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Lemon Blueberry Pound Cake

Published by: Sarah

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For the CAKE Cooking spray, for pan 1 c. (2 sticks) butter, softened (1600) 1 c. granulated sugar (720) 4 large eggs, room temp. (280) 1 tsp. pure vanilla extract Zest of 1 lemon 2 c. plus 2 tbsp. all-purpose flour, divided (880) 1 1/2 tsp. baking powder 1 tsp. kosher salt 1 pt. fresh blueberries, some reserved for topping (120) Preheat oven […]

For the CAKE

Cooking spray, for pan

1 c. (2 sticks) butter, softened (1600)

1 c. granulated sugar (720)

4 large eggs, room temp. (280)

1 tsp. pure vanilla extract

Zest of 1 lemon

2 c. plus 2 tbsp. all-purpose flour, divided (880)

1 1/2 tsp. baking powder

1 tsp. kosher salt

1 pt. fresh blueberries, some reserved for topping (120)

Preheat oven to 350°.

Grease a 9″-x-5″ loaf pan with cooking spray & press in parchment.

Beat together butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition. Add vanilla extract & lemon zest and beat until combined.

Whisk together 2 cups flour, baking powder, and salt.

Add dry ingredients to wet ingredients and stir until just combined.

Combine most of the blueberries with remaining 2 tablespoons flour and toss to coat.

Fold 2/3 floured blueberries into cake batter.

Pour batter into prepared loaf pan and smooth top with a spatula.

Sprinkle with remaining blueberries.

Bake for 1 hour 10 minutes or until a toothpick inserted into the middle comes out clean.

Let cool 10 minutes, then invert onto a cooling rack to cool completely.

FOR the GLAZE

1 c. powdered sugar (480)

2 tbsp. lemon juice

In a medium bowl, whisk together powdered sugar and lemon juice.

Drizzle over cooled pound cake and serve.

Total CAL: 4080 / 16 = 255 CAL per serving

Categories: Blog

Chantilly Cream

Published by: Sarah

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2 c. Whipping Cream 1 T Vanilla Extract 1/2 c. Sugar Beat the cream with a hand mixer until slightly thickened. Add the sugar & vanilla. Continue to beat until stiff peaks form. Serve over desserts such as mousse, cheesecake, apple pie or fruit crisps.

2 c. Whipping Cream
1 T Vanilla Extract
1/2 c. Sugar

Beat the cream with a hand mixer until slightly thickened.
Add the sugar & vanilla.
Continue to beat until stiff peaks form.
Serve over desserts such as mousse, cheesecake, apple pie or fruit crisps.

Categories: Recipes

Cheesecake Stuffed Strawberries

Published by: Sarah

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1# LARGE Strawberries 3-4 T Confectioners’ Sugar 8 oz. Cream Cheese, softened 1 tsp. Vanilla Graham Cracker Crumbs Cut off tops of berries & hull. Beat together sugar, cream cheese & vanilla. Place cream cheese mixture in a piping bag (or Ziploc). Fill the berries. Dip tops of berries in graham crumbs. Refrigerate until ready […]

1# LARGE Strawberries
3-4 T Confectioners’ Sugar
8 oz. Cream Cheese, softened
1 tsp. Vanilla
Graham Cracker Crumbs

Cut off tops of berries & hull.
Beat together sugar, cream cheese & vanilla.
Place cream cheese mixture in a piping bag (or Ziploc).
Fill the berries.
Dip tops of berries in graham crumbs.
Refrigerate until ready to serve.

Categories: Recipes

Better Than Sex Cupcakes

Published by: Sarah

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Bobby Deen has a show on food network “Not My Mamma’s Meals” and if you like coconut your gonna go nuts for these low fat full flavor cupcakes. ENJOY!! 1 box yellow cake mix 1 cup canned juice-packed crushed pineapple 1/4 cup canola oil 2 large eggs 1/2 cup sweetened coconut 1 1/2 cups heavy […]

Bobby Deen has a show on food network “Not My Mamma’s Meals” and if you like coconut your gonna go nuts for these low fat full flavor cupcakes. ENJOY!!

1 box yellow cake mix
1 cup canned juice-packed crushed pineapple
1/4 cup canola oil
2 large eggs
1/2 cup sweetened coconut
1 1/2 cups heavy cream
2 tablespoons sugar
3 teaspoons whipped cream stabilizer (cream of tarter)
1 teaspoon pure vanilla extract
1/2 vanilla bean, sliced lengthwise, seeds scraped
24 fresh raspberries

Preheat the oven to 350 degrees F.
Line 2 cupcake pans with paper liners.
Combine yellow cake mix with 1 cup water, pineapple, canola oil and eggs.
Divide the batter evenly among the cupcake liners, filling each two-thirds full.
Bake until golden and a toothpick comes out clean, 15 to 20 minutes.
Transfer to a wire rack to cool completely.

Place the coconut on a baking sheet and toast until lightly browned, about 5 minutes.

Combine the heavy cream, sugar, stabilizer, vanilla extract and vanilla bean in a large bowl.
Whip with an electric mixer until stiff peaks form, and then transfer into a pastry bag fitted with a wide tip.

Pipe out 2 tablespoons of frosting onto each cupcake and top with 1 teaspoon of the toasted coconut and 1 raspberry.

Nutrition Info (Per Serving):
Calories: 177
Total Fat: 11 grams

Categories: Recipes

Big Chocolate Birthday Cake

Published by: Sarah

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You all know I’m a food network fanatic. This recipe came from “Pioneer Woman” & it’s a chocolate lovers dream. For the Cake:: 4 sticks butter, plus more for greasing 8 heaping tablespoons cocoa, plus more for dusting 4 cups all-purpose flour 4 cups sugar 1/2 teaspoon salt 2 cups boiling water 1 cup buttermilk 2 teaspoons […]

You all know I’m a food network fanatic. This recipe came from “Pioneer Woman” & it’s a chocolate lovers dream.

For the Cake::
4 sticks butter, plus more for greasing
8 heaping tablespoons cocoa, plus more for dusting
4 cups all-purpose flour
4 cups sugar
1/2 teaspoon salt
2 cups boiling water
1 cup buttermilk
2 teaspoons baking soda
2 teaspoons vanilla extract
4 whole eggs, beaten

Preheat the oven to 350 degrees F.
Heavily grease and dust with cocoa four 9-inch round cake pans.
In a mixing bowl, combine the flour, sugar and salt.
In a saucepan, melt the butter.
Add the cocoa & stir together.
Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat.
Pour over the flour mixture and stir lightly to cool.
Combine the buttermilk, baking soda, vanilla and beaten eggs.
Stir the buttermilk mixture into the butter/chocolate mixture.
Divide the batter among the prepared cake pans and bake for 20 minutes.
Cool completely before icing.
Refrigerate the layers after cooling for best results.

For the Frosting:
3 cups heavy cream
24 ounces semisweet chocolate, broken into pieces
2 teaspoons vanilla extract

Heat the cream until very hot, and then pour over the chocolate pieces.
Stir to completely melt, and then pour into the bowl of an electric mixer.
Refrigerate to cool.
Once completely cooled, add the vanilla and beat with an electric mixer until light and airy.
Frost the cake in between each layer, on the top and around the sides.

Categories: Recipes

Caramelized Pineapple

Published by: Sarah

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1 Fresh Pineapple 2-3 T Canola Oil ¼ c. Light Brown Sugar 3-4 T Butter Cut the top & bottom off the pineapple. Stand upright & cut the rind off by running your knife down the side. Cut pineapple in half lengthwise. Lay cut side down & cut in half again, lengthwise. Separate the cut pieces. […]

1 Fresh Pineapple
2-3 T Canola Oil
¼ c. Light Brown Sugar
3-4 T Butter

Cut the top & bottom off the pineapple.
Stand upright & cut the rind off by running your knife down the side.
Cut pineapple in half lengthwise.
Lay cut side down & cut in half again, lengthwise.
Separate the cut pieces.
Holding your knife @ and angle cut off the core.
Cut the 4 cored pieces in half lengthwise to get 8 wedges.
Cook pineapple in hot oil until edges brown.
Add the sugar & cook another 5 minutes.
Add the butter to form a glaze.

Categories: Recipes

Pinwheel Cookies

Published by: Sarah

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3 c. Flour ½ tsp. Baking Powder 1 c. Butter, softened 1 1/3 c. Sugar. 2 Eggs, room temperature 2 tsp. Good Vanilla 2 oz. Unsweetened Chocolate Sift together flour & baking powder. Set aside. In a stand mixer, cream together butter & sugar. Add the eggs one at a time. Add the vanilla. Add flour to […]

3 c. Flour
½ tsp. Baking Powder
1 c. Butter, softened
1 1/3 c. Sugar.
2 Eggs, room temperature
2 tsp. Good Vanilla
2 oz. Unsweetened Chocolate

Sift together flour & baking powder.
Set aside.
In a stand mixer, cream together butter & sugar.
Add the eggs one at a time.
Add the vanilla.
Add flour to egg mixture & blend well.
Remove half the dough from the bowl.
Add chocolate to the dough left in the bowl & blend well.
Form both into a 4”x4” block & wrap in plastic wrap.
Chill 15 – 30 minutes.
Cut each block into 4 equal pieces.
Place ¼ of the chocolate dough between 2 pieces of parchment paper.
Tap lightly with a rolling pin.
Roll out the dough into a 6x7x¼ inch block (measure with a ruler).
Repeat with the vanilla dough but make the block 6x6x¼ inch.
Preheat oven to 350°.
Carefully place the vanilla on top of the chocolate leaving a small edge at one end.
Fold the edge over onto the vanilla dough.
Roll the dough closed and seal the ending edge by pressing lightly.
Wrap dough in plastic wrap and chill 15 minutes, turning the dough every 5 minutes.
Roll the dough in course sugar & slice into ½” slices.
Place on a cookie sheet and bake 9 – 11 minutes.

Categories: Recipes

Caramel Apple Pie

Published by: Sarah

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½ c. Sugar ½ c. Heavy Cream 2 Granny Smith Apple, peeled & sliced thin 2 T Butter, melted 1 Puff Pastry Sheet, thawed 1 Egg Yoke Fine Sugar Powdered Sugar Fresh Fruit, such as Blueberries, Strawberries or Raspberries Melt sugar in pan and remove from heat. Slowly add the cream, return to heat and stir until […]

Melt sugar in pan and remove from heat.
Slowly add the cream, return to heat and stir until smooth.
Chill over night.

Preheat oven to 400°.
Brush an oval casserole dish with melted butter.
Place sliced apple in the dish & top with caramel sauce.
Roll out puff pastry & cut oval slightly larger than casserole dish.
Brush edges of casserole with beaten egg yoke & top with cut pastry.
Press to seal edge.
Brush pastry with egg and sprinkle with sugar.
Bake for 20 minutes.
Dust with powdered sugar.
Top with ice cream & garnish with fresh fruit.

Variation: Add shredded sharp cheddar cheese before topping with the pastry.

Categories: Recipes

Puff Pastry Hearts with Vanilla Rum Cream

Published by: Sarah

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This recipe made the back cover of the February/March 2006 issue of Taste of Home magazine. 2 Boxes Frozen Puff Pastry Sheets, thawed in refrigerator 6 Egg Yokes 3/4 c. Sugar, divided 1/4 c. Cornstarch or Flour 1/4 tsp. Salt 1 1/2 c. Whole Milk 1 tsp. Rum Extract 1/2 tsp. Vanilla Extract 1 1/2 c. Whipping […]

This recipe made the back cover of the February/March 2006 issue of Taste of Home magazine.

2 Boxes Frozen Puff Pastry Sheets, thawed in refrigerator
6 Egg Yokes
3/4 c. Sugar, divided
1/4 c. Cornstarch or Flour
1/4 tsp. Salt
1 1/2 c. Whole Milk
1 tsp. Rum Extract
1/2 tsp. Vanilla Extract
1 1/2 c. Whipping Cream
Confectioners Sugar
Raspberry Preserves
Fresh Berries
Fresh Mint

In a sauce pot combine milk & 1/4 c. sugar.
Heat to just boiling.
In separate bowl, whisk together egg yokes, remaining sugar, salt & cornstarch.
Slowly whisk in milk mixture to blend – this is called “tempering.”
Pour back into sauce pot.
Whisk continuously over medium low heat until thickened.
DO NOT BOIL!
Remove from heat and add vanilla rum & vanilla extract.
Cover and chill well.
Beat whipping cream until soft peaks form.
Fold into custard mixture.
Preheat oven to 400 degrees.
Unroll pastry dough onto lightly floured surface.
Using a heart shaped cookie cutter, cut dough into equal amounts (2 per dessert).
Place on baking sheet lined with parchment paper.
Bake 10-15 minutes or until golden brown.
While pastry is baking, heat preserves until saucy.

*NOTE: Work as quickly as possible. Puff pastry rises better when dough is well chilled before going into oven. If dough becomes to warm, cover tightly and chill for 30 minutes.

Categories: Recipes

Cherry Pear Buckle

Published by: Sarah

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1 lg. can Cherry Pie Filling 2 (15 oz.) cans Pears in Juice 1 box Yellow Cake Mix 1 stick Butter, cut into small pieces 1 envelope Instant Maple & Brown Sugar Oatmeal ¼ c. sliced Almonds Spray a crock pot with butter cooking spray. Place cherries & pears in the crock pot. Stir to […]

1 lg. can Cherry Pie Filling
2 (15 oz.) cans Pears in Juice
1 box Yellow Cake Mix
1 stick Butter, cut into small pieces
1 envelope Instant Maple & Brown Sugar Oatmeal
¼ c. sliced Almonds

Spray a crock pot with butter cooking spray.
Place cherries & pears in the crock pot.
Stir to combine.
Spread cake mix lightly over fruit.
Dot with butter.
Combine oatmeal & almonds.
Sprinkle over cake mix..
Place 8 paper towels over the top & cover with the lid (this helps to trap steam).
Cook on low 4-6 hours.

Categories: Recipes

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"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

Blog

Lemon Blueberry Pound Cake

Chantilly Cream

Cheesecake Stuffed Strawberries

Better Than Sex Cupcakes

Big Chocolate Birthday Cake

Caramelized Pineapple

Pinwheel Cookies

Caramel Apple Pie

Puff Pastry Hearts with Vanilla Rum Cream

Cherry Pear Buckle

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