Posted in Dessert, tagged baking powder, batter, butter, cake, egg, lemon zest, milk, recipe, strawberry, Sugar, summer, vanilla on July 23, 2012|
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Strawberries are probably my favorite fruit. Or maybe blueberries. Either way, I overdose on all things strawberry when I see huge spreads of them at the farmers market.
At some point, I decided I wanted to try them in some cake and I found a recipe on Smitten Kitchen that I edited a bit. This one combined juicy strawberries with a light yellow cake, and my favorite parts were the slightly browned and crispy edges.
I imagine you could substitute all kinds of fruit for the strawberries, and I might just try it again with some peaches or nectarines.
1 stick butter
1 1/2 cups (188 grams) flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
zest of 1 lemon
1 teaspoon vanilla extract
1/2 cup milk
1 carton strawberries, hulled and halved (or quartered depending on the size of your strawberries)
Preheat oven to 350 degrees and line bottom of 10″ round pan with a circle of parchment paper.
Combine flour, baking powder, lemon zest, and salt in a bowl. In the bowl of an electric mixer, beat the butter and sugar (reserving a tablespoon or two) until light and fluffy, about 3 minutes. Add in the egg, milk, and vanilla and combine. Add the dry ingredients slowly, until just combined.
Pour the mixture into the prepared pan. Arrange the strawberries cut side down around the pan, pushing into the batter slightly. Sprinkle with reserved sugar.
Bake for 10 minutes, then reduce heat to 325 degrees and bake for an additional 50 minutes or until a tester comes out clean and the edges have started to brown. Let it cool completely before trying to flip and remove from pan.
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Posted in Breakfast, Dessert, Lunch, Vegetarian, tagged bananas, batter, butter, cheddar, cheese, crepes, Grand Marnier, Julia Child, lemon curd, nutella, pancakes, peanut butter, pecorino, recipe, strawberries, sucrees, Triple Sec on June 25, 2012|
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This is another recipe that I thought needed some new pictures. Crepes aren’t much more effort than pancakes, but I like them so much more. You can fill them with whatever you like; my favorite is nutella and strawberries.
I thought we needed something special for breakfast over the weekend, and crepes immediately came to mind. I’ve never made them before, but I’ve definitely made a lot of pancakes. I pulled out my copy of “Mastering the Art of French Cooking” and I took Julia’s basic dessert crepe recipe.
Crepes inspired from “Mastering the Art of French Cooking” by Julia Child, Louisette Bertholle, and Simone Beck
1 cup milk
1/2 cup water
3 egg yolks
1 tablespoon sugar
3 tablespoons Triple Sec or Grand Marnier
1 1/2 cups flour
5 tablespoons butter, melted
Place all the ingredients in a blender and blend until combined making sure to scrape down the sides as needed. Let it rest in the fridge for 2 hours if possible, up to a day.
Using a little butter or vegetable oil, just enough to very lightly coat the pan, pour a 1/4 cup of the mixture into the pan and swirl it into one even layer. This must be done quickly before the batter sets, and you need to have the heat down pretty low. I pick the pan up off the heat when I do it so that I can tilt to swirl. Once it starts to bubble up and become slightly browned on the bottom, it’s ready for a flip. 1 minute on the other side and it’s done. Fill with anything, we used nutella, peanut butter, nutella with strawberries and bananas, and lemon curd. And we even tried 2 with cheddar and pecorino and they were fantastic!
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