Author: laughingmoondesigns@yahoo.com

Lemon Glazed Yogurt Cake
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Lemon Glazed Yogurt Cake

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Everyone has a go-to cake that they pull out for guests, baby showers, when you see that Meyer lemons are available… both of these occurred at the same time this week. I had 2 neighbors that I see when I am out walking and decided it was past time to have them to tea. We had tea at 5 but I am not a stickler for these sort of things. This is simple a wonderful cake. Moist and lemony. This is wonderful without Meyer lemons but if you get a chance try them. A cross between a lemon and a mandarin orange they are just wonderful. This was adapted from a recipe in the “New California Cook” which called for sour cream and lemon extract but I tweaked until I got it the way I wanted.

This can be made 3 days in advance and kept at room temperature, tightly covered. It also freezes well, tightly wrapped for up to 2 months.

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Cake
1 3/4 all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 cup unsalted butter, at room temperature
1 cup granulated sugar
3 large eggs, at room temperature
1 tablespoon of lemon zest (I used the zest of 2 lemons)
2 tsps of fresh lemon juice
1 cup plain greek yogurt

Glaze
3/4 cup powdered sugar
1/2 cup fresh lemon juice
2 tsp lemon zest

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  1. Preheat the oven to 350F. Butter and flour a 9 inch Bundt pan.
  2. Sift flour, baking soda and baking powder together in a bowl and set aside.
  3. In a mixing bowl, using an electric mixer on medium speed, beat the butter and sugar together until light and fluffy, about 4 minutes. Beat in the eggs, lemon zest and juice and mix for about 2 more minutes.
  4. Reduce the speed to low and add half the flour mixture and mix until well combined. Add half the yogurt, and then the rest of the flour and then ending with the yogurt.
  5. Pour the batter into the prepared pan. Bake for about 35 to 40 minutes, until a knife inserted into the center comes out clean. Let cool in the pan for 10 minutes, then invert onto a plate. Make the glaze while the cake is still warm.
  6. To make the glaze sift the powdered sugar into a bowl. Add the lemon juice and zest, whisking to break up any lumps.
  7. Using a long skewer poke holes in the cake, almost going through the bottom. Brush on the glaze with a brush giving it time to absorb.

 

Chocolate Macadamia Nut Torte
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Chocolate Macadamia Nut Torte

This is adapted from a recipe in one of my favorite cookbooks, “Pacific Flavors”. It was bought years ago at a wonderful garden/cooking store called Lexington Gardens in Newtown, CT. It was one of my favorite places to visit on my trips back home. I miss those days but I have this cookbook and other gifts to remind me of those wonderful times spent with my mom and dad wandering around the gardens and perusing the cooking items. This is a wonderful rich but not overly sweet dessert. It can be made with toasted Hazelnuts just as easily and I have made it both ways. It can also be made a day in advance and left unrefrigerated. It is wonderful with fresh raspberries or even a glass of port.

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Ingredients

1 cup unsalted Macadamia nuts or Hazelnuts*
2 tbsp candied ginger
5 oz semi-sweet chocolate
10 tbsp unsalted butter
1 cup sugar
4 eggs
1/3 cup fine unseasoned bread crumbs
1 tbsp grated orange rind
*Toast them in a 325 oven until golden for about 15 minutes, cool before grinding.

Simple Syrup

3 tbs sugar
3 tbs water
3 tbs grand Marnier or other orange liqueur

Chocolate Glaze
2 oz unsweetened chocolate
2 oz semisweet chocolate
1/4 cup unsalted butter

White Glaze
1/2 Cup confectioner’s sugar
1/3 cup water
1/4 tsp lemon juice

Directions

Butter the bottom and sides of a 9 inch round cake pan (I used a springform pan). Cut a piece of parchment paper and line the bottom. I have also used about a tablespoon of flour and shook the pan until there was a light coating of flour. I found it makes removing the cake easier if you do not have parchment paper. Preheat oven to 375.

Grind nuts in a food processor and mince until they resemble cornmeal, set aside

In a food processor puree the candied ginger until finely ground.

Cut the 5 oz of semi sweet chocolate into small pieces and melt in the microwave.

Place butter and sugar in the food processor and process until well combined. Add eggs and ginger puree. Mix. Add melted chocolate and mix until combined.

Pour into a bowl. Stir in breadcrumbs, orange rind and ground nuts. Pour into the cake pan and bake until a knife placed in the center of the cake comes out clean,about 25-30 minutes.

Cool 30 minutes. Remove cake from springform pan. If using a regular cake pan place a plate over the cake and invert the cake onto the plate. Carefully peel off the parchment. Cool to room temperature.

Simple Syrup: Make the simple syrup while the cake is cooling. In a small saucepan combine sugar and water, bring to a boil until sugar is dissolved. cool to room temperature in a small bowl. Add orange liqueur. Brush over the surface of the cake until absorbed. I use a toothpick to prick the cake to help the syrup absorb faster.

Chocolate Glaze: Melt the ingredients for the glaze in a small bowl in a microwave. cool until glaze begins to thicken. Pour into the center of the cake and spread to smooth. The cake can be made ahead to this point and left unrefrigerated.

White Glaze: To make the white glaze decoration combine the confectioner’s sugar, water and lemon juice. Stir until creamy. Pour into a pastry bag or a plastic baggie with the tip cut. Drizzle lines across the cake. Take a knife and drag lightly through the white lines.

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Chicken Tamale Pie
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Chicken Tamale Pie

I was trying to come up with something to make with the boneless, skinless chicken thighs I had in the fridge so I started going through some old cookbooks I had not used in a while. I adapted this from an old James McNair recipe in his “Chicken” cookbook. I have quite a few that I have acquired over the years. This is a great weeknight recipe. It warms up well, too. 

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Ingredients

1 can (28 oz.) Italian-style plum tomatoes, with their juices
1 can (16 oz.) cream-style corn
3 – 4 tsp. salt
1 medium-sized onion, sliced thin
1/4 cup olive oil
1 canned adobo chipotle chili (chopped)
1 cup milk
½ cup yellow cornmeal
3 eggs, lightly beaten
1 cup pitted ripe olives
5 chicken thighs, cooked and shredded
1 cup shredded Monterey Jack cheese
1 cup shredded sharp Cheddar cheese
Olive oil for drizzling

Directions

Sauté onion until golden. Add tomatoes, corn, salt, olive oil and chili powder in a large saucepan and cook over medium heat for 15 minutes.

Preheat the oven to 350 degrees F.

In a mixing bowl, stir together the milk, cornmeal, and eggs; add to the tomato mixture and cook, stirring constantly to prevent scorching, until thick, about 15 minutes.  Remove from heat and stir in the olives, chicken and about 1/2 cup of the cheese mixture.

Pour mixture into a lightly greased shallow ovenproof dish. Top with the remaining cheeses, drizzle with oil, and bake until the pie is firm and the cheese is crusty, 35 – 45 minutes. Serve piping hot.

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Shrimp Bisque

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Happy New Year everyone!

I served this as the soup course for Christmas Eve but it is so wonderful I will make it again. It uses rice as a thickener and a smaller amount of cream that a lot of recipes. I did make homemade shrimp stock using the shells and added some ready made seafood stock as well. It was wonderful and even good the next day warmed up. I made it earlier in the day and kept it warm in a crock pot until just before serving and added the cream last. This was adapted from a Bon Appetit recipe from June 2011. It serves 6 as soup course.

INGREDIENTS

  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 1 1/2 pound medium shrimp (about 45), peeled, deveined, shells reserved
  • 8 cups water or seafood stock (I used Swansons’s)
  • 2 bay leaves, divided
  • 2 carrots, peeled, chopped
  • 2 celery stalks, chopped
  • 1 medium onion, chopped
  • 1/2 cup brandy
  • 1/4 cup long-grain white rice
  • 2 tablespoons tomato paste
  • 3 sprigs fresh flat-leaf parsley
  • 3 sprigs fresh thyme
  • 1/4 teaspoon (or more) cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 1/2 cup heavy whipping cream
  • 3 tablespoons fresh lemon juice
  • 1/4 cup finely chopped fresh chives

 PREPARATION

  1. Melt 1 tablespoon butter in a large heavy pot over medium-high heat. Add shrimp shells and cook, stirring frequently, until they begin to brown, about 5 minutes. Add 1 bay leaf and 8 cups water or seafood stock. Simmer uncovered for 25 minutes. Set a fine-mesh strainer over a large bowl. Strain, discarding solids. DO AHEAD: Shrimp stock can be made 3 days ahead. Let cool slightly; chill uncovered until cold, then cover and keep chilled.

    Melt 1 tablespoon butter in a large heavy pot over medium heat. Add shrimp and cook, stirring occasionally, until just opaque in center, 3-4 minutes. Transfer shrimp to a plate. Add remaining 2 tablespoons butter to same pot. Add carrots, celery, and onion and cook over medium heat, stirring frequently, until very soft, about 20 minutes.

    Remove pot from heat; add brandy. Return pot to heat and stir until almost evaporated, 2-3 minutes. Add rice and tomato paste; stir for 1 minute. Add shrimp stock, remaining bay leaf, parsley, thyme, and 1/4 teaspoon cayenne. Simmer uncovered until flavors meld and rice is soft, about 20 minutes. Season with salt and pepper. Reserve 4 shrimp for garnish and stir remaining shrimp into bisque. Remove parsley, thyme, and bay leaf.

    Working in batches, purée bisque in a blender until smooth. Pour through a finemesh strainer set over a clean pot. Discard solids in strainer. Stir in cream and reheat bisque over medium heat. Add lemon juice. Season to taste with salt, pepper, and more cayenne, if desired.

    Mince reserved shrimp and mix with chives in a small bowl. Place 1 heaping tablespoon shrimp mixture in the center of large, shallow soup bowls. Ladle bisque around garnish and serve.

Potato Cocottes
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Potato Cocottes

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I received these beautiful cocottes as a Christmas present and I immediately set about coming up with a recipe for them with something I had on hand. This is super simple and wonderful as a side dish – you could also make these in individual ramekins. I made a pear, walnut salad with balsamic fig vinegar and stilton cheese crumbled on top with a grouper burger.

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Ingredients

2 large Yukon Gold potatoes, cubed
2 tablespoons olive oil
1/4 Cup Parmesan cheese (or to taste)
1/4 Cup Shredded white cheddar, Gruyere (or other shredded cheese)
cooking spray
salt & pepper to taste

Directions

Pre heat oven to 400 degrees. Cube potatoes and place in a large bowl. Toss with olive oil, salt, pepper and the parmesan cheese. Spray the cocottes or ramekins with cooking spray, place potato mixture in the cocottes and sprinkle with the cheese. The next time I make these I will try a little smoked Paprika on top. Place lids on top (or cover with foil) and bake about 30 minutes or until potatoes are tender.

Sand Tarts & A Very Merry Christmas
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Sand Tarts & A Very Merry Christmas

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This post has a little art. My little Christmas badger and a recipe from my childhood. My mom made all sorts of wonderful cookies, candies and food at Christmas time. One of my favorite memories is baking with her. Thumbprints, divinity, fudge, popcorn balls, sugar cookies… these cookies were handed down from her mother and yesterday we made them together for the first time in years. I hope everyone has a very merry Christmas.

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Sand Tarts

INGREDIENTS

2 sticks of unsalted butter, softened
1 1/2 Cups confectioner’s sugar
2 eggs
1 egg white, slightly beaten
2 cups all purpose flour, sifted
1/2 tsp baking powder
1/8 tsp salt
cinnamon sugar mix for sprinkling
1/4 Cup pecan pieces

DIRECTIONS

  • Mix confectioner’s sugar into the butter until well blended (I used the paddle attachment on the mixer)
  • Stir flour into butter/sugar mixture and blend
  • Round dough into a ball and place in bowl, chill overnight
  • Preheat oven to 350
  • Divide dough and roll into logs, wrap in wax paper
  • Slice thin, about 3/16th inch (keep in refrigerator in between baking)
  • Place on a non stick baking sheet
  • Brush lightly with beaten egg white
  • Sprinkle with cinnamon sugar mix
  • Garnish with pecan piece
  • Bake for about 11 minutes
Triple Chocolate Cheesecake
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Triple Chocolate Cheesecake

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This is a great recipe for bringing to a party. It is easy, you can make it ahead and it looks really pretty. I adapted it from a recipe by Abigail Johnson Dodge in Fine Cooking. The recipe calls for a 9 inch springform and all I had was a 10 inch springform so I cut down just a bit on cooking time.

For the crust:

  • 1-1/2 cups very finely crushed chocolate graham crackers (I used the food processor)
  • 3 Tbs. granulated sugar
  • 1/8 tsp. ground cinnamon (optional)
  • 1/4 cup unsalted butter, melted

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For the filling:

  • 1/2 cup sour cream
  • 2 tsp. pure vanilla extract
  • 8 oz. bittersweet chocolate, finely chopped
  • 3 packages (8 ounces each) cream cheese, at room temperature
  • 3 Tbs. natural, unsweetened cocoa powder, sifted if lumpy
  • 1/4 tsp. table salt
  • 1-1/4 cups granulated sugar
  • 3 large eggs, at room temperature

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Make the crust: Heat the oven to 400°F. In a medium bowl, stir together the cookie crumbs, sugar, and cinnamon (if using) until blended. Drizzle with the melted butter and mix until well blended and the crumbs are evenly moist. Dump the mixture into a 9-inch springform pan and press evenly onto the bottom and about 1 inch up the sides of the pan (to press, use plastic wrap, a straight-sided, flat-based coffee mug, or a tart tamper). Bake for 10 minutes and set on a wire rack to cool. Reduce the oven temperature to 300°F.

Make the filling and bake: Mix the sour cream and vanilla in a small bowl. Set aside.

Melt the chocolate in a double boiler over medium heat (or in a microwave). Stir until smooth. Set aside to cool slightly.

In a stand mixer fitted with the paddle attachment, beat the cream cheese, cocoa powder, and salt until very smooth and fluffy, scraping down the sides of the bowl and paddle frequently (and with each subsequent addition). Add the sugar and continue beating until well blended and smooth. Scrape the cooled chocolate into the bowl; beat until blended. Beat in the sour cream mixture until well blended. Add the eggs, one at a time, and beat until just blended. (Don’t overbeat the filling once the eggs have been added or the cheesecake will puff too much.) Pour the filling over the cooled crust, spread evenly, and smooth the top. Bake at 300°F until the center barely jiggles when nudged, 50 to 60 minutes. The cake will be slightly puffed, with a few little cracks around the edge. Let cool to room temperature on a rack and then refrigerate until well chilled, at least a few hours, or overnight for the best texture and flavor. (This cake freezes well, too: Put the unmolded cake in the freezer, uncovered, until the top is cold and firm, and then wrap it in two layers of plastic and one layer of foil.)

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I made chocolate curls to go on top but you could drizzle with white or dark chocolate as well.

For the chocolate curls I melted about 3 oz of semi sweet chocolate chips with 1 tablespoon of Crisco. Melt in the microwave (about a minute) and stir until smooth. Pour onto a upside down cookie tray and spread until very thin. Put in the freezer for about 3 minute until hard. Take a metal spatula and scrape slowly until a curl forms. Keep in the refrigerator or freezer until ready to to put on top of the cake. I decorated it and then removed it from the pan when I got to the party

To serve: Unclasp the pan’s ring, remove it, and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife as needed.

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Swedish Hallongrotta

I usually make 4 or 5 kinds of cookies at Christmas time. These will be added to the yearly line up. Wonderful with a cup of tea brewed in a teapot handed down from my grandmother. They are addicting. They freeze wonderfully.

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Ingredients

2 1/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
3/4 c. (1 1/2 sticks) butter, softened
3/4 c. granulated sugar
1/2 tsp. salt
1 large egg yolk
2 tbsp. honey
1 tsp. almond extract  (I used vanilla)
1/2 c. seedless raspberry jam

Directions

Preheat oven to 375 degrees F. In medium bowl, whisk flour, baking powder and baking soda. With mixer on medium-high speed, beat butter, granulated sugar and salt until creamy. Beat in egg yolk, then honey and extracts until smooth, stopping and scraping down side of bowl occasionally. With mixer on low, beat in flour mixture until smooth.

Using 1 tablespoon cookie scoop or measuring spoon, scoop dough and roll into balls. Arrange balls on large parchment-lined cookie sheet, spaced 2 inches apart. With floured finger or rounded end of small spoon, make indentation in center of each ball. Fill each indentation with 1/2 teaspoon jam. Bake 12 minutes or until golden brown around edges.

Let cookies cool on cookie sheet 5 minutes. Transfer cookies to wire rack to cool completely. Sift confectioners sugar over cooled cookies if desired. Cookies can be stored in airtight containers in freezer for up to 1 month.

For Salted Caramel variation: Bake cookies unfilled. One cooled, fill with dulce de leche and top with flaky sea salt.

For Nut-Rolled variation: After forming balls in Step 2, roll in finely chopped walnuts or pecans. Fill and bake as directed.

EACH COOKIE About 95 cals, 1 g protein, 14 g carbs, 4 g fat (3 g sat), 95 mg sodium.

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Happy Thanksgiving
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Happy Thanksgiving

I hope everyone will have a wonderful Thanksgiving. I will be spending it with family and friends who are family. I am in charge of all the cooking this year – starting with pumpkin pie. Whether you are traveling far or staying home. At a large gathering or a table for one may you have many blessings.

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Lower Guilt Baked Broccoli Pasta & Cheese
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Lower Guilt Baked Broccoli Pasta & Cheese

 

IMG_3546.jpgThis is fairly low on the guilt level and I found it tastes even better warmed up! Comes together quickly. Great as a vegetarian main meal, side dish and a way to disguise broccoli – which is how my husband prefers it. Kid friendly comfort food. Inspired by Skinny Taste.

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Ingredients:

  • 12 oz elbow, shells or other twisty pasta (I used Trottole)
  • 1 1/2 tbsp butter
  • 1/4 cup flour
  • 2 cups skim milk
  • 1 cup fat free chicken broth (vegetarians use vegetable broth)
  • 2 cups reduced-fat sharp cheddar
  • salt and fresh pepper to taste
  • 12 oz fresh broccoli
  • 2 tbsp grated parmesan
  • 1/4 cup seasoned bread crumbs
  • Smoked Paprika (optional)
  • cooking spray

Directions: 

Cook pasta and broccoli together in a large pot of salted water, according to package directions for al dente (or slightly under cook 2 minutes). Spray a baking dish with cooking spray. Preheat oven to 375°.

In a large, heavy skillet, melt butter. Add flour and cook another minute, or until the flour is golden and well combined. Add milk and broth and whisk, raising heat to medium-high until it comes to a boil; cook about 5 minutes or until the sauce becomes smooth and thick. Season with salt and pepper.

Heat a large pot of water, Cut broccoli into florets and using a steamer cook for just a few minutes, not quite cooked. The original recipe did not call for it to be cooked so you could add the broccoli uncooked.

Once the sauce is thick, remove from heat, add cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked pasta and broccoli, mix well. Pour into prepared baking dish. Top with grated cheese and breadcrumbs. Spray a little more cooking spray on top. Sprinkle with a bit of smoked paprika.

Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.