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#27 Lemon Pound Cake with Fresh Berries and Cream

30 May

Update from last week’s post: They were gone in two days. I made about 30 of them and my family ate them in 2 days. They’re good, so good.

My brother, sister in law, and baby niece were in town this weekend. I must say this was one of the best weekends I have had in a while, and that says a lot especially since I have some outrageous allergies or a sinus infection. Either way, the sneezing and face congestion have been unbearable – but the baby and family time makes it all better 🙂

Saturday evening we had some more family over for dinner and my sister showed me how to make Bruschetta because I have been craving it like a mad woman for the past 2 months. It was AMAZING and so simple to make! Im going to make that when I have my kick off to the summer dinner party (I just decided to hold this dinner party…just now). On top of the awesome bruschetta she showed me how to make some basic marinara sauce, which we then used on our grill-cooked pizzas. Delish!

Jackie's Margartia Pizza

Since Jackie was in charge of dinner, I was supposed to be in charge of dessert. Hence the supposed to be. I sat with my brother, Brad, and looked through 4 of my cookbooks until we found this great looking recipe of that consisted of white chocolate, whipped cream and rasberries – sounds great to me! Too bad I didn’t read through the directions all the way….erg. You needed to refridgerate it over night – of course Madeline OF COURSE.

So instead I made a Lemon Pound Cake (which I was planning on making to go with this rasberrie and cream dessert thing) and we whipped some cream and topped it with some berries. It was very refreshing at the end of our pizza, Italian dinner. I did make the pound cake, but Jackie helped with the rest of it. Team work 🙂

Lemon Pound Cake. Don't forget the powdered sugar 🙂

I got the recipe for the pound cake out of my big fat Martha Stewart’s Baking Handbook. The thing is like a baking encyclopedia. I love baking out of her book because I can just look up her recipes on the internet and post the link here instead of writing it all up – but for some reason Martha changed her recipe that is online. SO, I guess that means I am going to have to type this all up.

Glazed Lemon Pound Cake

From Martha Stewarts Baking Handbook

Ingredients

1 cup unsalted butter, room temp

2 1/2 cups plus 2 tbs all purpose flour

1 tbs baking powder

1 1/2 tsp salt

1 1/2 cups sugar

2 tbs lemon zest (about two lemons)

1/2 tsp pure lemon extract

1/2 cup sour cream

5 large eggs

1/4 cup vegetable oil

2 tbs freshly squeezed lemon juice (use those two lemons from the zest – save the extra lemon juice for a glaze)

Directions

1. Preheat oven to 350 degrees. Spay two 8 1/2 by 4 1/2 inch loaf pans.

2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.

3. In a bowl of an electric mixer with a paddle attachment, beat the butter, sugar, lemon zest, lemon extract, and sour cream on medium speed until light and fluffy (2 mins).

4. Add the eggs, one at a time, scraping down the sides in between.

5. Beat in the oil and lemon juice. Then add in the flour mixture, slowly, and beat until just combined. Dont overmix!

6. Divide batter evenly into pans and bake until lightly golden, and a toothpick comes out clean, 50 minutes. (For me, mine was done around 40 so I would keep an eye on yours).

For the glaze

Use the remaining lemon juice and whisk in confectioners sugar to taste. If there are clumps of sugar in your glaze, put it on the stove and melt them away. You can either pour over the cakes while they are still in the pan and let it soak in, or use a pastry brush and brush the cakes until the glaze is gone.

Topping

Whip some heavy cream,maybe a cup or so, depends on how much cream you like of course. Add small amounts of sugar until you like the taste. Top your pound cake with whipped cream and add some chopped up strawberries and rasberries.

Me and my lovely Niece, Vivienne!

I hope you all had an amazing Memorial Day weekend with your friends and families. I sure did 🙂

Enjoy,

Madeline

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#19 Flourless Chocolate Torte

18 Apr

April 10th is both my Mom and my Dad’s birthday – crazy right? Same day, same year.

This year, Dad just got back from traveling and had a nasty cold and requested a simple Flourless Chocolate Torte. If you have known me for a while, the Flourless Chocolate Torte is my go-to dessert. It’s SO simple but really elegant and will definitely impress people. You put a little powdered sugar on top and BOOM, you’re an awesome baker. Seriously, everyone would always be all impressed and I just would think to myself – really?

If you want something fast and yummy to make for a dinner party, this right here is the perfect dessert. Who doesn’t love chocolate anyways?

Its really important to butter and dust with cocoa powder the pan so that it doesnt stick. Trust me, its not pretty.

Fold in the whipped egg whites.

Ta-da!

Another cute thing to do is to cut out a shape with paper, place it on top of the cake and then use powder sugar on top of it so it leaves a nice stencil. I made one a year ago for Passover (which is fitting since it is once again Passover) with a jewish star on top.

Mmmmm

I uploaded the recipe here

Enjoy,

Me

#3 – Hazelnut Cake

18 Nov

Finally! The Hazelnut Cake is made! And I must say, it turned out quite delicious.

Finding hazelnuts though was a bit of a challenge. I went to Trader Joes and they’re not getting them in until Christmas (weird?) so I ended up at Ralphs where I had to buy 4 mini packages of them. I was starting to think I made the choice in making the Hazelnut Cake but I was definitely wrong.

It looks a little sloppy but it tastes amazing..hehe

Oh, and of course that is lovely nutella on top…mmm…

HAZELNUT CAKE

Ingredients

1 & 1/2 cups unblanched ground Hazelnuts

1 cup (2 sticks) unsalted butter, softened

1 cup Sugar, separated into two 6 tps sections

3 eggs, seperated

2 cups all- purpose flour

2 tsp baking powder

3 oz bittersweet chocolate, chopped into very small pieces

1 cup milk

Instructions

Preheat oven to 350 degrees

  1. Butter a 12-cup Bundt pan. Coat with 1/2 cup ground hazelnuts.
  2. Beat the butter and 6 tbs of sugar on medium speed. Mix until soft and light, about 5 minutes. Add egg yolks one at a time, beating after each addition.
  3. In a separate bowl, stir together flour, baking powder, ground hazelnuts, and chocolate. Add half of the flour mixture to the egg yolk mixture. Mix on low speed just until blended. Beat in the milk. Beat in the remaining flour mixture.
  4. Beat egg whites on medium speed. Mix until white and opaque and just beginning to hold a shape. Increase speed to medium-high and add remaining 6 tablespoons sugar in a stream. Continue mixing until soft peaks form.
  5. Stir one-third of egg whites into batter. Then, fold in remaining egg whites.
  6. Pour batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted in the middle comes out clean.
  7. Let cool for a minute and the flip it over onto a wire rack to cool.
  8. Top with Nutella  or any other Hazelnut spread 🙂

ENJOY!

Madeline