Belated Anniversary Cake

The end of September was the 1 year anniversary of Big Head and the Kitchen. Unfortunately, my computer died out on me and I could not even post! I got a new laptop and was able to save the pictures of the recent food I made so here is my anniversary cake.

This cake is a simple teabread that you can use any kind of berry you like in. I had received currants and gooseberries in my CSA box so that is what I choose to use. Gooseberries and currants are both tart in taste so the sweet crumb topping really balanced them out. I hope you enjoy!

Adapted from 500 Fabulous Cakes and Bakes

Makes 8 pieces

4 Tbsp butter at room temperature

3/4 cup sugar

1 egg at room temperature

1/2 cup milk

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

3/4 cup fresh berries of your choice

For the topping

1/2 cup sugar

1/3 cup all-purpose flour

1/2 tsp cinnamon

4 Tbsp butter cut into pieces

Preheat the oven to 375 degrees. Grease a 9-inch baking dish. Cream butter with sugar until light and fluffy. Add the egg, and beat to combine, then mix in the milk until well blended. Sift the flour, baking powder and salt and stir in enough to blend ingredients. Add the berries and stir. Transfer to the baking dish.

For the topping, place the sugar, flour, cinnamon and butter into a mixing bowl. Cut in with a fork until the mixtures resembles coarse bread crumbs. Sprinkle the topping over the mixture in the baking dish. Bake until skewer inserted in the center comes out clean, about 45 minutes. Serve warm or room temperature.

Frozen Strawberry Fluffy Stuff

June is when fresh locally grown strawberries are available in New Jersey. This Spring has been exceptionally warm for us and this frozen dessert is the perfect way to cool down. I made this for Mother's Day and everyone really enjoyed it.

Recipe courtesy of Paula Deen's Chocolate Celebration magazine

Makes 1 (10-inch) cake

1 cup all-purpose flour
1/2 cup chopped hazelnuts
1/4 cup firmly packed brown sugar
2 tbsp unsweetened cocoa powder
6 tbsp butter, melted
1 (10 oz.) package frozen sweetened sliced strawberries, thawed
2 cups heavy whipping cream
1/2 cup sugar
1 tbsp Frangelico liqueur
Fresh strawberries for garnish

Preheat oven to 350 degrees. In a medium bowl combine flour, hazelnuts, brown sugar and cocoa. Add butter, stir to combine. Spoon mixture into ungreased baking sheet and bake for 20 minutes, stirring halfway through. Let cool.

In a large bowl combine strawberries, cream, and sugar. Beat a medium-high speed with an electric mixer until stiff peaks form. Stir in liqueur.

Sprinkle 2/3 of flour mixture into the bottom of an ungreased 10-inch spring form pan. Spoon strawberry mixture over flour mixture. Sprinkle evenly with remaining flour mixture. Cover and freeze over night. Slice and garnish with fresh strawberries to serve.

Brownies

Brownies are one of the first recipes I learned to bake. I love chocolate, who doesn't? I like a thick chewy brownie with nuts. This classic recipe has always served me well. I used cashews for my nut but any kind you like will work. Be careful not to over cook these, a clean knife in the middle means they are done.

Adapted from Betty Crocker's Cookie Book

Makes 16 2-inch square brownies

2 squares (1oz each) unsweetened chocolate
1/3 cup butter flavored shortening
1 cup sugar
2 eggs
1/2 tsp vanilla
3/4 cup all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup cashews (or other chopped nuts)

Heat oven to 350 degrees. Heat chocolate and shortening in 2-quart saucepan over low heat until melted; remove from heat. Mix in sugar, eggs and vanilla. Stir in remaining ingredients. Spread in greased baking pan, 8x8x2 inches. Bake 25 minutes; cool. Cut into squares.

Asian Dinner Dessert: Pumpkin Wontons

Adapted from Healthy Eats Blog

Yields 20 wontons

1 cup canned pumpkin
2 Tbsp maple syrup
3 Tbsp brown sugar
1 tsp pumpkin pie spice
20 refrigerated wonton wrappers
Granulated sugar for dusting
Ground cinnamon for dusting
Nonstick cooking spray
Vanilla ice cream

Preheat your oven to 400 degrees. In a medium bowl, mix pumpkin, maple syrup, brown sugar and pumpkin pie spice. Place a wonton wrapper flat on work surface. Keep the rest of the wontons covered in a moistened towel while you work. Spoon one tablespoon of filling into the center of wonton. Moisten edges of the wonton with water and fold in half to form a triangle. Press the edges to seal. Repeat with remaining wontons.

Lightly coat both sides of the wontons with nonstick cooking spray. Arrange filled wontons on a baking sheet. Sprinkle each with cinnamon and sugar. Bake until golden, about 16 minutes. Flip each wonton and bake 2 more minutes. Serve wontons warm with vanilla ice cream.