Japchae Hotteok

Posted on December 14, 2022 by sparecake

These would probably take several tries to get perfect looking, and I’m all out of the right noodles so that isn’t happening right now, but they’re VERY DELICIOUS so I’m going to share and we can all slowly perfect our japchae pancake making together over time!

Ingredients:

Dough:

  • 1 cup warm water
  • 1 1/2 teaspoons instant dry yeast
  • 2 tablespoons whole milk
  • 2 1/2 tablespoons sugar
  • 4 teaspoons neutral tasting oil (=veg, canola, etc.)
  • 1 tablespoon unsalted butter, melted and cooled to room temp
  • 2 1/2 cups (300 grams) bread flour
  • 1/2 teaspoon fine sea salt
  • additional oil for frying

Filling:

  • 3 ounces dangmyeon noodles (Korean sweet potato noodles – Amazon has them if you don’t have a local Asian market)
  • 1 tablespoon toasted sesame oil
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sugar
  • 1 tablespoon mirin (if you don’t have mirin, use rice vinegar and an extra pinch of sugar)
  • 1 tablespoon vegetable oil
  • 1/4 yellow onion, finely diced
  • 1 ounce carrot, finely chopped (I just bought shredded carrots, I needed most of the bag for something else anyway)
  • 1 ounce finely chopped chives
  • 2 green onions finely sliced
  • 1/4 teaspoon black pepper

To make the dough, combine the water, yeast, milk, and sugar in a small container and stir together. Set aside ~10 minutes until foamy, then add the oil and butter. (I only almost forgot the fats!)

Meanwhile, combine the flour and salt in a large bowl and whisk together.

When the yeast mixture is ready, slowly pour it in while stirring with a rubber spatula, then keep stirring another 5 minutes until very smooth. Cover, and let rise ~45 minutes until doubled. (As usual, an oven with just the light on is a good, slightly toasty place for letting dough rise, as long as you don’t accidentally preheat the oven with your bowl still in it!)

While the dough rises, prepare the filling. First, cook the noodles according to the package instructions. Remove them from the water when cooked, put in a medium bowl, and toss with the sesame oil.

Either while the noodles cook or after, make their sauce by combining the soy sauce, oyster sauce, sugar, and mirin in a small dish and stirring together.

Place a medium skillet over medium-low heat and heat the tablespoon of vegetable oil. Add the noodles and sauce and cook, stirring, until most of the liquid has evaporated.

Transfer the sauced noodles back to their bowl. Cut the noodles into short pieces using kitchen shears. Add the onion, carrot, chives, green onion, and pepper, and stir to combine. At this point, you’ve made quite tasty japchae, and you’ve got enough to spare a few bites to try.

When the dough is doubled, prepare your workspace.

You’re going to be shaping little ball/blob/pancakes, and you’ll need a greased surface (like a plate/cookie sheet sprayed with baking spray) to put them on until they’re ready to go into the pan. You’ll also need a large nonstick skillet with enough oil in it to cover the bottom, heated to medium. Additionally, you’ll need cooling racks or paper towels for the cooked pancakes to wind up on. Finally, you’ll need a spatula!

Grease your hands and grab 2 – 2 1/2 ounce portions of the dough. Flatten it out into a circle in your hand and put 1 tablespoon of filling into the center. Gently draw the sides of the dough up to seal them together into one ball. This dough seemed way too gloopy for that to be possible at first glance, but it did end up working!

Shape the filled balls of dough, then put 2-3 in the waiting skillet – you’re going to flatten them later, so even if it looks now like you have room for more, that may be risky! Cook for 2-3 minutes, until golden brown, then flip. Flatten, by pressing down with the spatula, until about 3/4″ thick, and cook an additional 2-3 minutes until golden on the other side. Remove cooked pancakes to your racks/paper towels, and repeat with the remaining balls.

While eating these hot, straight from the stove is ideal, they actually held up well for several days. Leftovers are better if either toasted back up on the stove, or in a toaster oven.

Realistically, your kitchen is going to be a bit of a mess, but it’s totally worth it!

Japchae Hotteok

From Simply Korean.

Dough:

  • 1 cup warm water
  • 1 1/2 teaspoons instant dry yeast
  • 2 tablespoons whole milk
  • 2 1/2 tablespoons sugar
  • 4 teaspoons neutral tasting oil (=veg, canola, etc.)
  • 1 tablespoon unsalted butter, melted and cooled to room temp
  • 2 1/2 cups (300 grams) bread flour
  • 1/2 teaspoon fine sea salt
  • additional oil for frying

Filling:

  • 3 ounces dangmyeon noodles (Korean sweet potato noodles – Amazon has them if you don’t have a local Asian market)
  • 1 tablespoon toasted sesame oil
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sugar
  • 1 tablespoon mirin (if you don’t have mirin, use rice vinegar and an extra pinch of sugar)
  • 1 tablespoon vegetable oil
  • 1/4 yellow onion, finely diced
  • 1 ounce carrot, finely chopped
  • 1 ounce finely chopped chives
  • 2 green onions finely sliced
  • 1/4 teaspoon black pepper

To make the dough, combine the water, yeast, milk, and sugar in a small container and stir together. Set aside ~10 minutes until foamy, then add the oil and butter.

Meanwhile, combine the flour and salt in a large bowl and whisk together. When the yeast mixture is ready, slowly pour it in while stirring with a rubber spatula, then keep stirring another 5 minutes until very smooth. Cover, and let rise ~45 minutes until doubled.

While the dough rises, prepare the filling. First, cook the noodles according to the package instructions. Remove them from the water when cooked, put in a medium bowl, and toss with the sesame oil.

Either while the noodles cook or after, make their sauce by combining the soy sauce, oyster sauce, sugar, and mirin in a small dish and stirring together.

Place a medium skillet over medium-low heat and heat the tablespoon of vegetable oil. Add the noodles and sauce and cook, stirring, until most of the liquid has evaporated. Transfer the sauced noodles back to their bowl. Cut the noodles into short pieces using kitchen shears. Add the onion, carrot, chives, green onion, and pepper, and stir to combine. At this point, you’ve made quite tasty japchae, and you’ve got enough to spare a few bites to try.

When the dough is doubled, prepare your workspace. You’re going to be shaping little ball/blob/pancakes, and you’ll need a greased surface (like a plate/cookie sheet sprayed with baking spray) to put them on until they’re ready to go into the pan. You’ll also need a large nonstick skillet with enough oil in it to cover the bottom, heated to medium. Additionally, you’ll need cooling racks or paper towels for the cooked pancakes to wind up on. Finally, you’ll need a spatula!

Grease your hands and grab 2 – 2 1/2 ounce portions of the dough. Flatten it out into a circle in your hand and put 1 tablespoon of filling into the center. Gently draw the sides of the dough up to seal them together into one ball.

Shape the filled balls of dough, then put 2 in the waiting skillet – you’re going to flatten them later, so even if it looks now like you have room for more, that may be risky! Cook for 2-3 minutes, until golden brown, then flip. Flatten, by pressing down with the spatula, until about 3/4″ thick, and cook an additional 2-3 minutes until golden on the other side. Remove cooked pancakes to your racks/paper towels, and repeat with the remaining balls.

While eating these hot, straight from the stove is ideal, they actually held up well for several days. Leftovers are better if either toasted back up on the stove, or in a toaster oven.

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Easy Mug Omelette Rice

Posted on November 9, 2022 by sparecake

A couple weeks ago I watched a video of 6 Japanese recipes that all used eggs as a main ingredient and took ~15 minutes to cook. There was a tasty looking rice breakfast thing that, as cooked in the video, would be super annoying to make every day – cooking the rice and bacon and a little bit of onion every day? No thanks! So, I took the rough idea and mass cooked the rice part, so there’s more like 2 minutes of prep per morning after the initial prep work, and you’ll get 5-6 hot, filling, tasty breakfasts out of it. Hooray! There is a ton of ingredient overlap between this and the rice cakes I ate for breakfast every day for years, but that’s definitely sweet, where this is savory.

I dunno if it’s necessary to let anyone worried about the shine know that that’s melty cheese, not uncooked egg…

Ingredients:

Rice Mixture:

  • 1 cup raw sushi rice, plus water called for on package (1 1/3 cups probably)
  • 1/3 pound bacon
  • 1/2 an onion, diced
  • at least 1/4 cup ketchup
  • 1/2 can sweet corn (thawed frozen corn would be fine too)

Final Prep (you’ll need this each day)

  • 2 tablespoons shredded cheddar
  • 1 egg
  • 1/3 teaspoon sugar
  • 1/2 teaspoon milk
  • 1/2 teaspoon mayo

(don’t actually bother measuring any of those – you’re basically pouring as small an amount of milk and as small a squeeze of mayo as are practical)

In a small pot, cook the rice according to package directions. While the rice cooks, cut up the bacon and cook until crispy. I prefer to just cut the bacon directly over the pan using kitchen shears. Remove the bacon from the pan and let drain on paper towels. Pour off most of the grease, then cook the onion over medium heat in the same pan until softened and lightly browned.

Once the rice is cooked, stir in the ketchup, then the bacon, onion, and corn, until evenly mixed through. Transfer to a container to store in the fridge.

For breakfast, spoon some of the rice mixture into a mug, leaving at least a half inch clear space at the top. Sprinkle the cheese over the rice mixture.

In a small dish, beat together the egg, sugar, milk, and mayo with a fork.

Pour over the cheese on the rice mixture. Some will run down into the rice, which is fine.

Microwave 2 1/2-3 minutes (my microwave needs 2 1/2). While the dish cooks, if you want you can prepare the next day’s egg mixture, then cover and throw into the fridge.

Once cooked, feel free to top/decorate with more ketchup. Grab a spoon and enjoy!

Ok I admit it’s ugly, but it tastes good!

Easy Mug Omelette Rice

Roughly based on this site.

Rice Mixture:

  • 1 cup raw sushi rice, plus water called for on package (1 1/3 cups probably)
  • 1/3 pound bacon
  • 1/2 an onion, diced
  • at least 1/4 cup ketchup
  • 1/2 can sweet corn (thawed frozen corn would be fine too)

Final Prep (you’ll need this each day)

  • 2 tablespoons shredded cheddar
  • 1 egg
  • 1/3 teaspoon sugar
  • 1/2 teaspoon milk
  • 1/2 teaspoon mayo

In a small pot, cook the rice according to package directions. While the rice cooks, cut up the bacon and cook until crispy. Remove the bacon from the pan and let drain on paper towels. Pour off most of the grease, then cook the onion over medium heat in the same pan until softened and lightly browned.

Once the rice is cooked, stir in the ketchup, then the bacon, onion, and corn, until evenly mixed through. Transfer to a container to store in the fridge.

For breakfast, spoon some of the rice mixture into a mug, leaving at least a half inch clear space at the top. Sprinkle the cheese over the rice mixture. In a small dish, beat together the egg, sugar, milk, and mayo with a fork. Pour over the cheese on the rice mixture. Some will run down into the rice, which is fine. Microwave 2 1/2-3 minutes. While the dish cooks, if you want you can prepare the next day’s egg mixture, then cover and throw into the fridge. Once cooked, feel free to top/decorate with more ketchup. Grab a spoon and enjoy!

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Oreo Bars

Posted on October 26, 2022 by sparecake

Real easy, one bowl, super tasty Oreo bars. Just what I wanted! I made this, but the time/temp listed in the original recipe were very wrong, so I made it again to fix that but doubled it when I did, because…of course?

Ingredients:

  • 1 cup unsalted butter, melted and slightly cooled
  • 2 cups packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 30 Oreos, roughly chopped
  • chocolate chips of choice

This is only half the needed Oreos!

Preheat oven to 350 degrees. Line a 9×13″ dish with parchment paper or foil.

In a large bowl, whisk together the melted butter and the brown sugar.

Whisk in the eggs and vanilla as well. Add the flour, baking powder, and salt, whisking until combined.

Gently fold in the Oreos.

Transfer the dough into the prepared pan and spread evenly. Sprinkle whatever type of chocolate chip you like over the top, if desired.

Bake for 30 minutes or until a toothpick inserted in the center (but not into a chocolate chip) comes out clean. Cool in the pan, then slice and serve.

Oreo Bars

Adapted from I Heart Naptime.

  • 1 cup unsalted butter, melted and slightly cooled
  • 2 cups packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 30 Oreos, roughly chopped
  • chocolate chips of choice

Preheat oven to 350 degrees. Line a 9×13″ dish with parchment paper or foil.

In a large bowl, whisk together the melted butter and the brown sugar. Whisk in the eggs and vanilla as well. Add the flour, baking powder, and salt, whisking until combined. Gently fold in the Oreos, then transfer the dough into the prepared pan and spread evenly. Sprinkle whatever type of chocolate chip you like over the top, if desired.

Bake for 30 minutes or until a toothpick inserted in the center (but not into a chocolate chip) comes out clean. Cool in the pan, then slice and serve.

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Chicken Parmesan Lasagna

Posted on October 12, 2022 by sparecake

So, admittedly I do already have a Chicken Parm-asagna post from years ago on here, and it’s real good. But I got a recent mailing from my supermarket that included a recipe for chicken parm stuffed shells, which sounded really good even when I ran headlong into the fact that the store doesn’t carry the jumbo pasta shells they call for in the recipe. They do, however, have lasagna noodles, so here we are! This version has panko spread on top, which I really liked on the first day when they were still crunchy! I prepared this as a make-ahead thing, so you can just take it out of the fridge, at the finishing touch, and chuck it in the oven for a quick dinner when you get home from work. The leftovers held up well to being chucked in tupperware and hauled around up to Michigan and back!

The recipe uses some pre-shredded chicken. I am a big supporter of throwing a bunch of chicken breasts in a crockpot on low for a work day, shredding it when I get home, and freezing 1-2 breasts-worth in their own tupperware for upcoming recipes. It turns out real handy for me!

Ingredients:

  • 1 24 ounce jar spicy marinara sauce, divided
  • 2 cups ricotta
  • 1 1/2 cups Italian style blend shredded cheese, divided
  • 1 1/2 cups shredded mozzarella, divided
  • 1 cup cooked shredded chicken
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • boiled lasagna noodles
  • 1/2 cup panko bread crumbs

Grease a 9×13″ baking dish, then spread enough of the marinara into the dish to cover the bottom when you spread it around.

In a large bowl, stir together the ricotta, 1 cup of the Italian cheese, 1 cup mozzarella, the chicken, Italian seasoning, salt, and pepper.

Spread a layer of lasagna noodles in the prepared dish. Top with half of the cheese/chicken mixture, then a layer of the pasta sauce.

Add another layer of noodles, cheese, and sauce. Top with a final layer of noodles, some more sauce, and the remaining 1/2 cup each of the two shredded cheeses. Cover and throw in the fridge overnight.

When you’re about ready to eat, Sprinkle the panko over the top.

Place in a cold oven. Turn on to 400, and bake for 30 minutes (starting the timer without waiting for the oven to preheat). Slice and serve.

Chicken Parmesan Lasagna

Adapted from some Kroger flier recipe.

  • 1 24 ounce jar spicy marinara sauce, divided
  • 2 cups ricotta
  • 1 1/2 cups Italian style blend shredded cheese, divided
  • 1 1/2 cups shredded mozzarella, divided
  • 1 cup cooked shredded chicken
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • boiled lasagna noodles
  • 1/2 cup panko bread crumbs

Grease a 9×13″ baking dish, then spread enough of the marinara into the dish to cover the bottom when you spread it around.

In a large bowl, stir together the ricotta, 1 cup of the Italian cheese, 1 cup mozzarella, the chicken, Italian seasoning, salt, and pepper.

Spread a layer of lasagna noodles in the prepared dish. Top with half of the cheese/chicken mixture, then a layer of the pasta sauce. Add another layer of noodles, cheese, and sauce. Top with a final layer of noodles, some more sauce, and the remaining 1/2 cup each of the two shredded cheeses. Cover and throw in the fridge overnight.

When you’re about ready to eat, Sprinkle the panko over the top. Place in a cold oven. Turn on to 400, and bake for 30 minutes (starting the timer without waiting for the oven to preheat). Slice and serve.

 

 

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Chicken Tamale Pie

Posted on August 31, 2022 by sparecake

A really satisfying, warm, cheesy, chicken-y dinner! The ingredient list may look long, but the cornbread comes together quickly and then I was able to just about get the sauce done while the cornbread cooked, and the chicken bit down while the sauce cooked, so it felt like it all went speedily enough. My pro-tip as far as the chicken goes is, get a whole bunch of chicken breasts, throw them plain into a crockpot for 3 hours on high/6 on low, shred all the meat, and put 1-2 breasts worth into tupperwares and into the freezer for this and SO MANY other meals when it’s handy to just pull out the chicken all ready to go.

Ingredients:

Cornbread:

  • 1 cup all-purpose flour
  • 1 cup finely ground cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup butter melted
  • 3/4 cup milk
  • 1 egg
  • 1/2 cup canned corn (if you have the energy to grill your own corn on the cob, go that way, but it’s not for me)
  • 4 ounces freshly grated sharp cheddar cheese

Enchilada sauce:

  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • 1 1/2 cups low-sodium chicken stock
  • 15 ounces tomato sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Chicken layer:

  • 1 1/2 cups cooked shredded chicken
  • 1/3 cup canned corn
  • 1 4-ounce can diced green chiles
  • 6 ounces freshly grated white cheddar cheese
  • sliced green onions for topping
  • fresh cilantro for topping (no thx)
  • lime wedges for spritzing (not for me)

Preheat your oven to 425 degrees. Start making the cornmeal by whisking together the flour, cornmeal, baking powder, sugar, and salt in a large bowl. In a smaller bowl, whisk together the butter, milk, and egg. Pour the wet ingredients into the dry and whisk until just combined.

I used our Jimmy Red cornmeal from work, hence the color.

Fold in the corn and cheese, then pour into a 10 inch cast iron skillet.

Bake 15-18 minutes, or until just set. (I only own 9 and 12 inch skillets and went with the bigger one to avoid the risk of the ingredients overflowing a smaller pan – if you have to do the same, just check your cornbread at or before the shortest end of the timeframe to avoid burning.)

The corn kernels stick out quite dramatically with this cornmeal!

While the cornbread bakes, heat the olive oil a large saucepan over medium heat for the enchilada sauce. Add the flour and stir until golden brown, around 2 minutes.

Add all the remaining ingredients for the sauce and stir together, then bring to a simmer.

Reduce the heat to low and cook at least 5 more minutes, or until the cornbread is ready.

While the sauce cooks, stir together the chicken, green chiles, the remaining corn, and 2 ounces of the cheese.

When the sauce and cornbread are ready, poke holes all over the cornbread and drizzle 1/2 cup of the enchilada sauce on/into the cornbread.

Stir another cup of the sauce into the chicken mixture.

Spread the chicken mixture over the cornbread.

Pour all the remaining sauce on top, then sprinkle the remaining cheese on top.

Bake 25-30 minutes, until golden and bubbly. Remove from the oven and top with green onions and cilantro, and serve with lime wedges for sprinkling.

Tastes better than it looks! 😉 And if you refrigerate leftovers, those will hold their shape better than the stuff straight out of the oven.

Chicken Tamale Pie

From How Sweet Eats.

Cornbread:

  • 1 cup all-purpose flour
  • 1 cup finely ground cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup butter melted
  • 3/4 cup milk
  • 1 egg
  • 1/2 cup canned corn
  • 4 ounces freshly grated sharp cheddar cheese

Enchilada sauce:

  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • 1 1/2 cups low-sodium chicken stock
  • 15 ounces tomato sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Chicken layer:

  • 1 1/2 cups cooked shredded chicken
  • 1/3 cup canned corn
  • 1 4-ounce can diced green chiles
  • 6 ounces freshly grated white cheddar cheese
  • sliced green onions for topping
  • fresh cilantro for topping
  • lime wedges for spritzing

Preheat your oven to 425 degrees. Start making the cornmeal by whisking together the flour, cornmeal, baking powder, sugar, and salt in a large bowl. In a smaller bowl, whisk together the butter, milk, and egg. Pour the wet ingredients into the dry and whisk until just combined. Fold in the corn and cheese, then pour into a 10 inch cast iron skillet. Bake 15-18 minutes, or until just set.

While the cornbread bakes, heat the olive oil a large saucepan over medium heat for the enchilada sauce. Add the flour and stir until golden brown, around 2 minutes. Add all the remaining ingredients for the sauce and stir together, then bring to a simmer. Reduce the heat to low and cook at least 5 more minutes, or until the cornbread is ready.

While the sauce cooks, stir together the chicken, green chiles, the remaining corn, and 2 ounces of the cheese.

When the sauce and cornbread are ready, poke holes all over the cornbread and drizzle 1/2 cup of the enchilada sauce on/into the cornbread. Stir another cup of the sauce into the chicken mixture. Spread the chicken mixture over the cornbread, then pour any remaining sauce on top. Top with the remaining cheese and bake 25-30 minutes, until golden and bubbly. Remove from the oven and top with green onions and cilantro, and serve with lime wedges for sprinkling.

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Homemade Frosty

Posted on August 3, 2022 by sparecake

It’s Wendy’s, without the nightmare of ‘leaving your own home’! This recipe actually makes enough to fill my Cuisinart ice cream maker twice, which is either a good thing or a hassle depending on your mood (=if you’ve already tasted the finish product and realized you want more yet).

Ingredients:

  • 1 quart chocolate milk
  • 1 14 ounce can sweetened condensed milk
  • 1 8 ounce container Cool Whip, thawed in the fridge for a few hours
  • 1 tablespoon cocoa powder
  • 1 teaspoon vanilla extract

Whisk together all the ingredients in a large bowl.

Freeze according to your ice cream maker’s instructions.

That’s it! Store in the freezer – it firms up some, but never gets as hard as ice cream.

Chocolate Frosty

From AllRecipes, including tips in the comments.

  • 1 quart chocolate milk
  • 1 14 ounce can sweetened condensed milk
  • 1 8 ounce container Cool Whip, thawed in the fridge for a few hours
  • 1 tablespoon cocoa powder
  • 1 teaspoon vanilla extract

Whisk together all the ingredients in a large bowl. Freeze according to your ice cream maker’s instructions.

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Pluot Cobbler

Posted on July 20, 2022 by sparecake

Pluots are easily my favorite fruit, so today we’re saying nuts to peach cobbler, and swapping pluots in instead!

Filling:

  • 10 pluots cut into thin slices
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground numeg
  • 1 teaspoon lemon juice
  • 2 teaspoons cornstarch

Topping:

  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup boiling water

Cinnamon Sugar:

  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon

Preheat oven to 425 degrees.

In a large bowl, combine all the filling ingredients and stir to coat evenly.

An even larger bowl would be easier.

Pour into a 2 quart baking dish and bake for 15 minutes. You may want to put your dish on a cookie sheet/bigger pan in case any juice drips out over the sides.

While the fruit bakes, combine the flour, sugars, baking powder, and salt of the topping in a large bowl and stir together. Blend in the butter with your fingertips or a pastry blender until the mixture resembles coarse meal.

Stir in the water until just combined – this is enough water it’s not the dry pie crust texture I was sort of picturing.

Set aside, then stir together the cinnamon sugar in a small dish.

Take the baked pluots from the oven and drop spoonfuls of the topping evenly on top. Sprinkle the cinnamon sugar over the unbaked topping.

Bake until golden, 25-30 minutes.

Serve still warm, ideally with vanilla ice cream.

This is an absurd serving. Oh well, it’s already in the bowl now!

Pluot Cobbler

Filling:

  • 10 pluots cut into thin slices
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground numeg
  • 1 teaspoon lemon juice
  • 2 teaspoons cornstarch

Topping:

  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup boiling water

Cinnamon Sugar:

  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon

Preheat oven to 425 degrees.

In a large bowl, combine all the filling ingredients and stir to coat evenly. Pour into a 2 quart baking dish and bake for 15 minutes. You may want to put your dish on a cookie sheet/bigger pan in case any juice drips out over the sides.

While the fruit bakes, combine the flour, sugars, baking powder, and salt of the topping in a large bowl and stir together. Blend in the butter with your fingertips or a pastry blender until the mixture resembles coarse meal. Stir in the water until just combined – this is enough water it’s not the dry pie crust texture I was sort of picturing. Set aside, then stir together the cinnamon sugar in a small dish.

Take the baked pluots from the oven and drop spoonfuls of the topping evenly on top. Sprinkle the cinnamon sugar over the unbaked topping, then bake until golden, about 30 minutes. Serve still warm, ideally with vanilla ice cream.

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Lemon Ice-Box Cake

Posted on June 29, 2022 by sparecake

Same general concept as an eclair cake, this is an easy dessert to throw together the day before, and then feed a crowd with something sweet and tart and delicious! Ideally you’re eating it with a bunch of friends and won’t have many leftovers, but if you do, even by day 10 or 12 so (I live alone!) it still tastes just as good, there’s just a tiny bit of liquid separating out by then.

Ingredients:

  • 2 3.4 ounce packages instant Jell-o Lemon Pudding Mix, dry
  • 3 1/2 cups whole milk
  • 2 8 ounce containers frozen whipped topping, thawed, divided
  • 1 14 ounce package graham crackers
  • 1 1/2 cups lemon curd

In a large bowl, beat together the pudding mixes and milk with an electric mixer for several minutes until thickened. If your mixer is leaving tracks in the pudding, you’re probably good.

Use a rubber spatula to gently fold 12 ounces of the whipped topping into the pudding until completely mixed.

Arrange a single layer of graham crackers in the bottom of a 9×13″ pan.

Compare with the top layer – the slight widening of the pan means you can fit more grahams way better in your top layer.

Spread half the pudding mixture over the graham crackers, followed by half of the lemon curd.

Repeat grahams, pudding, curd. Top with a final layer of graham crackers, then spread the remaining whipped topping evenly on top.

Cover and refrigerate at least 8 hours before serving. The graham crackers will have become softened by the pudding, and will cut easily with a spatula/server. Top with berries, if desired, for serving.

Lemon Ice-Box Cake

From My Baking Addiction.

  • 2 3.4 ounce packages instant Jell-o Lemon Pudding Mix, dry
  • 3 1/2 cups whole milk
  • 2 8 ounce containers frozen whipped topping, thawed, divided
  • 1 14 ounce package graham crackers
  • 1 1/2 cups lemon curd

In a large bowl, beat together the pudding mixes and milk with an electric mixer for several minutes until thickened. Use a rubber spatula to gently fold 12 ounces of the whipped topping into the pudding until completely mixed.

Arrange a single layer of graham crackers in the bottom of a 9×13″ pan. Spread half the pudding mixture over the graham crackers, followed by half of the lemon curd. Repeat grahams, pudding, curd. Top with a final layer of graham crackers, then spread the remaining whipped topping evenly on top. Cover and refrigerate at least 8 hours before serving. Top with berries, if desired, for serving.

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Strawberry Snacking Cake

Posted on June 22, 2022 by sparecake

A tasty summery cake that comes together comes together pretty quickly. Because you’re mixing sliced strawberries with some sugar to start with, I thought I could get away with buying frozen sliced strawberries with sugar – this turns out to be not the best idea. In the little tubs of strawberry slices, they’re actually only giving you a few real slices, and a lot of just random bits leftover from cutting up other strawberries, so it’s hard to get nice looking rows of strawberries on top, and they seem to sink more than in Bon Appetit’s picture. Live and learn!

Ingredients:

  • 8 ounces strawberries, hulled, thinly sliced lengthwise (not frozen and then thawed)
  • 3 tablespoons plus 1 cup sugar, divided, plus more for the pan
  • 1 teaspoon kosher salt, plus a pinch, divided
  • 3/4 cup extra-virgin olive oil, plus more for the pan
  • 1 1/2 cups all-purpose flour
  • 1/2 cup fine-ground cornmeal
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 large eggs
  • 2 large egg yolks
  • 1/2 cup plus 2 tablespoons sour cream
  • zest of 2 lemons
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons vanilla extract
  • 1/2 cup strawberry jam

Preheat oven to 350 degrees. Gently toss the strawberries, 1 tablespoon of sugar, and a pinch of salt in a medium bowl. Set aside, tossing occasionally, until ready to use.

Lightly coat a 9×13″ pan with oil. Line with parchment paper, leaving an overhang on the long sides. Pour in some sugar and tilt the pan all around to coat the inside with sugar, then pour out the excess.

In a medium bowl, combine the flour, cornmeal, baking soda, 1 cup of sugar, and 1 teaspoon of salt, and whisk together. In a large bowl, whisk together the eggs, yolks, sour cream, lemon zest, lemon juice, and vanilla.

Add the dry goods to the wet and whisk gently.

I used some of my red cornmeal, yours may not be so speckley.

Drizzle in 3/4 cup of olive oil while folding it in with a rubber spatula, until fully incorporated. Don’t give up, it really does all mix in eventually!

Gently turn the batter out into the prepared pan and spread evenly.

Stir up the strawberry jam with a spoon so there are no huge chunks, then drop little dollops all over the batter. Swirl in using a knife or skewer.

Arrange the strawberries on the top in rows, then sprinkle the remaining 2 tablespoons of sugar over the top.

Bake 40-45 minutes, until the cake is golden brown and it passes the toothpick test. Cool in pan.

They may not be as visible, but you’ll still taste the berries!

Strawberry Snacking Cake

From the April 2021 Bon Appetit magazine.

 

  • 8 ounces strawberries, hulled, thinly sliced lengthwise
  • 3 tablespoons plus 1 cup sugar, divided, plus more for the pan
  • 1 teaspoon kosher salt, plus a pinch, divided
  • 3/4 cup extra-virgin olive oil, plus more for the pan
  • 1 1/2 cups all-purpose flour
  • 1/2 cup fine-ground cornmeal
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 large eggs
  • 2 large egg yolks
  • 1/2 cup plus 2 tablespoons sour cream
  • zest of 2 lemons
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons vanilla extract
  • 1/2 cup strawberry jam

Preheat oven to 350 degrees. Gently toss the strawberries, 1 tablespoon of sugar, and a pinch of salt in a medium bowl. Set aside, tossing occasionally, until ready to use.

Lightly coat a 9×13″ pan with oil. Line with parchment paper, leaving an overhang on the long sides. Pour in some sugar and tilt the pan all around to coat the inside with sugar, then pour out the excess.

In a medium bowl, combine the flour, cornmeal, baking soda, 1 cup of sugar, and 1 teaspoon of salt, and whisk together. In a large bowl, whisk together the eggs, yolks, sour cream, lemon zest, lemon juice, and vanilla. Add the dry goods to the wet and whisk gently, then drizzle in 3/4 cup of olive oil while folding it in with a rubber spatula, until fully incorporated.

Gently turn the batter out into the prepared pan and spread evenly. Stir up the strawberry jam with a spoon, then drop little dollops all over the batter. Swirl in using a knife or skewer. Arrange the strawberries on the top in rows, then sprinkle the remaining 2 tablespoons of sugar over the top.

Bake 40-45 minutes, until the cake is golden brown and it passes the toothpick test. Cool in pan.

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Buttermilk Cake

Posted on June 8, 2022 by sparecake

A moist vanilla cake that stayed good over a week while I worked through the leftovers alone.

Maybe with sifted powdered sugar it’d look less diseased?

Ingredients:

Cake:

  • 2 3/4 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups full fat buttermilk
  • 3 large whole eggs
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 tablespoons vegetable oil
  • 1 cup unsalted butter, room temperature

Glaze:

  • 1/2 cup unsalted butter
  • 1/4 cup packed brown sugar
  • 1 teaspoon vanilla
  • 1/4 cup buttermilk
  • 2 cups powdered sugar

Preheat oven to 325 degrees. Grease a 9×13″ pan and set aside.

In a large bowl, whisk together the flour, sugar, salt, baking powder and baking soda, then set aside.

In a medium bowl, whisk together the buttermilk, eggs, yolk, vanilla, and oil, then set aside.

Cut the room temperature butter into chunks and add to the dry goods mixture. beat together until the mixture becomes crumbly and resembles sand.

Add half the liquid mixture and beat until just incorporated, then repeat with the remaining liquid.

Pour into the prepared pan and bake 45 minutes, or until golden brown and a toothpick inserted in the center comes out with just a few moist crumbs. Set the baked cake, in the pan, on a rack to cool for 15 minutes while you make the glaze.

To make the glaze, melt the butter in a saucepan. Turn off the heat and add the brown sugar, vanilla, and buttermilk, stirring until evenly mixed.

Add the powdered sugar and stir. Sifting the powdered sugar first would definitely be a good idea!

Let sit 15 minutes, then stir some more to hopefully mix in any lumps.

Poke holes over the whole cake with a skewer, then pour the glaze over the whole top. Let set for half an hour before serving.

Buttermilk Cake

From I Scream for Buttercream.

Cake:

  • 2 3/4 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups full fat buttermilk
  • 3 large whole eggs
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 tablespoons vegetable oil
  • 1 cup unsalted butter, room temperature

Glaze:

  • 1/2 cup unsalted butter
  • 1/4 cup packed brown sugar
  • 1 teaspoon vanilla
  • 1/4 cup buttermilk
  • 2 cups powdered sugar

Preheat oven to 325 degrees. Grease a 9×13″ pan and set aside.

In a large bowl, whisk together the flour, sugar, salt, baking powder and baking soda, then set aside.

In a medium bowl, whisk together the buttermilk, eggs, yolk, vanilla, and oil, then set aside.

Cut the room temperature butter into chunks and add to the dry goods mixture. beat together until the mixture becomes crumbly and resembles sand. Add half the liquid mixture and beat until just incorporated, then repeat with the remaining liquid. Pour into the prepared pan and bake 45 minutes, or until golden brown and a toothpick inserted in the center comes out with just a few moist crumbs. Set the baked cake, in the pan, on a rack to cool for 15 minutes while you make the glaze.

To make the glaze, melt the butter in a saucepan. Turn off the heat and add the brown sugar, vanilla, and buttermilk, stirring until evenly mixed. Add the powdered sugar and stir. Let sit 15 minutes, then stir some more to hopefully mix in any lumps.

Poke holes over the whole cake with a skewer, then pour the glaze over the whole top. Let set for half an hour before serving.

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