Copy Cat of a Copy Cat of Billie's Gingerbread

 

Whole black peppercorns, grind to measure 1/4 tsp.*

Whole cloves, grind to measure 1/4 tsp.

Whole cardamom, grind to measure 1/4 tsp.

1-2 cinnamon stick, grind to measure 1 tsp.

2 cups flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

3 large eggs

1 large egg yolk

1 cup sour cream

1 1/2 sticks unsalted butter, room temperature

1 cup sugar

2 large pieces fresh ginger root (1/4 cup, tightly packed, when finely grated)

Zest from 2 to 3 oranges ( 1 1/2 tsps. finely grated)

*You can use pre-ground spices too

Preheat oven to 350F degrees.  Butter and flour a 6 cup Bundt pan.

 Whisk the flour with the baking powder, baking soda, and salt in a small bowl.

Here I am adding the spices into the flour mixture

In another small bowl, whisk the eggs and egg yolk into the sour cream.

Set aside

Cream the butter and sugar in a stand mixer until the mixtrue is light, fluffy, and almost white, about 3 minutes.

 Grate the ginger root

and grate the orange zest then add both to the butter/sugar mixture

Now a little flour to the mixture and incorporate

 Then add a little of the egg mixture into the batter and incorporate.  Repeat until both are fully incorporated. 

Batter should be as luxurious as mousse.  Pour into prepared pan

Bake for 40 minutes.

Bake until cake is golden and a wooden skewer comes out clean.

 Remove to a rack and cool in pan in 10 minutes.

I skipped the Bourbon soak because I didn't have any.

Once the cake was cooled, I used a soft rubber spatula to gently scrape the edges to loosen the cake.  I then turned it onto a large platter

For the GLAZE:

1 juice from an orange - about 2 tbsps.

1 to 1 1/2 cup of powdered sugar

Squeeze the orange juice through a sieve to catch the pulp.

Add the powdered sugar to the orange juice and whisk until there are no lumps

Pour some of the glaze over cake saving enough for each individual piece

 Can you see all the spices in the cake??  I think it's so beautiful!!  Cut yourself a piece and enjoy!

First of all, PEPPER?  Black Pepper?  In a cake recipe??  I was just as shocked.  Anyways, 

I was going to make homemade Graham Crackers from Martha's Stewarts site but I was one ingredient short so I suddenly remembered I printed this recipe after I had read it on a friends blog.  Please go look at her version and then you will understand why I had to copy it. Her name is Monique and here is the link to her lovely blog:  www.latabledenana.blogspot.com

This cake is light but yet so so tasty.  The spices with the orange are such a great combination, kind of reminds me of the flavor of a chewing gum I used to chew when I was little girl called Clove.  I had a piece this evening with tea but I sure can't wait until I have it with my coffee in the morning! :)

Thank you Monique for sharing this recipe, I never would have found it otherwise. :)

Until next time,

Classic Fried Chicken

Fried chicken in the middle of the week?!  Say what??

INGREDIENTS
1 1/4 cup flour
2/3 cup cornstarch
Coarse salt and ground black pepper
1 qt. buttermilk
10 chicken legs (or 1 3 1/2 - 4 lb. chicken cut into 10 pieces)
3 cups vegetable oil

In a large bowl whisk the buttermilk with 2 tbsps. salt and 3/4 pepper.  I also added a special chicken seasoning I had in my cupboard.

In a pie plate, combine the flour, cornstarch, 2 tsps. salt and  1/4 tsp. pepper.  Remove 1 1/4 cups flour and save in an airtight container.

Using tongs (unless you want to use your fingers and have a big sticky, mushy mess), dredge each chicken piece in the flour mixture

Place in buttermilk mixture and repeat with the rest of the chicken pieces.  Cover and store in refrigerator for 3 hours OR overnight.

Preheat oil to 350F degrees in a large cast iron skillet. Remove the chicken one piece at a time

and dredge in flour mixture.  Repeat with each chicken piece.  Set aside on wire rack placed over a cookie sheet.

Place four pieces at a time into 350F degree heated oil.

Fry for 8-10 minutes on each side.  I had to add another 5 minutes per side - it was probably because of my electric stove that I'm still trying to figure out.

Place on paper towels

Crunchy, juicy, tasty and savory fried chicken - yummmmmm!

Fried chicken in the middle of the week??  So when I get the hankering for something I just can't wait for the weekend.  Hubby was shocked too because it was fried food.  I have not fried chicken in years possibly even a decade.  I rarely fry food and the only fried food that comes close are hamburgers.

Our mom fried chicken every Sunday when we were little.  She would send us off to church which was only one block away so within walking distance.  After church, I remember this vividly -  walking a few houses before our house and already catching the lovely aromas of fried chicken coming from mom's kitchen.  What great memories.

I wish I had this recipe when my kids were small.  Back then it seems like I always had the oil too hot with the kitchen filling up with smoke and my chicken would either come out burned and always tasteless.

This chicken recipe is delicious!  Even hubby commented on how delicious it tasted.  I got it from Martha Stewart's website.  It comes with a video, check it out here:  http://www.marthastewart.com/852368/classic-fried-chicken

Have a blessed rest of the week and weekend!  Until next time,

Chicken and Dumplins

A morning clipper with lots of wind, snow blowing and white outs and then a beautiful sunny afternoon and evening.  Made for some great pictures and an appetite for some comfort food.  I was fortunate enough to have most of the ingredients for Chicken and Dumplins.  I used a recipe Pioneer Woman but left out a few ingredients.

INGREDIENTS
Olive oil
1/4 cup flour
5-6 Chicken thighs OR 1 whole fryer cut-up
1/2 onion, diced
2 celery stalks, diced
2-3 carrots, diced
1/2 tsp. thyme
1/4 tsp. turmeric
6 cups chicken broth
1/4 cup red wine vinegar
2 cups Bisquick
2/3 cup milk

Salt and pepper chicken

Dredge in flour, shake off excess

In two batches, brown the chicken on both sides.  Set aside.

In the same pot, add the diced vegetables.

Cook until translucent

Add the thyme and turmeric and stir

Add the broth and stir

Cover and simmer for 20-30 minutes

Remove chicken from pot.  Remove from the bone and then with two forks, shred the chicken.

Return chicken to pot, bring to a boil

 In a medium bowl, combine the Bisquick and the milk until it forms into a ball

Scoop dough with a teaspoon and drop in boiling broth.  Repeat until all the dough is used up

Cook uncovered for 10 minutes.  Then cover the pot for 10 more minutes.

Serve in a bowl and enjoy

We had an additional 5" of snow from today's clipper.  It was very, very windy, the snow was blowing causing white outs but as soon as it passed this is what we saw (pictures above).  Beautiful and picturesque!

I love the snow, I love snow sceneries.  What I don't love is blizzard like conditions.  Northern Michigan had blizzard like conditions this morning and I'm sure glad I wasn't up there.  I love when the snow falls gently, I call it "Christmas Snow".

What a better way to spend a cold, chilly day than with some delicious comfort food, Chicken and Dumplings, a guilty pleasure.

Until next time,

Ina Garten's Outrageous Brownies

Nothing says love more than brownies made from scratch.  Not a box, not store bought but from scratch!  These brownies are SOOOOO amazing, you will never want any other kind, ever!

They literally melt in your mouth.  Probably because of the ton of butter it has BUT before you turn away, it makes a WHOLE 12x18 cookie sheet!

Plenty for a classroom party, coworkers, women's group and of course, your loved ones.

I plan to send some to my kids and grandkids.  I wrapped them up in these adorable brown tulip baking cups.

Click here for the recipe:  http://barefootcontessa.com/recipes.aspx?RecipeID=572&S=0

"For God so loved the world, that he gave his only begotten son that whosoever believeth in Him, shall not perish but have everlasting life" - John 3:16

Happy Valentine's Day!

Until next time,

SHARED WITH: 

The Scoop #157