Cranberry Cake

Seriously!

I know I've said this several time already...but can anyone else believe how FAST this year has flown by???

I mean, we are at the END of December.

That means we are at the END of this year! WTH???

Well, with the end of the year comes our time to hit the road again.

I am now working my way through Texas on a 3 week road trip.

I figured that instead of leaving Jolts & Jollies all alone while I'm traipsing around Texas, I would find some people to help keep Jolts & Jollies company.

And find them I did!

I am so excited about all the fabulous guest bloggers who have agreed to share some of their recipes with us.

I hope you enjoy all the guests that I have lined up as much as I do. There is definitely some yummy stuff headed your way!

But before they can come and play, I am sharing with you one of the last things I baked before I hit the road, again.

This cranberry cake was the December pick for the Cake Slice Bakers group.

I had to make this cake twice. The first time I had only allotted enough baking time as the recipe called for. Unfortunately, in my oven, the cake needed MUCH longer than what the recipe indicated.

I had to pull the cake out before the toothpick came out clean and it was a mushy mess when I tried to cut into it. Sad! It got tossed.

But I never admit defeat!

So I started again. This time I baked the cake a bit longer than the recommended time then bumped up the oven to a higher temperature and baked it a while longer (this is all explained in the recipe below).

The second time was a huge success!

The cake had the perfect mixture of sweet and tangy, soft and crunchy. All the opposing tastes and textures complimented each other well and made a wonderful holiday-esque cake.

I'm glad I decided to try this cake again. I would have been left disappointed if I hadn't. And who wants that??

Want to learn how to make it? Let's get baking!

Gather your ingredients: unbleached all purpose flour, salt, granulated sugar, baking powder, vanilla extract, butter, sliced almonds, light brown sugar, eggs and fresh cranberries.

First we are going to make the streusel topping. In a small bowl, add the almonds, brown sugar and 2 tablespoons melted butter. Work the ingredients together with your fingers, breaking up the almonds, until large crumbs form. Place this in the fridge until you are ready to use it.

Whisk together the flour, baking powder and salt in a medium bowl.

In the bowl of an electric mixer, beat together the eggs and sugar on medium-high speed until light and increased in volume, about 5 minutes.

Now turn the mixer to low and slowly pour in the melted butter. Increase speed to medium and beat for another 2 minutes.

Then stir in the vanilla.

In 1/2 cup quantities, gently fold the flour mixture into the sugar and egg mixture until all the flour is added and everything is incorporated.

Then carefully stir in the cranberries.

Scrape the batter (it will be thick, almost like cookie dough) into a greased 10 inch springform pan. Evenly spread out the batter using a spatula.

Take the streusel topping out of the fridge and sprinkle it on top of the uncooked batter.

Bake the cake until golden and the toothpick should come out clean.

Allow to cool in the pan about 10 minutes. Release the sides of the pan. Using a large spatula, remove the cake from the bottom of the pan and place on a cooling rack. Cool completely.

When cool, cut the cake into wedges...

Serve and enjoy!

Cranberry Cake
Retrieved from Cake Keeper Cakes by Lauren Chattman

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Ingredients:

For the Streusel

• 1 cup sliced almonds
• 2 tablespoons unsalted butter, melted
• 2 tablespoons packed light brown sugar

For the Cake:

• 2 cups unbleached all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 2 cups granulated sugar
• 3/4 cup (1 1/2 sticks) butter, melted and cooled
• 1 teaspoon pure vanilla extract
• 1 bag (12 ounces) fresh cranberries

Directions:

1. Preheat the oven to 300 degrees F. Grease a 10-inch round springform pan.
2. Make the streusel: combine the almonds, 2 tablespoons butter and brown sugar in a small bowl. Work the mixture between your fingers to form large crumbs. Refrigerate until ready to use.
3. Whisk together the flour, baking powder and salt in a medium bowl. 
4. Combine the eggs and granulated sugar in a large mixing bowl and beat with an electric mixer on medium-high speed until the mixture is lightened and increased in volume, about 5 minutes.
5. With the mixer on low, add the butter in a slow stream. Turn the mixer to medium speed and beat for another 2 minutes. 
6. Stir in the vanilla
7. Gently but thoroughly fold in the flour mixture, 1/2 cup at a time.
8. Stir in the cranberries.
9. Scrape the batter into the prepared pan, smoothing the top with a spatula.
10. Sprinkle the streusel over the batter.
11. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 1 hour to an hour and 10 minutes (mine took 1 hour 20 minutes at 300 degrees F then another 15 minutes at 325 degrees F until the toothpick came out clean). 
12. Let the cake cool in the pan on a wire rack for 10 minutes. Release the sides of the pan and use a large spatula to slice the cake from the pan bottom to a wire rack. Cool completely.
13. Cut into wedges, serve and enjoy!
14. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 5 days.

Daring Cooks December 2010: Poached Eggs

Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.

When I first read this month's challenge the only thing going through my mind was that scene in Julie & Julia when Julie Powell tried to poach an egg. As soon as she dumped the egg into the water, both her and her friend said "eeewwwww."

All I could think of was failure!

How was I going to do this???

Well. I'm sure I've said that with past challenges as well. Right??

And I made it through those challenges. Right??

So I moved forth in my quest to poach an egg.

I'm going to be honest with you...I had never even tried a poached egg before this challenge.

I had seen eggs benedict on menus before but I was never brave enough to order it. Please don't ask me why.

I am a sucker for spinach though, so when I thought about making this dish, I had to go with the spinach addition for an eggs florentine.

Let me tell you. I took one bite of this and just sat there looking at my plate. Eventually my friend asked me what I thought and all I could say was "why have I never eaten this before???"

It was delicious!!!

It was SO delicious that after I ate mine, and the extra one, I made The Hubble run to the store for sourdough bread and avocado. When he got back, we quickly set to making a California style eggs benedict with toasted sourdough, pan seared deli turkey, sliced fresh avocado and a poached egg with hollandaise. That was amazing too!!!

Thanks to Jenn and Jill for such an awesome challenge. Even The Hubble has considered having this for dinner again!

And, as always, if you would like to see how the other Daring Cooks did with this challenge, check out the blogroll.

Until then...let's get cooking!

First up, the hollandaise. Get your ingredients: butter, kosher salt, lemon juice, egg yolks, sugar and cayenne pepper.

Plop your egg yolks in a bowl with a teaspoon of water.

Whisk, whisk, whisk until the mixture is light and frothy. Then add the sugar and whisk about 30 seconds more.

Cut your butter into small squares.

Now heat a couple inches of water in a saucepan. Place the bowl with the eggs yolks on top of the saucepan so the water is not touching the bottom. Whisk continuously until the eggs thicken enough to coat the back of a spoon, about 3-5 minutes.

Remove the bowl from the heat (DO NOT TURN OFF THE WATER). While whisking frantically continuously start adding in the butter, a bit at a time, and melting it into the egg yolk mixture. As you add the butter, you may need to return the bowl to the heat to help it along. Just don't keep it on too long.

At this point you may feel as though your arm is going to fall off...just keep whisking.

When all the butter is melted into the egg yolks, add the salt, lemon juice and cayenne pepper.

Then pour the hollandaise sauce into a thermos or some other container to keep it warm. I used my favorite Starbucks travel mug.

Now comes the good stuff. Gather your ingredients to make your meal. English muffins, spinach, bacon (I used turkey bacon but you can use Canadian bacon or regular bacon or even ham).

Fry up your bacon....

Until crispy and let it drain on a paper towel lined plate.

Toss your spinach in a large skillet...

And cook until it is wilted. Set aside and let cool.

And don't forget to toast your English muffin!

The water you used to heat your hollandaise should still be simmering. If you don't have at least 2-3 inches in the pot, add some more and bring it back to a simmer. Now...very carefully break the eggs directly over the water (all the water shouting ow, ow, ow! because the steam is burning off your skin...but it's okay. You will live).

If you are not comfortable burning off your skin breaking the eggs directly into the water, you can break them into a small bowl then gently pour them into the water.

Let the eggs cook for about 3 minutes until the whites aren't jiggly. As you stand there, it's totally okay for you to liken the floating eggs to alien beings...I'm sure others have thought the same thing.

Look how pretty! Success on the first try!!!

Grab half of a toasted English muffin and top it with a piece of bacon.

Add a quarter cup of spinach on top of the bacon.

Then top the spinach with a poached egg.

On top of the entire thing, pour some hollandaise sauce.

Serve and enjoy!!

Eggs Florentine

Adapted from The Daring Kitchen

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Ingredients:

• 4 eggs (size is your choice)
• 2 English muffins
• 4 slices of Canadian bacon/turkey bacon
• 1 cup wilted spinach
• Chives, for garnish (optional)
• Splash of vinegar (for poaching)

For the hollandaise (makes 1.5 cups):

• 3 large egg yolks
• 1 teaspoon water
• 1/4 teaspoon sugar
• 12 tablespoon unsalted butter, chilled and cut in small pieces
• 1/2 teaspoon kosher salt
• 2 teaspoon freshly squeezed lemon juice
• Pinch cayenne pepper (optional)

Directions:

1. Fill a medium saucepan halfway with water and bring to a simmer.
2. Cut the chilled butter into small pieces and set aside.
3. Whisk egg yolks and 1 teaspoon water in a mixing bowl large enough to sit on the saucepan without touching the water (or in top portion of a double boiler). Whisk for 1–2 minutes, until egg yolks lighten. Add the sugar and whisk 30 seconds more.
4. Place bowl on saucepan over simmering water and whisk steadily 3–5 minutes until the yolks thicken to coat the back of a spoon.
5. Remove from heat (but let the water continue to simmer) and whisk in the butter, 1 piece at a time. Move the bowl to the pan again as needed to melt the butter, making sure to whisk constantly.
6. Once all the butter is incorporated, remove from heat and whisk in the salt, lemon juice, and cayenne pepper (if using).
7. Keep the hollandaise warm while you poach your eggs in a thermos, carafe, or bowl that you have preheated with warm water.
8. If the water simmering in your pan has gotten too low, add enough so that you have 2–3 inches of water and bring back to a simmer.
9. Add salt and a splash of vinegar (any kind will do). 
10. Crack eggs directly into the very gently simmering water (or crack first into a bowl and gently drop into the water), making sure they’re separated. Cook for 3 minutes for a viscous but still runny yolk.
11. While waiting for the eggs, quickly fry the bacon, wilt the spinach and toast your English muffin.
12. Top each half of English muffin with a piece of bacon and a quarter cup of spinach. Remove the eggs with a slotted spoon, draining well, and place on top of the spinach. Top with hollandaise and chopped chives, and enjoy!

Pumpkin Cheesecake (Cheesecake Factory Style)

Have you ever looked around and noticed all the differences between different people and different families?

This concept especially come to light for me during the holidays. Everyone has a different holiday tradition.

Sometimes these traditions can be similar to other families, but differences are often in abundance as well.

In my family, Christmas dinner was the exact same menu as Thanksgiving dinner.

I have a friend whose family celebrates Thanksgiving with turkey and Christmas with roast beef (or roast beast as I like to call it).

In The Hubble's family, brisket is not far from the Christmas menu.

My favorite part of the holiday tradition though has always been the pumpkin pie.

Pumpkin pie has always made an appearance at both Thanksgiving and Christmas.

Until I discovered pumpkin cheesecake that is.

Usually, we buy our pumpkin cheesecake from Barnes & Noble because they sell the whole Cheesecake Factory pumpkin cheesecake.

But this year for Thanksgiving I decided to make one instead.

I found a recipe for the Cheesecake Factory pumpkin cheesecake in a cookbook I have and I had to try it. And let me tell you, it tastes exactly like the Cheesecake Factory pumpkin cheesecake!

It was so good that I ate half of the Thanksgiving pumpkin cheesecake on my own and I whipped one up the other night for a dinner party as well.

Thankfully this recipe is super simple. The only thing that makes it difficult to make and serve quickly is the chill time.

But, if you have a few hours before your event, I suggest you throw one of these together. Or hey, let this bad boy grace your Christmas dinner table.

No matter when you eat it, just eat it. And enjoy!

Here's how to make it:

Grab your ingredients: graham cracker crumbs, ground cinnamon, pumpkin pie spice, granulated sugar, brown sugar, vanilla extract, sour cream, butter and cream cheese.

Butter up a 9 inch springform pan.

In a small mixing bowl, combine the melted butter, graham cracker crumbs, ground cinnamon and granulated sugar until the mixture is crumbly.

Press the graham cracker mixture into the bottom and along the sides of the springform pan.

In a large mixing bowl, beat together the cream cheese, sour cream, granulated sugar, brown sugar and vanilla extract until smooth.

Add in the pumpkin puree, pumpkin pie spice and ground cinnamon. Mix until combined.

Beat in the eggs, one at a time, mixing well between each addition. And ummm...let's all just pretend that egg was beaten and not just dropped in the bowl all whole and everything.

Now pour the batter into the crust in the springform pan.

Bake 40-45 minutes (the center should be almost set but still jiggly). After the cook time, leave the cheesecake in the oven (turned off) for 30 minutes. Remove from the oven, allow to cool then chill it in the fridge for several hours until chilled completely and set.

Serve the cheesecake with whipped cream, nuts and caramel sauce if desired. Since this was my piece and it was moments away from spending some time in my belly, I didn't garnish it with anything. I like my pumpkin cheesecake au natural.

Serve and enjoy!!

Pumpkin Cheesecake (Cheesecake Factory Style)
Retrieved from America's Most Wanted Recipes by Ron Douglas

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Ingredients:

Crust

• 2 cups graham cracker crumbs
• 1 tablespoon granulated sugar
• 1 teaspoon ground cinnamon
• 5 tablespoons butter, melted

Filling

• 2 (8 ounce) packages cream cheese, softened
• 1 cup sour cream
• 1 1/4 cups granulated sugar
• 3 tablespoons light brown sugar
• 1 teaspoon vanilla extract
• 1 (15 ounce) can pumpkin puree
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 4 eggs, beaten
• Whipped cream, nuts and caramel sauce for garnish (optional)

Direction:

1. Preheat the oven to 350 degrees F.
2. Make the crust: mix ingredients until crumbly. Press the mixture into a 9 inch springform pan, along the bottom and up the sides. Set aside.
3. In a mixer, combing cream cheese, sour cream, granulated sugar, brown sugar and vanilla until smooth. 
4. Add the pumpkin puree, pumpkin pie spice and cinnamon, mix until well blended.
5. Add the beaten eggs, one at a time, and blend until well mixed.
6. Pour into pan in prepared crust.
7. Bake 40-45 minutes until center is almost set.
8. Turn oven off and leave cheesecake in oven for additional 30 minutes.
9. Remove from oven and allow to cool. Refrigerate several hours until cheesecake cools completely and firms.
10. To serve, run a knife or metal spatula around edges of pan to release crust. Remove outside of springform pan. 
11. Garnish with whipped cream, nuts and caramel sauce if desired.
12. Serve and enjoy!