Lemon/Lime Pudding Cake

Lemon/Lime Pudding Cake

Lemon/Lime Pudding Cake



Honey, I’m home! I haven’t made a post in two whole weeks! I’d love to say that the reason was because I was in the Bahamas, sunning on a beach as a 25 year old buff pool boy named Julio brought me Pina Coladas and rubbed sun tan lotion on my suddenly skinny back, but alas, that was not the case. I’ve just been dealing with one of the perks of aging… aka “I’m not capable of just getting a cold. I have to get a cold that then leaves me whimpering and gasping for air at deaths door as Satan giggles and kicks me in the rib cage for jollies.” Getting older… it’s a blast. πŸ˜›

But while I was sick, I got lots done!!! Ok, while I was sick, the only thing I got done was reading various magazines, playing Farmville on my Kindle 38 hours a day, riding my exercise bike and watching my lungs fall out on the floor and fun stuff like that. Don’t be hatin’. We can’t all have my life…..and my respiratory system. I’m just that special.

BUT!!!! I am now cooking again. And it’s yummy. I haven’t lost my touch. I’ve lost my sense of smell recently, but my touch is still there πŸ˜€

Back a few weeks ago, before I began practicing death, I had let my facebook followers decide what dessert got made first; a chocolate one or a lemon one. Chocolate won by one vote. ONE…VOTE. Not that I minded. I got chocolate. So now I’m posting the lemon one. Everyone has heard of lemon pudding cake, right? Ok, you in the back… go away. You shouldn’t be on a food blog if you have never heard of pudding cake. What is pudding cake, you ask? It’s heaven on a spoon. Lemon Heaven in this case. Pudding cake is one of the easiest desserts ever. It is a layer of creamy pudding covered by a layer of moist cake. It can be a family treat or is even interesting enough to be served to company. Cover it in berries and slather it in whipped cream and your guests will love you. Did I mention how easy it is?

I, of course, couldn’t make this normally. I can see the surprise on your face. I added some freshly grated ginger to it to give it some zing. I love the combo of lemon and ginger. They complement each other so well. The original recipe from Food & Wine had no vanilla extract in it and found that sinful, so I added some πŸ˜€ along with some lemon oil and lime zest and juice. Made it better and made it mine. πŸ™‚

You know the drill…. πŸ™‚

Lemon/Lime Pudding Cake

  • 3/4 cup sugar
  • 1/3 cup flour
  • 3 eggs, seperated
  • 2 tablespoons unsalted butter, room temp
  • 1 cup milk
  • 3 tablespoons lemon juice
  • 3 tablespoons lime juice
  • 1 1/2 teaspoons lemon zest
  • 1 1/2 teaspoons lime zest
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon lemon oil

 

  1. Preheat oven to 350 degrees. Lightly grease 6 6 ounce ramekins. You could also do this in one souffle dish, but make sure to adjust cooking time.
  2. In a medium bowl, whisk together the sugar and flour. In another bowl (don’t forget to clean as you go… it makes me happy :-p ), whisk the egg yolks with the softened butter. Whisk in the milk, lemon and lime juices, zest, vanilla extract and lemon oil.
  3. Pour the egg yolk mixture into the flour/sugar mix and whisk to combine until smooth.
  4. In a scrupulously clean bowl, beat the egg whites at high speed with a hand mixer until stiff peaks form. Fold the egg whites into the other mixture until no white streaks remain.
  5. Pour the batter into the prepared ramekins, then transfer the ramekins into a large baking dish.Β  Slide the dish into the oven and carefully pour hot water into the pan (not the ramekins) until it reaches about halfway up the sides of the ramekins.
  6. Bake at 350 until they are puffy and golden, about 35 minutes. Carefully transfer the ramekins to a rack to cool for about 20 minutes. Serve warm with berries and whipped cream. πŸ™‚

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Pasta With Butter Roasted Tomato Sauce

Pasta With Butter Roasted Tomato Sauce

Pasta With Butter Roasted Tomato Sauce




Sometimes, you just come upon (and yet still change lol) a recipe that is absolutely amazing. I was looking through an old issue of Bon Appetit (I have approximately 40,00000 old magazines. It’s a sickness.) when I saw the recipe that has ultimately ended up here with all of its changes. As it was, while it was definitely intriguing; I mean….butter… But it seemed….lacking, rather boring. But still interesting enough to try. I had never even considered making pasta sauce in the oven. But what a game changer this is. No splatters all over the stove and oh…my…gosh….the flavor of this is fantastic. The tomatoes that roast in all their juices in the oven, mixed with the butter, the sausage (my addition), the garlic, the onions, oregano and basil (also mine)…honest. You want to try this recipe. Trust me on this one. You throw this all together after cooking the sausage and that’s it… just cook it. You end up with a thick, rich, full of flavor pasta sauce and no messy stove top. Win Win.

My husbands reaction (he was skeptical) was “you can make this any time you want”. Even my five year old ate all of his serving. One thing. I am posting this how I made it. The original was half the amount of tomatoes. I doubled it and that was just enough to serve five of us with my husband having two servings.Β  I did however, not use the full amount of butter doubled. It would have been a full stick and at 3/4 of a stick, it seemed like more than enough.

Go. Make this. Thank me later.

You know the drill….. πŸ™‚

Pasta With Butter Roasted Tomato Sauce

  • 2 28 ounce cans whole peeled tomatoes
  • 10 garlic cloves, peeled and crushed
  • 1 large onion, diced (about 1 1/2 to 2 cups)
  • 6 tablespoons unsalted butter, sliced
  • 1 lb Italian sausage links
  • 1 teaspoon red pepper flakes
  • 1 teaspoon oregano
  • 1/2 cup fresh basil, chopped
  • 1 1/2 teaspoons salt
  • 2 tablespoons sugar (cuts the acidity of the tomatoes)
  • black pepper to taste
  • cooked pasta (I used 2 12 ounces boxes of spaghetti)
  • Parmesan cheese for serving
  1. Cook your sausage in a pot of simmering water until tender. Then drain the water, lay the links in the pan and brown them all over. Let cool until easily handled and then cut into bite sized slices.
  2. Preheat your oven to 400. Dump the tomatoes in a large deep baking pan and break them up. Easiest way I’ve found over the years is to pierce the back of the tomatoes with your finger cause if you try to just break them, you’ll end up with a face full of juice. Add in the rest of the ingredients, ending with the butter.Β  Stir well to mix.

    This is what it looks like before you put it in the oven

    This is what it looks like before you put it in the oven

  3. Bake at 400 for 35 to 50 minutes or until the sauce has gotten almost jammy in consistency, stirring once or twice during cooking. If you like a looser pasta sauce, take it out sooner. If you like a thicker one, cook longer. Simple as that.

    Here's what it looks like when it comes out (I know; the photo stinks)

    Here’s what it looks like when it comes out (I know; the photo stinks)

  4. Serve over pasta with Parmesan cheese.

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Triple Chip Chocolate Chip Cookies

Β Triple Chip Chocolate Chip Cookies


I doubt it’s a secret anymore that I have six kids (and eleven cats…and one husband). For the newbies to my blog….ummm…I have six kids. πŸ˜› I think of them as separate batches. There’s my three oldest, all within a few years of each, my next two, also close in age and then my baby, who is only five while the rest are grown or almost grown. I swear; it was something in the water.

When my oldest were young, I was baking all the time then too. I had to if my kids were going to get any treats at all, because we were stone broke. With, at one point, five kids at home, plus myself and my ex husband, I had to learn to bake (and cook) in bulk. No “this makes four servings” foods for my household; not if I wanted to let everyone eat. These cookies are one of the first things I ever made. I remember that the first time I made them, all I did was double the recipe for Toll House Cookies and that was that. Yummy, sure, but over the years, it has morphed into what I make now.

For the most part, these are like the back of the bag cookies. The changes are subtle. But they are enough to make this a very different cookie. I lowered the amount of sugar, I added orange zest and extra vanilla and when I have it in the house, I use some Fiori di Sicilia from Williams Sonoma. Oh yeah, did I forget to mention that this used three different types of chips? Yep. Semi Sweet, White Chocolate and Butterscotch. All three of these chips go so well with the subtle orange flavoring (and it IS subtle, so don’t worry; it’s NOT a “chocolate/orange” flavor by any means.) and the Fiori di Sicilia, plus they complement each other as well.

This makes a TON of cookie dough, so you can either half the recipe or do as I do when I make them now (since I’m not feeding as many anymore and I’m more careful with how much sweets I keep in the house) and just bake half of the dough andΒ  freeze the rest. You can either make preshaped balls of dough, freeze them and then transfer them to ziploc bags or just wrap the full half of dough in heavy duty foil and freeze it that way.

No matter what you do, definitely make these cookies. They are totally fantastic, if I do say so myself. πŸ˜€

You know the drill….get to cookin’!

Triple Chip Chocolate Chip Cookies

  • 2 cups unsalted butter, room temp
  • 1 1/2 cups dark brown sugar
  • 1 cup sugar
  • 4 eggs
  • 2 tablespoons vanilla extract
  • 1/2 teaspoon Fiori di Sicilia (optional)
  • 2 tablespoons orange zest
  • 4 1/2 cups flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cinnamon
  • 1 12 ounce bag semi sweet chocolate chips
  • 1 bag butterscotch chips
  • 1 bag white chocolate chips
  1. In the bowl of your stand mixer (you can also do all of this with a hand mixer, but make sure it’s a strong one; this is a lot of dough), combine the butter and sugars. Mix on low speed with the paddle attachment until smooth and creamy.
  2. Add the eggs, vanilla extract, orange zest and Fiori di Sicilia, if using.
  3. Beat well, until the mixture is well combined.
  4. In a medium bowl, combine the flour, baking soda, cinnamon and salt. Whisk to blend. Pour into the butter mixture, put on the splatter shield and beat at low speed until the dough comes together in a soft dough.
  5. Add in the three bags of chips (make sure to snag a few first; quality control and all) and beat on low speed until combined.
  6. The dough will be soft. Transfer it to another bowl, cover and chill for at least 2 hours and up to 24.
  7. When ready to bake, either grease your cookie sheets very lightly or use parchment paper or a silicone baking mat ( I love these mats) and preheat your oven to 350 degrees.
  8. Scoop rounded tablespoons (or do as I do and use a 1/4 cup ice cream scoop. What? I like large cookies! :-P) of dough onto the prepared sheets and bake at 350 for 10 to 12 minutes or until the tops are firm and golden brown. If making the big cookies, bake for 14 to 17 minutes.
  9. Let cool on the sheet for one minute, then transfer to a rack to finish cooling.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.