Thin Red Raspberry Line

Posted on Posted in UncategorizedTagged , Leave a comment

IMG_4777.JPG

A little lemon and fresh raspberries turns a plain pound cake into a thing of beauty.

INGREDIENTS

½ cup unsalted butter, at room temperature

1 ¼ cups sugar

1 ½ teaspoons grated lemon zest

3 large eggs

1 teaspoon vanilla

2 cups all-purpose flour, plus additional for pan

½ teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

¾ cup sour cream

2 cups fresh raspberries

DIRECTIONS

Preheat oven to 350 degrees. Line a 9-inch loaf pan with parchment paper then butter and flour it. Using an electric mixer, cream together the butter and sugar until light. Mix in the lemon zest. Add the eggs, one at a time, mixing until light and fluffy. Mix in the vanilla.

Sift together the flour, baking soda, baking powder and salt. Add the dry ingredients to the batter alternately with the sour cream, mixing just to combine. Spread half of the batter in the prepared pan. Cover with the raspberries. Top with the remaining batter, smoothing out the top.

Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 20 minutes. Place on a rack to cool. Turn the cake out of the pan and dust the top with powdered sugar. Cut into slices and serve.

I worked with this recipe.

 

Leftover Tarts

Posted on Posted in UncategorizedLeave a comment

IMG_1103.JPG

I used the leftover pastry from the quiche I made today and decided to make this little bites of heaven.

INGREDIENTS

Pastry

225 grams flour

140 grams cold unsalted butter, roughly cubed

1 large egg yolk

2-3 tablespoons ice-cold water

Filling

1 whole egg

2 egg yolks

115 grams sugar

2 tablespoons cornflour

400ml milk

2 tsp vanilla

Dash of cinnamon for decoration

DIRECTIONS

To make the pastry, cut the cold butter into the flour until it has a breadcrumb like appearance. Whisk the egg yolk with 2 tbsp water and pour in. Mix the pastry by hand and knead for a few minute s but not overworking. Pat into a thick disc, wrap in plastic wrap and chill for 30 minutes or up to 48 hours.

Return the pastry to a cool room temperature. Roll out as thinly as you can and line a 4cm deep, 23cm round tart tin with a removable base. Tuck pastry into the corners, without stretching it, and trim off the overhang.

Chill for 30 minutes. Preheat oven to 375 degrees.

To make the custard, put egg, yolks, sugar and cornstarch in a pan and mix well together then gradually add the milk until mixture is well mixed and smooth.

Place pan on medium heat and stir constantly until mixture thickens and comes to the boil. Remove from heat and stir in vanilla.

Roll out pastry very thin. Use a small glass to cut out circles. Line mini muffin tins with the pastry. Scoop some custard in each one and bake for about 20-25 minutes until crust is browned and custard is golden on top. Sprinkle with cinnamon when cooled a bit.

 

Cauliflower and Red Onion Quiche

Posted on Posted in UncategorizedLeave a comment

I had no idea how this was gonna come out and I am beyond thrilled.

INGREDIENTS

Pastry

225 grams flour

140 grams cold unsalted butter, roughly cubed

1 large egg yolk

2-3 tablespoons ice-cold water

Filling

1 small cauliflower broken into small florets

½ red onion sautéed in olive oil, salt and pepper

3 large free-range eggs

284 ml cream

6oz finely grated cheese (a mixture of cheese is good)

salt and pepper

DIRECTIONS

To make the pastry, cut the cold butter into the flour until it has a breadcrumb like appearance. Whisk the egg yolk with 2 tbsp water and pour in. Mix the pastry by hand and knead for a few minutes but not overworking. Pat into a thick disc, wrap in plastic wrap and chill for 30 minutes or up to 48 hours.

Return the pastry to a cool room temperature. Roll out as thinly as you can and line a 4cm deep, 23cm round tart tin with a removable base. Tuck pastry into the corners, without stretching it, and trim off the overhang.

Chill for 30 minutes. Preheat oven to 375 degrees.

Line the pastry with foil (no need to prick pastry), weigh it down with ceramic or dried beans, then bake for 12-15 minutes. Remove foil and beans, and cook for another 5-7 minutes until the pastry has lost all rawness but is still pale golden.

Meanwhile, bring a saucepan of salted water to boil, add the cauliflower and cook for 5 minutes, timed from when the water’s back to the boil. Drain well and leave to cool. Sautee onions with olive oil, salt and pepper and let cool.

Combine eggs, cream, and all the grated cheese, sprinkle with salt and pepper.. Stir in the cauliflower and then pour the mixture into the case, lay the onion on top. Bake for 30 minutes or until the pastry is golden and the filling is set but just trembles. Leave for 30 minutes, as quiche is at its best served warm.

Quickie Cinnamon Bread

Posted on Posted in UncategorizedTagged Leave a comment


We all have time for a quickie every now and then. Brings a smile to everyone’s face.

INGREDIENTS

  • 2 cups all-purpose flour
  • 1-1/2 cups sugar, divided
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/4 cup sour cream
  • 1 egg
  • 1/4 cup melted butter, cooled
  • 3 teaspoons ground cinnamon

DIRECTIONS

Preheat oven to 350°. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg, sour cream and melted butter; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar. 

Grease the bottom only of a 9×5-in. loaf pan. Pour half of the batter into pan; sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl.

Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. 

I got the recipe here.

Marvelous Molasses Cookies

Posted on Posted in UncategorizedLeave a comment

IMG_4693

A little spicy and a lot of flavor.

INGREDIENTS

2 cups flour

2 teaspoons baking soda

1 ½ teaspoons ground cinnamon

1 teaspoon ground ginger

¾ teaspoons ground cardamom

½ teaspoons kosher salt

1 large egg

½ cup unsalted butter, melted

1/3 cup granulated sugar

1/3 cup molasses

¼ cup packed dark brown sugar

Decorative sugar for rolling

 

DIRECTIONS

  • Preheat oven to 375°F.
  • Whisk flour, baking soda, cinnamon, ginger, cardamom, and salt in a small bowl.

Whisk egg, butter, sugar, molasses, and brown sugar in a medium bowl. Mix in dry ingredients until just mixed. Chill dough for 20 minutes. Place decorative sugar in a bowl. Scoop out tablespoon sized balls of dough and roll into tighter balls. Roll ball in sugar and place on cookie sheet.

Bake cookies for 8-10 minutes.

 

 

I worked with this recipe.

High School Muffins

Posted on Posted in muffins, UncategorizedTagged , , Leave a comment


For my son’s first day of High School, I made these muffins using fresh raspberries and my pineapple jam from yesterday. They have nothing to do with High School but it calmed me down. #BakingTherapy

INGREDIENTS

1 1/2 cups flour

1/2 cup sugar

1 1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup milk

1 egg, beaten

6 tbsp melted butter

1 tsp vanilla

1/4 cup pineapple jam

1 cup raspberries

1/4 cup sliced almonds

DIRECTIONS

Preheat oven to 400 degrees.  Butter and flour muffin tin.

Whisk together dry ingredients.

Stir in wet ingredients. Do not over mix.

Fold in pineapple jam and raspberries.

Scoop into muffin tin and top with sliced almonds.

Bake for approx. 20-22 minutes until toothpick comes out clean.

Cool muffins on rack outside of muffin tin so they don’t get soggy.

 

 

Pineapple Jam

Posted on Posted in Coconut, jam, UncategorizedLeave a comment

IMG_4648

What do you make when life hands you a crappy pineapple?  You make jam.  And then I made my Coco Pazzo Bread to put it on. Oh, and don’t forget the butter. Never forget the butter.

INGREDIENTS

2 cups fresh pineapple (mashed in blender)

1 cup water

3 tablespoons fresh lemon juice

1 cup sugar

DIRECTIONS

Mix all ingredients in a medium saucepan and cook over medium high heat until it is a thick syrup that wrinkles across a plate when pulled with your finger. Takes about an hour. Check to see if it is done by putting a plate in the refrigerator to chill.  Take it out, put a teaspoon of jam on plate and put in freezer for approx 2 minutes.  If you drag your finger through it and it wrinkles on the sides then it is done.  Carefully put it into jar and seal.

 

 

 

 

Sottosopra Ananas

Posted on Posted in pineapple, UncategorizedTagged , , , Leave a comment

IMG_1051

Happy Birthday to Juliette.  I had to make something American into something Italian in her honor.

INGREDIENTS

For topping:

½ medium pineapple, peeled, quartered lengthwise, and cored

¾ stick unsalted butter

¾ cup packed light brown sugar

For batter:

1 ½ cups all-purpose flour

2 teaspoons ground cardamom

2 teaspoons baking powder

¼ teaspoon salt

¾ stick unsalted butter, softened

1 cup sugar

2 large eggs

1 teaspoon vanilla

1 tablespoon dark rum

½ cup milk

¼ pulverized pineapple

 

PREPARATION

Preheat oven to 350°F.

Make topping:

Cut pineapple crosswise into 1/2” thick pieces. Melt butter in skillet. Add brown sugar and cook over low hear for a few minutes, stirring constantly. Remove from heat and set aside. Arrange pineapple on top of sugar overlapping pieces slightly.

Make batter:

Sift together flour, cardamom, baking powder, and salt. Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low speed just until blended. Beat in milk, then add remaining flour mixture. Beat until blended but don’t overmix. Spoon batter over pineapple topping and spread evenly. Bake cake for approximately 45 minutes until golden and a tester comes out clean. Let cake stand in skillet 5 minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Let cool.

I worked with this recipe.

 

Hot Honey Biscuits

Posted on Posted in UncategorizedLeave a comment

IMG_1017Hot honey biscuits on a Friday morning.  I’m just gonna keep perfecting these.  Self-rising flour is the way to go for sure.

INGREDIENTS

2 1/2 cups self-rising flour

1 1/2 teaspoons kosher salt

3 tablespoons sugar

8 tablespoons unsalted butter, frozen and grated/chopped + 2 tablespoons for topping

Scant cup of cold butter milk

2 tablespoons honey

DIRECTIONS

Preheat oven to 400 degrees. Lightly grease a baking sheet.

Chopped or grate frozen butter and put back in freezer until ready to use. Whisk flour, salt, sugar, in a bowl.

Pour in buttermilk and mix gently with your hands to form a soft dough.

Turn dough onto floured surface, and gently form a square 1 inch thick.

Trim edges, and cut into 12 equal squares. Place 2″ apart in baking sheet.

Freeze for 10 minutes. Melt 2 tablespoons butter and 2 tablespoons of honey and brush on top before baking.  Bake for approximately 25 minutes.  Brush more honey and butter on top when cooling.

 

 

Sticky Fingers Banana Bread

Posted on Posted in banana bread, UncategorizedTagged , Leave a comment


Salted Caramel and Banana Bread. It’s like peanut butter and jelly, strawberries and chocolate, Brad and Angelina…

INGREDIENTS

½ cup butter, melted

1 c. flour

1 tsp. baking soda

¼ tsp. kosher salt

¾ cup sugar

¼ cup buttermilk

¼ cup yogurt or sour cream

1 tsp. vanilla

2 large eggs

4 ripe bananas, mashed

Caramel

1 cup sugar

6 Tablespoons butter

½ heavy whipping cream

DIRECTIONS

Make Caramel:

Have the butter and cream ready to go next to the stove. Melt the sugar on medium heat in heavy saucepan. As the sugar begins to melt, stire vigourously with a whisk. As the sugar comes to a boil, stop stirring. Let it turn amber and then add the butter and whisk. Once butter is melted, take off the heat and slowly add the cream. Bea careful. It is extremely hot.

Preheat oven to 350 degrees F and butter and flour a 9-x-5″ loaf pan.

In a large bowl, whisk together flour, baking soda, and salt.

In another large bowl, combine sugar, butter, buttermilk, vanilla, egg and egg yolk until smooth. Pour wet ingredients over dry and stir until combined, then fold in mashed bananas and ½ the caramel.

Transfer batter to prepared loaf pan. Bake until deeply golden and a toothpick comes out clean, about 60 minutes. Let cool at least 10 minutes before serving. Drizzle with caramel.

I worked with this recipe.