The Real Housewife of Santa Monica
Cranberry Yogurt Coffee Cake

Archive of ‘Desserts’ category

Cranberry Yogurt Coffee Cake

What do you do with leftover cranberries once you’ve made cranberry simple syrup for mojitos? Or cranberry sauce? It seems like a heee-uge waste to toss them so I scanned the internet(s) for recipes.

Originally I said I was going to make scones but then I found this coffee cake recipe on the King Arthur Flour page that looked better!

You need:

INGREDIENTS:

There are 3 parts to this coffee cake: streusel, filling & batter.

Streusel
5 TBSP cold butter
1/2 c brown sugar, packed
big pinch of salt
2 tsp cinnamon
2 tsp vanilla extract
1 c + 2 TBSP all purpose flour

Filling
1 c whole-berry cranberry sauce (this time I used the remaining cranberries/sugar mixture I made my simple syrup with but you can use cranberry sauce as well)

Batter
1/2 c butter
1 c + 2 TBSP brown sugar
2 large eggs (not pictured)
1 c plain yogurt (not pictured!)
1 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 c all purpose flour

Preheat oven to 350 & lightly grease a 9×13″ baking pan.

Make the streusel first:
Using a large bowl, cream all but the flour together.

Add flour and beat until even crumbs form.

Note: my crumbs were sort of small/fine for my taste. Next time I might cut out the extra 2 TBSP flour to see if it clumps up more.

Now move the streusel aside to a small bowl. You can use this big bowl again for the batter. I appreciated this note in the original recipe! Love saving me some dishes.

Cream together the butter & sugar until smooth.

Add the eggs.

Note: For the past 6 months or so I’ve been experimenting with using egg replacer or other substitutes but have had a few kitchen FAILS. Stay tuned as I continue in my quest to bake without eggs!

Keep beating! Add the yogurt, vanilla & almond extracts, baking powder & soda, salt & flour.

The batter will be THICK.

Spread into a lightly grease 9×13″ pan or whatever molded cake pan you prefer!

Sprinkle the cranberry sauce/cranberries atop the batter.

Next time I think I’ll use a spoon to semi combine the cranberries with the batter.

Sprinkle the streusel atop.

Bake for about 40 minutes.

Without glaze.

With glaze.

Cranberry Yogurt Coffee Cake
Author: 
Recipe type: Breakfast/Dessert
Cuisine: Cake
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

Cranberries add a surprising tartness & beauty to a yummy coffee cake! Perfect for the holidays & great way to use up leftover cranberry sauce.
Ingredients
  • STREUSEL
  • 5 TBSP cold butter
  • ½ c brown sugar, packed
  • big pinch of salt
  • 2 tsp cinnamon
  • 2 tsp vanilla extract
  • 1 c + 2 TBSP all purpose flour
  • FILLING
  • 1 c whole-berry cranberry sauce*
  • BATTER
  • ½ c butter
  • 1 c + 2 TBSP brown sugar
  • 2 large eggs (not pictured)
  • 1 c plain yogurt (not pictured!)
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 c all purpose flour

Instructions
  1. Preheat oven to 350 & lightly grease a 9×13″ baking pan.
  2. Make the streusel first: using a large bowl, cream all but the flour together.
  3. Add flour and beat until even crumbs form.
  4. Now move the streusel aside to a small bowl. You can use this big bowl again for the batter. I appreciated this note in the original recipe! Love saving me some dishes.
  5. Cream together the butter & sugar until smooth.
  6. Add the eggs.
  7. Keep beating! Add the yogurt, vanilla & almond extracts, baking powder & soda, salt & flour.
  8. The batter will be THICK.
  9. Spread into a lightly grease 9×13″ pan or whatever molded cake pan you prefer!
  10. Sprinkle the cranberry sauce/cranberries atop the batter. Lightly combine cranberries with top of batter if you like! It makes it very pretty when you cut it.
  11. Sprinkle the streusel atop.
  12. Bake for about 40 minutes.
  13. Allow to cool fully before cutting.

Notes
To add a simple glaze combine 1 c powdered sugar with 1 tsp vanilla extract and enough water to reach your desired consistency. Drizzle over the cake!

 

Source: very slightly adapted from King Arthur Flour

Homemade Pie Crust Dough

Until recently I always bought the pre-made pie crusts. After hearing how easy it is to make a pie crust, I tried it. It IS easy!

Try it this Thanksgiving. It will add about 10-20 minutes to your pie making (depending how lackadaisically you go about these things…) and is sure to impress.

At first I was slightly worried because all the recipes I found suggested using a stand mixer with a paddle attachment. But then I thought about Ma on Little House in the Prairie and wondered how she used her Kitchen Aid with no outlets in her kitchen. I realized it IS possible to make a pie crust w/out a $300+ kitchen tool. Thanks, Ma!

All you need:

1-1/4 c all-purpose flour
1 TBSP sugar
1/4 tsp salt
8 TBSP cold unsalted butter, cut into small pieces
3 TBSP cold water

NOTE: This will make enough dough for ONE bottom crust. If you’re making a pie that needs a top crust, double this recipe.

Whisk together the flour, salt & sugar.

If you have a stand mixer, use your paddle attachment to combine the butter with the dry ingredients.

Here’s what your butter should look like:

I used this pastry cutter that my dear friend Nina gave me:

(She gave me that about 10 years ago and didn’t know what it was until I started cooking recently. Thanks, Neen!)

Keep cutting the butter into the dry ingredients until the butter is in pea-sized pieces.

LOVE that shadow across the ingredients! Of course the one day my kids were out was DARK & rainy. Perfect for food pix.

Now drizzle in the water while kneading.

If your dough is “dry” and/or not coming together, add a little more water but go very sparingly on that. I added about another 1/2 TBSP

If you have the stand mixer, you can use your paddle attachment and mix until dough JUST comes together. I simply kneaded with my hands (which explains the lack of pictures). Then form dough into a ball, wrap in plastic and refrigerate for at least 30 minutes.

Homemade Pie Crust Dough
Author: 
Recipe type: Pastry
Prep time: 
Total time: 

 

Quick & easy pie crust containing NO Crisco! Impress your guests! Impress your hosts! Impress yourself!
Ingredients
  • 1-1/4 c all-purpose flour
  • 1 TBSP sugar
  • ¼ tsp salt
  • 8 TBSP, cold unsalted butter, cut into small pieces
  • 3 TBSP cold water

Instructions
  1. Whisk together flour, sugar & salt in either your stand mixer bowl or just a large bowl if you don’t have a stand mixer.
  2. Add cold butter pieces & cut them into the dry ingredients either with your paddle attachment on your mixer or with a pastry cutter.
  3. Drizzle water in and combine or knead until dough JUST comes together.
  4. Form dough into a ball & cover in plastic wrap.
  5. Refrigerate for 30 minutes before rolling.
  6. Properly wrapped, dough can be frozen for up to 2 months.

Notes
This makes enough dough for ONE bottom crust. If your pie also needs a top crust, double this recipe.

Placed in a freezer Zip-loc, pie dough can be stored in the freezer for 2 months. If you need it that week, you can make it a day or two ahead and keep in the refrigerator. Make sure it is wrapped properly so it doesn’t dry out.

Tomorrow: how to make a pecan pie with this dough!

Source: Annie’s Eats

How to Make Greek Yogurt

Here it is!

This is SO easy. I started it with some Greek Yogurt I had.

 

I wanted to do this for a while because I am sick of throwing away all those little half eaten yogurt cups. This way I can control the serving size and use a lot less packaging. Also, I just wanted to try it!

Here’s all you need to get it started:

YOU NEED:
2 quarts milk (I used whole milk but you can try 1 or 2% if that’s all you have)
1 fine mesh strainer
1 candy thermometer (oops mine isn’t in the picture – we had it from deep frying a turkey a while ago)
cheesecloth/coffee filters or thick paper towels (I had the coffee filters)
2 teaspoons of plain yogurt (this will be your starter)

This is so easy! I recommend starting this an hour or two before you go to bed. Then the yogurt can incubate while you sleep…

1. Heat 2 quarts of milk (on medium-high heat) in a pot to 180 degrees F. Stir occasionally.

2. When temperature reaches 180, remove from heat and let cool down to between 110 and 120 degrees. Stir occasionally as it’s cooling. When it’s between those two temps, add the 2 teaspoons of yogurt whisking to combine.

3. Turn oven on for about a minute – just to take the chill out.

4. Pour milk into large bowl, cover with a heavy plate or lid and place in oven. Leave for 8-12 hours.

5. When you take it out, strain it into the mesh colander lined with cheesecloth, coffee filters or THICK paper towels. Do this over a shallow pan or bowl with a lip as the whey will drain out of your yogurt. Place this draining contraption in your refrigerator for a few hours, or until it seems to have stopped dripping. Honestly, I didn’t have room in my fridge so I just strained it on the counter for an hour (I think!) and then I poured the yogurt into a large plastic container, whisked it to combine & stored it in the fridge.

OPTIONS: add a couple of teaspoons of vanilla extract and/or honey or just toss fresh fruit on top. I love it with honey!

Making your own yogurt is soooo yummy! You can use it to replace sour cream or to cut the heat on spicy dishes. Think of all the plastic yogurt containers you save AND all the chemicals & added sugar you and your kids are not getting.

How to Make Greek Yogurt
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 

Serves: 4-6
 

Make your own yogurt with NO special equipment! Great for toppings on spicy meals, baked potatoes, in smoothies, baking & just as a snack.
Ingredients
  • 2 quarts milk (1%, 2% or whole)
  • a fine mesh strainer
  • cheesecloth, coffee filters OR thick paper towels
  • candy thermometer (or any kitchen therm. that can measure liquids to 180 degrees safely)

Instructions
  1. Heat milk to 180 degrees F over medium heat.
  2. Take milk off heat and allow to cool.
  3. When milk cools to between 110 and 120 degrees, whisk in 2 teaspoons of plain yogurt.
  4. Turn oven on for about a minute just to take the chill out.
  5. Pour milk into oven safe bowl with lid (I used a ceramic plate as a lid) and allow to “incubate” for 8-12 hours.
  6. Line mesh strainer with the cheesecloth/coffee filters or paper towels and rest over a shallow pan. Pour yogurt into strainer and allow to drain for a few hours or until it’s done draining. The liquid that ends up in the pan is your “whey” which you can use or discard.
  7. Pour strained yogurt into a lidded container for the refrigerator.

Notes
Yogurt will be good in refrigerator for about a week. Add a couple of teaspoons of vanilla extract if you plan to serve it with fruit etc. Add honey to taste or fresh fruit. YUM!

 

Source: Annie’s Eats

Chocolate & Butterscotch Chip Cookies

Just a break between salads to add this recipe. I know I just did a chocolate chip cookie recipe a week or two ago but this one is:

A. Simpler

 

and

 

B. WAYYYYYYY better!!!!

 

These are very light, fluffy cookies. If a cookie can be fluffy?? They look “undone” coming out of the oven and don’t flatten out or darken. Don’t worry though! That is how they are supposed to be. I made these for the Daleos’ visit last weekend and they were all eaten BEFORE the Daleos arrived so I ended up making a second batch really quickly. They were so good I just made a THIRD batch this weekend!

You probably have all these ingredients!

INGREDIENTS:
3/4 c unsalted butter, softened
3/4 c brown sugar
1/4 c sugar
1 egg
2 tsp vanilla extract
2 c all purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1/2 c semi-sweet chocolate chips
1/2 c butterscotch chips

DIRECTIONS:
1. Preheat oven to 350.

2. In a large bowl, cream together butter and sugars.

Add egg (replacer) and vanilla and beat well.

3. Whisk together flour, cornstarch, baking soda & salt.

Add dry ingredients to wet and mix!

You’ll notice this sandy, grainy texture. This is exactly as it should be!

4. Once it’s thoroughly combined, add chocolate/butterscotch chips and stir until spread throughout the batter evenly.

5. Drop dough onto a prepared baking sheet using a Tablespoon. Since the dough hasn’t really “come together” you may need to make small balls with your hands. I did.

Bake for 8-10 minutes. NOTE: the cookies will NOT darken or flatten. They will not seem to be “done” but they are done! If you truly are worried about them being underdone, just bake them for the full 10 minutes.

By the way, my brother in law got me this Airbake cookie sheet for Christmas. I put two dozen cookies into the oven – one on this sheet and one on a regular one and the regular ones burned on the bottom. I really love this cookie sheet! (I am not being compensated in any way, by anyone really, for saying this…)


The top.


The bottom.

Back to the cookies. Here’s what they look like PRE baking:


I make ‘em on the small side since they have so much butter/sugar.

Here’s what they look like POST baking:

It almost looks the same as the raw dough!

Trust me on this one.

5.0 from 1 reviews

Chocolate & Butterscotch Chip Cookies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Light & fluffy chocolate & butterscotch chip cookies!
Ingredients
  • ¾ c unsalted butter, softened
  • ¾ c brown sugar
  • ¼ c sugar
  • 1 egg (I use egg replacer – NOBODY notices)
  • 2 tsp vanilla extract
  • 2 c all purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ c semi-sweet chocolate chips
  • ½ c butterscotch chips

Instructions
  1. Preheat oven to 350. In a large bowl, beat together butter & sugars. Add egg (replacer) and vanilla and mix until thoroughly combined.
  2. In a small bowl, whisk together dry ingredients. Then add to butter/sugars. When evenly combined, fold in chocolate chips until evenly distributed. (How many times can I use “evenly” and “combined”??)
  3. Drop Tablespoon sized balls of dough onto a cookie sheet. Bake for 8-10 minutes. NOTE: cookies will NOT flatten or darken. Trust me!
  4. Cool on a wire rack for 5-10 minutes before eating.

Notes
Having a box of egg replacer on hand saves you a trip to the store for the eggs if you have run out. Also, you can eat the raw dough without fear of salmonella (though that risk is quite low…) Nobody notices and it does help keep the cholesterol lower than it would be.

 

Barely adapted from Kelseys Apple a Day

EASY Vegan Chocolate Cake

Don’t be put off by the Vegan aspect – this cake is delicious! It’s also totally safe to lick the batter since there are no raw eggs in it. (Not that I worry too much about that…)

 

If that STILL doesn’t grab you – think of this as the: “I haven’t been to the store in a while but I still want cake!” cake.

Besides love, all you need is:

INGREDIENTS:
2-1/4 c all purpose flour
1/2 c cocoa powder (I used Hershey’s but original author recommends Dutch processed)
1-1/2 c granulated sugar
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 c warm coffee
1/2 c plus 1 TBSP vegetable oil
2 tsp pure vanilla extract
small handful of chocolate chips/chunks

Let’s get started! I promise you will like this. Mine came out almost like a brownie.

1. Preheat oven to 350. Grease a 9 in bundt pan (I don’t have one so I used a loaf pan. I’ll include cooking times for both bundt pans and loaf pans.) and dust with cocoa powder.

2. Whisk dry ingredients (flour, cocoa powder, sugar, baking soda, baking powder & salt) together in a large bowl.

3. In a medium bowl, whisk together coffee, oil and vanilla.

I didn’t take a picture of this so let your imagination run wild! Oooooo yeahhhhhhhhhhhhhh!!!!!

4. Add wet ingredients to dry ingredients and stir until just combined. Fold in chocolate chips.

5. Pour batter into the prepared pan. Pay attention to these baking times!

9″ BUNDT PAN: 30-35 mins
LOAF PAN: 35-40 mins
(or until a toothpick inserted in the center of the cake comes out clean)

Dust with powdered sugar! I didn’t because one of my kids got the child proof lock off two of my kitchen drawers containing lots and lots of small tupperware dishes and lids as well as assortments of sippy cups and their various attachments. Well, anyway, I was distracted by my own yelling.

Serve with chocolate syrup, a glass of rice milk, or my favorite: a glass of cabernet.

From Joy the Baker.

EASY Vegan Chocolate Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

Serves: 4-6
 

Simple & satisfying vegan chocolate cake for cozy winter days! (What am I talking about? I live in L.A.)
Ingredients
  • 2-1/4 c all purpose flour
  • ½ c cocoa powder (I used Hershey’s but original author recommends Dutch processed)
  • 1-1/2 c granulated sugar
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp salt
  • 1 c warm coffee
  • ½ c plus 1 TBSP vegetable oil
  • 2 tsp pure vanilla extract
  • OPTIONAL: small handful of chocolate chips/chunks

Instructions
  1. Preheat oven to 350. Grease 9″ bundt pan or a loaf pan and dust with cocoa powder.
  2. Whisk together dry ingredients in a large bowl.
  3. Whisk together wet ingredients (coffee, vegetable oil & vanilla) in a medium bowl.
  4. Add wet ingredients to dry ingredients and stir until just combined. Fold in chocolate chips (if you have ‘em!)
  5. Pour batter into baking pan. If BUNDT PAN: Bake 30-35 minutes. (or until toothpick inserted in the center comes out clean.) If LOAF PAN: Bake 35-40 minutes. (or until toothpick inserted in the center comes out clean.)
  6. Dust with powdered sugar & serve!

 



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