Cake with Fresh Lemon Curd Filling

Posted on May 30, 2012 by kitchenbelle

My dad is a really wonderful guy. He is gregarious, helpful, and fun-loving.  He enjoys cold beer, shrimp cocktail, and hot dogs. He is easy to please and maybe that’s why I love making his birthday cake each year!  (Check out the Root Beer Iced Vanilla Cake I made in 2008 and the Boston Cream Pie I made in 2009.)

In addition to Boston Cream Pie, his other favorite dessert is Lemon Meringue Pie. For his birthday this year I wanted to make cake (not pie) so I translated his love for lemon into a cake filled with fresh lemon curd!

A trick I learned at Flour Bakery (while I was a recipe-testing intern) is called the “dam.” Whenever  you fill a cake with something other than frosting (in this case lemon curd) you should pipe a circle of frosting (a “dam”) around the edge of the cake so that the filling does not ooze out. Check it out:

You pipe the “dam” first, and then spoon the lemon curd within its border. You then place the second cake layer on top and you are ready to frost!

Cake with Fresh Lemon Curd Filling:

(I prepared the lemon curd the evening before I assembled the cake.)

Lemon Curd:

  • 1 cup unsalted butter
  • 2/3 cup sugar
  • 1/4 water
  • 1/4 cup freshly squeezed lemon juice
  • 1 1/2 teaspoon grated lemon rind
  • 1/4 teaspoon cream of tartar
  • 4 large egg yolks

Over medium heat, in a non-reactive saucepan, combine the butter, sugar, water, lemon juice, lemon rind, cream of tartar, and egg yolks. Stir briefly using a wooden spoon then whisk continuously for several (approximately 8) minutes until thickened. Strain through a fine sieve. Cover with a piece of plastic wrap touching the curd. Refrigerate until firm.

Cake:

I used this brown sugar cake recipe.

Frosting:

I used (of course) cream cheese frosting to complement the lemon curd filling.

Happy Birthday Dad!!!

 

Filed under: cake, cream cheese, Dessert, eggs, Flour Bakery, frosting, icing, lemon | 3 Comments »

More Soft and Poofy Sugar Cookies with Frosting

Posted on May 28, 2012 by kitchenbelle

My sister-in-law made a special request for Annie’s Eats Soft Frosted Sugar Cookies and I obliged without hesitation. She loved them so much when I made them the first time!

These cookies are a dessert that both kids and adults seem to really enjoy. I love how theycan be as bright and colorful as you’d like to make them as opposed to plain old chocolate chip or oatmeal cookies. I like savoring one along side a cup of tea or a glass of milk.

Making them is easy. The dough can be made ahead of time so that you can simply bake them off when you need them. The frosting can be whipped together quickly.

Find the recipe here.

I hope you are enjoying an extra day off this weekend!

 

Filed under: cake, cookies, Dessert, frosting, icing | 1 Comment »

Coconut Cupcakes with Easter Eggs and Chicks

Posted on April 9, 2012 by kitchenbelle

I made these really cute coconut cupcakes for Easter! I was very happy with how they looked on the table and very sad when I took a bite and realized I over baked them a bit. I will pay very close attention next time!

I made a simple white frosting (butter + confectioners’ sugar +vanilla + almond extract) then tinted it pale green. I piled it onto the cupcakes using an offset spatula then sprinkled each cupcake with green coconut. (To make colored coconut just add coconut and a few drops of food coloring to a zip loc bag and shake, shake, shake!) The little “eggs” are speckled peanut butter M&Ms and worked really well on top of the green coconut. The chicks are (of course) Peeps!

Voila! Cute Easter cupcakes that will add flare to your holiday dessert table!

While we are on the subject of cute Easter cupcakes, check out these little flower pot cupcakes my sister-in-law baked. Aren’t they precious?!

Adorable Flowerpot Cupcakes with Lollipops made by my sister-in-law

Coconut Cupcakes:

  • 3/4 pound (3 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 5 extra-large eggs at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons pure almond extract
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 7 ounces sweetened, shredded coconut (for IN the batter) + 7 ounces sweetened, shredded coconut  (for on TOP of the cupcakes)

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Recipe by Ina Garten/Barefoot Contessa found here on foodnetwork.com.

Filed under: cake, coconut, cupcakes, Dessert, frosting | 3 Comments »

Middle Eastern Vegetable Salad

Posted on April 2, 2012 by kitchenbelle

Ina Garten has been my favorite celebrity chef for a while now. There is such tranquility about her. I admire how she relies on solid ingredients and lets the food speak for itself. She creates hearty, satisfying, and delicious meals and she entertains with such ease. Her show is peaceful and calming as opposed to others on the same channel that are so frenetic. And her recipes are reliable. I have made several over the years including Maple Baked Beans and Soba Noodle Salad. She doesn’t disappoint!

Here is another one to add to the list! This Middle Eastern salad is perfect to make at the start of the week and scoop out each day for lunch. The chickpeas make it hearty and satisfying, the feta and lemon juice give it some punch, and the cucumber and herbs provide serious freshness. Mother Nature is not kidding around with the flavor in this dish!

Middle Eastern Vegetable Salad:

  • 10 scallions, white and green parts, thinly sliced
  • 1 pound ripe tomatoes, seeded, cored, and 1/2-inch-diced
  • 1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inch-diced
  • 1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
  • 1/3 cup chopped fresh parsley
  • 1/3 cup chopped fresh mint leaves
  • 1/3 cup julienned fresh basil leaves
  • 1/2 cup freshly squeezed lemon juice (4 lemons)
  • 1 tablespoon minced garlic (3 cloves)
  • Kosher salt and freshly ground black pepper
  • 1/2 cup olive oil
  • 8 ounces feta cheese, 1/2-inch-diced
  • Toasted pita bread, for serving

Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.

In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

Middle Eastern Salad found here on foodnetwork.com also in Barefoot Contessa How Easy Is That?

Filed under: Uncategorized | Leave a comment »

Carrot Soup (Dairy Free)

Posted on February 25, 2012 by kitchenbelle

I forgot how much I loved this broccoli soup recipe. I’m not sure why I haven’t made it in so long. I love that it is non-dairy and meat free. It is a delicious accompaniment to a panini for an easy make ahead week night dinner. Also, it stands perfectly well on its own or with a piece of crusty bread for lunch. You may be wondering why I am talking about broccoli soup if this post is about carrot soup. Well, after re-discovering my love for the broccoli soup I decided to try the same recipe swapping out the vegetable.

This carrot soup turned out really well! I love how it has a creamy texture while it does not contain any milk or cheese. It reminds me very much of the soups my host mother in France prepared for me during my term abroad in Rennes. Whenever we had a particulary hardy lunch, say on a Sunday or a holiday, she would prepare a light dinner of pureed soup like this one. Anything that reminds me of France is a winner in my book!

Side Note: I find it so funny that I posted the broccoli soup recipe exactly three years ago today!

Carrot Soup:

  • olive oil
  • 2 leeks, cleaned, root and green woody top removed, thinly sliced
  • 2 garlic cloves, peeled and minced
  • 1 medium onion, peeled and chopped
  • 8 fresh carrots, peeled and cut into 2 inch pieces PLUS
  • 2 fresh carrots, peeled and chopped
  • 2 medium potatoes, peeled and chopped
  • 48 ounces of vegetable broth (you can use chicken broth or stock if you prefer)
  • 1 bay leaf
  • a pinch of cayenne
  • salt and pepper to taste

Preheat the oven to 425 F.

Drizzle a baking sheet with olive oil and place the 8 2-inch carrot pieces in a single layer on the baking sheet. Roast for approximately 20 minutes or until carrots are soft. Half way through roasting turn carrots over.

Add some olive oil to the bottom of a large soup pot.  (I used my Le Creuset.)   Warm the oil over medium-low heat.  Add the leeks, onion, garlic, and two chopped carrots.  Stir and cook until the onions are translucent. [Note: The above step is extremely important for a maximum flavor soup.  If you aren’t in a rush, cook these ingredients over low heat for a long period of time (even to the point of caramelization if you’d like, though it is not necessary) to fully cultivate the flavor.]

Add the potatoes and roasted carrots to the large soup pot.  Add the broth or stock and bay leaf.  Bring to a rolling boil and then reduce to a low boil.  Stir occasionally, cooking for about 20-25 minutes, or until the vegetables are all tender.

Take the pot off the heat and remove the bay leaf.  If you have an immersion blender, use that to puree the soup.  Alternately, cool the soup in the fridge for a few moments then puree in a traditional blender or food processor, one cup at a time.  Return the pureed soup to the cooking pot and warm it through.  Season generously with salt and pepper.

Filed under: Appetizer, carrot, Main Dish, soup | 2 Comments »

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