Tag Archives: glaze

Cherry Almond Cream Cheese Danish Braid

I loved going to my OB appointments.  One, my OB was the nicest and most professional doctor I have ever met.  Two, the hospital offered fresh pastries every single time we went.  So, after my appointments, Binks and I would grab a coffee and pastry downstairs.    Luckily, my appointments became more frequent towards the end of my pregnancy.

After I delivered, I was very sad that I wouldn’t see my OB anymore.  He shared the most important part of my life with us and then, just like that, he was gone.  I remember wishing he could be Isaiah’s pediatrician.  Not possible.

After my delivery, holding that danish, I surprised myself at how much I would miss these danishes.  Paired with a dark roast coffee, the flaky pastry paired with sweet cherries and a hint of almond became a highlight to the day.  I wished I could repeat this experience as often as I wanted.  Quite possible.

Turns out, as with most things, the homemade version is way better.  Using fresh cherries and controlling the sugar, you can get a result that highlights the fresh cherries without being overly sweet.  Feel free to use fresh cherries, but I used frozen cherries because I had it on hand.

Cherry Almond Cream Cheese Danish Braid

Serves 4-6

 Ingredients:

  • 1 puff pastry sheet, thawed

Cream cheese filling:

  • 4 oz cream cheese, softened
  • 2 tbsp white sugar
  • 1/4 tsp almond extract

Cherry filling:

  • 2 cups of frozen or fresh cherries (keep juice if frozen)
  • 2 tbsp water
  • 1 tbsp lemon juice
  • 1/4 cup granulated sugar*
  • 1 tbsp corn starch
  • 1/4 tsp almond extract

Glaze:

  • 1/2 cup powdered sugar
  • 2 tsp milk, plus more as needed
  • 1/4 cup toasted sliced almonds

Directions:

  1. Preheat oven to 400F.
  2. Prepare cream cheese filling:  Mix together the cream cheese, sugar, and almond extract.  Set aside.
  3. Prepare cherry filling:  In a saucepan, over medium heat, add cherries, water, juice, sugar, and cornstarch, and bring to a boil.  Once at a boil, reduce the heat to low and stir in almond extract.  Mix over low heat until  the sauce thickens.  Remove from heat and cool.
  4. Roll puff pastry into a thin 12 x 12 square.  I roll to about 1/4 inch thick.
  5. Evenly spread cream cheese mixture down the middle third of the pastry.  Place cherry filling on top.
  6. Using a pizza cutter, cut the outer third edges diagonally, spaced about an inch apart.  Then, criss-cross the cut edges to form  braid.
  7. Place onto parchment paper and bake in preheated oven for 25 minutes., rotate halfway during baking.
  8. While baking prepare the glaze by mixing the powdered sugar and milk together until smooth.  Thin the glaze to your desired consistency.  Brush the glaze onto the danish while it’s still hot.
  9. Serve warm.

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Filed under baking, Breakfast

One Olie’s Mistake is Another Day’s Cake

I once made The Perfect Party Cake.

What didn’t go into that story was that while making the butter cream, I made a boo boo.  Instead of following the recipe, I accidentally and prematurely combined 1 cup sugar, 3 sticks of butter, and 1/4 cup of lemon juice.  After mixing these ingredients, I read the recipe again and realized my blunder.

Despite my error, I was not willing to part with the butter/sugar/lemon mixture.  I was determined to find something that I could make with those ingredients.  And, due to the recent move, work and other cooking endeavors that came in between, my determination for my butter/sugar/lemon mixture was pushed to the back burner.

Until last week.  Last week I discovered that not only could I use my forgotten mixture, but could also use up some cornmeal that I have had on hand.  The bright lemon flavor combined with the nutty texture of cornmeal really makes this cake the wonder that it is.

The batter will be somewhat thick.

Oh and did I mention that it comes with a glaze that melts into the cake?

This would pair well with coffee (as Binks has told me) and (from my experience) blueberries!

My Saturday morning was that much sweeter and brighter with this delicious lemon cake.

Lemon Cornmeal Cake

Adapted from here

Ingredients

  • 2 sticks butter, room temperature
  • 1 cup sugar
  • 1/4 cup lemon juice (usually juice from 2 large lemons)
  • zest from 1 lemon
  • 4 large eggs
  • 1 cup buttermilk
  • 2  1/2 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Directions

  1. Preheat oven to 325°F.
  2. Butter and flour two 8 inch cake pans.  (You can also use a bundt or tube pan).I was giving one half away so the two cake pans were perfect.
  3. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.  Set aside.
  4. In a large bowl, beat the butter, sugar, lemon juice on medium speed until light and fluffy.
  5. Add the eggs and beat in one at a time until each egg is fully incorporated into the wet mixture.
  6. Change the speed of the mixer to low.
  7. Add in the flour/cornmeal mix to the wet ingredients slowly.  Do not over mix.
  8. Divide the batter into the cake pans.
  9. Bake for 60 minutes, until it passes the toothpick test (toothpick comes out clean).
  10. Allow cakes to rest for about 5 minutes before inverting onto a cooling rack – be careful because the cake will be moist and tender.

Lemon Glaze

Ingredients:

  • 1 cup sugar
  • 2/3 cup lemon juice

Directions:

  1. Mix sugar and lemon juice together.
  2. Pour over cakes after cake has been resting for 5 minutes on a cooling rack.  (Please be careful as the cake will be quite moist)
  3. Cool completely before serving.

 


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Filed under baking, Cake, Desserts, Vegetarian