Saturday, October 29, 2011
Olives are like food for the gods! Sun-kissed then cured in a rainbow of inviting colors. Green, black, brown all temping to even the most sophisticated pallet. I love a good olive tapenade so delicious, so easy to make. I like to make my own tapenade to serve on an antipasti plate or for a little different treatment, fill phyllo cups with the tapenade, baking for a hot mouth watering appetizer.
Olive Tapenade Tarts
1 cup pitted kalamata olives (you can use any vary of olives)
1 clove chopped garlic
1/4 cup olive oil
1 teaspoon capers
1 teaspoon herbs de provence
1 package Athenos phyllo cup, thawed in refrigerator
6 sliced green pimento filled olives(for garnish)
curried red peper, sliced(for garnish)
Pre-heat oven to 400 degrees. In mini food processor, combine olives garlic and process until olives are from a spread. Add oil, capers and herbs de Provence. Process until blended. Fill each cup with olive spread, decorate with olive and red pepper if you like. Place on ungreased cookie sheet and bake for 10 minutes until hot. Cool slightly and serve.
Tuesday, October 25, 2011
Deep Red Velvet Cup Cakes taste delicious and look wonderful. I love Red Velvet Cake and Cup cakes. I have tired to use beet juice instead of red food coloring but could not obtain the deep red color that is the signature of Red Velvet. I am going to keep searching for a substitute to the food coloring that will make the cup cakes red!.
I made these cup cakes for the Dedham Junior Woman's Club Mother's Day Tea. Not one was left at the end of the tea! I like Cream Cheese Frosting for red velvet finding the combination irresistible.
2 1/4 cup sifted cake flour (I like King Arthur)
2 tablespoon natural unsweetened cocoa powder ( I like Ghirardelli)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 oz liquid red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1 1/2 cups sugar
1/2 cup unsalted butter, room temperature
1 large eggs
1 8-ounce package cream cheese, room temperature
1/4 cup butter, room temperature
2 teaspoons vanilla extract
1 1/4 cup powder sugar
red sugar crystals
Preheat over to 350. Sift flour, cocoa, baking powder, baking soda and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in a small bowl to blend. Beat sugar and butter with electric mixer until well blended. Beat in eggs one at a time, scraping down after each addition. Beat in dry ingredients in fourths alternately with buttermilk in thirds. Divide into cup cake pan lined with cup cake liners.
Bake for 20 minutes. Remove from the oven, cool, and frost. Makes about 15 cup cakes.
With electric mixture, beat cream cheese and butter in a large bowl until smooth. Beat in vanilla. Add sugar beating until smooth. Frost cup cakes. Decorate with red sugar crystals and top each cup cake with a fresh raspberries.
Saturday, October 22, 2011
Ah, fall all the wonderful smells and taste of the season come to my mind thinking about fall baking. I love this Pumpkin spice pound cake mixed with cinnamon, nutmeg, allspice and cloves, filled with a wonderful delectable chocolate center a fantastic dessert for any season. As soon as you remove these loafs from the oven a wonderful spicy smells permeates the whole kitchen. Slicing releases even more wonderful aromas. Then the taste is even more amazing then the aromas. Sensory over load at it's best!
Eat one loaf now and freeze the other to enjoy later.
3 cups flour
1/2 teaspoon salt
2 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon freshly ground nutmeg
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon ginger
1 cup butter, softened
3 cups sugar
1 16 ounce can pumpkin
4 ounces unsweetened chocolate, melted
Preheat oven to 350 degrees. Grease and flour 2 9x5 inch loaf pans
Combine first nine ingredients in a large bowl, whisk and set aside. Cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture. Mix in pumpkin until well combined. Take 1 1/2 cup batter and combine with melted chocolate.
Fill eaach loaf pan with 1/4 pumpkin batter. Divide chocolate batter in half and place on top of pumpkin batter in each loaf pan. Divide remaining pumpkin batter in half and place on top of chocolate batter.
Bake for 45 minutes or until tester comes out clean.
Sunday, October 16, 2011
I think that I've said it before but I love to make pies! Something about taking a fragrant pie out of the oven, serving it warm is just so irresistible. Pies are fun to make, fun to eat. I made this wonderful fall pie to celebrate the season with my friends at the DJWC board meeting.
Fresh cranberries add a tart tang to the apples( I used Granny Smith apples which tend to be tart also) . Perfect with vanilla ice cream or a slice of Harmon's Cheddar Cheese( I love Harmon's Cheddar Cheese from Sugar Hill, New Hampshire). Any way you like your pie this one is just delicious!
1 3/4 cup flour
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
2/3 cup butter
2-3 tablespoon apple cider or water
1 egg, beaten
1/4 cup sugar
1/4 cup flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
6 cups thinly sliced pared apples (about 5 medium)
1 cup fresh cranberries
Mix one cup flour, 1/2 cup firm butter, and 1/2 cup brown packed sugar with a fork or pastry blender until crumbly.
Heat oven to 425 F. Prepare pastry.
Combine flour, sugar, cinnamon and salt in large bowl. With pastry blender cut in butter to the consistency of coarse cornmeal. Sprinkle apple cider over top one tablespoon at a time, mix until pastry holds together. Shape pastry into ball.
On lightly floured surface, roll out pastry into 11-inch round, fit into 9-inch pie plate. Turn extra dough at edge into rim and flute or crimp a raised edge.
Cover the edge with a 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove the foil for the last 15 minutes of baking. Bake 40 to 50 minutes. If the topping is browning too quickly, cover with foil for the last 15 minutes of baking.