Instead of cloying frosting, this cake is covered in cream whipped with a tablespoon of honey. The cake itself is a tender butter cake delicately flavored with vanilla. Perfect for a special occasion.
Batter 1 cup sugar 1 stick butter 3 eggs 1 1/2 cups self rising flour (gluten free- King Arthur Brand) 1 teaspoon vanilla 1/2 teaspoon salt 1 teaspoon baking soda Cream 1 cup cream 2 tablespoons honey To begin, oil and flour two round cake pans. Preheat your oven to 350 degrees. Mix the butter, sugar, and eggs in a bowl, whisk until pale, 5-7 minutes. Add all remaining cake ingredients. Stir to combine. Pour into cake pans and bake for 30-35 minutes until golden brown. Cool. To make the frosting, combine all ingredients in a bowl and whisk until glossy. Slather on cake.
0 Comments
My husband, was aptly named Valentinas because he was born on St.Valentine's day, 1992. Adorable. :) This cake was made with nutella in mind (his favorite food). I would have frosted it with nutella, but it's nearly $4 for a little tub, so I used bittersweet cocoa powder and Torrini Hazelnut Syrup instead.
Batter 1 cup sugar 1 stick butter 3 eggs 1 1/2 cups self rising flour (gluten free- King Arthur Brand) 1 teaspoon vanilla 1/2 teaspoon salt 1 teaspoon baking soda Frosting 1 package cream cheese 1/4 cup cream 1/4 cup hazelnut syrup 1/2 cup sugar Optional 1/2 cup Jordan Almonds To begin, oil and flour two round cake pans. Preheat your oven to 350 degrees. Mix the butter, sugar, and eggs in a bowl, whisk until pale, 5-7 minutes. Add all remaining cake ingredients. Stir to combine. Pour into cake pans and bake for 30-35 minutes until golden brown. Cool. To make the frosting, combine all ingredients in a bowl and whisk until glossy. Slather on cake. Decorate with Jordan almonds or hazelnuts. Don't break your teeth on the Jordan Almonds..actually..don't eat them at all, they're dreadful. This isn't traditional sushi in any sense. It is possible to get vegetable-based sushi at restaurants, but they include meticulously pickled and prepared ingredients. This version, however, is based on ingredients you are likely to have in your veggie bin; carrots, avocados, and purple onion. The addition of cream cheese and a sesame "omelet" add richness and body to the rolls.
Fillings 1 1/2 cups shredded carrots 1 tablespoon rice vinegar 2 small Hass Avocados sliced 8 seaweed wrappers Omelet 3 eggs, whisked 1 teaspoon sugar 1/2 teaspoon salt 2 tablespoons minced red onion 1/2 cup cream cheese 1 tablespoon sesame oil Rice 2 cups cooked brown rice 3 tablespoons rice vinegar 1 tablespoon sugar 1/2 teaspoon salt Sriracha Sauce 1/2 cup mayo 2 tablespoons sriracha 1 tablespoon sugar 1 tablespoon rice vinegar To begin, cook the rice, mix in remaining rice ingredients and set aside to cool. To make the omelet, heat a pan greased with the oil over low heat, whisk the eggs, sugar, salt, and red onion in a bowl. Pour into the pan and cook until just set. Flip and turn off heat. Spread the cream cheese evenly over one side of the omelet. Do not brown the omelet. To assemble, spread 1/2-3/4 cups rice over half of the sheet of seaweed paper. Add 3 tablespoons carrots, a line of avocado, and a 1-inch strip of the omelet. Starting from the far side, turn into a roll. Press to seal tightly. With a damp knife, slice into 2 inch sections. Serve with sauce and soy sauce The avocado isn't traditional, but everything else is. French omelets are different from others in that the eggs are gently cooked, and never develop a brown "skin". Delicate spices like nutmeg and paprika accent the eggs.
Egg Mixture 2 eggs 2 tablespoons cream 1/4 teaspoon nutmeg 1/4 teaspoon paprika 1/4 teaspoon salt 1/2 teaspoon sugar Put in Pan 1 tablespoon butter Garnish 1/2 an avocado parsley sprigs To begin, whisk all the egg mixture ingredients in a bowl. Heat a sautee pan over low heat and add the butter. Pour in eggs to fill pan. After 2 minutes, gently roll the egg up into one side of the pan. When the insides are still not set, tip onto a plate. Enjoy immediately. This cake is moist, and lightly spiced with cinnamon. Unlike other frosting, this one is more tangy and rich from the cream cheese than overly sweetened from sugar. Enjoy with a frosted glass of milk.
Batter 1/4 cup cream 1/2 cup soft butter 3 ripe bananas 2 large eggs 2 cups King Arthur Brand Gluten Free Flour 1/2 teaspoon salt 1 teaspoon vanilla 1 cup sugar 1 teaspoon cinnamon 1 teaspoon baking soda Frosting 1/4 cup cream 1/4 cup butter 1 package cream cheese 1 teaspoon cinnamon 1/2 cup sugar To make the batter, put the butter, sugar, eggs, vanilla,and bananas in a blender and pulse for 2-3 minutes. Pour into mixing bowl and sift in flour, baking soda, and salt. Mix by hand until combined. Pour into a greased a 8x10 cake pan and put into a 350 degree pre-heated oven. Bake for 50-55 minutes. Cool completely. To frost, combine all ingredients in a blender and blend for 2 minutes, scraping sides, and adding more cream to change consistency to suit your tastes. To frost, slice the cake in 1/2, spread a layer of frosting. Top with the second half of the cake and frost, dusting with cinnamon. This sauce is uniquely flavored; using smokey-sweet paprika, thyme, and fresh tomatoes, simmered together. By not using copious amounts of garlic or basil, the tart flavor of the tomatoes shine. Dollops of softened butter make it sumptuous.
Sauce 1/4 cup butter 1 1/2 teaspoon salt 2 pounds fresh tomatoes 2 tablespoons tomato paste 2 cloves garlic 2 tablespoons honey 1 yellow onion aprox. 1 cup 2 teaspoons smoked paprika 1/2 teaspoon thyme 1/2 cup water Pasta Spaghetti noodles (GF if desired) *optional Parmesan cheese, grated To begin. Boil a large pot of water over medium heat. Once boiling, add in the tomatoes and cook for 4-5 minutes. Remove, and plunge into an ice bath. Once cool, slip skins off, and crush tomatoes, either by hand, or roughly chop with a knife. In a blender, add the water, onion, and garlic. Blenderize. Put all ingredients, including the crushed tomatoes and onion-garlic-water mix into a saute pan with the spices, and simmer for 15 minutes until cooked. Serve over al dente pasta with Parmesan. This is a dish my Mom would make; with 2 or 3 strawberries in each bowl, nestled beneath the honey-sweetened rice and cream.
It's perfect for a cold evening; when all you want it to be warm, and not have to go outside anymore; to get wood, feed the horses, or replace the frozen water in the chicken coops. The house produces the only light for a mile in any direction; the windows cast a yellow glow onto the snow, and a curl of gray smoke can be seen against the blue-ink night sky. It's perfect. I do like sunshine, and palm trees, but I have to say, imagining this, I miss my home in Dodgeville, WI :) Rice 4 cups water 2 cups rice 1 tablespoon cinnamon 1 cup cream 1/2 teaspoon salt 1/2 cup sugar 6-8 thawed strawberries To begin, boil the water in a large saucepan. Add the rice, sugar, and cinnamon, and simmer, covered for 10-15 minutes. When all water is absorbed, fluff, and add the cream. Serve hot, over the strawberries. This dish is ideal for a special occasion main course, I've served these alongside sauteed mushrooms and a bitter celery greens salad. The acid in this braising liquid for the chicken is the perfect foil to the fatty dark meat. I'll be packing it in lunches tomorrow with sides of mashed potatoes and sauteed kale.
Braising Liquid 2 cups red wine 1/4 cups sugar 1 tablespoon sugar 2 tablespoons Dijon mustard 3 cloves garlic, sliced 1 tablespoon rosemary 1 teaspoon thyme 1 teaspoon black pepper Chicken 6-8 Chicken Drumsticks or 3-4 Chicken Thighs Glaze 1 cup braising liquid 2 tablespoons corn starch Combine all ingredients in a crockpot and let cook on low for 3 hours, or high for 2 hours-ish. The meat should be "falling-off-the-bone-tender" To make a glaze for the meat, combine 1 cup of the braising liquid into a sauce pan, and stir in 2 tablespoons of corn starch. Whisk constantly, for 5 minutes until thickened. Let cool, and pour over drumsticks before glazing. These beans aren't actually baked, but instead stew for several hours in your crock pot. This means they're perfect to throw together in the morning, and have a warm, delicious side dish to add to your dinner when you come home in the evening. They're also very adaptable to your specific taste; one variation I would suggest, would be to substitute 2 cups of water for cider and add only 2 tablespoons of brown sugar. Next time :)
Ingredients 4 cups water 2 tablespoons rice vinegar 1 teaspoon black pepper 3 tablespoons Dijon mustard 1/4 cup Worcestershire 1/4 cup brown sugar 1 teaspoons salt 1 teaspoon thyme 1 lb. dry Lima beans or navy beans or butter beans 1/2 cup tomato paste Combine all ingredients to a crock pot and stir. Leave on high for 3 hours, or medium for 5, or low for 7-8 hours. Serve hot. This dish makes the perfect vegetarian dinner; colorful and herbacious, decadent and filling.This sauce is thick and very rich thanks to coconut milk and olive oil. Cubed potatoes and diced onions are sauteed to perfect "GBD" (Golden-Brown-Deliciousness, a phrase I learned from a course at the New England Culinary Institute). Sauce 1 tablespoon garam masala powder 1/4 cup olive oil 2 tablespoons tomato paste 1 teaspoon cinnamon 1 teaspoon smoked paprika 1 1/2 tablespoon salt 2 tablespoons sugar 1 teaspoon turmeric 4 cloves garlic chopped 1 tablespoon grated ginger 1 can coconut milk Potatoes 1 cup chopped onion 2 1/2 cups cubed yellow peeled potatoes 1/2 teaspoon salt 1/2 teaspoon pepper Garnish 1/2 cup chopped parsley 1/2 cup sliced scallions optional sour cream Rice any brown rice or medley cooked according to instructions To begin, add the olive oil and spices to a pan over medium heat. watch carefully, cooking until the mixture begins to bubble, 3-4 minutes. Add garlic and ginger. Cook for 2 minutes more. Then add all remaining sauce ingredients. Simmer for 10-ish more minutes until blended. To cook the potatoes, add the olive oil to a skillet and heat over medium-high heat. Add the potatoes and onions and do not stir. Let cook for 5-6 minutes. Flip once, and cook for another 4-5 minutes on the other side. Each piece should be tender and crispy. Your kitchen should smell like a quality diner; oil+potatoes+onions= the quintessential breakfast hash. Sprinkle with salt and pepper. Serve hot alongside a portion of rice, sauce, and garnish with herbs. |
M. RudieneI grew up in rural Wisconsin...moved to Corpus Christi to attend college... and have now moved to the Bronx with my wonderful husband! Categories
All
|