Fruit

Black Cherry Jam & Granola Crumb Bars

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I spent last weekend in Richvale, California for my cousin’s wedding.  My mom grew up there.  It’s a small rice farming town where quite a few of my cousins are carrying on the rice farming business.  I was able to visit with a lot of family this weekend, many of whom remember me as being “just this big!” the last time they saw me.  The last day we were there we had brunch with my mom’s cousin’s family and a few other people.  Their daughter is a senior in high school and we started talking about baking.  She said one of her favorite things to make were these jam bars that had granola on top.  I asked her where she found the recipe and she said it was from a Barefoot Contessa cookbook.  As luck would have it I was able to find the recipe on food network’s website.  Thanks for sharing this recipe, Emily!  It is truly amazing.

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You can easily make these bars your own by using your favorite jam, your favorite granola or your favorite nuts.  I used Hero black cherry jam, an almond vanilla granola and sliced almonds.

These come together quickly, bake up beautifully and, once cooled, slice up wonderfully.  The crust is thick enough to keep them sturdy.  I cut my 8-inch square pan into 9 squares, but that makes for a hefty bakery-sized serving.  Which is really fine by me!  But you can cut the pan into 12 squares or cut larger squares into smaller ones after taking them out of the pan.

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Black Cherry and Granola Crumb Bars

From Ina Garten

Ingredients

  • 2 sticks of butter, room temperature
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 1/3 cups flour
  • 1/2 teaspoon salt
  • 1 jar (10-12 ounces) of your favorite jam
  • 2/3 cups granola (without dried fruits)
  • 1/4 cup sliced almonds (or your favorite nut)

Directions

  1. Preheat oven to 350°F.
  2. Beat butter, sugar and salt in the bowl of a stand mixer (or with a hand mixer) until combined.  And in the vanilla and beat.
  3. Whisk the flour and salt together.  Add the flour mixture to the butter and mix on low until it just comes together.  Remove about 1 to 1/2 cups of the dough.  Pat the remaining dough into the bottom and about 1/4 way up the sides of an 8-inch square pan.
  4. Spread the jam onto the crust, but not onto the edges.
  5. Mix the reserved dough with the granola then evenly spread over the jam.  Sprinkle with the almonds.
  6. Bake for 45 minutes.
  7. Let cool completely before cutting into squares.

 

 

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Meyer Lemon Pudding Cakes

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Happy Spring!  I know that spring has not sprung for some people, but it certainly has here in Houston.  I wore a sleeveless dress and sat outside with my kids at 6 in the evening enjoying the warm breeze and the last of the sunlight.  Now, if only it would stay just like this through August…

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These pudding cakes are a perfect spring dessert.  The flavor of the meyer lemon is fresh, tangy and sweet.  The texture of the cake is light and fluffy.  And the pudding layer is creamy without being the least bit heavy.  I was going to just have two bites of one of these this afternoon but ended up eating almost the entire thing.  I just couldn’t stop.

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I’d never made pudding cakes before today, and if you haven’t either you should really try them.  During baking the cake forms a top cake layer and a bottom layer of pudding-like goodness.  When inverted you get one of the most beautiful desserts that requires very little hard labor.  I adore desserts that look more impressive than they actually are!

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I made these in individual dishes since that suits us best, being able to eat one at a time.  But you can bake this in a 2 quart dish to serve to a group.  They are, however, incredibly lovely and impressive when served individually.  And, I have to say it again, they’re not difficult!  I don’t know why it took me so long to embrace the single serving dessert!  While it does mean more dishes in the end, it’s really special to get your own little serving, don’t you think?

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If you do make these in ramekins, be sure to grease them well before filling with the batter.  After baking, let them cool for about an hour, run a knife around the edge, place a plate on top of the ramekin and flip it over.  You may need to wiggle it just a little bit to get it to come out.  This is easiest when the puddings are at room temperature.  I tried to do it later in the day with one that had been in the fridge for a few hours and it didn’t come out nearly as cleanly.  If you do make these ahead of time, let them come to room temperature before flipping.

If you don’t want to invert these little babies, you can serve them in the ramekins and they’re just as lovely.  Top with a little whipped cream and lemon zest.

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Meyer Lemon Pudding Cakes

From Best Lost Recipes

Serves 6

Ingredients

  • 2 eggs, separated, room temperature
  • 2 tablespoons unsalted butter, room temperature
  • 2/3 cup sugar
  • zest of 2 meyer (or regular) lemons + extra zest for garnish
  • 1/4 cup meyer (or regular) lemon juice
  • 2 tablespoons flour
  • pinch of salt
  • 1 cup whole milk
  • whipped cream for garnish, optional

Directions

  1. Preheat oven to 350°F.  Grease a 2 quart baking dish or 6 6-ounce ramekins.
  2. In a medium sized bowl beat egg whites to stiff peaks, set aside.
  3. Beat butter and sugar in a large bowl or bowl of a stand mixer on medium speed until light and fluffy, 2-3 minutes.
  4. Scrape down the bowl and add egg yolks, beating to combine.
  5. With mixer on low, add the flour and salt, lemon juice, then the milk.  Mix until just combined.  Scrape down the bowl.
  6. Fold in egg whites with a rubber spatula until egg whites are incorporated but still visible.  The batter will look a little strange and lumpy, this is normal!
  7. Pour into prepared pan or ladle into ramekins.
  8. Place pan or ramekins into a large baking dish, fill with boiling water halfway up the sides on the dish then put in the oven.  Bake for 35-45 minutes if baking in a large dish, 25-35 minutes in individual dishes.  Puddings are done when the top is golden and the center springs back when lightly pressed with your finger.
  9. Take dish or dishes out of the water bath and let cool on wire racks, about 1 1/2 hours.  At this point serve the puddings or cover and refrigerate up to 2 days.  Let come to room temperature before inverting onto the plate.  Garnish with lemon zest and whipped cream.

 

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Browned Butter and Pecan Apple Crisp

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Ok, so I know it’s almost spring and dishes like apple crisp aren’t exactly spring-type desserts.  It’s more appropriate for fall or winter.  But I made an exception for this most spectacular apple crisp.  And let’s be honest, I don’t discriminate when it comes to sweets.  Any time, any type, any where.  I’m game.

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This apple crisp incorporates the wonderfulness of browned butter and is really rich and deep in flavor.  The oat crisp is crunchy and delicious and the abundance of apples make this crisp more like a crust-less apple pie than your typical crisp.

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The original recipe calls for an 8×8 pan.  I used a 9×9.  An 11×7 would be good.  And you could probably use a 9×13, but the apples and the crisp topping layers will be thinner as you use a bigger pan.  You could also bake this in individual ramekins for a little more formal dessert.

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I sliced the apples very thinly (32 slices per apple to be exact) because that’s how I like them.  This little gadget cores and slices apples into 8 equally sized pieces with one cut.  It’s definitely a time-saver, and definitely a uni-tasker, but one of my favorite kitchen tools.  Go get yourself one!  It made all the apple slicing easy.  But you do still have to peel them.  I kind of hate peeling apples, probably because I’m not very good at it and come close to losing a fingertip every time I do it.

I assembled this one afternoon and didn’t end up baking it until the next night.  So you can make this a day in advance and bake it straight from the fridge, which makes this a good dessert to serve for a dinner party because you can make it ahead and then pop it in the oven when you sit down for dinner and it’ll be ready once everyone is done eating.  Serve this with warm with a scoop of vanilla ice cream, Blue Bell if you can get it where you live.  Nothing beats Blue Bell Homemade Vanilla when you’re topping a warm fruit dessert.  But any vanilla ice cream will do!  Enjoy!

Brown Butter Apple Crisp

Adapted very slightly from Ambitious Kitchen

Serves 6-8

Ingredients

Topping

  • 1 cup all-purpose flour
  • 1 cup old-fashioned oats
  • 1 cup dark brown sugar
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, cold and cut into pieces
  • ½ cup chopped pecans

Filling

  • 1 stick unsalted butter
  • 6 medium-sized Granny Smith apples, peeled, cored, and sliced
  • 1/3 cup dark brown sugar
  • 1 teaspoon cinnamon

Directions

For the Topping

  1. Combine flour, oats, brown sugar and salt in a medium sized bowl.
  2. Cut in the butter with a pastry blender or your hands until butter is incorporated but with many pea sized pieces.  Mix in the pecans.  Set in the fridge until ready to use.

For the Filling

  1. Preheat oven to 350°F.
  2. Place butter in a small saucepan over medium-low heat.  Watch the butter closely once it has melted.  It will start to foam and bubble, once it begins to brown and smell nutty, remove from the heat and let cool slightly.
  3. In a large bowl combine apple slices, brown sugar and cinnamon and toss together.  Pour the butter over and toss to coat apples.
  4. Pour apples in baking pan, then spread topping evenly over the apples, pressing down slightly.  Place on a baking sheet if you’re using a small pan to catch any drips.
  5. Bake for 45-60 minutes, until topping is crunchy and browned and the edges are bubbling.  Let cool slightly before serving.

 

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Blueberry Breakfast Cake

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When berries of any kind are in abundance and being sold for cheap I grab them up.  Last week I bought 2 pounds of blueberries for something like $2.  I’ll eat them by the handful, put them in my yogurt, and in salads.  Betsy likes them, too.  When half the container was gone I decided to do something a little more exciting with them and made this cake that I’d had bookmarked in my Fine Cooking magazine for the past 2 weeks.  Thanks to Sarah who helped me get it done after overestimating my ability to tackle 5 things at once.

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This was super simple and beautiful.  You could easily serve this at a brunch for guests as a lovely alternative to blueberry muffins.  It’s delicious for breakfast, but also a nice evening dessert served with a little ice cream or sweetened whipped cream.  To keep the berries from sinking to the bottom, toss them in a little flour after rinsing and patting them dry.  Enjoy!

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Blueberry Breakfast Cake

From Fine Cooking, Issue 124

Ingredients

  • 1 stick (1/2 cup) unsalted butter, melted and cooled
  • 2 cups all-purpose flour
  • 1-1/4 cups granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries, rinsed and patted dry
  • powdered sugar for dusting

Directions

  1. Preheat oven to 350°F
  2. Grease a 9 inch springform pan with shortening or butter.
  3. Whisk together flour, sugar, baking powder and salt in a large bowl.  In a small bowl whisk cooled butter, milk, eggs and vanilla.
  4. Stir the wet ingredients into the dry and mix until just combined, do not overmix.
  5. In a small bowl, toss the blueberries with a spoonful of flour, then fold the blueberries gently into the batter.
  6. Spoon the batter into the prepared pan and spread evenly.
  7. Bake for 40-50 minutes, until the top is browned and a toothpick insterted into the center comes out clean.
  8. Let cool on a wire rack for 10 minutes, then remove from the pan and let cool on the rack.  Dust with powdered sugar if desired.
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Pineapple Upside Down Cupcakes

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Throwing food away, especially fruits, vegetables and meat, really bums me out and I get kinda mad at myself for not making better use of it and being a better planner.  I’ll just get too excited about all the fruit that looks good at the store and wind up with way more than our family of 4 can consume before it goes bad.  Thankfully our son would eat nothing but fruit if we’d let him, so he helps out a lot when we have a surplus.  I’d bought a container of fresh pineapple for a fruit salad and had over half of it left.  I’d mixed some of it in with coconut yogurt (a terrific tropical summertime breakfast by the way) but wasn’t going to use it up in time that way.  Solution?  Cupcakes.

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These were tasty and I’d make them again.  They are sweet, but not too sweet.  One cupcake for dessert was the perfect size.  The cake has great moist texture and all the cupcakes came out cleanly.  Some of the topping got stuck in the pan and so I had to fix a couple of them.  But overall these were pretty easy and quite lovely.

The original recipe, found here, uses canned pineapple.  I’m sure they’d be great with canned pineapple, but if you have access to fresh you should use it.  I ran out of cherries and so a few of the cupcakes just had pineapple…and I kind of preferred them that way.  While there is something wonderfully nostalgic and lovely about the cherry in the center of the pineapple ring I like the simplicity of the pineapple by itself.

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The only change I made was to use a little less butter and brown sugar in the topping.  It calls for 1/2 tablespoon of butter and 1 tablespoon of brown sugar in each cup.  That just seemed like a lot to me.  I had to eyeball the butter, a little less than 1/2 tablespoon per cup.  And I used about 2 teaspoons of sugar in each cup.  I guess that’s not a huge change and it probably doesn’t make any difference…

I filled the cups 2/3 full.  While filling them up I realized that there was going to be a lot of batter left over, enough for 2 or 3 more cupcakes.  They baked right up to the top of the cups, so each one could have used a bit more batter, but better to have them too short than overflowing.  Enjoy!

Pineapple Upside Down Cupcakes

From Spoonful.com

Ingredients

Battter

  • 6 tablespoons (3/4 stick) butter
  • 1/2 cup milk (2% or whole)
  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla extract

Topping

  • 6 tablespoons (3/4 stick) butter
  • 1/2 cup (2 teaspoons per cup) brown sugar
  • 6 maraschino cherries, halved
  • 4 fresh pineapple rings, cut into quarters

Directions

  1. Preheat the oven to 350°F.
  2. Place the butter and milk for the batter in a small saucepan over medium heat. Warm the mixture, stirring occasionally, until the butter melts.  Place in a bowl and let cool.
  3. While the butter cools, prepare the topping. Spray the muffin pan with nonstick spray.  Place a little less than 1 tablespoon of  butter into each muffin cup then sprinkle 2 teaspoons of brown sugar over the butter. Place the pan in the oven until the butter melts, about 3 minutes.
  4. Arrange the pineapple and cherry on top of the melted butter.  This may take a little finagling depending on the size of your pineapple pieces.  Set pan aside while you finish the batter.
  5. To finish the batter, whisk the flour, baking powder, and salt in a bowl. In a large bowl whisk together the eggs, sugar, and vanilla extract until smooth.  Add 1/3 of the flour mixture and stir just to combine.  Then add 1/2 of the milk mixture, stir just to combine.  Follow by 1/3 of the flour, the rest of the milk, then the rest of the flour, stirring between additions.
  6. Pour the batter into the muffin pan, dividing it evenly among all the cups. Bake the cupcakes until they’re lightly browned, dry around the edges, and pulling away from the pan a little, about 25 minutes.
  7. Transfer the pan to a rack to cool for 5 minutes. Use a butter knife to carefully loosen each cupcake from the edges and bottom of the pan, then place a cookie sheet over the top. Invert the pan, turning the cupcakes out onto the cookie sheet, then flip them pineapple side up to cool completely.  You may need to replace some of the pineapple if it sticks in the pan. Serve at room temperature.

 

 

 

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Lemon Cream Pie

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There is absolutely nothing wrong with this lemon cream pie.  Nothing at all.  Simple flavors, creamy filling, slightly tart and slightly sweet with a crunchy, buttery crust.  There is one lone slice left in the fridge and I am tempted to eat it for breakfast.  It can’t be any worse than a donut, right?

This came about at the last minute the other night when some sweet friends brought dinner for us after I’d been out of town all week.  Since they were bringing everything, I said I’d make something for dessert.  It was 5 o’clock.  As fate would have it, I had everything I needed for this pie, including a box of Mi-Del graham crackers that, in my opinion, took this pie to a place it would never have gone with a box of Honey Maid.  They’re more substantial in texture and flavor and provided a great base for the pie.

I started this pie at 5 and we ate it at 8.  With 2 hours of that being chilling time this pie is pretty quick and easy.  And there isn’t really an hour of active time since cooling time for the crust and pie is factored into the hour.  What I’m saying is that if you’re in a time crunch and want to give something more impressive than a box of Oreos to dinner guests, make this pie.

Lemon Cream Pie

From Real Simple

Serves 8-10

Ingredients

  • 9 ounces graham crackers
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 2 eggs
  • 1 14-ounce can sweetened condensed milk
  • 1 tablespoon lemon zest
  • 1/2 cup lemon juice (I didn’t get quite this much from the lemons I had, so no worries if you have the same problem)
  • 1 1/2 cups whipped cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
Directions
  1.  Heat oven to 350° F.
  2.  In a food processor, process the graham crackers until fine crumbs form. Add the butter, granulated sugar, and ½ teaspoon of the salt and pulse until moistened.
  3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate, using a straight-sided dry measuring cup to help.
  4. Place on a rimmed baking sheet and bake until the edges are dry and set, 16 to 18 minutes.  Let cool.
  5. In a medium bowl, whisk together the eggs, condensed milk, lemon zest and juice, and the remaining ½ teaspoon of salt.
  6.  Pour the mixture into the crust and bake until set in the center, 18 to 20 minutes. Let cool and then refrigerate until firm, at least 2 hours.
  7. Using an electric mixer, whip the cream, confectioners’ sugar and extracts on medium until soft peaks form, 2 to 3 minutes. Spread on the pie, sprinkle with the additional zest, and serve immediately.
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Lemon Lime & Raspberry Layer Cake

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Springtime calls for desserts like this.  Fresh flavors that don’t weigh you down or make you feel too full.  This light citrus cake is filled with fresh raspberries and topped with a sweet cream cheese glaze-like frosting.  It was the perfect end to the Mother’s Day lunch we had last weekend with some of our friends.  The kids played in the pool while we sat outside enjoying the perfectly warm and breezy weather while eating our cake.  I’d enjoy a day like that again anytime.

This recipe is from Cooking Light, and I chose it because I’d made it years ago and remembered it being really tasty.  The original recipe calls for lemonade concentrate, which I could not find.  Weird, right?  They had all kinds of juice concentrate, and lots of frozen drink mixers, but no lemonade.  I used limeade instead and it was great.  My only complaint with the use of juice concentrate in this recipe is that you’re left with a lot left over.  If I’d been thinking about not being wasteful, I’d have frozen the rest in ice cube trays and used them to ice down a pitcher of punch or something.  But I don’t always think about stuff like that when it matters.  I think about it after I’ve tossed what I could have saved.

I added the berries in the middle of the cake because I thought it needed some color and berries are a perfect match for citrus.  Blueberries would have also been nice in the center, or a combination of the two.  I squished and flattened the raspberries as I layered them on the cake to make sure they made a nice even blanket of berries.

A good thing to know about the cake is that the tops get sticky.  When you take them out of the pans to cool, set them bottom side down or else the tops will stick to the cooling racks and make you very frustrated when you try to move them.  I am speaking from personal experience and am trying to save you some heartache.

The frosting/glaze gave me some trouble when I frosted/glazed the cake.  It’s not thin, like a glaze, but not quite thick enough to be used as frosting.  It could be the concentrate that makes the consistency a bit sticky and strange, but it still tastes good.  I thought about adding more sugar, but didn’t so as not to make it too ridiculously sweet.  The final product wasn’t as pretty and clean as I would have hoped, but it was delicious.  I made the cake the night before and refrigerated it overnight.  This cake stores very well in the fridge.  I did notice a little sugary crunch to the frosting when eaten cold from the fridge, but not so much after it had warmed up slightly.  This recipe is one that I’ll come back to.  I might try it as cupcakes for a baby shower I’m helping with in June.

Carson enjoyed this cake.  Or maybe he just enjoyed the fact that I was letting him have his way with a real fork and a nice big slice of cake…

Lemon, Lime and Raspberry Layer Cake

From Cooking Light

Ingredients

Cake

  • 1 1/3 cups granulated sugar
  • 6 tablespoons butter, softened
  • 1 tablespoon grated lemon zest
  • 3 tablespoons thawed limeade concentrate
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 large egg whites
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/4 cups low fat buttermilk
  • 1 cup fresh raspberries, rinsed and drained

Frosting

  • 2 tablespoons butter, softened
  • 2 teaspoons grated lemon zest
  • 2 teaspoons thawed limeade concentrate
  • 1/2 teaspoon vanilla extract
  • 8 ounces 1/3-less-fat cream cheese, softened
  • 2-3 cups powdered sugar

Directions

  1. Preheat oven to 350°F.
  2. Grease and flour 2 8-inch cake pans.
  3. To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition.
  4. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
  5. Pour batter into cake pans; sharply tap pans once on counter to remove air bubbles.
  6. Bake for 25-35 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
  7. To prepare frosting, place butter, cream cheese, concentrate, zest and vanilla in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.
  8. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.
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Cherry Bread Puddings with Almond Brown Sugar Streusel

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When I found myself with a stale baguette, a can of cherry pie filling and more milk than could easily fit in our fridge I knew that bread pudding was the answer to all of my problems.

I had a pot roast on the stove that I’d just spent quite a bit of time preparing, so I wanted something simple.  A few recipes involved a cooked custard base, but with my laziness I kept searching.  Oh, Paula Deen.  You sure do know how to make rich and delicious desserts with little to no effort.  You are dangerous, Paula.  No scalding of milk or tempering of eggs.  Just measure, whisk, pour and bake.  This recipe is plain and simple and so it was easy to adapt to what I wanted to do.  Here is her original recipe.

The original recipe is baked in a greased 9×13 pan, definitely the simpler option and what I would do if bringing this to a potluck dinner or a casual dinner.  But I wanted to make some individual puddings.  Paula doesn’t require a water bath for her large bread pudding, but I wanted to make sure there weren’t any issues with the texture or consistency, so I used a water bath for my individual puddings.

This is a great dessert to make for a dinner party because you can make them ahead of time and reheat them.  When you sit down for dinner or as people start to finish their meals, stick them in the oven and they are ready to go when you finish.

Cherry Bread Puddings with Almond Brown Sugar Streusel

Adapted from Paula Deen

Makes 10 individual puddings

Ingredients

For the puddings

  • 2 cups granulated sugar
  • 5 large beaten eggs
  • 2 cups milk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract
  • 4 cups cubed stale baguette
  • 1 can of cherry pie filling (you will only use about half of the can)
For the streusel:
  • 1/2 cup packed light brown sugar
  • 1/4 cup butter, softened
  • 1 cup sliced almonds
Directions
  1. Preheat the oven to 325°F.  Grease 10 6-ounce ramekins.
  2. Mix together granulated sugar, eggs, and milk in a bowl.  Add vanilla and almond extracts.  Pour over cubed bread and let sit for 10 minutes to give the bread time to absorb the liquid.
  3. In another bowl, mix and crumble together brown sugar, butter, and almonds.
  4. Using a 1/3 cup measure, pour a scoop of the pudding and bread mixture into each ramekin.  Then take about 1 tablespoon of cherry pie filling and plop it in the middle.  Use a knife to push the pie filling around in the ramekin without mixing it too much.  Top each pudding with some of the streusel.
  5. Using 2 9×13 pans or a large roasting, arrange ramekins so that they do not touch each other.  Have 4-6 cups hot water ready to go, I just used hot water from the tap.  No need to boil it.  Place the pans in the oven then pour hot water around the ramekins so that it comes up 1/3 to 1/2 way up the sides without getting any water into the ramekins.
  6. Bake for 40 minutes, remove from the oven and water bath and let cool on a wire rack for 30 minutes.  Refrigerate for at least an hour to let the puddings finish setting.  Serve cold or warm in the oven again for 15-20 minutes at 350°F.

 

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Sprinkles Strawberry Cake

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There is something just plain fun about making layer cakes.  I shared this thought with Ben as I put the finishing touches on this cake that I’d started working on almost 24 hours earlier.  Cookies, cupcakes, brownies, bars, etc. are great because they are typically pretty easy, not terribly time consuming, you can make enough for a big group, and they are hard to screw up.  Cakes, on the other hand, can be troublesome for me because I worry about them not turning out and then not having a single thing to show for my hours spent in the kitchen.  Not to mention you have a big, sugary, calorie laden commitment on your hands…unless you’re giving the cake away or serving it to at least 12 people.  You also are not as free to taste test with a cake.  You can sneak a cookie, or a cupcake (or 2) without being found out, but steal a slice of cake before it’s served and everyone notices the big gaping hole and the crumbs you’re trying to wipe from your mouth.  Despite all that, making a layer cake is therapeutic and the end result is more rewarding than a batch of cookies.  I feel the same way about pie.  They are both big glorious circles of sweet goodness, meant to be displayed on a pretty cake plate and served on those lovely dessert plates you never use.  Am I being too dramatic about baked goods?  I guess it wouldn’t be the first time…

For some reason I was in the mood for strawberry cake, maybe it was all the pretty pink cakes I’d been seeing on Pinterest.  I’ve made Spinkles strawberry icing before, but never the cupcakes.  So I printed the recipes off of Martha Stewart and headed to the store, a girl on a mission to make a delicious cake.  I was pretty excited about it.

I doubled the cupcake recipe to make two 9-inch cakes.  I made 150% of the frosting.  At first I thought about doubling it but when I realized that meant 4 sticks of butter I decided we would just make do with less, and it was plenty.

The cake is dense, not too terribly sweet, and not at all like the strawberry cake you can make from a box.  I wonder if it’s even possible to create a cake from scratch that is close in texture to a box mix.  If you know of a recipe, please send it to me!  Those soft textured cakes do tend to fall apart when frosted and stacked too high, so a dense cake is probably better when you’re planning on stacking 4 layers.  I usually grease my cake pans, line them with parchment circles, and then flour them.  Somehow I’d managed to run out of parchment and not buy any more.  So with a bit of fear I simply greased and floured my pans.  They came out perfectly!  That was a nice surprise.

The frosting is SWEET.  Quite possibly too sweet, not for me, but for the average person.  I like sweetness and sugar…a lot.  If you are not as much of a sweet fan, maybe use half butter and half cream cheese for the frosting to give it a little tang.  Now that I am thinking about it,strawberry cream cheese icing sounds pretty incredible, so I might have to try it myself.  The frosting has little strawberry seeds, and some people may not like that.  So, use a sieve to strain the seeds from the puree if you’re one of those people.  I like my frosting stiff when I frost a layer cake so that it doesn’t start to fall off the cake.  In order to achieve this I had to add more powdered sugar than the recipe calls for (which explains the sweetness) but really does make frosting and decorating less stressful.

Here are some tips for layers cakes that I’ve found helpful.

  • Bake the cakes and let them cool completely.  I like to do this either in the morning or the night before.  If I do it the night before I wrap the cakes in plastic wrap overnight so they don’t dry out.
  • Make the frosting on the thicker side.  (Unless you’re frosting a really delicate cake.  It will pull on the cake too much and cause it to fall apart.)
  • Level your cakes so that when stacked the cake is not domed or slanted.  I use this, but some people are amazing and are able to just use their eyes and a serrated knife.
  • If you’re slicing the cake layers in half, measure to be as close to half as possible.
  • Use an offset spatula for frosting.  It is just easier, buy one.  I use them for loosening the sides of a cake from the pan as well.
  • When you start frosting, plop a little frosting in the center of your cake plate and center the bottom layer on it.  This will keep the cake from moving around.
  • After layering, put a thin coat of frosting on the cake (your crumb coat) and then chill it for at least an hour.  This will allow your next layer to be smoother and free of crumbs.
As far as decorating goes, there are so many beautiful things you can do.  I am not so great at the decorating.  I used my extra frosting to pipe around the bottom and top of my cake.  Here is a great resource from King Arthur that will help you.  This kind of thing takes a lot of practice, so you’ll have to practice, and probably mess up.  When I was piping the top edge I noticed I’d started using more pressure as I was going around the cake so that when I finished there was a huge difference in the size of the rope.  I carefully wiped off what I’d done, smoothed the icing and did it again.   A good way to practice, if you ever find yourself with extra icing, is to use different frosting tips and just pipe onto wax paper.
I hope you think of an excuse to make a layer cake!  If you can’t, then try this recipe for cupcakes.

Strawberry Cake

From Sprinkles via Martha Stewart, doubled from cupcake recipe

Ingredients

  • 1 1/3 cup whole fresh or frozen strawberries, thawed
  • 3 cups all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 1/2 cup whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 2 large eggs, room temperature
  • 4 large egg whites, room temperature

Directions

  1. Preheat oven to 350°F. Grease and flour 2 9-inch cake pans; set aside.
  2. Place strawberries in a small food processor; process until pureed. You should have about 2/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
  3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
  5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
  6. Divide batter evenly among prepared cake pans. Bake until tops are just dry to the touch, 30 to 35 minutes. Transfer cakes in pans to wire racks and let cool for 10 minutes.  Then, carefully remove cakes from pans and let cool completely on wire racks.

Strawberry Frosting

Ingredients

  • 3/4 cup whole frozen strawberries, thawed (I used fresh)
  • 1 1/2 cup (3 sticks) unsalted butter, firm and slightly cold
  • 1/4 teaspoon coarse salt
  • 5 1/2 to 6 1/2 cups confectioners’ sugar, sifted
  • 3/4 teaspoon pure vanilla extract
Directions
  1. Place strawberries in the bowl of a small food processor; process until pureed.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy.
  3. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and about 6 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
  4. Use frosting to top cupcakes or cake.

 

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Rosemary Apricot Bars

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A while back I posted that I wanted this cookbook from Baked.  So, I armed myself with a Barnes and Noble gift card and went out to fulfill my desire.  My plans went awry when they did not have the book in stock.  I bought the second cookbook from Baked instead, Baked Explorations.


The cookbook itself is quite wonderful.  The photos are lovely and unique with a rustic appeal.  Beautiful antique plates, platters and serving dishes display the sweet offerings of this cookbook.  Wood grains, and all shades of brown dominate the color scheme with the occasional pop of color and accents of gold and silver.  The recipes are keeping with the feel of this book, which to me feels like the cooler days of autumn.  I can’t wait for it to be cool enough for me to make the whiskey pear tart!  It’s 102° at the moment…

The first recipe I tried was the Rosemary Apricot Bars.  I had one of these from the bakery when I was in Brooklyn last summer visiting my sister.  It was such a great combination of sweet and savory, crunchy and gooey, and totally delicious.  Mine did not quite measure up to the bakery standards, but they were good.  So good that my husband asked for seconds.  This is a rare occurrence, so I know this is a keeper recipe.

I made some mistakes with these bars.  The recipe calls for a 9 inch square pan.  I used an 8 inch, which made the bottom crust a bit too thick, and the topping a bit too thick, but the filling was just right.  I skimped by 1 tablespoon on the crumb topping because that’s all I had left after the 12 tablespoons in the crust.  As a result, a lot of the topping fell off the top of the bars when I cut them.  Don’t skimp on the butter.  My timing on putting these together was also a bit off, so the apricot filling ended up getting too thick and too reduced after sitting in a warm oven for almost 2 hours.  Why?  Well…

Our house is on the market, as of last week, but we hadn’t had any showings as of Sunday.  So yesterday I struggled with myself a bit.  Do I make these bars and risk a messy kitchen when someone wants to see the house at the last minute, or do I not make them and then regret it because no one came to look at the house anyway?  I made the decision to make them.  Having my house on the market shouldn’t mean sacrificing my freedom to baked goods, right?

I’d made all the parts of the recipe…crust chilling in the fridge, filling cooked and ready to be pureed, crumb topping mixed and in the fridge.  Dirty dishes all over the place.  Carson wakes up from his nap.  I get a call from the realtors office that someone wants to come see the house as soon as I’m ready.  I said 30 minutes and the frenzy begins to get things put away.  15 minutes later there’s a knock at the door.  The dog starts barking, so Carson starts crying, so I’m trying to keep the dog from attacking the realtor as I try to get to the door.  She apologized for being early, I asked for a few minutes to at least put my sweet guard dog in the back yard, I swept Carson up and we headed out to run an errand.  I was a sweaty mess and then realized that I was holding a baby who’s diaper was just about at its breaking point.  I was so tired.

I’d stashed the cooling apricots in the oven, which was warm from the beginning of a preheat, so when I get home the apricots were a seriously sticky and overly reduced mess.  I warmed them up again with a little water and then pureed them.  It worked out ok, given the circumstances.

Despite the craziness surrounding these they turned out well.  I might play around with them in a 9×13 to get a thinner crust.  I’ve learned a valuable lesson about using my kitchen and trying to sell my home.  They do not mix.  I think I will try to bake later in the evening instead of the middle of the afternoon to avoid the chaos I experienced yesterday.

Rosemary Apricot Bars

Courtesy of Baked Explorations

Ingredients

Rosemary Short Dough

  • 1 3/4 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons fresh rosemary, minced
  • 12 tablespoons butter, room temperature
  • 1/2 cup powdered sugar
  • 3/4 teaspoon vanilla extract
Apricot Filling
  • 2 cups dried apricots
  • 1/2 cup sugar
  • 3 tablespoons honey
  • 2 tablespoons brandy
  • pinch of salt
Crumb Topping
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1/3 cup pecans, chopped
  • pinch of salt
  • 3 tablespoons cold butter, cut into cubes
Directions
Rosemary Short Dough
  1. Grease a 9-inch square baking pan and line with parchment, overhanging on 2 sides.
  2. In a medium bowl whisk flour, salt and rosemary.
  3. In the bowl of a stand mixer beat butter, sugar and vanilla on medium speed until fluffy.
  4. Stream in the flour and mix on low speed until flour is incorporated, then turn the dough into the pan and press into an even layer.  Refrigerate at least 30 minutes.
  5. Bake at 350°F for 25-30 minutes.  Let cool on wire rack.
Apricot Filling (Make while dough is chilling)
  1. Place the apricots, sugar, honey, brandy and salt in a medium saucepan with 1 1/2 cups water and simmer over low heat for 45 minutes, or until apricots are tender and most of the liquid has evaporated and thickened.
  2. Let cool slightly, then puree in a food processor until smooth.
  3. Spread over crust while it is still warm.
Crumb Topping
  1. Combine sugar, flour salt and pecans in a bowl.
  2. Cut in butter with a pastry blender or two knives until butter is incorporated and you have a sand-like texture.  (You can store this in the fridge until ready to use.)
  3. Sprinkle crumb mixture on top of the apricot layer and bake at 350°F fr 20-25 minutes.
Let bars cool out of the oven for 30 minutes, then remove using the parchment and cut into bars.
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