Tag Archives: cake

Individual Lemon Pudding Cakes

Another unplanned dessert inspired by a craving for lemon curd and a bag of lemons.

This recipe for individual lemon pudding cakes made in one cup ramekins is one I bookmarked a while ago. It was fast, simple and I could make two portions instead of the four it was meant for.

It’s a novelty (magic) cake recipe in which the batter separates into a cake top and a lemon pudding base. As recommended in the comments, I increased the amount of lemon juice used and reduced the sugar.

I rushed through the assembly of this dessert as I was making a batch of dill Hollandaise at the same time so my folding of the eggs whites into the cake batter wasn’t as thorough as it should have been. The resulting cake top was lumpy and unevenly browned. Which didn’t matter because the cake is supposed to be turned out onto a plate anyway. Still, it would have been nice to have had a prettier result when I took the water bath with the ramekins out of the oven. Note: The cakes shrink as they cool, pulling away from the edge of the ramekin, and making it easy to unmold.

I didn’t have any pretty berries to use to decorate the plate but a sprig of mint leaves helped, a bit.

Spongy spoonful of cake with the lemon pudding.

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Pie Filling Duo … Two Desserts in One Can

E.D. Smith is my favourite brand of pie filling and, around the holidays, it often goes on sale. I’ve had a can (540 ml in Canada) of cherry pie filling in the pantry for four to six months. Originally, I had planned on making a New York Style vanilla bean cheesecake and using the pie filling to top it. Even individual mini cheesecakes made in a muffin tin with a base of ‘Nilla wafers were a possibility.

And then … I changed my mind.

I ended up with a couple of scaled down cherry desserts designed for a single person or a couple to enjoy, each using half (a bit over a cup) of the filling.

This coffee cake was originally made in a 9 by 13 inch glass baking pan but I used a small disposable aluminum pie tin.

Cherry Coffee Cake with Crumb Topping – cut into 9 squares

1 cup all purpose flour
1 tsp baking powder
1/4 cup unsalted butter, melted
4-6 tbsp sugar (use the lesser amount if you prefer less sugar)
1/4 tsp salt
1 egg, slightly beaten
1/4 cup milk
1-1 1/4 cups cherry pie filling (or flavor of your choice)
2 tbsp finely chopped nuts (walnuts, pecans or almonds), optional

Preheat oven to 325 degrees Fahrenheit.

Grease a 7 1/2 x 7 1/2 inch aluminum baking pan with shortening or margarine.

Place the flour, sugar, baking powder, salt and melted butter in a medium sized mixing bowl, stir together with a fork until crumbly. Break up by hand if necessary.

Take 1/4 cup of the crumbs out and place into a small bowl. If you’re using nuts in the topping, add the finely chopped nuts to this portion of crumbs and set aside.

In a small bowl whisk the slightly beaten egg and milk together, add the milk mixture to the large bowl of crumbs and stir until incorporated. (There will be small lumps in the batter.)

Pour the batter into your prepared baking pan. Spoon the cherry pie filling over the cake. Sprinkle the reserved crumb topping over the pie filling.

Bake for 40 to 45 minutes or until a wooden toothpick inserted into the batter comes out cleanly. Cool for at least 15-20 minutes, cut and serve.

Instead of a full sized cherry pie, I used the pastry from a single crust pie, to make six mini cherry pies in muffin tins and used the leftover pie filling from the coffee cake above to fill them, making sure to reserve least 3 cherries per mini pie.

Mini Cherry Pies – makes 6 mini pies

1 disk of single crust pastry
1-1 1/4 cups cherry pie filling (or your favourite pie filling flavour)
1 tbsp whipping cream, to brush over the the pastry decoration on each mini pie
coarse sugar for sprinkling over the pastry decoration (optional)

Preheat the oven to 350 degrees Fahrenheit.

Roll out the pastry to about 1/8th of an inch thickness. Cut six 3 3/4-4 inch diameter circles out of the pastry. Use the leftover pastry to cut out six mini stars or hearts for decorating the tops of your mini pies. Fit the pastry circles into large sized muffin tins.

Distribute the pie filling evenly among the muffins tins, making sure there are 3 cherries in each tin. Decorate each mini pie with one of the pastry cut-outs.

Brush some whipping cream over each pastry decoration and sprinkle some coarse sugar over each.

Bake the mini pies until the filling is hot and bubbling and the pastry crust is set and golden brown, about 35-40 minutes. Let the muffin tin cool on a wire rack before removing.

Serve on their own or with a scoop of vanilla or cherry ice cream.

Greek Semolina Cake with Orange Syrup

During a pre-Christmas visit, my SIL mentioned a syrup soaked cake that my mother had made years ago. She had discussed the dish with a work colleague who was curious about the dish but didn’t have a lot of recipe details to share with her. Since it had been a long time since I’d tasted the dessert myself, I was vague on details, but I thought it contained semolina. My nephew, however, thought it was finely ground cornmeal. His memory has been proven to be better than mine, in the past, but I thought I was right this time.

My mom never wrote down any of her recipes and I had, over the years, done some web searches for dishes that I remembered having eaten and liked. I was pretty sure I had saved something similar on one of those searches so I checked my hard drive, before I went web surfing again.

I ran across a recipe for a Greek semolina cake, with orange syrup, from “The Spruce” website, called “revani/ravani” which I thought I’d give a try. A similar dish, with Arabic/Algerian origins, is known as “basbousa”.

Since I was only cooking for one, I decided to scale down the recipe, designed to be baked in a 9 by 13 inch baking pan, and baked it in an 8 by 8 inch disposable aluminum baking pan.

Greek Semolina Cake with Orange Syrup – served with a spoonful of sweetened whipping cream

Just before folding the beaten egg whites into the rest of the batter.

Ready to bake

The baked cake after soaking in the syrup.

Cut and decorated with sliced almonds. It turned out well, though I decided to get creative in my cutting, and ended up touching the top of the cake, while it was soaking in the syrup, with my flexible cutting board which I was using as a guide. It took the top layer off the cake … so the result wasn’t as pretty as I hoped. And my cutting design was disappointing.

Conclusion: An easy to make cake, tasty and moist. The texture isn’t as ‘grainy’ as I remember my mom’s being. Maybe she used a coarser semolina grind, #2 not the finely ground #1, that the recipe called for.

If making this cake again, I’d cut it into 2 inch squares and not scale down the soaking syrup, since there wasn’t enough to get to the center of the cake.

Basic Vanilla Cupcakes … Raspberry (and Blueberry) Cupcakes and Curd

Buying boxes of white or yellow cake mix is tempting, especially when they’re on sale.

It’s convenient and then you can dress up your cupcakes as you want. However, a basic vanilla cupcake batter can be whipped up fairly quickly, especially with a bit of planning. And, those boxes make enough batter for a two layer cake or two dozen medium cupcakes.

With this recipe, you only make enough batter for a single layer cake or, a dozen cupcakes. A lot less to find room for in your refrigerator freezer. And you’re not tempted to eat them all before they go bad when you’re on your own.

Blueberry cupcakes with lemon curd

Raspberry Vanilla Cupcakes – makes 1 dozen medium cupcakes

< 1/2 cup (100 g) butter, at room temperature, diced in 1/2 inch cubes
1/2 cup white sugar
1 tsp vanilla extract
2 eggs
1 cup self-raising flour (or 1 cup all purpose flour, 1 1/2 tsp baking powder and 1/2 tsp salt)
1/3 cup milk
1 cup fresh or frozen raspberries, thawed (or blueberries, strawberries**, blackberries)

** If using strawberries, wash, hull and cut into 4 to 6 pieces depending on size.

Preheat oven to 350 deg F/ 170 deg C line 12 medium muffin tins with paper cases.

Using electric beaters, beat butter, sugar and vanilla until pale and creamy. Add eggs one at a time, beating well after each addition.

Fold in half the flour, then all the milk, then the remaining flour, until just combined. Gently fold through the raspberries.

Spoon the batter into the prepared muffin tin and bake for 20 mins, or until the cakes are springy to a light touch. (A toothpick inserted in the center will come out cleanly. ) Leave the cupcakes in the muffin tin for 5 mins, then transfer the cupcakes onto a wire rack to cool.

When it came time to add the fruit, because I had bought both blueberries and raspberries, I decided to split my batter in half and add half the amount of fruit to each part. Now I have cupcakes with two different kinds of fruit.

The fruit was part of a sale of three 6 ounce packages for $5. The choices were blueberries, raspberries and strawberries but I passed on the latter and grabbed two packages of the raspberries so that I could make raspberry curd with one and still have some to eat straight or bake with.

Citrus curds are common, but you can use berries to make curds, as well, as long as you add some lemon juice.

Raspberry Curd Pavlova

Raspberry Curd – makes ~ 1 1/2 cup

6 oz/170 gm raspberries
1/4 cup fresh lemon juice
3/4 cups sugar
4 large egg yolks
2-3 tbsp unsalted butter

In a food processor or blender, whirl raspberries with lemon juice until pureed. Pour into a fine strainer set over a measuring cup. Stir with a spoon to force pulp through strainer; discard seeds. You should end up with a total of about 3/4 cups of lemon/raspberry juice.

In a large heatproof bowl set over a pan of simmering water, combine juice, sugar and egg yolks.

Whisk the mixture and cook until thickened. (If you dip a wooden spoon into the mixture, you’ll be able to run a finger through the middle leaving a clean track on the back.) Strain to remove any cooked pieces of egg or missed seeds.

Whisk in the butter, a tablespoon at a time. Pour into a clean glass jar and lay a sheet of plastic food wrap on the surface so it doesn’t develop a skin.

Put the lid on and refrigerate until cold and thick.

Happy Mother’s Day (2017) … Fudgy Chocolate Cake

In many households, dads barbecue to save mom from having to cook on this, their special day. Which you might think is a very considerate thing to do.

My question is … who does the dishes and cleanup, let alone did the shopping, for what gets bbq’d?

Dad?

I DON’T think so. 🙂

For all the mothers (step-mothers, foster mothers, grandmothers etc) out there, I hope you had a great day surrounded by your loved ones. Who show their appreciation to you for all you do, year round.

I made a fudgy chocolate cake yesterday which many mothers would appreciate. Instead of a cake however, I made a dozen cupcakes and two mini cakes that would serve two people. They were frosted very simply with a ganache (whipping cream and chocolate) and there’s a pretty strawberry sauce to go with it.

Strawberry Sauce – makes about a cup of sauce

3 tbsp water
2 1/2 tsp cornstarch
1 cup thinly sliced strawberries
3 tbsp granulated sugar
a squeeze of lemon juice (it’ll liven up the flavour of the sauce)

Stir together the water and cornstarch in a small bowl until combined.

In a small saucepan, over medium heat, stir together the cornstarch mixture, sliced strawberries, lemon juice and sugar.

Bring mixture to a simmer, whisking frequently and cook for a minute or two. Cool for 5 minutes.

Puree in a food processor.

Strain through a fine mesh strainer into a medium bowl.

I bbq’d a sirloin steak, a large pork chop, several pork souvlaki skewers for the rest of the week and some pineapple rings. The steak was served with a baked potato (cooked in the microwave and finished on the bbq), sauteed white mushrooms and a simple salad.

 

Cupcakes and frosting

 

Sweets to the …

… well, ME.

A change up from the endless bread posts.

I tried out a recipe for red velvet cake for the first time by making a half batch and baking cupcakes. Next time … do NOT double the cocoa cause the liquid red food colouring ended up sort of garnet instead of the ‘red’ that the person who posted/rec’d the recipe had. Since the cupcakes went into the freezer, I didn’t make a frosting but the cream cheese/butter combo is probably warranted.

And I made a batch of date oatmeal turnovers using a tried and true recipe. I made a few changes to switch things up like NOT pulsing the oatmeal flakes a bit in the food processor, which was a mistake. There’s a bit too much texture/roughage for my taste. And, I decided to try the egg glaze to see if I liked the shiny look … meh!! (I don’t think the look is worth using up a perfectly good egg especially as I ended up throwing away the rest.) For serving, I’d make up an icing sugar/butter glaze and drizzle it over the turnovers.

A few other things I’ve made include a batch of Nutella panna cotta

ETA (04/12/2017): I decided to add the recipe in case anyone is interested.

Nutella Panna Cotta – makes ~1 3/4 cups, serves 4-6

1 cup/250ml whipping cream (**1/2 cup 2% milk and 1/2 cup whipping cream)
25g/2 tbsp sugar (**reduce to 1 tbsp next time)
1 tsp gelatine (**used 1 1/2 tsp)
1 1/2 tbsp cold water
1/2 cup Nutella
**pinch of salt (optional)

** Adjustments made

In a small bowl, add the gelatine and sprinkle the water over the top. Allow to bloom.

Scald the cream in a saucepan on the stove, or in a microwave safe bowl, and stir (or whisk) in the sugar and salt. Add a bit of the warmed cream to the gelatine mixture and stir until the gelatine is dissolved. Stir the Nutella into the warm cream until it’s thoroughly dissolved. Add the gelatine mixture and stir. Pour the mixture through a sieve into a measuring cup. Portion the panna cotta mixture evenly into 4-6 containers.

Let set in the fridge for at least 2 hrs. Four is preferable if you can wait that long. There’s no need to turn out the panna cotta. Eating it out of a pretty glass or other serving dish is fine.

.. and a quick sundae with the last of the French vanilla ice cream in my freezer and some sea salt caramel sauce.

Sweets to the Sweet … Raspberry Jello Mini Meringues

NOTE: I’ve made all three desserts (citrus curd, madeleines and meringues) before. However, there’s a new TWIST for the meringue recipe.

Although not having a huge sweet tooth, I recently developed a lemon craving and decided to make lemon curd with the two lemons in my fridge. I had enough citrus juice for my recipe as I was able to supplement the shortage with lime juice, but ran short of zest for my second planned dessert … madeleines. I was sure I had some lemon zest in the freezer but I was wrong and ended up using orange zest instead. I love that citrus varieties are mostly interchangeable in cooking.

After making a batch of lemon curd, I ended up with extra egg whites.

Now, I’ve tossed more than my share of egg whites down the drain, in my time,  as I can only eat so many meringues and pavlovas and my single attempt at sponge cake was met with disaster. However, these bright coloured mini meringues caught my eye while web surfing. They get their colour and flavour from something that many of us have in our pantries … a package of Jello. You’ll notice that the vibrant colour of the mixture pales dramatically as the whites are being beaten so, if you want something brighter, you’ll  have to add gel paste to boost the colour of the final product.

Raspberry Jello mini meringues – You can find the recipe for these meringues on line here.

I decided to pipe these mini meringues as I was hoping for lovely ridges on the final product but I had problems getting stiff peaks, and the ridges softened by the time I got the entire tray piped and into the oven. Of course, you can spoon out larger mounds and and serve them as colourful pavlovas topped with whipped cream and fresh fruits.

Orange poppy seed madeleines – Madeleine pans will give your little cakes the classic design when presented bottom side up, but if you don’t have any, you can certainly bake the little butter cakes in mini muffin tins.

In Memory of Summer: Strawberry Summer Flan and Chili Cheese Dogs

When my brother and I were kids, my mom would make us this simple sponge cake topped with fresh strawberries and strawberry jello to set them onto the cake, in the summer. We loved it. Sometimes she’d make sweetened whipped cream to dress it up. I made a very fancy version which I posted here.

However, with the arrival of the cool fall weather, I was struck by nostalgia for the taste of summer which is one of the reasons why I gave this the title above.

Cake, jello, strawberries and whipping cream

Or just the jello and strawberries

Hot dogs aren’t just for summer barbecues. Transform regular or jumbo dogs cooked in the oven into chili dogs.

Your younger kids may be full with just the chili dog and a few fries, but throw in some raw broccoli and ranch dip for the teens and adults.

The jumbo dog above was served in the last regular hot dog bun I had but I used a bakery subway bun below.

Black-Bottom Cupcakes

These cupcakes are a tasty cross between a chocolate cake and chocolate chip cheesecake in one convenient and portable form.

I first mentioned these cupcakes EIGHT YEARS ago. I’m pretty sure I’ve made them once or twice in the interim but I wouldn’t bet on it. I have a new stove (which runs cool) and had to bake them longer but the original time should work for most people.

Black Bottom (aka Chocolate Chip Cheesecake) Cupcakes – makes 12 large cupcakes

NOTE: The paper liners end up VERY full once they’ve baked so you can probably make 14-16

Cupcake

1/4 cup cocoa
1 1/2 cup flour
1/3 cup vegetable oil
1 tsp baking soda
pinch of salt
1 tsp vanilla
1 cup water
1 cup sugar

Cream Cheese Filling

1 x 8 oz package of cream cheese, room temperature
1/3 cup sugar
pinch of salt
1 egg, room temperature
1 x 6 oz package chocolate chips **(reduce to 4 ounces if you wish)

Preheat oven to 350 degrees Fahrenheit.

Cupcakes

In a large bowl combine cocoa, flour, oil, baking soda, salt, vanilla, water, and sugar until smooth. You can use a whisk or stir gently with a wooden spoon.

Cream Cheese Filling

In a smaller bowl, cream together the cream cheese, sugar, salt until you get a smooth mixture. Stir in the egg and make sure it’s well blended. Stir in chocolate chips.

Line a 12 cup cupcake pan with large size paper liners. Pour equal amounts of chocolate mixture into each cup. This will be a bit more than half the liner if you use the large size liners.

Top with equal amounts of cream cheese mixture (a heaping tablespoon).

Bake for 20 to 25 minutes, or until a wooden toothpick inserted into the cakey part (not the cream cheese part) of the cupcake comes out clean.

Cherry Variation

Instead of adding mini-chocolate chips to the cheesecake layer, chop up maraschino cherries and stir them in.

To the cupcake batter, add 1 tsp liquid from jar of maraschino cherries (or vanilla extract if you’re using fresh cherries)

Cream Cheese Filling

1 x 8 oz package cream cheese, room temperature
1/3 cup sugar
pinch of salt
1 egg, room temperature
1 1/2 oz chopped dark chocolate
14-16 maraschino cherries (or fresh if preferred)

Optional garnish

14-16 additional whole cherries for topping the cupcakes

Prepare the filling for the cupcakes by thoroughly mixing the cream cheese, salt, egg, and sugar. When these ingredients are well combined, fold in the chocolate and cherries.

Drop about two tablespoons of the filling into the center of each of the already batter filled cups. It will sink slightly into the batter. Once each of the cups has both batter and filling, add the decorative whole cherries and then bake them for 20-25 minutes. Allow the cupcakes to cool slightly before serving or storing in an airtight container.

Carrot Cake, Tamales and Savoury Empanadas

My freezer/pantry clear out has taken a serious turn and I can finally see the bottom of the upstairs freezer. And there are darned few things left in there so I’ve had to be creative.

Even the carrot cake was partially made with a freezer item, the last of a bag of walnuts from Costco. I DID have to buy a can of crushed pineapple though. And, killing two birds with one stone … carrot cake is on my cooking bucket list. I haven’t crossed anything off it in ages. The results were great. I used a recipe I found on Fridgg, even though I had several recipes stored away already on my hard drive. That ‘shiny, new’ tendency strikes again.

Pineapple carrot cupcakes with orange cream cheese frosting and a garnish of walnut halves

I made half the recipe and baked 12 large cupcakes with the resulting batter. Perfect for a single person or couple.

The tamales were made with the last of a bag of Maseca brand masa harina and dried corn husks from my storage area. Instead of water I used frozen ham broth from the picnic shoulder ham I boiled a while ago to flavour the tamales. I made a shredded mole chicken filling with poached bone in chicken breasts. The mole paste was a jarred brand, Dona Maria. The filling wasn’t quite as good as the red pulled pork I’ve used in the past but beggars can’t be choosers.

Destined for the freezer and quick meals

Tamales with a bit of mole sauce to drizzle over

Steamed tamales

The savoury Mexican chorizo and potato empanadas were made with home made chorizo and pie crust (Tenderflake lard recipe from the box) from my freezer. I got 2 dozen 5″ diameter empanadas from a bit less than 1 pound of fried chorizo and some limp potatoes from the basement, cubed and pan fried until brown and crispy.

Pan fried potatoes and chorizo filling