An Oldie but a Goodie

May 8, 2013 by

There are very few recipes that my mom still uses from my childhood. Cooking…and eating…have changed. “Homestyle” isn’t always “healthy” anymore. We use less butter, less sugar, fewer eggs. We put spinach in smoothies, and make whole wheat pasta. My mom has kept up with with every health (not diet) trend out there and insists on cooking what is best for her family. As a result, we no longer have that cheesy chicken spaghetti I used to love, and I can’t remember the last time she made fried chicken. But, it’s all okay because a couple of times a year, I get her homemade cinnamon rolls. This is not a “21st century” recipe. Don’t substitute apple sauce for eggs and skip out on the butter. Accept that it will be bad for you, but oh-so-good and every now and then absolutely worth it!

It all starts with Refrigerator Dough, which can actually be used for just about anything–loaves of sandwich bread, dinner rolls, doughnuts. Here’s the original recipe mom has used ever since I was a kid:
Rolls When she sent me the image though, she–like any good chef–wanted to ensure that I included all of her secrets and adaptations:

I use real butter, not margarine.

I blend the 2 mixtures as it says in my KitchenAid. Then, I just keep adding the flour and let my KitchenAid do the work.

I suggest spraying a container with Pam before placing the dough. It makes clean up much easier. Or you can coat it with oil if you prefer not to use Pam. 
DSC_0023 To transform the dough into cinnamon rolls, the night before (because it is easier) I roll out the dough thinly and layer melted butter, brown sugar, and cinnamon and nuts (if desired). Jelly roll the dough. Cut into even sized slices and place in pan. Lightly cover. Let rise overnight in refrigerator. If you do it the morning of, then you need about 2 hours for preparation and rising.
DSC_0024 Place in a 375 to 425 degree oven til nice and golden.Top with powdered sugar that has been blended with cream cheese and a little milk to make it the consistency of icing. Yum!

Of course, she wouldn’t include a timeframe or measurements. Moms never know how they actually do what they do. But trust me, this recipe is worth figuring out, for those times when you need a little homemade indulgence!
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Filed Under: Family, Featured, Food, Recipes

Queen Anne’s Cake (A Carrot Cake)

May 1, 2013 by

by La Cuisine

(Original here.)

1 cup unsalted butter (I use Plugra)
2 cups  India Tree Golden Baker’s Sugar
4 large eggs
2 cups grated carrots (usually 6 to 8 carrots) I hand grate these
on a box grater which gives you a thinner texture than if you did it in food processor
2 cups all purpose flour (I prefer Hecker’s)
2 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp Bakewell Cream Baking Powder
1 tsp fine sea salt
1 tsp Vanilla Extract.  For this cake I useNielsen Massey Mexican Vanilla

grated-carrots

grated carrots the low tech way pays off in texture

Frosting
6oz unsalted butter (10 Tbs)
12oz mascarpone
4 1/4 cups sifted India Tree confectioner’s sugar
A couple of pinches of fine sea salt
2 tsp Nielsen Massey Mexican Vanilla Extract

Preheat your oven to 350F. Grease and flour 2 9×2 round cake pans. Instead of flour, I use hazelnut or almond flour. Also if you have problems getting cakes out of your pans, use parchment circles.  Less stressful…   Cream butter and sugar until smooth and fluffy.  Add eggs and beat until mixture is silky and looks like mayonnaise.  It should fall in a ribbon from a spoon.  Beat in grated carrots

Combine the flour, cinnamon, ginger, baking powder and salt.  Sift before folding by hand  into carrot mixture. A spoonula is  an awesome folding tool for cake batters.  Divide batter between the two pans.  Each should be about 3/4 full.  Place on middle shelf in oven and bake about 30-35 minutes.  Cake should spring back at once when lightly touched.

Cake

Cool cake layers 5 minutes before unmolding, then allow them to cool completely.  New to me advice from Camille is that cakes containing ginger often split if they are removed from pans while hot.

With the flat blade of a mixer or in a food processor mix the mascarpone with the butter until it is free of lumps.  Gradually add the confectioner’s sugar, salt and the vanilla.  Mix until smooth.  Chill frosting until it has a good spreading consistency– about an hour.  You can make a crumb coating first,  which will give the cake a more professional look.  Marzipan carrots or spiced walnuts make a nice decoration.  The frosting amount leaves you enough to do some piped rosettes if you wish.

*Note*

Nancy published this recipe originally on her blog, but the recipe looked too good to not share. Also, she shared a short video of the birthday party for which she made the cake, and I think it is a lesson in not only how to throw a party but also how to set a table! Take a look:

Bobaire’s Pa’Tey from La Cuisine on Vimeo.

Filed Under: Featured, Food, Recipes, Uncategorized

Holiday Hostess Gift Found: La Cuisine

March 28, 2013 by

On the hunt for a last minute Easter hostess gift? I certainly was, and needed something to bring along that was unique and useful, La Cusine was the perfect spot. The store welcomes you as soon as you walk in with a warm aroma, and an inviting atmosphere full of every gadget, pan, cookie cutter, and tool any cook would need. The associates, or “cuisinettes” as they call themselves are so gracious and helpful. As a cooking novice, I found myself learning what many of the items in the store were used for.

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Many things caught my eye for the perfect gift for my hostess this coming Sunday, including this adorable recipe book- perfect for spring and you could slip in a few favorite recipes of your own before taking it to brunch. It even ties closed with its own bow..just perfect!

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I also picked up these quirky salt and pepper shakers while I was there for my Mother In Law’s basket, she loves wind up toys and I can already see these two cuties scooting across the dinner table by the grandkids! How could you pass them up?

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I will certainly be back to pop in and pick up a great baking tool, cookie cutter, or pastry brush and pair it with one of their many cookbooks for my next hostess gift need. They also have a great e-bite newsletter that can come right to you with tips, new products, and some recipes worth stashing away in your new gingham holder.

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Hop on over there today and check out this Old Town Gem, it’s worth the visit!

La Cuisine
323 Cameron St
Alexandria VA 22314

http://www.lacuisineus.com/

 

Filed Under: Alexandria, Boutiques, Featured, Food, Holiday, Recipes, Shop

Boozie St. Pat-Inspired Brownies

March 20, 2013 by

I woke up Sunday morning, feeling optimistic and confident. Perhaps it’s the luck of the Irish, or perhaps it’s the promise of delicious green beers all day, (I’m going with the latter,) but regardless, I had this feeling I could knock out a recipe like it’s nobody’s business.

The hubs being a showoff great cook, got up early to start his traditional corned beef and cabbage meal. The man shreds his own cabbage, braises the beef (or whatever it is that you do to cook corned beef,) and get this…ALL FROM NO RECIPE. What?

I, however, went to the internets and looked up a dessert recipe (because remember friends, home-girl can’t cook unless it’s a recipe written in SUPER easy format.)

I knew it had to include booze–hellooo, it’s St. Patrick’s Day?! And since I’ve been jonesing for a McDonald’s Shamrock Shake, it also had to include mint.

The Internet leprechauns must have known what I wanted because it gave me a recipe all I can describe as rainbows in your mouth.

I give to you, Guinness Stout Brownies with Mint Frosting.

What you’ll need for the brownies:

Ingredients

-Cocktail of choice to get you through it. Today since it’s St. Pat’s, beer is the obvious front runner
-1 cup all-purpose flour
-3/4 cup unsweetened cocoa powder
-1/2 tsp. salt
-6 Tbsp. butter
-8 oz. bittersweet or dark chocolate chips
-3/4 cup white chocolate chips
-4 eggs, room temp.
- 1 cup granulated white sugar
-1 cup (8 oz.) Guinness Stout (with juuuust enough left in the bottle for you to slug on your own. Hurray!)
-1 cup semi-sweet chocolate chips

What you’ll need for the frosting:
-3 Tbsp. softened butter
-1/2 tsp. peppermint extract
-Dash of salt
-2 cups confectioner sugar sifted
-2 Tbsp. milk or cream

Preheat the oven to 375 degrees F and line a 13×9 in. pan with nonstick foil. (Yay for not having to wash a dish!)

In a medium bowl, whisk together flour, cocoa powder and salt until evenly combined. Set it aside.

Double boiler chocolate

Melt butter, bittersweet chocolate chips and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat and for the love of God, DON’T FORGET ABOUT THE CHOCOLATE. I may or may not have forgotten about it (I blame the beer,) and burned the first batch. Sigh.

In a large mixing bowl, beat the eggs and sugar on high until light and fluffy–about 3 minutes. Add the melted chocolate gloriousness, beating until combined.

Lick the chocolate bowl clean.

Beat reserved flour mixture into melted chocolate mixture. Whisk in Guinness beer by hand. Don’t freak if the batter is thin.

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Pour that liquid gold into the prepared baking pan and drop 1 cup semisweet chocolate chips on top. (Because duh, chocolate needs more chocolate.) Bake for about 25-30 min. in the center rack in the oven, until you insert a toothpick in the center and it comes out clean.

While the brownies are baking, it’s time to get your mint frosting on.

Cream butter, peppermint and salt; gradually add the confectioners sugar until creamy and light. Gradually add the milk and beat until smooth.

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After the brownies have cooled, slather on the mint frosting. Try not to hate yourself when you inhale half the pan. I told you, rainbows in your mouth:

Drool Rainbows HD

 

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