Cut in butter until mixture resembles coarse crumbs. Remove 1 1/2 cups of the oat mixture; set aside.
Press remaining oat mixture evenly into bottom of pan. Bake 20 minutes.
Meanwhile, for the filling, combine 1/2 cup sugar, water and 1/2 teaspoon ginger in a medium saucepan. Cook and stir over medium heat for 8 to 10 minutes until filling is bubbling and nicely thickened. Stir in chopped strawberries. Carefully spoon filling over hot baked crust. Sprinkle with reserved oat mixture, pressing lightly into rhubarb filling.
Bake for 30 to 35 minutes more or until top is golden and filling is bubbly. Cool in pan on wire rack.
Ginger Icing
1/4 cup powdered sugar, sifted
1/4 teaspoon ground ginger
3 to 4 teaspoons orange juice
Stir together ingredients, using enough juice to reach desired drizzling consistency. Pour over bars as desired.
Sunday, July 12, 2009
Red Velvet Cake
There's just something about Red Velvet Cake... the flavor, the color, the divine cream cheese frosting. This take from McCormick may be less than traditional, since it has more cocoa powder than usual, and lacks both buttermilk and vinegar, it's still a crowd-pleaser. Maybe next time, I'll make Red Velvet Whoopie Pies, from The Deen Family Cookbook, for a more authentic Southern experience.
Red Velvet Cake
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, room temperature
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup whole milk
1 ounce Red Food Color
2 teaspoons vanilla extract
Preheat oven to 350 degrees. Spray a 13 by 9 cake pan with baking spray.
Sift flour, cocoa powder, baking soda and salt; set aside.
Beat butter and sugar with a mixer on medium speed for 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Pour batter into prepared pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool before frosting.
Vanilla Cream Cheese Frosting
8 oz. cream cheese, room temperature
1/4 cup butter, room temperature
2 tablespoons sour cream
2 teaspoons vanilla extract
1 box powdered sugar (or less to taste)
For the frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in powdered sugar until smooth. Frost as desired.
Red Velvet Cake
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, room temperature
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup whole milk
1 ounce Red Food Color
2 teaspoons vanilla extract
Preheat oven to 350 degrees. Spray a 13 by 9 cake pan with baking spray.
Sift flour, cocoa powder, baking soda and salt; set aside.
Beat butter and sugar with a mixer on medium speed for 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Pour batter into prepared pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool before frosting.
Vanilla Cream Cheese Frosting
8 oz. cream cheese, room temperature
1/4 cup butter, room temperature
2 tablespoons sour cream
2 teaspoons vanilla extract
1 box powdered sugar (or less to taste)
For the frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in powdered sugar until smooth. Frost as desired.
Sunday, June 7, 2009
Applesauce Snack Cake
After looking high and low for the perfect applesauce cake recipe, I went back to my trusty cookbook, The Lady & Sons Just Desserts, and knew I couldn't get any better. Miss Paula uses shortening for the most amazing crumb. I opted to leave out the ground cloves and raisins, since my step-dad, Burl, doesn't much care for either. You simply won't be able to wait for dessert once you catch a whiff of this goody baking in the oven, though... so I'm calling it snack cake. Miss Paula suggests you serve this with a scoop of vanilla ice cream, and who am I to disagree.
Applesauce Snack Cake
1 cup sugar
1/2 cup vegetable shortening
2 eggs
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg, freshly grated
1 tablespoon baking powder
1/2 teaspoon salt
1 cup chopped nuts (such as black walnuts)
1 cup unsweetened applesauce
Powdered sugar (optional)
Preheat oven to 350 degrees. Grease a 13 by 9 pan or line a muffin tin; set aside.
Sift together flour, cinnamon, nutmeg, baking powder and salt.
Using a mixer, cream shortening and sugar until creamy. Add eggs, beating thoroughly. Add flour mixture and applesauce alternately to creamed mixture, beginning and ending with flour mixture. Stir in nuts. Pour batter into prepared pan. Bake 13 by 9 cake for approximately 45 minutes or until center is firm to the touch. For muffins, bake approximately 20 to 22 minutes (makes about 16). Sprinkle with powdered sugar, if desired, before serving.
Applesauce Snack Cake
1 cup sugar
1/2 cup vegetable shortening
2 eggs
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg, freshly grated
1 tablespoon baking powder
1/2 teaspoon salt
1 cup chopped nuts (such as black walnuts)
1 cup unsweetened applesauce
Powdered sugar (optional)
Preheat oven to 350 degrees. Grease a 13 by 9 pan or line a muffin tin; set aside.
Sift together flour, cinnamon, nutmeg, baking powder and salt.
Using a mixer, cream shortening and sugar until creamy. Add eggs, beating thoroughly. Add flour mixture and applesauce alternately to creamed mixture, beginning and ending with flour mixture. Stir in nuts. Pour batter into prepared pan. Bake 13 by 9 cake for approximately 45 minutes or until center is firm to the touch. For muffins, bake approximately 20 to 22 minutes (makes about 16). Sprinkle with powdered sugar, if desired, before serving.
French Silk Chocolate Pie
I had the good fortune to taste this dessert last year and I've been thinking about it ever since... yes, it's that good. Is it any wonder. It comes from the very lovely Anne Mikkelsen, a friend of the family, who is also a classically trained French chef. You cannot help but love Anne. She fills the room with laughter and light, with her smiling Irish eyes and side-splitting yarns, and prepares food that could only come from her heart. I'm so looking forward to reading her forthcoming memoir and cookbook, which she is somehow finding time to write while caring for her husband, Mike, who suffers from Parkinson's disease. In the meantime, I'll be getting inspiration from her little collection of favorite recipes, "Prairie Grass Cooks."
French Silk Chocolate Pie
Crust
2 cups chopped walnuts
3 tablespoons butter
3 tablespoons sugar
Preheat oven to 350 degrees.
Process ingredients until coarsely combined. Press into an 8-inch springform pan or pie pan. Bake crust for approximately 25 minutes. Allow to cool before filling.
Filling
3 oz. unsweetened chocolate, melted and cooled
1/2 cup butter, room temperature
1/2 cup sugar
1 teaspoon vanilla extract
4 whole eggs*
grated chocolate (optional)
Using a mixer, beat butter until smooth. Gradually add sugar, then cooled chocolate and vanilla. Begin adding eggs, one at a time, incorporating each before adding the next (all traces of yolk should be gone). Once mixture is light and fluffy, pour into prepared crust and refrigerate until ready to serve. Garnish with grated chocolate, if desired.
*Note: Anne says she has made this countless times using the freshest eggs, all without incident. Utilizing eggs pasteurized in their shell might put your mind at ease, however.
French Silk Chocolate Pie
Crust
2 cups chopped walnuts
3 tablespoons butter
3 tablespoons sugar
Preheat oven to 350 degrees.
Process ingredients until coarsely combined. Press into an 8-inch springform pan or pie pan. Bake crust for approximately 25 minutes. Allow to cool before filling.
Filling
3 oz. unsweetened chocolate, melted and cooled
1/2 cup butter, room temperature
1/2 cup sugar
1 teaspoon vanilla extract
4 whole eggs*
grated chocolate (optional)
Using a mixer, beat butter until smooth. Gradually add sugar, then cooled chocolate and vanilla. Begin adding eggs, one at a time, incorporating each before adding the next (all traces of yolk should be gone). Once mixture is light and fluffy, pour into prepared crust and refrigerate until ready to serve. Garnish with grated chocolate, if desired.
*Note: Anne says she has made this countless times using the freshest eggs, all without incident. Utilizing eggs pasteurized in their shell might put your mind at ease, however.
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