Category Archives: Dessert

Shortcakes with Strawberries

Posted in Dessert, Fruit by

Football has begun and fall is upon us. But before I start heading into the direction of pumpkins; I must post this shortcake recipe. I like using real shortcakes and not the kind you get in the store. Those are ok, but it is not the true southern way of eating strawberry shortcake. This sweetened biscuit is very fast and easy to make. I used strawberries when I made the shortcakes, but any kind of berry or even peaches will work with this. If using berries, you can macerate them in some sugar or in my case, splenda. Simply cut them up and put a couple tbs of sugar on them and let them sit and get all nice and juicy. Dollop whip cream on top and you have the best strawberry shortcakes ever!

Shortcakes:

  • 2 cups unbleached all-purpose flour
  • 2 tsp baking powder
  • 2 tbs sugar
  • 3/4 tsp table salt
  • 2/3 cup cold buttermilk
  • 1 large egg
  • 8 tbs unsalted butter, melted and cooled slightly
  1. Adjust oven rack to middle positions and heat oven to 475 degrees. Whisk flour, baking powder, 1 tbs sugar, and salt in large bowl.
  2. Whisk together buttermilk and egg in medium bowl; add melted butter and stir until butter forms small clumps.
  3. Add buttermilk mixture to dry ingredients and stir with wooden spoon until dough comes together and no dry flour remains. Continue stirring vigorously for 30 seconds. Using greased 1/3 cup dry measure, scoop up mound of dough and drop onto parchment-lined rimmed baking sheet (if dough sticks to cup use small spoon to pull it free). Repeat with remaining dough, spacing biscuits about 1 1/2 inches apart, to create 6 biscuits. Sprinkle remaining 1 tbs sugar evenly over top of biscuits. Bake until tops are golden brown and crisp, about 15 minutes. Transfer to wire rack and let cool for 15 minutes before assembling.
  4. To Assemble: Split each biscuit in half and place bottoms on individual plates. Spoon berries over each bottom, top with whip cream and place biscuit top on top.
Source: Cooks Illustrated Summer Entertaining

Spiced Peach and Carrot Bread

Posted in Bread, Breakfast, Dessert by

The past two weeks have been fun and fast. My son and I were spending time in the Chicago area celebrating my beautiful mother’s 60th birthday during the first week. Then last week I spent every moment I could with my kids since it was the last week of their summer vacation. That’s right, today I sit in a silent house while they are at school. I’m actually kind of sad. I’ve had so much fun with them this summer. I’m also a little sentimental because my daughter has started High School. But it’s going to be an exciting year, because she made Varsity Cheerleading. I am so proud of my baby girl! I could keep going on and on about my kids. But you aren’t here for that.

Let’s begin with our regularly scheduled recipes. Today I bring you this wonderful spiced peach and carrot bread. This was in the July issue of Southern Living magazine. My grandmother was in town when it came in and she saw it and asked that it be made. I had to agree with Nana because the recipe sounded wonderful. Plus I knew it would work with splenda. Both my husband and Nana are diabetics, so anything I can bake with splenda, I will. It turned out just as good as I figured it would. It was moist and best served warm with butter. You can reheat it in the microwave for a few seconds to warm it up. I did omit the nuts because I’m not a big fan of nuts in baked goods. Spiced Peach and Carrot Bread is a great way to use up what’s left of summer peaches!

Spiced Peach and Carrot Bread:

  • 3/4 cup chopped pecans(optional)
  • 2 1/2 cups all-purpose flour
  • 1 cup granulated sugar or Splenda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups peeled and chopped fresh, ripe peaches (about 2-3 medium peaches)
  • 3/4 cup freshly grated carrots (about 2 carrots)
  • 2/3 cup vegetable oil
  • 1/2 cup milk (buttermilk would be really good)
  • 2 large eggs, lightly beaten
  1. Preheat the oven to 350 degrees. Toast pecans in a single layer on a baking sheet 8-10 minutes, or until toasted and fragrant, stirring halfway through. Cool 15 minutes.
  2. Whisk together the flour and next 6 ingredients in a large bowl. Add peaches and next 4 ingredients, and toasted pecans, stirring just until dry ingredients are moistened. Spoon the batter into a lightly greased 9×5 inch loaf pan (the batter will be very thick).
  3. Bake at 350 for 55-65 minutes, or until a wooden toothpick inserted in the center comes out clean.
  4. Cool the bread in the pan for 5-10 minutes, then run a knife around the edges and invert onto a cooling rack to cool completely.
Source: Southern Living, July Issue

Vanilla Bean Cupcakes

Posted in cupcakes, Dessert by

Pay no attention to the man behind the cupcakes. He’s a figment of your imagination. I obviously made these for the 4th of July and sadly the only really good picture of the cupcakes was the one with my brother-in-law Dave photobombing. But that’s ok, now you understand what kind of family I have. It’s a fun one!

I had a vanilla bean that was just itching to be used and I’ve had this recipe bookmarked for quite sometime now. I also couldn’t wait to make it so I could place the used vanilla bean into my sugar container. For those who never know what to do with the leftover vanilla bean, do not throw them away! Place them in sugar and you will have vanilla sugar to be used in all sorts of your baked goods. You will be happy you did it.

These cupcakes are very light in texture and oh, so yummy. I used my favorite buttercream icing and for this occasion I colored the icing red, white and blue to get that swirl on top. Be creative and have fun when making cupcakes, I know I do.

Vanilla Bean Cupcakes:

Yields about 30 cupcakes

  • 3 cups cake flour
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1 vanilla bean, split lengthwise
  • 16 tbsp. unsalted butter, at room temperature
  • 2 cups sugar
  • 5 large eggs, at room temperature
  • 1 1/4 cups buttermilk, at room temperature
  • 1 tbsp. vanilla extract
  1. Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  Set aside.
  2. In a medium mixing bowl, combine the cake flour, baking powder and salt.  Whisk together and set aside.  Add the butter to the bowl of an electric mixer fitted with the paddle attachment.  Scrape the vanilla bean seeds into the bowl of the mixer with the butter and discard the pod (or reserve for another use.)  Beat on medium-high speed for 3 minutes, until light and creamy in color.  Scrape down the sides of the bowl and beat for one more minute.
  3. Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition.  Mix in the eggs one at a time until incorporated.  Scrape down the sides of the bowl after each addition.  Combine the buttermilk and the vanilla extract in a liquid measuring cup.  With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.  Scrape down the sides of the bowl and mix for 15 seconds longer.
  4. Divide the batter between the prepared paper liners, filling each about 2/3 of the way full (you will likely have batter left over after filling 24 wells.)  Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely.  Replace paper liners and bake remaining batter if desired.  Frost cooled cupcakes as desired.

Source: Annies Eats via Confections of a Foodie Bride, who adapted it from The Well-Decorated Cake

S’mores Cake

Posted in Cakes, Dessert by

I’ve made this cake a couple times now. The first time I made it, was when my son had his cub scout banquet. It was a perfect dessert to feed the hungry cub scouts since s’mores and cub scouts go hand in hand. But, I was very heavy handed on the marshmallow fluff in the middle. The top layer of the cake just about slid off while it was setting up in the fridge. I knew the fluff would expand a little but it expanded more than I was expecting. So, when I went to make this for our 4th of July cookout, I knew to go a little easier on the fluff. This time, I went way to easy and none of the fluff peaked through the graham cracker layers. I piped in more fluff so it would look pretty. I feel like Goldilocks, the first one was too much, the second one was too little, but the third one will be just right.

You will LOVE this cake. It’s a hit no matter how much fluff you put on it.

NOTE:

Tomorrow, I will be posting a special post regarding the giveaway, celebrating my 1 year Anniversary here on Gina Marie’s Kitchen. 

S’mores Cake:

The Cake:

  • 2 cups graham cracker crumbs
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 3 large eggs, separated
  • 8 tbsp. unsalted butter, at room temperature
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 1 cup milk

Filling:

  • Marshmallow Fluff
Chocolate Ganache:
  • 8 oz. milk chocolate, finely chopped
  • 1/4 cup heavy cream
  • 2 tbsp. unsalted butter cut into 4 pieces, at room temperature
  • 2 tbsp. light corn syrup
To make the cake:
  1. Preheat the oven to 375° F.  Line the bottom of two 9-inch round cake pans with parchment or wax paper.  Grease and flour the sides of the pans; set aside.  In a medium bowl, combine the graham cracker crumbs, baking powder and salt; stir together and set aside.
  2. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form.  Transfer to a separate bowl and set aside.  Replace the mixer bowl and fit with the paddle attachment.  Cream together the butter and sugar and beat on medium speed until light and fluffy, about 2 minutes.  Mix in the egg yolks until well combined.  Stir in the vanilla extract.
  3. Add in the dry ingredients alternately with the milk on low speed, beginning and ending with the dry ingredients and mixing just until incorporated.  Using a rubber spatula, fold in about a third of the egg whites to lighten the batter.  Gently fold in the remaining egg whites until completely incorporated.
  4. Divide the batter evenly between the prepared pans.  Bake the cakes for about 20 minutes or until a toothpick inserted in the center comes out clean.  Allow the cakes to cool in the pans for about 5-10 minutes, then invert onto a wire rack, remove the parchment paper and let cool completely.
Adding the Fluff:
  1. Once the cake has cooled completely, transfer one of the cake layers to a cardboard cake circle and place on a serving platter.  Carefully spread (I used a piping bag) a layer of marshmallow fluff over the cake, not quite reaching the edges.  Top with the remaining cake layer and refrigerate for about 1 hour.
Making the ganache:
  1. Combine the chocolate, cream, butter and corn syrup in a heatproof bowl set over simmering water.  Heat until the chocolate has melted, then whisk the ingredients together until completely smooth.  Pour glaze over the top of the chilled cake, allowing it to run down the sides in some places.  Return to the refrigerator to chill until set and ready to serve.

Independence Day Goodies

Posted in Dessert, Entertaining, Grilling, Pasta, Sides by

A lot of us are planning big gatherings with family and friends this weekend. I’ve made a list of dishes that would be perfect for your parties. I’m very excited for the weekend, I am going to be surrounded by family and friends at my new house. We have gotten a lot accomplished and I am now able to start thinking about cooking and my blog again.

I hope everyone has a terrific 4th of July and that you are safe and surrounded by loved ones.

P.S. I am coming up on the 1 year Anniversary of Gina Marie’s Kitchen. I can’t believe it’s been almost a year. To thank you for all the support I am planning a little giveaway to one of my readers. Please stay tuned…

Pasta Mozzarella Salad has all the best summer has to offer.

What cookout would be complete without Baked Beans

Another great use for tomatoes is this Tomato and Goat Cheese Tart

This Potato Salad will be at our cookout this weekend. It’s a must have!

Want some ribs?

Stuffed Strawberries are the perfect 4th of July treat

Another use for berries is this Strawberry and Blueberry Crostata

 

 

 

 

 

 

Glazed Lemon Cookies

Posted in Cookies, Dessert by

Next week I will be officially living in my new house. We have been busy painting and getting it ready to move into and that’s why I’ve been a little absent. I can’t tell you how excited I am to get into my new kitchen and start cooking up great things for this blog. Thanks for bearing with me while I’ve been a little distracted with life.

I made these for my husband to take into work. Back when he started a few months ago, I had made snicker cookies and one of his news bureau’s heard about those cookies and wished they had some too. I can’t let anyone down, so I had to make them something. I wanted to make something with a little zing and freshness that spring/summer offers. I remembered I had bookmarked lemon cookies awhile back and knew that was what I had to make. These glazed lemon cookies are really good. They are small and full of lemon flavor. When my son saw I was making these he asked if he was going to be able to have some. Thankfully this recipe yields about 3 dozen cookies so I had plenty for him to have. He loves lemons and will eat them as I cut them. His review: Two thumbs up.

 

Glazed Lemon Cookies:

Makes about 3 dozen cookies

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 tablespoons lemon zest
  • 1 cup unsalted butter, at room temperature
  • 1 egg
  • 1 teaspoon vanilla extract
Glaze:
  • 1 cup powdered sugar
  • 4-5 teaspoons fresh lemon juice
  1. Preheat the oven to 35o degrees F. Line two baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. Combine flour, baking powder, and salt in a small bowl. Whisk and set aside.
  3. In a small bowl, add granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant.
  4. Beat butter and sugar/lemon mixture together until light and fluffy. Beat in egg and vanilla extract. Mix until smooth.
  5. Slowly beat in flour mixture on low speed until blended. Drop dough by tablespoon onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the palm of your hand.
  6. Bake for 12-14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes and transfer to cooking racks. Cool completely.
  7. In a medium bowl, whisk together powdered sugar and lemon juice. Dip each cookie top into the lemon glaze. Let cookies sit until icing has set.

Tiramisu Cupcakes

Posted in cupcakes, Dessert by

Today we are closing on our house and in celebration I want to post these awesome cupcakes. I made them for Mother’s Day, we had a house full of “moms” and I wanted to make something nice for them. I really enjoyed the cupcakes but they didn’t turn out exactly liked I had hoped for. I got a little distracted when they were baking and they ended up baking a little longer than they should have. Sadly, they were a little dry, but that was totally my fault. Even though they were a little dry, the flavor was great. I was a little hesitant about the amount of coffee-marsala syrup that gets put on the cupcakes. I thought for sure there was too much. I was mistaken, you need to make sure you get all that yummy syrup all over those cupcakes. Don’t worry about the cupcakes being too soggy, they won’t be. I am looking forward to making these again and making sure they get pulled out before they get overbaked.

Speaking of Mother’s Day, my sister-in-law celebrated her first Mother’s Day this year. My precious, beautiful, and talented niece Victoria is now 2 months old. For those who have been following my blog, she is the one we were throwing the baby shower for. I am just so thrilled to finally be able to introduce her to you. I am even more thrilled to start making her baby food, once it’s time for her to eat it. I do plan on blogging all about it.

Tiramisu Cupcakes:

Makes about 18 cupcakes

Cupcakes:

  • 1 1/4 cups cake flour, sifted
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1/4 cup milk
  • 1 vanilla bean*, halved lengthwise, seeds scraped and reserved
  • 4 tablespoons unsalted butter, at room temperature, cut into pieces
  • 3 whole eggs plus 3 egg yolks, at room temperature
  • 1 cup granulated sugar
Coffee-Marsala Syrup
  • 1/3 cup plus 1 tablespoon freshly brewed very strong coffee (or espresso)
  • 1 ounce marsala
  • 1/4 cup granulated sugar

Mascarpone Frosting

  • 1 cup heavy cream
  • 8 ounces mascarpone cheese, room temperature
  • 1/2 cup confectioners’ sugar, sifted
  • Unsweetened cocoa powder, for dusting
  1. Preheat oven to 325 degrees F. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.
  2. With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.
  3. Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir ½ cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
  4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
  5. Make the syrup: Stir together coffee, marsala, and sugar until sugar is dissolved. Let cool.
  6. Brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes.
  7. Make frosting: With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners’ sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.
  8. To finish, pipe or dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.

Source: Brown Eyed Baker via Martha Stewart’s Cupcakes