Tuesday, December 23, 2008

Chocolate & Zucchini Cake

Chocolate cake with ribbons of zucchini... who thunk this up? I have made/eaten this cake a few times and I always forget how much I love it until the first bite. I think this cake makes for a great excuse to eat chocolate, why not? It's got my veggies too! =D

2 1/4 cups flour
1/4 cup cocoa powder
1 3/4 cups sugar
1 ts baking powder
1/4 ts cloves
1 ts cinnamon
2 cups shredded zucchini
2 cups chocolate chips
1/2 vegetable oil
1 ts vanilla extract
8 tbs butter at room temperature
1/2 yogurt at room temperature
2 large eggs at room temperature

Preheat the oven to 325.
Stir together the dry ingredients.
Beat together the butter and oil until a nice cream has formed, about 5 minutes.
Add the sugar and beat for another five minutes or until light and fluffy.
Add the eggs one at time and beat well after each addition.
Beat in the vanilla.
On low speed gently stir in half of the flour mixture.
Stir in the yogurt.
Add the last of the flour mixture.
Fold in the chocolate chips and zucchini.
Pour into a 13x9 dish. Spread evenly and bake for about 50 minutes. 
The cake will be well risen and a toothpick will emerge pretty clean.
Cool the cake and cut into serving sizes of your choice.


Friday, December 19, 2008

Zucchini Fritters Also Known As Zucchini Pancakes

I love zucchini and fritters are great for lunch, dinner, a snack or with soup.

shredded zucchini
all purpose flour
teaspoon of baking powder
red pepper flakes
shredded onions
fresh chopped parsley

Add all ingredients together to make a batter.
This is really similar to pancake batter, so the thickness of the fritters are really up to you.
Brown spoonfuls of the batter in olive oil.
Serve warm or room temperature. 
A dab of sour cream goes well,  especially with a spoonful of harissa, but harissa is hot so it's not for everyone.


Thursday, December 18, 2008

Spicy Lentil Soup

I love lentil soup. I use lentils in a variety of different soups. Here is one that we eat often.

1 large onion chopped
1 head of garlic chopped or minced
2 tomatoes chopped or minced
2 carrots chopped or minced
2 potatoes chopped
2 celery stalks chopped
2 zucchini chopped
1 bag of green lentils
2 bay leaves
1 tbs cumin
1 tbs paprika
1 tbs salt
1 ts pepper
1 tbs cayenne pepper
1 tbs caraway
dried or fresh parsley to taste
1 can of chickpeas drained and rinsed
1 small can of tomato paste
1/8 cup quality olive oil

In a heavy pan brown the onions and garlic with the spices and olive oil.
Add all of the chopped vegetables and brown a bit.
Add the lentils and chickpeas.
Add 6 to 8 cups of water or broth, adjust for seasoning and bring up to a boil.
I pressure cook lentils for 30 to 45 minutes.
Add fresh chopped parsley and tomato paste, stir well and serve.
Sprinkle with hot paprika or cayenne pepper and eat with a warm piece of bread.


3 Soup For Winter Nights

This is a staple soup in my home. I used whatever vegetables I have on hand, which usually includes the following but not limited to. Sometimes I add pumpkin or butternut to this dish. Its a warming kind of soup, one that I really love with warm bread or boureks.

1 large onion chopped or minced
1 head of garlic chopped or minced
3 celery stalks chopped
3 zucchini cubed
3 medium to small potatoes cubed
3 carrots chopped
2 chicken breasts cut up into chuncks
1 tbs salt
1 ts pepper
2 ts cinnamon
1/8 cup extra virgin olive oil

    Using a heavy pot, brown the onions and the spices in extra virgin olive oil. 
    Add the garlic when the onions are almost completely caramelized.
    Add the celery when the onions and garlic are well browned.
    After the celery is wilted add the carrots and the potatoes and brown. Carrots are so sweet when browned.
    Add the zucchini and 6 to 7 cups of water or broth.
    Bring to a boil and add the chicken breasts.
    Check to make sure the chicken is well done and the vegetables are soft.
    Use a hand blender to make a silky soup. I never use my blender for soups because I have on many occasion burned myself. 
    As always taste for seasoning and adjust.


    Butter Dinner Rolls

    This is a dense, buttery, fat induced kind of experience.

    1 1/4 cups milk
    1 cup butter
    3 tbs extra virgin olive oil
    3 tbs sugar or honey
    1 ts salt if using unsalted butter
    1 tbs yeast
    2 eggs, lightly beaten
    4 1/2 cups all-purpose flour
    course salt (optional)

      Add the yeast to 1/4 cup of warm water and one tablespoon of sugar. Set aside to bubble up.
      Melt the butter, remaining sugar and milk together.
      When the yeast is bubbly add the lightly beaten eggs.
      Gently whip the mixture.
      Add the flour and salt.
      Slowly add the cooled off milk mixture.
      Beat by hand or with your dough attachment until a smooth silky dough has formed. It take between 3 and 5 minutes on medium speed.
      Add a tablespoon of olive oil to the bowl, coat the dough and set aside covered in a dark and warm place to rise for two hours.
      Turn the dough around to coat with the olive oil.
      Break off golf ball size portions and shape as you like.
      Drizzle with olive oil and course salt if using.
      Bake in a preheated 350 degree oven for 30-35 minutes.


      Saturday, December 13, 2008

      Garlic Spinach

      I adore spinach. It's one of my favorite greens. I especially love it with really browned garlic and onions. In a hot pan with extra virgin olive oil brown a large diced onion.
      Add an entire head of minced fresh garlic when the onions are not quite done but are pretty golden. At this time I add my salt and white or black pepper.
      When you have found that your onions and garlic are well caramelized toss in your clean, whole leaf spinach. Occasionally give it a good stir. The spinach will shrink and all the water will release, don't be afraid if the pot looks overfilled you will have more than plenty of room in a few minutes.
      Keep tossing it around until all the liquid is evaporated and all that is left is the spinach, olive oil, garlic and onions. Serve warm!

      Grilled Lamb

      I just love fresh grilled lamb, I never really had eaten it before I became Muslim, it has never been something regular in our home.
      I took my favorite chicken seasoning and let it sit on the meat all day long in a plastic bag with a forth cup of extra virgin olive oil.
      Heat your skillet or grill pan to medium high heat.
      Place one piece of meat at a time between two pieces of plastic wrap and using a meat tenderizer give it a few wackes on both sides.
      You can see it has flatten out a bit which helps it cook at the same rate.
      Put it directly onto your pan. Make sure you pan is really hot.
      Let it cook a few minutes on each side, without moving it.
      The longer you cook it obviously the less rare it will be.
      Use you finger to test each side of meat for how done it is. Remember the softer it is the more rare it is.
      After removing the meat, set it aside and tent it with foil. Don't cut into the meat for at least ten minutes, otherwise all the juice will run out and you will have tasteless dry meat.


      Friday, December 12, 2008

      Lemon Squares

      This is a great Winter sweet. I am always thinking about lemons and limes during the winter season. Both are freshest in the Winter, full of Vitamin C and taste so comforting with a hot cup of coffee or mint tea!

      1 1/2 sticks (3/4 cups) cold butter cut into 1/2 inch pieces
      2 cups all-purpose flour
      1/2 cup packed brown sugar
      1/2 teaspoon salt if using unsalted butter
      1/2 teaspoon baking powder

      Lemon Filling:
      7 eggs at room temperature
      2 1/3 cups sugar
      2 tablespoons grated lemon zest
      1 cup freshly squeezed lemon juice or lemon juice from a bottle
      1 cup flour

      Preheat your oven to 350
      Place butter first then the rest of the crust ingredients into a food processor and blend until crumbly.
      Of course, you can use two butter knives, or a pastry cutter in place of a food processor.
      Place into a 13x9 inch pan.
      Press out evenly with a flat spatula.
      Place into your preheated oven and bake for 30 minutes or until golden brown.
      While your crust is cooking prepare the lemon layer. 
      Whisk together all of the ingredients until smooth.
      Pour the lemon layer onto the hot crust.
      Turn the oven down to 300 and bake until the middle is set which take between 25 and 30 minutes.
      Place on a rack and completely cool.
      Dust with powdered sugar and serve warm or chilled, depending on your preference. 
      I cannot resist a warm slice. Store in the refrigerator covered.


      Wednesday, December 10, 2008

      Today ...

       Even though it's freezing outside the squirrels are still moving about gathering, eating, hiding food for later and chasing each other around. We even still have some leaves left to fall.



      Monday, December 8, 2008


      In this era when we have so many distractions, I think it is important for Muslims to keep reminding ourselves about the implicit and inherent simplicity of the Islamic faith.

      How did our beloved Prophet Muhammad celebrate this day? Through the following paragraphs I shall attempt to explore through relevant Hadith narrations concerning the Prophet Muhammad's practices on this day.

      A Day for Celebration

      A quick look at the books of Hadith indicates that Eid al-Adha is as simple as the other aspects of our faith. It is an opportunity to worship Allah and to offer him a sacrifice. It is also an opportunity to emulate the actions of the common father of the Jewish, Christian and Muslim faiths: Prophet Abraham.

      There are many lessons to be learned from his story, here we shall highlight three.

      Lesson 1: When Prophet Abraham was commanded to sacrifice his son, it was a test of his faith. As believers we face many temptations and tests in this materialistic world. We must be ready and prepared for them.

      Lesson 2: When Prophet Abraham took his son to the sacrificial altar to sacrifice him, he showed us the strength of his faith and belief in his Creator.

      Lesson 3: God Almighty replaced the young son with a ram. We must therefore remember God is Merciful and God always rewards the patience and faith of the sincere believer. And He makes this life's journey easy for all who trust in Him.

      Humankind's purpose in life is to worship Allah. This may sometimes present a test, but it is faith, and faith alone that will see the true worshipper through life's travails.

      It is this strength of a human being's faith that we commemorate during our celebrations on Eid al-Adha. Millions of our brothers and sisters are on this very day completing the fifth pillar of their faith: the hajj.

      Perhaps we have family or friends who are travelling to Makkah as I write this, or maybe we know people who will be there on the day of the hajj. And we are joyous at their accomplishments.

      We may have many reasons for our celebrations, but it should suffice for us, that it is a day which Allah in His wisdom, commanded us to celebrate. It is a day that our Prophet Muhammad taught us to celebrate by his example.

      Though the sacrifice of an animal is a central aspect of Eid al-Adha, one must remember that there is much more to be achieved from this day: togetherness, spiritual upliftment, charity, and complete submission to the will of the Creator.

      The purpose of sacrifice is not fulfilled only by shedding the blood of an animal; it is really fulfilled when people submit themselves completely to the will and command of Allah.

      [It is not their meat nor their blood, that reaches Allah: it is your piety that reaches Him: He has thus made them subject to you, that ye may glorify Allah for His Guidance to you and proclaim the good news to all who do right](Al-Hajj 22:37).

      The Prophet Muhammad once said, "I have been commanded to celebrate Eid on the day of sacrifice, which Allah, Most High, has appointed for this community."

      A man said: "If I do not find except a she-goat or a she-camel borrowed for milk or other benefits, should I sacrifice it?"

      The Prophet said: "No, but you should clip your hair, and nails, trim your moustaches, and shave your pubes. This is all your sacrifice in the eyes of Allah, Most High." (Abu-Dawud)

      Sharing in Prayers

      Our Prophet ensured that everybody should witness the Eid Prayer. This was a chance to worship Allah as a community and to gain some more knowledge. Women and children were encouraged to go to the outskirts of Madinah and witness the Prayer that was held there.

      This was a day of blessings which the whole community had a share in. Everybody was encouraged to participate in the Prayer and listen to the sermon.

      The Prophet Muhammad began his celebrations with two units (rakahs) of ritual Prayer followed by a sermon after which the congregation was asked to contribute to charity. After this, the Prophet always returned home from a different route from the one he used in the morning (Al-Bukhari).

      The Sacrifice

      The sacrifice is always to be done after the sermon. It is important to choose an animal that is healthy and without any deformations. The intention should be pure: the sacrifice is to please our Creator, He alone we worship.

      And the sacrificial animal should therefore be free from blemish and disease, and should be treated well. Our intention is to worship Allah.

      Fun Time

      Once religious obligations are done, it is time for merriment and joy. Time spent with family and with friends. The Prophet did so, and so must we. Young girls sang in his home with joy and the environment was one of happiness.

      On one occasion, the Companion Abu Bakr came to the Prophet's home while two young girls were beating the tambourine and the Prophet was lying covered with his clothes.

      Abu Bakr scolded them but the Prophet uncovered his face and said to Abu Bakr, "Leave them, for these days are the days of Eid and the days of Mina" (Al-Bukhari).

      It is therefore important to remember that Eid is a day for family and for fun. It is an occasion of tremendous blessing, but it is important to remember, the little ones, the children. Make Eid memorable for them too; make it an occasion to teach a little more about their awe-inspiring faith.

      In this article, through authentic Hadith narrations, I have tried to establish the simplicity of the Prophet's practices and specifically his celebrations on Eid.

      To end this article, I shall use words borrowed from the Prophet himself, when he prayed to Allah just before making his sacrifice on the day of Eid al-Adha.

      This supplication is the best illustration of the depth of meaning that this sacrifice holds for believers. It traces the history and lineage of the Muslim community and its commemoration of the Prophet Abraham. It indicates the power of the thought that should precede our actions:

      I have turned my face towards Him Who created the heavens and the earth, following Abraham's religion, the true in faith, and I am not one of the polytheists. My prayer, and my service of sacrifice, my life and my death are all for Allah, the Lord of the Universe, Who has no partner. That is what I was commanded to do, and I am one of the Muslims. O Allah, it comes from Thee and is given to Thee from Muhammad and his people. In the name of Allah, and Allah is Most Great. (Abu Dawud,)

      ~Written By: Sariya Islam whom is an Indian convert and has been a Muslim for more than 13 years. She holds a Master's in Business Management and is an experienced Human Resource Professional. She recently quit her career in HR and is now pursuing a PhD on the subject of 'Muslim Women and Integration' and is in the process of gradually making a career shift to Dawah and related activities.

      Saturday, November 29, 2008

      Basbousa ... Semolina Cake


      I like Basbousa on occasion. This is a tradition in most Arab countries and I have found that it is different in each home as well as in each country. This is one version.

      1 1/2 cups of course semolina
      1 cup all purpose flour
      2 teaspoons baking powder
      3/4 cups of unsweetened coconut
      1/4 cups of sugar
      1 cup of canola oil
      lemon zest of 1 lemon
      1 teaspoon of vanilla extract
      1/2 cup of yogurt at room temperature
      1/2 cup sour cream at room temperature
      4 eggs at room temperature

      Simple Syrup:
      3 cups water
      3 cups sugar
      2 tablespoons orange flower water
      1 teaspoon lemon juice

      Preheat oven to 350 and butter your baking dish.
      Prepare the syrup first by boiling together sugar and water until light brown in color. 
      Stir in the orange flower water and lemon juice. 
      Set aside to cool in the refrigerator.
      Beat together the eggs, oil and sugar until thick and creamy.
      Add the sour cream and yogurt, vanilla extract and zest. 
      Mix until well incorporated.
      Add all of the dry ingredients.
      Spread evenly in your prepared pan.
      Bake until golden brown, 30-35 minutes.
      Pour prepared cooled syrup slowly directly on the cake.
      Cut into squares or diamonds and top with coconut or almonds.


      Monday, November 24, 2008

      Fudge Brownies

      When I was a little girl one of the things I loved about the weekends was my Dad's Raisin Brownies. I have never tried then anywhere else, I don't know where he got the idea to put raisins into brownies, but boy are they good! I also added pecans and semi sweet chocolate chips just because I'm a chocolate freak, but you can omit both the nuts and chips and just use the raisins.

      12 tablespoons of dutch cocoa powder
      1 cup plus 2 tablespoons of melted butter
      4 eggs
      1 1/2 cups sugar
      1 ts vanilla extract
      1/4 ts almond extract
      pinch of salt if butter is unsalted
      3/4 cup all purpose flour
      1 cup roughly chopped pecans
      1/4 cup raisins
      1/4 cup semisweet chocolate chips

        Preheat oven to 350.
        Line your 9 by 13 with parchment paper, tin foil and butter and flour it.
        Place the butter in a medium sauce pan and brown it, then add the cocoa powder and whisk until all lumps are dissolved and you have a smooth sauce.
        Beat the eggs on high speed for no more than one minute, until foamy and slightly risen in volume.
        On low speed gradually add the sugar and beat just to mix.
        Add the vanilla, salt and chocolate mixture and beat until just barely mixed.
        Add the flour and very gently fold it in with a spatula.
        If you are adding the raisins, nuts and chips gently fold those in now.
        Spread out into your prepared pan and place in the oven for 30 minutes.
        The inside will still be soft, don't over bake.
        You can chill it in the fridge for an hour or so and they will cut perfectly!


        Saturday, November 15, 2008

        Caramel Almond Squares

        This is a great treat with tea or coffee. I really do love caramel and with nuts I think it's absolutely incredible.

        1 1/4 cups all purpose flour
        1/2 cup room temperature butter
        1/4 ts salt if using unsalted butter
        1/3 cup sugar
        1/2 ts vanilla extract
        1/4 ts almond extract (optional)

        Almond & Caramel Layer:
        1/3 cup water
        1 cup sugar
        1/3 cup heavy whipping cream
        7 tbs cold butter cut into tablespoons
        1/3 cup honey
        2 cups blanched roughly chopped almonds
        1 ts lemon extract

          First begin with the crust.
          Preheat the oven to 350 and butter your 9 by 13 baking dish.
          Beat the sugar, extracts and butter until light and fully. About two minutes on high.
          Add the flour and salt if using and mix until crumbly, about 20 seconds on low speed.
          Pat the dough into the prepared baking dish as evenly as possible. 
          The dough will stick a bit to your fingers, just work with it.
          After you have pressed it, prick the dough with a fork in several places.
          Bake until the sides are golden brown and the middle is lightly colored, between 15 and 20 minutes.
          Place on a rack to cool while preparing the caramel topping.
          Place the sugar and water in a medium to large saucepan. 
          Stir until all the sugar is melted and then bring to a rapid boil, don't stir the caramel, just lightly lightly move the pan around with the handle a few times while baking. (if you make candy using the same method)
          When it starts to brown, keep and eye on it, it goes pretty quick from this point.
          Once you have achieved a dark amber color take immediately off the heat and add the cream. 
          Stirring carefully as the caramel will bubble up quickly.
          Place the tablespoons of butter and honey and stir until melted.
          Add the nuts and stir until well coated.
          Gently pour the caramel onto the crust and evenly smooth it out.
          Place into the oven again until the caramel is bubbling and the almonds look toasted, about 15 minutes.
          Let cool in the pan and on a rack for at least one hour, two is better.
          Cut into squares or rectangles.


          Tuesday, November 11, 2008

          Chunky Chocolate Chip Cookies

          As at home as I can be ... warm chocolate chip cookies with a cold glass of milk.

          2 1/4 cups all-purpose flour
          1 ts baking powder
          1 ts salt if using unsalted butter
          1 cup room temperature butter
          3/4 cup sugar
          3/4 cup packed brown sugar
          1 tbs vanilla extract
          2 large eggs room temperature
          2 cups semi sweet chocolate chips
          2 cups chopped pecans

          Preheat the oven to 375
          Combine flour, baking powder and salt into a bowl and set to the side.
          Beat the sugars, vanilla and butter until thick and creamy on medium to high speed.
          Add eggs one at a time.
          Add the flour mixture slowly until well incorporated.
          Add the chopped nuts and chocolate chips.
          Spoon out by tablespoons onto your lined baking sheet, leaving a few inches for spreading.
          Bake between 9 to 11 minutes. Less for chewy cookies, more for crispy.
          Set aside to cool for a few minutes then transfer to wire rack until ready to eat.


          Sunday, November 9, 2008

          True Beauty ... fall aka autumn is my favorite season...

          "And it is He who spread out the earth, and set thereon mountains standing firm and (flowing) rivers; and fruit of every kind He made in pairs, two and two; He draweth the night as a veil over the Day. Behold, verily in these things there are signs for those who consider." (13:3)

          And We have made the heavens as a canopy well guarded: yet do they turn away from the Signs which these things (point to)! (21:32)

          "Greater indeed than the creation of man is the creation of the heavens and the earth." (40:57)
          "And the servants of the most gracious are those who walk on the earth in humility, and when the ignorant address them, they say, Peace." (25:63)

          "If any Muslim plants any plant and a human being or an animal eats of it, he will be rewarded as if he had given that much in charity." (Sahih Al-Bukhari, 8:41)

          Taking pictures is truly relaxing for me... I really did enjoy this day.

          Thursday, November 6, 2008

          Incredible Oatmeal Bars

          I have always loved oatmeal raisin cookies. So, I have tweaked the original recipe to fit my needs for a daily dose of chocolate.

          You don't have to make bars, you can spoon these out into individual cookies, cooking at the same temperature.

          1 cup of softened butter
          1 cup firmly packed brown sugar
          1 1/2 cups all purpose flour
          3 cups oatmeal
          1/2 cup sugar
          2 eggs at room temperature
          1 tbs vanilla
          1 ts baking powder
          1 1/2 ts cinnamon
          1/2 ts of salt if you are using unsalted butter
          1 cup raisins
          1 cup semi sweet chocolate chips (optional)

          Preheat the oven to 350 and line your cookie sheet with parchment paper of foil and set aside.
          Cream the butter and sugars until light and fluffy, about five minutes on medium high speed.
          Add eggs and vanilla and beat until well combined and creamy.
          Add flour, baking powder, salt if using and cinnamon. Mix well.
          Add oatmeal and chocolate chips if you are using them. Stir or mix until well incorporated.
          Press into your prepared pan using your hands. I wet my hands with milk because the dough is stiff, thick and sticky.
          Bake until golden brown, about 25 to 30 minutes.
          Place on a rack and let cool. Cut into desired serving sizes.


          Friday, October 31, 2008

          Plum Cake or Plum Tarte Tatin

          dictionary results for: TATIN–adjective
          caramelized and baked in the manner of an upside-down cake: an apple tart Tatin.

          So here is my version of a lovely classic. The only part of this recipe that is caramelized is the sugar syrup, which is traditionally not how a Tatin is prepared.
          Even though this isn't a traditional Tatin it is very delicious! I was inspired by Ina Garten for this particular dessert.
          You can serve it this at room temperature or warm, with or without a garnish. Say fresh vanilla ice cream or whipped cream? I however thoroughly enjoy it left completely alone with a cup of hot coffee.
          Ahhhhhh the small pleasures of life!

          6 tbs butter at room temperature
          1/4 ts salt if you are using unsalted butter, omit if using salted butter
          4-5 plums cut in half and pitted
          1 3/4 cups sugar
          2 large eggs at room temperature
          1/3 cup heavy whipping cream
          1/2 ts grated lemon zest
          1/2 ts vanilla extract
          1 tbs fresh lemon juice or 1 teaspoon lemon extract (optional)
          1 cup plus 2 tbs all-purpose flour
          1/2 ts baking powder
          powdered sugar (optional)

            Preheat your oven to 350.
            At this point you can begin the syrup while you are making the batter, that's what I do, but it isn't necessary.
            At medium to high speed cream the butter and 3/4 cups of sugar, set aside the remaining one cup of sugar.
            Stop beating when it's light and fluffy.
            Lower the speed of your mixer and add one egg at a time, beating well after each addition.
            You will have a nice and thick creamy egg batter.
            Add the cream, extract(s), lemon juice if using (I did), and zest.
            Fold in the flour and salt if using gently. I used my mixer but if you do that make sure you just incorporate the flour, don't over mix.
            Set aside the batter if you haven't already began the syrup.
            To make the syrup bring the remaining one cup of sugar and 1/3 cup of water to a boil until amber colored.
            Don't stir this, but swirl the pan carefully. This is like making candy.
            While the syrup is boiling, cut, pit and place the plums cut side down on your buttered pie plate.
            Pour the finished syrup directly on the plums.
            Gently spoon the batter onto of the plums and smooth out as evenly as possible.
            Bake for about 45 minutes. A toothpick inserted will be dry with the exception of the syrup.
            Let the cake rest for ten minutes, the syrup will stop bubbling during this time.
            Invert onto a stand or plate and let sit until ready to serve.
            Dust with powdered sugar if you like. 


            Wednesday, October 29, 2008

            The Best Ever Fudge Brownies

            Chocolate! Well, what else can I say....

            1 cup melted butter
            2 1/4 cups sugar
            1 1/4 cups dutch process cocoa
            1/2 teaspoon of salt if using salted butter 1 teaspoon if using unsalted
            1 ts baking powder
            1 tbs vanilla extract
            4 large eggs
            1 1/2 cups all purpose flour
            2 cups semisweet chocolate chips

              Melt the butter over medium heat in at least a saucepan. Add the sugar. Whisk or stir until melted, hot and shiny but not bubbling. This will make for a shiny crust.
              After you have reached a shiny and smooth sugar mixture, turn off the heat. At this point you may transfer to another bowl, I don't, but you can.
              Stir in the cocoa, salt, baking powder, and vanilla.
              Add the eggs and mix until very smooth and creamy.
              Stir in the flour and chips. I started using a spatula to finish it off, a whisk won't work well at this point.
              Spoon out and smooth out the brownie mix into your lightly buttered pan.
              Bake at 350 for about forty five minutes. 
              Before you remove them, make sure the sides and middle are set, not dry but not raw either.
              A toothpick inserted will come out with crumbs it's not a cake, it's brownies. It's not supposed to be dry.
              After five minutes of cooling loosen the sides with a butter knife. This prevents the brownies from sinking in the middle. Cool completely before cutting.


              Friday, October 24, 2008

              Classic Butter Pound Cake

              Here is a classic ! Old fashion pound cake, with just a hint of vanilla and no other flavors besides butter. You can flavor this with almond, orange, lemon or any other extract or even add some dried fruit or nuts if you like. I tend to like this one as is, alone, with just the flavor of the butter. I really enjoy this cake with a cup of hot coffee, but my husband slathers on the Nutella, which is also pretty tasty. I do that when the cake is a few days old ... but first I toast it.
              1/2 pound of softened unsalted butter
              5 large eggs at room temperature
              1 cup of sugar
              2 ts vanilla extract
              2 cups flour (if you sift the flour after measuring it helps the texture)

                Preheat your oven to 325
                Beat the butter and sugar until light and fluffy. On medium high for about five minutes if you are using a stand mixer.
                Add the vanilla.
                Reduce the mixer speed to medium and add three eggs, one at a time beating until smooth after each addition.
                Reduce your mixer speed to low and beat in one third of the flour, mixing well, but don't over mix and scrape down the sides.
                Beat in one egg.
                Beat in half of the remaining flour, scraping down the sides.
                Add the last egg and mix until incorporated.
                Add the last addition of flour.
                Give your batter a last scrape with your spatula.

                Using tin foil or parchment paper line your pan. I don't butter mine, but you can if you like, it will make for a browner crust. Spoon out the batter into your pan.
                Smooth out the top.
                Bake for about one hour in half, until golden, well risen, cracked on top and a toothpick inserted comes out clean. Let it cool off for about an hour.


                Monday, October 13, 2008

                Simple Jam Coffee Cake

                Here is a simple cake, made with any preserves or jam you have sitting right in your refrigerator. Quick and easy cakes always hit the spot in a jam! I used my homemade orange carrot marmalade, which I really love. I never used carrot marmalade for this recipe before, but it came out nicely. You can use any jam you have on hand!

                1 1/2 cup all purpose flour
                1/3 cup sugar
                1 ts baking powder
                pinch of salt if using unsalted butter
                4 tbs melted butter
                2 eggs
                1/2 cup of sour milk (regular milk with lemon a tablespoon of lemon), sour cream, yogurt, or buttermilk, which ever of the above you have on hand
                1 1/2 ts of almond extract or vanilla
                1/2 to 2/3 cup jam, preserves or fruit spread
                1/2 cup of sliced almonds (optional)

                Melt the butter, set aside to cool.
                Measure and set aside your preserves.
                Preheat the oven to 350, grease and flour your pan of choice and set to the side.
                Combine all the dry ingredients and set aside.
                Combine the butter, eggs, sour milk and extract and whisk until thick and creamy.
                Add the dry ingredients and whisk until no lumps, smooth and creamy.
                Your batter will be thick.

                Spoon the batter into your prepared pan, evenly press it out.
                Spoon out the preserves, dotting it onto the surface of the cake then insert a butter knife and swirl gently to distribute the jam throughout the cake.

                Sprinkle with nuts if you are using them.
                Bake 40-45 minutes until a toothpick inserted comes out clean.
                Let the cake cool for 10 minutes then serve warm or room temperature.