Tag Archives: Bake

Mexican Lasagna

This is a great dish for weekday meals. Think of lasagna, but instead of Italian ingredients choose Latin flavors, such as cilantro instead of basil, Monterrey Jack cheese instead of mozzarella. Or, you could also choose a spicier type of cheese, such as pepper jack. I’ve made this one several times already, because it’s not only a family favorite, but easy to prepare and one of my weekday meals that I make ahead to warm up later. Adding sour cream to the layers, or a little diced and seeded jalapeño can only make this even more delicious, so go ahead and add some of your favorite extra ingredients. I adapted this recipe by adding shredded chicken to every layer, but you can keep it meatless and will still be delicious.

Helga

Mexican Lasagna

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Elvis Presley’s Favorite Pound Cake

Elvis Presley's Favorite Pound Cake

I hosted a last minute family get together a few weeks ago,  Kristen and I decided that we wanted to bake something for her grandparents and I had pound cake in mind since it’s easy to bake and it’s the perfect coffee cake.   I knew we had a pound cake recipe at Foodies’ already, but I wanted to try a different recipe so I hit google and started to browse through the results.  I found recipes from sites I know and trust such as Pioneer Woman or Joy the Baker, but when I saw Elvis Presley’s favorite pound cake recipe I knew the search was over.  How could I not want to try The King’s favorite pound cake!

Upon reading about the recipe from Saveur, I found out that one of Elvis’s favorite sweets was the pound cake made by his childhood friend Janelle McComb who shared the recipe on the 10th anniversary of his death.  She would bake two loaves for Christmas and bring them to Graceland, Elvis could eat one all by himself!

As for the cake itself, it is sweet, and dense.  There are two things that really make this cake what it is. One of them, is the added cream and the other is beating it for 5 minutes.  We’re always telling you not to over beat batters for baking, as this does affect the consistency.  This time, we want you to beat! Also, if you have two loaf pans, use them.  I used a single bundt cake pan and it almost overflowed out of my pan.

This cake was a hit with my family, and even more so when I shared the story behind the recipe, my mother in law was especially curious to try Elvis’s favorite pound cake recipe.  She is a true fan… she has all his records and her coffee mug has Elvis on it.
Enjoy it, and tell the story!

Helga

Elvis Presley's Favorite Pound Cake

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Strawberry Chocolate Chip Cookies

The original recipe for these cookies calls for freeze dried strawberries. Where in the world will I find those?! I wanted to try the combination anyway, so I went ahead with fresh strawberries, knowing that using fresh fruit would probably result in a moister cookie. The verdict is… This cookie is great tasting! The tartness of the strawberries combined with the semi sweet chocolate from the cookies is amazing, BUT when you make them, make sure to eat them right away.

Because we’re using fresh fruit in this recipe, the cookie gets soft after a few hours.  So, try them out if you can get your family to eat them in one afternoon!  You can use half a recipe so you only get between 18 to 24 cookies.

As a variation, I think using dried fruits would be an interesting idea. The obvious choice would be dried cherries, or cranberries. But how would adding some dried apricots taste? I’ll definitely try it out and report back to you!

Helga

Strawberry Chocolate Chip Cookies

Strawberry Chocolate Chip Cookies

Recipe adapted from Baking Bites

Yields: 3-4 dozen cookies

Ingredients:
2 1/2 cups all purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2  cup sugar
1/2 cup butter, room temperature
2 large eggs
2 tsp vanilla extract
1 tbsp honey
2 cups strawberries, diced
1 cup semi sweet chocolate chips

Procedure:

  1. Preheat oven to 350F. Line a baking sheet with parchment paper
  2. In a large bowl, whisk together flour, baking soda and salt.
  3. In another large bowl, cream together butter and sugar. Add eggs in one at a time and beat until fully incorporated. Stir in vanilla and honey.
  4. Gradually blend in dry ingredients, followed by strawberries and chocolate chips (don’t worry about breaking up the strawberries; stir them vigorously!).
  5. Drop tablespoonfuls (1-inch balls) of dough onto prepared baking sheet.
  6. Bake for about 10-11 minutes, or until cookies begin to brown and are set. Bake an extra minute or two for a crisper cookie. (recommended!)
  7. Cool for 2 minutes on baking sheet, then transfer to a wire rack to cool completely.

Strawberry Chocolate Chip Cookies

Strawberry Chocolate Chip Cookies

Strawberry Chocolate Chip Cookies

Strawberry Chocolate Chip Cookies

Strawberry Chocolate Chip Cookies

Strawberry Chocolate Chip Cookies