Desserts


This week’s dish from Donna Hay is wonderful. Sage browned in butter than mixed with pasta and roasted pumpkin. I have come to love sage and brown butter. It is nutty and warming. The pumpkin adds a touch of sweetness to the mix.

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If you need something quick and warming this is a great side dish for just about anything.

The recipe is my choice this week from Donna’s off the shelf page 18.
See what the other cooks in Wednesdays with Donna Hay thought of this pasta dish.

I will be the first to admit I am easily distracted. If I am cooking or baking I really have to focus. If I don’t then I end up – not so much anymore – with Black overly browned food. Needless to say when I saw the words Brown-Butter I was a little leery. I mean, BROWN butter. Not BLACK butter. Not OVERLY BROWNED butter. Just BROWN enough to give a nice nutty flavor. As Dorie admonished “….a fine line between brown butter and burned butter,…” So I stayed with it. Kept it on low heat and ended up with PERFECT Brown Butter to make this nice not too sweet cake.

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Besides the BROWN butter there is Vanilla Bean and Rum (if you wish) to flavor this cake which is the perfect foil for ice cream or whipped cream, or caramel sauce.

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    PERFECT!!

We liked this nice little ‘weekend’ cake. I think I would add a smidgeon more rum next time and I wish I had had some vanilla beans. The vanilla extract was fine but not as flavorful as the bean.

The recipe for this cake is on page 6 of Dorie’s baking chez moi, which you really need to have on your cookbook shelf.

And for the rest of the Dorista’s cakes visit with them at Tuesdays with Dorie and see if they liked it as well.

There are a lot of us who were raised in one place and ended up in another. We never forget the foods of our early years. We add to it from the new places we live. We change. We adapt. Our tastes change but never our love of our ‘native’ foods. This is the case for Julie who is The Texan New Yorker. She was my ‘assignment’ for January with the Secret Recipe Club.

Julie proclaims herself as a Formerly Picky Eater. But after deciding she wanted to eat healthier she learned to cook. She was ‘reared’, as we say in the South, in Dallas then moved to the East coast . He recipes are a great combination of Texas and New York and all the adaptations in between.

I have found over the years that just picking ONE recipe from hundreds is IMPOSSIBLE. I count myself lucky if I can whittle it down to 20 or so that I HAVE to make.

So, Julie, here is what I HAD to make from your wonderful Texas to New York recipes.

It was a little chilly in December and January so a nice thick soup was very comforting. In this case Julie’s Broccoli Cheese Soup

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Can I tell you how delicious this was? Full of cheddar cheese and broccoli. I made it directly from her recipe except I sprinkled some additional cheese and some raw broccoli on top.

And what is soup if you cannot have it with some kind of bread. A grilled cheese sandwich is my usual go to with soup but with all the cheese in the soup I needed something to accent the flavor not dilute it. BISCUITS!!

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Perfect to dip into the nice thick soup. I am thinking that the Bacon Cheddar Chipotle Biscuits would also be good with this. Those biscuits are definitely influenced by her years in TEXAS!!

After Christmas I ended up with a couple of pieces of Pumpkin Pie. I knew I couldn’t just toss them, I didn’t need to eat them (so full!!!) and I didn’t want to freeze them. A conundrum! Solved by JUlie with her…

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which I will call a smoothing because somehow that sounds healthier. This is so easy and definitely competes with the pie shakes at Sonic. Think of the all the possibilities if you have ice cream and left over pie – any kind of pie.

    1 piece of pumpkin pie, homemade or store-bought
    1/2 cup whole milk
    1/2 a pint of vanilla ice cream
    Whipped cream, for serving

Combine all ingredients, except whipped cream, in your blender. Puree until smooth. Pour into glasses and garnish with a generous dollop of whipped cream and some of the pie crust crumbs left in the pie plate.

Makes 2 small smoothies or 1 large smoothie.
How dangerous is THAT!! And how simple.

Now, about those other recipes I have pinned. So much goodness, so little time.

It’s not called the Secret Recipe Club because we have to blog in secret – How 1984 would that be? – but because until the big reveal date our assignment is a secret. Then we can share what we have cooked form our ‘assignment’ and let the world know about all the deliciousness we found. If you want to join in you can find all the information you need by visiting the site. Way too much fun and kitchen adventures to be had.

You can check out all the fun we had this time by visiting below:

There is a little deli in Natchitoches, of Steel Magnolias fame, that makes a fantastic Yam Cake. I have been trying to replicate it for ages. I haven’t gotten it quite perfect yet, but this is the closest I have come. Thanks to this month’s Bundt theme – COCONUT hosted by Terri Truscello of Love and Confections I can parade my new concoction around.

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    1 1/4 cups AP flour
    1 tsp baking soda
    1/4 tsp cinnamon {needed a little more}
    1/2 tsp kosher salt
    1 cup + 2 Tbl sugar
    2 eggs
    1/2 cup canola oil
    4 – 5 baked sweet potatoes peeled and mashed {about 2 cups}
    4 Tbl sour cream
    3/4 cups toasted pecans
    1 cup toasted sweet coconut

Preheat oven to 350.
Prepare the bundt pan. Spray with PAM or oil and shake with sugar until inside is coated.
Sift together flour, baking soda, cinnamon and salt in a medium bowl and set aside.
After mashing the baked sweet potatoes whip them as much as possible to lighten their texture. {I think this is the key to a light fluffy cake.}
Using a stand mixer beat together the sugar and eggs until light and fluffy. At low speed add in the oil slowly so as not to deflate the egg/sugar mix. Add the whipped sweet potatoes and vanilla and continue to mix on low speed until just combined.
With a spatula fold in the flour mix and nuts until just combined.
Bake for about 1 hour or until done.
Cool for 30 minutes before removing from the pan.

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I drizzled first with Coconut caramel and then with a simple coconut milk glaze, mostly for looks rather than taste. Top with toasted coconut.

Coconut Caramel:

    4 cups sugar
    1 can of Coconut Milk

Put 4 cups of sugar in a medium sized heavy pot and cook on medium high heat until it begins to caramelize, stirring constantly. When it is brown, carefully begin adding the coconut milk until you get the consistency you want.
Coconut Glaze:

    2 Tbl coconut milk
    2 cups powdered sugar

Mix until drizzle consistency. It may take more or less coconut milk.

I learned a few things making this bundt. Possibly using Creme de Coconut would be better but it might make it too sweet. Maybe cutting back on the sugar to compensate. I think whipping the potatoes more in a processor might help lighten the texture. And maybe mixing some toasted cocnut with the caramel? I will try these changes the next time I experiment with the bundt.


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Interested in learning more about us?? #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme/ingredient. You can see all our of lovely Bundts by following our Pinterest board right here. Links are also updated after each event on the BundtBaker home page HERE.

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. If you are just a lover of Bundt baking, you can find all of our recipe links by clicking our badge above or on our group Pinterest board.
Almond Joy Bundtlettes from Sew You Think You Can Cook
Candy Bar Chocolate Coconut Bundt Cake from Love and Confections
Chocolate Italian Cake from Magnolia Days
Coconut & Banana Bundt Cake from Just One Bite Baking
Coconut Banana Bundt Cake from Basic N Delicious
Coconut Carrot Bundt Cake from Media Racion Doble, Por Favor
Coconut Cream Bundt Cake from Adventures in All Things Food
Coconut Hummingbird Bundt Cake from Patty’s Cake
Coconut Milk Bundt Cake from I Love Bundt Cakes
Coconut Milk Bundt Cake from Un Mordisco Un Pecado
Coconut Oil Pound Cake from The Spiced Life
Coconut Sugar Banana Cake from A Kingdom for a Cake
Cranberry and Coconut Bundt Cake from La Cocina de Aisha
Cranberry, Orange and Coconut Bundt Cake from Kids & Chic
German Chocolate Bundt Cake from The Freshman Cook
Glazed Chocolate Macaroon Bundt Cake from Food Lust People Love
Gluten-free Coconut Orange Bundt Cake with Coconut Whipped Cream from Cassie’s Kitchen
Gizzada Mini Bundts from Passion Kneaded
Key Lime Coconut Cream Bundt from A Day in the Life on the Farm
Mini Samoa Bundt Cakes from Making Miracles
Orange & Coconut Bundt Cake from Living the Gourmet
Oreo Coconut Bundt Cake from Indian Curries/Stew
Pina Colada Bundt Cake from Jane’s Adventures in Dinner
Rhubarb n Rose Coconut Frosted Bundt Cake from Baking in Pyjamas
Rum Bundt Cake with Coconut and Lime from Bourbon and Brown Sugar
Toasted Coconut Lime Bundt Cake with Chili Lime Glaze from Brooklyn Homemaker

I love making slices. Well, that’s the Australian term for it. In the US we call it a bar cookie. A cake made in a square pan and cut into squares. They can be made with just about anything. Fruit. Lemon pudding. Or, as Donna made it, with apples.

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And it was delicious. A cookie like base filled with cinnamon-y cooked apples and covered with a lovely crumble on top. Thanks for this one Chaya. Definitely going into the baking rotation.The recipe is on Donna’s Site. Super easy. Super good.

Check with Gaye, Chaya, and Sarah for their ‘slice’.

You have to know I tried a rolled cake before and it just didn’t roll. At all. I found out later I had left out an ingredient – I don’t remember which one now. I was burned on rolled cakes. Until now. I think this is probably the most fun I have had making a cake. It rolled…

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and it was so easy. At least following Dorie’s instructions. There was even a video on the net that deftly illustrated how to roll a cake. They were both great helps. And because of them my cake was PERFECT!!!

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    bûche de Noël

It looked just like the picture. I was excited!!! So was The FAM because it was dessert for Christmas Eve.

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Now I want to make nothing but rolled cakes.

THIS particular rolled cake was gingerbread cake with a cream cheese filling with candied pecans and a fluffy marshmallow frosting. The ‘log’ was covered with candied pecans. Delicious!

The other Doristas also celebrated the Christmas season with Dorie’s cake. Check them out HERE!!

The recipe is on page 86 of Baking Chex Moi.

Here it is the middle of the month already. And Christmas month at that. This year has just flown by. Lots of baking done this year and lots more to do before the year is out. Holiday Baking!!

Like this cake for Bundt Bakers.

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Peppermint is a major flavor this time of the year. Candy Canes are everywhere. On the tree. On the mantle. On the cake.

    3 c all-purpose flour
    2 tsp baking powder
    1 tsp baking soda
    1/2 tsp salt
    1 3/4 c granulated sugar
    1 c vegetable or canola oil
    1/2 cup applesauce
    3 large eggs, room temperature
    1 tsp vanilla extract
    1 tsp peppermint extract {I think it could have used more.}
    1 c buttermilk
    1/4 tsp red food coloring
    GLAZE:
    3/4 c white chocolate chips
    3 Tbsp cream or half and half
    3/4 c powdered sugar
    1/2 tsp peppermint extract
    3 Tbsp crushed candy canes or star mints or soft peppermints

Preheat oven to 350 degrees F.

In a large mixing bowl, whisk together the dry ingredients.
Grease and sugar the bundt pan.
Using a stand mixer, beat together oil, applesauce, and sugar until well mixed. Add eggs, one at a time, beating well after each addition. Add both extracts and beat well.
With the mixer on low speed, add the dry ingredients alternating with buttermilk. Increase the speed to medium and beat for 2 minutes. Scoop 1 1/2 to 2 cups of the batter into another bowl and add 1/4 tsp {or so} of red food coloring.
Pour half of the white batter into the bottom of the pan. Top with half of the red batter. Top with white batter.
Finish with the remaining red batter. Gently swirl the batter with a knife.
Bake for 50 to 55 minutes, or until the toothpick inserted in the center comes out clean.
Cool the cake for 2 minutes in the pan then carefully flip it upside down onto a cake plate. Cool cake completely before glazing.
GLAZE:
Melt chocolate and cream in a double boiler. Let cool slightly. Whisk in powdered sugar.
Drizzle over the cake. Let set for 1 minute.
Sprinkle with crushed peppermint.

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Original Recipe

I know you need more mint cakes for Christmas – wander thru’ these:
cvv

Our host this month was the lovely Laura Tabacca of The Spiced Life

Interested in learning more about us?? #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme/ingredient. You can see all our of lovely Bundts by following our Pinterest board right here. Links are also updated after each event on the BundtBaker home page HERE.

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. If you are just a lover of Bundt baking, you can find all of our recipe links by clicking our badge above or on our group Pinterest board.

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