grapefruit cake

More citrus tasting that grapefruit so please don’t shy away.

DELICIOUS!  Moist, flavorful, sweet and yummy.   So good.  Soo good.  Really.  Equally loved by me, Andy, Sylvie, Charlotte, and Danika.  Rave reviews from all and oh, Will and Jason too!  Melissa found them wrestling over what they thought was the last piece and became very popular when she pulled another bite out of her bag.  This cake has three little parts – but each part is easy so don’t get scared off.  And you do have to squeeze some grapefruits (or do you say grapefruit) but I imagine that isn’t a surprise!  It is such a great cake to serve now – as the sun is starting to shine, the snow is melting, the temp is rising (kind of)…and this bright little cake kind of says all of that.  It does.

I found this from the blog Unwritten Recipes and her photos are BEAUTIFUL.

cake
1 cup sugar
2 teaspoons finely grated grapefruit zest
2 grapefruits
2 sticks unsalted butter, softened to room temp
2 eggs, room temp
2 teaspoons grapfruit juice
1 1/3 allpurpose flour
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup buttermilk well shaken

syrup

1/3 cup sugar
1/3 cup freshly squeezed grapefruit juice

glaze

1 tablespoon freshly squeezed grapefruit joice
1/2 cup confectioners’ sugar
pinch of salt

Prepare pans – grease then line the bottom of a 9×5 pan (other sizes will work, just adjust baking time) with parchment and grease again.

Preheat oven to 325 degrees.

Zest the grapefruit (rem to wash and dry first) and just take the outside part of the skin.  The inner white layer is bitter.  Rub the zest into the sugar with your fingers to incorporate the flavor.

With paddle attachment, beat butter and the zested sugar on medium high for 3-5 minutes.  Add the eggs, one at a time.  Scrape down the bowl, mix in the vanilla and scrape again.

Combine whisk the dry ingredients.

With mixer running on lowest speed, add the 1/3rd of the flour mixture, follow it with half of the buttermilk.  And repeat, ending with the flour.  Do not over mix.  Remove from mixer and fold 2 or 3 times to make sure all butter is incorporated.

Pour into prepped pan.  Bake until toothpick comes out clean and the cake is nice and golden.

Let sit 10 minutes.  While it sits, make the syrup.  Bring grapefruit and sugar to a boil (mix to incorporate first) – boil for one minute.  Be careful as it is hot!

Poke many holes in the cake with a toothpick.  Brush the syrup all over the cake and continue as it gets absorbed.  Yum.

Let cool completely.  Invert and remove from pan.

Make the glaze by mixing the confectioners’ sugar and juice – and the tad of kosher salt.  Spread over the syrup soaked cake.  Delish.

 

 

vanilla layer cake…easy easy and yes, a little lopsided

So good.  So so good and full of warm vanilla flavor.  This was perfect in the middle of January and the freezing cold.  Coming home to a piece of pretty cake, light and airy and bright.  Made me think of Spring (until I put all the white snowflakes on it!)  Anyway, I love, love, love vanilla.  I really do.  I’m aware that some people think bland or boring, but really, it isn’t those things.  So try again.  Not much else to say to be honest.   Oh, this is a quickie.  Just plop most ingredients into into a food processor and you are all set.

The icing recipe is at the bottom of the recipe.  You can frost, or simply sprinkle on some confectioners’ sugar.

I do like to double this and make two rounds (freeze one for later!)

very vanilla cake (from Alice Medrich’s Sinfully Easy Delicious Desserts):

3/4 cup plus 2 tablespoons (6.125 ounces) sugar
1 cup (4.5 ounces) flour
1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
1 1/4 teaspoon baking powder
1/3 cup heavy cream
3 tablespoons (1.5 ounces) unsalted butter, melted and hot
3 large eggs (room temp)
2 teaspoons vanilla extract

Preheat oven to 350 degrees.  Grease an 8 x 2 inch round cake pan and line the bottom with parchment.  Grease that too.

Add the sugar, flour, salt and baking powder to the food processor and pulse to mix.

Add the cream and melted butter and pulse quickly – just 8-10 times until the ingredients blend together.  Add the eggs and vanilla and pulst 5-6 more times until incorporated.

Scrape down the sides of the food processor – and pulse again so that the ingredients are all blended and smooth (but no more after that).

Pour batter into prepped pans and bake 30-35-40 minutes until a toothpick comes out just clean.  Remember all ovens are different and many are not accurate, so bake until your cake is done.  Not what the recipe says.

Let cool.

frosing–

1/2 cup heavy cream
1 cup sugar
1/4 teaspoon kosher salt (less if using table salt)
2 teaspoons pure vanilla extract
8 tablespoons (4 ounces) unsalted butter, slightly softened, cut into chunks

Mix together the cream, sugar, and salt in a small saucepan and mix a bit to incorporate the sugar.  Cover the pan – and set on medium heat – heat until mixture is bubbling all over.  Uncover and and adjust the heat so that the mixture boils actively (but not crazy).  Cook, without stirring for a minute.  Then pour mixture into a stainless steel bowl and let cool – until barely luke warm – about 45m.

Place the cooled mixture into another (bigger) bowl filled with lots of ice and a some water.  Add the vanilla to the icing.  Then, pour all ingredients into electric mixer bowl and with beater attachment on med high, add the butter slowly and in chunks.

Beat until smooth and fluffy.

If it is not thick or stiff enough – place in fridge for 10-15 min and beat again.

Alternately, if the icing is too stiff or cold, place the bowl in a larger bowl of hot water – until the frosting starts to meld around the bottom…then beat or stir briskly to reach desired consistency.

 

 

 

 

 

 

 

chocolate pecan (ground up) torte

Oh, so scrumptious and rich and chocolaty and a new love affair with my ice cream!  This torte is worth every calorie.  Dense and moist with it’s curious texture (ground pecans), this one surprised me.  Rob loved it and so did friends.  This, with his chocolate sorbet turns his lips brown and smiling.  And me too – but with vanilla ice cream and jimmies.  We were both very happy with our leftovers and this cake stayed fresh and tasty for several days under a cake dome.  I topped it with ganache – but you can also skip that and just dust with powdered sugar.  Enjoy-

chocolate pecan torte (from Alice Medrich’s Sinfully Easy Delicious Desserts):

IMG_51701 cup (3.5 ounces) pecan halves (toast them now)
2 tablespoons unbleached all-purpose flour
6 ounces bittersweet chocolate (66-72 percent), coarsely chopped
8 tablespoons (4 ounces) unsalted butter, softened but still cool – cut into chunks
3/4 cup (5.25 ounces) sugar
1/4 teaspoon kosher salt
4 cold large eggs
powdered sugar
freshly whipped cream

Preheat oven to 350 degrees and grease the bottom and sides of springform pan. Toast the pecans by baking them for 7-10 minutes.  Stir once or twice as they bake for even toasting.  They should be fragrant and golden (but don’t burn or they will become bitter).  Let cool completely.

Turn the oven up to 375 degrees.

Place the chocolate in a heatproof bowl and place over a pot with an inch of simmering water.  Melt the chocolate.  Do not cook it.  The simmering water should not touch the bowl with the chocolate in it.

Place the cooled pecans and flour in a food processor and plus until finely ground.

Place the melted chocolate, softened butter, sugar and salt in a bowl fitted with the paddle attachment of your mixer and beat on medium speed until the butter is completely melted and the mixture thickens and gets a little lighter in color.

Add the eggs, one at a time and mix on med/high speed until the is fluffier and even lighter in color.  2-3 minutes.

Stir in the pecan mixture and pour into prepared pan.

Bake for about 30-35 m.  A toothpick inserted in the outer edges of the pan should come out clean, but the inner area of the cake should still be gooey.

Place the cake on a cooling rack and carefully run a thin knife along the inside of the pan to loosen the cake and allow the think crust to sink a little.

Let cool completely.  Remove from pan.

Serve with confectioners sugar and a little whipped cream makes it extra special.

Enjoy-

 

 

 

 

 

 

marvelous marble cake

Terrible photo I’m aware.  But don’t let it deter you.  This cake is tasty and although simple, has an elegance to it.  Dress it up with whipped cream and berries and you have an even prettier dessert.  This is also a good cake to nibble on throughout the day (as we all did!)

Enjoy –

marble pound cake (from xxx by Lauren Chattman):

3 ounces semisweet or bittersweet chocolate, finely chopped
4 large eggs, room temp, lightly beaten
2 teaspoons vanilla extract
1 1/2 cups cake flour
3/4 teaspoon baking powder
1/2 teaspoon kosher salt (use half if using table salt)
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups sugar

Preaheat oven to 325 degrees.  Grease and flour a 9×5 loaf pan (other sizes fine too just adjust baking time).  Alternatively, grease the pan and line the bottom with parchment.

Place an inch of hot water in a saucepan and bring to a boil.  Then reduce to a simmer.  Place chocolate in a stainless bowl big enough to rest on top of the saucepan.  Please make sure the bowl does not tough the water.  (Or use a double boiler if you prefer.)  Don’t burn the chocolate, just melt it.  Once melted, remove from heat to cool.

Combine the eggs and vanilla and lightly beat.  In a small bowl, place the cake flour, baking powder, and salt.

With the paddle attachment of the mixer, bet the butter and sugar on medium high heat until lighter and fluffy.  5 m or so.  Scrape down sides and beat again to incorporate.

Turn speed to medium low and slowly pour the egg/vanilla mixture into the butter.  Scrape down the bowl and beat again.

On the lowest speed, add the flour mixture and mix until incorporated.

Scoop out half of the batter into another bowl and add the melted chocolate.  Stir until combined.

Scrape half of the yellow batter into the pan.  Then scrape half of the chocolate batter on top.  Repeat with other halves.

Run a knife through the batter to create marbling (if you like).

Bake until cake is golden and a toothpick comes out just clean.  Recipe says and hour and 15 m – but check before and after.  I recently learned that my oven temp is off – and many are, so follow your instincts and bake until your cake is done.  This will take practice but it is one of the most important factors in baking.

Let cake cool in pan for 10 m or so.  Then gently invert on rack to cool completely.

Yum.

 

be prepared to bake

Your shopping list might not seem as overwhelming if you generally stock some of the following items.  Just pay attention to how much you bake.  Many items in pantry and refrigerator expire (some sooner than later) so if you are not baking often, wait and shop as you need.  But if you are an avid baker, go for it.

Pantry: flour, sugar, brown sugar (more light than dark) baking soda, baking powder, salt, cocoa (natural and unsweetened, black cocoa), chocolate chips and chocolate bars (milk, semi, white, bitter, extra bitter, unsweetened) cornstarch, whole wheat flour, cake flour, oatmeal (quick cooking and old-fashioned), canola or vegetable oil, dried fruits, a variety of nuts, molasses, graham cracker crumbs, marshmallows, shredded and flaked coconut, spices (cinnamon, ground ginger, allspice, ground cloves, cardamom, ground nutmeg), instant espresso powder, vanilla extract, and vanilla beans, sweetened condensed milk, evaporated milk…

Fridge: large eggs, unsalted butter, sour cream, plain yogurt, buttermilk, milk, heavy cream, block cream cheese, lemons and other assorted fruits

Freezer: frozen berries and stone fruits, puff pastry, fillo dough, ice cream

brown butter brownies

Baked these brownies for a charity and they wrote to say how much they looooovvved them!  The mattress delivery men were eyeing the brownies as they went up and down the stairs…and were happy to leave with their goodie bags.  They said best brownie they ever had.  Wow.  (Although these are very good, I’m thinking they were hungry).  But it is amazing what a little treat can do for someone.  That is prob my favorite part of baking.  The delight (my own, and others).  My family prefers the “favorite fudge brownies” and although I too love those, they can be a bit rich at times.  These are chewier and have a shiny top which is fun for some reason.  If you can, add the walnuts because the texture and taste is definitely heightened and you can get a good dose of omega-3 fats too (making them healthy?!)  🙂

You will need a little muscle for this recipe.

brown butter brownies (from Alice Medrich’s Sinfully Easy Delicious Desserts):

10 tablespoons unsalted butter
1 1/4 cups sugar
3/4 cup (2.4 ounces) unsweetened cocoa powder, preferably natural
rounded 1/4 teaspoon salt
2 teaspoons water
1 teaspoon vanilla extract
2 cold large eggs
1/3 cup plus 1 tablespoon (1.78 ounces) all purpose flour
1 cup (3.5 ounces) walnut pieces
chocolate chips (optional)

Toast your walnuts if you have time – 350 degree oven for about 10 min – plus or minus — basically until fragrant.  Set aside to cool.

Preheat oven to 325 degrees.

Line the bottom and sides of an 8 inch square baking pan with tin foil and spray with  a non stick spray or rub some butter on it.

(In case you don’t remember the easiest way to line the pan, turn the pan upside-down and place the foil on top gently folding around the edges and sides.  Turn pan right side up and now you have a “mold” so to speak that you can easily push into the pan to prevent the foil from tearing.)

Melt the butter in a medium saucepan and cook until it melts, and then turns golden brown.  Then quickly remote pan from heat and add the sugar, cocoa powder, salt and vanilla extract.  This will stop the butter from burning.  Mix well and let cool for 5 minutes or so.

Add the eggs, one at a time and beat very well after each addition.  Add the flour and mix well again.  Once the flour is incorporated, beat the mixture with a wooden spoon – about 50 times.  Yup.  Hard, fast and vigorously  — you want the mixture to get good and shiny.

Fold in the nuts and if  you are using chocolate chips, add as well.

Pour into the foil lined pan and bake until done.   A toothpick should come out just clean.  Alice says 20-25 m – but check before and after.  I just learned that my oven is off by 25 degrees – and yours might be too, so bake them until you think done, not the timer.

Let cool.  Then remove brownies by carrying them with the foil onto a cutting board and slice.  You can also invert them and gently peel off the foil first as it will be sticky.

Enjoy –

 

 

 

vanilla

Use good quality – and not artificial vanilla.  I love the double strength vanilla extract from Penzey’s spices.  You can order it on-line from penzeys.com.  (As well as many other spices and salts).  It is probably better to skip the vanilla if you don’t have the real thing.

To scrape and seed a vanilla bean, place the long bean on a cutting board.  With your paring knife, slice the bean lengthwise – from top to bottom all the way down and through.  Open it up and you will see soft brown inside.  With the back of your knife, scrape the seed gently (while holding the end of the pod) collecting all the goodness from inside.  These are the seeds and they should be on your knife.  The pod contains more flavor and seeds and is often added to marinating liquids or ice creams – and pulled out later.  You can purchase at the grocery or get a bunch from penzeys.com – store  them in an airtight container or they dry out.

avoid dry and crumbly cookies

I found the difference between a heavily packed cup of flour and lightly packed cup o flour was a bit more than an ounce!  This is a lot in the baking world.  Go to baking tips to see how to measure flour and if you have a scale, use it.  Do you know how to use the “tare” button on your scale?  If not, read the directions or google it.  Makes baking life easy.  Your friends will thank you (for even better cookies and cakes)!

IMG_5554

cranberry streusal pie

Ignore the lousy photo – forgot to take and this is just the messy leftover!

This has to be one of my favorite desserts.  I mean really and truly.  First, the color!  Wow.  Gotta love that bright red pie.  Second is the flaky buttery crust.  Really mouth-watering.  Next is the filling – I know, I know, it is cranberries and many seem to be put off by them, but I don’t get it.  I really don’t.  This filling is delicious – bursting with flavor both tart and sweet and against the crust it is fabulous.  And lastly – the streusel topping!  Streusel is the best and on top of a pie – well…again, wow.  Make this if you have some serious dessert lovers.  Sylvie said it was probably the best thing that I’ve made in a long while.  And Andy, he wouldn’t try it.  So…enjoy if you can and have willing company or family.

I think this is easiest if you make this in steps.  Make the streusel one day during the week – it will keep in the fridge.  Make the tart dough and even roll out (then place in freezer) until ready to bake.

That way, in the AM, you can blind bake your pie crust, while it is baking make the filling (so easy) and then you already have streusel.  Just less overwhelming that way.

cranberry streusel pie (from Smitten Kitchen):

crust

1 1/4 cups all-purpose flour (155 grams)
1 1/2 teaspoons sugar (6 grams)
1/2 teaspoon kosher salt  (3 grams)
1 stick cold unsalted butter, cut into chunks (4 ounces or 115 grams)
1/4 cup very cold water,  (60 ml) plus an additional tablespoon if needed

filling

4 1/2 cups fresh or frozen cranberries (from 1 1/2 12-ounce bags)
1 cup granulated sugar, plus 1 to 2 more tablespoons, if desired, to taste
a little bit of orange zest
2 pinches kosher salt
1 tablespoon cornstarch

streusel

2/3 cup rolled oats
1/2 cup all-purpose flour
1/3 cup sugar
1/3 cup light or dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher or sea salt
3/4 cup pecans, toasted first if you have the time
6 tablespoons unsalted butter, melted and cooled

Ok, so for the pie dough – I’m copying from Deb’s post – since she gives great detail and great direction.  I did the food processor method and the dough was perfection!  And I par baked the crust which she also suggests.

“the pie dough:

  • By hand, with my one-bowl method: In the bottom of a large bowl, combine the flour, salt and sugar. Work the butter into the flour with your fingertips or a pastry blender until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. (Some people like to do this by freezing the stick of butter and coarsely grating it into the flour, but I haven’t found the results as flaky.) Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.
  • With a food processor: In the work bowl of a food processor, combine flour, salt and sugar. Add butter and pulse machine until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Turn mixture out into mixing bowl. Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.
  • Both methods: Wrap dough in a sheet of plastic wrap and refrigerate for at least one hour, or up to 48 hours, or you can quick-firm this in the freezer for 15 minutes. Longer than 2 days, it’s best to freeze it until needed.

Form the crust: On a floured counter, roll the dough out into a 12 to 13-inch circle-ish shape. Fold dough gently in quarters without creasing and transfer to a 9-inch standard (not deep-dish) pie plate. Unfold dough and trim overhang to about 1/2-inch. Fold overhang under edge of pie crust and crimp decoratively. Return to fridge until ready to fill.

[Optional: If you’d like to par-bake the crust, once you’ve rolled it out, freeze it for 10 minutes inside your pie tin, until solid. Prick unbaked crust with a fork several times. Line it with lightly buttered foil. Fill with pie weights, dried beans or pennies. Bake at 400°F (205°C) on rimmed baking sheet 15 minutes. Remove paper or foil and weights, and bake 5 to 10 more minutes until crust is golden brown and lightly crisp.]”

Ok, so heat oven to 375 degrees…or lower the oven if you just par baked.

For the filing, mix all the ingredients together.  And if cranberries are frozen, no worries, they will just take a few more minutes to warm up.   After about 5 minutes (or 10 if cranberries frozen), the cranberries will begin to leak juices.  Cook, stirring here and there until filling is loose.  You can crush some of the berries a bit too.  Transfer the filling to a bowl to let cool for a bit.

For the topping, place the oats (if you are using whole ones) in a food processor and grind until powdery.  Add toasted pecans and grind too.  Add flour, sugars, cinnamon and salt, and lastly, the butter, pulsing a few times to combine.

Sprinkle the streusel on top of the filling and bake the pie for about 45 to 50 minutes.  You want the juices to bubble.  If the pie browns to fast, just lay foil loosely on top.

When done, eat warm or cold (I like it cold!) with freshly whipped cream or vanilla ice cream.  Yum.

 

 

 

cranberry cookies

Greg’s friend from school joined us for Thanksgiving.  We urged him to come having found out that he was on campus with out a turkey plan.  We had a terrific meal and a great variety of desserts.  I made these little gems, but I don’t think anyone in Rob’s family tried them.  So they sat there and I thought that I would still post them, because I loved them…and that was enough.  But lucky for me, I found another white chocolate cranberry cookie lover in Jay!  When asked what his favorite dessert was for a goody bag he quickly replied with “those cranberry cookies!”  Well, I was delighted (seems too strong of a word, but I was).  When home and a box of cookies went to Ali’s house…she texted saying “cranberry cookie one of my new faves.”   Make them if you are willing!

cranberry cookies (slightly adapted from A Taste Of Home)

1  cup unsalted butter (2 sticks), softened
1 1/2 cups sugar
2 eggs
1 teaspoon pure vanilla extract
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
2 cups rolled oats
1 cup raisins
1 cup fresh or frozen cranberries, chopped
2 teaspoons grated orange zest
8-10 ounces good quality white chocolate chunks or chips
pecans would be nice in here too if you like

Preheat oven to 375 degrees.

With paddle attachment of your mixer (or with hand held beaters) cream the butter and sugar together on medium speed until light and fluffy.  About 5 minutes.

Continue on medium speed, and add the eggs one at a time and then the vanilla.

Whisk together the flour, baking powder, baking soda, salt and oats and add to the mixture.  Mix on the lowest speed until just combined.

Remove from mixer and mix in raisins, cranberries, zest and white chocolate.  (I used my clean hands).

Line baking sheet with parchment.  Bake from 8-14 minutes depending on the size of your cookies.  I made big ones…you do what you like!

Enjoy-