Archives for : DESSERTS

The Pumpkin Bread I Can’t Stop Eating:By Giulia Melucci

 

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Makes 1 loaf, 6 to 8 servings

  • 1cup sugar
  • 1/2cup olive oil, extra virgin or any other kind
  • 2 eggs
  • 1cup canned pumpkin puree
  • 1 good baking apple such as Cortland or Northern Spy, grated (you should have 1 cup grated apple)
  • 3/4cups all purpose flour
  • 3/4cups whole wheat flour
  • 1/2teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1/4teaspoon ground nutmeg
  • 1/4teaspoon salt
  • 1/2teaspoon baking soda
  • 1/4teaspoon baking powder
  • 1/2 cup chopped walnuts
  1. Preheat oven to 350 degrees. Grease a 9-inch loaf pan whatever way you please (I use Pam baking spray).
  2. Whisk together the sugar and oil until blended, then add the eggs and pumpkin. Lay out two paper towels, stacked on top of one another. Lay the grated apples over the paper towels. Roll up the paper towels into a log and squeeze gently to remove excess juices from the apples. Add the grated apples to the pumpkin mixture and mix to combine.
  3. In another bowl, stir together the flours, spices, salt, baking powder and baking soda. Add the pumpkin mixture to the dry ingredients and stir until combined. Mix in the walnuts and let batter rest for 15 to 20 minutes.
  4. When ready to bake, pour the batter into the prepared loaf pan. Bake until the loaf is very dark and a tester inserted deep into the middle comes out clean, about 1 hour and 15 minutes. Transfer to a cooling rack and cool in pan for ten minutes, then turn onto rack to cool completely.

 

Pecan Pie Cake

 

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Cake
  • 2 cups pecans, chopped
  • 3/4 cup butter, softened
  • 2 cups white sugar
  • 5 eggs, separated
  • 1 tablespoon vanilla extract
  • 1 cup milk
  • 1 tablespoon lemon juice
  • 2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 cup chopped pecans
  • 1/3 cup caramel sauce
  • 1/3 cup light cream

 

Filling
  • 1/2 cup packed brown sugar
  • 1/3 cup cornstarch
  • 3/4 cup dark corn syrup
  • 2 egg yolks
  • 1 egg
  • 1 1/2 cups light cream
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

 

Other
  • 2 cups heavy cream
  • 3 tablespoons powdered sugar
  • additional pecans for decorating (optional)
  • Cream for serving

 

Instructions

Cake
  1. Preheat oven to 350 degrees.
  2. Grease three 9″ pans and sprinkle the chopped pecans evenly between the pans.
  3. Place 1 tablespoon lemon juice in a 1 cup measuring cup and top to 1 cup with milk. Set aside.
  4. With a mixer on medium, cream together 3/4 cup butter and sugar until light and fluffy. Beat in the egg yolks and vanilla.
  5. In a medium bowl, combine flour and baking soda. Beat flour mixture into butter mixture alternating with soured milk.
  6. With mixer on medium-high, beat egg whites until stiff peaks form. Gently fold egg whites and 1 cup of chopped pecans into the butter mixture just until completely combined.
  7. Divide batter between the 3 prepared pans.
  8. Bake in the preheated oven for 18-23 minutes, or just until a toothpick comes out clean. Do not over bake. Cool in the pan 5 minutes. Remove from pans onto cooling racks lined with parchment paper.
  9. Combine caramel sauce & light cream. Brush over each of the warm cakes twice. Cool completely.
Filling (can be made 1 day ahead of time)
  1. Combine 1/2 cup brown sugar, cornstarch, egg yolks, egg, light cream and corn syrup in a large saucepan.
  2. Stir continuously over medium heat until mixture boils. Let boil for 1 minute. Remove from heat and stir in butter and vanilla. Let cool in the pan for about 20 minutes, stirring every 5 minutes. Cool completely.
  3. Assembly

    1. Place one of the cakes on a plate with the pecans facing up. Top with half of the cooled filling. Repeat layers and finally top with the last cake.
    2. Whip cream and powdered sugar on medium high until stiff peaks form. Frost cake with whipped cream and top with additional pecans if desired.
    3. Refrigerate at least 2 hours before serving.
    4. To serve, slice cake and drizzle each slice with about 2 tablespoons fresh cream before serving.

Yellow Cake with Chocolate Frosting

 

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Ingredients

For the Cake:
  • 2 sticks unsalted butter, room temperature
  • 1/3 cup canola oil
  • 1/2 teaspoon salt
  • 2 1/2 cups granulated sugar
  • 6 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 3 cups sifted cake flour
  • 1/2 teaspoon baking powder
  • 1 cup sour cream
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon butter extract
For the Frosting
  • 2 sticks unsalted butter, room temperature
  • 4 cups confectioner’s sugar
  • 1/2 cup cocoa powder
  • 1 tablespoon pure vanilla extract
  • 3 tablespoons milk

Instructions

For the Cake:
  1. Preheat the oven to 350 degrees.
  2. Prepare 3 9″ round baking pans with non-stick baking spray and put aside.
  3. In the bowl of your mixer, add softened butter, canola oil, salt and sugar and cream on high until fluffy and smooth (about 5 minutes).
  4. Next, add one egg and egg yolk at a time to the bowl and beat on medium until well incorporated.
  5. In a separate large bowl, sift cake flour and baking powder together.
  6. Turn the mixer to low and add half of flour mixture to the mixer and fully incorporate.
  7. Next add sour cream to mixer and blend well and lastly finish with remaining flour mixture and mix well.
  8. Finally add vanilla extract and butter extract to mixer and finish beating on low until everything is well mixed.
  9. Make sure to scrap the bottom of the bowl as well.
  10. Evenly add cake mixture into prepared baking pans and place in oven to bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean but don’t overbake (crucial not to overbake this cake)!!
  11. Remove cakes and oven and rest in pans for 10 minutes.
  12. Next remove layers from pans and place on cooling racks for one hour.
  13. Wrap each layer in plastic wrap and place in the freezer for 1 hour to make it easier to work with when assembling the cake.
For the Frosting
  1. Add butter, confectioner’s sugar and cocoa powder to bowl of mixer and mix on high speed until smooth.
  2. Lastly add in vanilla extract and milk until frosting is fluffy and smooth.
  3. Frost each layer of cake with frosting then frost the end.

 

Caramelized Banana Peanut Butter Blender Ice Cream

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Author: Jennifer Farley
Serves: 2
Ingredients
  • 1 tablespoon coconut oil
  • 3 medium ripe bananas, sliced in half lengthwise
  • 2 tablespoons peanut butter
  • ¼ cup plain, unsweetened almond milk (I used Blue Diamond Almond Breeze)
 
Instructions
  1. Heat the coconut oil in a large saute pan over medium heat. Add the bananas, flat side down, and caramelize for several minutes. Use a spatula to flip the bananas and caramelize on the other side as well, keeping a close eye to make sure they don’t burn. The bananas may fall apart a bit, which is fine. Remove the pan from the heat and allow to cool for several minutes.
  2. Scoop the contents of the skillet into a container or plastic bag, making sure to scrape off and include any caramelized bits that are stuck to the pan (those will have tons of flavor). Freeze the bananas.
  3. Chop the frozen caramelized bananas and place in a blender with the peanut butter and almond milk. Puree until very smooth and serve!

Cashew Chocolate Spread (Cashewtella)

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Makes about two 8-ounce jars

  • 1cup raw cashews
  • 2tablespoons sugar
  • 8ounces bittersweet chocolate, broken into small pieces
  • 4tablespoons unsalted butter, cubed
  • 1/2cup heavy cream
  • 3/8teaspoons kosher salt
  1. Heat the oven to 350° F. Spread the cashews in a medium baking dish, and toast in the oven until lightly browned, 10 to 15 minutes, shaking the pan every few minutes. Let cool completely.
  2. In a blender or a food processor, combine the cashews and sugar and pulse to a powdery paste.
  3. Heat an inch of water to a gentle simmer in the base of a double boiler. Set the top pan on the double boiler base, and add the chocolate to the top pan. When it’s melted, turn off the heat. Whisk in the butter, a few pieces at a time. Then beat in the cream. Remove the top pan from the base and set it on a counter. Stir in the cashew mixture and the salt. Divide among two 8-ounce jars. Let cool, then seal, and chill. Bring to room temperature before serving.

No Churn Coffee Ice Cream

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Ingredients

  • 2/3 cup sweetened condensed milk
  • 2 Tablespoons instant espresso powder
  • 2 Tablespoons coffee or espresso liqueur (Kahlua or Tia Maria)
  • 1 1/4 cups heavy whipping cream

Instructions

  1. Add the sweetened condensed milk, instant espresso powder, and liqueur to the bowl of an electric mixer. Mix until combined. Add the cream and whip until it reaches soft peaks.
  2. Pour into an airtight container and freeze for 6 hours or overnight. Scoop and serve.

Roasted Blueberry Crème Fraîche Ice Cream

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This ice cream is is bursting with sweet flavor from roasted blueberries. Creme fraiche adds a unique tartness and extra creamy texture.
Author: Jennifer Farley
Serves: approximately 1 quart
Ingredients
  • 18 ounces fresh blueberries
  • 6 egg yolks
  • 5 ounces granulated sugar
  • 1¼ cup whole milk
  • splash of pure vanilla extract
  • 8 ounces creme fraiche
 
Instructions
  1. Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
  2. Rinse off the blueberries and place them on the prepared baking sheet. Roast the berries for 12 minutes, giving the pan a shake every 4 minutes for even cooking. Remove from the oven and allow to cool. Puree in a blender until smooth and set aside.
  3. In a large bowl, vigorously whisk together the egg yolks and sugar.
  4. Add the milk and vanilla to a saucepan on medium heat. Whisk in the creme fraiche until smooth. When the mixture is just starting to simmer (don’t boil it), slowly ladle approximately half of the liquid into the yolks while whisking.
  5. Pour the mixture back into the saucepan and turn the heat down to medium-low. Stir in a figure 8 motion with a wood spoon or rubber spatula for several minutes until slightly thickened. Stir in roasted blueberry puree and remove from the heat. Allow to cool for several minutes, stirring periodically. Cover with plastic wrap that’s pressed directly against the liquid to prevent a skin from forming. Chill until very cold, preferably overnight.
  6. Prepare ice cream according to the manufacturer’s instructions.

Strawberry Layer Cake

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Author: Jennifer Farley
Serves: 3 8″ or 9″ cakes
Ingredients
  • ¼ cup strawberry puree, room temperature (made from fresh or frozen strawberries)
  • 1 cup whole milk, room temperature
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons fresh orange juice
  • 10 ounces all purpose flour
  • 3 ounces potato starch
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • zest of 1 orange (about 1 tablespoon)
  • 12 ounces sugar
  • 8 ounces (2 sticks) unsalted butter, softened
  • 4 eggs, room temperature
  • Thinly sliced strawberries for layering
 
Instructions
  1. To make strawberry puree, simply place a handful of fresh or frozen strawberries in a blender and puree until smooth. Divide into ¼ cup for the cake and ½ cup for the buttercream.
  2. Preheat the oven to 350 degrees F. Prepare 3 cake pans. My method is to spray them with a baking spray that contains flour (I like Spectrum), then line them with a parchment round, and then lightly spray the parchment. You can use butter/shortening and flour if you prefer. Set aside.
  3. In a medium bowl, combine the puree, milk, vanilla, and orange juice.
  4. Sift together the flour, potato starch, baking powder, salt and zest.
  5. In a stand mixer with the paddle attachment, cream the butter and sugar on medium-high until light and fluffy. Slow down the speed and add the eggs, one at a time, scraping down the side of the bowl after each egg.
  6. Alternate between adding the wet and dry ingredients, beginning and ending with the dry. Scrape down the bowl as needed and don’t over-mix.
  7. Divide the batter evenly between the cake pans. Use a kitchen scale if possible to ensure even layers. Spread the batter evenly with a small offset spatula. The original recipe was scaled for 8″ pans so if you’re using 9″ (like I did), the batter won’t reach the top of the pans. This is fine.
  8. Bake for 20-25 minutes, until a toothpick comes out clean.
  9. Allow them to cool for several minutes in the pan. Carefully invert onto a cooling rack or onto cardboard cake rounds lined with parchment (this is my preferred method). Allow to cool completely. Once cool, you can wrap the cakes well in plastic wrap and store them at room temperature for two days, the refrigerator for five days, or the freezer for several months.
Cake Assembly
  1. Place the first layer of cake on a revolving cake stand. I prefer to leave the bottom cake round in place so it’s easy to transfer the finished cake to a display stand (but remember to remove the parchment paper!).
  2. Spread approximately one cup of buttercream on top and spread it around evenly with an offset spatula. Layer thin strawberry slices on top of the buttercream. Top the strawberries with a bit more buttercream.
  3. Repeat with the second layer (remove the cake round this time).
  4. Place the 3rd layer on top. Frost with a thin layer of buttercream. Use an offset spatula to apply a thin layer of frosting to the sides, taking care to make sure the top and sides are even. Chill in the refrigerator for at least 30 minutes to set this first layer of buttercream.
  5. Cover the entire cake with a final layer of frosting. For decoration, I used some fresh cream whipped with sugar and vanilla, topped with strawberries.
Strawberry Buttercream
Ingredients
  • 16 ounces sugar
  • ½ cup water
  • 1 teaspoon Karo corn syrup
  • 6 ounces egg whites
  • 20 ounces (5 sticks) butter, cubed at at room temperature
  • ½ cup strawberry puree
  • 1½ tablespoon fresh squeezed orange juice
  • optional: 1-2 drops red food coloring
 
Instructions
  1. Add sugar and water to a medium sauce pot; stir briefly to combine. Use a wet thumb or paper towel to clean any excess sugar on the sides of the pot. Add the corn syrup, cover, and turn the heat to high.
  2. While the sugar is coming to a simmer, whisk the eggs on high in a stand mixer with the whisk attachment.
  3. Remove the cover from the sauce pot after some steam has formed. This prevents sugar crystallization. Cook the sugar to the soft boil stage, 235-240 degrees F (use a candy thermometer).
  4. Turn the mixer speed down to medium and slowly (very slowly) pour the syrup down the side of the bowl into the meringue. Don’t pour the syrup directly into the meringue or you’ll wind up with an egg white omelette.
  5. Once the syrup is incorporated, turn the speed up to high and allow the meringue to continue to form a stiff peak. Continue mixing on high until the mixture has reached room temperature. I place ice packs along the outside of the bowl to speed up the process, but this can still take 10-15 minutes.
  6. Once the meringue is room temperature, slowly begin incorporating the soft butter. Once all of the butter has been incorporated, add the strawberry puree, orange juice and food coloring.
 
Notes
This makes slightly more than you will need for this cake. Freeze the remainder in a plastic baggie.

Bourbon Brown Sugar Ice Cream:Southern Comfort

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Bourbon Brown Sugar Ice Cream
Author: Susan Palmer
Recipe type: Ice Cream, Dessert
Ingredients
  • ¾ dark brown sugar, packed
  • ¾ cup whole milk
  • 4 large egg yolks
  • 1¼ cup heavy cream
  • 1½ tablespoons bourbon
  • pinch of kosher salt
  • 1 teaspoon pure vanilla extract
Instructions
  1. In a saucepan over medium heat, stir the brown sugar and milk until dissolved and it comes to a simmer. Lower the temperature to medium-low.
  2. In a small bowl, whisk together the egg yolks and slowly drizzle in a few ladles of the hot milk mixture to temper the yolks.
  3. While stirring, in a slow steady stream, drizzle the tempered egg yolks back into the milk. Once all added, cook while stirring and scraping the bottom for an additional minute or until completely thickened.
  4. Set up an ice bath with a medium bowl set over a larger one. Place the heavy cream and bourbon in the medium bowl and a mesh sieve set over top.
  5. Pour the custard over the strainer and mix in the salt and vanilla extract.
  6. Let the ice cream base cool completely in the refrigerator for at least an hour – base can be made up to a day ahead.
  7. Churn in your ice cream maker according to its directions. Freeze in an airtight container for at least 4 hours before serving.

Sea Salt & Honey Ice Cream (No Machine Needed!)

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Yield: Serves 6 – 8

Prep Time: 5 minutes

Cook Time: 6 hours

Total Time: 6 hours 5 minutes

Ingredients:

  • 2 cups (1 pint) heavy whipping cream
  • 1 (14-ounce) can sweetened condensed milk
  • 1/4 cup honey (I like clover honey for this recipe) + 1 tablespoon for topping + a little more for serving if desired
  • 1/2 teaspoon Fleur de sel sea salt + more for serving if desired

Directions:

  1. Pour the whipping cream into the bowl of a stand mixer affixed with the whisk attachment. Start out mixing on low speed, then slowly increase speed to high and mix until the whipping cream forms stiff peaks, about 2 minutes. You can also use a bowl and a hand mixer, or a bowl and a whisk and mix by hand (but it’ll probably take awhile unless you have superpowers!)
  2. Using a spatula, gently fold the sweetened condensed milk, 1/4 cup honey, and 1/2 teaspoon sea salt into the whipped cream. Continue stirring gently until completely combined. Pour into a freezer-safe container with airtight lid. Drizzle the top with 1 tablespoon honey. Seal.
  3. Freeze until solid, at least 6 hours.
  4. Scoop into cups, bowls, or onto cones; drizzle individual servings with a little more honey and a bonus pinch of sea salt if desired. Serve.

Ice cream base recipe from Kevin & Amanda.

Hummingbird Cake: Original Recipe

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Hummingbird cake

3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 1/2 cups Vegetable oil
1 1/2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, undrained
2 cups chopped pecans or walnuts, divided
2 cups chopped bananas
Cream cheese frosting (recipe follows)

Combine dry ingredients in a large mixing bowl; add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans, and bananas. Spoon batter into 3 well-greased and floured 9-inch cake pans. Bake at 350 degrees F. For 25 to 30 minutes; remove from pans, and cool immediately. Spread frosting between layers and on top and sides of cake. Sprinkle with 1 cup chopped pecans.

Yield: one 9-inch layer cake.

Cream Cheese Frosting

2 (8-ounce) packages cream cheese, softened
1 cup butter or margarine, softened
2 (16 ounce) packages powdered sugar
2 teaspoons vanilla extract

Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating until light and fluffy. Stir in vanilla.

Yield: enough for a 3 layer cake.

–Mrs. L.H. Wiggins, Greesnboro, North Carolina”
—“Making the most of bananas,” Southern Living, February 1978 (p. 206

 

 

Heavenly Fudge Pie

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Photo: Iain Bagwell; Styling: Caroline M. Cunningham

Ingredients

  • 2/3 cup evaporated milk
  • 1/2 (12-oz.) package semisweet chocolate morsels
  • 2 tablespoons butter
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon kosher salt
  • 1 cup chopped pecans
  • 1 (9-inch) frozen unbaked pie crust shell
  • Ice cream$

     

Preparation

  1. 1. Preheat oven to 375°. Microwave first 3 ingredients in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, whisking at 30-second intervals.
  2. 2. Whisk sugar and flour into chocolate mixture. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in vanilla and salt. Stir in pecans. Pour mixture into pie shell.
  3. 3. Bake at 375° for 35 to 40 minutes or until set. Cool 10 minutes before serving. Serve with ice cream.

Home made ‘Nutella’ raspberry slice

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Home made ‘Nutella’ raspberry slice
Author: Chris
Prep time:
Total time:
Serves: 4
Ingredients
  • FOR THE BASE
  • 1/2 cup crushed almonds
  • 3 medjool dates
  • FILLING
  • 1 cup of raw homemade Nutella (recipe link below)
  • 1/2 cup fresh or frozen raspberries
  • Optional: 1/2 cup coconut shreds
  • TOPPINGS
  • Chocolate shavings and raspberries
Instructions
  1. Mix crushed almonds with medjool dates. If dates are soft, it can be done by hand.
  2. Spread this into your chosen pan and pop it into the fridge.
  3. Make your nutella (recipe link below).
  4. Depending on your blender (and how powerful it is) you might need to add extra water to process your nutella. If that is the case, it will produce a thinner nutella than shown in my pictures for the nutella recipe, which is ok.
  5. Scoop out the nutella and measure a cup of it.
  6. If nutella is thin, return 1 cup of it to the blender and add 1/2 cup coconut shreds. Process for few seconds until mixed.
  7. Scoop out into a bowl and gently mix in the raspberries, trying as much as possible not to squash them too much.
  8. Spread this heavenly chocolaty concoction onto the base and pop it into the fridge to set.
  9. Once ready to serve, grate your raw chocolate and add more raspberries on top. No amount of raspberries is too much! Go wild.
Notes
If using frozen raspberries, thaw them beforehand in a colander, allowing excess water to drip; gently pat them dry with a paper towel to absorb extra water. // If making your own raw chocolate based on the recipe below, pop it in the freezer for at least 30mins. Only like that you will be able to use it for grating.

 

Almond Cointreau Cheesecake

 

Almond Cointreau Cheesecake  (9)
Crust:
200g crushed biscuits (e.g. Digestive, Oreos)
1 tbs sugar
2 tsp cocoa powder (optional)
90g butter, melted

Mix everything together. Then press into your baking pan. (I used a 9″ springform pan.) Chill in refrigerator while you make the filling.

Filling:
750g cream cheese, softened at room temperature
150g sugar
1.5 tbs cornflour
1 tbsp Cointreau (or 1.5 tsp vanilla extract)
3 eggs

1 – Beat all ingredients except eggs till smooth and creamy.

2 – Add in eggs one at a time and mix till just combined.
3 – Pour filling into baking pan.  The filling should smoothen itself out.
4 – Cover with foil and chill in the refrigerator for at least 4 hours, overnight if possible.
Chocolate topping:
2 tbsp. chocolate chips
1 tbsp. milk
Melt chocolate chips and milk in a double boiler (or just microwave).  Stir till well combined and glossy. Drizzle onto the top of your cheesecake in any pattern you fancy. Cover and return to fridge till ready to serve.  This is best done after the cake has chilled so that the chocolate sets up nicely and doesn’t run or soak into the filling.

 

Grape Fruit Pie

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Author: Jennifer Farley
Serves: 8
Ingredients
  • 1 9-inch blind baked pie crust (either store bought or your favorite recipe)
  • 2 (14-ounce) cans sweetened condensed milk
  • 1¼ cup fresh squeezed grapefruit juice
  • 2 eggs
 
Instructions
  1. Preheat the oven to 325 degrees F. Place the pie crust on a baking sheet.
  2. Whisk together the sweetened condensed milk, grapefruit juice and eggs.
  3. Pour the custard into the pie shell. (Do not overfill the shell, not all pie pans are the same depth. Leave at least ½ inch around the top).
  4. Carefully place the baking sheet with the pie in the oven and bake for 45 minutes. It will still be very wobbly but should look slightly firmer.
  5. Chill in the refrigerator for 2 hours to set the custard. Serve chilled or slightly above room temperature.
 
Notes
This is not a very firm custard; it is delicate and will soften more at room temperature. This is because I added extra juice to the recipe to amp up the grapefruit flavor But you should still be able to cut slices without the pie falling apart, as seen in the photos. For a firmer custard similar to key lime pie, omit ¼ cup of grapefruit juice and cook the pie for 25 minutes instead of 45.

Strawberry Layer Cake

10167991_10152066310485896_8111710176504965529_nAuthor: Jennifer Farley
Serves: 3 8″ or 9″ cakes
Ingredients
  • ¼ cup strawberry puree, room temperature (made from fresh or frozen strawberries)
  • 1 cup whole milk, room temperature
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons fresh orange juice
  • 10 ounces all purpose flour
  • 3 ounces potato starch
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • zest of 1 orange (about 1 tablespoon)
  • 12 ounces sugar
  • 8 ounces (2 sticks) unsalted butter, softened
  • 4 eggs, room temperature
  • Thinly sliced strawberries for layering
 
Instructions
  1. To make strawberry puree, simply place a handful of fresh or frozen strawberries in a blender and puree until smooth. Divide into ¼ cup for the cake and ½ cup for the buttercream.
  2. Preheat the oven to 350 degrees F. Prepare 3 cake pans. My method is to spray them with a baking spray that contains flour (I like Spectrum), then line them with a parchment round, and then lightly spray the parchment. You can use butter/shortening and flour if you prefer. Set aside.
  3. In a medium bowl, combine the puree, milk, vanilla, and orange juice.
  4. Sift together the flour, potato starch, baking powder, salt and zest.
  5. In a stand mixer with the paddle attachment, cream the butter and sugar on medium-high until light and fluffy. Slow down the speed and add the eggs, one at a time, scraping down the side of the bowl after each egg.
  6. Alternate between adding the wet and dry ingredients, beginning and ending with the dry. Scrape down the bowl as needed and don’t over-mix.
  7. Divide the batter evenly between the cake pans. Use a kitchen scale if possible to ensure even layers. Spread the batter evenly with a small offset spatula. The original recipe was scaled for 8″ pans so if you’re using 9″ (like I did), the batter won’t reach the top of the pans. This is fine.
  8. Bake for 20-25 minutes, until a toothpick comes out clean.
  9. Allow them to cool for several minutes in the pan. Carefully invert onto a cooling rack or onto cardboard cake rounds lined with parchment (this is my preferred method). Allow to cool completely. Once cool, you can wrap the cakes well in plastic wrap and store them at room temperature for two days, the refrigerator for five days, or the freezer for several months.
Cake Assembly
  1. Place the first layer of cake on a revolving cake stand. I prefer to leave the bottom cake round in place so it’s easy to transfer the finished cake to a display stand (but remember to remove the parchment paper!).
  2. Spread approximately one cup of buttercream on top and spread it around evenly with an offset spatula. Layer thin strawberry slices on top of the buttercream. Top the strawberries with a bit more buttercream.
  3. Repeat with the second layer (remove the cake round this time).
  4. Place the 3rd layer on top. Frost with a thin layer of buttercream. Use an offset spatula to apply a thin layer of frosting to the sides, taking care to make sure the top and sides are even. Chill in the refrigerator for at least 30 minutes to set this first layer of buttercream.
  5. Cover the entire cake with a final layer of frosting. For decoration, I used some fresh cream whipped with sugar and vanilla, topped with strawberries.
Author: Jennifer Farley
Ingredients
  • 16 ounces sugar
  • ½ cup water
  • 1 teaspoon Karo corn syrup
  • 6 ounces egg whites
  • 20 ounces (5 sticks) butter, cubed at at room temperature
  • ½ cup strawberry puree
  • 1½ tablespoon fresh squeezed orange juice
  • optional: 1-2 drops red food coloring
Instructions
  1. Add sugar and water to a medium sauce pot; stir briefly to combine. Use a wet thumb or paper towel to clean any excess sugar on the sides of the pot. Add the corn syrup, cover, and turn the heat to high.
  2. While the sugar is coming to a simmer, whisk the eggs on high in a stand mixer with the whisk attachment.
  3. Remove the cover from the sauce pot after some steam has formed. This prevents sugar crystallization. Cook the sugar to the soft boil stage, 235-240 degrees F (use a candy thermometer).
  4. Turn the mixer speed down to medium and slowly (very slowly) pour the syrup down the side of the bowl into the meringue. Don’t pour the syrup directly into the meringue or you’ll wind up with an egg white omelette.
  5. Once the syrup is incorporated, turn the speed up to high and allow the meringue to continue to form a stiff peak. Continue mixing on high until the mixture has reached room temperature. I place ice packs along the outside of the bowl to speed up the process, but this can still take 10-15 minutes.
  6. Once the meringue is room temperature, slowly begin incorporating the soft butter. Once all of the butter has been incorporated, add the strawberry puree, orange juice and food coloring.
Notes
This makes slightly more than you will need for this cake. Freeze the remainder in a plastic baggie.

Fresh Coconut Layer Cake

Ultra Fancy Cakes, including this Fresh Coconut Layer Cake

Ultra Fancy Cakes, including this Fresh Coconut Layer Cake

Ingredients

 

  • 2 (1 1/2-pound) coconuts
  • 1/4 cup sugar

For cake layers

  • 3 1/3 cups sifted cake flour (not self-rising; sift before measuring)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups whole milk
  • 1 1/2 teaspoons pure vanilla extract
  • 1/8 teaspoon pure almond extract
  • 2 1/2 sticks unsalted butter, softened
  • 1 3/4 cups sugar, divided
  • 7 large egg whites, at room temperature 30 minutes

For frosting

  • 3 large egg whites, at room temperature 30 minutes
  • 2 1/4 cups sugar
  • 3/4 cup water
  • 1 1/2 tablespoons light corn syrup
  • 1/2 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • Equipment: 3 (9- by 2-inch) round cake pans

Preparation

Prepare coconut:
Preheat oven to 350°F with racks in upper and lower thirds.

Pierce softest eye of each coconut with a small screwdriver and collect liquid in 2 separate bowls to sample. If either tastes rancid, discard that coconut and liquid and Start over with another. Strain liquid from 2 coconuts through a dampened-paper-towel-lined sieve into a 1-cup measure and set coconuts aside. (You should have about 3/4 cup liquid. If not, add water.) Bring to a simmer with sugar and a pinch of salt in a small saucepan, stirring until sugar has dissolved. Cool and reserve.

Bake coconuts on lower rack 15 minutes. Leave oven on. Break shells with a hammer, then remove flesh with screwdriver, prying it out carefully. Peel brown membrane from flesh with a vegetable peeler. Coarsely grate enough coconut on large holes of a box grater to measure 5 cups.

Make cake layers:
Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess.

Sift together flour (3 1/3 cups), baking powder, and salt.

Stir together milk and extracts.

Beat butter and 1 1/2 cups sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes. At low speed, add flour mixture in 3 batches alternately with milk mixture, beginning and ending with flour mixture and mixing until each addition is just incorporated.

Beat egg whites in another large bowl with cleaned beaters at medium speed until they just hold soft peaks. Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, then beat until whites just hold stiff, glossy peaks. Stir one third of whites into batter, then fold in remaining whites gently but thoroughly.

Spread batter evenly in pans and rap pans on counter several times to eliminate air bubbles.

Place 2 pans on upper rack and 1 pan on lower rack and bake 20 minutes. Switch position of pans and bake until golden and a wooden pick inserted in center of each cake comes out clean, 10 to 15 minutes more. Cool cakes in pans on racks 5 minutes, then run a knife around edges of pans and invert cakes onto racks. Discard parchment and cool completely, about 1 hour.

Make frosting and assemble cake:
Beat together egg whites, sugar, water, corn syrup, cream of tartar, and salt in a large deep bowl with a handheld mixer (clean beaters if necessary) until combined. Set bowl over a pot of simmering water and beat mixture at high speed until it holds stiff, glossy peaks, 5 to 7 minutes. (Humid weather may necessitate additional beating time.) Remove bowl from heat, then add vanilla and beat until frosting is cooled and very thick, 6 to 10 minutes. Transfer 2 1/3 cups frosting to another bowl and stir in 2 cups coconut to make filling.

Put 1 cake layer on a cake stand or large plate. Brush top with one third of reserved coconut syrup, then spread with half of filling. Repeat with another layer, more syrup, and remaining coconut filling, then top with third layer. Brush top with remaining syrup, then cover cake with remaining frosting and coat with remaining coconut, gently pressing to help it adhere.

Cooks’ notes: ·Coconuts can sometimes be rancid. You may want to buy an extra one.

·The egg whites in the frosting might not be fully cooked, which may be of concern if salmonella is a problem in your area.

·Cake layers can be made 3 days ahead and chilled, wrapped separately in plastic wrap.

·Cake can be assembled 4 hours ahead.

Caramelized Banana Topped Dutch Baby

DutchBabyFifteenSpatulasIngredients:

For the Dutch Baby:
  • 3 tablespoons Land O Lakes® Unsalted Butter
  • 3 large eggs
  • 3/4 cup milk
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon freshly grated or ground nutmeg
  • 3.75 ounces all-purpose flour (3/4 cup)
For the caramelized bananas:

Directions:

  1. Preheat the oven to 425F. In a 10-inch cast iron skillet set over medium heat, melt the Land O Lakes® Butter. In the meantime, whisk together the eggs, milk, sugar, vanilla and nutmeg until well combined and slightly frothy on top. Whisk in the flour until no flour streaks remain, but a few lumps are okay. Pour the batter into the skillet (all of the butter should be melted at this point), and pop the pan into the lower third of the oven. Bake for 18-20 minutes until the Dutch baby is cooked through.
  2. While the Dutch baby bakes, make the caramelized bananas. Peel and slice the bananas, then heat a nonstick skillet over medium heat. Add the Land O Lakes® Butter, brown sugar and salt, and stir for a minute or two until the butter has melted and the ingredients are combined. Lay the banana slices in the pan and cook for 2-3 minutes on each side, until the bananas caramelize and soften slightly on the edges. Serve the caramelized bananas on top of the Dutch baby slices. Enjoy

Sweet Pecan Kugel

pecankugel9881
Author: Jennifer Farley Ingredients Topping:
  • 4 ounces (1 stick) unsalted butter
  • 1 cup packed dark brown sugar
  • 1 large package whole pecans
Filling:
  • 16 ounce bag broad egg noodles
  • 4 eggs
  • 2 ounces (½ stick) melted butter
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • ⅔ cup sugar
Instructions
To make the topping:
  1. Melt the butter and pour evenly into the bottom of a 10½ inch Bundt pan.
  2. Add the brown sugar to the pan and it spread evenly all around, combining with the butter.
  3. Next you will be placing whole pecans into the butter/brown sugar mixture in a decorative, circular designs- one inner circle, one outer circle. Sort through the bag of pecans and select nuts that look pretty and are similar in size. You’ll need approximately 40 pecans. Keep in mind that you will be turning this upside down at the end, so the top side of the pecan will be pressed down into the sugar mixture.
  4. Start with the inner circle and carefully line up whole pecans one by one, the end of each pecan touching the center pole of Bundt pan until you’ve created the circle.
  5. Next, move the the outer edge of the Bundt pan. End to end, carefully make a circle of pecans around the outer edge of the pan, pressing them slightly into the sugar/butter mixture.
  6. Place the Bundt pan in the refrigerator to set and harden for at least an hour.
To prepare the filling:
  1. Boil noodles for 3-5 minutes. Don’t overcook them; they’ll be cooking further in the oven. Drain well and set aside.
  2. Beat the eggs lightly.
  3. Add the sugar, melted butter, cinnamon and salt to eggs and combine evenly.
  4. Add egg mixture to the egg noodles.
To assemble the kugel:
  1. Preheat the oven to 325 degrees F.
  2. Take chilled, set Bundt pan out of the refrigerator.
  3. If the egg/noodle mixture has settled, give it a quick stir. Carefully pour it into the Bundt pan. Spread the noodles evenly.
  4. Place the Bundt pan into the oven on the center rack. Bake for 45-60 minutes, until set.
  5. Remove from the oven and allow to cool for 5 minutes. Then carefully run a knife along the edges or gently shake kugle to loosen.
  6. Using a pot holder, put a plate under the hot Bundt pan. Holding the Bundt pan firmly against the plate, invert the kugle. Carefully remove Bundt pan.
  7. Some of pecans may have dislodged; simply replace them into the circular design.
  8. Serve warm or room temperature.

Strawberry Shortcake: No-Bake Ice Box Cake!

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Strawberry Shortcake No-Bake Ice Box Cake

8-10 graham crackers
2 cups heavy cream
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 pound fresh strawberries, cut into ¼’s
2 cups powdered sugar
2 tablespoons vegetable shortening
1/4 teaspoon salt

Reserve a handful of strawberries for garnishing the top of the cake.  Place the remaining strawberries in a large bowl.  Sprinkle granulated sugar over top.  Stir to combine and allow to sit.

In a tall bowl whip heavy cream with an electric mixer until you can start to see a trail of the mixer through the cream.  Add vanilla and 1/4 cup powdered sugar. Whip until stiff peaks form.  (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater).  Set aside.

Line a 9 x 5-inch baking dish with plastic wrap.   Layer 1/3 of whipped cream into dish.  Spoon ½ of strawberries and half of juice on top of whipped cream, evenly.  Top with a layer of graham crackers, breaking them if necessary to make them fit.

Then add another 1/3 of whipped cream, smoothing out evenly.  Add the remaining strawberries and juice evenly over the whipped cream.  Top with a layer of graham crackers, breaking them if necessary to make them fit.  Cover and freeze for 3-4 hours.

Meanwhile, add shortening, salt and remaining powdered sugar to remaining whipped cream.  Whip until it comes together.

Remove cake from freezer, invert pan onto a plate.  Frost with whipped cream and sprinkle remaining strawberries on top.  Refrigerate until ready to serve.

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