Category Archives: Uncategorized

Vanilla Bean Cake with Vanilla Bean Meringue Buttercream Frosting

Screen shot 2014-01-02 at 3.31.27 PM My mom loves vanilla cake so I decided to make her a special vanilla bean cake for her birthday.  This cake will turn chocolate cake lovers into vanilla cake lovers.  It is extremely light and bursting with vanilla flavor.  It is very refreshing!

Ingredients:

Cake

  • 5 large egg whites
  • 1 cup (2 sticks) butter, softened
  • 3 cups granulated sugar
  • 3 cups cake flour
  • ½ teaspoon baking powder
  •  ¼ teaspoon salt
  • 1 cup buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons of vanilla bean paste (5 vanilla beans)

Frosting

  • 5 large egg whites
  • 1 cup plus 2 tablespoons of granulated sugar
  • 4 sticks of butter
  • 2 tablespoons vanilla extract
  • Vanilla bean paste from 2 vanilla beans

Directions:

Cake

  1. Pre-heat oven to 350 degrees F
  2. Prepare 2 or 3 9 inch round cake pans with non-stick spray.  I did two so I could freeze the batter and use it later!
  3. Cream together butter and sugar until light and fluffy.
  4. Add eggs one at a time.
  5. Mix on medium for about 10 minutes for until very fluffy.
  6. In a separate bowl mix together flour, baking powder, and salt.
  7. Alternately add the dry ingredients and the buttermilk into the egg mixture.  Mixing on low.
  8. Take out the paste from the vanilla beans and add it to the batter.
  9. Add the vanilla extract.
  10. Mix on medium until all is incorporated.
  11.  Bake for 30 minutes or until golden brown.
  12.  Let cool before frosting.

Frosting:

  1. Combine sugar and egg whites with a mixer.
  2. Put egg mixture into a pot and put on medium high heat.
  3. Whisk mixture for about 5 minutes until sugar has dissolved.
  4. Then bring back to stand mixer after the midrange has cooled.
  5. Mix for about 10 minutes until light and fluffy.
  6. Add butter one tablespoon at a time.
  7. Add vanilla and vanilla bean past.
  8. Frost cake and garnish with fresh raspberries.

This cake is extremely light and special.

Enjoy!

Lizzie

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Blueberry Sour Cream Cake

Screen shot 2014-01-02 at 3.31.38 PMI made this cake during the summer and forgot to post it.  One of my family friends said it was the best cake she had ever eaten.  Personally, I would rather eat chocolate cake than blueberry cake, but whatever works!  This cake is not extremely sweet, but it still shines through with flavor.

Ingredients:

  • ¾ cup butter
  • 1 ½ cup sugar
  • 4 eggs
  • 1 ½ teaspoons vanilla extract
  • 3 cups of cake flour
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½  cups sour cream
  • 2 cups fresh blueberries

Directions:

  1. Pre-heat Oven to 350 degrees F
  2. In a large bowl cream together butter and sugar.
  3. Add eggs one at a time.
  4. Add vanilla.
  5. Combine flour, baking powder, baking soda, and salt in a separate bowl.
  6. Combine flour mixture and egg mixture mixing on medium.
  7. Fold in the sour cream.
  8. Fold in the blueberries.
  9. Bake for about an hour or until cake is firm and golden brown.

The sour cream is especially important because it gives the cake an airy creamy texture.

Enjoy!

Lizzie

Chicken and Leek Pie

I would like to apologize for not keeping the blog updated.  I cook all the time but always forget to post!  I do however try to keep our instagram up to speed so, follow us @textbooksandteacakes!  I made this pie a while ago, but decided to make it again recently because it is one of the ultimate comfort foods.  I’m a sucker for comfort food.  This pie is the best savory pie I have ever eaten.  I promise you will fall in love with it.

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Ingredients:

  • ¼ cup olive oil
  • 1 leek, peeled and sliced
  • 1 large carrot
  • 1 Yukon gold potato diced
  • 1 zucchini chopped
  • 2 cloves of garlic
  • 4 tablespoons of fresh thyme
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1 cup milk
  • ½ cup Parmesan cheese
  • ¼ teaspoon nutmeg
  • 1 large chicken breast preferably rotisserie
  • 2 sheets of puff pastry
  • 1 egg beaten

Directions:

  1. Pre-heat oven to 400 degrees F
  2. Heat oil over medium heat then add leeks cook until soft.
  3. Add carrots, potato, garlic, thyme, salt, zucchini, and pepper.  Add any other veggies you like! Cook vegetables until tender.
  4. Separately shred the chicken that will be added to the vegetables later.
  5. Make the sauce by making a rue out of the butter and flour.  Melt the butter and whisk in the flour until smooth.  Add milk and continue whisking over medium heat until sauce is thick and creamy.  Add cheese, salt, pepper, and nutmeg to taste.
  6. Combine sauce, chicken, and vegetables all together.
  7. Roll out the puff pastry dough on a sheet pan.
  8. Pour filling over the puff pastry.
  9. Line the outside with egg wash and put the second sheet of puff pastry over the filling.
  10. Crimp edges and cut an X on the top of the pie to let air out.
  11.  Bake at 400 degrees for 30 minutes or until golden brown.

This pie is truly a crowd pleaser and a perfect warm winter recipe!

Enjoy!

Lizzie

 

Mothers Day Brunch with Blueberry Lemon Coffee Cake, Roasted Vegetable Frittata, and Strawberry Walnut Salad.

For mothers day I wanted to cook brunch for my mom and our family.  I made blueberry lemon coffee cake, roasted vegetable frittata, and a strawberry walnut salad.  The coffee cake was light and sweet.  I had been wanting to make a frittata for a while and this one sure was a hit.  Lastly, my moms favorite salad is a strawberry walnut salad so I couldn’t resist.

Blueberry Lemon Coffee Cake:

Ingredients:

For the Crumb Topping:

  • 1 ¾ cup all purpose flour
  • ¾ cup light brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon coarse salt
  • 1 ½ salts unsalted butter

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Cake

  • 2 cups flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 3 eggs
  • 2 cups sugar
  • ¾ cup melted butter
  • 1 teaspoon vanilla
  • Zest of one lemon
  • Juice of 1 ½ lemons
  • 18 oz. Blueberries

 

Directions:

  1. Set the oven to 350 and grease a 9 inch pan
  2. Make the crumb topping by combining all of the ingrediants together. 
  3. Put the crumb topping in the refrigerator while you make the cake.
  4. Combine the dry ingredients and set them aside.
  5. Beat the eggs and sugar together until foamy.
  6. Add zest, lemon juice, vanilla, and eggs and mix together.
  7. Add the dry ingredients and mix together.
  8. Fold in the blueberries.
  9. Place the crumb mixture on the bottom of the pan and then pour the cake batter over.
  10. Bake for 40 minutes or until golden brown.

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Roasted Vegetable Frittata:

 Ingredients:

  • 1 zucchini
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 red onion
  • 1/3 cup olive oil
  • Kosher salt and black pepper
  • 12 large eggs
  • 1 cup of half-and-half
  • ¼ cup of freshly grated parmesan cheese
  • 1 tablespoon unsalted butter
  • 1/3 cup chopped scallions
  • ¾ cup grated gruyere cheese

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Directions:

  1. Set the oven to 425 degrees.
  2. Chop the vegetables and place them on a sheet pan with olive oil, salt, and pepper.
  3. Roast the vegetables for 15 minutes in the oven.
  4. Meanwhile crack the 12 eggs and beat in half and half with a pinch of salt and pepper.  Add Parmesan cheese.
  5. In an oven safe pan heat the butter and scallions for three minutes.
  6. Mix in roasted vegetables.
  7. Pour egg mixture over the vegetables and bake in the oven for 30 minutes.
  8. Once puffed up and ready sprinkle the Gruyere cheese on top and bake for another 5 minutes or so until the top in golden.

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Strawberry Walnut Salad:

Ingredients:

  • Baby spinach
  • 1 cup goat cheese
  • 18 oz. strawberries
  • 1 cup chopped walnuts
  • Brianna’s Blush Wine Vinaigrette

 Directions:

  1. Combine all ingredients!

 

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Reese’s Cookie Cups

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My lacrosse team held a bake sale to raise money for epilepsy awareness.  My whole team pitched in to support our amazing team captain, Lauren Wemple, in her effort to raise awareness.  Instead of just making plain cookie cups I decided to put Reese’s on the bottom of the cookie cups.  They were a hit!  I would say they sold out within minutes!

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Recipe for the Cookies:

  • 1 cup butter at room temperature
  • 1 ½ cups packed light brown sugar
  • 2 large eggs, plus 1 egg yolk
  • 1 tablespoon vanilla
  • 2 ½ teaspoons salt
  • 2 teaspoons baking powder
  • 2 ½ cups flour
  • ½ teaspoon baking soda
  • 1 bag of Reese’s

Directions:

  1. Cream butter and sugar together.
  2. Add eggs one at a time and mix together.
  3. Add vanilla.
  4. In a separate bowl combine dry ingredients.
  5. Mix a half of the dry ingredients to the wet ones and repeat.
  6. Place a Reese’s at the bottom of the muffin cup.
  7. Place two tablespoons of cookie dough on top of the Reese’s.
  8. Bake for 20 to 30 minutes or until golden.

Picture 7

10-Grain Muffins

Picture 2I love Bob’s Red Mill 10 grain hot cereal and when I saw a muffin recipe using the cereal I knew I had to try it.  These muffins are great for breakfast or snacking plus they are easy!

Ingredients:

  • 1 egg
  • ½ cup sugar
  • 1/3 cup butter
  • 1 cup white flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ¼ cup bob’s red mill multi grain cereal
  • 1 ¼ cups buttermilk

 

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Mix the cereal and the buttermilk in a bowl.
  3. Let the cereal and buttermilk mixture sit for about 10 minutes.
  4. Cream the sugar and butter in a separate bowl.
  5. Add the egg and mix.
  6. Then add the dry ingredients and mix.
  7. Once 10 minutes has elapsed add the milk mixture stirring until combined.
  8. Spoon into muffin pan and bake for 15 minutes.

Picture 1

These muffins are great, but I bet they would be even better if you added apples and honey or even raisins.  Let me know if you find any great mix-ins!

Enjoy!,

Lizzie

Peppermint Joy

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I wanted to bake for our family and friends for the holidays.  I went a little overboard with the peppermint theme and made candy cane cookies, peppermint brownies, and peppermint truffles.  Each of these recipes are great for the holidays.  I also made a trip to Michaels and found the perfect packaging.

Candy Cane Cookies:

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Ingredients:

  • 1 cup margarine
  • ½ cup granulated sugar
  • ½ cup powdered sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¾ teaspoon peppermint extract
  • 2 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon red food coloring

Directions:

  1. Cream together margarine, white sugar, and powdered sugar.
  2. Beat in egg, vanilla, and peppermint extract.
  3. Combine with flour, and salt.
  4. Cover dough and chill for at least one hour.
  5. Preheat oven to 375 degrees F
  6. Grease cookie sheets
  7. Divide dough into half
  8. Color one half of the dough with the red food coloring.
  9. Using half white dough and half red dough make candy canes.

10. Bake for 10 minutes.

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These cookies are so simple and a great holiday recipe.

Peppermint Brownies:

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Ingredients:

  • 4 ounces unsweetened chocolate chopped
  • ¾ cup butter
  • 1 ½ cups white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • ¼ teaspoon kosher salt
  • 1 cup all purpose flour
  • 2 (1.55 ounce) Milk chocolate bars, broken into chunks
  • 1 cup of chopped peppermint chocolate (found at whole foods)
  • ½ cup of crushed candy canes for garnish

Directions:

  1. Preheat oven to 350 degrees F
  2. Grease and 8X12 baking pan.
  3. Using a double boiler melt unsweetened chocolate and margarine in bowl.
  4. Whisk until chocolate is melted and stir in sugar.
  5. Add eggs, extracts, and salt.
  6. Gradually add flour and stir until combined.
  7. Spread ½ the batter into the pan.
  8. Top batter with milk chocolate
  9. Add second half of batter.

10. Top with peppermint chocolate.

11. Bake for 35 minutes.

12. Top with crushed candy canes.

These were honestly one of the top brownies I have ever had.  I promise.  You need to give these a try!!!

Peppermint Truffles:

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Ingredients:

  • 12 ounces of good semi-sweet chocolate
  • 1 cup of heavy cream
  • ¼ cup of crushed candy canes
  • 1 teaspoon of peppermint extract

Directions:

  1. Melt chocolate using a double boiler.
  2. Whisk until smooth and mix in cream.
  3. Stir in peppermint extract and crushed candy canes.
  4. Refrigerate overnight.
  5. Roll chocolate into one-inch balls.
  6. Refrigerate for at least 4 hours.
  7. Enjoy!

This was my first time making truffles and I will say that it was not as easy as I expected.  There are very messy, but worth it!  Happy Holidays!

Enjoy!,

Lizzie