Tuesday, September 27, 2011

Waffles - Project 52: Week 38

These are just waffles from a mix, but my mom is here and she bought a waffle maker, so we thought it would be fun to make waffles. I even made homemade whipped cream - yum!

Tuesday, September 20, 2011

Chocolate Chip Cookies - Project 52 Week 37

This is the same old Crisco recipe I always use and I just love it! Can't beat chocolate chip cookies.

Tuesday, September 13, 2011

Blueberry Buckle - Project 52: Week 36


My son and I like to watch Alton Brown's Good Eats on the Food Network. I've even been recording the reruns for us to watch together. Recently, we watched the blueberry episode where this Blueberry Buckle was featured. Here's our version of it. I didn't have whole milk, so I used 2% (I know Alton would not approved, but my kids and I sure liked it!).
We used frozen blueberries like Alton said we could in the episode. Once the blueberries are incorporated into the batter, let it sit out for 15 minutes before putting it in the oven. I also had to increase the baking time from 35 minutes to almost 50 because of the frozen blueberries.


For the cake:

Nonstick cooking spray
9 ounces cake flour, approximately 2 cups
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
2 ounces unsalted butter, room temperature
5 1/4 ounces sugar, approximately 3/4 cup
1 large egg
1/2 cup whole milk
15 ounces fresh whole blueberries, approximately 3 cups

 

For the topping:

3 1/2 ounces sugar, approximately 1/2 cup
1 1/2 ounces cake flour, approximately 1/3 cup
1/2 teaspoon freshly ground nutmeg
2 ounces unsalted butter, chilled and cubed

Directions

For the cake:
Preheat the oven to 375 degrees F.
Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.
In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.
In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.
For the topping:
In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.

Monday, September 12, 2011

English Muffin - Project 52: Week 36

I purchased a basic studio lighting kit for my birthday and wanted to experiment with it. Here I've used the natural light from the left and one studio light at about 11 o'clock. It added a nice shine to the jam that I wasn't getting with just the natural light. Fun!