Mock Clotted Cream

Thoughts Before Cooking:

So I have made a few different scone recipes these past few years as you all know I love tea time.

And almost every time I make them all I can think is “I really wish I had some clotted cream to go with it.”

So that’s easy, just go to the store and buy it.

You cannot purchase it anywhere that I live. So after yearning and yearning for it, I decided to make my own.

This recipe comes from Genius Kitchen by Julie Bs Hive

Ingredients:

  • 1/2 Cup of Sour Cream (Can substitute with Plain Greek Yogurt)
  • 1/2 Teaspoon of Pure Vanilla Extract
  • 1/2 Cup of Heavy Cream
  • 2 Tablespoons of Confectioner’s Sugar (Powdered Sugar)

Directions:

  1. Fold vanilla into sour cream (or yogurt).
  2. Beat heavy cream until stiff peaks form.
  3. Fold the sugar into the cream.
  4. Fold this mixture into the vanilla/sour cream (yogurt) mixture.

Thoughts After Baking:

This was fantastic!

It was so good, I didn’t want to stop.

I really recommend making this! And it would go perfect with Crasins Scones Harlem Tea Room Baking Powder SconesHarvest Pumpkin Scones, Irish Blueberry Scones, or Lemon Scones.

For more tea recipes, go to Aunt Neal’s Old-Fashioned Tea Cakes

For more recipes, go to Chocolate Whoppers

 

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Sugar Puffs

Thoughts Before Cooking:

I had a friend who loved this cookie recipe so much, that I made them for her birthday two years in a row.

This recipe comes from The King Arthur Flour Cookie Companion: The Essential Cookie CookbookSugar. Yep another recipe from that fantastic cookbook.

Ingredients:

  • 1/2 Cup of Confectioner’s Sugar (Powdered Sugar)
  • 3/4 Cup (1.5 sticks) of Unsalted Butter
  • 1/2 Teaspoon Salt (Extra-Fine Preferred)
  • 1.5 Teaspoons of Vanilla Extract
  • 1/2 Cup of Cornstarch
  • 1 Cup of Unbleached All-Purpose Flour

Directions:

  1. Preheat the oven to 300 degrees F.
  2. Lightly grease (or line with parchment) two baking sheets.
  3. In a medium-sized mixing bowl, cream together sugar, butter, salt, and vanilla.
  4. Add the cornstarch and flour, stirring to make a cohesive dough.
  5. Drop the dough by tablespoonful onto the prepared baking sheets.
  6. Bake the cookies for 25 mins (I recommend 30) or until they are lightly golden brown.
  7. Remove from oven and let cool for 5 minutes, then transfer to cookie rack to cool.

Thoughts After Baking:

These were delicious. I recommend them.

For more King Arthur Cookie Cookbook recipes, go to 1-2-3-4 Peanut Butter Cookies

For more cookie recipes, go to Chocolate Crinkles

For more sugar cookies, go to Aunt Neal’s Old-Fashioned Tea Cakes

For more dessert recipes, go to French Strawberries

French Strawberries

Thoughts Before Cooking:

So this recipe comes from my sister blog theCatWhoWroteaBlog.wordpress.comNow my big sister blog TheCatWhoWroteaBlog usually does this with all the recipes in one post. I prefer doing one at a time so I won’t be reposting the whole thing.

However if you are interested in all the recipes pulled from the second book, The Cat Who Turned On and Off, just follow this link.

Ingredients:

  • 4 Cups of Halved Strawberries
  • 3 Tablespoons of Orange Juice Concentrate
  • 1/2 Cup + 2 Tablespoons of Powdered Sugar
  • 1/2 Pint of Whipping Cream
  • 2 Tablespoons Sour Cream
  • 1/8 Teaspoon of Vanilla Extract
  • 1/8- 1/4 Teaspoon of Cinnamon

Directions:

  1. Sprinkle strawberries with orange juice concentrate and 1/2 cup of powdered sugar; stir.
  2. Refrigerate about 90 minutes. Whip cream until soft peaks form.
  3. Stir in 2 tablespoons of powdered sugar, sour cream, vanilla extract, and cinnamon.
  4. Fold chilled strawberries into whipped cream mixture. Serves 4-6.

Thoughts after Cooking:

These strawberries were to die for!

I recommend them to anyone. I wish I had more, I would eat them right now.

For more The Cat Who…Cookbook recipes, go to Baked Potato Soup

For more dessert recipes, go to Chocolate Crinkles

For more strawberry recipes, go to Strawberry Milkshake

Chocolate Crinkles

Thoughts Before Baking:

Christmas is coming and there were three families on my list who I wanted to give a gift to and thought what better way than by baking cookies!

I thought that instead of making three dozen of one cookie, I would do three different cookies. That way I would be sure to have something everyone would love. So I decided to do the Regency Ginger Cookie, as it was sweeter than gingerbread but still a Christmas-y cookie.

Then I thought I would do the Rice Krispies Cookies, as everyone loves chocolate chip.

But the third cookie I was stumped. I decided to look in my The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook and settled in Chocolate Crinkles.

From the Cookbook: “This classic cookie is beautiful. With its Appaloosa coating of confectioner’s sugar, the cracks that form the surface as it bakes, makes it a miniature work of art. Nevertheless, the true reward comes in the eating. Just barely a crisp at the edges, soft and almost brownie-like in the center, these cookies are sure to make a lasting impression.

Chocolate crinkles, a seeming standard in the cookie baker’s repertoire, actually don’t appear to have a long history. Though it feels as if they have been around forever, the earliest mention we find of them in any cookbook is 1965. This cookie is quick and easy to put together, and forgiving in the oven. If you want a crispier version, bake a few extra minutes. For a fudgier center, go with a shorter baking time.

Ingredients:

  • 1.5 Cups of Unbleached All-Purpose Flour
  • 1.5 Cups of Sugar
  • 1.5 Teaspoons of Baking Powder
  • 3/4 Teaspoon of Salt
  • 6 Tablespoons of unsalted butter, melted
  • 3/4 Cup of Cocoa Powder, natural or Dutch
  • 3 Large Eggs
  • 1/2 Teaspoon of Vanilla Extract
  • 3/4 Cup of Confectioner’s Sugar (Powdered Sugar), for coating the cookies

Directions:

  1. Preheat the Oven to 350 degrees F.
  2. Lightly grease two baking sheets.
  3. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
  4. Combine the melted butter with the cocoa in a medium-sized bowl and stir until the mixture is smooth. Cool to lukewarm.
  5. Once cooled, add the eggs and the vanilla-stirring to combine.
  6. Add the wet to the dry mixture. The dough will seem dry at first, but keep mixing until it becomes the consistency of stiff brownie batter.
  7. Scoop the dough by tablespoonful and roll into balls.
  8. Roll in confectioner’s sugar to coat.
  9. Place the cookies on the prepared baking sheets and bake for 12-14 minutes.
  10. The cookies will spread out and form cracks, the insides looking a little wet.
  11. Remove cookies from oven and cool for 5 minutes before transferring to wire rack.

Thoughts After Baking:

What did I think?

You should defintely make them yourself.

For more cookies from the King Arthur Cookbook, go to 1-2-3-4 Peanut Butter Cookies

For more cookie recipes, go to REESE’S PIECES Peanut Butter Cookies

For more dessert recipes, go to Aunt Neal’s Old-Fashioned Tea Cakes

For more recipes, go to Crostini

 

Cherry-Pistachio Tea Cakes

So of course whenever I do a Jane Austen mystery, I have to pair with something Regency, Jane Austen, or tea party related.

This recipe comes from a Food Network Magazine. 

Ingredients:

  • 1/2 Cup of Pistachios
  • 1/3 Cup of Flour
  • 1 Teaspoon of Baking Powder
  • 1/4 Teaspoon of Salt
  • 2/3 Cup of Powdered Sugar, plus more for dusting
  • 2 Large Eggs
  • 6 Tablespoons Unsalted Butter, Melted
  • 12-24 Medium Cherries with Stems

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Line a 12-cup muffin tin with paper liners.
  3. Pulse the pistachios, flour, baking powder, and salt in a food processor or blender until finely grounded.
  4. Whisk the powdered sugar and eggs in a large bowl, then whisk in the pistachio mixture until just combined.
  5. Stir in the melted butter until just incorporated.
  6. Spoon 2 tablespoons of batter into each muffin cup.
  7. Bake until slightly puffed and just beginning to set, about 8 minutes.
  8. Place 1 or 2 cherries in the center of each cake and continue baking until the cakes feel springy and the edges are lightly browned, 10-12 minutes.
  9. Transfer to a rack and let cool 10 minutes in the pan, then remove from pan to cool completely.
  10. Dust with powdered sugar.

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Thoughts After Baking:

So instead of using fresh cherries I used frozen ones.

Yeah, they did not turn out right. The cake part was good, but the cherries kind of leaked in them.

As soon as cherries are back in season, I am going to remake them and update this post. I’m sure these will be fantastic.

For more Food Network Magazine recipes, go to Garden Pasta Salad with Bocconcini

For more tea party recipes, go to Harvest Pumpkin Scones

For more desserts, go to Strawberry Milkshake

For more dishes featuring cherries, go to Chocolate Covered Cherry Delights

For more cupcakes, go to King Arthur Carrot Cake or Cupcakes

Pumpkin Spice Cake

pumpkins

Thoughts Before Cooking:

This recipe comes from the Weight Watchers cookbook, Simply Delicious: 245 No-Fuss Recipes-All 8 Points or Less.

My mother was going to a party and since a lot of the women attending were trying to lose weight, she thought it would be the perfect thing to make. She wasn’t going to be able to bake it, but asked me to do it instead, supplying all the ingredients.

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Ingredients:

  • 3 Cups of Flour
  • 2 Cups of Granulated (White) Sugar
  • 1 Tablespoon of Pumpkin Pie Spice
  • 1 Tablespoon of Baking Powder
  • 1/4 Teaspoon of Salt
  • 4 Large Eggs
  • 1/2 Cup of Sunflower oil
  • 1/2 Cup of Fat-Free Milk
  • 1-15 oz. Can of Pumpkin Purée
  • 2 Teaspoons of Vanilla Extract
  • 3/4 Cup of Confectioner (Powdered) Sugar
  • 1.5 Tablespoons of Fresh Lemon Juice.

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Spray a 10-inch bunt pan or two loaf pans with nonstick spray, then lightly dust with flour.
  3. Combine the flour, granulated sugar, pumpkin pie spice, baking powder, and salt in a large bowl.
  4. Combine the oil, eggs, milk, pumpkin purée, and vanilla in another bowl.
  5. Add the egg mixture to the flour mixture; stirring until blended.
  6. Pour the batter into the pan or pans. Bake for 55-60 mins, or until a toothpick inserted into the center of the cake comes out clean.
  7. Cool in pan for 15 mins, then remove and cool for 30 mins.
  8. Combine the confectioners/powdered sugar and lemon juice in a bowl. Drizzle over the warm cake and serve at once. Or cool cake completely and drizzle with glaze just before serving.

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So I ran into a slight problem making this.

oopsmybad

It turns out I accidentally did too much pumpkin purée. When my mom said she was going to supply the ingredients, I thought she meant exact, and I didn’t even look at the ounces on the can. It came out horrible and mushy gross. It was also really flat.

 

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First Time

But as that was my fault, I made it again and this is how it came out the second time:

pumpkinspicecake

Much Better!!!

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Thoughts After Baking:

So yes, the second time was much better than the first. When this cake was made the right way it was phenomenal. I just loved it!

eatingcake

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For more cake recipes, go to Orange Chocolate Cake

For more pumpkin recipes, go to Pumpkin Rice Krispie Treats

For more low-calorie recipes, go to Pasta with Prosciutto, Cherry Tomatoes, and Asiago

For more desserts, go to 1-2-3-4 Peanut Butter Cookies

For more recipe reviews, go to Caesar Salad

King Arthur Carrot Cake or Cupcakes

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Thoughts Before Cooking:

I didn’t care for the recipe in Carrot Cake Murder, but I had a super big craving for it.

I shopped around until I found the King Arthur website‘s recipe. Now I love the King Arthur Recipes, I used to have a cookie, bar cookie, brownie, and biscotti cookbook; but I’m unsure where I put it in my latest move.

Aw+man+i+missed+the+porn+raid+again+i+am+_9614058b2062adb4c677dd212977b011

When I find it I will finish making the recipes and post the ones I’ve already made.

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Cake Ingredients:

  • 1.5 Cups of Vegetable Oil or Safflower Oil
  • 2 Cups of Sugar
  • 1 Teaspoon of Salt
  • 4 Large Eggs
  • 1 Tablespoon of Cinnamon
  • 1/2 Teaspoon of Ginger
  • 2 Cups of Flour
  • 2 Teaspoons of Baking Soda
  • 3 Cups of Grated Carrots
  • 1.5 Cups of Chopped Pecans or Walnuts (Optional)

Cream Cheese Frosting Ingredients:

  • 1/2 Cup of Unsalted Butter
  • 1 8-0z package of Cream Cheese
  • 1/4 Teaspoon of Salt
  • 2 Teaspoons of Vanilla or Vanilla Extract
  • 2.5-3.5 Cups of Powdered Sugar

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Lightly grease two 9″ pans, a 9 x 13 pan, or line your cupcake pans.
  3. Mix together the oil, sugar, salt, eggs, cinnamon, and ginger.
  4. Mix the flour and the baking soda separately, then add it in to the previous mixture.
  5. Add carrots and nuts, mixing until well-blended.
  6. Pour into prepared pans.
  7. Bake the cake 35-40 mins or until toothpick is inserted and comes out clean.
  8. Let them cool completely before frosting.
  9. Beat the butter and cream cheese together until smooth.
  10. Add the salt and vanilla.
  11. Beat in the sugar.
  12. Add milk or cream if frosting is too stiff, if too thin add more sugar.
  13. Frost the cake or cupcakes.

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Thoughts After Baking:

This was fantastic!

fantastic

The cake was perfect, not to sweet but not bland.

loveitSupernatural

And the frosting was absolutely delicious. And with the two combined it was beyond words!

wow

I kept eating and eating them, I just couldn’t stop.

stopeating

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For more cupcake recipes, go to Peppermint Bark Chocolate Cupcakes

For more cake recipes, go to A is for Applesauce Cake

For more dessert recipes, go to Wookie Cookies

For more recipes, go to Brussels Sprouts, Turkey Sausage, & Pesto Pizza Casserole

A is for Applesauce Cake

apples2

Thoughts Before Baking:

So I have wanted to make an applesauce cake ever since I was a child. I used to love reading the Mrs. Piggle-Wiggle books, and one of the things the mothers were always making for their children was applesauce cake.

Well I decided it was time to stop thinking about making it and actually try it.

lets-do-this-ucas-gif

This recipe comes from myrecipes.com

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Ingredients:

Cake:

  • 8 Tablespoons (1 Stick) of Unsalted Butter (at room temperature)
  • 1 Cup of Sugar
  • 1 Large Egg, (at room temperature)
  • 1/2 Teaspoon of Baking Soda
  • 1 Cup of Thick Applesauce
  • 2 Cups of Flour
  • 1 Teaspoon of Baking Powder
  • 1/2 Teaspoon of Salt
  • 1 Teaspoon of Cinnamon
  • 1/4 Teaspoon of Nutmeg
  • 1/4 Teaspoon of Ground Cloves

Glaze:

  • 6 Tablespoons of Fresh Lemon Juice
  • 2 Cups of Confectioner’s Sugar

Directions:

  1. Preheat the Oven to 350 degrees F.
  2. Butter a 9×5-inch loaf pan, lining the bottom with parchment and butter paper.
  3. Beat the butter and sugar with an electric mixer until light and fluffy.
  4. Beat in egg and set aside.
  5. In a separate bowl, stir baking soda into the applesauce. Set aside.
  6. In a separate bowl, mix the flour, baking powder, salt, cinnamon, ground cloves, and nutmeg.
  7. Pour the batter into pan and bake until top springs back when pressed (about 50 minutes).
  8. Cool in pan on a wire rack for 10 mins.
  9. Make the glaze by mixing the lemon juice and confectioners’ sugar. Spoon glaze over cake.

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Thoughts After Baking:

It was amazing!!!

fantastic

I took it to a pot luck and it was instantly gobbled down.

cake1950s

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For more cake recipes, go to Lemon Meringue Chiffon Cake

For more dessert, go to Lemon Bars

For more recipes, go to Breakfast Omelet

Lemon Bars

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Thoughts Before Baking:

This recipe is from Paula Dean’s cookbook The Lady & Sons, Too!: A Whole New Batch of Recipes from Savannah. I really wanted some lemon bars and like Dean’s recipes, so I thought I would test them out.

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Crust Ingredients:

  • 2 Cups of Flour
  • 1 Cup of Confectioners/Powdered Sugar
  • Pinch of Salt
  • 1 Cup (2 Sticks) of Butter, at room temperature

Directions:

  1. Preheat the oven to 350 degrees F
  2. Lightly grease a 13X9 inch pan.
  3. Combine the flour, sugar, and salt in a large bowl.
  4. Cut in the butter to make a crumbly mixture.
  5. Press the mixture into the prepared pan, (you may need to coat your fingers with powdered sugar/flour to keep it from sticking to your fingers).
  6. Bake for 20 mins.

Filling Ingredients:

  • 4 Eggs
  • 2 Cups of Sugar
  • 6 Tablespoons of Flour
  • 6 Tablespoons of Lemon Juice

Directions:

  1. Mix the eggs, sugar, flour, and lemon juice.
  2. Pour this over the baked crust and bake for 25 mins.
  3. Sprinkle with powdered sugar, if desired, when the bars are done.

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lemonbars

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Thoughts After Baking:

I thought it was pretty tasty.

joker-yum

It wasn’t as light and fluffy as I usually like it, but otherwise perfect.

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For more Paula Dean recipes, go to Polka Dot Macaroni and Cheese

For more lemon recipes, go to Sour Cream Lemon Pie

For more bar cookies, go to Apple Orchard Bars

For more desserts, go to Chocolate Covered Cherry Delights

 

Brioche French Toast

cupcake_kisses-valentine's_day_cards_for_kids-nancy_kubo-daiquiri-pink

Happy Valentine’s Day

I know you all are thinking, what? Valetine’s Day is Sunday. Yes, you are right, but I thought that I would post a great recipe to make for your loved one today, just in case anyone out there needed any ideas.

My-Fathers-Daughter-by-Gwyneth-Paltrow

Thoughts before Cooking:

Ever since I have heard the word “brioche” uttered by Hugh Jackman in Kate & Leopold I have wanted to sample some of my own. I was like yes, give me some.

And later in the film he makes this yummy dish for her breakfast:

kate&leopoldStrawberrieontoasts

I don’t know what it was, but when I looked through this cookbook and I saw Challah or Brioche French Toast, I just heard Hugh Jackman’s voice in my head saying “brioche” with that amazing accent and had to make it.

Of course it is not exact as I am on a budget and can’t get the same things Gwyneth Paltrow can afford to buy

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Ingredients:

  • 1 Teaspoon of Vanilla Extract
  • 2 Large Eggs
  • 1 Cup of Milk
  • 1 Loaf of Brioche or Challah Bread
  • 2 Tablespoons of Unsalted Butter
  • 1 Teaspoon of Sugar
  • 1 Banana Peeled, or 1 case of Strawberries
  • Powdered Sugar
  • Maple Syrup

Directions:

  1. In a large bowl, whisk the vanilla and eggs.
  2. Add the milk, and whisk the whole mixture
  3. Melt the butter in a large skillet over medium heat
  4. Dip the bread in the egg mixture and place in the pan.
  5. Sprinkle the top with a little bit of sugar.
  6. Cook for 2 minutes, or until brown, and flip over.
  7. Repeat step 5.
  8. Remove toast to plate and top with fruit and powdered sugar
  9. Add maple syrup and enjoy.

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BriocheFrenchToast

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Thoughts After Cooking:

I loved this.

fantastic

It was so good I’ve made it three more times since then. Just absolutely delicious.

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For more recipes from My Father’s Daughter, go to Spaghetti Limone Parmeggiano

For more French Toast, go to Pumpkin French Toast

For more breakfast dishes, go to Breakfast Puffin Muffins

For more holiday recipes, go to Oven-Crispy Creole Seasoned French Fries