Legendary Blueberry Biscuits recipe on Food52.com. Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Sign Up ♥ 274 Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: In North Carolina, the fast food chain Bojangles has a monopoly on biscuits. Food52 Review: You can't go wrong with a combination of summer's best fruit folded into pillowy biscuit dough. Serves 8 Blueberry Biscuits 1 1/4 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons unsalted butter, frozen for about 10 minutes 1/2 cup buttermilk 2 tablespoons heavy cream 3 tablespoons Greek yogurt 1 egg yolk 1/2 teaspoon vanilla extract 1 cup blueberries (frozen are easier to handle) 4 tablespoons granulated sugar Icing This recipe is a Community Pick!
Pastry Affair | White Chocolate Espresso Cake. I have long believed that celebrations should involve cake and plenty of it. I think three years are worth celebrating, don't you? This cake went through a couple iterations before it reached this final product, but friends and family have all agreed that it is incredible. White Chocolate Espresso Cake is on the list of my favorite cakes to date. A basic white cake batter is infused with espresso and has a lovely coffee aroma when finished baking. A white chocolate buttercream is spread around the cake; quite sweet, it is best used sparingly, but produces a complementary flavor to the cake.
Topped with a sprinkling of cocoa powder and coffee beans, the cake becomes a work of art. One Year Ago: Multigrain BreadTwo Years Ago: BlogiversaryThree Years Ago: Chocolate Coconut Granola White Chocolate Espresso Cake Yields double 9-inch layer cake (or triple layer 5-inch cake) Preheat oven to 350 degrees F (180 degrees C). In a large mixing bowl, beat the butter until smooth.
Muesli muffins Recipe. Lemon and Ricotta Muffins Recipe. Fresh from the Oven: Where have I been? Hey friends, I am so sorry to leave you without a word for such a long time. I had shamelessly tagged OCT along on his interview trip to Seattle. And since we made a trip there, we decided to spend a couple more days in that wonderful city.
You know, sipping lattes and eating as much as we could, especially croissant, which we are seriously deprived of, here in St Louis. Well I hope I would plucker up enough courage to tackle that recipe when the weather gets cooler. Anyone wants to do this together? So, that explained part of the reason of my absense and lack of entry. Although I have not fully recovered, I am happy to inform that I am 90% there. But I digress. I have bought another 2 tiny tins of matcha powder from Seattle, enough to experiment with more ideas I have in mind! Chocolate Matcha Marble Cake/Cupcake Have all ingredients at room temp.
Use a whisk to combine four, baking powder, baking soda, and salt. Cut the butter into pieces and place in an electric mixing bowl. Coffee Cake Recipe. Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter (or spray with a non stick vegetable spray) a 9-inch (23 cm) spring form pan. Line the bottom of the pan with a circle of parchment paper. Crumb Topping: Place the nuts on a baking sheet and bake for 8 - 10 minutes or until fragrant and lightly browned. Let cool and then coarsely chop. Then, in a small bowl, stir together the chopped nuts, sugar, chocolate chips, ground cinnamon and flour. Set aside. Coffee Cake: In a separate bowl whisk together the flour, baking powder, baking soda, and salt. In the bowl of your electric mixer (or with a hand mixer), beat the butter until softened (about 1 minute). Spoon half of the batter into the prepared pan, smoothing the top with an offset spatula or back of a spoon.
Serve warm or at room temperature. Makes one - 9 inch (23 cm) cake. View comments on this recipe on YouTube. Strawberry Jam Crumb Coffee Cake. Is it necessary for a coffee cake to have some kind of streusel or crumb topping to be called coffee cake? I tend to think not, but with the exception of coffee cakes that are baked in bundt pans (and often have a layer of streusel running through them), it generally seems to be true. Untopped cakes can easily fall out of the coffee cake category and into some other class of cake. But regardless of whether crumb toppings are necessary, they are certainly delicious and it never hurts to have a generous amount of top of a coffee cake.
In this recipe, the cake itself has a tender, moist crumb thanks to the presence of sour cream in the batter. It features the well-balanced flavors of vanilla and butter, both of which complement coffee excellently. I topped it off with a large portion of crumb topping, which I clumped together as I sprinkled it onto the cake batter in an effort to ensure that every piece of cake had an equal – and large – amount of the topping. Strawberry Coffee Cake. Strawberries make me restless. It’s a fact. Yes, a strange fact, but no less true. See, in my part of the world, strawberries come along every year right around May.
This is around the time when I’ve loooooong ago let slide any New Year’s resolutions I might have made for myself, when it’s possible that I’ve slacked a bit on my workout routine, and the goal of reading a chapter of a book a night before I fall asleep has somehow transferred into watching an old episode of House every night before I pass out. Don’t even get me started on the mania that I try to pass off as my closet. It’s not pretty. So…. strawberries come along at a time of year when I’ve cemented in some slightly lazy and ooooooh so comfortable habits for myself. I don’t know how or why this works, but strawberries inspire me to shake my world up a bit, maybe introduce something new, maybe hop on one leg every morning just for the hell of it…. whatever.
Let’s do this. Strawberry Coffee Cake inspired by Panache at Rose Hill. Orange Bread Recipe. Orange Yoghurt Muffin Cake 酸乳橙蛋糕. Some cakes taste best when kept for days... This one is one of them. It was a bit crumbly(when cut) the day I made it. But after keeping it(at room temp) for 2 days,and it turned moist and oh so nicely infused with the orange zest.I reheated it in the oven to warm it up, and it tasted oh so good. I intended the top to crack like Grand Canyon, but it didn't. It just had a shallow crack. 125gm butter200gm sugar3 medium eggs (180gm with shells on)200gm plain yoghurt60ml orange juice1 Tbsp orange zest250gm flour3/4tsp soda bicarbonate 1.
Lemon yogurt anything cake. We were almost done with our blissful batch of Meyer lemons when I realized that it would be a crime against… well, something dramatic if I finished them without sharing with you a recipe which might look at the outset like just a plain old loaf cake, but should not be taken at face value. You may see lemons and blueberry but I want you to see a palette upon which you can paint your countless citrus yogurt cake dreams. This cake is so moist that it needs to be cut carefully, so not to smoosh the crumbs from the top of the cake into the bottom, and so delicious, I dare you to make it last a week(end).
The core recipe comes from Ina Garten, and you might recognize it from the grapefruit cake I made last year, but really, I never meant to stop there. Let me now make up for lost time with other ideas for the cake: With all of those ideas, I cannot wait to see which combination you choose. One year ago: Arborio Rice Pudding Lemon-Blueberry Yogurt Loaf Adapted loosely from Ina Garten. Yogurt-Marmalade Cake. When I was a child, I was scared of orange marmalade. Unlike the super sweet grape and strawberry jam to which my tastebuds had grown accustomed, the peel in orange marmalade was always way too bitter for my tastes. Then, when I was a teen, a friend of mine brought some delicious muffins to Nutcracker rehearsal, and after first proclaiming loudly that there was “no way I’m going to eat those fat-and-calorie-laden things when I have to get onstage in an Arabian Princess costume in less than three weeks!”
I took one whiff of the suckers…and I wound up scarfing down four of them. And the Nutcracker has never been jigglier. I never forgot those muffins. A couple of years ago, I came across a recipe in a magazine (Bon Apetit or Gourmet, I think) for a pound cake with an orange marmalade glaze drizzled over the top. Slowly, over time, I created my own version, based on the magazine recipe but tweaked in several ways to most closely resemble my ballet friend’s famous marmalade muffins. Now. Grapefruit yogurt cake. We’ve torn into so many grapefruits this month, our fingertips have a near-permanent zest scent, I keep finding tiny juice capsules throughout the apartment and more pertinently, I have become fixated on finding a way to bring their bitter, sour-sweet flavor to a baked good. Unfortunately, my husband was convinced it wouldn’t work, and that it would be “weird.” Fortunately, I never listen to him. In her latest cookbook, Ina Garten takes what I consider her best recipe yet — her lemon pound cake — and tries to lighten it up.
As I’ve already expressed my disdain for Food Networkian notions of “light food,” I’ll skip the there’s-no-hope eye roll and simply state that in comparing the new and the old recipes, the butter is replaced with an equal amount oil, one-third of a cup of buttermilk is replaced with one cup of whole milk yogurt, and an extra egg is added and in the “lighter version.” Grapefruit Yogurt Cake Adapted loosely from Ina Garten Preheat the oven to 350°F.