Baking


Actually, as Donna wrote it, it’s supposed to be rosemary on the tarts, but since I am not a big fan I subbed in basil. Which was a good thing since my goat cheese is harb and garlic, specifically, basil. How can you go wrong with doubling up on a good flavor?

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The pick this week is Kayte’s, who has been awol for a while and is now back and making great picks for us as usual. What do you need for this one? Puff pastry, potatoes, goat cheese (Donna called for slices but all I buy is a local soft cheese), and rosemary basil. Drizzle with a little EVOO and some cracked pepper. Delish!!

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The recipe is on page 158 of Donna’s modern classics: Book 1

And don’t forget to visit with

for their tarts.

I am slow getting started with this round of IHCC. Nigel Slater is the new chef until the end of September. I am excited to try some of his recipes, but not just yet! This week is Potluck Week. Since I missed cooking with Mark Bittman early in the group’s life I want to do his recipes for PotLuck. I read his bok, FOOD MATTERS ages ago and have lots of recipes marked. Seemed a logical choice.

Starting with someting sweet and SUGAR FREE.

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    1 cup sugar Splenda
    1 1/2 cups shredded unsweetened coconut
    1 1/2 cups chopped nuts {I used pecans}
    4 egg whites [about 130 gms], {I would use a few more grams next time} lightly beaten until just foamy
    1 teaspoon vanilla extract
    Pinch salt

Heat the oven to 350°F.
Combine all ingredients in a bowl and mix well with a rubber spatula or your hands.
Use a nonstick baking sheet, or line a baking sheet with parchment
paper. Use a small cookie scoop and make balls with the mixture,
each measuring about 1 tablespoon. Place balls on the pre-
pared sheet about an inch apart.
Bake for about 15 minutes until golden brown. Remove the cookies from the oven and let cool on a rack for at least 30′minutes Store in an airtight container.

I remember Mom making a cookie like this when I was little.

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They didn’t last long around our house because we all loved coconut and pecans.

Check out the other POTLUCKS with the IHCC members.

So! I joined a new group! Yep! Another one! Once a month cake. How can you possibly go wrong with that. AND it’s all BUNDT cakes BUNDT BAKERS!! SCORE!!

This month is Easter Month so the theme is an Easter Bundt! And that brought to mind Easter Basket. Lots of colors. Grass. Perfect! How about a multi-colored pastel swirl bundt? [And somehow it looked different in my head!]

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This is a Pound Cake Bundt

    3/4 cup milk
    1 1/4 cups sugar {I used 1 cup Splenda and 1/4 cup sugar.}
    1 cup butter
    3 eggs
    2 1/4 cups flour
    1 1/2 teaspoons baking powder
    1 teaspoon salt

Heat oven to 300°.• Grease and sugar* small 4 to 5 cup Bundt” Pan

In a large mixing bowl, mix sugar, butter and eggs until very light and fluffy. Add milk mixture; mix well. Add all remaining ingredients; mix until smooth, about 2 minutes. Spoon into prepared pan.
Bake at 300° for 40 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan; cool on rack. 16 servings.

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This month’s bundt is hosted by Tara of Noshing with the Nolands.
thanks, Tara, for doing all thisl


For the rest of the Bundt Baker’s Easter Cakes visit

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send an email to Stacy at foodlustpeoplelove@gmail.com or ask to join our Private Facebook group. All recipes and photographs can be found on our individual blogs or our Pinterest board.

This months Bundts:

Once a month I get to cook/bake with an awesome bunch of bloggers who live all around the world. Each month a theme is announced and then we all get busy and find something that goes with the current theme. Sometimes it is easy – PIE! Sometimes it is hard – literary meal! This month I thought would be difficult but it turned out, once I got my thoughts straight, to be quite simple. Come up with a dish using just 3 ingredients!!!

Now how on earth can you make any…… nevermind. Lots of things are possible

How about MAC AND CHEESE?

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    2 cups elbow macaroni
    1 cup 1/2 and 1/2
    3/4 cup grated cheddar cheese

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Cook elbows in salted water until al dente and drain. Return to saucepan.
Add in 1/2 and 1/2 and grated cheese.
Stir until cheese melts and the mixture is thick and creamy. Add salt and pepper to taste.

OR how about Peanut Butter Cookies?

    1 cup peanut butter (creamy or crunchy)
    1 egg
    1/2 to 1 cup sugar (and you can sub out about 1/2 of that for Splenda if you like.)

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Peheat oven to 325.
Mix the three ingredients together.
Drop by spoonfuls onto a cookie sheet with parchment paper. Bake 8 – 10 minutes.
EAT!!

Okay I could go on but thought I better quit with two goodies. But that’s not all there is for lunch. Check with the other Let’s Lunchers by visiting Linda over at Free Range Cookies who is hosting our lunch this month.

Visit…what? Interesting! A white cake. A little like a sponge cake. A good base for just about anything you might want. According to Nick Malgierei,


    “The cakes don’t derive from an ancient Hebrew recipe, but were originated in the convent of a community of French nuns called the Sisters of the Visitation, colloquially known in French as the “Visitandines.”

Just an interesting tidbit. I wondered why they were called Visitandines.

Easy to make I ended up with three 4 1/2″ ‘tarts’ from the full recipe.

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I just think the fluted sides make a cake rather elegant. I plan to use one for Strawberry Shortcake

and will figure out what to do with the other two later. Ice Cream Sundae? Little Frosted Cake? We’ll see!! {But had to go out of town unexpectedly so all you have for now is cake. I’ll let you know what I use them for!}

The recipe is on page 436 of Dorie’s around my french table

And see what the other Doristas did with their Visitandines.

The Northeast is expecting more snow this week. But the people in Belize are enjoying sunshine and temps in the lower 80s. I bet Peggy was thinking of those warm temps when she chose Belize for us to visit this month. March is a good month to visit. Not too hot, but warm enough to enjoy.

IN case you are wondering where Belize IS –

belize

It is part of Central America and stomping grounds of the Maya. Belize used to be British Honduras but gained independence in 1981.

The cuisine is, of course heavy in seafood, coconuts, fruit, and is an amalgamation of all ethnicities including British, Mayan, and Mestizo.

These POWDER BUNS are a cross between a biscuit and a scone.

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    2 Cups All Purpose Flour
    1/2 Cup butter
    1/2 Cup Brown Sugar or White Sugar
    1/2 Cup Raisins {I left these out}
    2 Tsp Baking Powder
    2 Medium Eggs
    1 Tsp Vanilla
    1 Tsp Cinnamon
    1 Tsp Nutmeg
    1/2 Cup Coconut Milk or Evaporated Milk
    1 Cup Shredded unsweetened Coconut {The original recipe explains how to cut and clean a fresh coconut, but…..}

Preheat oven to 370 degrees.
Sift the flour and cut in the butter ’til crumbly. Add in the sugar, raisins spices, baking powder and grated coconut.
Beat the eggs, vanilla and milk together. Mix with the dry ingredients. The dough will be quite sticky.
Drop by spoonfuls on a greased cookie sheet. Sprinkle the tops with brown sugar.
Bake 15 – 20 minutes ’til nice and brown. You can serve these with butter or maybe some jam. They are tasty enough just by themselves.
The original recipe is HERE.

I wish I had had time to explore more of the Belizean recipes I found. Maybe next time. But you can find more on the round-up which will be on My Kitchen My World in a few days.

Today is the last day for I heart Cooking Club to cook/bake with Donna Hay. We started using Donna’s recipes the first of October 2013 and enjoyed all of it for 6 great months. I have been using several of Donna’s cookbooks for a few years so it was fun to make more than just one or two a month.

We could pick any recipe we wanted to say Good-Bye. What better than a dessert. The end of the meal. The end of lots of meals. The end of IHCC and cooking with Donna!

I’m not ashamed to admit that BRWONIES are in the top three of my favorite desserts. The others being cheese cake and bread pudding. So here are Donna’s basic and speedy brownies

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    8 oz melted butter
    1 1/3 c sifted AP flour
    2 1/4c sugar {I subbed one cup Splenda for one cup of sugar}
    3/4c sifted cocoa powder
    4 eggs
    1/4 t baking powder

Mix all the ingredients together in a food processor. {I used a blender}
Pour the batter into a lined 8″ square cake tin and bake at 370 for 50 min. {I baked mine a little less because we like fudgy brownies.}

These were good brownies. Cakey on the outside, fudgy in the center. Just right.

The recipe is on page 160 of Donna’s off the shelf:cooking from the pantry.

How are the other IHCC members saying good-bye to Donna? See for yourself by visiting CATCH YA LATER, DONNA HAY.

March 31 thru’ September 28 we will cooking with NIGEL SLATER! Great recipes coming!! Come join us!!

It isn’t often, okay, its never, that I serve a pre-dinner snack. And a French one at that. Tonite it was differnt. Tonite we had a fine little tart just before we ate. Puff pastry, onions, bacon, scallops. All these came together in Dorie’s scallop and onion tartes finesP1030869What wonderful flavors these were. Just the fragrance of the soft caramelizing onions was enticing, but then you add the bacon and … Well, what can I say. Baked rounds of puff pastry are topped with an onion and bacon mixture. These are topped with slivers of scallop. While Dorie used raw scallops and then warmed the whole thing in a very hot oven I sliced and then quickly seared my scallops first. It definitely enhanced the flavor of the scallops. I did this because I wanted to make sure the scallops were done. And the Hubs does not like undercooked seafood.

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If you would like to see other Tartes Fines click on over the French Fridays with Dorie.

The recipe is in Dorie Greenspan’s around my french table on page 168

Somehow when the words BROWNIE and CAKE are used in the same sentence it is enough to make one’s heart beat fast and entice one to make a recipe more than just one or the other. After sitting down and calming one’s heart!! And while I really wanted to make the whole cake I knew we didn’t need it, so I made 1/2 in a 5″ springform pan.

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Now, picture a moist, fudgy cake layered and topped with dark chocolate ganache.

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PERFECTION!! I only made one change in the recipe, contributed by Marcel Desaulniers, I used DARK chocolate (63%cacoa) rather than the semisweet chocolate called for. I think I liked it better! AND — it’s healthier!!!! {YEAH, RIGHT!!} Oh, and did I mention it has COFFEE in the filling? It is a subtle flavor enhancing the chocolate. Cannot beat that!!

You can find the recipe in Dorie’s Baking with Julia on page 282.

Check with the other DORISTAS for their chocolate goodness.

Living in Louisiana means that every year we have a Sweet Potato season. Those lovely orange orbs of sweetness can be used for just about anything – cookies, biscuits, bread, soups, stews – or just eaten with some butter and cinnamon sugar (our fave). But most of all they make great pies…or tarts.

When the November/December issue of Louisiana Cookin’ showed up there was a recipe for a Sweet Potato tart that I just could not pass up!

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      Enough for two 10 inch tarts

    2 pounds sweet potatoes, cooked, peeled, and mashed (about 3 cups mashed)
    2 cups sugar
    3 large eggs, slightly beaten
    1/4 teaspoon salt
    1 ½ teaspoons ground cinnamon
    1/8 teaspoon ground nutmeg
    1 (12-ounce) can evaporated milk
    1 1/2 teaspoons vanilla extract

1. Preheat oven to 350°. On a lightly floured surface, roll out Piecrusts, and fit into 2 (lO-inch) fluted tart pans with removable bottoms. Gently press crusts into bottom and up sides of tart pans and trim. Line pans with parchment paper, and place pie weights on top.

2. Bake until crusts begin to set, about 10 minutes. Remove pie weights and parchment paper, and bake until lightly browned, about 8 to 10 minutes more. Let crusts cool on a wire rack 10 to 15 minutes.

3: In the bowl of a stand mixer fitted with the paddle attachment, combine sweet potato, sugar, eggs, salt, cinnamon, nutmeg, butter, evaporated milk, and vanilla. Mix on low speed to combine.

4. Divide filling evenly among prepared crusts. Bake 10 minutes; decrease heat to 300°, and bake until tarts have set and are dark golden brown, about 45 to 50 minutes.

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The first time I baked mini tarts with this recipe. And I made a few changes. I did not include the butter (mainly because I forgot it was in the microwave), deceased the sugar by 1/2 and subbed in Truvia, increased all the spices just a smidgeon. I also used whole eggs rather than all yolks. It didn’t hurt the taste AT ALL.
You can find the original recipe on Louisiana Cookin’

And if you want lots of yummy Louisiana recipes this is THE place to find them.

Louisiana may be hot in the summer and breed mosquitoes the size of house cats, but the food is spectacular. French, Spanish, and African cuisine form the base for many of your dishes. And while not pretty, this pie is spicy and delicious. perfect for National π DAY!!

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