Cardamom Vanilla Pound Cake

Sometimes when I write one of these post I have to reach really far back into the dark scary corners of my brain and try to come up with something brilliant to write about and there are many times that I come up empty.  Is this something I should be concerned about?

I have a widget on my desktop that updates with the newest or most popular recipes.  When this Cardamom Vanilla Pound Cake popped up I was thrilled.  I recently discovered the wonderful flavor that cardamom can give a cake when I made a pistachio cake with cardamom.  I never got around to posting it because it was the same day that my camera died and a multitude of things went wrong.   It was a comedic and traumatizing day.

This cake fills your kitchen with the wonderful aroma of vanilla bean and cardamom, it’s a heavenly sent!  It will make you want to dance and sing.  Which with no shame I admit I totally did.

I sang a little tune…ah, ah, ah, ah, ah, and did a little twirl.  Then I opened up the widows and animated forest animals roamed into my kitchen.   Ok I made up the last part.

I only had one vanilla bean in my cupboard so I had to add a little vanilla extract into the batter. It’s all about improvising isn’t it?  Cardamom is used in Indian cooking and baking and comes in pods but can be easily found ground at your local grocery store.  Cardamom is a very unique spice that has a distinct aromatic flavor, it almost has a cool minty quality too it too. You don’t need a lot of cardamom.  This whole cake only calls for 1 tsp of ground cardamom and it hits the spot.  Trust me you are going to love it!

In the comments section of the recipe several people mentioned cutting back on the butter, but I don’t believe on cutting back when it comes to butter.  I made mine with the full amount of butter that the cake called for and it was perfect in my opinion. Besides it’s pound cake, who cuts back on butter when it comes to pound cake?

Isn’t that one of the commandments? Thou shalt not cut back on butter when thou make pound cake?

I am sure it is, I think I remember Pastor doing a sermon on it….or maybe I was just hungry during that service.  I am usually starving my the middle of the service.

• 3 cups all-purpose flour
• 1 teaspoon ground cardamom
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/4 sticks unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 vanilla beans, halved lengthwise
• 4 large eggs
• 1 tablespoon fresh lemon juice
• 1 cup whole milk
• 1 1/2 cups chilled heavy cream
• 2 1/2 tablespoons confectioners sugar
• 1 1/2 teaspoons pure vanilla extract

Preheat oven to 350°F with rack in middle. Generously butter pan and dust with flour, knocking out excess.

Whisk together flour, cardamom, baking powder, baking soda, and salt. Beat together butter and granulated sugar in mixer at medium speed, scraping side of bowl occasionally, until pale and fluffy, about 5 minutes. Scrape seeds from vanilla beans with tip of a paring knife into butter mixture, reserving pods for another use, and beat until combined well, about 1 minute. Add eggs 1 at a time, beating well after each addition, then beat in lemon juice until combined well. At low speed, add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.

Spoon batter into pan, smoothing top. Gently rap pan on counter to eliminate air bubbles.

Bake until a wooden skewer inserted into center of cake comes out clean, about 1 hour. Cool in pan 1 hour, then invert onto a rack and cool completely, about 1 hour more.

Beat cream with confectioners sugar and vanilla extract using whisk attachment of mixer until it just holds stiff peaks. Serve cake with whipped vanilla cream.

Pioneer Woman’s Pizza Crust

There is a battle going down in this house over pizza and the “appropriate” toppings.  I like bianca pizzas with veggies, stinky cheeses, onions and ham, the spousal figure insist that pizza must be slathered in sauce and cheese and covered with and obscene array of meats, no vegetables are to make an appearance on his pizza.  Lets just say that we don’t see eye to eye when it comes to pizza.

This pizza was an attempt to come to a happy medium but he still picked the tomatoes off the pizza. *sigh*  However we both agreed that this was a fan-tabulos crust.

Another bonus about this recipe is that it makes two pizza crust so you can make one and freeze the other one for later.  This way you always have homemade pizza dough on hand.  You will almost never have to buy store bought pizza dough again and after trying this dough you probably never will.

Let’s a make-a pizza!

FYI, no fancy tossing of dough occurred during the making of this pizza.  It would have just ended up on the floor or on my head.

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.

In a mixer, combine flour and salt. With the mixer running on low speed (with dough hook attachment), drizzle in olive oil until combined with flour.

Next, pour in yeast/water mixture and mix until forms into a ball.

Coat a separate mixing bowl with a light drizzle of olive oil, toss to coat dough in olive oil, ten cover the bowl with a moist kitchen towel and set in warm place to rise 1 to 2 hours.

After dough has risen, divide in half. When ready to use dough preheat oven to 500 degrees.  Lightly drizzle olive oil on pizza pan or rimmed baking sheet.

Using your hands stretch the dough to your desired shape, pressing the dough into the pan.  I then drizzled the dough with olive oil and sprinkled Italian seasoning and minced garlic over top, instead of your typical pizza sauce.

Lay the desired topping over the dough, I went with bacon, Italian Sausage, fresh tomatoes and mozzarella. Bake the pizza for 8 to 10 minutes, until the edges of the crust are golden.

I even got the bonus of a crust bubble.  I love crust bubbles!

Look how crisp and golden this crust looks!  It was absolutely delicious and so easy to put together. I may never buy store bought pizza crust again.

The pizza was done way before Obed got home from work and it took every fiber in my body not to eat the whole thing.  I totally contemplated eating the entire pizza, discarding all the evidence and just making him a sandwich or something.  But that is not the loving wife thing to do…..is it?

This crust is crispy and practically buttery. No soggy crust issues here. You know you want some!

Print Recipe

Pioneer Woman’s Pizza Crust (2 crusts) (The Pioneer Woman Cooks)

• 1 teaspoon Active Dry Or Instant Yeast
• 4 cups All-purpose Flour
• 1 teaspoon Kosher Salt
• 1/3 cups Extra Virgin Olive Oil

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.

In a mixer, combine flour and salt. With the mixer running on low speed (with dough hook attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until forms into a ball.

Coat a separate mixing bowl with a light drizzle of olive oil, toss to coat dough in olive oil, ten cover the bowl with a moist kitchen towel and set in warm place to rise 1 to 2 hours.

After dough has risen, divide in half. When ready to use dough preheat oven to 500 degrees.  Lightly drizzle olive oil on pizza pan or rimmed baking sheet.

Using your hands stretch the dough to your desired shape, pressing the dough into the pan.

Lay the desired topping over the dough and bake the pizza for 8 to 10 minutes, until the edges of the crust are golden.

The remaining dough can wrap tightly in plastic wrap and refrigerate for up to 3 days or freeze for 6 months.

Berry Crisp

So here is the scenario.  We have just finished eating a tasty easy dinner and Obed and I were craving something sweet and fruity.  I go into the kitchen and quickly realize that I have no fresh fruit and I really didn’t want to make any serious effort, if you know what I mean.  Then I turn, and as if being smacked in the face with a 2 x 4, (just because that is the visual I though would bring a chuckle) I remember the frozen berries and vanilla ice cream I had in the freezer.  That is when I decided that a simple crisp a la mode was in our near future.

I found a old simple stupid recipe from Bon Appetit for a Mixed Berry Crisp and I was set to go.

First you want 24 ounces of frozen berries of your choice.  Mix it up however you want, strawberries, blueberries, blackberries or raspberries.  I just used blueberries and strawberries because that is all I had.

Read more

Red Velvet Cupcakes

Today is Valentine’s day! A day designated to express your love and appreciation for that special someone in your life. The go-to treat on Valentine’s day is chocolate and what girl doesn’t like chocolate? On Friday afternoon Obed showed up with a package of about a dozen chocolate covered jumbo strawberries.  I say the boy did good!

Yesterday Obed had to go into the office for a few hours.   He has two favorite cakes, carrot cake, which I made for his birthday last year, and red velvet cake.  I thought that red velvet cupcakes would be very appropriate for Valentine’s day.  While he was at the office I decided to make him some scrumptious red velvet cupcakes and he was excited to come home to a tower of red velvet cupcakes.

I was a little concerned at first by the amount of oil that the recipe called for, but the cupcakes came out moist and delicious.  The bottoms where a little greasy when I removed them from the cupcake mold so you may want to set them on some paper towels.

I had never made red velvet cupcakes before and quickly learned that being a little scattered and disorganized while making these cupcakes can result and red tinted fingers and nails.  I managed to get red dye and powdered sugar everywhere.  It’s a gift….don’t be haten.

Since I purchased my decorations the day before Valentine’s I got them all at a discount which was a sweet bonus.  When I saw these little candy hearts I just had to have them.  They are so stinking cute.  I also added a few drops of red to the frosting to give it a pink tint.

These cupcakes are moist, sweet and have a deep red color when you bite into them.   I don’t know who thought of the red velvet cupcake but they were genius!  If you can’t decided between vanilla or chocolate cupcakes, try red velvet they are sure to please everyone.

However, as I sit here writing this I am currently being tortured by chocolate covered strawberries and red velvet cupcakes. Which seems to be extremely unjust!  These are two nutritional substances that my trainer would not approve of, but what is a girl to do?   I can not tell a lie…my choice breakfast this morning was a red velvet cupcake with a piece of fruit……covered in chocolate :/

Print Recipe

Red Velvet Cupcakes (adapted from Martha Stewart)

• 2 1/2 cups cake flour (not self- rising), sifted
• 2 Tbs unsweetened Dutch-process cocoa powder
• 1 tsp salt
• 1 1/2 cups sugar
• 1 1/2 cups vegetable oil
• 2 large eggs, room temperature
• 1/2 tsp red gel-paste food color
• 1 tsp pure vanilla extract
• 1 cup buttermilk
• 1 1/2 tsp baking soda
• 2 tsp distilled white vinegar

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Combine cake flour, cocoa, and salt and whisk together.

With an electric mixer whisk together sugar and oil on medium-high speed, until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.

Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

Cream Cheese Frosting

• 2 sticks unsalted butter, room temperature
• 12 ounces cream cheese, room temperature
• 4 cups confectioners’ sugar, sifted
• 3/4 tsp pure vanilla extract

Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.

Pumpkin Muffins

The only good muffin top is the actual top of a muffin and definitely not the one that can sometimes form over the jeans.  I am just saying…..and I think we can all agree on this.   However, I am sorry to say that I cannot tell you that these muffins tops will help with the other “muffin tops”.  But that is what Spanx, girdles, and boot camp fitness trainers are for.

I had to do a little improvisation again because I had no ground ginger so I grated some crystallized ginger.  Is it odd that I don’t have ground ginger but I have crystallized?  I thought using crystallized ginger would be interesting.

The original recipe called for some pepitas to sprinkle over the top of the muffins but I didn’t have any on hand.  So, I sprinkled mine with brown sugar.  Although the brown sugar did give them a bit of a crunch on top, it melted and burned a bit down the sides, but I couldn’t taste it.

The muffins were very soft and tender inside, but I think I over cooked them a bit because they were a little scorched on the outside.  I baked the muffins for the full 20 minutes, but my oven runs a little hot.  So, just keep and eye on themem.

These muffins have all kinds of winter spices in them and they tossed in plenty of brown sugar and molasses to make them just a little more rich.  Keep them in an airtight container for a week and have a great breakfast on the go.

• Cooking spray
• 1 cup all-purpose flour
• 1 cup whole-grain pastry flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/8 tsp ground nutmeg
• 3/4 cup packed dark brown sugar
• 3 Tbs unsulphered molasses
• 1/4 cup canola oil
• 2 large eggs
• 1 cup canned pumpkin
• 1 tsp vanilla extract
• 3/4 cup lowfat buttermilk

Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.

In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.

Pour the batter into the prepared muffin pan and sprinkle with brown sugar. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

Quesitos de Guayaba (Sweeten Cream Cheese and Guava Pastries)

This is one of my favorite easy sweets to whip up for company or because I need something to eat with my coffee.  In every bakery back home in Puerto Rico you will find a pastry we call “quesito” (ke-see-toe)which basically translates to “little cheese”.   A “quesito” is basically just sweeten cream cheese wrapped in a puff pastry and dusted with powder sugar, you can also do a thin glaze in place of the powder sugar.    If you go into a bakery early in the morning you will find people having a “quesito” with a small cup of cafe con leche otherwise called a “posillo” (poe-see-jo).  Another variation is to toss in some “guayaba’ (guava) with the cream cheese.

Unfortunately I am having a difficult time finding my choice guava out here in the Midwest.  I can find guava paste with no problem but I prefer pureed guava shells for this pastry, because it is not as sweet and sugary as guava paste.   Fortunately my wonderful husband came to the rescue (although I suspect he deduced some benefits for himself) and picked up 3 cans of guava shells when he was in Florida on business.   Although they almost didn’t make it because Obed packed them in his carry-on.  Obed refuses to check-in his luggage when traveling and because of this refusal my guava shells almost didn’t make it.   He had to explain to the suspecting TSA agent how his beautiful wife (that would be me, just to clarify ) in Oklahoma really needed them and can’t find them anywhere in Tulsa.  The agent then checked with her supervisor before letting Obed pass with the guava shells.   Obed said that the supervisor looked Puerto Rican so he must have sympathized with our predicament.  It was a close one folks, but I got my guava shells.  Score!

Another bonus was that I got a coupon in the mail from Foodbuzz.com for a free Pepperidge Farm product, so I marched myself….actually I sent Obed, to the store and got a package of puff pastry sheets.  For free mind you….double score!

Well now that I have my guava shells and my pastry sheets lets make “Quesitos de Guayaba”.

Pre-heat oven to 400 degrees.  Line baking sheets with silicon mats or parchment paper.

Pour 1 can of guava shells into a blender or food processor with half of their syrup and 1 tsp of lime juice.

Blend or puree until smooth, set aside.  Cream together 12 oz of cream cheese and 3/4 cup of powder sugar, set aside.  (no picture available because I forgot to take one, oops)

On a lightly floured surface roll out thawed pastry dough to about a 12 x 12 square. 

Cut the pastry sheet into 4 x 4 squares.  You should get 9 squares from each sheet.

Spread a heaping table spoon of cream cheese at an angle, running corner to corner, on each square.  Then top the cream cheese with guava puree. 

Wet the corners of the pastry squares and fold over the filling like a burrito, you can trim the peak or tuck it in if you like.   Place on prepared baking sheets.

Bake in the oven for about 25 minutes or until puffy and golden in color.  Immediately dust with powder sugar and serve with a ”posillo” of cafe con leche.   

These are the perfect ending to a heavy meal because they are light and not too sweet.   I think I may be going for a second round this evening after we put up our Christmas tree.   I have two more cans of guava shells, what should I do with them?  Any ideas or suggestions? 

Print Recipe

Quesitos de Guayaba (about 18 pastries)

• 2 puff pastry sheets, thawed
• 1 can of guava shells (can substitute for guava paste)
• 1 tsp of lime juice
• 12 oz  cream cheese, softened
• 3/4 cup powder sugar

Pre-heat oven to 400 degrees.  Line baking sheets with silicon mat or parchment paper.

In a blender or food processor pour in guava shells with half of their syrup and lime juice, blend until smooth.

Using a hand or stand mixer, whip together cream cheese and powdered sugar until creamy. 

On a lightly floured surface roll pastry sheets out to about 12 x 12 inches.   Cut the pastry sheets into 4 x 4 squares, you should get about 9 squares per sheet.  Spread about 2 tbs of cream cheese mixture down the middle of the square at an angle, running corner to corner, then top cream cheese with 1 heaping tbs of guava.  Wet the corners of the square and fold over over the filling, like a burrito.  You can now trim the peak or fold it in. 

Place pastries on prepared baking sheets and bake in the oven for 25 mins or until puffy and golden.  Keep an eye on them. Remove from oven and immediately dust with powder sugar. 

*If you decided to use guava paste, simply dice the paste into small cubes and spread out over cream cheese.

Mantecaditos con Guayaba ( Shortbread Almond Cookies with Guava)

The holiday season is around the corner and it is time for a holiday cookie.  I adore these cookies.  My mother use to make them all the time for my sister and I.  She would usually fill the dimple with strawberry jelly, which would melt and become chewy.  It was my favorite part because it would stick to my teeth.  Don’t ask me why….it just was.     You can fill them with whatever you want.  I have seen them plain or topped with sprinkles.  I have seen them fill them with coconut, chocolate, any fruit preserve or caramel, the possibilities are endless.

The name “mantecadito” comes from the ingrediant “manteca” which translates to shortening.  The cookie is basically a shortbread cookie that is made with half butter and half shortening or all shortening.  I like the 1/2 and 1/2 recipe because I just love butter.   I filled these cookies with guava paste, which becomes soft in the oven and not chewy.  So you don’t have to worry about anything sticking to your teeth.  I am trying to keep you out of trouble with your dentist.

It is a very popular cookie during the holidays in PR.  You can find them in some stores, in cute little packages tied with ribbons.  They make a great gift!

I love…love…love these cookies and probably ate 8 of them last night.  Don’t tell anyone….I am a little ashamed. 

First cream together butter, shortening & sugar until it is nice and fluffy.

Beat in 1 egg yolk and

a teaspoon of pure almond extract.

Then mix in 2 1/4 cups of flour a little at a time until combined and dough looks chunky.

Using a cookie scoop, scoop 1 tablespoon of dough and shape into a ball.  Place ball on cookie sheet lined with parchment paper or silicon mat.  Press each ball with your thumb creating a dimple in the center of each cookie.

Dice guava paste into small cubes about 1/2 inch in size, till you have about 1/2 a cup.

Fill each cookie dimple with about 1 teaspoon of guava paste.  If you have any guava paste left over…..eat it!

Bake in pre-heated oven at 350 degrees for 20 – 25 minutes, until golden.  Transfer to cookie sheet and let cool completely.

 Shhhhhhh! Shhhhhhh!  Listen……do you hear that?  It is the sound of angels singing over this delicious buttery crisp cookie.  Hmmmm

Seriously do you hear them?  I’m not crazy!  Don’t make fun….the voices keep me company.

Look at this cookie!  It is plump, golden, crumbly, buttery and delicious.  Why wouldn’t angels sing?

I declare! Go now and make these cookies, get yourself a glass of milk and eat 15 of them.   They are just heavenly.  I suggest you make a double batch so you can hide in a corner and eat them all by yourself, because they go fast.   Just be sure to discard the evidence…ie, buttery crumbs on your shirt and floor. 

Nom..nom…nom…

Print Recipe

Mantecaditos con Guayaba ( Shortbread Almond Cookies with Guava)

about 18 cookies

• 1/2 cup sugar
• 1/2 cup (1 stick) butter
• 1/2 cup shortening
• 1 egg yolk
• 1 teaspoon almond extract
• 2 1/4 cups all-purpose flour
• 1/2 cup guava paste, diced

Preheat the oven to 350 F. Cream sugar, shortening and butter in a large bowl. Mix in egg yolk and almond extract.  Blend in the flour a little at a time, until well combined and chunky. Shape a tablespoon of dough into a ball. Repeat with the remaining dough. Place the cookies on cookie sheet lined with parchment paper.  Using your thumb press the down on the cookie.  Fill the dimple with about 1 tsp of guava paste.

Bake for 20 – 25 minutes, or until light golden brown.  Tranfer to cooling rack.

Gingerbread Scones

 This weekend I was feeling like dirt.  I managed to get a heck of a cold.  You know the kind where you wake up in the morning and feel like a huge elephant is sitting right between your eyes.   The kind that makes you so stuffy you run out of breath when you try to chew.  That was me this weekend, in my pj’s and with tissue box in tow.   No fever was involved just some serious congestion and sneezing that wouldn’t quit, at one point I scared one of the dogs out of a deep sleep. He..he..he..

Being sick was annoying enough but if I am going to be sick I want to be sick enough to at least be able to stay home from work.  Instead I just got to feel miserable while I was at the office.   These scones however were able to make my Monday morning a bit more bearable.   

Scones were never something that really called my attention before.  I would walk into a coffee shop or bakery and completely bypass the scones.  They just didn’t look appetizing to me.  They looked hard and dry… like a brick of bread.   I don’t really remember when it was that I finally tried one.  I think I tasted a piece from a friends scone one day.   

I was surprised to find out that under what looked like a hard crust was a sweet bready treat.  I was expecting something more dry and brittle.  Honestly I was expecting to loose a tooth when I bit into it.   If I really think about it, that has no valid logic.  I mean, if scones were that hard and brittle why would anyone like them in the first place.  Why had I come to such a convoluted misconception (my big words for the week, they make me feel smart) is beyond me.

These scones were great and surprisingly softer then usual.  I think the use of buttermilk makes them more fluffy.  Bounus is they come together very easily.  I mean really easy….yes even you can make them Amber.  (Amber is my friend she is a wee bit afraid of her kitchen)   I had no clue scones were so easy to make!  These are wonderfully delicious and full of Autumn spices.  In the original recipe the lemon zest and cranberries are optional, but I declare they are a must.  The lemon bumps up the ginger flavor and the cranberries are a lovely tart treat.

Hmmmm….hmmmm….hmmmm…    Nom…nom…nom….  Me going to eat some! HA! 

No worries I just stamped myself DORK on the forehead.  Everyone if forewarned.

Print Recipe

Gingerbread Scones (6 scones) adapted from Joy of Baking

SCONES

• 1 3/4 cups all purpose flour
• 3/4 cup old fashioned rolled oats
• 1/3 cup light brown sugar, packed
• 2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1/4 tsp salt
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup cold unsalted butter, cut into pieces
• Zest of 1 lemon
• 1/3 cup dried cranberries
• 1/2 cup buttermilk
• 2 1/2 Tbs unsulphured molasses
• 1 tsp pure vanilla extract

GLAZE

• 1/2 cup sifted confectioners sugar
• 1 1/2 Tbs pure maple syrup
• 1/2 tsp unsulphured molassas
• 1 – 2 tsp milk

Pre-heat oven at 400 degrees.  Line a baking sheet with parchment paper and set aside.

In a large mixer bowl whisk together, flour, oats, sugar, ginger, cinnamon, cloves, salt, baking powder and baking soda.  Using a fork or a pastry cutter, cut the butter into the flower until it looks crumbly.   Stir in cranberries and lemon zest.  In a separate bowl combine buttermilk, molasses and vanilla.   Set bowl with flour mixture on to the mixer with a dough hook attachment.  Set mixture at a low speed and slowly add buttermilk mixture to flour mixture.  Mix until just combined and begins to form a ball. 

Transfer dough to a lightly floured surface.  Knead dough gently about four or five times and form into a large ball.   Push the dough down and form into a large circle about 7 inches wide and 1 1/2 inches thick.   Cut the circle i half and cut each half into 3 even slices.   Place scones on baking sheet.

Place baking sheet into another baking sheet to keep the scones bottoms from over browning.  Bake for 20 minutes until golden brown and a toothpick inserted comes out clean.  Transfer to cooking rack when done.

To glaze combine all glaze ingredients, adding more sugar or milk till you get desired consistency.  With spoon drizzle glaze over cooled scones and let dry.

Lemon Olive-Oil Cake

 I was afraid….I was very afraid.  The first time I heard of olive oil cake was on Top Chef Masters.  The episode was a team challenge were previous Top Chef contestants returned to help the competitors.  Chef Michael Chiarello’s , who was acting like a butt-head (I know real mature right?) had olive oil cake on his menu.  Although his cake was not successful the host…I forget her name, very tiny, very skinny, kind of a big head…said olive oil cake was one of her favorites.  I was intrigued and put it on my list.

I searched around for a recipe and bought a nice olive oil.  The bottle and the recipe sat in my kitchen for at least a month.  I don’t know why but I was very nervous about making this cake.  I was afraid the taste would be weird, that it would be really olive-y or oily or just n0t right.  Finally on Sunday I bit the bullet and decided it was time for some Lemon Olive-Oil Cake.

I also apparently decided it was time to ruin my lovely suede seat bar stools.  As I was taking the above picture, the hand mixture decided to shift knocking over my 3/4 cup of not so cheap olive oil on to my purse and barstool.  Obed at the time was taking a lovely and relaxing afternoon nap, which apparently was disrupted by my blood curdling scream over spilled oil.  I don’t cry over spilled milk, but when I spilled this oil I wanted to cry.   The purse was washed and saved but the seat is a lost cause.  I have determined that I will have to re-upolster the seats.  Yeah, another thing on my to-do list.

Thank goodness I still enough olive oil leftover to make the cake.  Oh and did I mention how one little dog decided to step in the oil and leave paw prints behind him.  The little turd! I was beginning to wonder if this was a sign that maybe I shouldn’t make this cake.  Maybe the little olive oil gnomes were trying to tell me something and I wasn’t listening? Maybe they are really against olive oil cake and they were trying to foil my plans?  Maybe I am just going crazy and I need to shut up?

Regardless of the gnomes, pesky dog or possible psychological melt down, there was no reason to let an entire 3/4 cup of olive oil to perish in vain. I was going to chug forward and make my cake. Upon closer inspection of the recipe I discovered that I had to beat 4 egg whites into fluffy stiff (Can you say oxymoron?)peaks.  I had never done this before but with the help of my trusty KitchenAid hand mixer I accomplished the task.  I was so proud of my peaks! Aren’t they cute?

After some beating and folding, my batter was ready for the pan.  I actually had a set of 3 springform pans that I got as a wedding gift.  I was excited to finally get to use one.  Since I was still a little nervous about how the cake was going to taste I had a little taste of the batter.  I do realize that maybe this is not so wise since it has 5 raw eggs in it, but honestly you know we all secretly wouldn’t mine getting some sort of stomach virus and droping 10 pounds, on the condition you can fully recover of course.

Then 10 minutes later I was trying to remove it from the springform and since I had no clue what I was doing, it just popped out and fell straight down to the floor.   Hence the more rustic and crumbly top you see here.  No worries when it fell the pan’s base was still under it, so it never touched the floor.   This also induced another scream resulting in the end of Obed’s attempt to nap.  I don’t think I have to tell you he was a bit annoyed with me.

However all was forgiven once I cut him a slice of the cake.  I don’t know what I was afraid of and I don’t know what the heck the gnomes’ problems are because this cake was delicious.  It is denser than I expected but it is very soft and you can taste the lemon.  It did not have a distinct olive oil taste at all, like I was afraid it would, but the olive oil definitely pumped up the flavor of the lemon.  I am not a huge lemon/citrus dessert person but this cake was lovely.  It is the perfect cake to take to a function or to have at a tea. 

I decided to use the leftover lemon juice and make a lemon glaze to drizzle over my cake.  It was heaven….heaven I tell you!  

 Mmmmmm…..

Print Recipe 

 Lemon Olive-Oil Cake (Gourmet April 2006)

• 3/4 cup extra-virgin olive oil, plus additional for greasing pan
• 1 large lemon
• 1 cup cake flour (not self-rising) (If you do not have cake flour measure out 1 cup all-purpose flour, take out 2 Tbs and replace it with 2 tbs of cornstarch)
• 5 large eggs, separated, reserving 1 white for another use
• 3/4 cup plus 1 1/2 tablespoons sugar
• Special equipment: a 9-inch (24-cm) springform pan; parchment paper

Put oven rack in middle position and preheat oven to 350°F. Grease springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.

Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk into the flour. Halve lemon and squeeze 1 1/2 tablespoons of fresh lemon juice.

Beat yolks and 1/2 cup sugar together in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil and lemon juice, beating until just combined the mixture may appear separated. Using a wooden spoon, stir in flour mixture until just combined, do not beat.

Beat the egg whites from 4 eggs with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.

Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.

Transfer batter to springform pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes.

Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.

Ficoco: Fig and Cocoa Spread

I am always looking for new and interesting things to try.  When I was in Whole Foods earlier this week I stumble upon this very cute jar.  Have you ever seen this before?  It is Ficoco a fig and cocoa spread made in Croatia.  It is dark, rich and has a light sweetness from the figs.  I absolutely loved it!  It’s figs and cocoa how can you go wrong?  My favorite was the little chunks of figs.  The cocoa is comes in as a second note with that great bitter sweet taste of dark chocolate.  Also I just love how fig seeds pop in your mouth, it’s a great bonus.  It is definitely a spread and not a preserve, so it is perfect to spread over pastries, dessert cheese, ice cream or even a piece of toast, but won’t work as a filling. 

 

As soon as I got it home I spread it over a piece of toast and it was a delight.  It was like a new Nutella but totally different.  I wished I had gotten a second jar because I knew that it was going to go fast.  Also it was on sale at half price.  A jar can run you about $6 so I am kicking myself for not stocking up. 

I immediately began to ponder other way I could enjoy my new treat.   That is when I remembered PW’s recipe for shortbread cookies.   Shortbread cookies by themselves are absolutely delightful.  How much better do you think they would be with some Ficoco spread on top?

Well I will tell you.  It was fan-freaking-fantastic!  I was in heaven!  I sat on my couch after dinner with two shortbread cookies, Ficoco spread and a glass of milk.  I dipped the knife in the jar and spread the gorgeous dark spread on the crumbly butter cookie.  When I took a bite I was transported into another dimension.  I sat their with my eyes closed “Mmmmmm-ing” and “Awwwww-ing”, repeatedly saying “this is so good……oh my goodness this is so good!”  

When I opened my eyes Obed sat their with a puzzled half scared look on his face and asked me if I was ok.   I declared, “Heck yeah!”    I then march myself right back into the kitchen and grabbed two more cookies and did it all over again.

I declare get yourself some today!

 

Print Recipe

Shortbread Cookies (from Pioneer Woman)

• 2 sticks, plus 2 tablespoons regular (salted) butter, softened
• 1 cup sugar
• 2 cups all-purpose flour
• Scant 1 cup corn starch

Preheat oven to 325 degrees.

Cream butter and sugar together. Sift in flour and cornstarch and blend together using a pastry cutter or using a fork until the ingredients all come together.

Form dough into a ball, place in Zip-loc bag, and refrigerate 20 minutes.

Roll onto a lightly floured surface and cut into rounds. Place on a cookie sheet lined with parchment paper or a baking mat.

Bake for 20 minutes. Do not allow shortbread to brown; the edges should have the faintest golden tinge

Next Page »