Browsed by
Tag: Sweet Stuff

Lemon-Buttermilk Pudding with Huckleberry Sauce

Lemon-Buttermilk Pudding with Huckleberry Sauce

Lemon-Buttermilk Pudding

 

2 C. granulated sugar, divided

¼ tsp. salt

½ C. all-purpose flour

¼ C. lemon juice

Finely grated zest of 3 lemons

1½ C. buttermilk

½ C. heavy cream

4 eggs, separated, plus 1 yolk

Huckleberry sauce for serving*

 

*HUCKLEBERRY SAUCE

4 C. cleaned huckleberries (or your favorite berries)

2 C. white sugar

1 C. water

Juice of 1 orange

Juice of 1 lemon

 

Preheat a convection oven to 325°. In a large bowl, stir together 1 ½ C. sugar, salt, flour, lemon juice, grated zest, buttermilk, heavy cream and 5 egg yolks until well incorporated. In a separate mixing bowl, beat the egg whites with a whisk until they hold stiff peaks. Gradually whisk in ½ C. sugar until it is completely incorporated. Fold the beaten whites into the mixture in 3 different additions, allowing the last addition to remain only partially mixed in. Don’t over mix. It should be lumpy with some of the egg whites in large visible clumps—it should look messy, soupy and lumpy—not neat and smooth! Transfer mixture to a 10- by 12- by 3-inch (12 C.) baking dish. For the water bath, place the baking dish in a larger baking pan and pour simmering water into the outside pan until it reaches ⅔ up the side. Bake for about 60 minutes, until the top turns dark golden brown and the pudding starts to set up underneath. It will always remain slightly loose when shaken. Cool completely and refrigerate until serving. To serve, scoop each serving onto a dessert plate and spoon huckleberry sauce along the side.

 

Huckleberry Sauce: Put all of the ingredients together in a small nonreactive saucepan. Turn on the heat and bring this to a simmer for 5 minutes. Remove the saucepan from the heat, cool slightly and purée with burr mixer or in the blender. Store in the refrigerator up to 2 weeks.

Rhubarb Swirl

Rhubarb Swirl

Rhubarb Swirl

 

Crust: 2 c. graham cracker crumbs

½ c. sugar

½ c. melted butter (1 stick)

Filling: ¾ c. sugar

3 c. chopped rhubarb

1 small box strawberry gelatin

1 small box vanilla instant pudding

1½ c. milk

¼ tsp. vanilla

1 carton of cool whip

 

Mix crust ingredients and press into a 9×13 pan. Set aside. Pour sugar over rhubarb in a sauce pan. Simmer until rhubarb is tender. Remove from heat and add the gelatin, mixing until dissolved. Set aside. Prepare the pudding with the milk, vanilla and cool whip. Add to the rhubarb mixture and swirl slightly. Pour into the graham cracker crust and refrigerate until set.

Rhubarb Custard Cake

Rhubarb Custard Cake

Rhubarb Custard Cake

 

1 box yellow cake mix

Water, eggs and vegetable oil required for cake mix

4 c. chopped rhubarb

¾ -1 1/4 c. granulated sugar

1- 1 1/2 c. heavy cream

whipped cream or Cool Whip for serving

 

Preheat oven to 350°. Prepare yellow cake mix as directed. Pour in a greased 9×13 pan. Sprinkle chopped rhubarb and sugar evenly over the cake mix. Pour heavy cream over everything. Bake at 350° for 60-70 minutes. Serve cake warm topped with whipped cream and store leftovers in the refrigerator.

Yellow Cake with Chocolate Frosting

Yellow Cake with Chocolate Frosting

Yellow Cake with Chocolate Frosting

 

2 C. (256 grams) cake flour (not self-rising)

2 tsp. (8 grams) baking powder

½ tsp. (3 grams) fine sea salt

8 T. (112 grams) unsalted butter, softened

1 C. (200 grams) sugar

3 large eggs, left at room temperature for 30 minutes

1 ½ tsp. (7 ml) vanilla extract

¾ C. (177 ml) whole milk

For the chocolate frosting

5 ounces (142 grams) semi-sweet chocolate chips

½ C. (120 grams) sour cream

1 T. (15 ml) whole milk

1 tsp. (5 ml) vanilla extract

Pinch of fine sea salt

Rainbow sprinkles

 

Preheat oven to 350°F with a rack in the center. Butter and flour an 8 x 8-inch baking pan, tapping out any excess flour. Into a medium mixing bowl, sift together the flour, baking powder, and salt. In a large mixing bowl or the bowl of a stand mixer fitted with the whisk, beat butter and sugar together on medium-high until pale and fluffy, about 5 minutes. Beat in the eggs one at a time until incorporated. Add vanilla and beat for 5 minutes more. Reduce mixer speed to low and alternate between adding the flour mixture (in 3 parts) and the milk (in two parts), starting and ending with flour. Mix just until batter is smooth — do not overmix. Spread batter into pan and bake for 30-35 minutes, just until a cake tester comes out clean from the center. Cake will be pale, not brown. Cool completely before frosting. For the chocolate frosting Melt the chocolate chips in a double boiler or in short bursts (about 30 seconds each) in the microwave, stirring between bursts. When melted, stir in sour cream, milk, vanilla and salt until smooth and glossy. Spread immediately onto cooled cake. Decorate with sprinkles. Frosting will set over time.

Raspberries & Blackberries Sweet Rolls

Raspberries & Blackberries Sweet Rolls

Raspberries & Blackberries Sweet Rolls Recipe

 

Dough

3 – 3 ½ C. all-purpose flour, divided

1/2 C. granulated sugar

1 T. instant yeast

1 tsp. salt

1 C. milk, warmed to about 75°F

1/3 C. vegetable oil

 

Filling

1 Package (6 ounces) Raspberries

1 Package (6 ounces) Blackberries

1 tsp. cornstarch

Zest of 1/2 large lemon (about 1 tsp.)

1/4 C. (1/2 stick) unsalted butter, softened

1/2 C. granulated sugar or light brown sugar

 

Glaze

1 ½ C. confectioners’ sugar

3 T. unsalted butter, melted

1/2 tsp. vanilla extract

2 – 3 T. whole milk, divided

 

Butter or spray lightly with oil a 9-inch x 13-inch baking dish and set aside. Dough: Place 2 C. all-purpose flour into a large mixing bowl or the bowl of a stand mixer. Add 1/2 C. granulated sugar and Add 1 T. instant yeast and Add 1 tsp. salt. Add 1 C. warm milk and Add 1/3 C. vegetable oil. STIR ingredients until smooth. Add and stir in up to 1 ½ C. additional all-purpose flour until a soft dough forms. Mix dough using dough hook or knead by hand 5 – 7 minutes until smooth. Cover dough and let rest 10 minutes. Filling: Place 1 package (6 ounces) raspberries into a medium bowl. Add 1 package (6 ounces) blackberries and cut any very large blackberries into smaller pieces. Add 1 tsp. cornstarch. Add 1 tsp. lemon zest. Stir to combine and set aside berry mixture. Dust a work surface lightly with flour. Transfer dough to work surface. Roll out dough to a 12-inch x 18-inch rectangle. SPREAD 1/4 C. softened butter evenly over dough. SPRINKLE 1/2 C. granulated sugar evenly over dough. SPOON berry mixture over dough and SPREAD evenly and LEAVE a 1-inch border around edges. BEGIN with long end of dough and ROLL into a tight log. CUT into 12 even slices. TRANSFER pieces to prepared baking dish and LEAVE about 1 ½ inches between pieces. COVER baking dish with plastic wrap and PLACE in a warm location until dough is almost doubled in size (25 – 90 minutes). PREHEAT oven to 350°F. REMOVE plastic wrap and BAKE 25 – 30 minutes until edges are golden brown. Glaze: PLACE 1 ½ C. confectioners’ sugar into a small bowl. ADD 3 T. melted butter and ADD 1/2 tsp. vanilla extract. ADD 2 T. whole milk and STIR to combine. ADD up to 1 additional T. whole milk and STIR until glaze is a thick pourable consistency. DRIZZLE glaze over sweet rolls and SERVE warm.

Peach Upside-Down Cake with Vanilla Caramel Sauce

Peach Upside-Down Cake with Vanilla Caramel Sauce

Peach Upside-Down Cake with Vanilla Caramel Sauce

 

Peach Topping

2 Peaches, sliced thinly into half-moons

1 tsp. Butter

1 tsp. Honey

Squeeze of Lemon

 

Cake Layer

1.5 C. + 2 T. Almond Flour

¼ cup Melted Butter (measure after melting)

¼ cup Honey

1 tsp. Vanilla

1 tsp. Lemon Juice

1 tsp. Coconut Milk

2 Eggs

¾ tsp. Baking Soda

 

Vanilla Caramel Sauce

3 T. Full Fat Coconut Milk (or Cream)

1 T. Maple Syrup

1 T. Sugar

1 T. Butter

¼-1/2 tsp. Vanilla

 

Preheat oven to 350 degrees Fahrenheit. To make the peach topping, melt the butter and honey in a small skillet, then add the peach slices. Toss the peach slices in butter/honey mixture and add a squeeze of lemon. Cook for 3-5 minutes, or until peaches begin to soften. Shut off heat and set aside until they cool. Lightly grease a 7-inch pan with a small amount of butter. Trace the bottom of the pan with a pencil on parchment paper and cut out circle. Place parchment circle on the bottom of the inside of the pan. Arrange peach slices in desired pattern on the bottom of the pan. I arranged mine in a wheel pattern. In a large mixing bowl, mix almond flour, butter, honey, vanilla, lemon juice and coconut milk until well combined. Whisk eggs in a small bowl and add to large mixing bowl, then add baking soda and mix until combined. Pour batter into pan over the peach slices. Bake at 350 for 25-35 minutes, or until top of cake is golden and slightly firm. Remove and let fully cool. While the cake is cooling, make the sauce. In a small saucepan, heat butter, maple syrup and sugar on medium heat until melted. Add coconut milk. Stir or whisk until sauce begins to bubble. Let the sauce bubble for around 30 seconds, stir, and lower the heat to medium low. Add ¼ tsp. vanilla. Taste and add the additional ¼ tsp. vanilla for a stronger vanilla flavor, if desired. Allow the sauce to bubble and slowly boil again while stirring until sauce thickens and coats a spoon (this will take a few minutes, but it starts to thicken quickly so try not to walk away from it). Turn the heat off but keep the pan on the burner to keep the sauce warm. Once the cake is cool, carefully loosen the cake from the pan and flip it upside down onto a plate. Drizzle the warmed sauce over the cake or pour and spread the caramel over the top. Enjoy!

 

Sunbutter Oatmeal Cookies

Sunbutter Oatmeal Cookies

Sunbutter Oatmeal Cookies

 

½ cup (1 stick) unsalted butter, softened

½ cup packed brown sugar

¼ cup and 2 T. white sugar

½ cup Sunbutter or creamy peanut butter

1 egg

¾ cup all-purpose flour

1 tsp. baking soda

½ tsp. kosher salt

⅔ cup old-fashioned oats

⅔ cup chocolate-covered sunflower seeds or chocolate chips

 

In a large bowl, cream together butter, brown sugar, white sugar, and Sunbutter until smooth. Beat in the egg until well blended. Combine the flour, baking soda, salt, oatmeal, and chocolate-covered sunflower seeds; stir into the creamed mixture. Refrigerate for at least two hours or up to five days in a bowl covered in plastic wrap. When you’re ready to bake, preheat the oven to 350ºF. Use a cookie scoop to form cookies and place, evenly spaced about 2-inches apart, on a parchment-lined baking sheet; press down slightly. Bake for 10 minutes in the preheated oven, or until the outsides are set and the middle is just beginning to set. Don’t over-bake. Cool on the baking sheet for 10 minutes, and then transfer to a wire rack to finish cooling. They should be soft. Cool completely and store in an airtight container.

Lemon Crunch Cake

Lemon Crunch Cake

Lemon Crunch Cake

 

1 cup granulated sugar

zest of 1 lemon, peeled with a vegetable peeler into strips. You want the yellow part, with as little of the bitter white as possible. Note: you don’t want the peel of the lemon, just the outer zest. Use a serrated vegetable peeler for best results and just peel off the yellow part, leaving the bitter white behind.

1/2 cup unsalted butter, at room temperature

2 large eggs, at room temperature

1 1/2 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup buttermilk

1/4 cup fresh lemon juice

1/2 tsp lemon extract

topping

1/4 cup granulated sugar

 

Preheat oven to 350F. Lightly spray and line a 9×9 baking dish with parchment paper. The paper is optional but helps lift the cake out for easy slicing. Put the sugar and zest in a food processor and process until the zest is completely incorporated, and the sugar is moist and pale yellow. Note: if you don’t have a processor then grate the zest of 1 lemon and mix with sugar by hand. Cream the butter and sugar together in a stand mixer, or in a bowl with a hand held mixer. Beat in the eggs, scraping down the sides of the bowl as necessary. Whisk together the flour, baking powder, baking soda, and salt in a separate bowl. Add the lemon juice and extract to the buttermilk. Alternately add the flour and buttermilk to the creamed sugar and eggs. Begin and end with the dry ingredients. Blend until everything is well combined, but don’t over mix. Spoon the batter into the prepared pan and smooth out evenly. Sprinkle the sugar evenly over the entire surface. Note: I know, it seems like a lot, but go with it, it makes a nice crust. Bake on the middle rack for about 30 minutes, or until golden.