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scrumptious

scrumptious

by chef judi leib

Recent Posts

Chocolate Cake!!

Chocolate Cake!!

I admit it I am totally addicted to chocolate. All chocolate. I am not particular, I love it all. I especially love Hershey’s milk chocolate. I love their bars and the kisses. I love the fun sized. I love it all. So it makes perfect…

Maple Glazed Cookies

Maple Glazed Cookies

I love anything with maple. I use it to make a glaze for salmon. I’ve used in it dips. And who doesn’t love a good maple glazed donut? So when a friend was having her annual cookie exchange, it came naturally to me to create…

Make your own fresh Hummus

Make your own fresh Hummus

Use this recipe to create your own fresh Hummus.

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Hummus

I got the Hummus kit from The Feed Feed. It included Graza Olive Oil, pickled garlic and Seed Mill Tahini. This was so good.
This recipe makes a lot so I cut it in half the next time I made it.
Course: Beginnings
Cuisine: Israeli
Keyword: dips, garlic, hummus, olive oil

Ingredients

  • 1 15-oz can Garbanzo Beans, drained and rinsed. save the liquid, aquafaba.
  • 1/4 cup Tahini
  • 1/4 cup Olive Oil
  • 2 cloves Pickled garlic
  • 1/2 Lemon, juiced
  • 1-1/2 cups Room temperature water
  • 2 tsps. Flaky Sea Salt
  • 1 Tbs. Toasted Pine Nuts

Instructions

  • Put garbanzo beans, tahini, olive oil, lemon juice and wate and salt in a food processor or high power blender. Pulse to combine then blend to desired consistency, being sure to scrape down sides.
    Tast and season with more salt if necessary. If the hummus is too thick add more water 2 tablespoons at a time until desired consistency.
    Put in a bowl and top with pine nuts
  • I like to garnish it with a drizzle of olive oil and some chili crisp.
Baby it’s cold outside!

Baby it’s cold outside!

I know, I know. Cold is a relative when I’m in California and you are anywhere else. But it is cold and rainy here so it was time for soup and sandwiches for dinner. I saw this recipe on Giadzy. I added some tomato paste…

Oatmeal Jam Muffins

Oatmeal Jam Muffins

Over the next week, and into the New Year, you will need something to have for a quick breakfast or snack. This muffin is healthy-ish and comes together really quick. make a batch and just leave them for everyone to grab. A great muffin to…

Sara Lee Banana Cake

Sara Lee Banana Cake

If you grew in the 70’s, you probably remember Sara Lee Frozen desserts. I think you can still get their pound cake and cheesecake. My favorites were the chocolate cake and of course the banana cake. I’m not sure where it went, but I am bringing it back! I love that this cake taste almost identical to the original. I know it will bring all your memories flooding back.

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Banana Cake

A re-do of Sara Lee Banana Cake from the 1970's. Inspired by Sally's Baking Adiction
Course: Endings
Cuisine: American
Keyword: banana, cake, cream cheese, frosting

Ingredients

Banana Cake

  • 3-4 Lg. Ripe Bananas
  • 3 cups All-purpose Flour
  • 1 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1/2 tsp. Ground Cinnamon
  • 1/2 tsp. Kosher Salt
  • 3/4 cup Unsalted Butter, at room temperature
  • 1 cup Granulated White Sugar
  • 1/2 cup Light Brown Sugar
  • 3 Lg. Eggs, at room temperature
  • 2 tsps. Vanilla Extract
  • 1-1/2 cups Buttermilk, at room temperature

Banana Cream Cheese Frosting

  • 8 0unces Cream Cheese, at room temperature
  • 1/2 cup Butter, at room temperature
  • 1 Lg. Ripe Banana, mashed
  • 1 tsp. Fresh Lemon Juice
  • 1 tsp. Vanilla Extract
  • 2-3 cups Confectioners Sugar, may need more

Instructions

Cake

  • Preheat oven to 350°
    Butter a 9x13 pan
  • Mash bananas and set aside. I like to leave a little texture, not completely smooth.
    In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside.
  • In a stand mixer, fitted with the paddle attachment, beat the butter on high until smooth and creamy.
    Add both sugars and beat until combined and creamy.
    Add eggs, one at a time, then vanilla, beat until blended.
    Add in mashed bananas and blend.
    Be sure to be scraping down sides as you go.
  • With mixer on low, add dry ingredients, alternating with buttermilk, in thirds. Be sure to start and finish with dry ingredients.
    DO NOT OVERMIX.
  • Spread batter into prepared pan.
    Bake for 45-50 minutes. Cover cake with foil if baking too fast.
    A few crumbs should come out on tester, when cake is done.
    Allow cake to cool, completely in pan, on rack.

Frosting

  • In a stand up mixer, fitted with paddle attachment, beat together cream cheese and butter, until blended and smooth.
    Add in banana, lemon juice and vanilla.
    Gradually add in Confectioners sugar, until desired consistency. You may need to add more confectioners sugar. If it gets too thick you can add a tablespoon or two of heavy cream or milk.
  • Once cake is COMPLETLY cooled, spread frosting, generously over top of cake. Let rest in fridge for 30 minutes to set footing.
    Store leftover cake, if there is any, covered in fridge for up to a week.
In the New Year Aspire to Make Your Own Salad Dressings

In the New Year Aspire to Make Your Own Salad Dressings

Aqufaba is the liquid that comes from the can of garbanzo beans. it can be whipped up, just like egg whites, and brings creaminess to a vegan dressing.   Both vinaigrettes start with 1 part acid to 3/4 oil. Then add some seasoning, fresh herbs…

A Decadent Dessert for the Holidays

A Decadent Dessert for the Holidays

A decadent chocolate cake topped with a crunchy chocolate swirl meringue.

Classic Sponge Cake

Classic Sponge Cake

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Classic Sponge (Genoise) Cake

Course: Endings
Cuisine: American
Keyword: cake
Servings: 16

Ingredients

  • 6 Lg. Eggs, room temperature
  • 1 cup granulated white sugar
  • 1 cup All-Purpose Flour, sifted
  • 1 tsp. Fine Sea Salt

Instructions

  • Preheat oven to 350°.
    Butter and flour 3 8" cake pans or 2 9" cake pans. Line with parchment paper and re-butter parchment paper.
  • Whisk eggs and sugar together, in a bowl, over a pan of simmering water. Whisk until they thicken and come to a temperature of 110°.
    Place mixture in a stand mixer and beat with the whisk attachment until it has tripled in volume.
  • Stir flour and salt together.
    Change attachment to paddle and fold in flour 1/3 at a time. Fold until the flour is just mixed in. DO NOT OVER MIX.
  • Pour into prepared cake pans.
    Bake until cake start to pull away from sides of pan and is slightly springy to the touch.
    Every oven is different. This should take 25-35 minutes.

Notes

To make this a chocolate cake use 1/3 cup Cocoa and 2/3 cup flour, sifted together.
This cake freezes well. Wrap tightly in plastic wrap then foil.
Serve with whipped cram and fruit or frost with a buttercream.
My kinda Tea Cake. Earl Grey Cake with Dark Chocolate and Orange.

My kinda Tea Cake. Earl Grey Cake with Dark Chocolate and Orange.

I have so many English friends. Some are ex-pats and others claim family status. One thread connects them all; they love orange and chocolate together. When I came across the original recipe, on the NYT Cooking app, I knew my friends would love it. I…

Cake “Goop”

Cake “Goop”

Lately I’ve seen several articles talking about the best product to use to get an even release of your cake from a bundt pan. While I still believe the easiest thing to use is a commercial baking spray of flour and oil; I have also…

No Corn Syrup! Pecan Pie

No Corn Syrup! Pecan Pie

I love a good pecan pie but don’t love corn syrup. This recipe uses brown sugar instead of corn syrup and the flavors are heavenly. You get a much deeper molasses-y flavor.

Making and serving it in a cast-iron skillet makes this pie a show stopper.


All Time Favorites

Let’s Talk About Salt!

Let’s Talk About Salt!

  When I was growing up there were three kinds of salt. Morton’s Table Salt, Kosher Salt and the disgusting salt substitute, my Mom let my Dad use, after his heart surgery (YUCK!). Nowadays, there are a zillion kinds of salt. You can have a…

Regular Weeknight Rotation – Chicken Breast with Polenta

Regular Weeknight Rotation – Chicken Breast with Polenta

I love a good “one-pan dish”. So when, one Saturday morning when I saw this recipe on the FoodNetwork’s The Kitchen, I was glued to the tv. Katie Lee Biegel shared this dish and it seemed too easy to be good. But it looked fantastic…

I can’t quit sweets cold turkey!

I can’t quit sweets cold turkey!

I saw this recipe first done on @LifeisbutDish story on Instagram. it is such a clever idea, I had to share it with you. It comes together super quickly and can be customized to fit any occasion. As always send me your pictures and comments.…

Think Outside the Box When it Comes to Leftovers.

Think Outside the Box When it Comes to Leftovers.

It seems like I always do the same things with m leftovers. And I throw more away than I would like. Especially in these times, I feel like I really want to stretch my leftovers and use them all up. One night, I made a…