Baking required

Meyer Lemon Loaf Cake

MEYER LEMON LOAF CAKE

 Deceptively simple but magical in taste! We ended up baking 3 in one week!

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NB: I'm so much tastier than I look!


yield:
8 servings

prep time: 20 minutes

cook time: 50 minutes

total time: 1 hour 15 minutes

A recipe for a lemon pound cake made with delicious Meyer lemons.

INGREDIENTS:

For the Cake:
1½ cups cake flour
1 teaspoon baking powder
½ teaspoon salt
1¼ cups granulated sugar
2 tablespoons Meyer lemon zest
4 eggs
2 teaspoons Meyer lemon juice
1 cup unsalted butter, melted
1½ teaspoons vanilla extract

For the Glaze:
½ cup granulated sugar
¼ cup Meyer lemon juice

DIRECTIONS:

1. Preheat oven to 350 degrees F. Grease and flour a 9×5-inch loaf pan; set aside.

2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

3. Add the sugar and lemon zest to the bowl of a food processor; process until combined, about five 1-second pulses. Add the eggs, lemon juice and vanilla; process until combined, about 5 seconds. With the machine running, add the melted butter through feed tube in a steady stream. Transfer the mixture to large bowl. Sift the flour mixture over eggs in three additions, whisking gently after each addition until just combined.

4. Pour the batter into the prepared pan and bake for 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake until deep golden brown and a skewer inserted into the center comes out clean, about 35 minutes, rotating the pan halfway through baking time. Cool in pan on a wire rack for 10 minutes.

5. Meanwhile, bring the sugar and lemon juice for the glaze to a boil in a small saucepan, stirring occasionally to dissolve the sugar. Reduce the heat to low and simmer until thickened slightly, about 2 minutes.

6. Remove the cake from the pan and place on a wire cooling rack. Using a toothpick, poke holes all over the top and sides of the cake. Brush the lemon glaze all over the top and sides of the cake. Allow the cake to cool to room temperature, at least 1 hour. The cake can be stored at room temperature, wrapped tightly in plastic wrap, for up to 5 days.

(Recipe adapted from Cook’s Illustrated)

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Sex in a Pan

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Courtesy of Jo Cooks
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INGREDIENTS
Crust
  • 1 cup pecans, chopped
  • 3 tbsp white sugar
  • ½ cup butter, melted
  • 1 cup flour
Cream cheese layer
  • 1 8 oz package cream cheese
  • 1 cup powdered sugar (use ½ cup for less sweetness)
  • 1 cup whipped cream or cool whip
Vanilla pudding
Chocolate Pudding
Last layer
  • 2 cups whipped cream or cool whip
  • shaved chocolate / chocolate bits / sprinkles
INSTRUCTIONS
  1. Preheat oven to 350 F or 180 C degrees.
  2. Spray a 9×13 inch baking dish with cooking spray.
  3. In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish.
  4. Bake it for about 20 minutes.
  5. Prepare the vanilla pudding as per the instructions on the package.
  6. Prepare the chocolate pudding as per the instructions on the package.
  7. In a mixer add the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy.
  8. Let the crust cool. Spread the cream cheese mixture over the crust evenly. Spread the chocolate pudding over the cream cheese, then the vanilla pudding. Top with the whipped cream and sprinkle with the chocolate.
  9. Refrigerate for a couple hours so that it sets.

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Orange Marmalade Cupcakes – Just What Paddington Ordered!


Adapted from NYT

INGREDIENTS

  • 215 grams coarse-cut orange marmalade (2/3 cup), divided
  • 12 tablespoons unsalted butter, softened, plus 1/2 tablespoon for glaze, and more for greasing pan
  • 150 grams granulated sugar (3/4 cup)
  • 2 teaspoons grated lime zest
  • ½ teaspoon grated orange zest
  • 3 large eggs, at room temperature
  • 2 tablespoons fresh orange juice
  • 190 grams all-purpose flour (1 1/2 cups)
  • 7 grams baking powder (1 1/2 teaspoons)
  • 3 grams fine sea salt (3/4 teaspoon)
  • 30 grams confectioners’ sugar (4 tablespoons)

PREPARATION

1. Heat oven to 350F/177C degrees. Coarsely chop any extra-large chunks of peel in the marmalade. Line a cupcake tray.

2. Beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice.

3. In a separate bowl, whisk together self-raising flour and salt. Fold dry ingredients into wet until just combined.

4. Scrape batter into prepared cupcake moulds. Bake until surface of cake is golden brown and a toothpick inserted in the centre emerges clean, 30 to 35 minutes. Remove from oven.

5. Empty remaining 1/3 cup marmalade, confectioners’ sugar and 1/2 tbsp butter into bowl and microwave until melted.

7. Slice oranges for decoration to top cake. Set aside.

8. Layer oranges over cake. Then slather warm glaze over top of cupcakes, allowing some to drizzle down the sides.

9. Cool completely before slicing or eat warm if you can’t resist the temptation! (We did the latter. :))





 

Peanut Butter Cookies for You *and* Your Dog!

It’s peanut butter time!

Adapted from LiisaN's recipe

Ingredients 

Directions:

  1. Cream together the sugars, butter, peanut butter.
  2. Add the eggs and vanilla.
  3. Sift the dry ingredients together and add gradually until blended well.
  4. Roll into tablespoon size balls.
  5. Roll cookie dough balls into sugar.
  6. Place on cookie sheets- do not mash with fork in normal “peanut butter cookie” fashion!
  7. Bake at 350° oven for 11-13 minutes.
  8. Devour – interestingly, this cookie is best eaten cooled (it gets crunchy)!

NB: Don’t serve cookies too warm to your dog! Remember this is a SNACK – not a meal replacement. Discontinue serving if dog gets diarrhoea or other digestive issues. Feed with your discretion.

But ALL dogs love peanut butter! And it’s good for them!

Savoury Muffins

Adapted from Kat Carter's Kitchen
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Makes 8-10 medium sized muffins

…A celebration of cheese!

Ingredients:

  • 1 1/2 cups of flour
  • 2.25 tsp baking powder
  • 1/4 Tbsp cumin
  • 1.5 cups of grated cheese
  • 1/2 cup chopped feta
  • 1 egg
  • .75 cups milk
  • 1/2 onion, finely chopped
  • .75 cups of any of the following: roast vegetables, sundried tomatoes, red capsicum, parsley, pesto (today I used sun-dried tomatoes, artichokes and green chillies)
  • black pepper
  • topping: relish of choice (i like to use anathoth tomato relish), sliced tomato, sesame seeds

Method:

1. Preheat oven to 200°C and grease muffin trays.

2. Sift flour, baking powder, cumin and pepper in a large bowl.

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3. Toss through grated cheese and feta.

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4. In another bowl, lightly beat eggs and milk together.

5. Add to dry ingredients along with 1.5 cups of vegetables.

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6. Divide between muffin tins and top each one with a spoonful of relish, some sliced tomato and a sprinkle of sesame seeds.

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7. Bake for 20-25 minutes or until golden brown.

IMG_20150608_192522043IMG_20150608_193020988IMG_20150608_1931232668. Enjoy!

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Flourless Chocolate Cookies

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Adapted from OverTimeCook

Ingredients:

  • 3 cups confectioners sugar
  • 2/3 cup cocoa powder
  • 2-4 egg whites (I used 3)
  • 1 teaspoon instant coffee dissolved in 1 Tablespoon boiling water
  • 10 oz chocolate chips or chopped chocolate (about 1 1/2 cups) OR chocolate bits of your choice

Instructions:
1. Preheat oven to 350F/177C. Line a cookie sheet with parchment paper and set aside.

2. In a mixing bowl, stir together the confectioners sugar and cocoa.

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3. Add two egg whites and the coffee.

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4. Stir until combined. Batter should be like a very thick brownie batter.*

*If batter is too thick, add another 1 (or if needed 2) egg whites to achieve the correct consistency.

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5. Gently stir in the chocolate chips. (I used Sublime Gelato’s Hokey Pokey Butter Balls instead. This made my cookies turn out more like toffee – which was a *slight* mistake, but okay.)

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6. Place 1 inch mounds (or balls) of dough about two inches apart on prepared cookie sheet.

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7. Bake at 350 for 13-14 minutes, until tops are crackly.

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8. Leave cookies on parchment paper to cool completely, then gently peel off the parchment and serve.

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Enjoy!

Bananarama [Cake]

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Adapted from Butter Yum’s recipe

Makes one 8×8-inch pan (double recipe for a 9×13 pan)

Ingredients [Cake]:

  • 2/3 cup sugar
  • 1/2 cup sour cream (I substituted this with 1 x 200g tub Jalna Greek yogurt + juice 1/2 lemon)
  • 1 egg
  • 2 tablespoons unsalted butter, softened
  • 3/4 cup mashed super ripe banana (about 2 regular ones – I used 3 lady fingers).
  • 1 teaspoon pure vanilla extract
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda

Ingredients [Frosting]:

  • 2 tablespoons unsalted butter, softened
  • 1/4 cup heavy cream
  • 1/2 teaspoon vanilla bean paste* (I used vanilla essence because I had none :()
  • 1 1/4 cups confectioner’s sugar

Directions [cake (easily mixed by hand)]:

1. Preheat the oven to 375F (190.5C) (see note below).

2. Mash bananas and set aside.

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3. Cream together sugar, sour cream, egg, and 2 tablespoons softened butter.

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4. Add mashed bananas and 1 teaspoon vanilla extract.

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5. Add flour, salt, and baking soda; mix well.

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6. Pour into pan or cupcake/muffin tray that is greased/lined with baking paper.

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7. Bake at 375F (190.5C) for 1 hour or until a toothpick inserted in the centre comes out clean.

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8. Cool completely before frosting.

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Directions [frosting]:

1. Cream butter and confectioner’s sugar together until smooth.

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2. Slowly add the heavy cream; stir until smooth.

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3. Stir in the vanilla bean paste until fully incorporated. (I used vanilla essence.)

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4. Spread on cooled cake or serve with warm cake.

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Note – Bake at 350F if using a glass pan.  Recipe doubles well to fit in a 9×13 pan.

*Here’s the general rule for substituting vanilla: 1 vanilla bean = 1 tablespoon vanilla powder = 1 tablespoon vanilla bean paste = 1 tablespoon pure vanilla extract.


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IMG_20150606_183552308_HDR*Everyone* had seconds!