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Glazed Almond Cakes

Deanna — Thu, 28 Apr 2011 14:29:12 +0000

When I was packing to come to Mozambique I knew I had to take some of my favorite cookbooks and recipe magazines with me. So I sat down and started looking through all my recipes and put a few books/magazines aside that I use most often. One of my favorites is the old Martha Stewart Everyday Food magazines. I found this Glazed Lemon Cakes(recipe here) inside and decided to give it a try. I loved it but when talking with a friend we were saying how much we love Almond flavor and she wondered if I could make them Glazed Almond Cakes instead. I figured why not. So here is my recipe, adapted from Martha Stewarts Glazed Lemon Cakes.

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature, plus more for muffin tin
1 1/2 cups all-purpose flour, plus more for muffin tin
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup low-fat buttermilk or plain low-fat yogurt ( I used plain yogurt)
1 teaspoon almond extract (plus 1/2 teaspoon for glaze)
2 tablespoons milk plus 2 Tablespoons milk for the glaze
1 cup granulated sugar
2 large eggs
1 1/2 cups confectioners’ sugar

Directions

Preheat oven to 350 degrees. Butter and flour a 6-cup jumbo muffin tin(I used a 12-cup muffing tin). In a medium bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk, almond extract, and 2 tablespoons milk. Set aside.
With an electric mixer, cream butter and granulated sugar until light. Add eggs one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three batches, alternating with two additions of buttermilk mixture.
Divide evenly among muffin cups. Bake until a toothpick inserted in center of a cake comes out clean, 20 to 25 minutes. Cool 10 minutes in tin, then cool completely on a rack.
Set rack over wax or parchment paper. In a small bowl, stir confectioners’ sugar with 2 tablespoons milk and 1/2 teaspoon almond extract until smooth. Pour over cakes, spreading to edges with a small knife. Let set 30 minutes.

Making & Canning Applesauce w/o all the Fancy Equipment

Deanna — Mon, 16 Aug 2010 20:21:20 +0000

I don’t have all the fancy stuff most people have to make and can applesauce so I found instructions on The Whole Life Nutrition Kitchen on how to make and can applesauce with what you have in your kitchen and it worked like a charm.

You will need apples, lots and lots of apples, cause a lot of apples don’t go very far. My friend has a few apple trees and she was kind enough to let me come and pick some… I think she had more than enough, so I may need to get more and make some more applesauce.

For the full instructions click here.

The instructions were super easy to follow. The most time consuming thing was peeling and coring the apples. I do not have a apple slicer, peeler, corer. I added sugar and cinnamon to my apples because they were a bit tart. Let your taste buds be the guide, you can add some at the beginning and after an hour or so taste them and see if you need more. I also left the chunks in the apples, whatever didn’t turn to mush I just left as it was.

Red Velvet Happy Birthday Cupcakes

Deanna — Fri, 23 Oct 2009 18:32:54 +0000

Photo Courtesy of Joy the Baker! Doesn't she make those cupcakes look delicious!

Its my daughters birthday today and in honor of her 12th Birthday, the last year before she becomes a teenager (although she already seems like one) I am asking you to make one of these awesome recipes from my favorite baker on the internet – Joy The Baker. I love all her recipes, but check out the cupcakes, I have baked most of them and am in love with these red velvet cupcakes and cinnamon cream cheese frosting. For the Red Velvet cupcake recipe click here. The frosting recipe is below.

Others to try:

Vanilla Cupcakes with Vanilla Buttercream

Brownie Bottom Ice Cream Cupcakes

Carrot Cake Cupcakes with Dulce de Leche Buttercream

Cinnamon Cream Cheese Frosting

adapted from Hummingbird Bakery Cookbook

double recipe to frost a 2 layer 9-inch cake

2 1/3 cups powdered sugar, sifted

3 Tablespoons butter, room temperature

4 ounces cream cheese, cold (I used room temperature)

scant 1/4 teaspoon ground cinnamon

Beat the powdered sugar, cinnamon, and butter together in the bowl of a stand mixer fit with a paddle attachment. Mix on medium-slow speed until it comes together and is well mixed.

Add the cream cheese all at once and beat on medium to medium-high until incorporated.

Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy.

Do not over-beat as the frosting can quickly become runny.

Happy Birthday Emily – I couldn’t ask for a better 12 year old! You amaze me!

Banana Bread with Ruby Port

Deanna — Mon, 14 Sep 2009 16:45:45 +0000

So I am starting on a few projects at once, not sure if that’s the way to get much done but my mind has been flowing with ideas, it must be the new children’s multi vitamins that I am taking(yes I have been stealing my kids vitamins, they’re chewable and tasty, sue me).

But in the midst of all the dress revamping and apron sewing, I made some banana bread. I need sustenance to keep me going, what’s better than banana bread? Nothing, absolutely nothing, ok maybe somethings, like chocolate, but I had a bunch of over ripe bananas that needed to be made into this beautiful banana bread.

I got this recipe from a friend, Bianca, who, along with her family, owns a winery rightly named Chateau Bianca. So of course you can guess what she has added to this recipe to make it a bit better than the normal everyday banana bread.

So if you aren’t familiar with Port – here is a little helpful info: In terms of sweetness, Port wine can be very sweet, sweet, semi-dry, dry or extra dry. Port wine is often served as a dessert wine and has an above average alcohol content; ranging between 19% and 22% by volume. But as most know, when cooked the alcohol dissipates.

Continue reading for the recipe….

Banana Bread with Ruby Port

Ingredients

2/3 C softened butter

1/2 C mayonnaise

1 3/4 C sugar

3 eggs

3 bananas – mooshed

4 TBSP sour cream

1 tsp baking soda

2 C flour

1 TBSP lemon rind, grated

1 tsp salt

1/4 C ruby port

Directions

1. Preheat oven to 350 degrees. Grease a 9X5 inch loaf pan.

2. In a large bowl, combine ingredients in the order listed. Mix until well blended and pour batter into the prepared loaf pan.

3. Bake in preheated oven for 1 hour or until a toothpick inserted into the center of the loaf comes out clean.

Maple Sausage Scones Recipe

Deanna — Thu, 05 Feb 2009 18:24:11 +0000

Recipe: Maple Sausage Scones

Ok, so this is not my normal type of post but I was so impressed with how these scones turned out. Last week while visiting Starbucks, they offered me a sample of their Maple Sausage Scones and I loved them. I decided I would have to try to find the recipe on line, I was sure someone would have made them before, but I couldn’t find one recipe for them. So I decided to try to recreate them myself.

I took my favorite scone recipe from Martha Stewart’s Food Magazine and added a few things. Here is what I came up with.

MAPLE SAUSAGE SCONES

2 cups all-purpose flour, plus more for work surface
5 tablespoons sugar, plus 1 tablespoon for topping
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into small pieces
1/2 cup half-and-half
2 tablespoons Maple Syrup(plus more for tops)
2 breakfast sausage links with casings removed, cooked and crumbled.

Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 1/2 cup half-and-half, 2 tablespoons maple syrup until just moistened. Gently fold in crumbled sausage.
On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining maple syrup. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.

These turned out great. Try them side by side with the scones from Starbucks and you will not know one from the other.