Pound cake. When I hear those two words I think of moist, sweet bread with a delicious brown crust. Pound cake takes me back to the days when I’d break off pieces and squeeze them in my hand to make tiny pound cake balls. I’ve often wondered why it’s called pound cake. My first thought is that there’s a pound of butter in it but in this recipe there is only (ha-ha) 3/4 pounds of butter. I did some research and the reason it’s called pound cake is because traditionally there is a pound each of butter, sugar, flour, and eggs.
The pound cake I made comes from, wait for it, Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth
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I used 3 sticks of butter, one package of cream cheese, 2 and a half cups of sugar, 6 large eggs, salt, vanilla, baking powder, and 3 cups of flour. I divided the dough into a loaf pan and a square baking and at 330F it took less than an hour to bake.
.I used 3 sticks of butter, one package of cream cheese, 2 and a half cups of sugar, 6 large eggs, salt, vanilla, baking powder, and 3 cups of flour. I divided the dough into a loaf pan and a square baking and at 330F it took less than an hour to bake.
I may have beat the dough a bit too much, causing it to turn a little airy. I also didn’t use eggs at room temperature and the coldness from the eggs made the butter (also at room temperature) temporarily curdle. No worries though because the cake is fantastically moist and perfectly sweet. It’s a brilliant choice for breakfast with a cup of coffee.
by Jane Price. I’ve tried several recipes from this book in the past and they, for the most part, have been amazing. Last night this book introduced me to a new way of cooking rice with chicken or meat without having to first cook the rice. Before you begin the whole cooking process you start by soaking the desired amount of rice in cold water for at least 30 mins. When you start cooking the onions, garlic, and meat or chicken, you drain and the rinse the rice and once the meat is browned you add it to the pot. Cook it for a couple of minutes and then add wet ingredients like broth and in this case, about 6 oz of diced tomatoes. Just enough liquid to cover the chicken and rice. Cover the pot with a lid and let it simmer for about 20 mins or until liquid is absorbed and rice is cooked. Easy! Now I’m excited to try these steps with other types of meat and different spice combinations. Maybe some shrimp, rice, tomatoes, lots of garlic, and heavy cream.
. I hadn’t used this book in a while but over the past week it has come in handy. Over the weekend I made her carbonara which was very simple with pancetta (I used bacon), wine, egg, and lots of cheese. It was comfort food at its best.
