Tag Archive: dessert

Jun 07 2013

#BundtaMonth: Lemon Raspberry Swirl Bundt Cake

Categories:

Baking, Bundt a Month, Food, Recipes

Changes of season are a mixed blessing for me. While I love seeing how the world is constantly evolving, working its way through the growth cycle, it tends to bring a very negative side effect to me: sinusitis.

lemon raspberry swirl bundt cake

Any time the weather rapidly alters, a sinus infection sets in. This has been my norm since I became an adult and while it helps that I can fairly easily recognize the pattern–and therefore also have a pretty good idea of what’s in store for me–it still is a pretty lousy way to welcome Summer.

lemon raspberry swirl bundt cake

It started with laryngitis and intense fatigue last week. In fact, this was out of the ordinary, so I wrote the whole thing off as viral and gave myself a couple of days to sleep as much as I could, hoping that and Emergen-C would halt this illness in its tracks. Instead, it, like the weather, changed course, heading for my sinuses next. What’s happened since has been one yucky, miserable mess.

Even though I often endure sinus infections, I only seek treatment maybe 1/3 of the time. I am not a fan of antibiotics and tend to reserve them for when they’re absolutely necessary–which isn’t a bad idea at all. This time, sadly, I couldn’t tough it out. I dragged my sorry butt to the urgent care clinic near work and put myself through the paces. An hour later, I was writhing in pain from the first 2 doses of a Z-pack. I forgot that I needed to eat something with substance when taking antibiotics–a mistake I will not soon forget.

lemon raspberry swirl bundt cake

This cake got me through that pain. This cake saved me. For with its moist and meaty crumb (meaty?), it fortified me, soaking up the acid eating away at my stomach and letting me get on with my day. It tasted great, too–the best kind of cure! Rich and lemony, with just the right touch of raspberry to balance it out. Not overly sour–just right. My sweet, soothing relief.

lemon raspberry swirl bundt cake

Of course, feel free to eat this any time. No need to save it for when you’re at your worst. But if you do, you’ll know that at least this sunshiney surprise will brighten your day. Something to look forward to when all you want to do is curl up into a ball on the floor and disappear.

5.0 from 1 reviews

Lemon Raspberry Swirl Bundt Cake
 
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Recipe type: Dessert
Serves: 12

Ingredients
Cake
  • 2 cups all-purpose flour
  • 1 cup white whole wheat flour
  • 1 ½ teaspoons Himalayan pink salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ cup buttermilk
  • ½ cup lemon juice (freshly squeezed from 2-3 lemons)
  • Zest of 2 lemons
  • 1 cup (16 Tablespoons) unsalted butter, softened
  • 2 cups granulated sugar
  • 5 large eggs, room temperature
  • ¼ teaspoon pure lemon extract
  • ½ cup + 2 Tablespoons raspberry preserves
Glaze
  • 4 ounces organic cream cheese, softened
  • 2 Tablespoons unsalted butter, softened
  • Zest of 1 lemon
  • ⅔ cup confectioners’ sugar
  • 2 Tablespoons raspberry preserves
  • 2 Tablespoons lemon juice (freshly squeezed)
  • 1 to 2 Tablespoons whole milk

Instructions
Cake
  1. Preheat oven to 350 degrees Fahrenheit. Prepare you Bundt pan with a thorough coating of baking spray or grease with butter and sprinkle a Tablespoon or two of additional flour, turning the pan to coat evenly and dumping out the extra. Set aside.
  2. In a large mixing bowl, whisk together the flours, salt, baking powder, and baking soda. Set aside.
  3. In a large measuring cup, measure out the buttermilk and add to it the lemon juice and zest. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for 2-3 minutes, then cream in the sugar, beating until light and fluffy, maybe 4 minutes or so.
  5. Beat in the eggs one at a time, scraping the sides of the bowl between each addition.
  6. Add the lemon extract.
  7. With the mixer on low, alternate adding the dry ingredients and the buttermilk, starting and ending with the buttermilk.
  8. Spread half the batter in prepared pan.
  9. Glop the preserves over the batter in the pan, and then spread the remaining batter over that.
  10. Bake on the middle rack for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  11. Remove to a wire rack to cool for 15 minutes, then place the wire rack on the top of the pan and invert, releasing the cake onto the rack to finish cooling before serving.
Glaze
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, butter, and lemon zest.
  2. Add the confectioners’ sugar, preserves, and lemon juice.
  3. Thin to the consistency you desire by beating in 1-2 Tablespoons of whole mlik, adding 1 Tablespoon at a time so you don’t accidentally thin it out too much.
  4. Spread or drizzle over the top of your cooled cake (depending on the consistency).

Notes
I still seem to be a bit inept at making a pretty drizzle, always making it too thick or too thin. I guess what I’m trying to say is that if you don’t get your consistency just right for the glaze, it’s not the end of the world.

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checking the cake's doneness

photo by Brian Vibert

Here’s how you can be a part of Bundt-a-Month:

  • Simple rule: Bake us a swirly bundt
  • Post it before June 30, 2013
  • Use the #BundtaMonth hashtag in your title. (For ex: title could read #BundtaMonth: Cherry Bundt)
  • Add your entry to the Linky tool below
  • Link back to our announcement posts

And now for our #BundtaMonth participants and their swirly, twirly bundt cakes!

Even more bundt fun! Follow Bundt-a-Month on Facebook, where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and to choose from hundreds of Bundt cake recipes.

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27 comments

Jun 01 2013

#FirstOnTheFirst: Croquembouche–A Tower of Cream Puffs and Caramel

Categories:

Baking, Cooking, First on the First, Food, Recipes

croquembouche

Last week found me explaining #FirstOnTheFirst to someone who has never seen our posts before. I began with the sfogliatelle fiasco and the caveat that some things are better left to professionals. When I told her that this month’s challenge was for croquembouche–a tower of cream puffs trapped in a caramel cage–I began to question my sanity. Why have I become such a glutton for punishment?

However, as I prepared each step of the croquembouche–first making the choux paste, then the pastry cream, then using a pastry bag to form the puffs before baking, then filling them with pastry cream with a pastry bag, and then finally, making the caramel and assembling–I felt a sense of peace. Of purpose. Like I was doing what I should be doing; and enjoying the feeling of accomplishment as each step was executed. It took two tries to get the caramel right. Some of the cream puffs’ sides exploded in a pastry cream volcano, clearly not up to snuff with structural integrity. But it didn’t matter. My two hands created this masterpiece; my mind focused on it; and it was my honor to have created what most will never attempt, let alone taste. That is what #FirstOnTheFirst is about–that moment, that feeling.

The cream puffs and pastry cream come from our #FirstOnTheFirst eclairs from March 2012. The techniques are essentially the same; all that changes is the shape of the choux paste. Pipe it out into spirals and smooth over the tip when it inevitably stands on end, a little cream puff cowlick. You can prepare the dough up to 24 hours before you bake it, and the pastry cream up to 48 hours before filling the puffs. This way, you can break down the steps to make them a little more manageable.

croquembouche

For the caramel cage, I used David Lebovitz’s dry caramel method. My first attempt was an abysmal failure. Epic. The second try was a vast improvement, albeit a tad on the dark side. I highly recommend low heat and an attentive gaze. And do not–I repeat, do not–put the pot into an ice bath. Doing so will seize the caramel almost immediately. You will not be able to dip the cream puffs if you do this. You will instead have a clump of caramel stuck in the bottom of your pot, which you will then desperately try to heat back up… You’re better off avoiding this side trip. (By the way–all you need to do is soak your pot in hot water if you do mess up; it may seem like it will never come unstuck, but caramel dissolves quite well in simple water.)

Traditional recipes recommend dipping the tops of the cream puffs as you arrange them, but I had more success with–and preferred the taste of–arranging a layer of cream puffs and then drizzling the caramel over the top before adding the next layer and repeating. The caramel looks much prettier and you don’t end up with an overwhelming mouthful of it.

My last bit of advice–do not refrigerate your croquembouche after you’ve assembled it. The caramel will get soft and the texture will suffer. Try to time assembly as close as possible to when you’ll be presenting it, for best results.

croquembouche

5.0 from 1 reviews

Croquembouche
 
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Author:
Recipe type: Dessert
Serves: 24

Ingredients
Choux Paste
  • ½ cup water
  • ½ cup whole milk
  • ½ cup (8 Tablespoons) unsalted butter, cut up
  • 1 Tablespoon granulated sugar
  • 1-2 pinches flaky sea salt (Maldon)
  • 1 cup all purpose flour
  • 4 large eggs
Pastry Cream
  • 2 cups whole milk
  • ½ cup granulated sugar
  • 6 large egg yolks (reserving 1 egg white for later)
  • 2 Tablespoons cornstarch
  • ¼ teaspoon vanilla extract
Cream Puffs
  • 1 large egg white (reserved from earlier), beaten
Caramel
  • 1 cup granulated sugar

Instructions
Choux Paste
  1. In a medium saucepan, combine the water, milk, butter, sugar, and salt, bringing to a boil over medium heat.
  2. Reduce the heat to low and add the flour, stirring constantly until the dough forms a ball.
  3. Transfer to the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 3 minutes to cool.
  4. Add eggs one at a time, thoroughly incorporating each before adding the next. You will probably need to scrape down the bowl between each egg.
  5. Cover with plastic wrap and chill for at least a half hour (and up to 24 hours) before using.
Pastry Cream
  1. In a medium saucepan, combine the milk and half of the sugar over medium heat.
  2. In a medium bowl, whisk together the egg yolks, other half of the sugar, cornstarch, and vanilla extract.
  3. Once the milk is gently boiling, remove from heat and slowly pour a ribbon of about ⅓ of the hot milk into the egg yolk mixture, constantly beating with the whisk to ensure proper tempering of the eggs.
  4. Pour the eggs into the rest of the hot milk and bring to a boil over medium heat, beating constantly with the whisk.
  5. Once the mixture has thickened, cook it for another 3 minutes to ensure the starch is cooked off.
  6. Transfer to a clean bowl and cover with plastic wrap touching the surface of the pastry cream to ensure no skin forms.
  7. Keep in refrigerator until cooled completely, and up to 2 days before using.
Cream Puffs
  1. When ready to bake the cream puffs, preheat oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper.
  2. Scoop the dough into a pastry bag fitted with a large round tip.
  3. Pipe out spirals, overlapping to make little mounds, spacing 1 inch apart on the sheet. You can add layers on top of layers to make them puffier–in fact, I recommend it if they’re a little on the thin side initially.
  4. With a wet fingertip, press down on the little puff cowlicks, then brush the tops of each with the beaten egg white.
  5. Bake both sheets for 25 minutes, rotating halfway through, or until golden on top.
  6. Transfer to a wire rack to cool completely.
Cream Puffs Assembly
  1. Transfer the pastry cream to a pastry bag, fitted with a star tip.
  2. Gently push the tip into the center of the bottom of a puff and fill until it feels full. Try not to overfill, if possible.
  3. You can refrigerate assembled cream puffs until you’re ready for the caramel.
Caramel
  1. Pour the sugar into a heavy-bottomed saucepan.
  2. Set the heat to medium/medium-low and resist the urge to stir.
  3. As the edges start to brown, use a silicone spatula to start slowly moving the sugar across the surface to keep it from burning. You don’t want to be overly-aggressive, or you’ll get clumps (which are a pain to melt down and may have to be strained out after).
  4. Continue at a slow pace; eventually, it will all melt. Stir as more of it melts to get it to do so evenly.
  5. Just after it smokes is the point when it’s the most flavorful yet not burned. Undercooked caramel will not have developed the flavor you desire; overcooked cannot be salvaged. Go easy on yourself and be patient.
Croquembouche Assembly
  1. Immediately after the caramel has reached the right consistency, start assembly.
  2. Arrange a circle of cream puffs on your serving plate and, using the spatula, drizzle caramel over the tops of them.
  3. Working quickly (the caramel sets fast), arrange the next layer. You want the caramel to work like glue, holding the layers together. Repeat drizzling the caramel. Ultimately, you’re looking to make a conical shape.
  4. You’ll find, as the caramel cools, that it is more conducive to stretching out lines of sugar to create the cage. Go crazy with it. You can also use a fork to get these links of spun sugar.
  5. Do not refrigerate; serve immediately.

Notes
I kind of lost count of how many cream puffs I had–I couldn’t help myself–but 2 dozen seems about right.

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Next month, we’ll be making Eton Mess for First on the First. Eton Mess is a combination of strawberries, meringue, and cream. With June being prime time for strawberries around here, this is a perfect way to make them shine while they last. Please check out the First on the First page for more details on how to participate.

Now… let’s see those croquembouches!


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33 comments

May 01 2013

#FirstOnTheFirst: Sfogliatelle Pastry

Categories:

Baking, Cooking, First on the First, Food, Recipes

What is sfogliatelle? I can tell you one thing, it isn’t this:

funky sfogliatelle

Let me back up a little. Kate started work on the project early. She tagged me on Instagram and the next thing I knew, I was invited into her kitchen to see her progress. They turned out, but not in the seashell shapes anticipated. Sort of like horns of plenty, they were misshapen but intact. Still, I was intimidated by her troubles and my anxiety level began to rise.

Sfogliatelle consists of a laminated dough spread very thin, over and over again. A pasta roller helps, but you also need a lot of space for the long sheets of dough that result–something I lack. I read a few more tales of sfogliatelle and my blood pressure rose with each one. How the heck would I pull this off?

In a moment of inspiration, I decided to google “easy sfogliatelle,” though they could hardly be called easy with all that rolling out. It turns out there is a shortcut available–one that should have been obvious upon reading about the thin sheets of laminated dough. Puff pastry! Yes, it’s a bit like cheating, but I needed to do it, for sanity’s sake!

puff pastry

I thawed my puff pastry as directed and rolled it out on the counter very thinly. I spread butter on 1/3 and began rolling. And then I had a problem.

cutting sfogliatelle

I have spacial issues. I never was very good at Geometry. I can’t imagine shapes by reading descriptions. I have problems envisioning what something should look like based on instructions alone. The next step read to spread butter on the remaining 2/3 and roll, which I took to mean roll toward the center, where the first roll was. Sort of like when making elephant ears. Because why else would you explain it that way, if not that you were rolling in opposite directions? Well, this is why that doesn’t work:

sfogliatelle failure

I tried mashing it together to make some sort of seashell shape. What I got was… almost obscene. Not what I intended at all. I had a bit of a panic attack, clearing the house of all inhabitants so I could focus and regroup. I scanned the internet, desperate for some sort of explanation. But with my mind in the state such as it was, I couldn’t make sense of anything that passed the screen–I wasn’t paying close enough attention.

cutting sfogliatelle

For the second sheet of puff pastry, I decided to butter the whole darn thing and roll it up in one fell swoop, like a tightly-wound cinnamon bun. The next step made a lot more sense then–pushing the middle to create a cup, though I found my pointer fingers worked much better than my thumbs. Batch #2 was a slightly more appropriate sfogliatelle:

sfogliatelle pastry

It could use some work. I could have rolled the dough thinner. They could have been bigger–I only managed to fit about a teaspoon of filling in each one. And they should have been closed shut, another step missing in the instructions I followed. Still, they weren’t bad for a first timer. And the puff pastry made it immensely easier.

sfogliatelle pastry

I’m not sure if I’ll make these again–while they came out okay, they’re not very sweet. It shouldn’t surprise me that I would have this reaction–I’m not a fan of ricotta pie either–but it always comes as a shock when I make a dessert that isn’t on the sugary side. Still, I’m glad I tried because sfogliatelle weren’t even on my radar before this challenge.

Sfogliatelle Pastry
 
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Recipe type: Pastry
Serves: 16

Ingredients
Filling
  • 1 cup whole milk
  • ¼ cup semolina flour
  • 1 large egg, beaten
  • ¼ cup organic sugar
  • 1 Tablespoon dried grated orange peel
  • 1 cup whole-milk ricotta cheese, well drained
Pastry
  • 1 1-pound package frozen puff pastry (2 sheets), thawed
  • ¼ cup (4 Tablespoons) unsalted butter, melted
  • Confectioners’ sugar

Instructions
Filling
  1. In a medium saucepan, boil the milk over medium high heat.
  2. Pour the semolina into the hot milk in a steady stream, stirring with a wooden spoon all the while.
  3. Reduce heat and continue stirring, cooking for 3-4 minutes, or until thickened.
  4. Remove from heat, transfer to a mixing bowl, and let cool for 5 minutes.
  5. In the meanwhile, beat the egg, then add to it the sugar and orange peel. Set aside.
  6. Once the roux is cooled, stir in the ricotta, then beat in the egg mixture until well combined. Set aside.
Pastry
  1. Preheat oven to 425 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
  2. Lightly flour your work surface and set out the first sheet of puff pastry, unfolding it carefully. Lightly flour the top and start rolling it out, rotating as needed and checking frequently to be sure it’s not sticking to your work surface. Roll out to about 16″x22″, then trim the edges to be sure you have a decent rectangle.
  3. Spread half the melted butter over the surface evenly, then, starting with a short end, begin tight rolling the dough like you’re making cinnamon buns.
  4. Cut the rolled dough in 2-inch portions (having a ruler helps with accuracy).
  5. On the short end of each section, press down in the center with your pointer fingers, stretching into a cup.
  6. Drop 2 teaspoons of filling into the center of the cup and seal the dough, so you have a triangular package. Place on the prepared baking sheets at least 2 inches apart.
  7. Bake for 15 minutes, or until lightly browned. Remove to a wire rack to cool completely.
  8. Repeat with the 2nd sheet of puff pastry.
  9. Once completely cooled, dust with confectioners’ sugar before serving.

Notes
I had A LOT of leftover filling, so you may want to halve that part.

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Next month, we’ll be making Croquembouche–a tower of beautiful cream puffs encapsulated in a cage of crunchy caramel. Yes, we’re gluttons for punishment here. But can you think of a prettier way to celebrate the coming of the summer wedding season? Sometimes you’ll even see them on dessert tables at wedding receptions. Just perfect! If you’d like to join us in sharing our croquembouche on June 1st, click on the First on the First tab above for more information.

And now, our sfogliatelle:


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9 comments

Apr 01 2013

#FirstOnTheFirst: Banana Pudding

Categories:

Cooking, First on the First, Food, Recipes

Ever since I had my first bite of banana pudding from the famed Buttercup Bake Shop in NYC, I knew one day I’d have to make it at home. And now, I have.

Banana Toffee Pudding

Bananas and I don’t always agree. The texture leaves much to be desired, and while I do eat them because of the ease of preparation and health benefits, sometimes I have to gag them down. It’s not the most pleasant of experiences. I prefer baking with bananas to eating them au natural.

Banana Pudding

Banana pudding is an exception. With layers of vanilla wafer cookie, banana pudding, whipped cream, and, in this case, toffee bits, what’s not to love? It’s a great mushy mess, but it’s one that’s worth facing texture fears for. You will be greatly rewarded for your effort!

Banana Pudding

There are a variety of manners in which to pay homage to this traditionally Southern treat–Nutter Butter Banana Pudding Trifle, Banana Pudding Pie, Banana Pudding Cheesecake–but I decided to go with a trifle-ish version, adding my own little twist. I was thinking Banoffee Pie when I sprinkled toffee bits into my pudding, and it worked wonderfully. A little bit of sweet, buttery crunch in a treat that otherwise lacks definition: it’s like they were made for each other.

Banana Pudding

Many use Nilla wafers in their banana pudding, but I wanted to take it to the next level. I adapted Ezra Pound Cake’s Vanilla Wafer Cookies, which formed the perfect base for a variation on Emeril Lagasse’s Deep Dish Banana Pudding. There are no shortcuts here, but your time investment will pay off. There’s nothing better than a truly, completely homemade dessert. Your guests will thank you for it. So will your stomach.

Banana Pudding

Now there’s no need to go to New York for banana pudding anymore. I’ve got this covered. At home.

Vanilla Wafer Cookies
 
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Recipe type: Cookie
Serves: 65

Ingredients
  • 1 cup (16 Tablespoons, 2 sticks) unsalted butter, softened
  • ½ cup + 2 Tablespoons granulated sugar
  • 3/8 teaspoon Himalayan pink salt
  • 2 large egg yolks
  • 1 Tablespoon vanilla extract
  • 2 cups all purpose flour

Instructions
  1. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugar, and salt, beating until light and fluffy.
  2. Beat in the egg yolks, then the vanilla extract.
  3. Add the flour gradually with the mixer on low, beating until well incorporated.
  4. Divide the dough into 4 sections and roll each out into a 6- or 7-inch log. Wrap with plastic wrap and refrigerate for 2 hours.
  5. When ready to bake, preheat oven to 350 degrees Fahrenheit and line your cookie sheets with parchment paper. Set aside.
  6. Remove 1 log from the fridge and cut into quarter-inch slices. Place on cookie sheet at least 1 inch apart and bake for 12-14 minutes, or until golden brown.
  7. Let sit on cookie sheet for 5 minutes before removing to a wire rack to cool completely.
  8. Repeat with the remaining logs until it is all baked.
  9. You can also freeze the logs for up to 2 months, thawing in the refrigerator before slicing and baking.

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Banana Pudding
 
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Author:
Recipe type: Dessert
Serves: 12

Ingredients
  • 3 large eggs
  • 1 cup + 2 Tablespoons light brown sugar, lightly packed
  • ¼ cup + 2 Tablespoons all purpose flour
  • 3 cups whole milk
  • 3 Tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • ¾ teaspoon banana bakery emulsion
  • 1 cup heavy whipping cream
  • 2 Tablespoons confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 dash ground cinnamon
  • 24 vanilla wafer cookies (from previous recipe)
  • ¼ cup toffee bits
  • 4 ripe bananas, sliced crosswise, then in half

Instructions
  1. In a medium bowl, lightly beat the eggs until the whites and yolks are well combined. Set aside.
  2. In a medium heavy-bottomed pan, whisk together the brown sugar and flour.
  3. Add the milk and heat over medium-high heat, whisking constantly, until it starts to boil. Lower heat and simmer for 3 minutes, whisking the whole time, until thickened.
  4. Remove from heat.
  5. Remove 1 cup of the pudding and slowly pour it into the eggs, whisking the whole time, to temper them. Beat until well combined.
  6. Pour the egg mixture into the pudding, whisk it together, and return to the heat.
  7. Bring it to a boil again and then lower the heat, simmering for 2 minutes, whisking the whole time.
  8. Remove from heat and add the butter, vanilla, and banana bakery emulsion (it may bubble up–be careful not to get burned). Whisk until the butter is melted completely and all ingredients are incorporated.
  9. Transfer to a clean bowl to cool to room temperature. If not assembling right away, after it has cooled, cover with plastic wrap (being sure the plastic wrap is touching the surface of the pudding) and refrigerate until ready to assemble.
  10. When ready to assemble, using an electric mixer with a whisk attachment, beat together the heavy whipping cream, confectioners’ sugar, vanilla, and cinnamon until you get soft peaks. Set aside.
  11. Get out 12 small dessert cups and crumble 1 vanilla wafer cookie in each cup.
  12. Sprinkle some toffee bits into each cup.
  13. Sprinkle some banana over the top.
  14. Scoop about 2 generous spoonfuls (I used the large spoons for eating, not to be confused with a measuring Tablespoon) into each cup.
  15. Repeat with the vanilla wafer cookies, toffee bits, and bananas.
  16. Dollop some whipped cream on top and refrigerate for 2 hours before serving.

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Next month, we’ll be making Sfogliatelle Pastry. I had no clue what this was when Kate suggested it, but it sounds divine–all those layers of flaky pastry with a ricotta filling. This will definitely be a challenge! For more details on how to participate, click on the First on the First tab above–we’d love to have you join us!

Now for more banana pudding…


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8 comments

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