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Pudding Elevated – Chocolate Budino

Pudding Elevated – Chocolate Budino

Many years ago I was win Chicago and had dinner at RPM Italian. The food was excellent but when they brought the dessert, I fell in love. Yes, it was a pudding, but it was also like a cold creme brûlée. It was rich and…

Sparkling Donuts

Sparkling Donuts

Those Grocery Store Cookies

Those Grocery Store Cookies

My kids love those cookies from the grocery store. You know the ones. The seem to have no flavor. The cookie is more cake than cookie and you just know that the vibrant colors of frosting are filled with chemicals.

It pains me to buy them but I have. I’ve been pressured in to submission.

I was thrilled when I came across a copycat recipe on Serious Eats. It was my opportunity to make my kids happy and feel better about the ingredients. This recipe is very close to the grocery store version and they went really fast at a July 4th gathering.

You can really get creative and customize this recipe for your occasion.

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Copycat Grocery Store Frosted Cookies - adapted from Serious Eats

A copycat recipe for those frosted cookies you get at the grocery store.
Prep Time30 mins
Cook Time15 mins
Cooling/Frosting Time25 mins
Total Time1 hr 10 mins
Course: Endings
Cuisine: American
Keyword: cookies, copycat, frosted, frosting
Servings: 24 cookies

Ingredients

Frosting

  • 2-1/2 cups Confectioners Sugar
  • 1/4 tsp. Kosher Salt
  • 1/3 cup Heavy Cream
  • 1 tsp. Vanilla Extract
  • Gel Food Coloring, as needed
  • Sprinkles, for decoration

Cookie Dough

  • 1 cup Unsalted Butter, take out of refrigerator about 20 minutes before use.
  • 1 cup Granulated White Sugar
  • 2 tsps. Baking Powder
  • 1-1/2 tsp. Kosher Salt
  • 2 large Egg Whites
  • 2 Tbs. Heavy Cream
  • 2 tsps. Vanilla Extract
  • 2-3/4 cups Cake Flour

Instructions

Frosting

  • In the bowl of a stand-up mixer, fitted with the paddle attachment, combine confectioners sugar, salt, cream and vanilla.
    Beat, on medium, until creamy and soft, about 5 minutes.
    Divide among however many bowls that you want colors.
    Use gel food coloring and add a drop at a time, and stir until you get desired color.
    Cover with plastic wrap right on the frosting.
    The frosting can stay at room temperature, up to 24 hours.

Cookie Dough

  • You can make the dough in the same bowl and use the same paddle.
    Preheat ovent to 350°.
  • Combine butter, sugar, baking powder and salt.Mix at low speed and gradually increase. Beat until fluffy and light in color, about 5 minutes.
    In another bowl or measuring cup, whisk together, egg whites, cream and vanilla.
    With mixer running, gradually add in egg mixture. Scrape down bowl, as needed.
  • Reduce speed and add flour a little at a time. You want to sprinkle the flour over the wet mixture and let in work in slowly. The dough will be soft.
    Use a sturdy spatula to fold th dough over itself 2 -3 times.
  • Using a 2 Tablespoon scoop, scoop cookies onto 2 parchment lined baking sheets. You should have about 24 cookies.
    Bake until puffed and just starting to brown (golden) around the edges, about 15 minutes. Do Not Over Bake!
    Let cool on pan for 15 minutes.
  • When completely cooled, frost each cookies with 1 Tbs. of frosting. A butter knife is best with this frosting. Add sprinkles or other decoration.
    Keep at room temperatur, in an airtight container for up to 3 days.
Mixed Berry Jam

Mixed Berry Jam

There is a point when you look at the berries in your refrigerator and they just aren’t the same. I used to get really frustrated. I am always so ambitious when I buy fresh produce at the Farmer’s Market, and disappointed when we cant’t get…

Margarita Cake

Margarita Cake

You know I love cake. I am always looking for new ways to eat cake and different cakes to make. This Margarita Cake is a delicious way to imbibe. If you want o make it alcohol free, substitute margarita mix for the tequila. This cake…

Sheet Pan Cheesecake

Sheet Pan Cheesecake

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Sheet pan Cheesecake with Fresh Fruit

This is the easiest way to make cheesecake for a crowd. Every piece is good and gets plenty of topping.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Endings
Cuisine: American
Keyword: cheesecake, fresh, fruit

Equipment

  • 2" deep baking sheet

Ingredients

Crust

  • 2 cups Graham Cracker Crumbs, buy them or grind your own
  • 1/4 cup Granulated White Sugar
  • 1/2 cup Salted Butter, melted. You may need more.
  • 1 tsp. Kosher Salt
  • 1/2 tsp. Vanilla

Cheesecake

  • 3 8-ounce pkgs Cream Cheese, use full fat, at room temperature
  • 3/4 cup Granulated White Sugar
  • 4 jumbo Eggs, at room temperature

Sour Cream Topping

  • 2 cups Sour Cream, full fat
  • 2 Tbs. granulated white sugar
  • Lots and Lots of Fresh Fruit, cut into bite-size pieces.

Instructions

  • Preheat oven to 325°.
    Line baking sheet with foil. Leave an overhang to act as handles.

Crust

  • In a medium bowl, combine crumbs, sugar, salt and vanila with a fork.
    Gradually pour melted butter into ccrumbs and toss with fork. Start with 4-6 tablespoons and add until crust holds together when squeezed in your hand. It should hold together but not look wet or greasy.
    Press crust, evenly, into prepared pan. Use the bottom of a glass to pat down firmly.
    Bake for 8-10 minutes. You want it to hold together but not be too dark. It does not have to cool before baking.

Cheesecake

  • In the bowl of a stand-up mixer, fitted with the paddle attachment, beat the cream cheese and sugar until fluffy, about 3 minutes.
    Add eggs, one at a time, until incorporated. Scrape down sides, after each egg. Beat in vanilla.
    Pour batter over crust. Bake for 20-25 minutes. Cheesecake should be puffy and have a firm jiggle, like jello.
    Do not turn oven off, but let cake sit out while you make topping.

Topping

  • Whisk together sour cream, sugar and vanilla.
    Smooth over top of cheesecake in a smooth even layer.
    Bake for 10 minutes.
    Cool on rack for at least 2 hours. It is better if it can cool in refrigerator overnight.
    Prepare fruit: If using berries, wash, dry, pit (if needed) and cut in half or quarters.
    I like to change the fruit up seasonally. In fall I use apples and pears that I caramelize in brown sugar and butter. For winter, I make my cranberry sauce and use that over the top.
    Once cheesecake is completely cooled, cut into squares and top each square with a healthy helping of fruit. Serve with a sprig of mint, for color.
Tahini Cake

Tahini Cake

Every now and then, a cake hits me between the eyes. This is one of those cakes. As I have said before, I love Tahini!. This cake has tahini in the cake and the frosting so it hits all the notes for me. I even…

It’s Strawberry Season!!!!

It’s Strawberry Season!!!!

I am so very fortunate to live in Southern California, where we get fresh strawberries year round. But even here, those summer series are special Our season is peaking for the next few weeks and I am fully taking advantage of it. Those dark red…

A Fresh Twist on Pound Cake

A Fresh Twist on Pound Cake

The South has a long love affair with pound cake. As I have said before, my family has hundreds of recipe variations, designed to suit any mood or occasion.

When I cam across this recipe, in Southern Living, I knew it would be a keeper.

I added more thyme, because the flavor is so fresh and herby, especially with the lemon. I also loved the texture that cornmeal gave this cake. It was so good and really woke up my tastebuds. It maybe a permanent addition to all my pound cakes.

I hope you love it as much as I do. You know my drill. Please post pictures and comments. I love hearing form you.

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Lemon Thyme Cornmeal Pound Cake

A delicious take on a traditional poundcake
Course: Beginnings
Cuisine: American
Keyword: cake, cornmeal, lemon, poundcake, thyme

Ingredients

Cake

  • 1-1/4 cups Granulated White Sugar
  • 1/2 cup Unsalted Butter, at room temperature
  • 3 Large Eggs
  • 1 cup All-Purpose Flour
  • 1/2 cup Fine Yellow Cornmeal
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 teaspoon Baking Soda
  • 1/2 cup Plain Greek Yogurt
  • 1 teaspoon Lemon Zest
  • 2 Tablespoons Fresh Lemon Juice (1 Lemon)
  • 2 teaspoons finely chopped fresh thyme, save some sprigs for garnish

Glaze

  • 2 cups Confectioners' Sugar, sifted
  • 2-3 Tablespoons Fresh Lemon Juice

Instructions

Cake

  • Preheat ovent ot 325°.
    Grease and flour a 9x5 loaf pan.
  • In a stand-up mixer, fitted with a paddle attachment, Beat Granulated sugar and butter, until light and creamy. Be sure to scrape down sides and bottom of bowl.
    Add eggs, one at a time, until just incorporated.
  • In another bowl whisk together flour, cornmeal,salt and baking soda.
    Gradually add flour mixture to butter mixture, alternating with yogurt, in 3 additions. Beat just until incorporated. Do not over work.
    Stir in Lemon zest, chopped thyme and 2 tablespoons Lemon juice.
  • Pour batter into prepared lloaf pan and smooth top.
    Bake 60-70 minutes, until a tester comes out with just a few moist crumbs.
    Let cool in pan for 10 minutes then turnout onto rack and cool completely.
  • While cake is cooling, make glaze.

Glaze

  • Gradually whisk lemon juice into confectioners' sugar to desired consistency and smooth.
    Pour generously over cake.
Pancake Cake!

Pancake Cake!

I admit it I am jumping on the bandwagon! I’ve seen  the Trader Joes Pancake Bread in a loaf style, delicious. I’ve seen dozens of Pancake bread recipes but have seen a lot of Pancake Cake recipes so I though I’d dive in. I am…

Cinco de Mayo! Ole!

Cinco de Mayo! Ole!

A beloved beverage from a great vacation.   A favorite dip given a new taste with fresh herbs.

Nancy SIlverton’s Madelines

Nancy SIlverton’s Madelines

These Madelines are sheer perfection! You get fantastic flavor from the freshest ingredients and golden butter. You get the iconic bump, from chilling you batter and starting in a hot oven. You can indulge in the rich flavor of vanilla with a hint of lemon.

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Madelines a la Nancy Silverton

I was able to watch a demo of Nancy SIlverton's Madelines. Here is the delightful recipe.
Course: Endings
Cuisine: French
Keyword: butter, cake, lemon, Madelines, mini cake

Equipment

  • madeline pan

Ingredients

  • 10 ounces Golden Butter see my instagram post for instructions. It's like Browned Butter but cooked slightly less.
  • 7-1/2 ounces White Granulated Sugar
  • 1-1/4 ounces Light Brown Sugar
  • 5 Jumbo Eggs
  • 1 Jumbo Egg Yolk
  • 3 Tablespoons Clover Honey
  • 2 Tablespoons Pure Vanilla Extract
  • 1 Lemon, zested
  • 9 Ounces Pastry Flour, you can use A.P. flour if you can't find pastry.
  • 2 Tablespoons Nonfat Milk Powder
  • 1-1/2 teaspoons Kosher Salt

Instructions

  • Whisk together granulated white sugar and light brown sugar, in a large bowl.
    In a separate medium bowl, combine the eggs, egg yolk, honey and vanilla.
    Add the lemon zest, and whisk to combine.
    add this mixture to the egg mixture and whisk to combine.
  • Sift the flour witht he milk powder, baking powder and salt into a medium bowl. Sift a second time onto parchment paper.
    Carefully roll parchment, to create a funnel and add to the batter.
    Use a spatula and stir until almost no flour is visible.
    Add the golden butter and stir with spatula. make sure there are no dry bits of flour, on sides or bottom.
    Cover the bowl with plastic wrap and refrigerate for 4 hours to overnight.
  • Adjust oven rack to middle and preheat to 400°.
    Spray madeline molds, generously, with non-stick spray, or butter.
    Remove batter from fridge and and spoon into a large pastry bag, with no tip.
    Cut a small hole in the tip of th ebag and pipe batter into prepared pan.
    Fill only 3/4 of the way or they WILL overflow and stick.
  • Reduce oven temp to 350° and bake for 10-12 minutes. Edges should be golden brown.
    I rotate my pan half way through baking.
    Remove from oven and run a knife around the edges of the madeline then flip to relase them. Hopefully you have the bump.
    Cool shell side down.