Cakespy: Zucchini Cake With Chocolate Cream Cheese Frosting

From Recipes Jessie Oleson (aka Cakespy ) drops by every Monday to share a delicious dessert recipe. —The Mgmt. [ Photographs and original illustrations: Cakespy ] It’s not easy being green. It is, however, exceedingly easy to eat green, especially when we’re talking about zucchini cake. Now, you probably already knew that the abundant late summer fruit (yes, it’s a fruit) yields a moist, dense, and delicious quick bread. But please, don’t let the story end there—because when you take it into cake territory by adding a thick slathering of chocolate cream cheese frosting, you’ll have a far sweeter finish. The frosting prettily contrasts the color of the cake, and the triple-threat of complementary flavors—tangy cream cheese, rich chocolate, earthy zucchini—makes for a final product that leaves zucchini bread absolutely green with envy. About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner , and cake anthropologist who runs Cakespy, an award-winning dessert website. Ingredients serves 12 (as a cake) 16 to 20 (as cupcakes), active time 15 minutes, total time 90 minutes 3 cups flour 2 cups sugar 1 teaspoon salt 1 teaspoon baking soda 1/4 teaspoon baking powder 3 eggs 1 cup vegetable oil 2 teaspoons vanilla 1 teaspoon ground cinnamon 1 teaspoon grated lemon peel 2 cups (about 2 medium-large) …

This Post was extracted from Vegetarian Recipes Online
Go here to see the original and read more: Cakespy: Zucchini Cake With Chocolate Cream Cheese Frosting

Tags: cakes, color, confectioners, delicious, dessert, fairly-generous, jessie, jessie oleson, milk-or-cream, oleson, oven, pans-or-cupcake, recipes, result

My Pizza Oven: Timothy Paul Perry Converts Wall Oven to Propane-Burning Pizza-Cooker

From Slice Over the weekend Timothy Paul Perry (aka timotheos ) started a thread in Serious Eats Talk about his DIY pizza oven . It was so intriguing—he uses an inverted wok as a dome in a hacked home oven—that people were pinging him for pictures and more info. I knew I had to put him in the hot seat for a My Pizza Oven interview. Whoomp, here it is. — The Mgmt. First, an excerpt from Mr. Perry’s Talk thread, to set the stage: After a lot of research about wood-fired artisan pizza ovens I started thinking it might be fun to come up with an idea to build an affordable unit that anyone could do and have in their backyard. So i did it. I built a 900°F-plus oven for less than $300…. I started out searching Craigslist and found a Magic Chef wall oven for free…. Click me bigger

Tags: adult, craigslist, family, interior, italian, italy, luxury, old-age, oven, paul, perry, portable

Mixed Review: Turning Pound Cake into Olive Oil Cake

[ Photographs: Lucy Baker ] There is something about olive oil cake that I find simply irresistible. Not too sweet, faintly herbaceous, and often flavored with a hint of orange or lemon zest, I think it’s the perfect dessert to serve at a dinner party or to leave on the countertop for snacking. Of course, a simple, single-layer olive oil cake is easy to make from scratch. But I wanted to see if I could make it even easier—by transforming a store-bought pound cake mix. First, I had to find the right mix. A quick trip to the supermarket revealed that many pound cake mixes call only for water or eggs. I needed one that called for butter or canola oil, so that I could swap it out for EVOO. In the end, Betty Crocker’s fit the bill. It called for 2/3 cup of water, 2 eggs, and 4 tablespoons of butter. I knew that I was going to substitute olive oil for the butter, but I also wanted to add some additional ingredients to my cake. I figured that the more I flavored it, the less artificial it would taste. I decided to toss in the zest of a large orange and 1/4 cup of chopped toasted Hazelnuts. On a whim, I reduced the water by two tablespoons and made…

This Post was extracted from Food Recipes Online
See the original post here and read more: Mixed Review: Turning Pound Cake into Olive Oil Cake

Tags: baker, consistency, dessert, lucy, oven, photographs, single, zest

Cook the Book: Roasted Beet Salad with Walnut Dressing and Cheese Crisps

From Recipes [Photograph: Caroline Russock] This time of year there is a lot of hubbub about stone fruits, berries, corn, and tomatoes, but I’d like to take a moment to talk about two vegetables that don’t get too much summertime recognition— the beet and Swiss chard. Tiny, sweet beets have been at my local farmers’ market ever since the weather has been warm, but I’d been passing them over in favor of the showier fruits and vegetables of summer up until recently. It was only when I got to the market a bit later than usual and the tables had been picked over that I decided to pick up a few golden beets and and a bunch of chard. These vegetables have always been more geared to fall and winter cooking (in my mind, at least), but in the warmer months their flavors are much more sweet and delicate. Once I brought the beets and chard home I turned to the pages of Farm to Fork by Emeril Lagasse for a bit of inspiration. And what I found was this Roasted Beet Salad with Walnut Dressing and Cheese Crisps. Roasted beets? Yes, please. But raw chard? I had never used it in its raw state, but the young chard that I brought …

This Post was extracted from Vegetarian Recipes Blog
Go here to see the original and read more: Cook the Book: Roasted Beet Salad with Walnut Dressing and Cheese Crisps

Tags: berries, cheese-crisps, corn, dressing, french, hubbub, mind, oven, photograph, recipes, result, time, tomatoes, year

Cook the Book: Country Fried Steak and Gravy

From Recipes [Photograph: Deborah Whitlaw Llewellyn] I think we’ve already established that Mary Mac’s Tea Room by John Ferrell is a wealth of stick-to-your-ribs, hearty Southern recipes. But I’m pretty sure that this recipe for Country Fried Steak and Gravy is the most serious plate of food in the entire book, and should only be tackled by those those who feel no guilt when met with a deep fried steak topped with a gravy made from meat drippings and plenty of butter. The CFS, as it is affectionately known, is made from the inexpensive cube steak , which is dredged in seasoned flour and then shallow fried in your choice of vegetable oil or butter. I chose to let calories be damned and went with butter figuring that the gravy would be much tastier that way. Once the steaks are fried on both sides they are transferred to a baking dish and topped with a roux-based gravy heavy with onions and browned bits from the steaks. The steaks bake under the gravy for about 15 minutes and the onions caramelize slightly on top. While the steaks that come out of the oven are well done to say the least, they are still moist thanks to the butter-heavy onion gravy, …

This Post was extracted from Easy Cooking Time
Go here to see the original and read more: Cook the Book: Country Fried Steak and Gravy

Tags: book, cube, ferrell, flour, fried, gravy, ground, minutes-on-each, onion, oven, recipes, southern, steak, water

My Pizza Oven: Jay Jerrier and His Mobile Pizza Oven

From Slice You might recognize Jay Jerrier primarily by his screen name on Slice — canerosso . He’s the first My Pizza Oven profile I’ve done with someone who owns a mobile pizza oven. From the looks of his pizzas, it looks like the oven on wheels is no impediment to high-quality pies. Without further ado, let’s get Jay in the hot seat! — The Mgmt. [Photographs: Jay Jerrier] Name: Jay Jerrier Location: Dallas URL(s): ilcanerosso.com ; Il Cane Rosso on Facebook ; @canerosso on Twitter You have a wood-fired mobile pizza oven. That’s crazy awesome. When did you get it? Where’s it from? I love my mobile oven. It was built by Joseph Pergolizzi of The Fire Within in Boulder, Colorado. The trailer is custom built to carry the oven—a modular unit from Forno Bravo . Both are very well built. For an oven with a large mouth and reasonably high dome, as opposed to true Neapolitan ovens, it really holds the heat well. Joseph really stands behind his product; he’s even come out to work some events with me to see how we do it and offer some pointers. The mobile oven is actually my second oven—I built …

This Post was extracted from Best Food Recipes Blog
Go here to see the original and read more: My Pizza Oven: Jay Jerrier and His Mobile Pizza Oven

Tags: dallas, daughter, family, friends, indian, italian, italy, massachusetts, oven, renegade, screen, texas, theory

Gluten-Free Tuesday: One Bowl Chocolate Cake

From Recipes Elizabeth Barbone of GlutenFreeBaking.com joins us every other Tuesday with a gluten-free recipe. Today … CHOCOLATE! —The Mgmt. [ Photographs: Elizabeth Barbone ] I grew up eating cake made from mixes. Of all the baked goods that came from my mother’s kitchen, cake was the only one not made from scratch. When I was a student at the Culinary Institute of America, I couldn’t wait to learn how to make a real cake. Boy, was I disappointed. Don’t get me wrong: Sponge, two-stage, and all other forms of cake are lovely. It’s just when I think of cake, I don’t think, “Hey! A sponge cake soaked with simple syrup would really hit the spot!” I crave the light, moist texture that Betty Crocker and Duncan Hines fed me growing up. Not only do I prefer the texture of boxed cake, I also love the ease. Open a box, dump in a few ingredients and in two minutes you have batter. (I’ve often joked that I am not just a gluten-free baker, I am also a lazy baker.) Would it …

This Post was extracted from Best Food Recipes Blog
Read more from the original source: Gluten-Free Tuesday: One Bowl Chocolate Cake

Tags: america, barbone, batter, chocolate, college, dry-ingredients, elizabeth, gluten, light, oven, recipes, result, time, tuesday

Deborah Madison’s Apricot Fold-Over Pie

From Recipes [Photograph: Caroline Russock] After the weekend’s resoundingly successful Apricot Cake made using admittedly subpar apricots, I decided to try my luck with another apricot recipe. This time I chose an Apricot Fold-Over Pie from Deborah Madison ’s Seasonal Fruit Desserts . There’s a real ease to the recipes that Madison has collected in Seasonal Fruit Recipes. It’s one of the more forgiving baking books that I’ve encountered—no hard and fast rules, just suggestions and encouragement to make the recipes your own. This apricot pie is a prefect example of the casualness that Madison approaches desserts with. First, there’s the dough, which is rolled out to make a free form crust. If you prefer your pies to be more pedigreed you can trim the edges and make it even, but if you’re okay with a more rustic looking tart all you need to do is drape it into the pan and fold the extra lengths over the filling. This brings us to the filling. The ratio of fruit to sugar is entirely up to you—if you prefer a filling that is more tart use less sugar, but if sweetness is more to your liking add as much as you’d like. You can also customize…

This Post was extracted from Roasted Chicken Recipes
Go here to see the original and read more: Deborah Madison’s Apricot Fold-Over Pie

Tags: apricot, fruit, oven, recipe, seasonal-fruit, time, trim-the-edges

The Nasty Bits: Lamb’s Tongue

From Recipes [ Photographs: Chichi Wang ] More Nastiness! Lamb’s Head » Breaking Down a Pig’s Head » Testicles, Grilled and Fried » Every little last Nasty Bit! » Most of us who buy tongues at the market are used to seeing rounded curves on either end of the organ—not just the tip of the tongue, which is by default curved, but also on the meaty end of the tongue. More or less severed at the back of the mouth, the tongue emerges autonomous like some free-floating agent from the rest of the head. It was only after I began apprenticing at Fleisher’s that I noticed the way the organ connects to muscles at the base of the skull. For last week’s post on roasted lamb’s head , a few readers questioned whether roasting the head in its entirety is actually the best use of a whole head. One reader made the point that roasting the head is a terrible waste of the brain, which is invariably overcooked during the process. This is certainly true—unless there’s some surgical procedure by which you can remove the brain from the head and still leave …

This Post was extracted from Roasted Chicken Recipes
See the original post here and read more: The Nasty Bits: Lamb’s Tongue

Tags: brain, chichi-wang, firmly-believes, organ, oven, result, space, the-tongue, tongue, tongues

Clifton NJ: Mario’s Restaurant, Home of the ‘Emma’-Style Pizza

From Slice Mario’s Restaurant 710 Van Houten Avenue, Clifton NJ 07013; map ); 973-777-1559 Pizza Style: “Emma”-style Oven Type: Gas The Skinny: Skinny is right! The wafer-thin crust has remained unchanged since 1945 Price: Small pie $9, large $11 Emma Barilari liked her pizza thin. That’s understating things a bit. She liked her pizza so thin that dollar bills laid flat next to a slice threatened to tower over it. So thin that light passed through it. But, at the same time, she didn’t like it to be as crisp and arid as a cracker; she wanted some pliancy and textural contrast there. This is something that takes some skill and particular set of circumstances to achieve, something that might even require a “secret family recipe.” That might have been a problem, except that she and her husband happened to own a restaurant called Mario’s. Follow @slice on Twitter

Tags: change-the-oven, clifton, crust, houten, interior, maps, Mario, oven, voice