Spiced Eggnog Pound Cake with Toasted Walnuts

Friday is my favorite day of the week because it's the start of my resting period and also, when baking time begins.  Actually, baking time can be anytime between Friday and Sunday, I welcome it because it's such a stress reliever for me.  I do like to get my hands dirty with flour and butter and I let my mind wanders when I'm baking.  But, often times I don't get that time when my schedule is full.  That's when I start to long for it and am looking forward to saying no to anything that comes in my way so I can plan a leisurely baking day.

I finally had a chance to do some baking a couple of weeks ago.  I've been browsing recipes to see what kind of dessert I would bake, and this pound cake recipe caught my eyes.  I've always loved buttery and tender texture of pound cake even if it's as simple as this one.  With holiday season approaching, the eggnog flavor with cinnamon, cloves, allspice, and nutmeg is a welcoming scent to the house.  The thought of a warm and comforting slice of cake to be enjoyed on a blustery day was my idea of staying home for the whole weekend. 

Spiced Eggnog Pound Cake with Toasted Walnuts

Yields: 16 servings

1 cup (2 sticks) unsalted butter, at room temperature

3 cups granulated sugar

6 large eggs

3 cups sifted cake flour

¾ teaspoon baking powder

½ teaspoon salt

1 cup refrigerated eggnog

2 teaspoons vanilla extract

2 tablespoons brandy (optional)

1 teaspoon ground cinnamon

¾ teaspoon freshly grated nutmeg

½ teaspoon ground allspice

¼ teaspoon ground cloves

1 cup chopped walnuts, toasted

1 cup sifted powdered sugar

2 tablespoons plus 1 teaspoon whipping cream

Generously grease and flour a 12-cup Bundt pan; set aside.  Preheat oven to 350F.

Beat butter at medium speed with an electric mixer about 2 minutes or until creamy.  Gradually add granulated sugar, beating 5 to 7 minutes.  Add eggs, 1 at a time, beating just until yellow disappears.

Combine flour, baking powder, and salt.  Add to butter mixture alternately with 1 cup eggnog, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition.  Stir in vanilla and, if desired, brandy.  Stir toasted walnuts evenly in the batter.

Pour half of batter into prepared pan.  Stir cinnamon and next 3 ingredients into remaining batter.  Spoon spice batter over plain batter.  Swirl batters together, using a knife.

Bake at 350F for 50 to 55 minutes or until a long wooden pick inserted in center comes out clean.  Cool in pan on a wire rack 15 minutes.  Remove from pan; cool on wire rack.

Place cake on a cake plate.  Combine powdered sugar and whipping cream, stirring until smooth.  Drizzle glaze over cake.

Source:  Christmas with Southern Living, June 2005

Nutella-Banana Pudding Parfait

I don't think any lengthy story about pudding, it's relatively simple to make and it goes with any season.  It's a comfort food in our house and we love creamy pudding of any flavor but I think Nutella-flavored pudding ranks high in taste and popularity.  I paired it with banana pudding, which has all-natural flavor and none of the yellow coloring.  These two puddings go well with crumbled graham crackers for added crunch.  Alternately layer the puddings in a serving dish, voila, you have a parfait.

Banana Pudding

Makes 4 cups

2 small ripe bananas, about 12 ounces

⅓ cup sugar

2 ½ cups whole milk

3 tablespoons cornstarch

½ teaspoon salt

¾ cup cream

2 large egg yolks

1 teaspoon vanilla extract

In a 3-quart saucepan, thoroughly mash together the bananas and sugar.  Pour in the milk.  Warm over medium heat almost to boiling (the surface of the milk should quiver and vibrate).  Turn off the heat.

Puree the banana-milk mixture in a food processor or blender.  Pour it back into the pan and warm it for 3 to 5 minutes over medium heat, until bubbles for around the edges and the center of the milk is vibrating.  Turn off the heat.

Put the cornstarch and salt in a medium bowl.  Slowly whisk in the cream, making sure there are no lumps. Whisk in the egg yolks.  It is important that this mixture be as smooth as you can make it.  (To be really sure, reach into the bowl and gently rub out any lumps.)

Pour a ladleful of the hot milk into the bowl with the slurry.  Whisk vigorously to combine.  The mixture should come together smoothly, with no lumps.  If you see any, add a little more liquid and whisk them out.  Pour this mixture back into the pan slowly, counting to 10 as you do and whisking constantly and vigorously.

Turn the heat back on to medium.  Work all the angles of the pan, and scrape the bottom.  It will take 2 to 5 minutes to bring the custard to a boil, with large bubbles that slowly pop up to the surface.  Boil, whisking constantly, for 2 minutes.  Turn off the heat and stir in the vanilla.

Immediately pour the custard into a shallow container.  Place plastic wrap or buttered wax paper directly on the surface to cover it, and refrigerate for 2 hours, or until fully chilled.  

Nutella Pudding

Makes 4 cups

3 tablespoons cornstarch

½ teaspoon salt

1 cup cream

2 egg yolks 

2 cups whole milk

¼ cup sugar

¾ cup Nutella

½ teaspoon vanilla extract

Put the cornstarch and salt in a medium bowl.  Slowly whisk in the cream, making sure there are no lumps. Whisk in the egg yolks.  It is important that this mixture be as smooth as you can make it.  (To be really sure, reach into the bowl and gently rub out any lumps.)

Whisk the milk and sugar over medium heat in a 3-quart saucepan until bubbles form around the edge of the milk and the entire surface begins to quiver.  Turn off the heat.

Pour 1 cup of the hot milk into the bowl with the slurry and whisk vigorously to combine.  They should come together smoothly, with no lumps.  If you see any, add a little more liquid and whisk them out.  Pour the tempered slurry back into the pan slowly, counting to 10 as you do and whisking vigorously.

Turn the heat back on to medium.  Work all the angles of the pan, and scrape the bottom.  It will take 2 to 5 minutes to bring the custard to a boil, with large bubbles that slowly pop up to the surface.  Boil, whisking constantly, for 2 minutes.  Turn off the heat and stir in the vanilla.

Put the Nutella in a bowl and ladle in about 1 cup of the hot pudding.  Whisk until smooth, then add the Nutella mixture back to the pan.  Whisk until thoroughly combined, add the vanilla, and stir.

Immediately pour the custard into a shallow container.  Place plastic wrap or buttered wax paper directly on the surface to cover it, and refrigerate.  This pudding is firm enough to be eaten warm after 30 minutes or so in the refrigerator.  

Source:  Bakeless Sweets byt Faith Durand

Boston Cream Pie

October is the birthday month for my son, the time when rain comes more frequently, leaves are changing color, and the air is chillier.  This year he's turning 13 years old and yes, life would never be the same again in our household! :)  He's actually a good kid, a tender-hearted boy with a penchant for math, Dominion and Minecraft games, along with the usual occasional forgetfulness and silliness.  I'm just hoping that my husband will survive this whole development age without going batty. 

When I asked him what kind of birthday cake would he want, his answer was donuts.  That's like his number one answer for a birthday cake; why did I even bother to ask? :)  But I coaxed him to agree to have a Boston cream pie instead.  My persuasion was that this cake was like a vanilla-custard filled donut with chocolate frosting; yeah, you'd like it, I begged.  It didn't take long for him to agree to have this instead; it's not that hard to decide anyway, he likes almost anything I make for him.  I digress.

Anyway, this is my kind of cake as well.  I like the custard filling in the middle to be creamy and with just enough sweetness, the cake tender, and the chocolate glaze, a bit bitter in contrast to the filling. I think everyone agreed with my choice since this cake was gone in two days.  

This recipe is from my favorite cake book, The Cake Book by Tish Boyle.  I've always get good results from it and I like the flavors presented in the recipes throughout the book.  

Boston Cream Pie

Makes one 9-inch cake, serving 10

Vanilla Custard Filling:

3 egg yolks

¼ cup granulated sugar

2 tablespoons cornstarch

1 cup whole milk

1 tablespoon unsalted butter

1 teaspoon vanilla extract

¼ cup heavy cream

Hot Milk Sponge Cake, recipe follows

Bittersweet Chocolate Glaze, recipe follows

Make the filling:

In a medium bowl, whisk together the yolks, sugar, and cornstarch; set aside.

In a medium saucepan, bring the milk to a gentle boil.  Remove the pan from the heat and whisk about ⅓ cup of the hot milk into the yolk mixture.  Return the entire mixture to the saucepan, place over medium-high heat, and bring to a boil, whisking constantly.  Continue to boil, whisking constantly, for 1 minute.  Remove the pan from the heat, scrape the bottom of the pan with a spatula and whisk until smooth.  Whisk in the butter until melted.

Immediately strain the custard through a fine-mesh sieve into a medium bowl.  Whisk in the vanilla extract.  Cover the surface of the custard with plastic wrap, and let cool to room temperature, then refrigerate for 2 hours, or until well chilled.

Assemble the cake:

Using a long serrated knife, cut the cake horizontally in half to make 2 layers.

Transfer the custard filling to the bowl of an electric mixer.  Add the ¼ cup heavy cream and, using the whisk attachment, beat the mixture at high speed until it is light and forms sot peaks, about 1 minutes.

Save the smooth bottom layer for the top of the cake, and place the remaining cake layer cut side up on a serving plate.  Scrape the filling onto the layer and, using a small offset metal spatula, spread it into an even layer. Top with the other cake layer, cut side down.

Glaze the cake:

Pour the warm glaze over the top of the cake, allowing some of it to drizzle down the sides.  Serve the cake immediately, or refrigerate.

Hot Milk Sponge Cake

Makes one 9-inch cake, serving 8

1 ½ cups, sifted cake flour

1 ¼ teaspoons baking powder

¼ teaspoon salt

½ cup whole milk

4 tablespoons unsalted butter, cut into tablespoons

3 large eggs, at room temperature

¾ cup granulated sugar

1 teaspoon vanilla extract

Position a rack in the center of the oven and preheat the oven to 350F.  Grease the bottom and sides of a 9-inch cake pan.  Dust the pan with flour.

Sift together the cake flour, baking powder, and salt two times.  Set aside.

In a small saucepan, combine the milk and butter and heat over medium heat just until the butter is melted.  Remove the pan from the heat and set aside.

In the bowl of an electric mixer, using the whisk attachment, beat the eggs at high speed until blended, about 1 minute.  Gradually add the sugar and vanilla extract and beat until pale and tripled in volume, about 6 minutes.

Sift one-third of the flour mixture over the egg mixture and gently fold it in with a rubber spatula.  Repeat with the remaining flour mixture in two more additions.

Reheat the milk mixture to just under a boil.  Add it all at once to the egg mixture and gently fold it in.  Scrape the batter into the prepared pan.

Bake the cake fro 20 to 25 minutes, until it springs back when lightly touched and a cake tester inserted into the center comes out clean.  Cool the cake in the pan on a wire rack for 10 minutes.

Run a paring knife around the edge of the pan and invert the cake onto the wire rack.  Reinvert the cake, so that it is right side up, and cool completely.

Bittersweet Chocolate Glaze

Makes ⅔ cup

3 ounces bittersweet chocolate, coarsely chopped

⅓ cup heavy cream

½ teaspoon vanilla extract

Place the chocolate in the bowl of a food processor and process just until finely ground.  (Leave the chocolate in the processor.)

In a small saucepan, bring the cream to a boil.  Remove from the heat and add the chocolate to the pan.  Stir until the chocolate is completely melted and the glaze is smooth.  Stir in the vanilla extract. Leave to cool for a minute or two, it will be ready for glazing the cake.

Source:  The Cake Book by Tish Boyle

Apple Strata

A breakfast dish that I like to make is strata.  It is a good way to use up day-old bread with some things from the pantry or fridge and perhaps produce.  Everything is assembled the night before and baking it in the morning would take about an hour before it is ready to be consumed.  I don't know why, but I like custardy dish for breakfast; it gives me warm and fuzzy feeling.  And especially with a cooler weather forecast for the rest of the week, one needs to make this quite often.

Apple Strata

Serves 4 to 6

6 slices day-old sourdough bread, cubed, divided

4 ounces cream cheese, cubed

1 apple, peeled and chopped

½ cup raisins 

6 large eggs

1 ¼ cups whole milk

1 tablespoon sugar

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

Dash of ground nutmeg

Confectioners' sugar or maple syrup for topping

Place half the bread cubes in a lightly sprayed or oiled 8-by-11 ½-inch baking dish.  Distribute cream cheese cubes over bread cubes.  Top with apples and raisins, and cover with remaining bread cubes.

In a medium bowl, whisk together eggs, milk, brown sugar, cinnamon, cloves, and nutmeg.  Pour over bread mixture in dish.  Be sure bread is completely covered.  Cover and refrigerate for several hours or overnight.

Preheat oven to 375F.  Bring strata to room temperature before baking.  Bake, uncovered, until set, 50 to 55 minutes.  Let stand for 10 minutes.  Sprinkle with confectioners' sugar, or pass maple syrup at the table.  Cut into squares and serve.

Source:  The Big Book of Breakfast by Maryana Vollstedt

Red Velvet Macarons

I made macaron once before, it failed, and I've never tried making it again until recently.  It's not that I don't like it because once in a while I still buy from a store and enjoy it immensely.  Then, I found my interest in making it once more.  This time armed with a good recipe, a very dry day, and a bag of ground hazelnut, I promised myself that it'd work out.  

Red Velvet Macarons

Makes about 40 (1-inch) macarons

1 packed cup (145 grams) hazelnut flour

⅔ packed cup (145 grams) confectioners' sugar

2 tablespoons plus 1 ½ teaspoons (17.5 grams) cocoa powder

Pinch fine sea salt

1 tablespoon (5 grams) powdered egg white

¾ cup (150 grams granulated sugar

½ cup (115 grams) aged egg whites (from 4 eggs)

½ teaspoon (3 grams) cream of tartar

5 drops red liquid food coloring

Place hazelnut flour, confectioners' sugar, cocoa powder, and salt in the bowl of a food processor and pulse 4 times to combine them.  Sift with a fine-mesh strainer onto a sheet of waxed paper.  

With a hand whisk, whisk together the powdered egg whites and granulated sugar in the bowl of an electric mixer.  Whisk in the egg whites and cream of tartar until the mixture is homogenous.

Set the bowl and whisk attachment on the mixer and whisk on medium speed until the meringue is glossy and forms a stiff peak, about 11 minutes.

Once the meringue reaches stiff peaks and resembles marshmallow fluff, stop the mixer.  With a spatula, quickly fold the sifted dry ingredients into the meringue.  When the batter appears to be 90 percent incorporated, scraped the sides of the bowl, and fold in the food coloring.

Cover the batter with plastic wrap placed directly over it, to prevent a skin from forming, and let the batter sit 1 hour at room temperature.  It will be thick, but loosen somewhat in the hour.

Preheat the oven to 200F.  

Spoon the batter in a pastry bag fitted with a ½-inch round tip.  Fill the bag halfway, leaving the rest of the meringue in the bowl while piping; cover it with plastic wrap while a batch is in the oven.  Twist the top of the bag to close.  Pipe the meringue on the silicone mat or parchment-lined baking sheet into quarter-sized mounds, 1 ½ inches apart from one another.  Firmly slam the baking sheets down to remove excess air.

Bake meringue shells at 200F for 15 minutes.  Increase the oven temperature to 350F and bake for an additional 11 minutes, until the foot and edge of the shells feel firm.  Remove the shells from the oven.  Slide the silicone mat or parchment onto a cooling rack and let the shells cool completely, for 1 hour.

Cream Cheese Filling

4 ounces cream cheese, room temperature

½ stick unsalted butter, softened

½ packed cup plus 1 tablespoon confectioners' sugar

1 teaspoon vanilla extract

Pinch fine sea salt

In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese and butter on low speed until the mixture is fluffy, about 4 minutes.

Add the confectioners' sugar, vanilla extract, and salt.  Beat until smooth, about 5 minute, scraping regularly with a spatula to ensure that everything is well combined.  The fluff can be kept covered and refrigerated for up to 1 week.  Spoon into a piping bag when ready to fill.

Pipe a small amount of the cream cheese filling in a circular shape about ½-inch thick, not going all the way to the edge, on the flat sides of 40 of the shells.  Top with another shell, twisting slightly to secure the fillings.

Source:  Les Petits Macarons byt Kathryn Gordon and Anne E. McBride