STRAWBERRY SHORTCAKE

Hmmm,  Nothing is as heavenly as strawberry shortcake!  Agreed?

Short Cake Biscuits

3 cups all-purpose flour

1/4 cup sugar

2 Tablespoons baking powder

1 teaspoon salt

3/4 cup unsalted butter, cold and cubed

1 cup cold buttermilk

2 Tablespoons heavy cream (buttermilk works if you do not have heavy cream)

Preheat oven to 425°F 

Combine the flour, granulated sugar, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. If you used a food processor, pour out the mixture into a large bowl.

Pour buttermilk on top. Stir everything together until just about combined– do not overwork the dough. The dough will be very crumbly. Turn the dough out onto a work surface and gently mold it together in a ball using your hands. Gently flatten until it is evenly 1/2 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have about 12 biscuits. 

Arrange in a 10-inch cast iron skillet or close together on a lined baking sheet. 

Brush the tops with 2 Tablespoons heavy cream. Bake for 15 minutes or until biscuits are golden brown on top. Remove from the oven and let cool 10 minutes before using.

BUTTER BEER CAKE

I started my new job!  What????  Did my first week there and I really like it so far.  It has a lot of positives.  It's 40 hours and I do miss my old 35 hours a bit.  Getting home later leaves even less time for things that need to get done. Eh.  I am learning to live with not done and lower expectations.  

Thank Goodness for my little minions kids.  They do their part.  Thank goodness.  I definitely need to up their game a little.  They think Saturday morning is the be all end all of cleaning.  We need to work more on picking up after yourself and tidying up on a daily basis.  I can't complain though, I have great kids who are growing, very quickly, into fine young adults.  Don't get me wrong, things are no rosy... but hey, when are things rosy.

I gave my oldest daughter some choices on what cake she would like for her birthday.  She chose butter beer, all Harry Potter like.

I am going to give you two different recipes for this cake here.  The one with cream soda I made and found to be so very dense.  I like the idea of putting the pudding in but I don't think the cream soda much matters.  I think I need to tweak it a bit.  The flavor is good though.

The other cake is much lighter and more of the outcome I wanted.  

Somewhere in between these two cakes is the perfect cake.  I will get back to you on that.

Oh, the frosting... omg! COMPLETELY addicting.  Use it at your own risk!

BUTTER BEER CAKE

2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
3.5 oz butterscotch instant pudding mix one package
1/2 teaspoon salt
3/4 cup unsalted butter room temperature
1 cup granulated sugar
3 large eggs room temperature
1 1/4 cups cream soda clear
1 teaspoon vanilla extract

Preheat oven to 350F.   Spray or grease and line 2- 9" rounds with parchment.

In a medium bowl, whisk flour, baking powder, pudding mix, and salt until well combined. Set aside.

Cream butter and sugars on med-high until pale and fluffy (approx 4 mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.

Alternate adding flour mixture and cream soda, beginning and ending with flour (3 additions of flour and 2 of cream soda). Fully incorporating after each addition.

Bake for about 40 mins or until a toothpick inserted into the center comes out clean.

Place cakes on wire rack to cool completely.

BUTTER BEER CAKE PART II

2 cups cake flour (like Swan's Down)
1 1/2 teaspoons baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
3/4 cup brown sugar or brown sugar blend, packed
3 large eggs, room temperature
1 cup buttermilk
2 tsp vanilla extract
2 tsp butter flavoring

Preheat oven to 350F.   Spray or grease and line 2- 9" rounds with parchment.

In a medium bowl, whisk flour, baking powder, baking soda and salt until well combined. Set aside.

Cream butter and sugars on med-high until pale and fluffy (approx 4 mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla and butter flavoring.  Add buttermilk and finally the flour mixture. 

Bake for about 40 mins or until a toothpick inserted into the center comes out clean.

Place cakes on wire rack to cool completely.

BROWN BUTTER FROSTING

1/4 cup butter, and 1/2 cup butter
3 tablespoon flour
3/4 cup whole milk
1 1/2 teaspoon vanilla extract
1/2 cup powdered sugar
1/4 cup brown sugar or brown sugar blend


In a medium saucepan over medium-high heat, brown 1/4 cup butter. Once the butter is browned, add the flour to the pot and whisk together.

Slowly whisk in the milk, working out any lumps. Keep whisking while bringing the mixture to a boil so it thickens.

Remove the pot from heat and whisk in the vanilla extract and and let cool. If you try to move ahead while it is warm in anyway, this will not work. Be patient. Beat together butter and powdered sugar and then add flour mixture. Cream together until fluffy.

S'MORE CAKE WRECK

This was, by the way, the pretty side of the cake.

I found a cake recipe on the Internet and I am sad to say, it was an utter fail.  I think the idea behind the cake was fabulous and the cake itself was pretty good but I think I may tweak it a little.  The fluff frosting.  Ah, well there was the problem.  It was very tight, dense and heavy.  (I did make it twice too.) By the time it was ready to serve the cake the fluff had slid off the cake and connected itself en mass to the side of the dome cake cover.  Sigh.  So I had to cut it away from the side.  As I lifted it, it pulled the whole cake like a toupee, right off the top.  Finally, upon setting it down it looked like an utter mess.

I have made fluff before when I made Dorie Greenspan's marshmallows.  So I will use that recipe, of course, omitting the setting agent, gelatin.

Here is the recipe, in its original form.  I am not adding the person who posted the recipe because that is not my intent to point fingers.  I like the idea of the cake and there are many good points about it. It is a 'not too sweet cake' which is surprising as it is a s'more cake and we all know, if you ate a s'more, it's cloyingly sweet.  I will definitely make the cake again but with some tweakage.  I will keep you posted.


S'MORES CAKE

1 1/2 cups all-purpose flour
1 1/2 cups graham cracker crumbs
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup unsalted butter
1 cup light brown sugar
1/2 cup granulated sugar
4 large eggs
1 cup buttermilk
2 tsp vanilla

Preheat oven to 350F and grease and flour three 6" cake rounds, line with parchment.
In a medium bowl, whisk flour, graham cracker crumbs, baking powder, baking soda, and salt until well combined.
Using a stand mixer fitted with the paddle attachment, beat butter until smooth.
Add sugars and beat on med-high until pale and fluffy (2-3mins).
Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not over mix.
Spread batter evenly into prepared pans. Smooth the top with a spatula and whack the pans against the counter to evenly distribute.
Bake for approx. 40mins or until a toothpick inserted into the center comes out mostly clean.
Place cakes on wire rack to cool for 10mins. Whack the pans on the counter to loosen the cakes and turn out onto wire rack to cool completely.



Fluff
This would be great to just eat by the spoon

1/3 cup water
3/4 cup granulated sugar
3/4 cup corn syrup or honey
3 large egg whites room temperature
1/2 tsp cream of tartar
1 tsp vanilla extract

Place water, sugar, and corn syrup (or honey) in a medium saucepan. Stir to combine.
Insert a candy thermometer into the pot and heat over medium-high. Do not stir from this point on as crystals will form.
Ensure mixer bowl and whisk are completely grease free.*
Place egg whites and cream of tartar in the bowl of a stand mixer.
When the sugar syrup reaches about 225°F, start whipping the egg whites to soft peaks. Approx 3-4mins.
When the whites are ready, the sugar syrup should be at 240°F. Remove from the heat, turn mixer to medium and very slowly and carefully pour the sugar syrup into the whites in a thin, steady stream.**
Once all of the syrup is in, set mixer to medium/high and continue whipping. The whites will deflate at first, but they will thicken and fluff up.
Continue to whip for 7-8 minutes, or until the mixture is thick and glossy.
Add in vanilla and whip until the fluff has cooled.
Pour into an airtight container and store for up to 2 weeks at room temperature.

Raspberry Rugelach

This year, instead of making 10,000 cookies, yes, that many, I decided to change it up a bit.  I asked my kids, husband and Mother which cookie they want most.  My daughter chose Rainbow Cookies, my other daughter chose sugar cookies, my husband chose cinnamon buns and my Mom chose rugelach.  Many years ago I made rugelach and it had cream cheese in the dough.  I could not find that recipe but found this one instead.  I liked it. I did add about a 1/4 cup more of flour though to the dough.  I also used regular saltine cracker crumbs (less salt) to the filling instead of bread crumbs, but other than that, followed it, pretty much to the letter.

I only had two of these.  I gave all that remained to my Mom.  I really must make it again.  It's so good and perfect with tea or coffee.
 

RUGELACH
This recipe is largely based on this recipe at Serious Eats, click here.

4 1/4 ounces all-purpose flour (about 1 cup, spooned; 118g), plus more for dusting
4 ounces cold unsalted butter (8 tablespoons; 115g), cut into large cubes
4 ounces cold cream cheese (8 tablespoons; 115g), cut into large cubes
1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

filling:
1 ounce (about 1/4 cup) almonds, toasted and finely chopped
1 tablespoon granulated sugar
2 tablespoons fresh bread crumbs
1/2 cup raspberry jam, homemade or a good-quality store-bought brand
1 egg yolk whisked with 1 teaspoon (5ml) cool water
1 teaspoon sparkling sugar


For the Dough: In the work bowl of a food processor, combine flour, butter, cream cheese, orange zest, and salt. Pulse 4 to 5 times, then turn the processor on and process until the dough forms a shaggy ball, about 1 minute.

Transfer dough to a lightly floured sheet of plastic wrap and lightly flour your hands. If making crescent cookies, gently form a disk 5 inches in diameter. If making sliced cookies, form dough into a 3- by 4-inch rectangle. Dust surface with flour and wrap tightly. Lightly press with a rolling pin to smooth, then lightly tap the disk or rectangle's edges on the counter. The smoother the edges, the less prone they will be to cracking later on. Chill until the dough registers 40°F (4°C) on an instant-read thermometer, about 1 hour. The dough may be frozen for 3 months; defrost overnight in the refrigerator to proceed.

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

For the Filling: Pulse crackers until fine.  Empty out into a bowl.  Add the almonds to the processor and process until crumby but not like bread crumbs crumby.  The stage just before. Add those to the bowl with the cracker crumbs. Then add raspberry jam.
 
On a lightly floured surface, roll dough into a 4- by 12-inch rectangle. Spread filling over surface of dough using an offset spatula, leaving a 1/2-inch border along the two 12-inch edges.  Starting at one 12-inch edge, tightly roll dough into a spiral. Place roll on baking sheet and chill for at least 30 minutes. Place seam side down, using a sharp knife cut roll into 12 cookies, in narrow triangular wedges.  You can freeze these at this point.

Brush cookies' surface with egg wash using a small pastry brush. Sprinkle with sparkling sugar. Bake cookies until browned and flaky, about 22 to 25 minutes. Some filling may squish out; that’s okay. The bottoms of the rugelach should be caramelized, not blackened. Transfer the cookies (still on the parchment) to a rack to cool completely, about 1 hour. Store in an airtight container, layered between sheets of wax paper, for up to 3 weeks, or freeze for up to 1 month.

PUMPKIN WHOOPIE PIES

What side of the pumpkin patch do you stand on?  As far as I am concerned, anything pumpkin is awesome.  Whether it is a decoration, kitchen item, food or a picture.  I love, love, love pumpkins.  Sweet or savory!  Yes!

I know everyone gets sick of seeing ten million pumpkin recipes in the fall on Pinterest.  Not me, bring it on baby.

If you are that person that can't stand pumpkin anything, then you are probably not even reading these lines.  If you are, then you probably want to move along because I am about to deliver some amazing pumpkin deliciousness in the form of a recipe.

PUMPKIN WHOOPIE PIES

3 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tbsp. cinnamon
1 tsp. ground ginger
½ tsp. ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 cup canola oil
3 cups chilled pumpkin puree
2 large eggs
1 tsp. vanilla extract

Preheat oven to 350°F. 

Mix dry ingredients and set aside.  Blend wet ingredients and add the dry to the wet.  Spoon or pipe on to greased baking sheets, heaping tablespoons for small or 1/4 cups measurements for large. Bake for about 15 to 20 minutes.  It really depends on the size of your 'pies'.  You can test them with a toothpick.

Once they have completely cooled, frost with your favorite frosting.  I did the following

8 ounces cream cheese
4 ounces butter
1-2 tablespoons milk
3 cups give or take of confectioners sugar
pinch of salt

Barb's Carrot Cake

I acquired this recipe when I was working as a Home Health Aide, about 30 years ago.  I was working for this amazing woman who had a child with Cystic Fibrosis.  She needed overall help.  This woman helped to shape my life.  She made all of his baby food by freezing dinner items in ice cube trays and then into storage bags in the freezer.  When I later had my children, long before it was the 'in' thing to do, I did the same thing.  She baked her own bread and shared a few of those recipes with me.  She had down comforters, I ended up buying down comforters for my beds.  There was so many ways that she impacted my life, in a good way, I couldn't begin to tell you all of it.  I admired her so much.

This is an homage to her, Barb, for being such a great role model!

Barb's Carrot Cake

This time I added a combination of apple butter and applesauce so my cake was darker than usual.

2 3/4 cups flour
2 cups sugar
3 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 2/3 cup apple sauce
1 teaspoon vanilla

4 eggs
3 cups shredded carrots
1 cup chopped walnuts
1 cup raisins
3/4 cup oil

In a mixer or a bowl mix apple sauce, vanilla, oil and sugar.  In a separate bowl mix dry ingredients, flour, baking soda, cinnamon, salt and nutmeg. Mix into the wet ingredients and then add eggs one at a time until incorporated. Finally add the raisins, carrots and walnuts.

Pour mixture into a greased 9 x 13 pan with high sides and bake @ 350° for 35 to 45 minutes.  But I found it can take an hour. You will know it is done when a toothpick inserted in the center comes out clean.

Frost with cream cheese frosting or as desired.

Tea Time Tuesday: Lemon Loaf Cake

Have you ever wondered what the difference is between a sweet bread and a tea loaf?  I have.  But then I wonder about all kinds of things that most people could give a darn about.  I'm weird like that. Deal.

A tea bread by Oxford Dictionary is. "A type of cake, baked in the shape of a loaf, containing dried fruit that has been soaked in tea before baking. ... 'Another bread, bara brith, is at least as good as any other fruit loaf or tea bread.  

Then I looked up sweet bread and it was nowhere near what I thought the definition of sweet bread was.  According to Wikipedia it is, "Sweetbread is a culinary name for the thymus or the pancreas, especially of calf and lamb, and, less commonly, of beef and pork."  What???? Seriously.

Then what the heck is a cake type loaf called?  Cake? Yes, loaf cake, now don't I feel foolish.  So if you are anything like me in my naivete, then dont write a post about tea bread and what not.  Its a loaf cake, fool!  Its just that simple.

Anyway, this lovely loaf is awesome with a cup of tea.  Head on over to my friend, Sandy's blog, Quilting For The Rest Of Us and see what she has in store for you for tea.

Lemon Loaf Cake

Makes 1 large loaf and one small loaf

3 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
2 tablespoons fresh lemon juice
zest of one lemon
1 teaspoon vanilla
1 cup oil
3 eggs
3 cups zucchini
1 teaspoon oil

Preheat oven to 350°F.  Stir together all the dry ingredients except for the sugar. In another bowl, beat together the eggs and sugar, then oil, lemon juice, zest and vanilla. Pour the wet into the dry and beat just until combined.  Stir in the grated zucchini.  Pour into greased loaf pans and bake for 45 to 55 minutes.

Pumpkin Bundt Cake

My husband and I have switched over to a plant based, vegan diet mainly for health benefits.  If you read my blog, you know we are meat eaters.  My husband being a major meat eater.  But we have always had meatless meals before they started gaining in popularity.  This has helped us a lot.  We were already enjoying great bean burgers.  And please, please, please, if you have never had homemade, it is a completely different experience.  Don't judge all bean burgers like you judge the one in the box from the store.

Since the day after Mothers Day (Mothers Day was the day I made this cake) we have been 95% vegan).  We have not eaten any meat but there may have been some parmegan on our spaghetti a few times.  We have lots of it to use up. If a recipe calls for an egg, I use an egg but we no longer have eggs for breakfast.  Our egg consumption has about 15 every week to less than one.  I am not going to ever be 100% probably, but mostly, yes.

I started a new blog, check it out.  It is called VEEG. My daughter named it.  It's all about my husband and I stepping into a vegan, plant based life.

What will happen to Lori's Lipsmacking Goodness.  Well, I probably will post here when I make things for my kids or for pot lucks, things that will not be appropriate for Veeg.  So Lori's Lipsmacking Goodness will go on, albeit, with fewer postings.

PUMPKIN BUNDT CAKE

Recipe adapted from Taste of Home.  You can find the original here on the net.

2 cups sugar

1 cup canola oil

3 eggs

3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 teaspoon ground cloves

1 can (15 ounces) solid-pack pumpkin

*sugar glaze drizzle of confectioners and sugar mixed together about the consistency of a thin pancake batter or heavy cream.

Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. 

Transfer to a greased bundt pan. Bake 60-65 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar. Yield: 12-16 servings. 

Originally published as Pumpkin Pound Cake in Country Extra November 1999, p49 

Nutritional Facts (Since I reduced the sugar content the carbs and sugar values would be slightly lower)

1 slice: 351 calories, 15g fat (2g saturated fat), 40mg cholesterol, 245mg sodium, 51g carbohydrate (32g sugars, 2g fiber), 4g protein.

Chocolate Peanut Butter Cheesecake

Tea time will be back soon.  I am sconed out at the moment and needed a breather from all that scone baking, In the mean time, I bring you this lovely cheesecake.  Swoon.

Some time ago it was my husbands birthday.  We celebrated with some delicious chocolate peanut butter cheesecake. I made a few mistakes but in the end it was okay.

One of the mistakes I made was that I overfilled the water.  When I make cheesecake, at least in recent times, I put it in a water bath.  I find the cheesecake to be more moist and it bakes better.  You will see this idea in a lot of recipes. It helps with not getting that infamous crack on top.

You need to have a piece of foil large enough to cover the bottom of your cheesecake.  I find that the standard foil here in the US is narrow, not wide enough to get a nice seal on the bottom of a 9" round. Most times I do not have the wider heavy duty foil.  If you want to do the water bath I recommend getting the wider foil.

The other mistake I made was not putting enough of the batter mixed with the peanut butter.  It got too thick and dint go on the cheesecake evenly.  Also the chocolate portion was dulled by too much batter.  Next time, half and half.  This will make the chocolate portion of the cheesecake more chocolatey and the peanut putter portion more pourable and spreadable.

Yes, there will be a next time because it still was good.

Chocolate Peanut Butter Cheesecake

crust
1 cup finely ground chocolate wafer cookies (4 ounces)
2 tablespoons unsalted butter, melted
2 tablespoons sugar

filling
4 ounces semisweet chocolate (55 to 61 percent cacao), finely chopped
4 packages (8 ounces each) cream cheese, room temperature
1 1/2 cups sugar
Pinch of coarse salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
1/2 cup smooth peanut butter

Preheat oven to 350°F.  Grind chocolate wafer cookies into crumbs, mix with melted butter and sugar. Line bottom and a little up the sides of a 9 inch round cheesecake pan, Bake for 10 minutes.  Remove from oven.

In a mixing bowl place cream cheese and sugar and salt.  Blend together for about 3 minutes.  Add in vanilla.  Add in eggs one at a time, mixing after each one. Scrape down sides. Mix just until blended. Divide batter in two.

In the same mixer with half the batter, add peanut butter and blend until combined.  Pour into a bowl and set aside.  Melt chocolate in bain marie or microwave, making sure just to heat it until it melts. In that same mixer combine the reserved half of batter and add in the chocolate.

Pour the chocolate batter into the prepared crust cheesecake pan.  Spoon peanut butter batter over the top. Smooth.  Place in oven on center rack.  Bake for approx. one hour and 10 minutes.  Keep an eye on it.  You want it to be slightly jiggly in center before you take it out.

This following alternate way of baking is not necessary but it will yield a very moist cheese cake.

If you would like to bake it the way I did (ensuring that you cover the bottom better than I did), cover the bottom of cheesecake pan in foil, making sure it is tight around.  Place in in a larger baking pan. Pour in some water to the larger baking pan (under the cheesecake pan) about an inch.  It should not be anywhere near the top of the foil on the cheesecake pan.  Once the cooking time is complete, open the oven door a crack and let the oven cool to room temperature before removing the cheesecake.

Banana Bread

I know this is like my millionth banana bread recipe.  I dont know what it is, chocolate cakes, brownies, banana bread and zucchini bread, I keep trying new recipes.

I will tell you that I have never met a banana bread I didnt like.  There was one recipe I tried that was hard to bake, the top kept browning while the inside was still raw.  I never made that recipe again.  I suspect though if I had baked it in a bigger loaf pan of muffin cups it would have been better. Probably the only fault with that recipe was the size of the pan or the amount of pans.

What I like about this particular recipe is that there is a higher banana to flour ratio.  That really works for me because usually if I am making banana bread it is because there is a large amount of bananas wanting to be used up.

This recipe is SUPER moist.  I made some with walnuts and some without.  My one daughter is not interested in walnuts by any means.  I tasted one with and one without, definitely I prefer the ones with walnuts.

Banana Bread
Adapted slightly from this recipe at Epicurious.


1/2 cup (1 stick) unsalted butter, at room temperature
1 2/3 cups all-purpose flour
4 medium very ripe bananas (about 13 ounces), peeled and mashed
1/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup (packed) dark brown sugar
2 large eggs, at room temperature
1/2 cup chopped toasted walnuts

Preheat oven to 350°F.  Grease a 9 x 5 loaf pan or one of these above) fancy, shmancy loaf pans.

Cream butter and brown sugar together for about four minutes.  Add in eggs one at a time.

In a separate bowl combine sour cream, vanilla and mashed bananas.  

In another bowl combine dry ingredients.

Add half the dry ingredients to the butter mixture.  Then all the liquid ingredients.  Then the rest of the dry.

Fold in walnuts.

Bake for about an hour.  If using said, fancy shmancy loaf pan, about 45 minutes.  But please check on whatever receptacle you are using because baking times vary.

Magic Chocolate Cake

I made this cake for my Mom's birthday.  We really loved this cake! Of course, it magically disappeared.

After 13 years this month of being a stay at home mom, I am returning to work.  What?  Yes, its true. Things change.  It's been a difficult shift for me but I am looking forward to getting back in the groove.  More things to learn.  Always a good thing.  One of the cool things that will happen is that my girls will see their Mamma in a new role.  The working Mom.  A breadwinner.  Instead of making the bread I will be earning the money to buy the bread.  Ha! But I will still be making bread. It will just be relegated to Sundays.  Hopefully I will get my girls making bread too.

In the coming weeks, besides Healthy 2017, I will be doing quick and easy meals, hopefully healthy too.  I hope to set it up as a linky so you can all share your recipes too!

BLACK MAGIC CAKE
2 cups sugar
1 3/4 cup flour
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
1 cup strong black coffee
1/2 cup vegetable oil
1 teaspoon vanilla

Preheat oven to 350°F.

Beat sugar and oil for 4 minutes.

Add in vanilla extract and then eggs one at a time.

In a bowl combine dry ingredients in a separate bowl.  Cocoa powder, flour, baking powder, baking soda, salt.

In a large measuring cup combine buttermilk and coffee.

Add dry ingredients and wet ingredients alternately two times, ending with the dry ingredients.

Pour into two 9" greased and lined baking rounds or all of it in a 9 x 13.

Bake 30 to 40 minutes.

Raspberry Swirl Cheesecake

This time of year poses picture challenges. Not enough natural light to catch all these things before they are eaten up. I have made so many things that I wanted to share on the blog but can't. Lately, even when it is daylight, its totally grey.

I have been listening to books on tape in my car lately and while I am quilting. The one I am listening to in the car is, What I Know For Sure, by Oprah Winfrey.  It's so good.  So good in fact that I am going to own a copy after I return this one to the library. I find it very inspirational.  I feel like I would get something new out of it each time I listened to it or read it.

Raspberry Swirl Cheesecake

2 cups finely ground graham crackers
4 tablespoons unsalted butter, melted
1 3/4 cups sugar
6 ounces raspberries (about 1 1/2 cups)
32 ounces cream cheese, room temperature
Pinch of salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature


Preheat oven to 350 degrees F. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.

Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 degrees.

Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside.

Beat cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined. Pour cream cheese filling over crust.

Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.

Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.

Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.

Sweet Potato Cake

One of the greatest joys of the Christmas season is giving gifts, isn't that what everyone says.  Its true. I was thinking back over the last few months and the challenges we have faced as a family. Challenges I never thought would be realities.  But then do we ever 'expect' these kinds of things? Some days its like moving through mud.  Taking one moment at a time because a day seems overwhelming. Temporarily denying things because it hurts too much to think about. Laughing with friends to dull the pain.  Keeping busy and distracted by the season.

The real exciting thing for me this Christmas was being able to give my children moments of simple joy, opening presents.  So simple. So needed. It wasn't like in years past.  What was different this year?  The feeling was so very  focused for me on that exact moment when I could see the smile, the joy, the excitement crossing their faces. Maybe it was just the sharp contrast of the deep sadness I have been feeling with the moments of elation.  It was magical.

Sweet Potato Cake
In my next venture with this cake, because there will seriously be a next time, I will use 4 egg whites, 1 cup sugar, a pinch more cream of tartar and a whole teaspoon of vanilla.  Why? I could not stop stealing a bit here and there of the frosting, the kids couldnt stop.  There just needs to be more of it! Hubba, hubba, hubba!

1 1/2 cups cooked and mashed sweet potatoes
2 cups (250 grams) all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup (1 stick or 115 grams) unsalted butter, at room temperature
1 cup (190 grams) packed light brown sugar
1 teaspoon vanilla extract
2 large eggs

Frosting
3 large egg whites
3/4 cup granulated sugar
Pinch of salt
1/4 teaspoon cream of tartar (will help stabilize egg whites, don’t worry if you don’t have it)
1/2 teaspoon vanilla extract

Heat oven to 350 degrees F. Line the bottom of an 8- to 9-inch square pan with parchment paper, then butter the paper and sides of the pan. Or you could use nonstick spray.

Whisk flour, baking powder, baking soda, salt and spices together in a medium bowl. In a large bowl, beat butter and brown sugar together with an electric mixer until light and fluffy, about 2 to 3 minutes. Add vanilla and eggs, and beat until just combined. Mix in sweet potato puree, then stir in dry ingredients just until they disappear.

Spread batter in prepared pan, and bake cake until a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Let cake rest in pan for 5 minutes on a cooling rack, then invert onto cooling rack, and let cool completely.

Make frosting:

Place egg whites, granulated sugar, a pinch of salt and cream of tartar in a heatproof bowl set over a saucepan of gently simmering water. Whisk mixture for 3 minutes, until whites are warmed. Remove bowl from top of saucepan, then, with an electric mixer, beat egg white mixture on high speed until stiff, glossy peaks form, about 4 to 7 minutes longer. Add vanilla and mix until combined.

LEMON ZUCCHINI BREAD

Aren't these flowers beautiful?  Such a beautiful arrangement.  My husbands work team sent this when my Father passed.  I loved the colors and the flowers chosen, the way they went with each other.  I always admire the people that arrange these bouquets.   Thank you.  It was a source of quiet joy.

If you have any zucchini, these are a sweet to behold.  So delicious. If you don't have cake flour you can substitute with 2 tablespoons corn starch or arrow root in the bottom of a measuring cup and fill the remainder with flour.  Its best to have sifted flour but at least spoon the flour into the measuring cup.  Yes, it makes a difference.  This is why I wish all our recipes were like the English, measured with weight.  It's so much more accurate.  I think foodies should start a movement...  We could call it, Wait, let's Weight!  Aren't I clever?  Ha!

 LEMON ZUCCHINI BREAD

2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
½ cup vegetable oil
1⅓ cups sugar
2 tablespoon lemon juice
½ cup buttermilk
zest of 1 lemon
1 cup grated zucchini

Glaze ingredients:
1 cup powdered sugar
2 tablespoon lemon juice

Mix flour, salt and baking powder in a medium bowl and set aside.

In a large bowl, beat eggs;  add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.

Fold in zucchini until it is mixed well. Mix dry ingredients to the batter and mix until well combined. Do not over mix.

Pour batter into greased  9 x 5  loaf pan.

Bake at 350F for 40-45 minutes.

When cake is still warm, pour glaze over the bread. Let the cake cool to room temperature.

Blood Curdling Red Velvet Cupcakes

I have made red velvet cake plenty of times before but this cake is now my favorite recipe.  I wish it did not have so much sugar though.  It is equal sugar to flour.  I usually will discard a cake recipe immediately if it has that much sugar.  But I had to try it because I wanted the affect for Halloween treats for a party!

Blood Curdling Red Velvet Cupcakes
Recipe from Donal Skehan, found here. This recipe will make 12 normal size cupcakes.  I have converted his recipe into cup measurements.  But I will tell you weighing is such a better way of making a recipe.

1 cup flour
1 cup sugar
7 tablespoons butter
3/4 cup buttermilk
2 large eggs
1 tablespoon cocoa
1/4 cup red food coloring
2 teaspoons white vinegar
1 teaspoon baking soda
1 teaspoon vanilla

"blood" drizzle
1 cup confectioners sugar
3 teaspoons red food coloring
1 or more teaspoons of water (maybe)

marshmallow frosting
4 egg whites
1 cup sugar
1/2 teaspoon cream of tartar (you dont have to have this but it will help it a lot)

Preheat oven to 350F.  Beat sugar with butter.  Add in eggs one at a time, then vanilla.  In a separate bowl, mix buttermilk and red food coloring.  In another bowl mix cocoa and flour.  Mix alternately into butter mixture, ending with the dry ingredients.  In a small bowl mix baking soda with vinegar.  As it is fizzing add it in to the batter.  Pour into muffin tins, filling 2/3's full.

For the frosting, in a double boiler or bain marie*, combine cream of tartar, sugar and then egg whites, whisking the whole time.  You want the sugar to melt.  Once it is melted and beginning to thicken a little, remove from heat and keep beating with an electric mixer until soft peaks form.

Frost cooled cupcakes.

For the blood drizzle, combine confectioners and food coloring.  If the mixture is too thick to drizzle add in the water, one teaspoon at a time until you have the right consistency.

Drizzle over cupcakes.

Bella's Cupcakes

My daughter decided to make these lovely cupcakes for her friend.  She did a great job.  I let her fly solo, what the heck, she's 13 she can manage.  Amazing!  She did a great job.  They tasted great.  The only thing is she insisted she did not want any vanilla in hers but I would put it in.

I think the idea for these cupcakes was hatched when we were at the Amish Store this past week.  My daughter saw watermelon food flavoring.  I said I would buy it.  I love when the kids get excited about baking or cooking.  Anything I can do to foster that excitement.

Bella's Cupcakes

Makes about 22 regular size cupcakes, give or take, depending on how full you make them.

batter:
8 oz (1/2 pound) unsalted butter, softened
1 cup sugar
1 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt
4 medium eggs
4 tablespoons whole milk

frosting:
6 oz cream cheese, softened
4 oz butter, softened
2 cups give or take confectioners sugar
3 drops of watermelon food flavoring (or to taste)
color, if desired

Preheat oven to 350F.  Prepare muffin tin with paper cups.

Place butter into a bowl and beat it until softened. Add the sugar, flour, salt, eggs and milk and whisk until the mixture is smooth.

Use a traditional-style ice-cream scoop, to divide the mixture between all the paper cups.
Place both muffin tins in the oven and bake for 15 minutes, then swap over the position of the tins over and bake for a further 3-7 minutes, until both trays of cupcakes are a light golden color.

Remove the muffins from the oven. Leave the cupcakes in the tins for a few minutes, then transfer them to a wire rack to cool.

Frost when completely cooled.

Beat cream cheese and butter together until fully incorporated.  Beat in salt, confectioners sugar. Beat until light and fluffy.  Add in color and flavoring, beat until fully incorporated.

CLASSIC TIRAMISU

Seriously, decadent tiramisu.  Love this video.  This guy, Cracker Jack, does a great job walking you through the process of making tiramisu.  Check it out here.

Classic Tiramisu
I made a few adaptations based on what I had around.  I dont mind using cream cheese instead of mascarpone because the tang balances out sweetness for me, so I dont mind at all. I have used mascarpone in the past.  In the end there is not much a difference to me.

6 ounces water
2 teaspoon instant espresso powder
50 mL Frangelico Liquor
6 large yolks
1 cup sugar
2 tablespoons milk
1 1/2 cups heavy cream
1 teaspoon vanilla
8 ounces cream cheese, room temp
1 -2 packages Lady Fingers (depends how many are in the one you are using.  This large pack pictured below, which happens to be my favorite, is more than enough.  I used a little over half the package.  There are about 14 Ladyfingers per level.)

I used Frangelico instead of Kahlua because it was what I had but I don't mind the coffee and hazelnut combination one bit.

Start with a 9 x 9 pan.

In a bowl, mix boiling water with espresso powder, stir to dissolve.  Add in liquor.

In a double boiler mix egg yolks, milk with sugar and whisk constantly until it is thickened and creamy.  Set aside to cool.

Once it is cooled completely, beat the cream cheese a little just to lighten it up.  Hand stir the cooled egg mixture into the cream cheese and mix completely.  Whip the heavy cream in a separate bowl and fold into egg/cream cheese mixture.

Dip the ladyfingers into the espresso liquid mixture for a few seconds.  Lay into pan covering the bottom equally.  Lay 1/2 of the cream mixture over top.  Add second layer of lady fingers, dipped the same way and push them into the cream just a little.  Finally, the last of the cream.

Chill for at least 8 hours but even better overnight.

Cut into squares and put on plates.  Sprinkle the top with cocoa.

Mint Frosted Brownies

Mint frosting on brownies?  What?  Oh so delicious.  I sure am glad these brownies left the house.  I would not be able to help myself.
Brownies
Note:  I don't know what I was thinking and added a little too much cocoa powder, like a teaspoon.  It tasted too strong of coffee.  Oops, don't make that mistake.  1/2 teaspoon is what you want.  Unless of course, you are frosting it with coffee icing. Then, go for it.

3/4 cup (170 grams) unsalted butter, plus more for the pan
3 ounces (90 grams) bittersweet chocolate, chopped
1 1/2 cups (300 grams) granulated sugar
1 tablespoon vanilla extract
3 large eggs
3/4 teaspoon kosher salt
1/2 teaspoon instant espresso powder (optional)
1/2 cup (40 grams) cocoa powder
1/2 cup (70 grams) all-purpose flour

Preheat the oven to 325°F. Grease an 8-inch square pan. Line the pan with parchment paper so that a couple inches hang over the edge. I sometimes use a 9 inch- an 8 inch pan will yield higher brownies.  

Place the butter in a medium saucepan and melt over medium-high heat. Allow the butter to cook until the milk solids bubble up and then settle into the pan and caramelize. Swirl the butter in the pan in order to see the color of the little bits on the bottom. As soon as the milk solids are golden and the butter smells nutty, about 3 to 5 minutes, remove the pan from the heat.

Add the chopped chocolate to the browned butter and let stand for 1 minute to melt and then whisk together. Pour it into the sugar and and vanilla while the butter mixture is still warm. Whisk in the eggs, salt, and espresso powder until completely incorporated. 

Directly over the bowl with the chocolate mixture, sift in the cocoa powder and flour. Fold the ingredients together until just combined using a spatula.

Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean.  

Mint Frosting
This is one of those recipes where you have to go by feel.  Too much liquid and you will have a soupy mess.

1 stick (4 ounces) butter
1 brick (8 ounces) cream cheese
1/4 cup creme de menthe, starting with a tablespoon at a time
3 cup plus confectioners sugar
1 teaspoon peppermint extract

Cream butter and cream cheese, add in some confectioners sugar. Beat.  Add in creme de menthe.  More confectioners sugar.  Add in extract.  Add confectioners sugar until you get the desired consistency.

CAPPUCCINO CHEESECAKE BARS

This is a great cheesecake to take to a potluck.  Portable and delicious.  A little whipped cream on top would be a great addition as well.

CAPPUCCINO CHEESECAKE BARS

crust:
16 whole graham crackers, broken up
1/2 cup sugar
1/2 cup (4 ounces) chilled unsalted butter, melted

filling:

2 tablespoons instant espresso powder, divided
1/4 cup chilled heavy whipping cream
2 teaspoon vanilla extract
3 8-ounce packages cream cheese, room temperature
2 large egg
1 1/4 cup sugar

1/2 cup mini chips

Preheat oven to 350°F. Butter 13 x 9 baking pan (2 inches + deep). Grind graham crackers in processor to small crumbs. Pour into baking dish. Add the sugar and mix well. Add the melted butter. Blend until crumbs are moist and stick together. Press mixture onto bottom of the baking pan. Bake crumbs in pan and pie dish until golden, 10 minutes. Cool 10 minutes. Maintain oven temperature.

In a small bowl, stir together the espresso powder, heavy cream and vanilla extract until smooth and the espresso powder is dissolved, set aside.

Beat cream cheese and sugar until mixed, about three minutes.  Add eggs one by one and scrape down sides of bowl as you go.  Add in the cream/espresso mixture.  Mix until thoroughly combined. Smooth into prepared crust in pan, evening it out.  Bake for 30 to 45 minutes. It should jiggle in the middle just a bit when you pull it out of the oven.  It will set as it cools.  

Best to chill over night before serving.

Fresh Apple Pound Cake

Its almost Spring.  I know some of you are already enjoying Spring weather and Spring flowers but here in Western New York, all the way up, near Canada, there are only whispers of Spring.  Usually, I would be dreading the warmer weather that is to come.  I know, shocking, since everyone seems to enjoy warmer weather.  Don't get me wrong.  I like 70's kind of weather a lot!  It's the 85 and above with humidity that is not my favorite. This year however, I have started a new look: being grateful. Being grateful for every moment, rain or shine, snow or whatever.  Besides, putting up with those days of humidity mean all those beautiful fruits and vegetables that are to come.  Yeah!

Not far from where my brother and sister in law live is Sevierville, TN.  In Sevierville is a store called The Apple Barn, Cidermill and General Store.  My Mom picked up a cookbook from there a few years back.  She recently made this amazing cake.  I had to share a virtual slice with you.  I do tend to cut back on sugar a bit in recipes but dont do it in this one.  The cake does not taste sweet so you really need the glaze.  The glaze totally brings everything together and makes it taste fabulous. This would be an awesome cake for a brunch, goes great with coffee.  


Fresh Apple Pound Cake
Fresh Apple Pound Cake with Brown Sugar topping

Ingredients
3 cups all-purpose flour
1 teaspoon soda
1 teaspoon salt
1 1/2 cups corn oil
2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
1 1/4 cups pecans, finely chopped
2 cups pared apples, finely chopped

Brown Sugar Topping ingredients:
1/2 cup butter or margarine
2 teaspoons milk
1/2 cup light brown sugar, firmly packed

Instructions
Sift flour, soda and salt onto a platter or waxed paper. In a large bowl beat oil, sugar, eggs, and vanilla at medium speed of electic mixer for 3 or 4 minutes until well blended. Gradually add flour mixture; beat until smooth. Fold in pecans and apples. Pour batter into a greased and floured bundt pan. Bake in a preheated 325 oven about 1 hour 20 minutes, or until cake tests done. Cool on wire rack 20 minutes. Serve warm or cold. Store in foil or tin can for a day or two. Brown Sugar topping: Combine all ingredients and bring to a boil over medium heat; cook 2 minutes, stirring constantly. Spoon hot sugar mixture over warm cake.
Yield: one 10" bundt cake, 22 to 24 servings