Wednesday, June 26, 2013

Dole Pineapple Whip

This recipe was on Studio 5 last week as part of their Disneyland treats week. I've heard lots of people talk about the Pineapple Whip not only at Disneyland, but also at the Dole Plantation in Hawaii as something that's awesome, so I thought I'd try it. Not only was it delicious, but it was super quick and easy to throw together!

Dole Pineapple Whip
as seen on Studio 5

2 (20 ounce) cans of crushed pineapple
2 Tablespoons lemon juice
2 Tablespoons lime juice
1/3 cup of sugar
1 tub of Cool Whip (I used Light), or 1 1/2 cups heavy whipping cream, whipped







Place pineapple, lemon juice, lime juice and sugar in a blender. Blend until smooth. Pour into 2 quart size freezer bags and place in the freezer. I only had gallon bags, and I halfed the recipe, so I only needed one. I wanted it to freeze flat, so I placed it on a quarter size cookie sheet. Freeze for 1 1/4 to 1 1/2 hours, depending on the size of bag you use. You just want the pineapple to be slushy, not completely frozen. Fold into whipped cream with a spatula. Then freeze the whole mixture for another 2 hours. 

Wednesday, June 19, 2013

Caramel Cake

America's Test Kitchen is one of my very favorite shows to watch. I love how they come up with their recipes. This recipe was one that I've been wanting to try for awhile now. The cake was super yummy and I've always wondered how to make a caramel frosting. I liked the cake, but it seemed as though the flavor got a bit old, so I'll be playing around with this recipe in the future to see if I can get it to be more how I would like it to be. 

Caramel Cake
America's Test Kitchen

Homemade Yellow Cake

2 ¼ cup All purpose flour
1 ½ tsp Baking soda
½ tsp Baking powder
¾ tsp salt
1 ½ cups sugar
4 eggs
2 tsp vanilla
½ cup buttermilk
16 tablespoons unsalted butter, slightly soft

Mix dry ingredients in the bowl of your stand mixer. Then mix wet ingredients with whisk in a medium bowl.
Mix butter into dry ingredients on lowest speed of your stand mixer one to two tablespoons at a time, until pieces are pea sized and the mixture is a yellowish color. Add liquid ingredients half at a time and mix to combine. Pour batter into 2 nine inch pans that have been greased and floured  (I cheated and used Pam for baking, seemed to work fine!). Even out by tapping on the counter a couple of times. Place on the middle rack of oven that's been preheated to 350 degrees for about 20 minutes, or until a toothpick inserted in the middle comes out clean. Let cakes cool in the pan for 10 minutes and then cool completely about 1 hour on a wire rack before frosting.

Caramel Frosting

2 cups packed brown sugar
1 stick unsalted butter


1/2 tsp salt
1/2 cup heavy cream
1 teaspoon vanilla
2 1/2 cups confectioners sugar
4 Tablespoons unsalted butter, softened

Melt butter, brown sugar and salt in saucepan, while stirring. Look for little bubbles forming around the edge of the pan. When they form add heavy cream, whisking quickly. Heat again until the bubble around the edge return, when the bubbles return take the pan off the heat and whisk in the vanilla.

Put caramel mixture into stand mixer bowl. Add confectioners sugar. Mix on low speed at first. Add the sugar bit by bit. Beat on medium until lighter in color and fluffy. Add 4 tablespoon unsalted butter. Beat until nice and creamy.

Put ¾ cup of frosting on layer. Work really fast, spreading it. Frost top layer with the rest, being careful not to overwork.




Wednesday, June 12, 2013

Cutler's Double Chocolate Oatmeal Cookies

I have to tell you that this is one of my very favorite cookies, but cookies just haven't been turning out lately when I bake them at my house. :( I was thrilled when this recipe actually did turn out really well. I thought that the cookies taste just the same as when you buy them at Cutler's. This is an amazing recipe, make sure to try it!

Cutler's Double Chocolate Oatmeal Cookies


1 cup butter or margarine (or use half and half like I did)
1 1/2 cups brown sugar
1/2 cup sugar
1 1/2 tsp vanilla 
2 eggs
2 tablespoons milk
3/4 cup cocoa
1/2 tsp salt
3/4 tsp baking soda
1 1/4 cup flour
3 cups oats (I used quick cooking)
1 cup semi-sweet chocolate chips

Cream the butter and sugars in the bowl of your stand mixer. When creamy, add vanilla, eggs and milk. Combine the dry ingredients, making sure to mix them together. Slowly add the dry ingredients, mix until no dry flour remains. Add the chocolate chips. Scoop with a small ice cream type scoop or drop by tablespoons onto a parchment lined baking sheet. Bake at 350 degrees for 10-12 minutes.


Wednesday, June 5, 2013

Sourdough Bread

Sourdough bread is one of my very favorite kinds of bread. I've always wondered how you  make it, it has almost seemed to be a lost art. I was thrilled when I was able to get a starter and a recipe from Mary Jayne Child. I'm not going to talk about how to make a starter, because I didn't do that, but I will include a link to a website I found talking about how to make and care for one. Mary Jayne knows how best to make the bread and it turned out delicious, it was really fun to make too! It does take awhile, but most of the time the dough is just sitting at room temperature. I can't wait to make it again and show you an amazing grilled cheese sandwich!

Sourdough bread


Sourdough starter, get one or find out how to make your own here.
Bread flour, unbleached
Room temperature filtered water (I just used bottled, tap water contains chlorine which will kill the starter.)
1/4 to 1/2 teaspoon yeast (optional)
1 1/2 teaspoon salt
Kosher salt for sprinkling on top

Remove your sourdough starter from fridge, put the entire starter into a medium sized glass bowl. You can rinse the container that your starter was in if it needs it, but don't wash the container. Remove 1/2 heaping cup and place back in your starter container, then add about 1/2 cup bread flour, and 3 ounces of filtered water (just over 1/3 cup). Mix until combined. Place the lid back on the starter container and allow to sit at room temperature for 3-4 hours. Refrigerate for up to a week before refreshing again, but don't use the new starter for at least 12 hours.

To remaining dough in the bowl add 1 cup bread flour and 1/2 cup filtered water. Mix until combined and cover lightly with plastic wrap. Allow to sit at room temperature for at least 8 hours or overnight.

Scrape out into the bowl of your stand mixer, using the dough hook of your mixer. Here is where you can add the optional yeast, add 3 heaping cups of the bread flour, 1 1/2 teaspoon salt. Have 1 1/2 cups of filtered water ready to add, but like most bread, you most likely won't use it all. Have a large bowl ready to rise the dough in, it doesn't need to be greased, I used the extra mixing bowl for my stand mixer. Start your mixer with the starter, yeast, salt and flour. Add water a little bit at a time until the dough comes together and forms a ball, being careful not to add too much. You will probably use around a cup. If you add too much and the dough gets too soft, you can add a bit more flour. Only mix for a few minutes, if you over mix the dough ball will come apart. Turn the dough out to the bowl you set aside to raise it in. Put on a lid or lightly cover with plastic wrap for at least 8 hours or overnight. 

Have a square of parchment paper ready to set the dough ball on. Turn the dough onto a floured surface. Turn over to make a ball, and tuck the ends underneath. Lay the ball on the parchment paper with the smooth side up. Cover and allow to raise for 2-4 hours, or until doubled in size. About 1 hour before baking, start heating your oven to 475 degrees with your dutch oven or pizza stone inside. I used a pizza stone, but I think it maybe needs to cook a bit longer that way, because if you use a dutch oven, you're going to get radiant heat all the way around. Just before baking cut 3 slits with a knife, don't forget this like I did, I ended up with a nice burn when I remembered during the cooking. You can also sprinkle the top with kosher salt if you want, or even some spices like rosemary. 

Pull your heated cooking stone, or dutch oven out of the oven and using the parchment paper, carefully place on the stone or in the dutch oven. If using the dutch oven, put the lid back on, I used tin foil with the pizza stone. Place into the oven and bake for 15 minutes. Then remove the lid or foil and bake for another 10-15 minutes. When it's done, remove the stone or dutch oven and remove the bread from the hot surface. Allow to cool for 1/2 hour before slicing the loaf.