July 12th, 2014 § § permalink
1 cup of butter (2 sticks)
2 cups sugar
3 cups sifted Cake Flour
3 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
1 teaspoon almond extract
1 cup bourbon (I like Maker’s 46 or Four Roses Single Barrel)
1 package of Jell-O French Vanilla pudding
Cream butter, gradually add sugar, creaming until light and fluffy. Sift flour with baking powder and salt. Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with milk and flavoring, beating after each addition until smooth. Add package of French Vanilla pudding, and bourbon and mix well together. Pour batter into a greased 12-cup bundt pan. Bake at 350º for 55 minutes. Cool in pan for 10 minutes then remove and place on a wire cooling rack with wax paper under and let cool before putting on the glaze.
Bourbon Glaze #1
2 sticks of butter
1/2 granulated sugar
1 cup powdered sugar
1 cup brown sugar
1/3 cup Karo syrup
1 cup of bourbon
1 tsp vanilla extract
Melt butter in saucepan until lightly boiled (do not overheat). Add powdered sugar slowly with a wire wisk then add granulated sugar. Once dissolved under low heat, add brown sugar. After the brown sugar has dissolved, add Karo syrup. Keep stirring with wire wisk. Bring to a light boil. Add bourbon and bring to a boil while stirring with a whisk. Remove from heat and wisk in the vanilla extract. Add more powdered sugar or use less bourbon for a thicker glaze.
Drizzle and brush the glaze over the cake. Continue to brush the cake with glaze that has ran down the side. Let dry and serve.
Bourbon Glaze #2
2 cups powdered sugar
A few tablespoons of milk
A few tablespoons of bourbon
I use a measuring cup to put all the ingredients then mix with an electric hand mixer to get the glaze to the thickness I desire. Place wax paper under wire rack. Place cooled cake on the wire rack and pour glaze over cake until completely covered and let it dry.
February 19th, 2014 § Comments Off § permalink
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!!!
December 28th, 2013 § § permalink
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 lime 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 lime 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.
February 17th, 2011 § § permalink
February 16th, 2011 § § permalink
An old favorite revisited.
Cookies waiting to be dipped in chocolate.
Half Hearted Valentine Cookies
November 11th, 2010 § § permalink
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.
November 11th, 2010 § § permalink
Just a little dessert after dinner at Boot and Shoe Service in Oakland.
July 26th, 2010 § § permalink
At the suggestion of a good friend, I went to Flame Gourmet Burgers on College Avenue near Ashby Avenue in Berkeley for a late lunch. I had the bacon cheeseburger, steak fries, and raspberry lemonade. My burger prepared medium well with cheddar cheese and smoked applewood bacon on a toasted sesame seed bun. I was very satisfied with my meal and it was all for under $15 with tip. I will definitely be visiting Flame again soon.
April 9th, 2010 § § permalink
I had brunch at Farmer Brown Restaurant in San Francisco a couple of weeks ago. As you can see, it was very yummy. I look forward to going back again soon.
October 26th, 2009 § § permalink
It has been awhile since I have written anything here. Work has been busy. Photography has been busy. Music has been busy. Fall is here and soon it will be time to start holiday baking!!!! Where did this year go? Anyway, hope you are doing well. I will soon be trying the peach cobbler recipe that pastry chef David Benton gave me soon. Stay tuned.
Oh yeah, I got new eyeglasses. I was way overdue. The frames are made by ProDesign Denmark. I really like their frames.