• 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

  • Pumpkin Ice-Cream Pie with Toasted Pecan Crust

    October 3, 2020 /
    Servings: 8 people
    Calories: 533kcal

    Ingredients

    Pumpkin Ice Cream

    • 1 package William-Sonoma pumpkin ice-cream starter
    • 1 1/2 cups half-and-half
    • 1 1/2 cups heavy cream

    Pecan Crust

    • 1 1/2 cups finely chopped pecans
    • 1/4 cup sugar
    • 1/4 cup (1/2 stick) butter melted

    Whipped Cream

    • 1 cup heavy whipping cream
    • 1/8 tsp freshly grated nutmeg
    • 2 Tbsp sugar
    • 1/2 tsp ground cinnamon
    • 1 tsp pure vanilla extract
    • freshly grated chocolate shavings

    Instructions

    Ice-Cream

    • Using the Pumpkin ice cream starter, half-and-half, and cream, prepare the ice-cream according to the package instructions. Place the ice-cream in the freezer when done churning.

    Pecan Crust

    • Preheat the oven to 400°F. Mix the pecans, sugar, and butter in a medium bowl until moistened. Press the pecan mixture onto the bottom and up the sides of a 9 inch diameter glass pie dish. The mixture will be crumbly so be patient with it as you work it into an even layer in the dish. Bake until the crust is lightly toasted, about 12 minutes. The crust may slip down the sides of the dish a bit, so use your hands to gently push it back into place when still warm. Let cool, then freeze for 30 minutes.
    • Remove the ice cream from the freezer and let stand at room temperature until the ice cream has softened, about 15-20 minutes.
    • Transfer the ice cream to the crust and spread evenly. Cover with plastic wrap and freeze until the ice cream is firm, at least 4 hours or overnight.

    Whipped Cream

    • In the bowl of an electric mixer fitted with the whisk attachment, beat together the cream, nutmeg, sugar, cinnamon, and vanilla on medium-high speed until soft peaks form, about 2 minutes. Transfer to a bowl, and store in the fridge until ready to assemble.
    • Top the pie evenly with the whipped cream and dust with either freshly grated chocolate shavings or freshly grated cinnamon.

    Nutrition

    Calories: 533kcal | Carbohydrates: 16g | Protein: 5g | Fat: 52g | Saturated Fat: 25g | Cholesterol: 134mg | Sodium: 98mg | Potassium: 191mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1442IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg

  • 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

  • Lemon Meringue Ice Cream Pie with Toasted Pecan Crust

    September 30, 2020 /
    Servings: 8 people
    Calories: 554kcal

    Ingredients

    Lemon Curd

    • 2 large eggs
    • 2 large egg yolks
    • 6 Tbsp (3/4 stick) unsalted butter
    • 1 cup granulated sugar
    • 6 Tbsp fresh lemon juice
    • 2 tsp lemon zest
    • 1 pinch salt

    Pecan Crust

    • 1 1/2 cups finely chopped pecans
    • 1/4 cup granulated sugar
    • 1/4 cup (1/2 stick) unsalted butter melted

    Ice Cream

    • 3 cups vanilla ice cream slightly softened, divided

    Meringue

    • 4 large egg whites room temperature
    • 1 pinch cream of tartar
    • 6 Tbsp granulated sugar

    Instructions

    Lemon Curd

    • Whisk the eggs and egg yolks in a medium bowl.
    • Melt the butter in a medium metal bowl or saucepan set over a large saucepan of simmering water. Whisk in the sugar, lemon juice, lemon peel, and salt, one after the other. Gradually whisk in the egg mixture. Continue whisking non-stop until thee mixture has thickened and a thermometer inserted into the curd registers 178°-180°F, about 8 minutes. If the mixture's viscosity has not increased in about 8-10 minutes (it should be the consistency of thin yogurt), then something has gone wrong (possibly with the eggs) and you should start over.
    • Transfer the curd to a small bowl. Cover with plastic wrap and chill for 4 hours. The curd can be made up to 2 days ahead and kept chilled.

    Pecan Crust

    • Preheat the oven to 400°F. Mix the pecans, sugar, and butter in a medium bowl until moistened. Press the pecan mixture onto the bottom and all the way up the sides of a 9-inch diameter glass pie dish. The mixture will be crumbly so be patient with it, but it should be pretty cohesive.
    • Bake until the crust is lightly toasted, about 12 minutes. The crust may slip down the sides of the dish a bit; use your hands to gently press the crust back into place. Cool the crust on a rack or on the counter, then freeze it for at least 30 minutes.

    Assembling the Pie

    • Remove the crust from the freezer and the curd from the refrigerator. The curd should now be the consistency of thick yogurt. Zap the ice cream in the microwave for about 10 seconds just to soften a bit – enough so that it is more easily spreadable.
    • Dollop 1 1/2 cups of the ice cream into the pecan crust. Spread into an even layer with a rubber spatula or the back of a spoon. Spread the lemon curd over the ice cream and smooth into an even layer. Cover and freeze until firm, about 2 hours.
    • Dollop the remaining 1 1/2 cups of ice cream over the lemon curd and spread into an even layer. Cover and freeze until firm, about another 2 hours.

    Meringue

    • Using an electric mixer, beat the egg whites in a medium bowl until frothy. Beat in the cream of tartar. With the mixer running, gradually add the sugar, one Tbsp at a time. Beat until stiff peaks form, being careful not to over-whip them.
    • Spoon the meringue over the frozen pie, spreading to seal at the edges and swirling decoratively with a knife. Freeze for another 30 minutes.
    • Using a kitchen butane torch, toast the meringue until golden in spots. OR Place the pie in a preheated 500°F oven until the meringue just starts to become golden on the peaks, about 30 seconds to 1 minute. Watch it like a hawk – you don't want it to burn, and any longer than a minute and the pie's interior begins to melt and lose its structure.
    • Immediately place the pie back in the freezer to make sure it sets right. Freeze for at least another 30 minutes.
    • When ready to serve, set the pie out on the counter for just a couple minutes to let it soften a bit. This will make it easier to cut. Slice into wedges (the first one is often the hardest to get out and the messiest), and serve. Return the pie to the freezer so that it doesn't melt.

    Nutrition

    Calories: 554kcal | Carbohydrates: 56g | Protein: 7g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 149mg | Sodium: 90mg | Potassium: 251mg | Fiber: 2g | Sugar: 52g | Vitamin A: 783IU | Vitamin C: 6mg | Calcium: 93mg | Iron: 1mg

  • 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