All-Purpose Flour Is Your Friend
Have you ever made blueberry muffins only to find that all of the blueberries have fallen to the bottom?!
Ditto the nuts in banana bread, the chocolate chips in a chocolate loaf, etc. etc.?!
Before you add the nuts or chips try this little secret—Toss the nuts or chips an a bit of flour, making sure that they are completely coated. THEN add the nuts to the batter. Because the nuts are coated in flour, they will no longer fall to the bottom! Now, wasn’t that easy?
Delicious Banana Cake!
Here is a simple and delicious recipe for Banana Cake with a fantastic Cream Cheese frosting!
Recipe in second part of post…
1 stick of unsalted butter
1 cup sugar
3 eggs, separated and AT ROOM TEMPERATURE
1 cup mashed ripe bananas
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 teaspoon vanilla extract
2 medium-size bananas
1 1/2 cups chopped pecans
Preheat oven to 350 degrees and grease and flour two 9-inch layer cake pans. Cream butter ans sugar together for 5 minutes. Add egg yolks, one at a time, until well combined. Add mashed bananas and mix thoroughly.
Sift dry ingredients and add to butter mixture. Stir until well combined. Add buttermilk and vanilla. Beat egg whites to soft peaks. Fold gently into batter. Pour batter into the prepared pans. Set on the middle rack of oven and bake for 25 to 30 minutes or until a cake tester inserted into the center comes out clean. Cool in pans ona a rack for 10 minutes. Unmold and cool on rack for 2 hours. When cooled place one layer on a serving plate and frost with cream cheese frosting. Arrange slices of banana over frosting, cover with second layer and frost top and sides of cake. Cover entire cake with chopped nuts. Enjoy!
Cream Cheese Frosting
8 ounces cream cheese, at room temperature
6 tablespoons butter, at room temperature
3 cups confectioners’ sugar
1 teaspoon vanilla
Juice of 1/2 lemon
Cream together the cream cheese and butter and slowly sift in the confectioners’ sugar and continue beating until fully incorporated. Stir in vanilla and lemon juice. Enjoy!
Baking Tip: Room Temperature Eggs Are Better For Cakes
If you’re not already baking cakes with room temperature eggs, stop what you’re doing—put the cold eggs down, and read.
Room temperature eggs whisk to higher volumes and ensure that the cake rises properly when baked. It really makes a difference!
Want to make a CHOCOLATE LAYER CAKE but forgot to take the eggs out of the refrigerator? Not to worry. Simply fill a bowl with warm water and let the eggs sit for 15 minutes, and Voila!
Do you have any other tricks to lower the temperature of the eggs? Leave us a comment and let us know!
Easy and Delicious Cookie
Michael loves coconut so I’ve been talking about making him some coconut macaroons for quite a while. I finally got around to making them and the thing that was so surprising was how easy and simple they are to make…
7 ounces shredded sweetened coconut
10 ounces shredded un-sweetened coconut
14 ounces sweetened condensed milk
1 teaspoon vanilla extract
2 extra large egg whites
1/4 teaspoon kosher salt
Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or two teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
Classic Lemon Curd
When it comes to dessert, I definitely choose lemon before I do chocolate. Don’t get me wrong I love chocolate desserts, especially CHOCOLATE CAKE, but I have a soft spot for lemon. I recently made these delicious LEMON CUSTARD CAKES, and it sparked an itch for more. Luckily, there is a huge lemon tree in my parent’s backyard, and once I filled a huge bag, I came home and made lemon curd!
Lemon curd is great because you can spread it on toast or scones for breakfast, layer it between cakes, and fold it into whipped cream for a light mousse! Plus, this is a Barefoot Contessa recipe, so not only is it easy, it is superbly divine!
Classic Lemon Curd Recipe in the second part of the post…
- rind of 3 lemons
- 1 1/2 cups sugar
- 1/4 pound unsalted butter; room temperature
- 4 extra-large eggs
- 1/2 cup lemon juice
- 1/8 teaspoon kosher salt
Using a carrot peeler, remove zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Pour mixture into a 2 quart saucepan and cook over low heat until thickened (about 15 minutes), stirring constantly. The lemon curd is done when it coats the back of a wooden spoon. If you run your finger on the back of the spoon and make a line, and if the line does not fill in, you’re done! Cool and enjoy on a scone or refrigerate!