Absence Makes The Heart Grow Fond

My girlfriend moved to England a few years ago.  I cried like a baby when she left.  Although I was so happy for her courage to move far away, I was devastated at what I thought was my loss.  I’ve been to visit and she took me to Paris for my birthday ( SOOO NICE).  She has been home to visit many times since then.  We talk every Sunday on the phone and it’s as though she still lives 10 minutes away.  I do still have times when I really miss the girl time.  The distance makes movie night a little difficult and I sure would love to go have dinner (in Paris again would be awesome!).   Really, not a lot has changed though, we still argue over movies and books and we always seem to talk about food.  She recently sent me a recipe for Genoise Sponge Cake that she made at a dinner party and it looked amazing!   Below is my version, just a simple 2 layer with lemon whipped cream, raspberry preserves and fresh raspberries.   As I make it, I have a little smile on my face, thinking of my good friend.  Enjoy,

Sponge Cake

*adapted from Gourmet Magazine

preheat oven to 350 degrees

6 eggs room temperature

2/3 cup vanilla sugar

1 tsp vanilla extract

1 cup sifted cake  flour

1/2 tsp kosher salt

1/3 cup melted unsalted butter, cooled

Lemon Whipped Cream Frosting (see below)

3/4 cup raspberry preserves for serving

2 pints fresh raspberries for serving

1.  Butter and flour a 10″ round pan.  In stand mixer with whisk attachment combine eggs, vanilla and sugar.  Beat on high speed for 10 minutes (mixture should triple in volume).  In a separate bowl, sift flour and salt together.

2.  Remove bowl from stand mixer and very gently fold flour and salt in with spatula (1/3 at a time).  In a small bowl, mix some of the cake mixture with the melted butter until incorporated.  Add this to the cake mixture, again gently folding.

3.  Pour mixture into cake pan and bake for 30-35 minutes until golden.  Cake will begin to pull away from sides of pan.   Unmold onto wire rack for cooling.

*Sponge cake is easier to work with on the 2nd day, so make the night before if you plan on cutting layers.

4.  Cut cooled cake into 2 layers.  Place bottom layer on a cake platter and spread with raspberry preserves.  Spread a layer of frosting on top of preserves.  Put 2nd layer on top of frosting.  Frost top with remaining frosting and cover top with fresh raspberries.

Lemon Whipped Cream Frosting

*Better Homes and Gardens Recipe

In large chilled bowl beat 2 cups whipping cream, 2 Tbps. powdered sugar, and 1 Tbsp. instant vanilla pudding on medium-high until stiff peaks form. Fold in 1 Tbsp. grated lemon peel.

If At First You Don’t Succeed….Use Fondant

My husband is opening the pool today.  Yay!  I’m hoping that at some point in the next few weeks we will be able to enjoy it.  We have had nothing but rain for weeks.   I think my feet are beginning to web…I can’t get the wet dog smell out of my house!

ENOUGH  ALREADY….!!!!

Ok, complaining done.   I’ve closed my eyes, said a little prayer, taken a few deep breaths and am hoping the sun will shine.

In the meantime…I really enjoy making and decorating sugar cookies.  I said I enjoy it, but haven’t quite mastered the decorating yet.  Icing is trickier than you think (hence the fondant comment…)!  This is my 3rd time making them this week (practise makes perfect!).  We’ve had footballs, raindrops, flip flops and daisies.  These sugar cookies are pretty yummy and pretty cute.  The cookie dough is VERY easy to make.  Endless cookie cutter possibilities!  If decorating is not your thing these cookies taste great on their own too.    Enjoy….

Amanda’s Super Duper Amazing Sugar Cookies

*from I Am Baker

Heat oven to 350°

1 1/2 cup unsalted butter

2 cups sugar

2 whole eggs

2 egg yolks

4 tsp vanilla extract

2 tsp almond extract

4 cups all-purpose flour

1 tsp salt (I use kosher salt)

1 tsp baking powder

1.  In a stand mixer with the paddle attachment, beat sugar and eggs until well combined (2-3 mins).  Add in eggs, vanilla and almond extract and mix until combined.

2.  In a separate bowl, sift together the remaining ingredients.  Add flour mixture to butter mixture, slowly, and mix just until combined.

3.  Wrap dough in plastic wrap and refrigerate for one hour.   Roll out dough (to about 1/4″), cut out cookies and bake for 6-9 mins.  Cool on wire rack before icing.

*I rolled my dough between 2 sheets of plastic wrap, then placed the dough on a cookie sheet (before cutting it out) and put it in the freezer for 15 minutes.  It is much easier to handle when well chilled.

Amanda’s Frosting Recipe

*recipe from I Am Baker

1 cup icing sugar

1 tbsp corn syrup

drop of lemon juice

1 tbsp milk

Mix first 3 ingredients adding milk a drop at a time until you reach desired consistency.  Food colouring/gels can be added when you add milk.

Keeps well in the refrigerator for a few days.

*rolled fondant is easy to use as an alternative.  Just roll it out, use the same cookie cutter to cut out the shape and apply with a touch of corn syrup.

Ooey Gooey Goodness

I love to camp.   I do not like the clean-up as much.   So I’m avoiding it and instead am going to share my great new discovery with you.   There’s nothing better than a messy, sticky, gooey s’more and it’s even better when the marshmallows are homemade!  I found a few recipes and couldn’t believe how simple they were to make.  Really, 30 minutes and you’re done.  And, once people were done with the “you made your own marshmallows?!?” comments, the vote was in and these were awesome.  In between some yummy chocolate or melted in krispie squares, these rock.  Just in time for summer.  Enjoy!

Marshmallows

*Adapted from The Golden Iris

1 cup cold water, divided

3 1/4 oz envelopes unflavoured gelatin

2 cups white sugar

2/3 cup pure glucose (corn syrup will work too)

1/4 tsp salt

1 1/2 tsp vanilla extract

1/4 cup cornstarch

1/4 cup icing sugar

1.  Line a 13x 9″ pan with tin foil and lightly spray with cooking spray.

2.  In the bowl of a stand mixer pour 1/2 cup of the cold water.  Sprinkle the gelatin on top and let it sit for 15 minutes.

3.  In a medium saucepan, combine sugar, glucose, salt and remaining water.  Stir over low heat until sugar dissolves, then increase to med-high heat and let mixture boil for 8 minutes, without stirring.  At this point, syrup will form a soft ball when dropped into a glass of ice cold water.

4.  Using whisk attachment on stand mixer, begin beating the gelatin mixture while slowly pouring the boiling syrup down the side of the bowl (not directly on whisk attachment as it can splatter).  Syrup is boiling hot, so pour slowly and carefully!  Beat mixture for 15 minutes at high speed.  Add vanilla and beat for one minute more.

5.   Scrape into pan and smooth top- marshmallows are sticky, so a buttered spatula works well at this point!  Let mixture stand at room temperature until firm- approximately 4 hours.

6.  Stir together cornstarch and icing sugar.  Sift a generous amount onto work surface and unmold marshmallow on top.  Sift more powder onto the top of the slab.  Lightly spray a large knife with cooking spray and cut marshmallows to desired size. Sift all sides of your marshmallows with powder to avoid sticking!  Transfer to a rack and shake off excess powder.  Place in an airtight container.

*Add food colouring at the same time as the vanilla for some coloured fun!

In The Wilderness

This is the time of year to get the trailer out of storage and head out for some outdoor fun!  We are however, hardly “in the wild” with our heated trailer, coffee maker (ESSENTIAL) and other modern goodies.  But whether you’re tenting it or in a trailer, the sight of a roaring campfire and the smell of a roasted marshmallow is the same!   Since Monday is a holiday for us, we have booked a few sites and are heading out to meet some of my siblings and their families for the first camp of the season.  My sister already put in a request for some peanut butter and chocolate chip muffins which are the perfect snack if you’re out hiking or at the beach.  I searched high and low for that darn recipe, but no results…so in the end I had to wing it.  Essentially, with a good base, anyone can make yummy muffins.   Enjoy,

Peanut Butter Chocolate Chip Muffins

• 1 3/4 cups all-purpose flour
• 2/3 cup sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 3/4 cup milk
• 2/3 cup smooth peanut butter
• 1/4 cup vegetable oil
• 1 large egg,  room temperature
• 1 1/2 teaspoons vanilla extract
• 1 cup semisweet chocolate chips

1.  In a small bowl mix together flour, sugar, baking powder and salt.  In a medium size bowl, mix the milk, peanut butter, oil, egg and vanilla.

2. Gradually add the dry ingredients to the wet.  Stir in chocolate chips.  Only stir until mixture is moistened.   Too much mixing results in dry muffins.

3.  Divide evenly into greased muffin pan and bake at 350 degrees for 20-25 mins.

Yield: 10-12 muffins

Ultimate Comfort Foods

Today is a comfort food kind of day.  It’s been raining off and on since…forever…and it’s cold and very windy out.  One of my sons woke up with the sniffles this morning- I’m betting from too many football practises in the rain.  What better way to warm up the house than to turn the oven on?   Everyone has their own preference for comfort food and for me it’s a no brainer.  Moms Old-Fashioned Rice Pudding and her Ginger Cookies.  I’m sure these cookies are the reason for my love of baking because I can vividly remember rolling these as a little girl.  With a hot cup of steeped tea they can brighten even the darkest day.  I have added my own twist to moms recipe with some crystallized ginger.  The rice pudding warm out of the oven drizzled with a tiny bit of cream is “the best” as my kids say.  And, both sweets make an excellent snack for lunches too.  Enjoy,

Old-Fashioned Rice Pudding

* moms recipe

Pre-heat oven to 325°

Combine in a 1-quart buttered casserole:

1/2 cup uncooked regular rice

3 cups milk

1/4 cup sugar

1/2 tsp. kosher salt

1 tbsp unsalted butter

1 tsp pure vanilla

sprinkle of nutmeg

1. Stir until sugar is dissolved.  Bake for one hour stirring every 20 minutes.  At the end of the hour add 3/4 cup (less if you prefer) raisins and bake for another 20 minutes.

Serve warm with a drizzle of cream.

Ginger Cookies

Pre-heat oven to 325°

In a small bowl sift together:

2 cups flour

1 tsp baking soda

1 tsp cinnamon

1 tsp ground cloves

1 tsp ground ginger

1/4 tsp salt

In stand mixer with paddle attachment cream together (until light and fluffy):

3/4 cup unsalted butter, room temperature

1 cup dark brown sugar

1 large egg, room temperature

1/4 cup molasses

1. Slowly add dry ingredients into creamed mixture. Stir in 1/2 cup chopped crystallized ginger.   Shape into 1″ balls and roll in sugar (no need to flatten).

2. Place on baking sheet lined with parchment paper, about 2″ apart.  Bake for 14 minutes (exactly!).  Cookies will still be soft when they come out of the oven.  Leave cookies on pan for 2 minutes then move them to a cooling rack.

Early Spring Crop

Rhubarb is a “do like” or “definately don’t” kind of thing.   It’s a tart and sour fella that can produce the yummiest cobblers and coffee cakes.  And we all, I’m sure, have tried the rhubarb/strawberry combo.  My father-in-law has a patch in his large garden and I have recently been asking, “Is it ready yet??”  The season usually starts here in late May or early June.   His won’t be ready until next week so I hauled my sorry self out of bed early this morning to go to the market in search of freshly picked stalks for todays post.  I strolled by a few vendors who didn’t have any yet and then almost ran to the vendor who had a nice big basket full of freshly harvested stocks (I think she was taken aback by my excitement, it is only rhubarb after all…)…

Enjoy todays post, just in time for the rhubarb season to start.   A really simple Rum Butter Cherry Rhubarb sauce served warm over homemade Vanilla Bean Ice Cream.   And I guarantee that once you make your own ice cream (without the ice cream maker…) you will turn your nose up at any store bought carton again!  Enjoy,

Vanilla Bean Ice Cream

Adapted from David Lebovitz, The Perfect Scoop 

1 cup homogenized milk

1/4 tsp kosher salt

3/4 cup sugar

1 vanilla bean, split lengthwise

2 cups half and half cream- you can also use heavy cream for a creamier texture

6 large egg yolks

1 1/2 teaspoon pure vanilla extract

1. Heat the milk, salt, and sugar in a saucepan until hot, but not boiling. Scrape the seeds from the vanilla bean into the milk, then add the bean pod to the milk. Cover, remove from heat, and let milk infuse for one hour.

2. Set up an ice bath by placing a 2-quart bowl in a larger bowl partially filled with ice and water. Pour the half and half into the 2-quart bowl.

3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Put the warmed yolks and milk back into the saucepan.

4. Cook over low heat, stirring constantly until the custard thickens. It should be thick enough to coat the spatula.

5. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly.  Several hours or overnight is best.

Once the mixture has chillled for several hours you can remove the vanilla bean* and put it in your ice cream machine and follow manufacterers instructions or do it without a machine as outlined below:

1. Remove the vanilla bean and pour ice cream into a freezer safe bowl (I use stainless).  Leave in the freezer (uncovered) for 45 minutes.  Remove from freezer and whisk for approx. 3 minutes.  Back into the freezer for another 30 minutes and whisk again.  Continue freezing and whisking for about 2 1/2 -3 hours until set.  Place ice cream in a sealable container and freeze until ready to use.

*Keep that vanilla bean!  Wash it with water and allow it to dry out.  Put it in your sugar canister to give an extra kick to baked goods.  And, you can use it again for your next batch of ice cream!

Rum Butter Cherry Rhubarb Sauce

*Adapted from Canadian Living Magazine

2 cups jarred sour cherries (reserve juice)

3/4 cup packed brown sugar

1/4 cup unsalted butter

2 cups sliced rhubarb (fresh or frozen)

2 tbsp cornstarch

2 tbsp amber rum

1.  In saucepan, bring 1/4 cup cherry juice, sugar and butter to a boil over medium-high heat, until sugar dissolves.  Add cherries and rhubarb: cook over medium heat until rhubarb is tender, about 5 minutes.

3.  Blend cornstarch with rum; stir into fruit mixture and cook, stirring, until thickened.

Spoon warm mixture over ice cream.

Spring~ New Beginnings

   It’s official!  Spring has arrived and with that many new beginnings.   To top it off, it’s Mother’s Day today, so in honour of my mom, who has been a great teacher in my life in all things sweet, I have decided to launch Sweet Revelations today.  I am passionate about scratch baking and will regularly post some of my best work (along with recipes for you to try of course!) .     Today my husband and I had both of our fab moms over for tea and we served one of the best carrot cakes I have ever made~ if I do say so myself!  So simple, with an amazing maple syrup and cream cheese icing.

  Enjoy the beauty of the new season.

Single Layer Carrot Cake

Adapted from The Kitchen Sink

Oven 325

1/2 cup toasted pecans- finely chopped

1 cup all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp kosher salt

1/2 tsp cinnamon

1/2 cup vegetable oil

1/4 cup buttermilk *

1 tsp vanilla extract

2 large eggs- room temperature

1 cup sugar

2 cups carrots coarsely shredded

Butter and flour one 9-inch cake pan.  Line the bottom with parchment paper.

In a stand mixer, using the paddle attachment, beat the eggs and sugar until pale (approx 3 mins).  Beat in the oil, milk and vanilla.  In a separate bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.   Mix the dry ingredients into the wet ingredients just until moistened.  Stir in the carrots and pecans.

Bake for 1 hour until toothpick inserted comes out clean.  Let the cake cool in pan for 10 minutes then unmold on to a wire rack to cool completely.

* to make buttermilk/sour milk place 1 tbsp of lemon juice in a glass measuring cup.  Pour in enough milk to equal one cup.  Let the milk sit for 5 minutes.

Maple Cream Cheese Frosting

Adapted from The Kitchen Sink

1 pkg (250 g) cream cheese – room temperature

1/4 cup unsalted butter- room temperature

1 cup icing sugar

2 tbsp pure maple syrup

In a stand mixer, using the paddle attachment, beat the cream cheese and butter until fluffy.  Add icing sugar and mix until well blended.  Mix in maple syrup.   Icing may need to be chilled for a few minutes to be firm enough to spread.

Before serving, drizzle each piece with pure maple syrup.