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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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!

The Best Carrot Cake

Adapted from http://www.gimmesomeoven.com/best-carrot-cake/.

INGREDIENTS:

CARROT CAKE INGREDIENTS:

  • 1 1/2 cups + 2 Tbsp. vegetable or canola oil
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 6 eggs
  • 1 Tbsp. vanilla extract
  • 3 1/4 cups flour
  • 1 Tbsp. ground cinnamon
  • 2 tsp. baking soda
  • 2 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. ground nutmeg
  • pinch of ground cloves
  • 1 lb. finely-grated fresh carrots
  • (optional: 1 cup chopped pecans or walnuts and/or 1/2 cup raisins)

CREAM CHEESE FROSTING INGREDIENTS:

  • 3 (8 oz.) bricks cream cheese, room temperature
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 Tbsp. vanilla extract
  • 1/2 tsp. salt
  • 6 cups powdered sugar (or more if needed to thicken)

DIRECTIONS:

HOW TO MAKE THE CARROT CAKE:

Preheat oven to 350 degrees F. G

Grease and flour three 8-inch round baking pans. Or alternately, you can use two 9-inch round baking pans. (Just be sure that every square inch of the pans greased and coated in flour so that the cake does not stick!)

In the bowl of a large stand mixer, mix together oil, granulated sugar, and brown sugar until combined and smooth. Add in the eggs one at a time, then the vanilla, and mix until smooth.

In a separate bowl, whisk together the remaining dry ingredients (flour, cinnamon, baking soda, salt, baking powder, nutmeg and cloves) until combined. Add the dry ingredient mixture to the mixing bowl, and beat on medium-speed until just combined, scraping down the pan at least once to be sure that everything is well mixed. Then fold in the grated carrots by hand, and stir until combined. If you would like to add nuts and/or raisins, stir them in at this time as well.

Pour the batter evenly into the prepared cake pans. Then bake for 25-30 minutes or until a toothpick inserted in the middle of the cakes comes out clean. Remove pans and let them cool on a wire rack until the cakes reach room temperature.

I then like to pop them in the fridge for 10-15 minutes to cool off slightly. Then remove them and use a large knife or a cake leveler to level off the domed tops of the cakes so that they are level and even.

Layer the cakes with the cream cheese frosting, and then frost the outside of the cake as you desire. Serve that day or store, covered, for up to 4 days.

HOW TO MAKE THE CREAM CHEESE FROSTING:

Using an electric mixer, cream together cream cheese and butter on medium speed for 1 minute or until smooth with no lumps remaining. Add in vanilla extract and salt, and continue mixing until combined. Lower speed to medium-low and gradually add in powdered sugar. Increase speed to medium-high and beat until combined.

If frosting is too thick, you can add in a teaspoon or two of water. If it is too thin, you can add in more powdered sugar.

 

 

Cupcake Ideas I’d Love to Try… Someday (Hopefully Soon!)

Was thinking of cupcakes and what to bake for my grandparents and family for Valentines Day. Relatives are also coming over so a homemade surprise would be nice. Everyone loved the AT cupcakes… So looking for inspiration on the net, I found all these (see below).

Between my part-time job as a law clerk, my full-time job as a law/meco and student, if I get the time, I’d love to try these.

NB: None of these photos below are my own. They were cut from Google or Pinterest. Aren’t they amazing. Do they ignite the baker in you?

It’s Valentines Cake Pops!

Piggy Cupcakes | Cute Cupcakes | CutestFood.com