Blueberry Buttermilk Bundt

A carton of summer blueberries plus leftover buttermilk from pancakes and a brand new bundt pan just begging to be used, I decided to make blueberry buttermilk bundt cake. This cake turned out moist and flavorful. I debated whether to dust it with powdered sugar or drizzle it with icing but decided to keep it plain and simple perfect for breakfast or snack.

Blueberry Buttermilk Bundt

Makes a 6 inch bundt cake

Inspired by Food Network 

1 stick unsalted butter, room temperature plus more for greasing the pan

1 1/2 cups all purpose flour plus a little extra for dusting and rolling blueberries in

1 1/4 tsp. baking powder

1/2 tsp. salt

3/4 cup granulated sugar

1/8 cup vegetable oil

2 large eggs, room temperature

1/4 tsp. vanilla extract

1/4 tsp. almond extract

1/2 cup buttermilk

1 cup blueberries plus more for decoration


1. Grease 6 inch bundt pan well with butter and dust with flour. Preheat oven to 350 degrees F.

2. In a medium bowl whisk 1 1/2 cups flour, baking powder and salt, set aside.

3. In a stand mixer bowl with paddle attachment, beat butter, sugar and vegetable oil on medium high speed until light and fluffy. Scrape sides down. Beat in eggs and vanilla on low speed. Beat in 1/3 of buttermilk then 1/3 of  flour alternating and scraping down after each addition. Beat in the last of the flour by hand.

4. Toss blueberries in a Tbsp. of flour. Scoop 1/3 of batter into prepared bundt pan.  Spoon half of the blueberries onto batter. Scoop another 1/3 of batter and place over blueberries. Add the other half of the blueberries. Spread the remaining 1/3 of the batter on the top.

5. Bake 45 minutes to 1 hour or until golden brown and toothpick comes out clean. Cool on wire rack. Loosen cake with sharp knife or by gently nudging it away from edges of pan with fingers. Invert onto a plate and serve with fresh blueberries.

Cherry Pie

The boys decided this week that they wanted to make cherry pie. We used a combination of fresh bing cherries which are sweet and sour cherries from a jar. The flavor was excellent with the two combined. I was also very happy with the crust that was both flaky and easy to work with. In the past I used all butter crusts which were hard to roll out and dense. The only problem I ran into is that the tapioca didn't dissolve all the way and left a few chewy blobs in the filling. Perhaps next time I will boil it longer or use a different thickener.


Pie Dough for a 9 inch Double Crust Pie

Inspired by  Baking at Home with the Culinary Institute of America

2 2/3 cup flour plus extra for rolling out dough

1 tsp. salt

1/2  cup cold unsalted butter

1/2 cup cold vegetable shortening

1/2 cup ice water as needed

1. In a large bowl stir flour and salt together. Cut in butter and vegetable shortening with a pastry blender until the texture is a coarse meal. Add ice water 1 Tbsp. at a time until the dough forms a ball. Divide the dough in half. Press each half  into a disc shape and wrap in plastic wrap. Chill in  fridge for 20 minutes.

2. Take half of the dough out of fridge and roll with rolling pin on flour dusted pastry board until it is approximately 13 inches in diameter. Fold into quarters and transfer to pie plate. Unfold and press into pan. Trim the excess dough.

3. To make the lattice, roll out the second half of the dough on flour dusted pastry board. Using a ravioli wheel, cut dough into long 1/2 inch strips.

4. Place chilled cherry pie filling into dough lined pie plate. Place half of the lattice strips vertically on top of the filling. Weave the other lattice strips horizontally between vertical lattice strips.

5. Preheat oven to 425 degrees F. Egg wash by whisking 1 egg and 1 Tbsp. water and brushing it over lattice. If not ready to bake it yet, freeze it.

6. Bake for 30- 40 minutes until crust is lightly brown. Cool to almost room temperature before serving. Keeps at room temperature covered with foil for 2-3 days. Keeps in fridge for 2 days after that.


Cherry Pie Filling

Inspired by Baking at Home with the Culinary Institute of America

2 Tbsp. tapioca pearls

2 Tbsp. cornstarch

1 cup sugar

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. salt

1 1/2 cups fresh cherries, stems removed and pitted

1 1/2 cups jarred sour cherries, 1 cup of juice reserved

1 tsp. fresh lemon juice

2 Tbsp. unsalted butter

1. In a small bowl, stir together tapioca pearls and cornstarch.

2. In a saucepan stir together sugar, salt, cinnamon, nutmeg, cherry juice and lemon juice. Stir and bring to a boil over high heat. Whisk in tapioca mixture cooking until dissolved. Add cherries and simmer for one minute. Remove from heat. Stir in butter until melted. Chill in fridge in a shallow pan for 30 minutes.

Lemon Ice Cream

Tart and sweet, this lemon ice cream is delicious. I prefer lemon custard ice cream as a dessert but if you're looking for something lighter, more refreshing, and  easy to make, I'd recommend this recipe.

Lemon Ice Cream

Inspired by David Lebovitz's The Perfect Scoop

zest of 2 organic lemons

1/2 cup sugar

1/2 cup lemon juice (about 4 lemons)

1 cup whole milk

1 cup heavy cream

pinch of salt

1. In a food processor,  process zest and sugar until very fine.  Stir in lemon juice until sugar is dissolved. Stir in milk and heavy cream.

2. Pour into an airtight container and refrigerate for 1 hour. Churn in ice cream maker for 30 minutes. Scoop back into airtight container and freeze overnight.

Dark Chocolate Pudding with Fresh Raspberries and Sprinkles

The boys chose dark chocolate pudding with raspberries and sprinkles for this week's baking project. A dark rich pudding nicely contrasted bright fresh raspberries and a cold smooth whipped cream. The recipe can be found on another post for milk chocolate pudding. Just substitute the milk chocolate with bittersweet chocolate and omit the Bailey's from the whipped cream.

Lemonade, Lemon Blueberry Ice Pops and Lemon Granita

Summer weather is finally here and it's time to break out the ice pop molds and lemon juicer. Cool off with some cold lemon treats. Dagan chose lemon blueberry ice pops to make for the kids project of the week. Here is my favorite lemonade recipe.

Lemonade

 Allrecipes

1 3/4 cup granulated sugar

8 cups water

1 1/2 cups lemon juice (about 8 lemons)

1. To make a simple syrup, stir sugar and water together in a small saucepan over medium heat until it comes to a boil. Keep stirring till all the sugar dissolves. Cool to room temperature then pour into large pitcher and chill in the fridge.

2. Juice the lemons. Add lemon juice to chilled simple syrup. Stir in 7 cups of water.


To make lemon blueberry ice pops, pour lemonade into molds 3/4 full, add blueberries. Freeze.

To make the lemon granita, pour into large shallow dish. Place in freezer for 1 hour. Break up the ice crystals with a fork. Place in freezer for 30 minutes. Remove and break up ice crystals. Repeat granita texture is to your liking.

Japanese Cheesecake with Apricot Jam Glazed Strawberries

Japanese cheesecake is lighter, fluffier and less sweet than regular cheesecake. It pairs well with fresh fruit and doesn't leave you with a feeling of guilt after indulging. It was really easy to make and does not require a springform pan. The slight tartness of lemon and the sweetness of juicy summer berries make this the perfect treat for a hot summer day.

Japanese Cheesecake

Inspired by Japanese Cheesecake

Makes 8x8 cheesecake

8 ounces  (1 block)  cream cheese, room temperature

1/4 cup whole milk

1/2 cup caster sugar

zest of 1 lemon

3 eggs, separated

1/4 cup cornstarch

1 1/2 Tbsp. lemon juice

1/2 tsp. cream of tartar

boiling water

2 Tbsp. apricot jam

1/2 Tbsp. water

1. Grease an 8x8 glass baking dish lightly with butter. Preheat oven to 325 degrees F.

2. In a stand mixer with paddle attachment, beat cream cheese and milk on low speed until softened. 

3. Beat in  1/4 cup of the sugar, egg yolks, cornstarch, lemon juice and lemon zest until smooth.

4. In a clean bowl using a hand mixer, beat egg whites until fluffy. Add in remaining 1/4 cup of sugar and cream of tartar. Beat for 10 minutes until soft peaks form.

5. Fold egg whites into cream cheese. Pour into baking dish and smooth. Place in oven.

6.  Place a large roasting pan half filled with boiling water on the rack beneath cheesecake.

7.  Bake for 40 minutes. Crack oven door slightly after baking and allow to cool in oven for 1- 1 1/2 hours. Cool to room temperature on wire rack. Refrigerate until cold. 

8. Melt apricot jam in a small microwaveable bowl. Stir in the water. Quarter strawberries. Cut cheesecake into 2 inch squares. Place strawberries on top. Brush with apricot glaze. If not eating right away, store in refrigerator up to three days.

Orange Blossom Madeleines with Grand Marnier Icing

After a fun shopping trip to Gourmet Warehouse, I was eager to use my new madeleine molds, mini brioche molds and orange blossom water. The grand marnier I've had in the cupboard since last December when we went to Hawaii and I stocked up on mini bar sized liquor for baking projects.
Madeleines are shell shaped cookies, vanilla flavored little cakes that the French like to eat. I combined a few recipes together and made some alterations. The cookies taste more floral and the icing tastes more boozy but combine the two and they are deliciously light and moist yet slightly bitter and intriguing.

Orange Blossom Madeleines with Grand Marnier Icing

Makes 36

1 cup all purpose flour

1/2 lb. (113 g) unsalted butter

1/2 tsp. salt

2/3 cup granulated sugar

3 eggs

1 Tbsp. vanilla extract

2 Tbsp. orange blossom water

zest from 1 orange


 Glaze:

1 1/2 cups powdered sugar

3 Tbsp. Grand Marnier

1 tsp. unsalted butter, melted and cooled

1 tsp. vanilla extract


Directions:

1.  Melt in a small saucepan on medium heat until the solids sink to the bottom and the butter is clear. Pour through a sieve and discard solids. Set aside to cool. Measure out 1/4 lb. or 56 g. of brown butter to use in recipe.

2. Preheat oven to 375 degrees F. Grease and flour two madeleine pans. I used one madeleine pan and one mini brioche pan.

3. Stir together flour and salt in a small bowl.

4. In a stand mixer with paddle attachment, beat eggs and sugar.

5. Add flour mixture in gradually then stir in brown butter, orange blossom water and orange zest.

6. Place mixture in piping bag with a plain tip and pipe into molds 3/4 full.

7. Bake for 10 minutes or until toothpick comes out clean.

8. Turn out of pan and cool on wire rack.

9. To make the icing, whisk powdered sugar, grand marnier, melted butter and vanilla together in a small bowl. Dip cookies into icing and place on wire rack till glaze hardens.