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Posts Tagged ‘pastry’

  1. Strawberry Lemon Bundt Cake

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    June 26, 2013 by Emily

    lemon-bundt-cake2

    Guys, I just bought my first bundt pan.

    *excitement dance* 

    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.

    Lemon-bundt-cake1

    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
    4 eggs
    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 !


  2. Maple Bacon Biscuits

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    May 9, 2013 by Emily

    Maple Bacon BiscuitsJenn and I both have musician sweeties, and they happen to be in the same band! Recently they were on a short tour in the south and we missed them so!

    As a welcome home/ “Please don’t go on tour again for a while” treat I made my Honey some Maple Bacon Biscuits… what’s not to love?! Biscuits?! Yum! Maple Syrup?! Delicious BACON?! Yes please!

    Maple Bacon biscuits

    These biscuits are light and fluffy just like my Gma taught me, with the added bonus of a salty/smokey/sweet kick!

    What You’ll Need:

    Makes eight 2inch biscuits

    6 Slices of Bacon
    2 cups All Purpose Flour
    1 Stick Cold Unsalted butter
    1 Tablespoon Baking Powder
    3/4 Cup Milk
    1/4 Cup Maple Syrup (plus 1 tablespoon for later)

    Method:

    Preheat your overn to 400 degrees. Dice and fry your bacon until it’s nice and crispy, blot away excess fat and allow to cool completely. In a large bowl mix the flour and baking powder then cut the cold butter into the flour until its the texture of fine pebbles (yes, there should be chuncks of butter left… thats what makes the biscuits rise and get flaky!). Mix together the syrup, milk and bacon, then gently combine with the flour and butter mix, do not over mix this! The idea is to get get all the ingredients to stick together, it’s no biggie if its not perfect! Place the dough on a floured surface and press until its about 1 inch thick, cut with a 2in circle cutter and place on a baking sheet about 1/2 inches apart from each other, brush the top of each biscuit with the extra maple syrup and bake on the center rack for 12-15 minutes or until the tops are golden brown.

    I know if will be difficult, but please let them cool (just a little, they’re AMAZING warm!) before devouring them! These beauties didn’t last long in our house!

     


  3. Cherry Citrus Scones

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    April 9, 2013 by Emily

    I was never really a fan of tea parties until I discovered all the lovely snacks that come with a real tea service… which the crustless sandwiches aren’t my bag, I’m all about the pastries. One classic that’s gone from tea service to coffee shop with ease is the scone, half biscuit/half muffin and 100% delicious!

    These Cherry Citrus Scones are my new favorite weekend breakfast!   
    cherry-scones

    What You’ll Need:

    2 Cups All Purpose Flour
    1 Tablespoon Baking Powder
    1/2 Teaspoon Salt
    1/4 cup Sugar
    Zest from 1 grapefruit (orange or lemon works great too!)
    6 Tablespoons Cold Butter, cut into small cubes
    3/4 Cup Dried Cherries
    3/4 Cup Milk

    Method:

    1 – Move your oven rack to the center of the oven and preheat to 425 degrees. 2 – In a bowl whisk together the dry ingredients and the citrus zest. 3 – Add the butter to your flour mixture and begin cutting in the butter with forks or your fingertips until it looks sandy…. a few larger pieces of butter will remain, thats perfectly fine. 4 – Stir in the dried cherries, coating with the flour mixture then gently stir in the milk. 5 – Turn out dough onto a flour surface and press into a sheet about 3/4 – 1 inch thick. 6 – Cut the dough into 6 squares, then cut each square diagonally to make triangles. 7 – arrange on a sheet pan with at least 1/2 inch between each piece and bake for 12-15 minutes of until the tops of the scones are just getting golden. 8 – Allow to cool for 5-10 minutes before enjoying, otherwise you’ll burn your mouth!!


  4. Marmalade Rolls

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    March 30, 2013 by Emily

    finishedrolls

    One of the recipes that my grandmother and I would always make together is orange rolls, which was basically just biscuit dough, sugar and orange juice concentrate baked in muffin tins…and while I have fond memories of the original it just wasn’t working for me the last time I made them. So I decided to remake these and add a few new layers of flavors, which is where marmalade comes in!

    There’s something about marmalade that I just LOVE, maybe its the play on sweet/bitter or the fact that the orange peels always look like little jewels to me…either way its good stuff.

     

    What You’ll Need:

    2 Cups Milk (I used soy, but regular milk works as well)
    1/2 Cup Vegetable Oil
    1/2 Cup Sugar
    2 1/4 Teaspoon Active Dry Yeast (1 package of yeast)
    4 Cups All Purpose Flour

    1/2 Cup All Purpose Flour
    1/2 Teaspoon Baking Powder
    1/2 Teaspoon Baking Soda
    2 Teaspoon Salt

    1/2 cup Softened Butter (or earth balance if you’d like to make these vegan)
    1 “heaping” Cup of Orange Marmalade (I used a full 10 ounce jar)
    1 Teaspoon Cinnamon
    1/2 Teaspoon Salt
    1/4 Cup Packed Brown Sugar

    Method:
    1 – In a sauce pan heat the milk oil and sugar until the sugar has dissolved, remove from heat and allow to cool until its just “warm” to the touch. 2 – Sprinkle the yeast over top and allow to proof for about 5 minutes. 3 – measure out 4 cups of flour into a large mixing bowl, adding the milk/yeast mixture and stirring until combined. Cover with a tea towel and set in a warm place to rise for 1 hour. 4 – After the dough has risen to about double in size, stir in the remaining flour, baking soda, baking powder and salt. Cover and allow to rise an additional 1 hour, at this point dough can be stored in the fridge for up to a day until your ready to use it. 5 – Roll out the dough into a long rectangle, about 12 x 18 inches 6 – Mix the butter, marmalade, sugar, salt and cinnamon and spread onto the dough from edge to edge.

    rolling

    7 – Starting at the long edge furthest from you, gently roll up the dough and jelly mixture into a spiral. 8 – Pinch the end edge of the dough to the roll to connect it all together.

    cutrolls9 – Slice your roll into 12 pieces and arrange into two heavily butter cake pans and allow to proof while you heat your over to 375 degrees. 10 – bake for 15-18 minutes until the dough is golden brown, remove from oven and immediately flip the rolls out of the plans and on to a plate (otherwise the marmalade sugar mixture will cool and make it impossible to get out of pans!) let cool slightly and enjoy!!

    rolls


We are a collective based out of Baltimore, MD dedicated to showing you how to live a champagne lifestyle on a beer budget. We believe in the power of creativity and fun. We believe that anything is possible and we would like to inspire you to do the same. Thanks for stopping by!

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