Category Archives: Baked Goods

Blackberry Clafouti (Blackberry Cake)–Simple and Easy to make

Posted on June 13, 2012 | 1 comment

I made this cake because I love blackberries and I had all the ingredients in my house. If you like blackberries, this is a light cake which will be perfect for dessert and not too heavy at all.  Clafouti is actually french for a cake made with cherries. If it’s made with blackberries or other berries it is called a Flaugnarde, which sounds super fancy and difficult to make and this is anything but that so we’ll just call it Clafouti! We aren’t going to get too technical here and I hope I don’t offend the French chefs out there. This is pretty much the same as the cherry Clafouti which I plan on baking soon and will post that once I’ve cooked that, but we have to wait for the cherries to be super ripe.  This cake is so very easy to make, requires no fancy equipment, and you can whisk ingredients in one bowl. Just use a pie baking dish to bake in. I had a glass dish and am happy that I did, because I could see the blackberries in the cake. This cake would be a most amazing breakfast type of cake–not too thick, but sort of like a blackberry muffin flattened out. Blackberries are so plump and delicious right now, you gotta cook this as soon as possible.

*In order for the blackberries not to sink in cake, I made sure they were dry after rinsing and then I put in a bowl with some flour and coated the berries in flour before adding them , not too heavily floured just a dusting.  It came out perfectly. I have made it where I forgot to dust with flour and they did sink. It didn’t look as pretty but it tasted just fine.

Ingredients: 

1 stick unsalted butter

1 cup sugar plus 1/4 cup of sugar for top of cake

1 cup Self-Rising Flour  Presto), sifted

1 cup whole milk

2 cups blackberries, fresh or frozen (I used fresh)

* A little extra flour for dusting the blackberries before baking with them (see note)

Directions:

Preheat oven to 350 degrees. I sprayed the baking dish with baking spray but you can also butter it.

Rinse and pat dry the blackberries. Melt the butter in microwave. Pour 1 cup sugar and flour into a mixing bowl. Slowly whisk in the milk and mix well. Then pour in the melted butter and whisk it all together well.

Dust blackberries with a little bit of flour and mix well. Pour the batter into the prepared baking dish. Sprinkle blackberries over the top of the batter, distributing evenly.  Sprinkle 1/4 cup sugar over the top.

Bake in the oven at 350 degrees for about 1 hour or until golden.  Yum!

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Posted in Baked Goods, breads/cakes, dessert

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Espresso Brownies from ICE Class

Posted on June 8, 2012 | Leave a comment

These brownies are very moist with a hint of espresso flavor–the perfect ending to any meal. This recipe comes from my Cookies Unlimited class at ICE (Institute of Culinary Education) in NYC. I thought these brownies came out great. Our chef/teacher, Victoria, said that if we wanted, we could double the recipe and get a higher brownie. I made it as is and it was delicious. I cut them into small little pieces because these are super rich and a little goes a long way. I don’t think I would double this recipe. Maybe I’d make 2 batches but prefer it baked this way .  It is super gooey and super dense with a coffee flavor from the espresso powder. These brownies stand out from any other brownie I’ve ever made. Enjoy! Also, if you’d like, you can add 1 cup of chopped walnuts…totally up to you.

Ingredients: 

Use a 9 x 13 inch pan (will yield approx . 24 2-inch brownies)

8 tablespoons (1 stick) unsalted butter

4 ounces unsweetened chocolate

4 large eggs

2 tablespoons instant espresso powder (I used Medaglia d’Oro, which is available almost everywhere)

1/2 teaspoon salt (regular table salt)

1 teaspoon vanilla extract

2 cups sugar

1 cup all-purpose flour

*1 cup chopped walnuts

Directions:

I learned a little trick here: first spray your pan with Pam cooking spray, then cut parchment paper to fit your pan and place it in there. Next, turn over parchment paper and the side up is nicely greased! Great trick for baking.

Preheat oven to 350 degrees and set rack in the middle of the oven.

Melt the butter in a saucepan over medium heat. Off the heat, add the chocolate. Let stand 2 minutes, then whisk smooth. If the chocolate has not all melted by this time, return the pan to very low heat and stir constantly until it melts.

In a large bowl, whisk the eggs with the espresso powder, salt and vanilla, just until mixed. Whisk in the sugar in a stream, then whisk in the chocolate and butter mixture. Switch to a rubber spatula and fold in the flour.

Scrape the batter into the prepared pan and smooth the top with an offset spatula (worth buying). Bake for about 30 to 35 minutes, or until a toothpick or cake tester comes out clean. Cool completely before cutting. To really make the brownies easier to cut, allow them to solidify completely then refrigerate in the pan overnight.

When you are ready to take them out, transfer the whole cake to a cutting board and slide a long knife or spatula under it to loosen the paper from the brownies, then pull away paper. Cut brownies into 2 inch squares (you can actually use a ruler to mark for precision). As you can tell from the photo, we didn’t have time to refrigerate brownies and so cutting was not so great. The next time I make these, I would definitely refrigerate overnight before attempting to cut.

The brownies will keep in a plastic container for several days. For longer, freeze in cellophane.

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More Break Fast: the all-time best Baked French Toast, I swear

Posted on October 5, 2011 | 6 comments

A few years back, my friend Ilene Stern turned me on to this baked french toast recipe. It is an absolute hit—an out of the ballpark hit. It is so totally decadent and delicious. I never have a single piece left over. It is just amazingly awesome. Once you make it, you will always make it. I make it twice a year: Mother’s Day, always; and if I make break fast on Yom Kippur it is on the table. It is the most perfect brunch item I know. The only down side is that you must refrigerate this dish overnight, and you can’t cook it until you’re ready to eat it. I have travelled with it uncooked and I just cook it when I get to wherever I’m going. So thanks, Ilene, and enjoy. If anyone out there has a better recipe or any ideas, I’d love to hear them.

INGREDIENTS:

1 cup packed brown sugar (I usually use light but it doesn’t matter)

1 stick unsalted butter (I know, I know)

2 tbsp. corn syrup (I use Karo Original light corn syrup)

5 eggs (I warned you about the decadence…)

1 1/2 cups milk (You can use low-fat. I use Skim Plus but honestly, does it make a difference at this point???)

1 tbsp. vanilla

Cinnamon bread (I use sliced cinnamon bread from the supermarket. Almost every supermarket carries it. I try to get the thickest possible slices. If it is the thin kind, I stack it double.)

DIRECTIONS:

Melt butter, add brown sugar and corn syrup and combine well. Spray a 9×13 baking dish (Pyrex is perfect), pour butter mixture into baking dish and arrange bread slices flat in the mixture. (If they are thin, just double them one slice on top of the other. Unless the bread is 1 inch thick, you will be doubling the standard sliced bread.) Squeeze the bread to fit—it should hold 12 slices (6 doubled stacks), 3 on each side of a 9×13 baking dish. In a blender, mix eggs, milk and vanilla and pour over bread slices, covering them completely. Cover and refrigerate overnight. The bread will absorb all the liquid by morning, so if you need to travel with it, it won’t be slopping around. Uncover and bake in a preheated 350 degree oven for 30 minutes. You can dust with powdered sugar, but it’s not necessary. Serve right from baking dish. Yum.  If you let it sit out too long before serving, the bottom may get hard like a praline candy. It never, ever, lasts long enough at my table for this to happen though.

*Serves 6-8. If you have healthy eaters, make 2 trays!

*Original recipe is from Mulberry Inn & Gardens Bed & Breakfast

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Posted in Baked Goods, Dairy, Holiday Recipes

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Blackberry Cake (more things to do with berries)

Posted on June 26, 2011 | 4 comments
more things to do with berries

More Things to do with Berries

This cake is not too sweet, makes a lovely presentation, and is just awesome for breakfast the next morning with a cup of coffee! I made one yesterday and of course, I will have to freeze it soon because it’s just awesome for a late morning snack, an after-hiking snack, a late afternoon snack, etc, etc. It also helps to give it away to your guests as a care package since then you don’t end up finishing the whole cake yourself! 

Serves 8-10

INGREDIENTS:

Use a 9 or 10-inch diameter springform cake pan

3/4 cup (1 1/2 sticks) unsalted butter, room temperature (plus more for pan and parchment paper)

2 1/3 cups cake flour (sifted) plus a little more to sprinkle in pan

2 pints blackberries

1/4 cup sugar to sprinkle on blackberries

1 1/3 cup sugar for batter

1 1/2 tsp. baking powder

3/4 tsp. salt

1/2 tsp. baking soda

3 large eggs (room temperature)

2 tsp. vanilla extract

Zest from 2 oranges (this should be about 2 tablespoons)

1 cup well-shaken buttermilk

Powdered (confectioners) sugar (for dusting cake)

DIRECTIONS:

Preheat oven to 350 degrees. Position rack in middle of oven. Butter the pan, line bottom with a round of parchment paper. I first spray Pam baking spray all over the inside of the pan, so you can cut down on some of the butter. Dust with a little flour and tap out excess. 

Now, arrange blackberries in a single layer on the bottom of the pan (I cover the whole bottom) and sprinkle with 1/4 cup of sugar. 

Sift cake flour, baking powder, salt and baking soda into a medium bowl and set aside. Using an electric mixer, beat butter and remaining 1 1/3 cups of sugar in a large bowl at medium-high speed (occasionally scrape down the sides of the bowl). Mix until pale and fluffy (about 4 minutes). Add eggs, one at a time, beating well after each egg. Beat in vanilla and orange zest. Reduce speed to low; beat in flour mixture in 3 additions, alternating with the buttermilk but beginning and ending with flour. Beat until well incorporated. 

Pour batter over berries in pan and smooth out the top. 

Bake until cake is golden brown and a cake tester inserted into the center comes out clean. I baked for 1 hour. Check on cake after 50 minutes. Let cake sit in pan and cool. Then run a sharp knife around the edge of the pan to loosen. Remove pan sides. Invert cake onto a cake plate and remove the bottom of the pan.  Peel off parchment paper. Dust the top generously with powdered, sifted sugar and let the cake cool completely. I don’t dust the sugar on top until I’m ready to serve it. 


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Posted in Baked Goods, Cake, dessert

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Lemon Yogurt Pound Cake/Macerated Berries

Posted on June 22, 2011 | 1 comment

DSCN4135Lemon Yogurt Cake

Fresh out of the oven

Fresh out of the oven

I have been playing around with this recipe for a while. I originally got the inspiration from Barefoot Contessa television show. I like anything with lemons, and love using them as often as possible. I have made changes in this recipe that suit me.  It is easy and very yummy served with fresh berries. I have also used oranges in place of lemons; it gives it a different flavor but just as good.

Lemon Yogurt Pound Cake:

Ingredients:

1 1/2 cups all purpose flour and a little bit extra flour to dust the pan

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain yogurt (greek yogurt is perfect. you can use low fat)

1 cup sugar

3 extra large eggs (not cold from fridge, let sit out for a while)

3 teaspoons grated lemon zest (2 lemons). Save lemons after zesting for glaze

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

Glaze:

1 cup confectioner’s sugar

2 tablespoons freshly squeezed lemon juice

directions:

Preheat the oven to 350 degrees. Grease a loaf pan (I use Pam baking spray) and Line the bottom with parchment paper  (will make removal of cake easier). Dust a little flour in pan and shake it out.

Sift together the flour, baking powder, and salt in one bowl. In another bowl, whisk the yogurt, sugar, eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s incorporated well. Pour the batter into the prepared loaf pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. (I try and check after 40 minutes or so)

In a separate bowl combine the confectioner’s sugar and lemon juice mix with a wire whisk until smooth. it makes a lovely white (did I mention delicious?) frosting. once cake is completely cool Pour the glaze over the top of the cake and allow the glaze to drizzle down the sides, frosting will harden a bit.

Serve with berries. or, you can do Macerated Berries with Vanilla Cream which is awesome on the side. Not necessary, but delish even on it’s own!

Macerated Berries:

 6 cups fresh mixed berries (approx. 2 lbs.), Divided into 2 bowls

3/4 cup sugar

1/4 cup freshly squeezed orange juice

Vanilla cream:

1 1/2 teaspoon Vanilla Extract

1 cup chilled heavy cream

1/3 cup sour cream

1/4 cup sugar

Directions:

Berries: Using a masher (or the back of a wooden spoon,) mash 1 cup berries with the sugar and OJ in a large bowl until sugar begins to dissolve. Gently stir in remaining 5 cups berries. let sit at room temp. tossing occasionally, until berries are juicy (1- 2 hours)

Vanilla Cream:

Put Chilled heavy cream, sour cream, and sugar in a medium bowl. Using a whisk or electric mixer (electric is best), beat until soft peaks form. Cream can be made 30 minutes before serving. Cover and Chill.

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