♥ Happy Valentines Day! ♥ My lovely friends, fans, and followers! I have planned some fun for us all, and yes, YOU sitting there reading this now. Everyone! Please give me one of your own recipes (photo optional) and I’ll post it on my site! With YOUR name in the credits! My Darling’s, here’s your 15 minutes of fame!
Spring break starts next week, (yes, I’m back in school again) and I’m planning to cook-up a storm. So, what dee-lish dish shall I write about on www.bakedinmaine.com and “share” with my friends, family, and follower’s on www.facebook.com/bakedinmaine ? My brain is fried so I need ideas, post em’ in the comments (down below.)
Please email me one of your own favorite recipes (photo optional) and I’ll post it on my site with YOUR name in the credits! My Darling’s, here’s your 15 minutes of fame!
Just do it! Be creative, and please let me know if you have any questions:
PS. I’m excited to see what you have to share with everyone and don’t forget to forward and share your recipes after I post it here www.bakedinmaine.com Your friends & family will be sooo impressed with YOU and your “hard” work, lol!
Let’s start with dessert first. A luscious Sweet Raspberry Teacake. Then a few of your favorite appetizers, ( including world-famous Popovers) followed by the Maine course. Then, let’s get into the delicious details of this generous giveaway sponsored by Hood Dairy. *Featuring a famous-maker, high-end, stand mixer (yes, it’s what you’re thinking!) A $100.00 gift card, and printable coupons. *Just scroll down to get more info about the giveaways..
Bake the lovely Sweet Raspberry Teacake and as always, let us know how much you love the cake in the comments section at the end of this post or visit us on Facebook.
So, who’s the lucky winner going to be for that must-have, fancy stand mixer, or the $100.00 gift card? Just go “like” the Hood fan-page on Facebook to enter the contest and WIN !
Have a very Happy Easter, and let’s get started!
Lisa xo
Now that everyone has their Easter eggs colored it’s time to concern ourselves with the more important things. Some of us hide candy filled eggs around the yard. Others go to church, or bake a ham. Me? I don’t like green eggs and ham. But as you know, I’m always thinking about food. Are you having ham, lamb or spam?
Recipe: Sweet Raspberry Tea Cake
Makes 1 cake
CAKE
1 cup Hood® Sour Cream
1 cup Hood® Half & Half
2 sticks unsalted butter, plus 2 Tbsp to coat the pan
2 cups granulated sugar
2 eggs
1 cup seedless raspberry jam
2 tsp vanilla extract
3½ cups all purpose flour
1 tsp salt
1 tsp baking soda
2 tsp baking powder
ICING
2 cups confectioners sugar, sifted
½ tsp vanilla extract
2 Tbsp Hood® Half & Half
½ pint fresh raspberries
Cake:
Before starting, make sure all ingredients are at room temperature. Generously coat a large 6 cup bundt pan with 2 tbsp of unsalted butter and set aside. Preheat oven to 325°.
In a large mixing bowl, sift dry ingredients (flour, baking powder, baking soda, and salt) together and set aside.
Thin out the raspberry jam with the vanilla extract in a small bowl and set aside.
In the bowl of a stand mixer with a paddle attachment, cream the remaining unsalted butter until smooth. Add in the sugar and beat on high until light and fluffy. Beat the eggs in one at time, scraping down the bowl after each addition. Mix in the sour cream.
Add the dry ingredients in thirds, alternating with the Half & Half, being careful to not over mix. Carefully fold in ½ of the raspberry jam mixture, but do not incorporate completely.
Pour half of the batter into the prepared bundt pan. Take the remaining raspberry jam mixture and spread it over the batter in the pan, being careful to stay away from the edges. Pour the remaining cake batter into the pan. Bake for one hour, or until a toothpick comes out clean when inserted in the center of the cake. Cool completely and remove from the pan.
Icing: Combine the Half & Half, vanilla, and confectioners sugar in a small bowl and stir until smooth. Pour the mixture over the top, allowing the icing to fall down the sides of the cake. Garnish the top with fresh raspberries and serve.
Everyone needs a simple recipe for deviled eggs to call their own. I have some delicious tips and options, so you can make your own signature batch of deviled eggs. Yes, I know, there are so many variations of this classic party dish. I’ve included several excellent choices below, from classic to spicy. Finally, a healthy, low-carb, and amazing appetizer that everyone will love. A guaranteed crowd-pleaser at your next gathering.
~ You and your Devilish eggs are about to get really popular.
Ingredients:
The classic recipe:
12 eggs
1/2 cup mayonnaise
1 tablespoon mustard, yellow, brown or Dijon
2 teaspoons lemon juice (or vinegar)
1/2-1 teaspoon sea salt
1/4 teaspoon white or black pepper
dash of cayenne or Tabasco sauce (that’s what makes it deviled!)
2 tablespoons minced scallions, chives, or parsley (garnishes)
1 teaspoon paprika
* Optional Variations:
1 tablespoon sweet relish (for all the southerners)
1/2 teaspoon Coleman’s dry mustard (hot as Hell!)
1 tablespoon minced shallot or onion.
1 tablespoon horseradish
2 tablespoons pickle juice (from the jar)
2 tablespoons olive juice (dirty!)
1 teaspoon Worcestershire sauce
1 teaspoon tarragon
1 teaspoon Old Bay
1 teaspoon wasabi
1 teaspoon curry
1 teaspoon cumin
bacon
caviar
* Notes: Fresh eggs are more difficult to peel. You can use week old eggs to make it easier. Go for it! Just be sure to use only one or two of your favorite spicy seasonings.
Directions:
1. Place the eggs in a medium saucepan; add enough water to cover by 1 inch. Bring to a boil over medium-high heat. Cook gently, and as the water begins to boil, cover and remove from heat. Let stand 10 minutes. Transfer eggs to ice-water bath to cool. Follow this method and your eggs won’t turn green.
2. Peel the eggs under running water (it helps somehow). With a sharp knife, halve the eggs lengthwise and/or crosswise. Remove the yolks (with a fork and transfer to a bowl or a food processor along with mayonnaise, lemon juice, mustard, and your choice of the seasonings. Using a fork, whisk, mixer or food processor, blend until smooth.
3. Transfer the egg-yolk mixture to a large food storage bag and twist the very tip of one of the corners. Very carefully snip just a little bit off the twisted end (about 1/8″). Or just get all out fancy and use a pastry bag fitted with a star tip. Pipe the mixture (or squeeze the bag) into the centers of the egg white halves, with a twisting motion. Eggs can be refrigerated in an airtight container overnight, garnish at the last minute. Have fun with this one!
Enjoy!
Easy Spinach and Artichoke Dip (lite & healthy)
Be the hit of the party with this tasty, hot spinach artichoke appetizer. Everyone really love, love, LOVES this dish! Serve with tortilla chips, crusty French bread or go low-carb with celery sticks. I jazzed this delicious dip up a bit and added some red bell pepper, pepper jack cheese and little lemon/lime zest. I removed some calories by using lower fat ingredients and added a few more vegetables. If you like it hot and spicy (I sure do!) just add some cayenne, red chilis, red pepper flakes or even a jalapeno.
Ingredients
1 (10-ounce) package frozen chopped spinach
2 small jars of marinated artichoke hearts
1/2 cup red bell pepper, diced small
1 small can of water chestnuts (optional)
1/2 cup lite sour cream or Greek yogurt
1/2 cup lite mayonnaise
1 cup freshly grated Parmesan
zest of one lemon or lime (optional)
1 cup grated pepper jack cheese (topping)
pinch of cayenne, red chilis, red pepper flakes, or jalapeno (optional)
Directions:
Pre-heat the oven to 350 degrees F. Spray a small casserole dish with non-stick spray.
Heat/defrost the spinach in a microwave oven on high for 5 minutes, strain, then squeeze dry. Drain the artichoke hearts and coarsely chop.
Combine all the ingredients except the jack cheese in a large bowl. Stir carefully with a rubber spatula and spread into the casserole dish. Sprinkle the shredded jack cheese on top. Bake for 25-30 minutes. Serve with tortilla chips, crusty French bread or go low-carb with veggies and such, I like celery sticks.
Enjoy how easy this dip was to make…
Bon Appétit!
Perfect Popovers
Do you every have a craving for popovers? Well, I do. In fact, just the other day I was dreaming about the popovers from Jordan Pond House in Acadia National Park near Bar Harbor. Or even the huge delicious popovers that Mom used to make. I really do love everything about popovers, from the crunchy outside to the chewy middle. For those of you new to this old classic. A popover is a hollow roll best served warm, slathered with butter and jam served hot from the oven…. ahh yes, the perfect popover!
*Another variation of the popover is called Yorkshire pudding… In American Food(1974), author Evan Jones writes: “Settlers from Maine who founded Portland, Oregon Americanized the pudding from Yorkshire by cooking the batter in custard cups lubricated with drippings from the roasting beef (or sometimes pork); another modification was the use of garlic, and frequently, herbs. The result is called Portland popover pudding: individual balloons of crusty meat-flavored pastry.”
Make your own Perfect Popovers….
Ingredients:
1 tablespoon butter, melted, plus more for greasing the pan
1 cup all-purpose flour
1/4 teaspoon salt
2 large eggs
1 1/4 cups milk
Directions:
Pre-heat oven to 450 degrees. Lightly grease a popover (or muffin) tin. Place oven rack in the lower third of the oven.
In a large bowl, whisk together flour and salt. In a separate medium bowl, whisk (or use a mixer) eggs, milk, and 1 tablespoon melted butter. Add to flour mixture, and whisk until combined.
Fill the popover cups two-thirds to three-quarters full.
Bake for 15 minutes. Resist the urge to open the oven. Reduce the temperature to 350 degrees, and bake until well browned and crusty, about 20 minutes. Remove popovers from the oven, and puncture the sides to let steam escape so they don’t collapse. Best served warm.
Simple Grilled, Baked or Broiled Salmon with Asparagus
One of my favorite foods has to be salmon. I love, love, love salmon. Is it the gorgeous color? That fabulous favor? Or all of those wonderful health benefits. Loaded with omega 3′s and vitamin D. Doctors say to eat salmon at least twice a week.
Here’s a 30 minute meal for you with 3 simple ways to prepare salmon: Baked, broiled or grilled. And a “how-to” on roasting asparagus. You’re going to LOVE these easy recipes as much as I do…
Do you have a salmon hater in your midst? My advice is to drown it in luscious lemony Hollandaise. Because everything tastes so better with Hollandaise sauce.
Do you have a favorite way to cook fish? Please share it with all of us in the comments section below. Any other cooking questions? Ask away, I’m always here to help…
Baked Wild-Caught Salmon
Instructions:
* Grilled: Light the grill. While the grill is heating, lay the (well oiled) salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Brush or spray the grilling rack with more oil (to keep the salmon from sticking). Place the salmon skin side down on the hot grill; Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn very carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly un-cooked in the center, but don’t worry; it will continue cooking as it sits. Transfer the fish to a plate, skin side down. Allow the fish to rest for 10 minutes or so. Remove the skin before serving
* Baked: Place the salmon on one side of a large baking sheet; cover both sides of the fish with 2-3 tablespoons of olive oil and lots of salt and pepper. Toss asparagus with another 2 tablespoons of olive oil, salt and pepper; and set aside. Place the salmon (skin side down) on the middle rack of your oven and bake for 15 minutes at 400 degrees. Add the asparagus and bake for an additional 15 minutes.
* Broiled: Adjust oven racks to lowest and upper-middle position. Place potatoes on bottom rack. Place salmon (skin side down) and asparagus on the upper rack, turn on the broiler, leave the oven door ajar and broil until salmon is just opaque and the edges are golden brown, about 15-20 minutes (depending on the thickness of the fish). The potatoes will need about 30 minutes. If you like asparagus less crisp, add it during the last 5-6 minutes.
Transfer salmon to a large platter; add asparagus to salmon roasting pan; continue to roast, along with potatoes, until bright green and just tender, 5 to 8 minutes, depending on thickness. Meanwhile, mix extra virgin olive oil, parsley, dill, capers and juice, scallions and lemon zest in a small bowl; set aside.
To serve…. Garnish with parsley, dill, and lemon wedges. Arrange potatoes, asparagus and vegetables on the platter with salmon. Serve immediately.
*Print the coupons, get shopping, and be sure to visit us on Facebook, and please leave us your comments below, and on Facebook for chances to win! The lucky winner will be announced on or around May 7, 2012. (my birthday!)
Here it is again, by request, everyone’s favorite dessert… Pumpkin Swirl Cheesecake, and just in time for the holidays. What’s better than pumpkin pie? A fancy, pumpkin marbled cheesecake with a crunchy, ginger-pecan crust, that’s what.
If this photo doesn’t inspire you, then the warm holiday scent of cinnamon certainly will. Oh, and this luscious cheesecake isn’t reserved only for the holidays either. Now, you can indulge in this decadent dessert anytime…
Please comment below if you LOVE pumpkin cheesecake, and don’t forget the contest below..
Bon Appétit!
~Lisa xo
Pumpkin Swirl Cheesecake
Ingredients:
Crust:
1 1/2 cups crushed ginger-snap cookies.
1/2 cup finely chopped pecans.
1/2 teaspoons of cinnamon
1/3 cup butter, or (Smart Balance) melted.
Filling:
2 (8 ounce) packages cream cheese, or low-fat (Neuchâtel) softened.
3/4 cup sugar, divided.
2 teaspoon vanilla extract.
Zest of one lemon (because it tastes good).
3 eggs
1 (15 ounce) can of pumpkin puree (or fresh).
2 teaspoon ground cinnamon.
1 teaspoon ground nutmeg.
1/2 teaspoon allspice (optional).
Whipped cream for topping.
1 festive red cherry (optional).
Directions:
Pre-heat oven to 350 degrees.
In a medium bowl, mix together the crushed ginger snaps, and butter. Press into the bottom, and about 1 inch up the sides of a 9-inch spring-form pan or regular round cake pan. I use the bottom of a measuring cup to press evenly. Bake the crust 10 minutes or so in the preheated oven. Set aside to cool. If you plan to bake the cheese cake in a water bath and use the spring-form pan, don’t forget to wrap the bottom of the pan in foil.
In a mixing bowl, blend together the cream cheese, ½ cup sugar, vanilla and lemon zest until smooth. Mix the eggs in one at a time, blending well after each.
*Set aside 1 cup of the mixture. Then blend ¼ cup of the sugar, pumpkin, cinnamon, nutmeg and allspice into the mixing bowl.
Spread the pumpkin flavored batter onto the crust, and drop the plain batter by spoonfuls onto the top. Use a butter knife to get that cool swirly, marbled effect.
Bake about 1 hour in the oven, or until filling is set. *If it starts to darken on top you can cover loosely with foil. You can run the butter knife around the edge of the cake in the pan. Allow the cake to cool before removing it from the pan. Chill for at least 2-3 hours before serving. This luscious cheese cake will keep 3-4 days in the fridge, it freezes beautifully. ~ Lisa, (lover of cheesecake)
I love chocolate, and I especially love a rich, decadent dark chocolate torte with no flour at all, and just a tiny bit of sugar. Add a handful of raspberries, a dollop of real whipped cream and you will have the most divine dessert ever. A classic cake, this most requested recipe was adapted from www.jenncuisine.com although Godiva and Bon Appétit have a very similar version. Celebrate the ending of your next dinner party with a delicious slice of chocolate heaven…
Cheers!
Ingredients:
Flourless Chocolate Torte:
10 bars (1.5 ounces each) dark chocolate, chopped or (use 15 oz. of 60% or 70% dark chocolate) Use the best chocolate that you can find..
10 tablespoons unsalted butter, cut into pieces
5 large eggs, separated
2 drops of lemon juice or 1/4 teaspoon cream of tartar (not both!)
2 tablespoons granulated sugar
Whipped Cream / Garnish:
2 cups heavy cream
2 tablespoons granulated sugar
1 1/2s teaspoon vanilla extract
1 cup fresh berries, I like raspberries or blueberries
*Or simply use confectioners’ sugar for dusting or serve vanilla ice cream*
Directions:
1. Have your ingredients reach room temperature. Butter or spray one 9-inch round cake pan with cooking spray and/or line the bottom of the pan with parchment paper. Dust a little sugar in the pan if you’d like. Position oven rack in center of oven. Heat oven to 325°F.
2. My way (the easy way) put the chocolate and butter in a glass bowl and microwave for 60 seconds, stop and stir. Then do it 40 seconds more if it’s not melted the first time. Or (the old school method) in a medium saucepan over low heat, whisk the chocolate and butter, stirring until melted and smooth. Remove from heat. Gradually whisk in egg yolks.
3. Place egg whites in large clean, dry metal bowl. Add cream of tartar or (2 drops of lemon juice) and beat with electric mixer on high speed until mixture becomes foamy. Gradually add sugar. Beat mixture until peaks are stiff but not dry, (do not over beat). Using whisk, fold about 1/4 of egg whites into chocolate mixture. Gently fold in remaining whites until all are incorporated. (some white streaks may remain; do not over mix).
4. Pour the batter into prepared pan and spread evenly with spatula. Place pan in a large shallow baking dish and place in preheated oven Pour enough boiling water into the shallow baking dish (*bain-marie) to reach halfway up sides of cake pan.
5. Bake 40 minutes or until the top has a thin crust with a slightly moist interior. Carefully remove torte from oven and baking dish and cool
completely on rack. Serve warm or place in the refrigerator for 6 hours or overnight if you can wait that long. We like it served asap, warm with ice cream.
6. Remove cake at least 1 hour before serving, (unless you plan to serve it warm). Gently slide a thin knife around sides of cake to loosen edges from pan. Invert cake onto clean cooling rack and remove the parchment paper. Invert the cake again onto serving platter so the top surface of the cake is facing up.
7. Godiva says “If desired, gently place a large doily on top of cake and sift confectioners’ sugar over surface. Remove the doily to reveal an elegant white sugar pattern.” I say, “who has the time for that?”
* Note: If you were wondering about the water bath.. A bain-marie (also known as a water bath) is a French term for the method used to heat gently, gradually, and to keep cakes from cracking. Or to keep food warm over a period of time.
Make Whipped Cream/Garnish:
1. Combine heavy cream, vanilla and sugar in chilled medium bowl. Beat with electric mixer until soft peaks form.
2. Serve torte warm or chilled. Garnish with berries and freshly whipped sweetened cream or ice cream. Perfect with a cup of coffee or a glass of red wine. mmmmm…
I love chocolate and now I’m going to share with you my favorite chocolate dessert in the whole world. I just adore this amazingly rich, sinfully delicious, decadent little cake. Now, you can make this scrumptious restaurant-style dessert at home. Easy yet elegant, served warm, with the dark chocolate (molten lava) oozing from the center. Add some whipped cream, coffee ice cream, or raspberry sauce. What could be better than this?
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Bon Appétit!
Happy Valentine’s Day!
Molten Chocolate Lava Cake
Ingredients:
Lava Cakes
4 oz. Semi-sweet chocolate (60-67% cocoa)
½ cups butter or Smart Balance
1 cup confectioners sugar
2 whole eggs
2 whole egg yolks
1/2 teaspoon vanilla
6 tablespoons A-P flour or white whole wheat flour
Toppings:
Whipped cream:
2 cups heavy cream
2 Tablespoons Sugar
1 teaspoon vanilla
Coffee ice cream
Raspberry sauce
Directions:
Preheat oven to 425 degrees.
Spray 4 custard cups with cooking spray and place on cookie sheet. I doubled the recipe and used a muffin tin to make 12.
Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate melts.
Whisk in sugar until well blended. Add whole eggs, egg yolks, vanilla and flour.
Divide between cups.
Bake 12-13 minutes until sides are firm and center is soft. Let stand 1 minute.
Combine sugar, heavy cream and vanilla. Whip until nice and thick.
Invert cakes on dishes and top with whipped cream, ice cream or raspberry sauce.
Be thrilled with yourself for making the world’s best dessert!
