Wednesday, October 29, 2008

Glazed lemon poppy-seed cake

Well..well..well , again .. !! I'm getting lazy to updating my page - aarrrg.. !! this is just fase of blogging-blue he..he..he. But believe me I'm still doing baking, cooking, taking picture etc .. but not for sitting in front of computer and posting .. a ya ya ya ya ya .. may be a blogger as like me need vacation too ;p

Every afternoon, I always have a piece of cake (at least !!) and a cup of coffee for my husband !! yeah.. he is The cake-eater , and love to get snack after work . And for me that is not problem at all - I love to bake, but not like before any more. Lately , I love baking something simply , not use many eggs . Like this recipes, so simply and believe me taste so good. I love the crunchy effect from poppy seeds and lemon glazed on the top of cake...

Glazed Lemon Poppy Seed Cake

Source : Epicurious

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon finely grated lemon zest

1/4 teaspoon salt

2 sticks (1 cup) unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

2 tablespoons poppy seeds

1 1/2 cups confectioners sugar

3 tablespoons fresh lemon juice

Put oven rack in middle position and preheat oven to 375°F.

Butter a 9-inch round cake pan.

Whisk together flour, baking powder, lemon zest, and salt in a bowl.

Beat together butter and granulated sugar in another bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes.

Beat in eggs until combined.

Reduce speed to low, then add flour mixture and poppy seeds and mix until just combined.

Transfer batter to cake pan, smoothing top, and bake until a wooden pick inserted in center of cake comes out clean and top is golden brown, about 30 minutes.

Cool cake in pan on a rack 5 minutes, then invert onto rack.

Whisk together confectioners sugar and lemon juice in a bowl until smooth.

Pour glaze over warm cake, spreading it with a spatula to drizzle over edge.

Let stand until glaze is set, about 15 minutes.

Serve warm or at room temperature.

Tuesday, October 21, 2008

Black Bottom Banana-Cream Pie

Since I found this recipes from one of my blogger friend page, Eliza .. I couldn't stop thinking about how yummy those Pie ...

And now I really know why I adore this recipes .. !! yihaaaaaaaaaaa... another way to consume banana and since then no more old banana at my kitchen corner. And you must try this .. !! trust me .. this is heaven ;-)

Thanks to Eliza, to sharing this recipes

Black Bottom Banana-Cream Pie

1 (9-inch) pastry crust of your choice
3 tablespoons cornstarch, divided
2 tablespoons sugar
2 tablespoons unsweetened cocoa
Dash of salt
1 1/3 cups milk, divided
1 ounce semisweet chocolate, chopped
1/2 cup sugar
1/4 teaspoon salt
2 large eggs
1 tablespoon butter
2 teaspoon vanilla extract
2 ounces cream cheese, softened
2 large bananas
1 1/2 cups frozen whipped topping, thawed
Chocolate curls (optional)

Prepare and bake pastry crust in a 9-inch pie plate. Cool completely on a wire rack.
Combine 1 tablespoon cornstarch, 2 tablespoons sugar, cocoa, and a dash of salt in a small heavy saucepan; gradually add 1/3 cup milk, stirring with a whisk.

Cook 2 minutes over medium-low heat. Stir in chopped chocolate, and bring to a boil over medium heat. Reduce heat to low, and cook for 1 minute, stirring constantly.

Spread chocolate mixture into bottom of prepared crust.

Combine 2 tablespoons cornstarch, 1 cup milk, 1/2 cup sugar, 1/4 teaspoon salt, eggs, and butter in a heavy saucepan over medium heat, stirring constantly with a whisk. Bring to a boil.

Reduce heat to low, and cook for 1 minute or until thick.

Remove from heat. Add the vanilla. Add 1/4 cup hot custard to cream cheese, and beat just until blended. Stir in the remaining custard.

Arrange the banana slices on top of chocolate layer, and spoon custard over bananas.

Press plastic wrap onto surface of custard, and chill for 4 hours.

Remove the plastic wrap. Spread whipped topping evenly over custard.

Garnish with chocolate curls, if desired. Chill until ready to serve.