Cooking

Yes, my hubby is a chef. And while, hands down, I love just about everything he makes, I enjoy throwing an apron on every once in a while too.  Don't get me started on Tiff-- she's a regular Betty Crocker :) However, thinking that she might cringe at mention of a box cake personality so let me say this-- Tiff is a regular Andrea Ballus (creator of Sift, another obsession :) (Stay tuned for that yummy post!)

Here are some recipes that we LOVE and hope you will too :)

RECIPE ARCHIVE (hit ctrl + F and keywords to find your recipe)

1/26/15 from our obsessions
"La La Lemon Season"

Meyer Lemon Almond Cake

*image and recipe courtesy of the SF Chronicle, Sunday 1/25/15

Ingredients:
CAKE

• 8 ounces (2 sticks) unsalted butter, softened
• 1-2 teaspoon all purpose flour
• 1 cup sugar
• 2 cups almond Flour
• 3 large eggs
• 1/4 teaspoon vanilla extract
• 1/4 cup Meyer lemon juice (about 1 large lemon)
• 2 tablespoons finely grated Meyer lemon zest       (about 2 large lemons)
• 1/2 cup medium grind polenta
• 1 teaspoon baking soda
•  1/4 teaspoon salt
•  1/4 teaspoon ground cardamom

CANDIED LEMONS (optional)

• 1 1/2 cups sugar
• 2/3 cup water
• 3 to 4 medium Meyer lemons, sliced 1/8 in. thick, seeds removed

For the cake:

Preheat the oven to 325 degrees, and place a rack in the middle.

Place the butter in a large mixing bowl or in your stand mixer, fitted with paddle attachment;set aside.

Use the butter wrappers to grease the inside of a 9 inch spring form pan; sprinkle with flour, rotating to coat the bottom and sides of the pan. Discard the excess flour.

Cut a circle of parchment paper to fit the bottom of the pan, place inside and set aside.

Add the sugar tot he butter;mix at medium/high speed until light and fluffy, about 4 minutes, scraping down sides of bowl once or twice.

Add the almond flour and mix slowly to combine.

Add the eggs, one at a time, adding thoroughly to combine before adding the next.

The batter should have a light, mousse like texture. Remove the bowl from the mixer. Using a large spoon or spatula, gently fold in the vanilla, lemon juice, and zest. Add the polenta, baking powder, salt, and cardamom. 

Spoon the batter into pan and smooth out edges. Set the cake pan on a rimmed baking sheet and bake for 45-50 minutes until golden brown and center is set. Remove the cake from the oven and let it sit for 15 minutes. Run a butter knife around the edge of the cake to loosen. Then, remove the sides of the pan. Leave the cake on the bottom of the spring form pan. Place on a rack and let cool. The cake can be made a day ahead, but store sealed in a  carrier and keep at room temperature.

For the candied lemons:

Combine the sugar and water in a shallow sauce pan and heat over medium high heat until the sugar dissolves and the mixture comes to a strong simmer. Working in batches, add the lemon slices and continue to simmer, turning the slices occasionally until the peels turn translucent about 6-7 minutes depending on the thickness of the slices.

Remove from heat and let cool. The candied lemons can be made a day or two ahead. Refrigerate in the syrup.

To finish the cake:

Remove the candied lemon slices from the syrup and blot with paper towels. Overlap the slices atop the cake. Note: reserve the remaining syrup to mix with mineral water for a gorgeous spritzer, infusion to simple syrup, or a sweetener for lemonade.

Serves 8-10.

Enjoy! 

"KEEP IT SPICY"

PUFF PASTRY JALAPEÑO POPPERS

Makes 24 poppers

Ingredients

• 12 jalapeños, halved and seeds removed
• 1 box puff pastry (2 sheets)
• 8 ounces cream cheese
• 1/2 cup bacon pieces
• 1 cup cheddar, shredded
• 4 cloves garlic
• 1 egg
• Olive oil

Preheat oven to 400 degrees. Drizzle garlic cloves with olive oil and wrap in aluminum foil. Roast in oven for 30 minutes.Meanwhile, unfold thawed pastry sheet and roll into a 9x12 inch rectangle. Slice each sheet into twelve 3x3 inch squares, making for a total of 24 squares with both sheets. In a large bowl, mix together cream cheese, bacon, cheddar, and garlic. Spoon cream cheese filling into jalapeno halves.Wrap pastry squares around stuffed jalapenos and arrange on a baking sheet.Whisk together egg and 3 tablespoons water. Brush egg mixture over poppers. (Top with additional cheddar, if you like.) Bake for 20 minutes.

Arrriba!