condensed milk pound cake

pound cake 1419

A lot has been going on in the world and I’ve just been sitting back and taking it all in…

I’m not one to dwell on these things but I lost a huge piece of my childhood with the passing of an amazing actor/comedian.

Cue the comfort food (and childhood movie marathon).

And what food is more comforting than pound cake? The best thing about this pound cake is that the sweet cake will absorb my tears and their salt will perfectly complement the cake’s sweetness.

pound cake

When I saw this recipe for a pound cake using sweetened condensed milk as one of the key ingredients and a food processor as the main mixing tool, I wasn’t 100% sure what to expect. However, since pound cake is basically impossible to mess up as it is, I didn’t really see how it could possibly go wrong.

So, what should you expect?

Once in the oven, the sweetened condensed milk in this batter fills your home with the aroma of dulce de leche caramel. Once out of the oven, a hint of caramel flavor of permeates this tender pound cake. It doesn’t have an overwhelming caramel flavor, but you can definitely pick up on the caramelly notes in the cake (especially in the browned edges).

So wrap yourself in a warm, caramel-scented hug (from the inside) with some condensed milk pound cake.

condensed milk pound cake

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 30 minutes

Yield: 1 8-by-5 inch loaf

Ingredients

  • 1 cup (8 oz) unsalted butter, at room temperature
  • 1 1/3 cups all-purpose flour
  • 3/4 tsp baking powder
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1/2 tsp salt
  • 3/4 cup sweetened condensed milk
  • 3 large eggs, room emperature

Instructions

  1. Preheat the oven to 325° F. And prepare an 8 by 5-inch loaf pan with parchment and baking spray (or flour and butter) and set aside.
  2. Whisk together the flour, salt, and baking powder and set aside.
  3. Add butter and sugar to a food processor and process until light and fluffy, scraping down the sides and bottom as needed. Add the condensed milk and pulse until well incorporated. Add eggs and vanilla and pulse again to combine.
  4. Add dry ingredients and pulse just until incorporated, being careful not to over-mix, scraping down the sides and bottoms if needed, and pour into prepared loaf pan.
  5. Bake until the top is dark golden brown and a tester inserted in the center comes out clean, about 70 minutes. Cool 20 minutes in pan, turn out onto rack to finish cooling.

Notes

Recipe from Boy Meets Bowl

http://wee-eats.com/2014/08/17/condensed-milk-pound-cake/

 

blueberry-coconut coffee cake

blueberry buckle 1

I was recently burdened with an overabundance of blueberries. (What a hard life I have, I know)

As much as I love blueberries I was nearing the end of my week and still had more than I could eat sitting in the fridge taunting me, threatening me that they were going to turn at any minute. The worst thing about berries is that they turn from delicious to inedible in the blink of an eye.

What was I to do with these berries? How could I possibly relieve myself of this awful burden?

The same way I solve all of my other problems, apparently, with cake!

As though it was meant to be, I came across the Bon Appetit recipe for a blueberry buckle and the clouds parted and the angels sang and all was right in the world again….

blueberry buckle 2

And I thought I would kick up the summer appeal by adding a bit of tropical coconut… because coconut = summer, right? Something like that.

I’m not sure what exactly differentiates a buckle from a coffee cake or any other cake for that matter… then again, who does? According to this article, this thing isn’t even a buckle, anyway! I think this counts as “coffee cake” in my book, but if they want to call it a buckle, I’m down for that too.

“A cake by any other name still tastes as sweet…”

Right?

But this buckle/cake/coffee cake/sugar-flour-butter-baby was amazing.

This was one of the most tender cake/cake-like-items that I have ever put in my mouth. The fact that it was filled to the brim with tart-yet-sweet blueberries and topped with glorious cinnamony streusel just made it all that much better. This cake “buckle”  is just as suited to accompany your morning coffee as it is for you after-dinner scoop of ice cream.

blueberry coconut coffee cake

Prep Time: 14 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Yield: 1 9-inch cake

Ingredients

    For the streusel
  • 1/2 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup shredded coconut
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1/4 cup (1/2 stick) unsalted butter, chilled
  • For the buckle
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup granulated sugar
  • 1/2 cup coconut cream (or full-fat coconut milk)
  • 1 large egg, room temperature
  • 1 tablespoon vanilla extract
  • 12 ounces blueberries

Instructions

    Prepare for baking
  1. Prepare a 9-inch round spring-form pan with flour and butter (or use baking spray) and line with parchment. Preheat oven to 350F degrees.
  2. Make the topping
  3. Whisk all streusel ingredients together except butter.
  4. Cut butter into 1/2-inch cubes and cut into the streusel mixture until evenly distributed.
  5. Make the buckle
  6. In a small bowl, mix together the flour, baking powder, and salt.
  7. In a large bowl or stand mixer, beat butter with sugar on high until the butter is pale and fluffy, about five minutes. Beat in egg and vanilla until incorporated.
  8. Turn speed to low and add the flour mixture in two additions alternating with the coconut cream, just until incorporated.
  9. Gently fold in the blueberries into the batter and scrape the batter into the pan. The batter will be thick and chock-full of blueberries. Gently press the batter into the pan with your hands or a spatula until it covers the bottom of the pan.
  10. Top batter with streusel and bake 80 to 90 minutes until baked through. Cool at least 30 minutes on a wire rack still in the pan.

Notes

* You will want to use a spring-form pan here since you cannot turn out the cake (or you will lose all of the delicious streusel)

* Though blueberries are used here, feel free to use any fruit you like or no fruit at all. This cake is AMAZING.

This recipe was adapted from Bon Apetit, July 2014

http://wee-eats.com/2014/07/28/blueberry-coconut-coffee-cake/

cranberry-pistachio icebox cookies

DSC_0720 edit

Ok, now that you’ve endured weeks of healthful meals from me, I thought I would reward you with some cookies.

These crumbly sables combine salty pistachios and tart cranberries which just happen to pair perfectly with the sweet, buttery cookies. Oh, and then I rolled them in big chunks of decorative sugar for some sparkle and crunch. Because who doesn’t love sparkles – especially when you can eat them and be sparkly on the inside! (It IS what’s inside that counts, right?)

I first made these cookies around the holidays and tucked them away into the freezer so they would be ready for when the holidays rolled around.  I had every intention of sending them out with my Christmas cookies but there were… technical difficulties.

Mostly that I ate them.

And while, yes, the red berries and pale green pistachios were super cute when I first made these for Christmas cookies, no one will complain about consuming them during a non-Christmas time of year.  Not to mention they are ice-box cookies, which means even if you make them around the holidays and stuff them (tightly-wrapped) in the freezer, they will still be every bit as delicious once July rolls around… :)

cranberry pistachio cookies

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 2 hours, 38 minutes

Yield: Appx 24 cookies

Ingredients

    For the cookies
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 1/2 teaspoon finely grated fresh orange zest
  • 1/2 cup pistachios, shelled
  • 1/3 cup dried cherries, roughly chopped
  • For baking
  • 1 large egg, lightly beaten
  • 1/4 cup decorative sugar (preferably coarse)

Instructions

    Make the cookies
  1. In a stand mixer with a paddle attachment, beat together the butter, sugar, salt, vanilla, and orange zest at medium-high speed until pale and fluffy, about 3 minutes.
  2. Add flour mixture in 2 batches and mix on low, just until the dough comes together in clumps, then add pistachios and cranberries. Mix just a few moments longer to combine.
  3. Pour dough onto a lightly-floured surface and press together into a single mass. Divide the dough into 2 equal pieces, then form each half of dough into a log about 1 1/2 inches in diameter. Chill, wrapped in plastic wrap, until very firm, at least 2 hours. (Or you can freeze the logs until you are ready to bake them)
  4. Bake the cookies
  5. If from frozen, let cookies set out about 30 minutes. If from refrigerated, no need to let them sit.
  6. Line 2 baking sheets with parchment paper and preheat the oven to 350F. If baking both sheets at once, put racks in upper and lower third of oven, if only baking one at a time you can leave the rack in the middle.
  7. Beat the egg and pour sugar into a shallow dish long enough to roll the log in (I used a paper plate).
  8. Brush egg over all 4 long sides of bars (but not ends) and press bars into sugar, coating well.
  9. Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to help keep square shape. (It may be crumbly, just smoosh the cookies back together).
  10. Arrange cookies about 1/2 inch apart on lined baking sheets and bake until edges are pale golden, 15 to 18 minutes total.

Notes

Recipe source: Gourmet, December 2006

http://wee-eats.com/2014/07/09/cranberry-pistachio-icebox-cookies/

 cranberry pistachio icebox cookies | wee-eats.com

stuffed peppers

stuffed pepper wee-eats.com

I DID IT! I SURVIVED THE WHOLE 30!

And to celebrate, I saved the best (recipe) for last. This recipe was by far the FH’s favorite Whole30 recipe. In fact, I just made a huge batch of the filling so that we could enjoy these stuffed peppers later this week, even though we aren’t even on the diet anymore!

To make this “W-30 compliant”, I used cauliflower “rice” instead of real rice. These are super delicious as-is, but if you feel like that’s not something you’re into, feel free to replace the cauliflower with cooked rice or quinoa (or orzo, any grain of your choice).  I also recommend topping these with cheese, which I may very well do later this week now that I’m allowed to have cheese again. (Hi, cheese!)

As another bonus, this recipe makes a ton of filling. A ton.

So, if you don’t feel like eating 6 stuffed peppers today, you can make a couple peppers tonight and freeze the rest of the filling for your future self. You know that one, the one who comes home late and has no time to make dinner… yeah, that one!  Or you can make the whole recipe and eat them throughout the week – the leftovers reheat great in the microwave. Just pop them in the microwaved (covered, of course, otherwise you may anger your household microwave-cleaner) for about 2 minutes and Voila – just as good as new!

stuffed peppers

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 6

Serving Size: 1 stuffed pepper half

Ingredients

  • 1 pound lean ground beef or turkey
  • 1 pound (1 medium head) cauliflower, riced
  • 4 large bell peppers, halved with seeds and stems removed
  • 1 jar tomato sauce (I really liked this one )
  • 1 large onion, minced
  • 4 cloves garlic, minced
  • 1/4 cup low-sodium chicken or vegetable broth
  • 1/4 cup fresh parsley, minced
  • 1/4 cup fresh basil, minced
  • 1/2 teaspoon red pepper flakes, optional
  • Salt & pepper, to taste

Instructions

    For the peppers:
  1. Preheat oven to 375F
  2. Place two halves of a pepper, cut side up, onto a microwave-safe plate and cover with wrap. Microwave for 2 minutes until just starting to soften. Repeat with remaining halves of peppers; set aside until ready to fill.
  3. Prepare a 9-by-13-inch baking pan by spreading a thin layer of tomato sauce on the bottom of the pan.
  4. For the filling:
  5. In a large saute pan over medium-high heat, cook the ground beef or turkey with a generous pinch of salt until well-browned.
  6. Meanwhile, finely chop one of the bell peppers. Add onions and chopped bell pepper to ground meat and cook until soft, about 5 to 7 minutes. Add garlic and stir to prevent burning. Cook just until fragrant, about 30 seconds more.
  7. Add half to 3/4 of the cauliflower "rice" (it should make up about half of your total mixture) and another pinch of salt. Add chicken broth and stir to combine, scraping up any browned bits from the bottom of the pan.
  8. Reduce heat to medium and cover loosely with foil to allow cauliflower to steam. Cook about five minutes then stir again. Continue to cook another 5 minutes uncovered, allowing any remaining liquid to cook off, stirring occasionally.
  9. Reduce heat to low and add about a half jar of tomato sauce (just enough to moisten the mixture) along with the parsley, basil, and red pepper flakes. Stir to combine and let simmer about 10 minutes. Taste and adjust seasoning with salt and pepper as needed.
  10. Assembling the peppers
  11. Place peppers cut-side-up into baking dish. Fill with meat and cauliflower mixture. Top with more tomato sauce and cheese, if desired.
  12. Bake, uncovered, 30 minutes* until peppers are tender.
  13. * If baking from chilled, bake covered for 30 minutes then uncovered for the last 10 minutes.

Notes

Feel free to use cooked rice, quinoa, orzo (or any grain you like!) in place of the cauilflower - I made this for the Whole 30 where grains were outlawed so I wasn't allowed to.

Also outlawed on the Whole 30 was cheese, but these would be even better with a bit of mozzarella, fontina, or provolone mixed in (and on top).

http://wee-eats.com/2014/07/01/whole-30-grain-free-stuffed-peppers/

winner winner chicken dinner

chicken with snow peas

WE’VE GOT A WINNER!

This chicken with snow peas is one of the top 5 recipes I’ve made over this past month – and since I’m only sharing my favorites with you then here you go! This tastes so good you won’t even know that it’s good for you – in fact I’ll be making it over and over again even after I finish this whole “diet” ordeal.

As most of our recipes come about – FH had been begging for chicken and snow peas. However, good luck going to a Chinese restaurant and not ending up with mystery ingredients (or soy sauce) in your meal – So my mission began.

What was my mission exactly? To find a way to make FH’s beloved chicken and snow peas Whole-30-approved. I found this recipe on All Recipes (remember that site? apparently it’s still a thing!) and it looked pretty easy to modify to fit our diet… and I was right! Swapped the corn starch with arrowroot powder, used coconut aminos instead of soy sauce, and added/subtracted whatever veggies I wanted and voila (is there a Chinese word for “voila”?) DELICIOUS CHICKEN AND SNOW PEAS WAS BORN.

Only six days left on the Whole 30 and I can see ice cream on the horizon (although, honestly, I’d settle for a bowl of rice or quinoa at this point!). Aren’t you excited to see Wee Eats get back to normal with photos taken with something besides my iPhone? And recipes including our beloved friend Mr. Sugar? I am.

chicken with snow peas

Ingredients

    For the sauce
  • 1 cup chicken broth (I use Imagine brand)
  • 3 Tablespoons coconut aminos (or soy sauce)
  • 1 Tablespoon arrowroot powder (or cornstarch)
  • 1 Tablespoon fresh ground ginger root
  • 1 teaspoon rice vinegar
  • 1 garlic clove, minced
  • For the stir fry
  • 1 pound chicken breast, thinly sliced
  • 1 Tablespoon coconut aminos (or soy sauce)
  • 1 medium onion, thinly sliced
  • 1 large carrot, thinly sliced
  • 2 cloves garlic, minced
  • 9 ounces snow peas, washed and dried
  • 1 Tablespoon sesame oil; divided
  • 1/2 teaspoon white pepper (optional)
  • Scallions, diced, for serving
  • Cauliflower rice or regular rice, for serving

Instructions

  1. In a small bowl combine the ingredients for the sauce, set aside.
  2. In a separate bowl, slice chicken breast and toss with 1 Tablespoon of coconut aminos.
  3. Heat 1 teaspoon sesame oil over medium-high heat.
  4. Add chicken (in batches, if necessary, to avoid over-crowding the pan) and cook until lightly browned and cooked through. Set aside in large bowl.
  5. Add remaining sesame oil to pan and add the onions and carrots to the pan. Cook until onions are translucent (about 5 to 7 minutes). Add the garlic and cook until fragrant, about 30 seconds more.
  6. Add chicken and snow peas to pan, sprinkle with white pepper and toss to combine.
  7. Add sauce to pan and stir to combine. Heat to a boil and reduce to a simmer, cooking until the sauce is slightly thickened, about 5 more minutes.
  8. Taste and add salt or pepper (or even a hint of red pepper flakes) if needed.
  9. Serve with rice or cauliflower rice, or eat on its own (it's that good).

Notes

Recipe adapted from All Recipes

http://wee-eats.com/2014/06/24/chicken-with-snow-peas-and-a-whole-30-updat/

chicken with snow peas | wee-eats.com