Philly Cream Cheese Pound Cake

Wow, so it's no surprise I am the worst blogger ever! I'm not even going to make any excuses this time. Enough said.



I came across a classic recipe for "Philly Pound Cake" from a really awesome blog. Thanks for sharing, sophistimom!

This was the best pound cake I have eaten. Ever.

But I can't promise it will taste the same with just any cream cheese. So don't take any chances and please use Philadelphia. It is the best. You won't regret it!



I made two regular-sized loaves because I didn't have the mini pans.

The mini's would make lovely gifts all wrapped up or with a simple ribbon. I really like using Martha's food packaging line from Michaels. It's a lot of fun.

Enjoy!

Philly Pound Cake
Adapted from Philadelphia Inquirer

Ingredients:
2 sticks unsalted butter, softened, but not quite room temperature

8 ounce package of cream cheese, softened slightly

1 1/2 cups sugar

4 eggs

1 1/2 teaspoons pure vanilla extract

2 cups unbleached all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons kosher salt

confectioners’ sugar for dusting

1. Preheat oven to 325 degrees. Spray four mini loaf pans with non-stick cooking spray, and place on a cookie sheet.

2. In a mixer fitted with the paddle attachment, cream together butter and cream cheese. Pour in sugar and mix until smooth. Add in eggs, one at a time, mixing well until each is incorporated.

3. While ingredients are mixing, whisk together four, baking powder, and salt in a separate bowl. Slowly add flour mixture to the wet ingredients.

4. Distribute batter evenly among the four pans and bake until a toothpick inserted in the center comes out clean, about 50-60 minutes. Let cool and dust with confectioners’ sugar. Wrap any extras tightly in plastic wrap and freeze for up to one month.

Baked Gruyere and Sausage Omelet

Ahhh, sometimes there's just nothing better than good ol' breakfast for dinner. We try to do this every month or so and I really look forward to these nights.

This recipe is extremely versatile and can be made using bacon, ham or any variety of cheese. I just looove gruyere with eggs. Especially the cheesy crust on top. It is the best!



Baked Gruyere and Sausage Omelet
Adapted from Giada

Ingredients:
Butter, for greasing baking dish
2 tablespoons olive oil
1 small onion, diced
1/2 pound mild turkey sausage, casings removed
8 large eggs
1/3 cup whole milk
1 teaspoon kosher salt
Freshly ground black pepper
1 red bell pepper, diced
1 1/2 cups (4 ounces) grated Gruyere cheese
1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley (I used scallions)

Directions:
Preheat the oven to 425 degrees F. Lightly butter an 8 by 8-inch baking dish.
Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set the pan aside to cool.

In a large bowl, whisk together the eggs, milk, salt and pepper, to taste, until smooth, about 20 seconds. Add the red bell pepper, 1 cup of Gruyere cheese and 1/4 cup of parsley. Stir in the onion mixture. Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 20 to 25 minutes or until golden brown.
Cut the baked omelet into wedges and sprinkle with remaining parsley (or scallions like I did!) before serving.

Cook's Note: To make individual servings, divide the batter between 4 buttered 8-ounce ramekins. Bake for 15 to 18 minutes.

I'm back!!!

Is anyone still here? Well, I'm back AGAIN and apologize for disappearing on you!

I know I promised I would post more often, but what can I say?

Well, I've been a little preoccupied lately with fun stuff like buying a new house and day dreaming about all the lovely things I can't wait to do with it!

So, I was thinking I may start including "house stuff" on here instead of just the usual food. We bought a historic English Tudor that has tons of character so we have many, many plans to update and restore a lot of it's natural beauty. This will also be a great way for all of our long distance family and friends to stay up to date. It will be a few months until you see any house action on here since we have yet to move, so please come back!

In the meantime, I am beyond excited for fall and and can not hold off the pumpkin and comfort foods any longer! It is our absolute favorite time of year and this one is especially going to be great. Justin and I will be celebrating five years of marriage and moving into our first home, Hooray!

Coconut Layer Cake

This was my first attempt at making a coconut cake and I was really quite pleased with the outcome. I actually made this cake way back in March for my brother's birthday and I'm just now sharing with you. I know, pathetic.



I used two different recipes; one for the cake and one for the frosting. The cake is like a pound cake consistency and so I wanted to pair it with a cream cheese buttercream rather than the traditional meringue style. Both were incredible and I'll definitely be making again before the summer ends.


I didn't have my camera with me and I wanted to show what the inside looks like.

Coconut Layer Cake
Adapted from Cooks Illustrated

Makes one 9-inch, 4-layer cake.

Ingredients:
1 large egg
5 large egg whites
3/4 cup cream of coconut
1/4 cup water
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 1/4 cups cake flour (9 ounces), sifted
1 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces, softened, but still cool
2 cups packed sweetened shredded coconut (about 8 ounces)

1. For the Cake: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease two 9-inch round cake pans with shortening and dust with flour.

2. Beat egg whites and whole egg in large measuring cup with fork to combine. Add cream of coconut, water, vanilla, and coconut extract and beat with fork until thoroughly combined.

3. Combine flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Mix on lowest speed to combine, about 30 seconds. With mixer still running on lowest speed, add butter 1 piece at a time, then beat until mixture resembles coarse meal, with butter bits no larger than small peas, 2 to 2 1/2 minutes.

4. With mixer still running, add 1 cup liquid. Increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer still running, add remaining 1 cup liquid in steady stream (this should take about 15 seconds). Stop mixer and scrape down bowl with rubber spatula, then beat at medium-high speed to combine, about 15 seconds. (Batter will be thick.)

5. Divide batter between cake pans and level with offset or rubber spatula. Bake until deep golden brown, cakes pull away from sides of pans, and toothpick inserted into center of cakes comes out clean, about 30 minutes (rotate cakes after about 20 minutes). Do not turn off oven.

6. Cool in pans on wire racks about 10 minutes, then loosen cakes from sides of pans with paring knife, invert cakes onto racks and then re-invert; cool to room temperature.

7. While cakes are cooling, spread shredded coconut on rimmed baking sheet; toast in oven until shreds are a mix of golden brown and white, about 15 to 20 minutes, stirring 2 or 3 times. Cool to room temperature.

Buttercream
Adapted from somewhere

Ingredients:
12 ounces of cream cheese slightly chilled
1 stick of butter plus 6 tablespoons of butter (7 ounces) unsalted butter at room temperature
1 cup of confectioners sugar, sifted after measuring
2 teaspoons of granulated sugar
¼ cup of water
3 egg whites
1 teaspoon of coconut extract

1. Place the cream cheese in the bowl of a mixer and beat on medium speed until slightly fluffy and smooth. Add the butter 1-2 tablespoons at a time, mixing until smooth. Add the confectioner’s sugar and coconut extract and mix until fluffy. Set aside at room temperature while buttercream is made.

2. Combine the granulated sugar and water in a small heavy saucepan and bring to a boil over medium heat, stirring to dissolve sugar. Continue to cook without stirring until the syrup reaches the softball stage 228 degrees F on a candy thermometer.

3. Meanwhile, place the egg whites in mixer bowl and have the mixer ready to go. When the syrup is ready, turn the mixer on med-low and begin mixing the egg whites. Slowly add the hot syrup to the whites taking care not to pour onto the beaters, it may splash. When all the syrup is incorporated, raise the speed on the mixer to med-high and beat the egg whites until mixture has cooled and stiff meringue forms.

4. With the mixer on low, begin adding the cream cheese mixture by the spoonful. When all is incorporated, raise the speed to medium and whip until frosting is smooth and fluffy.

5. Spread a generous amount of frosting between each layer. Sprinkle the sides with toasted coconut. Enjoy.

Springtime Lemon Cupcakes

Last year I found these adorable flower cupcake liners that I intended to use for Springtime lemon cupcakes. I also found these really cute jumbo sprinkles at Walmart that I thought would match PERFECT. Love love the pastels!





I must say, these lemon cupcakes were exceedingly moist on the inside. And I love the yellow color!





And finally, here on display at my mom's house using her lovely cupcake stand. So cute!

Elaine's Lemon Supreme Cake
Adapted from The Cake Mix Doctor cookbook

Ingredients:
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) lemon cake mix
1 package (3 ounces) lemon gelatin (I used lemon pudding mix)
3/4 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower
3/4 cup water
4 large eggs

Directions:
1. Preheat oven to 350. Generously grease and flour a 13- by 9-inch baking pan or line a cupcake tray with paper liners

2. Place cake mix, gelatin or pudding, oil, water, and eggs in mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine, scrape down sides of bowl.

3. Increase mixer speed to medium and beat 2 minutes more. Scrape down sides again if needed. The batter should look well combined and thickened.Pour the batter into the prepared pan.

4. Bake the cake until it is light brown and springs back when lightly pressed with your finger, 35-40 minutes. OR for cupcakes 20-25 minutes.

5. Remove pans from oven and place on wire rack to cool for 20 minutes.
Run a dinner knife around edge of cake and invert it onto wire rack. Allow cake to cool completely, 30 minutes.

Cream Cheese Frosting

Ingredients:
8 ounces cream cheese, at room temp.
1 stick of butter, softened
3 3/4 cups powdered sugar, sifted
1 teaspoon vanilla

Directions:
1. Blend together the cream cheese and butter using an electric mixer on low speed until combined, about 30 seconds.

2. Add the powdered sugar, a bit at a time, blending on low speed until well incorporated, about 1 minute.

3. Add the vanilla, then increase the mixer speed to medium and blend frosting until fluffy, 1 minute more. (You may need to add more sugar if you will be piping the frosting).

CamelBak Water Bottle

I am madly in love with this water bottle and it's PINK! It is completely leak- proof, BPA free and I love the blue bite valve. My hubby has one too, but in black so he thinks his is way cooler.

Slow Cooker Pulled Pork

Wow. I can't even believe I haven't shared this recipe yet! It's so good I've made it twice so far in the last few months. I showed up with a crock pot full to one of our many family gatherings. We have a pretty large family and this always seems to go pretty far.

There are a lot of recipes for crock pot pulled pork, but I really liked this version from The Way The Cookie Crumbles. She used a spice rub recipe from Cooks Illustrated, so you pretty much can't go wrong with that. Another recipe I'd like to try soon is made with root beer. yum!



If you are using a smaller pork roast, which I did the first time, then I would recommend decreasing the amount of the spice mixture or it will be way to spicy. Also, I think there is too much pepper in the spice rub and will use less next time. Or use less chili powder. Either way, you can sort of play around with it until it is to your preference of spice level. I did not marinate the pork for 3 hours. I skipped this step all together and there was LOTS of flavor.

Slow Cooker Pulled Pork
Adapted from Cooks Illustrated

Spicy Chili Rub:
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar
1 tablespoon ground white pepper

1 (6-8 pound) bone-in pork roast (preferably shoulder or Boston butt)
½ teaspoon liquid smoke (optional)
2 cups of your favorite barbecue sauce

Directions:
1. Mix all spice rub ingredients in small bowl.

2. Massage spice rub all over meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours or overnight.

3. Unwrap roast and place it in a slow cooker. Add liquid smoke, if using, and ¼ cup water. Cook on low for 8-10 hours, until meat is fork-tender.

4. Transfer roast to cutting board and discard liquid. Shred the pork with two forks or your fingers. Discard fat.

5. Place the shredded meat back into the slow cooker; toss with 1 cup barbecue sauce, adding more to taste. Heat on low for 30-60 minutes or until ready to serve. Serve with additional barbecue sauce.