Archive for the ‘Sweets and Treats’ Category

Raspberry Buttermilk Sherbet

Wednesday, August 10th, 2011

About two weeks ago I got put on a new client project at work. My role on this particular project is all about food. I’m responsible for creating content. About food. Ummmm, could this be a more perfect match? I’m thrilled. I was actually on a business trip for a different client when the spot opened up, and I will love my boss FOREVER for suggesting my name. She pretty much made my life.

For the past two weeks, I’ve been researching and writing. Cooking and baking. Snapping pictures and editing. And it has been FUN. I haven’t had this much fun at work in a loooonnngggg time. I feel excited and inspired. It’s refreshing.

You know what else is refreshing? Sherbet. Specifically, this raspberry buttermilk sherbet. It’s icy and creamy. Light and dense with flavor. It’s the best of both worlds: everything there is to love about the fruitiness of a sorbet combined with the flavor and density of an ice cream. It hits the perfect summer note.

Gather Up:
6 cups raspberries (4-5 pints)
1/4 cup 100% grape or apple juice
1 cup superfine sugar
1 1/2 cups buttermilk
1/4 cup heavy cream
Kosher salt

Puree the raspberries, juice and sugar in a food processor until smooth. Stir in the buttermilk, cream and a pinch of salt. Cover and refrigerate until thoroughly chilled, about 4 hours.

Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to an airtight container and freeze until firm.

To serve, allow to thaw on the counter for about 20 minutes before scooping.

Enjoy big spoonfuls, or in ice cream sandwiches, with the cookie of your choice. We used mini gingersnaps – yum!

Recipe from the Food Network Magazine

Peach Pancakes

Thursday, July 28th, 2011

I love hippies. I always wanted to be one. My children think I was, and I do nothing to dispel that notion… So naturally, health food places and local sustainable farming is my thing… (That part, at least, is true.)

There is a certain restaurant in Austin (probably the hippie capital of Texas, or maybe the entire Southwest even…) where they serve local produce, embrace all manner of vegetarians, remain eternally chill and operate 24 hours a day. If you have been to Austin, someone has told you to go to Kerbey Lane, and heaven help you if you did not go!

The pancakes have a cult following, and let me tell you, once you have eaten their peach pancakes in the summer, they will haunt you… In a good way…  In a come-back-for-more kinda way… So go. I will not judge you.  And sister… neither will they!

Gather Up:
2 eggs, at room temperature
2 ½ cups buttermilk, at room temperature
4 tablespoons oil
2 ½ cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
¼ teaspoon cinnamon
¼ teaspoon ginger
Pinch nutmeg
Pinch ground cloves
2 cups ripe, peeled, diced peaches

Blend egg, milk and oil. In a separate bowl blend dry ingredients together.

Add dry ingredients to wet ingredients and stir until just combined. Gently fold in peaches. Let sit 5 minutes. Batter will be lumpy.

Heat griddle until drops of water sizzle. Grease lightly if needed.

Drop large spoonfuls of batter onto hot grill and smooth out slightly. Flip pancakes once pancakes puff and bubbles have formed, but before bubbles break.

Turn and brown on the other side, pressing down gently to make sure batter cooks evenly around the fruit.

Serve immediately with powdered sugar, butter, warm syrup, peach butter, or topping of your choice.

Inspired by Kerbey Lane Café, Austin

Peach Streusel Kuchen

Wednesday, July 20th, 2011

We’re baaaaaack! (And yes, we realize it has been almost exactly three months since our last post.) There has been quite a lot of activity at our house; let me attempt to catch you up and hopefully explain the complete lack of blogging…

1. Darrell and I have exactly 108 days left until our wedding! I have quite a few DIY projects, and that, coupled with an extreme case of OCD and an addiction to Pinterest, has made me pretty unavailable.
2. Robin graduated from college in mid-May; thus, May was a whirlwind of graduation parties, moving and sketchy Craigslist appointments. Since then, she’s been settling into her new job and making the inevitable transition from College Girl to Working Girl.
3. My mom decided to list our house. She reached this decision sometime in late April, and we listed the house in June. As you might imagine, the majority of May was spent checking things off a massive “honey do” list (one we ALL got to participate in, I might add).

You may have noticed that gorgeous green grass in the first picture. Well…the most impressive home improvement project we took on was a new lawn. After four long years of dust, debris and muddy paws – the result of a backyard full of dirt – it’s like a lush, little park back there.

We’re quite proud of it, but it was a long and tiring family project, a true labor of love undertaken by all those “lucky” enough to be home for the weekend.

We tilled, we raked, we rolled, we cut (with a kitchen knife)…we collapsed…

And, because it takes true love to toil outside in the Texas heat, my mom made this Peach Struesel Kuchen to thank us and celebrate the end of a looooong day. We sat on our no-longer dusty stone patio and ate dessert in a mist of cool sprinkler water and the smell of new grass…

Gather Up:
2 ½ cups bread flour
1/3 cup sugar
½ teaspoon salt
1 ¼ teaspoon instant yeast
1 large egg at room temperature
2 tablespoons butter, softened
¾ cup milk at 125 degrees
4 ripe peaches

For Topping:
½ cup flour
¼ cup almond meal
¼ cup brown sugar
1 teaspoon cinnamon
3 tablespoons butter, softened

Combine the bread flour, sugar and salt in the mixing bowl of a stand mixer. Add yeast and mix well.

Using a dough hook, add butter, milk and egg. Mix on low speed for about 5 minutes. Scrape bowl and hook. Remove hook and cover bowl with a plate for 15 minutes.

Attach dough hook and mix for another 10 minutes to form a smooth pliable dough. Remove dough and shape into a ball. Place in a lightly oiled bowl, cover with plate and allow to rise for about 1 ½ hours or until almost double in size.

Lightly grease a 9-inch springform pan. Peel and slice peaches. Mix all topping ingredients until mixture resembles coarse meal.

Place dough on a lightly floured surface. Roll it out to fit the pan and ease it into position. Arrange peaches on top of dough. Sprinkle topping over peaches. Cover lightly with plastic wrap and set in a warm place to rise slightly for about 20 minutes.

Preheat oven to 375 degrees. Bake for 30 minutes until golden brown. Cool in pan for 10 minutes and release from pan. Serve warm or cool completely on wire rack.

Recipe from Roti n Rice

Blogaversary (!!!) and Strawberry Pie

Monday, April 25th, 2011

On this day, one year ago, we put up our very first blog post and subsequently entered into the world of food blogging. How crazy is it that it’s already been a year? Ridiculously so. In fact, it went by so fast that we almost didn’t even realize it. Last Thursday I had already climbed into bed and was going through my right-before-sleep routine: check work email, check personal email, check Facebook, check Foursquare check-ins, check blog comments…when…

[What follows is an actual internal conversation I had with myself. This is just a small glimpse into what goes on inside my mind. You're welcome.] OMG. IT’S APRIL. DID WE MISS OUR BLOGAVERSARY? When did we start the blog? Please tell me it was May. It wasn’t. It was definitely before Mother’s Day. Why isn’t the page loading? Scroll…scroll…click. Pizza post was the first one…okay…PHEW. April 25. Need to put this on a sticky note on the calendar, or I’ll forget. “Blogaversary is Monday!”

If you’ve learned anything about us over the course of the last year, you’ll understand why missing this day would have been catastrophic. We are a people that LOVE to celebrate. Any event, any time, any place, anywhere. Tell us the occasion – we’ll bring the dessert and champagne.

Truth be told, we celebrated last night. After all, Easter is a cause for celebration all by itself, and let’s face it…there’s no way this Strawberry Pie was going to last through the night. We wish we could have a huge party, though, and celebrate with all of you! This year has been so. much. fun. It has been awesome to meet all of you. Seriously. I cannot tell you how much your comments, emails and food-blogger friendships mean to us. Every single one is like a little sprinkle of confetti on our day.

So, it stinks that we couldn’t celebrate together, but you can think of this recipe like a “some assembly required” goodie bag. (And I don’t mean that in the IKEA way…this is actually a small job…no cursing required.) This Strawberry Pie comes together super fast, and it’s absolutely delicious. A very merry un-Blogaversary to you!

Gather Up:
1 9-inch pie crust, pre-baked
3 quarts sliced strawberries
1 cup powdered sugar

For the vanilla-flavored whipped cream:
1 cup heavy cream
1 tbsp. + a couple pinches of powdered sugar (additional pinches unnecessary, but I love a sweet whipped cream!)
1/2 tsp. vanilla

Fill a baked pie crust with sliced berries piled as high as possible. (Really, the more ridiculous, the better.)

Top berries with 1 cup of powdered sugar.

Cover with vanilla-flavored whipped cream.

Refrigerate for several hours.

Enjoy! (Champagne is optional but highly encouraged.)

Easy Swirl Pound Cake

Wednesday, April 13th, 2011

Like most everyone else, I can find very little not to like about the taste of Nutella spread! Until now, the most exciting way I have eaten it is on Belgian waffles, (with maple syrup on the side), a treat I have always found most satisfying and decadent!

A few weeks back Working Girl and I attended a food bloggers event here in Austin (our first such event), and much to our delight they gifted us with goodie bags! Always a classy move and so much fun!

One of the food treats was a Belgian chocolate hazelnut spread, this one made with Fair Trade cocoa, another quite classy move… (College Girl has worked tirelessly to educate me on the injustices of the worldwide chocolate industry, among others…) Because we make so many desserts at our house, I was a little thrilled to be able to use this particular product!

I settled on a pound cake, and it did not disappoint! There is a whole jar of chocolate hazelnut gooey-ness in there and the batter has an especially good pound cake flavor!  Bottom line: It didn’t last long!

P.S. Of late I have really missed reading all of your blogs, sharing yummy recipes and otherwise cooking and chatting my way through each and every day! My recent trip to Florida ended up a little different than I thought – the changes my folks are going through are difficult ones. (What’s that saying, “GETTING old isn’t hard; BEING old is hard!) Although my blogging might be a little sporadic right now, please know that I appreciate each and every person who visits our blog! You all are truly a bright spot in my day!

Gather Up:
1 ½ cups flour
4 eggs, at room temperature
2 teaspoons vanilla
¾ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, at room temperature
1 ¼ cups sugar
One 12.3-ounce jar CocoaHaze (or one 13-ounce jar Nutella)

Preheat oven to 325 degrees. Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour.

In a glass measuring cup, lightly beat the eggs with the vanilla.

In a medium bowl, whisk together the flour, baking powder and salt.

In the bowl of an electric mixer beat the butter and sugar at medium high speed until fluffy, about 3 minutes.

With the mixer at medium low, gradually beat in the egg mixture until fully incorporated.

With the mixer at low speed, add the flour mixture in 3 batches, beating until just incorporated. Beat an additional 30 seconds.

Spread one third of batter in prepared pan. Cover with one half of chocolate hazelnut spread. Add another one third of the batter and a final layer of chocolate hazelnut spread. Top with the remaining one third of the batter and smooth.

Bake the cake for about 1 hour and 15 minutes, or until a toothpick comes out clean.

Cool cake in the pan for 15 minutes, and then turn out onto wire rack to cool completely.

Adapted from: FoodAndWine.com

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Welcome to Like Mother Like Daughters...career gal, stay at home mom, college student. Just 3 girls who love to eat and are dedicated to doing it the old-fashioned way! Plan, shop, cook, bake, clean, sleep, repeat. Hope you enjoy - we are so glad you are here!
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