April 7, 2016

Lemon Almond Coffee Cake (with Streusel Topping)

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Lemon Almond Coffee Cake

(with Streusel Topping)

Lemon Almond Coffee Cake

April 7: National Coffee Cake Day

When Islander attended a ladies’ luncheon with a spring theme, she brought over a luscious lemon almond coffee cake with a streusel topping to share with her new acquaintances. Her offering was well received at the potluck and many ladies asked for the recipe. Islander shyly said she would put the recipe and photo tutorial on her food blog, and they were more impressed that she was a blogger (what a subtle way to get more traffic to HI Cookery!). So ladies (and gentlemen)—new friends, as promised, here is the recipe with the photo tutorial for lemon almond coffee cake with streusel topping. The recipe is appropriate to take to springtime potlucks and luncheons as well as to make in observance of National Coffee Cake Day.

Recipe

(Adapted from King Arthur Flour)

For the streusel topping

  • ¾ cup flour
  • ¼ teaspoon salt
  • ½ cup brown sugar
  • 6 tablespoons unsalted butter (cold, cut into ½-inch pieces)
  • 2 lemons, grated zest
  • ¾ cup almonds, sliced (we used blanched slivered almonds)
  • ¼ teaspoon almond extract

Directions

In a bowl, combine the flour, salt and brown sugar. Cut in the butter and mix until it resembles small peas and coarse crumbs. Add the lemon zest, almonds and extract. Chill in the refrigerator while making the almond coffee cake.

For the lemon almond coffee cake

  • 2 cups flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup sugar, granulated white
  • 2 eggs
  • ½ cup lemon curd
  • ½ cup sour cream
  • 2-3 lemons, grated zest
  • 2 teaspoons almond extract

Directions

In a bowl, combine the flour, salt and baking powder. Set aside. In a larger bowl, cream the butter with sugar. Add the eggs and mix well. Stir in the lemon curd.

Lemon Almond Coffee Cake

Mix in the sour cream, zest and almond extract. Gradually add the flour mixture and stir until well blended (do not over mix).

Lemon Almond Coffee Cake

Pour the thick batter into a buttered 9-inch springform pan and spread out evenly. Top with the streusel. Bake in a preheated oven at 350 degrees F for 40-45 minutes, testing the cake for doneness. Remove from the oven and cool completely on a wire rack.

Lemon Almond Coffee Cake

For the lemon glaze

  • 1 tablespoon lemon juice, fresh squeezed
  • ½ cup powdered sugar

Directions

In a small bowl, mix the lemon juice and powdered sugar until smooth. Drizzle the glaze over the cooled cake. Let set. Slice and serve with coffee (or tea).

Lemon Almond Coffee Cake

Notes

  • Love lemons? Search our blog for more recipes containing lemons as an ingredient.
  • A new season (spring) is a great time to make new friends! Thanks to all our new blog visitors and subscribers for following HI Cookery (our blog-o-versary is just a few days away on April 11).
 

March 17, 2016

Green Peanut Butter Smoothie

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Green Peanut Butter Smoothie

Green Peanut Butter Smoothie

March 17: St. Patrick’s Day

We have seen the rivers in downtown Chicago and San Antonio being dyed green while we attended St. Patrick’s Day festivities (we used to live near those cities). In our beloved San Antonio, where Islander’s brother still resides, the river is drained annually for cleaning and maintenance. When the river is refilled back to its resplendence, a Mud Festival takes place to mark the occasion, complete with a Mud Pie Ball and the coronation of a Mud King and Queen (the winners raise the most money to help fund river projects).

Our bodies need cleaning and maintenance, too, to drain some of that “mud-crud” in our systems. So drink something green, like this healthy peanut butter smoothie made with dark leafy greens, on the Feast Day St. Patrick, the Emerald Isle’s patron saint. Sláinte (Irish cheers literally translated “to your health!”).

Recipe

(Adapted from Bon Appetit)

Ingredients

  • 1 cup of kale/spinach/swiss chard medley
  • 1 banana
  • 1 cup nut milk, cold (we use unsweetened almond or cashew milk)
  • 2 tablespoons peanut butter (sometimes we also use almond butter)
  • ¼ teaspoon ground cinnamon

Directions

In a blender, place the vegetables, banana, almond milk, peanut butter and ground cinnamon.

Green Peanut Butter Smoothie

Seal the blender and blend until smooth. Pour into two small glasses and serve immediately.

Green Peanut Butter Smoothie

Notes

  • We use a Nutribullet extractor instead of a blender to make this green peanut butter smoothie. Islander has been drinking the full recipe as a meal replacement (breakfast or lunch) on Lent Fridays.
  • Search our blog for other Irish-inspired recipes for the Feast Day of St. Patrick.
 

February 19, 2016

No-Churn Mint Chocolate Chip Ice Cream

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No-Churn Mint

Chocolate Chip Ice Cream

Mint Chocolate Chip Ice Cream

February 19: National Chocolate Mint Day

We admire our friends Pat and Phyllis S. who have “green” thumbs. Their garden is filled with flowers, fruits and vegetables and they can survive off the land. Our new townhome does not have much “green” space (just mostly a small paved walkway) and we don’t have to maintain any plants. But we are required to pay outrageous Home Owners Association (HOA) fees to take care of the common areas for curbside appeal!

Thankfully, our friends share some of the natural bounty from their backyard. In exchange, we share recipes for homemade no-churn ice cream (since we are wary of listeria from the local creamery). Ironically, when they brought us fresh mint from their garden to make mint chocolate chip ice cream, the recipe did not contain the herb as an ingredient (we used a store-bought mint extract instead). But the mint leaves made for a pretty garnish.

Eventually, in addition to making no-churn mint chocolate chip ice cream, we made mint extract with the extra leaves from the bunch that Pat and Phyllis gave us. The bonus recipe is below.

Try making a homemade no-churn mint chocolate ice cream with homemade mint extract for National Chocolate Mint Day!

Recipe

(Inspired by Nigella)

Ingredients

  • 2 cups heavy whipping cream (cold)
  • 1 can (14 ounces) sweetened condensed milk
  • ½ – 1 teaspoon mint extract (see Bonus Recipe below or use store-bought)
  • a few drops of green food coloring
  • 1 cup chocolate chips (recommend mini size)
  • fresh mint leaves to garnish (optional)

Directions

Beat the cream until stiff peaks form. In a large bowl, mix the condensed milk with the mint extract. Fold the whipped cream into this mixture until smooth, being careful not to whip more air into it. Add a few drops of green food coloring and stir well until the desired color of light mint green is achieved.

MInt Chocolate Chip Ice Cream

Fold in the chocolate chips and mix until distributed well. Place the mixture into a loaf pan. Cover and freeze for at least six hours or overnight. Remove from the freezer. Let stand for a few minutes and scoop into cones or dessert dishes. Garnish with fresh mint leaves (optional).

Mint Chocolate Chip Ice Cream

Bonus Recipe: Homemade Mint Extract

Ingredients

  • ½ cup individual mint leaves
  • 1 – 1 ½ cup vodka

Directions

Rinse and pat dry the mint leaves. Crush them with your fingers to help release its natural oils. Place in a jar and pour vodka to cover the leaves. Seal the jar and let steep in a dark, cool place for at least a month or until it reaches the desired minty flavor. Use the liquid as you normally would in recipes (like in the above no-churn mint chocolate ice cream) that call for mint extract.

Mint Chocolate Ice Cream

Notes

  • Mahalo nui loa (thank you very much in Hawaiian) to Pat and Phyllis S. for giving us a bunch of fresh mint leaves from their garden.
  • Try substituting the chocolate chips with Andes brand crème de menthe chocolate mint baking chips for an even more minty flavor in this no-churn ice cream recipe.
  • Try substituting the ½ teaspoon mint extract for 1-2 tablespoons crème de menthe liqueur.
  • Search our blog for other recipes containing chocolate and mint combination.
 

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