Burmese Semolina Cake

Bermese Semolina Cake

I am going to try and get this post out before my head falls onto the keyboard in utter exhaustion.  I am not sure which time zone I am in at the moment, but I know that I am not really in my own.  It is somewhere between here and Madrid – but I still managed to get all my errands done this weekend – and drive the kids all around the city.  Yes, I am finding that I am not only a Mom with a full-time job, I now have a part-time role as a chauffer.

Coconut anything still fascinates me.  I love that tropical flavor it has – and all of a sudden I close my eyes, and I am on the beach wearing my straw hat (the sun is not good for you).  I am also a sucker for simple yet strange recipes – which this one definitely qualifies for.  I saw this recipe in Bon Appetit months ago.  At first glance, there were not a lot of ingredients, and one of them was coconut milk.  Then I read the description – I could almost taste the cake before I made it.  The thought of a creamy and custardy cake was exactly what I was in the mood for.

This cake was very interesting.  Without the coconut ice-cream, I was not overly impressed. I did like the texture of the cake – although it didn’t have ton of flavor – that was until the coconut ice-cream went on top – then I felt like I was on vacation.  It’s just amazing how food can do that, and boy do I need a vacation – with some coconut ice-cream on the side please.

Ingredients

  • 2 tablespoons unsalted butter, melted, cooled slightly, divided, plus more
  • cups semolina flour
  • 1 large egg
  • 1 14-oz. can coconut milk
  • cups half-and-half
  • cup sugar
  • 1 teaspoon kosher salt
  • Coconut ice cream and toasted unsweetened coconut flakes (for serving)

Preparation

Preheat oven to 425°. Butter an 8×8” baking dish. Toast semolina in a large dry skillet over medium-high heat, stirring, until darkened and nutty-smelling, about 2 minutes. Let cool.

Whisk egg, coconut milk, half-and-half, sugar, salt, and 1 Tbsp. butter in a large saucepan. Gradually whisk in semolina and bring mixture to a boil over medium-high heat, whisking, until mixture is very thick and pulls away from the sides of saucepan, about 4 minutes. Scrape batter into baking dish.

Bake cake until golden brown and a tester inserted into the center comes out clean, 45–50 minutes. Transfer dish to a wire rack. Brush cake with remaining 1 Tbsp. butter; let cool slightly. Serve with coconut ice cream, topped with coconut flakes.

For a printer-friendly version of this recipe, please click here:  Burmese Semolina Cake

Chocolate-Coconut Pound Cake

 

Chocolate Coconut Pound Cake 2

I feel like I have been lacking a little in the baking department lately.  I have been very focused on jams, getting a healthy dinner on the table, and not as much focused on the baked goods.  My family has been very patient with me, but I can tell that they are anxious for me to get back into my baking routine.  Fortunately I have lots of great recipes to try, and as long as it doesn’t get to hot next weekend – I am definitely looking forward to the 3-day weekend to catch up.

A lot of my friends have been dropping their kids off at sleep away camp this year – of course out here, it is not nearly as popular as it is on the east coast – and fortunately for me, my older daughter was still not dying to sign up just yet – but I know the time is coming.  I loved sleep away camp – when I came home after the first year, I cried until my mother promised I could go again the next summer.

Months ago I found this recipe in Bon Appetit, and coconut is one of those ingredients that always makes me look twice.  I looked at the recipe, and I was seriously intrigued.  I have been eyeing the coconut oil in the super market for quite some time, and now I had an opportunity to buy it.  Unfortunately this was not one of those dairy-free recipes that makes me (but mostly my husband) so happy, but I decided to go for it anyway.  I wish I could say that I made this today, but this was made a about a month ago, and I have been patiently waiting  to post it.  As I am writing this, I am remembering this moist, delicious, flavorful – pretty much killer – pound cake.  I cannot say enough about this cake.  I had one piece, and it wasn’t enough – the kids went nuts for it also.  There was just a hint of chocolate, combined with a hint of coconut, but it just had this overwhelmingly comforting taste.

I would be kidding myself if I said that the kids needed some comfort food right now – even if they are homesick – I think it is the moms that are in real need of some comfort.  Instead of watching the time go by wanting to talk to your kids, how about trying this cake instead?  Eat half now, and freeze the rest for when your kids return.  If you can actually get half into the freezer before it is all gone…

Ingredients

  • ¼ cup unsalted butter, room temperature, plus more
  • cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon kosher salt
  • ¾ teaspoon baking powder
  • ½ cup virgin coconut oil, room temperature
  • cups plus 1 tablespoon sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • cup buttermilk
  • ¼ cup unsweetened coconut flakes

Preparation

Preheat oven to 325°. Butter an 8×4” loaf pan; line with parchment paper, leaving a generous overhang on long sides. Whisk flour, cocoa powder, salt, and baking powder in a medium bowl; set aside.

Using an electric mixer on medium-high speed, beat oil, ¼ cup butter, and 1½ cups sugar until pale and fluffy, 5–7 minutes. Add eggs one at a time, beating to blend between additions; beat until mixture is very light and doubled in volume, 5–8 minutes. Add vanilla.

Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients (do not overmix; it will cause cake to buckle and split). Scrape batter into prepared pan and run a spatula through the center, creating a canal. Sprinkle with coconut and remaining 1 Tbsp. sugar.

Bake cake, tenting with foil if coconut browns too much before cake is done (it should be very dark and toasted), until a tester inserted into the center comes out clean, 70–80 minutes. Transfer pan to a wire rack; let cake cool in pan 20 minutes before turning out.

DO AHEAD: Cake can be baked 5 days ahead. Keep tightly wrapped at room temperature.

For a printer-friendly version of this recipe, please click here:  Chocolate-Coconut Pound Cake

Blueberry Coffeecake with Streusel

Blueberry Coffee Cake

Everyone needs a break now and then.  I am not just talking about a small 15-minute walk around the block brake, I am talking about a break from life. Ok, yes, those 15-minute walks are important – after what I experienced this week, sometimes you just need to get a little air.  The problem is that you have to come to that conclusion yourself – no one can tell you that it has to be done.  But believe me, it is amazing what it can do for you…

To say that things are hectic right now is an understatement.  Thursday was the last day of school for the year, although this year it was a little bittersweet.  For my younger daughter, it was a big party – but for my older daughter it was not the usual feeling.  Unfortunately I had an all-day meeting, and was extremely preoccupied – all my brain cells were focused at the time.  That was until I got the text.  The last day was fun, except for the end – everyone was crying, even the boys.  Getting that text was heart breaking.  Later I found out the teachers were crying too.  All because the school board decided to split these kids up.  I won’t get into it again, because I can no longer dwell on this horrible decision.  This summer I am working on an attitude adjustment – I am going to have a positive outlook on my daughter’s new school – and so will she.  We agreed to it.

So as I sat there in that meeting, thinking about my daughter – it hit me, I was not the only one with a life outside that room.  Life is hard – and most of the time, you really have no idea how hard it is – particularly for everyone else.  Fortunately for me, I can always turn to food – and that’s exactly what I did this weekend.  I didn’t just dabble – I was hard core – I was on a power cooking/baking frenzy, trying to get all my stress out in the kitchen.  I actually think it worked…or I am just utterly exhausted.

This was just one of the many things going on in my kitchen – a good old fashioned blueberry coffeecake.  Now, I have a favorite recipe from my mother – that just happens to be dairy-free.  I just had to see though if this dairy version from Cooking Light was better – and you know what, it wasn’t.  Don’t get me wrong, this was absolutely moist and delicious – but I actually like my mother’s recipe better – ok, who is really surprised by that?  Yes, my mother tests her recipes more than anyone else I know.  And Mom, you win again.

So I hope that I was not the only one that was able to take a break this weekend – in whatever form that is.  Even if you just took a few deep breaths…I know it will help.  Monday, I am ready for you – bring it on.

Ingredients

  • 9 ounces unbleached all-purpose flour (about 2 cups)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups fresh blueberries
  • 1/3 cup packed brown sugar
  • 1/4 cup old-fashioned rolled oats
  • 2 tablespoons sliced almonds
  • 1 tablespoon unbleached all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons butter, melted
  • 3/4 cup granulated sugar
  • 1/4 cup butter, softened
  • 2 tablespoons canola oil
  • 1 large egg, lightly beaten
  • 1 cup nonfat buttermilk
  • 2 teaspoons grated lemon rind
  • 1 tablespoon fresh lemon juice
  • Cooking spray

Preparation

Preheat oven to 375°.

Weigh or lightly spoon 9 ounces flour into dry measuring cups; level with a knife. Combine 9 ounces flour and next 3 ingredients (through salt), stirring with a whisk. Remove 2 tablespoons flour mixture; sprinkle over blueberries, tossing to coat.

Combine brown sugar and next 4 ingredients (through cinnamon) in a medium bowl. Drizzle with 2 tablespoons melted butter; toss to combine.

Place granulated sugar, 1/4 cup butter, and oil in a large bowl; beat with a mixer at medium speed until blended (about 2 minutes). Add egg; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in rind and juice.

Spoon half of batter into a 9-inch square light-colored metal baking pan coated with cooking spray (do not use a dark or nonstick pan). Sprinkle evenly with 1 cup blueberry mixture. Spoon remaining batter over blueberries. Sprinkle evenly with remaining 1 cup blueberry mixture. Sprinkle with brown sugar mixture. Bake at 375° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack.

For a printer-friendly version of this recipe, please click here:  Blueberry Coffeecake with Streusel

Hawaiian Dessert

Hawaiian Dessert

 

I am not sure what is going on right now with my blog, but I am going to try and ignore it. The picture looks super small, and I can’t figure out why. Well, at least it is not an ordinary Sunday night – and tomorrow, I can try and get to the bottom of this. I have no idea how this blog post will look when publishing, but I will keep my fingers crossed.

I am big on short cuts, but not big on using prepared foods – and that includes boxed cake mixes. Although there are certain times when it actually does make sense. I have to admit, I love a good boxed cake every once in a while – but it doesn’t belong on my blog…that is until now. The other week I had signed up to bring a dessert to book group. I didn’t have a ton of time that day, and remembered this recipe that people on our food alias at work were talking about. Someone was looking for a dessert to bring to a Hawaiian themed party – and this is what people recommended. It came from the website Yummly, and it looked super simple, yet fed a crowd.  Even though I was not going to a Hawaiian themed party, I needed something simple that fed a lot of people.

I had no intention of putting this on the blog – with a boxed cake and vanilla pudding, it was not really something I figured would be blog worthy.  Wrong.  My friends loved the cake – and I did as well.  It was creamy on the top, with a nice layer of cake that almost seemed like a soft crust – they all thought I was crazy not to post the recipe.  So here we are – and hopefully you won’t give up on me – but we all need a break from time to time, and this was certainly a delicious one. Here’s to simplicity, feeding many…and Hawaii.

Ingredients

  • 1 package yellow cake mix (regular size)
  • 3 packages (3.4 ounces each) instant vanilla pudding mix
  • 4 cups cold milk
  • 1-1/2 teaspoons coconut extract
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (20 ounces) crushed pineapple, well drained
  • 2 cups heavy whipping cream, whipped and sweetened
  • 2 cups flaked coconut, toasted

Directions

Mix cake batter according to package directions. Pour into two 9×13 in. baking pans. Bake at 350° for 15 minutes or until the cakes test done. Cool completely. In a large bowl, combine pudding mixes, milk and coconut extract; beat for 2 minutes. Add the cream cheese and beat well. Stir in pineapple. Spread over the cooled cakes. Top with whipped cream; sprinkle with coconut. Chill for at least 2 hours.

Yield: 24 servings.

For a printer-friendly version of this recipe, please click here:  Hawaiian Dessert

Oatmeal Chocolate Chip Scones

Oatmeal Chocolate Chip Scones

I know it is Sunday, but I am already looking forward to Thursday.  That market basket that my husband got me for Mother’s Day is quite something.  It is like Christmas morning every Thursday night – as we unpack the beautiful wooden box with all sorts of goodies.  This week’s basket came with this wonderful box of pistachio apricot granola.  I can’t wait to put some on my yogurt in the morning.  It’s the little things that get me through this end-of-the-year chaos.

Since I was set for breakfast this week, I thought it was only fair if I made some treats for the girls.  They do love granola – but I know they love scones even more.  I have gone through many ways of saving recipes over the years.  I started by keeping every single food magazine and marking the pages where I liked a recipe.  That worked for a little while, but after I had over 20 magazines, I couldn’t remember what was in each issue.  Then I started cutting out the indexes, and had a binder of them – with the highlighted recipes that I liked.  Again, not very practical as I had to look through hundreds of pages to find what I was looking for.  The next plan was to cut out the recipe and put it in a photo album, where I had dividers of the different types of recipes.  After I filled up two binders, I was done with that method.  At that point I decided I needed to use technology, and that’s when I started my blog.  I tell you, I love being able to Bing a recipe from my blog and get to it instantly.  Technology can be quite awesome.

Instead of going to my usual stack for a scone recipe (knowing that I didn’t have any lingering around that I wanted to make), I went to one of the binders I created – and flipped to the “Breakfast” tab.  I found this recipe that I probably cut out ages ago from either Gourmet or Bon Appetit and decided to see if it had stood the test of time.  Boy did it ever – these scones were crunchy on the outside, soft and pillowy on the inside, with a touch of oat flavor, but nicely sweetened.  I could have scarfed a couple of them down, except that I reminded myself they were for the girls – I already had my treat waiting.  So, we will all be eating well this week, and we need to – if we are going to get through these last 5 weeks.  Ugh!

Ingredients

  • 1 2/3 cups all-purpose flour
  • 1/4 cup plus 2 tablespoons sugar plus additional for sprinkling
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cups old-fashioned oats
  • 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into tablespoon pieces
  • Finely grated zest from 1 large navel orange
  • 2/3 cup well-shaken buttermilk plus additional for brushing
  • 1/2 cup mini chocolate chips
  • Special equipment: a 2 1/4-inch round cookie cutter

Preparation

Preheat oven to 425ºF.

Sift together flour, sugar, baking powder and soda, and salt into a food processor, then add oats and pulse 15 times. Add butter and pulse until mixture resembles coarse meal with small (pea-size) lumps, then transfer to a bowl.

Stir together zest and buttermilk. Toss chocolate chips with oat mixture, then add buttermilk, stirring with a fork just until a dough forms. Turn dough out onto a lightly floured surface  and gently knead 6 times.

Pat dough into a 1-inch-thick round, dusting surface with more flour if necessary. Cut out as many scones as possible with cutter, dipping it in flour before each cut, and transfer scones to a lightly buttered large baking sheet. Gather scraps into a ball, then pat into a round and cut out more scones in same manner.

Brush tops of scones with buttermilk and sprinkle lightly with sugar. Bake in middle of oven until golden brown, 15 to 18 minutes, and transfer to a rack.

Serve warm or at room temperature.

For a printer-friendly version of this recipe, please click here: Oatmeal Chocolate Chip Scones

Cream Cheese Danish Braid

Cream Cheese Danish Bread

Happy Mother’s Day to all you mothers out there!  I hope everyone had a wonderful day, and as my mother told me to do, indulge just a little.  Speaking of indulging…in going with the theme of over the top that I started last weekend, I decided to continue that trend just a bit…particularly in honor of mother’s day.

I don’t make bread very often anymore – it was something I was fascinated in when I lived in Denver – mostly because of the high altitude.  Bread would rise much faster, and it was just exciting to watch.  For the past 18 years, I can count how many times I have attempted a yeast dough on one hand – just because I don’t want to spend a day waiting for it to rise.  A couple of years ago, I noticed that my oven had a proof setting – and all of a sudden I realized that I had my own little proofing oven right in my house.  But even that added incentive was not enough.

The other month in Cooking Light they had a section on cooking and baking like the professionals.  Basically they tried to tell you that you didn’t have to be an expert to make different things.  I know better than that, and didn’t fall for it for a minute.  But here I was cutting out this delicious cream cheese Danish braid and sticking it in my recipe pile.  Note to self – if you don’t want to make something, do not put it in that pile.  Of course placing anything in that pile means that it is visible for my daughters to see – and when my older one saw that it was an option, that’s all she talked about.

So – I attempted the Danish braid.  I was not expecting much, but that dough was heavenly.  Figuring out exactly how to make the braid just by reading the instructions was a little tricky – but it turned out beautifully.  I was a hero.  My daughter was completely amazed.  The filling was a little sweet for us – but the bread was out of this world.  Just amazing, and I can’t wait to try the dough on cinnamon buns.

Here’s to all you heroes out there – but especially the moms today – even the little things you do go a long way…it is your day to celebrate.

Ingredients

Sponge:

  • 6 tablespoons very warm 1% low-fat milk (120° to 130°)
  • 1 teaspoon sugar
  • 1 package quick-rise yeast (about 2 1/4 teaspoons)
  • 2 tablespoons unbleached all-purpose flour

Dough:

  • 7.9 ounces unbleached all-purpose flour, divided (about 1 3/4 cups)
  • 2.25 ounces whole-wheat pastry flour (about 1/2 cup)
  • 1/4 cup sugar
  • 1/4 cup light sour cream
  • 3 tablespoons butter, softened
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large egg
  • Cooking spray

Filling:

  • 4 ounces 1/3-less-fat cream cheese
  • 1/3 cup part-skim ricotta cheese
  • 2 tablespoons honey
  • 2 teaspoons fresh lemon juice
  • Dash of salt

Remaining ingredients:

  • 1 teaspoon water
  • 1 large egg
  • 1/3 cup powdered sugar
  • 2 teaspoons 1% low-fat milk
  • 2 tablespoons sliced almonds, toasted

Preparation

To prepare sponge, combine first 4 ingredients in a medium bowl, stirring well with a whisk. Cover loosely with plastic wrap; let stand 15 minutes.

To prepare dough, weigh or lightly spoon 6.75 ounces (about 1 1/2 cups) all-purpose flour and pastry flour into dry measuring cups; level with a knife. Combine 1/4 cup sugar, sour cream, butter, salt, vanilla, 1 egg, and sponge in a large bowl; beat with a mixer at medium speed 1 minute or until well combined. Add flours; beat at low speed 3 minutes or until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 4 minutes), adding remaining 1.15 ounces all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking. Place dough in a large bowl coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 1 hour and 15 minutes or until doubled in size. (Gently press two fingers into dough. If indention remains, dough has risen enough.)

To prepare filling, combine cream cheese and the next 4 ingredients (through dash of salt) in a medium bowl; beat with a mixer at medium speed until smooth.

Punch dough down; roll dough into a 12 x 15-inch rectangle on lightly floured parchment paper. Spread cream cheese mixture down center of dough, leaving about a 5-inch border on each side and a 1-inch border at top and bottom of rectangle. Make 5-inch cuts about 1 inch apart on both sides of dough to meet filling using a sharp knife or kitchen shears. Remove 4 outer corner strips of dough from rectangle; discard. Fold top and bottom 1-inch portions of dough over filling. Fold strips over filling, alternating strips diagonally over filling. Press ends to seal. Transfer braid and parchment paper to a baking sheet. Cover and let rise 45 minutes.

Preheat oven to 375°. Combine 1 teaspoon water and 1 egg; stir with a whisk. Brush braid with egg mixture. Bake at 375° for 20 minutes or until golden. Cool on wire rack 10 minutes.

Combine powdered sugar and 2 teaspoons milk in a bowl, stirring until smooth. Drizzle glaze over braid; sprinkle with nuts.

For a printer-friendly version of this recipe, please click here:  Cream Cheese Danish Braid

Fruit-Filled Scuffins

Scuffins

I am not even sure what this are called, but I love taking two baked goods and combining them.  Not that I have done it often, but I am dying to create my own.  Ever since I posted these, I have been racking my brain for what other fusions I could make.  For some reason I have been in this complete brain lock.  I can’t think of anything!  I know when I least expect it, something will come to me. I would like to know how someone thought of the cronut — just brilliant.  Come on, who wouldn’t love a croissant that ran into a donut.

So needless to say, I was super excited when my good friend emailed me about the Scuffins that she found in the New York Times.  For some reason I keep wanting to call them Scruffins, but they are a combination of scones and muffins – so there you have it. These sounded amazing, but seriously, these were really made for me.  As I stood in the pantry trying to decide which type of jam I would use, I suddenly felt like this is what I had been waiting for.  I ended up using some Damson Plum Jam and Strawberry Vanilla Jam.  Both excellent choices.

They came out wonderfully – they were slightly heavier than muffins, though slightly lighter than scones.  My daughter was super excited about having breakfast treats, and rationed them out.  She warmed them up for a few seconds in the microwave each morning, and she said they were great.  So, there goes another one – there must be more – what about a cookcake? A cookie meets a cupcake?  Or maybe it should be called a cakie?

Ingredients

  • 4 tablespoons unsalted butter (2 ounces), plus 2 tablespoons for buttering muffin cups
  • 1 cup whole-wheat flour (4 1/2 ounces)
  • 3/4 cup all-purpose flour (3 ounces)
  • 1/4 cup plus 1 tablespoon flaxseed meal or wheat germ (1 ounce)
  • 3 tablespoons light brown or raw sugar (2 ounces), plus extra for sprinkling
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon sea salt or kosher salt
  • 1 egg
  • 1/3 cup whole milk
  • 1/3 cup heavy cream
  • 3/4 cup fruit jam, conserves, preserves or fruit butter (do not use jelly or marmalade)

Preparation

Heat oven to 350 degrees. Melt 2 tablespoons butter in a microwave or over very gentle heat. Using a pastry brush, butter the cups of a standard-size (3 1/2-ounce-capacity) 12-cup muffin tin. Let each coat of butter cool, then apply another coat; continue until the 2 tablespoons are all used.

In a mixing bowl, combine dry ingredients. Meanwhile, melt remaining 4 tablespoons butter, add to dry ingredients and mix with a fork until just combined.
In another bowl, whisk together egg, milk and cream. Add to dry ingredients and mix to combine (the dough will be quite sticky).

Reserving about a quarter of the dough for topping, scoop 2 tablespoons dough into each cup. Using the back of a spoon, press dough gently down into the cups. The dough will move up the sides, and there should be a shallow well in each dough cup. Don’t worry if the dough doesn’t come all the way up to the top; there should be about 1/2 inch of space between the top of the dough and the rim of the cup.

Spoon about 1 tablespoon jam into each well. Using your fingers, pinch remaining dough into small clumps and scatter evenly over the jam in each cup, making a bumpy topping. Sprinkle sugar over the tops.
Bake 20 to 25 minutes, or until browned. Let cool in the pan on a rack; run a blade around the sides of each scuffin before turning out.
Yield 12 scuffins

For a printer-friendly version of this recipe, please click here:  Fruit-Filled Scuffins