Before posting second story from my Food Blog Forum trip, I would like to share with you the recipe for this moist and colorful cake, which I find perfectly fitting beginning of September. If you like carrot cake, this one would also match your taste. Don't be afraid to use too many vegetables, they all blend together beautifully. Let's celebrate first day of the harvest season with this cake (please scroll down for the recipe).
Showing posts with label Cream cheese. Show all posts
Showing posts with label Cream cheese. Show all posts
Food Blog Forum - Part 2: Highland Brewing Company & Harvest Cake with Apple Cider Frosting
Semolina Raspberry Cupcakes with Cream Cheese Frosting
These elegant sweet offerings call for an aromatic hot tea to be sipped slowly from your finest china cup.
Rolled Pumpkin Spice Cake with Cranberry Jam, Grand Marnier Syrup & Cream Cheese Filling
Inspiration for this cake came from American holiday traditions. All favorites (pumpkin, cranberries, cream cheese and liqueur) in one cake. It's a wonderful dessert for a holiday party and can be made a day ahead of time.
Orange-Coconut Cream Cheese Cookies
Tender, melt-in-your mouth cookies that call out for a hot cup of tea.
Honey Pumpkin Bars with Cream Cheese Icing
There is something special about home-baked cakes. It's not just that they are really delicious, nor even that they are delightfully different from those you can buy. Homemade cakes and slices turn any occasion into a special one, whether served with morning coffee, or an old-fashioned afternoon tea party, or as a luxurious dessert at the end of a celebratory meal. Honey Spice Pumpkin Bars with Cream cheese Icing make great after-school snacks and any-time-of-day nibbles.
From Garden to Table - Spinach and Basil Smoked Salmon Roll
I cook a lot lately with basil and I love it. Here is a little history lesson from The Spice Book, 1964.
BASIL Cut with a Golden Sickle
"Cooks gifted with a flair for seasoning have ever treasured basil as one of the most savory of culinary herbs. More delicate than some of the lustier herbs, like oregano, it may be used generously in a variety of vegetables to lend a subtle, if entirely distinctive, flavor.
The word basil stems from two possible origins. One is from the Greek for "royal" or "kingly"; the other, from a tongue-twister, also Greek, meaning "lizard". In Greek mythology this was indeed a very special lizard, a basilisk, which needed only to look at or breathe upon his victim to kill him.
The Greeks believed that only the sovereign himself should be allowed to cut the basil, using a golden sickle. Yet, according to history, basil was a symbol of hate; why this was so is open to conjecture.
On the other hand, in Italy, basil has always been a token of love, and is called "kiss-me-Nicholas" in some of its regions. Any girl who wears a sprig of basil is suggesting to hear beau, and not too subtly, that there is no need for him to keep his distance. In Romania, however, things are some-what more definite: hewn a boy accepts a sprig of basil from his girl, it means he is engaged!
In its native India, basil, called tulasi, is considered a holy herb and grown in pots near every temple and dwelling of devout Hindus. Though especially sacred to Vishnu, Krishna, and Lakshmi, all the other gods esteem it. too.
Throughout the ages, doctors and herbalists have basil in medicine and magic, although there seems to have been a happy lack of agreement as to its merits for either. "This is the herb which all authors are to-gether by the ears about, and rail at one another like lawyers," wrote herbalist Nicholas Culpeper in 1652. "Galen and Dioscorides hold it not fit to be taken inwardly, and Chrysippus rails at it with downright Billingsgate rhetoric. Pliny and the Arabian Physicians defend it."
That this fragrant herb aroused controversy add to its interest. John Gerard, Shakespeare's contemporary, was enthusiastic, saying: "A smell of Basil is good for the heart and head-cureth the infirmities of the heart, taketh away sorrowfulness which cometh of melancholia and maketh a man merry and glad."
Whatever its merits or failures may be as a remedy for physical ailments, basil is a delightful contribution to a variety of dishes. Since, as mentioned earlier, it is one of the most delicate herbs, it may be used more generously than lustier ones. Basil blends tastily with tomatoes, but also enhances vegetables such as eggplant, green beans, zucchini, peas, or cooked cucumber dishes. Basil is often used with, or as a substitute for, oregano in pizza topping, spaghetti sauce, or a macaroni and cheese casserole".
Ingredients:
- 2 cups fresh spinach
- 1 cup fresh basil
- 3 eggs, separated
- 1 Tbsp. fresh dill, chopped
- 1/3 pound light cream cheese
- grated zest and juice of one 1/2 lemon
- 2-3 Tbsp. capers
- 1/2 pound smoked salmon
- salt and freshly ground black pepper
Preheat oven to 350F. Put the spinach into a pan with a little of water, cover and bring to boil and cook for two minutes, then drain and refresh under cold water. Squeeze spinach dry.
Place spinach, egg yolks, basil, salt and pepper into a food processor. Pulse to a smooth paste.
Whisk egg whites until they hold soft peaks then fold into the basil-spinach mixture. Spread this mixture on a baking tray lined with buttered parchment and bake for 15 minutes or until set.Turn baked roulade out onto another sheet of parchment and leave to cool.
For the filling combine cream cheese, dill, lemon zest and juice. Season with salt and pepper to taste.
Place the spinach roulade onto a piece of plastic wrap. Spread the filling evenly over the spinach leaving a side border of 1 cm. Sprinkle with capers, more dill if you like and black pepper. Cover the filling with the salmon slices. Roll up with the help of the plastic wrap. Twist the ends to secure.
Refrigerate for few hours or overnight.
Vanilla Button Cookies - Just for Fun!
These are little vanilla cream cheese button cookies. They're adorable and I had too much fun with these button cookies! My favorite thing was when my children asked if they could help me to make another "button"-) These cookies are perfect for baby shower or birthday party, holiday gifts and just for fun.
Ingredients:
- 3/4 cup butter, softened
- 3 ounces cream cheese
- 1 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 tsp salt
- assorted colors of paste food coloring
Directions:
In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth.
In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into two parts. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours.
Preheat oven to 350 degrees F (175 degrees C).
Remove from refrigerator, one color at a time and on a lightly floured surface, roll dough until just over 1/8" thick.
Cut 2-inch rounds with round cutter. Next on each round, just in from the edge, mark with a smaller round cutter, approximately 1.5 inches diameter, pressing slightly, but not pushing through. Run a metal spatula underneath the dough, to make sure it is not sticking to the table, sprinkle with flour underneath as necessary.
With top of a small #3 piping tip (or with straw) cut 2 or 4 holes in the centre of each cookie so it resembles a button, make sure to push down to the counter so the small pieces fall out.
Lift dough with metal spatula onto a cookie sheet lined with parchment or a sil-pat, collect scraps and repeat.
Follow the same method with another color, being sure to clean your work surface between each.
Refrigerate buttons for 15 minutes before baking.
Bake at 350F for 8-10 minutes.
Transfer to a cooling rack and eat with a perfect cup of tea.
Blackberry No-Bake Cheesecake - Pre Valentine's Day Dessert
It's never too early to start your Valentine's Day with beautiful dessert like Blackberry Cheesecake. You may do it day before and surprise your loved one in next morning -)
Ingredients:
For the crust:
- 1 cup graham crackers crumbs
- 1/2 cup instant oatmeal
- 3 tablespoons of brown sugar
- pinch of salt
- 1/2 cup coconut oil, softened
- few drops of vanilla extract
- 1 envelope powdered gelatin
- 1/4 cup water
- 2 packages cream cheese, softened
- 1 cup heavy cream
- 1 cup sugar (if you like more sweet add more sugar)
- 1 tablespoon lemon juice
- 3 cups blackberries, washed and drained
- 1 cup blueberries, washed and drained for serving
Directions:
To do the crust: Mix together graham crackers crumbs, oatmeal, sugar, salt, coconut oil and vanilla. Press into the base of round spring-form pan, and bake at 350°F (180°C) for 12-15 minutes. Remove from an oven and cool completely at room temperature.
To do the filling: Soak the gelatin in a 1/4 cup cold water (for about 10 minutes), and then put on a fire and warp up, stirring, until dissolved. Mix together cheese, heavy cream, sugar and lemon juice. Puree blackberries in a food processor(a blender will work fine) then strain through a cheesecloth-lined strainer into a bowl. Mix the berry mixture with cream cheese mixture.
Start stirring cheese mixture slowly, while pouring the warm gelatin, after ingredients have combined, let it stand for a few minutes until it start thickens.
Now spoon over the mixture evenly into the chilled base, smooth the surface, and refrigerate for about 4-5 hours, but best to leave overnight.
Before you unlock the spring form pan, run a knife around the edge of the cheesecake.
Serve with some blackberries and whip cream if you like.
Tip: You may do variation of cheesecake in cups.
