Archive for the ‘Fruit’ Category

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Cranberry Nut Cake

November 4, 2019

This buttermilk cake studded with fresh cranberries and white chocolate and full of ground walnuts. I loved the combination of sharp tartness, creamy sweetness, and nuttiness.

20181229 Cranberry Chocolate Cake 04

You will need:

  • 3/4 c brown sugar
  • 1/4 c sugar
  • 1 orange, zested
  • 8 T unsalted butter, room temperature
  • 1 egg, lightly beaten
  • 2 t vanilla extract
  • 2 t baking powder
  • 1 t ground cardamom
  • 1/2 t ground cinnamon
  • 1/4 t salt
  • 1/2 c buttermilk (substitute: combine 1 T lemon juice with cup of milk and let sit for 5 minutes; stir and use)
  • 1/2 c walnuts, finely ground
  • 1 1/2 c flour
  • 12 oz fresh cranberries
  • 1/2 c white chocolate chips
  • 3 T cinnamon sugar

Then you will…

  1. Preheat your oven to 350 degrees. Grease and 8 or 9-inch springform and line the bottom with parchment paper.
  2. In a large mixing bowl, combine the sugars with the orange zest to release the orange oils.
  3. Cream the butter into the sugar mixture.
  4. Mix in the egg, vanilla, baking powder, cardamom, cinnamon and salt.
  5. Mix in the buttermilk, ground walnuts, and flour.
  6. Fold in the cranberries and white chocolate
  7. Spread in the pan and sprinkle with cinnamon sugar.
  8. Bake 45-60 minutes, until golden and set in the middle.
  9. Allow to cool for 10 minutes before removing from the pan.

20181229 Cranberry Chocolate Cake 02

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Sour Cream Blueberry Coffee Cake

August 11, 2019

20190728 Sour Cream Blueberry Coffee Cake

I am a sucker for coffee cake, and summer is such a sweet time for blueberries. I love the crunchy exterior of this coffee cake and hope you do too!

You will need:

  • 1 c (2 sticks) unsalted butter, room temperature
  • 1 1/2 c sugar
  • 1 c brown sugar, divided
  • 2 eggs
  • 1 c sour cream
  • 1 1/2 t vanilla extract
  • 2 t ground cinnamon, divided
  • 1 t baking powder
  • 1/4 t salt
  • 1 3/4 c flour
  • 1 pint fresh blueberries (or 1 c frozen blueberries)
  • 1/2 c chopped pecans

Then you will…

  1. Preheat your oven to 350 degrees. Grease a nonstick Bundt pan with cooking spray.
  2. In a large mixing bowl, cream the butter together with the sugar and 1/2 cup of the brown sugar. 
  3. Beat in the eggs.
  4. Then beat in the sour cream, vanilla, 1 teaspoon of the ground cinnamon, baking powder and salt.
  5. Beat in the flour until just blended.
  6. Fold in the blueberries.
  7. Gently spread a third of the batter into the prepared Bundt pan.
  8. In a small mixing bowl, combine the remaining 1/2 cup of brown sugar with the remaining teaspoon of cinnamon and the pecans.
  9. Sprinkle brown sugar mixture over the batter. Using a knife, gently swirl the mixture into the batter.
  10. Gently spread the remaining batter in the pan.
  11. Bake for 60 to 75 minutes. Tester should come out clean.
  12. Allow to cool completely in the pan on a wire rack before inverting to remove from the pan.
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Citrus Lime Chicken with Mango Salsa

August 5, 2019

20190717 Citrus Lime Chicken

This recipe is perfect for hot summer weather. The citrus is bright, and the mango salsa is juicy and fresh.

You will need:

  • 3/4 c orange juice
  • 5 limes, juiced and zested (4 in the marinade and 1 in the salsa)
  • 1/2 c olive oil
  • 1 T honey
  • 3 T low sodium soy sauce
  • 3 cloves garlic, minced
  • 2 t cumin, divided
  • 1/4 t salt
  • 1/2 t pepper
  • 1/2 c finely chopped cilantro
  • 2 lb chicken breast, cut into half thickness
  • 1 small mango
  • 1 ripe avocado
  • 1/2 red onion, finely chopped

Then you will…

  1. Prepare the marinade in a large bowl. Mix together the orange juice, juice and zest of 4 limes, olive oil, honey, soy sauce, garlic, 1 1/2 teaspoons of the cumin, salt, pepper and the cilantro.
  2. Place the chicken in a large sealable bag or storage container. Allow to marinate at least 2 hours or up to overnight.
  3. Preheat your oven to 425 degrees. Line a baking sheet with nonstick foil or parchment paper..
  4. Bake the chicken for 20 minutes or until internal temperature reaches 165.
  5. While the chicken bakes, make the salsa. Peel, core and chop the mango and the avocado. Mix them in a small bowl with the red onion, remaining lime (juice and zest), and the remaining 1/2 teaspoon of cumin.
  6. Serve the chicken topped with the mango salsa.
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Strawberry Bunny Cake

April 11, 2019

Growing up, my grandparents made a Bunny Cake every Easter. I recall being dazzled by the cake year after year. It was always so special looking…plus it was served on an extra big tray (and what little kid doesn’t get excited about that?!). This past Easter my mom and I made one at my house. We baked, frosted, and covered it with coconut the evening before. Then my mom added some fresh fruit to make the bunny face before serving. It was a huge hit with the whole family (and inspired some pretty wide toddler eyes too!).

20180331 Bunny Cake 02

You will need:

  • 1 1/2 c unsalted butter, room temperature
  • 1 3/4 c sugar
  • 2 t vanilla extract
  • 4 eggs, room temperature and lightly beaten
  • 1 c milk, room temperature
  • 1 T baking powder
  • 1/4 t salt
  • 2 3/4 c all purpose flour
  • 3 c hulled and chopped strawberries
  • Favorite white frosting (we used two containers of whipped vanilla frosting from the store)
  • 14 oz sweetened coconut flakes
  • Berries for decorating (we used strawberries, blueberries, blackberries and raspberries)

20180331 Bunny Cake 04

Then you will…

  1. Preheat your oven to 350 degrees. Line the bottom of two 9-inch cake pans with parchment paper and grease with nonstick cooking spray.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Mix in the vanilla and eggs until smooth and well blended.
  4. Mix in the milk, baking powder and salt until well combined.
  5. Mix in the flour and beat until smooth.
  6. Fold the chopped strawberries into the batter.
  7. Divide the batter between the two prepared cake pans.
  8. Bake for 35-45 minutes or until a toothpick in the center comes out mostly clean. The sides should be have begun to come away from the pan.
  9. Cook the cakes on a wire rack for 15 minutes.
  10. Turn the cakes out from the pans and remove the parchment paper lining.
  11. Allow to cool completely on the wire racks.
  12. Cut one of the cakes into two ears and a bowtie(the cake between the “ears” will become the bowtie; see the first photo above).
  13. Set the cakes on a large serving platter (in a pinch, you can use a large foam board covered in plastic wrap).
  14. Frost with your favorite frosting.
  15. Sprinkle coconut on top and gently press it into the frosting.
  16. Just before serving, decorate with fresh fruit to make the bunny’s face.

 

20180401 Bunny Cake

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Cranberry Cake

December 31, 2018

I am loving cooking with my toddler. He was very excited to help with this cake, and we all loved that it was not ultra sweet. The cranberries and lemon make it a very bright cake, even for the winter.

You will need:

  • 2 sticks unsalted butter, room temperature
  • 1 c sugar
  • 1 c packed brown sugar
  • 4 eggs
  • 2 t vanilla extract
  • 1 t baking powder
  • 1 t ground cinnamon
  • 1/4 t ground ginger
  • 1/4 t ground nutmeg
  • 1/4 t ground cloves
  • 1/4 t salt
  • 2 1/2 c flour
  • 1/2 c sour cream
  • 12 oz fresh cranberries, picked through to discard any that have gone soft
  • 1 lemon, zested and juiced
  • Approx. 1 c powdered sugar

Then you will…

  1. Preheat your oven to 350 degrees. Grease a bundt pan with nonstick cooking spray.
  2. In a large mixing bowl, cream together the butter and both sugars until light and fluffy.
  3. Mix in the eggs, vanilla, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  4. Mix in half of the flour and the sour cream.
  5. Mix in the remaining flour.
  6. Fold in the cranberries.
  7. Spread into the prepared bundt pan.
  8. Bake for 45-60 minutes or until golden on the sides. A tester in the middle should come out clean.
  9. Allow to cool for 15 minutes before inverting onto a serving plate.
  10. Allow to cool another 15 minutes before icing.
  11. In a small bowl, combine the lemon zest and juice with the powdered sugar to make a smooth glaze. Drizzle over the cake before serving.

20181125 Cranberry Cake 03

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Banana Bread Coffee Cake

September 25, 2018

This sweet treat brings together the best of banana bread with the best of coffee cake. Combining ripe bananas with warm cinnamon and brown sugar makes your kitchen smell amazing.

You will need:

  • 8 T unsalted butter, room temperature
  • 2/3 c light brown sugar
  • 2 eggs, lightly beaten
  • 4 ripe bananas, mashed
  • 2 t vanilla extract
  • 1 t baking soda
  • 1 t ground cinnamon
  • 1/4 t ground ginger
  • 1/4 t ground nutmeg
  • 1/4 t salt
  • 3/4 c flour
  • 1 3/4 c old-fashioned oats, divided
  • 2 T unsalted butter, cold
  • 1/2 c chopped pecans

Then you will…

  1. Preheat your oven to 350 degrees. Line a 9×9 baking dish with foil and grease with nonstick spray.
  2. In a large bowl, cream together 8 tablespoons of the butter with 2/3 cup of the brown sugar.
  3. Mix in the eggs, banana, and vanilla.
  4. Mix in the banking soda, cinnamon, ginger, nutmeg, and salt.
  5. Mix in the flour and 1 1/4 cup of the oats.
  6. Spread into the prepared pan.
  7. In a small bowl, mix together the remaining 1/2 cup of oats with the remaining 1/4 cup of brown sugar, 2 tablespoons of cold butter, and pecans until it forms a crumbly mixture.
  8. Spread the topping on the batter.
  9. Bake 35-45 minutes or until a toothpick in the middle comes out clean and the cake is golden.
  10. Allow to cool at least 10 minutes before serving.

20180812 Banana Cake 03

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Guava Puff Pastry Pockets

July 17, 2018

I first had pastelitos de guayaba (guava puff pastries) at a little market in San Antonio. Pastelitos are a popular Cuban dessert, and you often find them filled with sticky guava paste and sweet cream cheese. I made a variation without the cream cheese for a summer picnic this month. I loved how portable they were and how well they handled the summer heat. Another bonus: there are only two ingredients!

20180703 Guava Puffs 05

You will need:

  • 1 package frozen puff pastry sheets, defrosted
  • 1 package guava paste (you’ll need about 12 oz)

Then you will…

  1. Preheat your oven to 425 degrees. Line two baking sheets with parchment.
  2. Roll out each piece of puff pastry into a 12 inch by 12 inch square.
  3. Slice your guava paste and place on one sheet of the puff pastry. You want to space them to create twelve pockets of guava.
  4. Top with the remaining sheet of puff pastry. Cut into the twelve pieces.
  5. Use a fork to press the edges together.
  6. Make three small slices in the top of each piece to vent.
  7. Transfer to the prepared baking sheets.
  8. Bake until golden, about 20 minutes.
  9. Allow to cool on a wire rack for at least 10 minutes before eating.

20180703 Guava Puffs 01

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