What's baking in my kitchen.... Biscuits.

Making these biscuits for my Strawberry Shortcakes for this evenings BBQ.  This recipe includes heavy whipping cream(lots of it), butter and grated orange peel.  The slice strawberries include some orange juice and sugar.  All of this will be topped of with some home made whipping cream.  Looking forward to serving it to my guests this evening.  

What's baking in the kitchen....

Putting together some Chocolate and Vanilla Creme Brulee this morning for a dinner party this evening.  Looking forward to torching the tops of them with sugar and of course to taste them....   Got this recipe from Taste of Home and I've attached it.   

Ingredients

• 4 cups heavy whipping cream
• 9 egg yolks
• 1 cup sugar, divided
• 1 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips

Directions

• In a large saucepan, heat cream until bubbles form around sides of pan. In a small bowl, whisk egg yolks and 3/4 cup sugar. Remove cream from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in vanilla. Set aside.
• In a microwave, melt chocolate chips; stir until smooth. Slowly whisk in 2 cups of cream mixture until smooth. Transfer to eight ungreased 6-oz. ramekins or custard cups.
• Slowly pour remaining cream mixture over the back of a small spoon into the ramekins, forming layers. Place ramekins in a baking pan; add 1 in. of boiling water to pan.
• Bake, uncovered, at 325° for 35-40 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
• If using a creme brulee torch, sprinkle custards with remaining sugar; heat until caramelized. Serve immediately.
• If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat for 4-7 minutes or until caramelized. Refrigerate for 1-2 hours or until chilled. Yield: 8 servings.

Originally published as Chocolate and Vanilla Creme Brulee in Taste of Home Cooking School Collection Spring 2009, p73

Sponsored by:

Recommended Wine for this Recipe

This recipe pairs well with Gallo Family Vineyards^® Moscato. 
To find this wine in your area, click here.

Chocolate Chip Peanut Butter Pound Cake w/peanut butter glaze

I have been wanting to try making this pound cake for quite some time.  I was disappointed with the results due to my oven that wasn't working well and obviously needs to be looked at.  It tasted great actually, but the bottom was a little over done since the oven couldn't keep the temperature at the proper setting.  I made this and some of my chocolate chip cookies for the neighborhood swim team concession this evening.       

chocolate chip peanut butter pound cake w/ peanut butter glaze

Yield: 12 to 14 servings

Prep Time: 25 min

Cook Time: 1 hr, 20 min

A dense and wonderful slice of cake to have with a cup of coffee.

Ingredients:

CAKE:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup creamy peanut butter (don't use natural)
1/2 cup butter, at room temperature
3 cups granulated white sugar
6 large eggs
2 teaspoons vanilla extract
1 1/2 cups chocolate chips

GLAZE:
1 1/2 cups sifted powdered sugar
1/4 cup milk
1/4 cup creamy peanut butter
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips

Directions:

1. Preheat oven to 325 degrees F. Spray 10-cup tube pan generously with nonstick spray (I like the Pam Baking Spray).

2. Prepare cake: In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to cream together peanut butter and butter. Add sugar and beat an additional 5 minutes. Add eggs and vanilla; beat until well combined. Add dry ingredients a little at a time, beating just until incorporated. Stir in chocolate chips. Scrape batter into prepared tube pan. Tap it a couple of times on the counter to shake out any hidden air pockets.

2. Bake 1 hour and 20 minutes, checking on the cake at 1 hour to make sure it's not browning too quickly on top. If browning too quickly, just place a piece of foil loosely over the top of the pan. When a toothpick is inserted into the center of the cake and comes out clean, your cake is done. Let cool for 20 minutes, then flip it onto a rack or platter and let it cool completely.

3. Prepare glaze: In a medium bowl, whisk together powdered sugar, milk, peanut butter and vanilla until smooth. Drizzle glaze over the top of the cooled cake, letting it drizzle down the sides. Sprinkle chocolate chips on top. The glaze will set eventually- if you'd like to quicken the setting process, just place it into the refrigerator for a bit.

Tips:

*Might be nice to chop a bunch of Reeses Peanut Butter Cups and swirl those into the cake instead of the chocolate chips. Then you can add chunks on top as well!

Chocolate Chip Cookie Dough Brownie

Just got done cutting these up.  I'm looking forward to serving them to my guests today.     

Lemon Cream Cheese Pound Cake

This is one of my favorite pound cakes.  It forms at tasty crust on the outside that takes on a rich flavor of lemon.  Although it taste good toped with strawberries and whip cream, it taste fantastic just by itself.  

Lemon Cream Cheese Pound Cake  

1 1/2 cups butter, softened

1 package(8 oz) cream cheese, softened

3 cups sugar

6 eggs

2 teaspoons vanilla extract

1 teaspoon lemon extract 

3 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Confectioners sugar, sliced fresh strawberries and whipped cream, optional

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in extracts.  Combine the flour, baking powder and salt; beat into creamed mixture until blended.

Pour into a greased and floured 10 in. fluted tube pan.  Bake at 325 for 1 1/4 to 1 1/2 hours or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack to cool completely.  Garnish with confectioners sugar, strawberries and whipped cream if desired.  

Lemony White Chocolate Cheesecake

This cheesecake has lots of lemon flavor to it, especially if you let it sit overnight.   

Lemony White Chocolate Cheesecake

1 1/4 cups all-purpose flour 

2 tablespoons confectioners sugar

1 teaspoon grated lemon peel

1/2 cup cold butter, cubed

Filling

4 packages (8oz each) cream cheese, softened

1 1/4 cups sugar

2 tablespoons all-purposed flour

2 tablespoons lemon juice

2 tablespoons heavy whipping cream 

2 teaspoons vanilla extract

4 eggs, lightly beaten

10 squares (1oz each) white baking chocolate, melted and cooled

2 teaspoons grated lemon peel

Place a 9 in. springfoam pan on a double thickness of heavy-duty foil (about 18 in square).  Securely wrap foil around pan; set aside.

In a small bowl, combine the flour, confectioners sugar and lemon peel; cut in butter until crumbly.  Press ont the bottom and 1 in. up the sides of prepared pan.  Place on a baking sheet.  Bake at 325 for 25 to 30 minutes or until golden brown.. Cool on a wire rack.  

In a large mixing bowl, beat the cream cheese, sugar, flour, lemon juice, cream and vanilla until well blended.  Add eggs; beat on low speed just until combined.  Stir in white chocolate and lemon peel.  Pour into crust. 

Place pan in a large baking pan; add 1 inch of hot water to larger pan.  Bake at 325 for 66-85 minutes or until center is just set and top appears dull. 

Remove pan from water bath.  Cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.  Remove sides of pan before slicing.   

Yield: 12 servings   

White Chocolate-Fudge Torte Cake

This torte is to die for.  I've made this several times for gourmet parties.  If you like chocolate and raspberries, you will absolutely love this torte.  

White Chocolate-Fudge Torte

Cake

16 oz semisweet chocolate 

1 cup unsalted butter

6 eggs

Topping

1 cup white chocolate chunks or white vanilla chips, melted

1 (8oz) container heavy whipping cream

1 (8oz) cream cheese, softened

1/3 cup powdered sugar

2 tablespoons white crème de cacao, if desired

½ cup miniature semisweet chocolate chips, if desired

Raspberry Sauce

1 (10oz) pkg. frozen raspberries in light syrup, thawed

1 tablespoon cornstarch

1/3 cup red currant jelly

Heat oven to 400F.  Spray 9-inch springform pan with nonstick cooking spray.  In large saucepan melt semisweet chocolate and butter over medium-low heat, stirring constantly until smooth.  Cool 35 minutes or until completely cool.

Meanwhile, beat eggs in small bowl at high speed for 5 minutes or until triple in volume.  Fold eggs into cooled chocolate until well blended.  Pour into sprayed pan.

Bake at 400 F. for 15 to 20 minutes.  Cake edges will be set but center will jiggle when moved.  Cool in pan on wire rack for 1 ½ hours or until completely cooled.  Refrigerate 

1½ hours or until firm. 

Heat white chocolate and 3 tablespoons whipping cream in heavy small saucepan over low heat, stirring frequently, until chocolate is melted.  In large bowl, beat cream cheese, powdered sugar and crème de cacao until smooth.  While beating, slowly add white chocolate mixture until smooth.  In chilled small bowl, beat remaining whipping cream until stiff peaks form.  Fold into white chocolate mixture.  Spread over cake.  Refrigerate until firm, 1 hour or overnight.  

To prepare sauce, drain raspberries syrup.  Add water to syrup to make ¾ cup.  In small saucepan, combine syrup mixture and cornstarch; mix well.  Add jelly; cook and stir over medium heat until thickened and clear.  Stir in raspberries.  Refrigerate until cold.  Serve sauce with dessert.  Store in refrigerator.     16 servings

Almond Orange Cake

I've made this one quite a few times.  It's a very dense cake with lots of flavor.  

Almond-Orange Cake

1 cup slivered almonds

2 cups all purpose flour 

1 cup granulated sugar

1/2 cup butter, softened

1 cup fresh orange juice

1 1/2 teaspoons almond extract

2 teaspoons baking powder

1 teaspoon salt

2 eggs

1/2 cup orange marmalade

Garnish

3/4 cup whipping cream

2 tablespoons powdered sugar

1/3 cup slivered almonds, toasted

Orange twist, if desired

Heat oven to 350 or (325 if using dark or nonstick pan).  Spray 9-inch springform pan with cooking spray.  In food processor or blender, place 1 cup almonds; cover and process until almonds are finely ground.  In large bowl, beat almonds and remaining cake ingredients except marmalade with electric mixer on low speed 30 seconds, scraping bowl constantly.  Beat on high speed 3 minutes, scraping bowl occasionally.  Pour batter into pan.

Bake 45 to 55 minutes or until tip is evenly dark golden brown and cake springs back when touched lightly in center.  

Cool in pan 10 minutes.  Remove side of pan.  Spread marmalade over top of cake.  Cool completely, about 1 hour.

In chilled small bowl, beat whipping cream and 2 tablespoons sugar on high speed until soft peaks form.  Spoon or pipe whipped cream around edge of cake; sprinkle 1/3 cup almonds over whipped cream.  Refrigerate until serving.  Garnish with orange twist.  12 servings.

*To toast nuts, bake uncovered in ungreased shallow pan in 350 oven 6 to 10 minutes, stirring occasionally, until golden brown.

Chocolate-Raspberry Torte

This is one of my favorite recipes...... 

Chocolate-Raspberry Torte

2 1/4 cups all purpose flour 

2 Cups sugar

2/3 cups unsweetened cocoa

1/4 cups cornstarch

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 cups milk (warmed)

1/2 cups butter melted

2 large eggs (lightly beaten)

2 teaspoons vanilla extract

1 jar (12 oz) seedless raspberry preserves

2 cups heavy cream 

1/3 cups confectioners sugar

2 pkgs. (2oz each) sliced almonds (toasted and chopped)

1 pint fresh raspberries

Heat oven to 350 degrees.  Grease two 9” round cake pans.  Cover bottoms with wax paper, grease, and dust with cocoa.

In large bowl, mix flour, sugar, cocoa, cornstarch, baking soda, baking powder, and salt.  In another bowl, combine milk, butter, eggs, and vanilla.  With mixer on low, beat liquid ingredients into dry ingredients just until smooth; do not over beat.  Divide batter evenly between pans.   Bake 30 to 35 minutes until toothpick inserted in center of cake comes out clean.

Cool cakes in pans on wire racks 10 minutes.  Grease racks.  Run a small knife around edge of cakes, then invert onto greased racks, remove wax paper, and cool. 

Assemble the torte:  Slice each cake layer in half horizontally.  Spread 1/4 cup raspberry preserves on cut side of each of the 4 layers.

Whip cream with confectioners sugar.  Spread 1/2cup whipped cream on each layer, stacking them to form the tore.  Frost side of torte and pipe garnish around top edge with remaining whipped cream.

Press almonds into sides and top with fresh raspberries.  

Honey Beer Bread Recipe

Unfortunately this bread taste great smothered in butter, especially after pulling it out from the oven and eating it warm.

Honey Beer Bread Recipe

(Adapted from Ezra Pound Cake)

Ingredients:

3 cups all-purpose flour

2 Tbsp. sugar

1 Tbsp. baking powder

1 tsp. salt

2 Tbsp. honey or agave nectar

1 bottle (12 ounces) beer

4 Tbsp. (half stick) butter, melted (**You can double this if you’d like**)

Method:

(Makes 1 loaf)

Preheat the oven to 350 degrees F. Grease a 9″ x 5″ x 3″ inch loaf pan.

In a medium bowl, whisk together the flour, sugar, baking powder and salt. Using a wooden spoon, stir the beer and honey into the dry ingredients until just mixed. (I recommend popping your honey in the microwave for a few seconds beforehand to make it easier to stir in!)

Pour half the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter. (Use a pastry brush to spread it around if you’d like.)

Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean. Serve immediately.