Monday, December 2, 2013

Berry-Cream Cheese Bundt Cake

I enjoyed this cake. It was a little tart from the mixed berries (blackberry, blueberry, and raspberry) and not very sweet even though the recipe calls for 2 1/2 cups of sugar. I found the cake a bit dense and heavy and not fluffy like the very berry coffee cake (which I just love). Maybe I overbeat it or maybe that is just how it is supposed to be, not sure. It kind of reminds me of my favorite berry cobbler which if you have not tried yet, you must make it sooner than later. Happy Holidays!
2 sticks unsalted butter, softened
8 oz cream cheese, room temp
2 1/2 cups sugar
3 eggs
1 lemon (or orange), juiced and zested
1/4 tsp almond extract
1 tsp vanilla
2 1/2 cups cake flour
1/2 tsp salt
2 cups fresh or frozen mixed berries, tossed with 1 Tbsp flour
homemade whipped cream, optional
Preheat oven to 350. Spray a bundt pan with baking spray, coating well.
Beat butter and cream cheese until combined. Add sugar (I only used 2 cups) and turn mixer to med-high and cream for 3 minutes. Add the eggs, one at a time until combined. Add lemon juice and zest (if using orange as I did, juice just half of it but zest all), almond extract, and vanilla and mix thoroughly. Turn mixer to low and add salt. Add the cake flour in two batches. Fold in the mixed berries.
Spread batter evenly in the prepared pan. Bake for 1 hour, or until the cake has browned and a skewer inserted in the center comes out with only moist crumbs attached. Let cool in pan for 10 minutes and then turn out onto a rack and cool completely.
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Monday, October 28, 2013

Pumpkin Bread Pudding

Love this bread pudding. Coconut milk, maple syrup, and pumpkin are all star ingredients here!

1 loaf challah bread, cubed
1 cup canned pumpkin puree (not pumpkin pie filling)
1 cup full fat coconut milk
1/2 cup whole milk
1/2 cup maple syrup
4 eggs
1 teaspoon cinnamon
pinch of nutmeg
1/8 teaspoon salt
chopped pecans (optional)

In a medium bowl, whisk together all ingredients except for the bread. Place the cubed bread in a larger bowl and pour the mixture over the bread pieces. Stir, gently, just until it all gets coated.
Scoop the mix into a greased baking dish or individual ramekins. Put in refrigerator overnight. Top with white chocolate chips if desired. 
Bake at 350 degrees for 25-30 minutes or until the top becomes golden brown and the inside starts to set but is still gooey. Dust with powdered sugar and serve with maple syrup. Good for 4 days stored in refrigerator. To reheat, place in microwave for a few seconds. 

Source: Love and Lemons

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Wednesday, April 17, 2013

Kale Salad

I never had a kale salad before. In fact, I tried cooking kale a few times and I wasn't too excited about the taste (except for the kale pasta with lemon and Parmesan). My sister, of Pinned and Paired, convinced me that this was the best kale salad ever. She was right. I immediately wanted more after my first serving and my husband, who won't eat spinach, loved this salad.

Serves 2

1 large bunch Kale, washed, dried, and leaves torn into bite size pieces
Salt and black pepper
Olive Oil
Lemon juice, freshly squeezed
Pine Nuts, toasted
Parmesan cheese, grated
Red Chili Flakes (optional)

In a large mixing bowl, add the kale and season as you would a salad with a little salt and black pepper. Drizzle in some olive oil and with your hands, massage the kale leaves very well until they begin to break down and soften. Add some freshly squeezed lemon juice, the raisins, Parmesan cheese, and toasted pine nuts. Sprinkle a pinch of crushed red pepper flakes, if desired. Toss all together and enjoy. 

Source: Daphne Oz
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Monday, April 8, 2013

Corned Beef and Cabbage Soup

Yummy soup!
There are so many flavors in this bowl. The meat simmers for hours with many different vegetables. It is totally work making one weekend but unfortunately spring is here so bookmark now and make later when the weather begins to cool again.

2 tsp olive oil
4 green onions, chopped
2 cloves garlic
2 medium carrots, chopped
1 yellow pepper, chopped
1 lb lean corned beef brisket
6 cups of water
2 bay leaves
1/4 cup chopped parsley
1 small head cabbage, cored and chopped (I used half a bag of shredded cabbage)
1 large potato, peeled and cubed
salt and pepper
In a large pot or Dutch oven, heat oil over medium low heat. Sauté green onions, garlic, carrots, and yellow pepper until soft.
Add corned beef and the seasoning packet that comes with it, bay leaves, parsley and water; cover and bring to a boil. Simmer covered on low heat for 3 hours, until the meat becomes tender.
Remove the corned beef, set it on a cutting board and shred or cube. Return it to the pot then add the cabbage and potatoes, taste for salt and pepper and adjust as needed. Cook until the potatoes and cabbage are tender, about 45 more minutes.
Source: adapted from skinnytaste 
Corned Beef and Cabbage Soup
Servings:5 • Serving Size: 1 3/4 cup • Old Points:6 pt • Points+: 7 pt
Calories: 281 • Fat: 12.2 g • Protein: 13.7 g • Carb:31.6 g • Fiber:6.6 g • Sugar: 3.6 g
Sodium:782 mg

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