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cake

BAKED/ Baked Goods/ Desserts

Finnish Blueberry “Pie”

Finnish Blueberry Pie

Finnish Blueberry

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By adapted from the Food Dictator Serves: 8
Prep Time: 30 minutes Cooking Time: 45 minutes

Ingredients

  • FOR THE CRUST
  • 12 tablespoon unsalted European-style butter at room temperature
  • ½ cup sugar
  • 2 tablespoons light brown sugar
  • 1 large egg
  • 1 ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • FOR THE FILLING
  • 2 cups fresh blueberries
  • ¾ cup crème fraîche
  • ¼ cup sour cream
  • 1 large egg
  • 4 tablespoons light brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt

Instructions

1

Preheat the oven to 375 degrees. Butter a 10-inch tart pan. (It may work in a pie plate but I didn’t test it.)

2

To make the crust, in the bowl of an electric mixer fitted with the paddle attachment cream together the butter and the sugar until light and fluffy.

3

Add in the egg and mix until combined.

4

Add the flour and the baking powder and mix until just combined.

5

Place the dough into the greased tart pan and press over the bottom and up the sides of the pan.

6

Bake the empty crust for 10 minutes.

7

While the crust bakes, prepare the filling. Whisk the creme fraiche, sour cream, egg, brown sugar, vanilla and salt. The filling will be thin.

8

Place the blueberries in the crust in an even layer. Pour the filling mixture over the berries.

9

Bake in the oven for another 25-35 minutes. The middle of the pie should be a little jiggly but not liquidy.

10

Let cool for 40 minutes before serving.

BAKED/ Baked Goods/ Desserts

Chocolate Frosting

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By Inspired by Epicurious Serves: covers a 4 layer cake
Cooking Time: 1 hour

I have had this recipe on an index card for several years. It is a beyond luxurious frosting. But what I really love about it is that it is not too sweet and there is no confectioners sugar. I don't know why but that stuff always freaks me out a bit. I tracked the recipe down to Epicurious. I've had it and used it so many times that I need to copy it onto a new index card. Yes, I realize it's online, but I'm old school and like things written down.

Ingredients

  • 1 cup sugar
  • 6 tablespoons all-purpose flour
  • 6 tablespoons unsweetened cocoa powder (not Dutch-process)
  • 1 1/2 cups whole milk
  • 4 ounces fine-quality unsweetened chocolate, finely chopped
  • 1 tablespoon pure vanilla extract
  • 6 sticks (1 1/2 pound) unsalted butter, at room temperature

Instructions

1

In a small saucepan over medium heat, whisk together sugar, flour, cocoa powder, and a pinch of salt. Add the milk. Cook and whisk constantly until it comes to boil. It should be smooth and thick about 3-5 minutes. Remove from heat and whisk in chocolate and vanilla until smooth. Transfer to a bowl and let cool. Cover the surface with parchment paper so a skin doesn't form over the chocolate.

2

In the bowl of an electric mixer, beat the butter until smooth. Add the cooled chocolate mixture a little at a time. Keep mixing until it is smooth. Now go ahead and ice your cake. This is also great on cupcakes. It makes a ton so you could probably cut the recipe in half and still have enough for a batch of cupcakes (20-24).

3

Baked Goods/ Breakfast/ Desserts

Apple-Spice, Oive Oil Bundt Cake

I’ve convinced myself that this cake is practically healthy… with the emphasis on practically. I mean there is olive oil instead of butter and apples. Indulge and enjoy

Apple-Spice, Oive Oil Bundt Cake

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By Mrs. Kossenfloffer Serves: 8-10
Prep Time: 30 minutes Cooking Time: 50-60 minutes

This cake was a huge hit. Seriously, everyone loved it. I'm super proud of this recipe...which is also great for breakfast.

Ingredients

  • 1 1/2 cups granulated sugar
  • 5 large eggs
  • zest of 1 lemon
  • 1/4 cup fresh lemon juice
  • 3/4 cup extra virgin olive oil
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon freshly ground nutmeg
  • 1/2 teaspoon kosher salt
  • 2-3 Granny Smith apples, cored, peeled and diced into 1/4” cubes
  • For the Glaze
  • 1/2 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon apple juice

Instructions

1

Preheat oven to 350.

2

Grease a bundt pan.

3

Sift the flour, salt, baking powder and all of the spices together and set aside.

4

In the bowl of a stand mixer fitted with the whisk attachment, place the sugar, eggs and zest and whisk until thick and pale.

5

Add the lemon juice and olive oil until combined.

6

Add the flour mixture and mix until just combined. Do not overmix.

7

Stir in the apples.

8

Pour batter into the bundt pan and bake for 50-60 minutes until a cake tester comes out clean.

9

Place on cooling rack and let cool for 5 minutes. Then turn out onto rack to finish cooling.

10

For the glaze:

11

Whisk the juices and sugar together. Drizzle onto the cooled cake.