Strawberries and Cream Birthday Cake

This is a white cake layered with custard, strawberries and whipping cream.

FRUIT FILLING:

1.5 c (8 0z) raspberries, strawberries or blueberries
2 tbsp sugar
1 tsp fresh lemon juice

Mix and let sit 1 hour.

WHITE CAKE:

2 c flour
1 tsp salt
1 c sugar
1 c heavy cream
2 tbsp milk
2 tsp baking powder
4 egg whites, room temperature
1 tsp vanilla extract
1/4 tsp almond extract

1. Preheat oven to 325 F.
2. Butter 8 in round pans. Add parchment. Butter and flour that too.
3. Mix dry ingredients.
4. Mix wet ingredients in kitchenaid, whip till thickens.
5. Add dry ingredients to wet ingredients.
6. Divide batter amongst 3 pans.
7. Bake 20-25 min.
8. Let cool COMPLETELY.

CUSTARD / PASTRY CREAM FILLING:

2.5 c whole milk
3/4 c sugar
1/4 tsp salt
2 tsp vanilla extract
1/4 c cornstarch
1 tbsp flour
4 egg yolks
1/2 c whole milk
4 tbsp (1/2 stick) butter
1 c heavy cream, whipped to soft peaks

1. In medium saucepan, mix 2.5 c milk, sugar and salt. BOIL over med heat.
2. In separate bowl, whisk cornstarch, flour and egg yolks with 1/2 c milk.
3. TEMPERING: whisk some of the boiling mixture with the egg yolks, then pour back into hot milk and return to heat. Do it little by little so the eggs don’t curdle.
4. Bring to a boil and boil for 30 sec.
5. Remove from heat, STRAIN (if it curdled), and stir in butter and vanilla extract.
6. Rub a piece of butter over the surface of the cream, top with plastic wrap, and fridge till cool.
7. To complete, fold in whipping cream.

WHIPPING CREAM FROSTING:

2 c whipping cream
1 c confectioner’s sugar
2 tsp vanilla extract
1 tsp almond extract

Mix well.

 

Banana Pecan Cupcakes

Makes 9
From “Martha Stewart Cupcakes”

Ingredients:

1 c sifted cake flour (not self rising)
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/3 tsp cinnamon
2/3 c mashed very ripe bananas (1 1/3 bananas)
1/4 c buttermilk
1/4 tsp vanilla extract
1/2 stick butter, room temperature
1/2 c packed brown sugar
1 egg, room temperature
1/3 c pecans, toasted, chopped

Directions:

1. Preheat oven to 350 F.
2. Put paper liners in muffin tins.
3. Mix butter and sugar. Add eggs. Add buttermilk, bananas and vanilla.
4. Add dry ingredients. Fold in pecans.
5. Fill muffin cups 3/4 full.
6. Bake 20 min.
7. Cool. Can be frozen for 2 mo in airtight containers.
8. Frost. Enjoy!

Iced Hermits

INGREDIENTS

FOR THE COOKIES
1/2 cup (1 stick) unsalted butter, softened, plus more for baking sheet
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Pinch of ground cloves
1 1/4 cups packed dark-brown sugar
2 eggs
1/4 cup unsulfured molasses
1 cup chopped candied ginger, cut into 1/4-inch pieces
3/4 cup raisins

FOR THE ICING
1/4 cup packed light brown sugar
2 tablespoons whole milk, plus more if needed
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 cup sifted confectioner’s sugar, plus more if needed

DIRECTIONS

1. Make bars: Preheat oven to 350 degrees. Butter a 10-by-15-inch rimmed baking sheet. Line bottom with parchment paper, and butter parchment; set aside. Whisk together flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, salt, pepper, and cloves in a medium bowl; set aside.
2. Put butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add brown sugars; mix until pale and fluffy, about 2 minutes. Mix in egg and yolk, and molasses. Reduce speed to low; gradually mix in flour mixture. Mix in 1/2 cup candied ginger and the raisins.
   Spread dough evenly onto prepared baking sheet. Bake, rotating sheet halfway through, until firm, 18 to 22 minutes. Let cool completely in baking sheet on a wire rack.
3. Make icing: Put brown sugar, milk, and butter in a medium saucepan over medium heat. Cook, stirring constantly, until butter has melted and sugar has dissolved. Remove from heat; whisk in vanilla and confectioners sugar. If icing is too thick to drizzle, stir in more milk, a teaspoon at a time. If icing is too thin, stir in more confectioners sugar, a teaspoon at a time. Let cool slightly.
4. Drizzle bars with icing; sprinkle with remaining 1/2 cup candied ginger. Let stand until icing has set, about 15 minutes. Cut into 2-inch squares. Bars can be stored in single layers in airtight containers at room temperature up to 5 days.

NOTE: These bars are a bit on the dry side. I added 1/4 c milk to keep them moist. With the milk, they will not store as long as they would otherwise.

NOTE2: DO NOT double the spices in this recipe. They already have an “Indian” level of spice. You’ve been warned. ^^

NOTE3: These are really delicious, amazing cookies.

NOTE4: The icing tastes a lot like New Orleans pralines. Yum yum.

Pavlova

This is a recipe for a one layer pavlova. It is made of meringue, lemon curd, whipping cream, and fresh strawberries. This is not something that makes good leftovers, so assemble only when you are ready to serve. Otherwise it will get mushy and ruined. It takes a long long long time to make, but it tastes great and isn’t particularly difficult. The meringue is high protein, no fat, and super healthy. The lemon curd is moderately healthy. The whipping cream is not healthy at all, so use it sparingly. Note that you will need parchment paper for this recipe. And a Kitchenaid mixer.

MERINGUE:

Ingredients:

4 egg whites
pinch of salt
1 c sugar
2 tsp cornstarch
1 tsp white or rice wine vinegar
a few drops vanilla extract
a few drops rose extract

Directions:

1. Preheat oven to 350 F.
2. Line baking sheet with parchment paper. Trace a 9 in circle on it.
3. In kitchenaid, blend egg whites, salt until stiff peaks. Then add sugar. Fold in cornstarch, vinegar and extracts in the end.
4. Place the meringue on the 9 in circle and shape into a flat disk.
5. Lower oven heat to 300 F and bake meringue for 75 min.
6. After 75 min, turn off oven and let meringue cool while in oven.

LEMON CURD

Ingredients:

4 large egg yolks
1.5 c sugar
1/2 c fresh squeezed lemon juice, and zest of the lemons you used for the juice
6 tbsp butter
1/8 tsp salt

Directions:

1. Combine yolks, lemon zest, lemon juice, and sugar in small saucepan. Whisk. Stir over medium heat constantly for around 5 min, until mixture is thick enough to coat the back of the wooden spoon.
2. Take off of heat.
3. Add butter, stir until smooth.
4. Transfer to medium bowl, cover with a sheet of plastic. Fridge until cool, at least one hour.
5. Note: if the yolks curdle and mixture becomes lumpy, use a strainer to get rid of the curdled part.
6. Note: the lemon curd lasts for 5 days in the fridge. You can also freeze it to use later.

STRAWBERRIES

Ingredients:

1 pound strawberries, hulled and quartererd
1/4 tsp vanilla extract
2 tbsp sugar
pinch salt

Directions:

1. Mix well. Let sit for 15 min to 2 hours at room temperature. I like to put it in a pyrex bowl with a lid.

WHIPPING CREAM:

Ingredients:

1 pint whipping cream (this is the same as 2 cups)
1/4 tsp vanilla extract
some lemon zest

Directions:

1. In kitchenaid on high, mix until stiff peaks form.

PUTTING IT ALL TOGETHER:

1. Take the meringue off the parchment paper. Put on cake stand over a cute doily (they sell disposable ones at Walmart).
2. Crack the top of the meringue with a spoon
3. Option: You can mix the lemon curd with whipping cream, and THEN put it on the meringue. Or you can have two separate layers.
4. Top with lemon curd, then whipping cream, then strawberries. Serve immediately.

TIP: You can buy lemon curd if you don’t want to make it. Or lime curd, passion fruit curd, grapefruit curd, or orange curd. (In that order of yumness). You can find rose extract in an Indian grocery store. If you don’t like rose, you can skip it altogether.

 

Martha Stewart Strawberry Cake

From Martha Stewart.

Ingredients:

6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1 large egg
1/2 c milk
1 tsp vanilla extract
1 lb fresh strawberries, hulled and halved

Garnish:

2 tablespoons sugar

Directions:

1. Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
2. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
3. Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
4. Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges.

Strawberry Cake

 

I want something that I can make in pieces, and then assemble when company comes.

SO: Vanilla cupcakes, custard, strawberry compote, and whipping cream.

To serve: Slice the vanilla cupcake in half, add a dollop of custard and a dollop of strawberry compote. Replace the top of the cupcake. Top with whipping cream. Serve with meringue crumble.

NOTE: These ingredients can also be arranged in a trifle. Find a tall container. Layer first cake, then compote, then custard, then cream. Alternate attractively. Serve.

Custard Recipe (makes 3 cups):

4 large egg yolks
1/2 c sugar
1/4 c cornstarch
pinch salt
2 c milk
1 1/4 tsp vanilla extract

Directions:

1. Whisk egg yolks until smooth in large bowl. Combine sugar, corn starch, and salt in medium saucepan and heat on medium heat. Stir constantly, adding milk gradually in a slow, steady stream. Cook until mixture thickens and begins to bubble, about 5 min.
2. Whisking constantly, slowly pour 1/3 of the milk mixture into the egg yolks (this is called tempering, which keeps the yolks from curdling). Pour remaining milk mixture in saucepan. Cook over medium heat, whisking constantly, until mixture comes to full boil and is thick enough to hold its shape when lifted with a spoon, 2 to 4 min. Remove from heat, stir in vanilla.
3. Strain mixture through fine sieve into heatproof bowl. Cover with parchment paper or plastic wrap, pressing directly onto surface to prevent skin from forming. Refrigerate until chilled and firm, at least 2 hours, up to 2 days.

Vanilla Cake Recipe:

Ingredients:

1.5 c all purpose flour
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
6 tbsp room temperature butter
1 1/8 c sugar
2 eggs
2/3 c buttermilk
1 tsp vanilla extract

Directions:

1. Mix butter and sugar on high in kitchenaid until fluffy.

2. Add eggs. Blend on high until fluffy.

3. Add baking soda, baking powder, salt. Blend on low until fluffy.

4. Add buttermilk and vanilla extract. Blend on low until fluffy.

5. Add flour. Blend on low until cohesive dough forms.

6. Bake 350 degrees for 25 min.

7. Remove from pan, let cool.

Strawberry Compote:

1/2 cup unsweetened cranberry juice
2 quarts strawberries, hulled and thinly sliced (a few whole berries reserved for garnish)
1/4 cup cornstarch
1/4 teaspoon salt
3/4 c sugar

Directions:

1. In a medium saucepan, combine 3/4 cup sugar, cranberry juice, 2 cups strawberries, cornstarch, and salt.
2. Using a potato masher, gently mash strawberries.
3. Bring to a boil; reduce to a simmer and cook, stirring frequently, until very thick, about 1 minute.
4. Remove from heat and let cool slightly.
5. Stir in remaining strawberries.
6. Refrigerate until set, at least 4 hours (or up to 1 day).

Whipping Cream:

2 c heavy cream
1/4 c confectioner’s sugar, sifted

1. Whisk heavy cream until soft peaks form.
2. Add sugar, whisk until combined.
3. If not being used immediately, cover tightly and refrigerate for up to 3 hours in airtight container.

Meringues:

2 large egg whites
1/4 tsp cream of tartar
dash salt
1/2 c sugar
1/2 tsp vanilla extract

1. Preheat oven to 200F.
2. In large bowl, combine egg whites, cream of tartar, and salt.
3. Beat until soft peaks form, THEN gradually add the sugar, continuing to beat until the mixture is stiff and glossy. Add vanilla extract at the end.
4. Line cookie sheet with parchment paper or aluminum foil, shiny side up. Drop the meringue by large teaspoonfuls.
5. Bake 1.5 hours. THEN turn off the heat and leave the meringues in the oven until they are completely cool, 3 hours or more (best done overnight..).
6. Store in airtight container to keep crisp.

 

Surprise Cookies

Martha Stewart Recipe

COOKIE INGREDIENTS:

• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 1/2 cup milk
• 1 teaspoon pure vanilla extract
• 12 large marshmallows, cut in half horizontally

COOKIE DIRECTIONS:

1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.

3. Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. (12 fit on a full sized sheet pan; the cookies don’t spread much). Bake until cookies begin to spread and become firm, 9 minutes.

4. Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begin to melt, 1 to 2 minutes. Transfer cookies to a wire rack to cool completely before frosting.

5. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

FROSTING INGREDIENTS:

9 oz chocolate (bittersweet or semisweet, chopped)
1 c heavy cream
1 tsp dark rum (optional)

FROSTING DIRECTIONS:

1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. (Whip in kitchenaid for 5 min, let color turn from dark brown to light brown – if you don’t whip it, it will be more like a ganache than a frosting). Stir in the rum if desired.
2. TO USE AS GANACHE: Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward.
3. TO USE AS A FROSTING: For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

BROWNIE COOKIES SHORTCUT:

Make your life simple, sub in a brownie mix. I use Ghirardelli brownie mix from Costco. It’s awesome. You’re welcome.

1 box brownie mix (18.4 oz)
1/2 c butter, melted and cooled
1 egg
1/2 c semisweet chocolate chips
3 tbsp powdered sugar

DIRECTIONS FOR BROWNIE COOKIES:

1. Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Open box of brownie mix, and set chocolate pouch aside.
2. In large bowl, beat sifted brownie mix, melted butter and egg until batter is smooth. Stir in peppermint crunch baking chips and semisweet chocolate chips.
3. Shape dough into tablespoon-size balls. Place on cookie sheet.
4. FOR BROWNIE COOKIES: Bake 10 to 12 minutes or until cookies are puffed and cracked, but still appear a little shiny. Cool completely.
5. FOR SURPRISE COOKIES: Go back to the top of this post and follow on from Cookie Directions #3.

NO BUTTER BROWNIE MIX COOKIES INGREDIENTS:

1 box brownie mix
1/3 c vegetable oil
1 egg
1 tbsp water

NO BUTTER BROWNIE MIX COOKIES DIRECTIONS:

1. Preheat oven to 375 F.
2. Mix all ingredients well and follow from Cookie Directions #3 above.

Snickerdoodle (Half Recipe)

If you’re not familiar with these, they are basically sugar cookies with an attractive cinnamon sugar crackle coating.

This is a Martha Stewart recipe.

Makes 9 cookies

INGREDIENTS:

1 1/3 c flour
1 tsp baking powder
1/4 tsp salt
1 stick butter
3/4 c sugar
1 egg

TOPPING:

1 tbsp sugar
1 tsp cinnamon

DIRECTIONS:

1. Preheat oven to 350 F.
2. Mix dry ingredients together.
3. Cream butter and sugar in kitchenaid. Add eggs. Add dry ingredients. Roll into 2 in balls.
4. Mix topping ingredients together in separate bowl.
5. Roll cookie dough balls in topping mixture. Place on silpat lined cookie sheets.
6. Bake 14 min.
7. Enjoy!

Coconut Flour Anzacs

Adapted from Martha Stewart

YIELD: 2.5 dozen cookies

INGREDIENTS:

1 c all purpose flour
2 c coconut flour
1 c oats
3/4 c desiccated coconut
1/4 tsp salt
1 1/2 c sugar
1 1/2 sticks butter
1 tsp ginger powder
1/4 tsp allspice
1/4 tsp cinnamon
2 tbsps golden syrup or palm syrup
3/4 tsp baking soda
2 c 6 tbsp boiling water

DIRECTIONS:

1. Preheat oven to 350 F.
2. Mix dry ingredients except baking soda.
3. In saucepan over medium heat, melt butter and syrup. Dissolve baking soda in boiling water, and add to syrup mixture. It’s supposed to bubble up, but it didn’t for me.
4. Add butter mixture to flour mixture.
5. Make 1.5 in balls, place on cookie sheet 2 in apart, smoosh down evenly into pancake like discs.
6. Bake 18 min.

These cookies should last a pretty long time without spoiling; they used to be given to soldiers in Australia and New Zealand. Martha Stewart says they last like a week. If they get hard, just dip them in tea and enjoy.

Snickerdoodles

If you’re not familiar with these, they are basically sugar cookies with an attractive cinnamon sugar crackle coating.

This is a Martha Stewart recipe.

Makes 18 cookies

INGREDIENTS:

2 3/4 c flour
2 tsp baking powder
1/2 tsp salt
2 sticks butter
1 1/2 c sugar
2 eggs

TOPPING:

2 tbsp sugar
2 tsp cinnamon

DIRECTIONS:

1. Preheat oven to 350 F.
2. Mix dry ingredients together.
3. Cream butter and sugar in kitchenaid. Add eggs. Add dry ingredients. Roll into 2 in balls.
4. Mix topping ingredients together in separate bowl.
5. Roll cookie dough balls in topping mixture. Place on silpat lined cookie sheets.
6. Bake 14 min.
7. Enjoy!