Let's Dish With Linda Lou

Where You Taste The Love

Vanilla Cream Cheese Pound Cake With Sweet Ricotta Cream

2018-04-09 16.26.37

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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.

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Tip: Reserve the vanilla pod(s) for your granulated sugar. Vanilla sugar comes in handy for so many recipes.

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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: 2 (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pans
1 hand-held electric mixer

Ingredients:
Non-stick baking spray
4 tablespoons of Turbinado sugar (sugar in the raw)
3 sticks (24 tablespoons) of butter, unsalted and room temperature
1 (8-ounce) bar of 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
1 lemon, zested
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 a 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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Apple Roses

2015-04-17 11.18.30

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Every now and then I come across a recipe that catches my eye. I love to put my own spin on any new recipe. It just so happens, it’s Steve’s birthday today so I thought I’d surprise him with these Red Apple Roses. 

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Puff Pastry (2)

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mint

Fresh-Mint-Leaves

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Prep Time: 30 minutes
Inactive prep time: 1 hour (to defrost pastry)
Cook Time:  35 to 40 minutes
Total Time: 1 hour 10 minutes
Yields: 6 roses
Equipment: muffin tin pan, chef’s knife

Ingredients:
2 Red and Delicious apples sliced as thinly as possible (1/16th of an inch)
1/2 cup of Apricot preserves
1 lemon, juiced
4 cups of water plus 1 tablespoon for the apricot preserves (for red roses, substitute plum jam)
1 sheet of thawed Puff Pastry cut into 6 equal strips
1 tablespoon of ground cinnamon
1 tablespoon of Turbinado sugar
powdered sugar
garnish with sprigs of fresh mint

Directions:
Preheat oven to 375-degrees F.
Prepare the apples.
Start by removing the core and thinly slicing two Red and Delicious apples. In a small bowl filled half-way with water add the juice of one lemon. Place the sliced apples into the lemon water and microwave for 3 to 4 minutes, to soften, allowing the apples to be pliable. Using a mesh strainer, drain off all the water. Return the apples to the bowl and set aside.

Prepare the jam.
In a small microwave-safe bowl, add the apricot preserves and 1 tablespoon of water. Stir together and microwave for 30 seconds. Mix with a spoon so that the preserves have a thick syrup-like consistency. I also have some ground cinnamon for the apples. It adds warm sweetness to the apples.

Prepare the dough.
Flour your cutting board or marble surface with flour. Roll the pastry out until it’s half the thickness (almost double in length), and the creases are smooth. Cut into 6 equal strips crosswise, approximately 2 inches wide.

Assemble the apples.
Lay the pastry strips down and brush the jam over each one. Place the apple slices along the top half of each strip. laid out in an overlapping style. Evenly sprinkle the ground cinnamon over each strip. Fold up the bottom half of the strip, then carefully roll up each one until you have formed a rose.

Brush the apricot preserves over the pastry dough and lay the apple slices where they hang over the edge of the pastry. Sprinkle a pinch of ground cinnamon over each apple. Grab one end of the dough and roll up the pastry very gently.

Place the roses in buttered greased muffin tins and lightly dust each one with a little Turbinado sugar. Bake for 35 to 40 minutes. Brush the tops of the roses with the remaining apricot jam. The apricot jam gives the roses a beautiful shine. Serve warm or at room temperature.

Once the roses have cooled, arrange them on a beautiful dessert plate. Garnish with a sprig of fresh mint and dust with a little powdered sugar.

Note: If you prefer red roses, substitute a plum jam.

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Blackberry Cobbler

2014-08-25 15.21.52

2014-08-25 15.20.24

When we talk about cobblers, I think everyone has their own version they stand behind. For me, growing up with this recipe, I believe to be a true cobbler. My favorite is a Blackberry Cobbler.

Some cobblers have a biscuit topping, and some have a crumble topping. My Blackberry Cobbler is really easy to make and so delicious.

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eggs

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Prep Time: 15 minutes
Cook Time: 40 to 50 minutes
Inactive Time: 15 minutes
Total Time: 1 hour 20 minutes
Yields: 12 servings
Equipment: 9 x 9 baking dish, 2 large mixing bowls, whisk

Ingredients:
1 stick of unsalted butter, melted
6 cups of fresh blackberries
1 1/3 cups of granulated sugar
1 tablespoon of cornstarch
1 tablespoon of fresh lemon juice
1 1/3 cups of self-rising flour
1 extra-large egg, room temperature and beaten
1 tablespoon of pure vanilla extract
1 cup of whole milk, room temperature
2 tablespoon of Turbinado sugar

Note: Make sure all your ingredients are at room temperature.

Directions:
Preheat
oven to 350-degrees F.
Start by lightly spraying a 9 x 9 baking dish with non-stick cooking spray.

Add all the blackberries into a mixing bowl. To the blackberries, add 1/3 cup of granulated sugar, corn starch, and fresh lemon juice, stir to combine and set aside.

To make the batter, take another large mixing bowl, add self-rising flour, 1 cup of granulated sugar, a beaten egg, good vanilla extract, and whole milk, whisk together until combined but still slightly lumpy.

Microwave the stick of butter until completely melted. Next, pour the melted butter into the baking dish.

Pour the batter carefully over the melted butter. Next, add the *macerated blackberries, into the batter, making sure the fruit is evenly distributed throughout the batter.

Sprinkle Turbinado sugar over the entire top of the unbaked cobbler. Bake for 40 to 50 minutes. The fruit should be bubbly around the outside rim of the cobbler and the center will still be a bit loose. Transfer the cobbler to a cooling rack and allow to rest for at least 15 minutes before cutting.

I like to serve them warm cobbler with a scoop vanilla ice cream. My Blackberry Cobbler will keep the ones you love, coming back for more.

*Macerating: This process is similar to marinating-except your ingredient is going to be fruit instead of meat or vegetables. The process is simple: Fresh or dried fruit is splashed with or left to sit in a flavored liquid such as sugar and lemon juice.

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