JenOni

Cooking and Baking By Me

Holiday Dessert : A Hummingbird Cake

Holiday Dessert

I baked this cake for the first time in the mid-2000s. My mom loved the cake and Thanksgiving was a perfect time to bake the cake again. The hummingbird cake is a three layer cake filled with bananas, pineapples, and spice with cream cheese frosting. This recipe was found on Southern Living.com. This recipe calls for toasted pecans, I toasted the pecans for the garnish only. The cake is absolutely delicious, moist, and every bite is filled with richness combined with the sweetness of the cream cheese frosting.

The recipe is found here https://www.southernliving.com/recipes/hummingbird-cake-recipe

holiday dessert

Cream Cheese Frosting

holiday dessert
holiday dessert

Toasted Pecans

holiday dessert
holiday dessert

Carrot Cake with Cream Cheese Frosting for Holiday Dessert

Carrot Cake – Thanksgiving Dessert

Carrot Cake

For this carrot cake recipe, it was a real winner for Thanksgiving.  I found this recipe at AllRecipes.com.   This is one of my go-to sites for recipes.   A few tweaks to the recipes I omitted the coconut.  I love carrot cake however I am not a fan of extra ingredients like coconut and raisins.    The finale  of  the cream cheese frosting  which is absolutely delicious.

The recipe is as follows:

Ingredients

  • 2 cups white sugar
  • 3/4 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk
  • 2 cups grated carrots
  • 1 cup flaked coconut
  • 1 (15 ounces) can crushed pineapple, drained
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons salt
  • 1 cup chopped walnuts
  • 1/2 cup butter
  • 1 (8 ounces) package cream cheese
  • 1 teaspoon vanilla extract
  • 4 cups confectioners’ sugar

Click the link above for the rest of the recipe.   As you can see  I covered the remainder of my walnuts around the cake.   A baking confession:  After I poured the cake batter in my three cake pans I forgot to shake the pans to evenly spread the cake batter.  Once the baking time was over I realized that two of my three cake pans were uneven.   Frosting hides blunders and the walnuts was a nice added touch.     I hope you enjoy as much my family!!! This is now my go-to recipe for CARROT CAKE!

 

Carrot Cake

 

Coconut Cake with Raspberry Filling – Holiday Recipe

Coconut Cake with Raspberry Filling

My grandmother passed away in March 2009 so I thought of baking one of her staple desserts would be a nice tribute to her love of cooking and baking. In light of her Southern cooking expertise, we have no written recipes so I tried to find a recipe that was very close to her cake. After talking to my mother, I found out that my
great-grandmother and grandmother sometimes used a raspberry filling for their coconut cake.

Coconut Cake with Raspberry Filling

I thought this recipe was a good match.    Here is my version of a coconut cake.  To keep the recipe as close as possible I did not garnish with fresh raspberries and omitted the coconut in the batter.

Coconut CakeTwoLayers

 

Coconut Raspberry Cake –  Recipe credit: Adapted from Better Homes and Gardens New Cookbook

4 egg whites
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
½ tsp. baking soda
pinch of salt
½ cup unsalted butter softened
1 ¾ cup sugar
1 1/3 cup buttermilk
½ cup sweetened flaked coconut
Lightly coat two 9″ round cake pans with cooking spray, paying close attention to the bottom. Allow the egg whites to come to room temperature for at least 30 minutes. This is important to create a light and tender cake.

Preheat the oven to 350 degrees. Sift the flour, salt, baking powder and baking soda in a small bowl. Set aside. Measure the buttermilk in a liquid measuring cup and also set aside. Cream the butter, sugar, and vanilla over medium speed until well combined. With the mixer still on medium speed, slowly add the egg whites one at a time until completely incorporated. Add the buttermilk and dry ingredients to the batter by alternating between each until the batter shiny and white. Fold the coconut into the batter. Be careful to not over mix.
Evenly divide the batter between the two cake pans. Bake at 350 degrees for 20 – 25 minutes or until the center springs back when lightly pressed. Remove from the pans and allow to cool completely.

Cream Cheese Frosting- Recipe credit: Adapted from Better Homes and Gardens New Cookbook
(8 oz) package cream cheese, softened
½ cup unsalted butter, softened
1 ¼ tsp. vanilla
4 cups powdered sugar, sifted
With the mixer on low, cream the butter, cream cheese, and vanilla until well combined. Slowly add the powdered sugar until the frosting is light and fluffy. You may need to adjust the powdered sugar ratio depending on the thickness of the frosting. It should be light, airy and completely spreadable.

Raspberry Filling: Adapted from my brain 2/3 cup raspberry preserves 1 ½ tsp. water
Over a low flame, heat the preserves and water for 1 – 2 minutes until it becomes syrup. Cool slightly.

Assembly: Place the first cake layer face down in the center of a small platter. Evenly spoon the raspberry filling on top of the cake layer. Be careful to not let the filling ooze over the edge. Place the second cake layer; also face down, on top of the first. Frost the sides and top of both layers with the cream cheese frosting. Lightly pat the sides and top with up to 1 cup of sweetened coconut. Garnish with fresh raspberries on the top of the cake.

 

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Baking: Cake Donuts

I found this donut pan @HomeGoods

BakingMiniDonutBakingPan

 

My love of baking has extended to a donut recipe.  After months of telling my donut fan, we would bake donuts I finally found a great pan and decided to do it over spring break.  My go to place for all recipes is usually Pinterest.     For all new recipes, I check the cabinet shelves to make sure I have all the ingredients.   The only missing item I needed was buttermilk.   After going to Target over the weekend of course I forgot the buttermilk.    If this happens to you don’t worry!   As a substitute for buttermilk,I added 2 TBSP of vinegar to 1 cup of my whole milk and let it set for about five minutes.

I also had to make my own pastry bag using a storage bag and snipping one corner of the bag.

Baking  : Old Fashioned Baked Cake Donuts

2 cups all-purpose flour
3/4 cup white sugar
2 tsp baking powder
1/2 tsp ground nutmeg
1 tsp ground cinnamon

You can find the recipe on the link below.

Recipe credit:  The Busy Baker

The recipes yields 2 dozen mini donuts.  *One tweak I made was reducing my oven temperature for the second batch.   I found my first batch burned on the bottom at the recipe temperature.

BakingStep1BakedDonut

 

BakingRecipeStep2

 

BakingStep3BakedDonuts

Before,  I rolled in cinnamon sugar.

BakingBakedDonutsFinal

Donut Recipe: Buttermilk Donuts

National Donut Day!

Best Donut Recipe

DonutGlazedRecipe

After trying baked donuts, I was determined to find a real donut recipe.    “REAL” meaning a recipe that includes yeast and the donuts are  FRIED ! Keep in mind this is not a staple, however, this recipe is KID APPROVED.     I made 12 minus my one donut, these two ate the remaining 11 donuts.    These will definitely be an occasional treat for the kids.

I also need to invest in a donut cutter.   It never fails I always try a new recipe and then find one ingredient missing.    My go-to trick for no buttermilk is to add 1 TBSP of vinegar to 1 cup of milk and let it set.     I decided to make 6 glazed donuts + holes and 6 cinnamon sugar + holes.

DonutRecipeCinnamonSugar

 

 Recipe

Ingredients:

Click below for the full recipe.  Thanks a bunch to the recipe author.   We are definitely adding to the recipe box.

Recipe credit:Food.com

Honey Cornbread Muffins

honeycornbreadmuffinsfinished

 

Another recipe for my recipe box from Pinterest

Honey Cornbread Muffins

1 cup yellow cornmeal
1 cup all-purpose flour
1 tbsp baking powder
1⁄2 cup granulated sugar
1 tsp salt

The remainder of the recipe can be found here: Honey Cornbread Muffins

honeycornbreadmuffinsprep

I made  two batches of the muffins.   For my first batch I added a small can of creamed style corn.   These are kid approved.   My kids loved them which is why I had to make a second batch.  The muffins were delicious with butter.

honeycornbreadmuffins

Cooking and Baking By Me: Quick Pizza-Great Meal Idea

CookingandBakingQuickPizza

 

I have a confession to make – I need to put down the CARBS!!!!!!  I am such a lover of any type of bread,  potatoes (any way you can imagine) and oh my cheese grits!!!!! Just pure evil for those who are ab conscious!!

I wish there was a way to just click my heels and the fat around my middle would just melt.   Ok, back to reality!   I am determined to start in my KITCHEN to help the FAT disappear!!!!   I am really PUMPED!!!!

On my weekly trip to the supermarket I decided to be a little creative with selecting a quick meal for myself.   I  decided to use a whole wheat pita(I convinced myself this was better than the white pita) to create a meal that was not half bad.

Honestly, it is a great meal for either lunch or dinner.   Today it hit the spot after my weight training and cardio workout!   I still get my carbohydrate but with a whole wheat pita instead of white flour pizza dough.    I only buy marinara sauce because there is no high fructose corn syrup.

Quick Pizza

1Whole Wheat Pita
1/4 cup of marinara sauce
1/2 tsp of EVOO
1/4 cup of baby spinach
1/4 tsp of garlic (dependent on your preference)
1/4 cup of mozzarella cheese
1 plum tomato, sliced

Preheat broiler.   Saute the spinach in olive oil and add garlic for about 3 minutes.   Add the marinara sauce to whole wheat pita.  Next add the sautéed spinach, top with mozzarella cheese and sliced tomato.   Bake for 3-5 minutes until cheese melts.  (Keep a close eye on it to avoid burning)  Add a dash of parmesan cheese and enjoy!

I am a fan of spinach but feel free to use your favorite green veggies!!!!  This is also a great meal for kids and they can  help out with adding their favorite toppings.

Happy Eating!!!!!

Cooking and Baking By Me: DIY Meals-Garlic Stir Fry with Chicken

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Another dinner prep kit made easy from Target. The only issue is cooking before the use by date. I purchased chicken tenderloins to add to the dish. I’m so unfamiliar with types of noodles and scoured the International section of my local supermarket. I did find a broccoli and beef stir fry sauce. After cooking the chicken I added the kit which contained minced garlic, diced red onion, white onion, green and red pepper. Once all was stir fried, I puchased a packet of Beef and Broccoli Stir Fry seasoning packet. Although I wanted noodles, I cooked a pot of white rice.

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I would definitely purchase again however I will marinate the meat or seafood of choice overnight to impart more flavor. The stir fry seasoning packet did not give the dish a lot of flavor. Since I was unable to find a noodle selection I made rice.

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Cooking and Baking By Me: DIY Tacos

I am always searching for quick and easy recipes for dinner. My kids are picky eaters and in the past few months they are starting to open up their palates for other foods besides chicken nuggets. I was blown away when they both tried my salmon croquettes.

While we were in Target, I noticed packaged veggies for stir fry, tacos, etc. They were under $4 so I decided to give them a try. I purchased the taco package that includes chopped onions and tomatoes, shredded lettuce and cheese. The only thing you need to add is meat of your choice and tortillas. I added sour cream and a Watkins taco seasoning pack for the meat.

After browning the meat and adding the taco seasoning, the meal was ready in less than an hour. It was simple, inexpensive and quick. All the components of a meal for a busy working mom.

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Recipe: Cooking DIY Meals – Baja Fish Tacos

Recipe : Baja Fish Tacos

 

RecipeIngredients

In the past few days, I have been craving fish tacos, empanadas and pico de gallo.  On my visit to Iron Hill Brewery, I tried the Baja Fish Tacos and they were absolutely delicious.

Where do I go for a great recipe?  Pinterest, of course!!!  Now I must include a disclaimer for my version of this recipe.   For some reason, Wegmans was all out of the 10oz shredded red cabbage so I had to improvise.   I had the produce department cut a head of red cabbage in half and I decided to purchase the Hellman’s Chipotle mayonnaise.   Per the recipe I added 2 TBSP of lime juice and a 1/4 tsp of minced garlic.  The best part was doing a beer batter for the first time.    I believe the holiday season wiped out the seafood department of all the fresh cod.   Unfortunately, I had to buy frozen cod and to my surprise, it was not bad.  My craving was truly satisfied.

Cabbage Slaw, the color was absolutely beautiful and the fragrance of fresh cilantro and red onion, awwww

RecipeBajaFishTacosSlaw

 

1 cup of Hellmann’s Chipotle Mayonnaise, added 2 TBSP of lime juice and 1/4 tsp of minced garlic 

 

Dredge fish slices in beer batter

RecipeBeerBatterFishTacos

 

 

Cooked about 5 minutes on each side until golden brown………

 

RecipeBajaFishTacosFish

 

 

My final dish, I added  pico de gallo.  This recipe was totally delicious and I expect to make it again and again.

 

This is the recipe for Baja Fish Tacos  I used as my inspiration and craving for fish tacos.   In addition to this recipe, there are other amazing recipes on this site.    I hope you enjoy as much as I did.   The joy of cooking is making a recipe all your own.  I love to save time in the kitchen so if I can decrease prep time I am all for it.

RecipeBajaFishTacos

By Jennifer Segal (slaw and chipotle sauce adapted from Cook’s Illustrated)
Servings: 4
Total Time: 40 Minutes

Ingredients

For the Cabbage Slaw

  • 5 cups (or one 10-ounce bag) shredded red cabbage
  • 3 tablespoons minced red onion
  • 1/2 cup fresh chopped cilantro
  • 3 tablespoons cider vinegar
  • 1-1/2 teaspoons vegetable oil
  • 1/2 teaspoon salt

For the Chipotle Sauce

  • 3/4 cup mayonnaise, best quality such as Hellmann’s
  • 2 tablespoons lime juice, from one lime
  • 2-3 chipotle chiles in adobo sauce (canned), roughly chopped, plus 1-2 teaspoons sauce (see note below)
  • 1 large garlic clove, roughly chopped

For the Beer Batter

  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup beer

For the Fish and Tortillas

  • 1-1/2 pounds skinless cod, cut into 1-inch wide x 4-inch long strips
  • Vegetable oil, for frying
  • 12 (6-inch) soft corn tortillas, warmed
  • Lime wedges, for serving

Instructions

  1. Toss the cabbage, red onion, cilantro, vinegar, oil and salt together in a medium bowl and set aside.
  2. Combine the mayonnaise, lime juice, chipotle chiles with sauce and garlic in a blender or mini food processor and blend until smooth. Set aside.
  3. Mix the flour, salt and pepper together in a medium bowl. Gradually add the beer, whisking until the batter is smooth with no lumps. Set aside.
  4. In a medium skillet, over medium heat, add enough oil to reach a depth of 1/2-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F, or when the end of a wooden spoon sizzles when dipped into the oil.
  5. Working in batches so as not to crowd the pan, dip the fish strips in the beer batter and coat on both sides. Let the excess batter drip off, then fry the fish in the hot oil until golden brown and cooked through, about 2 minutes per side. Transfer to a plate lined with paper towels to drain.
  6. Smear each tortilla with a generous amount of the chipotle sauce, then top with the cabbage slaw. Lay one piece of fish inside each tortilla and serve with lime wedges.
  7. Note: 3 chipotle peppers and 2 teaspoons sauce will give you a spicy sauce. Use less for a milder sauce. You can freeze any leftover chipotle peppers from the can.

 

Do you have a favorite taco recipe?