Showing posts with label dessert. Show all posts

Sunday, June 16, 2024

Easy Strawberry Cake

By: The Food Hunter

If you adore strawberries, then this easy strawberry cake is the perfect treat for you. With only a few ingredients and a mere 10 minutes of prep time, you can create a delightful dessert that's ideal for spring, summer, or any occasion that calls for something sweet and refreshing.

Tips and Variations:

Extra Strawberries: For an extra burst of freshness, fold in some chopped fresh strawberries into the batter before baking.
Turbinado Sugar: Grease your pan and sprinkle with some sugar.
Serve with Ice Cream: A scoop of vanilla ice cream alongside a slice of this cake can take your dessert experience to the next level.
Blueberries: This cake would be equally delicious with blueberries

Easy Strawberry Cake

6 tablespoons unsalted butter, at room temperature
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 large egg
1/2 cup buttermilk
1 teaspoon pure vanilla extract
2 cups sliced strawberries

1. Preheat:
   - Preheat oven to 350°F (175°C).
   - Butter a 10-inch springform pan

2. Prepare Dry Ingredients:
   - Sift flour, baking powder, and salt together into a medium bowl.

3. Mix Wet Ingredients:
   - Put butter and 1 cup of sugar in the bowl of an electric mixer fitted with the paddle attachment.
   - Mix until pale and fluffy, about 3 minutes.
   - Add in egg, buttermilk, and vanilla extract.
   - Mix until combined.

4. Combine:
   - Gradually mix in the flour mixture.
   - Transfer batter to the prepared pan.

5. Arrange Strawberries:
   - Arrange strawberry slices on top of the batter.

6. Bake:
   - Bake cake for 10 minutes.
   - Reduce oven temperature to 325°F (160°C).
   - Bake until cake is golden brown and firm to the touch, about 50-55 minutes.

7. Cool and Serve:
   - Let the cake cool in the pan.
   - To serve, cut into pieces.

Whether you're planning a spring brunch, a summer picnic, or simply want a quick and delicious dessert to satisfy your sweet tooth, this easy cake is a fantastic choice. Its simplicity, combined with the delightful flavor of strawberries, makes it a go-to recipe you'll want to make again and again.

It's a recipe that promises maximum enjoyment with minimal fuss, making it an essential addition to your dessert repertoire. Happy baking!

Friday, April 7, 2023

Ricotta Pie aka Easter Cheese Pie

By: The Food Hunter

Ricotta Pie is a traditional Italian dessert typically served on or around the Easter holiday. It is something my family has been making for as long as I can remember. And while there are many different versions of this sweet ricotta pie I am partial to the one my maternal grandma always made.

This particular recipe makes a crust-less creamy ricotta cheese pie, infused with citrus zest (both orange and lemon), and lots of swirled cinnamon. The texture is silky smooth and the taste is out of this world!

Ricotta Pie

12 eggs
1 tsp salt
3 lbs ricotta
2 tsp vanilla
1 1/2 cup sugar
1/2 tsp cinnamon
lemon and orange zest, to taste

Beat eggs well. Mix in sugar, salt, vanilla and ricotta cheese. Blend well.

Add lemon and orange zest. Pour into a prepared pan and sprinkle cinnamon on top

Bake for 50 minutes at 350

Saturday, February 25, 2023

Cinnamon Oatmeal Coffee Cake

By: The Food Hunter

I recently made this delicious Cinnamon Oatmeal Coffee Cake. It's loaded with cinnamon and oats and pairs perfectly with a freshly brewed cup of coffee or tea. Enjoy it for breakfast or anytime you are craving a sweet nutritious snack.

Cinnamon Oatmeal Coffee Cake

For the cake
1 cup all purpose flour
1 teaspoon vanilla extract
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup packed light brown sugar
2 large eggs
3/4 cup Bob's Red Mill old-fashioned rolled oats

Preheat oven to 350 F. Line an 8 inch square pan with parchment paper and spray with cooking spray.

In a large bowl, whisk together the flour, sugar, baking powder, oats and salt.

Beat the butter and brown sugar until light and fluffy. Add the eggs, and vanilla, beat until combined. Add the flour mixture and mix until just combined.

Spread half of the mixture into the pan. Sprinkle with the cinnamon sugar and top with the rest of the batter. Distribute the pecan mixture evenly over the cake. Place the pan in the oven and cook for 40 minutes.

For the cinnamon sugar
1 1/2 teaspoon light brown sugar
2 teaspoon sugar
1/2 teaspoon ground cinnamon

Mix all the ingredients in a small bowl and set aside.

For the pecan topping
1/2 cup sugar
1/3 cup of chopped pecans
1 teaspoon ground cinnamon

Mix all the ingredients in a small bowl and set aside.

Wednesday, February 15, 2023

Heart Healthy Blueberry Oat Pie

By: The Food Hunter

February is American Heart Month, and thanks to their soluble fiber content oats are consistently recommended by doctors and dietitians as a heart-healthy meal or snack. Eaten regularly oats can help manage cholesterol, an important element to reducing your risk of cardiovascular disease.

However, oats aren't just for breakfast. The recipe below combines oats and whole wheat flour to produce a pie crust that is not only simple to make but also somewhat healthy. When it comes to oats my top choice is Bob's Red Mill Organic Rolled Oats.

Heart Healthy Blueberry Oat Pie
2 1/2 cups Bob's Red Mill rolled oats
1 Tbs orange zest
1 1/2 cups Bob's Red Mill whole wheat flour
3/4 cup brown sugar, packed
1/4 tsp salt
2 sticks butter, cubed & cold
3 cups blueberries, fresh or frozen
1/2 cup sugar
1/4 cup water
4 tsp cornstarch

In a medium pot, bring the berries, sugar, and water to a boil, simmer until berries are tender. Whisk the cornstarch with a few tablespoons of water in a cup, until the lumps are gone. Then whisk the mixture into the berries. Stir frequently until it thickens. Remove from heat and refrigerate until cold.

In a large bowl, combine the oats, flour, sugar, zest and salt. Cut in the butter, using a pastry blender or fork, until it resembles small crumbs.

Press half of the oat mixture into a pie dish. Pour the cold berry mixture over top and sprinkle with the rest of the oat mixture. Bake for 45 minutes at 350F, until the top is golden brown. Let cool before cutting.

Sunday, January 9, 2022

Chocolate Chip Rye Banana Cake

By: The Food Hunter

Happy New Year!

This Chocolate Chip Rye Banana Cake is a healthier dessert option for those transitioning from the holiday eating spree of December to the new year resolution period of January. There's no need to give up sweets entirely when you have this recipe in your recipe box.

Made with crushed bananas, rye flour and lavender honey this cake is bursting with flavor while still being relatively low in calories. The best part is that you don't even need to bring out the mixer as the entire cake can be whipped up effortlessly in a bowl.

Chocolate Chip Rye Banana Cake

4 medium over-ripe bananas, mashed (about 1 1/4 cup mashed)
1/4 cup grape seed oil
1/4 cup lavender honey (or your favorite flavor)
2 teaspoons dark brown sugar
2 large eggs
1 tablespoon vanilla
1 cup Bob's Red Mill Dark Rye Flour
1/2 cup flour
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
1 cup semi-sweet chips

Instructions

1. Preheat the oven to 350° F. Grease a 9x5 inch loaf pan. 2. In a large mixing bowl, stir together the mashed bananas, oil, honey, dark brown sugar, eggs, and vanilla until combined. Add the rye flour, flour, baking soda, and salt. Mix until just combined. Fold in the chocolate chunks. I like to save a few to sprinkle on top. 3. Pour the batter into the prepared loaf pan. Bake for 45-55 minutes, or until center is just set. Let cool for 30 minutes before removing from pan.

Sunday, January 24, 2021

Melissa Weller's Ricotta Pound Cake

By: The Food Hunter

I recently got this awesome cookbook called: A Good Bake written by Melissa Weller. Seriously, this cookbook has been in my hands every day as I plan the next thing I want to try. This week I decided to give her Ricotta Chocolate Chip Pound Cake a try.

To give you a bit of background....Gina Depalma's Ricotta Pound Cake has been my favorite for many years (I even made a chocolate version)...and since Melissa worked under Gina I knew I needed to try her version. That being said I wanted to compare apples to apples so I left the chocolate chips out.

The verdict: I loved it....Although very different from Gina's in both texture and taste...it was amazing none the less.

Ricotta Pound Cake
1 ²⁄₃ cups (200 grams) all-purpose flour
1 tablespoon (15 grams) baking powder
1 ²⁄₃ cups (367 grams) whole milk ricotta
12 tablespoons (1½ sticks, or 170 grams) unsalted butter, cubed, softened
1 ½ cups (300 grams) granulated sugar
3 (150 grams) large eggs
1 tablespoon (15 grams) pure vanilla extract
1 teaspoon (6 grams) salt

Cut a piece of parchment paper to 8- by 12-inches. And line a 9- by 4-inch loaf pan with the parchment so it covers the bottom as well as goes up the longer sides of the pan.

To make the batter, whisk the flour, baking powder, and salt together in a medium bowl and set aside.

In the bowl of a stand mixer set with the paddle attachment, combine the butter and sugar and beat on medium speed for 2 to 3 minutes, stopping to scrape down the sides of the bowl with a rubber spatula once or twice. The mixture should be light and fluffy. Working one at a time, add the eggs, stopping to scrape down the sides of the bowl between additions. Add the vanilla extract and mix it in, and scrape down the sides of the bowl.

Add the ricotta and mix on medium-low until it is blended in. Turn off the mixer, scrape down the bowl, and add the dry ingredients. Mix on low speed until only traces of flour remain visible.

Scoop the batter into the prepared pan and use a small offset spatula to smooth and level out the top. Place the cake on the center rack of the oven to bake for 60 to 70 minutes, until a digital thermometer registers 200 degrees when inserted into the center.

Remove the cake from the oven and place the pan on a cooling rack to cool for 15 minutes. Remove the cake from the pan by lifting up on the ends of parchment paper and return to the rack to cool completely.

Monday, January 18, 2021

Dark Chocolate & Raspberry Blondies Topped with Sea Salt

By: The Food Hunter

A Good Bake, by Melissa Weller is my new favorite cookbook. I am loving everything I've tried so far. These bars were inspired by one of her Milk Chocolate Raspberry Blondies. I halved the original recipe, used chopped dark chocolate instead of milk and added slightly less sugar. The results were out of this world.

Dark Chocolate & Raspberry Blondies Topped with Sea Salt
(inspired by Melissa Weller)

1 cups all-purpose flour
1/2 teaspoon baking powder
4 ounces dark chocolate, chopped
3/4 cup lightly packed dark brown sugar
1 large egg
8 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon pure vanilla extract
1/4 cup raspberry jam
1 teaspoon flaky sea salt, (such as Maldon), for sprinkling

Arrange the oven racks so one is in the center position. Preheat the oven to 350°F. Prepare a 9- x 9-inch baking pan with butter.

Whisk the flour and baking powder together in a small bowl and set aside.
Chop the chocolate into small pieces.

Combine the brown sugar and egg in a medium bowl and whisk until the mixture is smooth and lightened in color. Gradually add the butter, stirring with the whisk. Use the whisk to stir in the vanilla.

Add the flour mixture and fold it in with a rubber spatula until almost no flour is visible. Add the chocolate and fold it in until the chocolate is evenly distributed and no flour is visible.

Using a rubber spatula, transfer the batter to the prepared pan. Making sure it is smooth to the corners of the pan. Drop the jam in teaspoon-size drops, distributing it over the surface of the batter. Draw a small paring knife back and forth through the batter, running it through the jam across the length of the pan and then back across the sides. Sprinkle the salt, if you are using it, over the top.

Place the blondies on the center rack of the oven to bake for about 30 minutes, until the batter has puffed up, rotating the pan from front to back halfway through the baking time. Remove the pan from the oven and put it on a cooling rack; let the blondies cool to room temperature in the pan.

Sunday, September 20, 2020

Fresh Fig & Ricotta Cake

By: The Food Hunter

The figs in the market right these days are beautiful. So, when a friend mentioned this Ina Garten fig cake I knew I was going to be making one soon. The cake is simple to put together and tastes fantastic. The only changes I made from the original was upping the amount of lemon zest and adding some orange zest. I also don't think it would benefit from being served with crème fraîche so I removed that from the recipe.

If figs are in season where you live I strongly urge you to give this recipe a go....I don't think you'll be disappointed.

Fresh Fig & Ricotta Cake
(recipe: Barefoot Contessa)

10 tablespoons (1¼ sticks) unsalted butter, at room
temperature
1 cup granulated sugar
3 extra-large eggs, at room temperature
1 cup fresh whole milk ricotta, at room temperature
2 tablespoons sour cream
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
8 large (or 12 medium) fresh figs, stems removed, quartered through the stem
1 tablespoon turbinado sugar, such as Sugar in the Raw

Preheat the oven to 375 degrees. Butter and flour a 9-inch round springform pan, tapping out the excess flour.

Place the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and fluffy, scraping down the bowl with a rubber spatula. With the mixer on medium low, add the eggs, one at a time, scraping down the bowl and mixing until smooth. Add the ricotta, sour cream, vanilla, and lemon zest and mix until combined. Don’t worry; the ricotta will make it look lumpy.

In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter, mixing just until combined. Pour the batter into the prepared pan and smooth the top. Arrange the figs on the cake, cut sides up, in snug but not -overlapping concentric circles. Sprinkle with the turbindo sugar and bake for 35 to 45 minutes, until the top is lightly browned and a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan on a baking rack for 15 to 20 minutes, transfer to a cake plate, and serve.

Thursday, August 20, 2020

Homemade Zucchini Bread

By: The Food Hunter

It’s that time of year when zucchini is the star of farmers’ markets, backyard gardens and grocery stores everywhere. One of the most versatile vegetables I know, zucchini can be enjoyed sautéed, baked into bread, mixed with pasta or simply eaten raw. The possibilities are endless with this nutrient-dense vegetable that is rich in both vitamin A and potassium.

If you’re like me and your garden is overproducing this fabulous summer vegetable, give this effortless bread a try.

Homemade Zucchini Bread
1 and 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans
1/2 cup vegetable oil
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 medium zucchini, shredded

Preheat the oven to 350°F (177°C). Grease a loaf pan.

Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and pecans together in a large bowl until thoroughly combined. Set aside.

In a medium bowl, whisk the oil, brown sugar, granulated sugar, egg, vanilla, and zucchini together until combined. Pour the wet ingredients into the dry ingredients.

Gently whisk until combined; do not over-mix. Batter will be thick.

Spread the batter into prepared loaf pan. Bake for 45 – 55 minutes. You can loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.

The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing.

Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.

Thursday, July 9, 2020

Everything You Need To Make Italian Zabaglione Like A Pro Including the Best Spirit

By: The Food Hunter

Zabaglione, is a boozy Italian custard found predominately in Italian American restaurants. Zabaglione is made with three basic ingredients; eggs, sugar & liquor, and requires just a tiny bit of work. It makes a wonderful last minute dessert as it is best served warm. The recipe can be doubled or tripled to serve a crowd, and modified to include fresh fruit.

The Spirit
In Piedmont, where Zabaglione is said to have originated, Moscato is often the spirit of choice. Though in American you will most often see Zabaglione made with Marsala. I however prefer using a good Limoncello, like Pallino, for a more refreshing taste.

The Equipment
As with anything you make it is important to use the correct equipment. A round flat bottomed glass bowl is ideal; as it heats evenly which will prevent the Zabaglione from overcooking and turning into scrambled eggs.

Next choose a pot that for your water bath, that will fit the bottom and about half the sides of your bowl, snugly without the bowl tilting from one side to the other. Finally make sure your pot is tall enough to simmer at least 4 inches or so of water, with a good inch of space between the water and the bottom of the bowl. It is important to make sure the bottom of the bowl does not touch the water.

You will also need is a large sturdy whisk or a hand blender with one beater attached.

For Serving
Although you will want to spoon this delicious custard over everything the more traditional way is serving in a tall wine or flute type glass. If you choose to include fruit that should go at the bottom of the glass with the Zabaglione served over top. Another option is to layer the Zabaglione between pieces of homemade pound cake.

Limoncello Zabaglione
Fruit of choice
5 egg yolks
1 whole egg
1⁄2 cup sugar
1 cup Pallino limoncello
2 tablespoons heavy cream (optional)

Divide the fruit between 6 cups.

Place a glass bowl over a large pot of water to make sure the bowl fits securely and the bottom doesn’t touch the water.

Remove the bowl and bring the water to a simmer over medium heat.

Place the egg yolks, whole egg and sugar in the glass bowl. Whisk together for about 3 minutes, until pale yellow and well-blended. Carefully, place the bowl over the simmering water.

Whisk continuously for about 10 minutes, or until the mixture coats the back of the spoon.

Add the Limoncello and whisk continuously for about 10 minutes, or until the mixture is the consistency of a medium-thick pastry cream.

If you are using the heavy cream, whisk it in now, until blended. Carefully, remove the bowl from the heat.

Spoon the zabaglione over the berries in the wine glasses. Serve immediately.

Wednesday, March 11, 2020

Orange & Coconut Cake

By: The Food Hunter

If you fancy the flavors of orange, almond and coconut you will love this rich cake. Give it a try you won't be disappointed.

Orange and Coconut Cake
(adapted from diethood)

2 small sweet oranges
2 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
zest of 1 small orange
6 tablespoons butter , softened
1 cup sugar
2 eggs
2/3 cup sour cream
1 tablespoon vanilla

For the Topping:
1 cup sliced almonds
1/2 cup sweet angel flake coconut
1/4 cup brown sugar
1/4 teaspoon cinnamon
3 tablespoons all-purpose flour
3 tablespoons butter , melted

Preheat oven to 375. Grease a 9-inch springform pan with butter and sprinkle with flour; set aside.

Segment the oranges by cutting off the top stem-end and bottom stem-end of the orange just until the flesh is exposed. Stand the orange up on one of the flat ends. Working from top to bottom, cut away the peel and pith by following the curve of the fruit. Slice out each orange segment by cutting in towards the center of the orange, following the connective membranes. Set aside.

In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon and orange zest. Set aside.

In your mixer's bowl, cream together the butter and sugar; beat until creamy. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla and continue to mix until thoroughly combined.

Keeping mixer on low, slowly add flour mixture and continue to mix until well incorporated.
Pour the batter in prepared cake pan and using an offset spatula, spread the batter evenly and smooth

Prepare the topping by combining all ingredients in a bowl. Sprinkle evenly over cake batter and oranges.

Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 30 minutes and serve.

Thursday, February 20, 2020

Gluten Free Almond & Dark Chocolate Blondies #BakeForYou

By: The Food Hunter

Is striving to eat more wholesome ingredients one of your goals this year? if so you've come to the right place because I am on a mission to help you enjoy food and eat healthy at the same. I have teamed up with Nielsen-Massey for the recipe below to offer a simple solution for a tasty yet healthy dessert.

These dark chocolate chip blondies have all the deliciousness of regular blondies with the added benefit of being gluten-free. Creating this good for you snack was as easy as switching almond flour for basic white flour. Trust me you won't miss the flour in this treat. Give them a try and see for yourself.

Gluten Free Almond & Dark Chocolate Blondies
1/2 cup butter
3/4 cup brown sugar
1/4 cup sugar
2 eggs
2 teaspoons Nielsen-Massey vanilla
1 3/4 cup almond flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup dark or semi chocolate chips
1/4 cup chopped pecans, optional

Preheat the oven to 350F. Lightly grease a 9x9 baking pan.

In the bowl of a stand mixer, cream together the butter and sugars. Add the eggs and vanilla and mix on high, about 3 minutes.

Add the almond flour, baking powder, and salt. Mix to fully incorporate. Stir in the chocolate chips and pecans.

Pour the dough into the greased baking dish. Bake for 20-25 minutes, until golden.

Thursday, January 23, 2020

Ottolenghi’s Gingerbread Cake with Brandied Apples

By: The Food Hunter

As I bake my way through the cookbook Sweet; I'm finding out rather quickly that I love most everything from Yotam Ottolenghi & Helen Go. The cake below is no exception.

This recipe yields a cake that is dark in color, dense in texture, and deep in flavor. Although fabulous on it's own the brandied apples hit this out of the park with taste!

Ottolenghi’s Gingerbread Cake with Brandied Apples

For the Cake
1 cup (300 grams) blackstrap molasses (I used Mother's)
1/2 cup (100 grams) light brown sugar, packed
1/2 cup (120 grams) granulated sugar
1 cup (225 grams, 2 sticks) unsalted butter, melted, and cooled slightly
3 large eggs, room temperature
Zest of 1 orange
3 1/4 cups (400 grams) all-purpose flour
1 tablespoon baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 1/4 cups (300 ml) just boiled water
1/2 cup (100 grams) finely chopped crystallized ginger

For the Brandied Apples:
5 baking apples, such as pink lady, honeycrisp
3 1/2 tablespoons (50 grams) unsalted butter
1/2 cup (120 grams) granulated sugar
1 teaspoon vanilla extract
Strips of lemon peel from 1 large lemon
3 1/2 tablespoons (50 ml) brandy
3 1/2 tablespoons (50 ml) lemon juice
1/8 teaspoon salt

Preheat the oven to 400°F. Spray a high-sided 9-inch springform pan with non-stick spray, line with parchment paper, and then spray the parchment. Set aside.

In a large bowl, combine the molasses, brown sugar, granulated sugar, butter, eggs, and orange zest. Stir with a rubber spatula until combined.

In a separate medium bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt. Pour the flour mixture into the molasses mixture and stir to combine. Add the just-boiled water and stir to combine. Stir in the crystallized ginger.

Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 45–50 minutes. Remove from the oven and allow to cool before removing from the pan and transferring to a serving plate.

Meanwhile, prepare the brandied apples. Peel and core the apples and cut into half-inch slices. In a medium saucepan over medium heat, add the apples and allow to sear for two minutes, stirring every so often. Remove the apples to a medium bowl (they will go back in shortly).

In the saucepan over medium heat, add the butter and allow to melt. Then add the sugar, vanilla, and lemon peel. Stir in the apples to coat and cook for 5 minutes. Pour in the brandy, lemon juice, and salt and reduce for 3 minutes over medium-high heat, or until the sauce is thickened, but not caramelized.

To serve: slice the gingerbread and spoon some of the warm brandied apples on top. I

Monday, November 25, 2019

Gingerbread Fudge

By: The Food Hunter

This decadent fudge is a delicious and festive holiday treat featuring Madagascar Bourbon Pure Vanilla Extract from Nielsen Massey. Their Madagascar Bourbon Pure Vanilla Extract is the perfect all-purpose vanilla that boasts a full, sweet, creamy and mellow flavor with velvety after-tones. I use it whenever I bake!

Gingerbread Fudge

(recipe from Nielsen Massey)

3 1/4 cups white chocolate chips
1/2 cup brown sugar (packed)
1/2 cup molasses
1/3 cup evaporated milk
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 teaspoon Nielsen-Massey Pure Vanilla Extract

Directions

Line a 9×9 inch baking pan with wax paper or tin foil. Spray lightly with cooking spray, making sure to get the corners.

Place all ingredients except Vanilla Extract into a medium saucepan. Stir to mix and heat over medium-low heat. Stir continuously until it’s smooth and melted together nicely.

Remove from heat and immediately add Vanilla Extract. Stir again until vanilla is completely mixed in. Pour into the baking pan and refrigerate until set.

Top with sprinkles to make it festive and fun!

Once set, cut into small squares. This fudge is soft and very rich, so smaller squares will do the trick.

Monday, August 5, 2019

Espresso Almond Sponge Cake with Mocha Buttercream #BetterYourBake

By: The Food Hunter

“This post and recipe was created for #BetterYourBake but as always opinions are 100% mine.”

While I consider myself to be a pretty good baker I know there are still a lot of things to learn and Nielsen-Massey's new #BetterYourBake technique based videos are great for those of us that could use some help mastering the basics of baking.

Now through September, Nielsen-Massey will be unveiling a new baking technique, on BetterYourBake.com. Each technique includes a step-by-step video, along with delicious, seasonal recipes. The tip I found particularly helpful for the recipe below was How to Separate Eggs and Whisk.

I'm a huge fan of Nielsen-Massey vanillas. They use a proprietary cold-extraction process to preserve more than 300 delicate flavor compounds in their Pure Vanilla Extracts to consistently deliver the richest tasting vanilla from around the world. In this recipe I tried their Ugandan Pure Vanilla Extract, a bold sweet vanilla with notes of chocolate, and loved it!

Espresso Almond Sponge Cake with Mocha Buttercream

Coffee Almond Sponge Cake
2/3 cup powdered sugar sifted
4 large eggs room temperature
1 tsp vanilla
1 cup almond flour
1/2 cup all-purpose flour
2 Tbsp instant espresso powder
1 tsp baking powder
pinch salt
2 Tbsp unsalted butter melted
4 large egg whites
1/4 cup granulated sugar
1 tsp cream of tartar

Preheat oven to 375F. Grease a three 6 inch pans and line with parchment.

In a medium bowl, whisk flour, espresso powder, baking powder, and salt. Set aside.

In the bowl of a stand mixer, combine powdered sugar, 4 eggs, and vanilla. Whip until thick and pale. The whisk will leave tracks and ribbons will form if you drizzle the mixture onto itself. Mix in flour mixture and then the melted butter.

In a clean bowl of a stand mixer, begin to whip the egg whites on medium. When they start to foam, add the cream of tartar. Continue whipping while slowly adding the granulated sugar. Turn mixer to high and whisk until stiff peaks form.

Gently fold egg whites into the cake mixture. Pour into prepared pans and spread evenly. Bake for 20-25 mins or until the cake springs back when pressed. Cool before removing from pan.

Coffee Soak
1/4 cup granulated sugar
1/4 cup water
2 tsp instant espresso powder
2 Tbsp Kahlua liqueur

Place sugar, espresso powder, and water into a small saucepan and bring to a boil. Simmer for 2mins. Remove from heat and stir in coffee liqueur. Cool completely.

Mocha Buttercream
3 large egg whites
1 cup granulated sugar
1 1/2 cups unsalted butter room temperature, cubed
1 tsp vanilla
1 Tbsp instant espresso powder
3 oz dark chocolate chopped, melted, and cooled

Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
Place bowl over a hot water bath on the stove and whisk constantly until the mixture is no longer grainy to the touch (approx. 3mins).

Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (approx. 5-10mins). Switch to paddle attachment.

Slowly add cubed butter and mix until smooth. Add vanilla, melted chocolate, and espresso powder. Whip until smooth.

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Friday, July 12, 2019

Almond Cupcakes with Almond Buttercream Frosting #SummerDessertWeek

By: The Food Hunter

“This post and recipe was created for #SummerDessertWeek! I was sent samples by the sponsor companies but as always opinions are 100% mine.”

Cupcakes are something I don't typically make, but when Wilton sent me these fun cupcake liners and loads of sprinkles I knew cupcakes would be in my future. Add to that 40lbs of sugar from Dixie Crystals and piping tips from Sweets & Treats and I just couldn't resist.

Since we recently celebrated our 22nd wedding anniversary I decided to make white almond cupcakes (AKA wedding cupcakes). These airy almond flavored cupcakes are topped with delicate almond buttercream and perfect for a special occasion.

Almond Cupcakes with Almond Buttercream Frosting

For the cupcakes:
2 sticks unsalted butter, softened
1 cup Dixie Crystals sugar
1 1/2 teaspoon almond extract
4 large egg whites, at room temperature
8 tablespoons sour cream, at room temperature
1 1/2 cups flour
2 teaspoons baking powder
pinch of fine salt

Preheat the oven to 350, and line a muffin pan with Wilton paper liners.

Mix the butter, sugar and almond extract in a bowl of a stand mixer. Beat until light and fluffy. Add the egg whites and beat until combined. Add the sour cream and beat.

Add the flour, baking powder and salt and then beat until just combined.

Divide the batter between the cupcake liners, and bake on the middle rack for 17-20 minutes. When done, the tops will spring back, and a toothpick inserted will come out clean.

Let the cupcakes cool. Decorate using your favorite Sweets & Treats piping tips.

For the buttercream:
2 sticks unsalted butter, softened
4 cup powdered sugar
4-6 tablespoons heavy cream
1-2 teaspoon almond extract
Wilton sprinkles, for decorating

Beat the butter in a small bowl with an electric mixer until fluffy, about 1 minute. Add the powdered sugar, the almond extract and some of the cream. Beat until light and fluffy, about 1-2 minutes.

Add more cream, as needed for consistency.

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Summer Drinks:

Mermaid Pineapple Rum Dum from Big Bear's Wife

Ice Cream & Frozen Desserts:

Pineapple Coconut Milkshakes from Daily Dish Recipes
Ice Cream Torte with Crunchy Crumby Center from Family Around the Table
Drumstick Layered Dessert from Cheese Curd In Paradise
Mermaid Milkshakes from Hezzi-D's Books and Cooks
Mojito Popsicles from The Spiffy Cookie
Fried Ice Cream Cake from Cookaholic Wife
Unicorn Milkshake from For The Love of Food

Summertime Pies:

Banana Cream Pie from A Kitchen Hoor's Adventures

Sweet Summertime Cakes and Cupcakes:

Mojio Cupcakes from Jen Around the World
Pina Colada Cupcakes from The Beard and The Baker
Lemonade Cupcakes from The Domestic Kitchen
Summer Sangria Cake from A Blender Mom
Lemon Meringue Cheesecake Cupcakes from Doughmesstic
Sunflower Cupcakes from Home Sweet Homestead
Easy Pina Colada Poke Cake from Love and Confections
Classic Vanilla Cupcakes + Summer Cupcake Decorating from Books n' Cooks
Strawberry Lemonade Cupcakes from Everyday Eileen
Almond Cupcakes with Almond Buttercream Frosting from The Food Hunter's Guide to Cuisine

No Bake Treats:

Million Dollar Bar Pies from Fake Ginger
Blackberry Cream Cheese Dessert from Eat Move Make
No Bake Lemon Cheesecake from Cooking With Carlee

Baked Desserts:

S'mores Cheesecake from Kudos Kitchen by Renee
Strawberry Cheesecake Shortbread Bars from The Bitter Side of Sweet
Drumstick Babka from Sweet ReciPEAs
Raspberry Lemon Brownies from Sweet Beginnings
Peach Streusel Crumb Bars from Blogghetti
White Tea Peach Panna Cotta from Palatable Pastime

Candies:

Homemade Strawberry Swirl Marshmallow from My Sweet Zepol
Blueberry Lemonade Lollipops from Our Good Life

Welcome to the 3rd Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. This week-long summer time event is filled with some down right amazing sweet recipes from fantastic bloggers and we've got some great giveaways from our generous sponsors for y'all too!! We can’t wait to share all of these summer-themed desserts with you and celebrate sweet, sweet summertime all week long!

There are 45 incredible bloggers participating in this year’s #SummerDessertWeek event! Thanks to those bloggers, we have over 168 summer time sweet treat recipes being shared this week! Grab a few recipes to try out and don't forget to enter the giveaway below!

Scroll down to take a look!

PRIZE #1

Dixie Crystals is giving away one (1)Keurig® K-Select® Coffee Maker

PRIZE #2

Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including Adams Poundcake Kit, Adams Best, Adams Lemon Extract, Adams Natural Food Color, and Adams Cinnamon Sugar

PRIZE #3

Prize #3 —Wilton is giving away a Wilton Gift Pack – including – Bake and Bring Geometric Print Non-Stick 13 x 9 -inch Oblong Pan, Bake and Bring Geometric Print Non-Stick 8-inch Square Cake Pan, Bake and Bring Geometric Print Non-Stick 8-inch Round Cake Pan, Peach Cobbler Candy Melts Candy, Blueberry Lemonade Candy Melts Candy, Orange Crème Candy Melts Candy, Key Lime Pie Decorating Icing Pouch with Tips, Orange Crème Decorating Icing Pouch with Tips, Pop Art Triangle and Solid Cupcake Liners, Geometric Print and Solid Green Cupcake Liners, Balloon Dog Icing Decorations, Assorted Brights and Pastels Sprinkles, Blue Sprinkles Tackle Box, Coral Sprinkles Tackle Box, DIY-Lish Mermaid Kit, DIY-Lish Candy Lollipop Kit and Disposable Decorating Bags with 1M Tips

PRIZE #4

Prize #4 — Sweets & Treats Boutique is giving away 1 (one) baking supply box including an assortment of sprinkles and cupcake liners as well as one of Love From The Oven’s recent cookbooks!

PRIZE #5

Prize #5 — Anolon is giving one (1) winner an Anolon Advanced Graphite 9" Round Springform Pan & an Anolon Advanced Graphite 9" Square Springform Pan

a Rafflecopter giveaway Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 7th - July 14th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Anolon ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

Wednesday, July 10, 2019

Amaretto Cheesecake #SummerDessertWeek

By: The Food Hunter

“This post and recipe was created for #SummerDessertWeek! I was sent samples by the sponsor companies but as always opinions are 100% mine.”

I don't typically make a lot of cheesecakes, but when Anolon sent me their amazing spring-form pan I couldn't resist. This particular pan is made of a durable nonstick surface making food release and clean-up super easy.

If I get to choose I prefer an Italian style cheesecake since they tend to be very light & creamy due to the types of cheese used. The recipe below, which I got from Ciao Italia, called for a combination of ricotta and mascarpone giving it the silkiest finish I've ever had in a cheesecake.

SCROLL DOWN FOR GIVEAWAY!!!

Amaretto Cheesecake

For the Crust

30 small (1-inch) imported amaretti cookies

4 tablespoons unsalted butter, melted and cooled

Preheat the oven to 350°F.

Whirl the cookies to a powder in a food processor or use a rolling pin. Transfer the crumbs to a small bowl and stir in the butter to evenly coat them. Pat the crumb mixture in the bottom of a 9 1/2 x 2 1/2 inch springform pan. Wrap a large sheet of aluminum foil around the outside of the pan.

Refrigerate until needed. Can be made two days ahead of time.

For the Filling

2 3/4 cup whole milk ricotta cheese

1 1/4 cups mascarpone cheese

1/2 cup sour cream

1 cup Dixie Crystals sugar

3 large eggs

1/4 teaspoon salt

2 tablespoons unbleached all purpose flour

1/2 teaspoon almond extract

1/4 cup Amaretto liqueur

In a stand mixer or by hand with a hand held mixer, beat the ricotta cheese with the mascarpone and sour cream. Beat in the sugar and eggs one at a time. Beat in the salt and flour. Beat in the extract and the liqueur.

Pour the batter carefully into the prepared pan. Place the pan in a larger pan and carefully pour boiling water into the larger pan until it is about 1-inch up the sides of the springform pan.

Bake on the middle oven shelf for 45 minutes. Turn off the oven and allow the cake to sit in the oven 45 minutes longer.

Remove the cake from the larger pan. Carefully remove and discard the aluminum foil. Allow the cake to cool for 30 minutes. Cover the top of the cake loosely with wax paper and refrigerate several hours or overnight.

When ready to serve, allow the cake to come to room temperature. Unlatch the springform pan rim and carefully remove it. Place the cake on its base on a serving platter. Cut into wedges.

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream Recipes:

Strawberry Siren Shake from A Blender Mom
No-Churn Chocolate Peanut Butter Ice Cream from Rants From My Crazy Kitchen
Funfetti Ice Cream Sandwiches from Family Around the Table
Ice Cream Waffle Sandwiches from A Kitchen Hoor's Adventures
Red, White & Blue Funfetti Ice Cream from Books n' Cooks

Summertime Pies:

Mississippi Mud Pie from For the Love of Food

Sweet Summertime Cakes and Cupcakes:

Strawberry Limeade Popsicle Cupcakes from Southern from Scratch
No-Bake Mermaid Cake from Nik Snacks
Mermaid Ice Cream Cone Cakes from Eat Move Make
Lemon Cupcakes from The Bitter Side of Sweet
Peach Upside Down Cake from Home Sweet Homestead
Strawberry Buttercream Cake with Blueberry Lemonade Ganache from 4 Sons R Us
Blackberry Lemon Yogurt Cake from Sweet Beginnings
Beach Cupcakes from Everyday Eileen

No Bake Treats:

Frozen Chocolate Chip Dessert from Who Needs A Cape?
Sprinkle Filled Birthday Cookie Dough Dip from Cooking With Carlee
Candy Dipped Fruit Cones from Blogghetti

Baked Desserts:

Mermaid Cakesicles from Big Bear's Wife
Strawberry Lemonade Bars from Jen Around the World
Amaretto Cheesecake from The Food Hunter's Guide to Cuisine
Lemon Blueberry Scones from The Beard and The Baker
Key Lime Pie Donuts from Daily Dish Recipes
Lemon Bar Cheesecake from Fake Ginger
Blueberry Pretzel Bars from Kudos Kitchen by Renee
New York Style Cheesecake from Back To My Southern Roots
Chocolate Coconut Congo Squares from Love and Confections
Blueberry Buckle from Our Good Life
Indian Rice Pudding from Palatable Pastime

Cookies:

Key Lime Thumbprint Cookies from The Domestic Kitchen
Brown Butter Chocolate Chunk Cookies from Doughmesstic
Chocolate Swirl Meringues from My Sweet Zepol
Sweet Corn Cookies from The Spiffy Cookie

Candies:

Peach Pie Fudge from Sweet ReciPEAs

Summer Drinks:

Blackberry Spritzer from My Baking Heart

Scroll down to take a look!