Dark chocolate, pear and pistachio cake. A long time ago I told you that I was addicted to IMDb’s movie trivia – I still am, therefore it was a joy for me to find Gabrielle Wee’s gorgeous Tumblr: just be careful because you’ll probably lose track of time reading it (I speak of personal experience). :D On that same post I also told you how much I loved browsing Gourmet Traveller’s recipes – I still do, and this delicious cake comes exactly from that magazine: I was so intrigued by the combination of pear, chocolate and pistachio in cake form that I had to try it – it was amazing. Dark chocolate, pear and pistachio cake slightly adapted from the always beautiful and delicious Australian Gourmet Traveller Chocolate ganache: 1/3 cup (80ml) heavy cream 100g dark chocolate (70% cocoa solids), coarsely chopped – I used one with 53% cocoa solids handful of pistachios, for decorating Cake: preheat oven to 180°C/350°F. Butter a 22cm (9in) springform cake pan*, line the bottom with baking paper and butter the paper as well.
Serves 10. Orange Cream (and White Bean) Bundt Cake | Home Is Where The Cookies Are. Six weeks ago, I spied these cookies on Cookies and Cups. Two weeks ago, I let my little guy down. I wasn’t where I was supposed to be when I was supposed to be. My heart broke; he didn’t seem to mind. Sometimes those things happen. I will probably remember it forever, he might never remember it. But it was what it was, and it called for fixing. So I surprised him, picked him up early from school, and told him he could pick what we did for the next few hours while the Babes napped – including a pre-nap lunch at the restaurant of his choice.
And be still my heart, you know what he picked? And you know what he chose to do? Bake. He narrowed his choices down to three different cookies. One of them was the aforementioned bites of orange-y cream heaven-on-earth. We didn’t end up making them that day – we baked massive snickerdoodles as big as his head instead. But neither of us forgot about these cookies. So I made them last week, and oh. my. heavens! They’re amazing. It’s all for show, folks. Okay. Raspberry Chocolate Coffee Cake - Sweet Weekend at Cooking Melangery. Wow, this Raspberry Chocolate Coffee Cake is great! I haven't had coffee cake in a long time. For me they are dry, and sweet yet tasteless. I actually thought that it was just the way coffee cakes were supposed to be, but after making this one, I've definitely changed my mind.
This is the densest, moistest coffee cake you’ll ever eat, made of alternating layers of rich sour-cream cake and a filling consisting of raspberries mixed with cocoa sugar. Ingredients:Cake: 3 cups all purpose flour2 tsp baking powder1 tsp baking soda1/2 tsp salt6 ounces (1 1/2 sticks) unsalted butter, softened at room temperature1 1/4 cups granulated sugar3 large eggs, at room temperature1 tsp vanilla2 cups sour cream or yogurtmelted chocolate for top of the cakeFilling:1/4 cup granulated sugar 1/4 cup light brown sugar, packed1 tbsp unsweetened cocoa powder 1 1/2cup raspberries (frozen or fresh), plus extra for decorationTip: If you don't have sour cream you may substitute some Greek style yogurt. Almond Pear-Blueberry Cake. When I posted my Spiced Apple Cake last year for Passover, I expressed my deepest desire to be invited to a Passover seder. (To get in the right mood, I did write the post while sampling bitter herbs.) The response was overwhelming–I received invites from all over the twitterverse.
Though most of them were from far away places, I appreciated each offer. As this year’s Passover soon approaches, this goy with a yarmulke-to-go still has no local invitation to feast over pot roast, kosher wine, and unleavened desserts. All I want is a little . . . Tradition!. Oy, I’ll probably end up at the half-emptied gym again amongst the goyim and lapsed Jews. A couple of weeks ago, I wrote about purchasing extra eggs from the Farmer’s Market. Maybe if I kvetch a bit more, I’ll be accepted into the home of the chosen people for a nosh.
Recipe adapted from Arthur Schwartz yield: one 8-inch cake Ingredients Directions 1. 2. 3. 4. 5. 6.. 7. 8. 9. 10. Recipe Notes: 1. 2. 3. 4. Lemon-Zucchini Loaf with Lemon Glaze. I baked this loaf late one evening, sleepily mixing the glaze while the loaf was cooling. A little later, yawning while I drenched the loaf with the lemon glaze, I was hoping, after this late night baking session, that this creation of mine would taste good when I tried it the next day! In the morning, when I took a bite of it, the words “a moist, lemony delight” floated through my mind (they really did!) , and that seems to be the best way to describe this Lemon-Zucchini Loaf! It has a nice lemon flavor and the zucchini gives it a rich, moist texture. This loaf is fairly healthy compared to other treats…it’s made with unbleached flour, canola oil, lemon juice and zest, zucchini, and buttermilk. LEMON-ZUCCHINI LOAF WITH LEMON GLAZE by NancyCreative Makes one 9×5″ loaf Preheat oven to 35o degrees.
In large bowl, blend flour, baking powder, and salt; set aside. In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Copyright ©2012 NancyCreative. Like this: Cardamom Lime Olive Oil Cake | The Incuisition. Vegan Coconut Lemon Bundt Cake. Firstly just a note to say sorry for having been an absent blogger. P and I were back in our home town over the holidays for a very special event...Our Wedding! Anyway I thought I would have more time to blog but it was so busy so here is a belated post. At some point I will post pictures of the day but I will say it was so AWESOME. Anyway back to regularly scheduled programming: Our office holiday party is always a pot-luck (actually most celebrations at work are pot-luck style - which I love). Vegan Coconut Lemon Bundt Cake From Epicurean Vegan 1-1/2 C granulated sugar 2/3 C canola oil 1 (14-oz) can coconut milk 1/4 C soy milk 1/4 C lemon juice 3 Tbs lemon zest 2 tsp vanilla extract 3 C flour 2 tsp baking powder 1 tsp baking soda 1 tsp salt 1-1/2 C shredded unsweetened coconut Preheat oven to 350.
Sift the flour, baking powder, baking soda, and salt into the wet ingredients in batches, mixing well after each addition. Lemon Glaze Mix all ingredients and pour over cooled cake. Banana Coconut Pound Cake. Cranberry citrus bundt ~ cinnamon glaze. Bundt- a funny little word isn't it? There is just something about a bundt cake that hollers holiday right at you - in nice and wonderful way of course i had a morning free from work the yesterday and decided it would be fun to cram in as many things possible for me to complete with just four hours - yeah that is my idea of crazy fun 9 times out of 10 it ends up just plain crazy without the fun this was the exception though - i was able to : go to the gym make the fabulous cake you see here today and make it to work on time with said fabulous cake i say that is a win-win for everyone involved citrus and cranberries are just meant to be together cinnamon & spice make everything nice - or is that sugar and spice oh well. no worries they all play nice in this cake i love this bundt pan - mostly because i didn't have to buy it and also because its my moms- probably from like 1985 you will want to coat your pan with vegan butter, sugar & flour a stuck bundt is not a very good bundt - been there, done that.
Cranberry Upside-Down Cake. T-minus 16 days until Thanksgiving! How is your menu coming along? When I stumbled upon this cake a couple of weeks ago I immediately thought that it would make a great Thanksgiving (or Christmas, if you’re really planning ahead!) Dessert; a perfect alternative to the traditional pumpkin and pecan pies. It’s festive and includes traditional flavors, but in a different form. I made a pineapple upside-down cake a couple of summers ago, and absolutely loved it. From the caramelized topping to the moist and buttery cake, I couldn’t wait to experiment with more varieties. A quick note on the recipe – my cake did stick a little bit on one side when I turned it out of the pan, so I had to push it back together. What are you thinking about serving for Thanksgiving dessert? One year ago: Red Velvet Cupcakes with Cream Cheese FrostingTwo years ago: Parmesan Black Pepper Biscotti. Jewish Apple Cake. Jewish Apple Cake Category: apple cake, bake, baking, cake, jewish apple cake, recipe, vegetarian Author: Yadsia @ShopCookMake Is it January yet?
That has been the burning question this week. I can't wait for Christmas to end. Please, I swear, I'm not a grinch. There is still so much to do, so many presents to buy and people to see. The lack of posts prove how busy I've been. My Dad and Stepmom came here for the holidays, before moving to Spain. I baked this cake because I was craving something sweet and wintery. Even though there is no real winter in Puerto Rico, temperatures do drop to the low 70's in December. Do you know what makes this cake Jewish? This is one of those cakes that get better every time you make it. Mini Apple and Cinnamon Bundt Cakes. Rhubarb Custard Tea Cake — eat, little bird. My parents used to sell a cake in their bakery which was made of two brioche-like sponges, sandwiched together with a thick, bright yellow custard and sprinkled on top with flaked almonds.
This vanilla-rich cake was called a Bee-Sting, a funny name for a cake which I didn’t think much about as a child, preferring to concentrate my efforts on how many slices I could eat before my mum would put the remaining slices out on the counter to sell. Thinking now about the name, I can only laugh out loud at what it might imply! When I first flicked through The Cake Stall by The Australian Women’s Weekly, I came across this recipe for Rhubarb Custard Tea Cake and was instantly reminded of the Bee-Sting. But unlike the Bee-Sting where the custard is added after the cake is baked, here, the custard layer is baked as part of the cake, producing a wonderfully layered cake straight from the oven. I couldn’t wait to try this recipe but first had to wait for rhubarb to come into season.
A Few Notes. Mom-mom Mary’s Jewish Apple Cake « Lea & Jay. I told you all about Pop-pop Roy in my Old Fashioned Apple Dumplings post not too long ago. Mom-mom Mary was his wife and a fantastic, much loved Grandma. Mom-mom Mary & Pop-pop Roy (on left) shortly after they were first married She wasn’t one of those old fashioned Nannas that would just sit in a chair knitting. She was really funny, loved to laugh and actually liked to play with us when we were kids. I mean really play, like running around outside, swinging on swings, digging in the dirt and building forts. Me (at 9 months) & Mom-mom Mary Mom-mom Mary & her pup Wrecker One of my earliest memories of her is hanging out in the kitchen watching her make this Jewish Apple Cake, which she did quite often.
Grandma's Butterfly on my Wedding Bouquet I must admit, I’ve often wondered why it was a “Jewish” Apple Cake. One thing you won’t be mistaken over is how delicious this cake is. Mom-mom Mary’s Jewish Apple Cake recipe from: My Grandma Ingredients: Directions: Preheat oven to 350° F. Enjoy! Chocolate Raspberry Upside-Down Cakes. It’s February! Which means we can talk frankly about Valentines Day. V-day has a few remarkable effects on society. The first is causing the male half of hetero relationships to wander wide-eyed around lingerie stores*, awkwardly picking up bits of lace and string and thinking bloody hard about what size to buy because if they choose a large and his wife’s a medium there will be hell to pay.
*Note that this phenomenon takes place only once they’ve realized halfway through the 14th why they’ve been getting the stink eye – cold shoulder combo all day. The second effect is making the single people exactly ten thousand times more likely to consume inordinate amounts of haagen dazs whilst binging on rom-coms and subsequently sobbing into their bubble bath.
The third effect is the widespread uncontrollable urge to make a thrillingly over-the-top chocolate dessert. I quite like this effect. My contribution to societal chocolate titillation is this: fudgy cake topped with vibrant raspberries. 1. 2.