Saturday, September 27, 2014

Bon Appetit Desserts: Raspberry-Yogurt Cake

This recipe came along in the cookbook at just the right time. I was able to get those late summer raspberries that are so good! There is nothing confusing about this cake, so no baking advice is needed. Mix it up, bake it, eat it!

I take that back... let the cake cool in the pan for more than 30 minutes! Perhaps, 40 minutes will do the trick. The top of my cake stuck to the pan and it made me morose.

Raspberry-Yogurt Cake
10 to 12 servings

3          cups unbleached all-purpose flour, divided
1-1/2    teaspoons baking powder
1/4       teaspoon salt
1          cup (2 sticks) unsalted butter, room temperature
1-3/4    cups sugar
2          Tablespoons  fresh orange juice
1-1/2    teaspoons almond extract, divided
1          teaspoon finely grated orange peel
3          large eggs, room temperature
1          cup plain low-fat yogurt
2-1/2    cups raspberries (two 6-ounce containers)
1          cup powdered sugar
1          Tablespoon (or more) water

Preheat oven to 350ºF. Butter 12- to 15-cup Bundt pan. Whisk 2/12 cups flour, baking powder, and salt in medium bowl.

Using electric mixer, beat butter and 1-3/4 cups sugar in large bowl until creamy. Beat in orange juice, 1 teaspoon almond extract, and orange peel. Beat in eggs 1 at a time. Mix in yogurt.

Add dry ingredients to batter and beat until just blended.

Toss remaining 1/2  cup flour and raspberries in large bowl. Fold berry mixture into batter. Spoon batter into prepared pan; smooth top.

Bake cake until tester inserted near center comes out clean, about 1 hour and 10 minutes. Cool in pan on rack 30 minutes.

Invert cake onto plate and cool.

DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.

Whisk powdered sugar, 1 tablespoon water, and remaining 1/2 teaspoon almond extract in medium bowl. Add more water by 1/ teaspoonfuls as needed  for thick glaze. Drizzle over cake. Let stand until glaze sets.

Sunday, September 21, 2014

Bon Appetit Desserts: Maple-Walnut Pound Cake with Maple Glaze

If you like maple, then you will love this cake. It is filled with maple-y goodness! If you do not have a food processor, like me, just grind your walnuts up in one of those handy nut grinders (check out Martha Stewart or King Arthur Flour). The old-fashioned way!

I think it is important to note, that I bake with salted butter, so I generally do not add the salt that is called for in the recipe.

I was overly excited to bake this cake because the weather has cooled down and fall is in the air. I finally took the rest of my fall decorations out, too! I hope you enjoy this simple to make cake! It is sure to please.

Maple-Walnut Cake with Maple Glaze
12 servings

1-3/4          cups coarsely chopped walnuts, toasted
2-1/4          cups cake flour
1                teaspoon baking powder
1/2             teaspoon salt
1-1/4          cups (2-1/2 sticks) unsalted butter, room temperature
1-1/4          cups sugar
5                large eggs
1/2             cup pure maple syrup
3/4             teaspoon maple extract
1/2             teaspoon vanilla extract

1/4             cup (1/2 stick) unsalted butter
2                tablespoons pure maple syrup
2                tablespoons heavy whipping cream
10              tablespoons powdered sugar, sifted
1/8             teaspoon maple extract
12              walnut halves

CAKE: Preheat oven to 350ºF. Butter and flour 12-to 15-cup Bundt pan. Finely grind walnuts in processor. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter and sugar in a large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in maple syrup, maple extract, and vanilla (batter may look curdled). Mix in dry ingredients. Fold in ground walnuts.

Pour batter into prepared pan. Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour. Transfer pan to rack; cool cake in pan 10 minutes. Using small knife, cut around side and center tube of pan to loosen cake. Turn cake out onto rack and cool completely.

DO AHEAD:  Can be made two days ahead. Wrap cake tightly in foil and store at room temperature.

GLAZE: Melt butter with maple syrup and cream in a heavy small saucepan. Remove from heat. Add powdered sugar and maple extract; whisk until smooth. Cool glaze until slightly thickened, about 15 minutes. Drizzle glaze over cake. Arrange walnut halves decoratively on top of cake. Let cake stand until glaze sets; about 15 minutes.

Tuesday, September 9, 2014

Bon Appetit Dessert: Apple-Spice Cake with Brown Sugar Glaze

I don't know about you, but I am tired of the hot summer heat and I am ready for some cooler weather. This cake tastes like fall. Now, I just need the weather to cooperate!

This recipe calls for a nonstick vegetable spray, for your pan, but I found that it didn't work very well, so I suggest that you grease and flour your pan for best results.

Apple-Spice Cake with Brown Sugar Glaze
12 servings


Nonstick vegetable spray

3          cups unbleached all purpose flour
1          teaspoon baking soda
1          teaspoon ground cinnamon
3/4       teaspoon salt
1/2       teaspoon ground nutmeg
1/4       teaspoon ground cloves
1/4       teaspoon ground allspice
1-3/4   pounds Granny Smith apples, peeled, cored, coarsely grated
1-1/2   cups (3 sticks) unsalted butter, room temperature
1-1/2   cups sugar
1/2      cup (packed) golden brown sugar
1         teaspoon finely grated lemon peel
3         large eggs
1         teaspoon vanilla extract
1         teaspoon fresh lemon juice


1/2      cup (packed) golden brown sugar
1/4      cup (1/2 stick) unsalted butter
1/4      cup heavy whipping cream
1/2      teaspoon vanilla extract
1/2      teaspoon fresh lemon juice
1/4      teaspoon salt

CAKE: Position rack in center of oven and preheat to 325ºF. Spray 12-to 15- cup bundt pan with nonstick spray. Sift flour, baking soda, cinnamon, salt, nutmeg, cloves, and allspice into medium bowl. Drain grated apples in strainer. Using hands or  kitchen towel, squeeze out excess liquid from apples. Measure 2 cups grated apples.

Using electric mixer, beat butter, both sugars, and lemon peel in large bowl until fluffy. Beat in eggs 1 at a time. Mix in vanilla and lemon juice. Beat in flour mixture. Mix in grated apples. Transfer batter to prepared pan.

Bake cake until tester inserted in center comes out clean, about 1 hour. Cool in pan on rack for 20 minutes.

GLAZE: While cake cools, prepare glaze. Stir sugar, butter, cream, vanilla, lemon juice, and salt in small nonstick skillet over medium-high heat until sugar dissolves and mixture comes to a boil. Reduce heat to medium, whisk until glaze is smooth, about 1 minute. Remove from heat.

Invert cake onto rack set over baking sheet. Using small skewer, pierce holes all over top of warm cake. Pour hot glaze over top, allowing it to be absorbed before adding more. Server warm or at room temperature.

Monday, September 1, 2014

Bon Appetit Desserts: Orange-and Vanilla-Scented Bundt Cake

Oranges are delicious! You might be thinking, 'How can oranges be better?' Generally, that would be a difficult question to answer. However, this recipe just has to be the answer. I mean, oranges... cake... oranges in cake! Sounds great to me.

The flavor is subtle and fresh. You can taste the orange, but it isn't beating you over the head.

Orange- and Vanilla-Scented Bundt Cake
10 to 12 servings

3          cups unbleached all-purpose flour
3/4       teaspoon salt
1/2       teaspoon baking soda
1-2/3    cups sugar
1          Tablespoon finely grated orange peel
1          vanilla bean, split lengthwise
3/4       cup (1-1/2 sticks) unsalted butter, room temperature
3          large eggs
2/3       cup fresh orange juice
2/3       cup buttermilk

1/2       cup fresh orange juice
2          Tablespoons sugar
2          Tablespoons (1/4 stick) unsalted butter

1/3       cup powdered sugar
2          teaspoons (about) fresh orange juice      

CAKE: Position rack in center of oven and preheat to 350ºF. Butter and flour 12-to 15-cup Bundt pan. Whisk flour, slat, and baking soda in  medium bowl to blend. Using electric mixer, beat sugar and orange peel in large bowl at low speed to release essential oils from peel. Scrape seeds from vanilla bean into sugar mixture and beat to blend well. Add butter and beat until light. Add eggs 1 at a time, beating well after each addition. Mix in orange juice (mixture will look curdled). Stir in flour mixture, then buttermilk. Transfer batter to prepared pan; smooth top. Bake cake until tester inserted near center comes out clean; about 50 minutes.

GLAZE: Meanwhile, boil orange juice, sugar, and butter in heavy small saucepan over medium heat until reduced to 1/2 cup, swirling pan occasionally, about 5 minutes.

Brush 3 Tablespoons glaze over cake. Cool cake in pan on rack 10 minutes. Using small sharp knife, cut around sides and center tube of pan to loosen cake. Turn cake out onto rack and crush with remaining glaze. Cool completely.

ICING: Place sugar in small bowl. Mix in orange juice, 1/2 teaspoonful at a time, until thick pourable consistency forms. Drizzle icing decoratively over cake. Let stand until icing sets.

DO AHEAD: Can be made 1 day ahead. Cover with cake dome and store at cool room temperature.

Sunday, August 31, 2014

Bon Appetit Desserts: Angel Food Cake with Strawberry-Blueberry Sauce

Surprise! I am back with a new installment of my adventures with the Bon Appetit Desserts cookbook. To be honest, I just got really tired of waiting for it to cool off. So, I told my frugal self, to turn the air conditioner on and do some baking!

It seems to be the trend thus far, in this cook book, to have a batter that whips up quickly. I think that you can whip this up one morning and then stare at it all day long, dreaming of how it tastes and then you can server it after dinner. Or, how about for dinner? Or, you can be like me and eat the piece that you used for your photo, straight away. I sure enjoy my decision making skills when they involve baked goodies.

I had never worked with, nor tasted amaretto before. It is quite smooth and sweet. I definitely could taste that almond! When I made the Chiffon Cake, I learned, that my new angel food cake pan tube, did not fit over a narrow bottle. Thus, I just turned the pan onto a cooling rack and all worked out well. I did the same for this cake. If you find yourself in the same predicament, you now know what to do, in order to solve this small issue.

Angel Food Cake with Strawberry-Blueberry Sauce
Makes 10 to 12 servings

2      12-ounce containers strawberries, hulled
1      12-ounce container blueberries
1/3   cup sugar
1      Tablespoon fresh lemon juice
1/4   cup amaretto

1-1/4      cups sifted cake flour (sifted, then measured)
2      teaspoons vanilla
2      teaspoons fresh lemon juice
1/2   teaspoon almond extract
14    large egg whites, room temperature
1-1/2      teaspoons cream of tartar
1/2   teaspoon salt
1-2/3      cups sugar

whole strawberries (optional)

SAUCE: Place half of strawberries in a medium bowl. Crush with a fork or potato masher. Slice remaining strawberries and add to a bowl. Add half of blueberries to same bowl. Place remaining blueberries in medium saucepan and crush; add sugar and lemon juice. Stir over medium heat until sugar dissolves and juices become syrupy, about 4 minutes. Cool. Add to strawberry mixture. Stir in amaretto. Let stand 20 minutes.

DO AHEAD: Can be made 8 hours ahead. Cover and refrigerate.

CAKE: Position rack in center of oven and preheat to 300ºF. Sift sifted flour into medium bowl. Combine vanilla, lemon juice, and almond extract in small bowl. Using electric mixer, beat egg whites in large bowl at medium speed until frothy. Add cream of tartar and salt and beat until soft peaks form. Add sugar 1/3 cup at a time and continue to beat until whites are still but not dry. Fold in vanilla mixture. Sift flour over in 4 batches, gently folding in each addition.

Spoon batter into ungreased 10-inch-diameter angel food cake pan with removable bottom. Bake until top of cake is golden brown and springy to touch, about 1 hour and 10 minutes. Immediately invert center tube of cake pan over a narrow bottle and cool cake completely. Using a sharp knife, cut around sides of pan and center tube to loosen cake. Holding center tube, lift cake from pan sides. Cut cake free from pan bottom. Turn cake onto plate.

DO AHEAD: Cake can be made 8 hours ahead. Cover and let stand at room temperature.

Using serrated knife, cut cake into wedges. Place on plates. Spoon berry sauce over. Garnish each with whole strawberry, if desired, and serve.

Monday, August 4, 2014

Jane Eyre

Jane Eyre!

How did I not read you earlier in my life! I am glad that we have met and I enjoy you immensely!

I had no idea what this book was about. For years I had wanted to read it, but thought that it might be too hard for me to read, that I wouldn't understand it. Could I have been more wrong? Probably, but I was immediately drawn in to this book. Of course, I had known Charlotte Bronte's name and that of her sisters as well, but while reading 'Jane Eyre' I was highly intrigued by Charlotte Bronte's life. How sad I found it to be! To lose all of your family and then to die, once finally married, and taking with you your unborn child! Ahh! This book is filled with so many great quotes, ideas, and thoughts. I loved it from the start. I love that Jane never wants, nor tries to be anything but herself. She could not allow herself to be, in the depths of her soul made to be as others were. I will not write about the plot, for I feel that you should discover it all on your own, as I did. Enjoy!

I gave this book 5 out of 5 stars, I loved it!!

In other news, it has been way too hot to bake... 100 degrees outside, hotter inside my apartment. So, the Bon Appetit dessert recipes will commence when it is a bit cooler. Until then!

Sunday, July 20, 2014


Might I persuade you to read 'Persuasion', if you haven't already?

'Persuasion' concludes my reading of all Jane Austen Novels. Out of her 6 completed works, I read four within the last month. The first of Austen's novels that I ever read was 'Mansfield Park', my junior year of college. I had already loved the movie and the Hugh Grant version of 'Sense and Sensibility'. So, when I went to read 'Mansfield Park', I was hoping to enjoy it and did.

I have found each novel to be very good and gives me hope for love, in my own life... especially 'Persuasion', as Anne is considerably older than the rest of Jane Austen's ladies... which places her a year younger than I am currently myself. Ha!

I hope that what I write is making sense, because it is currently 1:18 am and I am extremely tired and I do not know what keeps me from sleep.

Anyway... read the rest at your own risk. Though a simple review, it may be the most spoiler filled!

Anne, so sweet, kind, caring, and gentle... easily overlooked by her father and older sister Elizabeth. Her sister Mary only wanting her around, for her own sake. Anne, so devoted to Lady Russell that she was easily persuaded against Captain Wentworth. Ahh!

With age comes understanding of yourself and those around you.

Paths are crossed and intertwined and an unyielding love on both Anne and Wentworth's side was exposed and re-kindled. Wentworth loving everything kind, caring, sweet, and gentle about Anne, not overlooking a single thing about her.

I loved this novel and I recommend it to everyone!

I give this novel 5 out of 5 stars.

P.S.- Don't you just love this cover?!

Wednesday, July 16, 2014

Homemade Taco Seasoning

In an effort to get rid of some of the chemicals I eat, I have started to make my own taco seasoning. The recipe I am going to share with you, is a combination of two that I found on Pinterest. I made a batch for my mom, for Mother's Day. She loves it! I made some for myself as well. It is spicy. Just the way I like it! However, you shouldn't worry, it isn't too hot.

Taco Seasoning

4 Tablespoons chili powder
3 Tablespoons + 1 teaspoon paprika
3 Tablespoons cumin
1 Tablespoon + 2 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne
3 teaspoons sea salt
3 teaspoons black pepper
1/2 teaspoon red pepper flakes

Combine all ingredients and put them in a cute jar or container. Use two heaping tablespoonfuls and 3/4 cup water per pound of cooked and drained ground beef. I imagine that this will work just as well for chicken, but I have yet to try it.

Tuesday, July 15, 2014

Easy Peasy Quilt Tutorial

I am a quilter... or rather I make blankets, because I don't actually do the quilt top. I don't have the money to buy one of those machines, nor do I have the money to pay someone to do it for me. But, if you will, please go along with me, I am a quilter.

I have made many a quilt in my nearly 30 years of life and I am always so excited to give them away. People enjoy receiving quilts, but I think that they would enjoy them a lot more if they truly understood all of the work that goes into making one.  I mean cutting the pieces! Piecing the top! Oh, The ironing! Ahh!

I typically make this quilt in one day, from cutting, to wrapping it up in gift paper. However, this time around, I allowed myself to cut on one day, sew the top on another day, and then I put all of the layers together on a third and final day. I have made this particular quilt many times for babies and military personnel.

Once you give this quilt a try, it will be your go to quick quilt. My mom got this quilt from a magazine, back when I was in high school, so at least 15 years ago. She used it to make me a Veggie Tales quilt. It is still one of my favorites!

I was at JoAnn's Fabric for something completely different, when I saw the zig-zag and bird material and knew that they would be the perfect combinations, for the quilt I wanted to make for my best friend's baby (due in early September!). They other colors were easy to pair as well.

The completed quilt.

A close-up of the materials used.

Generally, something ends up wonky in my quilts, but for the first time ever, the squares all lined up! This made me extremely happy!

If you would like to make this quilt yourself, here is what you will need:

2 patterned fabrics- 5/8 yard for each fabric
2 plain fabrics- 5/8 yard for each fabric
1- 3/4 yard fabric for backing (45 inches wide, if you can)
Batting (a little bigger than finished size)
Thread that matches fabric

Finished quilt size: Approx. 42- inches x 60- inches

1. Cut each patterned and plain fabric into 7x7-inch squares, you should get about 18 squares per fabric.

2. Put them in stacks by fabric, in the order in which you want them to be in your quilt (should be pattern, plain, pattern, plain). Stack 1 becomes A, stack 2 becomes B, stack 3 becomes C, and stack 4 becomes D.

3. The quilt is 7 columns by 10 rows.

4. Organize rows.

Row 1= A, B, C, D, A, B, C
Row 2= B, C, D, A, B, C, D
Row 3= C, D, A, B, C, D, A
Row 4= D, A, B, C, D, A, B
Row 5= A, B, C, D, A, B, C
Row 6= B, C, D, A, B, C, D
Row 7= C, D, A, B, C, D, A
Row 8= D, A, B, C, D, A, B
Row 9= A, B, C, D, A, B, C
Row10= B, C, D, A, B, C, D

Diagonally, the same fabric should be lined up and if starting at the top left corner, moving to the bottom right corner, you should be able to see a pattern A, B, C, D.

5. Sew row 1 by placing A, and B right sides together and sewing the right side with a 1/2 inch seam. Continue in same way, until you finish sewing all squares of row one together. Pin a numbered paper to the first square, so you remember which row is which, when you go to sew them to the next row. Press the seams. Pinning a number is really helpful, so you don't play a guessing game later.

6. Sew row 1 and row 2 together, by matching the bottom of row 1 and the top of row two. Fold down row 1, so right sides of both rows are touching. If you like to sew using pins, pin what is now the top side and sew together. I used a 1/2-inch seam.

7. Press open the seam.

8. Repeat the steps, until you have sewn all completed rows, together. Giving you a total of 10.

9. Place batting on ground, spread it out.

10. Lay your backing material, right side up. Spread it out, so that the batting is a little bit bigger than your backing material. This means that your wrong side should be laying on top of your batting.

11. Lay your quilt top with the right side down. This means, that you should be looking at the wrong side. Spread it out, so that it lines up with your backing material. If the backing is a bit bigger, that is fine, just make the excess move evenly around the quilt top.

12. Pin all three layers together with pins or saftey pins.

Steps 9, 10, 11, 12

13. Time to sew! Start with a long side, move to a short side, and then the other long side. This leaves you with one short side. Sew this side, but leave an opening, so that you can turn your quilt out. I had an opening of about 10 inches. Trim batting and backing to line up with quilt top.

14. Turn quilt out. Stick a hand in between your quilt top and your backing. Grab the top corner opposite of your opening and pull it through. Then grab the other top corner. You will be needing to pull the fabric through as you move from corner to corner.

15. Once your quilt is turned out, fold fabric of opening inside and pin together, so that that their edges line up with the seam of the quilt. Top stitch this. Reverse at the beginning and end of the stitch.

16. Pull out corners if needed, with a needle. I can never get a perfect square corner.

17. Voila! Lint roll if needed, fold, wrap, and deliver!

I hope you enjoyed my lovely drawings. I thought about using a ruler for about 3 seconds and then decided against it. Ha, ha! I would definitely be appalled if my students tried to turn in work that looked like these!

Monday, July 14, 2014

Baby, Baby, Baby, Oh Baby!

As usual, many people I know are out having babies and being generally happy about life and being married and all of the good stuff, whilst I am still single and alone.

However, this time around, one of my best friends is in the mix and I like to make fun things for my friends... especially when they are having babies!

I originally thought of making my friend a layette, but I decided to just make some burp rags and a quilt. There are so many burp rag tutorials available on pinterest and to be honest, you probably don't even need a tutorial. I thought of just sewing rectangle burp rags, but decided that the one I found from Homemade By Jill would be super cute!

Burp rags are fast and easy to make! The amount of material suggested by Homemade By Jill, allowed me to make 8 burp rags. So, I have four for my best friend (her shower is in 2 weeks) and I gave the other four to my co-worker. She had her baby last week, Sunday, and the rags arrived just before, on Wednesday. Phew!

I chose a super cute fabric with hedgehogs and another one with owls and nature-y stuff, for my tops. I went with one fabric for the backing of all of the burp rags, and that was a lovely neon green polka dot material. I think that they turned out pretty well and if you are looking for something fun to give to a friend who is expecting, I think that these would be a good idea!

Ahh! I am so pleased. These are so cute and turned out really well. I just can't get enough of those hedgehogs!