Category: CAKES & PIES

CARROT CUPCAKES with CARAMEL &/OR CREAM CHEESE FROSTING

Carrot CupcakesCARROT CUPCAKES with CARAMEL CREAM CHEESE FROSTING

Makes 24 cupcakes

CUPCAKES

4 cups shredded carrots (about 1 1/4 pounds)

1 cup golden raisins

1 cup walnuts, finely chopped

2 cups flour

2 teaspoons cinnamon

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 1/4 cup canola oil

2 cups sugar

4 Large eggs, room temperature

1 teaspoon PURE vanilla

1 teaspoon maple extract

  • Preheat oven to 325 degrees.
  • Line muffin tins with paper liners.
  • In a medium mixing bowl sift together the flour, cinnamon, baking powder, baking soda, salt and walnuts.
  • In a large mixing bowl beat together the oil and sugar until well blended.
  • Add eggs, one at a time, blending to incorporate.
  • Add vanilla and maple extracts.
  • Gradually flour mixture until well blended and smooth.
  • Alternately fold in carrots and raisins.
  • Fill liners 3/4 full.
  • Bake 25 minutes until toothpick inserted comes out clean.
  • Cool completely on a wire rack.

ICING

1/2 cup sugar

2 tablespoons water

1/4 teaspoon lemon juice

1/4 cup heavy cream

1 pound cream cheese, softened

2 sticks butter, softened

1/2 cup powdered sugar

1 teaspoon PURE vanilla

1 teaspoon maple extract

  • In a small deep saucepan combine the sugar, lemon juice and water.
  • Bring to a simmer over a medium high heat without stirring until the edges begin to color, about 5 minutes.
  • Gently swirl the pan and continue to simmer until the color turns amber, about 2 minutes more.
  • Remove from heat.
  • Using a wooden spoon, stir in heavy cream.
  • Transfer to a small bowl and allow to cool.
  • In a medium mixing bowl beat together the butter and cream cheese.
  • Add the powdered sugar and beat until smooth.
  • Add vanilla and maple extracts until incorporated.
  • Blend in caramel mixture.
  • Ice cupcakes.***

***For a more decorative cupcake DO NOT blend in caramel mixture with cream cheese. Instead, thinly ice each cupcake and then pipe a ring around each cupcake top. Spoon some caramel mixture into each ring.

hubby approved 2Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.

Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.

Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.

BROWN SUGAR CINNAMON COFFEE CAKE

Coffee CakeBROWN SUGAR CINNAMON COFFEE CAKE

CAKE

2 cups Bisquick

2 tablespoons sugar

2/3 cup milk

1 Jumbo egg

TOPPING

1/3 cup Bisquick

1 teaspoon cinnamon

1/3 cup packed brown sugar

3 tablespoons butter, softened

  • Preheat oven to 375 ˚.
  • Grease 8×8 square baking dish.
  • Stir together the cake ingredients until well blended.
  • Spread into pan evenly.
  • Mix together the topping ingredients until crumbly.
  • Top cake with crumb mixture.
  • Bake 18-22 minutes or until golden.
  • Serve warm.
  • If re-heating, a teaspoon of butter on top makes it super moist and yummy.

UPSIDE DOWN APPLE PIE & TOURTIERE du SHACK aka PORK POT PIE- BAKING PARTNERS #6

We are a group of home bakers helping each other to achieve baking perfection.  Baking partners was begun by Swathi at Zesty South Indian Kitchen.   In order to achieve the best results, a perfect recipe and the right techniques are required.  We are a small group of home bakers, who love to bake and want to learn more about the tips and secrets of baking and baking well.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.  

This month we had 3 choices and I found the time to make 2 of them.  I also got to pick one that I’d been dying to make, Upside Down Apple Pie.  We LOVED it!! The one thing I am going to do different next time is make them all individual pies – more crust and gooey wonderfulness that way.

UPSIDE DOWN APPLE PIE Yield: 8 servings.
original recipe from Taste of Home

CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons shortening (Crisco stick)
2 tablespoons cold butter
5 to 7 tablespoons orange juice

FILLING:
6 tablespoons butter, melted, divided
1/2 cup packed brown sugar
1/2 cup chopped pecans (or walnuts)
1 cup Imperial Sugar
1/3 cup all-purpose flour (sifted)
1/2 teaspoon rum extract (optional)
1/2 teaspoon maple extract (optional)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 cups thinly sliced peeled tart apples (I like honey crisp or Granny Smith) (about 1/8-inch thick)

GLAZE:
1/2 cup confectioners’ sugar
2 to 3 teaspoons orange juice

  • In a large bowl, combine flour and salt; cut in shortening and butter until crumbly.

  • Gradually add orange juice, tossing with a fork until dough forms a ball.

  • Divide dough into two balls. Wrap in plastic wrap; refrigerate for at least 30 minutes.

  • Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray.

  • Combine 4 tablespoons butter, brown sugar and nuts; spoon into prepared pie plate.

  • In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.

  • On waxed paper, roll out one ball of pastry to fit pie plate.

  • Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge.

  • Fill with apple mixture.

  • Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge.

  • Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry.

  • Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent over browning).

  • Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie. 

TOURTIERE du SHACK aka PORK POT PIE

note: I made these as individual pies and they were a HUGE hit.  I also made a few changes based on what I had on hand or available locally.  One of my changes was to hide the mushrooms from hubby.  He swears he hates cooked mushrooms, but I’ve gotten quite crafty at disguises them visibly while keeping their flavor.
adapted from http://www.bonappetit.com/recipes/2012/01/tourtiere-du-shack

Crust

  • 3 1/3 cups all-purpose flour
  • 2 cups (4 sticks) chilled unsalted butter, cut into 1/2″ cubes
  • 1 teaspoon kosher salt

Filling

  • 1 1/2 cups low-salt chicken broth
  • 1 1/2 medium onions, chopped, divided I used 1 large onion
  • 4 garlic cloves, chopped, divided
  • 5 whole black peppercorns plus freshly ground black pepper I used Indonesian White pepper
  • 5 sprigs thyme I used Penzeys French thyme, 1 teaspoon
  • 2 bay leaves I omitted
  • 1 1/2 pounds boneless pork shoulder (Boston butt), cut into 2″ pieces
  • Kosher salt I used Himalayan Pink Sea Salt
  • 1 tablespoon unsalted butter
  • 8 medium button mushrooms, stemmed and finely chopped I used Marx Foods dehydrated Chanterelle rehydrated in the white wine
  • I added a celery stalk, sliced and
  • I added a large carrot, sliced to disguise the mushrooms from hubby
  • 1/2 cup dry white wine I used Savignon Blanc
  • 1 1/4 pounds ground pork
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 3/4 cup grated, peeled russet potato I used Yukon Gold
  • All-purpose flour (for surface)
  • 1 large egg yolk, beaten to blend

SPECIAL EQUIPMENT:

  • A 9″-diameter deep-dish glass or ceramic pie dish
  • Directions:

Crust

  • Pulse flour, butter, and salt in a food processor until pea-size pieces of butter form. Transfer to a medium bowl. Add 1/4 cup ice water and stir just until shaggy clumps form, adding more water by teaspoonfuls if dry. Divide dough in half; flatten each half into a disk. Wrap disks in plastic wrap and chill for at least 2 hours. DO AHEAD:Dough can be made 2 days ahead. Keep chilled.

Filling

  • Preheat oven to 325°. Combine broth, 1/2 chopped onion, 1 chopped garlic clove, whole peppercorns, thyme, and bay leaves in a medium pot. Add pork shoulder; season with salt and pepper. Bring to a simmer over medium heat.
  • Cover pot. Transfer to oven; braise until pork shoulder is tender and shreds easily, about 2 hours. Remove from oven; let cool.
  • Transfer pork shoulder to a work surface. Shred meat with your fingers and transfer to a medium bowl. Strain pan juices through a fine-mesh sieve; add 1/2 cup juices to pork; discard solids in strainer.
  • Melt butter in a large skillet over medium heat. Add remaining 1 chopped onion and 3 chopped garlic cloves; cook, stirring often, until soft, 5–7 minutes. Add mushrooms; cook, stirring often, until almost all liquid is evaporated, 5–7 minutes. Add wine; stir, scraping up browned bits. Bring to a boil; cook, stirring often, until liquid is almost evaporated, about 5 minutes.
  • Add ground pork, cinnamon, and cloves. Cook, stirring to break up into small pieces, until pork is cooked through, about 5 minutes. Add potato. Cook until potato is soft, about 10 minutes. Remove from heat. Stir in shredded pork with juices. Season to taste with salt and pepper; let cool slightly. Chill until cold, about 1 hour.DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
  • Roll out 1 dough disk on a lightly floured surface into a 12″ round. Transfer to pie dish, leaving overhang. Fill with cooled meat mixture. Roll out remaining dough disk into a 10″ round. Place dough over meat filling. Fold overhang over top crust and crimp edges. Brush crust with egg yolk. Cut three 2″ slits in top crust. Chill for 1 hour.
  • Preheat oven to 400°. Bake tourtiere for 30 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbling, 40–50 minutes. Let cool for 20 minutes before serving.

BAKING PARTNERS #5 – SHAPED DINNER ROLLS & HOLIDAY CAKES

We are a group of home bakers helping each other to achieve baking perfection.  Baking partners was begun by Swathi at Zesty South Indian Kitchen.

Baking a homemade bread, cake or cookies will give the best outcome. However in order to achieve the best results, a  perfect recipe and the right techniques are required.

We are a small group of home baker friends, who love to bake and want to learn more about the nook and corners of baking.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.

 
I’m making up for last month, which was shaped dinner rolls and we had to choose 3 shapes, and I failed to post during the move.  This month’s theme is holiday cakes and I chose the Brazil Nut cake. 

For the dinner rolls I chose Lion House, Clover Leaf and small braid knots.  I loved the Lion house and small braid knots, but my clover leafs were embarrassing.

Loved the Brazil Nut Cake!

Faye Levy Chocolate Sensations, HP Books Inc., USA, 1986, p.22-23

Chocolate –Brazil Nut Cake

1-1/2 cups Brazilian nuts (about 7 oz)

6 ounces semisweet chocolate, chopped

¾ cup Sugar

¼ cup all purpose flour

½ teaspoon baking powder

¾ cup (6 oz) unsalted butter slightly softened

6 eggs separated, room temperature

¼ teaspoon cream of tartar

Chocolate Honey Frosting

½ cup whipping cream

6 oz. semisweet chocolate, very finely chopped

6 tablespoons (3 oz.) unsalted butter, slightly softened but still cool

3 tablespoons + 1 teaspoon honey

Garnish

¼ cup Brazil nuts chopped

  • Preheat oven to 350F(175C). 
  • Toast nuts in a shallow baking pan in the oven for 10 minutes. Transfer nuts into large strainer. Rub nuts against the strainer with a towel and remove most of the skin and keep aside.
  • Melt chocolate in double boiler or heatproof medium bowl over hot, not simmering, water over low heat, stirring occasionally until smooth, remove and set aside to cool.
  • Butter 9”x3” springform pan, line base with parchment paper and grease and flour the sides of the pan.
  • Grind the nuts with 2 tablespoons sugar into a fine powder. Transfer into a bowl and sift flour and baking powder and mix thoroughly.
  • Cream butter and 6 tablespoons of sugar and beat until smooth and fluffy. Add one egg yolk at a time and beat till all 6 are blended and pale. Stir in the melted chocolate.
  • In another bowl beat egg white and cream of tartar in medium speed until it forms soft peaks. Gradually beat in the remaining 2 tablespoons of sugar and beat till white are stiff and shiny but not dry.
  • Gently fold in 1/3 of the white into the chocolate flour mixture, repeat folding in batches until batter is blended.
  • Transfer batter into prepared pans and bake for 40 minutes or till the tooth pick inserted in the center comes out clean.
  • Cool in pan on a rack for 10 minutes. Using a spatula go around the cake gently and invert onto a cake rack and allow cooling completely.

Frosting

  • Bring cream to a full boil in a small saucepan remove from heat and immediately.
  • Add the chopped chocolate. Stir quickly till the chocolate is melted and the mixture is smooth. Cool to room temperature. 
  • Whip this at high speed till it thickens and becomes pale.
  • Cream butter in a medium bowl until it is soft and smooth, gradually add the chocolate mixture and honey and beat well
  • Using a long spatula spread frosting evenly on the side and top of the cake. 
  • Fill the center with chopped Brazil nuts.

BANANA CREAM PIE ~ SIMPLY DELICIOUS SUNDAY



BANANA CREAM PIE
CRUST
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon powdered vanilla
1/4 teaspoon cinnamon
1/2 cup butter, chilled and diced
1/4 cup ice water
  • In a large bowl sift together flour and salt.
  • Cut in butter until mixture resembles coarse crumbs.
  • Stir in water, a tablespoon at a time, until mixture forms a ball.
  • Wrap in plastic and refrigerate for several hours. Overnight is better.
  • Preheat oven 350°.
  • Roll dough.
  • Place crust in 9 inch pie plate.
  • Press the dough evenly into the bottom and sides of the pie plate.
  • Flute the edges with a fork.
  • Bake 12-15 minutes until flaky and JUST golden. It will finish baking after you have filled it.
  • Cool.

FILLING
3/4 cup fine sugar
1/3 cup flour
1/4 teaspoon sea salt
2 cups whole milk
3 Jumbo egg yolks, beaten
2 tablespoons butter, melted & cooled
1 teaspoons vanilla extract
1/2 teaspoon maple extract
1 teaspoon lemon juice
4 just ripe bananas, sliced
1 extra ripe small banana, pureed

  • Preheat oven to 325 degrees.
  • In a medium saucepan heat milk slowly.
  • Sift together the sugar, flour and salt.
  • Add the flour mixture gradually while stirring gently.
  • Add in banana puree.
  • Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
  • Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture back into the hot mixture. Cook for 2 more minutes, stirring constantly.
  • Remove the mixture from the stove immediately adding the butter, lemon juice, maple and vanilla extracts stirring constantly until a smooth consistency is reached. (Do not cool for too long before pouring over the sliced bananas.)
  • Slice the bananas into the cooled baked pastry shell.
  • Top immediately with pudding mixture.
  • Bake for 10 minutes.
  • Chill for several hours before serving. Overnight is best.
  • Top with whipped cream.

TOPPING
1 cup heavy whipping cream
1 teaspoon maple extract
1/2 teaspoon vanilla powder
1 tablespoon powdered sugar

  • In a large bowl (I use my copper one and pre-chill it and my whisk in the freezer), whip the heavy cream until stiff peaks are just about to form.
  • Beat in maple extract, vanilla powder and powdered sugar until peaks form, making sure not to over-beat.

REVIVAL OF THE SUNDAY DINNER

This is Am’s last Sunday with us so she’ll be doing the Sunday cooking again. Today she made Pot Roast, CheesyAu Gratin Potatoes, Glazed Carrots, Home made Apple Sauce and Banana Cake with Cream Cheese Frosting.

MAPLE GLAZED CARROTS1/2 bag baby carrots
2 tablespoons butter
1/4 cup packed brown sugar
scant 1/4 cup maple syrup

  • Clean carrots and slice diagonally in half.
  • Melt butter in skillet.
  • Saute’ carrots until tender.
  • Add brown sugar and cook several minutes, stirring constantly so sugar doesn’t burn.
  • Add syrup and coat well.
  • Cook until syrup is warm and carrots are well coated.

BANANA RAISIN NUT BREAD OR CAKE
1 cup packed brown sugar
1 cup butter, 1/2 soft & 1/2 melted
2 jumbo eggs
2 tablespoons cinnamon
1/2 cup golden raisins, currants or craisins
1/2 cup crushed walnuts
2 large, RIPE bananas
1/2 cup sugar
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda

  • Combine the melted butter, brown sugar and bananas in a sauce pan.
  • Cook until smooth and then add nuts and raisins.
  • Stir until well coated & set aside to cool.
  • Cream softened butter, sugar and eggs until fluffy.
  • Sift together flour, baking powder, baking soda and cinnamon.
  • Add this to the creamed mixture gradually until well blended.
  • Add cooled banana mixture.
  • Pour into greased and floured pan(s)*
  • Bake at 350 degrees for 45+ minutes.

*This recipe will make 2 large loaves or 1 cake. If making bread, skip the frosting.

FROSTING
8 ounces cream cheese, softened
1/4 cup butter, softened
juice of 1 small lemon
1 teaspoons pure vanilla extract
1 1/2 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla. Beat until blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Refrigerate 1 hour to set icing before serving.

HOME MADE APPLE SAUCE
5 large Apples (I like Pink Lady or Braeburns)
1/2 cup golden raisins
1 can peach nectar (Papaya or pineapple are good too)
1 teaspoon cinnamon
1 cup sugar
1 cup water

  • In a large sauce pan pour nectar over raisins and let sit while you prepare apples.
  • Wash, core, peel and chop apples.
  • Add water to sauce pan and stir in sugar until dissolved.
  • Add cinnamon and mix well.
  • Add apples and cook over medium heat until until apples are tender and mush easily.
  • Mush to desired consistency.
  • Remove from heat.
  • Cool and chill.
  • Can be kept in refrigerator for a week though it never lasts that long around here. When my apples are at the height of the season and falling off the tree I make this in huge batches and put it up in canning jars for the following year.

The Revival of a Family Sunday ~ Breakfast through Dinner

We’re changing up the menu plan a bit! The catch to dinner: My recipes, but the teenager has done all the menu planning (which she hated making choices – said it was hard work), shopping, prep work, cooking and clean-up. On the Menu: Toasted French Toast for breakfast and for dinner, Chicken Cordon Bleu, Garlic Smashers, Home Made Carrot Cake she made a gourmet meal that was quickly devoured! We used multi-grain and sourdough for the French toast and it was truly scrumptious.




TOASTED FRENCH TOAST ~ We hate soggy French Toast and this recipe conquers that.
8 slices thick white bread
1 1/4 cup milk
5 egg yolks
1/8 cup flour
3 tablespoons brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter, melted
1/4 teaspoon salt
1 tablespoon pure vanilla extract

  • Toast bread, but not browned.
  • Preheat griddle and coat with a small amount of butter.
  • Whisk together the egg yolks, milk, salt, vanilla, butter and cinnamon.
  • Whisk in flour until smooth.
  • Pour milk mixture into a baking dish.
  • Soak bread pieces for a few seconds on each side.
  • Grill for several minutes on each side until golden brown.
  • Serve with warm maple syrup.

SMASHERS
6-8 small YUKON potatoes, skin on
1 tablespoon sea salt
1 teaspoon white pepper
1 teaspoon paprika
1 stick butter, melted
2 teaspoons minced garlic
olive oil

  • Pre-heat oven to 400 degrees
  • Scrub potatoes
  • Boil potatoes until tender
  • Generously spread olive oil on cookie sheet
  • Space potatoes a couple of inches apart
  • With a potato masher, SMASH each potato
  • Sprinkle with salt, pepper and paprika
  • Melt butter and mix butter and garlic together
  • Pour a tablespoon of butter mixture over each potato
  • Bake 30 minutes or until tops are crispy
CHICKEN CORDON BLEU
4 boneless, skinless chicken breasts*
2 tablespoons butter, softened
4 thin slices cooked ham
4 thin slices swiss cheese***
1/2 pound bacon (8 slices)
2 jumbo eggs
1/2 cup milk
1/4 cup shredded Parmesan cheese
1/2 cup flour
3/4 cup bread crumbs
1 teaspoon thyme
1 teaspoon minced garlic, jar
1 teaspoon oregano

  • Flatten chicken breasts.
  • Spread butter evenly on the tops.
  • Smooth garlic evenly amongst the 4 breasts.
  • Sprinkle the thyme evenly between the four breasts.
  • Top with a slice of ham and then a slice of cheese.
  • Roll up tightly.
  • Wrap 2 slices of bacon around each one and secure with toothpicks.
  • Whisk together the eggs and milk in a shallow bowl. Place flour in another shallow bowl. Combine the bread crumbs, oregano and cheese in a 3rd shallow bowl.
  • Dip each chicken breast in the egg mixture first, then the flour, then the egg mixture again and the crumb mixture last.
  • Place on a greased cookie sheet.
  • Bake uncovered at 350 degrees for 45 minutes.
  • Don’t forget to remove the toothpicks before serving.
*For really easy servings, I lay the bacon on the cookie sheet and cut the flattened breasts in half. On top of 1/2 of the bacon strip lay a chicken piece, top as directed and then lay the other chicken breast. Bring the other 1/2 of the bacon slice over the top and bake as directed. NO ROLLING AND NO TOOTHPICKS!

***I also use Muenster or Gruyere if that is what I have on hand.

SCRUMPTIOUS CARROT CAKE with CREAM CHEESE FROSTING
CAKE
2 1/2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1 cup packed golden brown sugar
1 cup sugar
1 1/2 cup butter, softened
3 Jumbo eggs
2 teaspoons pure vanilla extract
1/4 cup golden rum*
3 cups grated carrots
8 ounce can crushed pineapple, drained well
1 cup golden raisins
1/2 cup chopped walnuts

  • Pour rum over raisins and set aside for at least an hour.
  • Preheat oven to 350 degrees.
  • Grease and flour 2-9 inch cake pans.
  • In a large bowl sift together the flour, baking soda, salt, cinnamon and sugars.
  • In another bowl cream together the butter, brown sugar, vanilla and 1 egg. Add additional eggs and beat until well creamed.
  • Add dry ingredients gradually until well blended.
  • Add carrots, pineapple and walnuts until well blended.
  • Drain raisins and fold in last.
  • Pour batter into prepared pans.
  • Bake 1 hour or until toothpick comes out clean.
  • Cool 10 minutes.
  • Invert cakes onto rack and cool completely.

*As an option you could soak the raisins in orange juice instead and then substitute 1 teaspoon maple flavoring for the rum.

FROSTING
16 ounces cream cheese, softened
1/2 cup butter, softened
juice of 1 lemon
2 teaspoons pure vanilla extract
3 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla. Beat until blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Ice first layer and then add 2nd cake top and ice again including sides of cake.
  • Refrigerate 1 hour to set icing before serving.