Jan.
13

 

It’s Tuesday and this week’s recipe is Dorie Greenspan’s Savory Corn and Pepper Muffins. These are definitely not your standard Jiffy brand corn muffins.  With savory ingredients and chopped fresh peppers, they’re something entirely different.

The host for this week is Rebecca of Ezra Poundcake and she chose a recipe that was somewhat of a twist on the ordinary. I had, once again, talked myself into and out of making this recipe during the past week.  I’ll be honest and say from the get-go that I’m a sweet-cornbread kinda gal… and my family feels the same way.  But I thought we’d try this recipe anyway since ya just never know :)  The temperature today in my part of Southern California was 83°F so even though I had wanted to make a hearty pot of soup or chili to go with the cornbread, it just was not meant to be.  Now let me just get it out of the way that I love cornbread… soft… fluffy… sweet… delicious… melt-in-your-mouth cornbread!  But this recipe is for savory corn muffins which is a different sort altogether. The recipe wasn’t difficult at all… the corn muffins come together easily and bake up nicely but the result just wasn’t my cup of tea.  DH and I each had one with dinner, the kids each took a bite then passed.  ’Tis fine since not every recipe appeals to everybody :) 

These muffins are different… and different can be very good.  So if you’d like to give this recipe a whirl, head over to hostess Rebecca’s website.  And while you’re at it check out the other TwD bakers to see how they did this week.

Have a delicious day!

src="http://signatures.mylivesignature.com/54486/313/2F9B6626815A7DEDA50FC96
E870F3868.png" style="border: none; background: transparent;"/>

 

 

Posted in Dorie Greenspan, bread, muffins, recipes | 19 Comments »

Jan.
08

If you bake, I’m sure you’ve found yourself in this situation… some nearly solid-brown bananas on the counter and no desire to make yet another loaf of banana bread.  At that stage of the “nanner-lifespan” your only real option is to use them for baking since said nanners are not at their peak of “peel -&- eat goodness”.  At least this is what I’ve been told.  You see, ever since I was a very little girl, I’ve been severely allergic to bananas and unable to eat them.  But with these nanners quickly nearing their end… and my refusal to bake banana bread… I had to seek out other options.  And boy am I ever glad that I did because I hit a major-league home run when I made this phenomenal banana cake with cream cheese frosting!!!  In a word…. you must make this. Uh huh, yeah, I know, that’s a sentence not a word :P  But that’s okay cuz this cake is so good it’ll leave you stumbling over words too :)

In my search for nanner inspiration, I checked two of my usual sources… foodgawker and TasteSpotting.  I came across tons of results for variations on the usual banana loaf but finally came across a gorgeous looking picture of a banana cake.  Clicking on that picture I discovered that beauty came from my friend Jamie’s blog and reading her post convinced me it was exactly what I was looking for.  

I had all the ingredients on hand and followed the recipe exactly as written… even though the baking instructions sounded crazy as could be.  You bake it for an hour at 275°F and then stick it in the freezer for an hour.  HUH???  I’d never heard of such a crazy idea but supposedly it’s the secret for making this cake so incredibly moist.  Since I wanted my cake to be the best possible I threw caution to the wind and followed the directions like a good girl:)  Because I chose to bake this in a bundt pan, one hour at 275°F did not result in a cake passing the doneness test so I stuck it back in for another 10 minutes.  Checking again it still was not done so I went for another 15 minutes and at that point it was just barely to the point of being done.  I removed it from the oven, placed it directly in the freezer (bundt pan and all) and set the timer for one hour. 

After the hour was up, I inverted the cake onto a cooling rack and oh crap it would not come out :(  I was torn between panic and depression.  Giving it a couple of solid knocks did nothing but further convince me I’d wasted all that time and effort because my cake would never come out in one piece.  Uncharacteristically, I walked away… dejectedly and no doubt with a hang dog face.  I came back about 10 minutes later and lifted the pan to discover my cake had released beautifully and was resting nicely on the cooling rack.  YAY!!!!

I proceeded to make the frosting and, like Jamie, warm it up a bit in the microwave so that I could pour it on the cake. But after that I thought it looked unfinished so I grabbed a container of rainbow sprinkles and decorated until, with a big smile on my face, I could confidently proclaim “there! now it’s done!”.   DH and I each had a very small slice and absolutely loved it.  Oh, and my severe allergy to bananas?  I must have outgrown it because I had absolutely no reaction whatsoever – woohoo!!!  The next morning I took the rest of the cake to work and my coworkers liberally tossed around the praises and accolades.  They totally loved it :)   

This cake really is outstanding and a fantastic alternative to making banana bread with those bananas quickly goin south.  I can’t say enough good things about this cake.  Definitely make it! Head here for the recipe.

Have a delicious day!

src="http://signatures.mylivesignature.com/54486/313/2F9B6626815A7DEDA50FC96
E870F3868.png" style="border: none; background: transparent;"/>

Posted in cake, fruit | 11 Comments »

Jan.
06

French Pear Tart – TwD

Posted by Em at: 8:01 am | 21 Comments

It’s Tuesday but not just any Tuesday.  This is a special Tuesday because Dorie Greenspan herself chose this week’s recipe for our Tuesday With Dorie (TwD) baking group!  TWD turns 1 year old this week and, to celebrate such an incredible occasion, THEE Dorie Greenspan was selected as hostess!  So yes indeedy this week we truly are baking with Dorie!  She chose her French Pear Tart for the recipe and lucky for me she had other fruits in the Playing Around options because 1) I have not a pear in the house 2) I wasn’t about to hit the market to buy pears  and 3) I have a whole bunch of apples that need to be used up :)

I was very unsure about this recipe and talked myself into… and out of… making this probably ten times before I just decided to go for it.  This tart is comprised of several individual components that are made separately then assembled and baked.  

The tart shell came together rather easily for me this time.  Perhaps it was because I used one less tablespoon of butter than the recipe calls for.  I think I’ll do it that way in the future!  At any rate, the shell is made, rolled out, laid in the pan, frozen for a little while then lined with buttered foil and partially baked. I love the taste of this tart shell – it’s like a good, buttery shortbread cookie :)

The almond cream is best made using a food processor.  I started off trying to make it using my stand mixer but the butter and sugar never became smooth & satiny so I gave up and used the food processor. Worked like a charm and the almond cream is extremely good!  This recipe calls for a 9″ tart pan but the only full size one I have is 11″ so I just went ahead that way.  In hindsight I really should’ve made at least 25% more filling to give the tart more height… maybe even 50% more because the almond cream is so so so good!

As previously mentioned I used apples instead of pears and have no regrets.  I sliced them rather thin, laid them out in the “cross” pattern Dorie describes in the recipe and then decided to do more of an 8 spoked wheel pattern… this way ensuring that every single delicious slice would have apples!

After the shell has cooled, the cream is poured in then the fruit arranged on top and the tart is baked. I was glad I checked on it after 15 minutes because my poor little apples started to look a bit dried out.  I gave them a quick brush of milk and sprinkled on some cinnamon sugar and then returned the tart to the oven.  DH and I both agreed this was so good we could’ve easily eaten the entire thing in one night!  But because we’re being good and trying to take off a few of those holiday pounds that crept on, I brought the rest to work today so that my co-workers could enjoy it :) 

Please take a moment to check out the creations of the other TwD bakers… they probably used the pears :) If you’d like the recipe, it can be found on Dorie’s website which you can find by clicking here… or better yet, buy her book Baking from My Home To Yours – you won’t regret it!

Have a delicious day!

src="http://signatures.mylivesignature.com/54486/313/2F9B6626815A7DEDA50FC96
E870F3868.png" style="border: none; background: transparent;"/>

Posted in Tuesdays with Dorie, tart | 21 Comments »

Jan.
05

Em’s Potato-Corn Chowder

Posted by Em at: 12:00 am | 13 Comments

It’s Sunday afternoon and I have a busy, busy day planned in the kitchen.  The last day before we return to work after a nearly two-week “vacation” and psychologically I’m bummed.  Where did the time go?  Maybe I spent too much of it playing Guitar Hero World Tour with DH and the kids ;-)  Anyway, I made this soup this afternoon and it turned out so tasty, so amazingly good, that I just had to rush and post it so that I could share it with all of you.  It’s something great for a cold wintery day… a nice thick, rich, chowder.  Paired with some crusty bread… or better yet in a bread bowl… and you’ve got yourself quite a meal.

I love soups of all varieties but sadly my DH, not so much. Poor thing just didn’t grow up eating soup so his palate is rather limited in this area – but it’s expanding! His favorites are baked potato soup and beer cheese soup.  Oh, and did I mention he loves corn?  I tell ya the man could live off potatoes and corn if he had to.

For a couple of weeks now I’ve been wanting to make him a nice hearty baked potato soup.  I looked at so many different recipes my head started spinning… and then invariably I’d get preoccupied with other things. Today I figured it was the last chance before I head back to work so I started this around noon assuming it would probably take a while to cook the potatoes and simmer the soup itself. Oh contraire!  This came together in just about an hour!  Instead of having a hearty dinner, we had a hearty lunch!  My only regret was that I didn’t make a nice crusty bread to go with it.  Next time!

When I made this, I added all of the corn and all of the potatoes before using the immersion blender a second time.  In hindsight I wish I would’ve divided them and added half before and half after… that way there would’ve been a lot more chunks in the finished product.  In writing the recipe I added the instruction for half before and half after… so the texture is more chunky.  But do it however way you think you’ll like better.  

When it’s cold and wintry, it’s soup weather… make that chowder weather!

 

Em’s Potato-Corn Chowder

Ingredients

3 large potatoes
4 cups chicken broth – divided use
1 tablespoon vegetable oil
1 small onion, sliced wide
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
1/4 cup shredded cheese
1 tablespoon cornstarch
1/2 cup milk
1/2 cup heavy cream
1 small can (11oz) whole kernel corn – divided use

Optional for garnish
Additional shredded cheese
Fresh green onions or chives
Crumbled bacon bits

Directions

Peel and cut the potatoes into small cubes.  Boil in 3 cups of chicken broth until the potatoes are fork tender Drain the potatoes reserving the broth (you’ll probably have about 1 1/2 – 2 cups left). Set both aside.  

In a large pot pour the vegetable oil and saute the onion and garlic until tender. Stir in the chicken broth reserved from cooking the potatoes, add the flour, salt, basil and pepper. Mix very well. Gradually add another cup of chicken broth, then the 1/4 cup shredded cheese and bring to a boil. Once the mixture is boiling, add the cornstarch and stir… the cornstarch will be lumpy and that’s okay…   use an immersion blender to mix everything really really well. Add the milk, cream, half of the corn and half of the potatoes. Use the immersion blender again just for a short amount of time – about 10 seconds. Add the remaining corn and potatoes and heat through but do not bring to a boil.  

Garnish with shredded cheese, green onions, chives and bacon bits if desired. 

 

Have a delicious day!

src="http://signatures.mylivesignature.com/54486/313/2F9B6626815A7DEDA50FC96
E870F3868.png" style="border: none; background: transparent;"/>

Posted in food, soup | 13 Comments »

Jan.
03

Pumpkin Spice Cream Cake

Posted by Em at: 10:20 pm | 6 Comments

It’s a lazy Saturday morning… and I’m wanting some kind of sweet-bread for breakfast. Sure I could easily whip one up but there’s a little bit of a problem though.  I made coconut shrimp last night and the kitchen is still a mess.  I hate going to bed knowing I’ve left a messy kitchen downstairs – kinda upsets my gyros or something. It’s even worse since the shrimp was fried and the smell of fried food permeates the house.  Ugh.  If we had better weather, I’d open the windows and air the place out… just to get rid of the smell.  But that’s not about to happen.  I’m cleaning up the kitchen in prep for starting the sweet-bread I’m wanting when DH pulls out the foodie gift basket my sister gave us for Christmas. Ooooooh Yeaaaah :)  We sit down and enjoy some Cinnamon Toffee Bundt Cake… courtesy of Wolferman’s and my sister.  But of course I still had sweet-bread on the brain and remembered this amazing pumpkin spice cream cake I made early in December but in the hustle and bustle of the month never got around to sharing with you. This got such incredible raves from my co-workers that I really wanted to give you the recipe.  Sure, the holiday season is over but it’s still winter in the US and that means it’s still okay to make pumpkin cake :)

When I went to make this cake, I just wanted to use up some remaining canned pumpkin I had left in the fridge. This turned out so well that I feel like honestly I got lucky in the end.  I was worried about it being dry so I added the half a block of cream cheese and trust me when I say there’s nothing dry about this one.  My co-workers gobbled it up so quickly, some of them not only came back for seconds but for thirds!  That’s saying a lot!  And it’s a great compliment. 

 

 

Pumpkin Spice Cream Cake
 

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon freshly grated nutmeg
2 teaspoon freshly ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon ground cloves
3 large eggs, at room temperature
4oz cream cheese, at room temperature
1 cup canned pumpkin – NOT pumpkin pie filling
3/4 cup canola oil
1 teaspoon vanilla extract
Optional powdered sugar for dusting 
 
Method

Preheat oven to 350 degrees. Generously coat a bundt pan with baking spray (or grease and flour).

In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spices; set aside.

In the bowl of a standing mixer fitted with paddle attachment beat cream cheese until smooth then add eggs., pumpkin, and oil. Mix well, scraping down sides with a spatula, until everything is well blended. Add flour mixture a little at a time, beating well after each addition, until everything is well combined. Scrape down sides, then blend in the vanilla extract.

Pour batter into prepared pan and bake for 35-45 minutes or until a toothpick inserted in the cake comes out clean. Let cool on wire rack for ten minutes, then invert cake onto wire rack and let cool completely. Sprinkle with powdered sugar immediately before serving.  If the powdered sugar is applied too early, the cake will simply absorb it so for maximum visual impact dust on the powdered sugar right before you serve it (gives the most OOOOH’s -&- AAAAH’s too!!)

Have a delicious day!

src="http://signatures.mylivesignature.com/54486/313/2F9B6626815A7DEDA50FC96
E870F3868.png" style="border: none; background: transparent;"/>

Posted in cake, pumpkin, recipes | 6 Comments »

« View Older Entries | View Newer Entries »
Related Posts Widget for Blogs by LinkWithin