Recipes (Sweet) | Food Gal

Category Archives: Recipes (Sweet)

A Muffin That’s Like A Donut

Posted on September 4, 2008 by foodgal 7 comments

When I worked on the San Jose Mercury News Food & Wine section, you always knew it was going to be a good day if any Beth Hensberger baked goods were being photographed in the studio for an upcoming story.

That’s because once the photos were done, we’d all dive in, eagerly tearing off hunks of pie, cobbler, cookies or breads to nibble. They never ceased to make us smile and swoon. That’s because Beth’s baked goods are always filled with abundant love and expertise.

A former Bay Area caterer and a veteran cookbook author, Hensperger is a baking authority and one of the nicest people you’ll ever meet. We still keep in touch by email. And whenever I make one of her recipes, I always think of my dear friend whose sweet tooth is matched only by my own.

Her cinnamon-buttermilk muffins are as comforting as you can get. They are dipped in melted butter, then in cinnamon-sugar. I used organic cane sugar, giving the topping an even darker contrast to the golden muffins. But regular granulated sugar also works fine.

The batter, Hensperger says, is similar to ones for donuts, giving these muffins a cake-like texture. Muffins that are like donuts, but without the frying? Does it get any better than that?

Cinnamon-buttermilk muffins

Take A Break With Homemade Blueberry Coffee Cake

Posted on August 6, 2008 by foodgal 15 comments

When life gives you an extra cup of sour cream, what to do? Why, make sugary, wonderful blueberry coffee cake, of course.

OK, so that’s my logic when I had leftover sour cream in the fridge from making another dish. After all, why let all that creamy lusciousness go to waste? With the addition of a little cake flour, plus a nifty trick where you create a poofy rising agent from mixing the sour cream with the baking soda, this recipe creates a sweet treat with a tender, moist, and very soft crumb. It’s from “Baking By Flavor” (John Wiley & Sons) by baking specialist Lisa Yockelson.

Yes, there’s quite a bit of granulated and brown sugar in the topping. But hey, it wouldn’t be coffee cake without it. Plus, this cake has a cup of fresh blueberries strewn throughout. With blueberries so rich in antioxidants, you can tell yourself this cake actually might be just a tiny bit good for you. That’s my logic, and I’m sticking to it.

Blueberry Coffee Cake

Amped Up Sesame Cake

Posted on July 16, 2008 by foodgal 13 comments

Tender sesame cake.

Maybe you’ve tasted sesame cake before. Well, you probably haven’t had sesame cake like this before.

Extremely moist, artful with black sesame seeds throughout, and with the haunting, revved up flavor of toasted Asian sesame oil. Wow.

The recipe is from baker extraordinaire, Alice Medrich, who never ceases to amaze. It’s from her book,
“Pure Dessert” (Artisan). It’s a simple cake to bake, and one that needs no other adornment to shine.

Sesame Seed Cake

Strawberry Shortcakes For Breakfast

Posted on May 14, 2008 by foodgal 8 comments

You only live once, so why not indulge? Especially since I’ve made this treat a little more virtuous.

Instead of the usual calorie-laden whipped cream filling, I’ve used thick, non-fat Greek yogurt in its place. Yes, the shortcakes still have some cream and butter in the dough. There’s not much getting around that. But yogurt is packed with active cultures that reportedly aid digestion and boost the immune system. And fresh fruit always does a body good. I’ve added just the tiniest drizzle of honey to mellow the tartness of the Greek yogurt. You also canÂ stir in a tad with the sliced strawberries, if the fruit is not sweet enough.

Lastly, I’ve added a spoonful of diced crystallized ginger in with the strawberries. I could say I’ve added it for medicinal purposes. But those of you who know me too well will realize it’s there because I simply can’t get enough of its spicy sweet heat. For those of you who aren’t so partial to ginger, you can leave it out.

There you have it: fresh fruit, yogurt, and honey. That’s a pretty healthful breakfast. Throw in the biscuity shortcake and it’s still better for you than a lot of Sunday brunch fare.

So go ahead and enjoy one of these strawberry shortcakes for breakfast. Or anytime, in fact. The baked shortcakes can be frozen in a Zip-Lock bag, making it easy to serve one on short notice. Allow to thaw in the bag on the countertop for an hour, then warm shortcake in a 350-degree oven for about 15 minutes.

The shortcake recipe is from the June 2008 issue of Cuisine At Home magazine. The filling is my own simple concoction. Read more

New “Tools & Techniques” Book For Budding Cooks

Posted on April 30, 2008 by foodgal Leave a comment

The new “Williams-Sonoma Tools & Techniques” (Gold Street Press, $34.95) book is a gold mine for gadget lovers.

This handy reference book starts out with a primer on every pan, tool, knife, and small appliance imaginable. Yes, with its lovely pictures of each item it almost resembles a Williams-Sonoma catalogue on steroids. Almost all the implements probably can be purchasedÂ at Williams-Sonoma stores. But along with the gadget pics comes lots of useful information for picking and choosing what you need in your kitchen.

Pyrex glass pie dishes? Yes, they’re great for seeing how a crust is browning. But because tempered glass doesn’t conduct heat as well as metal, bottom crusts may take as much as 15 minutes longer to bake, according to the book. Buying a cleaver? Choose one that feels heavier than you first think is comfortable, the book advises, because the weight of the blade actually helps you cut through things more easily.

The book also outlines basic techniques every cook should know — from skinning a fish fillet to trussing poultry. In addition, 50 basic recipes are included for everything from buttercream to chicken stock.

May 3, from 11 a.m. to 1 p.m., get a chance to see some of these techniques in action when the Purcell Murray Culinary Lifestyle Center in Brisbane hosts, “Tools & Techniques: Vegetables 5 Ways.” The class will concentrate on five different ways to prepare vegetables, including braised fennel with tomato, and grilled ratatouille.

The class includes lunch, and a book-signing by Jennifer Newens, executive editor of “Williams-Sonoma Tools & Techniques”. Price of the class is $45. To reserve a spot, call (415) 330-5557.

Meantime, enjoy this recipe from the book:

Citrus curd