Sunday, June 27, 2010
Sunday, June 20, 2010
Meyer Lemon Bars
Adapted from Sugarcrafter
1 cup flour1 teaspoon Kosher salt
1/2 cup powdered sugar
1/2 cup powdered sugar
1/2 cup butter, melted
1 cup granulated sugar
2 tablespoons flour
1 teaspoon pure lemon extract
3 tablespoons lemon juice (about 3 Meyer lemons)
2 teaspoons lemon zest (from about 2 of the Meyer lemons)
Powdered sugar, for dusting
1. Preheat oven to 350 degrees.
2. In a medium bowl, whisk together the flour, powdered sugar and salt. Stir in the melted butter and then press the dough into a greased 8x8 inch pan. Bake for 15-20 minutes or until the crust turns light brown.
3. Reduce the heat to 300 degrees.
4. In another medium bowl, mix together the sugar, flour, eggs, lemon juice, and lemon zest.
5. Pour the lemon mixture over the crust and bake for 20-25 minutes.
6. After removing from the oven, lightly dust the top with powdered sugar.
7. Cool completely and then cut into squares. Then cut each square diagonally to form triangles.
Saturday, June 19, 2010
1 1/4 cups sugar
1/2 cup butter, room temperature
2 large eggs
1 cup buttermilk
1 tsp vanilla extract
1/2 cup all purpose flour
1 cup brown sugar
1/2 cup butter
1 1/2 tsp ground cinnamon
2/3 cup raisins
Sunday, June 13, 2010
I love the weekend. I especially love Sunday mornings. Nothing beats lounging in your bed, reading the paper, drinking coffee, and of course eating a delicious breakfast (preferably while still in the aforementioned bed). This morning I treated myself to this Buttermilk Breakfast Cake. What is that you say? Cake for breakfast ? Yes, of course a cake for breakfast! And the best part is that this moist cake starts from a box, so it's super easy and quick to whip up in the morning.
Buttermilk Breakfast Cake
Southern Living Magazine
For the cake:
1 (18.25 oz.) white cake mix
1 cup buttermilk (low fat works just fine)
1/2 cup butter (I used unsalted)
5 large eggs
3 tbsp. light brown sugar
2 tsp. ground cinnamon
1 tbsp granulated sugar
Buttermilk-Vanilla Glaze (see recipe below)
For the glaze:
1 cup powdered sugar
1 tbsp melted butter
1 tsp. vanilla extract
1 to 2 tbsp buttermilk
1. Preheat oven to 350 degrees. Beat first three ingredients at medium speed with an electric mixer 1 1/2 minutes or until well blended; add eggs, one at a time, beating well after each addition.
2. Stir together brown sugar and cinnamon in a small bowl. Set aside.
3. Grease a 12 cup bundt pan; sprinkle with 1 tbsp granulated sugar.
4. Spoon one third of the cake batter into prepared pan; sprinkle brown sugar mixture evenly over batter. Top with remaining batter.
5. Bake at 350 for 45 minutes. Cool cake in pan for about 15 minutes. Remove cake from pan and cool for 20 minutes. Drizzle Buttermilk-Vanilla Glaze over lightly warm cake.
1. Stir together first 3 ingredients and 1 tbsp buttermilk until smooth, adding additional buttermilk if necessary for desired consistency.
Who doesn't want to start their morning eating a slice of tasty cake drizzled with a sugary glaze?
Friday, June 11, 2010
Well look at this: elevn whole days into June and not one baking adventure to show for it! June is shaping up to be a crazy month and I never have been great with time management.. Anyway, I'm bringing myself back with some chocolate chip cookies! Chocolate chip cookies from Alton Brown to be exact. All week I was debating what I would bake Friday night and as the week shaped up to be more and more hectic all I could think about was the warmth and comfort of a fresh homemade chocolate chip cookie. Let me just say that I think I failed somewhere between the egg yolks and the folding of the ingredients so the texture was a little different, but these cookies were not a dissapointment (and I still ate more of them than I should have). I would say that when you mess up an ingredient and cookie is still delectable, you got yourself a grade A recipe!
By the way, I have no idea why the recipe is titled Chocolate Chip Cookie #10. Is it the painfully obvious "10th cookie" reason or is there another story behind it..anyone know?
Chocolate Chip Cookie #10
Alton Brown's I'm Just Here For More Food Cookbook
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 tsp vanilla
3/4 cup granulated sugar
3/4 cup brown sugar
2 egg yolks, slightly beaten
1 cup (2 sticks) unsalted butter, melted and slightly cooled
2 cups chocolate chips (I used semisweet)
1. Preheat oven to 375 degrees. **As soon as you put the cookies in the oven turn the temperature down to 350 degrees (Alton Brown swears by this initial temperature boost).
2. In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside. In a medium bowl, whisk together the butter, sugars, egg yolks, and vanilla until combined.
3. Make a well in the center of the flour mixture, pour in butter mixture and fold the ingredients together until just combined. Add the chocolate chips and fold to combine. Be careful not to overmix!
4. Using a spoon, dish out cookies about 2 inches apart on a baking sheet lined with foil or parchment paper.
5. Bake for 12 - 15 minutes. Let cool on baking sheet for a couple of minutes before transfering to a wire rack.
*Alternate option: For a cookie cake (what!? YUM), dump the dough into an ungreased pizza pan or whatever kind of pan you have and gently press down until the dough is evenly distributed around the pan. Bake for 20 - 25 minutes or until light gold brown.