Tag: eggs
Cranberry and Orange Trifle
So, Valentine’s Day is on Saturday. I though I would do a few desserts this week. I am not a huge Valentine’s Day celebrator.. but any I will take any excuse to make a great meal and an amazing dessert. So here is my favorite- a trifle.. well, why not??
Orange Curd (Recipe from Food and Wine)
- 3 large eggs
- 2 large egg yolks
- ½ cup sugar
- ¼ cup fresh orange juice
- 2 teaspoons finely grated orange zest
- 2 teaspoons finely grated lemon zest
- 1 stick cold unsalted butter, cut into tablespoons
In a small heavy saucepan, whisk together the eggs and egg yolks. Whisk in the sugar, then whisk in the citrus juices and zests. Add the butter and whisk constantly over moderately low heat until the mixture thickens, about 8 minutes; do not let it boil. Immediately strain the curd into a bowl. Press plastic wrap directly on the surface of the curd and cut 6 small steam vents in the plastic. Refrigerate the curd overnight.
Cranberry Filling
- 12 ounces bag of fresh cranberries
- 1 cup orange juice
- 2/3 cup sugar
- 1 teaspoon vanilla extract
Transfer cranberries, orange juice and sugar to a saucepan. Bring to a boil and simmer for about 10 to 15 minutes or till the cranberries have burst open. Turn the heat off and add the extract. Mix well and refrigerate. Take a quarter cup of the cranberries out for garnish.
- 1 packaged or homemade pound cake, cut in slices
- 1 cup whipping cream
- 1 cup mascarpone cheese
- 3 tablespoons powdered sugar
Whip the cream, mascarpone cheese and sugar with an electric beater till the stiff peaks are formed while being careful not to over whip.
Assemble the trifle by starting with lining the bottom of the bowl with one part of the cake slices (divide the cake slices into three parts). Divide the cranberry filling into three parts and spread one part over the cake. Divide the orange curd into three parts and spread one part over the cranberry filling. Repeat twice more and top with the whipped cream. Garnish with the cranberries. Chill in the fridge, preferably overnight.
Pumpkin Banana Bread
This is a yummy combination of banana and pumpkin bread. Make this for the holidays- really good!
- 3 small or 2 large bananas, mashed
- 2 eggs
- 1 stick unsalted butter, melted
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- ½ cup honey
- ½ cup turbinado sugar
- 2 ½ cups white whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ cup dark chocolate, chopped
Preheat oven to 350 degrees F. Butter a 9X5 loaf pan.
In an electric mixer, add the butter, honey and sugar. Beat for 2 to 3 minutes and add the eggs one at a time, beating in between. Add the mashed eggs, pumpkin puree and vanilla extract. Beat for a minute. On the side, add the flour, baking powder, baking soda, salt, pumpkin spice and cinnamon to a medium bowl. Whisk well and gradually add to the egg mixture while beating slowly. Beat for a minute or two. Add the dark chocolate and mix with a spatula and transfer to the prepared pan. Bake for 55 to 60 minutes or till a toothpick comes out clean when inserted in the middle. Let cool and serve.
Strawberry Bread
Number 4!
I love, love this tea bread. We were invited to a friends house for a barbecue and I offered to bring dessert. I wanted to make a summer cake using a quintessential summer fruit and of course strawberries came to mind.
I did a bit of research and came up with this fabulous recipe.
I got all the ingredients together- which, by the way are all that you normally have on hand.
It didn’t take me very long to put together and baking in the oven. Once it came out, my daughter was hovering around it like a dog on a bone. I cut a slice for her and she immediately complained about taking this cake to someone’s house and not having any for us. I promised her I would make another one for her soon- and honestly I haven’t yet. As I write this, I have already decided to bake one this evening. She will be thrilled.
So, if you want to be equally thrilled, make this delicious strawberry bread this summer…
- 2 cups sliced fresh strawberries (pureed in a blender)
- 2 large eggs
- 1 cup evaporated cane juice
- ½ cup extra light olive oil
- 1½ cups white whole-wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon salt
- 2 tablespoons confectioners’ sugar
Preheat oven to 350 degrees F. Grease a loaf pan and keep aside.
Beat the sugar and olive oil for 2-3 minutes on high. Add the eggs one at a time, beating in between. Add the pureed strawberries and keep aside.
In the meantime, sift the flour, baking soda, baking powder, cinnamon, nutmeg and salt into a medium bowl. Add the dry ingredients into the wet mixture. Mix well and pour into the loaf pan. Bake for 55 minutes or till the bread is done. Invert onto a platter and top with confectioners sugar.
Almond Cake with Citrus- Gluten Free!
Dessert number 2!….I have been experimenting with gluten free desserts. This is a really good one. I bought some meyer lemons from Trader Joes (go ahead and substitute regular ones as meyer lemons are not in season any more) and wanted to use them in a delicious dessert. I looked up a bunch of recipes and really liked on one site. I tweaked the recipe and came up with this one. It is really yummy and easy to make…
- 4 large eggs
- ½ cup raw cane sugar
- Zest of one meyer lemon and one clementine
- Juice of 2 meyer lemons and 2 clementines
- ½ cup extra virgin olive oil
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1½ cups almond meal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Syrup
- Juice of 2 meyer lemons and 2 clementines
- 2 tablespoons honey
- Confectioner sugar to dust on top
Preheat oven to 350 degrees F. Line an 8-inch spring form pan with parchment paper and grease it as well. Combine the salt, almond meal, baking powder and baking soda. Keep aside.
Add the eggs and sugar to an electric mixture with a whisk attachment. Beat the eggs and sugar until light and fluffy, for a good 5 to 10 minutes. Add the citrus zest, citrus juice, olive oil and vanilla extract. Beat for another minute. Add the almond meal mixture and mix well. Transfer to the prepared pan and bake for 35 to 40 minutes.
While the cake is baking transfer the citrus juice and honey to a small bowl. Microwave for 30 to 40 seconds and mix well making sure the honey has melted through. Once the cake comes out, drizzle the liquid covering the surface evenly. Cool and cake completely and sprinkle powdered sugar and serve!
Spiced Chocolate Banana Bread
I thought I would do a week of different desserts….
- 1¼ cups unbleached white whole-wheat flour
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 1 teaspoon cinnamon powder
- ¼ teaspoon clove powder
- ½ teaspoon cardamom powder
- ½ teaspoon nutmeg powder
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, at room temperature, plus more for preparing the pan
- 1 cup turbinado sugar
- 3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
- ½ cup milk or dark chocolate, chips or grated
Sift the flour, baking soda, salt, cinnamon, clove, cardamom and nutmeg into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9X5X3 inches loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled), and remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the chocolate pieces and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.
Super Easy Indian Style Omelet
This is a great, quick snack to have- definitely one of my favorites.. I usually make this delicious omelet when I don’t feel like eating anything else- or I am in the mood for something very spicy. I add lots of serrano chillies and cayenne pepper!
Pink Cupcakes with Strawberry Whipped Cream
Try these for Valentines Day! I made them for my daughter’s 7th birthday and now she is 9! How time flies!!
I love these cupcakes. They are so pretty to look at. I never thought I would be saying that about pink cupcakes but raising a girl for the last seven years has made me very girly.
I remember swearing to my husband I will never dress my daughter in pink clothes. Once she was about three years old, all of that talk went down the drain. There was pink everywhere. We brought her home to a red nursery and now her room is pepto bismal pink- no joke!
Sia turned seven last week and I made these cupcakes for her birthday party. I was going to buy them and give business to a local store but then I thought why should I buy when I can bake them myself. I have never made cupcakes before so I started researching them. I tweaked a recipe I found on honey and jam.
I had to make my own frosting since I can’t stand all the sugary ones out there. I like icing or frosting made out of whipped cream. For the cupcakes I whipped up cream with confectioner’s sugar, food coloring and melted strawberry jam. It was delicious!
My daughter thought the cup cakes were very yummy. She suggested we make them again for Valentines Day- what an excellent idea!
Make these for V Day for your kids and honey .
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