Recipe Review


In one of Food & Wine’s recent magazines, they provided a recipe for Jacque Pepin’s favorite pound cake.  They said he likes to add candied citrus fruit rinds, etc. 

Since I couldn’t find it posted online somewhere, here the recipe:

  • 2 1/2 sticks unsalted butter, softened
  • 1 1/4 c sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 6 large eggs
  • 1/4 c milk, room temperature
  • 2 1/2 c cake flour

Preheat oven to 325.  Butter  10×5 loaf pan and line the bottom with strips of parchment paper that extend 2″ past the short ends of the pan.  I didn’t do the parchment paper strips, but I did make sure to that I sprayed my pan well with non-stick spray (I know, I didn’t do the butter either).

Beat butter, sugar, vanilla, and sugar at medium speed until fluffy (3 minutes).  Add eggs, 2 at a time, beating after each time.  Beat in milk.  Sift the cake flour and whisk until smooth.  Then pour into the pan.

Bake for 1.5 hours, until it’s golden on the top and cracked down the center.  Let the cake cool in the pan for 10 minutes then unmold the cake.  It can be kept at room temperature, covered, for up to 3 days.

Now that I’ve given you the recipe, I can tell you that this pound cake is CRAZY delicious.  It’s heavy, rich, moist, and seriously awesome.

Jacque Pepin’s Favorite Pound Cake Dough  Jacque Pepin’s Favorite Pound Cake  Jacque Pepin’s Favorite Pound Cake  Jacque Pepin’s Favorite Pound Cake  Jacque Pepin’s Favorite Pound Cake

I know, low-fat fudgy cream cheese brownies?  Is that possible?  It is — I promise!  I was shockingly enjoying them because the brownies were chocolate-y and moist. 

Low fat Chocolate Brownies with Cream Cheese  Low fat Chocolate Brownie Cream Cheese  Low fat Chocolate Brownie Cream Cheese

I think I could have lived without the cream cheese top and saved myself some more calories.  But I know that’s just me. 

I also don’t like frosting.  Take a moment.  I know.

Again, using up more of the yogurt in my fridge by making a recipe for cinnamon raisin yogurt biscuits.

As with any biscuit recipe, don’t over-mix!  With the cinnamon/sugar mixture, I’d put in 3/4 of the mix and keep out only 1/4 of it for the top.  When I did a 50/50, I found I had too much cinnamon/sugar leftover.

I thought these were really good biscuits and since there’s less butter than normal biscuits, they’re somewhat lower-in-fat than normal.  They were still moist and full of flavor, but not quite as buttery as a typical biscuit.

Cinnamon Raisin Yogurt Biscuit Dough  Cinnamon Raisin Yogurt Biscuits  Cinnamon Raisin Yogurt Biscuit

I sent them to my dad and he said that out of the 50lbs of baked items I sent him (yeah, that shipping charge was pretty hefty), this was his favorite. 

Makes me wonder what he thought of the other 48 lbs…

OK, so before I tell you what I thought of this recipe of Irish Soda Bread (which used yogurt), I need to tell you that I needed to use up some Greek yogurt that was in my fridge.  I also need to confess something that I haven’t yet told you.

I hate yogurt.  I love the frozen stuff, but it’s the other one that I hate.  I can eat it if I have to, but I rarely do.  I don’t know why exactly, but I think it has to do with the texture.  So when I buy yogurt, it’s only for baking.

Phew, that felt good to reveal.  Ha. 

Yogurt Irish Soda Bread  Yogurt Irish Soda Bread

Anyway, I thought the Irish Soda Bread, while I molded it into a bread loaf, was actually quite delicious.  It was a little sweeter than I would have wanted, but it had a nice crunchy and hearty texture.  Great with soup!

I love spice cookies and the photo from this spice cookie recipe looked perfect!  It was super easy to mix, but I would recommend doubling the amount of raisins.  Yes, I actually had some in my cupboard and used them in the recipe.  I would also put the dough in the fridge so the cookies don’t spread quite as much.

Sour Cream Spice Cookie Dough  Sour Cream Spice Cookies

They smelled awesome baking and the taste?  Moist, spicy, sweet, and perfect!

I love cream cheese, but I found I had a lot remaining in my fridge.  Before it would have a chance to expire, I thought I’d make these cream cheese banana cupcakes.

Cream Cheese Banana Cupcake Dough  Cream Cheese Banana Cupcakes  Cream Cheese Banana Cupcakes

Wow, some seriously delicious and moist cupcakes!  Highly recommend trying this recipe!

I love naan bread.  What shocks a lot of people is that it’s easy to make at home — it just takes a hot oven (or grill).  I thought I’d try this naan bread recipe since so many said it was exactly like you get in an Indian restaurant.

This recipe was really good — it was a bit sweeter than usual.  I think next time I’d reduce the amount of sugar.  The trick to making naan look like what you get in a restaurant is to grill it (or bake it) watching the dough carefully so it doesn’t get too brown and crunchy.

Since I didn’t have a grill, I heated my oven stone to 500 degrees.  Then I placed the pieces of flattened dough and baked for 3-5 minutes until brown.  The dough was chewy and delicious.

Naan Bread Dough  Naan Bread Dough  Naan Bread Dough After 550  Naan Bread  Naan Bread

I do think this recipe beats this one for bread machine naan.

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