Showing posts with label cream. Show all posts
Showing posts with label cream. Show all posts

Monday, May 2, 2016

Strawberries & Cream Torte

It is strange to go strawberry picking at the end of April. In Maine, we would go strawberry picking around 4th of July. Last year, we missed it since we hadn't realized it was so early. I'm glad we take them since the kids love strawberries. My youngest daughter tells me that there is something wrong with people who don't eat strawberries. I think she is kidding. When I saw this recipe, I thought the kids would really love it. It has a sponge cake, strawberries, and whip cream. When my oldest daughter visits, I'll have to make this for her. It really is good.  Surprising, the cake is cooked with a meringue topping. It is a good cake for a dessert like this since the cake is very thin. I really would make this dessert again.
Strawberries & Cream Torte
1/4 cup unsalted butter, softened
1/2 cup sugar and 2 tsp sugar, divided
2 egg yolks
1/2 tsp vanilla extract
2 egg whites
1 cup white whole wheat flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 cups heavy whipping cream
1 pint fresh strawberries, hulled and sliced

  1. Preheat oven to 350 degrees F.
  2. Line two 8 inch baking pans with parchment paper.  
  3. Spray the baking pans with nonstick baking spray and set aside. 
  4. In a large bowl, cream butter and 1/2 cup sugar until flight and fluffy. 
  5. Add the egg yolks and beat well. 
  6. Beat the vanilla.
  7. In a large bowl, whisk the flour, baking powder, and salt. 
  8. Add about 1/2 cup of the flour mixture.
  9. Alternate with some milk and then more flour mixture. 
  10. Continue to alternate until all mixture is combined.
  11. Transfer the mixture evenly to the prepared pans. 
  12. In a bowl, beat the egg whites until foamy. 
  13. Add 1/2 tsp of sugar to the egg whites. 
  14. Beat the egg whites until soft peaks form. 
  15. Spread the egg whites meringue over the batter in the prepared pans.
  16. Bake the cake for 12 to 15 minutes or until a toothpick inserted in the middle comes out clean. 
  17. Allow to cool.
  18. In a large bowl, combine the heavy cream until soft peaks form.
  19. Add 1 tsp sugar to the heavy cream. Combine until stiff peaks form. 
  20. In a bowl, combine the majority of the strawberries with 1/2 tsp sugar. 
  21. Carefully remove one cake with the meringue up and place on the serving plate.
  22. Spread some of the sweetened strawberries over the cake.
  23. Add the whip cream and spread evenly over the top.
  24. Top with the second layer of cake with the meringue facing up. 
  25. Spread some of the sweetened strawberries over top.  
  26. Add the remaining whip cream and spread evenly on top.
  27. Top with strawberries.
Recipe adapted from Taste of Home.

One year ago.........................I made Kentucky Hot Brown.
Two years ago.......................I made Chicken Enchiladas.
Three years ago......................I made Guacamole.
Four years ago.......................I made Coconut Cream Cheese Cookies.
Did you already know......................
-The German word for cake is torte. 
-A torte is a layer cake. 
-A torte tends to have a filling layer of whip cream, jams, fruit, mousse, or buttercream.
-A torte is made with less flour than a traditional cake and is shorter in structure. 

Friday, June 13, 2014

White Chocolate Ice Cream

My husband loves ice cream. He could eat it with every meal. If he could, he would top his ice cream with some cereal and call it breakfast. He picked this ice cream. It is exceptional and creamy. My son said he doesn't like white chocolate but loves this ice cream. If you are making homemade ice cream this summer, this is the ice cream to make. Yes, we will be having ice cream this weekend.
Memo to self: do not photograph ice cream on a hot day unless you can eat it fast!
White Chocolate ice Cream
8 oz. white chocolate, finely chopped
1 cup milk
2/3 cup sugar
pinch of salt
5 egg yolks
1 cup heavy cream
1 cup half & half cream
2 oz. white chocolate, chips 

  1. Place the white chocolate in a large bowl and place a strainer over the top. Set aside.
  2. In a medium saucepan, warm the milk, sugar, and salt. 
  3. In a medium bowl, whisk the egg yolks. 
  4. While whisking, add one spoonful of the heated milk into the egg yolks.
  5. Slowly, add additional heated milk to the egg yolks while whisking.
  6. Combine the egg yolks to the heated milk and add back to the saucepan. 
  7. Continuing to stir the mixture until the temperature reaches 170 degrees F.
  8. Pour the mixture over the white chocolate.
  9. Stir the white chocolate until melted and the mixture is smooth.
  10. Add the heavy cream and the half & half cream. Mix well.
  11. Refrigerate the mixture and allow to chill over at least 1 hour.
  12. Once chilled, freeze the mixture according an ice cream maker's manufacturer's instructions. 
  13. Stir in the white chocolate chips.
Recipe adapted from The Perfect Scoop. 

One year ago...................................I made Cheese Crackers.
Two years ago.................................I made Macaroni Grill Bread.
Did you already know...........................
-White chocolate does originates from the cocoa plant and contains cocoa butter.
-White chocolate does not contain any chocolate liquor or chocolate solids.
- White chocolate contains very little caffeine.

I hope everyone has a Happy Father's Day!

Wednesday, November 27, 2013

Thanksgiving Dinner

At Thanksgiving, I like to serve a similar meal as the previous years. I may change a couple of side dishes but normally our guest knows what to expect. Every year, I look for my Thanksgiving menu and it takes me a while to locate it. I always feel like I'm missing something. So, this year I'm posting it here so next year I will save some time. My favorite Thanksgiving dish is the Sweet Potato Casserole. What is yours?
My Thanksgiving menu:
Roasted Herb Turkey
Apple Cider Gravy
Sausage Stuffing
Stove Top Stuffing (for my sister)
Variety of Rolls: (Brotchen, Seven Cheese Bread, Cloverleaf Rolls, Honey yeast rolls, Butterflake Herb Loaf)
Cranberry sauce
Sweet Potato Casserole
Green Bean/ Broccoli/Squash Casserole
Mashed/ Roasted Potatoes
Creamed Pearl Onions
Brussel Sprouts/Asparagus
Macaroni and Cheese
Dulce de Leche Rice Pudding 
Pumpkin pie/pumpkin custard/ pumpkin cake
Blueberry/Strawberry/Cherry/ Chocolate Pie
Other desserts: blueberry pie bars

On Thanksgiving, our grocery stores are closed. If I run out of something, well I better make it from scratch, improvise, or order Chinese. So, I figured I would post homemade butter recipe. I will admit I had the children shake,shake, shake, the mason jar. They thought it was cool.

Homemade Herb Butter:
1 cup cold heavy cream
1/4 tsp garlic
1 tsp parsley
1/4 tsp salt
1 tsp thyme

  1. Place the heavy cream in a mason jar.
  2. Place the lid on the mason jar and close well.
  3. Shake the heavy cream until it comes together.
  4. Drain off the excess buttermilk liquid.
  5. Gently, run the butter under water. 
  6. Mix in the garlic, parsley, salt, and thyme if herb butter is desired.
Recipe adapted from Chef John.

One year ago...........................I made Smothered Pork Chops.
Two years ago.........................I made Cheesy Potato Gratin.

Did you already know..............
-150 years ago, President Lincoln proclaimed the last Thursday of November to be a national day of Thanksgiving.
-In 2013, Minnesota raised more turkeys than any other states.
-Wisconsin grew harvested more cranberries than Massachusetts. 

Happy Thanksgiving!