What is Boston Cream Pie?

Boston Cream Pie is a classic American dessert that has been enjoyed for over 150 years. Despite its name, it is not actually a pie, but rather a two-layer sponge cake filled with rich pastry cream and topped with a layer of chocolate ganache or fondant. The dessert is said to have been invented at the Parker House Hotel in Boston, now known as Omni Parker House. The Parker House was founded in 1855 by Harvey D. Parker, and it quickly became a popular gathering spot for Boston’s elite. It was at the Parker House that French chef Sanzian created the original recipe for Boston Cream Pie in the 1860s. The dessert was an instant hit, and it soon became a signature dish of the Parker House. 

Today, the Omni Parker House continues to serve its famous Boston Cream Pie, which was originally called “Parker House Chocolate Cream Pie,” but over time, the name was shortened to “Boston Cream Pie.”  It has actually won numerous awards over the years, and it is considered a must-try when visiting Boston.  Today, Boston Cream Pie is a beloved dessert that can be found in bakeries and restaurants across the United States. However, if you’re unable to visit Boston, Omni Parker House has a wickedly awesome treat for you, it’s highly coveted Boston Cream Pie recipe.

Step by Step Guide to Making Boston Cream Pie

1. Make the Pastry Cream

• Bring to a boil in a saucepan the butter, milk and light cream. 
• While this mixture is cooking, combine the sugar, cornstarch and eggs in a bowl and whip until ribbons form. 
• When the cream, milk, and butter mixture reaches the boiling point, whisk in the egg mixture and cook to boiling. Boil for one minute.
• Pour into a bowl and cover the surface with plastic wrap. 
• Chill overnight. When chilled, whisk to smooth out and flavor with 1 tsp. dark rum

2. Making chocolate and white fondant icing

• For the chocolate fondant: Warm 6 oz. of white fondant over boiling water to approximately 105 degrees. Add melted chocolate. Thin to a spreading consistency with water. 
• For the white fondant: Warm 5 oz. of white fondant over boiling water to approximately 105 degrees. Thin with water if necessary. Place in a piping bag with a 1/8-inch tip.
• Alternate approach: Melt the chocolate. Combine with warm water. Combine ingredients and warm to approximately 105 degrees. Adjust the consistency with water. It should flow freely from the pastry bag.

3. Preparing the cake

• Preheat oven 350 degrees
• Wet ingredients: Separate egg yolks and whites into two separate bowls. Add ½ of the sugar to each bowl. Beat both until peaked. When stiff, fold the whites into the yolk mixture. 
• Dry ingredients: Gradually add flour, mixing with a wooden spatula. Mix in the butter. Pour this mixture into a 10-inch greased cake pan.
• Baking: Bake at 350 degrees for about 20 minutes, or until spongy and golden. Remove from the oven and allow to cool fully.
• Adding the pastry cream: level the sponge cake off at the top using a slicing knife. Cut the cake into two layers. Spread the flavored pastry cream over one layer. Top with the second cake layer. Reserve a small amount of the pastry cream to spread on the sides to adhere to the almonds.

4. Final touches

• Spread a thin layer of chocolate fondant icing on the top of the cake. 
• Follow immediately with spiral lines starting from the center of the cake, using the white fondant in the pastry bag. 
• Score the white lines with the point of a paring knife, starting at the center and pulling outward to the edge. 
• Spread sides of cake with a thin coating of the reserved pastry cream. 
• Press on toasted almonds 

The Original Boston Cream Pie

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• Author: Omni Parker House
• Total Time: 13 hours
• Yield: 8-10 servings

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Description

The original Boston Cream Pie recipe, courtesy of Omni Parker House, is wicked awesome (that’s Boston lingo for REAL GOOD). It boasts a delicious two-layer sponge cake filled with a rich and velvety pastry cream and topped with a rich chocolate icing.

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Ingredients

Units USM

Sponge Cake

• 7 eggs, separated
• 8 oz. sugar
• 1 cup flour
• 1 oz. melted butter

Pastry Cream

• 1 tbsp. butter
• 2 cups milk
• 2 cups light cream
• 1/2 cup sugar
• 3 1/2 tbsp. cornstarch
• 6 eggs
• 1 tsp. dark rum

Icing

• 5 oz. fondant for white icing
• 6 oz. fondant for chocolate icing
• 3 oz. semi-sweet chocolate, melted

Substitution for Fondant Icing:
Chocolate Icing

• 6 oz semi-sweet chocolate, melted
• 2 oz. warm water

White Icing

• 1 cup sugar (confectioner’s sugar recommended)
• 1 tsp. corn syrup
• 1 tsp. water

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Instructions

1. Sponge Cake Preparation:
   • Separate egg yolks and whites into two separate bowls.
   • Add ½ of the sugar to each bowl and beat both until peaked.
   • Once stiff, fold the whites into the yolk mixture.
   • Gradually add flour, mixing with a wooden spatula.
   • Incorporate the melted butter.
   • Pour this batter into a 10-inch greased cake pan.
   • Bake at 350°F for about 20 minutes or until spongy and golden.
   • Remove from the oven and let it cool completely.
2. Pastry Cream Preparation:
   • In a saucepan, bring butter, milk, and light cream to a boil.
   • In a separate bowl, combine sugar, cornstarch, and eggs, whipping until ribbons form.
   • Once the cream mixture reaches boiling, whisk in the egg mixture.
   • Cook until boiling and continue for an additional minute.
   • Transfer to a bowl, covering the surface with plastic wrap.
   • Chill preferably overnight. When ready to use, whisk to smooth and add dark rum.
3. Assembling the Cake:
   • Level the top of the sponge cake using a slicing knife, then slice it into two layers.
   • Spread the flavored pastry cream on one layer.
   • Place the second layer on top.
   • Use a small amount of pastry cream to coat the sides of the cake for almond adhesion.
4. Preparing Chocolate and White Fondant Icing:
   • Chocolate Fondant: Warm 6 oz. of white fondant over boiling water to about 105°F. Mix in the melted chocolate. Thin it with water to achieve a spreadable consistency.
   • White Fondant: Warm 5 oz. of white fondant over boiling water to about 105°F. If necessary, thin with water. Transfer to a piping bag fitted with a 1/8-inch tip.
   • Alternate Chocolate Icing: Melt the chocolate and combine it with warm water. Warm the mixture to 105°F, adjusting consistency with water for easy piping.
5. Decorating the Cake:
   • Apply a thin layer of chocolate fondant or icing on top of the cake.
   • Immediately create spiral patterns using the white fondant or icing, starting from the center.
   • Using a paring knife, score the white lines, pulling from the center outward to the edge.
   • Spread the cake’s sides with reserved pastry cream and press toasted almonds onto the sides.

Notes

The hotel serves this in smaller individual portions, but this recipe is for one whole pie.

• Prep Time: 40 mins
• Chilling Time: 12 hours
• Cook Time: 20 mins
• Category: Pastry
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 562
• Sugar: 40g
• Sodium: 180mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 70g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 350mg

Keywords: Boston Cream Pie, Omni Parker House Hotel, sponge cake, pastry cream, fondant icing, chocolate icing, white icing, classic dessert, American dessert, cake assembly, toasted almonds, dark rum flavor, cream filling, layered cake, traditional recipe, confectioner’s sugar, semi-sweet chocolate, rich dessert, homemade cake, pie decoration, culinary heritage, famous desserts, creamy texture, cake icing techniques, fondant decoration, iconic cake recipe, Boston dessert, gourmet pie, celebration cake

The post The Original Boston Cream Pie appeared first on Honest Cooking.

A spin on the beloved traditional German apfel kuchen, this recipe adds honey and ginger to the mix to elevate the classic to new heights.

Traditional Apfel Kuchen, simply put, is German apple cake. At its heart, it epitomizes the old baking traditions of Germany. Often found in family recipe books and served across local bakeries and cafes, the cake celebrates the apple harvest season and is particularly popular in the autumn months.

The base of the cake is typically a tender, buttery batter that might be reminiscent of a pound or coffee cake. On top, slices or wedges of fresh apples are artfully arranged, sometimes nestled into the batter or simply layered on top. As the cake bakes, the apples soften, releasing their juices into the cake and giving it a moist, flavorful crumb. Depending on the region or family tradition, the cake might be flavored with cinnamon or vanilla, or topped with a crumbly streusel. Some versions even incorporate a creamy custard layer. Regardless of variations, Apfel Kuchen is loved for its simplicity, allowing the natural sweetness and tartness of the apples to shine through.

This version of apfel kuchen is made with apples, honey, and ginger and it is pretty much the perfect dessert, tea time snack, or with morning coffee.

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Step by Step Guide to Making Apfel Kuchen – German Apple Cake

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1. Preparation:

   • Preheat your oven to 350°F and ensure a rack is positioned in the middle of the oven.
   • Grease and flour a 9-inch springform pan.

2. ---

   Making the Batter:

   • In a large mixing bowl, cream together the softened butter and 1/2 cup sugar using an electric mixer.
   • Add the 1/4 cup of raw honey to the mixture and beat for another minute until the mixture is fluffy.
   • Incorporate the eggs one at a time, ensuring each egg is well-mixed before adding the next.
   • Stir in the freshly grated ginger, diced candied ginger, and grated lemon zest.
   • In a separate bowl, whisk together the flour, salt, and baking powder.
   • Gradually add the dry ingredients to the wet mixture, stirring just enough to form a stiff batter.
   • Transfer the batter into the prepared springform pan, spreading it evenly.

3. ---

   Arranging the Apples:

   • Using a paring knife, make partial slits on the rounded, outer side of each apple wedge at roughly 1/8-inch intervals.
   • Arrange these apple quarters, slit-side-up, on top of the batter.
   • Sprinkle the surface of the apples with the remaining 1 tablespoon of sugar.

4. ---

   Baking the Cake:

   • Place the cake pan on a baking sheet and position it on the middle rack of the oven.
   • Bake for 45-55 minutes. The cake is done when a skewer or toothpick inserted into the center comes out clean. If the cake starts browning too quickly, tent it with a piece of aluminum foil.
   • Once baked, remove the cake from the oven and let it cool on a wire rack. After it has cooled, carefully release it from the springform pan.

5. ---

   Preparing the Glaze:

   • In a small saucepan, combine the sugar, honey, and lemon juice.
   • Heat over medium heat, stirring constantly until the sugar has dissolved, and the mixture begins to bubble.
   • Generously brush the warm glaze over the surface of the cake, ensuring the apples are well-coated.

6. ---

   Storage:

   • Once glazed, allow the cake to set for a while. It can be stored for several days if wrapped tightly and kept at room temperature.

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Notes:

• Make sure not to cut all the way through the apples when making slits. This technique helps the apples fan out slightly during baking, making a visually appealing top for the cake.
• If you don’t have a springform pan, a regular cake pan can be used, but ensure to line it with parchment paper for easier removal. However, a springform pan is ideal for this type of cake.
• The cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!

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Apfel Kuchen: German Apple Cake with Honey and Ginger

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★★★★★

5 from 3 reviews

• Author: Eileen Troxel
• Total Time: 1 hour 25 minutes
• Yield: 1 cake

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Description

This apfel kuchen is a German cake made with apples, honey, and ginger and it is pretty much the perfect dessert, tea time snack, or with morning coffee.

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Ingredients

Units USM

For the Cake:

• 1/2 cup unsalted butter, softened (plus more for greasing the pan)
• 1 1/2 cups unbleached all-purpose flour (plus extra for dusting the pan)
• 1/2 cup granulated sugar (plus 1 tablespoon for sprinkling on the apples)
• 1/4 cup raw honey
• 3 large eggs
• 1 tablespoon freshly grated ginger
• 2 ounces candied ginger, finely diced
• 1/2 teaspoon grated lemon zest
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 3 medium apples, peeled and quartered

For the Glaze:

• 1/4 cup granulated sugar
• 1/4 cup raw honey
• 3 tablespoons lemon juice

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Instructions

1. Preparation:
   • Preheat your oven to 350°F and ensure a rack is positioned in the middle of the oven.
   • Grease and flour a 9-inch springform pan.
2. Making the Batter:
   • In a large mixing bowl, cream together the softened butter and 1/2 cup sugar using an electric mixer.
   • Add the 1/4 cup of raw honey to the mixture and beat for another minute until the mixture is fluffy.
   • Incorporate the eggs one at a time, ensuring each egg is well-mixed before adding the next.
   • Stir in the freshly grated ginger, diced candied ginger, and grated lemon zest.
   • In a separate bowl, whisk together the flour, salt, and baking powder.
   • Gradually add the dry ingredients to the wet mixture, stirring just enough to form a stiff batter.
   • Transfer the batter into the prepared springform pan, spreading it evenly.
3. Arranging the Apples:
   • Using a paring knife, make partial slits on the rounded, outer side of each apple wedge at roughly 1/8-inch intervals.
   • Arrange these apple quarters, slit-side-up, on top of the batter.
   • Sprinkle the surface of the apples with the remaining 1 tablespoon of sugar.
4. Baking the Cake:
   • Place the cake pan on a baking sheet and position it on the middle rack of the oven.
   • Bake for 45-55 minutes. The cake is done when a skewer or toothpick inserted into the center comes out clean. If the cake starts browning too quickly, tent it with a piece of aluminum foil.
   • Once baked, remove the cake from the oven and let it cool on a wire rack. After it has cooled, carefully release it from the springform pan.
5. Preparing the Glaze:
   • In a small saucepan, combine the sugar, honey, and lemon juice.
   • Heat over medium heat, stirring constantly until the sugar has dissolved, and the mixture begins to bubble.
   • Generously brush the warm glaze over the surface of the cake, ensuring the apples are well-coated.
6. Storage:
   • Once glazed, allow the cake to set for a while. It can be stored for several days if wrapped tightly and kept at room temperature.

Notes

• Make sure not to cut all the way through the apples when making slits. This technique helps the apples fan out slightly during baking, making a visually appealing top for the cake.
• If you don’t have a springform pan, a regular cake pan can be used, but ensure to line it with parchment paper for easier removal. However, a springform pan is ideal for this type of cake.
• The cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!

• Prep Time: 30 mins
• Cook Time: 55 mins
• Category: Dessert
• Method: Baking
• Cuisine: German

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 33g
• Sodium: 150mg
• Fat: 11g
• Saturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 90mg

Keywords: german, apples, apple cake, kuchen, german food, cake, baking

The post Apfel Kuchen: German Apple Cake with Honey and Ginger appeared first on Honest Cooking.

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Sicilian Crostata with Orange Marmalade

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★★★★★

5 from 2 reviews

• Author: Veronica Lavenia
• Total Time: 1 hour 50 minutes
• Yield: 8 servings

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Description

This delicious Italian crostata is ideal as an indulgent coffee break snack, or a weekend breakfast treat.

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Ingredients

Units MUS

For the Orange Marmalade:

• 3 1/2 ounces (about 1/2 cup) oranges, roughly 500g
• Juice of 1 lemon and 1 orange
• 9 oz (about 1 1/8 cups) light brown sugar, roughly 250g
• 1 teaspoon ground cinnamon

For the Pastry:

• 3 1/2 ounces (about 1/2 cup) light brown sugar, roughly 100g
• 9 oz (about 1 cup + 2 tablespoons) high quality butter, roughly 250g
• 14 oz (about 2 3/4 cups) Kamut or Farro flour, roughly 400g

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Instructions

For the Orange Marmalade

1. Preparation of Oranges: Start by peeling the oranges. Once peeled, ensure there are no seeds or tough parts.
2. Combining Ingredients: In a medium-sized saucepan, add the peeled oranges and light brown sugar.
3. Juicing: Pour in the freshly squeezed juice from one lemon and one orange into the saucepan.
4. Cooking the Marmalade: Place the saucepan on the stove set to low heat. Allow the mixture to simmer gently. Regularly stir and check for consistency for about 30 minutes. The marmalade is ready once it thickens and reaches your desired consistency.
5. Finishing Touch: Once done, remove the saucepan from the heat. Mix in the ground cinnamon and give it a good stir. Transfer to a bowl and let it cool down.

For the Pastry

6. Starting the Dough: In a large mixing bowl, cream together the light brown sugar and butter until they’re well combined and have a smooth texture.
7. Incorporating the Flour: Gradually pour in the Kamut or Farro flour. Continuously mix until you get a compact dough that holds together.
8. Resting the Dough: Shape the dough into a ball or disk and wrap it with plastic wrap. Place it in the refrigerator, letting it rest for about 30 minutes. This helps the dough firm up and makes it easier to roll.
9. Preheating the Oven: Set your oven to preheat at 350°F (180°C or gas mark 4).
10. Rolling and Preparing the Dough: After the resting period, sprinkle some flour on a clean surface. Roll out the dough evenly until it fits your baking sheet. Transfer it there and gently press it down.
11. Docking the Dough: Using a fork, prick the surface of the dough at regular intervals. This technique, called “docking,” prevents the pastry from puffing up too much while baking.
12. Adding the Marmalade: Evenly spread the cooled orange marmalade over the entire surface of the dough.
13. Baking the Crostata: Position the baking sheet in the preheated oven. Bake for approximately 35 minutes. The crostata is ready when the crust has turned a golden brown color and the marmalade is bubbly.
14. Cooling and Serving: Once baked, remove the crostata from the oven. Place it on a cooling rack and let it cool slightly. Slice into desired portions, serve, and enjoy!

• Prep Time: 45 mins
• Cook Time: 65 mins
• Category: Baking, Dessert
• Method: Baking
• Cuisine: Sicilian

Nutrition

• Serving Size: 1 crostata
• Calories: 590
• Sugar: 40g
• Sodium: 230mg
• Fat: 28g
• Saturated Fat: 17g
• Unsaturated Fat: 8.5g
• Trans Fat: 0g
• Carbohydrates: 80g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 70mg

Keywords: baking, crostini, crostata, marmalade, sicily, sicilian, dessert, pastry, coffee break, oranges, blood oranges

The post Sicilian Crostata with Orange Marmalade appeared first on Honest Cooking.

So these donuts, they’re not fried, but that doesn’t mean they’re not every bit as good as if they were. When we first moved here to Chile we lived in a really tiny, middle-of-nowhere, town and our friends and neighbors were a bit fanatical about the tres leches cake. Honestly, when I think back to that first year I’m always surprised at how well my family weathered the culture shock without mentally breaking down. We didn’t even speak Spanish for goodness sake and we still don’t speak it well.

Anyway though, tres leche (three milk) cake is one of the few foods that Chilean culture has in common with Mexico. As you may know, it’s a cake that you drench in a combination of different milks. It’s a staple here and so is manjar – or as it’s called in Mexico, dulce de leche.

I’ve wanted to use them both in a recipe for ages, but I thought a doughnut would be a better form for the same idea because there’s so much more dry edge to absorb the three milks without getting too wet. The dulce de leche icing is, well, just the icing on the cake (imagine that).

The cake part is a thick, yet fluffy cake that’s only slightly sweet, and perfect for absorbing all the sweetened dairy you’re going to pour on it. It’s extremely easy to make too, because so many of the ingredients are things you probably already have in your pantry. This was one of those recipes that I felt compelled to test over and over to find the best ratios and methods. One of the things I tested was how much difference there is in whipping the egg whites versus simply mixing them into the batter whole. The verdict was that the difference wasn’t noticeable enough to be worth the hassle. Also, as you may imagine because the point of the cake is to be wet, they are a little bit messy so feel free to eat with a fork.

Step by Step Guide to Making Tres Leches Cake Donuts with Dulce de Leche Glaze

1. Start with the Dulce de Leche Glaze:

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• Combine the milks, cream, cornstarch, and cinnamon in a 1-qt. nonstick pan.
• Bring the mixture to a boil.
• Reduce heat to low and continue to cook, stirring occasionally, until the mixture becomes deep caramel in color and thickens (about 2 hours).
• Strain the mixture into a bowl to ensure a smooth texture and set aside to cool.

2. Prepare the Sponge Cake Batter:

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• Preheat your oven to 350 degrees F.
• Generously grease each slot of a 12-count doughnut pan with butter. Dust with flour, shaking off any excess.
• In the bowl of a stand mixer, cream together the butter and sugar until smooth and creamy.
• Add the eggs, one at a time, ensuring each is fully incorporated before adding the next.
• Mix in the salt, vanilla extract, and baking powder.
• Gradually add the flour, mixing just until combined.
• Using a spoon or a piping bag fitted with a large round tip, fill each donut mold up to the indicated line.
• Bake for 12-15 minutes, or until the donuts are golden brown on top.
• Remove from the oven and allow the donuts to cool slightly in the pan.
• Gently loosen the donuts using the edge of a thin spoon and transfer them to one or two large baking dishes or high-sided pans (e.g., two 13×9 inch pans).
• Gently poke holes all over the donuts using a toothpick or fork.

3. Prepare the Tres Leche Combo:

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• Whisk together the three milks and vanilla extract in a medium bowl until well combined.
• Gently pour this mixture over the donuts, allowing them to absorb as much liquid as possible.
• Spoon any excess liquid that runs off back over the donuts to ensure they’re well-soaked.

4. Glaze and Serve:

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• Once the Dulce de Leche glaze has cooled, dip each Tres Leche-soaked donut into the glaze, ensuring it’s well-coated.
• Place the glazed donuts on a tray or wire rack to dry.
• Serve once the glaze has set.

Recipe Notes:

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• As the Dulce de Leche glaze takes a while to prepare and cool, it’s best to start with it before making the donuts.
• When filling the molds with the batter you may find it hard not to make a mess. And if that’s the case you can scoop it into a pastry bag with a fat tip and just pipe it in.

Glazed Tres Leches Cake Donuts

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★★★★★

5 from 1 review

• Author: Tori Cooper
• Total Time: 1 hour
• Yield: 12 donuts

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Description

Delightfully sweet and indulgent, try these cake donuts, soaked in tres leche milks and glazed in a decadent dulce de leche topping.

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Ingredients

Units USM

Sponge Cake Batter:

• 1 cup sugar
• 1/2 cup 1 stick butter, softened, plus more for pans
• 4 eggs
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking powder
• 1 1/3 cups all purpose flour

Tres Leche Combo:

• 1 can (14 oz sweetened condensed milk)
• 2/3 cup whole milk
• 1 cup full-fat coconut milk (or heavy whipping cream)
• 1 teaspoon vanilla extract

Dulce de Leche Glaze:

• 1/2 cup evaporated milk
• 1 cup sweetened condensed milk
• 1/2 cup heavy cream
• 2 tsp. cornstarch
• 1 1/2 tsp. ground cinnamon

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Instructions

1. Start with the Dulce de Leche Glaze:

• Combine the milks, cream, cornstarch, and cinnamon in a 1-qt. nonstick pan.
• Bring the mixture to a boil.
• Reduce heat to low and continue to cook, stirring occasionally, until the mixture becomes deep caramel in color and thickens (about 2 hours).
• Strain the mixture into a bowl to ensure a smooth texture and set aside to cool.

2. Prepare the Sponge Cake Batter:

• Preheat your oven to 350 degrees F.
• Generously grease each slot of a 12-count doughnut pan with butter. Dust with flour, shaking off any excess.
• In the bowl of a stand mixer, cream together the butter and sugar until smooth and creamy.
• Add the eggs, one at a time, ensuring each is fully incorporated before adding the next.
• Mix in the salt, vanilla extract, and baking powder.
• Gradually add the flour, mixing just until combined.
• Using a spoon or a piping bag fitted with a large round tip, fill each donut mold up to the indicated line.
• Bake for 12-15 minutes, or until the donuts are golden brown on top.
• Remove from the oven and allow the donuts to cool slightly in the pan.
• Gently loosen the donuts using the edge of a thin spoon and transfer them to one or two large baking dishes or high-sided pans (e.g., two 13×9 inch pans).
• Gently poke holes all over the donuts using a toothpick or fork.

3. Prepare the Tres Leche Combo:

• Whisk together the three milks and vanilla extract in a medium bowl until well combined.
• Gently pour this mixture over the donuts, allowing them to absorb as much liquid as possible.
• Spoon any excess liquid that runs off back over the donuts to ensure they’re well-soaked.

4. Glaze and Serve:

• Once the Dulce de Leche glaze has cooled, dip each Tres Leche-soaked donut into the glaze, ensuring it’s well-coated.
• Place the glazed donuts on a tray or wire rack to dry.
• Serve once the glaze has set.

Notes

As the Dulce de Leche glaze takes a while to prepare and cool, it’s best to start with it before making the donuts.

When filling the molds with the batter you may find it hard not to make a mess. And if that’s the case you can scoop it into a pastry bag with a fat tip and just pipe it in.

• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Category: Baking, Dessert, Donuts
• Method: Baking
• Cuisine: Mexican

Keywords: mexican, chilean, dulce de leche, tres leches, donuts, baked, cake, cake donuts

The post Tres Leches Cake Donuts with Dulce de Leche Glaze appeared first on Honest Cooking.

Pita bread, famous for its characteristic pocket, is a well known staple in Middle Eastern and Mediterranean cuisines. This round, fluffy, and slightly leavened bread has ancient origins, with evidence suggesting its existence since around 14,000 years ago. Made primarily from wheat flour, water, yeast, and salt, its simple ingredients belie the versatility it brings to the table.

When baked at a high temperature, the dough puffs up, creating a hollow center which, when cut open, forms the renowned pocket. This pocket is the perfect vessel for stuffing with various fillings, from falafel to shawarma, making pita an important component in many dishes across the Mediterranean. Additionally, its slightly chewy texture with a hint of yeasty aroma is perfect for scooping up dips like hummus, babaganoush or tzatziki.

Now, the problem with pita is that the supermarket versions are usually pretty boring. Stale. Chewy. Not the fluffy clouds of bread that you’ll remember from your last trip abroad.

But there’s a solution. Make ’em yourself. It’s not very difficult, and the result is that perfectly fluffy pocket!

How to Make Pita Bread

1. Activate the Yeast:

Begin by placing your heavy-duty stand mixer on the counter and fitting it with the dough hook. In the mixer’s bowl, combine the instant yeast, sugar, and warm water. Stir gently to blend. Ensure the water is warm, but not too hot, as overly hot water can kill the yeast. Allow the mixture to sit undisturbed for about 5 to 10 minutes. You’ll know it’s ready when a layer of foam appears on the surface, indicating the yeast is activated.

2. Incorporate the Dry Ingredients:

Now, stir in the salt. Start adding the bread flour bit by bit, mixing at the mixer’s lowest speed. This gradual incorporation ensures an even consistency and prevents the flour from puffing out. Continue mixing for about 4 minutes, or until the ingredients come together to form a cohesive dough ball.

3. Knead the Dough:

Transfer the dough onto a lightly floured surface. Knead it gently but firmly, pressing and folding until it feels smooth and elastic. This step develops the gluten, essential for the bread’s structure.

4. First Rise:

Lightly grease a mixing bowl with olive oil. Place your kneaded dough into this bowl, ensuring the dough’s top surface gets a light coating of oil—this prevents it from drying out. Cover the bowl with plastic wrap and let it sit in a warm, draft-free corner of your kitchen. Allow the dough to rise until it’s doubled in size, which usually takes about 1½ hours.

5. Preheat the Oven:

As your dough nears the end of its rise, get your oven ready. Place a large pizza stone on a lower oven rack and set the oven to preheat at a temperature of 500º. This high heat ensures the characteristic puff of the pita bread.

6. Divide and Rest:

Once the dough has risen, give it a gentle punch to release any trapped air. Then, divide it into 8 equal portions. Shape each portion into a smooth ball, lightly dust them with flour, and cover with a towel or plastic wrap. Let these dough balls rest for about 15 minutes. This short rest relaxes the gluten, making the next step easier.

7. Roll the Dough:

Using a rolling pin, take each dough ball and roll it out into a 6-8 inch round. Aim for a thickness of about ¼-inch. It’s crucial to ensure that the round is even with no creases or folds, as this will aid in the bread puffing up evenly during baking. Once rolled, cover them to prevent drying.

8. Baking:

Now for the exciting part! Carefully place two of your prepared dough rounds onto the preheated pizza stone in the oven. Bake for 3 to 4 minutes. You’ll see them puff up beautifully, becoming hollow in the center. Monitor closely to ensure they turn a pale golden color without burning.

9. Cooling:

Once baked, remove the pita bread from the oven and transfer them to a wire rack. This ensures they remain crisp and don’t turn soggy from trapped steam. Allow them to cool slightly.

10. Serve and Enjoy:

Your homemade pita breads are now ready! Slice them open to reveal the pocket and fill with your favorite ingredients, or simply enjoy them as they are with dips like hummus or tzatziki.

Homemade Pita Bread

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★★★★★

5 from 2 reviews

• Author: Liz Berg
• Total Time: 36 minute
• Yield: 8 pitas

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Learn how to make perfectly fluffy pita bread at home, and create the perfect vessel for falafel and shawarma, or for scooping up hummus and tzatziki.

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Ingredients

Units USM

• 1 package instant yeast (I used Red Star Platinum yeast)
• 1 teaspoon sugar
• 1 1/2 cups warm water
• 1 teaspoon salt
• 3 1/2 cups bread flour
• 1 teaspoon olive oil

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Instructions

1. Activate the Yeast: Begin by placing your heavy-duty stand mixer on the counter and fitting it with the dough hook. In the mixer’s bowl, combine the instant yeast, sugar, and warm water. Stir gently to blend. Ensure the water is warm, but not too hot, as overly hot water can kill the yeast. Allow the mixture to sit undisturbed for about 5 to 10 minutes. You’ll know it’s ready when a layer of foam appears on the surface, indicating the yeast is activated.

2. Incorporate the Dry Ingredients: Now, stir in the salt. Start adding the bread flour bit by bit, mixing at the mixer’s lowest speed. This gradual incorporation ensures an even consistency and prevents the flour from puffing out. Continue mixing for about 4 minutes, or until the ingredients come together to form a cohesive dough ball.

3. Knead the Dough: Transfer the dough onto a lightly floured surface. Knead it gently but firmly, pressing and folding until it feels smooth and elastic. This step develops the gluten, essential for the bread’s structure.

4. First Rise: Lightly grease a mixing bowl with olive oil. Place your kneaded dough into this bowl, ensuring the dough’s top surface gets a light coating of oil—this prevents it from drying out. Cover the bowl with plastic wrap and let it sit in a warm, draft-free corner of your kitchen. Allow the dough to rise until it’s doubled in size, which usually takes about 1½ hours.

5. Preheat the Oven: As your dough nears the end of its rise, get your oven ready. Place a large pizza stone on a lower oven rack and set the oven to preheat at a temperature of 500º. This high heat ensures the characteristic puff of the pita bread.

6. Divide and Rest: Once the dough has risen, give it a gentle punch to release any trapped air. Then, divide it into 8 equal portions. Shape each portion into a smooth ball, lightly dust them with flour, and cover with a towel or plastic wrap. Let these dough balls rest for about 15 minutes. This short rest relaxes the gluten, making the next step easier.

7. Roll the Dough: Using a rolling pin, take each dough ball and roll it out into a 6-8 inch round. Aim for a thickness of about ¼-inch. It’s crucial to ensure that the round is even with no creases or folds, as this will aid in the bread puffing up evenly during baking. Once rolled, cover them to prevent drying.

8. Baking: Now for the exciting part! Carefully place two of your prepared dough rounds onto the preheated pizza stone in the oven. Bake for 3 to 4 minutes. You’ll see them puff up beautifully, becoming hollow in the center. Monitor closely to ensure they turn a pale golden color without burning.

9. Cooling: Once baked, remove the pita bread from the oven and transfer them to a wire rack. This ensures they remain crisp and don’t turn soggy from trapped steam. Allow them to cool slightly.

10. Serve and Enjoy: Your homemade pita breads are now ready! Slice them open to reveal the pocket and fill with your favorite ingredients, or simply enjoy them as they are with dips like hummus or tzatziki.

• Prep Time: 2hr
• Cook Time: 5 mins
• Category: Bread
• Method: Baking
• Cuisine: Middle Eastern

Keywords: pita, mediterranean, israeli, lebanese, bread, tzatziki, hummus, falafel, middle eastern

The post How to Make Pita Bread at Home appeared first on Honest Cooking.

Steeped in the rich culinary tradition of the sun-kissed Mediterranean island of Sicily, the Sicilian Orange Cake is an exemplar of simplicity meeting deliciousness. This delightful confectionery’s history is as tangy as the regional citrus fruit it relies on. While exact dates of origin remain elusive, the Sicilian predilection for citrus, which was introduced around 800 AD by Arab invaders, lends credence to the cake’s historical roots.

Sicilian Orange Cake is not about ostentation but rather, it is a paean to the fruit’s natural tang and sweetness. Made with a base of local oranges, butter, sugar, and flour, it’s the fresh-squeezed juice and zest that infuse the cake with its characteristic flavor and moist texture. Traditional Sicilian bakers often accentuate the orange essence further with a drizzling of orange syrup post-baking, imbuing each slice with an amplified citrusy zing.

In Sicily, this dessert isn’t confined to a specific time of the day or event. It’s an ever-present offering, enjoyed with an espresso at breakfast, a sweet afternoon pick-me-up, or as a dessert following a hearty meal. The Sicilian Orange Cake – a heartwarming testament to the island’s citrus heritage, its love for uncomplicated elegance, and the beauty of simplicity in food.

In this cake, we’re using honey to make the traditional recipe even more luscious, while at the same time offering a more healthy sweetening.

Mangia!

Sicilian Orange Honey Cake

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★★★★★

5 from 1 review

• Author: Honest Cooking
• Total Time: 50 minutes

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Description

The traditional, and ever-present orange cake from Sicily is sweetened with honey to create a rustic and fragrant dessert.

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Ingredients

Units MUS

• 3 large organic eggs
• pinch of sea salt
• 5 tablespoons honey orange (or lemon honey or acacia honey)
• zest and juice of an untreated orange (about 5 tbsp)
• 75 ml – 3 fl oz mild extra virgin olive oil
• 300 g – 11 oz brown rice flour (or Kamut flour or other unrefined flours)
• 15 g – 1/2oz organic baking powder
• A dusting of powdered sugar

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Instructions

1. Preheat the oven to 180°C (350°F/gas 4).
2. Whip whole eggs with a pinch of salt. Add honey, oil, zest and orange juice.
3. Add flour and baking powder, stirring just enough to blend the ingredients.
4. Pour the dough into a greased and floured cake pan (or replaced with baking paper).
5. Bake for about 35 minutes or until done.
6. Let cool, and dust with powdered sugar.

• Prep Time: 15 mins
• Cook Time: 35 minutes
• Category: Baking, Dessert, Dolci
• Method: Baking
• Cuisine: Sicilian

Keywords: sicily, italian food, baking, cake, oranges, honey

The post Sicilian Orange Honey Cake appeared first on Honest Cooking.

The parties and showers thrown by my aunties are legendary; the food goes on for miles and the decor is nothing short of a Hollywood film set. It was this standard I had in mind when my husband and I set out to create this Sparkling Wine-Soaked Strawberry Shortcake.

My husband baked up an incredible shortcake, with a great fluffy texture that is not too sweet. We bought some plump, juicy strawberries from the farmers’ market, and he marinated them in a bit of sugar and wine to make them even more delectable. We served this wine-soaked shortcake with some fresh whipped cream and a sprig of fresh mint.

Sparkling Wine-Soaked Strawberry Shortcake goes great with a glass of sparkling rosé, and it is definitely worthy of a special celebration. It is pretty enough to be served at bridal shower, and simple enough to top off a weeknight meal. This one will surely pass the test in my family; I only hope that it will make my momma and my aunties proud. I certainly learned from the best.

Sparkling Rosé Soaked Strawberry Shortcake

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★★★★★

5 from 2 reviews

• Author: Superman Cooks
• Total Time: 1 hour 50 minutes
• Yield: 8 servings

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Description

A light summer dessert of shortcake and strawberries is soaked in a sparkling rosé wine for even fruitier fun flavor.

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Ingredients

For the Cake:

• 2 sticks of unsalted butter (chilled)
• 3 large eggs
• 3 additional egg yolks
• 2 tsp vanilla extract
• 1/2 tsp salt
• 1 1/2 C sugar
• 1 3/4 C cake flour

For the Topping:

• 2 pPints fresh strawberries (cleaned and cut)
• 1 C Casal Garcia sparkling rose
• 1/4 C sugar
• 1 pint heavy cream
• mint leaves

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Instructions

1. In a large mixing bowl, cut butter up into pieces and allow to sit at room temperature for 20 minutes.
2. In a separate bowl, mix eggs, yolks and vanilla until well-combined.
3. Preheat oven to 325 degrees and make sure rack is placed in middle of oven.
4. Grease and flour a 9×5 loaf pan.
5. Using a mixer set to high, beat butter until creamy, about 2-3 minutes.
6. Continue mixing on medium while slowly adding sugar and mix for 1 minute.
7. Increase speed to high again and continue to mix until light and fluffy, about 5 minutes.
8. Reduce speed to medium again and slowly add egg mixture until fully incorporated.
9. Mix now on high for 3 minutes,
10. Sift flour over mixture in 3-4 step: while folding flour into batter, using spatula until all flour is folded in.
11. Pour mix into prepared pan and smooth top.
12. Bake until golden brown and toothpick comes out clean, about an hour and 10 minutes.
13. Remove from oven and allow to cool on wire rack for 15 minutes before removing from pan.
14. Allow to cool completely for at least 1 hour and 30 minutes.
15. To prepare topping:
16. In a medium-sized bowl, add sparkling wine and sugar and mix until all sugar has dissolved.
17. Add strawberries and refrigerate for at least 30 minutes.
18. In a medium bowl, add heavy cream and mix with hand mixer for 4-6 minutes until cream forms medium peaks:
19. To assemble the plate:
20. Slice cake and lay on plate. Spoon 2 Tbsp of juice from strawberry mixture onto each slice of cake and allow the cake to absorb liquid.
21. Top with sliced strawberries and whipped cream and garnish with mint leaves.

• Prep Time: 30 minutes
• Cook Time: 1 hour 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Keywords: cake, shortcake, rose, sparkling wine, adult

The post Sparkling Rosé Soaked Strawberry Shortcake appeared first on Honest Cooking.

In the quest to find a new dessert that combines distinct flavors, we turn to a recipe that brings together chocolate, chili, and lime in a novel way.

The mix of sweet and spicy is perhaps not exactly traditional in the world of desserts, but it is delicious. Chili and lime, often paired in savory dishes, also work well in sweet recipes. The chili of choice here is cayenne pepper, known for its spicy yet flavorful taste. Lime, on the other hand, brings a slight tanginess to the cookies, blending well with the chili and the rich, buttery texture of the shortbread.

Adding to the deliciousness, these cookies are dunked in chocolate. Dark chocolate, ideally with at least 74% cocoa keeps the sweetness in check, but if you prefer a slightly sweeter taste, white chocolate also works. For an extra touch of flavor, consider sprinkling some additional lime zest on top.

Oh, did we mention these are dead simple to make? With basic kitchen tools – a mixing bowl and a wooden spoon – anyone (ANYONE!) can prepare these cookies. The key is to avoid overworking the dough to maintain its tender texture.

The secret to the crumbly texture of shortbread cookies is a high butter-to-flour ratio. In this case, a slightly over 1:2 ratio (115g of butter to 215g of flour) works best, creating a cookie that doesn’t spread while baking, but still offers a crumbly, melt-in-your-mouth experience.

There are two important considerations for this recipe.
– First: the quality of butter matters. Since butter significantly influences the flavor, opt for the best you can afford.
– Second: the dough is crumbly, but don’t be put off by this. Once you start rolling it out, it will come together and keep its shape perfectly while baking.

Chocolate Dipped Chili and Lime Shortbread Cookies

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Michelle McVeigh
• Total Time: 30 minutes
• Yield: 12 cookies

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Description

These shortbread cookies offer the crumbly texture that shortbread is known for, with a delicious addition of spicy cayenne pepper and a hint of lime zest.

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Ingredients

Units MUS

For the shortbread:

• 115 g good quality butter (unsalted and softened to room temperature)
• 70 g caster sugar (superfine granulated)
• 215 g plain flour (AP, plus extra for dusting))
• pinch of salt
• 1/4 tsp cayenne chili powder
• 1/2 tsp lime zest
• 1 tbsp lime juice (about half a lime)

For the chocolate dip and garnish:

• 150 g dark chocolate (or chocolate of your choice)
• 1 tsp very fine grated lime zest

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Instructions

1. Put the butter and sugar in a mixing bowl, and beat until fluffy. You can do this part with a mixer if you like, or just use your wooden spoon.
2. Add the flour, salt, cayenne, lime zest and juice. Beat with a wooden spoon until combined.
3. Turn dough out onto a lightly floured surface, and gently form into a ball, it will be very crumbly, that is what you want! Flatten to a disc and wrap in plastic wrap, chill in the fridge for 30 minutes.
4. Line two baking sheets parchment paper.
5. Remove dough from fridge and roll out to about 5mm thick. Use a 2″-3″ cutter to cut out circles, place on prepared baking sheets. They won’t spread so you can put them fairly close together.
6. Prick tops with the tines of a fork (three or four times should do it. Chill cookies in the fridge for another 30-60 minutes.
7. Heat oven to 180C/350F. Bake chilled cookies for 13-15 minutes, until a light golden brown.
8. Leave to cool completely on a wire rack.
9. Melt your chosen chocolate in the microwave in 30 second intervals, stirring in between. Or in a double boiler.
10. Dip one half of each cookie into the chocolate, while it’s still wet sprinkle some lime zest on top.
11. Chill for 10 minutes to let the chocolate set, if you can wait!

Notes

Use the best quality butter for the best taste.

The dough is very crumbly, but it will come together as you roll it.

Store in an airtight container for 3-5 days.

• Prep Time: 15 minutes
• Cook Time: 15 minutes

The post Chocolate Dipped Chili and Lime Shortbread Cookies appeared first on Honest Cooking.

Why light a sweet scented candle in your place when you can have the real thing going on in your kitchen? With only five ingredients and an easy recipe, you’ll have more than three dozen cookies in a jiffy! Today, fill your home with the warm aromas of cookies baking in the oven, pour a glass of milk, and get cozy.

Sea Salt Peanut Butter Cookies

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Honest Cooking
• Total Time: 20 minutes
• Yield: 30 cookies

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Description

With only five ingredients and about 20 minutes to spare, you can fill your house with the delicious aroma of these salted peanut butter cookies.

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Ingredients

Units USM

• 2 cups packed light brown sugar
• 2 large eggs (at room temperature)
• 1 teaspoon pure vanilla extract
• 2 cups creamy peanut butter
• 1 tablespoon sea salt (for garnish (optional))

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Instructions

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
2. In a bowl, whisk together the brown sugar and eggs, then whisk in the vanilla.
3. With a wooden spoon, stir in the peanut butter until a thick and creamy batter forms; it is ready when no plain peanut butter can be seen and all the ingredients are incorporated.
4. With a tablespoon-size cookie scoop or spoon, form 1-tablespoon dough balls and place them on the prepared cookie sheets. Bake for 10 minutes, or until the edges are slightly browned (it’s okay if they crack). Remove from the oven, sprinkle a little sea salt over the cookies, and pat down slightly with the back of a flat spatula. Allow to cool for 10 minutes before transferring to a wire cooling rack.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: baking
• Cuisine: American

Keywords: cookies, peanut butter, cake, sea salt, baking

The post Sea Salt Peanut Butter Cookies appeared first on Honest Cooking.

Swedish Limpa Bread, a savory rye staple, carries with it the flavors of Scandinavia. It’s distinguished by its iconic pairing of fragrant orange zest, anise, and caraway. Traditionally baked during holiday season, but enjoyed by millions of Swedes daily for breakfast or lunch, Limpa’s hearty crust and soft interior make it a unique, versatile bread, perfect for sandwiches.

When I was little, my family was lucky enough to have a friend who would bake us this bread on occasion, introducing me to its rich, intoxicating flavor.  My mom started baking it frequently and has passed the recipe on to me.  My favorite way to eat limpa is toasted with Havarti cheese but the dense, moist bread goes well with many toppings and also makes gourmet sandwiches. Try it with thinly sliced gravlax, adorned with fresh dill, which complements its caraway notes. For a sweet pairing, consider lingonberry jam, offering a tangy contrast.

Swedish Limpa Bread

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★★★★★

5 from 2 reviews

• Author: Kelsey Hilts
• Total Time: 3 hours 40 mins
• Yield: 3 loaves

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Description

The classic, slightly sweet Swedish limpa bread is absolutely delicious. Top with cheese, smoked salmon or prosciutto.

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Ingredients

Units USM

• 2 1/4 tsp yeast
• 2 1/2 cups (6dl) warm water
• 3/4 cup (17cl) molasses
• 1 Tbsp sugar
• 1 tsp salt
• 1 Tbsp anise seeds
• 1/3 cup (8cl) shortening
• 2 cups rye flour
• 5–6 cups (12-14dl) bread flour
• 1 egg, optional

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Instructions

1. Dissolve the yeast in the warm water.  Stir in the molasses, sugar, salt, anise seeds, shortening and rye flour, one at a time.  Beat the mixture until it is smooth.  Gradually mix in the bread flour until you are able to handle the dough.  (It will still be slightly tacky.)  Knead the dough on a lightly-floured surface until you can form a smooth ball.  Place the dough ball in a greased bowl and then flip it over so that the greased side faces up.  Cover the bowl and let the dough rise for 1 1/2-2 hours or until it has doubled in size.
2. Punch down the dough and then round it back into a ball.  Let it rise for 1 hour.
3. Shape the dough into three round loaves and place them on a greased baking sheet.  Cover the loaves with a towel and let them rise for 1 hour.
4. Beat the egg in a small bowl and brush the loaves with a beaten egg.  This step is optional but I like how the egg glaze finishes the bread.
5. Bake the bread at 350°F (175°C) degrees for 30-40 minutes until the internal temperature of the bread is between 190 and 200 degrees.  (Insert your baking thermometer through the bottom into the center of the loaf.)  The bread will also sound hollow when tapped.  If the crust is getting too dark, cover the bread with foil while it continues to bake.

• Prep Time: 3 hours
• Cook Time: 40 mins
• Category: Bread
• Cuisine: Swedish

The post Swedish Limpa Bread appeared first on Honest Cooking.

Bria Helgerson’s Orange Pound Cake is a testament to the power of a little zest. Honestly, this is not your ordinary pound cake; the infusion of fresh orange zest adds a vibrant, uplifting note to the cake’s crumb, a delicious departure from the typically heavier pound cake archetype.

Yes, the recipe has many of the usual suspects in it — flour, butter, sugar, and eggs — but zested oranges introduces a refreshing twist. This subtle addition is the heart of the recipe, and it elevates it from a familiar classic to an afternoon tea centerpiece.

An optional finishing touch is an orange-infused glaze. Really optional, but it does add to the fragrant vibe of the cake.

Baking this recipe is like opening a window to let in the summer breeze: refreshing, warmly welcomed, and hinting at good times ahead.

Delicious Orange Pound Cake Recipe

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Bria Helgerson adapted from William Sonoma
• Total Time: 1 hour
• Yield: 6-8

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Description

An inspiring orange zest spiced pound cake from Bria Helgerson is the perfect company to a cup of afternoon tea.

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Ingredients

• 2 3/4 cup (6,5 dl) flour
• 1 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1 cup (2,4 dl) unsalted butter, room temperature
• 1 1/2 cups (3,54 dl) granulated sugar
• 4 eggs, lightly beaten, room temperature
• 1 teaspoon vanilla
• 1 cup (2,4 dl) whole milk, room temperature
• zest of 3–4 large oranges

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Instructions

1. Preheat oven to 350 F, placing a rack in the middle of the oven.
2. Butter and flour your loaf pans, shaking out all excess flour and set aside.
3. In a large bowl, combine the flour, baking powder, and salt. Whisk or sift together, set aside.
4. In a stand mixer using the paddle attachment, beat the butter until smooth, about 30 seconds. Add the sugar and cream together with butter on medium high speed until light and fluffy, about 5 minutes. Gradually add the egg, beating thoroughly and scraping down the sides between each addition. Add the vanilla and beat just until incorporated, about 1 minute.
5. Add one-third of the flour mixture and beat on low speed just until incorporated, then add half of the milk, beating again until incorporated. Scrape down the sides in between each addition. Repeat with another third of the flour mixture, then the remainder of the milk, then the remainder of the flour. Gently and quickly mix in the orange zest
6. Spoon batter into your prepared pan(s), filling about 3/4 the way full. If you fill them too high, they can overflow and make a big mess. (Rest assured though, they will still be delicious!)
7. Bake for 20-30 minutes, (can be more depending on what size pans you are using) until golden brown, and a tester inserted into the middle comes out clean.
8. If you want to add a little something extra to these cakes, mix together 1 cup powdered sugar, 3 tablespoons orange juice, and 1-2 teaspoons orange zest. Pour over the cakes for a simple, quick, and tasty glaze. This helps moisten the cake, and helps keep it that way for a few days. It also helps it taste like a donut, which in my book, is never a bad thing. They would also be delicious dipped in chocolate, or served with whipped cream.

• Prep Time: 30 mins
• Cook Time: 30 mins
• Category: Cake
• Cuisine: American

The post Orange Pound Cake: A Citrus Twist on a Classic Dessert appeared first on Honest Cooking.

I carry an old Army duffle through airports just to make it harder on myself. Much of the modern world is based on making life easier, but this sandwich is made the hard way. Sourdough bread made from scratch. Brisket that has been first cured for days, then slow boiled, smoked and then finally to rest in the refrigerator. After a week of waiting, you may be inclined to give up; to throw in the towel. But fear not – the first bite will prove your patience has been rewarded.

Monday:
At first light I feed my sourdough starter and head into Los Angeles traffic. Lunchtime at Eataly is a feast for the senses. Purchase two pounds Wagyu (or unbranded) brisket and pink curing salt. Before bed, place brisket in double Ziploc bags with a cup of water and a teaspoon of curing salt. Tuck into refrigerator.

Tuesday:
Feed sourdough starter. Flip bag of brisket in fridge.

Wednesday:
Same as above

Thursday:
Repeat

Friday:
Make sourdough Levain.

Saturday:
Remove “corned brisket” from refrigerator and bring to a boil in a pot. Reduce heat to simmer and cook with lid on for two hours. Place in smoker for two hours at 180 degrees. Remove from smoker and wrap in foil. After cooling, place in refrigerator overnight.

Meanwhile – rise, form and bake your favorite sourdough bread. After cooling, place in bread bag for overnight resting.

Sunday:
Remove brisket from fridge and bread from its bag. Slice meat thinly with carving knife. Slice sourdough similarly with serrated knife. Toast bread then smear lightly with Dijon mustard. Place six slices of “corned brisket” on toast and top with butter lettuce.

Best enjoyed with your favorite Sunday newspaper.

The Hard Way: The Seven Day Sandwich

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Dan Bercu
• Total Time: 168 hours

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Sometimes the easy way out just doesn’t cut it. Harder is sometimes better. This sandwich corned brisket sandwich, which takes seven days to make, is the perfect example.

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Ingredients

Units USM

For the levain starter:
100 g of warm water

25 g sourdough starter

50 g white flour

50 g wheat flour

For the levain dough:

350 g warm water

100g whole wheat flour

300 g bread flour

A pinch of salt

For the brisket:

2 lbs brisket (I prefer wagyu but you can use “normal” brisket too)

1 tsp pink curing salt

1 cup water

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Instructions

For the starter:

1. Mix ingredients gently and cover in airtight container ( small Tupperware works best)
2. The following day, mix bubbly levain with the “main” dough.

For the bread:

1. Mix starter with 350 g warm water, 300 g bread flour, 100g whole wheat flour and a pinch of salt.
2. Every half hour, fold dough(total 2 hrs, 4 times). Then bulk rise for one additional hour without folding.
3. Pour dough onto floured surface and shape into ball.
4. Place ball seam side up in floured bread basket. Place in refrigerator overnight.
5. The next day preheat oven with cast iron pot inside to 500 degrees.
6. Invert bread into cast iron pot and bake with lid on for 20 minutes.
7. Take off lid and bake another 30 minutes until dark brown.
8. Remove and cool on wire rack.

For the brisket:

Day 1

Place brisket in an airtight Ziploc with 1 tsp of curing salt and 1 cup of water. Place in refrigerator.

Day 2

Flip bag of brisket over and keep in refrigerator.

Day 3

Flip bag of brisket over and keep in refrigerator.

Day 4

Flip bag of brisket over and keep in refrigerator.

Day 5

Flip bag of brisket over and keep in refrigerator.

Day 6

Remove “corned brisket” from refrigerator and bring to a boil in a pot. Reduce heat to simmer and cook with lid on for two hours. Place in smoker for two hours at 180 degrees. Remove from smoker and wrap in foil. After cooling, place in refrigerator overnight.

Day 7

Remove brisket from fridge and bread from its bag. Slice meat thinly with carving knife. Slice sourdough similarly with serrated knife. Toast bread and smear lightly with Dijon mustard. Place six slices of “corned brisket” on toast and enjoy.

 

• Cook Time: 7 days
• Category: baking, bread, sandwiches
• Method: slow cooking
• Cuisine: American

Keywords: sandwich, corned beef, brisket, levain, sourdough

The post The Hard Way: The Seven Day Corned Brisket Sandwich appeared first on Honest Cooking.