Tiramisu Bundt Cake (Adapted from BakingBites)

3 cups all purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
3/4 cup butter, room temperature
1 1/2 cups sugar
3 large eggs
1 tsp vanilla extract
1 1/2 cups milk
2 tbsp instant espresso
1/4 cup Kahlua

1. Preheat the oven to 350F
2. Combine the flour, baking powder, baking soda, and salt in a medium sized bowl
3. In a large bowl, cream together butter and sugar until fluffy. Beat in the eggs one at a time. Gradually pour in the flour mixture, alternating with the milk. Mix until thoroughly combined.
4. Remove half of the batter into a medium-sized bowl. Whisk in the Kahlua and instant espresso.
5. Pour half of the plain batter into the bundt pan. Add the espresso batter on top. Use a chopstick or spoon and swirl.
6. If you’re using mini bundt cake pans, bake for 20-25 minutes. If you’re using a 12-cup bundt, bake for 55-60 minutes.
7. Allow them to cool 5 minutes and 20 minutes, respectively, before serving.

Cinnamon Quinoa (Adapted from NaturallyElla)

1/2 cup quinoa rinsed
1 cup milk
2 teaspoons cinnamon
1 teaspoon nutmeg
Sucanat to sweeten
1/4 cup pecans
blueberries, optional

In a saucepan, combine quinoa, milk, cinnamon, and nutmeg.  Bring to a boil, reduce, cover, and simmer for 15 minutes until most of the moisture has been absorbed.
Remove from heat and stir in pecans.  Taste and add enough sucanat to sweeten to your liking.

It’s coming perilously close to the end of the month, and I have yet to complete my New Year’s Resolution for The Jennital Life- use at least one recipe from any of the magazines I’ve collected once a month. To kick off a promising year of deliciousity, I pulled out Fine Cooking Chocolate! Magazine for this one bowl-one whisk Brown-Butter Banana Cake with Chocolate Chips.

I didn’t make any changes to this recipe, so all kudos goes to the fine editors of FineCooking (FineCooking.com)

Brown-Butter Banana Cake with Chocolate Chips

1 cup unsalted butter, melted and browned
1 1/3 cups granulated sugar
3 large eggs
1 cup finely mashed ripe bananas (2 medium banana)
1 tsp vanilla extract
1/2 tsp salt
1 2/3 cups all-purpose flour
1 1/4 tsp baking soda
2/3 cup semisweet chocolate chips

Position a rack in the center of the oven and heat the oven to 350F. Butter and flour a 10-cup bundt pan.

Stir the sugar and eggs into the butter and whisk until the mixture is smooth. Whisk in the mashed bananas, vanilla, and salt. Sift the flour and baking soda directly onto the batter. Pour the chocolate chips over the flour and stir with a rubber spatula.

Spoon the batter into the prepared pan, spreading it evenly. Bake until a skewer inserted in the center comes out with only moist crumbs clinging to it (42-45 minutes).  Set the pan on a rack to cool for 15 minutes. Invert the cake onto the rack and remove the pan.

First Sunday back in ATX, and I’m already overwhelming behind on homework. It’s crazy how 5 weeks of winter brain drain can do so much damage to my studying habits! So here I am on the computer, with the initial intention to do some research on the history of leisure traveling (can you blame me for getting side-tracked?!), browsing on foodgawker for recipes that reminds me of home.

Nothing says home like sitting at the morning table, with Harry Potter perched against the napkin holder, digging into a hearty slice of cake with a tall glass of whole milk (if I’m eating cake, I might as well go all out).

Other than the chocolate frosting, I didn’t change anything from the original recipe, so all kudos should be directed to JoyofBaking.

White Chocolate Boston Cream Pie (Adapted from JoyofBaking)

Pastry Cream:
1/4 cup (50 grams) granulated white sugar
3 large egg yolks
1/8 cup (20 grams) all-purpose flour
Scant 3 tablespoons (20 grams) cornstarch
1 1/4 cups (300 ml) milk
1 teaspoon vanilla extract

In a medium-sized stainless steel bowl, mix the sugar and egg yolks. Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.

Meanwhile in a small saucepan, bring the milk just to a boil over medium heat. (Watch carefully and remove from heat just as the milk starts to foam up.) Pour the milk slowly into the egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)

Place the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, continue to whisk constantly for another 30 – 60 seconds until it becomes thick.

Remove from heat and whisk in the vanilla extract. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Let the cream cool in the refrigerator for a few hours.

Sponge Cake:
5 large eggs
3/4 cup (150 grams) granulated white sugar, divided
1/2 teaspoon pure vanilla extract
1/2 cup (60 grams) plain cake flour (not self-rising)
1/4 cup (35 grams) all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons milk
2 tablespoons (28 grams) unsalted butter
1/8 teaspoon cream of tartar

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and line the bottoms of two – 8 inch (23 cm) round cake pans with parchment paper.

While the eggs are still cold separate three of the eggs, placing the yolks in one large mixing bowl and the whites in another bowl. To the yolks, add the two remaining eggs. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

Meanwhile, in a small bowl whisk together the flours, baking powder, and salt. Set aside.

Place the milk and butter in a small saucepan, over low heat, and warm until the butter melts. Remove from heat, cover, and keep warm.

In your electric mixer, fitted with the paddle attachment, (or with a hand mixer) beat the whole eggs and yolks and 6 tablespoons (75 grams) of the sugar on high speed for about five minutes, or until they are thick, fluffy and light colored (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon). Beat in the vanilla extract.

In another clean mixing bowl, with the whisk attachment, (or with a hand mixer) beat the egg whites and cream of tartar, at low speed, until foamy. Increase the speed to medium-high and gradually add the remaining sugar, beating until soft, moist peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites folding just until incorporated. Sift half of the flour mixture over the top of the batter and gently fold through with a rubber spatula or whisk. Sift the remaining flour over the batter and fold in. Do not over mix.

Make a well in the center of the batter and pour the melted butter/milk mixture into the bowl. Gently but thoroughly fold the butter mixture into the batter. Do not over mix.

Divide the batter between the two prepared pans, smoothing the tops, and bake for about 18-20 minutes or until light brown and springy to the touch. (A toothpick inserted in the middle will come out clean.) Remove from oven and place on a wire rack to cool. Immediately run a spatula or sharp knife around the inside of the pans and then invert the cakes onto a wire rack. Remove parchment paper and re-invert. Cool completely.

Chocolate Glaze:
4 ounces (120 grams) white chocolate, chopped
1/2 cup (120 ml) heavy whipping cream
1 teaspoon unsalted butter

Place the chopped chocolate in a small heatproof bowl. Bring the cream and butter just to a boil in a saucepan over medium heat. Immediately pour the boiling cream over the chocolate and allow to stand for a 3-5 minutes. Gently stir until smooth. Set aside for a few minutes until it has thickened to pouring consistency.

Assembly:

Place one cake layer on your serving plate, bottom side facing up. Spoon the pastry cream onto the cake, spreading to make an even layer. Place the second cake layer (bottom side up) onto the filling. Pour the glaze onto the center of the cake and carefully spread the glaze, with an offset spatula, to the edges of the cake, allowing the glaze to drip down the sides. Let the cake sit until the glaze sets, about one hour. Serve. This cake is best eaten the same day it is made. Cover and refrigerate any leftovers.

I remember hearing this for the first time on NPR in December, but I didn’t really think too much of it until I received a magic kit for my birthday from someone who apparently doesn’t know me as well as she thinks. Let’s face it, our loved ones may not have the best taste in gifts, and I have a closet full of unopened toys and unread books to prove it. However, Amazon came out with an idea to preemptively return a gift, even before it’s been delivered! As ingenious as this idea is, I’m not sure I approve of such sneaky trickery. As much as I hate this unopened magic kit cluttering my already cluttered dorm, I would feel terrible trading in her gift for something I wanted, especially considering the effort I’m sure she put in picking it. Enough of my rantings, check out the full story at NPR.com and voice your opinion.

I didn’t change anything from this recipe, so all kudos should be directed to EzraPoundCake!

Cheddar Corn Chowder (Adapted from EzraPoundCake)

4 ounces bacon (about 3 to 4 slices), chopped
1/8 cup olive oil
2 large onions, chopped
2 tablespoons unsalted butter
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
6 cups chicken stock
3 cups white boiling potatoes, unpeeled and diced
5 cups corn kernels
1 cup half-and-half
4 ounces sharp white cheddar cheese, grated

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon; set aside.

Reduce the heat to medium, add the onions and butter, and cook for about 10 minutes, until the onions are translucent. Stir

Stir in the flour, salt, pepper and turmeric, and cook for 3 minutes.

Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender.

Add corn, half-and-half and cheddar to the soup. Cook for 5 more minutes, until the cheese is melted. Season with salt and pepper.

Serve hot with a garnish of bacon.

It would be a travesty if I changed Emeril’s recipe, so I’m keeping it as is!

Cajun Jambalaya (Adapted from Emeril)

12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
1 tablespoon Creole seasoning, recipe follows
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

Creole Seasoning

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Mocha Toffee with White Chocolate Pumpkin Swirl Brownie

Chocolate Brownie

1/4 cup strong hazelnut flavored coffee
1/4 cup butter
1/4 cup semi-sweet chocolate chips
1 1/2 cup all-purpose flour
1 1/3 cup sugar
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla
2 large eggs
1/4 cup toffee chips

1. Preheat the oven to 350F
2. Melt together the chocolate chips and butter. Whisk in the eggs, one at a time, and the vanilla.
3. In a medium-sized bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
4. Gradually stir the flour mixture into the chocolate/butter mixture, while alternating with the coffee. Scrape down the sides and mix thoroughly.
5. Fold in the toffee chips.
6. Transfer the brownie batter into a 9×9 inch baking dish

White Chocolate Pumpkin Swirl

1 cup white chocolate chips
1/4 cup pumpkin puree
1 tbsp maple syrup
1/2 tsp rosewater
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 cup flour

1. Melt the white chocolate in a microwave-friendly bowl. Stir in the pumpkin puree, maple syrup, rose water, and spices. Gradually whisk in the flour. This will help thicken the mixture.
2. Pour the batter on top of the brownie batter in the baking dish. Using a spoon or spatula, swirl the white chocolate-pumpkin.
3. Bake for 20-25 minutes, or until a toothpick comes out clean
4. Cool for 15 minutes before serving

So here’s a great recipe to make the cutest mini bundt cakes, perfect for giving away.

Mini Cinnamon Bundt Cakes (Adapted from TechnicolorKitchen)

¼ cup unsalted butter, softened
1 cup + 1 ½ tablespoons sugar
2 eggs
1 tsp vanilla extract
1 cup milk
2 cups all purpose flour, sifted
2 teaspoons baking powder, sifted

1. Preheat the oven to 350F
2. Cream the butter and sugar until it’s light and fluffy. Add the eggs in one at a time. Then stir in the vanilla extract, mixing thoroughly.
3. In a separate bowl, sift together the flour and baking powder. Gradually mix in the flour with the butter/egg mixture, while alternating with the milk. Stir thoroughly and scrape down the bowl.
4. Pour the batter into the mini bundt pan, filling it 2/3 full
5. Bake for 15-20 minutes, or until the bottoms are golden

Cinnamon Topping:

3 tbsp unsalted butter
4 tbsp brown sugar
2 tsp ground cinnamon

Melt the butter in a small bowl. In another small bowl, combine the brown sugar and cinnamon. Dip the tops of the mini bundt cake into the melted butter, shake off the excess butter, and dip into the brown sugar/ cinnamon mixture. Repeat with all the other cakes

From the best first semester of college at UT Austin, to the biggest heartbreak of my life, 2010 has been nothing short of memorable.  Though this roller-coaster of a year brought laughter as well as stress, tears as well as hugs, the lessons learned-like don’t pre-game with friends who have video cameras on their phone…-will probably be forgotten by the time I head back for Spring semester.

I’m typically not a big fan of New Years; it forces me to reflect back on the year of half-finished goals, and reminds me to prepare for the future. I prefer to churn about in the middle. However, this year I’m actually looking forward to a chance to start over fresh, to shake off the past year’s worth of heartbreak, bad decisions, and be a better person. Though my new year’s resolutions don’t normally last past February, I am resolved to keep to them.

1. I’ve realized it’s been 7 months Food and Wine Magazines ago that I had actually used one of their recipes. So I’m making a commitment to use at least one recipe from my magazines a month…

2. Beware of older guys that remind me of celebrity hunks…

3. Take a memory snapshot of every day, because the best days of my life in college will pass by so fast I might not have time to appreciate them.

And to kick off a great year of aspirations and appetite, I found this “unique twist” to a beloved recipe…

White Chocolate Pumpkin Swirl Challah Bread (Adapted from LisaMichele)

I didn’t change the challah recipe from LisaMichele, and since she did an amazing job with the photos and directions, you should definitely check out her site (linked above) for the original recipe. The filling recipe is listed below…

Filling:

1 cup white chocolate chips
1/4 cup pumpkin puree
1 tbsp maple syrup
1/2 tsp rosewater
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 cup flour

Melt the white chocolate in a microwave-friendly bowl. Stir in the pumpkin purée, maple syrup, rose water, and spices. Gradually whisk in the flour. This will help thicken the filling. If you notice that the filling is still too runny, add in more flour, but don’t exceed 1/2 cup. Spread a THIN layer of filling on the rolled out dough.

Bell Peppers and Feta Tortellini (Adapted from TwoSpoons)

1/2 tbsp olive oil
1 large onion, chopped finely
3 cups packed spinach, chopped
1 red, yellow, or orange bell  pepper, chopped finely
1 cup feta cheese
2 tbsp grated parmesan
a pinch of salt
2 tsp fresh thyme leaves

20 wanton sheets

1. Heat the olive oil over medium heat. Cook the onions and peppers until tender. Toss in the spinach and cook until wilted. Remove from heat and allow to cool for about 10 minutes.
2. Transfer the vegetables into a bowl. Stir in cheeses, salt, and thyme.

Assembly:

1. Drop a tbsp dollop of filling onto the center of the wanton wrapper.
2. Using a finger, trace the edges of the wrapper with water. Fold the wanton wrapper into a triangle, sealing the edges shut.
3. Taking the two opposite corners, fold them (one corner on top of another), pressing down to seal them together.