Low cal.-Low Fat, Moist Delicious Cupcakes...too easy

are you really serious about that BIKINI ? 

go to the gym 4 times a week ?

eat fish and vegetables EVERY DAY ?

give up on all the sweets ???

NO...but you might want to consider some alternatives...

BEWARE...that swimsuit will be moving to the front of the closet before you know it.

DIET SODA CUPCAKES

original found everywhere on google, but i like Skinnytastes blog

makes 18 "good size" cupcakes at about 100 calories each...

1 box cake mix

for this one i used the sugar free vanilla cake mix

10oz diet soda. i used diet ginger ale

2 egg whites, slightly beaten

preheat oven according to cake mix

spray muffin tins (these stick to paper cups)

OR...i  like to use silicon muffin cups, then put them in paper cups after cooled.  i HATE it when some of my cupcake sticks to the paper!

mix eggs, cake mix and soda

pour into cupcake cups of choice... 3/4 full

bake as directed on the box.

let cool completely and add icing...SPARINGLY

ICING

1 cup powdered sugar

1/2 tsp vanilla or lemon extract

1-2 Tbsp milk of choice

add only enough milk to get icing consistency.  if it's too thin add powdered sugar...too thick? add a little more milk.

put into a small freezer baggie and cut the tip for an easy throw away piping bag.  you probably will not use all the icing (icing equals more sugar...equals more calories).  save in the fridge in the piping baggie for the next batch you will be making soon.

NUTRITION (approx,) PER 18 CUPCAKES

without icing...82 cal...19.4g carbs...1.7g protein...2.3g fat...0 sugar

with icing (if using ALL the icing), i'm guessing....110 cals, 26g carbs and 6g sugars

use the icing sparingly and they will be about 100 cals each for a good size cupcake.

go ahead, eat 2 !

BY THE WAY....the flavor combinations are endless...chocolate cake with diet cherry soda, 7 up with lemon cake, pineapple ginger ale (shown here),  cream soda with vanilla cake,  diet chocolate soda with chocolate cake(shown here)?...

you get the idea...

You have read this article cake / cupcakes / easy / low carb / low fat / sweets with the title sweets. You can bookmark this page URL https://caucasiancurry.blogspot.com/2013/04/low-cal-low-fat-moist-delicious.html. Thanks!

Flourless Chocolate Espresso Pecan Cookies w/Fleur de Sel. Method #2, FAVORITE !

i know you've all seen this cookie before...but

THIS ONE IS A LITTLE DIFFERENT...

i've done them before, BUT i used Franscois Payard's Recipe and method.  they are similar in taste, but i hate to say this recipe received better reviews.  i'm not saying Franscois weren't absolutely delicious...i'm just saying these are DIFFERENT and to each his own.

these are more dense and thicker than the "Payard Cookie"...

and, as usual... i've added a touch of espresso and a little kick of cayenne.

these are more like intense little chewy crunchy lumps of chocolate coal.

they seem to hold up better and will package well for for your chocolate loving friends.

these are too easy to pass up...

the flourless chocolate fudge cookie is a must for that intense chocolate fix.  it's definitely the chocolate lover's cookie.  i know you have some gluten-free friends or there's always a gluten free person in the room and you don't want to leave them out.  more and more people are going gluten free just for health's sake, so you better throw some of these delicious lumps of chocolaty goodness in your repertoire.

FLOURLESS CHOCOLATE ESPRESSO PECAN FUDGE COOKIES W/ fleur de sel

adapted from Desk Top Cook Book.com

3 cups powdered sugar

1/2 cup plus 2 Tbsp unsweetened cocoa powder

1/2 tsp fluer de sel or smoked salt.....plus more for sprinkles

3 large egg whites

1 Tbsp plus 1 tsp pure vanilla

2 cups toasted pecans

1/2 tsp espresso powder

1/4 tsp cayenne...optional

1/2 cup chopped dark chocolate

preheat oven to 350F degrees.  line two baking sheets with parchment paper.  give the parchment a LIGHT spray of non-stick spray or a quick swipe of the butter stick.

in a bowl of a stand mixer, mix powdered sugar, cocoa powder, espresso powder, cayenne and salt.

mixer on LOW, add egg whites one at a time.  add vanilla.

HERE ARE THE 3 MAIN DIFFERENCES...

#1...mix on medium speed for 10-12 minutes until the mixture becomes slightly thick.

now...stir in the toasted pecans by hand.  i went ahead and threw them in the mixer for a minute, then finished by hand.  let the batter sit in the bowl for about 15-20 minutes...it will thicken.

#2...place on prepared sheet and let sit for another 15-20 minutes.  i wanted to shoot the delicious dough so they sat for 25-30 minutes...this is how i got the "lumps of coal look" as seen in the 2 photos directly below.

#3...you've already done this, but there are only 3 egg whites not 4 like Payard's Recipe.  this makes for a thicker dough.

sprinkle with smoked salt while they sit in waiting.

put sheets in the oven and immediately lower the oven to 320F.  bake for 16-18 minutes, until outside looks cracked and shiny.  cool on cookie sheets on wire racks for 10 minutes then move cookies to wire rack and cool completely.

IMPORTANT NOTE about removing cookies from parchment...as noted in post about the "Payard Cookie", these cookies stick to the parchment even if you give it a light spray.  i do not recommend more spray.

when cookies are completely cool you need to carefully peel the cookie from the sheet.  do not use even a "thin" spatula.  it will mess up the bottom.  just peel the paper slowly from the cookie.

raw dough (above) after sitting out 25-30 minutes.  below is from same batch.

above is an example of the "Franscois Payard Flourless Chocolate Cookie".  as you can see it is a much thinner, but still fabulous, cookie.

You have read this article chocolate / cookie / gluten free / nuts / sweets / sweets 'n treats with the title sweets. You can bookmark this page URL https://caucasiancurry.blogspot.com/2013/01/flourless-chocolate-espresso-pecan.html. Thanks!

Dark Chocolate Aztec Truffle Bon Bons

no need for mistletoe this year with...

A FLAVORFUL PUNCH IN THE KISSER

smoky espresso chocolate, bright sunny orange zest, warm cinnamon and a kick of chipotle.

who doesn't love a few homemade "bon bons" around the holidays ?

AZTEC TRUFFLES
idea from About.com by Elisabeth La Bau
makes about 33

8 oz. good dark chocolate

3/4 c. heavy cream

1 1/2 Tbsp chipotle in adobo...(see NOTE)

1/2 rounded tsp cinnamon

1/2 tsp espresso powder

2 tsp karo syrup...optional

1/2 tsp vanilla bean paste

zest from 1 small orange...maybe a little less

NOTE about chipotle...use chipotle with adobo in the can.  push 3 chipotle peppers, dripping in adobo sauce, through a medium fine strainer.  you want to end up with almost 2 Tbsp.

in a small sauce pan...add heavy cream, strained chipotle, espresso powder, cinnamon and orange zest.  bring to almost boil.  stir, or whisk to combine while heating.

put chocolate in a medium glass bowl and add vanilla bean paste and Karo syrup.  Karo syrup is optional.  pour cream mixture through a strainer over the chocolate.  press the cream through strainer with a spatula.  let it sit for a minute or 2.  start to stir in the middle.  keep stirring until you see it is well combined and you have a nice shiny ganache.  TASTE TEST.  at this point i added a bit more zest and a sprinkle of cinnamon.  you be the judge.
put in the fridge for and hour or 2...come back and give it a stir.  let sit over night or at least a few more hours to REALLY SET.
when it is quite firm...make into 3/4 inch balls...do this with thin rubber gloves if possible.  the warmth of your hands really creates a mess.  refrigerate truffles for about 1 hour.
at this point you can roll a few in cocoa powder for a different look, but the crisp dark chocolate outer layer really lends to the whole chocolate experience and is worth the effort.

before dipping, take them out of the fridge while you are preparing to temper.  i have found dipping near room temperature truffles prevents the seepage that can happen and cause the need to repair and double dip.

please click HERE for some "tips and tricks" (post about Spicy Chocolate Bacon) on tempering and making your chocolate  a successful experience.

NOTE...you will have left over "tempered chocolate".  be prepared with other goodies to dip, like pretzels, cookies, BACON or throw a bunch of stuff in and make bark.

EASY MICROWAVE TEMPERING...(dark chocolate)

adapted from Alton Brown's Microwave Tempering Method found HERE.  he uses "pure cocoa butter".  i find seeding with 1/4 of your chocolate quantity works well.

you'll need 1 pound of "coverture" chocolate.  i use Guittard 61% dark chocolate discs in a 1 pound box.

put 12 oz. of the chocolate in a glass bowl.  set 4 oz aside.

microwave chocolate for 30 seconds.  STIR.  microwave again for 30 seconds...STIR.  one more time 30 seconds...STIR.  now microwave for 15 second intervals (should be 2-4 times) stirring between each run until it reaches 100 F.  STIR.  microwave for 10 second intervals (maybe 2-3 times) until it reaches 115 F for dark chocolate.

stir in the other 4 oz. of chocolate.  stir well with spatula, cleaning the sides of the bowl and incorporating the chocolate.  the fresh chocolate will soon melt and will bring the temperature down.  this process is called "seeding".  i read that a lot of stirring helps bring back the sheen...so i stir well.  you are looking for 90 F degrees.  at this point your chocolate is dip-worthy.

at 90 F  place the chocolate bowl in another bowl lined with a dishtowel...this is to help keep your chocolate warm and snugly while working.  STIR chocolate periodically.  if it is getting too thick, take the temp.  give it a shot with the hot blow dryer and STIR to keep from getting hot spots.  do not reheat the chocolate too fast or too high.  it will lose it's temper.

start dipping.  use a fork or dipping tool to lift out.  lightly tap on the edge of the bowl and let excess chocolate drip off and place on prepared parchment.  sprinkle with smoked salt while the chocolate is still wet.  do about 4-5 balls at a time so you can get your salt on before the chocolate sets.  stick in the fridge for about 10-20 minutes if necessary.  then let come to room temp before putting them in an air tight container.  do not close them up with condensation on them.

i do not know exactly how many days these will last at room temp.  probably at least a week.  they can be prolonged in the fridge, but they should come to room temp "no condensation" before packaging up for gifts.

You have read this article candy / chocolate / spicy / sweets / truffles with the title sweets. You can bookmark this page URL https://caucasiancurry.blogspot.com/2012/12/dark-chocolate-aztec-truffle-bon-bons.html. Thanks!

Bacon Peanut Butter Pretzel Chocolates !

1#pound of bacon...

1#pound of chocolate...

a handful of pretzels 

and a little peanut butter...

hands down...call your mama...

shut the front door...

absolutely one of the BEST BITES i have made all year. 

CHOCOLATE...

my newest obsession.

i think this holiday season you might be seeing a lot of chocolates.

i've already made 5 different chocolaty morsels and i can't stop myself from dreaming up new ones.

i'll be posting about the others, but...

this is one of those...stop and take a moment type of unbelievable bites.

BACON PEANUT BUTTER PRETZEL CHOCOLATES

what you'll need...

1#pound of good chocolate...61% works well.  couverture chocolate is preferred.

1#pound bacon...cooked, CRISPY...chopped to small bits

NOTE...bacon is 1# before cooking

small pretzels...for this i used the Snyder's peanut butter pretzel sandwiches because they are small and round... twisted in half.

Jiff creamy peanut butter...natural PB is too runny.

smoked finishing salt, like Maldon 

small cupcake papers.

 mini muffin tins just to help hold the cups.

NOTE...i also made a few GLUTEN FREE by using small gluten free pretzels.

for tempering chocolate...

you'll need a medium glass bowl, digital thermometer and a clean spatula...at no time should ANY moisture touch the chocolate.

check HERE @ Serious Eats for great info on tempering  chocolate

or HERE for Alton Browns microwave method

i use Alton's method quickly explained below.

put 3/4 of your chocolate in the glass bowl and microwave for 30 seconds.  STIR.  microwave again for 30 seconds.  STIR.  do it one more time.  STIR.

microwave 3-5 more times, stirring well between each time until it reads 100 F degrees.  STIR.

now microwave for 10 second intervals stirring between each time until it reaches 115 F degrees.

remove from microwave and stir.  stir in the 1/4 pound of chocolate (this is called "seeding").  if you have some 100% cocoa butter, stir in 5 grams of that as well. Alton uses the 100% cocoa butter method instead of seeding with chocolate.  i used both.

keep stirring until all chocolate is smooth and it reaches 90 F degrees for dark chocolate...88-85 F degrees for milk chocolate.

while your chocolate is coming down to the 90 F degrees (don't forget to stir!), get everything ready.  prepare pretzels with a small dollop of peanut butter...approximately 25-30 pieces.  make sure they will fit in your cupcake papers.  place paper cups in the muffin tins.

add bacon to tempered chocolate.  keep bowl warm by placing it in a larger bowl lined with a cloth towel so it will be snugly and warm while you work.

add a small amount of bacon chocolate to your paper cups...only do 3-5 at a time.  place the pretzel, peanut butter side down, in the cup on the chocolate you just put in.  push it in slightly.  now add another small amount of bacon chocolate to cover the pretzel and fill the sides.  sprinkle a little smoked salt on top before it starts to harden.  proceed with the next 3-5 cups...

when you have finished 1 muffin tin full, gently knock it a few times on the counter to settle everything...then refrigerate for about 10 minutes...they should set by then.  take them out of fridge and keep in a cool dry place.

keep working quickly until you have filled as many as possible.

i got 25 pieces.

NOTE...i am not a professional chocolate person!  please check links given and seek out any other information necessary.  this is how i do it and my chocolates have been good and snappy for over a week...no blooming, no streaks...i don't have the shiny sheen down yet, but i will soon.

You have read this article bacon / candy / chocolate / peanut butter / sweets with the title sweets. You can bookmark this page URL https://caucasiancurry.blogspot.com/2012/12/bacon-peanut-butter-pretzel-chocolates.html. Thanks!

Vanilla Bean Cardamom Buttermilk Pound Cake

buttery soft

fabulous texture

tight crumb

flawless appearance

fan favorite

POUND FOR POUND...THIS ONE'S A WINNER

except this one is a 1/2 pounder

8 oz butter...8 oz flour...8 oz sugar

almost 8 oz eggs

and a few other essentials.

like i've said before...i don't think there is a bad pound cake...butter, sugar, flour and eggs is all you really need for the classic pound cake.   this one is almost true to the old school measurements, but has a few extra ingredients.  the vanilla cardamom combo is subtle and delicious.  be careful with cardamom...it is very easy to over do it...it can get perfumie and overwhelm your baked goods. 

this is not the last of the pound cakes you'll see this month... 

i have a few up my sleeve and i'll just keep making them, one after the other.

the problem IS...no one in this house is as fond of "the pound cake" as i am.  

i think my fondness of pound cake is bordering on obsession. 

i consider the cake a blank canvas.  not only is it a good showcase for homemade jams.  it goes with anything and can be transformed into anything.  from a quick breakfast bread to a beautiful trifle...tucked in a school lunch or served at the big soiree.

i DO have a couple important suggestions for maximum enjoyment of your favorite pound cake...

of course a slice warm out of the oven is fabulous with the delicate inside and crunchy exterior, but i like to...

let the cake rest over night.

cut the cake chilled for nice clean sharp slices.

let come to room temperature.

or to really wake up the flavors...

lightly, i say lightly, butter and saute each piece as if you were making a grill cheese sandwich...

HEY !!! not a bad idea...

GRILLED CHEESE POUND CAKE SANDWICHES ???!!!

i know it's been done...no new idea is ever a NEW idea...but...

how about a sweet rosemary pound cake ...grilled with brie and granny smith apples or a nice crisp Bosc pear...YUMMM !

to be continued...

VANILLA BEAN - CARDAMOM 
BUTTERMILK POUND CAKE

slightly adapted from Jennie's Kitchen

8 oz butter, softened

8 oz, sugar

8 oz, flour

1.2 tsp salt

1/2 tsp cardamom

3 large eggs, room temp.- slightly beaten

1 whole vanilla bean, scraped

my vanilla bean was quite dry so i added 1/2 tsp vanilla paste

 1/3 cup buttermilk, room temp.

preheat oven to 325 F degrees.  butter a 9 inch loaf pan.

whisk flour, salt and cardamom in a medium bowl and set aside.

combine eggs, vanilla bean seeds and buttermilk, set aside.

in a stand mixer fitted with paddle attachment, beat butter and sugar until light and fluffy.

add half of the flour mixture and mix on low until just combined.

pour half the egg mixture and mix again until just combined.

repeat with remaining flour and then egg mixture.

do not over mix.

scrape batter into prepared pan and bake for 70 - 75 minutes or until deep golden brown and toothpick or metal skewer inserted comes out clean.

again...let your pound cake rest for a day.  i always chill my cakes for easy slicing.  serve at room temp...
then store the cake in the fridge.  leftovers?...when ready to serve...slice chilled out of the fridge, give it a light saute in a hot skillet with just a brush of butter.  the middle stays soft while you get a good light brown crisp on the outside.

i just noticed that the picture above looks as thought the heavens opened up and this fabulous cardamom cake appeared...maybe it did,  this cake is THAT good.

You have read this article bread / breakfast / cake / dessert / sweets with the title sweets. You can bookmark this page URL https://caucasiancurry.blogspot.com/2012/08/vanilla-bean-cardamom-buttermilk-pound.html. Thanks!

Japanese Cheesecake with Ginger White Chocolate Ganache

oooh, the Japanese Cheesecake.

ever so hard to master the perfect cake, 

ever so delicious when you get it almost right.

and if this is almost right...i'm good with that...for now.

covered with a GINGER WHITE CHOCOLATE GANACHE...

it's a whole new ball game...

on it's own the cake is fabulous, light and airy, but matched with the rich ginger chocolate ganache it makes an even more fabulous decadent dessert...perfect for any special occasion.

this particular recipe is baked in a round spring form pan, but i think it is traditionally presented in rectangular servings.  to get the rectangles you lose a bit of cake, but throw some ganache on the funny shapes and i assure you, nothing will go to waste.

i consider those little scraps..."abstract petit fours".

as shown in the photo above you can see 

i have not conquered the perfect Japanese cheesecake.

i followed the instructions and tips from Little Teochew's fabulous blog post, but as she mentions over and over again in the comments...it's all in the egg whites.  i DO know how to whip a good egg white, but i think it takes practice to get it just right for this cake...AND PRACTICE I WILL.  i love this cake... light texture, slightly moist, holds up very well, cuts crisp and clean and works as a great blank canvas for ganache and other flavorful toppings.

 

photo on the left shows the shrinkage that i encountered.  this is something one tries to avoid, again, by following the tips from Little Teochew...and the photo on the right is a different kind of bain marie method.  instead of putting your cheesecake in the bath and risking leakage into the cake you set small dishes of water in the corners of the oven.

   

Japanese Cheesecake Recipe please go to Little Teochew's blog.  read all the comments and follow her instructions to the "T".  you might not have the perfect cake, but i guarantee you will have a delicious cake.

GINGER WHITE CHOCOLATE GANACHE

6 oz. good white chocolate, chopped.  i used Guitard white chocolate.

1/2 cup heavy cream (plus 1-2 Tbsp extra that gets lost to the pan and strainer)

1 heaping Tbsp. minced fresh ginger.

(you might need to make more (like 1/2 again) if you are doing total coverage of the cake)

put chocolate in heat resistant bowl.  set aside.

slowly heat your cream and ginger in a small sauce pan...stirring to almost boil.

pour hot cream/ginger through a strainer over chocolate in bowl.

let sit for a moment then begin to stir until all the chunks have melted.  i needed to set this over a double boiler i had ready just to melt the last chunks.  i found that i needed to stir vigorously towards the end because white chocolate acts different than regular chocolate.  it wanted to look separated.  if this happens just whisk until it comes together.

let it cool slightly so its not piping hot.  the hotter it is, the thinner your coating will be.  i like to have my cake slightly chilled when going for the "drip down the sides look".

if you want total coverage i suggest you put the cake over a cooling rack.  try to pour over the cake in one fell swoop...with ganache it needs to be one big pour for a smooth finish...no going back for a re-touch...that's why i like the drip method.  there is a little more leeway.

let sit to set...or chill in fridge for a more firm set.

i prefer the cake with ganache after it has set in the fridge.  it will have a slight dull finish, but after you bring it out and by the time you serve it should retain a slight beautiful sheen.

photos are after it set in the fridge, so you can see the sheen came back.

PS...if you have ganache left over...rewarm over double boiler.  you will need to whisk vigorously because of the separating i mentioned above.  i thought the left-overs were a gonner, but after whisking it came together and worked well for my "Abstract Petit Fours".

You have read this article asian style / cake / chocolate / dessert / sweets with the title sweets. You can bookmark this page URL https://caucasiancurry.blogspot.com/2012/04/japanese-cheesecake-with-ginger-white.html. Thanks!

Rose Shortbread Cookies with White Chocolate

Buttery, crisp, smooth and delicious..Shortbread Cookies

i call them SHORTIES

i've been testing out some (lots) of shortbread recipes lately and i will pass them on, but for now i'll start with one of my favorites...

ROSE WHITE CHOCOLATE SHORTIES 

  for this recipe i think you'll find just the right balance of rose, vanilla and, of course, butter.  i really wanted the rose flavor to shine, but not over power. i have tried cooking with rose water, but it just doesn't have enough flavor...besides you can't add water to shortbread dough.  i have tried using just rose petals...they give a good appearance, but again...no flavor.  i finally broke down and bought some good rose extract.

well aware of the possibility of ending up with little soap bar tasting cookies i thought i'd better go with a light touch for the extract.  for this size recipe i am happy to say i was right on with 1/2 tsp.  i'm the type of person that always adds a little extra vanilla when called for, but this time i knew better.

these little gems were a huge hit amongst my foodie friends and i will definitely be putting this in the favorites pile.  they are reeeeely delicious and something unexpected from a simple unassuming shortbread.  oh...and a slight touch of white chocolate?... pushed it over the edge. 

the shortbread base recipe has been my "go-to" for quite a while.  i pulled the essentials from an Espresso Chocolate Chip Cookie recipe from Smitten Kitchen who i think got it from a Dorie Greenspan recipe. some shortbreads are good...i think this one is great...using powdered sugar instead of granulated.

a few of my other flavor combos have been...Haute Chocolate Shorties (spicy double chocolate) , Maple Pecan and Coconut Double Chocolate.  AND, as i mentioned i have a few more winners in my back pocket almost ready to post...stay tuned...i hope.

as you can see in the photos the cookies hold their shape very well...if handled properly.  the dough must be cold and i like to give them a quick chill on the cookie sheet just before going in the oven. 

ROSE with WHITE CHOCOLATE SHORTIES

2 sticks unsalted butter, room temp.

2/3 cup powdered sugar, NOT sifted

1/2 tsp vanilla extract

1/2 tsp rose extract

1 Tbsp crushed edible rose petals, chopped fine...use your judgment.  it's more for the visual effect.

2 cups all purpose flour

white chocolate for drizzle or a slight brush on the bottom

in a mixer with paddle adjustment add butter and powdered sugar.  mix for approx 3 minutes until smooth and creamy...no lumps. add the vanilla and rose extracts along with the rose petals and blend until combined.  add flour to incorporate.  do not over mix.

NOTE...here's a fabulous trick i learned from Smitten Kitchen (love her for passing it on)...

transfer the dough into a 1 gallon Ziploc freezer baggie.  work the dough down into the corners so there are no air pockets.  seal the baggie, but leave an inch or so open for the last of the air to escape as you are rolling the dough.  now roll out the baggie full of dough so it is flat and the dough has completely filled the baggie.  flip the baggie a few times during rolling so as not to get all bunched up on one side.  roll it evenly and it should be about 1/4 inch thick all over.  now refrigerate on FLAT surface for at least 2 hours.  i have left mine for 2-3 days.

preheat your oven now to 325 F degrees

line 2 baking sheets with parchment paper.

try to work quickly and keep the dough chilled

get your Ziploc dough and cut down the sides of the baggie...unzip the top and peel back top layer from dough.

with a long knife cut 6 across and 6 down for 36 nice size cookies.

NOTE...don't use the sharpest knife in the kitchen to cut your squares.  you don't want to cut through the bottom layer of plastic.  remove squares from bottom layer of baggie with a spatula or by carefully peeling off and place on parchment.  they can be fairly close because the don't spread, but do leave a little room for expansion.

place filled cookie sheets (both sheets if they will fit) into the refrigerate for about 10-15 minutes.

NOTE...i cook one sheet at a time to insure even cooking...

bake for 18 - 20 minutes.  keep your eye on them because you can go from a pretty butter color to brown edges if you turn your back too long.  they should be just golden with a slight light brown edge.  pull them from the oven and slide the parchment from the hot cookie sheet onto a flat surface.  let cool to the touch then onto a wire cooling rack.  when completely cooled they can be stored in an airtight container for at least a few days or until you are ready to decorated with the white chocolate if you choose to do so.  don't get heavy handed with the white chocolate.  you don't want to over power the delicate rose flavor.

You have read this article cookie / dessert / sweet / sweets / sweets 'n treats with the title sweets. You can bookmark this page URL https://caucasiancurry.blogspot.com/2012/03/rose-shortbread-cookies-with-white.html. Thanks!

Dump Pound Cake

HI...HI...HI...HELLOOOO...

sorry i took so long to get a post out.

i have been so darn sick...

my caviar for New Years is still in the fridge and i never had my black eyed peas.  not to worry, i know i'll get to it.   i need all the luck i can get.

meanwhile, i could not stay out of the kitchen even sick as a dog...

come to think of it...how sick can a dog get?...

so...i'll have a few tasty interesting things posted soon, but in the meantime i thought this "Dump" pound cake was pretty good. i think i'm a new fan of dump cakes...

dump everything in a mixer, let'er rip and start in a cold oven...

an absolute NO BRAINER...i think that's what we all need after the holiday baking extravaganza.

it's too easy not to give it a try and it's a simple recipe to have on hand for those unexpected visitors that expect homemade baked goods when they "pop by for the weekend".

pound cakes in general can be the perfect vehicle for so many treats.

for instance...

use it as french toast for Sunday brunch.

cut into lady fingers and make a quick fresh fruit Triffle.

how about a dessert panini with chocolate, peanut butter and bananas...or marshmallows.

cut into cubes and toast as you would croutons then layer in a parfait with vanilla cream and berries.

slice and saute with brown butter and serve warm with a cold scoop of ice cream and ooozing warm caramel sauce.

or...just a simple slice and a cuppa afternoon tea.

  

i think there should always be a pound cake in the freezer or a Dump Cake recipe in you repertoire.

ELAINE'S DUMP POUND CAKE

recipe and comments found here at About.com

many thanks to the submitter, Carol Pellegrinelli, but i wish i could also give some props to "Elaine"

thanks Elaine's where ever you are...

2 cups flour (i used 2 1/4 due to the comments on original)

1 1/2 cups sugar

1/2 pound butter (1 cup), softened

2 tsp baking powder

4 eggs, room temp.

1/2 cup milk

1 tsp vanilla extract

note...i added 1/3 tsp lemon and 1/3 tsp lavender extract

plus 1 rounded tsp lavender buds and a little lemon zest

put ingredients in bowl of stand mixer.  MIX FOR 20 MINUTES.  coat tube pan ( i used an Angel Food Cake pan) with vegetable spray.  put batter in pan and place in a COLD OVEN.  set oven to 350 F degrees and bake for 1 hour.  check with toothpick...i think mine could have used just a few more minutes.

by the way...this is one of many pound cakes i have tried recently and i was pretty pleased.  like i mentioned...it's just too easy not to try.  this one had the perfect texture and was nice and dense, not cakey...
i don't want cakey with something called a POUND CAKE !
one thing i might add is that it could use a little more flavor...i was a bit shy with the lemon and lavender...i think vanilla bean would add a nice touch if going for plain or add some mini chocolate chips?...

 

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