French-Style Strawberry Yogurt Cake with Whipped Cream and Berries
(photo ezrapoundcake)
If you’d like to make this cake in a loaf pan, follow the same directions, but bake it for 50 to 55 minutes.
Adapted from Dorie Greenspan’s “Baking: From My Home to Yours”
Makes 8 servings
French Yogurt Cake:
1 1/2 CUPS ALL-PURPOSE FLOUR
2 TEASPOONS BAKING POWDER
PINCH OF SALT
1 CUP SUGAR
GRATED ZEST OF 1 LEMON
1/2 CUP PLAIN YOGURT OR GREEK YOGURT
3 LARGE EGGS
1/2 TEASPOON PURE VANILLA EXTRACT
1/2 CUP CANOLA OIL
Sugared Strawberries:
1 POUND STRAWBERRIES
2 TABLESPOONS GRANULATED SUGAR
Whipped Cream:
2 CUPS HEAVY CREAM
1/4 CUP CONFECTIONER’S SUGAR, SIFTED
SPLASH OF VANILLA
STRAWBERRY JAM, TO TASTE
GARNISH: WHOLE STRAWBERRIES, BLUEBERRIES OR RASPBERRIES
1. Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with butter or nonstick spray, and place the pan on a baking sheet.
2. In a medium bowl, whisk together the flour, baking powder and salt.
3. Put the sugar and lemon zest into a separate bowl, and rub them together with your fingertips until the sugar is moist and smells very lemony.
4. Add the yogurt, eggs and vanilla. Whisk until the mixture is completely blended and smooth.
5. As you whisk, add the dry ingredients.
6. Grab a spatula, and fold in the oil until you have a smooth, thick batter.
7. Pour the batter into your cake pan, and smooth the top.
8. Bake for about 35 minutes, until the cake begins to pull away from the sides of the pan.
9. Place the cake pan on a wire rack, and let it cool for 5 minutes, then run a knife between the cake and the pan. Take the cake out of the pan, and place it back on the rack (right side up) to cool to room temperature. (For the best flavor, wrap the cooled cake in plastic wrap and let it sit out overnight before moving on to the rest of the recipe.)
10. To Prep the Strawberries: Rinse the strawberries in a colander, and let them drain. Trim away the leafy tops, and quarter the berries. Place them in a bowl, and dust them with 2 tablespoons of sugar. Toss well. Refrigerate until ready to use.
11. To Make the Whipped Cream: Using a mixer, start beating the cream and sugar together at a low speed, gradually increasing the speed until the cream starts to thicken. Whip the cream until it forms soft peaks, and stir in the vanilla. Refrigerate until ready to use.
12. To Assemble the Cake: When the cake is cool, use a serrated knife to split the cake in half horizontally, like opening a big biscuit.
13. Spread the cut layer with strawberry jam, and cover it with about half of your sweetened whipped cream. Using a slotted spoon, spoon the sliced strawberries onto the whipped cream. (You can always add the leftover sweetened strawberry juice to homemade lemonade.)
14. Place the remaining cake layer on top of the berries, and cover the cake with the remaining whipped cream and whole strawberries.
(source ezrapoundcake)
Sloppy Joe Sliders
(photo: acozykitchen)
Sloppy Joe Sliders
1 tablespoon olive oil
1/2 medium yellow onion, diced
1/2 yellow bell pepper, diced
Coarse salt and ground pepper
2 cloves garlic, minced
1 pound ground beef
1 can (15 ounce can) tomato puree
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon cayenne (1/4 teaspoon if you’re adverse to heat)
1/4 tablespoon brown sugar
1 large handful of microgreens
12 slider buns, split and warmed
In a large skillet, heat oil over medium-high heat. Add onion, bell pepper; season with salt and pepper. Cook, stirring frequently, until vegetables are softened, 5 to 7 minutes.
Add ground beef to skillet. Cook, breaking up meat with a wooden spoon, until it is no longer pink, 6 to 8 minutes. Add garlic and cook, 1 to 2 minutes, until fragrant.
Stir in tomato sauce, ketchup, Worcestershire sauce, and brown sugar into beef mixture in skillet. And add cayenne (if desired). Simmer until slightly thickened, stirring occasionally, 5 to 6 minutes.
Season the mixture with more salt and pepper, as desired. Spoon onto buns, add microgreens, and serve immediately.
Yields about 12 sliders
(source acozykitchen)
whats cooking ?: Zuzana’s Tasty Cake
(Source: happyhippybirthday)
Apple Ice Cream
(via redseastudios)
Apple Ice Creams with Brandy Caramel
25g butter
½ cup firmly packed brown sugar
¼ cup golden syrup
¼ cup cold water
pinch salt
1x tin (400g) sweetened condensed milk
1 tsp vanilla essence/extract
2 Tbsp brandy
apples (use nice round red ones that ‘stand up’ nicely)
ice cream
chopped nutsPlace the butter in a saucepan and melt it gently. Add the brown sugar, golden syrup, water and salt. Heat gently at first and stir constantly as the sugar dissolves. Bring to the boil, still stirring, until the mixture really bubbles like mad. Reduce the heat, and add the condensed milk, vanilla and brandy. Stir until it’s nicely combined and a good caramel colour, then take it off the heat.
Cut the top bit off the apple, and scoop out all the inside flesh. I used a melon baller which was handy, I’m sure a teaspoon would do the trick. If you want to do this more than 5 minutes before serving, squeeze lemon juice over the apple to stop it browning. Fill the apple with a scoop or two of ice cream, and drizzle with the warm caramel (if the caramel has thickened while you got the apples ready, just gently heat it again, or add one more dash of brandy). Top with chopped nuts and serve.
Mucver (Zucchini fritters)
(photo: courtesy Lokanta Maya)
Zucchini fritters
1 kg zucchini
salt
4 eggs
200 gr flour
150 gr beyaz peynir (feta cheese)
1/2 bunch dill
1/2 bunch parsley
1/2 bunch spring onions
1/4 bunch fresh mint
a pinch of baking powder
freshly ground black pepper
hazelnut oil to fry (sunflower oil can be substituted)
Grate the zucchini, add some salt and leave aside for half-an-hour to let the juices come out, then squeeze out the liquid. Chop the herbs and onions finely. Then add the eggs, flour, baking powder and cheese to the grated zucchini and mix. Add the herbs and scoop them into little golf-ball sized balls.
Fry them in the oil till they are golden brown. (Note: You can frie the mucver, but they can also be prepared in a pan filled half-way up with oil and flipped over after one side turns golden brown.) Serve with a dipping sauce made out of strained yogurt mixed with chopped cucumber and fresh mint.
(source istanbuleats)
Chunky S’mores Dipped Cupcakes
Chunky S’mores Dipped Cupcakes By: Snappy Gourmet
Cupcakes:2 1/4 cup graham cracker crumbs (about 20 whole sheets graham crackers)3/4 cup all-purpose flour2 teaspoons baking powder1 teaspoon baking soda1/4 teaspoon salt3/4 cup unsalted butter, softened1 cup granulated sugar3 eggs2 teaspoons vanilla1 1/4 cup milk
Frosting:2 (16oz) containers marshmallow fluff2 cups unsalted butter, softened2 teaspoons vanilla1/2 teaspoon salt8 cups confectioners’ sugar2-3 tablespoons milk4 cups chopped chocolate (or chocolate chips or mini chocolate chips)
Chocolate Dip:Melted chocolate (such as 3-4 14oz. bags chocolate candy melts)
Garnish (optional):Graham cracker crumbs
1. Preheat oven to 350 degrees F. Line a cupcake pan(s) with 20 paper liners.2. Whisk together graham cracker crumbs, flour, baking powder, baking soda, and 1/4 teaspoon salt in a small bowl until well combined.3. In a large mixing bowl, beat together 3/4 cup butter and granulated sugar with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Beat in 2 teaspoons vanilla. Alternate beating in 1 1/4 cup milk and flour mixture until combined.4. Spoon cake batter into paper liners. Bake at 350 degrees F for about 20-25 minutes or until golden brown on top and toothpick comes out clean when inserted into middle of cupcakes. Cool completely.5. Meanwhile, prepare frosting by beating together marshmallow fluff and 2 cups butter in large mixing bowl with electric mixer on medium speed until well combined. Beat in 2 teaspoons vanilla and 1/2 teaspoon salt. Beat in confectioners’ sugar until well combined. Beat in milk 1 tablespoon at a time until frosting just comes together. Refrigerate frosting for about 30 minutes or until firmer.6. Spoon or pipe frosting (see notes below) onto cupcakes to desired height. Refrigerate again for about 30 minutes or until frosting is firm (or freeze for about 15-20 minutes.).7. When frosting on cupcakes is firm enough to turn upside down, melt chocolate. I suggest using a double boiler (rather than the microwave) so that chocolate stays warm and smooth while dipping cupcakes. Dip cupcakes in chocolate letting extra chocolate to run off before placing cupcakes on a baking sheet (or dish). Sprinkle graham cracker crumbs on top of cupcakes if desired while chocolate is still warm, then place cupcakes in refrigerator for a few minutes for chocolate to firm.
Makes about 20 cupcakes
SNAPPY TIPS: You may have to work with the frosting a little. Depending on temperature in your house, humidity, etc., be sure the frosting is firm so don’t add too much milk and refrigerate or freeze frosting/cupcakes as necessary so that the frosting stays on the cupcakes. When I first made these, the frosting was a little thin, so I piled as much frosting as I could on them, then froze them, piled more on top, froze them, piled more, etc. then shaped the frozen frosting with my hands to form a cone shape.
SNAPPY SUBSTITUTIONS: I used milk chocolate, but other types of chocolate would work well too.
whats cooking ?: Red Velvet Cake
(Source: happyhippybirthday)
Lemon-Blueberry Layer Cake
Lemon-Blueberry Layer Cake
I n g r e d i e n t s
2 cups plus 6 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3 cups fresh blueberries
1/2 cup sour cream
1/2 cup whole milk
2 teaspoons vanilla extract
3/4 teaspoon pure lemon extract
1 teaspoon lemon zest
1 cup (2 sticks) unsalted butter, softened about 20 minutes out of refrigerator
1 1/2 cups white sugar
4 large eggs
M e t h o d
Preheat oven to 350°F. Prepare three 8″ round cake pans with parchment paper, butter and flour. Sift dry ingredients into medium bowl. Transfer 1 tablespoon flour mixture to larger bowl. Add fresh blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside.
Stir whole milk, sour cream, vanilla extract, lemon extract and lemon zest in small bowl. In the bowl of a stand mixer, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes. Beat in eggs one at a time, until well combined. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture. Stir until just combined. Gently fold in blueberries. Divide batter equally among 8″ round pans.
Bake cakes until toothpick inserted into centre comes out clean, about 25 minutes. Cool cakes in pans on racks for about 10 minutes, then invert onto racks until completely cool.
(via sweetapolita)
whats cooking ?: Angel Food Cake
(Source: happyhippybirthday)
