Coconut Cream Cake

 

Coconut Cream Cake

This is a recipe I have been waiting to create.   Easter will be a perfect occasion. 
Ingredients
Filling
1/2 cup sugar
1/4 cup cornstarch
1/8 teaspoon table salt
4 large egg yolks
1 cup half-and-half
1 cup coconut milk
1 cup sweetened flaked coconut
3 tablespoons butter
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
Cake Layers
1 cup butter, softened
2 cups sugar
4 large eggs
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon table salt
1/2 cup milk
1/2 cup coconut milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
Shortening (for greasing pans)
1 cup heavy cream
Fluffy Coconut Frosting
Garnish 
Toasted coconut shavings

Directions:
Prepare Filling: Whisk together first 3 ingredients in a heavy saucepan. Whisk egg yolks and next 2 ingredients in a glass bowl. Gradually whisk egg mixture into sugar mixture. Cook over medium heat, whisking constantly, 6 to 7 minutes or until mixture just starts to bubble. Cook, whisking constantly, 1 more minute; remove from heat.

Whisk flaked coconut and next 3 ingredients into sugar-egg mixture; transfer to a medium bowl. Place plastic wrap directly on warm filling to prevent film from forming. Let stand 30 minutes; chill 4 to 24 hours.

Meanwhile, prepare Cake Layers: Preheat oven to 350°. Beat 1 cup butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 2 cups sugar, beating until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition.

Stir together cake flour and next 2 ingredients in a bowl. Stir together milk and 1/2 cup coconut milk in a measuring cup. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 1 tsp. vanilla and 1/2 tsp. coconut extract. Spoon 

batter into 2 greased (with shortening) and floured 9-inch cake pans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).

Beat 1 cup heavy cream at high speed with an electric mixer until stiff peaks form. Gently fold whipped cream into chilled Filling.

Assemble cake: Split each layer in half horizontally with a serrated knife to make 4 layers. Place 1 layer, cut side up, on a serving platter; spread with 1 1/3 cups Filling. Repeat with remaining Cake Layers  and Filling, ending with a Cake Layer, cut side down. Spread top and sides of cake with Fluffy Coconut Frosting.

Sheet-Pan Malai Chicken and Potatoes

 

Sheet-Pan Malai Chicken And Potatoes 

Inspired by traditional South Asian malai chicken, a warmly spiced, yogurt-marinated dish that’s usually tandoor-grilled or served as a creamy curry, this sheet-pan meal comes together in under an hour. Here, the cream, or malai, is added just before serving, combining with lemon juice and water to create a silky, tangy sauce. The yogurt marinade acts as a powerful tenderizer for the chicken, so even a quick rest will enhance the flavors (if you have time for an overnight marinade, all the better). For this version, a sheet pan is used to maximize surface area and help the potatoes brown, but a cast-iron skillet also works.   NYTimes

Ingredients:   4 servings

For the chicken and potatoes
1½ pounds fingerling or baby potatoes
1medium yellow onion
1tablespoon melted ghee or olive oil
Kosher salt (such as Diamond Crystal)
4bone-in, skin-on chicken thighs (about 1½ pounds total)
1 tablespoon fresh lemon juice
2 tablespoons heavy cream
For the marinade

¼ cup full-fat plain yogurt
⅓ cup cilantro leaves and tender stems, torn to fit the blender, plus more cilantro for serving if desired
5 garlic cloves
1(1½-inch) piece fresh ginger, sliced
1 to 2 serrano chiles, depending on your heat tolerance
1 tablespoon ghee or olive oil
1½ teaspoons garam masala
Kosher salt (such as Diamond Crystal)

Directions

Arrange the oven rack in the center of the oven and heat to 425 degrees.

Start the chicken and potatoes: As the oven heats, halve potatoes lengthwise (quarter and cut any larger ones). Halve the onion lengthwise and cut each half into quarters. Transfer potatoes and onion to a sheet pan, add the ghee and season with 1½ teaspoons salt. Transfer to the preheated oven, and roast for 10 minutes while you prepare the marinade.

Make the marinade: Using a blender, mini food processor or immersion blender, combine the yogurt, cilantro, garlic, ginger, chiles, ghee, garam masala and 1½ teaspoons salt. Blend until the mixture is mostly smooth. If needed, add a tablespoon of water to help the blender along. Transfer the marinade to a medium bowl or resealable bag, and add the chicken. Massage marinade into chicken and let marinate while the potatoes cook (see Tip).

When the vegetables have roasted for 10 minutes, remove the pan from the oven and nestle chicken on top, skin side up, scraping any excess marinade from the chicken skin onto the vegetables. Return sheet pan to the oven and adjust heat to 450 degrees. Roast until the chicken and potatoes are cooked through and the chicken skin is browned and crisp, 30 to 35 minutes. (If the potatoes aren’t fork-tender yet, remove the chicken from the pan and continue to roast the potatoes for another 5 to 10 minutes.)

Carefully transfer the chicken to a plate, leaving the vegetables in the pan. Add the lemon juice, cream and 3 tablespoons hot water to the sheet pan and toss with a metal spatula, carefully scraping up any browned bits, until the potatoes are coated in sauce. Transfer chicken back over top and serve immediately, garnished with more cilantro if you like.
TIP  If you like, the chicken can marinate for up to 2 hours on the counter, or ideally, overnight in the refrigerator. (If marinating overnight, remove the chicken from the fridge at least 30 minutes before roasting to ensure it cooks evenly.). Serves 4

Gigelhupf or Gugelhupf Cake

 

                                  Gugelhupf  or Kugelhopf Cake                                                                                                                           Combining the delicious flavors of lemon, rum, raisins, almonds and butter in a wonderfully fragrant yeasted cake, look no further for a thoroughly traditional Gugelhupf recipe! Also known as Kugelhopf, this special cake has been known and loved for literally centuries throughout Germany, France, Austria and Switzerland.

Ingredients:

12 whole blanched almonds 

   (to blanch/remove the skins, place the almonds in boiling water, let

    sit for one minute, drain, and squeeze the almonds between your  

    fingers to slip the skins off)

1 cup heavy cream

2 1/4 teaspoons active yeast

1/2 cup granulated sugar

4 cups all-purpose flour

1/2 teaspoon salt

2/3 cup unsalted butter

1/3 cup lard or butter

5 large egg yolks

1 1/2 teaspoon vanilla extract

zest one lemon

3/4 cup raisins 

1 tablespoon rum

1/3 cup slivered almonds

12 whole almonds

Directions:
Butter a 8.5 inch Kugelhopf pan or a bundt pan  (8 to 9 cup capacity).
Place the raisins and rum in a small bowl, stir to combine, and let the raisins soak for at least an hour or overnight.
Place the lukewarm cream in a bowl or cup and stir in the yeast along with one tablespoon of the sugar. Let sit for 10-15 minutes until nice and frothy.

In the bowl of a stand mixer fitted with a paddle attachment, cream butter, lard (if using) and sugar until pale and fluffy. Add lemon zest and vanilla and beat until combined. Add egg yolks and beat until combined.
Add half of the flour and yeast mixture and mix until combined. Add the remaining half of the flour and yeast mixture and the salt and mix until combined. Once the mixture comes together continue to knead with the paddle attachment for 10 minutes, scraping down the sides as needed. If the mixture is too dry, add some additional egg yolk. If it's too wet, add some additional flour. Cover loosely with plastic wrap and put in a warm place (like a warm oven) to rise for up to two hours or until doubled in size.

Roll out onto clean non-stick work surface. Press or roll out to for a rectangle about 1/4 inch thick. 

Sprinkle evenly with the raisins and almonds. Roll it up from the widest side. Bring the ends together to form a circle, pressing the ends together, and place it into the Kugelhopf mold. Press gently down to ensure the dough is evenly spread in the pan. Cover loosely with plastic wrap and put in a warm place (like a warm oven) to rise for about another hour or until the dough has risen just barely above the mold. 

In the meantime, preheat the oven to 350 F.

Bake the Gugelhupf until it is nicely browned and a toothpick inserted into the middle comes out clean, about 30-40 minutes. Let the cake sit in the pan for 10 minutes and then invert onto a wire rack to cool completely. Dust with powdered sugar.

Serve immediately. Best eaten the same day.
To store leftovers, wrap well in plastic wrap (will keep up to 3 days) or freeze. (See blog post for ideas on how to use leftover Kugelhopf.)

Banana Biscoff Pudding

Banana Biscoff Pudding

Popularized by New York City’s Magnolia Bakery, banana pudding traditionally encompasses layers of vanilla pudding, fresh bananas, whipped cream and vanilla wafers. In our decadent spin, we’ve made a banana pudding enriched with brown butter, swapped out wafers for Biscoff cookies and subbed in sour cream for whipped cream. If you prepare the pudding element in advance, the rest comes together in a snap.  Serves 6 

Ingredients:
3 ripe bananas, divided
1/4 cup (60 mL) unsalted butter
2 cups (500 mL) whole milk
3 egg yolks
1 egg
1/4 cup (60 mL) cornstarch
1/2 cup (125 mL) sugar
1 tbsp (15 mL) pure vanilla extract
1/4 tsp (1 mL) salt
3/4 cup (175 mL) heavy cream
1/4 cup (60 mL) full-fat sour cream
3 tbsp (45 mL) icing sugar
18 Biscoff cookies

Directions:
Peel and slice 1 banana into 1/2-inch- (1-cm-) thick coins. Heat
butter in a medium-size saucepan over medium heat. When melted,
add sliced banana. Cook, stirring often with a wooden spoon to
ensure nothing sticks, until caramelized and fragrant, about 7 minutes. Add milk and stir until hot—do not let boil. Remove from heat. Using an immersion blender, blend until smooth.

In a medium-size mixing bowl, whisk yolks, egg, cornstarch,
sugar, vanilla and salt until smooth. Slowly stream 1/2 cup (125 mL) hot milk mixture into the egg mixture while vigorously whisking. Repeat with another 1/2 cup (125 mL) milk mixture, then whisk egg mixture into pot with remaining milk mixture.

Return pot to medium heat. Whisk gently but constantly until
mixture thickens to a pudding-like consistency, 5 to 6 minutes. Pass
through a fine-mesh sieve into a bowl, discarding any solids.

Place a piece of plastic wrap against surface of pudding. Cool 30
minutes then refrigerate until completely cool—about 3 hours, or up
to 3 days in advance.

When ready to serve, peel and slice remaining 2 bananas into 1/2-inch- (1-cm-) thick coins.

Place heavy cream, sour cream and icing sugar in bowl of a stand
mixer with whisk attachment. Beat on medium-high until stiff peaks
form, about 3 minutes.

Break cookies into 1/2-inch (1-cm) pieces, reserving any crumbs.

Place 2 tbsp (30 mL) pudding into six 8-oz parfait glasses, or other
glass of choice. Layer bananas, cookie pieces and cream mixture on
top, so you have two layers of each and saving six slices of banana to
garnish top along with cookie crumbs. Serve immediately or
refrigerate up to 1 hour in advance.    Serves 6

Hot Fudge Rye Pudding.Cake

                               Hot Fudge Rye Pudding Cake                                                                                        For this magical cake, the sauce is poured over the batter before baking. In the oven, they switch places, creating moist chocolate cake floating in rich chocolate sauce. The maltiness of rye flour works well with chocolate, while the whisky brings its caramel sweetness.  Serves 8 to 10.

Ingredients:

Sauce
1 1/2 cups (375 mL) packed light brown sugar
1/2 cup (125 mL) Dutch-processed cocoa powder
1 tsp (5 mL) fine sea salt
1 cup (250 mL) water
1/2 cup (125 mL) heavy cream
1/4 cup (60 mL) unsalted butter, diced
1/3 cup (80 mL) rye whisky

Cake
1 1/4 cups (310 mL) medium rye flour (see TIP) 
1/2 cup (125 mL) Dutch-processed cocoa powder
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1 tsp (5 mL) fine sea salt
1 cup (250 mL) 2% milk
1 tsp (5 mL) pure vanilla extract
1/4 cup (60 mL) rye whisky
1/2 cup (125 mL) unsalted butter, softened, plus more for greasing pan
3/4 cup (175 mL) sugar
2 large eggs, at room temperature                                         1 teaspoon (5ml) fine sea salt                                                         1 cup (250 mL) 2% milk                                                     1 tsp (5 mL) pure vanilla extract                                                   1/4 cup (60 mL) rye whisky                                                     1/2 cup (125 mL) unsalted butter, softened, plus more for greasing pan                                                                           3/4 cup (175 mL) sugar                                                         2 large eggs, at room temperature

Ice cream of choice to serve

Directions:

Preheat oven to 325°F (163°C). Butter a metal 8-inch (20-cm) square baking dish.

For the sauce, combine sugar, cocoa and salt together in a medium-size pot. Whisk in water then heavy cream until smooth. Add butter and bring to a gentle boil over medium heat. Reduce to medium-low and simmer for 5 minutes, whisking often. Remove from heat and whisk in whisky. Set aside.

For the cake, whisk flour, cocoa, baking powder, baking soda and salt in a medium-size bowl until combined. Set aside. In another bowl, mix milk, vanilla and whisky. Set aside.

 In a stand mixer fitted with paddle, beat butter and sugar on medium speed until light and fluffy, about 3 minutes; stop and scrape down sides of bowl at least once. Reduce speed to low and add eggs one at a time. Gradually add half the flour mixture then slowly add half the milk mixture until just combined. Stop and scrape down bowl. Repeat with remaining flour and milk mixtures.

Pour batter into prepared baking dish. Place baking dish on a parchment-lined baking sheet. Carefully pour sauce over a large spoon over cake batter to help distribute it evenly.

Bake on middle rack until cake looks dry on top and bounces back to touch with sauce bubbling around edges, 35 to 40 minutes. Carefully remove from oven.

Cool for 15 to 20 minutes before serving. Plate cake slice first then spoon sauce generously overtop. Serve with ice cream or Whisky Whipped Cream (recipe follows).  Serves 8 to 10

Farmers Quiche

Farmers Quiche

"A great quiche with an unusual but healthy crust that doesn't dominate the flavor, but enhances the flavor of the cheese."
Ingredients:
Crust
1 cup brown long grain rice
1 tablespoon butter
1 teaspoon salt
1 egg
1⁄4 cup unsalted butter, melted
Filling:
1⁄2 lb bacon, cooked crisp
3 large eggs
1⁄2cup buttermilk
1⁄2cup heavy cream
1⁄2cup zucchini, very finely chopped
1⁄4cup frozen sweet peas, thawed
1 tablespoon chopped fresh sage
1⁄2teaspoon salt
1⁄4teaspoon pepper
1 tablespoon unsalted butter
1 cup grated gruyere or 1 cup Swiss cheese

Directions:

Place rice in a saucepan along with 1 tablespoon butter, 2 cups water, and 1 teaspoon salt.

Bring mixture to a boil, then cover pan, lower heat, and simmer for 40 minutes (do not lift lid during this time) or until rice is tender.

Allow rice to sit off heat, covered, for 5-10 minutes more.

Take 2 cups of the cooked rice and place in a mixing bowl along with 1 egg and 1/4 cup melted butter, mixing well (may use leftover rice for another use).

Preheat oven to 350°F.

Take mixed rice and press evenly in the bottom and sides of a 9-inch glass pie pan.

Blind bake rice crust for 15 minutes at 350F and then remove from oven until filling (the rice should feel a little dry and not excessively tacky).

In a small mixing bowl, blend together lightly 3 eggs, the buttermilk, heavy cream, chopped sage, salt, and pepper.

Place crumbled bacon in the bottom of the rice crust.

Top bacon with chopped zucchini, and then the peas, making sure filling is spread evenly.

Pour egg mixture over the top of the vegetables and bacon.
Sprinkle with grated cheese.

Dot with little pieces of butter.

Bake at 350F for 30-35 minutes or until top is domed, golden brown, and a thin knife can be removed cleanly from the center of the quiche.

Allow to stand 30 minutes before slicing and serving.

Classic Tiramisu

                          

 

                                                                   Classic Tiramisu

Meet my friend James who is a "can do anything" in the kitchen.  When his wife and I left for a club program, I took the first photo but when we returned later, his finished dessert was on the counter.  His secret ingredient added was a purchased flavor enhancer, Pistachio Paste.  James shared the recipe he used.  This Classic Italian Tiramisu is seriously one of the easiest desserts to make! It's picture perfect with a sweet mascarpone filling, espresso dipped lady fingers and all the cocoa powder on top! 

Ingredients:
¼ cup Dutch Processed cocoa powder, plus more for dusting
1 cup brewed espresso (optional to add a few tablespoons of dark rum)
1 tablespoon vanilla extract
5 large egg yolks, cold (I use pasteurized eggs)
½ cup white sugar
¼ teaspoon kosher salt
16 ounces mascarpone cheese, chilled
1.75 cups heavy cream, chilled  (1 3/4 cups)

3 tablespoons Pistachio Paste
28 hard ladyfinger cookies
Directions:
Whisk together the cocoa powder, espresso and vanilla in a bowl and set aside

In a mixer or using a hand mixer, beat the egg yolks and sugar until pale and thick, about 5 minutes. Add in the salt, mascarpone cheese and continue to whip until smooth. Add the chilled heavy cream and continue to whip, until light, creamy, smooth and can hold a soft peak.

Dunk each ladyfinger in the espresso mixture to absorb the liquid and start to line a 7x11 oval baking dish with the cookies. Top the first layer of cookies with ½ of the whipped mascarpone mixture and use the back of a metal spoon to spread it into an even layer. Dust with cocoa powder. Repeat for another layer and then finish by dusting with cocoa powder on top. Cover with plastic wrap and chill for at least 2 hours before serving.

How to Store Tiramisu

You can store tiramisu covered with plastic wrap for 3-4 days. The flavors of the tiramisu marry and develop as it keeps, especially once it's been stored overnight.

How to Freeze Tiramisu
I do not recommending freezing tiramisu since. The no-bake and nature of other ingredients do not make it a great candidate for freezing.

Tips and Tricks

ALL the ingredients for the filling must be cold. So when you read the recipe below, pay attention to the few things that need to be taken directly from the fridge. 

Get the ladyfingers from an Italian market if possible!!

Mascarpone is essential. There is no substitution for it - so while you're out looking for the ladyfingers, grab the Mascarpone. 

No espresso on hand - no problem! Use coffee! 

Dunking the ladyfingers is an art form - you need enough to get a good flavor and texture, but you don't want them to fall apart. Just a quick dunk will do - nothing more than 1-2 seconds!

NOTE - DO NOT SERVE IT RIGHT AWAY! 

While it will be delicious, the cocoa powder needs time to soften up and infuse into the cream topping otherwise you'll inhale straight cocoa powder and let me tell you from experience, it's not cute lol.

Carrot Cake Scones

Carrot Cake Scones

These carrot cake scones are loaded with all of the good stuff – plenty of shredded carrots, coconut, pecans, raisins and some candied ginger for a fiery kick. Finished with a tangy cream cheese glaze, these scones are not too sweet and they're perfect for breakfast.

Ingredients:
2 ¼ cups all-purpose flour
¼ cup light brown sugar
½ tsp salt
1 tbsp baking powder
1 tsp cinnamon
¼ tsp nutmeg
⅛ tsp cloves
1 cup grated carrots
½ cup raisins
½ cup shredded sweetened coconut
½ cup chopped nuts (we used pecans)
3 tbsp crystallized ginger, finely chopped (optional)
½ cup heavy cream + more for brushing the scones
1 large egg
1 ½ teaspoons vanilla extract
½ cup unsalted butter, frozen
Optional: 2 tablespoons coarse (turbinado) sugar for
topping
Cream cheese glaze recipe follows:

Directions: 
Preheat the oven to 350˚F. In a large bowl. whisk
together the flour, brown sugar, salt, baking powder,
cinnamon, nutmeg and cloves.

Add in the grated carrots, raisins, coconut, nuts, and
ginger, tossing to coat in the flour mixture.

In a separate medium bowl, whisk together the heavy
cream, egg, and vanilla.

Using a box grater, grate the frozen butter into the
bowl with the flour mixture. Gently work the
ingredients together with a spatula or your hands so
butter is evenly distributed, but don’t over-mix.

Add in the heavy cream mixture and gently mix just
until a shaggy dough forms. Avoid over-mixing – you
should still be able to see the butter pieces throughout
the dough.

Transfer the dough to a clean, lightly floured surface.
Using floured hands, shape the dough into a roughly
10-inch disk. Using a sharp knife or bench scraper, cut
the dough into 8 triangle wedges.

Transfer the scones to a parchment paper-lined baking
sheet. Place the scones in the freezer for 15 minutes,
or in the refrigerator for 30 minutes to chill.

Before baking, brush the tops with more heavy cream,
then sprinkle with coarse sugar. Bake for 20-25
minutes, until light golden brown on top.

Cream Cheese Glaze (optional):

1 tablespoon cream cheese, softened to room temp
1 tablespoon unsalted butter, softened to room temp
1/2 cup powdered sugar
2 tablespoons heavy cream

Mix ingredients until you have a lump free glaze.

Carrot Cake Scones

Carrot Cake Scones

These carrot cake scones are loaded with all of the good stuff – plenty of shredded carrots, coconut, pecans, raisins and some candied ginger for a fiery kick. Finished with a tangy cream cheese glaze, these scones are not too sweet and they're perfect for breakfast.
Ingredients:
2 ¼ cups all-purpose flour
¼ cup light brown sugar
½ tsp salt
1 tbsp baking powder
1 tsp cinnamon
¼ tsp nutmeg
⅛ tsp cloves
1 cup grated carrots
½ cup raisins
½ cup shredded sweetened coconut
½ cup chopped nuts (we used pecans)
3 tbsp crystallized ginger, finely chopped (optional)
½ cup heavy cream + more for brushing the scones
1 large egg
1 ½ teaspoons vanilla extract
½ cup unsalted butter, frozen
Optional: 2 tablespoons coarse (turbinado) sugar for
topping
Cream cheese glaze recipe follows:

Directions: 
Preheat the oven to 350˚F. In a large bowl. whisk
together the flour, brown sugar, salt, baking powder,
cinnamon, nutmeg and cloves.

Add in the grated carrots, raisins, coconut, nuts, and
ginger, tossing to coat in the flour mixture.

In a separate medium bowl, whisk together the heavy
cream, egg, and vanilla.

Using a box grater, grate the frozen butter into the
bowl with the flour mixture. Gently work the
ingredients together with a spatula or your hands so
butter is evenly distributed, but don’t over-mix.

Add in the heavy cream mixture and gently mix just
until a shaggy dough forms. Avoid over-mixing – you
should still be able to see the butter pieces throughout
the dough.

Transfer the dough to a clean, lightly floured surface.
Using floured hands, shape the dough into a roughly
10-inch disk. Using a sharp knife or bench scraper, cut
the dough into 8 triangle wedges.

Transfer the scones to a parchment paper-lined baking
sheet. Place the scones in the freezer for 15 minutes,
or in the refrigerator for 30 minutes to chill.

Before baking, brush the tops with more heavy cream,
then sprinkle with coarse sugar. Bake for 20-25
minutes, until light golden brown on top.

Cream Cheese Glaze (optional):

1 tablespoon cream cheese, softened to room temp
1 tablespoon unsalted butter, softened to room temp
1/2 cup powdered sugar
2 tablespoons heavy cream

Mix ingredients until you have a lump free glaze.

Gluten-Free Holiday-Spiced Carrot Cakelets With Eggnog Frosting

Gluten-Free Holiday-Spiced 

Carrot Cakelets with Eggnog Frosting

These moist, gluten-free mini carrot cakes get all the holiday feels from fragrant baking spices and a cream cheese frosting flavoured with rum and nutmeg. Don’t be tempted to skip the little bit of coconut flour, as it’s vital for getting the right texture. (You can buy just a little bit at most bulk food stores.)
Ingredients:

Cakelets
1 1/2 cups (375 mL) superfine blanched almond flour
1 tbsp (15 mL) coconut flour
1 tsp (5 mL) fine sea salt
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) baking soda
1 tsp (5 mL) ground ginger
1/2 tsp (2 mL) ground cinnamon
1/2 tsp (2 mL) freshly ground nutmeg
1/8 tsp (0.5 mL) ground cloves
1 cup (250 mL) finely shredded carrots
3/4 cup (175 mL) packed dark brown sugar
2 eggs
1/4 cup (60 mL) canola oil
1/3 cup (80 mL) chopped walnuts, toasted
1/4 cup (60 mL) shredded unsweetened coconut
Frosting
1/2 cup (125 mL) Philadelphia-style cream cheese, at room
   temperature
1/4 cup (60 mL) unsalted butter, at room temperature
3 1/2 cups (875 mL) icing sugar
1 tbsp (15 mL) dark rum or heavy cream
1/2 tsp (2 mL) freshly grated nutmeg, plus more to garnish
Pinch fine sea salt

Directions: 

For the cakelets, preheat oven to 350°F (177°C).  Heavily grease a  

12-cup muffin tin (or fill with parchment paper
liners). You can add a circle of parchment to the base of each well
as extra insurance, if you’re so inclined.

Combine almond flour, coconut flour, salt, baking powder and
soda, ginger, cinnamon, nutmeg and cloves in a bowl and stir until
uniform. Set aside.

Place carrots on a paper towel–lined plate and top with another
paper towel, pressing down to absorb any extra moisture.

Combine brown sugar and eggs in a medium mixing bowl and
beat on high with an electric mixer until pale and thick, about
4 minutes. Working one at a time, add dry mixture, canola oil, carrots,
walnuts and coconut, gently folding to incorporate.

Divide batter between prepared wells. Bake until tops are nicely b
rowned and feel slightly springy when touched, 18 to 20 minutes. 

Cool for 5 minutes then run point of a thin knife around edges of each well and ease them out. Put cakelets top down on a wire rack to cool
completely.

For the frosting, combine cream cheese and butter in large mixing
bowl and beat with an electric mixer until completely smooth. Add
icing sugar and beat until combined. Add rum or cream, nutmeg and
salt. Beat until fully incorporated. Pipe or spread icing onto cooled
cakes and dust with a little fresh nutmeg.

Pumpkin Chocolate Chip Scones

Pumpkin Chocolate Chip Scones

Perfectly moist and flaky pumpkin chocolate chip scones.  Ready in only 30 minutes and perfect for on-the-go mornings or brunch!

Ingredients
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter cold
1/2 cup heavy cream
1/2 cup pumpkin puree
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 cup mini chocolate chips
2 tablespoons heavy cream for brushing (optional)

Directions:
In a large mixing bowl, use a spoon to stir together 2 cups all-purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt until combined.

Grate 1/2 cup unsalted butter (cold) using a cheese grater and stir into the flour mixture OR cut butter into small pieces and use a pastry cutter to cut the fat into the flour mixture until it resembles coarse meal or sand.

Slowly stir in 1/2 cup heavy cream, 1/2 cup pumpkin puree, 2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract. The mixture should be crumbly. Then stir in 1 cup mini chocolate chips until just combined. 

Turn the dough out onto a clean countertop and use your hands to gently form it into a ball.

Press the dough flat into a 2-inch thick disc. Use a butter knife or bench scraper to cut the circle into 8 wedges.

Place cut scones on an un-greased baking sheet and brush the tops with 2 tablespoons heavy cream.

Bake at 425 degrees for about 12-15 minutes, until the tops are lightly browned.

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Traditional Colcannon

Traditional Colcannon

Traditional Irish colcannon is made by adding sautéed cabbage to mashed potatoes. But no one told us we couldn’t add kale and leeks. And if we decided it was a good idea to stir in a dollop of goat cheese, everyone at the table would get a little happier about having their veg and eating it, too.
Ingredients:
2 pounds red or gold new potatoes, washed, with skin on
¼ cup salted butter
3 cups lacinato kale, rib removed and chopped into ribbons
1 large leek, white only, thinly chopped into half moons
¼ cup goat cheese

1 cup heavy cream
Salt to taste
Pepper to taste
Directions:
Place potatoes in a large saucepan and cover with cold water by at least an inch.  Bring to a boil and add scant 2 tablespoons of salt . Cook the potatoes until they are fork tender, about 20 minutes. Drain and set aside in a bowl.

In the same saucepan, melt butter and add kale and leek to the pan. Cook the greens until they have wilted and released some of their water, about 3–4 minutes.

Return potatoes to the saucepan, mash, and stir until the kale and leek are well incorporated.

Add the goat cheese, heavy cream, salt, and pepper. Serve hot—and don’t hesitate to add another dollop of butter or goat cheese for good measure. Serves 4 - 6

Wild Rice And Mushroom Soup

 

Wild rice And Mushroom Soup

A creamy and herbaceous soup for a chilly autumn day when the rains have returned. We roasted the mushrooms separately to add some crunch and earthy meatiness.

Ingredients:    
3 tablespoons unsalted butter
1 cup carrots, peeled and diced
1 cup celery, diced
1 cup sweet onions or shallots, diced
3 cloves garlic, minced
1 ½ cups wild rice, rinsed
1 tablespoon fresh thyme leaves
1 tablespoon fresh sage leaves, minced
1 tablespoon fresh rosemary leaves, minced
2 tablespoons fresh parsley, minced
½ teaspoon crushed red pepper flakes (optional)
1 ½ quarts vegetable broth
2 cups kale, ribs removed and torn into small pieces
½ cup grated Parmesan cheese
1 cup heavy cream
Salt and pepper
2 pounds mixed mushrooms ( wild oyster, chanterelle, lobster and enoki mushrooms, use what you like.)
2 tablespoons fresh parsley
¼ cup extra virgin olive oil
Salt and pepper, to taste

Directions
In a large pot or Dutch oven, melt the butter over medium heat. Add in the carrots, celery and onions, and sweat for 5–7 minutes, until they begin to soften. Add in the wild rice, and sauté with the vegetables for another minute. Add in the fresh herbs, red pepper flakes and vegetable broth. Bring to a boil, then reduce to low heat. Cover and simmer for about 45 minutes, until the wild rice is fully cooked. Prep your mushrooms while the rice is cooking.

Add in the torn kale, Parmesan and heavy cream, cook for an additional 2 or 3 minutes. Season with salt and pepper.

For the mushrooms: Preheat the oven to 400°F. Tear mushrooms into small pieces, and toss with the olive oil, salt and pepper, and fresh parsley. Roast for 15–20 minutes, or until the mushrooms are deeply browned and crispy. Serve on top of the soup with more fresh parsley.

Notes: This recipe uses butter, cream and Parmesan cheese for an additional layer of luxury, but you can easily substitute olive oil, coconut milk and nutritional yeast for an equally delicious, fully vegan riff. Either way, your kitchen will smell heavenly.

German Apple Custard Cake

German Apple Custard Cake

The German Apple Cake – easy recipe – is perfect for baking with beginners or if you don’t have much time for baking a cake. You have found a very easy recipe for a delicious Apple Custard Cake. 

Ingredients:

Cake:

1 1/2 cups all-purpose flour  

1 teaspoon baking powder  

1/2 teaspoon cinnamon 

1/4 teaspoon salt  

1/2 cup unsalted butter, softened  

3/4 cup granulated sugar  

2 large eggs  

1 teaspoon vanilla extract  

1/2 cup whole milk

Custard Filling:

1 cup heavy cream

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

Topping

2 apples, peeled and thinly sliced

2 tablespoons sugar

1/2 teaspoon cinnamon

Directions:

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.  

In a bowl, whisk flour, baking powder, cinnamon, and salt.  

In another bowl, beat butter and sugar until fluffy. Add eggs and vanilla, mixing well.

Alternate adding dry ingredients and milk, mixing until smooth.

Pour batter into the pan and layer apple slices on top.

Bake for 25 minutes, then whisk custard ingredients and pour over the cake.

Sprinkle with sugar and cinnamon, then bake for another 20-25 minutes until custard is set.

Let cool before serving.

Prep Time: 15 minutes | Cooking Time: 45-50 minutes | Total Time: 1 hour 5 minutes

Pre-heat oven to 355 F.

Grease a 10 inch spring form very well with butter and dust with flour.

Place batter into a greased cake spring form .

Layer all apples on top.

Bake in preheated oven on 355 F for about 60 minutes.

Apple Bundt Cake

Apple Bundt Cake

Apple Bundt Cake is a made-from-scratch cake filled with tart apples and topped with a buttery caramel glaze.
Ingredients
Cake
2 cups (400 g) granulated sugar

1½ cups (327 g) vegetable oil
2 teaspoons vanilla extract
3 large eggs, room temperature
3 cups (375 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 medium Granny Smith apples, peeled, cored, and diced

Caramel Glaze
½ cup (1 stick / 113 g) unsalted butter
2 teaspoons heavy cream, room temperature
½ cup light brown sugar, packed
1 teaspoon vanilla extract

Directions:
Cake
Preheat the oven to 325°F. Lightly spray a 9-inch bundt pan with cooking spray. Set aside.

In a large bowl using a hand mixer on medium speed, beat the sugar, oil, vanilla, and eggs until combined.

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.

Add the dry ingredients to the wet ingredients and blend until just combined.

Gently fold in the diced apples by hand until just combined.
Pour the cake batter into the prepared bundt pan.

Bake for 55-70 minutes or until an inserted toothpick comes out clean.

Allow to cool for about 15-20 minutes in the pan and then invert it onto a wire rack. While the cake is cooling, prepare the caramel glaze.

Caramel Glaze

In a small saucepan over medium heat, bring the butter, heavy cream, and brown sugar to a gentle boil, stirring occasionally until the sugar is dissolved.

Remove the pan from heat, and add vanilla. Stir to combine.

Allow the caramel glaze to sit for 5-10 minutes to thicken.

Drizzle over the warm cake and serve.

Vanilla Bean Cream Tart With Salted Butter

                                                        

Vanilla Bean Cream Tart with Salted Butter Crust

Salted butter provides depth you can’t get from salting alone in this pâte sucrée crust, a perfect base for an ultrasmooth vanilla cream. Think of this tart as a canvas for any seasonal fruits as the months go by. This is a great way to use local currants, gooseberries and even florals like elderflower to showcase the best of summer.
Ingredients:
Vanilla Bean Cream
1 cup (250 mL) whole milk, divided
1 1/4 cups (310 mL) heavy cream, divided
1/3 cup (80 mL) granulated sugar
1 vanilla bean, split lengthwise, seeds scraped out
2 tbsp (30 mL) cold water
1 tsp (5 mL) unflavoured gelatin
3 large egg yolks
1/4 cup (60 mL) cornstarch
Salted Butter Crust
1 3/4 cups (425 mL) all-purpose flour
1/2 cup (125 mL) icing sugar
1/2 cup (125 mL) salted butter, cold, cubed
1 large egg yolk
2 tbsp (30 mL) whole milk
Fresh strawberries and cherries to finish
Directions:
For the vanilla bean cream, set a fine-mesh sieve over a medium-size
bowl. Set aside.

Combine 3/4 cup (175 mL) milk, 1/2 cup (125 mL) cream, sugar,
vanilla seeds and pod in a medium saucepan. Bring just to a simmer
over medium heat, then remove from heat, cover and let steep for 20 minutes.

Once steeped, pour cold water in a ramekin. Sprinkle gelatin overtop, then stir to combine. Let bloom for 5 minutes.

Whisk remaining 1/4 cup (60 mL) milk, egg yolks and cornstarch in a medium-size heatproof bowl until smooth. Return vanilla bean mixture to a gentle simmer over medium heat. Slowly pour vanilla mixture
into yolk mixture, whisking constantly, until combined. Pour mixture back into pot and return to medium heat. 

Cook, whisking constantly, until thickened, about 1 minute. Remove from heat and whisk in gelatin mixture until fully combined. Pass through sieve to remove any lumps and vanilla pod. Cover surface with plastic wrap. Cool until barely warm then refrigerate until chilled, at least 2 hours or up to 2 days.

For the salted butter crust, combine flour and icing sugar in bowl of
a food processor. Add butter and pulse until fine crumbs form. Add
egg yolk and milk and continue blending until a dough just comes
together, up to 1 minute. Shape into a disc. Wrap in plastic and
refrigerate for 30 minutes.

Preheat oven to 325°F (163°C).

Knead dough a few times to soften, then roll dough on a lightly

floured work surface to a circle about 1/8-inch (3-mm) thick.

Transfer dough to a 9-inch (23-cm) fluted tart pan with removeable

bottom. Gently press into bottom and up sides of pan, overhanging

edges. Trim the edges even with the top by running a rolling pin overtop. Prick bottom

with a fork. Freeze for 15 minutes.

Set tart pan on a baking sheet. Cover shell with a piece of parchment

paper and fill with pie weights or dried beans. Bake on middle rack

for 20 minutes. Remove paper and weights. Continue baking until l

ightly golden, 14 to 16 minutes. Cool completely.

To assemble, remove ring from tart pan. Run an offset spatula gently

under pastry to separate from base, then transfer to a plate or serving

dish.Whisk remaining 3/4 cup (175 mL) cream in a large bowl until

soft peaks form, 2 to 3 minutes.

Using same whisk, mix chilled vanilla bean cream in its bowl until smooth (cream will be very thick). Scrape cream into whipped cream and continue whisking until mixture is fully smooth and blended. Scrape into tart shell;

smooth top.

To finish, arrange strawberries and cherries overtop. Refrigerate until

chilled, 1 hour.

Serves 6 to 8

Matcha Glazed Swirl Bread

Matcha Glazed Swirl Bread

The bread is shaped like four giant cinnamon rolls cozied together
in a loaf pan, but with many, many more lay- ers, all beautifully
laced with matcha glaze. I bought a half-loaf, and loved it so much
that I convinced my husband to go back with me to buy a full one
the very next day. Being thousands of miles away from that fantastic
bakery, it was only a matter of time before I felt the need to try to
make this at home.”—James Beard Foundation Award nominee Cynthia Chen McTernan
Ingredients:
Sweet Dough
1/4 cup whole milk
1/4 cup (1/2 stick) unsalted butter plus more for pan
1 teaspoon active dry yeast or instant yeast
2 1/4 cups (282 grams) all-purpose flour plus more for rolling
3 tablespoons granulated sugar
1/4 teaspoon salt
1 large lightly beaten egg plus 1 large egg yolk
1/4 cup full-fat Greek yogurt
1/2 teaspoon vanilla extract
Matcha Glaze
1 tablespoon plus 1 teaspoon matcha powder (Green Tea Powder)
5 tablespoons heavy cream, plus 1 teaspoon more for thinning
1 1/4 cups confectioners’ sugar

Directions:
Make the dough: the night before, or at least 2 hours before baking,
in a small saucepan over medium heat, bring the milk just to a boil,
2 to 3 minutes, or heat the milk in a small microwave-safe bowl in the
microwave, about 1 minute. (This scalds the milk to kill any enzymes
that might prevent the yeast from doing their thing.) If you find a film
on the surface of the milk after heating it, just pour the milk through a
sieve.

Sprinkle the yeast on top and let sit until foamy, about 5 to 10 minutes.
If the milk-yeast mixture does not foam, you may want to start over to
make sure your yeast is active. (See Note if using instant yeast.)

Meanwhile, in a large bowl, whisk together the flour, granulated sugar, and salt. If you are not using a scale, take care to use the spoon-and-sweep method for measuring your flour, since too much flour canmake the dough dense.

When the yeast is foamy, add the egg and egg yolk, yogurt, and
vanilla to the yeast-milk mixture and whisk to combine. Mix the wet
ingredients into the dry, until all of the flour is incorporated and a wet,
sticky dough forms. Knead [the dough] in the bowl until it is smooth
and elastic, 8 to 10 minutes. Alternatively, use a silicone spatula to
scoop underneath the dough and fold it in onitself repeatedly. The
dough will start out maddeningly sticky; sprinkle up to 2 more
tablespoons of flour, just as much as needed to knead.

Cover with plastic wrap or a damp dish towel and place it in the refrigerator to rise overnight. Alternatively, you can let it rise at room temperature for 2 hours or so, until well doubled. I prefer a longer rise, to give the flavor time to develop and to split up the labor. The dough should be fine for up to 24 hours.

The next day, or at least 1 hour before baking, line a 9 × 5-inch
Pullman loaf pan with parchment paper or grease it with butter.

Make the matcha glaze: sift the matcha powder into a medium bowl.
Vigorously whisk 2 tablespoons of cream into the matcha until no
lumps remain. Whisk in the remaining cream, then sift in the
confectioners’ sugar 1/4 cup at a time, whisking after each addition,
until the mixture forms a very thick, barely pourable glaze.

Turn the dough out onto a well-floured surface. Roll the dough out
thin, thin, thin, to about an 18 × 24-inch rectangle, making sure to lift
the dough and add more flour to the work surface as you go. When the
dough is evenly rolled out, reserve 1/4 cup of the glaze and spread the
rest in a very thin layer across the dough. Using a pizza cutter, sharp
knife, or scissors, slice the dough in half lengthwise to form 2 long
9 × 24-inch strips. Carefully lift one strip and place it on top of the
other. If desired, trim the edges into a neater rectangle, then, starting
at a 9-inch end, roll the stack into a short, thick log.

Using a sharp, serrated knife, slice the log widthwise into 4 equal
pieces. Place the rolls, cut-side down, into the loaf pan. (Things will
get messy, but do not fear. The rolls are apt to bake up a little lopsided
no matter what; regardless of how they look, they all taste the same.)

Let [the dough] rise in a warm place until it is boisterously puffy and
fills the pan, 1 to 1 1/2 hours. When the dough is pressed with a finger,
it should bounce back very slightly, but the indent should remain.

During the last half-hour of the second rise, preheat the oven to 350°F.
Bake, uncovered, for 35 to 40 minutes, until golden-brown on top. Let
cool, then drizzle with the remaining glaze.

Note: If using instant yeast, use the same amount as active dry
yeast, but mix it in with the dry ingredients instead of adding it to
the scalded milk. If you can find SAF Instant Yeast, I have found
it to be wonderful and reliable, with yeast goods that are fluffier,
softer, and more flavorful than most.