Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts

Friday, December 28, 2012

Reese's and Chocolate Fudge ICE CREAM Cake


ICE CREAM CAKE...

NO...not COLD Ice Cream Cake...

this is CAKE MADE with ICE CREAM !

2 ingredients...
ice cream and self rising flour
THAT'S IT !!!


are the grand-kids, nieces and nephews still here for the holidays?
are you running out of things to do ?
does Nana and Grand need a break ?

well, this is a must try.
this is too weird.  it doesn't seem like it would work...but it DOES !!!

a beautiful bready-cake bakes up from soften ice cream and some self-rising flour.
i didn't believe it so obviously i HAD to try it.

get the kids in the car, go buy some fabulous ice cream, come home and whip up this easy peasy cake.  you'll all have fun, they will be amazed and you'll be the "hero" !

it's a "win win situation"


 TWO INGREDIENT ICE CREAM CAKE
adapted from Kirbie's Cravings

3 cups ice cream, softened.
2 1/4 cups SELF RISING flour

add fun extras...

for the cake shown here i used 31 Flavors Dark Chocolate Fudge ice cream and Reese's peanut butter cups cut into small pieces.  a "bold" flavored ice cream works best. for instance... plain chocolate would be a bit...well..."plain".

preheat 350F.  and prepare a 9x5 loaf pan with butter or spray.  i always like to make a parchment sling as well for easy removal.
in a large bowl mix the "softened" ice cream and the flour.  my ice cream was just softened, like "soft serve"...not runny melted.  original recipe suggested a wooden spoon.  i used my Kitchen Aid mixer.  mix until no chunks of ice cream or clumps of flour are visible.  mix in Reese's carefully by hand.  pour into prepared loaf tin and bake for 55-60 minutes or until tooth pick come out clean

NOTE...choose a sweet bold flavored ice cream and add some candy extras in to make this more of a dessert cake....or whip up a fun flavored frosting.  on it's own it is a good loaf cake...not too sweet, but perfect for a breakfast treat.


Friday, November 9, 2012

Parmasen Pound Cake #3-Light Crumb and Texture


Parmesan Pound Cake #3

yes...#3.   i admit...i border on obsession in the pound cake department.  i hope you all saw Parmesan Pound Cake #1 and Parmesan Pound cake #2.  go ahead and check them out...they were also a big hit around here.
this one has a beautiful crumb with a light and airy texture.  folding in the sweet meringue really sets this one apart from the others.  it might not be as parmesan-ie, but it sure is a fabulous way to create a lovely light pound cake worthy of any dessert, breakfast or maybe an afternoon snack with a warm cuppa tea.
all three are different, but all three are fabulous.  i would say Parmesan Pound Cake #1 IS #1 in my books, but it is a lot different than what would normally be considered a "pound cake".
this one, as you can see in the photos, resembles a good classic pound cake...tight crumb and buttery smooth.



crisp edges, warm and fluffy inside...like regular cake with pound cake texture.
with a hint of Parmesan, a little cream cheese, a splash of vanilla and the pillowy meringue folded into the batter...this makes a delicious anytime cake.


PARMESAN POUND CAKE
adapted from Cookingetcetera.com
i changed a few things so definitely check out the original and the beautiful blog from Dhi in Pudong, Shanghai

makes 3 med. loaf pans...8x4
NOTE...the original was in grams so i weighed and measured everything out.  i thought it might help a little in case you do not go by weight.

cake flour...400g or 3 cups and 3 Tbsp
salt...6g or 3/4-1 tsp
cream cheese...20g or 2 Tbsp...i used 1/4 cup
unsalted butter...250g or 2 sticks plus 1 1/2 Tbsp
sugar...160g or 3/4 cup plus 2 tsp
egg yolks...170g or i used 7 yolks from large eggs
vanilla extract 1 Tbsp
Parmesan cheese 20g...equals 3 Tbsp, but i used 1/2 cup

for the meringue to be folded in...
egg whites...250g or 7 whites
sugar ...250g or approx. 1 cup and 2 1/2 Tbsp

preheat oven to 350F and prepare loaf tins with butter and parchment
sift flour and salt in mixing bowl and set aside.
beat cream cheese, butter and sugar until fluffy.  gradually add in yolks, vanilla and Parmesan cheese.
fold in flour mixture and set aside.
prepare meringue.  mix egg whites until foamy, add sugar and continue whisking until fluffy with medium peaks.
put 1/3 meringue mixture into the batter and gently mix until well incorporated...then fold in the next 1/3 with a little more delicate touch and again the last 1/3 until it is well mixed, but still fluffy.
bake for 25-30 minutes...i tented the cakes after 15 minutes to prevent browning too much.
my cakes took 37-38 minutes.
remove cakes from oven and let cool completely.

i am a true believer that pound cakes are best after a good night's rest, but you'll have 3 cakes so go ahead and break into one of them...then let the other 2 rest.

i also find that if kept in the fridge, not only will they keep for over a week, but they also cut very well for a nice clean slice.


Sunday, October 21, 2012

Butterscotch Buttermilk Scones


there's nothin' like a big pile of scones right out of the oven.  not too sweet...not too heavy...they're portable for on-the-go and just right to keep you going for a few hours 'til lunch.


this recipe is pretty basic, nothing too out of the ordinary as far as scones go.  i just wanted to get it posted because this one produces a tasty proper scone.  some scones can be rock hard...some can be too cakey and some resemble a hunk of heavy bread.  this one turned out just right...great texture, not crumbly, holds up well to spreads and isn't too dense.
you could even consider this a healthy breakfast because it's low in sugar, there's only 3 Tbsp. of butter  and made with 1/2 whole wheat flour.  keep your chips or other add-ins to a minimum and you're good to go...of course i did mention at the end of the ingredients that they are really delicious warmed up and dipped in maple syrup...oh well...


BUTTERSCOTCH BUTTERMILK SCONES
slightly adapted form Gina @ skinnytaste.com
(i highly recommend you visit her site for tasty healthier versions of sweets and savories)

3/4 cup cold buttermilk
1/8 cup sugar
1/8 cup sugar, a touch more if you like scones a bit sweeter.  i used Zsweet substitute
1 1/2 tsp vanilla
1/2 tsp maple extract
1 large egg
1 cup AP flour
1 cup white whole wheat flour
1 Tbsp baking powder
1/2 tsp salt
3 Tbsp chilled butter cut into small pieces
3/4 cup butterscotch chips
for the top...1 large egg white, slightly beaten and approx. 1 Tbsp raw sugar
have on hand some maple syrup for dipping and dunking
OR homemade jams

preheat oven to 375 F.
spray baking sheet with cooking spray ( i think i'll use parchment next time...i love parchment)
combine first 4 ingredients in a medium bowl.  stir with a whisk

combine flour, baking powder, salt in a large bowl, stirring with a whisk.  cut the chilled butter pieces into the flour mixture with a pastry cutter or 2 knives...until the mixture resembles coarse meal.
gently fold in the chips.
add the milk mixture, stirring just until moist and combined.

place dough on a well floured surface and knead lightly 4 times with floured hands
NOTE...this is a sticky-sticky dough.  use flour, but try not to over-use.
form dough into a 9 inch round (about 3/4 to 1 inch thick) and place on baking sheet.  using a floured knife, cut dough into 8 wedges.  Gina at Skinnytaste cuts them into 12, but i like a bigger scone.  cut all the way through.  seperate them a little if you want...i did.

brush the tops with the egg white and sprinkle with the sugar.

bake until golden, about 18-20 minutes.


Monday, October 1, 2012

Rosemary Vanilla Bean Soda Bread



SODA BREAD...
why is it called "soda" bread when it only has 1 teaspoon of baking soda and a whole tablespoon of baking powder...hmmmm, never mind...

this has to be the easiest bread to make.  i never thought i could make a descent loaf of bread until i tried soda bread.  with a few staple ingredients and a regular loaf pan, you'll have your own moist delicious homemade bread for the week...
OR forget the loaf pan and make it in a big blob on a sheet pan...

VOILA...call it ARTISAN BREAD



i made one a while back titled Sweet Savory Soda Bread, shown above.  it was fabulous...smoked Gouda, sultana raisins and oatmeal made a delicious combo of flavors.  i did the blob on the sheet pan and was amazed for my first time bread experience.  with the crusty outside and a moist soft healthy inside, i knew soda bread was a new favorite.


a perfect surface to slather homemade jams.  the savory rosemary herb pairs well with a dollop of sweet tart plum jam or blackberry vanilla bean.


great for "tea sandwiches" with a little cream cheese, fresh crisp cucumber and some Hawaiian black salt....should have slipped in a nice slice of smoked salmon ?...yummmm

 

ROSEMARY VANILLA BEAN SODA BREAD

2 cups AP flour
1 cup white whole wheat flour
1 Tbsp baking powder
1/3 cup sugar...i used Z sweet
1 tsp salt
1 tsp baking soda
1 egg, lightly beaten
2 cups buttermilk
i didn't have buttermilk so i did the lemon and whole milk mixture
1/4 cup melted butter
1 big tsp dried rosemary, chopped or minced
NOTE...i like to use fresh rosemary from the garden and dry it in the oven on a low temp...much better than the stuff in the jars.
1 tsp vanilla bean paste.

preheat oven to 325 F.  grease a 9x5 loaf tin

combine flour, baking powder, sugar, salt, dried rosemary and baking soda.  blend egg, vanilla bean paste and buttermilk and add all at once to the flour mixture.  mix until just moistened.  stir in melted butter..  pour into prepared pan.
NOTE...i like to sprinkle a little coarse salt and or some raw sugar on the top before baking.
bake for 65-70 minutes or until toothpick comes out clean.  cool on wire rack,  wrap in tin foil for several hours or overnight for best flavor.

NOTE...i kept mine wrapped in the fridge and sliced as needed.  i find baked goods slice better when chilled.


last little note...i used this for a veal burger and it was fabulous.  the bread is just a little more crumbly than store bought, but the taste far out weighed the use of your typical hamburger bun.

you might try a panini with brie and sliced pear ?...

fagetaboutit


Thursday, August 30, 2012

Goat Cheese Pound Cake





yesss...another pound cake
but not your typical pound cake.
this one is heavy, smooth and dense...
with a 1/2 pound of goat cheese.

the recipe comes from Westfield Farms.  they know their goat cheese.  that's all they do.  they make award winning goat cheese.  check out their list of cheeses.  boy, would i like to get a hold of one of those Classic Blue Logs?!  maybe i'll have to visit their farm sometime...

in my opinion...this one might be on the brink of a perfection as far as texture goes.  mind you it's a bit heavy, but i side on heavy dense smooth tight crumb.
this is definitely dense.  all that creaminess from the goat cheese holds this together with a wonderful smooth texture.
if you're one of those that like a lighter more delicate cake...?   this is not for you.
i do, however, hope you give it a try.  friends and family were pleasantly surprised.  some were a little sceptical when i said "goat cheese" and "pound cake" in the same sentence, but presented as a little sandwich with some homemade jam for a tester ?...
they loved it...

the goat cheese is faint...just a whisper, but it's there...personally, i was hoping for more of a shout because i love goat cheese.  i love goat yogurt.  i love goat as in Moroccan Goat Stew...as a matter of fact i have some homemade goat cheese hanging in the fridge right now.  i wish i would have been able to use it for this cake...maybe next time.
maybe "next time" the  goat cheese will be from my own goat in the back yard...



so many ways to serve a pound cake, but this one is perfect with
fresh fig, a drizzle of honey and maybe a dollop of fresh whipped cream which i didn't have on hand...deeelish. 

i actually made this cake with a new jam in mind...sweet and savory fig shallot was my goal, but i just couldn't find enough good figs to save my life.  i'll try the farmer's market next weekend, but time is running short on fig season.


GOAT CHEESE POUND CAKE

8 oz. goat cheese
3/4 lb. butter
2 cups sugar
pinch of salt
1 1/2 tsp lemon zest
1/2 lemon juice, about 1 1/2 Tbsp.
2 tsp vanilla bean paste
6 eggs
3 cups flour

put the cheese, butter and eggs out to get to room temperature.
preheat oven to 325 F degrees.
butter and flour  your choice of cooking vessel
i used 2 medium loaf tins plus 3 silicone cupcakes.  the recipe calls for a 10 inch tube pan

cream the goat cheese and butter in a stand mixer.  add the sugar, salt, lemon juice, zest and vanilla.  beat until the mixture is very light.  add the eggs, one at a time and beat until the mixture is light and fluffy.   reduce the speed of the mixer to low and add flour, beat until just mixed.  spoon batter into a 10 inch tube pan...or i used 2 medium loaf pans.
bake for 1 1/4 hour...mine took 55-60 minutes in the loaf pans and 20-25 minutes in the silicon cupcake molds.  remove cake from oven and let sit for 5-10 minutes.  remove from pans and let cake cool completely.  as i like to suggest...let the cake rest for 1 day, but if you've got TWO...then dig into one while it's a bit warm...maybe you'll enjoy the whole thing, but you'll have a spare for another day.


made 2 medium loaf pans and 3 silicon cupcake molds...not shown

Friday, August 17, 2012

Vanilla Bean Cardamom Buttermilk Pound Cake



buttery soft
fabulous texture
tight crumb
flawless appearance
fan favorite

POUND FOR POUND...THIS ONE'S A WINNER

except this one is a 1/2 pounder

8 oz butter...8 oz flour...8 oz sugar
almost 8 oz eggs
and a few other essentials.


like i've said before...i don't think there is a bad pound cake...butter, sugar, flour and eggs is all you really need for the classic pound cake.   this one is almost true to the old school measurements, but has a few extra ingredients.  the vanilla cardamom combo is subtle and delicious.  be careful with cardamom...it is very easy to over do it...it can get perfumie and overwhelm your baked goods. 

this is not the last of the pound cakes you'll see this month... 
i have a few up my sleeve and i'll just keep making them, one after the other.
the problem IS...no one in this house is as fond of "the pound cake" as i am.  
i think my fondness of pound cake is bordering on obsession. 

i consider the cake a blank canvas.  not only is it a good showcase for homemade jams.  it goes with anything and can be transformed into anything.  from a quick breakfast bread to a beautiful trifle...tucked in a school lunch or served at the big soiree.

i DO have a couple important suggestions for maximum enjoyment of your favorite pound cake...

of course a slice warm out of the oven is fabulous with the delicate inside and crunchy exterior, but i like to...
let the cake rest over night.
cut the cake chilled for nice clean sharp slices.
let come to room temperature.
or to really wake up the flavors...
lightly, i say lightly, butter and saute each piece as if you were making a grill cheese sandwich...

HEY !!! not a bad idea...

GRILLED CHEESE POUND CAKE SANDWICHES ???!!!

i know it's been done...no new idea is ever a NEW idea...but...
how about a sweet rosemary pound cake ...grilled with brie and granny smith apples or a nice crisp Bosc pear...YUMMM !
to be continued...


VANILLA BEAN - CARDAMOM 
BUTTERMILK POUND CAKE
slightly adapted from Jennie's Kitchen

8 oz butter, softened
8 oz, sugar
8 oz, flour
1.2 tsp salt
1/2 tsp cardamom
3 large eggs, room temp.- slightly beaten
1 whole vanilla bean, scraped
my vanilla bean was quite dry so i added 1/2 tsp vanilla paste
 1/3 cup buttermilk, room temp.

preheat oven to 325 F degrees.  butter a 9 inch loaf pan.
whisk flour, salt and cardamom in a medium bowl and set aside.
combine eggs, vanilla bean seeds and buttermilk, set aside.
in a stand mixer fitted with paddle attachment, beat butter and sugar until light and fluffy.
add half of the flour mixture and mix on low until just combined.
pour half the egg mixture and mix again until just combined.
repeat with remaining flour and then egg mixture.
do not over mix.

scrape batter into prepared pan and bake for 70 - 75 minutes or until deep golden brown and toothpick or metal skewer inserted comes out clean.

again...let your pound cake rest for a day.  i always chill my cakes for easy slicing.  serve at room temp...
then store the cake in the fridge.  leftovers?...when ready to serve...slice chilled out of the fridge, give it a light saute in a hot skillet with just a brush of butter.  the middle stays soft while you get a good light brown crisp on the outside.


i just noticed that the picture above looks as thought the heavens opened up and this fabulous cardamom cake appeared...maybe it did,  this cake is THAT good.


Tuesday, July 17, 2012

Healthy Breakfast Bread Custard


healthy, warm, filling...creamy, sweet, delicious.
protein, calcium and fiber that tastes like 
dessert for breakfast...
or is it breakfast for dessert?...

you can serve this as a guilt-free dessert on a sunday evening.
then..reheat for a quick healthy breakfast treat throughout the week with vanilla greek yogurt and fresh berries.


straight out of the oven, it's soft and custardy. add a few extra mini chips or shave some dark chocolate on before serving to make it look like more of a dessert.  on it's own it's fabulous, but you could  dress it up a bit... top with lite whipped cream, a slight drizzle of chocolate syrup or sugar free maple syrup...add some toasted almonds or pecans for a little texture?...fresh berries and some creme anglais...?


it's also great the next day, slightly warmed  or even right out of the fridge.  for a "get-up-and-go" breakfast i like to cut it into squares and layer it with yogurt and berries... drizzle with a little maple syrup in your favorite sturdy glass and your out the door in minutes with a satisfying meal to start your day.


HEALTHY BREAKFAST BREAD CUSTARD

8 - 10 slices whole wheat bread cut in 1 inch cubes (stale or slightly toasted)
i used Weight Watchers (45 cal.slice)
after the crust was cut off it weighed the same as 8 slices
1 cup whole milk
1 cup non fat milk
4 large eggs, slightly beaten
1 tsp vanilla extract
1/4 tsp maple extract
1/3 cup granulated Z Sweet, Erythritol or another sugar substitute
1/2 scoop vanilla whey protein powder, optional
i like to use Jay Robb Vanilla Whey Powder
1 tsp cinnamon 
1/4 tsp ground ginger
a dash of cardamom...or more if you like, optional
a few grates of fresh nutmeg
14 grams mini chocolate chips
more chips if you like but i wanted to keep it healthier

preheat oven to 350 F degrees
this cooks in a bain marie (water bath) so heat some water on the stove and put a larger baking dish in the oven to prepare for the bain marie.
dry out your bread on a rack for a few minutes while preheating...not toasted, just a little dried.  then cube bread in approximate 1 inch squares...set aside.
in a large bowl whisk eggs and extracts...then add milks and whisk...just blend, not foamy.
in a small bowl whisk together the dry...protein powder, cinnamon, ginger, nutmeg, cardamom and sugar substitute.  this will prevent potein powder and spices from clumping.
slowly whisk dry into wet.  incorporate well.
add bread cubes and fold or gently stir so that everything is coated and cubes are absorbing liquid...let sit for a few minutes and stir again...soaking is good if you have the time.

spray an 8 inch baking dish and pour mixture in...evenly distribute cubes in dish.
sprinkle mini chips evenly and poke a few down in mixture.  you'll be surprised how much that measly 14 grams of chips will cover.
bake for 35 - 40 minutes in the bain marie or until a knife is inserted and comes out clean with no moisture or leakage at the cut.

approx. NUTRITIONAL FACTS
for 8 servings

122 cals
13.5 carbs
10.5 protein
4.5 fats
3.2 fiber
3.6 sugars

Sunday, July 1, 2012

Creamed Corn Cornbread


CORNBREAD.  i never was a big fan of cornbread...always too dry, too crumbly, too blah...
until i found this one.
for some odd reason i got on a big cornbread kick, trying to find the best cornbread out there to buy.  Mother's Market had a pretty good, dense, moist muffin...but a little too heavy...sat like a rock in my stomach.  Bristol Farms?...too dry.  Gelson's?...too boring.  i thought i could do better.  i was now on a mission...i'll make my own!
i read somewhere that creamed corn makes for the bestest moistest cornbread so i googled around and found this one. 
i need not look any more.  this one is just right.

moist, but not gummy...light, but not fluffy...sweet, but not cloying...dense, but not heavy.
sprinkled with just a few niblets of corn throughout from the creamed corn for that obvious corny look and texture...i think it's just perfect.  serve this with some bacon jam or some raspberry chipotle jam and you're golden.


CREAMED CORN CORNBREAD

1 cup whole wheat flour or AP flour
1 cup yellow corn meal
1/4 tsp chipotle powder (optional)
2 tssp baking powder
1/2 tsp baking soda
1/2 tsp salt
3-4 Tbsp sugar...i used 1/4 cup Zsweet, sugar sub.
15 oz can of creamed corn
2 large eggs
1/2 cup milk
1/4 cup canola oil

preheat oven to 425 F.
butter and flour a muffin tray or i used an 8 x 8 with butter and parchment
whisk the flour, cornmeal, baking powder, baking soda, chipotle powder if using, salt and sugar in a medium bowl.  stir together the creamed corn, eggs, milk and oil in a large bowl...gradually stir the dry into the wet ingredients...being very careful NOT TO OVER MIX.  let the batter stand for 5 minutes, then pour into prepared tin or pan.  muffins should be filled 3/4 full.
bake until golden brown and toothpick inserted comes out clean, about 16-18 minutes.  toothpick shouldn't be totally dry, it should have a few crumbs.



close
Banner iklan disini