Saturday, July 30, 2011
Wednesday, July 27, 2011
Cream 1/2 cup of the butter with the sugar until well-combined. Add the egg and vanilla. Mix well, then add the dry ingredients and mix until just combined. You can do this by hand if you don't have a mixer, just make sure you soften the butter in the microwave.
Press two-thirds of the oatmeal mixture into the bottom of the pan, and set aside the rest for the topping.
Sunday, July 24, 2011
It's the time of year when the whole country gets too hot to handle. I'm in Ann Arbor seeing friends this week, but I was in the mood for a fresh and light dinner salad. And when I think fresh and summery - bright colors come to mind. This salad is perfect: the orange slices give it a pop of flavor and the shrimp adds protein and a gorgeous pink color. With ripe, red tomatoes peeking through the pasta, this meal is wonderful for any time of day.
Thursday, July 21, 2011
Monday, July 18, 2011
Sunday, July 17, 2011
4 large eggs, divided
1 3/4 cups all-purpose flour
1 tablespoon lemon zest, finely shredded
2 teaspoons baking powder
1/4 teaspoon salt
3 ounces good quality white chocolate, chopped (such as Lindt)
3/4 cup half-and-half
1/3 cup margarine or 1/3 cup unsalted butter
1 cup granulated sugar
1 teaspoon vanilla
1 cup fresh raspberries or 1 cup sliced strawberries
3 tablespoons raspberry liqueur or 3 tablespoons raspberry extract
1/3 cup seedless raspberry jam or 1/3 cup strawberry jam, at room temperature
1/4 cup powdered sugar, to dust
1/2 cup fresh raspberries, for garnishing
4 ounces good quality white chocolate, chopped ( such as Lindt)
1 1/2 cups heavy cream
1 tablespoon cold water
1/2 teaspoon plain gelatin powder ( such as Knox)
3 tablespoons granulated sugar
White Chocolate Curls
4 -6 ounces white chocolate, at room temperature
1. CAKE: Separate eggs and place egg whites into a large mixing bowl and set aside; place yolks into a small bowl and set aside.
2. Combine flour, lemon zest, baking powder, and salt; set aside.
3. Melt the 3 ounces chopped white chocolate with 1/4 cup of the half n half in a small pan over very low heat, stirring constantly, until the chocolate begins to melt- immediately remove from heat and stir until smooth.
4. Stir remaining half-and-half into the chocolate and let cool.
5. Cream margarine or butter with granulated sugar on high speed until soft and fluffy.
6. Beat in vanilla.
7. Add egg yolks, one at a time, beating well after adding each.
8. Alternately add the flour mixture and the chocolate mixture, beating on medium-low speed after each addition, just enough to combine (don't over beat).
9. Beat egg whites using clean beaters on high speed until stiff peaks form (this may take some time).
10. Gently fold the egg whites into the batter, then spread into 2 greased and floured 8" round baking pans.
11. Bake in a preheated 350°F oven for 25-30 minutes or until a toothpick inserted in the center tests clean.
12. Let cake cool in pans on a wire rack for 10 minutes, then remove from pans and let cool completely.
13. In a small bowl, combine 1 cup of the berries and raspberry liqueur or extract, place covered in fridge until needed.
14. CURLS: Using a veggie peeler, carefully drag the peeler across the broad surface of the bar of white chocolate over sheets of wax paper- curls of peeled chocolate will fall.
15. Carefully arrange in a single layer in an airtight plastic container and chill (amount you make is up to you- you will want enough to completely cover the top of the cake at least).
17. Have ready a chilled mixing bowl and chilled beaters.
18. Combine 1/4 cup cream and the white chocolate in a small pan and heat over very low heat, stirring constantly, until starts to melt; remove from heat and keep stirring until smooth.
19. Let cool completely.
20. Have a small pan heating to a boil (just a few inches of water).
21. Combine cold water and gelatin powder in a 1-cup glass measure and let stand 2 minutes.
22. Place measuring cup into the boiling water (wear kitchen mitts) and heat and stir until gelatin is dissolved (or place in microwave for a few seconds until dissolved).
23. Using the chilled bowl and beaters, whip the remaining 1 1/4 cups cream and sugar on medium speed, while gradually drizzling in the gelatin mixture.
24. Beat until soft peaks form.
25. Continue beating, while adding the cooled chocolate mixture, this time beating until stiff peaks form- do not over beat.
26. Use immediately to frost cake.
27. TO ASSEMBLE: Place 3 large squares of wax paper onto the cake plate, overlapping edges and letting sides hang over the plate (these will be pulled out later).
28. Place one cake layer onto the wax paper.
29. Set berry mixture into a strainer over a small bowl and let juices drain.
30. Using a pastry brush, brush the liquid over the cake layer.
31. Stir jam to soften and spread over the cake layer.
32. Top with 1/3 of the frosting and spoon 1 cup of the berries on top.
33. Place remaining cake layer on top and frost top and sides of cake with remaining frosting.
34. Garnish with curls and gently pull out the wax paper sheets.
35. Cover loosely with plastic wrap and chill up to 24 hours, if needed.
36. Just before serving, sprinkle with remaining 1/2 cup plain berries and dust with powdered sugar.
Wednesday, July 13, 2011
Sunday, July 10, 2011
Thursday, July 7, 2011
My absolute favorite cookbooks are the ones put out by Williams Sonoma - each recipe has a gorgeous picture to accompany it and never once has an item failed me. So this Fourth of July, when the kiddies I was sitting for asked what we were making for dessert, I headed to the Internet to look up a cake recipe.