Laurie's Kitchen

A cooking blog of some of my favorites

Pound Cake November 21, 2011

Filed under: Breakfast,Cake,Dessert — laurms15 @ 12:44 am

Pound Cake Recipe:

3 large eggs, room temperature
3 tablespoons milk, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated white sugar
13 tablespoons (1/2 cup + 1/3 cup) unsalted butter, room temperature

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper.

In a medium bowl, whisk together the eggs, milk, and vanilla extract.

In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake’s structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake’s structure.  

Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.

The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.

Makes one 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf.

Add berries and whipped cream for a tasty treat!
 

Gnocchi Mac and Cheese

Filed under: Dinner,Pasta,Side Dish,Vegetarian Optional — laurms15 @ 12:39 am

Gnocchi Mac n’ Cheese

1 pound purchased or homemade gnocchi
2 Tablespoons butter
1 teaspoon garlic powder (original calls for 2tsp fresh garlic)
3 Tablespoon all-purpose flour
3/4 cup milk
3 teaspoon Dijon mustard
1/4 cup+ shredded Gruyere cheese
1/4 cup+ shredded fontina cheese
Salt and white pepper to taste
1/3 cup+ shredded Parmigiano-Reggiano
Basil leaves for garnish, optional (I didn’t have any fresh basil in the house so I left it out)

Preheat oven to 375. Prepare gnocchi according to package directions. Drain and place gnocchi in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray.

Melt butter in a medium saucepan over medium heat. Stir in garlic powder and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.

I found the cheeses to soft to grate so I just broke them into very small pieces and they melted just fine. Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Once all cheese is melted, season sauce with salt and pepper.

Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top. Bake gnocchi until they puff and the cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for 5 minutes before serving.

Original Recipe from: http://thecuttingedgeofordinary.blogspot.com/ which took it from Cusine at Home