Posts by tag: cake

  • Rhubarb-Berry Hand Pies with Chocolate

Rhubarb-Berry Hand Pies with Chocolate

Posted on March 14, 2017
Category:

Whether you’re a baker, math nerd or just a straight up hungry person, today is a day worthy of celebration. It’s Pi Day. The annual observance of the mathematical constant π (pi), who’s first three digits are 3.14 ( = March 14).

So of course, the best way to celebrate Pi Day is by making, eating and sharing actual pies. Right?

Did you know that I basically spent all of my 20’s in either a research laboratory or a classroom? Yup, it’s true. I was busy getting my PhD in Biochemistry, and then later completing a post-doctoral fellowship in Cancer Biology. And I was blinding men with my scientific prowess left and right (not really, but a girl can dream). Full on goggles and lab coat and all that good stuff. So as a bona fide science dork turned food blogger, Pi Day hits home for me on so many levels. Thus, it’s a day that I couldn’t let pass without some recognition.

Rhubarb-Berry Hand Pies with Chocolate | www.floatingkitchen.net

As much as I love desserts, I must admit that pie is never really my go-to. I’m much more of a cake and ice cream kind of gal. So for my Pi Day inspiration, I asked my Mom for some help. She sent me a rhubarb and berry pie recipe that she had torn out from the pages of a 2001 issue of Better Homes and Gardens. It’s a recipe that she’s made successfully dozens of times over the years. And with some early season rhubarb in hand, I decided it would be a good one to adapt for today’s post.

The original recipe is for a full pie. But I flipped the script and turn it into individual hand pies instead. Because who doesn’t love cute little hand pies?!?!

Rhubarb-Berry Hand Pies with Chocolate | www.floatingkitchen.net

Because these hand pies don’t take as long to bake as a full sized pie, I pre-cooked the filling ingredients on the stove top for a few minutes. This also helps to get rid of some of the excess juices from the fruits, so the hand pies come out with a wonderfully flakey crust that isn’t mushy at all. The filling is almost jam-like, and these Rhubarb-Berry Hand Pies with Chocolate kind of remind me of a Pop-Tart, which were a childhood favorite of mine.

Rhubarb-Berry Hand Pies with Chocolate | www.floatingkitchen.net

The buttermilk pie crust recipe is from Joy the Baker. It’s hands down my favorite pie crust recipe ever. I can’t imagine ever needing another one. If you’ve ever made pie dough before, I’m sure you’re familiar with the phrase “pea-sized pieces of butter”. This is the size of butter that most recipes will tell you to aim for as you work the butter into the dry ingredients. I actually find this to be misleading. You want the butter to be pea-sized by the END of making/shaping the dough. Not during the middle of the process. Because as you work the dough, the butter pieces will just keep getting smaller and smaller. So I aim for kidney bean-sized pieces of butter, which by the end will be reduced in size closer to that of a pea. Does that make sense?

To make sure all my hand pies were the same size, I actually created a template with a piece of paper and used that as a guide to cut out the rectangles of dough. You certainly don’t have to be that fussy, but I wouldn’t be my overly obsessive scientific self if I didn’t go the extra mile to make them all evenly sized. Using a 4 X 5-inch template, I was able to cut out 14 rectangles, giving me a total of seven hand pies. If you need more pies, just make and use a smaller template.

Rhubarb-Berry Hand Pies with Chocolate | www.floatingkitchen.net

The final ingredient worth mentioning here is the chocolate. I added chopped dark chocolate to the filling, which melts into deliciously decadent little pockets of goodness during baking. And for the finishing touch, I channeled Jackson Pollock and drizzled some melted chocolate over top. Personally, I LOVE chocolate paired with fruit. But if you’re a purest either way, you can leave it out.

Happy Pi Day! I hope you all get the chance to celebrate!

Cheers,

Liz

Rhubarb-Berry Hand Pies with Chocolate

Yield: Makes 7 hand pies

Rhubarb-Berry Hand Pies with Chocolate

Ingredients

  • For the Pie Crust
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 3/4 tsp. salt
  • 1 cup (16 tablespoons) unsalted butter, cubed and chilled
  • About 1 cup buttermilk
  • 1 egg
  • 1 tablespoon water
  • 2 tablespoons turbinado sugar
  • Melted dark chocolate for drizzling, if desired

  • For the Filling
  • 1 1/2 cups sliced fresh rhubarb
  • 1 1/2 cups trimmed and sliced fresh strawberries
  • 1 cup fresh blueberries
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoons quick-cooking tapioca
  • 1 tsp. vanilla extract
  • 1/2 cup chopped dark chocolate

Instructions

  1. To make the pie crust, combine the flour, granulated sugar and salt in a large bowl. Add the cubed butter and toss to coat the butter in the dry ingredients. Then, using your hands, work the butter into the dry ingredients by squeezing it between your fingers. Try to work quickly so the butter doesn’t get too warm. Once the butter pieces are about kidney bean-sized, make a well in the center of the flour mixture. Add about 1/2 cup of the buttermilk and use a fork to incorporate the flour mixture into the buttermilk. Add more buttermilk as necessary to make sure all the flour is moistened. The dough will be a bit shaggy at this point. Dump the dough out onto a floured work surface and using your hands, knead and shape the dough together into a ball. Divide the dough ball in half and shape each half into a disk. Wrap the disks with plastic wrap and chill them in your refrigerator for 1 hour.
  2. Meanwhile, make the filling. Add the rhubarb, strawberries, blueberries, sugar and lemon juice to a medium saucepan. Bring the filling to a simmer over medium heat and cook, stirring frequently, for 10 minutes. Remove the saucepan from the heat and allow the filling to cool for 10 minutes. Then stir in the tapioca and vanilla extract. Allow to filling to cool completely before stirring in the chopped chocolate.
  3. Pre-heat your oven to 425 degrees. Line two baking sheets with parchment paper and set aside.
  4. In a small bowl, whisk together the egg and 1 tablespoon of water. Set aside.
  5. Remove the dough disks from your refrigerator and unwrap them. Working with one dough disk at a time, roll it out onto a well floured work surface until it’s about 1/8-inch thick. As you’re rolling the dough, occasionally rotate it a quarter of a turn to ensure it’s not sticking to your work surface. Once the dough is rolled out, cut out rectangles 4 X 5-inches in size. Place the dough rectangles on one of your parchment paper lined baking sheets. Re-shape and re-roll the scrapes, continuing to cut out as many rectangles as possible. Repeat the same process with the second dough disk.
  6. Add 2 rounded tablespoons of filling to the center of half of the dough rectangles. Brush the edges of the rectangles with some of the egg wash. Then top with the other half of the dough rectangles. Press the edges together gently with your fingers. Then use the tines of a fork to press more firmly and seal the edges. Transfer the baking sheets to your refrigerator to chill the pies for 10-15 minutes.
  7. Remove the baking sheets from your refrigerator. Use the tines of a fork to poke a vent in the top of each pie. Then brush the tops of the pies with some of the remaining egg wash. Sprinkle with a little turbinado sugar.
  8. Transfer the baking sheets to your pre-heated oven and bake for 25-30 minutes, or until golden brown. Remove from the oven and allow the pies to cool slightly before serving. If desired, you can drizzle melted chocolate on top before serving.
http://www.floatingkitchen.net/rhubarb-berry-hand-pies-with-chocolate/
  • Olive Oil Cornmeal Cake with Grapefruit and Fennel

Olive Oil Cornmeal Cake with Grapefruit and Fennel

Posted on January 9, 2017
Category:

So…am I being a total jerk for posting a cake recipe during the second week of January?

If I am, you guys can totally tell me. Be honest.

Well…maybe not too honest. I don’t want my feelings to get hurt.

But here’s the thing: I like cake. I like baking it. I like sharing it with friends. And I like eating it. So I’m going to continue to do those things. Maybe with a little less frequency than I was doing in December. But I’m not going to abandon desserts altogether. Deprivation doesn’t jive well with me. Someone always ends up getting hurt in the end.

Olive Oil Cornmeal Cake with Grapefruit and Fennel | www.floatingkitchen.net

And this Olive Oil Cornmeal Cake with Grapefruit and Fennel is just barely crossing the threshold into the “dessert” category. The cake itself isn’t too terribly sweet. In fact, I’d say it’s definitely leaning more on the cornbread side of the equation than on the cake side of the equation. And if you skip the glaze, it would totally be acceptable to enjoy a slice (or two!) at breakfast or brunch. No one would judge you.

The fennel seeds were a last minute addition, spurred by the all mighty Google machine. When I was researching recipes, I found several sweet cornmeal cake recipes (usually Italian or Brazilian in origin) that used them. And that sounded like a pretty good idea to me. So I gave it a go. And holy moly, it might just be my favorite part of this recipe. So whatever you do, definitely don’t skip the fennel seeds!

Olive Oil Cornmeal Cake with Grapefruit and Fennel | www.floatingkitchen.net

I’m sharing this Olive Oil Cornmeal Cake with Grapefruit and Fennel as part of our monthly seasonal eating round-up organized by Becky from Vintage Mixer. At the start of each month, Becky posts a guide outlining which fruits and vegetables are currently at their peak, along with recipe suggestions for how to use them. You can find her January produce guide here. And then myself and a few other bloggers make new recipes to further highlight those ingredients. Check out the links below to see what everyone has created for the month of January. And follow along with the hashtag #eatseasonal on social media to see even more inspiring seasonal recipes!

Cheers,

Liz

Recipe adapted from Martha Stewart

Olive Oil Cornmeal Cake with Grapefruit and Fennel

Yield: Maks one 8- or 9-inch cake

Olive Oil Cornmeal Cake with Grapefruit and Fennel

Ingredients

  • For the Cake
  • 1/2 cup extra-virgin olive oil, plus more for greasing the pan
  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 cup fresh squeezed grapefruit juice
  • 1 1/4 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 tablespoon fennel seeds
  • 1 tablespoon finely grated grapefruit zest

  • For the Glaze
  • 1 cup powdered sugar
  • 2 tablespoons fresh squeezed grapefruit juice
  • 1 tsp. finely grated grapefruit zest

Instructions

  1. Pre-heat your oven to 375 degrees. Cut out a round of parchment paper to fit in the bottom of your cake pan. Coat the bottom and sides of your cake pan with a thin layer of olive oil. Then lay the parchment paper-round down in the bottom of the pan. Brush some olive oil on top of the parchment paper-round. Set your prepared pan aside.
  2. In the bowl of your mixer with the whisk attachment, combine the olive oil, eggs, sugar and grapefruit juice. Add the flour, cornmeal, baking powder and salt and mix until the flour is just incorporated. Whisk in the fennel seeds and grapefruit zest.
  3. Pour the cake batter into your prepared pan and smooth the surface. Transfer the pan to your pre-heated oven and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden. Remove the pan from the oven and set it on a wire rack to cool for 20 minutes. Then run a knife around the edge of the cake to help separate it from the sides of the pan and invert the pan onto a plate. Remove and discard the parchment paper from the cake. Then carefully re-invert the cake back onto the wire rack to finish cooling.
  4. While the cake is cooling, combine all of the ingredients for the glaze in a small bowl until smooth.
  5. Pour the glaze over the cooled cake. Slice and serve.
  6. Leftovers can be stored in an airtight container at room temperature for 2 days.
http://www.floatingkitchen.net/olive-oil-cornmeal-cake-with-grapefruit-and-fennel/

January Eat Seasonal Recipes

january-seasonal-recipes

Healthy Tangerine Julius Smoothie by Letty’s Kitchen

Leek and Turnip Soup by Vintage Mixer

Apple Almond Bircher Meusli with Winter Fruits by Simple Bites

Saucy Sweet Potatoes with Coconut Curry and Mint by Healthy Seasonal Recipes

Garlic and Herb Spaghetti Squash Boats by She Likes Food

Peanut Butter Crusted Sweet Potato Fries by JoyFoodSunshine

Raw Brussels Sprouts Salad with Harissa Vinaigrette by Project Domestication

Winter Cauliflower Rice Bowl with Cranberry-Mustard Sauce by Cafe Johnsonia

Meyer Lemon Coconut Panna Cotta by Kitchen Confidante

Maple Orange Teriyaki Salmon Bowls by Flavor the Moments

Send this to friend