Healthy Mediterranean Cooking at Home

Category Archives: cake

Blueberry Loaves

Makes two loaves that are good for breakfast or dessert.

Ingredients

1 cup soft unsalted butter
1 cup of sugar
3 large eggs at room temperature
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups Greek yogurt
1/2 cup milk
1 small to medium very ripe banana, mashed
1 tablespoon lemon juice
2 cups fresh or frozen blueberries
1/4 cup all-purpose flour

Optional Glaze
1/2 cup powdered sugar
4 teaspoons lemon juice

Directions

Preheat oven to 350 degrees F. Lightly spray two 8 x 4-inch loaf pans with cooking spray and line the bottom of the pans with parchment paper cut to fit.

Combine the berries with the ¼ cup flour and set aside. In a separate bowl combine the 3 cups flour, baking soda, and salt. In a medium bowl combine the yogurt, banana, milk and lemon juice

In the bowl of an electric mixer, cream the butter with the sugar until light and fluffy. Beat in the eggs one at a time. Stir in the yogurt mixture. Add the flour to the egg mixture mixing just until combined. Fold in the blueberries.

Pour the mixture into the prepared pans dividing the mixture in half. I weigh the baking pans as I add the batter to each pan so that they are equal.

Bake for about 1 hour, or until a cake tester comes out clean.  Cool 15 minutes, then remove the loaves from pan and cool on a rack.

For the glaze:
Stir the sugar and lemon juice together until smooth. Drizzle over the Blueberry Loaves.


Coconut Layer Cake

When baking with coconut milk, I use shelf-stable boxed coconut milk.

Layer Cake
1 cup unsalted butter (room temperature-very soft)
1 2/3 cups sugar
9 eggs at room temperature
1/2 teaspoon vanilla extract
2 cups coconut flour, sifted
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon of sea salt
1 1/3 cups coconut milk

Directions

Preheat the oven to 350°F. Grease two 9-inch or two 8-inch layer pans. Line the bottom with parchment paper.

Combine the butter and sugar, and beat together for about 2 minutes using an electric mixer.

Add eggs in one at a time and beat at high speed for about 3 minutes. Add in the vanilla while beating the eggs and butter mixture.

Combine the dry ingredients together and add one cup at a time, alternating with the coconut milk. Beat batter for about five minutes on high speed.

Spoon batter into the two prepared cake pans and smooth the tops. Bake for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Place the pans on a wire rack and let cool for 10 minutes before removing the layers from the pans. Cool cakes completely before frosting.

Filling Ingredient
1 cup raspberry or strawberry jam

Frosting Ingredients
1 (8 ounces) package reduced-fat cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy cream
Toasted or tinted coconut flakes

Prepare the Frosting: Beat cream cheese and powdered sugar with a heavy-duty stand mixer using the whisk attachment on medium speed until creamy. Add vanilla and heavy cream and beat until fluffy.

Assemble the cake: Place 1 layer on a serving platter, and spread jam over the layer, spreading to within 1/2-inch from the edge. Top with the second layer, and spread frosting on the top and sides of the cake. Garnish with toasted coconut.

Zucchini Bread

Ingredients

1 tablespoon olive oil
1 egg at room temperature
2 teaspoon vanilla extract
1/2 cup honey
1/2 cup coconut milk
1 cup shredded zucchini squeezed to remove water (about 1 medium zucchini)
2 cups Oat Flour
1 teaspoon pumpkin pie spice mix or cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts

Directions

Preheat the oven to 350degrees F. Coat an 8×4-inch loaf pan with cooking spray and line the bottom with parchment paper. Spray the paper.

In a large bowl mix together the olive oil, egg, vanilla extract, honey, milk, and zucchini.

Combine dry ingredients together (oat flour, spices, baking powder/baking soda, salt) and stir dry ingredients into wet ingredients, Fold in walnuts.

Pour batter into the prepared pan and bake for 45 minutes, or until the top of the bread is golden and the cake tester comes out clean.

Allow bread to cool completely for at least 20 minutes, remove from pan and cool completely on a wire rack.

Pumpernickel Bagels

Bagel Dough
1 1/2 cups lukewarm water
3 tablespoons brown sugar
4 teaspoons instant yeast
1 ½ teaspoons molasses
2 cups pumpernickel or dark rye flour
2 tablespoons dehydrated onion
2 tablespoons cornmeal
1 tablespoon caraway seeds
1 tablespoon kosher salt
2-3 cups whole wheat flour

Kettle Water
6 quarts water
2 tablespoons brown sugar
1 teaspoon kosher salt

Directions

To make the bagel dough:
Whisk 1 1/2 cups lukewarm water, 3 tablespoons brown sugar, yeast, and molasses in a large bowl until the yeast dissolves. Stir in pumpernickel flour, onions, cornmeal, caraway seeds, and 1 tablespoon salt. Stir in enough of the wheat flour to make a soft dough, about 2 cups.

Knead, gradually incorporating more wheat flour, until the dough is resilient and quite firm, 10 to 12 minutes (the dough will remain slightly sticky). Cover the dough with a towel and let rest for 10 minutes.

Divide the dough into 12 pieces; roll each piece into a 10-inch-long rope. Wet the ends lightly with water. Form into bagels by overlapping the ends up 1 inch. Pinch ends together firmly. Set bagels aside, uncovered, to rise until slightly puffy, about 20 minutes.

Preheat the oven to 450°F.
Line 2 baking sheets with parchment paper.

Bring water, 2 tablespoons brown sugar, and 1 teaspoon salt to a boil in a large pot.

Slip several risen bagels at a time into the pot of boiling water. Cook for 45 seconds, turn them over with a slotted spoon or tongs and cook for 45 seconds longer. Drain the bagels on a clean dish towel and place them on the prepared baking sheets.

Place in the oven, reduce heat to 425°F and bake for 12 minutes. Turn the bagels over and bake 5 more minutes. Cool on wire racks. Bagels freeze very well.


Miss baking your favorite foods because flour and other pantry items are in short supply due to the virus crisis? Have you thought about baking with alternative flours in place of all-purpose flour, such as whole wheat flour, grain flour, bean flour, nut flour, rice flour or coconut flour to name just a few? Any number of them will work as a thickener for gravy and nut flours make delicious pie crusts. Grain flours such as millet, amaranth, quinoa, and teft are high in nutrition and are excellent in muffin, pancake, crepes, cookies and brownie recipes. Coconut flour is excellent for cakes and quick breads. Coconut flour requires more liquid and eggs in a recipe than you may usually use in your all-purpose flour recipes. In the weeks to come, I will be sharing some of my alternative flour recipes with you.

Lemon Pound Cake

Ingredients

6 large eggs, at room temperature
1 cup sugar or granular sugar substitute
1 cup coconut flour
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Lemon syrup, recipe below

Directions

Preheat the oven to 350°F (177°C). Line one 9 x 5-inch loaf pan with parchment paper.
In a large mixing bowl, whisk together all the ingredients.
Pour all of the batter into the loaf pan and place it in the oven.
Bake for 45-50 minutes, until the top, is firm to the touch and a toothpick inserted in the middle of the loaf and comes out clean. Place the pan on a wire rack and let the loaf cool completely in the pan.
Once completely cool, about two hours later, place the cake on a plate and poke a few holes in the top with a cake tester or fork.
Drizzle the lemon syrup over the top of the cake.
Store pound cake in a container in the refrigerator for up to 7 days.

Lemon Syrup
1/2 cup granulated sugar or sugar substitute
1/4 cup of water
Zest of 1 lemon
1/4 cup fresh lemon juice
Bring to a boil the sugar, water, and zest in a small saucepan. Add the fresh lemon juice. Let cool to room temperature and pour over cake

Strawberry Muffins

Ingredients

Cooking spray
4 large eggs at room temperature
1 cup coconut milk, unsweetened
2 tablespoon vegetable oil
1/2 cup granulated sugar or sugar substitute
1 tablespoon vanilla extract
3/4 cup coconut flour
1/4 teaspoon salt
1 teaspoon baking soda
1 cup chopped fresh strawberries

Directions

Preheat the oven to 350 degrees F. Spray 12 muffin cups with cooking spray.
In a medium bowl, beat the eggs using a hand whisk. Whisk in the remaining ingredients one by one., adding the strawberries last.
Using a 4-tablespoon ice cream scoop, transfer the batter to the prepared muffin cups, filling them 3/4 full.
Bake until the muffins are set and a toothpick inserted in their center comes out clean, about 20 minutes.
Cool the muffins 5 minutes in the pan on a cooling rack, then transfer the muffins directly to the cooling rack to cool 10 more minutes before serving.

Banana Walnut Pancakes

Ingredients

1 cup store-bought gluten-free pancake mix

Or make your own:
Gluten-Free Pancakes Dry Mix 1 1/2 cups (210 g) basic gluten-free flour 9any kind), (140 grams superfine white rice flour + 45 grams potato starch + 25 grams tapioca starch/flour) 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon kosher salt

2 tablespoons brown sugar
¼ teaspoon cinnamon
1 egg
1 cup milk or buttermilk
1 tablespoon vegetable oil
3 ripe bananas, mashed
1/2 cup chopped walnuts, toasted
Maple syrup for serving

Directions
In a medium bowl, combine pancake mix sugar, and cinnamon.
Stir in egg, milk, oil, bananas, and walnuts; until well combined (batter will be slightly lumpy).


Heat lightly oiled grill or frying pan over medium heat. Pour batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot with maple syrup.


Cinnamon Cake

This cake can be made with gluten-free and low carb flours.

Makes 12 servings.

Ingredients

Cake Batter
2 cups whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup room temperature unsalted butter, divided
1 cup granulated sugar or granulated sugar substitute

Topping
1/2 cup regular oats
1 cup brown sugar or brown sugar substitute
1 1/2 cups chopped pecans
2 teaspoons cinnamon

Directions

Preheat oven to 350°F.
Grease a 9×13 inch baking dish and set aside.

For the cake batter:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large liquid measuring cup whisk eggs, vanilla, and sour cream until well combined.
In a large bowl, with an electric mixer on medium speed, beat 1/2 cup butter and granulated sugar or sugar substitute until smooth and fluffy, about 4 minutes. Alternately add the flour mixture and egg mixture to the batter, beginning and ending with the flour mixture.

 

For the topping:
In a processor, pulse oats, brown sugar or brown sugar substitute, pecans, remaining ½ cup butter and cinnamon until small clumps form.

To assemble the cake:
Spread half of the batter into the prepared pan. Sprinkle one-third of the topping evenly over the batter.


Spoon the remaining batter over the topping spread it with a spatula to cover the topping.


Sprinkle evenly with the remaining topping. Bake until a knife inserted in the center comes out clean, about 45 minutes.

Cool cake in the pan set over a wire rack. Serve warm or at room temperature.


Cake

ingredients

2 cups almond flour
1 tablespoon coconut flour
1/2 cup salted butter
3/4 cup granulated sugar or granulated low carb sweetener
2 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup full-fat sour cream
2 ounces regular cream cheese
4 large eggs

Directions

Preheat oven to 350 degrees F.
Generously butter a 9 to 10-inch bundt pan, set aside.
Combine almond flour, coconut flour and baking powder in a large bowl, set aside.
In an electric mixer cream the butter, sweetener, and cream cheese together until light and fluffy. Add vanilla and almond extracts and sour cream to the butter mixture. Mix thoroughly.
Beat in the eggs, one at a time.
Add the almond flour mixture a little at a time into the butter/sour cream, beating on low after each addition.
Pour batter into the prepared bundt pan, place in the oven and bake for 50 minutes or until a toothpick placed in the cake comes out clean.
A toothpick should come out mostly clean, with just a few crumbs when the cake is done.


The top of the cake should bounce back when gently touched but may have a little jiggle. This is typical with almond flour desserts until they cool.

For best results, let the cake cool in the pan completely for at least 2 hours, but preferably overnight.

Peach Cream

Ingredients

1 cup cold heavy whipping cream
2 tablespoons powdered sugar or powdered sugar substitute
1/4 teaspoon almond extract
2 cups finely diced peaches fresh or unsweetened jarred peach slices (Dole) drained

Directions

Combine the sugar, cream and almond extract in a medium bowl.
Beat the cream on medium speed for about five minutes, until soft peaks form.
Dry the peaches on paper towels to get rid of extra moisture and chop into small pieces.
Fold peaches into the whipped cream. Cover the dish and refrigerate until serving.


Appetizer

Arugula Salad

2 servings

Dressing
3 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
1 teaspoon Kosher sea salt
1/4 teaspoon pepper

Salad
1/2 cup toasted pecans halves
1/4 cup dried cranberries
2 tablespoons crumbled blue cheese
3 cups baby arugula

Directions

Toast the pecans in a preheated 350 degree F oven for about 10 minutes.

Whisk in a medium mixing bowl: balsamic vinegar, honey, and mustard. Add olive oil slowly, while whisking briskly, then season dressing with salt and pepper.

Place the arugula in a salad bowl; add some dressing and toss to coat. Add the pecans and cranberries. Divide the salad between 2 serving plates; top each with the crumbled blue cheese.

Main Course

Seafood in Creole Sauce

Serve with Crusty Bread on the side.

2 servings

Ingredients

4 tablespoons extra-virgin olive oil, divided
1/2 medium onion, finely chopped
1 clove garlic, finely chopped
1/2 stalk celery, finely chopped
1/2 small bell pepper, finely chopped
1 small fresh chile pepper, chopped
1 teaspoon tomato paste
1 cup chopped plum tomatoes
3/4 cup chicken or fish stock or water
1/4 cup dry white wine
1 tablespoon finely chopped fresh thyme
1 teaspoon Creole seasoning (Store-bought or see recipe below)
1/4 teaspoon hot pepper sauce, optional (depending on how hot the chile pepper is)
1/2 teaspoon salt, divided
1/2 teaspoon ground pepper, divided
2 tablespoons all-purpose flour or low carb flour
4 U.S. sustainably caught raw shrimp, 16-20 per pound
4 large sea scallops
8 oz red snapper, redfish, cod or haddock fillet, skinned and cut into 2 portions

Directions

For the sauce

Heat 2 tablespoons oil in a large deep skillet over medium heat. Add onion and garlic; cook, stirring occasionally, until tender, 3-4 minutes. Add celery, bell pepper and chile; cook, stirring occasionally, for 2 minutes. Add the tomato paste; cook, stirring, about 30 seconds. Add tomatoes, broth, wine, creole seasoning, hot sauce if using and thyme; bring to a boil over high heat. Reduce heat and simmer gently, stirring occasionally, for 20-30 minutes until very thick. Season with ¼ teaspoon each salt and pepper and return to a gentle simmer.

Peel shrimp and set aside. Wash scallops and remove side muscle and set aside.

For the redfish

Whisk flour with ½ teaspoon each of salt and pepper in a shallow dish. Lightly dredge fish, shaking off excess flour. Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat. Add the fish and cook until golden brown, 1 to 2 minutes per side. Transfer to the simmering sauce. Cook shrimp and scallops in the same pan, turning once or twice, until pink and curled, 1 to 2 minutes adding the remaining oil if needed.

Transfer the shellfish to the sauce; simmer for 1-2 minutes. Serve in individual bowls.

Creole Seasoning

Ingredients

2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons paprika
3 tablespoons salt

Directions

Combine all the ingredients in a bowl, or Jar and stir so that all the ingredients have been fully combined. Store in an airtight container or zip lock bag.

Dessert Course

Cherry Clafoutis

Clafoutis is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and with cream.

For Valentine’s Day, I use a heart-shaped layer cake pan.

Ingredients

4 eggs
2/3 cup (5 oz./155 g) sugar
6 tablespoons (2 oz./60 g) all-purpose flour
2 teaspoons vanilla extract
1 cup (8 fl. oz./250 ml) heavy cream
1/2 teaspoon salt
1 1/2 lb. (750 g) fresh cherries, pitted, or 1 1/4 lb. (625 g) frozen cherries, thawed and drained
2 tablespoons Amaretto
1/2 teaspoon grated lemon zest
1/4 cup sliced almonds
Whipped Cream or Vanilla Ice Cream for serving (optional)

Directions

Preheat the oven to 350°F
Grease a round 9-10″ baking dish and cut a piece of parchment paper to fit on the bottom. Arrange the cherries on the bottom of the pan in a single layer and then set aside.


Combine the rest of the ingredients – except for sliced almonds – in the bowl of a food processor or blender and process on high speed until thoroughly blended; the mixture will be similar to a thin crepe batter.
Pour the mixture over the cherries and then sprinkle the sliced almonds across the top.
Bake in the preheated oven for about 50-60 minutes, until puffed and golden brown. If you find that the clafoutis browns too quickly, cover it loosely with a sheet of aluminum foil.
Remove the pan from oven and let cool for a few hours then transfer to the refrigerator to chill completely. Serve with sweetened whipped cream or a scoop of vanilla ice cream on the side.

To make this dessert gluten-free and low carb:

Ingredients

4 eggs
1/3 cup sugar substitute
½ cup almond flour
¼ cup arrowroot powder flour
2 teaspoons vanilla extract
1 teaspoon almond extract
1 cup heavy cream
1/4 teaspoon salt
2 cups fresh raspberries or blueberries
1/2 teaspoon grated lemon zest
1/4 cup sliced almonds
Follow the directions in the recipe above.


Italian Hazelnut Ricotta Cheesecake

Ricotta cheesecake is tops in our family and I have shared several versions with you over the years. This version is especially suited for a holiday or for when you have guests. It makes a beautiful presentation. It can also be adjusted for special diets.

Ingredients

1 1/2 cups hazelnuts
2 tablespoons unsalted butter at room temperature
1/2 teaspoon cinnamon
32 oz whole milk ricotta cheese
4 oz cream cheese
4 large eggs
1 1/2 cups sugar or equivalent sugar substitute for baking
3 tablespoons all-purpose or low carb or gluten-free flour
1 tablespoon hazelnut flavored syrup
Strawberry Sauce, recipe below

Directions

For the crust:

Heat the oven to 350°F. Line the outside of an 8-inch springform pan with a double layer of aluminum foil. Coat the inside of the springform pan with cooking spray.
Process the hazelnuts until finely ground in a food processor. Combine the hazelnut flour, butter, and cinnamon in the processor until the mixture is crumbly.
Pat the mixture onto the bottom and sides of the pan. Bake the crust until golden, 10-12 minutes; cool on a wire rack.

For the cheesecake:

In the food processor fitted with a metal blade, process ricotta until very smooth. Add cream cheese; process until smooth. Add eggs, one at a time, processing until incorporated. Add sugar or sugar substitute, flour, and hazelnut syrup. Process until smooth, scraping down the sides as needed. Pour filling into cooled crust; smooth top.

Place the pan in a larger pan and add water to reach halfway up the sides of the springform pan. Bake the cheesecake in the water bath for 1 hour. Turn off the oven and let the cheesecake finish baking in the turned off oven with the door closed for 30 minutes.

Remove the pan from the oven, remove the foil and cool to room temperature on a wire rack, then refrigerate. When well chilled, remove the cheesecake from the springform pan, cut into wedges and serve with the Strawberry Sauce.

Quick Strawberry Sauce

Ingredients

1 cup sliced fresh strawberries
2 tablespoons honey
1 teaspoon hazelnut flavored syrup

Directions

Combine the ingredients in a microwave-safe dish. Heat in the microwave for one minute. Remove the bowl from the microwave and stir well. Cover and refrigerate. Serve a little of the sauce over slices of the ricotta cheesecake.

Polish Easter Nut Bread

My mother-in-law made this bread every year for the holidays. I remember what it tasted like and that it took her several days to make this traditional bread. She also made about 8 loaves to share with the family. The recipe was in her head and never written down. I looked at a number of Polish recipes for Easter Nut Bread but none of them seemed to be like hers. Her version was round, not long like most photos I saw on the internet. So I created a version of this bread that tastes like hers but with a lot less work.

Dough Ingredients

This dough is very tender and delicious, not at all heavy or dense.

3 cups bread flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 1/2 teaspoons instant yeast
1/2 cup water
1/2 cup heavy (whipping) cream
1 large egg
4 ounces (1 stick) unsalted butter, room temperature

Directions

Combine the flour, sugar, salt, and yeast in the bowl of electric mixer fitted with the paddle attachment. Mix for a few turns to evenly distribute the ingredients. Add the butter cut into cubes and the egg, water, and cream. Mix until combined and the dough begins to stick together. Switch to the dough hook and knead the dough for about 7 minutes. It should be smooth and soft.

Put the dough in a large buttered bowl and cover it with a towel. Let it rise in a warm place for about 1 1/2 hours, until doubled.

While the dough is rising, prepare the walnut filling:

Ingredients

10 ounces walnuts
4 ounces (1 stick unsalted butter)
1/2 cup brown sugar
2 large eggs, divided
1/2 teaspoon pure vanilla extract
1 teaspoon ground cinnamon

To make the walnut filling:

Put the walnuts in a food processor until finely ground.

By hand or in a mixer, cream the butter and the brown sugar until smooth. Stir in one egg, vanilla extract, and cinnamon. Add the ground walnuts and mix until incorporated. Set aside.

To make the pastry:

Place the risen dough on a lightly floured board and roll it into a 20- by 15-inch rectangle.

Spread the walnut filling evenly over the dough. From the long end, roll up the dough, pinching the ends to the sides to seal it. Pull the dough to a length of 25 inches and twist the roll into a circle. Place it on a large parchment-lined baking sheet.

Let the dough rise for about 1 1/2 hours until doubled.

Preheat oven to 325 degrees F. Lightly beat the remaining egg and brush it on the dough. Bake the walnut roll for 40 to 45 minutes, until it is a dark golden brown color and registers 200 degrees F on an instant-read thermometer.

Let the walnut roll cool for 15 minutes and then slice it yo serve it warm. The pastry can also be reheated in a 350 degree F oven.


Chocolate Covered Peanuts

Coconut oil works well with chocolate because it will prevent the candy from softening, as butter or oil would do.

Makes about 18 clusters

Ingredients

2 cups unsalted peanuts
1 cup chocolate chips
1 teaspoon coconut oil or shortening
3 tablespoons powdered sugar or powdered sugar-free sweetener

Directions

Combine the chocolate, coconut oil and sugar in a microwaveable glass bowl or in a double boiler.

Melt the chocolate mixture in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted, stirring several times.

You can also melt the chocolate in a double boiler over hot water.

Stir in the peanuts, completely covering them in chocolate. Using a 1 inch scoop or tablespoon drop the mixture into wax paper. Cool completely before serving

One-Layer Heart-Shaped Carrot Cake

For the Cake:

1 1/4 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
3/4 cup vegetable oil
2 large room-temperature eggs
2 teaspoons vanilla
1 cup grated carrots
1 cup chopped walnuts

For the Frosting:

4 ounces room-temperature cream cheese
1/4 teaspoon vanilla extract
2 tablespoons powdered sugar
1 cup heavy cream

To Make the Cake

Heat oven to 325 F. Cut parchment to fit heart pan (or 8 inch round cake pan) and coat with cooking spray. Set aside.

Measure flour and add to an electric mixer bowl along with the sugar, baking powder, salt, cinnamon, oil, eggs and vanilla.

Blend for 1 minute on low-speed.

Stir carrots and nuts into the batter. Pour into the prepared pan.

Bake for 40 to 45 minutes, until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack. Remove from the pan to a serving plate.

For the frosting:

Place all the ingredients in a medium mixing bowl. With a hand mixer beat the ingredients until the cream forms stiff peaks.

Frost the top of the cake and refrigerate the cake until serving time.

Easy Frozen Chocolate Mousse

Ingredients

1 pint (2 cups) heavy whipping cream, well chilled
8 oz good quality chocolate, chopped
1 teaspoon vanilla extract
Chocolate sprinkles, garnish

Directions

In a double boiler or in a bowl set over a saucepan, melt chocolate over simmering water. Remove from the heat to cool slightly.

Pour the cream and vanilla into a large bowl. Using an electric mixer, beat the cream on medium speed until slightly thickened, about 30 seconds.

Add sweetener to taste if you want. I did not because I think the chocolate makes it sweet enough

Continue beating on medium speed, scraping down the sides of the bowl with a rubber spatula, until soft peaks form, about 1 minute.

To test, turn off the mixer and lift the beaters. If the cream makes soft little peaks that flop over slightly, it is ready.

Add the warm chocolate to the cream and mix in slowly until incorporated.

Spoon into 4 dessert dishes. Chill in the refrigerator to serve as mousse or place in the freezer overnight to serve as frozen mousse.

Garnish with chocolate sprinkles before serving.

Chocolate-Dipped Strawberries

Ingredients

8 large strawberries with tops
6 oz good quality chocolate, chopped

Directions

Gently rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper or set out muffin paper cups.

In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring frequently. Remove from heat. You may also microwave the mixture.

Dip the lower half of each strawberry into the chocolate mixture; allow excess to drip back into the saucepan.

Place on  the prepared cookie sheet or muffin paper cups.

Refrigerate uncovered about 30 minutes or until the chocolate is firm, or until ready to serve.

Store covered in refrigerator.


Here are a few more popular recipes from the past. The Flounder recipe is one we like a lot.

Salisbury Steak 

4 Servings

Ingredients

Burger Steak

1 1/4 pounds lean ground beef
2 teaspoons Worcestershire sauce
2 teaspoons Montreal Steak Seasoning
1/4 cup breadcrumbs
1/4 cup heavy cream
1 tablespoon fresh minced parsley
2 teaspoons oil
Salt and pepper

Gravy

1 tablespoon unsalted butter
8 ounces white button mushrooms, sliced
1 clove garlic, minced
1 small onion, sliced thin
2 cups beef stock
1 tablespoon all-purpose flour
1 teaspoon Worcestershire sauce
1 sprig fresh thyme
Salt and freshly ground black pepper

Directions

Place the ground beef in a medium bowl, breaking it up as you do.

Sprinkle the Worcestershire sauce, steak seasoning and parsley over the beef. Add the breadcrumbs and cream. Mix gently.

Divide the seasoned ground beef into 4 even portions and form into patties.

Season the outside with salt and a good amount of coarse black pepper. (Lots of pepper gives the hamburger steak great flavor.)

Place a large skillet or saute pan over medium high heat. When hot, add the 2 teaspoons of oil and swirl to coat the pan.

Add the burger steaks and cook for approximately 3 minutes per side. Remove the burger steaks from the pan to a plate and cover loosely with foil.

Turn the heat down to medium.

Season mushrooms with salt and pepper, to taste. Saute the mushrooms in the same pan as the meat, until brown, about 5 minutes.

Add butter, the onion, thyme and garlic. Cook until vegetables are soft, about 5 minutes. Whisk in the flour.

Add broth, slide meat back into sauce, cover and simmer until tender, about 30 minutes.

Flounder Almondine

Ingredients

5 tablespoons butter
1 tablespoon olive oil
4 flounder or sole fillets (about 1 pound)
All purpose flour
2 eggs beaten to blend
1/4 cup slivered almonds toasted
1/4 cup dry white wine
2 tablespoons fresh lemon juice
Lemon wedges

Directions

Melt 4 tablespoons butter with the olive oil in large skillet over medium high heat. Dip fillets in flour then in beaten eggs.

Add the fillets to the skillet and cook until browned and just cooked through 2 to 3 minutes per side. Transfer to serving platter, keep warm.

Melt the remaining 1 tablespoon of butter in the same skillet. Add the almonds and cook until heated through about 1 minute.

Add wine and lemon juice and simmer until thickened, stirring constantly. Pour the sauce over the fish. Garnish with lemon wedges and serve.

Jelly Roll Cake

Servings 10

Ingredients

3 eggs
1 cup granulated sugar
⅓ cup water
1 teaspoon vanilla
3/4 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
Powdered sugar
About 2/3 cup of lemon curd or your favorite jelly

Directions

Heat the oven to 375°F. Line 15 x 10 x 1 inch pan with parchment paper. Coat the paper and pan sides lightly with cooking spray.

In a medium bowl, beat eggs with an electric mixer on high-speed about 5 minutes or until very thick and lemon colored. Gradually beat in the granulated sugar.

Beat in water and vanilla on low-speed. Gradually add flour, baking powder and salt, beating just until the batter is smooth.

Pour the cake batter into the prepared pan, spreading to the corners.

Bake 12 to 15 minutes or until a toothpick inserted in the center comes out clean.

Immediately loosen cake from the sides of pan and turn upside down onto a kitchen towel generously sprinkled with powdered sugar. Carefully remove the paper.

Trim off stiff edges of the cake if necessary. While the cake ¡s hot, carefully roll the cake and towel from the narrow end into a cylinder.

Cool on a cooling rack for at least 30 minutes.

Unroll the cake and remove the towel. Beat jelly slightly with a fork to soften and spread over the cake. Roll up the cake.

Sprinkle with powdered sugar. Cut into ½ inch slices to serve.

Easy Lemon Curd

If you do not have access to Meyer Lemons, you can use regular lemons. Because Meyer Lemons are larger, you will need more regular lemons to get 1 cup and more sugar because regular lemons are less sweet than Meyer.

Ingredients

1 cup Meyer Lemon juice (2 large)
6 large organic eggs, beaten
1 cup sugar
2 sticks (16 tablespoons) salted butter softened
1/4 teaspoon vanilla extra

Directions

Put all the ingredients in a heavy saucepan. Turn the heat to medium and continuously whisk the mixture until it begins to thicken – it only takes a few minutes.

Turn the heat down to medium-low and continue whisking. The lemon curd will thicken – all at once.

Remove the pot from the heat and continue to stir with the whisk for one minute more. Pour into a clean container and let cool to room temperature.

Store in the fridge in an airtight container.

Jello molds from the 50’s and 60’s.

 


Make dinner with December’s seasonal foods. Here are a few ideas.

Pork Cutlets with Apple-Fennel Sauce

4 servings

Ingredients

1/4 cup all-purpose flour
Kosher salt and pepper to taste
1 egg
1 cup panko breadcrumbs
Four boneless pork cutlets, pounded to 1/4 inch thick
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 small fennel bulb, cored and thinly sliced
2 tablespoons fresh lemon juice
1 apple, peeled and thinly sliced
Lemon wedges, for serving

Directions

In a shallow dish, mix the flour with salt and pepper. In another shallow dish, beat the egg.

In a third shallow dish, spread the panko and season with additional salt and pepper. Dredge the pork in the flour, shaking off the excess.

Dip the pork in the egg, then dredge in the panko to coat. Place the cutlets on a large plate.

In a large skillet, melt 1 tablespoon of the butter and 1 tablespoon of the oil.

Add the pork cutlets and cook over moderately high heat until golden, 2 minutes.

Turn the cutlets over, and cook until just golden on the outside and white throughout, about 2 minutes more.

Transfer the cutlets to a paper towel-lined plate.

Add the remaining 1 tablespoon of oil and butter to the skillet.

Add the fennel and onion and cook over moderately high heat, stirring occasionally, until light golden and crisp-tender, about 3 minutes.

Stir in the lemon juice and apple slices and season with salt and pepper. Cook for an additional 2 minutes.

Place the cutlets back in the pan and let them heat in the fennel mixture for a few minutes.

Place the cutlets on a serving platter and top with the fennel mixture. Serve with lemon wedges.

Sautéed Carrots

4 servings

Ingredients

4 medium carrots, peeled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 teaspoon dried marjoram

Directions

Cut the carrots diagonally into 1/4-inch thick slices.

Place the carrots, 3 tablespoons water, the salt and pepper in a medium skillet and bring to a boil.

Cover the pan and cook over medium-low heat for 4-5 minutes.

Add the butter and marjoram and saute for another minute, until the water evaporates and the carrots are coated with butter.

Cranberry Orange Cake

Topping

1/4 cup unsalted butter, softened
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1 teaspoon ground cinnamon

Cake

2-1/3 cups unbleached all-purpose flour; more for the dusting the pan
1-1/4 teaspoon baking powder
3/4 teaspoon salt
2 cups fresh or defrosted frozen cranberries
1-1/2 teaspoons finely grated orange zest
1-1/2 cups granulated sugar
½ cup softened unsalted butter
3 large eggs
1 cup buttermilk

Directions

Position a rack in the middle of the oven and heat the oven to 350°F. Lightly butter and flour a 9×13-inch baking pan.

Combine the walnuts, brown sugar, cinnamon and butter in a mixing bowl. Using your hands to form the mixture into crumbs. Set aside.

In a medium bowl, whisk together the flour, baking powder and salt. Add the cranberries and orange zest and mix.

In the bowl of a stand mixer, mix the ½ cup butter on low-speed with the stand mixer’s paddle attachment until smooth.

Add the sugar gradually and continue mixing on low until slightly fluffy. Scrape the bowl and beater.

Add the eggs one at a time, mixing until smooth after each addition.

Stop the mixer, scrape the bowl and beater, and add half the flour mixture.

On low-speed, mix until the flour drifts disappear and then add half the buttermilk; mix until just blended.

Repeat with the remaining flour and buttermilk. Scrape down the sides of the bowl and mix until smooth.

Pour into the prepared pan and sprinkle the top with the crumb mixture.

Bake for 55 to 60 minutes or until a cake tester inserted in the middle of the bread comes out clean. Cool on a wire rack.

Italian Sausage Stuffed Acorn Squash

4 servings

Ingredients

2 large acorn squash, halved crosswise, seeds and fibers removed
1 teaspoon unsalted butter
1 small onion, peeled and chopped
1 celery stalk, sliced thin
8 ounces Italian sausage, casing removed
1 teaspoon dried thyme
1/4 teaspoon salt
Freshly ground pepper to taste
2 cups lightly toasted sourdough bread, cut into 1/4-inch cubes
1/3 – 1/2 cup chicken broth, homemade or low-sodium canned
1 tablespoon chopped fresh Italian parsley

Directions

Preheat the oven to 400 degrees F.

Cut the squash in half and remove the seeds.

Cut a thin slice off the bottom of each squash half so that they stand flat, being careful not to cut into the flesh.

Place the squash halves in a baking dish large enough to hold the squash halves and set aside.

Heat the oil in a large nonstick skillet over medium heat. Add the onion and celery and cook until softened, about 5 minutes.

Add the sausage and break up the meat with the back of a spoon. Cook until no traces of pink remain, about 8 minutes.

Transfer the mixture to a large bowl and stir in the thyme, salt, pepper, bread cubes with enough broth to moisten the stuffing and mix until well combined.

Divide the stuffing mixture among the squash halves. Add enough water to the roasting pan to make a depth of about 1/2 inch.

Cover the squash loosely with aluminum foil.

Roast for 45 minutes.Remove the foil and bake for 15 minutes more or until the squash is tender and browned on the top.

Place 1 squash half on each of 4 plates, garnish with parsley and serve immediately.

Creamy Spinach

4 servings

Ingredients

2-10 oz pkgs frozen chopped spinach, defrosted and drained or 2 lbs. fresh spinach
1 garlic clove, minced
1 tablespoon olive oil
2 tablespoons cream cheese
2 tablespoons milk
Salt and pepper

Directions

Heat the oil in small saucepan and add the garlic; cook 1 minute. Add spinach and heat.

Make a well in the center of the spinach and add the milk and cheese.

Heat and stir until the cheese is dissolved throughout spinach. Season with salt & pepper.

Oven Roasted Parmesan Cauliflower

4 servings

Ingredients

1 whole cauliflower head
2 eggs
¼ cup milk
1 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
1 cup grated Parmesan cheese

Directions

Preheat the oven to 400 degrees F. Oil a rimmed baking sheet.

Cut the cauliflower into large florets.

Beat the eggs with the milk in a shallow dish.

Place the grated cheese in a shallow dish.

Place the flour in a plastic bag and add the salt and pepper.

Add the florets to the flour filled bag and give them a shake, rotating the bag until the florets are dusted with flour.

Dip each floret in egg and then in cheese and place on the prepared pan.

Place the pan in the oven and bake for 23-30 minutes.

 



Food Segment

You are what you eat....

miss PE

free food recipes for vegetarian and healthy food lover.

PJ Procrastinates

Baking and Oversharing

super 5 duper 5

would of talk

Five Lessons

Success Stories for Angsty Professionals

Keywebco

Helpful Tips Show, Blog & Vlog Via Keywebco

Rachel Rose

A Fitness * Fashion * Health Tips

Whats Da Latest

Uncover your Perception

Secret World Entertainment

Go, Go, Go. Stay, Stay, Stay.

Anna Coleman

Living. Loving. Dancing. xx

Banter Republic

It's just banter

Nosh with Chef Julie

Recipe blog now featuring author interviews, book recommendations, product reviews, and more!

Heart Felt

This platform is for the people who likes to talk straight from the heart🤩

Central City Girl

Lift your head up. Madness is Genius.

The Storyteller

Traveling. Photography. Food

homethoughtsfromabroad626

Ireland, Irish photography, recipes and family history in Missouri and Tennessee

Sustainable Life In Action

Sustaining Self While Working for a Susainable World

homecookexplorer

A blog for the home cooker in you.

Simpliv LLC

Learn. Teach. Earn

Ped's Kitchen

Good, Simple, Tasty Food

CreativeHues

Infused with tints and stroked with imagination

The Lockdown Chef

A cooking survival guide for those who don't know how

Healthy And Yummy Recipes

Satiate your Tummy

Kim Xuân

Motivation, Inspiration & Lifestyles

The Soup Connoisseur

Where soup is dreamed and created

super single moms

Be single is not a myth Be proud of what you are appreciate your work and talent 

Panx&MandyFood

#food #desserts #healthyfood #pizza #vegetarianfood

Mala Kuhinja u Zagrebu

Recepti by chefkreso

Sweet & Nice things

Blog over: lifestyle,beauty,fashion en meer!

bluegrayeyes

Natures loving spirit whispers healing harmonies to the innocent

Matt Teer's Newbie Kitchen

Food, Recipes, Cooking

The 25-Year-Old Grandma

Lifestyle of a 25 year old grandma

%d bloggers like this: