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The Times are a Changing!

Big change over here at the yellow whisk – we’ve moved the site on over to weebly.com! The new address is http://theyellowwhisk.weebly.com/ - hope to see you over there!

Sunday Blues = Baking a Lemon-Blueberry Yogurt Loaf Cake!

Wow, I cannot believe that it’s Sunday night already!  This weekend just flew by.  I know that sounds completely cliche, but it’s true!  Sometimes, I really do wish I could pause, rewind, and repeat.  There is absolutely nothing that I would change about this past weekend.  Saturday was the first snow of 2012 and I can’t stop smiling!  I absolutely love seeing the ground covered in a blanket of white.  So, I got back tonight and what was the first thing that I thought to do (after eating dinner, doing laundry, and petting our two golden retrievers, of course)?  Bake!  I hadn’t made anything for over a week and I was itching to get into the kitchen and put something together.

Over the weekend, I kept showing my lovely boyfriend pictures of food from Pinterest (this site always inspires me!).  One of my friends had “pinned” a recipe for Lemon-Blueberry Yogurt Cake.  I couldn’t resist.  It sounded perfect!  I knew that we had lemons and frozen blueberries…and I was dying to use the Williams Sonoma bread pan that my sister had given me for Christmas.  I hope you enjoy this bread/cake!

Lemon-Blueberry Yogurt Loaf Cake (adapted from Sweet Peas Kitchen, which was adapted from Smitten Kitchen, which was adapted from Ina Garten)

This recipe creates one 9×5 loaf.

Loaf:
1-1/2 c flour, plus another tbsp flour
2 tsp baking powder
1/4 tsp salt
1 c lemon Chobani yogurt
2/3 c sugar
3 large eggs
2 tsp grated lemon zest
1 tsp vanilla extract
1/2 c canola oil
1-1/4 c frozen blueberries, thawed & rinsed

Lemon Syrup:
1/3 c freshly squeezed lemon juice
1/3 c sugar

Lemon Glaze:
1 c powdered sugar, sifted
2 to 3 tbsp freshly squeezed lemon juice

Preheat oven to 350 degrees F. Spray 9×5 inch loaf pan with Pam. In a bowl, sift flour, baking powder, and salt. In a separate bowl, whisk yogurt, sugar, eggs, lemon zest, vanilla, and oil. Pour dry ingredients into wet ingredients and stir. In another bowl, mix blueberries with another tablespoon of flour and fold into the batter gently. Pour batter into loaf pan and bake for about 50-55 minutes (toothpick should come out clean). Then, cool for 10 minutes before removing from pan. While this is cooling, make the syrup by heating the lemon juice and sugar in a medium saucepan over medium heat. Heat until the sugar is dissolved and then continue heating for 3 minutes. Then, set aside. Poke holes into the top and sides of the cake with a fork or a toothpick. Then, brush the top and sides with the syrup. Let the cake cool before making the glaze. To make the glaze, sift the powdered sugar into a small bowl. Then, add 2-3 tbsp of lemon juice. It should be thick, but you should also be able to pour it. You can add more lemon juice if it isn’t pourable. Pour the glaze over the cake and allow it to fall down the sides. Let it harden (~15 minutes) before serving.


I can’t let go of my obsession with pumpkin…

I know it’s a little late in the season for pumpkin, but I just can’t help myself.  While looking for a can of soup at lunch today, I came across another can of pumpkin.  I just couldn’t help it…pumpkin bread or pumpkin muffins were going to be made!  I’m pretty excited to share these with you…I thought they turned out really well.  They’re not the typical, cake-like muffin, but more of a bread-like version.  Enjoy!

Pumpkin Muffins (from Sarabeth’s Bakery: From My Hands to Yours)

3-2/3 c flour
1 tbsp + 1tsp baking powder
1-1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1 stick butter, unsalted, chilled
1-1/3 c sugar
4 large eggs
1-15 oz can of pumpkin

Preheat oven to 400 degrees F. I used 2-12 muffin tins and lined them with cupcake liners. Sift flour, baking powder, cinnamon, ginger, nutmeg, and salt into a medium bowl. In another bowl, beat butter and sugar. Then, beat in eggs and pumpkin. Mix the flour mixture into the pumpkin mixture. Scoop batter into the muffin cups till they’re about 3/4 full. If you want, you can sprinkle with sunflower seeds (the original recipe called for them). Bake for 10 minutes, then reduce oven to 375 degrees F. Bake for another 10-15 minutes until the tops are slighly browned. Cool in pan for about 10 minutes and then pull them out and cool completely.

Wanna Have a Tea Party?

First off, I hope you all had a wonderful Christmas! I had a pretty great one myself: it’s so nice to be back at home with my family and friends, and, best of all, having absolutely no responsibilities at all. That’s probably the last time I’ll be able to say that, so I’m just trying to soak it in as best as I can.

As Kristy mentioned, we both got yellow whisks for Christmas – and, of course, this recipe didn’t call for any whisking. Figures. But I did make good use of one of my other baking-related presents: a madeleine cookie pan! I had mentioned to my mom a few months ago that I wanted to try making them, and ta dah! Got one.

This recipe from allrecipes.com turned out pretty well, though I might try a more vanilla-based one next time; these turned out pretty lemony. Don’t they look so fancy?

Ingredients:
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 cup confectioners’ sugar
3/4 cup all purpose flour
1/4 teaspoon baking powder
1/2 cup butter, cooled and melted

Directions:
(1) Preheat oven to 375 degrees F and (2) spray madeleine pan with nonstick cooking spray. (3) In a medium bowl beat together eggs, vanilla extract, and lemon extract (about 3-5 minutes). (4) Melt the butter in a bowl and set aside. (5) Gradually beat in confectioners’ sugar and beat for 5-7 minutes until thick and satiny. (6) In another bowl, sift together flour and baking soda. (7) Sift in flour mixture by fourths into the egg mixture, folding it into the batter. (8) Fold in the melted and cooled butter. (9) Spoon batter into mold, filling to about 3/4 full. (10) Bake for 10-12 minutes or until edges are golden brown and tops spring back. (11) Cool in molds for 1 minute. (12) Loosen cookies with knife then invert onto a wire cooling rack. (13) Sift powdered sugar over top of the cookies or melt chocolate and dip ends of cookies into it.

Minty fresh!

First of all, I hope everyone had a lovely holiday! I know that we still have New Years to look forward to, but I figured that I’d wish you all the best anyway. So for Christmas, my sister and I both got yellow whisks! We were thrilled! Unfortunately, I mixed up this recipe before we got these lovely gifts, but I just had to share.

I know this is a little late, as these probably would have been better for Christmas, but there’s nothing saying that you can’t bring peppermint to New Years parties…or any other events in the year! These turned out to be quite popular when I brought them into work. They are quite cute, although my pictures don’t really show them justice.

This recipe was actually one that my friend posted on Pinterest (if you don’t have it yet, you should definitely check it out!).

Candy Cane Kiss Cookies (from RecipeGirl.com)

1-1/2 c powdered sugar
1-1/4 c butter (room temperature)
1 tsp vanilla extract
1 egg
3 c flour
1 tsp baking powder
1/2 tsp salt
1/2 c finely chopped Candy Cane Hershey Kisses
granulated sugar
~30 unwrapped Candy Cane Hershey Kisses

Preheat oven to 350 degrees F. You will need room in your freezer or fridge for the cookie sheet (or in our case, we used our back porch since it was cool enough outside!). Mix powdered sugar, butter, vanilla and egg in a bowl until creamy. In another bowl, sift flour, baking powder, and salt. Add the dry mixture to the butter mixture and beat. It will be crumbly. Then add the chopped Kisses. Shape dough into approx. 1 inch balls and roll in granulated sugar. Bake for about 10-12 minutes until just set. Push a Candy Cane Kiss into the center of each cookie (they will crack a little, but hold the cookie together with your fingers). Then, move the sheet into the cool place (fridge, freezer, porch, etc). Allow them to cool for a few minutes.

Christmas Cut-Outs!

Well, we’ve made it – it’s Christmas! Even though there’s no snow in sight I’m just happy it’s actually cold out.  I got home for break a couple days ago, and immediately had to make Christmas cut-out sugar cookies, which is somewhat of a tradition in our house. Somewhat meaning I’m the only one who loves making them and so I insist on doing them every year, but that still counts, right?

This recipe is from my grandma, and is quite delicious. The cookie itself is kind of basic, so my mom usually makes an icing to decorate them with. I know I’m 21, but you can never be too old to decorate Christmas cookies. Disclaimer: I didn’t actually get around to icing these when I took the pictures, so just use your imaginations…or, better yet, make them yourself!

Merry Christmas to all!

Ingredients:
1 cup sugar
1 cup butter
2 eggs, beaten
1 tsp. baking soda
3 cups flour
1/4 tsp. salt
3 tbsp. sour milk or cream (I used sour cream)
1 tsp. vanilla
Little nutmeg

Directions:
(1) Cream butter and sugar. (2) Add beaten eggs. (3) Mix soda in milk/sour cream and add with flour and flavoring to the mixture. (4) Chill for at least 4 hours in fridge. (5) Roll very thin and cut in shapes. (6) Bake 12 minutes at 350 degrees F.

A lighter option for the holidays…

After a few comments from an old roommate (ahem ahem) who I love dearly, I decided to try a lighter recipe.  A lot of the recipes on here call for a TON of butter, so I figured that I would try a recipe for Red Velvet Cupcakes from Cooking Light.  I love it when I get home and have an issue of Cooking Light sitting on my desk…  Every recipe that I’ve tried from this magazine has been absolutely delicious and I feel great after eating them.  Anyway, I opted for a healthier version of Red Velvet Cupcakes, so here we go.

These cupcakes ended up being a huge success to my parents, who are getting a little tired of me cooking things chock-full of butter.  Needless to say, they were pretty thrilled about these cupcakes.  They do taste a little “healthier,” but it’s totally worth feeling less guilty.

Red Velvet Cupcakes (from the December 2011 issue of Cooking Light)

Cupcakes:
8 oz cake flour (~ 2 cups)
1/4 cup unsweetened cocoa
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup butter, softened
1-1/4 cup sugar
2 large egg yolks
1 tsp vanilla extract
1 cup buttermilk
3 large egg whites
1/4 tsp cream of tartar
1 (1-oz) bottle of red food coloring

Frosting:
3 tbsp butter
1 (8-oz) block of 1/3-less fat cream cheese
2 cups powdered sugar
1/4 tsp vanilla
1/8 tsp salt

Preheat oven to 350 degrees F. For the cake. Mix floursalt, baking soda, and baking powder in a bowl. In another bowl, cream the butter and sugar. Add egg yolks and vanilla. Add in the flour mixture and buttermilk alternatively to the butter mixture and mix until lightly combined. In a separate bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into the other mixture. Line 24 muffin cups with cupcake liners and coat with cooking spray. Bake for about 23 minutes or until a toothpick inserted in comes out clean. Cool in pans for about 10 minutes. To make the frosting, mix butter and frosting in a large bowl until smooth. Then add powdered sugar, vanilla, and salt until smooth. Frosting can be spread on with a spoon or knife, or can be piped on. I ended up piping the frosting.

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