*Found this post in my drafts, so it is about two months old!
I suddenly had a craving this week for cold cake with ice cream and berries. I used the poundcake recipe from my Moosewood book of desserts, and unfortunately, overcooked it just a bit. But, it was still delicious!
Poundcake Loaf with Ice Cream and Berries
1 cup butter, at room temperature
1 1/3 cups sugar
2 tsp pure vanilla extract
1/2 tsp baking powder
1/4 tsp salt
1 3/4 cups flour
1/3 cup milk
Preheat oven to 350 degrees. Butter and flour the loaf pan.
Cream the butter until light. Add the sugar and cream until fluffy. Add the ggs one at a time, beating welll after each addition. Add the vanilla, baking powder and salt and beat well. Reduce the mixer speed to low and add the flour, mixing until well incorporated. Add the milk and beat until well blended, another minute or so.
Pour the batter into the prepared pan and bake until a knife inserted in the center comes out clean, about 1 1/4 hours. Cool the pan on a rack before serving.
I made this for a friend’s birthday. This was my first time cooking with lavender or making panna cotta. Now knowing how easy panna cotta is to make, I will never be able to bring myself to pay for it at a restaurant. It’s basically milk jello with whatever flavor you want to add (although, the flavor usually is something fancy). This was really good and easy, and makes people think you can make highfalutin desserts!
1/2 0.25-ounce package of powdered gelatin, about 1 1/2 teaspoons
2 tablespoons cold water
1 cup half and half or cream
1/4 cup wildflower honey
1 teaspoon dried lavender
1 cup milk
Strawberries or other berries, to serve
In a small bowl sprinkle the gelatin over the 2 tablespoons of water and let soften for at least 5 minutes. Set aside.
In a small sauce pan heat the cream, honey, and dried lavender to a light simmer then turn off the heat. Whisk to incorporate all the honey evenly, then strain into a mixing bowl. Whisk in the gelatin. Whisk for at least a minute to make sure it is very evenly distributed and that no lumps remain. Whisk in the milk.
Pour into the ramekins, and put in the fridge to set. The panna cotta will need at least 2 hours to set; we prefer to wait at least 4, especially if the puddings will be unmolded.
To unmold lightly run a knife around the edge of the chilled pudding and invert onto a chilled plate. Garnish with sliced strawberries and serve.
It’s been a long while, first because I was a lazy cook and then because I was/am a lazy blogger. Well, there are several posts coming your way, starting with this one!
About a month ago we had a few friends stay with us for the weekend (Marcy had her first sleepover!) and for breakfast on Saturday, I made an apple dutch baby. (For those who don’t know, a dutch baby is basically a pancake baked in the oven and it gets all puffed up once removed from the oven) I liked it so much I made it the following weekend for some friends I invited over for brunch, too.
2 large or 3 medium apples, preferably tart ones like Granny Smith
4 tablespoons white sugar, divided
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/3 cup unsalted butter
1/3 cup dark brown sugar
3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup milk
1/2 teaspoon vanilla
Powdered or cinnamon sugar, to serve
Heat the oven to 400°F. Peel, core, and quarter the apples, then cut them into medium slices (1/4-inch thick or less). Then cut the slices in halves or thirds. You should have about 3 cups of chopped apples.
In a small bowl, mix 3 tablespoons of sugar with the cinnamon and ginger and set aside.
Cut the butter into chunks and place them in a deep cast iron skillet or 8×8-inch baking dish (I used a glass pie pan). Put the skillet or baking dish in the oven for 3 to 4 minutes, or until the butter is melted. Take the pan out of the oven and sprinkle the 1/3 cup brown sugar over the melted butter. Carefully spread the apples on top of the brown sugar and sprinkle the cinnamon sugar mixture over the apples. Put the pan back in the oven to caramelize the apples and sugar.
Whisk the flour with the remaining tablespoon of sugar, salt, and nutmeg. Gradually add the milk, whisking constantly with a large wire whisk to beat out any lumps. When the flour is smoothly incorporated into the milk, beat in the vanilla and the eggs one by one. Beat by hand for 2 minutes, or until foamy. Let the batter rest for 5 minutes. By now the sugar should be bubbling around the apples.
Take the pan out of the oven and pour the batter over the apples. Bake for about 20 more minutes or until center is set and sides are lightly browned. The pancake will puff up dramatically but fall after a few minutes after you take it out of the oven.
If you want, serve with powdered sugar or more cinnamon sugar. I usually find that it is just sweet enough as it is.
We celebrated a few guys’ birthdays at our church group last weekend and I decided that the occasion called for a “manly” (or whatever that means?) dessert. Thus, Marcy went on her first trip to the liquor store at the ripe old age of 5 months on our search for whiskey, or bourbon to be more exact. This cake is amazingly good and the taste of whiskey a lot stronger than I expected, which actually made it extra scrumptious!
Whiskey Cake with Butterscotch and Pecans
1 package yellow cake mix
1 package instant vanilla pudding mix
1/2 cup milk
1/2 cup whiskey
3/4 cup butter, cut into pieces
1 (11 ounce) package butterscotch chips
1 cup chopped pecans
- Preheat oven to 350 degrees F. Grease and flour a 9×13 inch or bundt pan.
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, milk, whiskey and butter. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the butterscotch chips and pecans to the batter.
- Pour batter into prepared pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.