• Rum Cake

    October 3, 2020 /
    Servings: 8 people
    Calories: 672kcal

    Ingredients

    Rum Cake

    • 1/2 cup chopped pecans
    • 1 package yellow cake mix
    • 1 package vanilla pudding
    • 1/2 cup light rum
    • 1/2 cup water
    • 1/2 cup butter melted
    • 4 eggs

    Hot Rum Glaze

    • 1 cup sugar
    • 1/2 cup rum
    • 8 Tbsp butter
    • 1/4 cup water

    Instructions

    Rum Cake

    • Heat the oven to 325°F. Butter and flour a bundt cake pan. Crumble the nuts evenly around the bottom of the pan.
    • Place the cake mix and pudding mix in a large bowl. Add the rum, water, oil, and eggs. Whisk until well combined, about 2 minutes. Pour the batter into the cake pan.
    • Bake for 50-60 minutes.

    Hot Rum Glaze

    • About 10 minutes before the cake is done cooking, put all the ingredients for the hot rum glaze in a pan and mix until combined. Boil for about 2-3 minutes.
    • Remove the cake from the oven and immediately cover it all over with the 3/4 of hot rum glaze. Let sit for 10-15 minutes. Loosen the side of the cake from the pan and invert onto a cake platter. Drizzle the remaining 1/4 of the rum glaze evenly over the top of the cake. Serve room temperature.

    Nutrition

    Calories: 672kcal | Carbohydrates: 80g | Protein: 9g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 778mg | Potassium: 151mg | Fiber: 1g | Sugar: 53g | Vitamin A: 1127IU | Calcium: 165mg | Iron: 2mg

  • Focaccia and Herb Stuffing with Italian Sausage and Poblano Peppers

    October 2, 2020 /
    Servings: 10 people
    Calories: 400kcal

    Ingredients

    • 3 Tbsp unsalted butter
    • 2 Tbsp sunflower oil
    • 2 lbs mild or medium ground Italian sausage
    • 4 poblano peppers
    • 1 cup onion diced
    • 1 cup celery diced
    • 3 cloves garlic minced
    • 1 box Williams-Sonoma focaccia stuffing
    • 1 1/2 cups chicken broth
    • 1 egg beaten
    • 1 tsp fresh sage finely chopped
    • 1 Tbsp fresh parsley finely chopped
    • 1 Tbsp fresh thyme finely chopped
    • 1 Tbsp smoked paprika
    • freshly ground sea salt to taste
    • freshly ground black pepper to taste

    Instructions

    • Melt 1 Tbsp of the butter and heat the sunflower oil in a large skillet over medium-high heat. Add the sausage and break it up into small pieces. Cook until fully cooked.
    • Meanwhile, preheat the oven to about 500°F. Slice each poblano pepper in half long-ways and lie skin-side-up on a baking sheet lined with foil. Place the baking sheet under the broiler, and char until evenly blackened, turning as necessary, about 15 minutes. Place the peppers into plastic ziploc bags, seal, and let steam for about 10 minutes. Remove the smoky skin from the peppers. Seed and chop the peppers.
    • When the sausage is fully cooked, remove it from the skillet and set aside. Drain about half the grease from the pan, and add 2 Tbsp butter to the skillet. Sauté the onion, celery, and garlic until translucent.
    • In a large bowl, mix together the focaccia bread cubes, and the onion, celery, and garlic. Gradually add the chicken broth until you get the desired consistency. Add the beaten egg and mix in to provide a binder for the stuffing. Mix in the sausage, chopped poblano peppers, herbs, and paprika. Add freshly ground salt and pepper to taste if necessary.
    • Turn the oven to 350°F. Bake covered with foil for 30 minutes, then remove the foil and bake until golden, about 20 more minutes.

    Nutrition

    Calories: 400kcal | Carbohydrates: 6g | Protein: 15g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 94mg | Sodium: 811mg | Potassium: 421mg | Fiber: 2g | Sugar: 2g | Vitamin A: 762IU | Vitamin C: 46mg | Calcium: 42mg | Iron: 2mg

  • Texas Dewberry Cobbler

    October 1, 2020 /
    Servings: 10 people
    Calories: 475kcal

    Ingredients

    • 1 1/3 cups sugar
    • 1/2 cup all-purpose flour
    • 1/2 cup unsalted butter melted
    • 2 tsp pure vanilla extract
    • 4 1/2 cups fresh dewberries or blackberries
    • 3 refrigerated pie crusts
    • 1 Tbsp sugar
    • vanilla ice cream to serve

    Instructions

    • Butter an 11 x 7 inch baking dish. Preheat the oven to 425°F.
    • Stir together the sugar, flour, butter, and vanilla in a large bowl. Fold the blackberries into the mixture until they are mixed in evenly, being careful not to crush them. Spoon the blackberries into the baking dish.
    • Cut the pie dough into long strips and arrange them in a lattice (over-under) design across the top of the fruit mixture. This step is often much easier and faster if you have two people doing it. Sprinkle the 1 Tbsp sugar evenly over the top.
    • Bake for 45 minutes or until the crust is golden and the center is bubbly.
    • Serve hot with vanilla ice cream.

    Nutrition

    Calories: 475kcal | Carbohydrates: 64g | Protein: 5g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 24mg | Sodium: 211mg | Potassium: 161mg | Fiber: 5g | Sugar: 31g | Vitamin A: 422IU | Vitamin C: 14mg | Calcium: 31mg | Iron: 2mg

  • Grandmother Jeanne’s Custard

    October 1, 2020 /
    Servings: 6 people
    Calories: 203kcal

    Ingredients

    • 1/2 cup sugar for coating the ramekins
    • 3 large eggs lightly beaten
    • 1/3 cup sugar
    • 1 tsp vanilla
    • pinch salt
    • 2 1/2 cups very warm milk (120° to 130°F)
    • ground nutmeg
    • hot water

    Instructions

    • Heat the oven to 350°F.
    • Before making the custard, heat 1/2 cup of sugar in a saucepan over low heat for 10 to 15 minutes, stirring constantly with a wooden spoon until the sugar is melted and golden brown. Be careful, as it usually turns amber colored very quickly and it will be very hot. Immediately divide the syrup among 6 warm 6 oz. ramekins before it hardens. While wearing gloves or some form of protection, carefully tilt the ramekins to coat the bottoms. Let the syrup harden in the cups for about 10 minutes.
    • In a medium bowl, beat the eggs, sugar, vanilla, and salt with a wire whisk or fork. Gradually stir in the milk. Pour into the ramekins. Sprinkle with nutmeg.
    • Place the cups in a 13 x 9 inch baking pan. Pour very hot water into the pan to within 1/2 inch of the tops of the cups. The water bath helps the custard bake evenly and gently; without the hot water the edges of the custard cook too quickly.
    • Bake for about 45 minutes or until a knife inserted halfway between the center and the edge comes out clean.
    • Remove the cups from the water, or else the custard will continue to cook. Cool for about 30 minutes and serve warm, or refrigerate and serve chilled in the ramekins. Top with extra nutmeg and a few blueberries or raspberries.

    Nutrition

    Calories: 203kcal | Carbohydrates: 33g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 92mg | Sodium: 75mg | Potassium: 165mg | Sugar: 33g | Vitamin A: 284IU | Calcium: 127mg | Iron: 1mg

  • Pumpkin Pecan Butter Bars

    October 1, 2020 /
    Servings: 12 bars
    Calories: 277kcal

    Ingredients

    • 16 oz (about 2 cups) yellow cake mix (or G.F. yellow cake mix)
    • 8 Tbsp unsalted butter melted
    • 4 Tbsp unsalted butter cut into small cubes
    • 3 eggs
    • 1 jar Muirhead pumpkin pecan butter
    • 2 Tbsp whole milk
    • 1 Tbsp all purpose flour (or G.F. flour)
    • 1/4 cup sugar
    • 1 tsp cinnamon

    Instructions

    • Preheat the oven to 350°F. Lightly butter a 9 x 13 inch baking pan. Reserve 1 cup of cake mix in a small bowl.
    • In a medium bowl, stir together the remaining cake mix, the 8 Tbsp of melted butter, and 1 egg. Pour into the prepared pan. It will seem like there is not enough to fill the bottom of the pan, but there is. Use your hands or a rubber spatula to spread the batter around, creating an even layer. It will be thin, but it is supposed to be.
    • In another bowl, stir together the jar of pumpkin butter with the remaining 2 eggs and the milk until well combined. Spread this evenly over the cake batter in the baking pan.
    • Add the Tbsp of flour, the sugar, and the cinnamon to the small bowl with the reserved cake mix and stir together. Add the 4 Tbsp of cold cubed butter. Using a pastry blender, fork, or your hands, cut the butter until pea-sized crumbles form and mixture starts clumping together. Crumble over the mixture in the baking pan.
    • Bake until golden, about 40 minutes.
    • Let cool and cut into squares to serve. Makes about 12 bars.

    Nutrition

    Calories: 277kcal | Carbohydrates: 36g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 72mg | Sodium: 294mg | Potassium: 36mg | Fiber: 1g | Sugar: 21g | Vitamin A: 427IU | Calcium: 94mg | Iron: 1mg

  • Almond Coconut Cinnamon Chocolate Chip Cookies

    October 1, 2020 /
    Servings: 10 people
    Calories: 312kcal

    Ingredients

    • 1 cup almond butter
    • 1/3 cup honey
    • 1 egg
    • 1/2 Tbsp pure vanilla extract
    • 1/2 Tbsp almond extract
    • 1/2 tsp salt
    • 1/2 tsp baking soda
    • 1/2 tsp aluminum free baking powder
    • 1 tsp cinnamon
    • 2/3 cup shredded unsweetened coconut (or oatmeal)
    • 3/4 cup bittersweet chocolate chips

    Instructions

    • Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
    • Stir the first 9 ingredients together, mixing until well combined after each addition. Add the coconut and chocolate chips; mix well.
    • Using a tablespoon, scoop the cookie dough out and place the scoops on the cookie sheet. Each cookie should be about 1 inch in diameter and 2 inches apart. You'll probably have to make two batches or use two sheet because they won't all fit on one sheet.
    • Bake for 13 minutes. Then turn the oven off and let the cookies sit inside the cooling oven for 3 more minutes. When the cookies are removed, let them cool completely so that they can set. The cookies should be doughy when cooled.

    Nutrition

    Serving: 2cookies | Calories: 312kcal | Carbohydrates: 23g | Protein: 7g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 17mg | Sodium: 223mg | Potassium: 318mg | Fiber: 4g | Sugar: 16g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 1mg

  • Opera Cake

    September 30, 2020 /
    Servings: 8 people
    Calories: 615kcal

    Ingredients

    Almond Cake

    • 4 whole large eggs at room temperature
    • 4 egg whites at room temperature
    • 2 cups almond flour
    • 1 cup confectioner's sugar
    • 6 Tbsp cornstarch
    • 1/4 tsp cream of tartar
    • 1/4 tsp salt
    • 2 Tbsp granulated sugar
    • 4 Tbsp unsalted butter melted and cooled

    Coffee Syrup

    • 1 tsp espresso powder
    • 1 Tbsp + 1/2 cup water
    • 1/2 cup confectioner's sugar
    • 1/4 cup brandy

    Espresso Buttercream

    • 2 tsp espresso powder
    • 1 Tbsp warm whole milk
    • 1/2 cup unsalted butter at room temperature
    • 2 cups confectioner's sugar

    Chocolate Glaze

    • 6 Tbsp unsalted butter
    • 7 oz bittersweet chocolate chips

    Instructions

    Almond Cake

    • Heat the oven to 425°F. Line a 15 x 10 inch cake pan with parchment paper, leaving about a 1-inch overhang on the short sides. (A 9 x 13 inch cake pan should work too, as 15 x 10 is an odd size, but you might have to adjust your cooking time accordingly).
    • In a large bowl, using an electric mixer, beat the whole eggs at high speed until they have about tripled in volume and form a ribbon in the bowl when the beaters are lifted out, about 2-3 minutes.
    • Decrease the speed to low, add the almond meal and confectioner's sugar and blend until just combined. Sift the corn starch over the batter and gently fold it into the mixture.
    • In another large bowl, using an electric mixer with clean, dry beaters, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt, and beat until the egg whites just hold soft peaks. Add the granulated sugar and increase the speed to high; beat until the whites hold stiff peaks.
    • Fold 1/3 of the egg whites into the almond mixture to lighten, then fold in the remaining whites gently but thoroughly. Fold in the melted butter.
    • Pour the batter into the prepared cake pan, spreading it gently and evenly with a rubber spatula. Be careful not to deflate it. The batter should be about a 1/4-inch thick (a little thicker if you're using a 9 x 13). Bake until very pale golden and springy to the touch, about 10 minutes. Remove from the oven and cool in the pan for 10 minutes.
    • Loosen the edges of the cake with a spatula, then transfer the cake on the parchment paper to a cutting board. Cut the cake into three equal pieces along its long side so that each piece is 3 x 10 inches. Place the cake pieces on a clean piece of parchment paper, making sure there is no parchment paper stuck to the bottom of any of the pieces.

    Coffee Syrup

    • Dissolve the espresso powder in the 1 Tbsp water and set aside.
    • Place the confectioner's sugar and remaining 1/2 cup of water in a small pot on the stove and stir until dissolved. Bring the mixture to a boil, then decrease the heat and simmer the syrup without stirring for 5 minutes. Remove from the heat and stir in the brandy and espresso water mix. Let cool.

    Espresso Buttercream

    • Dissolve the espresso powder in the warm milk.
    • In a large bowl, using an electric mixer, cream the butter on medium spreed until fluffy. Pour in the espresso mixture and keep mixing until it is well blended. Add the confectioner's sugar 1/2 cup at a time and beat well to incorporate.

    Chocolate Glaze

    • Melt the butter and the chocolate in a metal saucepan set over another saucepan of simmering water. Stir occasionally, until smooth. Cool the glaze until it is almost at room temperature, but still fluid enough to drizzle or pour. While it cools, assemble the cake.

    Assemble the Cake

    • Place one section of the cake on a plate, and using a pastry brush, brush it with 1/3 of the coffee syrup. Spread 1/3 of the buttercream evenly over the piece of cake. Place the next section of cake on top, and repeat for the two other pieces.
    • Chill in the fridge until the buttercream is set and relatively firm to the touch, about 20 minutes. Top with the chocolate glaze and refrigerate until the cake and glaze is set, about 30 minutes. Let the cake sit at room temperature for at least 10 minutes before serving.

    Nutrition

    Calories: 615kcal | Carbohydrates: 84g | Protein: 13g | Fat: 50g | Saturated Fat: 25g | Cholesterol: 151mg | Sodium: 161mg | Potassium: 241mg | Fiber: 4g | Sugar: 13g | Vitamin A: 917IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 2mg

  • Chocolate Coated Coconut Macaroons

    September 30, 2020 /
    Servings: 20 macaroons
    Calories: 146kcal

    Ingredients

    • 2 egg whites
    • zest of 1 lemon
    • 1/4 cup + 2 Tbsp honey
    • 1/2 tsp pure vanilla extract
    • 2 1/2 cups shredded, unsweetened coconut
    • 3/4 cup semisweet chocolate chips
    • 3 Tbsp unsalted butter

    Instructions

    • Preheat the oven to 300°F. Line a baking sheet with parchment paper.
    • In a medium bowl, whisk the egg whites for about 30 seconds to lighten them up a bit. Whisk in the lemon zest, honey, and vanilla until well blended. Add the shredded coconut and stir well to combine.
    • Using a round tablespoon, scoop out the coconut mixture. It will be very sticky because of the honey, but it also won't stick together very well if you're not careful. With slightly damp hands, compress the mixture into the tablespoon. When it is well compacted, press down on one side with your finger to leverage the ball of coconut out of the spoon. Delicately set the gum-drop shaped macaroons onto the prepared baking sheet. Place them about 1-inch apart.
    • Bake the macaroons until the bottoms and edges are just starting to brown, about 15 to 20 minutes. Remove from the oven, and let cool completely on the baking sheet before touching them, since they will be a bit delicate. When fully cooled, loosen the macaroons from the paper.
    • While they cool, melt the chocolate and butter in a bowl or saucepan set over a pot of simmering water. Mix slowly as they melt until the mixture is smooth. Let cool just slightly, then drizzle or spread the chocolate over the top of each macaroon. Refrigerate to allow the chocolate to set. Serve room temperature or slightly chilled.

    Nutrition

    Serving: 1macaroon | Calories: 146kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 5mg | Sodium: 10mg | Potassium: 108mg | Fiber: 2g | Sugar: 7g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

  • Almond Cupcakes with Lemon Mint Icing

    September 29, 2020 /
    Servings: 12 cupcakes
    Calories: 356kcal

    Ingredients

    Almond Cupcakes

    • 1/2 cup wildflower honey
    • 3 eggs
    • 2 tsp pure vanilla extract
    • 1/2 tsp pure almond extract
    • 3 cups sifted almond flour
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 12 small sprigs of mint for garnish

    Icing

    • 1 cup (2 sticks) unsalted butter softened
    • 2 cups confectioner's sugar
    • 2 Tbsp fresh mint very finely chopped and muddled
    • 1/8 cup fresh lemon juice

    Instructions

    • Preheat the oven to 325°F. Line a 12 cup baking tin with parchment paper baking cups.
    • With an electric mixer in a large bowl, blend together the honey, eggs, vanilla, and almond extract until well combined. In a separate bowl, mix together the almond flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients a little at a time and blend together on medium speed for about 3 minutes or until well combined.
    • Spoon the batter into the prepared tins. Bake for 18 minutes until golden brown.
    • While the cupcakes are baking, begin preparing the icing. With an electric mixer, beat the softened butter on low until fluffy. Blend in the sugar one cup at a time, making sure that the mixture becomes creamy before the next addition. Mix in the lemon juice, then mix in the mint. Adjust the proportions if necessary per your taste.
    • When the cupcakes are done baking, let them cool completely in the tin. Remove from the baking pan and ice the cupcakes. Top each with a small sprig of mint for garnish.

    Nutrition

    Calories: 356kcal | Carbohydrates: 39g | Protein: 8g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 82mg | Sodium: 168mg | Potassium: 33mg | Fiber: 3g | Sugar: 13g | Vitamin A: 586IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg

  • Classic Flourless Chocolate Cake

    September 29, 2020 /
    Servings: 8 people
    Calories: 329kcal

    Ingredients

    • 6 Tbsp unsalted butter plus more for the pan
    • 8 oz bittersweet 70% cacao chocolate finely chopped
    • 6 large eggs separated
    • 1/2 cup granulated sugar
    • 1 Tbsp powdered sugar for dusting

    Instructions

    • Preheat the oven to 275°F. Butter the bottom and sides of a 9-inch springform cake pan.
    • Put the butter and chopped chocolate in a large heatproof bowl and microwave in 30-second intervals, stirring after each round, until the chocolate is completely melted and the mixture is uniform. Let cool slightly, then whisk in the egg yolks.
    • In a separate bowl, beat the egg whites on high speed until soft peaks form. The mixture should be light and airy. When you turn the whisk upside down, the peaks should just start to hold, but melt back down into themselves after a second or two. Gradually mix in the sugar and continue beating until glossy stiff peaks form. The mixture should now be thick and heavy so that when you turn the whisk upside down, the peaks point straight up, collapsing very little or not at all. Be careful not to over-beat, or you will deflate the egg white.
    • Whisk 1/4 of the egg white mixture into the chocolate mixture. Then gently fold in the remaining egg whites, being careful not to deflate the merengue as it is slowly incorporated into the chocolate. Keep folding until the marbling has disappeared and the mixture is one smooth color.
    • Pour the cake batter into the prepared pan, smoothing the top with a rubber spatula. Bake until the cake is set in the center and starts to pull away from the sides of the pan, about 45-50 minutes.
    • Set the pan on a wire rack to cool, then remove the sides of the pan, being careful not to tear the cake. Dust the top with powdered sugar and serve warm or at room temperature with fresh whipped cream and raspberries. It is best to serve this right away, as the cake will start to deflate the longer it has been out of the oven and has had time to degas.

    Nutrition

    Calories: 329kcal | Carbohydrates: 30g | Protein: 7g | Fat: 21g | Saturated Fat: 15g | Cholesterol: 146mg | Sodium: 79mg | Potassium: 225mg | Fiber: 1g | Sugar: 23g | Vitamin A: 444IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg