Thursday, August 23, 2012

Peaches and Cream Pie

I had just gotten some large fresh peaches at the local farmers market when I saw this recipe.  I just knew that I would use them in this pie.  Absolutely delicious.  I don't know what is going on with me lately but all I want to do is bake!  But then I have always had a sweet tooth.  I found this recipe at One Perfect Bite and it is absolutely perfect to try at this time when the peaches are at their best!

Ingredients:

Pastry for one 9-inch pie or tart shell

4 peaches, skinned and sliced

3/4 cup sugar

1/2 cup all-purpose flour

1 cup heavy cream



Directions:

1) Preheat oven to 375 degrees F. Roll pastry dough to fit a 9-inch pie or tart pan. Fit crust into pan, crimp or trim edges and place pan on a baking sheet. Set aside.

2) Whisk flour and sugar together in a medium bowl. Sprinkle 1/3 of mixture over bottom of pastry shell. Add peaches and sprinkle with remaining flour-sugar mixture.

Pour heavy cream over filling. Gently stir peaches to cover them with cream.

3) Bake for 50-70 minutes, or until the middle is just set. You'll know it's not ready if you jiggle it, and the middle shakes. If the crust gets too brown, cover it with a ring of foil. Serve warm or allow to cool on a rack. Yield: 8 servings.


Monday, August 20, 2012

Duke's Mayonnaise Cake

Here is a really good basic chocolate cake recipe. I'be been wanting to give a mayonnaise cake a try for a while now and I'm so glad I did.  This is a really great dense cake.  You can use the frosting recipe that I used from the Duke's site or you can just use your own favorite.  I'm adding this cake to my list of "got to make this again!"  Enjoy!

Cake:


6 Tbsp. unsweetened cocoa

3 cups all purpose flour

1 Tbsp. baking soda

1/4 tsp. salt

1 1/2 cups sugar

1 1/2 cups Duke's Mayonnaise

1 1/2 tsp. Vanilla Extract

1 1/2 cups cold water

Preheat oven to 350 degrees, grease and flour two 8-inch cake pans.

Sift cocoa, flour, baking soda, salt and sugar into a medium bowl, mix well. Combine mayonnaise, vanilla and water in an electric mixer at low speed. Once smooth, slowly add in dry mixture until just incorporated (do not over beat). Pour batter into cake pans and bake for 30 minutes or until done. Cool on wire racks and frost with your favorite chocolate frosting.



For Icing:

In the bowl of an electric mixer, beat butter and cocoa with whisk attachment until smooth. Add vanilla. Add confectioners' sugar alternately with milk until icing reaches a spreadable consistency. (you may not need all 6 cups of sugar; you may need more than 6 tablespoons of milk)


Wednesday, August 8, 2012

Vanilla Lime Pound Cake

I haven't made a pound cake in quite a while  and when I saw this one I just had to try it - within the next few days....it was one of "those" recipes that you just have to make the first chance you get.  It does not disappoint.  Not if you are a lime lover. And I love lime.....Just be prepared that the recipe as written is heavy on lime.  You can certainly use less if you like but the flavor won't be as intense.  Just be careful when you bake this because the cake does tend to brown a bit too  much....so you may definitely want to tent it with foil as soon as you see it has browned enough...I found the original recipe here.  I made some slight changes which I will add in parenthesis.....

3 large eggs
3 tablespoons milk
1 tablespoon vanilla extract
1 1/2 tablespoons lime zest
1/4 cup freshly squeezed lime juice
contents of one vanilla bean (I omitted this)
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup white sugar
1 1/2 stick butter, softened

In a small bowl, combine eggs, milk, vanilla extract, vanilla beans, lime zest and lime juice. Whisk together.
In the bowl of your electric mixed, combine flour, sugar, baking powder and salt. Mix until combined. Add butter and mix until batter starts to come together. Add half of the egg mixture and mix on medium for 30 seconds. Add the remaining egg mixture in two parts, scraping down the sides of the bowl and mixing on medium speed for about 30-45 seconds each.
Cut a piece of parchment paper to fit in the bottom of your loaf pan and butter it. Spray the entire loaf pan with baking spray and lay the parchment paper down, buttered side up. Pour the batter in the loaf pan and bake for 50-55 minutes. If cake gets too brown on top, lightly tent it with foil. Let cool before glazing.

Vanilla Lime Glaze
1/4 cup lime juice
1 teaspoon vanilla extract
1 tablespoon heavy cream
3/4 -1 cup powdered sugar
1 teaspoon lime zest

Whisk all ingredients together to form a glaze. Add more liquid or sugar to get desired consistency.  Drizzle on cake!

Thursday, August 2, 2012

No-Bake Nutella Cookies Recipe

These Nutella cookies were absolutely delicious!  They are really more of a candy ball though....a delicious chocolate candy ball!!!  So easy and perfect for summer.  No bake is the way to go when it's so hot out there.  These keep well in the fridge in tupperware.  I made them several days ago and just take out one or two at a time and let them get room temperature before I scarf them down!  You can find the recipe here or just scroll down below.....and enjoy!!!!  My recipe is a bit different from the original so mine is posted below with the changes.....

1/2 cup butter
1/2 cup milk
1/2 cup cocoa
1 3/4 cups sugar
1 teaspoon vanilla
1/2 cup Nutella
 3 cups quick cooking oats (original recipe calls for rolled oats), if using coconut you may want to use less of the oats
1/2 cup to 1 cup sweetened coconut (my addition)


In a sauce pan over medium high heat, combine butter, milk, sugar and cocoa.  Bring to a boil, stirring constantly.  Reduce heat and continue to boil for 3 minutes, still stirring.

Remove from heat and add vanilla.

Add Nutella.

Add quick oats and coconut.

Drop quickly on to waxed paper and allow cookies to cool and set.  (I refrigerated them in a tupperware container after they cooled and set).