Monthly Archives: July 2013

Cinnamon Bun Coffee Cake

IMG_2203Try as I might, I just can’t seem to enjoy eating broccoli or fresh spinach (although they are my favorite vegetables!) as much as I enjoy eating a fresh, hot cinnamon bun. And they sure as hell don’t smell as good as a cinnamon bun!

I also love to entertain. Brunch is one of my favorite events to host. HOWEVER, that does limit your available time to prepare the day of the event; pre-prep is essential! This is a wonderful recipe to have the delicious taste and smell of cinnamon buns without the hassle of making buns from scratch.You can prep the coffee cake the night before, refrigerate overnight and, Voilà, you have amazing in the morning. Yes, this will probably add a little junk in your trunk (or buns) if you eat it every day, but it’s a fabalicious treat.

Ingredients

  • Cake

2⁄3 cup softened butter
3⁄4 cup sugar
3⁄4 cup light brown sugar
2 eggs, room temperature
2 cups flour
1 1⁄2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
1⁄2 tsp salt
1 cup buttermilk
3⁄4 cup finely chopped walnuts or pecans (optional)

  • Topping

4 Tbs melted butter
3⁄4 cup light brown sugar
1 1⁄2 tsp cinnamon
1⁄2 cup finely chopped walnuts or pecans
1 tsp Jesse James Bourbon

  • Glaze 1 (Cream Cheese)

1 cup powdered sugar
1⁄4 cup unsalted butter, softened
1 tsp Jesse James Bourbon (use almond or vanilla extract if serving children!)
4 oz cream cheese, softened

  • Glaze 2

1 1⁄3 cup powdered sugar
2 Tbs unsalted butter, melted
1 1⁄2 tsp Jesse James Bourbon (use almond or vanilla extract if serving children!)
2 Tbs milk
1⁄4 tsp salt

Directions for the Cake:

Prepare 9×13 pan. Preheat oven to 350°. Cream butter and sugars until fluffy. Add eggs and beat until combined. Sift dry ingredients. Add dry ingredients and buttermilk to egg/butter mixture, alternating. Stir in nuts. Pour into prepared pan. Combine the topping ingredients very well. Sprinkle all around top of cake. Cover and refrigerate over night. When your ready to bake, remove cover and bake in preheated over for 35 minutes.

Directions for the Glazes:

Combine all ingredients with mixer. Drizzle (or pour if you really like it!) over warm coffee cake. I serve the glaze on the side and drizzle glaze on each piece as I serve it.

How easy was that???? Enjoy!

Copyright © Henriettibles 2013 All Rights Reserved. No part of this website may be reproduced without Henriettibles’ express consent. Backlinks are allowed.

Perfect Pie Crust Recipe

For some reason, many folks find the prospect of making a pie crust from scratch to be very daunting.

© Karcich | Dreamstime Stock Photos & Stock Free Images
© Karcich | Dreamstime Stock Photos & Stock Free Images

Often times, people who aren’t afraid to make pie crust, really shouldn’t be doing it. The first secret for a great pie crust recipe is FOLLOW THE DIRECTIONS PRECISELY!

Baking is a science; if you don’t use precise measurements, you’ll end with a science project gone wrong. You know that commercial that the volcano science project explodes all over the kitchen ceiling?

Okay, it probably won’t explode all over the kitchen ceiling if you aren’t precise, but you get the gist. Purchasing a bra requires knowing the precise size; would you purchase a bra without knowing measurements or what size to purchase? Or shoes? And so it goes, you shouldn’t bake without precise measurements. And don’t substitute! People tell me all the time that they can’t bake; as the conversation progresses, I find out not only did they not follow the directions precisely, they also made non compatible substitutions. Okay, enough of the lecture!

If you want to use this crust for something savory, add some fresh herbs when you add the butter, just not a lot of it. You want just a hint of flavor, not overwhelming flavor. The savory crust is great to use in making an amazing chicken pot pie.

Some folks use half butter and half shortening. I prefer butter all the way, baby! I love the buttery, flaky taste of this crust and I bet you will, too! This pie crust recipe is enough for two bottom crusts, or a bottom and top crust, or about 2 dozen tartlets.

Ingredients

2 1/2 Cups flour
1 tsp sugar
1 tsp salt
1 cup COLD, UNSALTED butter (if it doesn’t say “unsalted”, don’t use it!)
1/4 cup ice water

Directions

Combine flour, sugar and salt in the bowl of a food processor. Cut butter into small pieces (I sometimes do this ahead of time and leave in frig so it stays cold. You’ll be surprised how quickly the heat from your fingers can warm it up.) and add to the processor bowl. Process until it resembles coarse meal or large grains of sand (should be about 10 seconds). With processor on, slowly pour ice water through the feeder until the dough holds together - it should not be wet or sticky! Divide the dough in two and fatten each into a round disc. Wrap in plastic wrap and chill for at least an hour. When chilled, roll out on lightly floured surface to desired diameter.

Copyright © Henriettibles 2013 All Rights Reserved. No part of this website may be reproduced without Henriettibles’ express consent. Backlinks are allowed.

Henriettibles Ahhh-mazing Almond, Lemon & Lavender Cookies

These shortbread type Almond, Lemon and Lavender cookies are light, savory and ahhh-mazing.

I mean really. They have been approved by the most discriminating taste buds, I promise. You will LOVE them!

Ingredients

Cookies

IMG_2033

© Henriettibles

1 cup all purpose flour
2 Tbs sugar
½ tsp kosher salt
½ tsp baking soda
1 ½ Tbs corn starch
1 Tbs + 1 tsp dried lavender
1.5 oz marzipan, cut into small cubes
Zest of one medium lemon
½ cup unsalted butter, cut into small cubes
1 tbs + 1 tsp fresh lemon juice
2 tbs honey (or to taste)

Pulse flour, sugar, salt, baking soda and corn starch in a food processor. Add lemon zest, marzipan and butter, and pulse until the mixture resembles a coarse meal (it will look like the mix when you are making pie crust). Add lemon juice and honey, and pulse until it forms a very soft dough. Using a small scoop (about a quarter in diameter), place a scoop of dough onto baking sheet lined with parchment or baking paper. Once sheet is filled, take a flat bottom glass, dip the bottom in superfine sugar, and press down on ball to flatten. Put in oven at 350 degrees for about 11 minutes. Allow to cool slightly before removing to cooling rack – if you do not let them set, they will crumble. Transfer to cooling rack until completely cooled. Drizzle with lemon glaze (optional).

Glaze

1 Tbs fresh lemon juice
6 Tbs powdered sugar

Whisk ingredients together until smooth. Drizzle over cooled Almond, Lemon and Lavender cookies. Allow to glaze to set before serving.

Copyright © Henriettibles 2013 All Rights Reserved. No part of this website may be reproduced without Henriettibles’ express consent. Backlinks are allowed.

Simple Baking and Cooking Substitutions!

need a substitute in the kitchenYou know that day you finally decide to get creative in the kitchen? It just happens to be the same day that it’s raining cats & dogs or you’re area is having the snow storm of the century. You just can’t get to the store!

Here are a few simple baking substitutions and cooking substitutions for some common ingredients.

Happy dance!

  • 1 square (1 oz) unsweetened chocolate = 3 tbs unsweetened cocoa powder, plus 1 tbs butter
  • 1 square (1 oz) semisweet chocolate = 1 tbs unsweetened cocoa powder plus 2 tsp sugar, 2 tsp butter
  • 1 cup sifted cake powder = 1 cup less 2 tbs all purpose flour
  • 1 cup self-rising flour = 1 cup flour plus 1 tsp baking powder, 1/2 tsp salt. 1/4 tsp baking soda
  • 2 tbs flour for thickening = 1 tbs cornstarch
  • 1 tsp baking powder = 1/4 tsp baking soda plus 1/2 tsp cream of tartar
  • 1 tbs balsamic vinegar = 1 tbs cider or red wine vinegar plus 1/2 tsp sugar
  • 1 cup corn syrup = 1 cup sugar plus 1/4 cup liquid used in recipe
  • 1 cup honey = 1 1/4 cups sugar plus 1/4 cup liquid used in recipe
  • 1 cup molasses = 1 cup honey
  • 1 cup buttermilk = 1 tbs vinegar or lemon juice plus enough milk to make 1 cup
  • 1 cup sour cream (only for baking purposes) = 1 cup plain yogurt
  • 1 cup packed brown sugar = 1 cup sugar plus 2 tbs molasses
  • 1 t\sp lemon juice = 1/4 tsp vinegar
  • 1 cup tomato juice = 1/2 cup tomato sauce plus 1/2 cup water
  • 2 cups tomato sauce = 6 oz tomato paste plus 1 cup water
  • 1 tbs fresh herbs = 1 tsp dried herbs

Copyright © Henriettibles 2013 All Rights Reserved. No part of this website may be reproduced without Henriettibles’ express consent. Backlinks are allowed.

4Rivers Smokehouse Sweetly Graces the River City

The Sweet Shop Cakes_DianaZaluckyA “Sweet Shop”, full of delectable delights, in a barbecue joint, you say? Brisket, ribs and smoked turkey living in harmony with red velvet cupcakes and chocolate chip cookies the size of your head, you say? I say an exuberant, “OH MY!!!” 4Rivers Smokehouse has expanded to the River City, and they’re making a statement.

As you enter 4Rivers Smokehouse, you immediately notice the comfortable, clean, modern space in front of you. Your heart skips a beat as you realize this ain’t your daddy’s barbecue hangout. The mouth-watering aromas surround you, as the high top, community style tables beckon you enjoy the food that is patiently waiting to satiate your now rumbling belly.

4Rivers is well known for their brisket; they expect to serve 1.2 million (yes, million) pounds of the melt in your mouth beef in2013. The ribs are lovingly smoked until the tender meat falls right off the bone. The smoked turkey……. Oh, the beautifully rubbed, unbelievably moist, smoked turkey. I have found a new love!

After pondering the menu of carnivore-tastic meat, you now have the task of deciding of two sides.4Rivers is known for its sides – there’s a plethora to choose from. I’m a picky baked bean person, and these are the best I’ve encountered in a restaurant. The coleslaw was fresh and creamy; a perfect cooling accompaniment to the spicy 4Rivers barbecue sauce.

Sweet Shop, how do I love thee? All goodies are made fresh daily. Cupcakes of red velvet, grasshopper and chocolate/chocolate dance before my eyes. Cookies, cakes and treat bars of every flavor and size.

Visit 4Rivers Smokehouse, leave your barbecue joint perceptions behind and be prepared to say, “Oh my!!!”

Copyright © Henriettibles 2013 All Rights Reserved. No part of this website may be reproduced without Henriettibles’ express consent. Backlinks are allowed.