Saturday, July 8, 2017

Oh Meyer! Lemon Loaf



I'm so excited friends and I just couldn't wait to post. The last time I made a lemon loaf it stuck to the pan, and  I was not sure if it was the goop's fault or mine. I was hoping it was mine because I really love my goop (homemade pam spray) I think it is the best thing since anything as far as baking goes. 
Anyways, I made another lemon loaf today, and was praying that it wouldn't stick to the pan because I was making it to take to a friend. So thinking back on my disastrous last loaf of lemon bread; I said a prayer, baked the bread, and when it was done I let it cool in the pan just a bit longer. this time.  Last time I tried to take it out of the pan at about 10 minutes, and this time I waited patiently for 15 minutes. Santo remedio, as we say in Spanish. It truly was the holy remedy because the bread came out perfectly. So glad it worked out. My patience paid off. 



The Goop. Magic stuff it is!

The finished Lemon Loaf.

Success! 

Lemon drizzle/glaze. Guess it really depends on how much 
you put on the loaf. I'd say I glazed today. 

Yep, its glazed.






😊








Saturday, November 12, 2016

Spaghetti Sauce






Hey y'all, here's a quick and easy spaghetti sauce recipe I think you'll like. I got this recipe from a friend years ago and I have been using it ever since.

1 Jar of your favorite spaghetti sauce
1 pound of  sweet Italian sausage
Cabernet Sauvignon
1/4 granulated sugar

Cook the Italian sausage until it is completely browned. Drain and add to the spaghetti sauce. Add 1 cup or more as desired of the Cabernet Sauvignon. Add the sugar and simmer on low for about 20 minutes or so to give the flavors a chance to mingle. If you're like me and you like the sauce I bit thicker then you can blend/pulae about a cup of the cooked sausage with a little of the sauce before you simmer it all. This sauce is even tastier if you prepare it a day or so in advance. The flavors mellow quite nicely.

Saturday, July 23, 2016

Peach Kuchen

This month's Improv Cooking Challenge ingredients are peaches and cream. Since I am a baker at heart  I decided to try baking a Peach Kuchen; a German peach cream cake. Now, I have never tried baking one before so I was excited to try it.  I gotta say that it was so much fun to make and the nutmeg made the house smell absolutely divine as it was cooking. Honestly the hardest part was waiting to eat it. Here's the recipe I used. It is a modified version from Beyond Kimchee

.

Peach Kuchen

Ingredients~
1-1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoon baking powder
1/2 tsp salt
1/8 tsp nutmeg
1/4 cup cold butter, cut into small chunks
1/2 cup whole milk
1 egg
1 large can of sliced peaches, drained  
Custard Cream~
1 cup heavy cream
2 tsp flour
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
pinch of salt
Instructions
Preheat  oven to 400˚F
Grease a 9" spring form pan.
In a medium mixing bowl whisk together the flour, sugar, baking powder, salt and nutmeg. Using a pastry blender, or two forks cut in the cold butter pieces until it becomes fine crumbs. In a small mixing bowl, whisk milk and egg well. Pour the milk mixture over the flour mixture, and mix with a fork just until it becomes wet. Now spread the batter on the bottom of the pan. Arrange the peach slices on top. Bake in the oven for 15 minutes. While this is baking make the custard cream. In a small mixing bowl, combine 1/4 cup of the cream with the flour until there are no big lumps. Add the reminder of the cream, sugar, egg, vanilla, and salt. Whisk well. After 15 minutes take the cake out of the oven and pour the cream mixture over the top. Return the cake to the oven and reduce the heat to 350˚F. Bake for 35-40 minutes or until the cake top is puffed, and the edges are deep golden and are beginning to separate from the pan. On a wire rack cool the cake in the pan for 15 minutes, and then remove it from the pan and let it cool completely. Enjoy plain or with a scoop of ice cream.
*Notes*
I used canned peaches for this recipe, but you can certainly use fresh peaches if you desire.

While you're here check out some of the other tasty creations from this months blog.






Saturday, July 16, 2016

Mom's Banana Bread



I have the perfect thing for those lazy Saturday mornings y'all. You know the ones I'm talkin 'bout. The ones where breakfast and the day is calling out to you, but it just feels perfect to sleep in just a wee bit more. Oh yeah, you know what I mean. Those kinds of Saturday mornings are perfect for some warm, fresh banana bread all buttered up. Oh, and you mustn't  forget the coffee.

My mom always made the best banana bread. She always made it with buttermilk and threw in some walnuts. I always loved the twang from the buttermilk.  Thankfully, I have made her recipe so many times I have the recipe in my head. 

Mom kept many of her recipes on index cards in a little hinged box. Somehow in our recent move I have misplaced that little box of recipes. 😞 I am still hopeful that it will be found.

Mom's Banana Bread

1 1⁄3 cups  sugar
1⁄2 cup  butter, softened
2 eggs
1⁄2 cup  buttermilk
1 teaspoon  baking soda
1 teaspoon  baking powder
2 cups  flour
1 teaspoon  pure vanilla
1 1⁄4 cups mashed ripe bananas
3⁄4 cup chopped walnuts

Directions~
Cream together the sugar and butter.
Add the eggs, one at a time, making sure to mix well after each addition. Stir the baking soda into the buttermilk and add to the eggs, butter and sugar mixture. Sift baking powder with flour and blend into creamed mixture.   Add the vanilla and mashed banana. Mix. Stir in the walnuts. Pour into a greased and floured 9"x5" loaf pan. 
Bake at 300 degrees F for about 1 1/2 hours or until loaf tests done with a toothpick. 
Cool for about 20-30 minutes before removing from pan.
Enjoy!

*please note*
I used two smaller disposable pans this time, so I adjusted the cooking time to about 60 minutes.

Saturday, July 9, 2016

Horchata




I interrupt your regularly scheduled Saturday evening to bring you Horchata.
This wonderful rice drink is super easy to make, sooooooo tasty and refreshing on our super scorching Arizona days. It's a favorite at our house. 
Try it for yourself and let me know what you think. 
Here's the super easy directions. The hardest part is waiting for it to be ready to drink!

Horchata
1 cup uncooked white long-grain rice

5 cups water
1/2 cup milk
1/2 tablespoon vanilla extract

1/2 tablespoon ground cinnamon

2/3 cup white sugar

Directions~
Pour the rice and water into the bowl of a blender. Blend just until the rice begins to break up, about 1 minute or so. Let rice and water stand at room temperature for a minimum of 3 hours. With a cheesecloth strain the rice water into a pitcher and discarding the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice.

Monday, June 27, 2016

Best Ever Chocolate Cake


Now friends you might not know it yet, but trust me when I say; there are three essentials in life, chocolate, cheese, and coffee. Not necessarily in that order, but each as equally important as the other. And you should have each of these essentials on regular basis; everyday that is. Today's tasty recipe incorporates chocolate and coffee in a very tasty way. I love this recipe from My Baking Addiction. I have made it many times and it always gets rave reviews. This time around I omitted the black cocoa powder because I didn't have any and the Arizona heat was just to hot for me to make a trip to William-Sonoma to purchase some. But if you can, do use it because it lends a nice depth of flavor and makes the cake rich and dark. For the coffee I have always used what I have on hand. So whatever you have on hand should work fine, just make it good and strong.

So let's make the best chocolate cake ever! 
Here's what you need~

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 tablespoons King Arthur Flour Black Cocoa, optional
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 eggs
1 cup buttermilk*
1 cup strong black coffee 
1/2 cup vegetable oil
2 teaspoons pure vanilla

Preheat your oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set these aside. Fit your stand mixer with the whisk attachment, or in a large bowl with an electric beater, combine the dry ingredients; mixing on low speed till they are thoroughly combined.
Now add the eggs, buttermilk, coffee, oil, vanilla, and beat on medium speed for about two minutes.
The batter is going to be thin. Pour it evenly into the prepared pans.
Bake for 30 to 35 minutes if you are using the round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.
Cool the cakes for 10 minutes and then remove from pans to wire racks, and cool completely.
Frost them however you like. I love to use a chocolate buttercream. One batch is plenty for this layered chocolate cake.



* if you don't have buttermilk you can add a teaspoon of white vinegar to a cup of whole milk. Stir and let sit a few minutes before adding. 

http://www.mybakingaddiction.com/the-best-chocolate-cake-recipe/

Monday, June 13, 2016

The Perks of Summer

One of the perks of not working during the summer is being able to make a special breakfast every now and then. This morning I made French toast. I love to use Sarah Lee's Artisano bread.  It's not quite as thick as Texas toast and not as thin as regular bread. I think I t's absolutely perfect for making a tasty piece of French toast. 
Add a little nutmeg and vanilla to the milk and eggs. 
Fry it up in some browned butter. 
Then you simply must top it with some maple syrup and fresh whipped cream and then...
BOOM, extremely yummy happens. And that my friends is always a good thing.