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Let's Dish With Linda Lou

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

Vanilla Cream Cheese Pound Cake With Sweet Ricotta Cream

2018-04-09 16.26.37

2018-04-09 16.26.57

This Vanilla Cream Cheese Pound Cake With Sweet Ricotta Cream 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 bowl of an 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. The cake is done when toothpick or cake tester gadget, inserted into the center of the cake comes 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 a piece of Vanilla Cream Cheese Pound Cake topped with a dollop of Sweet Ricotta Cream. Garnish with fresh mint.

 

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Reese’s Peanut Butter Cup Ice Cream Pie

Photo Mar 16, 11 36 49 AM

Anyone can make the ultimate ice cream pie. My Reese’s Peanut Butter Cup Ice Cream Pie is one that my family and friends love. I’ve been asked to make these pies all the time for special events. They are always a hit at any special event.

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 shortbread pie crusts

Directions:
In a large bowl, scoop out all the ice cream from the two containers. Allow the ice cream to soften for 15 minutes. Chop 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 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.

 

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Creamsicle Cupcakes 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 loudspeaker 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 ice cream! Those were some of my best 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’ve made 3 boxes of cake mix, yielding around 72 of these cupcakes, celebrating two co-worker’s birthdays. 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 like to start with making the candied oranges.


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

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 to 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 a 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 the oven turned off)
Total Cook Time: 4 hours
Equipment: 3-1/4 sheet pans with racks, aluminum foil

Ingredients:
1 orange yield, approx.25 triangles
3 navel oranges sliced into rounds around 1/8 inch thick. Discard seeds and ends.
A 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 saucepan 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 saucepan over medium heat, bring 3 cups of water, 3 cups of sugar, and 6 tablespoons of orange juice just to a boil. Heat the mixture, stirring occasionally, until the sugar has completely dissolved. Turn the heat down to medium-low and place the orange slices into the sugar-water. Simmer (very low boil) the orange slices for 1 hour, until the rinds are slightly translucent, turning the slices over every 15 minutes.

Place a rack on a sheet pan lined with foil and lay the orange slices in a 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 cook needs a treat too!

Once the candied oranges have come out of the oven, slice them into triangles. 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 cupcake. Each circle yields around 5 triangles.

To Finish:
Nestle the candied orange slices on top of each of the cupcakes. That’s my Creamsicle Cupcakes With Candied Oranges.

 

 

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