sweets

Meyer Lemon Loaf Cake

MEYER LEMON LOAF CAKE

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

13672426_1067421193346568_2073907057_n13664720_1067421153346572_1216546523_n

13664845_1067421206679900_148223332_n

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)

13652594_1067421226679898_198300365_n

13664271_1067421213346566_977387520_n

Chocolate Cream Cheese Frosting

Adapted from the Cupcake Project

Ingredients

  • 8 ounces cream cheese, room temperature
  • 1/4 cup unsalted butter, room temperature
  • 3 cups sifted powdered sugar (You can decrease this amount if you don’t care about it being as stiff for piping)
  • 1/2 cup cocoa powder

Instructions

  1. Mix cream cheese and butter until smooth and creamy.
  2. Mix in powdered sugar, one cup at a time.
  3. Mix in cocoa powder.

Different Varieties of Buttercream

Adapted from Handle the Heat

Flavor Ideas:

You may need to adjust the powdered sugar ratio depending on your flavor preferences and adjust the cream ratio depending on your texture preferences.

Chocolate

Add 1/2 cup sifted unsweetened cocoa powder

Strawberry

Add 1/3 cup seedless strawberry preserves and a few drops of red food coloring

Raspberry

Add 1/3 cup seedless raspberry preserves and a few drops of red food coloring

Mocha

Add 1/2 cup sifted unsweetened cocoa powder and 2 teaspoons instant espresso powder

Chocolate Chip Cookie Dough

Use 3/4 light brown sugar in place of all powdered sugar, add 1 1/4 cups flour, and garnish with mini chocolate chips

Chocolate Malt

Add 1/2 cup sifted unsweetened cocoa powder, 1/2 cup malted milk powder, and use 1/4 cup milk, plus more if needed

Peanut Butter

Add 1 cup creamy peanut butter and reduce the powdered sugar to 2 1/2 cups

Irish Cream Buttercream

Use Bailey’s Irish Cream instead of cream

Kahlua

Add in 1/2 cup sifted unsweetened cocoa powder and 1/2 cup Kahlua in place of the cream

Mint

Add 1/2 teaspoon peppermint extract and a few drops of green food coloring

Nutella

Add in 2/3 cup Nutella and reduce powdered sugar to 2 cups

Lemon (or any other citrus)

Add in 2 tablespoons lemon zest and 3 tablespoons lemon juice and increase powdered sugar to 3 1/2 cups

Coconut

Add in 1/2 teaspoon coconut extract

Cinnamon

Add 1 tablespoon ground cinnamon

Pumpkin

Add in 1/2 cup pure pumpkin puree and 1 teaspoon pumpkin pie spice, remove cream

Salted Caramel

Add in 1/3 cup caramel topping and increase salt to 1 teaspoon, remove cream

How To

Yield: 3 cups

Prep Time: 5 minutes

Cook: 10 minutes

This makes enough buttercream to frost about 12 to 15 cupcakes. Double this recipe to frost a 8 or 9-inch two layer cake.

3 cups powdered sugar, sifted
8 ounces (2 sticks or 1 cup) unsalted butter, at room temperature
1/4 teaspoon fine salt
2 teaspoons pure vanilla extract
1 to 2 tablespoons heavy or whipping cream

Directions

In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, vanilla, and cream and beat on medium for 1 minute, adding more cream if needed.

STORAGE:
Transfer to an airtight container and store in the fridge for up to a week or in the freezer for up to 3 months. Let come to room temperature and re-whip in the stand mixer until light and fluffy again. Add a tablespoon or 2 of powdered sugar if it needs to thicken.

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!

Flourless Chocolate Cookies

IMG_20150607_191916229

IMG_20150607_191900223

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.

IMG_20150607_183927230IMG_20150607_184334278

3. Add two egg whites and the coffee.

IMG_20150607_184046285IMG_20150607_184116673

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.

IMG_20150607_184615125IMG_20150607_184610355

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.)

IMG_20150607_184835388IMG_20150607_184824067

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

IMG_20150607_185414014

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

IMG_20150607_191819484IMG_20150607_191851499IMG_20150607_191916229

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

IMG_20150607_192201189

Enjoy!

Bananarama [Cake]

IMG_20150606_183416963_HDRIMG_20150606_183209232
IMG_20150606_170327976

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.

IMG_20150606_171842435

IMG_20150606_171704450

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

IMG_20150606_170728358

IMG_20150606_170849427IMG_20150606_171150594IMG_20150606_171158465IMG_20150606_171307446IMG_20150606_171340675

4. Add mashed bananas and 1 teaspoon vanilla extract.

IMG_20150606_171907901IMG_20150606_172004360IMG_20150606_172023655

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

IMG_20150606_172231286IMG_20150606_172305431IMG_20150606_172444153IMG_20150606_172532560IMG_20150606_172637987

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

IMG_20150606_172811124IMG_20150606_172857027IMG_20150606_172950424

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

IMG_20150606_182849927

8. Cool completely before frosting.

IMG_20150606_183000399

IMG_20150606_183202548IMG_20150606_183209232

Directions [frosting]:

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

IMG_20150606_174341280IMG_20150606_174413483IMG_20150606_174502319

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

IMG_20150606_173353725IMG_20150606_173528481

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

IMG_20150606_173544756

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

IMG_20150606_174510593

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.


IMG_20150606_183331524_HDRIMG_20150606_183416963_HDRIMG_20150606_183517907

IMG_20150606_183103464

IMG_20150606_183552308_HDR*Everyone* had seconds!