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Recipe: Buttermilk Pie with Blackberry Jam

Buttermilk Pie with Blackberry Jam

Buttermilk Pie with Blackberry Jam

Buttermilk pie is a classic Southern dessert. Its custard-like feeling is cool and creamy and perfect for Spring and Summer (think picnic).

This Buttermilk Pie with Blackberry Jam recipe is very versatile since it’s a breeze to make and you can really top with any jam you want.

Buttermilk Pie with Blackberry Jam

One slice may not be enough.

Ingredients:

  • 1 TBSP flour
  • 1 1/2 cups sugar
  • 1 cup buttermilk
  • 4 eggs
  • 1 stick of unsalted butter, melted
  • 1 TBSP grated lemon zest
  • 1 unbaked 10-inch pie crust
  • Pinch of salt
  • 1/2 cup blackberry jam

Directions:

  1. Preheat the oven to 350F.
  2. In a large bowl, combine sugar, flour, salt and lemon zest.
  3. Whisk in the eggs, one at a time.
  4. Stir in the buttermilk and melted butter.
  5. Pour the buttermilk mixture into the pie shell and bake until the center sets (about 25-30 minutes).
  6. Let pie cool then spread jam all over top of pie.
  7. Slice and serve. Garnish with whipped cream (if desired).
Buttermilk Pie with Blackberry Jame

Buttermilk Pie with Blackberry Jam is perfect when you want a dessert that’s not too sweet.

While this isn’t on my current diet (beach season is quickly approaching), I will totally admit that I indulged in a couple slices a few weeks ago. One just wasn’t enough.

Buttermilk Pie with Blackberry Jam is perfect to take on a picnic or as a dessert to a friend’s dinner party. I guarantee it will be a hit and you most likely won’t have any left over.

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Posted by on June 21, 2017 in Cookin', Desserts, Recipes

 

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Recipe: Nutella Swirl Pound Cake

Nutella Swirl Pound Cake

 

Love Nutella? Welcome to the club! Not a fan of Nutella? I’m not even sure what to say to you and this recipe isn’t for you.

If you are part of the club, you’ll love this recipe for Nutella Swirl Pound Cake. Talk about delicious, rich and decadent.

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 2 sticks unsalted butter, softened
  • 4 large eggs
  • 1 1/2 TBSP cocoa powder
  • 2 tsp vanilla extract
  • 1 1/4 cup sugar
  • 1/4 tsp salt
  • 1 jar of Nutella (13 oz.)
  • 1 tsp baking powder

Directions:

    1. Preheat the oven to 325°.
    2. Grease a 9×5-inch loaf pan.
    3. In a small bowl, whisk the eggs with vanilla extract.
    4. In a medium bowl, whisk the flour, cocoa powder, baking powder and salt.

Who doesn’t love Nutella?

  1. In a large bowl, beat the butter with the sugar until fluffy.
  2. Gradually beat in the egg mixture until full incorporated.
  3. In three batches, beat in the flour mixture until incorporated.
  4. Spread 1/3 of the batter into the loaf pan then spread half the Nutella on top. Repeat with another 1/3 of the batter and the remaining Nutella. Top with the remaining 1/3 of the batter.
  5. Lightly swirl the Nutella into the batter with a knife. Careful not to overmix.
  6. Bake the cake for approximately 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Let the cool in the pan for 15 minutes.
  7. Invert the cake onto a wire rack or plate, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve.

Letting the Nutella Swirl Pound Cake cool for those two long, grueling hours while you salivate and smell the deliciousness is going to be the hardest part.

This is one of the best pound cakes I’ve ever had. I had two servings on the spot. You don’t need to garnish it with anything. It’s good enough to devour all on its own.

 
8 Comments

Posted by on May 17, 2017 in Cookin', Desserts, Recipes

 

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Recipe: Meyer Lemon Squares

Meyer Lemon Squares

Meyer Lemon Squares

 

With winter upon us, it’s time for citrus to take center stage as things like oranges, lemons and limes come into season. I was able to pick up some Meyer Lemons from Hollygrove Market and Farm in last weekend’s box.

Meyer Lemon Squares

Dust the Meyer Lemon Squares with powdered sugar before serving.

So what did I do with them? I turned them into delicious Meyer Lemon Squares.

Ingredients:

  • Juice from 2 Meyer lemons
  • 1 1/2 sticks unsalted butter
  • 1 1/2 cups sugar
  • 1 1/2 cups plus 1 TBSP plus 1 tsp flour
  • 1/2 cup powdered sugar (plus more for dusting)
  • 4 eggs
  • 2 TBSP grated Meyer lemon peels

Directions:

    1. Preheat the oven to 350°.
    2. Combine 1 1/2 cups flour and 1/2 cup powdered sugar in large bowl.
    3. Add butter and cut in until mixture resembles coarse meal.
    4. Press crust into a 13x9x2-inch baking dish.
    5. Bake until golden brown (about 25-30 minutes).
Meyer Lemon Squares

These Meyer Lemon Squares are great for the holidays.

  1. Remove from oven, but leave oven on 350.
  2. Beat sugar, eggs, Meyer lemon juice, 1 TBSP plus 1 tsp flour and lemon peel in medium bowl to blend.
  3. Pour into crust then bake until mixture is set, about 20 minutes.
  4. Once set, remove from oven to let cool.
  5. Cut into 24 individual squares then sift powdered sugar over top before serving.

These Meyer Lemon Squares should bake to a nice, pillowy consistency. The great thing about using Meyer lemons is that they don’t end up too sour. You can use additional lemon peel in the mixture if you want them more sour.

Give these Meyer Lemon Squares a try at your next holiday function. They definitely deserve a place next to the pecan pie and the pumpkin pie.

 
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Posted by on January 18, 2017 in Desserts, Recipes

 

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Recipe: Banana Soufflés

Banana Souffle

Banana Soufflé


When life gives you bananas, make soufflés, right? I think that’s how the saying goes. Oh well, either way. These Banana Soufflés are light and fluffy (and require good timing).

The hardest part is whisking the egg whites until they get some nice, soft peaks. You can do it though, just throw some extra elbow grease into it.

Ingredients:

  • 2 firm, ripe bananas (mashed)
  • 1 TBSP unsalted butter, melted
  • 5 TBSP sugar
  • 1 egg yolk
  • 3 egg whites
  • Juice of 1/2 a lime
  • Pinch of salt

Banana Souffle

Caution! Serve immediately or these soufflés will shrivel quickly.


Directions:

  1. Preheat the oven to 400°.
  2. Brush four 1-cup ramekins with melted butter. Add 2 tablespoons of the sugar to one of the ramekins and rotate it to coat with sugar. Tap the excess sugar into another ramekin. Repeat until all the ramekins are coated with sugar.
  3. In a food processor, puree the bananas with lime juice, egg yolk and 2 tablespoons of the sugar until smooth. Scrape the mixture into a large bowl.
  4. In a medium bowl, beat the egg whites with a pinch of salt until soft peaks form. (This is the hardest part!)
  5. Add the remaining 1 tablespoon of sugar and beat until firm and glossy. Using a rubber spatula, beat one-fourth of the beaten whites into the banana mixture, then gently fold in the remaining whites.
  6. Spoon the soufflé mixture into the prepared ramekins and tap them lightly on a countertop.
  7. Transfer the soufflés to a baking sheet and bake in the center of the oven for about 15 minutes, or until golden brown and risen. Do not open the oven until they are finished!

Once you pull these Banana Soufflés from the oven, they will start to shrivel up pretty quickly. Mine rose a little more than indicated in the pictures.

These Banana Soufflés are actually fairly healthy. Each only contains about 1 TBSP of sugar so you could do a lot worse. If you get it right, the soufflés should be light, airy and fluffy.

 
4 Comments

Posted by on November 13, 2012 in Cookin', Desserts, Recipes

 

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Recipe: Caramel Apple Hand Pies

Caramel Apple Hand Pies

Caramel Apple Hand Pies


Hand pies are a New Orleans tradition thanks to local business Hubig’s. Unfortunately, with Hubig’s currently not in operation due to a devastating fire (they promise to rebuild), I had to make my own hand pies to get my fix. But, all in all, I’m proud of how these Caramel Apple Hand Pies turned out.

I’m a huge fan of caramel apples so I whipped up some caramel and mixed it with the apples to create the caramel apple filling.

Ingredients:

For the Caramel:

  • 1 cup sugar
  • 6 TBSP unsalted butter, cut into cubes
  • 1/2 cup heavy whipping cream
  • 1/4 cup water

Caramel Apple Hand Pies

Caramel Apple Hand Pies encompass wonderful Fall flavors.


For the rest:

  • 4 pre-made pie crusts
  • 2 Granny Smith apples, finely chopped
  • 2 Honeycrisp apples, finely chopped
  • 2 TBSP cinnamon
  • 1 TBSP sugar
  • 2 egg yolks

Directions:

For the Caramel:

  1. Heat sugar and water in a 3-quart saucepan over medium-high heat, stirring to dissolve sugar. When sugar comes to a boil, stop stirring.
  2. Boil until the liquid sugar turns a dark amber color then add all the butter. The mixture will foam up and thicken.
  3. Whisk until the butter has melted. Once butter has melted, remove pan from the heat.
  4. Add the cream (the mixture will foam up again) and whisk to incorporate cream and until mixture is smooth.
  5. Set aside caramel to cool.

For the Hand Pies:

  1. Preheat oven to 400F.
  2. Caramel Apple Hand Pies

    Making the caramel from scratch is worth the effort.

  3. Roll out pre-made pie crust dough and use a 4-inch circular pastry cutter to cut circles out of the dough. Repeat with each dough remains.
  4. Set dough circles aside on a parchment-lined baking sheet.
  5. Toss apples with cinnamon and remaining sugar.
  6. Once caramel has cooled, add apples to the caramel and stir to incorporate.
  7. Assemble hand pies by place a TBSP of caramel apple filling on a dough circle then placing a dough circle on top. Press edges with fork to seal. (Don’t worry if some filling spills out, keep pressing until sealed.)
  8. Using a knife, score an X into the top of each pie so filling can vent its heat out while baking.
  9. Once all pies are assembled (you may need to work in batches if you have one baking sheet), whisk egg yolks in a small bowl. Using a pastry brush, brush each hand pie with the egg wash. Sprinkle each pie with additional sugar, if desired.
  10. Bake hand pies for 12-15 minutes or until crust turns golden brown.
  11. Place on a wire rack to cool.

While my recipe is for hand pies, you can also go the traditional route and just make a caramel apple pie using two pie crusts. Either way, the filling in this recipe is a star.

Making the caramel from scratch really makes a difference. These Caramel Apple Hand Pies are perfect for Fall and Winter parties while apples are in season. Plus, they’re easier to eat. And I guarantee you will have very few left over when all is said and done.

 
2 Comments

Posted by on November 8, 2012 in Cookin', Desserts, Recipes

 

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Recipe: Blackberry Buttermilk Cake

Blackberry Buttermilk Cake

Blackberry Buttermilk Cake


Need a quick cake recipe that’s light on ingredients, but full of flavor? This recipe for Blackberry Buttermilk Cake is the answer to your prayers.

I’m a huge fan of fresh blackberries so this cake has a special spot in my heart. It’s super easy to make and takes 45 minutes from start to finish.

Ingredients:

  • 1 cup all-purpose flour
  • 1 egg
  • Blackberry Buttermilk Cake

    My guess is that you’ll have more than once slice.

  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 4 TBSP unsalted butter, softened
  • 2/3 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1 1/4 cup blackberries
  • whipped cream (optional)

Directions:

  1. Preheat oven to 400F.
  2. Blackberry Buttermilk Cake

    Who doesn’t love fresh blackberries?

  3. Grease a 9-inch round cake pan and line with parchment paper. Grease the parchment paper as well.
  4. In a medium bowl, whisk the flour, baking powder, baking soda and salt.
  5. In a large bowl, mix together the butter and sugar until fluffy.
  6. Beat in the egg and vanilla to butter-sugar mixture.
  7. In three batches, mix in the buttermilk and dry ingredients (ending with dry ingredients).
  8. Fold the batter until blended, scrape into the pan and smooth the top.
  9. Scatter the blackberries on the batter and lightly press them in. Sprinkle with additional sugar.
  10. Bake for 30 minutes or until toothpick inserted into center of cake comes out clean.
  11. Let cool for 10 minutes then turn out the cake and remove the paper.
  12. Turn the cake right side up to let cool.
  13. Serve with whipped cream and more blackberries.

You can always substitute in another fruit in place of the blackberries. I’m actually thinking of trying it with peaches or apples next.

This Blackberry Buttermilk Cake is a great cake that’s not too sweet and gets a nice taste of sour from the blackberries. I highly recommend serving it with the whipped cream.

 
6 Comments

Posted by on November 5, 2012 in Cookin', Desserts, Recipes

 

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Recipe: Pumpkin Cupcakes with Maple-Pumpkin Pie Spice Frosting

Pumpkin Cupcakes with Maple-Pumpkin Pie Spice Frosting

Pumpkin Cupcakes with Maple-Pumpkin Pie Spice Frosting


Halloween’s only a couple days away so here’s a quick recipe that uses a total of five ingredients. That’s it — nothing to be spooked about when making these Pumpkin Cupcakes with Maple-Pumpkin Pie Spice Frosting.

You can decorate them with inedible plastic Halloween decorations or use decorations of the edible variety. These cupcakes don’t set as well as cupcakes made with a traditional batter, but these are easier so it’s a trade-off.

Pumpkin Cupcakes with Maple-Pumpkin Pie Spice Frosting

Pumpkin Cupcakes with Maple-Pumpkin Pie Spice Frosting are perfect for Halloween and all of Fall.


Ingredients:

  • 1 can vanilla frosting
  • 1 can pumpkin puree
  • 3 TBSP pumpkin pie spice
  • 1 box yellow cake mix
  • 2 TBSP maple syrup

Directions:

  1. Preheat oven to 350F.
  2. In a large bowl, combine pumpkin puree and yellow cake mix and mix together well. This batter will be thick.
  3. Scoop one heaping TBSP of cake batter for each cupcake into a cupcake liner-lined muffin or cupcake tin.
  4. While cupcakes are baking, mix together vanilla frosting, pumpkin pie spice and maple syrup in a medium bowl. Transfer into a pastry bag if desired.
  5. Bake for 25-30 minutes or until toothpick inserted into cupcake comes out clean.
  6. Let cupcakes cool for 5-10 minutes then top with frosting.
  7. Repeat until no batter remains.

You’ll probably have some of the Maple-Pumpkin Pie Spice frosting let so feel free to use if for other dishes. These cupcakes don’t rise that much so try and fill up the cupcake lines about 3/4 way to the top.

These Pumpkin Cupcakes with Maple-Pumpkin Pie Spice Frosting may be light on ingredients, but they’re high on ease and simplicity and taste. They’re perfect to take to a Halloween party when you don’t have time to make something very elaborate. Honestly, no one will ever know how simple they are. Happy Halloween!

 
2 Comments

Posted by on October 29, 2012 in Cookin', Desserts, Recipes

 

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