Persephone's Kitchen: January 2009

Strawberry Coffee Cake

cake:

1 1/2 cups all-purpose flour

1/2 tsp. baking powder

1/4 tsp. baking soda

3/4 cup sugar

1/4 cup (1/2 stick) unsalted butter

1 egg, beaten

1/2 cup sour cream

1/2 tsp. lemon extract

filling:

12 oz. strawberries

1/4 cup water

1/4 cup sugar

2 tbsps. cornstarch

streusel topping:

1/4 cup brown sugar

1/4 cup all-purpose flour

2 tbsps. unsalted butter

In a saucepan, combine strawberries and water. Bring to a boil, then lower the heat. Cover and simmer for 5 minutes or until the strawberries are tender.

To make the filling, combine the 1/4 cup sugar and the cornstarch and mix into the fruit. Cook and stir mixture until thick and bubbly. Cook and stir for another 2 minutes. Set aside.

To make the streusel, mix together the flour and brown sugar. Cut in the butter until mixture resembles coarse crumbs. Set aside.

Meanwhile, preheat oven to 350 degrees F.

To make the cake, combine the all-purpose flour, baking powder, baking soda, and sugar. Cut in the butter until mixture resembles coarse crumbs. Set aside.

In a separate bowl, combine the egg, sour cream, and lemon extract. Add to the flour mixture.

Using a fork, stir mixture until moistened and lumpy. Spread half of the batter into an ungreased 8-inch square cake pan. Spread filling over the batter. Drop remaining batter in small mounds on top of the filling. Sprinkle the streusel on top.

Bake for 40 to 45 minutes or until golden.

by Sulit.com.ph (MissPersephone)

Molten Lava Cupcakes

10 1/2 oz. semi-sweet chocolate, chopped

10 1/2 oz. unsalted butter

5 eggs

1/2 cup sugar

1/2 cup all-purpose flour

3/4 tsp. baking powder

1/4 tsp. salt

2 tbsps. cocoa powder, to dust

Preheat oven to 325 degrees F.

Line muffin pan with 12 baking cups.

Melt the chocolate and butter together in a double boiler. Let cool.

Beat the eggs and sugar together until pale in color.

Sift together the flour, baking powder, and salt. Fold into the egg mixture. Add the melted chocolate mixture. Mix until well blended.

Scoop the batter into the baking cups.

Bake for 20 minutes.

Cool the cupcakes in the pan for 5 minutes.

Remove from the pan and dust with the cocoa powder.

by Sulit.com.ph (MissPersephone)

Chili Cheese Crackers

9 1/2 tbsps. (4 3/4 oz.) unsalted butter

9 1/2 tbsps. (4 3/4 oz.) grated Cheddar cheese

6 tbsps. grated Parmesan cheese

1 1/8 cup all-purpose flour

3/4 tsp. salt

1/2 tsp. chili powder

Preheat oven to 350 degrees F.

Grease baking sheets.

Beat butter in a bowl until soft and fluffy. Add Cheddar. Mix well until combined. Add in the flour, Parmesan cheese, salt, and chili powder. Mix until it forms a soft dough. Wrap with plastic wrap and chill until firm.

Turn out dough onto a lightly floured surface and roll out to a 1/8-inch thickness.

Cut the dough using 1 1/2 cookie cutters (any shape).

Transfer to prepared baking sheets and bake for about 5 minutes or until lightly golden.

Cool on baking sheets for about 3 minutes. Cool on wire racks.

by Sulit.com.ph (MissPersephone)

Lamington Bars

cake:

6 eggs

2/3 cup caster sugar

1/3 cup cornstarch

1/2 cup all-purpose flour, sifted

1/3 cup self-rising flour, sifted

2 cups shredded coconut

icing:

4 cups powdered sugar, sifted

1/2 cup cocoa powder, sifted

1 tbsp. unsalted butter

2/3 cup milk

Preheat oven to 350 degrees F.

Grease a 9-inch square cake pan.

Beat eggs with an electric mixer for about 10 minutes. Gradually beat in the caster sugar. Fold in the flours.

Spread the batter into the prepared pan.

Bake for 30 minutes.

Cool cake on wire rack.

Meanwhile, combine the powdered sugar, cocoa powder, butter, and milk in a double boiler. Stir mixture constantly until it coats the back of the spoon. Cool slightly.

Cut the cake into 16 squares. Dip each into the icing, draining off the excess. Toss iced squares in the coconut. Place on wire racks to set.

* Substitute for self-rising flour: For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Mix together.

Spiced Coffee Cake

cake:

2 cups all-purpose flour

1/2 cup sugar

2 tsps. baking powder

1/4 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. salt

1/3 cup unsalted butter

2 eggs, slightly beaten

1 cup milk

1/2 cup raisins

1/3 cup pecans, chopped

topping:

1/2 cup brown sugar

1/4 cup all-purpose flour

1/2 tsp. ground cinnamon

3 tbsps. unsalted butter

Preheat oven to 350 degrees F.

Grease a 9-inch square cake pan.

To make the topping, combine the brown sugar, flour, and cinnamon. Cut in the butter until the mixture becomes crumbly. Set aside.

To make the cake, mix together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Cut in the butter using a pastry blender or 2 knives until the mixture look crumbly.

In a separate bowl, mix together the eggs and milk and add to the flour mixture. Mix the batter until just moistened. Add in the raisins.

Transfer the batter into the prepared pan. Sprinkle with the topping and the chopped pecans.

Bake for 35 to 40 minutes or until a toothpick or wooden skewer inserted in the center comes out clean.

Best served warm.

by Sulit.com.ph (MissPersephone)

Choco Banana Muffin

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 cups sugar

1 cup vegetable oil

3 large eggs

1 tablespoon vanilla extract

4 ripe bananas, mashed

3/4 cup dark chocolate, chopped

Line muffin pan/s with 18 baking cups (paper cases).

Preheat oven to 325 degrees F.

Sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix well to combine.

In a separate bowl, beat together the sugar, oil, eggs, and vanilla extract. Beat in the bananas. Add the flour mixture and mix until just combined. Fold in the chocolate.

Scoop batter into the prepared muffin pans.

Bake for 25 minutes or until a toothpick/bamboo skewer inserted in the center comes out clean.

Cool on wire racks.

Optional: Spread top with salmonella-free ;-) crunchy peanut butter.

by Sulit.com.ph (MissPersephone)

Fudgy Brownies

1/3 cup unsalted butter

3/4 cup sugar

1/2 cup muscovado sugar

4 1/2 oz. dark chocolate, chopped

1 tbsp. light corn syrup

2 eggs

1 tsp. vanilla extract

3/4 cup all-purpose flour

2 tbsps. cocoa powder

1/2 tsp. baking powder

Preheat oven to 350 degrees F.

Lightly grease and line an 8 x 8 inch cake pan.

Place the butter, sugars, dark chocolate, and corn syrup in a saucepan. Heat gently until the mixture becomes smooth. Let cool.

Beat together the eggs and vanilla. Add in the chocolate mixture.

In a separate bowl, sift the flour, cocoa powder, and baking powder together. Fold carefully into the chocolate mixture.

Place the batter into the prepared pan.

Bake for 25 minutes until the top is crisp.

Cool completely in the pan before cutting.

by Sulit.com.ph (MissPersephone)

Choco-Loco Chewy Cookies

3/4 cup dark chocolate, chopped

1/4 cup unsalted butter

1/4 cup all-purpose flour

1/4 tsp. baking powder

pinch of salt

2 eggs

1 cup caster sugar

1 tsp. vanilla extract

1/2 cup plain chocolate chips

Preheat the oven to 350 degrees F.

Line 2 baking sheets with parchment paper.

In a small saucepan, melt the butter and dark chocolate together. Cool slightly.

In a medium bowl, sift together the flour, baking powder, and salt.

In a separate bowl, beat the eggs, sugar, and vanilla extract until pale. Stir in the melted chocolate. Add in the flour mixture and chocolate chips. Mix until combined.

Scoop out tablespoonfuls of the batter onto the prepared baking sheets.

Bake for 8 to 10 minutes.

Cool on wire racks.

by Sulit.com.ph (MissPersephone)