May 13, 2015 § Leave a comment
SWEETTABLESCAPES bakes its share of brownies all year long but we also think Blondies can be lots of fun, especially when they have this little “je-ne-sais-quoi” that makes them different, healthy and gluten-free! So we very excitedly tried this recipe for Almond Butter Quinoa Blondies from Eatingwell.com.
- 1/4 cup unsalted butter, softened
- 3/4 cup smooth or crunchy natural almond butter
- 2 large eggs
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 3/4 cup quinoa flour (see Tip)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
- Preheat oven to 350°F. Line an 8-inch-square baking pan with parchment paper (or foil), allowing it to slightly overhang opposite ends. Coat with cooking spray.
- Beat butter and almond butter in a mixing bowl with an electric mixer until creamy. Beat in eggs, brown sugar and vanilla. Whisk quinoa flour, baking powder and salt in a small bowl. Mix the flour mixture into the wet ingredients until just combined. Stir in chocolate chips. Spread the batter evenly into the prepared pan.
- Bake until a toothpick inserted into the center comes out with just a few moist crumbs on it, 25 to 35 minutes. Do not overbake. Let cool in the pan for 45 minutes. Using the parchment (or foil), lift the whole panful out and transfer to a cutting board. Cut into 24 squares. Let cool completely before storing.
May 9, 2015 § Leave a comment
Cookies and cakepops are always a great part of our SWEETTABLESCAPES “treat baskets” but we also love to add little extras such as homemade candy. These Bourbon Sea Salt caramels from Bon Appetit (Dec. 2013) are easy to make and give you a delicious, grown-up candy you can share for many occasions!
- Nonstick vegetable oil spray
- 2 cups sugar
- ½ cup light corn syrup
- 1 14-oz. can sweetened condensed milk
- ½ cup (1 stick) unsalted butter, cut into small pieces
- 2 tablespoons bourbon
- ½ teaspoon kosher salt
- Flaky sea salt (such as Maldon)
A candy thermometer
Lightly coat an 8×8” baking pan with nonstick spray and line with parchment paper, leaving a 2” overhang on 2 sides; spray parchment.
Remove pan from heat and whisk in sweetened condensed milk and butter (mixture will bubble vigorously) until smooth. Fit pan with thermometer and return to medium-low heat. Cook, whisking constantly, until thermometer registers 240°. Remove from heat and whisk in bourbon and kosher salt. Pour into prepared pan; let cool. Sprinkle caramel with sea salt, cut into ¾” pieces, (oops, forgot the picture with sea salt….)and wrap individually in parchment paper.
Do Ahead: Caramels can be made 2 weeks ahead. Store wrapped tightly in plastic in airtight container at room temperature.
May 4, 2015 § Leave a comment
Fresh fruit are quickly going to make a big comeback into our desserts after the cold months, but that doesn’t mean you can’t use frozen if need be. This super simple, pretty and moist cake is a great choice when you have some leftover raspberries in that bag at the back of your freezer! The recipe was in Bon Appetit, March 2015 and SWEETTABLESCAPES jumped on it!
- Nonstick vegetable oil spray
- 1½ cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- 3 large eggs
- 1½ cups ricotta
- ½ teaspoon vanilla extract
- ½ cup (1 stick) unsalted butter, melted
- 1 cup frozen raspberries or blackberries, divided
May 4, 2015 § Leave a comment
It’s always frustrating to be in the mood for a nice cake or dessert and then to have to wait for the dough to rise. So, please, think ahead (and we are not talking about hours upon hours here…just 2 1/2 hours!) because, once you’ve made this gorgeous and delicious babka, there will be no turning back. You’ll have to do it again…and again. The beauty of this recipe, straight from The Holiday Kosher Baker by Paula Shoyer, is that it produces TWO babkas…you see what I mean? You make one to take to a friends house AND you have one to keep at home and prevent a riot!!! Absolute perfection!
1/2 cup warm water
1/2 oz (2 envelopes – 14g) dry yeast
1/2 cup (100g) plus 1 tsp sugar, divided
3 cups (375g) all-purpose flour
2 cups (250g) white whole-wheat flour
1/2 cup (120ml) canola oil
1/2 cup (1 stick, 113g) margarine, at room temperature at least 30 minutes
3 large eggs plus one egg white (reserve yolk for glazing)
Filling and Glaze:
1 1/2 cups (300g) sugar
1/2 cup (40g) unsweetened cocoa
1 cup (2 sticks, 226g) margarine, at room temperature for at least 30 minutes
1 cup (180g) mini-chocolate chips
2 tsp water plus reserved egg yolk
To make the dough:
To make the filling:
Assembling the babka:
Preheat oven to 375F (190C). Grease two 12-inch loaf pans using spray oil.
Divide dough into a equal pieces. On a large piece of parchment paper sprinkled with flour, roll out each piece of dough into a 10 X 7-inch (25 X 18cm) rectangle. Spread each piece with 1/4 of the filling, sprinkle it with 1/4 of chocolate chips, and roll up the dough lengthwise. When you have two rolls, twist them around each other, keeping the seams on the bottom. Tuck the ends underneath and place into the prepared loaf pan. Repeat with the other pieces of dough. Brush the tops with the reserved egg yolk mixed with water.
Run a knife around the sides of the babkas and then remove from pans and let cool on a wire rack.
Store wrapped in foil at room temperature for up to 2 days or freeze for up to 3 months…..but we doubt these babkas will last that long!!!
May 1, 2015 § Leave a comment
One of our favorite cakes here at SWEETTABLESCAPES has become a family staple and pops on our table regularly in the spring. When I realized I had never shared the recipe on this blog, I had to remedy that immediately! I found the recipe years ago in Gourmet magazine (May 1992) as part of a Spring Luncheon Menu. We loved the combination of cake and berries, the added kick of Grand Marnier (which makes it a slightly more sophisticated and grown-up dessert) so much that it has been a classic ever since. The recipe is now available on Epicurious.com.
- 1 1/2 cups cake flour (not self-rising)
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon double-acting baking powder
- 1/4 cup poppy seeds
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 1 1/4 cups sugar
- 2 teaspoons freshly grated orange zest
- 4 large eggs, separated
- 2/3 cup sour cream
- 2 teaspoons vanilla
- 1/4 teaspoon cream of tartar
For the syrup
- 1 cup fresh orange juice
- 1/4 cup plus 2 tablespoons Grand Marnier or other orange-flavored liqueur
- 3 tablespoons sugar
- 1/4 cup julienne strips of orange zest (preferably removed with a zester)
- 3 cups mixed berries
- confectioner’s sugar for sifting over the cake
- crème fraîche as an accompaniment
Make the cake:
Into a bowl sift together the flour, the salt, the baking soda, and the baking powder and stir in the poppy seeds. In a large bowl with an electric mixer cream the butter with 1 cup of the sugar and the zest until the mixture is light and fluffy. In a small bowl whisk together the yolks, the sour cream, and the vanilla until the mixture is combined well and beat the flour mixture and the yolk mixture into the butter mixture alternately, beginning and ending with the flour mixture and beating well after each addition. In another bowl with cleaned beaters beat the whites with a pinch of salt until they are foamy, add the cream of tartar, and beat the white until they hold soft peaks.Add the remaining 1/4 cup sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks. Stir about one third of the meringue into the batter to lighten it, fold in the remaining meringue gently but thoroughly, and pour the batter into a buttered and floured 10-inch springform pan, smoothing the top. Bake the cake in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until a tester comes out clean.
Make the syrup while the cake is baking:
In a small saucepan combine the juice, the liqueur, the sugar, and the zest, heat the mixture over moderately high heat, stirring, until the sugar is dissolved, and remove the pan from the heat.
Transfer the zest with a fork to a bowl, pour 1/3 cup of the syrup into the bowl, reserving the remaining syrup, and add the berries to the bowl. Toss the mixture until it is combined well and chill it, covered, for at least 2 hours and up to 24 hours.
Remove the cake from the oven, transfer it in the pan to a rack, and poke the top immediately all over with a skewer. Brush the top of the cake generously with half the reserved syrup, letting some of it run down between the cake and the side of the pan, and let the cake stand for 10 minutes. Run a thin knife around the edge of the pan, remove the side of the pan, and invert the cake onto the rack. Poke the cake all over with the skewer and brush it generously with the remaining syrup. Re-invert the cake onto another rack and let it cool completely. (The cake may be made 1 day in advance and kept wrapped well in plastic wrap or in an airtight container at room temperature). Just before serving, sift the confectioners’ sugar over the top of the cake and serve the cake with the macerated berries and the crème fraîche. (we served it with whipped cream)