Posts Tagged ‘baking’
July 18, 2013 by Emily
Summer squash season has started, and as expect my CSA basket is overflowing with Zucchinis. Well, Alex “just can’t” eat it, yes I’m marrying a picky eater. But just like a lot of picky eaters.. if he can’t SEE the offending ingredient he doesn’t really care. Thank goodness for zucchini bread!
This makes 2 loaves
1 cup unsweetened applesauce
3/4 cup white sugar
1/2 cup brown sugar
2 1/2 cups grated zucchini
1 tablespoons vanilla extract
1 cup all-purpose flour
2 cups wheat flour
1 heaping tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
Preheat oven to 350°F.
Grease and flour two 8×4 inch loaf pans, if you want to “belt and suspenders” it go ahead an line the pans with parchment as well.
Place all the grated zucchini in a tea towel and squeeze out the extra liquid.In a large bowl, beat the eggs with a whisk then stir in oil and sugar, then zucchini and vanilla.Combine flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt.Stir this into the liquid mixture until just combined. Divide the batter into prepared pans.
Bake loaves on center rack for 60 minutes or until a tester inserted into the center comes out clean.
June 26, 2013 by Emily
Guys, I just bought my first bundt pan.
No? Just me? FINE…. while most people don’t get excited about bundt pans, I think we can all agree that getting excited over cake it totally normal. Mmmmmm, Cake.
Most of the bundt cakes I remember eating have been chocolate or some type of spiced cake, but it’s a million-trillion degrees in my house and I wanted something that was a little zing-y and highlighted my favorite fruits; lemon and strawberries.
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup softened butter
1 1/2 cups granulated sugar
zest of 3 lemons
1 tablespoon vanilla extract
1 cup milk
1/4 cup strawberry jam
Pre-heat your oven to 325 degrees and grease and flour your bundt pan.
Sift together flour, baking powder and salt and reserve for later. In the bowl of an electric mixer, with the paddle attachment, cream together the butter and sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, beating the mixture to incorporate each egg before adding the next. Add the lemon zest and vanilla, mixing until just incorporated. Lower the speed before adding the flour mixture in 3 additions, alternating with the milk each time. Spoon half the mixture into the bundt pan, smoothing the mixture so it is slightly higher on the sides of the pan. Spoon a ribbon of strawberry jam in the dip you created in the batter, keeping space between the jam and the edges of the pan. Spoon the remaining half of batter into the pan making sure to cover any exposed jam. Bake for 50-60 minutes or until the toothpick inserted into the cake comes out clean.
Allow to cool for 15-20 minutes before inverting the pan to release the cake, then cool an additional 1-2 hours before serving or covering the cake.
I think this cake is perfectly sweet and delicious on its own, but if you’d like to gild the lilly go ahead and make a lemon glaze! Use the juice from the lemons you zested and whisk in 1 cup of sifted powdered sugar until smooth then drizzle over the cake !
June 15, 2013 by Emily
To me, until REAL tomatoes start coming in, there’s nothing more delicious than strawberries. Not the super watery, ridiculously enormous, genetically modified ones you can get in the super market. But the tiny, deep red, super sweet and concentrated ones that you can only get at a farmers market or from picking them yourself.
Just look at these beauties! Now, I love just popping these in my mouth like candy, but I needed a special treat. So I decided to make my grandmothers strawberry shortcake.
She doesn’t make a traditional shortcake, and instead uses a hot milk sponge cake as the foundation for the strawberries and whipped cream. The cake is much lighter than shortcake, and is a great complement for the berries.
Makes 8 servings, What you’ll Need:
1 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 teaspoons lemon juice
6 tablespoons hot milk (microwaves for 30 seconds is all it takes)
2 pints strawberries
1/8 cup sugar
whipped cream/whipped toppingMethod: Preheat Oven to 3501 – Add Flour, baking powder and salt together and sift.This is really the whitest cake recipe ever.2 – In a mixing bowl beat eggs for about 5 minutes, until very thick and light yellow in color.3 – Add sugar gradually, beating constantly, then add lemon juice.4 – Fold in flour mixture a little at a time.5 – Add milk, mixing quickly and blending thoroughly.6 – Pour into a greased 7x11inch baking pan and bake about 35 minutes, or until the top bounces back when touched lightly with finger.7 – Remove from oven and allow to cool completely.8 – While you’re waiting for the cake to cool, you can start prepping your berries, hull and cut 1pound of strawberries into bite size bits.9 – place the strawberries in a bowl and mix with the extra 1/8 cup of sugar, allow this mixture to chill in the fridge, the sugar and time will make the strawberries release juices that will create a syrup sauce to go on to of your cake.To serve: Everyone assembles their shortcake differently, I prefer a high ratio of strawberries to cake and whipped cream while I’ve seen others completely cover the cake in whipped cream and top with two strawberries (what’s the point in that?!) So I like to bring out a platter with pre cut squares of the cake, the bowl of strawberries and a bowl of whipped cream and let everyone create their perfect cake!