Advertisements

Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Vanilla, Cream Cheese Pound Cake With A Sweet Whipped Ricotta Cheese Topping

2018-04-09 16.26.37

2018-04-09 16.26.57

This is a dessert that anyone can make from scratch without feeling intimidated by the process.

2018-04-09 16.26.40

Prep Time: 5 minutes ( mixing batter)
Cook Time 1 hour to 1 hour 10 minutes
Inactive Cook Time 1 hour
Total Time:  2 hours 15 minutes
Equipment: two-8 1/2 x 4 1/2 x 2 1/2- inch loaf pans
Electric mixer

Ingredients:
Non-stick baking spray
4 tablespoons of Turbinado sugar (sugar in the raw)
3 sticks unsalted butter, room temperature
8 ounce cream cheese, room temperature
2 1/2 cups granulated sugar
6 large eggs, room temperature
1 tablespoon pure vanilla extract
seeds scraped from 1 vanilla bean
3 cups of sifted cake flour (measured after sifted)
1 teaspoon Kosher salt
1 1/2 cups of Ricotta cheese
zest of 1 lemon
1/4 cup powdered sugar
fresh mint for garnish

Directions:
Preheat oven to 325  degrees F. Spray two non-stick metal loaf pans with non- stick spray. Sprinkle the insides of the pans with the Turbinado sugar, tilting the pans to cover evenly.

Place the butter, cream cheese, and granulated sugar in the bow of and electric mixer fitted with the paddle attachment. Beat on medium speed for 2 1/2 to 3 minutes, until light and creamy. Scrape down the bowl with a rubber spatula to make sure ingredients are well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and vanilla seeds.

Combine the cake flour and salt in a large bowl. With the mixer on low, slowly add the flour mixture to the butter mixture, scraping down the bowl and the beater with a rubber spatula. Mix the batter with the spatula to be sure everything is well mixed.

Divide the batter evenly between the two loaf pans, smooth the tops, and bake in the  center rack of the oven for 1 hour to 1 hour 10 minutes. Cake is done when tooth pick or cake tester gadget, inserted into center of the cake come out clean.

Allow the cakes to cool in the pans for 30 minutes, then carefully turn them out onto a baking rack and cook for another 30 minutes

To serve, slice and add a dollop of the sweet Ricotta cream to the top and garnish with fresh mint.

 

Advertisements
1 Comment »

My Easy Reese’s Peanut Butter Cup Ice Cream Pie

Photo Mar 16, 11 36 49 AM

Prep Time: 15 minutes
Inactive Prep Time: 24 hours (chill overnight)
Yields : 2 pies, 8 servings per pie
Ingredients:
4 cups of quartered Reese’s peanut butter cups
2 containers of your favorite chocolate chip ice cream
2 ready made short bread pie crusts

Directions:
In a large bowl, scoop out all the ice cream from the two container. Allow to soften for 15 minutes. Chop the Reese’s cups into quarter pieces. First, sprinkle about 1/4 cup of chopped Reese’s cups over each of the pie crust. Mix the rest of the Reese’s cups in with the softened ice cream. Scoop out equal amounts of ice cream into each pie crust. Place the plastic covers ( they come with the pie crusts) back on the each of  the pies, and freeze overnight.

Tip: When ready to cut pies, place a large knife into very hot water. Score the top of the pies into the eight slices. This will make for even slices.

 

1 Comment »

Creamsicle Cupcakes With Creamsicle Frosting Topped With Candied Oranges

2016-09-03-20-20-20

2016-09-03-15-30-26

Do you remember that distinct musical sound that came from a loud speaker proudly displayed on the top of a white truck? You could hear them, those wonderful musical tones, before even seeing anything coming down your street. I believe they planned it that way, giving you, just enough, time to run in and ask your parents for money to buy and ice cream! Those were great childhood memories. I would always get the creamsicle, it was my favorite! Today I relived those memories with my creamsicle cupcakes topped with candied oranges.

I do want to let my readers know, in the pictures,  I made 3 boxes of cake mix, yielding around 72 of these cupcakes, celebrating two birthdays, for co-workers. My recipe below is for 24 cupcakes, 1 box. It’s really important to note, anytime you want to make more than one box, only mix one box mix at a time. After the completion of the box mix then you can combine them together in one large bowl. The frosting you can mix all the ingredients at one time together, no problem!

I’m start with the candied oranges.

 

Creamsicle cupcakes:
Equipment: cupcake pan, paper liners
Prep Time: 10 minutes
Cook Time: 20 minutes ( follow the cook time on the back of the cake box)
Total Time: 30 minutes
Yields: 24 cupcakes

Ingredients:
For the cupcakes:
1 Box Duncan Hines French Vanilla
3  room temperature egg whites ( large eggs)
1/3 cup of vegetable oil
1 cup of Orange Crush soda ( this replaces the water from the box instructions)
1/3 cup of room temperature Ricotta cheese
2 tablespoons of Orange Jello Mix

Ingredients for Creamsicle Frosting:
2 sticks of room temperature unsalted butter
3 cups of powdered sugar
1-3 tablespoons of Orange Crush Soda
2 tablespoons of Orange Jello Mix

Directions for Creamsicle Cupcakes:
Preheat oven to 350 degrees F. Line cupcake pan with paper liners. In one large bowl mix egg whites, Ricotta cheese, vegetable oil, jello mix, and Orange Crush soda. Once all these ingredients are well combined, slowly add in the dry cake mix, stirring ( do not over mix) until just combined. Fill the liners 3/4 of the way full and bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on sheet pans with cooling racks.

Directions for Creamsicle Frosting:
In a stand mixer or an electric hand mixer, whip butter until light and fluffy. Add in jello mix. Next, gradually add in the powdered sugar a little at a time. Finally, add in the Orange Crush Soda as needed to reach the desired consistency. Pipe the frosting ( using piping bag and preferred tip) on the cooled cupcakes.

Candied Oranges:
Prep Time: 10 minutes
Inactive Prep Time: 1 hour
Cook Time: 1 hour (stove top)
Bake Time: 2 hours @ 200 degrees F. (leave in the oven 1 extra hour with oven off)
Total Cook Time: 4 hours
Equipment: 3-1/4 sheet pans with racks, aluminum foil

Ingredients:
1 orange yields:  around 25 triangles
3 navel oranges sliced into rounds around 1/8 inch thick. Discard seeds and ends.
Large bowl of ice water
3 cups of granulated sugar
3 cups of water
6 tablespoons of orange juice
Turbinado sugar

Directions for candied oranges:
Fill a large bowl with ice water and set aside. Bring a large sauce pan with water to a boil and add in orange slices. Boil for 1 minute then place the orange slices in the bowl of ice water to shock and stop the cooking process. Once the orange slices have cooled, drain and place them into a large container and set them aside.

In another large sauce pan over medium heat, bring 3 cups of water, 3 cups of sugar, and 6 tablespoons of orange juice just to a boil. Heat until sugar has dissolved stirring occasionally. Turn the heat down to med-low and place the orange slices into the sugar-water. Simmer ( do not boil) the orange slices for 1 hour, until the rinds are slightly translucent, turning the slices over every 15 minutes.

Place racks on sheet pans lined with foil and lay the orange slices in single layer on the racks. Sprinkle each of the orange slices with Turbinado sugar. In a preheated 200 degree oven F., place the racks of oranges into the oven for 2 hours. This process will dry the candied oranges out so they are not so sticky. Turn the oven off and do not open the oven for an extra hour.

I’ve made extra candies oranges in this recipe and that’s because I want to use only the best looking ones as toppers and, at the end of the day, the cooks needs a treat too! Once the candied oranges have come out of the oven after the 3 hours, slice the candied oranges into triangle. Do this by using a paring knife and start at the center of the circle using the segment lines within the circle, cut into triangles.For appearance reasons, use only the best ones to place on top of each cup cake. Each circle yields around 5 triangles.

 

1 Comment »

A Ladies Luncheon At Lynn’s

This slideshow requires JavaScript.

My very good friend Lynn asked me if I would have a cooking class/ luncheon at her home. Without hesitation, I said yes! Her home is located in the Historic district of Orlando. This was the perfect place for Lynn and her friends, Marian, Jean, Diane, Gloria, and Sandy to spend some quality time together. I thought it would be a great idea to put a menu together. Show the girls some tips, and cooking techniques that they could take home and use when they’re cooking for their families.

2016-08-05 09.25.02

2016-08-05 10.32.14

Earlier in the week, Lynn and I met to iron out all the details. We came up with a plan and set it in motion. Gifts for the girls, a tablescape that would compliment the Italian theme, and then, of course, the menu. The day before the luncheon, I went shopping and found some great seasonal ingredients at the local farmers market in town. I wanted the centerpiece for the table to also echo a few of the ingredients I was using. A large rustic bowl filled with pink grapefruits, lemons, fennel fronds, and fresh bay leaves.

Menu:
Peach Bellinis
Cheese Board, Parmesan, Parmigiano- Reggiano, and Grana Padano
Fennel Salad With Grapefruit, Red Onion and Shaved Parmigiano-Reggiano Cheese garnished with edible flowers
Kale And White Bean Soup
Homemade croutons
Eton Mess By Way Of Italy (menu category -desserts)
Peach And Fresh Mint Iced Tea

I set up a small cheese board filled with shards of different types of Parmesan cheeses. The saltiness of the cheeses paired really well with the cocktail I made. I chose to serve Peach Bellinis  Fresh peach puree mixed with Prosecco sparkling wine, garnished with a strawberry. A traditional cocktail that originated in Venice, Italy.

I went through the steps for each course step by step. The ladies were taking notes which made me feel pretty special. They asked great questions and I think they went away realizing that when you use fresh and seasonal ingredients, cooking can be fun as well as delicious. I want to say that these were some of the sweetest ladies and I hope that we’ll be able to get together again in the near future. Lynn, I can’t thank you enough for the opportunity to help you with this amazing luncheon.

Yields: 6 servings
2 heavy bottom soup pots
Prep Time: 30 minutes
Cook Time 35-40 minutes

Recipe For Kale And White Bean Soup:
All ingredients divided evenly into two 6 quart heavy bottom pots

2 bunches of fresh kale, stems and center rib removed coarsely chopped
4-15 ounce cans of white Cannellini beans -drained and rinsed
4 tablespoons of olive oil
4 stalks of celery diced halved and coarsely chopped
2 large onions coarsely chopped
8 carrots peeled and 1/2 inch diced
4 cloves of minced garlic
2 teaspoons of grated fresh nutmeg
2 Fresno chilis seeded and minced
2 tablespoons of tomato paste
2 quarts of unsalted chicken stock
8 cups of water (amount of water may vary slightly)
2-2 inch pieces of Parmigiano-Reggiano rinds
2 tablespoons of Kosher salt (1 tablespoon per pot)
1 teaspoon of fresh cracked black pepper (1/2 teaspoon per pot)
2 fresh bay leaves ( dried are fine)
2 teaspoons of fresh chopped rosemary leaves
grated Parmesan cheese for garnish
E.V.O.O drizzle (drizzle in the finished soup)
Accompaniment: homemade croutons

Note: smoked sausage is an option to add to this soup (slice crosswise 1/4 inch thick pieces)

Directions:
Turn the burners on to a moderate heat allowing the two heavy bottom pot to heat up. Remember that all the ingredients will be evenly divided into the two pots. Once the pots have come up to temperature, adjust the temperature to medium heat. Add in the olive oil, diced onions, minced Fresno chili, celery, diced carrots, and tomato paste. Stir all the ingredients together and allow to start softening. Make sure to season as you go by adding a sprinkling of  Kosher salt, black pepper.

Add the minced garlic, bay leaves, and fresh chopped rosemary leaves. Continue to stir. About 3-5 minutes in, add in the unsalted chicken stock, cheese rinds. Slowly add in the half of the chopped kale leaves to each pot. Using a spoon, start to submerge the leaves into the liquid. Next, slowly add in the water and the rest of the chopped kale. This is the point is where you’ll be able to see if you have enough liquid, ( refer to the pictures above) allowing 3 inches of space at the top of each pot.

The kale will wilt as it cooks, and most of the ingredients will also release their water. Not to worry, (cooking soup uncovered) as the soup comes up to a boil, water will also evaporate as the soup cooks. Now, the drained Cannellini beans. Next, it’s time to add the 1 tablespoon of Kosher salt, 1/2 teaspoon of black pepper, and the freshly grated nutmeg to each pot. Stir all the ingredients together. Bring the soup up to a boil, reduce the temperature and simmer for 35-40 minutes or until the kale and carrots are tender. Once finished, cover the soup pots until ready to serve.

Serve in big soup bowls with grated Parmesan cheese, croutons, and a drizzle of good E.V.O.O.

The dessert you see in the pictures above, “Eton Mess By Way Of Italy”  and “Homemade Croutons” recipes can be found by clicking on the links below.

Eton Mess By Way Of Italy

 

Homemade Ciabatta Croutons

Leave a comment »

%d bloggers like this: