Tag Archive | baking

Sour Cream Coffee Cake

One of my husband’s favorite breakfasts is coffee cake and scrambled eggs, often with bacon. We’ve been on the look out for the last few years for the perfect coffee cake. We’ve had a lot of really good ones, but until this weekend didn’t have one which we really thought was perfect. I’m happy to say this sour cream coffee cake is amazing. It’s got a tender crumb, and a rich flavor, and the addition of Ultra Gel and cake flour make for a nice moisture which has continued for three days. It also freezes beautifully, all in all a perfect coffee cake.

The funny part… I’ve had this cake in my recipe book for years. I just had to play around with the Ultra Gel. Thanks mom!

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Sour Cream Coffee Cake

1/2 cup unsalted butter

1/2 cup sugar

2 large eggs

1/2 cup sour cream (I like the reduced fat)

1 teaspoon vanilla

1 1/4 cups cake flour

2 Tablespoons Ultra Gel

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon grated lemon zest

1/2 cup milk

Filling and Topping

1/4 cup brown sugar

1 teaspoon pumpkin pie spice or cinnamon

2-4 Tablespoons chopped walnuts or pecans (optional)

2 Tablespoons Ultra Gel

Preheat oven to 350 degrees F. Combine butter, sugar, eggs, sour cream and vanilla and beat well. Combine dry ingredients and add to sour cream mixture. Fold in lemon rind. Gradually add milk to make a smooth batter, but do not over beat.

Combine ingredients for filling. Spread half of the batter in a greased and floured 8×8 inch baking pan. Sprinkle with half of the filling. Spread with remaining batter and top with remaining filling. Bake for 25-30 minutes until tests done.

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Raspberry Cream Cheese Brownies

I’m not going to give this recipe a lot of lead in. It’s decadent. It’s marvelous. It was a hit at an event with about 50 women who all wanted a piece. It’s that good.

It’s not for those on a diet. So use this knowledge responsibly.

Raspberry Cream Cheese Brownies

1 family sized brownie mix

2 Tablespoons Ultra Gel

1/2 cup mini chocolate chips

8 ounces light cream cheese

1 egg

1/3 cup sugar

2 Tablespoons Ultra Gel

6 ounces fresh raspberries

Mix 2 Tablespoons Ultra Gel and 1/2 cup mini chocolate chips into brownie mix. Prepare brownie as per the box. Spread 2/3s of the brownie mix in the bottom of a glass 9×13 inch pan. With an electric or stand mixer beat cream cheese, egg, sugar and 2 Tablespoons Ultra Gel until smooth. Add raspberries and beat until well mixed. Spread cream cheese mixture over brownie mixture. Top with remaining brownie mixture and swirl. Bake at 350 degrees for 20-40 minutes until tests done with a toothpick. Cool and serve with a sprinkle of powdered sugar or a light layer of chocolate buttercream to push it right over the top!

Caramel Stuffed Chocolate Cookies

This caramel stuffed chocolate cookies recipe is one that I made during Christmas time but it kinda got lost in the shuffle. However, as it’s an easy and yummy recipe (Starts with a cake mix!) I think it deserves to come back to light. And it’s chocolate and caramel and if that isn’t a great option for Valentines I don’t know what is.

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Caramel Stuffed Chocolate Cookies

12 ounces rolos chocolate covered caramels

1 box devil’s food cake mix

1 eggs

2 Tablespoons Ultra Gel

1 Tablespoon water

1/3 cup vegetable oil

Preheat oven to 350 degrees.

Combine cake mix, eggs, Ultra Gel, water, and vegetable oil. Wrap dough around individual rolos and place on a baking sheet. Bake for 8-9 minutes. Allow to cool for 3-4 minutes before moving to a rack to complete cooling. This is a very important step as moving the cookies too early can lead to caramel leaking out the bottom!

Dust with powdered sugar if desired.

Savory Garlic Dinner Rolls

When I was very young we had a neighbor who would sometimes come to visit and bring a big basket of dinner rolls with Parmesan cheese on top. While we made a lot of rolls at home her rolls were always a fun treat. Over the years I’ve occasionally thought of that neighbor and her savory rolls and I’ve poked at a recipe or two, but never really found something which encapsulated those lovely rolls. Well…at least not until today!

I found a savory roll recipe from Handle the Heat and messed around with it a bit, including adding Ultra Gel for a better moisture balance. I love that this is a single bowl recipe which does not require proofing the yeast separately, but means you do want to be careful not to overheat the liquids.

This recipe is a killer savory dinner roll with spices and minced garlic baked right in and Parmesan cheese (not the stuff from the green can!) spread on top. They’re great with butter, or for sandwiches and we’re looking forward to bringing them to the Thanksgiving table. A slice of turkey and a little cranberry sauce on these rolls is going to be divine!

Savory Garlic Dinner Rolls

1/4 cup warm water (not scalding)

1 cup warm 2% milk (100-110 degrees)

2 Tablespoons olive oil

2 large eggs

2 Tablespoons sugar

2 Tablespoons Ultra Gel

1 1/2 – 2 teaspoons salt

1 teaspoon garlic powder

2 teaspoons fresh minced garlic

1 1/2 teaspoons dried rosemary (1 Tablespoon fresh)

1 1/2 teaspoons dried thyme (1 Tablespoon fresh)

1 Tablespoon yeast

3 cups bread flour

2-3 cups white wheat flour (If you don’t have white wheat flour, you can use additional bread flour)

1/4-1/2 cup grated Parmesan cheese

Combine water, milk, oil, eggs, sugar, Ultra Gel, salt, spices and yeast in the bowl of a stand mixer. Add bread flour and beat until smooth. Switch to the dough hook. Add additional flour 1/2 cup at a time until you have a smooth, soft dough, which is lightly tacky to the touch. Knead an additional 5-10 minutes.

Remove dough to a lightly greased bowl and cover. Place in a warm location and allow to rise until double 45-60 minutes.

Lightly grease a 9×13 inch baking pan and set aside.

Split dough into 12 pieces and shape into rolls. Brush with oil and sprinkle on cheese. Allow to rise until double.

While bread is rising preheat oven to 375 degrees. Bake rolls for 15-20 minutes until golden brown (internal temperature should be about 200 degrees). Serve.

Brown Sugar Banana Bread

When one has a toddler it’s often hard to figure out exactly what they’ll eat on any given day. For example one day bananas may be all the rage and the next day they’re just, well, in the words of my toddler, “No nana, mama.” Naturally this happens the most when I’ve purchased a big bunch of bananas.

Now there are lots of things you can do with a bunch of bananas which are quickly getting overly ripe. We’ve looked at a few of those options including banana cake and muffins, but I realized I haven’t shared my favorite recipe for banana bread! And so in the spirit of saving toddler rejected bananas here is one of my favorite banana bread recipes, brown sugar banana bread, rich and thick and decadent, and even a little bit healthy. Who could ask for more?

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Brown Sugar Banana Bread

2 eggs

1/2 cup buttermilk

1/2 cup oil

1 cup mashed bananas (about 3-4 medium bananas)

3/4 cup sugar

3/4 cup brown sugar

1 teaspoon vanilla

1 3/4 cups flour

2 Tablespoons Ultra Gel

1 teaspoon baking soda

1 teaspoon salt

Preheat oven to 325 and prepare a 9×5 inch loaf pan with cooking spray. I often split this into two smaller pans as well. If your oven is known for spotty temperature this helps keep the cooking even.

In a large bowl (or stand mixer) combine eggs, buttermilk and oil until creamy yellow. Add in banana, sugars and vanilla and mix until incorporated. In a second bowl combine dry ingredients and mix well before adding into creamed mixture. Combine until just mixed, do not over beat. Pour into greased pans and bake for 60 minutes. Start checking at 55 minutes using a toothpick. When baked through remove from oven and allow to sit for 10 minutes before tipping out.

Brownie Cookies

About a week ago I was having a night filled with serious chocolate cravings. However, I didn’t just want any old chocolate bar I wanted brownies. Fudgy and chewy and decadent. It sounded perfect, but I didn’t want just any brownies either. I wanted brownies that were all corners since you get even more chew that way. Now, there are Pans designed to give you more edges, but I don’t own one of those. Honestly I agree with Alton Brown about unitaskers (in general) and it’s just not a pan I have space for given the number of times I’d use it. So what’s a chocolate craving girl to do?

Cookies. Brownie cookies. One batch gives you more servings than an 8×11 pan and everything is edges with this gooey yum right in the middle. And with the addition of Ultra Gel these moist cookies freeze really well. My daughter loves them to munch on when we go for an afternoon walk, and when it comes to ice cream sandwiches you just can’t go wrong!

Brownie Cookies

Brownie Cookies

1/2 cup butter, cut into pieces

12 ounces semi sweet chocolate chips

3 eggs

1 cup sugar

1/4 cup brown sugar

2 Tablespoons cocoa powder

2 Tablespoons Ultra Gel

1 teaspoon vanilla

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup flour

Combine chocolate chips and butter in a microwave safe bowl. Cook in 30 second bursts, stirring between until the chocolate is melted smooth. ((You can also do this over a double boiler if you prefer)). In a separate bowl or stand mixer combine eggs, sugars, cocoa powder, Ultra Gel and vanilla and beat smooth. Add chocolate mixture to creamed mixture to mix to combine. Combine dry ingredients and add to chocolate mixture until just combined. If desired add white chocolate chips or mini chips for even more chocolate death. Drop spoonfuls onto a lightly greased baking sheet and bake at 350 degrees F for 10-12 minutes. Let cool on sheets for 2-3 minutes before removing to a cooling rack.

Blueberry Upside Down Cake

Today’s recipe is brought to you by trying to get all the goodness I can out of the wonderful blueberries which I know will, too soon, be disappearing from store shelves until spring again. I’ve actually seen versions of this blueberry upside down cake in recipe books and floating around online for sometime and I’ve always wanted to try it. The idea is very similar to a pineapple upside down cake where the fruit and a sugary glaze are put in the bottom of a pan and then covered with batter. The biggest difference is, beside the type of fruit, that the batter here is a thicker more biscuit like batter versus a fluffy cake.

Now I went through about six different recipes for blueberry upside down cake before I settled on what I wanted to make. I ended up taking aspects of each recipe and putting them together and I really love the end result.The cake layer is rich with a golden brown crust and the blueberry layer sweet and tart. I used Ultra Gel in both the filling and the cake and, of course, topped it with Ultra Gel Whipping Cream.

Next time I want to try adding some blackberries with the blueberries as I think the contrast with a tarter fruit would be even better! I also think I can do this with raspberries for a fantastic raspberry lemon cake.

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Blueberry Upside Down Cake

1/4 cup butter

1 cup dark brown sugar

1/4 cup lemon juice (Or lemonade if you want a lighter lemon flavor)

16 ounces blueberries (fresh or frozen)

1 Tablespoon Ultra Gel

2 1/4 cups flour

3/4 cup sugar

3 teaspoons baking powder

1 teaspoon salt

2 Tablespoons Ultra Gel

1 teaspoon Pumpkin pie spice (Optional but tasty)

2 Tablespoons Water

2 egg

3/4 cups milk

3/4 cup butter, melted

1 tsp vanilla

Preheat oven to 400 degrees. In a 12 inch cast iron skillet melt the butter until completely melted. Remove from heat and stir in brown sugar. Once sugar is well incorporated whisk in juice, spice and 1 Tablespoon Ultra Gel. Smooth sugar layer across the bottom of the pan then cover with berries in a single layer. In a separate bowl combine flour, sugar, baking powder, salt and Ultra Gel. In another bowl wisk together water, egg, milk, melted butter and vanilla. Combine dry and liquid ingredients and stir until just combined.

Pour batter layer over blueberries and bake for 25-35 minutes until cake tests done. Remove and allow to cool for at least 10 minutes. At this point you can invert the whole thing onto a plate for presentation, or scoop it out cobbler style. Be very cautious as cast iron holds heat and will continue to be warm for a while. Serve with whipping cream or ice cream for extra smoothness.