Wednesday, June 15, 2016

Friday, May 27, 2016

Bon Appetit Desserts: Raspberry Cake with Marsala, Creme Fraiche, and Raspberries

Well,  I could not think of a better way to kick on my summer break, than with this cake.  It is tart and just sweet enough to have me dreaming of sunny days reading books and going on little adventures and late morning wake up calls.

This cake is pretty simple to pull together and the sprinkling of sugar on the top, half way through the baking process gives it a pretty sparkle.

If you are looking for a quick way to impress at your next dinner or tea party, this cake will fit the bill.




Raspberry Cake with Marsala, Creme Fraiche, and Raspberries
10 servings


1-1/2          cups unbleached all-purpose flour

1                teaspoon baking powder

1                teaspoon salt

1/4             teaspoon baking soda

1/4             teaspoon ground nutmeg

1/2             cup Marsala

1/4             cup fresh orange juice

14              tablespoons (1-3/4 sticks) unsalted butter, room temperature, divided

1                cup plus 4 tablespoons sugar, divided

2                large eggs

1                teaspoon vanilla extract

1                teaspoon finely grated lemon peel

4                cups fresh raspberries, divided

2                cups creme fraiche or sour cream



Position rack in center of oven and preheat to 400ºF. Butter 10-inch-diameter springform pan with 2-3/4-inch-high sides. Whisk flour, baking powder, salt, baking soda, and nutmeg in medium bowl to blend. Combine Marsala and orange juice in small bowl. Beat 12 tablespoons butter and 1 cup sugar in large bowl until well blended. Beat in eggs, vanilla, and lemon peel. Beat in flour mixture in 3 additions alternately with Marsala mixture in 2 additions. Transfer batter to prepared pan. Sprinkle with 1-1/2 cups raspberries; reserve remaining for serving.

Bake cake until top is gently set, about 20 minutes. Reduce oven temperature to 375º (I forgot to do this and my cake still turned out well). Dot top of cake with remaining 2 tablespoons butter and sprinkle with 2 tablespoons sugar. Continue baking until tester inserted into center of cake comes out clean, about 15 minutes. Cool cake in pan on rack. Release pan sides; transfer cake to platter. Cool to room temperature.

Mix creme fraiche and remaining 2 tablespoons sugar in small bowl.

DO AHEAD: Cake and creme fraiche mixture can be made 8 hours ahead. Let cake stand at room temperature. Cover and chill creme fraiche mixture.

Cut cake into wedges. Top each with dollop of creme fraiche and fresh respberries and serve.


Sunday, May 8, 2016

Bon Appetit Desserts: Upside-Down Spiced Peach Cake With Honey-Sweetened Whipped Cream


The name of this cake is quite a mouthful and that's exactly what you'll be wanting... mouthful after mouthful of this scrumptious cake!

Oh, You are definitely going to want honey-sweetened whipped cream on everything, including a plain old spoon! 







Upside-Down Spiced Peach cake with Honey-Sweetened Whipped Cream 6 servings

6            tablespoons (3/4 stick) unsalted butter, room temperature, divided

1/4         cup honey

1/4         cup (packed) golden brown sugar

1-1/4      cups bleached all purpose flour

1-1/2      teaspoons ground cardamom

1/2          teaspoon ground cinnamon

1/4          teaspoon baking soda

1/4          teaspoon salt

3/4          cup sugar

1             large egg

1/2          cup plain whole-milk yogurt

3             small or 2 medium ripe peaches (about 1 pound total), pitted, thinly                sliced

Honey-Sweetened Whipped Cream (See recipe below)


Position rack in center of oven and preheat to 350ºF. Generously butter 9-inch-diameter cake pan with 2-inch-high sides. Melt 2 tablespoons butter in heavy small saucepan over medium-high heat. Stir in honey and brown sugar. Boil until mixture darkens slightly, stirring often, about 2 minutes. Immediately, pout honey mixture into prepared pan to coat bottom completely. Let stand while preparing batter.

Whisk flour, cardamom, cinnamon, baking soda, and salt in medium bowl to blend. Using electric mixer, beat sugar and remaining 4 tablespoons butter in large bowl until fluffy. Beat in egg. Mix in half of flour mixture, then all of yogurt. Add remaining flour mixture and mix until just blended.

Arrange sliced peaches decoratively over honey mixture (it will be firm), covering completely. Drop batter by spoonfuls evenly over peaches and gently spread batter over peaches to cover completely. Bake until cake begins to pull away from sides of pan and a tester inserted into center comes out clean, about 40 minutes. Cool cake in pan on rack 5 minutes. Run small knife around pan sides to loosen cake. Place platter over pan. Using oven mitts or pot holders as aid, firmly grasp pan and platter together, then turn over. Gently lift off pan. Sere warm or at room temperature with Honey-Sweetened Whipped Cream.


Honey-Sweetened Whipped Cream

3/4          cup chilled heavy whipping cream

3             tablespoons honey

1/4          cup plain whole-milk yogurt


Using electric mixer, beat cream and honey in large bowl until soft peaks form. Fold in yogurt.

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


Saturday, April 30, 2016

Hello!

Wow! It has been a while.  About a year ago, I started grad school. I knew that it was going to be time consuming, but I suppose I didn't realize that that would mean that I had no life altogether. Well, I have one more class this summer and then I write my thesis. So, this journey is coming to an end and I am really excited about that.

Suddenly, my time it going to belong to me and not to just work and papers. I will be able to read what I want, when I want to read it. I am going to be able to get back into running and of course... I am going be able to BAKE, BAKE, BAKE!

So, look forward to some more Bon Appetit recipes coming your way! It has been way too long since I have baked anything.

Here's to a slower pace and having the time to breathe!

See you soon.

Best,  Tiffiny

Monday, February 15, 2016

Bon Appetit Desserts: Brown Sugar-Almond Cake with Caramel Frosting

Hello! I made this cake last weekend, for the Superbowl and it was well received. Please make sure that you have brown sugar! I ran to the store to pick up a few ingredients for this cake and when I got home, I realized that I did not pick up brown sugar. I then had to make my own, because I was not going to get back in my car and make another drive to the grocery.

If you would like to make your own brown sugar, simply mix 1 cup granulated sugar with 1 tablespoon molasses and mix until combined. It's that easy!

I also made my own buttermilk for this recipe, because in the markets here, you can only purchase one quart (946 ml) and that is always way too much and then the rest ends up going to waste.

If you would like to make your own buttermilk, you simply combine 1 cup of milk and 1 tablespoon white vinegar or lemon juice. Stir together and let sit for 10 minutes. Measure out what you need, lumps and all!




Brown Sugar-Almond Cake with Caramel Frosting
12 servings

Cake

2            cups cake flour

3/4         teaspoon baking powder

3/4         teaspoon baking soda

1/4         teaspoon salt

1            15-ounce can pear halves in light syrup, well drained

3/4         cup blanched slivered almonds

3/4         cup buttermilk

3/4         cup sugar

1/2         cup (packed) golden brown sugar

1/2         cup (1 stick) unsalted butter, room temperature

2            large eggs

1            teaspoon vanilla extract

3/4         teaspoon almond extract



Frosting

3/4         cup (packed) dark brown sugar

1/2         cup heavy whipping cream

1            tablespoon light corn syrup

1/2         cup (1 stick) unsalted butter, room temperature

1            cup powdered sugar, sifted

1            teaspoon vanilla extract


            Toasted sliced almonds

           Additional powdered sugar


CAKE: Preheat oven to 350ºF. Butter 9x9x2-inch metal baking pan. Line pan with waxed paper; butter paper (I did not do this and everything turned out fine.... I just heavily greased my pan). Sift flour, baking powder, baking soda, and salt in large bowl.

Place pears and nuts in processor; blend to thick puree. Add buttermilk, both sugars, eggs, both extracts. Process until well blended (mixture may look curdled). Add to dry ingredients; stir to blend. Transfer to prepared pan.

Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on rack 10 minutes. Run small sharp knife around pan sides to loosen cake. Turn cake out onto rack; peel off paper. Cool cake completely.

FROSTING: Combine brown sugar, cream, and corn syrup in heavy medium saucepan. Stir over medium heat until mixture comes to a boil. Boil 2 minutes, swirling pan occasionally. Pour mixture into medium bowl. Chill until cold and beginning to thicken, stirring occasionally, about 1 hour.

Using electric mixer, beat butter and powdered sugar in medium bowl until smooth. Gradually beat in cold brown sugar mixture, then vanilla.

Place cake on platter. Spread frosting over cake. Sprinkle nuts on top of cake.

DO AHEAD: Can be made 1 day ahead. Chill until cold, then cover.

Sprinkle additional powdered sugar over cake.

**I do not have a food processor, so I ground up the almonds with a hand mixer and I diced up the pear with a pastry cutter and then mixed the two together. You do not need fancy gadgets to be a good baker. :) ** I also forgot to put the extra almonds and powdered sugar on top of the frosting. All was still well. **

P.S.- I am sorry for not formatting this post as usual, I am having major computer issues at the moment and it is amazing that I was even able to type this recipe at all, as my screen flashes on and off incessantly. It's all quite dramatic.

Happy Presidents' day to any Americans reading this and happy Monday to everyone else! Unless you are in Canada, then happy National Flag Day!


Monday, January 18, 2016

Bon Appetit Desserts: Pineapple Upside-Down Pumpkin Gingerbread

Well goodness me, it's 2016! In honor of the new year, I bequeath this recipe to you! May the new year be filled with more joy than sorrow. May it also be filled with cake, lots and lots of cake! I wish the best for you and yours!

Not my best photo!

Pineapple Upside-Down Pumpkin Gingerbread
10 servings


Topping

             Nonstick vegetable oil spray

2/3        cup (packed) golden brown sugar

1/2        cup (1 stick) unsalted butter

2           tablespoons frozen pineapple juice concentrate, thawed

1           teaspoon mild-flavored (light) molasses

1           ripe pineapple, peeled


Cake

2           cups unbleached all purpose flour

2           teaspoons baking soda

2           teaspoons baking powder

1-1/4    teaspoons ground cinnamon

3/4       teaspoon groung ginger

1/2       teaspoon salt

1/2       cup (1 stick) unsalted butter, room temperature

1          cup sugar

2          large eggs

1/2       cup mild-flavored (light) molasses

1/2       cup canned pure pumpkin

1/2       cup boiling water


            Whipped cream


TOPPING: Preheat oven to 350ºF. Spray 9x9x2-inch metal baking pan with nonstick spray. Combine sugar, butter, pineapple juice concentrate, and molasses in heavy small saucepan. Bring to boil over medium heat, whisking until sugar dissolves and syrup is smooth; boil 1 minute. Pour evenly into prepared pan.

Cut off 1/3-inch-thick round from pineapple; cut out core. Place round in syrup in pan. Stand pineapple on end. Cut lengthwise into 1-3-inch-thick slices. Using 3 round cutters of different sizes, cut out rounds from pineapple slices, avoiding core. Arrange rounds close together in single ayer in free-form design in syrup. (I did not have round cutters of various sizes, so I just did what I wanted.)


CAKE: Whisk flour, baking soda, baking powder, cinnamon, ginger, and salt in medium bowl. beat butter in large bowl until fluffy. Add sugar and beat to blend. Beat in eggs 1 at a time. Beat in molasses, then pumpkin. Beat in dry ingredients just until blended, occasionally scraping down sides of bowl. Beat in 1/2 cup boiling water. Pour batter evenly into pan.

Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake in pan 45 minutes. Place platter over pan. Using oven mitts or pot holders as aid, firmly grasp pan and platter together and turn over. Let stand 5 minutes, then gently lift pan off cake. Serve cake warm or at room temperature with whipped cream.

Sunday, December 20, 2015

Christmas Baking 2015

Hello! I finished up my Christmas baking today, which is pretty good, since I started yesterday. The bad news is that I only made a few things. The good thing is, you may find the recipes here!

I am going to post links for cookies that I have made in the past, as well.

So, what did I make this year?


Czech Pernicky
In the Czech Republic, you can buy these treats at all of the Christmas markets. They are puffy and delicious. Originally made with rye flour, I believe. They are donned with the most beautiful and intricate icing designs. Pronounced per-knit-ski.



Butterscotch Fingers
This is a simple recipe to bring together and they taste wonderful!

Iced Oatmeal Cookies



We can all thank my best friend's little sister for this recipe. She brought them to  my cookie exchange last week. They are so good, that I had to make them myself! (Origin of recipe unknown at this time.)


2          cups old-fashioned rolled oats

2          cups all-purpose flour

1          tablespoon baking powder

1/2       teaspoon baking soda

1/2       teaspoon salt

2          teaspoons cinnamon

1/2       teaspoon ground nutmeg

1          cup (2 sticks) butter, softened

1          cup light brown sugar

1/2       cup sugar

2          large eggs

1          teaspoon vanilla extract


Glaze

2          cups confectioner's sugar

3          tablespoons milk (I used more to thin icing to my liking, don't be afraid to do the same.)


Instructions:

Preheat oven to 350ºF. Spray baking sheets with cooking spray and set aside.

Mix oats with flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Using an electric mixer, cream butter and sugars.

Add in eggs one at a time, then vanilla.

Gradually add in flour mixture until combined.

Roll dough into 2 tablespoon size balls and place on prepared baking sheets about 2 inches apart.

Bake for 10- 12 minutes, or until bottoms begin to brown.

Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Glaze once the cookies are cool.


Glaze:

Mix confectioner's sugar and milk together in a medium bowl.

Quickly dip tops of cookies into glaze and let excess drip back into bowl.

Place on wire rack until glaze sets.

Store cookies in an airtight container.


Cranberry Swirl Bread  From Stiers Aesthetic
Makes one loaf

      


INGREDIENTS

Bread:

1/3             cup sugar

1                package (1/4 ounce) active dry yeast (or  equivalent 2-1/4 teaspoons)

1/2             teaspoon salt

3-1/2         cups all-purpose flour

1/2            cup water

1/2            cup milk

1/3            cup butter


Filling:

1-1/2        cups chopped cranberries, fresh or frozen

1/4           cup packed brown sugar

1              teaspoon cornstarch

1/4           cup water

1              tablespoon butter

1              tablespoon lemon juice

Confectioner's sugar for dusting



1. In a bowl of a stand mixer, fitted with dough attachment, mix sugar, yeast, salt, and 1 cup flour (you'll use the other 2-1/2 cups later). If you do not have a stand mixer you can simply use a large bowl and mix sugar, yeast, salt, and flour together.

2. In a small saucepan over medium heat, heat water, milk, and butter, until butter is melted. Let cool until mixture is lukewarm.

3. Once cooled, add mixture to dry ingredients in stand mixer and mix on speed 1.

4. Stir in flour, one cup at a time, until a smooth dough is formed, increasing speed to 2.

5. Mix together until dough comes together in a clean ball. Shape dough into a smooth ball, transfer to a large lightly greased bowl. Cover and allow to rise until doubled in size, about 1 hour. (Baker's note: If your dough is too sticky add more flour, one spoon at a time. If you dough is too dry, add a little olive oil.)

6. While you're waiting on your bread to rise, combine cranberries, brown sugar, cornstarch, and water in a small saucepan. Cook over medium heat until mixture thickens, about 10-15 minutes. Make sure to cover slightly as your cranberries will start to burst.

7. Remove from heat and stir in butter and lemon juice; cool.

8. Punch down dough and turn onto a lightly floured surface.

9. Roll into a 10x20-inch rectangle. Spread the cranberry sauce out 1/2-inch from the edges. Starting at one of the shorter sides, tightly roll up dough, pinching sides as you go. With the seam facing down, use a sharp knife and carefully slice completely through the dough, lengthwise down the center, end to end.

10. Braid dough (with cranberry sauce facing up), and transfer to lightly greased 10-inch loaf pan.

11. Cover with a towel and let rise in a warm place until doubled in size, 30- 40 minutes.

12. Preheat oven to 350ºF. Bale loaf for 40-45 minutes or until golden brown.

13. Cool in pan for 10 minutes before removing to wire rack to cool completely.

14. Dust with confectioner's sugar and top with fresh cranberries (optional), for a pop of color.




Previous Treats:

Peppermint Sugar Cookies

Gingerbread Men Cookies

Nantucket Cranberry Pie

Melt Aways

Spiked Eggnog Chews

Spicy Apple Pancakes with Cider Sauce

Snickerdoodles and Pepprakakor



Sunday, November 22, 2015

Pumpkin Sugar Buns

I just discovered this recipe from The Candid Appetite. They looked so good, I had to give them a go!





This is what the buns look like, when you run out of cinnamon and cannot make the cinnamon sugar coating and are forced to ice them instead.




Pumpkin Sugar Buns Makes 24


Dough

1/2          cup warm water (about 105ºF to 115ºF)

2             (1/4 ounce) packets active dry yeast (or 4-1/2 teaspoons worth)

1/2          cup milk

1/2         cup sugar

1            teaspoon salt

1/4         unsalted butter, melted

1            cup pumpkin, purée

2            large eggs, lightly whisked

2-1/2      teaspoons pumpkin pie spice

5 to 5-1/2   cups all-purpose flour


Filling

4            tablespoons unsalted butter, melted

2            tablespoons granulated sugar

2            teaspoons ground cinnamon


Coating

6            tablespoons unsalted butter, melted

1/2         cup granulated sugar

1            tablespoon ground cinnamon


Instructions

1. Dissolve the water and yeast in a medium bowl. Let rest in warm spot until frothy and foamy,a bout 10 minutes.

2. Warm the milk, butter, and sugar in small saucepan until sugar dissolves. Set aside to slightly cool. In a large bowl, stir together the milk mixture, salt, pumpkin purée, eggs, and water/yeast mixture, until evenly combined. Add the pumpkin pie spice and half of the flour in batches, mixing until well incorporated. Add as much of the remaining flour as needed to form a smooth and somewhat sticky dough. It should pull away from the bowl while mixing. Knead on high for about 8 to 10 minutes to form a soft dough. Transfer to well oiled bowl, cover loosely with plastic wrap and damp kitchen towel. Set in warm spot and allow the dough to rest until doubled in size, about 2 hours.

3. To make the filling, in small bowl, stir together the sugar and cinnamon. Punch the dough down and transfer to a lightly floured surface. Cut in half and then roll each half into rectangle about 1/4-inch thick. Brush with half the melted butter and sprinkle with half the sugar mixture. Roll into a tight log, lengthwise. Cut into 12 even pieces and place in well oiled muffin tin. Cover both muffin tins with plastic wrap and let rest in warm spot until doubled in size, about 1 hour.

4. Meanwhile, preheat oven to 350ºF. Bake the buns until golden brown and puffed up, about 20 to 25 minutes. make sure your oven racks are spaced far enough apart as buns tend to rise high while baking. Remove from oven and allow to cool completely on cooling racks.

5. Meanwhile, make the coating by mixing together the cinnamon and sugar. Brush or dip the cooled buns in melted butter and then roll them in cinnamon sugar. Serve immediately or or cover tightly with plastic wrap. Will keep at room temperature for 2 days. You can also freeze the baked buns and then thaw and roll around in butter and sugar when you are ready to serve and eat.




Sunday, November 15, 2015

The Best Persimmon Cookies I've Ever Had!

These also happen to be the only persimmon cookies that I have ever had. I had never tasted a persimmon before and I was curious about what they tasted like. On Halloween, I got into a conversation about persimmons with my friend's mother -in-law and it just so happens that my new apartment has a persimmon tree just outside... so, I decided to whip up a batch of cookies.  I found this recipe on Pinterest. It seems old, but who knows these days.

I hope that you try these out. The are truly scrumptious. I took some on a road trip to the Hoover Dam this weekend and my friends loved them. My friend's mother-in-law also received a few and she begged for the recipe.

So, without further ado...


Sunday, November 8, 2015

Bon Appetit Desserts: Caramel-Walnut Upside-Down Banana Cake

This is definitely caramely, walnutty, and bananay cake! It is also quite tasty!



Caramel-Walnut Upside-Down Banana Cake
6 to 8 servings

Topping

              Nonstick vegetable spray

1/2         cup (1 stick) unsalted butter

1            cup (packed) golden brown sugar

3            tablespoons dark corn syrup

3/4         cup walnut halves or pieces


Cake

1-3/4      cups cake flour

1            teaspoon baking powder

3/4         teaspoon baking soda

1/2         teaspoon salt

1/2         cup (1 stick) unsalted butter, room temperature

1/2         cup sugar

1/2         cup (packed) golden brown sugar

2            large eggs

1            cup mashed very ripe bananas (2 to 3 large)

3            tablespoons sour cream

1            tablespoon dark rum

1            teaspoon vanilla extract

              Whipped cream or vanilla ice cream

TOPPING: Spray 8-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Bring butter, sugar, and corn syrup to a boil in medium saucepan, stirring constantly until butter melts. Boil syrup 1 minute. Stir in nuts. Spread topping in prepared pan. Let topping cool completely.

CAKE: Preheat oven to 350ºF. Sift flour, baking powder, baking soda, and salt in medium bowl. Using electric mixer, beat butter and both sugars in large bowl until blended. Beat in eggs 1 at a time, the mashed bananas, sour cream, rum, and vanilla. Beat in dry ingredients in 2 additions just until combined. Spoon batter into pan.

Bake cake until tester inserted into center comes out clean, about 55 minutes. Cool 15 minutes. Run small knife around pan sides to loosed cake. Place platter over pan. Using oven mitts or pot holders as aid, firmly grasp pan and platter together, then turn over. Let stand 5 minutes, then gently lift pan off cake. Cool at least 15 minutes for topping to set. Serve warm or at room temperature with whipped cream or vanilla ice cream.