Thermopen

This was a bit of a splurge but it has been so well worth it.  I first saw this instant-read thermometer on America’s Test Kitchen and did not order it at first because the price put me off. I had a little thermometer that I really kind of liked and it worked just fine, but it was a bit pokey in indicating temperature and kind of meh, but it was ATK best buy and I did get along with that for several years.  So when America’s Test Kitchen sent an email that they were giving a discount on their “most trusted” Thermopen, I just had to go for it.

And I am glad I did. I am beyond thrilled with my Thermopen. No kidding. It is great for casseroles and even better for meat temperatures.D&D_0320But it is best for me for pound cakes. I know the skewer thing works, but this makes me feel so much better.

Nothing worse than slicing into a pound cake and finding out it is a bit raw inside. Blech. Yeah really blech.

Pound Cake Cookies, or another excuse for a lemon cookie.

This is recipe from My Baking Addiction, a great blog that I look at regularly.

With a couple of small modifications. But that’s me. Can’t help myself. D&D_0858

1 cup sugar
Zest of one nice sized lemon
2/3 cup unsalted butter, room temperature
2 large eggs
2 Tbs fresh lemon juice
1 tsp vanilla
2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt

1 1/4 cups confectioners sugar, sifted – a must!
1 Tbs fresh lemon juice

Preheat oven to 350 degrees. Over waxed paper, sift together all purpose flour, baking powder, and salt.
In a bowl, rub lemon zest into sugar. Add to stand mixer with butter, and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, lemon juice, and vanilla. Gradually, add the flour mixture, and mix until just combined.

Using a cookie scoop*, place dough about two inches apart on parchment-lined cookie sheet. Bake for 10 – 12 minutes, or until bottom is golden – which is really a strange way to tell, in my opinion. Allow to cool for a few minutes then move to a wire cooling rack.

Once cookies cool completely, make the glaze of lemon juice and confectioners sugar. Glaze the cookies and let the glaze harden.

26 cookies
23 October 2015  – So much like my lemon sour cream cookies

* I have a cookies scoop, but have no idea how to tell what size it is. How does one go about that? Ugh. But in this case, it worked.

2015 Butter Usage (by month – September)

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Pecan Pie Cookies

2 September 2015 – 2 Tbs – Cheddar Orzo, but with Cheddar instead of Gruyere.

4 September 2015 – 12 Tbs – Pecan Pie Cookies

4 September 2015 – 10 2/3 Tbs – Oatmeal Cookies

6 September 2015 – 8 Tbs – Peanut Butter Cookies

11 September 2015 – 10 2/3 Tbs – Oatmeal White Chocolate Cranberry Cookies

11 September 2015 – 5 1/3 Tbs – Magic Bites

18 September 2015 – 16 Tbs – Sugar Cookies

18 September 2015 – 8 Tbs – Snicks

19 September 2015 – 12 Tbs – Sour Cream Pound Cake

30 September 2015 – 12 Tbs – Nutty Chocolate Chip Cookies

Total 96.65 Tbs = 12.08 sticks = 3.02 pounds

All in cookie form apparently. Guess I’m keeping my friends happy. However, I need to expand my butter usage to include something that might resemble dinner. Or not.

Sour Cream Lemon Pound Cake

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Sour Cream Lemon Pound Cake

The MotH is not a huge fan of sweets. When the Boy at least lived here it was easier. He would pretty much eat most sweets – but not fudge. I can understand that. One piece of chocolate fudge and I am done. Peanut Butter Fudge is another thing all together. But you can see that from my peanut butter fudge tests in this blog. But I digress.

Now that it is just me and the MotH, I have had to re-work things or find other outlets for my making of sweets. So I have friends at work that accuse me of trying to make them fat. I don’t think that is valid because I do not bring that much in – a few cookies — a bit of cake – I mean you can just say no.  So I just take it as a compliment. I hope it is meant that way. Not sure.

I made this because a friend wanted strawberry shortcake and he said it was a pound cake thing, I pretty much, um – hate  – do not like strawberries – ugh. And I always thought that strawberry shortcake involved a biscuit-ish thing, not a pound cake. Again my ignorance.

So while this is not strawberry shortcake, it is part of the way there.

3/4 cup unsalted butter, softened
2 1/4 cups sugar
4 eggs
2 1/4 cups all purpose flour
1/4 tsp baking soda
1/8 tsp salt
3/4 cup sour cream
2 tsp vanilla

Heat the oven to 325 degrees. Grease and flour 10″ bundt pan.
Cream butter and gradually add sugar. Add eggs one at a time, beating after each addition.
Combine flour and soda, add to butter mixture, alternating sour cream beginning and ending with flour. Mix until just blended. Stir in vanilla.
Pour batter into prepared pan. Bake 1 hour 5 minutes or until tester comes out clean. Cool in pan 15 minutes, remove from pan, and let cool completely.

Southern Living – at least I think it is – I am pretty comfortable with this.

Have used the copy of a page in Southern Living since at least the 1990s. Great pound cake.

So many times I cannot count and then when I started keeping track …
26 May 2008 – Memorial Day for my family
18 September 2014

19 September 2015

2015 Butter Usage (by month – June)

1 June 2015 – 8 Tbs – Lemon Buttermilk Poundcake

2 June 2015 – 2 Tbs – Lemon Glaze

11 June 2015 – 3 Tbs – Pasta with asparagus and mushrooms

11 June 2015 – 8 Tbs – Banana Nut Bread – for Fred. Love my Dad!! And his name is not Fred, it’s just what I call him.

25 June 2015 – 16 Tbs – Sugared Lemon Cookies with Lemon Glaze

37 Tbs = 4.625 sticks = 1.15625 pounds

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Lemon Buttermilk Pound Cake