RECIPE: LEMON RICOTTA POUND CAKE

Living out in the sticks or always being on the road in someone else's kitchen, you would think I'd make sure I had everything I needed BEFORE I started cooking. I'm not sure how many times I need to learn that lesson... BUT if you watched me on Food Network Star, you know I am usually able to come up with something pretty good, even if I originally started out with plans to make a completely different dish. That's what happened yesterday. I planned to make my Mom's pound cake for Easter but as I was already in the middle of creaming the butter, I discovered the cream cheese was waaay past the expiration date. I did however, have some perfectly good ricotta cheese in the fridge so I ended up with a Lemon Ricotta Pound Cake. It was so light, so moist yet a bit fluffy and very good. It was so good, I've already gotten a request for the recipe so I thought I'd share it with all of you, too. This will never replace my Mom's pound cake but I gotta tell you, it is the perfect shower, party or afternoon tea cake. Put it on your list to try!

My Lemon Ricotta Pound Cake is a fluffy, light variation on my Mom's original pound cake recipe. An accident turned delicious!

LEMON RICOTTA POUND CAKE

Cook Time: 1 hour 20 minutes or until a wooden skewer comes out clean

INGREDIENTS

3 sticks butter, room temperature

1 1/2 cups whole milk ricotta cheese, room temperature

3 cups granulated sugar

2 teaspoons lemon zest

juice of one lemon (about 1/4 cup)

4 whole eggs, room temperature

2 egg whites, room temperature

3 cups all-purpose flour

1/2 tsp pure vanilla extract

1 1/2 tsp lemon extract

1/8 tsp salt

LEMON GLAZE

Juice of 1 lemon

1 1/2 cups Confectioners' sugar (plus more if desired)

INSTRUCTIONS

Preheat oven to 300. Prep two 9 x 5 loaf pans. Grease and flour or spray all sides with Baker's Joy.

In the bowl of your mixer, beat the butter at medium speed until creamy. Add the ricotta and beat until combined. Then add the sugar, a little at a time. Cream the butter and sugar until light and fluffy. Next, add the lemon zest and the eggs, one at a time, beating until they are combined. Add the egg whites and beat until they are just incorporated. Turn the speed on the mixer down. Add the lemon juice. Combine the salt and the flour; adding a little at a time to the mixer until it is blended. Add the vanilla and lemon extracts.

Pour into the prepared pans. Place on a baking sheet and place on center rack of your oven. Bake for 1 hour 20 to 1 hour 30 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes in the pan and then turn out onto a wire cooling rack to allow it to cool until just slightly warm before icing.

For the glaze, combine the lemon juice and Confectioners' sugar and whisk; the glaze should be thick and creamy and not too stiff. You should be able to pour it. Add more lemon juice or sugar as necessary to achieve the pourable consistency.

Using a toothpick, poke a few holes into the top of the cake. Pour onto the top of the cake and spread. Allow to cool. Add a second layer if you want a thick glaze.

Serve with berries, whipped cream or any of your favorites.

WANT THE ORIGINAL RECIPE FOR MY MOM'S POUND CAKE? HERE YOU GO....

Celebrate National Cheesecake Day with No Bake Lemon Cheesecake with Two Berry Sauce

In celebration of National Cheesecake Day, try this super simple and really delicious cheesecake that only takes 30 minutes start to finish! Lemon and blueberries go so well together. Add this crunchy caramel topping and this is a can't miss favorite for dinner parties or when you just have that craving for something sweet.

QUICK LEMON CHEESECAKE WITH TWO BERRY SAUCE

8 graham crackers

2 tablespoons granulated sugar

3 tablespoons unsalted butter

1 cup each blackberries and blueberries or you can use strawberries, raspberries- whatever

2 tablespoons granulated sugar

2 tablespoons Chambord liqueur- optional

8 oz cream cheese, softened

1 cup whipping cream

½ cup sour cream

2 teaspoons lemon juice

½ teaspoon lemon zest

½ cup Confectioner’s sugar

1/4 teaspoon vanilla

For the crust: Prepare a baking sheet with parchment paper. Whirr the graham crackers in a food processor until they are crumbs. Put 2 tablespoons granulated sugar and 3 butter in a saucepan over medium heat. Swirl the pan so the sugar and butter melt together to make a caramel. Once it is melted and light golden brown, add the crumbled graham crackers and toss to coat. Remove from pan and spread on prepared pan. Set aside to cool.

For the sauce: Use the same pan. Add 1 cup blackberries and 1 cup blueberries. Sprinkle over 2 tablespoons granulated sugar. Toss to coat. Cook over medium heat until the berries begin to break down and soften, about 3-4 minutes. Remove the pan from heat. Add Chambord. Stir together. Set aside to cool.

For the cheesecake: In a bowl, whip the whipping cream until stiff. Beat the cream cheese and sour cream with the Confectioner’s sugar, vanilla, lemon juice and lemon zest. Beat until fluffy. Fold the whipping cream into the cream cheese mixture.

Line individual ramekins or a medium soufflé or round casserole with plastic wrap. 

Spoon the cheesecake into the ramekin and press it down to fill. Add a layer of the graham cracker crumbs on top. Wrap the sides of the plastic wrap over the top and chill for at least an hour.

To serve: sprinkle more graham crumbs on the plate. Remove the cheesecake from the ramekin and put it crumb side down onto the plate. Spoon over the berry sauce and garnish with a few more crumbs.

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Martie on Food Network Star Recipe: Chocolate Roulage from Episode 7

Food Network Star Episode 7: Meet the Press-ure!

The pressure was on when we had to cook a signature dish that would tell the judges who we are in one bite. The additional pressure was the mentors were not going to be on set AND we would be presenting the dish to the press... on camera. My original idea was...  what is a party without cake and ice cream? Since we were going to the Food Network kitchens for the first time, I just knew there would be an ice cream spinner that I could use to make some gorgeous vanilla bean ice cream to go with my individual mini Chocolate Souffle cakes. Alas... there was no ice cream machine and I also found that the cups they secured for me could not go in the oven. PLAN B! With the clock ticking, I had to change my recipe to a recipe using the same ingredients, Chocolate Roulage. On top of that, my oven would NOT heat up and I was down to the wire plating my dish! Ugggh!! Luckily, Justin helped me garnish and it all turned out. Everyone always loves this dessert. Back home in Birmingham, Alabama, Cobb Lane restaurant was known for their Chocolate Roulage... we'd go there for special occasions like bridesmaid luncheons and wedding showers. When they closed, I learned to make Chocolate Roulage and have been making it for Christmas Eve and important family events ever since.

For the show, I make this with a little cayenne and added bourbon to the cream as a nod to my Southern roots. However, I leave these out when making it for the family.  

Chocolate Roulage with Bourbon Cream

Ingredients

Softened unsalted butter, for greasing baking sheet

5 egg yolks

1 cup granulated sugar
3 ounces bittersweet chocolate, chopped

3 ounces semi-sweet chocolate, chopped

1 teaspoon vanilla
1 Tablespoon espresso or strong, black coffee
5 egg whites

1cup cocoa powder
2 cups heavy cream

 3 teaspoons Confectioners’ sugar
1/2 cup bourbon
seeds from 1/2 vanilla bean pod (optional)
1 teaspoon vanilla

Preheat oven to 325-degrees.

Lightly butter a rimmed jelly roll/or baking sheet and line with parchment paper and lightly butter the top of the paper as well, especially the corners.

Fit a stand mixer with whisk attachment, beat the egg yolks and sugar on medium speed until fluffy and the sugar is not gritty, about 10-12 minutes. While the eggs are beating, put chocolate in a bowl and melt over a double boiler. When chocolate is melted, remove from heat, let it cool a bit. Sit the bowl in some cool water for a few minutes, if necessary. Incorporate the egg mixture into chocolate by adding a little at a time to temper the mixture, so you don't cook the eggs. Add vanilla and espresso.

In a clean bowl, and with whisk attachment, beat the egg whites until stiff peaks form. Incorporate 1/4 of egg whites into the chocolate mixture; make sure no white streaks remain. Carefully fold in the remaining whites into the chocolate, taking care not to deflate the whites but making sure not to have any white streaks in the batter.

Spread batter in the prepared pan bake at 325° for 10 minutes. Lower the heat to 300 degrees and cook for another 5 mintues. Remove from the oven. Spread a dampened tea towel or several dampened paper towels over the top of the cake and let it sit for 30 minutes.  

In a clean bowl, with whisk attachment, whip the cream, Confectioners’ sugar, bourbon, vanilla bean and vanilla on medium speed until stiff peaks form. Carefully turn the cake out onto clean parchment paper making sure to have 4-5 inches of excess paper at the end to help you roll the cake. Using a fine sieve or sifter, sprinkle ½ cup cocoa powder over the top of the cake. Spread the whipped cream mixture over the top, leaving ¼ inch on each side. Using the edge of the parchment paper, carefully roll the cake creating a jellyroll effect, tuck and roll as you go, peeling back the paper along the way. Put the rolled cake seam side down and dust the whole cake with the remaining cocoa.

Chill 2 hours before serving. You might even put the cake in the freezer for an hour before serving so that it is easy to slice. To serve, slice cake with a serrated knife and place on chilled plates. Garnish with a light dusting of cocoa powder and fresh berries. 

Yield: 1 roulage, about 6-8 slices depending on the thickness

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Fall for Apples! Try Martie's Caramel Apple Cake

My Mom was a wonderful pie baker but rarely made cakes... she had a fantastic pound cake and she occasionally made this Apple Dapple cake... a favorite of ours for an after school treat. All week, I've been working on recipes with apples and so I dug out her old recipe (I could not believe there actually WAS a recipe) and made it better by adding delicious hot caramel. The result was this Caramel Apple Cake which is one of the best cakes I've ever made/and or tasted. Try it for your family this weekend... it's got a great fresh apple flavor and a sweet caramel apple crust. Soooo yummy!

MARTIE'S CARAMEL APPLE CAKE (Apple Dapple Cake w/ Hot Caramel topping)  

Make in a tube pan. Bakes @ 350 for 1 hour. Topping takes about 15 minutes.

1 1/2 cups vegetable oil (like Wesson)

2 cups sugar

3 eggs

2 teaspoons vanilla

3 cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 1/2 cups pecans, chopped fine

3 apples, peeled and chopped fine

Sift together flour, salt, and baking soda. Add apples and pecans. Stir to coat. Mix together oil, sugar, eggs, and vanilla. Add to the fruit mixture. Spray a tube pan with Baker's Joy or grease and flour it. Bake at 350 degrees for one hour. Remove from the oven and sit on a wire rack to cool. While the cake is still hot, pour over the caramel sauce and then let it cool completely before removing from the pan.

HOT CARAMEL SAUCE(optional)

1 cup packed brown sugar

3/4 cup whole milk

3/4 cup butter ( 1 1/2 sticks)

Put all three ingredients in a sauce pan over medium heat. Bring to a boil, reduce heat to low and cook for 3 minutes, stirring constantly so it does not burn. Pour the hot caramel directly over the hot cake while it is still in the pan. Be careful! Hot sugar will burn you!!

NOTE: It is important to pour the caramel over the cake in the pan because it creates this great coating on the bottom, side and top of the cake.

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MORE APPLE RECIPES FROM MARTIE KNOWS PARTIES:

Rustic Apple Crostini

Grilled Apple & Crispy Cayenne Maple Bacon Panini

Apple, Arugula, and Almond Salad

Caramel Apple Martini

Recipes for National Strawberry Shortcake Day: Homemade Shortcake and Strawberry Shortcake Pops

Strawberry Shortcake. It has a special significance in our family since it was my Dad's favorite. And he would often invite people over to our house with the promise of Strawberry Shortcake- and then there would be none when they arrived:) I am still not sure why he thought that was so funny. But Strawberry Shortcake is still his favorite dessert- and in fact- it is the most popular dessert in the USA. Who knew? I've got a traditional strawberry shortcake recipe for you and a NEW way to enjoy this classic, quintessential summer dessert.... just in time for National Strawberry Shortcake Day on June 14th!

STRAWBERRY SHORTCAKE POPS

These frozen treats are simple, healthy, and delicious!

Ingredients

2 1/2 cups Vanilla Greek Yogurt

1/2 cup cookie, biscuit, or shortcake crumbs (I used Nilla wafers)

1 1/2 cups strawberry puree* from fresh strawberries

Small plastic or paper cups

Popsicle sticks

Directions

Make crumbs with the Nilla wafers for quick shortcut- just put the cookies or biscuits in a plastic bag and roll a rolling pin over them to make the crumbs.

Wash half the strawberries. Eat one to see how sweet they are. If they are really sweet, you will not need any sweetener. If they are not, add a small amount of sugar or agave nectar to sweeten them slightly. Use a blender, food processor or an immersion blender to whir the strawberries into a thick puree. I like pieces of the fruit in mine so don't blend it too smooth.

Put the yogurt in a bowl and mix in the crumbs.

Create the first layer of the pops by spooning the yogurt mixture into the bottom of the plastic cups. Tap the cup to release any air bubbles. Place on a cookie sheet and put them into the freezer for 30 minutes to set the first layer.

Add the strawberry puree to create the second layer. Put back into the freezer for 30 minutes.

Add another layer of the yogurt to create the final layer. Place a popsicle stick in the center of each cup.

Freeze for at least 5 hours or overnight if you want them really frozen before serving.

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TRADITIONAL STRAWBERRY SHORTCAKE WITH ORANGE SCENTED WHIPPED CREAM

(Recipe courtesy of Driscoll's Berries)

Makes 8-12 servings

Shortcake:

2 1/2 cups all-purpose flour

1/2 cup + 1 1/2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

8 tablespoons cold unsalted butter, cut into small pieces

1 cup low fat buttermilk

1 teaspoon vanilla extract

1 egg yolk, lightly beaten

Strawberry filling:

2 (16-ounce) packages Driscoll’s strawberries, divided

1 tablespoon sugar

2 cups cold heavy cream

1/2 cup confectioners’ sugar

2 teaspoons grated fresh orange zest

Directions 

1. For the shortcake: Preheat the oven to 425°F. Butter and flour a 9-inch cake pan.

2. Combine the flour, 1/2 cup sugar, baking powder, baking soda, cinnamon, and salt in a medium bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs. In a separate bowl combine the buttermilk and vanilla extract and stir into the flour mixture until just moistened. Turn the dough out onto a lightly floured surface and gently knead 4-5 times with floured hands. Pat dough into an 8-inch circle and transfer to the prepared cake pan. Gently press down on the dough until it fills the bottom of the pan and the center has a slight depression. Brush the top with the yolk and sprinkle with the remaining 1 1/2 tablespoons sugar.

3. Bake until golden and a toothpick inserted into the center comes out clean, 21-23 minutes. Cool in the pan on a wire rack 10 minutes. Remove shortcake from the pan and cool completely on wire rack, about 30 minutes. Carefully split shortcake in half horizontally using a serrated knife.

4. For the strawberry filling: From 1 package set aside 11 berries with a stem on, remove the stems and halve the remaining strawberries then toss with 1 tablespoon sugar in a bowl. Remove the stems from the strawberries in the remaining package and leave whole.  Combine the heavy cream, confectioners’ sugar, and orange zest in a bowl and beat with an electric hand mixer on high to stiff peaks.

5. To assemble: place the bottom half of the shortcake, cut side up, on a cake plate and spread with 1 1/2 cups whipped cream. Arrange stemmed whole strawberries around the edge of the shortcake with the points facing in the same direction in a slightly overlapping layer. Spoon the halved strawberries into the center of the shortcake. Spread 1 cup whipped cream over strawberries and place top of shortcake; cut side down, on top. With the remaining whipped cream make 8 evenly spaced dollops around the edge of the top of the short cake and one slightly larger one in the center. Rest one untrimmed berry, with the point facing in the opposite direction the first layer, on each dollop around the edge and the 3 remaining on the center dollop. Serve or refrigerate until ready to serve.