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VANILLA BUTTERMILK POUND CAKE WITH CREAM CHEESE GLAZE

By
Sarah clinsmen
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0
VANILLA BUTTERMILK POUND CAKE

This Vanilla Buttermilk Pound Cake with cream cheese glaze is something I would eat any time of the year. It combines all of the amazing flavors that any cake lover would love to have in his bite!!!

Please make sure to Like and share this Recipe with your friends, and also follow us on facebook and Pinterest to get our latest Yummy Recipes.

INGREDIENTS:

  • 12 tablespoons of butter, plus 2 tablespoons (for pan)
  • 1 cup sugar
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 3 large eggs
  • 2 cups of all-purpose flour, plus 1 tablespoon (for pan)
  • 1 and a half teaspoons baking powder
  • ½ teaspoon of salt
  • Cream Cheese Glaze
  • 1 (8 ounces) package cream cheese, room temperature
  • 1 and a half cups powdered sugar
  • ¼ cup of evaporated milk
  • 1 and a half teaspoon vanilla

VANILLA BUTTERMILK POUND CAKE

VANILLA BUTTERMILK POUND CAKE INSTRUCTIONS:

1 ) Preheat oven to 350 degrees.

2 ) Mix together butter and sugar for 8 minutes in a mixer.

3 ) In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.

4 ) In a glass measuring cup, pour in buttermilk.

5 ) Stir in the vanilla and eggs into the buttermilk.

6 ) Turn mixer on low. Start slowly pouring (separately) in the wet and dry ingredients into the butter and sugar.

7 ) Turn off mixer and scrape down the sides.

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8 ) Turn mixer on one more time– on low, just long enough to make sure all the ingredients are all mingling together, but do not over mix.

9 ) Butter your loaf pan with about 2 tablespoons of butter.

10 ) Add 1 tablespoon of flour to “dust” the butter in the loaf pan.

11 ) Dump out any excess flour.

12 ) Pour all of the batter into the pan, spread evenly, and bake for 60 minutes.

13 ) Test the cake with a toothpick before pulling out. (A few crumbs on it is perfect!)

Cream Cheese Glaze:

1 ) Add 1 and a half teaspoons of vanilla into a ¼ cup of evaporated milk. Set aside.

2 ) Mix together the cream cheese and powdered sugar with a mixer.

3 ) While mixing, slowly pour in the milk and vanilla into the cream cheese mixture. The consistency should be thin, but creamy.

4 ) Drizzle onto cake

Make sure to try this Mouth-Watering Mama’s Chicken Roll-Ups and these Best Comfort Food Recipes. Belly filling, simple to make, hearty dishes are always a family favorite.

HOMEMADE CHICAGO STYLE DEEP DISH PIZZA

By
Sarah clinsmen
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0
HOMEMADE CHICAGO STYLE DEEP DISH PIZZA

This is known as Chicago-style deep-dish pizza and takes over 40 minutes to bake. No need to travel all the way to Chicago for this incredible Chicago Style Deep Dish Pizza recipe, when you can make it at home!  Try this easy, detailed deep dish pizza with step-by-step directions for a thick and buttery, flaky crust and a rich, chunky tomato sauce, with plenty of gooey cheese.

Please make sure to Like and share this Recipe with your friends, and also follow us on facebook and Pinterest to get our latest Yummy Recipes.

INGREDIENTS:

For the Dough:

  • 3¼ cups all-purpose flour
  • ½ cup yellow cornmeal
  • 1½ teaspoons salt
  • 2 teaspoons sugar
  • 2¼ teaspoons instant yeast
  • 1¼ cups water, room temperature
  • 3 tablespoons unsalted butter, melted
  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon + 4 tablespoons olive oil, divided

For the Sauce:

  • 2 tablespoons unsalted butter
  • ¼ cup grated onion
  • ¼ teaspoon dried oregano
  • ½ teaspoon salt
  • 2 garlic cloves, minced
  • 1 (28-ounce) can crushed tomatoes
  • ¼ teaspoon sugar
  • 2 tablespoons coarsely chopped fresh basil
  • 1 tablespoon olive oil
  • Freshly ground black pepper

For the Toppings:

  • 1 pound mozzarella cheese, shredded (about 4 cups)
    (Pepperoni)
  • ¼ cup grated Parmesan cheese

HOMEMADE CHICAGO STYLE DEEP DISH PIZZA

INSTRUCTIONS:

1 ) Make the Dough: Whisk together the flour, cornmeal, salt, sugar, and yeast in a large bowl.

2 ) Add water and melted butter and mix on low speed, using a dough hook, until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until the dough is glossy and smooth and pulls away from sides of the bowl, 4 to 5 minutes. (You can easily make this by hand, mixing in the water and butter with a spatula and then kneading by hand.)

3 ) Coat a large bowl with 1 teaspoon olive oil. Using a greased spatula, transfer the dough to the bowl, turning to coat the dough in oil; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.

4 ) Make the Sauce: While dough rises, heat the butter in a medium saucepan over medium heat until melted. Add onion, oregano, and salt; cook, stirring occasionally until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

5 ) Stir in tomatoes and sugar, increase heat to high, and bring to a simmer. Lower heat to medium-low and simmer until reduced to about 2½ cups, 25 to 30 minutes. Off the heat, stir in the basil and olive oil, then season with salt and pepper.

6 ) Laminate the Dough: Turn the dough out onto dry work surface and roll into a 15×12-inch rectangle. Using an offset spatula, spread the softened butter over the surface of the dough, leaving a ½-inch border along the edges. Starting at the short end, roll the dough into a tight cylinder. With seam side down, flatten the cylinder into an 18×4-inch rectangle.

7 ) Cut the rectangle in half crosswise. Working with one half, fold into thirds like a business letter; pinch seams together to form a ball. Repeat with the remaining half. Return balls to the oiled bowl, cover tightly with plastic wrap and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes. Meanwhile, adjust oven rack to lower position and preheat oven to 425 degrees F.

8 ) Bake the Pizzas: Coat two 9-inch round cake pans with 2 tablespoons of olive oil each.

9 ) Transfer 1 dough ball to dry work surface and roll out into a 13-inch circle. Transfer dough to the pan by rolling the dough loosely around a rolling pin and unrolling into the pan. Lightly press dough into the pan, working into corners and 1-inch upsides. If dough resists stretching, let it relax for 5 minutes before trying again. Repeat with remaining dough ball.

10 ) For each pizza, sprinkle 2 cups mozzarella evenly over the surface of the dough. (If you’re using any meat or veggie toppings, add them now, on top of the cheese.) Spread 1¼ cups tomato sauce over the cheese (or toppings) and sprinkle 2 tablespoons Parmesan over the sauce. Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from the oven and let rest 10 minutes before slicing and serving.

BUTTER PECAN POUND CAKE RECIPE

By
Sarah clinsmen
-
0

Butter Pecan Pound Cake – I couldn’t believe how delicious this cake tasted. It can make a few days in advance and store it in an air-tight container. Great for your holiday meal!

Please make sure to Like and share this Recipe with your friends, and also follow us on facebook and Pinterest to get our latest Yummy Recipes.

INGREDIENTS:

  • 1½ cups finely chopped pecans
  • 1 tablespoon plus 2½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1 cup unsalted butter, room temperature
  • 1 cup firmly packed light brown sugar
  • 1 cup granulated sugar
  • 4 large eggs, warmed to room temperature
  • 3 large egg yolks, warmed to room temperature

Glaze:

  • 2 tablespoons butter
  • 1/4 cup packed brown sugar
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup heavy whipping cream
  • 2/3 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 2 tablespoons chopped toasted pecans

Butter Pecan Pound Cake

BUTTER PECAN POUND CAKE INSTRUCTIONS:

1 ) In a small mixing bowl, combine the chopped pecans with 1 tablespoon flour. Sprinkle about 2 tablespoons of the pecans in the bottom of the prepared pan. Set rest of pecans aside.

2 ) In a medium mixing bowl, combine 2½ cups flour, baking powder, and salt; sift or whisk together to mix. Set aside.

3 ) In a large bowl of an electric mixer, cream the butter, brown sugar, and granulated sugar until light and fluffy.

Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color.

4 ) With the mixer still on medium speed, slowly add the brown sugar and granulated sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture.

5 ) While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.

6 ) Add eggs and egg yolks one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture.

7 ) Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium.

8 ) Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.

9 ) With the mixer on low speed, add vanilla and about one-third of the flour mixture, mix just until the flour is almost completely blended.Scrape the bowl down and continue the flour mixture.

10 ) Using a large rubber spatula, gently fold floured pecans into the batter.

Bake:

1 ) Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 65 to 75 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean.

2 ) Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.

Glaze:

1 ) In 1-quart saucepan, cook butter, brown sugar, 1/8 teaspoon nutmeg and whipping cream over medium heat until mixture comes to a boil. Boil 1 minute.

2 ) Remove from heat; pour into medium bowl. Cool 20 minutes. With whisk, beat in powdered sugar and vanilla until smooth. Immediately pour over cake.

3 ) Sprinkle 2 tablespoons pecans on top. Store loosely covered at room temperature.

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