Author: WhiskInTheSouth_Judi

You Can’t Beet a Little Change

You Can’t Beet a Little Change

See what I did there? This is a post about using beets to ease some of the sugar in a cake recipe. I am always trying to figure out ways to be able to indulge in all my favorite things in a more healthy manner.…

An easy Homemade Bread (Dressed to Impress)

An easy Homemade Bread (Dressed to Impress)

Last week was National Beer Day. While I love a good COLD beer, I am much more of a baker than a drinker. When I was in college a friend gave me a recipe box filled with some of her favorites and I have enjoyed…

Boca di Dama – Mouth of a Lady

Boca di Dama – Mouth of a Lady

Well, I don’t know about the mouth of a lady but I do know that this classically Italian almond flour cake is absolutely delicious. I made it for Passover but it is perfect for anytime. I used lots of lemon zest for a really fresh flavor. I also topped it with fresh made whipped cream. One word…YUM!

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Boca di Dama

Perfect for Passover, but also a great gluten-free cake. I topped with fresh whipped cream and served along side fresh berries.
Prep Time15 mins
Cook Time50 mins
Course: Endings
Cuisine: International
Keyword: Almond Flour, cake, gluten-free, passover

Equipment

  • springform pan

Ingredients

  • 5 large Eggs, separated
  • 1-1/4 cup Granulated White Sugar, divided
  • 2 Tbs. Avocado Oil
  • 2 tsp. Almond Extract
  • 1 Large Lemon, zested. Use a really large lemon.
  • 3 cups Almond Flour

Instructions

  • Preheat oven to 350°
    Grease a 8 or 9-inch springform pan with butter, very well.
    In the bowl of a stand-up mixer, on medium speed, beat egg yolks. Slowly add cup of sugar, while beating. Beat until yolks are light yellow and double in voume.
    Reduce speed and drizzle in oil and lemon zest.
  • In another CLEAN bowl start whipping the egg whites. When they have started to just foam, add sugar and beat to stiff peaks.
  • Stir about 1/4 cup of egg whites into egg yolk mixture, to lighten. Then fold egg whites into egg whites.
    Add in almond extract and almond flour. Fold until just combined. You don't want to deflate the egg whites.
  • Place cake batter into pan and smooth top. Place pan on a baking sheet.
    Bake at 350° for 15 minutes then reduce to 340° and bake for another 35 minutes.
    Check cake, if it browns too quickly, tent with foil.
  • Let cake cool COMPLETELY, before sliding knife around edge of pan and open springform.
    Set on plate and top with fresh whipped cream. Serve.
Flourless Chocolate Caramel Cake

Flourless Chocolate Caramel Cake

I remember a time when we talked ourselves into believing that Passover desserts tasted good. Now with the realization that not everyone can, or should, eat gluten, we have some really great options. This flourless chocolate cake is smothered in ganache and then homemade caramel…

Aunt Rosie’s Pound Cake

Aunt Rosie’s Pound Cake

If there’s one thing my Southern Family does well, it’s pound cake. We all have the one we make from memory. We also have ALL have the collections of pound cake recipes that have been passed down. This one is from Aunt Rosie. here she…

Peanut Butter & Jelly French Toast

Peanut Butter & Jelly French Toast

This recipe elevates a childhood favorite to an adult indulgence. Your kids will like it too!

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Peanut Butter and Jelly French Toast

Elevating a childhood favortie to an adult indulgence.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Beginnings
Cuisine: American
Keyword: French Toast, Jelly, PB&J, Peanut Butter
Servings: 3 servings

Ingredients

  • 3 Large Eggs
  • 1/2 Cup Heavy Cream
  • 1 tsp. Vanilla Extract
  • pinch salt
  • 3 Tbs. Peanut Butter
  • 3 Tbs. Jelly or Jam of your choice
  • 6 slices challah bread cut 1/2' thick
  • oil or ghee for frying

Instructions

  • Beat together eggs, cream and vanilla.
    Spread 1 tablespoon peanut butter on one slice of bread. Spread 1 tablespoon of jelly on another and make a sandwich.
    Soak sandwich for 5 minutes in egg mixture flipping half way through time.
  • Heat oil or ghee in sauté pan and o=place sandwich in. Cook over a medium heat until browned on one side. Flip and brown on other side.
    Remove to platter and sprinkle with confectioners sugar. Serve while hot.
  • Repeat process two more times.
Let’s Talk About Salt!

Let’s Talk About Salt!

  When I was growing up there were three kinds of salt. Morton’s Table Salt, Kosher Salt and the disgusting salt substitute, my Mom let my Dad use, after his heart surgery (YUCK!). Nowadays, there are a zillion kinds of salt. You can have a…

Hamantaschen!

Hamantaschen!

True confession, I have never made homemade Hamantaschen dough. I have made them using a store bought pie dough and even a frozen puff pastry dough. That is totally fine! If you use the pie dough trick, I like to fold the dough in half…

Some Mistakes are Made to Last

Some Mistakes are Made to Last

Back in the 1970’s, when my mom was a member of the Time-Life Recipe Club, she would get a packet of cards each month with a different theme. She would diligently take the recipes out of their package and place them in the avocado green recipe box.

I loved them. Each month I would travel to a different country and dream of one day actually visiting them.  My favorite was France. There were recipes for soup and braised meats; luxurious sauces and crepes. The desserts were always the best. I found a recipe for Gateau au Chocolat and knew that I had to make this for my dad!

I made the recipe and when it came out, it didn’t look quite like the picture. I was so disappointed. I went back and read the recipe. OH NO! The recipe called for 4 TEASPOONS of flour and sugar. I had put 4 TABLESPOONS!
I watched carefully as my dad took his first bite. Although it looked like a loaf shaped brownie, it was really fudge inside and the sugar had made a crust that crackled as his fork pushed through. His face lit up with delight as that fork hit is mouth.

I immediately took a slice for myself. The crackly crust enrobed a creamy fudge center. Yes it was more sugar than the recipe called for but it was just the right amount of sweet and bitter. My teenage heart was full; especially when my dad proclaimed I the best mistake I ever made.

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5 from 1 vote

Gateau au Chocolat

This recipe was a mistake. I mis-read the recipe. Some mistakes turn into great success.
Course: Endings
Cuisine: French
Keyword: cake, chocolate

Ingredients

  • 4 large Eggs, separated
  • 4-4oz. bars German's Sweet Baking Chocolate
  • 4 Tbs. Granulated White Sugar
  • 4 Tbs. All-Purpose Flour

Instructions

  • Preheat oven to 425°.
    Butter and line, with wax paper, a 9x5 loaf pan.
  • Melt chocolate, in large bowl, over a double boiler. Remove from heat.
    Melt butter in chocolate with spatula. Set aside.
  • Beat egg whites to stiff peaks. Set aside.
    With same beaters, beat egg yolks until thick and light in color.
    While beating constantly, slowly add sugar, then flour and beat until just combined.
  • Stir egg mixture into chocolate mixture.
    Fold egg whites into chocolate and egg mixture. It may not fully combnie, this is okay.
  • Pour into prepared pan.
    Reduce oven temperature to 350°.
    Bake for 25 minutes.
    Let cool completely on rack, Cake will settle like a cheesecake.
  • Refrigerate for 4 hours until chilled.
    Slice and serve with a dusting of confectioners sugar.
    You can add chocolate curls, whipped cream and/or fresh berries.
Sharing a Fan Favorite- Strawberry Margarita Swizzle Cake

Sharing a Fan Favorite- Strawberry Margarita Swizzle Cake

Fromthe old days of Swizzle Cakes; here is the recipe for a great "drink"

I’m in a Pickle!

I’m in a Pickle!

I was watching an episode of Diners, Drive-Ins and Dives over the summer. In one of the restaurants they said something about Bread & Butter Jalapenos, and never said another thing. It was as if a light bulb went on for me. What a brilliant…

Citrus Season!

Citrus Season!

I love this time of year. Give me a Meyer Lemon or a Cara Cara Orange and I am a happy girl. Every year I look for different recipes to use these fabulous gems.

This year I came across Odette Williams, Lemony Yogurt Loaf Cake, from he book Simple Cake. I loved this recipe. It is made with Greek yogurt and fresh lemons. I added a simple glaze made of just confectioners sugar and fresh lemon juice. The yogurt gives it a nice tang and cuts the sweetness.

I hope you enjoy this recipe and as always please follow me on Instagram https://www.instagram.com/whiskinthesouthern/ and send me your pics.

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Citrus Loaf Cake

This is adapted from Odette Williams Simple Cake. I changed up th eamounts and the glaze is my recipe. I used meyer lemon but you can really use any citurs.
Course: Endings
Cuisine: American
Keyword: cake, lemon, yogurt

Ingredients

  • 2-1/4 cups All-Purpose Flour
  • 3 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 2 large Eggs, room temperature
  • 3/4 cup Avocado Oil
  • 1 cup Plain Kefir Cheese//Yogurt
  • 1 large Lemon, zest of
  • 1/2 cup Fresh Squeezed Lemon Juice
  • 1 cup Granulated White Sugar

Instructions

  • Preheat oven to 350°
    Grease and line with parchment paper a 9x5 loaf pan. Grease the parchment, too. I recommend leaving the paper to hang over the pan to lift cake out, later.
  • In a large bowl sift together flour, baking powder and salt.
    In a medium bowl whisk together eggs, oil, kefir, zest, lemon juice and sugar until smooth.
    Whisk egg mixture into flour mixture. Continue whisking until batter is smooth.
  • Pour batter into prepared pan and bake for 50 - 55 min.
    Check periodically. If Cake is browning too fast, tent with foil.
    Cake is done when there are just a few crumbs on a cake tester.
    Let cool in pan for 10 minutes, then cool completely before glazing.
  • While cake is cooling, whisk 2 Tbs. fresh lemon juice into 1 cup of confectioners sugar. If you need or want it to be thinner, add 1 tsp. of additional juice at a time.