Hearts, stars, and chocolate! Oh my!!! I have been making the Half Hearted Valentine Cookies for many years now and every year, I learn something new. This year, I learned that the thicker cookies hold up better and are easier to release from the cookie cutters. The thinner cookies are harder to pick up and put on the cookie sheets. They also brown faster than the thicker cookies. You notice there are a few star shaped cookies too! I got a set of star shaped cookie cutters on clearance at Crate and Barrel right after Christmas. Enjoy!!!
I started making this cake a couple of years ago after having a slice of Charlie Frank’s Key Lime Pound Cake.
I adapted this recipe from this Lime Cream Cheese Pound Cake recipe. The 10 cup Fleur-de-Lis cake bundt pan makes for a lovely presentation but the 12 cup bundt will hold all the batter. I used 3 sticks of butter instead of 2 1/4 sticks. I also doubled the amount of sugar and llime juice for the glaze because I am a little heavy handed with my brush.
Lime Cream Cheese Pound Cake
For the Pound Cake:
3 1/4 cups cake flour
1/4 tsp. baking soda
1/4 tsp. salt
3 sticks of unsalted butter
8 oz. cream cheese
3 cups granulated sugar
6 large eggs
1 tsp. pure vanilla extract
3 tbsp. lime juice
2 tsp. very finely grated lemon zest
For the Glaze:
1 1/2 cups granulated sugar
1/2 cup fresh lime juice
Confectioners’ sugar (optional)
Have all ingredients at room temperature. Position oven rack in lower third of oven and preheat to 325 degrees F (160 C). Grease and flour a 9 or 12-inch bundt pan or Fleur-de-Lis* cake pan.
Sift together flour, baking soda and salt, set aside.
With an electric mixer, fitted with a flat beater, beat butter and cream cheese at medium speed until creamy and smooth, about 30-40 seconds. Add 3 cups of the sugar and beat until light and fluffy, about 5 minutes, stop mixer and scrape bowl occasionally. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and 3 tbsp. lime juice (or regular fresh squeezed lime juice). Reduce speed to low. Fold in flour, baking soda, and salt mixture in 3 additions, blending each addition just until smooth, stop mixer and scrape bowl occasionally. Fold in lime zest.
Spoon batter into prepared pan, making sides higher than in center. Bake until cake is golden, and a toothpick inserted into center comes out clean, about 1 1/2 hours. Cool upright in pan on rack for 10 minutes. Invert cake onto cooling rack with waxed or parchment paper placed underneath rack, and glaze.
Makes 12-16 servings.
In a small bowl, whisk 1/2 cup fresh lime juice and 1 1/2 cups sugar until blended. Set rack over a sheet of waxed paper, Generously brush cooled cake with glaze. After glaze has set; approximately 10 minutes, lightly sprinkle cake with confectioners’ sugar.
Nordic Ware’s Fleur-de-Lis cake pan can be purchased at Nordic Ware’s website at: http://www.nordicware.com.
I am always amazed by number of people who will visit my website over the next week for dessert recipes as we all prepare for Thanksgiving. Thank you so much for stopping by. I do not get to update this site much but it holds its own. I am wishing you and yours a Happy Thanksgiving and good baking!!! Please send me some of your favorite recipes and I will post them. Enjoy!!!
I made a couple of pound cakes for a friend’s mom in late winter. I delivered them and she told me that I needed to learn how to make a lemon icebox pie. Being a baker who does love a challenge, I researched on the internet and found a recipe that I liked. It was really simple to make and no baking was required. I made a couple for Easter and a few during the summer. However, the photo above is the last lemon icebox pie for the year. I made it for my friend’s mom who inspired me to learn about lemon icebox pie. I took it over to her and she was totally surprised and quite pleased. She said it was her favorite dessert. That truly warmed my heart.
I used Emeril Lagasse’s Lemon Icebox Pie recipe as shown below.
1 (8-ounce) package cream cheese, at room temperature
1 (14-ounce) can condensed milk
1/2 cup fresh lemon juice
1 tablespoons lemon zest
1 teaspoon vanilla extract
1 prepared graham cracker crust
Combine the cream cheese, milk, lemon juice, lemon zest, and vanilla in a large bowl. Mix on medium speed until smooth. Pour into the pie crust. Refrigerate overnight.
Note: I actually froze mine overnight then put it in refrigerator a few hours before serving so it would still be firm. I want to try it with limes too!
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/lemon-icebox-pie-recipe/index.html?oc=linkback
Sock It To Me Cake
2 sticks unsalted butter (at room temperature)
2 cups sugar
3 cups sifted cake flour
4 eggs (at room temperature)
1 cup milk (whole or low fat)
1 cup sour cream
3 tsps baking powder
½ tsp salt
1 tsp vanilla extract
½ tsp almond extract
2 tsps cinnamon
2 tbsps brown sugar
1 cup finely chopped pecans
Preheat oven to 350 degrees F.
In a separate bowl, mix together your filling of cinnamon, brown sugar, and finely chopped pecans and set aside.
Cream the butter in large bowl. Gradually add sugar, creaming until light and fluffy. Sift the already sifted cake flour with baking powder and salt. Add eggs one at a time to cream mixture, beating well after each addition. Add vanilla and almond extracts. Add flour mixture alternately with milk, blending after each addition until smooth. Add sour cream. (Do not overbeat as this will yield a dry cake.)
Pour 1/2 of batter into your greased Bundt or tube pan. Pour dry mixture on top of your batter. Pour remaining batter over the dry mixture.
Bake for 1 hour. Test with a toothpick and make sure it comes out dry. Let cake cool for 25 minutes then invert onto wire rack to continue cooling.
1 cup confectioner’s sugar
2-3 tbsps milk
1 tsp vanilla extract
Mix together and drizzle and brush over cake. Adjust glaze to your liking.
Editor’s Note: This recipe is special to me because my mother made this cake for our family when I was child. It is also one of the first cakes I made when I was a teen. We used boxed cake mix for this cake originally. I was unable to find a Sock It To Me cake recipe from scratch that I liked so now you have one! Enjoy!!!
McNannygocious Pound Cake
1 8oz Philly Cream Cheese
1 1/2 cups Butter (3 sticks)
3 cups Flour (Triple Sifted)
3 Cups Sugar
2 teas. Vanilla Butter and Nut Flavoring *
1 teas. Imitation Butter Extract
1 teas. Pure Vanilla Extract
1 teas. Pure Lemon Extract
Cream butter, cream cheese, and sugar. Add eggs, flavorings. Triple sift flour and remeasure 3 cups. Blend into creamed mixture. Bake in a tube pan or angel food pan at 325 degrees for 1 1/2 hours. Easy, huh? One more thing, after you have your batter in the pan, take a butter knife and make a circle around the center if you using an angel food pan or a straight line in the center if using a tube pan.
* If Vanilla Butter and Nut Flavoring is not available in your area, use 1 extra teaspoon of Vanilla and 1 extra teaspoon of Butter flavoring instead. Also, for a change, you can substitute the 1 teaspoon Lemon extract with any extract of your choice like rum, brandy, almond, pineapple, coconut or orange.
This recipe was passed down to me from my co-worker, Mary.
Here is my ritual when I go to Chicago. I fly in, pickup my rental car, and head to White Castle Hamburgers! It does not matter if it is morning, noon, or night, I gotta have ‘em.
Update: The above photo has been added to the White Castle Hamburger website photo banner. I am very honored.