Glazed Lemon Pound Cake

Glazed Lemon Pound Cake

Happy Thanksgiving Canada!

Once per year we have a statutory holiday to give thanks, spend time with family and/or friends and expand our waistlines.  I do hope everyone reading this has an opportunity to hug or be hugged by someone they care about whether it’s a friend, co-worker, family member or a loved pet.

For me, baking is my hug to everyone.  Hopefully you will pass on a hug by giving today’s recipe a try and sharing it!

Use real lemons not bottled lemon juice for this recipe for the freshest flavours.  Room temperature lemons will provide more juice than those straight from the fridge.  When zesting make sure to only grate the yellow not the bitter white (the pith) underneath.  If you have lemons you won’t use up quickly, zest them and put the zest in a ziploc bag in the freezer and squeeze out the juice for future use.

Glazed Lemon Pound Cake

 Glazed Lemon Pound Cake

Preheat oven to 350F.  Makes 2 9×5-inch loaf pans.  Grease and flour loaf pans and set aside.

Ingredients:

1 cup unsalted butter, room temperature

3 cups all-purpose flour

3/4 cup buttermilk

Zest of 2 lemons

1/3 cup fresh lemon juice

1 1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

2 cups sugar

5 eggs

Lemon Glaze:

Mix approximately 1/3 cup of fresh squeezed lemon juice with 1 cup of icing sugar until pourable consistency.  Add a bit more lemon juice or icing sugar until desired consistency reached. Drizzle over cooled loafs.

Method:

In a small bowl or liquid measuring cup, combine buttermilk, lemon zest and lemon juice.

In medium bowl, whisk together the flour, salt, baking powder and baking soda.

In a large bowl, with an electric mixer, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating until incorporated after each.

Add flour mixture alternately with the buttermilk mixture, using 3 flour additions and 2 buttermilk additions.  Don’t overmix just beat on low until smooth and combined.

 

Divide batter evenly between pans and smooth tops.  Bake for approximately 45-60 minutes, until a toothpick inserted centre comes out clean.  Cool cakes about 15 minutes and then remove from pans to cool completely on a rack.

If desired, when cool, drizzle with lemon glaze.

Caramel Pecan Cake

Caramel Pecan Cake

20180825_215523 (1)
Caramel Pecan Cake – Getting Started!

In the brilliant book BakeClass they refer to today’s recipe as a ‘cake’, perhaps becuase it is so light and airy, but I’d classify it as more of a loaf or bread.  Mostly because it bakes in a loaf pan and has a drizzling of icing not a layer of icing piled on top.

Looking for quick, easy and minimal dishes plus light, moist and sweet, here is a winner.  No mixer required and you can make it at the last minute and not worry about room temperature butter since you use a saucepan!  Yup, a saucepan!

If you have self-rising flour in your pantry you won’t even need a measuring spoon.  No self-rising flour??  No worries, measure 1 1/2 tsp baking powder and 1/2 tsp salt into a dry 1-cup measure and top with all-purpose flour.  Make sure to give a good mix before adding to the recipe.

This comes together quickly so make sure your oven is preheated to 325F and your 9×5-inch loaf pan is greased and lined with parchment paper (with an overhang for easy removal).

Pecans would be my first preference for this loaf but walnuts would work great or a combination of pecans and walnuts.  Just bake it up next time you require a simple tea cake or a suppliment with your afternoon coffee.  Oven’s on you say?!  Then let’s get started!

Caramel Pecan Cake
Caramel Pecan Cake – sweetenuf.ca

 

Caramel Pecan Cake

Preheat oven to 325F.  Grease and line 9×5-inch loaf pan.

Ingredients:

3/4 cup firmly packed brown sugar

2 3/4 ounces butter, cubed

1/2 cup milk

1 egg, room temperature

3/4 cup, rough chopped pecans

1 cup self-rising flour

1/4 toasted whole pecans – for garnish

1 tbsp golden corn syrup – for garnish to drizzle

Caramel Icing:

Mix together: 1 tbsp water, 2 tbsp golden corn syrup and 1 1/2 cups icing sugar until thick but pourable.  Add a little more water if necessary.  Set aside for cooled cake.

Method:

In a medium saucepan over medium heat melt together the butter, brown sugar and milk, until the butter just melts.  Make sure it is not too hot.  Remove from heat and let cool if necessary.

With a wooden spoon or whisk, stir in the egg and pecans.  Add the flour and stir until just combined.

Pour mixture into prepared pan and smooth the surface with offset spatula or back of spoon  Bake approximatley 35 minutes or until skewer inserted in centre comes out clean.

Cool for 10 minutes and remove from pan.  Once cool, spoon on with Caramel Icing then drizzle on syrup and garnish with remaining pecans.

 

 

White Chocolate Orange Scones

White Chocolate Orange Scones

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White Chocolate Orange Scones

White Chocolate Orange Scones

Ingredients:

2 1/4 cups all-purpose flour

1 tablespoon baking powder

2 tablespoons sugar

2 teaspoons grated orange zest

1/2 teaspoon salt

1/4 cup sour cream

1/4 cup orange juice

1/2 teaspoon pure vanilla extract

1 large egg

12 tablespoons (3/4 cup) cold butter, cut into small pieces

4 ounces white chocolate chips or chopped white chocolate

Method:

Preheat oven to 400F.  Line a baking sheet with parchment paper and place a 2nd baking sheet under lined sheet.  (This helps to prevent the bottom from over baking.)

In a large bowl, whisk together the flour, baking powder, sugar, orange zest and salt.

In a medium bowl, whisk together the sour cream, orange juice, vanilla and egg.

Add the butter to the dry ingredients and use a pastry blender or 2 knives to cut the cold butter in.  Pieces should be the size of peas OR use a box grater and grate the butter into the flour mixture and toss lightly until butter pieces are coated with the flour mixture.

Add the wet ingredients and fold in until just combined.  Fold in the chocolate.

Transfer the dough to a lightly floured surface and knead (adding flour as necessary) until it comes together.  Pat dough into a square and then roll it out to a 12-inch square.  Now fold it together in thirds (it will resemble a letter) and then fold into thirds again, (now it will look like a nice little square pacakge) adding flour as necessary to prevent sticking.  Put on alightly floured plate and freeze for about 10 minutes.

Put dough on lightly floured surface and roll out to a large circle about 1/2 thick and score into 8 portions.

If desired, brush to tops with a little cream and sprinkle with sugar.

Place on parchment lined baking sheet and bake for approximately 18-25 minutes until golden brown on top and bottom.

Best eaten day of baking but wrap well and microwave for 5-10 seconds on the second day IF there are any leftovers.

Valentine Day Cupcakes (Peanut Butter)


Valentine Day Cupcakes
Peanut Butter Cupcakes w Raspberry Icing…sweetenufblog

Chocolate seems to be the flavour of choice for Valentine’s Day but if you’re looking to switch things up this year bake up a batch of PB & J cupcakes.  Peanut butter cupcakes topped with a raspberry icing are a great way to show your love.

The scent alone of these peanut butter cupcakes will have your mouth watering!  You could enjoy one sans the icing as they are wonderfully moist but why anyone would miss an opportunity for raspberry flavoured icing is beyond me.

This delicious and easy to make recipe is from “Salty Sweets” by Christie Matheson.  It bakes up a perfect 12 cupcakes and I’ll bet you already have everything you need at home.  So, don’t waste time as Valentine Day is fast approaching.  Be your own Valentine and bake up a batch just for yourself.

Peanut Butter Cupcakes with Raspberry Icing

Preheat oven to 350F.  Paper line a 12-cup muffin tin.

Ingredients:

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp salt

6 tbsp unsalted butter, softened

3/4 creamy peanut butter (not natural)

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 egg

2 tsp vanilla

1/2 cup whole milk

Method:

In small bowl, whisk together the flour, baking powder and salt.

In the bowl of a mix master cream together the butter, peanut butter and sugars until light and creamy.  Scrape down bowl.  Add in egg and vanilla and beat together for about 30 seconds.

With mixer on low add in 1/3 of the flour mixture, then 1/2 of the milk, then 1/3 of the flour, then remaining milk and last 1/3 of flour, mixing until just combined after each addition.  Don’t overmix.

Divide batter evenly between the 12 cups and bake for about 20 minutes until tops spring back lightly and a tooth pick inserted in the centre comes out clean.

Remove and let cool completely before icing.

Raspberry Icing:

Beat together 1/2 cup softened butter and 4 cups icing sugar.  Add in a tablespoon of cream or milk one at a time until you have a firm icing.  Add in 1 tsp of vanilla and mix.  Add in a couple tablespoonfuls of seedless strawberry jam and mix together well.  If icing is too thin add in a few tablespoons more of icing sugar until desired consistency is reached.

Peanut Butter Cupcake w Raspberry Icing
Peanut Butter Cupcakes with Raspberry Icing…sweetenufblog

 

 

Flourless Peanut Butter Cookies


 

Flourless PB Cookies with Twix Bites and Peanuts
Flourless PB Cookies with Twix Bites and Honey Roasted Peanuts – sweetenufblog.com

 

I’ve always made my pb cookies with flour (See recent post for Peanut Butter Crinkle Cookies).  I came across this recipe in my pile of ‘I should try these recipes’ (doesn’t everyone have one of these piles or drawers or binders….) and gave them a whirl.

With only 7 ingredients and one bowl these cookies come together so quickly you will be amazed.

Yum
Add-ins for Flourless PB Cookies

All 2 dozen cookies were only a memory within about 24 hours so I’d have to say they were a hit!  I added in honey-roasted peanuts but roasted salted peanuts or plain salted peanuts would be fine.  I also chopped up Twix bites instead of using chocolate chips since I had a bag in my cupboard so don’t be afraid to sub in white chocolate chips or butterscotch chips or any combination you prefer.

Flourless Peanut Butter Chocolate Chip Cookies

Makes 24 cookies.  Preheat oven to 350F.  Parchment line 2 baking sheets.

Ingredients:

1 cup creamy peanut butter

3/4 cup sugar

1 egg, lightly beaten

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup chocolate chips

1/2 cup roasted salted peanuts

Method:

Beat peanut butter, sugar, egg, baking soda and salt until well combined.  Mix in chocolate and peanuts.

Moisten your hands and roll about 1 tablespoon of dough into balls and place about 2 inches apart on baking sheet.  Flatten slightly and bake 12-15 minutes until puffed and lightly browned around edges.

TIP:  Check cookies after about 10 minutes.  I find pb cookies often bake up quickly and every oven is different!!

Chocolate Scones


Chocolate Chip Scones
Tender Chocolate Chip Scones

I’m bringing in 2018 with light tender chocolate chip scones.  These scones come together quickly, in a matter of minutes, and bake up in about 25 minutes.  So turn your oven on and get to work (well its not really any work at all).  I brushed the top of these with cream instead of the egg and sprinkled a little sugar on the tops before baking.

Baking tip:  Use 2 baking sheets so your scones won’t brown too quickly on the bottom before the top is fully baked!

You can easily switch these up by omitting the chocolate or adding in a cup of craisins.  Any way you make these scones from ‘Fine Cooking’ they are fabulous, simple to make and a sure hit!  No more coffee shop scones for you once you try these lovelies!

Scones
Chocolate Chip Scones

Chocolate Scones

Preheat oven to 400F.  Parchment line a baking sheet and set aside.

2 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 tsp salt

6 tablespoons cold unsalted butter, cut into cubes

3/4 cup whipping cream

2 large egg yolks, lightly beaten

1 cup chocolate (I used dark and white chocolate chips)

For Topping Scones:

2 tablespoons whipping cream

1-2 teaspoons brown or granulate sugar

In a large bowl whisk together the flour, sugar, baking powder and salt.  Cut in the cold butter with a pastry blender or 2 knives until the largest pieces of butter are about the size of peas.

In a small bowl (I used the measuring cup I poured my cream into) stir the cream and egg yolks just to mix.

Add the cream/yolks to the dry mixture and stir with a fork until mixture begins to combine then use your hands to gently knead the mixture together until all the dry ingredients are absorbed into the dough and you can gather it into a moist, shaggy ball.

DON’T OVERKNEAD!!!  This dough is sturdy but overmixing will toughen your finished product.

Prebaked Choc Chip Scones
Oven ready Scones

Set the rough ball of dough in the middle of the prepared sheet and pat it gently into a round about 1-inch thick.  With a sharp knife cut the dough into 8 wedges and brush it lightly with cream and sprinkle lightly with sugar.

Bake about 18-22 minutes.  Let the scones cool slightly.

Wrap leftovers well and don’t forget to warm gently before enjoying again!!

Pumpkin Cupcakes

Pumpkin Cupcakes

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Perfect Pumpkin Cupcake – Sweetenufblog.ca

Continuing where I sort of left off on last weeks blog (Spiced Pumpkin Loaf) , as I’m not one to use up my calories on pumpkin flavoured beverages, here is another scrumptious, simple and sweetenuf recipe containing the flavour of Fall…pumpkin.

If you didn’t see this weeks Instagram (sweet_enuf) here is how to make your own pumpkin puree if you prefer fresh to canned.  Cut 2 small or 1 medium Pie Pumpkin in half and clean out the seeds and membrane.  Place cut side down in a baking pan and fill with 1-inch of water.  Bake in preheated 375F oven for 30-40 minutes.  Cool completely and scoop out cooked pumpkin.  Puree slightly in a food processor.  This pumpkin will look more yellow that the canned version and any unused pumpkin can be frozen.  I yielded about 1-cup of puree from a small pie pumpkin.

Now back to these light, moist and mildly spiced cupcakes.  This recipe is virtually made in one mixing bowl so there is no excuse not to whip these up the next time you have a hankering for some sweet pumpkin flavour. Frost these cupcakes with the tradition Cream Cheese Frosting or any of your favourites.  I made an icing with butter, icing sugar, vanilla and whipping cream, which I know is a hit in my house.  Add a little pumpkin pie spice or some cinnamon for more Fall flavour.

For Cream Cheese Frosting:  Using an electric mixer, combine 3 tbsps of softened butter with 2 1/3 cups of icing sugar and mix well.  Add in 4 ounces of softened cream cheese and beat until incorporated.  Turn up mixer to medium speed and mix until frosting is light and fluffy, about 2-3 minutes.

Pumpkin Cupcakes

Yeilds 12.  Preheat oven to 325F.  Paper line a 12-cup muffin tin.

Ingredients:

1 cup all-purpose flour

3/4 cup granulated sugar

1 tbsp baking powder

1 1/2 tsp cinnamon

1/8 tsp salt

3 tbsp butter, room temperature

1/2 cup milk

2 eggs

3/4 cup pumpkin puree

Method:

In the bowl of an electric mixer put flour, sugar, baking powder, cinnamon, salt and butter and mix on low until mixture has a sandy consistency.

Add 1/2 of the milk and beat until well mixed then add remainder of milk and mix well.

Add the eggs one at a time and beat well after each.  Scrape down sides and bottom of bowl.  Stir in pumpkin puree by hand until evenly distributed.

Fill the muffin cups 2/3 full and bake in preheated oven for aproximatley 20 minutes until tops spring back lightly when touched or a tooth pick inserted in centre comes out clean.

Cool for about 10 minutes then remove cupcakes to cool completely before icing.

Pumpkin Cupcakes
Pumpkin Cupcakes a la Sweetenuf – Sweetenufblog.ca