Wednesday, March 30, 2011
Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with raspberry jam, using all the jam. Set aside.
Place a layer of cake, jam side up, in the bottom of a 2 1/2-to 3-quart glass serving bowl, cutting the pieces to fit. Sprinkle with Framboise. Top with a layer of raspberries and strawberries and Cognac Cream. Repeat the layers of cake sprinkled with Framboise, raspberries, strawberries and Cognac Cream, ending with a third layer of cake jam side down and raspberries and strawberries.
Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream. The trifle can sit for a while at room temperature.
- 2 sticks unsalted butter, at room temperature
- 2 c granulated sugar, divided
- 4 extra-large eggs, at room temperature
- 3 c all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 3/4 c buttermilk, at room temperature
- 1 tsp pure vanilla extract
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.
Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.
- 3 c milk
- 10 extra-large egg yolks, at room temperature
- 1 c sugar
- 4 tbsp sifted cornstarch
- 1 tsp pure vanilla extract
- 1 tsp Cognac
- 2 tbsp unsalted butter
- 1 tbsp heavy cream
Heat the milk in a medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become scrambled eggs!)
Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Cognac, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.
Tuesday, March 29, 2011
Meet Rock-topus When he’s not battling his shark-nemesis, Rock-topus enjoys long walks on the ocean floor and practicing calligraphy (he’s very good with ink).
And Charles SharkleyWhen he’s not battling his octo-nemesis, Mr. Sharkley enjoys sushi with friends, though it’s hard to find the time: he’s always on the move.
If you are interested in purchasing one of her creations [reasonably priced at $7.50 each] check out her Etsy Shop.
And don’t forget to check back because I am sure new creatures will be making an appearance soon!
Monday, March 28, 2011
Peanut Butter Cheesecake Swirl Brownies
Source: originally from Kitchenist, found at Annie's Eats
Yield: 30-36 brownies
For the brownies:
14 tbsp. unsalted butter
6 oz. bittersweet chocolate, coarsely chopped
1 c cocoa powder
2 c sugar
6 oz. cream cheese, softened
6 large eggs
2 tsp. vanilla extract
½ tsp. salt
1 c all-purpose flour
For the peanut butter cheesecake swirl:
8 oz. cream cheese, at room temperature
2/3 c creamy peanut butter
6 tbsp. sugar
1 large egg
1 tsp. vanilla extract
Preheat the oven to 350˚ F. Line a 9 x 13-inch baking pan with foil and spray lightly with cooking spray. To make the brownie batter, combine the butter and chocolate in a large heatproof bowl set over simmering water. Heat, stirring occasionally, until the mixture is completely melted and smooth. Remove the bowl from the heat. Whisk in the cocoa powder, sugar, eggs and cream cheese until smooth and well blended. Mix in the vanilla and salt. Add the flour to the bowl and whisk just until incorporated. Pour the brownie batter into the prepared baking dish and smooth the top with a spatula.
To make the peanut butter cheesecake portion, combine the cream cheese, peanut butter and sugar in the bowl of an electric mixer. Beat on medium-high speed until completely smooth, about 2-3 minutes. Blend in the egg and vanilla until incorporated, scraping down the bowl as needed.
Drop spoonfuls of the peanut butter mixture over the brownie batter in the pan, creating a cobblestone appearance. Use a knife or wooden skewer to gently swirl together the peanut butter mixture and brownie batter. Bake 30-35 minutes, until the center is just set. Transfer to a wire rack and let cool to room temperature. Cover and refrigerate until well chilled before slicing and serving.
Saturday, March 26, 2011
Fresh Ginger-Pear Quick Bread
Source: Baker By Night
2 large ripe pears
3 tbsp 1/8-inch cubes peeled fresh ginger
1/3 c buttermilk
1 1/2 tsp vanilla extract
zest of 1 lemon
zest of 1 orange
2 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 teaspoon salt
1/2 c unsalted butter, at room temperature
1 c sugar
2 large eggs, lightly beaten
Preheat the oven to 350 degrees F. Grease a 9×5 – in loaf pan with butter, then sprinkle it with all purpose flour. Turn the loaf pan upside down and tap out the excess flour.
Peel, core, and cut the pears into 1/4 – inch cubes. Stir the pears and ginger together in a medium bowl. Pour the buttermilk into a measuring cup; stir in the vanilla and all the zest. In a medium bowl, stir together the flour, baking powder, baking soda, and salt.
Using a mixer fitted with a paddle attachment, beat the butter and sugar in a large bowl on medium high speed. Add the eggs, one at a time, beating for 20 seconds between each addition. Add the flour mixture alternately with buttermilk mixture, beating on low speed just until combined after each addition. Fold in the ginger-pear mixture.
Pour the batter into the loaf pn and bake about 55 minutes (mine took 70 minutes), until a skewer inserted into the middle of the loaf comes out clean. Cool the bread in the pan for 5 minutes. Invert the bread onto a baking rack. Cool the bread completely before covering it tightly with plastic wrap for storage. The bread will keep up to 3 days at room temperature, or up to 3 weeks if frozen. Thaw the bread completely at room temperature and reheat it slowly in a 300 degree F oven about 15 minutes.
