Zebra Cake

Okay, this is from itsralphablueberry on YouTube. The cake was pretty good but I ruined it with a terrible cream cheese frosting.

Escape (The Pina Colada Song) preformed by Rupert Holmes

 

Here's the video for the recipe:

 

Combine eggs and sugar. Beat until the mixture is creamy and light

Add milk and oil. Gradually add the flour and baking powder to the wet ingredients and beat just until the batter is smooth (DO NOT OVERBEAT)

 

Divide the mixture into 2 equal portions. Add vanilla flavouring to one. Add cocoa powder into another and mix well.

 

Preheat the oven to 350F (180C). Scoop 3 tablespoons of plain batter into the middle of the baking pan. Then scoop 3 tablespoons of cocoa batter and pour it in the center on top of the plain batter. Repeat.

 

Bake in the oven for about 40 minutes. Do not open the oven door at least the first 20 minutes. 

 

INGREDIENTS
4 eggs
1 cup (8 oz / 250 g) granulated sugar
1 cup (8 fl oz / 250 ml) milk
1 cup (8 fl oz / 250 ml) oil
2 cups (10 oz / 300 g) all-purpose flour
2 teaspoons vanilla extract
3 teaspoons baking powder
2 tablespoons dark cocoa powder
black food colouring (optional)

INSTRUCTIONS
1. Combine eggs and sugar. Beat until the mixture is creamy and light
2. Add milk and oil
3. Gradually add the flour and baking powder to the wet ingredients and beat just until the batter is smooth (DO NOT OVERBEAT)
4. Divide the mixture into 2 equal portions. Add vanilla flavouring to one. Add cocoa powder into another and mix well.
5. Preheat the oven to 350F (180C)
6. Grease pan
7. Scoop 3 tablespoons of plain batter into the middle of the baking pan. Then scoop 3 tablespoons of cocoa batter and pour it in the center on top of the plain batter. Repeat.
8. Bake in the oven for about 40 minutes. Do not open the oven door at least the first 20 minutes.

Grilled Vegetable Sandwich

I've loved this song, "Us" by Regina Spektor, for a while. Its just so bouncy! I'd also recommend "Fidelity" by her, though that one is a little repetitive for me.

 (I had it stuck in my head all week).

 

"Us"

 

"Fidelity"

 

I don't like mushrooms or zucchini, but I did like this sandwich. These were not actually grilled. They were broiled. (Sorry, I don't grill when it's 30 degrees outside)

 

Inspired by California Grilled Vegetable Sandwich

Ingredients:

• 1/2 a zucchini
• 2 portabella mushrooms
• 1/4 medium red onion
• 1/4 cup of sliced cheddar cheese
• 2 lettuce leaves
• Italian salad dressing
• 2 slices of bread

Directions:

1. Soak chopped veggies in oil and set on aluminum foil under the broiler (or directly on the grill)
2. Spread Italian dressing on bread and layer lettuce on top.
3. Place cooked veggies on sandwich
4. Put cheese on top of that.

Tortilla Soup

I first heard this on a Pandora station for Regina Spektor.

New Soul by Yael Naim

 

This was so good. 

You know when a soups really thick?

Yeah. 

So warm. So good. So thick.

   

Inspired by Pioneer Woman's Chicken Tortilla Soup

Ingredients:

• 1/2 cup chopped carrots
• 8 oz. mixed beans (pinto, black, chili, kidney)
• 1/2 cup chopped celery
• small onion
• 1 cup frozen corn
• 1 can (8 oz) diced tomatoes
• 3 cups canned tomato sauce
• 1 cup vegetable broth
• 2 tbsp. vegetable oil

Directions:

1. Heat oil. Saute onion. Add two tablespoons of chili powder and 1 tsp. of garlic powder.
2. Add carrots and celery.
3. Once the veggies are cooked, add tomato sauce, diced tomatoes, vegetable broth, frozen corn and beans.
4. Simmer for 20 minutes
5. Garnish with Parmesan cheese and tortilla chips. 

 

Lettece Wrap Filling/ Stir Fry

Got peppers? 

Got carrots? 

Got broccoli?

Got mushrooms?

Get stirfrying!

It's been a rough two weeks, so I'm only now getting to posting this. I first heard of lettuce wraps in January. We buy those huge four heads of lettuce pack from Costco, so it seemed like an ideal way to get rid of the stuff. It's a bit like a taco- if you can imagine lettuce as the shell. It's a little strange, but really good. I've been meaning to try it with re-fried beans, olives and salsa, but for now it's stir fry.

 Alice's Restaurant by Arlo Guthrie

 

I was driving, and my dad was in charge of the radio. I'm not sure if this is truly a song, but it is hilarious. 

 

Chop carrots, peppers, celery, broccoli, and mushrooms. In a medium frying pan (or a wok),

 heat oil and soy sauce. Add chopped carrots, broccoli, and celery to pan. When broccoli florets are bright green, add mushrooms and peppers

 

Add chopped carrots, broccoli, and celery to pan. When broccoli florets are bright green, add mushrooms and peppers

 

When the veggies are done, you can take whole lettuce leaves with a little bit of rice in them and add the veggies. You eat it like a taco.

Ingredients:

• 4 portabella mushrooms
• 1 head of broccoli
• 1 whole carrot or 8-10 baby carrots
• 2 bell peppers
• 1 head of lettuce  

Directions:

1.  Chop carrots, peppers, celery, broccoli, and mushrooms.
2.  In a medium frying pan (or a wok), heat oil and soy sauce. 
3. Add chopped carrots, broccoli, and celery to pan. When broccoli florets are bright green, add mushrooms and peppers.
4. When the veggies are done, you can take whole lettuce leaves with a little bit of rice in them and add the veggies. You eat it like a taco.

Au Gratin Asparagus

I love asparagus. Love it. With butter. With cheese. All by itself. Warm. Cold. I love it.

So Au Gratin Asparagus seems like an unnecessary addition to perfection.

I had a little trouble cooking the aparagus through (I had to leave it in for nearly twenty more minutes)

                              "Twist and Shout" from the Beatles

 

 

In a saucepan over medium low heat, melt butter; stir in salt and flour.

 

Cook for about 4 minutes

 

Then add milk gradually, stirring. Add grated cheese and cook, stirring, until thickened. Remove from heat. Combine cracker crumbs with the walnuts. Reserve a few tablespoons for topping. 

 

In a buttered casserole, place a layer of asparagus, a layer of cracker mixture, then a layer of sauce. Repeat the layers, ending with the reserved crumbs. Bake at 350 degrees for about 25 minutes, or until top is browned.

Cook Time: 30 minutes

Total Time: 30 minutes

Ingredients:

• 2 tablespoons butter
• 1 teaspoon salt
• 2 tablespoons flour
• 2 cups milk
• 1 cup grated cheese
• 1 1/2 cups cracker crumbs
• 1 cup walnuts
• 2 cups asparagus

Preparation:

In a saucepan over medium low heat, melt butter; stir in salt and flour. Cook for about 4 minutes, then add milk gradually, stirring. Add grated cheese and cook, stirring, until thickened. Remove from heat. Combine cracker crumbs with the walnuts. Reserve a few tablespoons for topping. In a buttered casserole, place a layer of asparagus, a layer of cracker mixture, then a layer of sauce. Repeat the layers, ending with the reserved crumbs. Bake at 350 degrees for about 25 minutes, or until top is browned.
Serves 4.

Lemon-Limoncello Cupcakes

These have reawakened the cupcake lover in me. They're just too good!

                      "I Think We're Alone Now" by Tommy James and the Shondells

 

Prepare the cupcakes. Preheat the oven to 350 degrees F and position a rack in the center. In a medium bowl, combine the flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, cream cheese and sugar on medium speed until light and creamy, 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Add the limoncello and beat an additional minute. On low speed, add flour mixture and buttermilk alternatively, beginning and ending with the flour mixture. Add the lemon juice and zest and mix on low speed just until incorporated.

 

Divide the batter between 12 muffin tins. Bake for 20 minutes or until a toothpick inserted near the middle comes out clean. Let cool completely.

 

Prepare the lemon curd. In a heavy medium saucepan, stir together the lemon zest, juice and sugar and bring to a simmer over medium heat. In a small bowl, whisk together the egg and egg yolk. Whisk the lemon mixture into the eggs to temper them. Scrape the mixture back into the saucepan and place over medium heat, whisking constantly until it thickens, about 5 minutes. Remove from the heat, and let cool completely.
 

Prepare the cream cheese limoncello frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until light and creamy, about 2-3 minutes. Add the limoncello and beat for an additional minute. Reduce the speed to low and gradually add the sifted powdered sugar and beat until fully incorporated and smooth.

 

Assemble the cupcakes. Cut a hole into each cupcake with the large end of a melon baller or the back end of a large pastry tip. Fill each cavity with the lemon curd. Fill a pastry bag with a star tip (I used Wilton 1M) with the cream cheese limoncello frosting and pipe onto each cupcake. Decorate with lemon and berries, if desired.

 

 

This is the amazing Italian limecello I got to use! 

(Only for the frosting though... what!? Impatient me? :)

Property of Brown-Eyed Baker

Lemon-Limoncello Cupcakes

Yield: 1 dozen
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes

Ingredients:

For the cupcakes:
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 ounces (½ stick) unsalted butter, at room temperature
2 ounces cream cheese, at room temperature
1 cup granulated sugar
3 large eggs
2 tablespoons limoncello
½ cup buttermilk
¼ cup lemon juice
Zest of one lemon
For the lemon curd:
Zest of 2 lemons
½ cup lemon juice
¼ cup granulated sugar
1 egg + 1 egg yolk
For the cream cheese limoncello frosting:
2 ounces (½ stick) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1 tablespoon limoncello
2 cups powdered sugar, sifted

Directions:

1. Prepare the cupcakes. Preheat the oven to 350 degrees F and position a rack in the center. In a medium bowl, combine the flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, cream cheese and sugar on medium speed until light and creamy, 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Add the limoncello and beat an additional minute. On low speed, add flour mixture and buttermilk alternatively, beginning and ending with the flour mixture. Add the lemon juice and zest and mix on low speed just until incorporated. Divide the batter between 12 muffin tins. Bake for 20 minutes or until a toothpick inserted near the middle comes out clean. Let cool completely.
2. Prepare the lemon curd. In a heavy medium saucepan, stir together the lemon zest, juice and sugar and bring to a simmer over medium heat. In a small bowl, whisk together the egg and egg yolk. Whisk the lemon mixture into the eggs to temper them. Scrape the mixture back into the saucepan and place over medium heat, whisking constantly until it thickens, about 5 minutes. Remove from the heat, and let cool completely.
3. Prepare the cream cheese limoncello frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until light and creamy, about 2-3 minutes. Add the limoncello and beat for an additional minute. Reduce the speed to low and gradually add the sifted powdered sugar and beat until fully incorporated and smooth.
4. Assemble the cupcakes. Cut a hole into each cupcake with the large end of a melon baller or the back end of a large pastry tip. Fill each cavity with the lemon curd. Fill a pastry bag with a star tip (I used Wilton 1M) with the cream cheese limoncello frosting and pipe onto each cupcake. Decorate with lemon and berries, if desired.

Pan de Muerto (Mexican Sweet Bread)

     Light, fluffy goodness.

   Those are the words to describe this bread.

If you like croissants and are spending the day at home, this is the recipe for you. Work with it for twenty minutes. Leave it for an hour. Repeat.

"Dead Man's Bread" is a Mexican sweet bread made for Dia de los Muertos (November 2nd). (So... I'm only seven months off...)

Here's the recommended music:Daylights by Matt and Kim

 

Dissolve the yeast in the orange flower water. Add half of the 1/3 c. of milk (leave the other half out on the counter at room temperature), and 1/4 c. of the bread flour. Mix well with a whisk (dough should be sticky and smooth), and leave at warm room temperature for 20-30 minutes until the mixture begins to bubble and look puffy.

 

Put the remaining flour (1 3/4 c.) in the bowl of a stand mixer fitted with the hook attachment and add sugar, salt, and orange zest. Mix for about 30 seconds. Add the eggs, the remaining milk and the yeast dough mixture. Mix on low speed until the dough comes together, then add the butter a little at a time in small pieces with the mixer running, increasing the speed to medium.  The dough will be sticky!

 

Form two bones out of the excess dough, and a little gumball-sized drop for the top. Let rest, covered with a clean towel, until doubled in size about 1 1/2 hours, maybe longer.

 

Towards the end of the rise, preheat oven to 350. Bake for 20 minutes, check browning. Continue baking for 10-20 more minutes until the bottom is browned (and temperature taken from the bottom is 190 degrees).

Remove from the pan to a wire rack and cool for a few minutes. Brush with melted butter, and immediately sprinkle with sugar evenly all over the top.

 

 Pan de Muerto (Fany Gerson's My Sweet Mexico)
yield 1 loaf (1/2 of original)

Dough:

• 1 1/8 t. (a heaping teaspoon) active dry yeast
• 1 T. orange flower water
• 1/3 c. milk (whole or 2%)
• 2 c. bread flour
• 1/4 c. sugar
• 1/2 t. salt
• 1/2 t. grated orange zest
• 2 eggs, lightly beaten
• 1/2 c. (1 stick) butter, room temperature

Topping:

• 2 T. butter, melted
• 1/4 c. sugar (more or less)

Dissolve the yeast in the orange flower water. Add half of the 1/3 c. of milk (leave the other half out on the counter at room temperature), and 1/4 c. of the bread flour. Mix well with a whisk (dough should be sticky and smooth), and leave at warm room temperature for 20-30 minutes until the mixture begins to bubble and look puffy.

Put the remaining flour (1 3/4 c.) in the bowl of a stand mixer fitted with the hook attachment and add sugar, salt, and orange zest. Mix for about 30 seconds. Add the eggs, the remaining milk and the yeast dough mixture. Mix on low speed until the dough comes together, then add the butter a little at a time in small pieces with the mixer running, increasing the speed to medium.  The dough will be sticky!

Continue beating for 10-15 minutes. (I let mine go 20 actually.) The dough should start to pull away from the sides of the bowl a little bit, but if it doesn't, add a small amount of flour, but no more than half of a 1/3 c.
Lightly oil a large bowl, and place the dough inside. Cover and let raise at room temperature until doubled in size 1-1 1/2 hours. Lightly punch down the dough, gathering the sides up and flipping it over so that the seams are on the bottom. Refrigerate for at least 4 hours or overnight.

When ready to continue, bring the dough out of the fridge and leave at room temp to warm up for an hour. Cut off a lime sized piece of dough to use for the "bones", and on a lightly floured surface, quickly shape the (still sticky) dough into a ball. Transfer to a parchment or silicone mat lined sheet and press down gently. Form two bones out of the excess dough, and a little gumball-sized drop for the top. Let rest, covered with a clean towel, until doubled in size about 1 1/2 hours, maybe longer.

Towards the end of the rise, preheat oven to 350. Bake for 20 minutes, check browning. Continue baking for 10-20 more minutes until the bottom is browned (and temperature taken from the bottom is 190 degrees).

Remove from the pan to a wire rack and cool for a few minutes. Brush with melted butter, and immediately sprinkle with sugar evenly all over the top.