Posts Tagged ‘dessert’

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

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

Thumbprint Cookies

Thursday, April 7th, 2011

I foresee a lot of afternoon tea in my future! That is to say, with all the wedding activity, I find myself dreaming of cookie-infused ways to make the most of our potential girl time. But mostly I plan menus in my head…

This is endlessly enjoyable and entertaining, and usually involves sunny afternoons, plates of homemade treats, lots of laughing and a photographer taking super flattering photos of the – ahem – older members of the group! (That last part IS a dream!)

And because jam is ever-present at tea time, and because buttery, crumbly cookies are absolutely necessary, thumbprint cookies naturally come to mind. They make a lovely spring goodie, especially when served with different flavors of jam. (And if you are crazy like us, jam that might even match your decor.) And because the mother of the bride must be flexible in all things (especially when she is mom to a bride who is doing ALL the planning herself) we added chocolate into the mix. Although not quite traditional for tea time, I agree that nothing says “scrumptious” like a big plop of chocolate!

So I’ll keep dreaming, and occasionally executing, and when I find the photographer who brings it all together, y’all will be the first to know!

Gather Up:
2/3 cup butter, at room temperature
½ cup sugar
2 egg yolks (save egg whites)
1 teaspoon vanilla
1 ½ cups flour
2 slightly beaten egg whites (from yolks above)
1 cup toasted, finely chopped nuts (pecans or walnuts)
Assorted jams, frosting and spreads

Beat butter with electric mixer on medium high speed for 30 seconds. Add sugar and beat until combined, scraping bowl several times.

Beat in egg yolks and vanilla until combined.

Beat in flour until combined.

Cover and chill dough for about an hour.

Preheat oven to 375 degrees. Grease a cookie sheet.

Roll dough into one-inch balls. Dip balls in egg whites and then roll in nuts.

Place one inch apart on cookie sheet and gently press your thumb into the center of each ball.

Bake 10 – 12 minutes or until edges are just turning light brown. Remove from oven and gently press the center if needed to re-form the little indentation.

Transfer to a wire rack and let cool completely. Just before serving, fill each cookie with a small dollop of jam or frosting.

Recipe from BHG New Cookbook

Fudgy Brownies

Tuesday, March 29th, 2011

Wow – it’s been a LONG time since I’ve updated the blog. (Good thing this is a team effort!) I don’t think I’ve had a dreamless night in months; there’s always something to think about. When I’m not thinking about work, I’m thinking about the wedding and vice versa. Between those two things, I’ve been a crazy person…

Here’s the good news for me and the fam: the wedding is basically completely planned. Darrell and I just need to plan the ceremony and complete our premarital counseling, which we start next weekend. Very exciting! It’s just an easy (hopefully fast) 7-month countdown from here…

Here’s the good news for y’all: I can share some of the most fun pieces, which also happen to be things that fellow foodies will appreciate! As you may have determined by reading the blog, we’re a family that loves our desserts. It’s basically all I ever want, and there was never any question that I would have a wedding cake. (The cake, btw, is going to be wonderful. Two kinds: carrot cake with cream cheese and pecan filling and white cake with fresh peach filling. Peaches and pecans are both local to Fredericksburg, so it’s perfect!) So, me…cake…yes.

But, when Darrell and I started talking about a groom’s cake, things got weird. Darrell is not what I would call a “kindred dessert spirit.” He could basically take it or leave it…(I guess opposites really do attract?)…with one exception. Brownies and ice cream. In fact, these very brownies. When these are hot from the oven and served with a cold scoop of vanilla ice cream…they cannot be beat. It’s become one of the few dessert moments we can share. Naturally, this is very special to us/me.

And so…at the wedding…in place of a groom’s cake…drumroll please…we’ll be having an ice cream sundae bar with these brownies and our favorite chocolate chip cookies!!!! Do you love it?! We LOVE it. So fun, and so US.

I can promise you, from this Type A personality (who would not be serving them at her wedding if they weren’t *perfect*), these brownies are legitimately amazing. They’re the best consistency – dense, fudgy, moist, chocolaty, gooey, rich…

Gather Up:  
5 ounces (140 grams) semisweet or bittersweet chocolate, chopped
½ cup (113 grams) unsalted butter, cut into pieces
2 tablespoons (15 grams) Dutch process cocoa powder
1 cup (200 grams) sugar
1 teaspoon vanilla
3 eggs
¾ cup (95 grams) flour
¼ teaspoon salt
¾ cup (125 grams) semisweet chocolate chips

Preheat oven to 350 degrees. Lightly grease an 8-inch square pan.

Melt the chocolate and the butter in a stainless steel bowl placed over a saucepan filled with an inch or two of simmering water.

Remove from heat and stir in the cocoa powder and the sugar.

Whisk in the vanilla and eggs, one at a time, beating well after each addition.

Stir in the flour, salt and chocolate chips until blended.

Pour into prepared pan and bake for about 30 minutes, until a toothpick comes out with a few moist clumps clinging to it.

Let cool completely on a wire rack. Serve at room temperature or chilled.

Recipe from Joy Of Baking

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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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