Snake Bite Cake

Another take on a Guinness cake for St. Patrick’s Day. Never enough Guinness in baked goods if you ask me. Never enough Guinness in me either.

D&D_2730

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 large egg, at room temperature
1/2 cup sour cream, at room temperature
8 Tbs unsalted butter, melted and cooled
3/4 cup Guinness Extra Stout, at room temperature

8 Tbs unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 1/2 cups powdered sugar, sifted
1/4 cup fermented pear cider

Preheat the oven to 350° F. Butter and flour a 9-inch round cake pan.

Mix together the flour, sugar, cocoa powder, baking soda, and salt in a small bowl. In a large bowl, whisk together the eggs and sour cream. Then whisk in the melted butter and Guinness. Add flour mixture to egg mixture and combine with a rubber spatula. Pour into the prepared cake pan and bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

While the cake is baking, prepare the frosting. Put the softened butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until creamy and well combined, about 2 minutes. Reduce the speed to low and add the powdered sugar, mixing until combined. Slowly pour in the pear cider and mix until the frosting comes together. Let the frosting set up a bit in the refrigerator until the cake is ready.

When the cake is cool, transfer it to a platter. Spread the frosting on top of the cake, taking care to push it all the way to the edges.

Notes: used Ciderboys First Press Apple Cider
Mix dry ingredients 8 March
Make cake 9 March – refrigerated
Make frosting 13 March – Chilled frosting overnight. Used a little more powdered sugar than called for.
Frost & Photo 14 March

The cake is a dream. The frosting not so much. Cider taste was not a favorite and the texture was not what I prefer. I will make the cake again though. Easy, chocolate, rich. Might make good cupcakes.

D&D_2744

Source: Food52

Sour Cream Drop Biscuits – MFC

This is the recipe I have used for years and years. It is from my mom’s very best friend -Mary Francis Christy. It is simple and so very good and the technique, you must admit makes it even better. I have made these for years and years when I just want a simple biscuit to go with my dinner and maybe a couple left over for breakfast the next day.

D&D_2680I do not have self-rising flour in the house often, unless I plan on some biscuits and in this case, I was not thinking ahead. If I don’t have self-rising flour, I do know how to make it out of all-purpose flour.

So here is the dead simple deal:

1/2 pint full-fat sour cream (full-fat – come on, you are making biscuits, right?)
8 Tbs unsalted butter, melted
healthy pinch of kosher salt
2 cups self-rising flour (or the make your own version w/A-P flour)

Preheat oven to 400 degrees.

Mix all ingredients. Drop into greased muffin tin and bake until golden brown, 25 – 30 minutes, turning half way through.

You can also drop them onto an parchment-lined baking sheet, but the muffin tin thing is so much easier and they cook at the same time because they are the same size. Great, or what? Yep, great.

Sorry – since we are in the Biscuit Project, I really think these beat the drop biscuits from Cook’s Country. But you must understand – they are in Boston – that should tell you everything you need to know.

Although, I will allow that the technique here – baking the biscuits in muffin tins really makes a big difference. Cook’s Country – take note.

My mom and Mary Francis were like two peas in a pod. It was like having a local aunt, since all my real aunts live in North Carolina or beyond. I loved going to her house and I loved it too when she came to our house. Every time we just hung out in the kitchen and sort of saw what happened.

It is good to have people like that in your life when you are still impressionable – you know – what they now call tweens. But I’ve always been happier in the kitchen than anywhere else.

Hot Reuben Spread

I think I love every iteration of a reuben – well, it is fairly obvious from this site, yep. Reuben casserole, reuben sandwich, reuben soup, reuben dip (in several forms). Who really can resist corned beef and sauerkraut with Swiss and a messy sauce? Oh, and my favorite, seedless, marbled Rye – just love it so. And it is pretty too.

D&D_26441 cup corned beef, chopped
1 cup sauerkraut, drained very well
1 cup Swiss cheese, grated with extra for top
1/2 cup mayonnaise
1/2 cup sour cream
1 Tbs Dijon mustard
1 Tbs chili sauce
2 Tbs sweet relish

Combine all ingredients except extra Swiss for top and spread into a greased oven safe dish. Sprinkle extra cheese on top. Bake at 350 degrees for 25-30 minutes until mixture is hot and bubbly. Serve hot with toasted rye bread.

Mix together – 21 January 2018

Baked – 25 January 2018; toasted rye bread – can’t wait to try this. One word: Amazing.

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Trial run for St. Patrick’s Day.

I was really trying to thing of some kind of fun thing for the Ides of March, but I guess the murder of Julius Caesar is not something people made food for at any time. Um. ever. It might be kind of cool if someone did  – something Roman, perhaps?? Maybe.

So we are just going to call this St. Patrick’s Day early prep for a good holiday that I love.

This was the first date for me and the MotH. Lots of Guinness. Yep. Exceptional.

Chocolate Chip Cookie Pie

Pi Day has begun … and this is like a Blondie in pie form.

D&D_26231 graham cracker crust
2 large eggs, lightly beaten
1 cup sugar
1/2 cup all-purpose flour
1 tsp vanilla
8 Tbs unsalted butter, melted
1 cup semisweet chocolate chips
1 cup chopped pecans
Pinch of kosher salt

Preheat oven to 325 degrees F.

In a large bowl, mix together eggs, sugar, flour, and vanilla until well combined. Stir in melted butter, chocolate chips, and pecans. Pour mixture into crust. Bake 35 – 40 minutes until pie has lightly browned and set in the center. Cool completely before serving.

I make my own graham cracker crust. It’s a little rustic, but it is tasty.

1 1/2 cups graham cracker crumbs – I buy the box of crumbs, much easier the counting panels of graham crackers, etc. Honestly, no one ever seems to count them the same way.
1/4 cup sugar
6 Tbs unsalted butter, melted and cooled slightly

Mix together and press into 9 inch pie pan sprayed just slightly with baking spray. Bake in the 325 degree oven for about 8 minutes rotating half way through.

Source: Add a Pinch

 

D&D_26209 January 2018 – Start making pies early since you never know what will be happening in mid-March – I mean, Mardi Gras occasionally, St. Patrick’s Day for sure, or just crappy cold weather that is killing everything in the garden that you planted – with ever present optimism – only to be spoiled be that late chill. Sigh.

Very chocolate-chippy kind of pie. Crunchy on the top and gooey in the middle – in the best sense.

Big success as I passed around wedges to people to get opinions. Might be even more lovely with some whipped cream – but it should not be sweet – the pie is certainly sweet enough.

Lemon Sour Cream Pie

Another new gamble for Pi Day. Also a nice way to try a pie that might just be perfect little tartlets for Easter which is fast approaching.

D&D_2697I totally cheated and used Pillsbury’s roll-out pie crust since I was taking on a baking project during the week. And you know, if you use a regular 9″ glass pie plate – not a deep dish pie plate, the dough works out nicely from blind baking for this kind of pie.

9 inch pie shell, docked, pre-baked, and cooled
1 Tbs lemon zest
1/2 cup lemon juice (depending on size about 4)
3 1/2 Tbs cornstarch
1 cup sugar
3 egg yolks
1 cup whole milk
8 Tbs unsalted butter, cubed
1 cup sour cream, room temperature
Whipped cream for garnish

Pre-bake parchment lined crust filled with pie weights and place on baking sheet. Let cool while making the filling.

In a heavy saucepan, whisk together lemon juice, lemon zest, cornstarch, sugar, egg yolks, and milk. Cook over medium low heat until thick making sure to whisk frequently. Remove from heat and whisk in butter. Allow the custard to cool completely. Once cool, whisk in sour cream.

Pour into baked pie shell and refrigerate at least two hours, or better overnight. Serve with whipped cream. But I like it better without.

Keep refrigerated.

Bitching: I need some kind of pie holder, so the top doesn’t get mushed. Put it needs to be a thin holder so you can stack two pies in holders on one shelf in the refrigerator.

This was a super simple, totally do-able on a weeknight kind of pie. It wasn’t too sweet either which made it big plus for me. I like my lemon desserts to be tart – not overly sweet. The custard was smooth and creamy.

Very nice. We certainly be doing this again, perhaps in aforementioned tartlets.

Maple-Glazed Rosemary Pecans

So I guess I’m not the only person who has no-recipe recipes. I was a little concerned with this, as it is a little vague, but it turned out quite smashing.

D&D_2677I love sugared nuts and fresh rosemary goes so very well with the slight sweetness of fresh, fat pecans – great pairing. Now you do have to spend the dead presidents on the maple syrup and I do that anyway, but this is an application where you want top quality everything. Don’t skimp. The pecans are locals – Renfroe – the best available around here and are always stored in the refrigerator. The Maldon is from SaltWorks – affordable, easy shipping costs, and lots of other salt options to try.  Rosemary has to be freshly cut from whatever little/big plant you have.

I start a rosemary every early spring in a pot and then move it to a strange little place in our yard. There is no watering going on there, it is bordered by our driveway and is backed by a brick way – oh, and it it west-facing. That is prime real estate for rosemary. Hot and dry makes excellent rosemary. The first one I planted there went from a 4 inch pot to a 4 foot wide plant. I miss that thing – garden remodel and stupid mistake. But I now have a new little plant in a pot to start again.

2 cups raw pecan halves
Maple syrup
Flakey salt – Maldon
Fresh rosemary leaves, minced
Zest of a lemon

Preheat oven to 450 degrees. Lay pecans on single layer on parchment-lined baking sheet. Sprinkle a few rosemary leaves on top. Add lemon zest. Drizzle with maple syrup, enough to coat with more for pecans to sizzle in. Sprinkle with a few pinches of sea salt. Mix it all together with a spatula.

Bake 5 – 7 minutes, checking regularly. Remove when syrup is bubbling and the nuts are beginning to just brown. Let cool, turning to coat with any maple, rosemary, and salt. Check for salt and make sure it is where you like to balance the maple syrup and accent the rosemary.

Source: kaleandcaramel.tumblr.com/maple-rosemary-pecans

Notes: Next time I make these I will add some heat, probably cayenne, but maybe a dash or two of hot sauce in the maple syrup would be good. Next time, and there will be a next time, I will squeeze the lemon juice over the hot pecans as they come out of the oven.

If a recipe calls for flakey salt, I always use Maldon. Worth every penny and every pinch.

Sour Cream Cornbread

This is my go-to recipe for cornbread. Again, another recipe from a friend that I have been making for years. It is so damn good I take leftover, if there are any, to work for breakfast – split it open, toast it in the toaster oven and cover it in Kerry Gold Irish butter.  One of the best breakfasts, um, ever. Sometimes I gild the lily and add some extra-sharp cheddar before the toasting.

D&D_2683Now I must make this for the upcoming week at work.

That said, this is what I make to go with chili. I want the cornbread in the bottom of the bowl and chili on top with some extra sharp cheddar, scallions or chives, and sour cream. Oh, and a squeeze of lime never hurt this party.

1 cup self-rising cornmeal (you can make this if you just have plain cornmeal)
2 large eggs
1 small can of cream corn – I use Publix brand, it is really good.
1 cup sour cream
1/2 cup canola oil

Preheat oven to 400 degrees. Spray a 9×9″ baking dish with cooking spray. Combine all ingredients, mixing well. Pour into pan and bake for 20 – 30 minutes. You will know it is finished when it starts to pull away from the side and the bottom is slightly brown (that is, if you are using a glass baking dish).

Source: Dawn Randle Jennings