So I keep buying buttermilk because of this weird obsession I have with biscuits lately (no really, it's an obsession). I won't discuss with the sweet potato biscuit attempt...in fact pretend I never mentioned it.
I found this delightful recipe on smitten kitchen for a Raspberry Buttermilk Cake.
It was light, sweet, little fluffy and perfect for just snacking on (in fact I may have eaten half of it myself...who cares about my guests).
Ingredients
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries
The directions on this one were pretty easy.
1. Preheat your oven to 400 degrees, butter and flour a 9 inch cake pan.
2. Whisk the flour, baking powder, baking soda and salt together in a small bowl. Set those aside.
3. In a large bowl mix the butter and 2/3 cup sugar until all nice and fluffy like. Then add the vanilla and lemon zest. Fluff some more, now toss in your egg and mix that in also.
4. At a low speed, mix in your flour mixture in 3 batches alternating with buttermilk. The idea is you mix until just combined (which I still have no idea what that means so mine was all nice and fluffy and probably very combined...go me???)
5. Spoon the batter into your prepped cake pan, scatter your raspberries across the top and then sprink with the 1 1/2 tablespoon of sugar you've had sitting nearby.
Bake until the cake is golden and a toothpick (or fork if you're like me) comes out clean. Should take approx 20-25 minutes. Cool in pan for 10 minutes and then remove and place on a rack to finish cooling.
At this point you can either wait for it to cool down or start picking at the cake and attempting to eat it still piping hot. I warn you, the second option may lead to a burned tongue.
Wednesday, March 23, 2011
Sunday, March 6, 2011
Sweet Potato Chive Biscuits
You may have noticed by now, I have a thing for carbs. Specifically bread or breadlike objects (I include brownies, cakes and cookies to count as breadlike objects. THEY HAVE CARBS!!!).
It's a mild obsession. Ok...major!
I blame my mother. She clearly didn't feed me enough carbs as a child...
These were an interesting recipe to make, extremely sticky. I'm pretty sure I kept adding flour during the cutout phase. Simply so I could get the biscuits off my finger.
That said, DELICIOUS! Enough to do it again. Just don't burn them like I may have the first time...and as a warning, the flavor is far more subtle than I'm used to in my baked goods. But Delicious all the same.
Ingredients
1 cup pureed sweet potato or pumpkin *
3/4 cup buttermilk
2 tablespoons snipped fresh chives (or you could do garlic or onion or both)
1.4 teaspon ground nutmeg
1/4 teaspon ground pepper (the fresher the better)
2 cups self-rising flour **
1/4 cup unsalted butter cut into small bits
*the recipe called for 1 cup of canned sweet potato or pumpkin. This offends my idea of fresh food. So I boiled 2 sweet potatos and pureed that instead.
**If you don't have self-rising flour, you can make your own using all-purpose flour and adding 1/4 tsp salt and 1.5 tsps baking powder per 1 cup of flour
Now for the fun! Directions
1. Heat oven to 425 degrees F. Line a baking sheet with parchment or nonstick liner. Whisk together puree, buttermilk, chives, nutmeg, and pepper until blended. I suggest putting the puree in first...or the milk may surprise you.
2. Place flour in a large bowl; add butter and cut in with a pastry blender until coarse crumbs form. Stir in sweet potato mixture with a fork until a soft dough forms. Expect it to be sticky. Very very very sticky.
3. On floured surface with floured hands (and more flour standing by), pat dough 3/4-inch thick. Using a floured 2 1/4-inch round biscuit cutter, cut out biscuits and transfer to prepared baking sheet with a small spatula. Press dough scraps together, pat out, and cut remaining biscuits until all dough has been used (you should get about 15, I got to 12 and said screw it because of the sticky)
4. Bake 18 to 20 minutes, until tops are golden. Transfer to a wire rack and cool 10 minutes before serving.
It's a mild obsession. Ok...major!
I blame my mother. She clearly didn't feed me enough carbs as a child...
These were an interesting recipe to make, extremely sticky. I'm pretty sure I kept adding flour during the cutout phase. Simply so I could get the biscuits off my finger.
That said, DELICIOUS! Enough to do it again. Just don't burn them like I may have the first time...and as a warning, the flavor is far more subtle than I'm used to in my baked goods. But Delicious all the same.
Ingredients
1 cup pureed sweet potato or pumpkin *
3/4 cup buttermilk
2 tablespoons snipped fresh chives (or you could do garlic or onion or both)
1.4 teaspon ground nutmeg
1/4 teaspon ground pepper (the fresher the better)
2 cups self-rising flour **
1/4 cup unsalted butter cut into small bits
*the recipe called for 1 cup of canned sweet potato or pumpkin. This offends my idea of fresh food. So I boiled 2 sweet potatos and pureed that instead.
**If you don't have self-rising flour, you can make your own using all-purpose flour and adding 1/4 tsp salt and 1.5 tsps baking powder per 1 cup of flour
Now for the fun! Directions
1. Heat oven to 425 degrees F. Line a baking sheet with parchment or nonstick liner. Whisk together puree, buttermilk, chives, nutmeg, and pepper until blended. I suggest putting the puree in first...or the milk may surprise you.
2. Place flour in a large bowl; add butter and cut in with a pastry blender until coarse crumbs form. Stir in sweet potato mixture with a fork until a soft dough forms. Expect it to be sticky. Very very very sticky.
3. On floured surface with floured hands (and more flour standing by), pat dough 3/4-inch thick. Using a floured 2 1/4-inch round biscuit cutter, cut out biscuits and transfer to prepared baking sheet with a small spatula. Press dough scraps together, pat out, and cut remaining biscuits until all dough has been used (you should get about 15, I got to 12 and said screw it because of the sticky)
4. Bake 18 to 20 minutes, until tops are golden. Transfer to a wire rack and cool 10 minutes before serving.
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