Category Archives: dessert

Pumpkin Spice Bundt Cake – I love Pumpkin

Posted on October 1, 2015 | 4 comments

It’s pumpkin time again! and I am clearly obsessed  with pumpkins. This is a pretty easy  to make bundt cake. Perfect for Thanksgiving or any time. You can make it ahead of time and freeze for another, or make two. While you’re making the mess anyway, you might as well bake two, and freeze one. Got this one from Gourmet Magazine. Just saying while I’m not a big raw cookie dough person I am a very big batter person and this batter was pretty delicious right out of the bowl!

Ingredients:

1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan (or spray with Pam) I buttered this time

2 1/4 cups all-purpose flour, plus additional for dusting the pan

2 teaspoons baking powder

1 teaspoon cinnamon

3/4 teaspoon ground allspice

1/2 teaspoon salt

1 1/4 cups canned solid-pack pumpkin (from a 15 ounce can; not pie filling)

3/4 cup well-shaken buttermilk

1 teaspoon vanilla

1 1/4 cups granulated sugar

3 large eggs (room temp. is always best for baking)

Icing:

2 tablespoons plus 2 teaspoons well shaken buttermilk

1 1/2 cups confectioners sugar

You will need a 10-inch nonstick bundt pan (3 quart)

Directions:

Put oven rack in middle position and preheat oven to 350 degrees. Butter/spray bundt pan generously then dust with flour and knockout excess flour.

Whisk together flour ( 2 1/4 cups) , baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk and vanilla in another bowl.

Beat butter ( 1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 – 5 minutes, then add eggs and beat another minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.

Spoon batter into pan, smoothing top, then bake until a cake tester or wooden pick inserted into center of cake comes out clean, 45 – 50 minutes. Cool cake on a rack for about 30 minutes, then invert cake , mine slid right out onto rack. I completely cooled cake for a few hours before I iced it. You can ice while cake is still warm however. I would let it sit for at least 1 hour before I iced though. It came out perfectly. Icing will get hard on the cake and be very white, it’s a beautiful presentation.

Icing:

While the cake is cooling, whisk together buttermilk and confectioner’s sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.

Cake can be made 3 days ahead and kept in an airtight container, I would ice it when I planned on serving it.

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Break-the-Fast Food – Blintz Souffle

Posted on September 21, 2015 | 2 comments

Here we go again…another holiday to cook for. Most of breaking the fast is taking in bagels, fish, etc. Easy to do. But I still try to make a few dishes and this recipe is an oldie but a goodie. I have been making this recipe since 1975 and it never gets old.  This dish can be assembled ahead of time, kept in the refrigerator and baked right before eating. This is a keeper and a tradition in my house. Always delicious. You can buy almost any of the frozen blintzes. Some stores have homemade ones, but it doesn’t really make that big of a difference with this recipe. Enjoy! This is super easy, with excellent results.

INGREDIENTS:

6 blintzes (you can use cheese or fruit-filled, whichever you like. Depending on how many people I’m feeding, I usually make 1 fruit and 1 cheese tray)

2 eggs

1/4 cup sugar

1 tbsp. unsalted butter or margarine

3/4 cup sour cream (lite is fine but I wouldn’t use fat-free)

1 tsp. vanilla

Dash of cinnamon

DIRECTIONS:

Preheat oven to 350 degrees.

Melt butter or margarine in saucepan. Spray baking dish with Pam spray (Original). Mix remaining ingredients in a bowl together. Place frozen blintzes in baking dish. I usually use a 9×13 size dish but anything close to that will work. You can double the recipe, in which case you’d obviously need a larger baking dish (you need room for the blintzes to expand a little and for the egg mixture to rise around it. Don’t spread it too thin.) Pour the melted butter on top of the frozen blintzes, followed by the sour cream mixture. Bake at 350 degrees for approx. 30-40 minutes. Let it sit for a few minutes out of the oven before cutting into it.

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Posted in Baked Goods, breakfast, Breakfast Food, Dairy, fruit cobblers, Holiday, Holiday Recipes

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Baked French Toast — all time best

Posted on September 18, 2015 | Leave a comment

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DSCN4294I posted this originally back in October 2011 for Yom Kippur break fast. It is truly one of the best French toast recipes I’ve ever made.  I include it every year since my friend Ilene Stern gave it to me. I never have a single piece left. Delicious and decadent, perfect brunch and breakfast food. I almost always include it in my Mother’s Day Brunch as well. Once you’ve made this recipe there is no turning back, your whole family will love it and you’ll have to make it every time.

The only downside is that you must prepare and refrigerate the night before without cooking it, you cannot cook this dish till you’re ready to eat it, the bottom will get hard like a caramel candy would. So cook right before you’re going to serve. Enjoy!

*recipe as is should serve 6- 8 if you have more people make 2 trays!

Ingredients:

1 cup packed light brown sugar

1 stick unsalted butter

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

5 eggs (room temperature please)

1 1/2 cups milk ( you can use low-fat, I use Skim Plus)

1 tbsp. vanilla

1 package of sliced cinnamon bread. ( Pepperidge Farm is fine) if you can get thick slices it’s great , but the thin kind will work just double stack them it will be fine) You probably will use 12 slices of bread per tray. You will have 6 stacks of 2 slices each, 12 slices total, or 6 thick slices of cinnamon bread. If you can’t find just cinnamon bread use raisin cinnamon bread it’s easier to find .

Directions:

Melt butter, add brown sugar and corn syrup and combine well. Spray a 9×13 baking dish, Pyrex works well here. Pour butter mixture into baking dish and arrange bread slices flat in the mixture ( you will double stack the thin sliced bread) Unless the bread is 1″thick you will be doubling the standard sliced bread. Squeeze the bread to fit–it should hold 12 slices ( 6 double stacks), 3 on each side of a 9×13 baking dish.

In a blender mix the eggs, milk and vanilla and pour over the bread slices, covering them completely. Cover and refrigerate overnight. The bread will absorb all the liquid by the morning, so if you need to travel with it will be fine.

Uncover and bake in a preheated 350 degree oven for 30 minutes. Once it’s out of the oven you can dust with powdered sugar, but not necessary. Serve right from the baking dish.

*if you let this sit out too long before serving, the bottom may get hard like a praline candy. It never ever lasts long enough for this to happen at my table.

Look at my original recipe post on October 5 2011. More Break Fast: the all-time best Baked French Toast, I swear.

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Posted in Baked Goods, bread, breads/cakes, breakfast, Breakfast Food, Dairy, Eggs, Holiday, Holiday Recipes

Applesauce and Raisin Cake – an Homage to the Bundt Queen

Posted on September 10, 2015 | 4 comments

I always call my friend Susan the Queen of the Bundt Cake. It certainly seems to be her calling, as she is always coming up with new and delicious Bundt Cakes for all of us to try. I just hope I do her justice in trying to duplicate it. She made this cake for everyone last New Years  and I have been wanting to try it ever since.  I had to change one of the ingredients because I bought chunky applesauce instead of plain applesauce. Of course, if you’re so inclined you can make your own applesauce (I wasn’t so inclined today!).  The original recipe hails from The Silver Palate, and I have to say this is one cookbook you don’t want to be without. There are so very many wonderful recipes in it. This cake has a slightly spicy flavoring, and is just so darn good. I am very happy to report that this cake came out awesome! Super Delicious with the chunky applesauce. Very moist and delicious, cooked perfectly at 1 hour and 10 minutes. Thanks Suki and the Silver Palate!

This cake can be a wonderful addition to your holiday table, applesauce and raisins just so perfect for Rosh Hashana.

Ingredients:

1 cup (2 sticks) unsalted butter, plus a little extra for greasing the pan (Butter should be at room temperature.  I woke up early and didn’t have time to let it sit so I just put it in microwave to soften for 15 seconds.)

*if baking for the Jewish Holidays and don’t want to use butter you can use margarine

3 cups all-purpose flour

2 cups sugar

2 eggs (at room temperature)

2 cups applesauce (I used Chunky because probably didn’t have reading glasses in market and grabbed it.)

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg, or 1 teaspoon freshly grated

2 teaspoons baking soda

1 cup raisins

Lemon/Orange Icing ingredients:

1 cup confectioner’s sugar

1/2 teaspoon ground cinnamon

1 1/2 tablespoons fresh lemon juice

1 1/2 tablespoons fresh orange juice

Directions:

Preheat oven to 350 degrees.

In a mixing bowl (electric mixer), cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the applesauce and vanilla.

Sift the flour, cinnamon, nutmeg and baking soda together then add to applesauce mixture. Next, sprinkle in the raisins, and blend gently but thoroughly.

Pour the batter into the tube pan and set on a rack in the center of the oven. Bake until a cake tester inserted into the cake comes out clean. 1 hour and 10 – 15 minutes. I cooked it 1 hour and 10 minutes.

Cool in the pan for at least 15 minutes (I will leave it all day as I go out hiking, and turn it over when it is completely cool when I return.)  When it is completely cool, I will make the icing and drizzle over the top. A little trick is to poke little holes in the cake (on top, with cake tester or toothpick) and pour icing over the cake and it will go into cake and infuse some of the lemon/orange directly into cake.

Instructions for icing:

Sift the confectioner’s sugar and cinnamon into a small bowl.

Dribble in the juices, stirring constantly until the icing is smooth. Drizzle over completely cooled cake.

*should be enough icing for 1 Applesauce Raisin Cake

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Don’t Let the Apples Go Bad Cake

Posted on September 9, 2015 | 6 comments

Apples are the kind of fruit we eat all year round. They are always in the fridge and if they don’t get eaten, I  feel guilty that they’re just sitting there and going to go bad.  I saw this recipe on Smitten Kitchen and decided since we were leaving for Colorado and I was not ditching perfectly good apples, I would make it and freeze it for when we come back.  (The cake would freeze well…the apples, not so much.) You’ll need a tube pan. You don’t need an electric mixer, so it’s pretty easy on the special equipment. Use those leftover apples–dont’ let them go bad. No butter in this recipe, lots of sugar though.  My house smelled divine.

*you can see in photos that I use a melon baller to get the pits out of the middle of the apple. I prefer this technique over the corer thingys which never really work. The melon baller works perfectly: first cut apple in half, then scoop out just the pits.

Ingredients:

6 apples (I used what I had in the house: a combo of Granny Smith and Honey Crisp. Good old Macintosh will work, too.)

1 tablespoon cinnamon

5 tablespoons sugar

2 3/4 cups flour, sifted

1 tablespoon baking powder

1 teaspoon salt

1 cup vegetable oil

2 cups sugar

1/4 cup orange juice (try to use fresh but if not, Tropicana will do)

2 1/2 teaspoons vanilla

4 eggs

1 cup walnuts, chopped (this is optional; I didn’t use them this time out)

Directions:

Preheat oven to 350 degrees. Grease a tube pan. Peel, core, and chop apples into chunks. Toss with cinnamon and sugar and set aside (I sprayed with a baking spray. There’s no need to add any butter here.)

Stir together flour, baking powder, and salt in a large bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. This mixture will be rather thick.  Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to make sure all ingredients are incorporated. Use a rubber spatula to get it all out of the bowl.

Pour 1/2 the batter into prepared tube pan. Spread 1/2 the apples over this. Pour the remaining batter over the apples and arrange the remaining apples on top. Use your eye to halve  batter and apples (don’t worry if it’s not perfectly halved.) Bake for about 90 minutes, or until a cake tester (or toothpick) comes out clean. I would check cake after 1 hour 20 minutes. I baked for the full 90 minutes; it’s a rather thick cake.

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S’Mores Baked in the Oven

Posted on August 27, 2015 | 1 comment

IMG_8638IMG_8636IMG_8639 IMG_8641 IMG_8642IMG_8634 IMG_8633 IMG_8632Oh Wow!!! what could be better??? truly easy and very little fuss , perfect with the kids and perfect for the adults. Very rich and gooey. Whole thing takes about 40 minutes from start to finish and you can re-heat the sliced bars in the microwave for about 30 seconds if you have some left-over. It’s great for a large group and I would say about 12-15 servings here. Let’s hold on to the last few weeks of summer with this delicious dessert.

For a very traditional s’mores taste eat immediately, I think they tasted a little better after they cooled down for a bit. Whichever way you prefer them –this is a great recipe for a crowd. You can prepare first and then pop in the oven while you are having dinner. Enjoy!

*also I was able to obtain these amazing square marshmallows in the supermarket, if you see them –grab them otherwise just regular old marshmallows will do the trick.

Ingredients:

Crust:

18 graham crackers

1/4 cup granulated sugar

pinch of salt

8 Tablespoons unsalted butter-melted

*parchment paper — I think you’ll want to work with it for this recipe–it can get difficult once they harden to get them out of pan. Clean up was a snap with it.

Topping:

3 extra-large Hershey Bars (or 7 regular-size ones)

24 jumbo marshmallows–look for the large square ones

Directions:

Preheat the oven to 400 degrees. Lightly grease a 9×13 Pyrex type baking pan with cooking spray and then line with parchment paper , allow an extra couple of inches of paper to hang over the edge.

In the food processor bowl, pulse the graham crackers until they are finely ground. Transfer the crumbs to a medium-sized bowl.

Add the sugar and salt to the graham crackers and stir to combine. Add the melted butter and stir until the crumbs are moistened. Pour the crumb mixture into the prepared pan and press into an even layer.

Bake the crust for about 10 minutes or until the edges turn lightly golden. Let the crust cool off completely before adding chocolate. I probably let it sit off heat for about 1/2 hour.

Arrange the chocolate bars (see picture) evenly on the top of cooled crust, I had to remove 1 row of chocolate to fit it in pan and left a little uncovered crumbs around edges. Arrange the marshmallows on top of the chocolate, leaving a little space between each one (see photos) Marshmallows will expand slightly.

Bake until the chocolate is soft and beginning to melt, and the marshmallows are evenly toasted on top. Probably about 10-15 minutes depending on your oven.

I couldn’t wait to eat them but I would suggest letting them cool off for  a little bit, cutting was easier when it cooled down ( after 15-20 minutes) I was able to cleanly cut slices. It’s more like campfire s’mores when you eat them hot out of the oven and certainly messier.

You can re-heat the sliced bars in the microwave for about 20-30 seconds. If you are keeping them , cut them and store individual slices.

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Frozen Lemonade Pie

Posted on August 22, 2015 | 4 comments

IMG_8219Just to start out with this disclaimer , this could be the most fattening thing I have ever made. Delicious but wow!!!! What the heck it’s dessert right? Dessert could and should be decadent or else you can have a piece of fruit. Well now that I made my disclaimer on to the good news. It’s quick, super-easy , pretty inexpensive and tastes pretty amazing. Just make certain that your ingredients are very cold and the lemonade comes directly out of the freezer. You can buy a prepared graham cracker crust if you don’t want to bother making one–I give you absolute permission to do so. Just make sure that the whole pie gets eaten because you don’t want this pie hanging out in your freezer–it can get dangerous.

And no baking!!!!!!!

Ingredients:

1 14 ounce can sweetened condensed milk, chilled

1 6 ounce can frozen lemonade concentrate (small can)

12 ounce whipped topping, thawed–I guess you can go light with this but giving all the other ingredients you may as well go full throttle.

1 prepared graham cracker crust (available in the baking aisle of almost every supermarket I know)

Directions:

Beat condensed milk with an electric mixer. Add Lemonade directly from freezer and beat until very thick.

Fold in whipped topping with a spatula until just folded in.

Pour into crust and freeze.

Remove from freezer 1/2 hour prior to serving.

I placed some berries on top or you can use a piece of lemon or lime for decoration.

Enjoy this one!!!!

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7-UP Bundt Cake

Posted on July 26, 2015 | 5 comments

IMG_7176 IMG_7179 IMG_7183IMG_7238 IMG_7237 IMG_7234 IMG_7222Now you have to wonder how a cake like this ever get discovered in the first place? Baking with actual drinking soda sounds both disgusting and intriguing but I was up for the task. I promise you it was delicious. IMG_0563 IMG_0561  I gave up drinking soda a few years ago and now I’m going to put it in a cake? But that’s exactly what I did. I had to wonder how a cake like this came to be,  was someone drinking 7-UP and spilled 3/4 of a cup in by accident? OMG it’s a lot to think about it but all I can say is WOW! I did a little research on the recipes and there are quite a few out there, most of these “soda” cakes seem to hail from the South.  Baking is a little tricky up here at high altitude but it went well. Bundt cakes make you look like a rock-star baker. I made a few changes to recipe adding vanilla extract and lemon extract. Lemon extract was the key for me. I kept the glaze simple but there are some awesome renditions out there.

Somehow these ingredients produce a delicious lemony moist cake!

Julia Child once said “A party without cake is just a meeting” my exact sentiment.

Ingredients:

1 1/2 cups butter, softened ( a little trick I discovered is using soft butter spread, easier to measure out and no melting required, just leave it out to really soften before using) if you use regular butter just soften it up in the microwave for a few seconds.

3 cups sugar

5 eggs ( always try to use room temperature eggs)

3 cups flour

2 Tablespoons Lemon Extract

1/2 Teaspoon Vanilla Extract

3/4 cup 7UP or any carbonated lemon-lime beverage of your choice

*optional you can add zest of 1 lemon and 1 lime , I did it without doing this extra step and it was all good. For an extra zing of flavor you can add it.

Lemon Glaze:

2/3 cup powdered sugar ( confectioners sugar)

1 Tablespoon Lemon Juice ( juice of a fresh lemon)

Directions:

Preheat oven to 325 degrees.

You will probably cook cake for about 1 1/4 hours. I would check on cake with a cake tester after the hour.

Cream butter and sugar for about 20 minutes in an electric mixer with paddle attachment, I know this seems like a very long time but according to many different renditions of this recipe I have read it seems that the cake will come out lighter if you do this.

Add eggs one at a time, beating after each egg

Add flour and lemon extract and vanilla extract

Fold in 7UP –meaning simply take bowl off electric mixer stand . Pour soda in slowly and gently fold in with a rubber spatula.

Pour into a well-greased (sprayed with cooking spray) Bundt Pan or Tube Pan, I used a Bundt.

Make Lemon Glaze-mix the powdered sugar and lemon juice together with a whisk.

I removed bundt cake from pan after about 10 minutes, let cool.

When cake is cooled, drizzle with Lemon Glaze

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Summer Blueberry Cake

Posted on July 21, 2015 | 1 comment

I just keep finding new recipes for blueberries. I love blueberries and they are so abundant right now and in peak season. I love them right out of the containers, and I love them in muffins, pies, cakes and cobblers. Here is another delicious cake which you can freeze and a few months from now when fresh blueberries aren’t really around ,you will bring back that summer day that you baked this. I cut this in 1/2 , 1/2 for now and 1/2 for when I return in the winter. You can always make this with frozen berries but I have never done so. To me it’s all about cooking with fruits and vegetables that are seasonal.  There really is nothing like fresh seasonal fruits and vegetables, and I can’t get enough of them . This is a fairly easy cake to bake. I baked it for 45 minutes, and the tester came out clean. You’ll have to check your own oven for cooking time . It can vary from 40 – 50 minutes depending on your oven.

I found this recipe on one of my favorite cooking blogs , Smitten Kitchen. I may have made a few changes which I often do, but it is pretty much the same.

 

Ingredients:

2 cups all – purpose flour, plus another tablespoon to dust blueberries with

1 tablespoon baking powder

1 teaspoon table salt

2 sticks unsalted butter ( softened) YIKES

3/4 cup light brown sugar packed

1/2 cup sugar ( regular granulated sugar)

3 large eggs ( room temperature)

1 cup buttermilk ( I used low-fat buttermilk)

1/2 cup fresh blueberries

Topping:

1/2 cup fresh blueberries

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

Directions:

Adjust oven rack to middle position and preheat oven to 350 degrees. Spray and lightly flour a 9 x 13 baking pan. ( I prefer Pam baking spray)

Whisk 2 cups flour, baking powder, and salt together in a medium size bowl. With electric mixer, beat butter and sugars on medium high-speed until fluffy. Add eggs one at a time, beating until each egg is just incorporated. Don’t overbeat. Reduce speed to medium and beat in 1/3 of the flour mixture, and beat in 1/2 of the buttermilk. Beat in another 1/3 of the flour and the remaining milk, and then the remaining flour mixture. Toss  blueberries with a tablespoon of flour just lightly dust them. Using a rubber spatula, gently fold in 1/2 of the blueberries. Spread batter into prepared dish.( see photo)

For the topping:

Scatter remaining 1/2 of the blueberries over the top of the batter. Stir sugar and cinnamon together in small bowl and sprinkle all over the top of the batter. Bake until cake tester or toothpick comes out clean in center of cake. I cooked for 45 minutes. It should take anywhere between 40 – 50 minutes. Cool in pan for about 1/2 hour, then turn it out of baking dish or cut out pieces. I turned it out, cut in 1/2 and froze 1/2 of it for the cold months. This is a delightful cake served for dessert, and so perfect for breakfast and a great afternoon snack with ice coffee .

I threw in a photo of me and my grandson, Riley who was out here at the time.

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

Posted on July 13, 2015 | Leave a 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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