Mini Lemon Cakes

Posted on February 17, 2020 by Jane

This recipe sounded fabulous so I whipped it up for fun the other day.  Absolutely delicious!  I used mini silicon molds so this recipe made 36 mini cakes – versus 24 regular size cupcakes or one large cake!

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Mini Lemon Cakes with Lemon Glaze

Mini Lemon Cakes with Lemon Glaze

Ingredients

  • 2 1/2 cups all purpose flour
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 Tbs fresh lemon zest
  • 1 cup unsalted butter, softened
  • 1 1/2 cups white sugar
  • 2 large eggs PLUS 3 large egg yolks
  • 2 Tbs fresh lemon juice
  • 1 cup low fat buttermilk

Instructions

  1. Preheat oven to 350 degrees. Grease mini molds or grease and flour cupcake pans or two 8" cake pans, knocking out excess flour
  2. Whisk flour, salt, baking powder, baking soda and zest together
  3. Beat butter and sugar in large bowl of stand mixer until light and fluffy. Beat 1 egg at a time into creamed mixture on low speed, until well combined before adding next egg, then the yolks. Beat lemon juice into butter mixture. Beat flour mixture, alternating with buttermilk, until just combined. Divide batter into prepared pans.
  4. Bake until cake pulls away from sides, toothpick comes out clean. The mini molds baked approximately 14 minutes, two 8" pans took about 32 minutes
  5. Cool in pans for 10 minutes, remove from pans and place on wire rack
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https://cookiesandcurtains.com/2020/02/17/mini-lemon-cakes/

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Lemon glaze recipe here!

As always – enjoy!

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Lemon Glaze

Posted on February 17, 2020 by Jane

I have always used a different recipe for my glaze, but thought I’d try a new one for something different.  This was so light and truly melted right into the mini cakes I made.  YUMMY!

Mini Lemon Cake Recipe HERE!

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Lemon Glaze

Lemon Glaze

Ingredients

  • 1 cup powdered sugar
  • 1/4 cup milk
  • 1 Tbs fresh lemon juice OR 1 tsp lemon extract

Instructions

  1. In small bowl, whisk together sugary with milk - until smooth
  2. Whisk in lemon juice (or extract) and whisk until well combined
  3. Drizzle on warm or cooled cake
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https://cookiesandcurtains.com/2020/02/17/lemon-glaze/

This glaze was the perfect amount for 36 mini cakes!

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As always – enjoy!

 

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Seared Scallops over Puff Pastry

Posted on February 12, 2020 by Jane

I wanted to make a new appetizer for my daughter’s 22nd birthday celebration and this is what I came up with – it is very easy and quite delicious!  The bacon jam could easily be subbed out with spicy pepper jelly or even a light creamy herby goat cheese.

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Seared Scallops over Puff Pastry

Seared Scallops over Puff Pastry

Ingredients

  • 1 thawed puff pastry sheet
  • 1 egg
  • 1 Tbs whipping cream OR half and half
  • 1/2 cup bacon jam, or 1/2 cup pepper jelly
  • 8 large sea scallops, foot removed, completely dry
  • sea salt and freshly cracked black pepper
  • 1 Tbs unsalted butter
  • 1 Tbs green onions, chopped - for garnish
  • sea salt, for garnish

Instructions

  1. Preheat oven to 400 degrees
  2. Place puff pastry on parchment paper
  3. Cut puff pastry into 16 equal size even squares and move 1" apart
  4. In small bowl, mix the egg and cream - brush lightly onto each square
  5. Bake for 13-14 minutes or until puff pastry is lightly browned - remove from oven and immediately press in the middle with a small spoon, making a well in each square. Set aside
  6. Heat heavy frying pan over medium high heat, add butter
  7. Add completely dry scallops, sear on each side for 2-3 minutes or until golden brown and crusty
  8. Remove scallops and cut in half horizontally
  9. Equally divide the jam/jelly between each square. Top with half scallop, chopped green onions and sprinkle of sea salt
  10. Serve immediately
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https://cookiesandcurtains.com/2020/02/12/seared-scallops-over-puff-pastry/

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As always – enjoy!

 

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Pear Tart Recipe

Posted on October 21, 2019 by Jane

Life has been crazy so this is my first post in quite some time.  However, this one is the BEST thing I have made in ages!  I highly recommend this – it’s easy and it’s fabulous!

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Pear Tart Recipe

Pear Tart Recipe

Ingredients

  • 1 sheet frozen puff pastry, thawed but not room temperature
  • 3-4 medium size ripe pears (red or yellow), cored and thinly sliced
  • 1 medium egg, beaten
  • 1/4 cup sugar
  • 1/2 cup pure maple syrup
  • salt (either flaked or large crystallized)
  • whipped cream

Instructions

  1. Heat oven to 400. Unfold pastry onto parchment paper, roll pastry out about 1/2-3/4 inch bigger all around. Slide pastry on parchment onto baking sheet.
  2. Arrange pears on the pastry, leaving about 1/2 inch border all around. Brush the border with the beaten egg, sprinkle entire tart with sugar. Bake 20 minutes.
  3. Reduce oven to 350 and continue baking for about 10-15 additional minutes, until crust is brown and pears are tender but not mushy.
  4. As tart is baking, simmer syrup until reduced by half, about 12-15 minutes. Drizzle over entire tart and then sprinkle with flaked salt. Let cool 15-20 minutes.
  5. Serve with whipped cream.
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https://cookiesandcurtains.com/2019/10/21/pear-tart-recipe/

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As always – ENJOY!!!

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Dairy Free Braided White Bread Recipe

Posted on March 8, 2019 by Jane

Another dairy free recipe for my niece!  Once again, had never made bread before that had NO dairy in it – eggs/butter/nada.

And yippee – it turned out great!!

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Dairy Free Braided White Bread Recipe

Dairy Free Braided White Bread Recipe

Ingredients

  • 1 1/4 cups water, room temp
  • 1 Tbs vegetable oil
  • 1 1/2 Tbs granulated sugar
  • 1 tsp salt
  • 3 cups bread flour
  • 2 1/2 tsp dry yeast

Instructions

  1. Place all ingredients in bread maker in order noted in recipe
  2. Turn breadmaker to dough cycle
  3. Open the machine 1/2 way through and check to make sure dough is okay - if too dry add a tsp of water, if too wet, add 1-2 Tbs bread flour - the dough changes consistency based on humidity/heat/etc so it's something I have to change every single time I make any type of bread.
  4. Once dough cycle is complete, place in a greased bowl, turn over to coat completely, cover with a clean towel and allow to rest in a warm, draft-free place for an hour or until it has doubled in size
  5. Remove from bowl, place on floured board and punch down lightly
  6. Divide the dough into 3 pieces, roll each into same size/length ropes
  7. Line the strips side by size and pinch ends together
  8. Braid the strips, pinch ends together
  9. Set braided dough on parchment lined baking pan
  10. Cover and allow to rise 45 minutes or until doubled in size
  11. Preheat oven to 350
  12. Bake for 30-45 minutes, loaf thumps when you tap on it, and it's lightly browned
  13. Remove from oven, allow to cool slightly before slicing
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https://cookiesandcurtains.com/2019/03/08/dairy-free-braided-white-bread-recipe/

As always – enjoy!

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Dairy Free Chocolate Cake Recipe

Posted on March 3, 2019 by Jane

I came up with this recipe for my niece who can’t have any dairy right now. I had NEVER made a cake like this (no eggs!) but figured hey – if it didn’t turn out – then at least I tried! And wow – it was amazing – basically a lava cake – very dense/very moist.  Delicious!

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Dairy Free Chocolate Cake Recipe

Dairy Free Chocolate Cake Recipe

Ingredients

  • 4 1/2 cups sifted all purpose flour
  • 1 cup unsweetened cocoa powder
  • 3 tsp baking soda
  • 1/2 tsp salt
  • 3 cups white sugar
  • 1 cup vegetable oil
  • 3 cups water
  • 3 Tbs vanilla extract

Instructions

  1. Preheat oven to 350
  2. Grease and flour a 9x13" cake pan
  3. In a large bowl, sift flour, cocoa powder, baking soda and salt; add sugar
  4. Add oil, water and vanilla into the flour mixture; mix well
  5. Pour into prepared pan
  6. Bake approximately 60 minutes or until toothpick inserted in the center comes out clean
  7. Cool before cutting
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https://cookiesandcurtains.com/2019/03/03/dairy-free-chocolate-cake-recipe/

 

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As always – enjoy!

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Crab and Corn Chowder Recipe

Posted on December 27, 2018 by Jane

This chowder is so creamy and so delicious!  Sweet and salty all in one!

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Crab and Corn Chowder Recipe

Ingredients

  • 6 slices bacon
  • 2 stalks celery, chopped fine
  • 1/2 medium onion, chopped fine
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1/2 jalepeno, seeded, diced
  • 1 small potato, peeled and diced
  • 3 Tbs flour
  • 4 cups (32 oz) chicken broth
  • 2 cups fresh or frozen corn
  • 12 oz fresh lump crab meat
  • 3/4 cup whipping cream or half and half
  • 1/2 tsp creole/cajun seasoning
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp ground cumin

Instructions

  1. Cook bacon until crisp. Remove bacon. Reserve 2 Tbs bacon drippings. Crumble bacon.
  2. Saute celery, onion, red bell pepper, green bell pepper, jalepeno, and potato in bacon drippings, approximately 6-7 minutes or until tender.
  3. Whisk flour and broth until smooth, add to celery mixture. Mix in corn Bring to a boil, reduce heat, stirring every few minutes. Simmer for 30 minutes.
  4. Gently stir in crabmeat and seasonings, cook 4-5 minutes or until heated through.
  5. Serve hot with crumbled bacon on top.
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https://cookiesandcurtains.com/2018/12/27/crab-and-corn-chowder-recipe/

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As always – enjoy!

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Candied Pecan Recipe

Posted on December 27, 2018 by Jane

I love pecans and if they are candied and extra sweet – so much the better!

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Candied Pecan Recipe

Ingredients

  • 1 cup white sugar
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1 egg white
  • 1 Tbs water
  • 1 pound pecan halves

Instructions

  1. Preheat oven to 250
  2. Mix sugar, cinnamon and salt together in small bowl
  3. Beat egg white with water in a bowl until frothy
  4. Toss the pecans in the egg white mix
  5. Mix sugar mixture into pecans until well coated
  6. Spread coated pecans onto parchment coated baking sheet
  7. Bake in preheated oven, stirring every 15 minutes, until pecans are nicely browned, 1 hour
  8. Cool
  9. Store tightly covered - they won't last long as everyone will gobble them up!
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https://cookiesandcurtains.com/2018/12/27/candied-pecan-recipe-2/

 

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As always – enjoy!

 

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Candied Cranberries

Posted on December 27, 2018 by Jane

We had extra cranberries from the holidays so I thought I’d use them up with this recipe – WOW they were yummy!

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Candied Cranberries

Ingredients

  • 1 cup pure maple syrup
  • 2 cups fresh cranberries
  • 1 cup cane sugar

Instructions

  1. Heat maple syrup in medium pan over low/medium heat, just until warmed, about 2 minutes. Remove from heat, stir in cranberries. Cover and refrigerate 10-12 hours.
  2. Place cranberry mixture in strainer over bowl, let drain for 15 minutes. Reserve syrup for another use.
  3. Place sugar in a shallow bowl, place 10-12 berries in the bowl, gently cover with sugar. Remove and place onto parchment lined cookie sheet.
  4. Let dry for about 2 hours.
  5. When completely dry, gently pour into a bowl that can be covered.
  6. Use as a snack, or on a pretty white cake!
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https://cookiesandcurtains.com/2018/12/27/candied-cranberries/

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As always – ENJOY!

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Limoncello Cake Recipe

Posted on December 9, 2018 by Jane

Ooh my this IS delicious!  I received homemade limoncello from several friends and since I *love* anything with lemon, I thought I’d whip this up.  Delicious!

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Limoncello Cake Recipe

Ingredients

  • 1 cup plain yogurt (I used my homemade greek yogurt!)
  • 2 eggs
  • 1/3 cup canola oil
  • 2 Tbs lemon juice
  • 1 Tbs lemon zest
  • 1 cup sugar
  • 1/4 cup
  • 4 Tbsp limoncello liqueur
  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 pinch salt
  • 3/4 cup confectioner sugar
  • 3 Tbs limoncello liqueur

Instructions

  1. Preheat oven to 350 degrees
  2. Grease a 9" round baking pan with cooking spray
  3. Whisk together yogurt, eggs, canola oil, lemon juice, lemon zest, and limoncello liqueur in a large bowl
  4. In a separate large bowl, mix flour, baking powder, baking soda and salt
  5. Gently stir/whisk the dry ingredients into the wet. Don't over mix or the cake will be tough - the batter can be a tad bit lumpy!
  6. Pour batter into prepared pan
  7. Bake until top is lightly golden, and a toothpick inserted in the center comes out clean, about 33-38 minutes. Don't over bake!
  8. Remove from oven, allow to cool for 15 minutes
  9. Sift powdered sugar and 3 Tbs limoncello liqueur together in a small bowl until smooth
  10. Poke holes all over the still warm cake - use a toothpick or a fork
  11. Slowly spoon the glaze over the warm cake, as otherwise it will pool into the middle!
  12. Spread with a spoon if necessary
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https://cookiesandcurtains.com/2018/12/09/limoncello-cake-recipe/

 

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As always – enjoy!

 

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