Salted Caramel Pear Bread With Streusel Topping

Salted Caramel Pear Bread with Steusel Topping

Salted Caramel Pear Bread with Steusel Topping

They say necessity is the mother of all inventions.  Not that I invented pear breads but I did however have to come up with something easy, delicious and “pear involve” since my pear tree was overflowing.  I do not have the time nor the patience at this point to can or freeze 30 some pounds of pears.  So I shared with friends and kept a good amount to use up for my peeps.

My friend Chris was telling me she made Spice Pear Bread before.  That sounded so good.  I love Spice Bread, but I also love caramelized pears and I adore a streusel topping and salted caramel…oh my!….I thought let’s do best of all worlds, hoping I wasn’t creating a mosh pit of a bread!

I think I might be OK with this one!

I think I might be OK with this one!

Ingredients:

For the Salted Caramel Pears:

2 tablespoons unsalted butter

2 cups pears, peeled and diced

2 tablespoons brown sugar

1/2 teaspoon salt

2 tablespoon heavy cream

For the Bread:

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/8 teaspoon all spice

1/8 teaspoon ground ginger

1/8 teaspoon ground nutmeg

2 tablespoons melted unsalted butter

2/3 cup milk (I used unsweetened almond milk)

1 egg

1/3 cup brown sugar

For the Streusel Topping:

1/3 cup oats (not quick oats)

2 tablespoons all-purpose flour

3 tablespoons brown sugar

1/4 teaspoon cinnamon

1/4 teaspoon salt

4 tablespoons cold unsalted butter

How to:

For the Salted Caramel Pears:

In a large pan melt your butter, add your pears and toss lightly.  Add your brown sugar, salt and heavy cream.  Stir gently until everything is well combined.  Let this cook on medium heat, stirring occasionally until reduced lightly golden.  Do not leave this alone or rush this with high heat.  It would burn your pears and they would be bitter.  Remove from heat and let cool while you prepare the bread.

already smells amazing in my kitchen!

already smells amazing in my kitchen!

For the Bread:

Preheat your oven to 350 degrees F.  Grease or spray a loaf pan.  Set aside.

In a medium bowl combine your flour, baking soda, baking powder, salt, cinnamon, allspice, nutmeg and ginger.  Set aside.

In a large bowl mix your melted butter, milk, egg and brown sugar.  Add your flour mixture at once and mix until just combined (do not overmix).  Using a spatula gently fold in your salted caramel pears.  Pour your mixture into your prepared pan.  Set aside.

For the Streusel Topping:

In a medium bowl combine your flour, oats, brown sugar, salt and cinnamon.  Cut your butter into small pieces and add to your oat mixture.  Using a pastry cutter or your fingers, mix everything until you have a crumbly mixture.  Sprinkle your mixture over your bread batter.  Put your bread into your preheated oven and bake for 45-50 minutes.

oven ready

oven ready

letting this cool is going to be torture!

letting this cool is going to be torture!

is it me or this bread is utterly gorgeous?

is it me or this bread is utterly gorgeous?

Let cool completely before slicing….and ENJOY!

Have a slice of deliciousness!

Have a slice of deliciousness!

I love this bread and my house smells like Heaven wrapped in Salted Caramel Pears….it’s a good perfume I must say!  The taste is so perfect, a touch of salted caramel, soft pears and a moist spice bread….it really works!

and take a closer look at the inside....oh so pretty!

and take a closer look at the inside….oh so pretty!

Printer Friendly: Salted Caramel Pear Bread with Streusel Topping

Peace and Mosh Pits Are Scary!

Isabelle

 

Banana Zucchini Bread

Banana Zucchini Bread

Banana Zucchini Bread

I haven’t made a “new” bread at my house in quite sometime.  I have to be honest I have been playing with/obsessing over new essential oils for my peeps….yup going all earthy on you guys!  😉  Well, I am only half kidding.  I mean this whole idea of less chemicals and less medicine is really something I am aiming for.  Nothing against it but I am not a big fan of popping a pill for every little ache and pain….but this isn’t about me hugging trees and making magic potions….although a good quick bread could be considered a magic potion that would heal many many ailments if you ask me.  Then again I think food is love so what do I know?

Let’s not waste anymore of our valuable time and let’s see what this magical bread is all about!

DELICIOUS!

DELICIOUS!

Ingredients:

1 1/2 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

3/4 cup oats (regular not quick)

3/4 cup sugar

2 eggs

3/4 cup butter melted

2 bananas, mashed

2 cups shredded zucchini

1 cup (or more depending on how crazy your day has been going, see note) semi-sweet chocolate chips

How to:

Preheat your oven to 350 degrees F.  Grease a loaf pan, set aside.

In a medium bowl combine your flour, baking soda, baking powder, salt, cinnamon, ground ginger, ground cloves and oats.  Set aside.

In a large bowl mix your melted butter and your sugar.  Add your eggs and combine well. Add your mashed bananas.  Add your flour mixture at once and mix until just combined.  Using a spatula fold in your shredded zucchini.  Finally add your chocolate chips (if using).  Pour your batter into your prepared loaf pan and bake in your preheated oven for 60-70 minutes.  Let cool completely.

before....

before….

after!   <3

after! ❤

Note: I was going to say the chocolate chips were optional but by 6am I was dealing with: broken TV, an over-flowing toilet, two cranky teenagers, one crazy dog and spilled coffee….then by 10am: went for a run, fell at mile 1, broke skin on hands and right leg, kept on running (and bleeding…gross) to 5 miles, broke my favorite water bottle, 3 phone calls from the Canadian Passport office (as if I am applying to be the Prime Minister!)…this day needed CHOCOLATE!

AND THEN….I got stuck on the phone with the TV guy for what seems like an eternity and he told me his life story…I wish I was kidding: he has a wife named Miracle and a daughter named Isabelle….what are the chances?!

this may not have fixed my day but it sure helped  ;)

this may not have fixed my day but it sure helped 😉

Printer Friendly: Banana Zucchini Bread

Peace and This Day Needed Some Magic,

Isabelle

Fresh Herbs and Brie Quiche

Fresh Herbs and Brie Quiche

Fresh Herbs and Brie Quiche

I don’t make quiche all that often.  Yup, it’s not because one is French that quiche is a daily or even weekly meal.  Also it might have a little something to do with the fact that Mr. Man is not a fan of quiche….so real men sometimes don’t eat quiche!   No worries he can pull off a wonderful pink or purple dress shirt when needed….that was probably TMI but you get the idea!

This quiche celebrates fresh herbs!  MY fresh herbs growing wonderfully in my now beautiful herb garden.  I am so happy to finally be able to walk out my patio door, scissors in hand and simply cut what I need.  I add fresh herbs to everything I can.  It makes a huge difference in every dish in my opinion.  Beautiful colorful fragrant organic pesticide-free fresh herbs….gardening is a blessing!

You can truly grow fresh herbs anywhere!  Even when I lived in Ottawa in a small condo I had fresh herbs all summer long.  So many ways: window boxes, small pots around a patio deck, community gardens, garden co-ops, borrowing a little corner of a friend’s yard in exchange for fresh herbs, etc….

This message was brought to you by your favorite fresh herb blogger  😉

ahhhh lunch!

ahhhh lunch!

Let’s get to this delicious quiche!

Ingredients:

1 store bought pie crust (or homemade…blah blah blah I can’t make pie crust)

6-ounces (weight) Brie, cut into small pieces (the colder the easier…also rind removal is optional, I like it so I kept it)

1/3 cup shredded Swiss cheese

6 slices bacon (or pancetta or ham), cooked and crumbled (optional)

1/2 cup plus 2 tablespoons chopped fresh herbs: basil, chives, tarragon, oregano, thyme (that’s what I had)

5 large eggs

1 cup milk

1 cup heavy cream

1 teaspoon salt

1 teaspoon pepper

How to:

Preheat your oven to 350 degrees F.

Put your pie crust in your pan.  Sprinkle your brie evenly at the bottom of your pie crust.  Sprinkle your swiss over your brie.  Next sprinkle your cooked bacon on top of your cheeses.  Set aside.

boy oh boy do I LOVE cheese....all types....all forms...

boy oh boy do I LOVE cheese….all types….all forms…

bacon seem to make people happy!

bacon seem to make people happy!

In a large bowl combine your eggs with your milk, heavy cream, salt, pepper and 1/2 cup of mixed fresh herbs.  Whisk everything until well combined.  Pour over your cheese and bacon mixture.   Sprinkle the remainder 2 tablespoons of fresh herbs over your egg mixture.  Put your pie pan/plate on a baking sheet and put in your preheated oven for 45-60 minutes (ovens are temperamental).

action shot!

action shot!

now THAT'S a lot of fresh herbs!

now THAT’S a lot of fresh herbs!

love the color of this quiche!

love the color of this quiche!

Let cool for 10 minutes and serve.  YUMMY!

the first bite always makes me the happiest...then the second...and on and on

the first bite always makes me the happiest…then the second…and on and on

Printer Friendly:  Fresh Herbs and Brie Quiche

quiche.... oui oui ;)

quiche…. oui oui 😉

Peace and Be Real,

Isabelle

Oats and Chocolate Chip Scones

Oats and Chocolate Chip Scones

Oats and Chocolate Chip Scones

I have been making this recipe for quite some time.  I don’t even know why I haven’t shared it with you guys.  It is so delicious.  Kids love it and you can truly make the whole thing in no time.  It is not too sweet.  It is a quick breakfast on a busy morning and it is absolutely amazing with a hot cup of tea.

I think that it would probably be easy to swipe the chocolate chips with blueberries or peanut butter chips or butterscotch chips…I say this but in all honesty I haven’t tried it simply because the hormonal wonderful teens that always hang at our house are somewhat obsessed in love with chocolate!

look at that gorgeous color and the amazing crust!  YUM!

look at that gorgeous color and the amazing crust! YUM!

Ingredients:

1 3/4 cups all purpose flour

1/2 cup rolled oats (old fashion NOT quick oats)

1/3 cup packed light brown sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons butter, cut into small pieces and kept very cold

1 cup semi-sweet chocolate chips

1/2 cup cold buttermilk

1 egg

1 teaspoon vanilla

1 egg, whisked (for topping)

Raw/Torbinado sugar  (for topping)

How to:

Preheat your oven to 400 degrees F.  Line a baking sheet with parchment paper or silicone mat.  Set aside.

In a large bowl combine your flour, oats, brown sugar, baking powder, baking soda and salt.  Add your cold butter.  Using a pastry cutter or your finger combine your butter to your flour mixture until you have a coarse mixture.  You shouldn’t have pieces any larger than a pea.

I do love my pastry cutter!

I do love my pastry cutter!

Add your chocolate chips, buttermilk, 1 egg and vanilla.  Using a wooden spoon combine until all liquid is absorbed.  Your dough will be extremely sticky.  Dump everything on a well floured surface (wooden cutting board is best in my opinion).  Using your hands (best tools known to man!) knead your dough gently until your have a soft texture (do not over knead).  Form into an 8 or 9-inch circle about 1- 1 1/2-inch thick.  Cut into 8 pieces.  Put all 8 scones on your prepared baking sheet.  Brush with your whisked egg and sprinkle with your raw sugar.  (amount suggestive to taste, about 1/2 teaspoon per scones I guess)

make sure it is not too thin

make sure it is not too thin

8 "almost even" pieces ;)

8 “almost even” pieces 😉

ready to go!

ready to go!

Put in your preheated oven and bake for 17-18 minutes.

doesn't that look so scrumptious?

doesn’t that look so scrumptious?

take a closer look...don't you just want to take a bite?!

take a closer look…don’t you just want to take a bite?!

Let cool and enjoy.

perfect afternoon snack!

perfect afternoon snack!

Note: I like to cut my butter into small pieces and put it back in the fridge for a few minutes while I get everything else ready.  I find that by the time I cut my butter into the small pieces it has already started to warm/melt just from the heat of my hands….just a thought maybe your hands don’t melt butter!  😉

my basket for the teens' breakfast

my basket for the teens’ breakfast

Printer Friendly: Oats and Chocolate Chip Scones

Peace and I am probably more hormonal than they are,

Isabelle

Butternut Squash Cake

Butternut Squash Cake

Butternut Squash Cake

Is it weird when someone sends you a recipe and says: “this is a different kind of cake, it uses butternut squash, which might sound weird but it’s delicious and butternut is my favorite”.  To which my first thought was: “nope not weird, in fact I have a butternut squash just sitting in my fridge, ready for action”.

Because my reality is that I buy butternut squash pretty much every week, just because…I really don’t know why but I buy it all the times even though I never put in on my planned menu…now THAT is weird!  I always think I can manage to incorporate it somehow in one of our meals.  Maybe I should check with my people if this is appropriate or not.

Here’s another delicious recipe from Danielle my uncle’s girlfriend.  She gave me her recipe for: Spanish Cookies/Bars

Note: I had to make a few adjustments along the way because sometimes life dictates how things will fly around here.  I will note my changes along the way 😉

look at that gorgeous cake!

look at that gorgeous cake!

Ingredients:

1/4 cup golden raisin ***I dislike raisins…sorry…I used dried cranberries

2/3 cup all-purpose flour

1/3 cup whole-wheat pastry flour ***I couldn’t find the pastry kind so I used regular whole-wheat flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon salt

1/8 teaspoon all-spice

1/8 teaspoon ground cloves

3/4 cup butternut squash puree (see below for instructions)

1/2 cup sugar

1/4 cup honey

1/4 cup canola oil

1 egg

1 egg white

How to:

Preheat your oven to 350 degree F.  Grease or spray a loaf pan (9X5).  Set aside.

Put your raisins in a small microwave safe bowl and add water (I did 1/4 cup water).  Put in your microwave for about 30-40 seconds to soften your raisins.  Drain and set aside.

In a medium bowl combine your flours, baking powder, baking soda, cinnamon, ginger, salt, all-spice and ground cloves.  Set aside.

In your mixer combine your pureed squash, sugar, honey and oil.  Mix well.  Add your egg and egg white.  Scraping the side of your bowl at least once and combining well.  Add your flour mixture slowly.

Using a spatula or wooden spoon fold your raisins into your mixture.  Pour mixture into your prepared pan and bake in your preheated oven for 45-50 minutes until lightly brown and a toothpick inserted in the middle comes out clean.  Cool in pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes more.

this batter smells amazing!  And the color is out of this world!

this batter smells amazing! And the color is out of this world!

time to cool things off

time to cool things off

a little more cooling and then we dig in

a little more cooling and then we dig in

Serve!

Squash Puree

Ingredients:

1 Butternut Squash

How to:

Preheat your oven to 375 degrees F.  Grease a baking sheet.  Set aside.

Cut squash in half and scoop out the loose flash and the seeds.  Place cut side face down on your prepared baking sheet.  Bake in your preheated oven for 50-60 minutes.  Cool completely before scrapping out the flesh with a fork.

Note: you could use frozen (thawed) or canned puree but it is definitely better to use fresh squash.

take one last good look at this little marvel!

take one last good look at this little marvel!

Printer Friendly: Butternut Squash Cake

Peace and Being Weird Is Cool These Days,

Isabelle

What to do with the leftovers butternut squash?  Here’s a couple of suggestions:

Sausage and Butternut Squash Ravioli

One of my absolute favorite sauce: brown butter...so simple yet so perfect

One of my absolute favorite sauce: brown butter…so simple yet so perfect

Roasted Butternut Squash Pasta

mouthwatering and gorgeous

mouthwatering and gorgeous!

Pineapple Coconut Loaf Cake

Pineapple Coconut Loaf Cake

Pineapple Coconut Loaf Cake

Believe it or not finding a simple recipe for a pineapple cake/quick bread proved to be quite the task.  Who would have thought that such a simple concept would turn into a search rivaled to the Lockness Monster search….yea yea I exaggerate.  As luck would have it Mrs Stewart had the right recipe for me.  Finally a recipe that didn’t include bananas or dried fruits or nuts or something other than pineapple and coconut!

take a bite of this super moist super flavorful and simply stunning loaf cake!

take a bite of this super moist, super flavorful and simply stunning loaf cake!

Recipe adapted from Martha Stewart: Coconut Pineapple Loaf Cake

Ingredients:

1 1/2 cups sweetened shredded coconut

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

3 large eggs

1 cup plain Greek yogurt

1 can (20 ounces) crushed pineapple drained well

How to:

Preheat oven to 350 degrees.  Spread coconut on a rimmed baking sheet.  Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside.  Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside.  In a medium bowl, whisk together flour, baking soda, and salt; set aside.

delicious sweet coconut snow!

delicious sweet coconut snow!

toasted to perfection

toasted to perfection

Using an electric mixer on high-speed, beat butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Reduce speed to low, and alternately add flour mixture in three parts and yogurt in two, beginning and ending with flour mixture.  Mix just until combined (do not overmix).

Using a rubber spatula, fold in your crushed pineapples and 1 cup coconut into batter.  Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut.  Bake until a toothpick inserted in center comes out clean, 75 – 80 minutes (cover pan with foil halfway through).  Let cake cool in pan 15 minutes.  Remove from pan, and transfer to a wire rack to cool completely.

almost there

almost there

ready to bake (don't forget to foil half way, otherwise it will burn)

ready to bake (don’t forget to foil half way, otherwise it will burn)

ready...confession I missed the halfway point by a few minutes.... :(

ready…confession I missed the halfway point by a few minutes…. 😦

Note: Mrs Stewart used pineapple chunks.  I didn’t want big pieces of pineapple in my cake (my kids’ request).  I wanted the flavor and the cake to be super moist.  She also used sour cream, I like (and always have on hand) Greek yogurt.  Also it said it should bake for 65 – 70 minutes, but I must disagree (respectfully so of course) mine took way longer.
I cannot tell you enough how delicious this is and MOIST! OH MY WORD!

I cannot tell you enough how delicious this is and MOIST! OH MY WORD!

Printer friendly: Pineapple Coconut Loaf Cake

Peace and Monster,

Isabelle

One year…and a delicious Breakfast Smoothie

Last year after the holidays, when all was calm and ritual again, my husband suggested we drink our breakfast.  NO NO not actual alcoholic drinks but juices/smoothies….drinks of that nature!

I have ALWAYS, for as long as I could remember, eaten bread (or some sort of) for breakfast.  I am french after all therefore toast with cheese or pate is part of my DNA.  That being said, I knew my fruit intake was minimal at best.  I love vegetables, I love eating well, I love working out…blah blah blah.  BUT I don’t really care to eat fruits.

So, in order to prove a point….which one I don’t remember.  I decided I could give up my usual breakfast fare for a delicious smoothie.  Believe me when I tell you that it wasn’t easy.  I love bread.  But I did it.  One year ago, I started making smoothies for breakfast.  I guess the old sayin’ that if you do something long or often enough it becomes a habit.  This time, it’s a good and healthy habit.  I love my smoothies!

My fave: Purple Smoothie

My fave: Purple Smoothie

SO for this first Fantastic Friday of 2014 I wanted to share with you my favorite smoothie.

Ingredients:

1 banana

1/2 cup pineapple (frozen or fresh)

1/2  cup fresh spinach

1 cup frozen blueberries

1 cup almond or coconut milk (not sweetened)

1 tablespoon peanut butter (preferably organic)

about 1/2 cup water (you could use coconut water)

How to:

Put in your blender and press start! 🙂

pretty from start....

pretty from start….

Voila!

to finish!

to finish!

Note: You could add some green powder, I always forget but Mr. Man loves it.  Also the amount of water is up to you.  You may prefer a thicker smoothie, your pineapple might be extra juicy….who knows.  It’s not brain surgery!

Wishing you all a Healthy 2014 and a fantastic Friday!

Peace and Love

Isabelle

Just in case….Printer friendly: Purple Smoothie

Pumpkin Bread with Toasted Pumpkin Seeds

Pumpkin Bread

Pumpkin Bread

This pumpkin bread has a story.  It’s my salvation for making cookies that were so bad even I couldn’t bring myself to eat them after it took me almost a whole day to make them.  I should have known, cookies this complicated and tidious aren’t usually worth it.  My opinion don’t send hate mail!  It’s just that sometime you spend so much energy and time on something that in all reality should be extra simple….hmmmmm like COOKIES!  And the end product is less than stellar.  Case and point these cookies.

AND YES….I followed the exact recipe!  You know that’s a pet peeve of mine to complain about a recipe if you haven’t followed it exactly.  Well I did.  And the cookies didn’t work out.  Oh well.  Better luck next time!

So in order to redeem myself and make my peeps happy I decided to try my hand at Alton Brown /Captain Know-it-all’s recipe for pumpkin bread.  It has actual toasted pumpkin seeds in it! YUMMY!

confession...I didn't let the bread cool and sliced it for this pic....day light is a pain right now!

confession…I didn’t let the bread cool and sliced it for this pic….day light is a pain right now!

You have to try this recipe, it is absolutely divine!  Such a simple addition….pumpkin seeds….genius!

Ingredients:

2 cups all-purpose flour

2 teaspoons cinnamon

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cups sugar

3/4 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

3 cups shredded fresh pumpkin (regular pumpkin works but NOT pumpkin pie mix)

1 cup toasted pumpkin seeds (also known as pepitas)

How to:

Preheat the oven to 325 degrees F.  Spray or butter & flour a 9X5X3-inch loaf pan.  Set aside.

Combine your flour, cinnamon, baking soda, baking powder, and salt together.  Set aside.

In a separate bowl, mix your sugar, vegetable oil, eggs and vanilla.  Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds.  Once the ingredients are all incorporated pour into your prepared loaf pan.

stunning batter

stunning batter

Bake for 1 hour and 15 minutes.  At this point a knife inserted into the middle of the loaf should come out clean.  Cool for 15 minutes and turn out onto a cooling rack.  Cool completely.

ready!  Smells like pumpkin heaven!

ready! Smells like pumpkin heaven!

Smear with loads of butter and enjoy!

time to dig in/slice in :)

time to dig in/slice in 🙂

Note: my bread took longer, approx 1hr 45mins, Alton’s pan is larger than what I have.  Just make sure a knife or toothpick comes out clean, that’s the key.  Also I had organic pumpkin (that I roasted and froze) but again I think you may be OK with organic canned pumpkin.

not too photogenic at this time of year with limited daylight but it is absolutely amazing!

not too photogenic at this time of year with limited daylight but it is absolutely amazing!

Printer friendly: Pumpkin Bread

Peace and Redemption is sweet,

Isabelle

Blueberry Swirl Bundt Cake

Blueberry Swirl Bundt Cake

Blueberry Swirl Bundt Cake

My sister-in-law (Mr. Man’s sister) gets me magazine subscriptions for my birthday.  Last year she included the Cook’s Illustrated subscription.  It is a wonderful publication.  Thing is, they really get down to the nitty gritty of why, how and why some more….something we all know is way too time consuming for a multi-tasker like myself.  I just have to get to whatever I need to do in about 1 shot and sometimes less!  Glad they do their homework, for them, for me….for all of us!

When I read their recipe for Blueberry Bundt Cake I was taken back on how simple and logical it was to make a blueberry puree (they called it a blueberry filling) for the cake as opposed to simply adding the blueberries to the cake mix.  Even distribution of the blueberry taste is pure genius!  Why didn’t I think of that?!  Well…..I remember….I didn’t think of that because I was probably rushing to make my cake in the past and didn’t stop to calculate how better it would be if the blueberries were evenly dispersed!

This is a beautiful cake, the taste is out of this world and it really elevates a simple blueberry Bundt cake to become an elegant dessert.

cake....such a marvelous creation!

cake….such a marvelous creation!

(Yes…I did change a few things….I had to make it mine!)

Ingredients:

For the Cake:

3 cups all-purpose flour

1 1/2 teaspoon baking powder

3/4 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon cinnamon

3/4 cup buttermilk

Zest of 1 lemon

3 tablespoons fresh lemon juice

2 teaspoons vanilla

3 large eggs plus 1 large yolk

18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature

2 cups sugar

For the blueberry puree:

3/4 cup sugar

1/2 teaspoon cornstarch

2 cups fresh or thawed frozen blueberries

Zest and juice of one lemon

How to:

For the puree:

In a small saucepan combine your sugar, cornstarch, blueberries, lemon zest and juice.  Using a wooden spoon combine everything well.  Bring to a boil and reduce to a simmer.  Let your mixture simmer for about 20 minutes.  Remove from the heat.  Using an immersion blender (or in your blender) puree your mixture.  I wanted some blueberry texture so I didn’t make it completely soft.  Let this cool to room temperature (very important to let it cool to room temperature to obtain the proper texture).  You will notice your puree will start to look and feel like jelly.  Set aside until ready to use.

thick delightful blueberry puree! YUM!

thick delightful blueberry puree! YUM!

For the cake:

Preheat your oven to 325 degrees F.  Grease and flour your Bundt cake pan.  Set aside.

In a large bowl whisk your flour, baking powder, baking soda, salt and cinnamon.  Set aside.

In a medium bowl combine your buttermilk, vanilla, lemon zest and juice.  Set aside.

In a small bowl whisk your eggs.  Set aside.

In your mixer cream together your butter and sugar until pale and fluffy (about 3 minutes).  Add your eggs, combine well.  Reduce speed to low and add 1/3 of your flour mixture, followed by half of buttermilk mixture, mixing until just incorporated.  Repeat using 1/2 of remaining flour mixture followed by remaining buttermilk mixture.  Scrape down bowl, add remaining flour mixture, and mix at medium-low speed until batter is thoroughly combined.

Spoon half the batter into your prepared cake pan.  Smooth top.  Using the back of a spoon, create 1/2-inch deep channel in center of batter.  Spoon half of puree into channel.  Using a butter knife thoroughly swirl filling into batter.  Repeat swirling step with remaining batter and puree.  *there should be no large pockets of puree remaining.

the groove ;)

the groove 😉

here we go!

here we go!

it all makes sense...doesn't it?

it all makes sense…doesn’t it?

don't be afraid to swirl away!

don’t be afraid to swirl away!

and keep going and going....

and keep going and going….

looking all swirled up (does that even make sense?)

looking all swirled up (does that even make sense?)

Bake in your preheated oven for 60-70 minutes (mine took 65).  Let cake cool on a wire rack for about 10 minutes, then invert cake directly onto wire rack.  Let cake cool for a few hours prior to serving.

fresh out of the oven!

fresh out of the oven!

Printer Friendly: Blueberry Swirl Bundt Cake

take a closer look inside! So gorgeous!

take a closer look inside! So gorgeous!

time to reward yourself for your hard work!

time to reward yourself for your hard work!

Peace and Genius,

Isabelle

Braised Rhubard Over Yogurt Vanilla Bean Cake

Braised Rhubarb over Yogurt Vanilla Bean Cake

Braised Rhubarb over Yogurt Vanilla Bean Cake

The title alone makes me all giddy and happy!  Is that weird?  Honestly I thought about this cake and came up with the name before I even started formulating a recipe.  That’s the kind of crazy stuff that happens in my head….ALL THE TIME!  I was at the gym (no joke!) and I was hungry (still no joke!) when I started daydreaming about rhubarb (doesn’t everybody?) and then vanilla beans…it escalated quickly from there.  So in good Isabelle fashion I sent myself a text with the name: Braised Rhubarb over Yogurt Vanilla Bean Cake (doesn’t everybody self text?)  When I finally got home, I didn’t hit the ground running because as you know life gets in the way of food creation at times…this week is madness overload.  So I decided to do something I am not built for: use my patience and plan when I should make my cake topped with delicious braised rhubarb.  It was worth the wait.

Cake inspired by Yogurt Cake in Joy of Cooking (AKA The Bible!)

this is the ticket to yummy cake and tart rhubarb!

this is the ticket to yummy cake and sweet/tart rhubarb!

Yogurt Vanilla Bean Cake:

Ingredients:

2 1/4 cups sifted cake flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

5 tablespoons unsalted butter

1/2 cup sugar

1/2 cup brown sugar

2 large eggs

1 vanilla bean, seeds scraped

1 teaspoon vanilla

1 cup non-fat greek yogurt

Zest 1/2 lemon

How to:

Preheat your oven to 350 degrees F.  Grease and flour or spray a Bundt cake pan.  Set aside.

In a medium bowl combine your flour, baking powder, baking soda and salt.  Set aside.

In your mixer cream your butter and sugars until light and fluffy.  Add your eggs (one at a time), your 1/2 lemon zest, your vanilla seeds and vanilla.  Add your yogurt and mix well, scraping the bowl as needed.  Finally add your flour mixture and mix until just combined.   Pour into your prepared pan and bake in your preheated oven for 30-35 minutes until golden brown and a toothpick inserted in the center comes out clean.  Let cool and invert into a serving plate.  Serve topped with braised rhubarb (recipe below)

OK we all know I eat raw batter (RELAX...I live dangerously) THIS is sinful....simply sinful

OK we all know I eat raw batter (RELAX…I like live dangerously) THIS is sinful….simply sinful

take a closer look...do you seed the seeds...I mean...seriously?  OH MY

take a closer look…do you seed the seeds?…I mean…seriously? OH MY!!!!

perfectly golden

perfectly golden

this cake tastes and looks decadent but it's low-fat!!!!!

this cake tastes and looks decadent but it’s lower-fat!!!!!

Braised Rhubarb

Ingredients:

1 to 1.5 lb fresh rhubarb cut into 2 to 3-inch pieces

Juice and zest 1 orange

Juice 1 lemon

Zest 1/2 lemon (I didn’t see the reason not to do double duty on that one!  I shared with the cake!)

1/4 cup agave syrup

1 teaspoon Vanilla

1/4 teaspoon sea salt

1 teaspoon cinnamon

How to:

Preheat your oven to 375 degrees F.  Line a baking sheet with foil or silicone mat.  Set aside.

Combine all ingredients in a large bowl.  Toss to cover every bit of rhubarb.  Put in your prepared pan and bake in your preheated oven for 17-20 minutes or until rhubarb is soft and fragrant.  Serve over your vanilla yogurt cake or ice cream or yogurt or your hand… 😉

you know me...anything braised or roasted gets me going! from start

you know me…anything braised or roasted gets me going! from start

to finish

to finish

do you hear the Spring Angels singing?

do you hear the Spring Angels singing?

Note: what do I love the most about this?  Simple: the cake tastes like a pound cake but it’s lower-fat.  Mind blowing.  I also love love love the perfect vanilla seed flecks running through the cake.  Magical.  Dreamy.  Heavenly.  Oh and the rhubarb…AMAZING…sweet, tart, happy, delicious, a touch of spice and a lot of love!

make this cake. please make it, put rhubarb on it. or don't. put anything or nothing but make it. please and thank you.

make this cake. please make it. put rhubarb on it. or don’t. put anything or nothing but make it. please and thank you.

Printer Friendly: Braised Rhubard Over Yogurt Vanilla Bean Cake

Peace out dudes,

Isabelle

p.s . if you need an “how to” about getting seeds from whole vanilla beans here is a little helpful video:  my recipe dot com