Posts Tagged ‘food’
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 !
December 29, 2012 by Emily
Who loves mini food? ME.
There’s something about a regular recipe turned mini that makes me squeal with delight. It’s fancy, and you can pretend you’re a giant eating normal sized food… just me? Fine, the cheese stands alone.
But regardless of why mini food makes us happy, there’s something universally great about bringing a platter of mini desserts to a holiday party. They’re pre-portioned and no cutting or serving is required, just pick one up and pop it in your mouth.
I started making chocolate chess pies a few years ago when my then boyfriend was feeling homesick and wanted some south in his mouth, his words not mine.
But I fell in love, with the pies (not the ex, he’s long gone haha), theyr’e chocolatey , chewy, gooey and all around sweet tooth satisfying. Not to mention you can make them in a very short amount of time and with ingredients you probably have in your pantry already.
Makes 24 mini pies
What you’ll need:
-Pie Crust Dough (You can grab pre-made pie crust from the grocery store, but my Gma would come after me if she knew I promoted that tom-foolery on the internet, so I’ll share my recipe at the bottom)
1 stick butter, melted
1 cup sugar
3 tablespoons cocoa powder
3/4 cup chopped pecans
1 teaspoon vanilla
Circle cookie cutter (or mason jar lid)
Pre heat pven to 350
-Mix all filling ingredients together until incorporated into a glossy chocolate mix, set aside.
-Roll out pie dough and cut into circles.
-Press into the bottom of the lined cup cake tins, the dough should come about halfway up the liner.
-Place a spoonful of filling mixture into each of the pie crusts.
-Place in oven for 25 minutes
-Allow to cool completely before digging in (it will be difficult, but if you don’t wait you’ll burn the roof of your mouth on molten chocolatey goodness… trust me, this just happened to me)
What you’ll need:
2 1/2 cups flour
1 tablespoon sugar
1 teaspoon table salt
2 stick unsalted butter, very cold, cut into small pieces
1cup ice water
-Mix together the flour, sugar and salt in a bowl.
-Add butter to flour and beging working them together with your fingertips, the flour/butter mixture should turn into a pea sized/”gravel” consistency.
-slowly add water until dough pulls together into a ball.
-Wrap in cling film and refrigerate at least an hour.