This weekend I have spent lounging around on the beach in Santa Cruz, eating the best that Santa Cruz has to offer and reminiscing on the years I use to spend in that great town. Both my sisters attended UCSC, So I spent much of my vacations there mostly on the off season when the boardwalk was a ghost town, and the only people on the beach were the committed surfers that lived right around the bend. As you know this weekend is Memorial day weekend the unofficial start to summer and until this weekend it has been pouring here in Nor Cal. The trip to Santa Cruz was an unexpected one but turned out to be a great little trip. I didn’t expect this cake to be to great but it turned out great and full of flavor and moistness, the fresh cream and berries were the perfect touch.
Buttermilk Pound cake1 1/2 cups (3 sticks) unsalted room temperature butter, plus more for greasing the pan
3 1⁄2 cups sifted all-purpose flour, plus more for flouring the pan
1⁄2 teaspoon salt
1⁄2 teaspoon baking soda
2 1⁄2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 cup Buttermilk
Preheat the oven to 300 degrees F. Butter and flour a bundt pan.
Sift together the flour, salt, and baking soda. In a stand mixer, beat the butter and drizzle in the sugar, creaming it well. Add the eggs one at a time, after the egg before it has been incorporated. Beat in the vanilla extract, scraping down the sides. On low speed, add a third of the flour mixture until just combined. Then add a third of the buttermilk mixture until just combined. Repeat with the remaining flour and buttermilk. Stir in the lemon juice.
Smooth the batter into the prepared pan. Bake until a toothpick or thin knife comes out clean, about 75 minutes. The cake should be browned and the edges should be starting to pull away. Cool for 20 minutes in the pan, then invert onto a rack and cool completely.
Then for cream do about 1 C cream to 1/2 C of sugar and whip to stiff peaks. Use any kind of berries or other summer fruits you would like.
Panna Cotta? The easiest creamy custard to make and impressive too. It wasn’t something I knew existed until I was in Culinary School and now I’m obsessed. I finished my last class on Friday and I’m going to receive my certificate in the mail, It went by so quickly, now I have to figure out school for the next few years. I’m continuing my education in business hoping to transfer to a four year college in the coming years, but right now I’m open for suggestions of great schools no matter the state. Have any suggestions, let me know. For now though it’s my first day of summer and I’m gonna go bake something.
2 C heavy cream
1/2 C sugar
1 C milk
3/4 tlb. gelatin
add any flavoring you would like.
Combine the cream, sugar, flavoring and bring to a boil. Remove from the heat, cover the pot, and let the cream infuse for 10-15 minutes. Pour milk into a metal bowl and sprinkle the gelatin into it. Stir with your fingers to dissolve, and let it stand 5 minutes until it gets spongy.
After infusing, bring the cream back to a boil and remove from the heat. Liquefy the gelatin over low heat and stir into hot cream. Strain the mixture into the ramekins and refrigerate until set, at least 6 hours or overnight. To serve out of ramekins run a sharp knife around the edge of the cream, place a plate over the ramekin, invert it and shake it out onto the plate.
2 pints of strawberry’s
1/4 C sugar
1/4 C water
1 Tbs. corn starch
Put all in ingredients in small pot and put on medium heat stirring often. Cook until you can drag you finger across the back of the spoon and leave a trail. Let cool in fridge then add to panna cotta.
This is perfect for the summer, with all fresh fruit. It has a nice crisp tart shell filled with fresh creamy pastry cream and just some summer fruits on top. I’m always getting requests from the guys at my dads work and this was one of the things I got a request for and it turned out perfectly.
6 tbs.unsalted butter, room temperature
1/2 C confectioners sugar
2 lrge eggs
1 1/2 C A.P flour
1/4 teaspoon salt
2 teaspoons heavy cream
In the bowl of an electric mixer fitted with a paddle attachment, combine butter and confectioners sugar. Mix on low speed until combined, about 2 minutes.
Add egg yolks, and mix until incorporated, about 1 minute, scraping down the sides of the bowl as necessary. Add 3/4 C flour, and mix on low speed until flour is incorporated, about 30 seconds. Add remaining 3/4 C flour along with salt and cream and mix just until flour is no longer visible, about 1 minute.
Turn out dough onto a piece of plastic wrap, and shape into a flattened disk. Wrap and refrigerate for 2 hours. Turn oven on to 350 degrees. Then roll out to proper dimension for whatever size tart pan your using. Put in tart pan put baking beans in it and bake for 15 minutes until crisp and take out and let cool.
2 C whole milk
1/2 c sugar
1 tbs. vanilla
pinch of salt
4 lrge egg yolks
1/4 c cornstarch
2 tbs butter, cut into pieces
In a medium saucepan, combine the milk, 1/4 C sugar,vanilla and salt. Cook over medium high heat until mixture comes to a simmer. In a medium bowl, whisk together the egg yolks, cornstarch, and remaining 1/4 C sugar. Whisking constantly, slowly pour out 1/2 C hot milk mixture into egg yolk mixture. continue adding milk mixture, 1/2 c at a time until it has been incorporated. pour mixture back into saucepan and cook over medium high heat whisking constantly, until it thickens about 2 minutes. Transfer to the bowl of an electric mixer with a paddle attachment and beat in the cubes of butter for about 5 minutes. Place plastic wrap directly on top so skin doesn’t form and put in the fridge for 2 hours.
Once everything is cooked and cooled assemble, put any favorite fruits on top.
A few weeks ago I was told that I had to provide the desserts for my cousins birthday party, He’s an adult so It would not be children but many adults that I would be serving. I didn’t find out I was doing the desserts until 12 pm that day and the party would be that night, So I set out to make something tasty but quick and easy too. That’s where these came into play, I decided on brownies because he loves brownies and then just adding whatever I had in my kitchen cabinet to that. People were a little scared at first to try them because I said there were corn pops in it but once people tried them they couldn’t stop, they kept on raving about these tasty morsels and I would suggest trying different kinds of cereals.
1 1/4 cups cocoa powder
1 1/4 cups flour
12 oz butter
3 cups sugar
2 tsp. vanilla
1 1/2 cup of marshmallow cream
1 ½ cups milk chocolate chips
3/4 cup Jiff peanut butter
1 TBSP unsalted butter
2 cups Corn Pops cereal(or any cereal you have or want to use up)
Preheat oven to 350F.
Grease a 9×13-inch baking pan. Sift together cocoa powder and the flour. Melt the butter over low heat. Remove from the heat and stir in the sugar. Add the eggs, 2 at a time stirring after each addition. Stir in the vanilla. Add this mixture to the dry ingredients and stir until combined. Pour batter into the prepared pan and bake for 45-50 minutes or until cake tester comes out clean.
Remove the brownies from the oven, and immediately spread with marshmallow cream.
Place the chocolate chips, peanut butter, and butter in a medium saucepan. Cook over low heat, stirring constantly until melted. Remove from heat, add the cereal,and mix well. Allow this to cool for 3 minutes or so.
Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.
This past weekend I went on a road trip with 6 girlfriends to San Diego, it was a blast and everything that could go wrong did but that just made it better. It was a 9 hour drive, we drove through Friday night, we went surfing,shopping,to a padres game,the rock church, downtown Disney,and Hollywood strip. We are poor college students so we didn’t eat out at all we lived off of snacks, peanut butter and jelly sandwich’s and anything not refrigerated. Before we left I made these baked doughnuts which I would also like to call healthy doughnuts, you can use a muffin tin but i got a doughnut pan for it. These are really terrific, it doesn’t stink up the house and you don’t feel horrible after eating it, but it’s something to get use to it’s not the airy traditional doughnut, but something defiantly good for your health more so.
2 C flour
3/4 granulated sugar
2 tsp baking powder
1 teaspoon of salt
1/4 c buttermilk
2 eggs lightly beaten
2 tbs butter melted
Preheat the oven to 425 degrees. spray muffin tins or doughnut molds with nonstick cooking spray. In a large bowl mix together flour,sugar, baking powder and salt. Add buttermilk, eggs, and and butter. Stir just until combined. Fill 2/3’s of the way up. Bake 7-9 minutes or until springs back when touched. Let cool for 5 minutes and then finish off with glaze.
1 C powder sugar
1 tsp of vanilla
6 tbs milk
mix and then put on each doughnut, you could also just put cinnamon sugar on top too.