Right. So I made Sour Cream Poundcake (with yogurt instead of sour cream because I'm just like that), and then I added cinnamon and a dash of nutmeg to it. And then?!? Then I coated it in a spiced rum glaze.
Dude, it was just like donuts! (doughnuts!)
I highly recommend:
Sweet Cinnamon Poundcake
1 c butter, softened
3 c sugar
3 c all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1 c (8 oz) vanilla yogurt
2 tsp vanilla extract
1 Tbs cinnamon
a dash of nutmeg (no more!)
1. Preheat oven to 325*F. Coat and flour 10-in fluted tube pan.
2. Cream butter. Gradually beat in sugar until light and fluffy, about 5 to 7 min. Add eggs one at a time, beating after each addition.
3. Combine flour, baking soda, salt, cinnamon, and nutmeg, and add alternately with the yogurt and vanilla to the creamed sugar mixture. Beat on low until just blended.
4. Pour into bundt pan and bake for 1 hr and 25 min or until cake tests done. (You can also make muffins, round cakes, or whatever. Baking time will vary, though.) Cool in pan for 15 min before removing to a wire rack to cool completely.
1 c sugar
1/2 c spiced rum (go, Captain!)
Dump sugar and rum in a small saucepan. Heat on medium heat, stirring constantly, until sugar is completely dissoved. Do not bring to a boil. When sugar is completely dissolved, remove from heat and pour over still-warm Sweet Cinnamon Poundcake.
And there you have it!
...And then again, it might end up being a disaster.
Anyway, I attempted to make four kinds of shortbread tonight. They're for a coworker who's going on a long roadtrip, so I haven't tasted them, but I'll let you know what he thinks tomorrow.
So here's the base recipe I used, adapted from King Arthur Flour:
1 c (8 oz) unsalted butter, softened
1/2 c granulated sugar
2 c flour
Cream together sugar and butter. Add flour and blend until the mixture resembles fine cornmeal. Roll the dough into 1 1/2 inch balls and press with a cookie stamp or the bottom of a glass. Chill in freezer for 30 minutes before baking. Bake on ungreased baking sheets in the oven for about 20 minutes. Keep a close eye on them -- when the bottoms turn a sand color, remove them immediately and cool completely on a wire rack.
The variations I used were these:
To one batch, I added a tablespoon of maple syrup. This might be genius.
To another batch, I added the zest of two lemons and 1/2 a teaspoon of lemon juice.
To yet another batch, I added the zest of a large orange and 1/2 a teaspoon or orange juice.
And the final batch simply got hazelnut pieces and chocolate chips pressed into their tops.
They look nifty. I just hope they taste nifty, too.
ETA: Apparently they're delicious.
I'm making these tonight because I have a load of chicken that needs to be used and the blessing of some still-cool weather. Plus beer in chicken and dumplings rules.
Crockpot Chicken and Dumplings
2 Tbs butter
2 Tbs olive oil
1 onion, chopped
1 clove Elephant Garlic, minced (You can use 1 or 2 cloves of regular garlic, but elephant garlic has a much mellower taste and makes for a more interesting texture)
3 lbs deboned chicken parts (I prefer breasts; haha, don't we all?), cut into medium-sized pieces
3 stalks celery
1 1/2 Tbs minced parsley (I prefer fresh)
2-3 tsp minced rosemary (I prefer fresh)
Pepper and salt to taste
1/8 - 1/4 tsp allspice (to taste)
2-2 1/4 c chicken broth
1 c light to medium-dark beer OR white wine; I prefer the beer (if you go the wine route, squeeze a large lemon over the chicken; the lemon is optional if you go the beer route)
Biscuit recipe of your choice (I add about 2 tsp fresh minced parsley and 1 tsp fresh minced rosemary to the biscuit recipe) OR you can cheat with Bisquik biscuits or refrigerated, canned biscuits
1/2 c heavy cream
2 Tbs flour
In a large skillet, brown onions and garlic in oil and butter. Sprinkle chicken with salt and pepper; add to skillet and brown.
Add chicken, garlic, onions, and all other ingredients (except biscuits, cream, and flour) to a large crock-pot. Cook on High 2-3 hours or Low 5-7 hours. When chicken is done, mix cream and flour; stir into pot. Drop biscuit dough by Tablespoonfuls into pot or cut refrigerator biscuits into quarters and drop into pot. Turn crock-pot on High and cook for another 30 minutes or until biscuit dumplings are firm. If you are concerned about chicken being overdone or prefer shredded chicken, you may remove chicken from the pot and shred for the first 15 minutes that the biscuit dumplings are cooking. Return chicken to pot for the final 15 minutes.
I think I might actually make this tomorrow, whole milk and all.
- 2 cups whole milk
- 3 1/2 ounces best-quality dark chocolate, bittersweet or semisweet, as preferred
- 1 cinnamon stick
- 2 teaspoons honey
- 1 teaspoon brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons
dark rum Heather Cream Chocolate Liqueur, or to taste
Put the milk into a saucepan and break the chocolate into pieces and add to the milk along with a cinnamon stick, honey, and sugar and heat gently until the chocolate is melted.
Add the vanilla and mix with a small hand whisk and still whisking, add a spoonful of the rum first and taste to see if you want more. Add more sugar if you want this sweeter, too. Take out the cinnamon stick and pour into 2 cappuccino or caffe latte cups. also, I will be updating here shortly for Teh Great Cookie Exchange, starring me, whymzycal and foreignskies. Anyone else want to participate, jump on in.
Now that the holidays are over and we can get down to the business of winter, catekim
's latest post about domestic bliss had me thinking that we should have a cookie exchange. Everyone who wants to participate can reply and once everyone is in or out, I'll figure out a way to randomly match up people so we're not having to bake cookies for everyone. Unless you want to, of course.
I'm in with my chocolate chip cookies. Anyone else want to play?
Happy Boxing Day! Or day-after-Christmas, for the Amurricans like me in the crowd.
I just made some of these, and they are awesome. I recommend that you try them. Yes! Yes, I do.
Eggnog Pancakes (perfect for leftover holiday Nog!)
1) Your favorite base pancake recipe. Make as normal, except:
2) Substitute eggnog for the eggs (1/4 c eggnog equals 1 egg, so if your base recipe calls for 2 eggs, use 1/2 c of eggnog instead) and
3) Substitute eggnog for 2/3 of the milk called for in the recipe (so if the recipe calls for 1 c of milk, use 2/3 c eggnog and 1/3 c milk)
4) You may also wish to add an extra pinch of nutmeg to the batter, but don’t overdo it. These pancakes taste better when the flavor is more subtle.
5) If the batter is too thick, add more milk, 1-2 tablespoons at a time, until the batter reaches the desired consistency. You want the batter to be on the thicker side, though. It makes the pancakes fluffier and more deeelicious.
6) When you cook the pancakes, you want them to be on the lighter side. These will be thicker than normal pancakes! This is to be expected and encouraged. Feel free to give them a little pep-talk as they cook! If you like darker pancakes, go ahead, but be warned that the darker outside will change the flavor and may overpower the eggnoggy centers.
7) Serve in a gorgeous stack, lightly treated with melting butter and gently kissed with maple syrup. Or however it is you like to eat your pancakes. These are moist and flavorful enough that you don't need any window-dressing, but should you choose to add to them, butter and maple syrup don't hurt. I tried them all three ways, and they were GOOD. (And I don't even like maple syrup!)
1/4 cup all-purpose flour
2/3 cup granulated sugar
1/4 teaspoon salt
2 -2/3 cups sweetened flaked coconut
4 egg whites
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
cherry Trappist PreservesDIRECTIONS:
Preheat oven to 325 degrees F.
Combine flour, sugar, salt, and coconut in mixing bowl.
Stir in egg whites, vanilla, and almond extract.
Drop by teaspoonfuls onto a greased cookie sheet (or onto a silpat sheet).
Bake for 20 minutes or until golden brown.
Let cool for 10 minutes on a rack.
Top each cookie with a dollop of cherry Trappist Preserves after cooled.
NOTE: It's worth it to use real cherry preserves instead of maraschino neon-green or fluorescent red ones! :-)
- Music:Harry Connick Jr. "Recipe for Making Love"
1 litre/1 pint 15fl oz cider
60ml/2fl oz dark rum
250ml/9fl oz apple and ginger tea, from herbal teabag
40g/1½oz soft dark brown sugar
2 cardamom pods
2 sticks cinnamon
2 fresh bay leaves
1. Pour the cider, rum and herbal tea into a wide saucepan. Add the sugar and place the saucepan over a low heat.
2. Slice the clementines in half and stick a clove into each half. Add the clementines to the pan.
3. Break the cinnamon sticks in half. Add the cinnamon, bay leaves and cardamom pods to the saucepan.
4. Heat the saucepan until the mixture is almost boiling. Turn down the heat once the pan is near to boiling.
5. To serve, ladle the mulled cider into heatproof glasses with handles.