Lemony Lemon Loaf

Yield : 2 (9-by-5-by-3-inch ) loaves

For the lemon cake

• 1½ cups cake flour
• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• 1 teaspoon salt
• 2¼ cups sugar
• 8 large eggs, at room temperature
• ¼ cup grated lemon zest (from about
• 4 lemons)
• ¼ cup fresh lemon juice
• 2 cups (4 sticks) unsalted butter, melted and cooled
• ½ cup sour cream, at room temperature
• 2 teaspoons pure vanilla extract
• 
  

For the lemon syrup

• 1/3 cup fresh lemon juice

• 1/3 cup sugar
• For the lemon glaze (optional )
• 2 cups confectioners' sugar, sifted, or more if needed
• 4 to 6 tablespoons fresh lemon juice

Make the lemon cakes. Preheat the oven to 350 degrees F. Spray the sides and bottom of two 9-by-5- by-3-inch loaf pans with nonstick cooking spray. Line the bottom with parchment paper and spray the paper.

Sift both flours, baking powder, baking soda, and salt together in a medium bowl.

Put the sugar, eggs, lemon zest, and lemon juice in a food processor and pulse until combined. With the motor running, drizzle the butter in through the feed tube. Add the sour cream and vanilla and pulse until combined. Transfer the mixture to a large bowl.

Sprinkle in the flour mixture, one third at a time, folding gently after each addition until just combined. Do not overmix.

Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F., and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Let cool in the pans for 15 minutes.

Meanwhile, make the lemon syrup in a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.

Line a half sheet pan with parchment paper and invert the loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves.

Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes.

(The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.)

If you like, make the lemon glaze in a small bowl, whisk together the confectioners' sugar and 4 tablespoons of the lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice and whisk again, adding small amounts of lemon juice and/or confectioners' sugar until you get the right consistency. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature.

Scrumptious Crepes

Ingredients:
2 Large eggs
1 cup flour
2 teaspoons sugar
1/2 cup water
3 tablespoons melted butter

Method:
Place all ingredients in blender and blend until well combined.
Let rest for one hour in the refrigerator, this allows the bubbles to dissolve, which will make the crepes less likely to tear while cooking.

Heat crepe pan and pour 2 tablespoons of batter into the pan. Rotate pan until thin, even circle is made. Cook crepes until lightly brown, flip and cook for additional minute.
Repeat until all batter is used.

Brownies

Ingredients:

• 1 cup (2 sticks) butter or margarine
• 2 cups sugar
• 2 teaspoons vanilla extract
• 4 eggs
• 3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup chopped nuts(optional)

Directions:
1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.

2. Place butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 2 to 2-1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in nuts, if desired. Pour batter into prepared pan.

3. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost if desired. Cut into bars. About 36 brownies.

Blueberry Cream Cheese Tarts

Graham Cracker Tart Shells
makes about 10 (1 ½x4in) flute shell & 12 (2x4in) financier tart shell

1 cup unsalted butter, room temperature
¼ cup firmly packed light brown sugar
¼ cup Demerara sugar
¼ cup honey
2 cups all purpose flour
½ cup whole wheat pastry flour
1 tsp salt
½ tsp ground cinnamon

Place the butter and sugar in a bowl of a stand mixer fitted with a paddle attachment. Cream the butter and sugar until smooth over medium speed until the mixture is smooth, fluffy and light in color. Add the honey and beat until combined; set aside.

Combine the flours, salt, and cinnamon in another bowl then add to the butter mixture in two batches, scraping down the sides of the bowl between additions. Mix until the dough is well combined. Wrap the dough in plastic and form into a disk. Chill until firm, at least an hour and up to two days.

Preheat the oven to 325°F/165°C. On a lightly floured surface roll out the dough to 1/8 inch thick. Use a rectangular cutter or knife to cut out the dough to fit the tart pans, press the dough gently into the tins, trimming away any excess dough. Prick dough all over with a fork and let chill for 20 minutes or until the dough is firm enough. Chill longer if necessary.

Bake tart shells until golden brown, about 20 minutes. Transfer to a wire rack to cool. They can be made a day in advance. Also, they can be kept up to 3 months in the freezer when stored in an airtight container

Cream Cheese Pastry Cream
makes about 4 cups

1 cup milk
5 tbsp sugar
4 large egg yolks
2 ½ tbsp corn starch
6 oz cream cheese, cut into cubes and softened
1 tsp vanilla extract
½ cup heavy cream, whipped to soft peaks

Combine ¾ cup of the milk and 3 tablespoon of the sugar in a medium saucepan. Bring to a simmer over medium heat. Meanwhile, in a large bowl, whisk together the egg yolks, cornstarch, and the remaining 2 tablespoons sugar. Whisk the remaining ¼ cup milk into the yolk mixture. Remove the milk mixture from the heat and add a little of the hot milk to the yolk mixture to warm it, whisking constantly to keep the yolks from cooking. Pour the egg yolk mixture into the hot milk mixture, whisking constantly as you pour.

Return the custard to the stove and bring it to a boil, whisking constantly. Let the custard cook for 1-2 minutes until it thickens. Add the cream cheese and vanilla and whisk until smooth. Using a fine sieve; strain the mixture into a clean bowl. Cover the surface with plastic wrap and refrigerate until chilled.

Beat the heavy cream over medium speed until soft peaks form. Whisk the pastry cream until smooth and fold in the whipped cream until combined.

Blueberry Compote - 2 1/2 cups

2 ½ cups blueberries
1 tbsp sugar

In a medium saucepan combine 1 cup of the blueberries with the sugar. Cook over low heat until all the berries have popped and the juices come out.

Strain the mixture into a bowl and discard the solids. Add the rest of the blueberries into the syrup and toss to combine.

To assemble:
Spoon the pastry cream into each tart shell and top with the blueberries, sprinkled with finely chopped pistachios. Serve soon after assembling.

Chocolate/Smore Cupcake

Makes 2 dozen

For the Cupcakes:
2 1/4 cups plus 2 tablespoons sugar
1 3/4 cups all-purpose flour
3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
1 1/2 cups graham cracker crumbs (from about 20 squares)
1/3 cup unsalted butter, melted
9 ounces bittersweet chocolate, finely chopped

Directions

Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping. Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.

For the Frosting:
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract

Directions
Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.

Nutella Hot Chocolate

1 cup milk
1 tbsp Nutella (I added more hehe)
1/2 tsp instant espresso powder (I took this part out)

In a small saucepan, over medium heat, whisk all three ingredients together until well combined, warm and frothy. If it's too sweet, add a little more milk. Serve in your favorite mug. Enjoy!

Coconut Raspberry Cupcakes

Recipe: Coconut raspberry cupcakes
Makes 24 cupcakes

5 large egg whites
1/2 cup whole milk
1 1/2 tsp pure vanilla extract
1 tsp coconut extract
3 cups cake flour
2 1/3 cup sugar
4 1/2 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter (8oz.) at warm room temperature
1 cup unsweetened coconut milk
2 cups fresh, washed, and dried raspberries
2 1/2 cups sweetened flaked coconut
24 fresh washed raspberries

1 lb cream cheese at room temperature
3/4 lb (3 sticks) unsalted butter, room temperature
1 tsp pure vanilla extract
1/2 tsp coconut extract
2 cups confectioners’ sugar, sifted

Preheat oven to 350F degrees. Line a 24- or two 12-hole muffin tins with paper cupcake cups.

Put egg whites in a bowl and whisk slightly. Add the 1/2 cup of milk and the vanilla, and whisk to mix thoroughly. In a large mixer bowl, combine the flour, sugar, baking powder, and salt. With the mixer on low, beat dry ingredients to break up any lumps. Add the butter and coconut milk on low speed and beat just to combine. Raise the speed to medium and beat until light and fluffy, about 2 minutes. Add the egg white mixture in 2 or 3 additions, scraping the sides of the bowl after each addition.

In a separate bowl, toss the raspberries with the 1/2 cup of cake flour. Add to batter and carefully fold in until incorporated. Spoon batter into each muffin tin, almost to the top but leaving about a 1/8 inch so the batter does not overflow.

Bake for 30 minutes or until a cake taster inserted in the middle comes out clean. Allow the cupcakes to cool in their pans for 10 minutes. Then place them on a wire rack to cool completely.

While cupcakes are cooling, make the frosting. Combine cream cheese through confectioners’ sugar using a mixer. Cream until smooth. Spread a generous amount on each cupcake.

Put shredded coconut in a shallow bowl, and dip the top of each cupcake into the coconut to coat. Toss the 24 remaining raspberries in granulated sugar to coat. Top each cupcake with one sugar-coated raspberry!