Zucchini, Lemon and Walnut Loaf Cake (Cake aux courgettes, citron et noix)

July 24, 2017 § Leave a comment

 

The wonderful French Desserts by Hillary Davis has been a wealth of awesome recipes and this loaf cake is absolutely divine. It is simple enough but produces an ultra-moist and richly flavored cake with a hint of olive oil and the nice lemon kick! Now you can eat your cake and have your vegetables too!!! What ‘s not to love?

You’ll need:

1 1/2 cups all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 1/2 cups coarsely grated zucchini, squeezed very dry in paper towels

1 cup chopped walnuts

1 cup granulated sugar

1/2 cup olive oil

3 large eggs

1/2 tsp pure vanilla extract

2 tsp lemon extract

1 lemon, tested and juiced for 1/4 cup juice

Directions:

Preheat oven to 325 F. Butter and flour the loaf pan.

In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Add the zucchini and walnuts and stir to coat.

In another bowl, whisk together the sugar, olive oil, eggs, vanilla, lemon extract, lemon juice and lemon zest.

 

Stir the dry ingredients into the wet ingredients just until combined. Do not overwork the batter.
Scoop batter into the loaf pan and bake for 1 hour.

Remove from the oven and cool in the pan for 15 minutes before turning out onto a serving plate. Lightly dust with confectioner’s sugar (optional)

Owl Baby Shower Cookies

July 21, 2017 § Leave a comment

Cute request for some “OWL” baby shower cookies in a soft yellow palette:

Giant Cookie to Share (Le Broye du Poitou)

July 18, 2017 § Leave a comment

This BIG cookie is easy to prepare and even easier to share since you juts need to break off some pieces and eat!!


Another delicious recipe from “French Desserts” SWEETTABLESCAPES had to try. It is just perfect for a summer get-together when everyone can casually help themselves to a piece!

You’ll need:

3 3/4 cups sifted all-purpose flour

1 1/4 cups granulated sugar

1/2 tsp salt

2 sticks plus 2 Tbsp salted chilled butter, cut into small cubes

1 large egg

3 TBSp dark rum

1 large egg yolk

Directions:

Preheat oven to 350 F. Place flour, sugar and salt in the bowl of a food processor and pulse 6 times.

Add the butter and process until the mixture is granular in texture.

Whisk the egg and rum in a small bowl, add to food processor, and process just until a ball forms.


It it is still too dry to form a ball, add 1 Tbsp of ice water at time until it comes together into a ball.

Place the dough on a large piece of plastic wrap. Press it down with the palms of your hands. Transfer to a baking sheet, removing the plastic wrap and continue shaping and pressing the disk until it is 1/2 inch thick and approximately 10-11 inches across. Pinch all the way around. Beat the egg yolk and brush it across the top.
Drag the tines of a fork from one end to the other several times to create a large criss-cross pattern.

Bake for 25-35 minutes, until golden.

Allow to cool for a t least 20 minutes on the baking sheet, then carefully slip it off onto a large round plate or tray.

To serve, present the whole cookie and let people break off pieces.

 

Happy Bastille Day!

July 14, 2017 § Leave a comment

Today is our French National Celebration or Fete Nationale or Le Quatorze Juillet! We remember the French Revolution and how the people stormed the then-prison of la Bastille…Read more here.

So it is only appropriate to enjoy some Bleu Blanc Rouge (Blue White and Red, in the order of the French flag), some Paris landmarks and some cookies!

VIVE LA FRANCE!!

Cream Cheese Pound Cake

July 13, 2017 § Leave a comment

When you husband’s name is Jeff, you have something in common with the Barefoot Contessa; when your husband’s birthday rolls around, some well-intentioned friends offer him her new book “Cooking for Jeffrey”; when he gets home, he pours over the mouth-watering recipes, marking every other page with a post-it and guess who has to get to work? ME!!! aka SWEETTABLESCAPES.

One of his first choices was this dense and delicious VANILLA CREAM CHEESE POUND CAKE!! The recipe makes 2 loaves, so you can stash one in the freezer for the days when you DON’T want to indulge your hubby!

You’ll need: 

3 Tbsp demerara or turbinado sugar, such as Sugar in the Raw

3/4 pound (3 sticks) unsalted butter, at room temperature

8 ounces cream cheese, at room temperature

2 1/2 cups granulated sugar

6 extra-large eggs, at room temperature

1 Tbsp vanilla extract

seeds scraped from a vanilla bean

3 cups sifted cake flour (measured after sifting)

1 tsp kosher salt

Directions: 

Preheat oven to 325F. Spray two 8 1/2 x 4 1/2-inch loaf pans with baking spray and sprinkle insides with the demerara sugar, titling the pans to cover evenly.

Place butter, cream cheese and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and neat on medium speed for 2 1/2 to 3 minutes, until light and creamy.

Scrape down the bowl with a rubber spatula to be sure it’s well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping the bowl before adding the next egg. Mix in vanilla extract and vanilla seeds.

Combine cake flour and salt in a medium bowl. With mixer on low, slowly add flour mixture to the butter mixture, scraping down the bowl and beatre with a rubber spatula. Mix the batter thoroughly with spatula and divide evenly between the two prepared loaf pans. Smooth the tops and bake in the center of the oven for 60 to 70 minutes or until a toothpick inserted in the middle comes out clean.

Allow cakes to cool in pan for 30 minutes, then carefully turn them out and let them cool completely on a rack.

 

Freeform Berry Tart

July 7, 2017 § Leave a comment

Haaa summer!! There is nothing like it, especially when you are a berry-lover! Any dessert with this “superfood” is a winner. It looks pretty, often patriotic and always delicious. This tart is an absolute delight for the eyes and the buds, so get the flour out!!! The recipe is from “Elle A Table”,May-June 2017

You’ll need:

Sweet Pate Brisee:

250g all-purpose flour

125 g butter

50g confectioner’s sugar

pinch of salt

1 egg

zest of half a lemon (optional) 2 to 6 Tbsp water or milk.

Preparation: Cut butter into small cubes. Mix flour, salt and confectioner’s sugar

Add butter and mix with your fingers (or in a food processor)until it reaches the consistency of cornmeal. Add the lemon zest if you wish. Add the egg and mix until the dough forms a ball. Add a little milk or water. Wrap in plastic wrap and refrigerate 30 minutes.

To make the tart:

100g butter, softened

100g raw sugar

2 eggs

1 lemon

100g almond meal

20 g flour

3/4 pound mixed berries

Preheat oven to 350F. Roll out dough in an imperfect circular shape and place on a baking sheet covered with parchment paper.

Refrigerate for 30 minutes.

Prepare frangipane: mix softened butter and sugar until smooth;

add eggs one at a time,

then the lemon zest. Add almond meal and flour.

Spread frangipane over the dough, leaving about an inch at the edge (it spreads a little as it bakes). Cover with berries. Bake for 15 minutes at 350F and another 30 minutes at 325F.

Let cool. Enjoy!

Carnival Birthday party…and its cookies!

July 6, 2017 § Leave a comment

Weather permitting, an early summer kid’s birthday should be celebrated outdoors. Add some carnival attractions, balloons and games, and you have a winner. But why stop there? Here at SWEETTABLESCAPES, we say “carry the theme all the way” and give your guests some carnival cookies too!!

That is just what our client did for her daughter’s 4th birthday!

Large cookies were : Popcorn, “snocones”, cotton candy and circus tents.

Mini cookies were number Four and her initial:

And of course, we needed clowns for the fear laugh factor!!! So cake pops did the trick!! Chocolate with a hat, vanilla without!!

HAPPY BIRTHDAY ISABELLA!!

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