The Unlikely Baker https://theunlikelybaker.com Easy and Delicious Recipes for the Home Baker! Mon, 20 Feb 2017 13:00:42 +0000 en-US hourly 1 https://theunlikelybaker.com/wp-content/uploads/2016/03/cropped-Favicon2-32x32.png The Unlikely Baker https://theunlikelybaker.com 32 32 105548175 Meyer Lemon Ricotta Pound Cake https://theunlikelybaker.com/meyer-lemon-ricotta-pound-cake/ https://theunlikelybaker.com/meyer-lemon-ricotta-pound-cake/#comments Mon, 20 Feb 2017 13:00:42 +0000 https://theunlikelybaker.com/?p=2329 You don’t need frosting or glaze on this delightful Meyer lemon ricotta pound cake. Sweet and salty, soft and moist, it’s perfect with your coffee in the morning or your favourite tea in the afternoon. Can you smell that? Spring is in the air! Well, at least a preview of spring. We had a glorious...

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You don’t need frosting or glaze on this delightful Meyer lemon ricotta pound cake. Sweet and salty, soft and moist, it’s perfect with your coffee in the morning or your favourite tea in the afternoon.

Meyer Lemon Ricotta Pound Cake

Can you smell that? Spring is in the air! Well, at least a preview of spring.

We had a glorious weekend – sunshine and double-digit temperatures. I’m sure the wind chill and gloom will return but hey, for now, smiles all around. So how about we continue with our lemon journey?

Because lemons remind you of warm days and sunshine. And also because I got carried away and bought more Meyer lemons than I know what to do with. Teehee. So come and bake a Meyer lemon ricotta pound cake with me! It is delicious and I promise it will brighten up your day no matter the season.

No ingredient wasted

You might remember from some of my earlier posts that we have a slight bulk buying…situation (really, who can resist grabbing that bag of Meyer lemons when it’s cheaper than buying them by piece? No matter that I end up with 15 extra lemons. Lemons are great. I love lemons).

So we’ve learned to be creative in the use of ingredients and in finding ways to preserve them so they don’t go bad on us.

Freezing lemon juice and lemon zest

Take lemons, for example. I’ve mentioned when I shared how to make homemade lemon curd that I freeze extra lemon juice and zest. It’s so convenient and that way I have a stash of Meyer lemons months after they’re gone from the stores.

What I do is measure 2 tablespoons of juice, put them in ice cube trays then once they’re frozen, transfer them to Ziploc bags. The zest just goes straight into a smaller bag. And that’s it! Of course fresh is always best but frozen is not bad at all. Like I said, nothing is wasted in the TUB household.

What to do with extra ricotta cheese

Meyer Lemon Ricotta Pound Cake

That container of ricotta cheese escaped our notice though. It was a few days past its “Best Before Date” (what does that mean anyway) but I’ve found that unless it smells funky (or funkier, in the case of cheese) or has mold in it, then it’s still good (maybe you’ve also read about our magic fridge when I made these Fresh Blueberry Ricotta Bars).

Note that this has no scientific basis at all; just nose logic. Like Gandalf (did you get that reference? Let’s be BFFs!).

Meyer lemon ricotta pound cake

Brighten up your day with this delightful Meyer lemon ricotta pound cake!Click To Tweet

Anyway, Red didn’t want to make lasagna (which was what that ricotta cheese was for in the first place) so I had to find a way to use it. Enter this Meyer lemon ricotta pound cake. I already have my go-to Classic Buttermilk Pound Cake Recipe which I am perfectly happy with but this new recipe needed just the right amount of cheese that I had on hand. So off we go.

Lemons vs. Oranges

This recipe was originally made with oranges. It’s a recipe from one of my favourite chefs, Giada De Laurentiis (like this lovely Lemon Ricotta Muffins Recipe) and you can find the original recipe here. But since, you know, I have a borderline obsession with lemons I made it a lemon cake and it turned out wonderfully!

1 pound cake, 2 pound cakes

Meyer Lemon Ricotta Pound Cake

The texture of this Meyer lemon ricotta pound cake is crumblier than my buttermilk pound cake; it’s also softer. The cake has a nice crunchy crust while the inside remained light and very moist. It also has the sweetness of Meyer lemons and the saltiness of ricotta cheese. Sweet and salty – always a winner in my books!

So now I have two lovely pound cake recipes in my collection: one I can make when I have extra buttermilk, another when I have extra ricotta cheese. Awesome. Try it! It’s lovely with coffee, tea or on its own. No frosting is needed, it’s delicious.

Meyer Lemon Ricotta Pound Cake

Meyer Lemon Ricotta Pound Cake

No frosting or glaze is needed in this delightful Meyer lemon ricotta pound cake. Sweet and salty, soft and moist, it’s perfect with coffee or tea.

Ingredients

  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup unsalted butter, room temperature
  • 1 1/2 cups ricotta cheese
  • 1 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon Meyer lemon zest (see notes)
  • 2 tablespoons Meyer lemon juice

Instructions

  1. Preheat oven to 350F. Generously grease the bottom and sides of a 9x5 inch loaf pan and set aside.
  2. In a medium bowl, combine 1 1/2 cups flour, 2 teaspoons baking powder and 1 teaspoon salt. Set aside.
  3. Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat 3/4 cup butter, 1 1/2 cups ricotta cheese and 1 1/2 cups sugar on medium-high speed until incorporated, 2-3 minutes. The mixture will look like scrambled eggs at this point and that's OK!
  4. Switch to low speed and add the eggs one at a time until combined. Then add 1 teaspoon vanilla, 1 teaspoon lemon zest and 2 tablespoons lemon juice.
  5. Once your wet ingredients are incorporated, add your flour mixture a little a time until just combined. Do not over beat.
  6. Transfer your batter into your pan and bake for 50-60 minutes or until a toothpick inserted in the centre comes out with minimal crumbs (see notes).
  7. Cool in the pan for 10-15 minutes then transfer to a wire rack to cool completely.

Notes

You can substitute the same quantity of zest and juice from regular lemons.

If you notice that your cake is getting too brown too fast, you can cover the top loosely with aluminum foil midway and continue baking.

https://theunlikelybaker.com/meyer-lemon-ricotta-pound-cake/

(Recipe adapted from The Food Network)

Happy baking!

Did you make Meyer lemon ricotta pound cake? How’d you like it? I’d love to hear from you in the comments section below.

If you’re craving for something not lemony, try these. They’ll brighten up your day too!

Tsokolate Crunchy Salted Caramel Apple Crumble Bars No Bake Cookie Butter Pie Black Bottom Cupcakes

And let’s get social! Find me on Facebook, Pinterest, Instagram, Twitter, Google+ and Flipboard.

Or subscribe so you don’t miss a recipe. I promise I don’t spam (I hate spam too).

Do you want to improve your food photography, monetize your blog or start your very own food blog? Check out my Blogging Resources.


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How to Make Fresh Lemon Ginger Tea https://theunlikelybaker.com/how-to-make-fresh-lemon-ginger-tea/ https://theunlikelybaker.com/how-to-make-fresh-lemon-ginger-tea/#comments Mon, 13 Feb 2017 13:00:17 +0000 https://theunlikelybaker.com/?p=2280 This step-by-step guide on how to make fresh lemon ginger tea is quick and easy plus, this tea is delicious and good for you! Drink it to boost your immune system, to help digestion or simply to relax at the end of the day. I’ve said it once and I’ll say it again, winter and...

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This step-by-step guide on how to make fresh lemon ginger tea is quick and easy plus, this tea is delicious and good for you! Drink it to boost your immune system, to help digestion or simply to relax at the end of the day.

How to Make Fresh Lemon Ginger Tea

I’ve said it once and I’ll say it again, winter and I, we’re not a good match. In fact, I think we’re enemies. Every year, once the weather starts getting cooler, I start getting sick. I’m allergic to a lot of medicines too so I resort to DIY home remedies and I’ve gone through a lot over the years.

I’ve shared one of my favourites – Turmeric Golden Milk – a while back and if you haven’t tried it yet I strongly encourage you to. It’s delicious and it’s packed with lots of exceptionally healthy stuff.

Another favourite is lemon ginger tea. I used to buy the ready-made ones but they’re not potent enough for me (and some brands taste like cardboard TBH). So I made my own. And it’s delicious! Just the perfect spice, tang and sweetness to soothe even your worst throat itch. I like it so much I drink it even when I’m not sick. I’m sure you’ll love it too. Ready to see how to make fresh lemon ginger tea?

How to make fresh lemon ginger tea: step 1 – prep your ginger

How to Make Fresh Lemon Ginger Tea

Buy good quality ginger. And I mean try to stay away from the old, fibrous ones. Fresh ones are the best. You don’t really need to go organic and in fact I’ve found that organic ginger tastes a little bland (or is that just me?). In any case, fresh is better.

Peel and dice. I’m not really a peel and dice kind of girl but this I can do. I use a spoon to scrape off the skin from the ginger and by dice I just mean chop it into the smallest pieces that you can. It doesn’t have to be perfect. And in fact if you end up with big-ish pieces no worries, it just means you’ll need to steep your tea longer.

Put your ginger in a french press or a teapot and steep for at least 20 minutes. The longer you steep, the stronger the ginger kick.

Easy, step-by-step guide on how to make soothing and delightful fresh lemon ginger tea at home!Click To Tweet

How to make fresh lemon ginger tea: step 2 – juice your lemon

How to Make Fresh Lemon Ginger Tea

In the meantime, take a lemon and squeeze the living daylights out of it. I don’t use a fancy juicer, just a wooden reamer and it works just fine. Set that aside.

You’re 3 easy steps away from a delightful cup of fresh lemon ginger tea.Click To Tweet

How to make fresh lemon ginger tea: step 3 – make your tea

How to Make Fresh Lemon Ginger Tea

Pour your ginger tea into a cup, put fresh lemon juice, some honey, stir and enjoy. That’s it! It’s the easiest thing in the world, isn’t it? But I promise this tea is soothing and calming and tastes really good. Cheers!

How to Make Fresh Lemon Ginger Tea

How to Make Fresh Lemon Ginger Tea

This step-by-step guide on how to make fresh lemon ginger tea is quick and easy plus, this tea is delicious and good for you!

Ingredients

  • 4 tablespoons finely diced ginger
  • 34 ounces (1 litre) hot water
  • 4 tablespoons fresh lemon juice (or more, to taste)
  • Honey to taste

Instructions

  1. Put 4 tablespoons ginger in a teapot with 34 ounces hot water. Steep for 20 minutes.
  2. Strain into 2 10-oz cups (see notes). Put 2 tablespoons lemon juice in each cup and sweeten with honey. Stir and enjoy!

Notes

Once you pour your first two cups, you can add more hot water into your teapot and allow your ginger to continue steeping. It's good for another 2-3 cups.

https://theunlikelybaker.com/how-to-make-fresh-lemon-ginger-tea/

Happy tea steeping!

Did you make fresh lemon ginger tea? How’d you like it? Tell me about it in the comments section below. I’d love to hear all about it.

This month is shaping up to be a lemony one, check out my recipe for Creamy Meyer Lemon Pie from last week if you haven’t already. If hot chocolate is more your thing, here’s how to make tsokolate or Filipino hot chocolate that I think you’d enjoy.

And let’s get social! Find me on Facebook,  Pinterest,  Instagram,  Twitter,  Google+  and  Flipboard.

Or subscribe so you don’t miss a recipe. I promise I don’t spam (I hate spam too).

Do you want to improve your food photography, monetize your blog or start your very own food blog? Check out my Blogging Resources.


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Dreamy Creamy Meyer Lemon Pie https://theunlikelybaker.com/creamy-meyer-lemon-pie/ https://theunlikelybaker.com/creamy-meyer-lemon-pie/#comments Mon, 06 Feb 2017 13:00:22 +0000 https://theunlikelybaker.com/?p=2278 Perfectly sweet and tangy, luxuriously smooth and silky, every bite of this creamy Meyer lemon pie is a burst of bright and vibrant citrus flavour. Rich and so refreshing, it’s awesome with tea or as an end to a lovely meal. Did you know that Canada has two “celebrity” groundhogs? Ontario has Wiarton Willie while Nova...

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Perfectly sweet and tangy, luxuriously smooth and silky, every bite of this creamy Meyer lemon pie is a burst of bright and vibrant citrus flavour. Rich and so refreshing, it’s awesome with tea or as an end to a lovely meal.

Creamy Meyer Lemon Pie

Did you know that Canada has two “celebrity” groundhogs? Ontario has Wiarton Willie while Nova Scotia has Shubenacadie Sam (how awesome are those names?). Last week on Groundhog Day they both predicted an early spring. I’m still wary though – Sam predicted the same last year and winter dragged on for months (months!). That and they’re groundhogs lol!

So I am arming myself with the best cure for winter blues that I know – lemons, of course! Lemons (and other citrus fruits) are at their best in the winter and are really one of the few things I like about the season. They’re sunshine on a plate!

Meyer lemons, especially. A cross between regular lemons and mandarin oranges, they are juicy, less acidic and sweeter. And Meyer lemons shine in this creamy Meyer lemon pie. So easy to do and so delicious, it’s sure to chase the winter blues away, no matter how long the groundhogs say winter is staying.

Meyer lemon season

Unlike normal lemons, which are available all year, Meyer lemons only appear in shelves between November and March. Sometimes the window is even smaller than that! So as soon as I see them, I grab a bag (ok, two) and go on a Meyer lemon frenzy.

All these recipes were made with Meyer lemons (can you tell I’m a super fan?):

Homemade-Lemon-Curd Lemon-Cupcake-with-Limoncelllo Lemon Pavlova Lemon Curd Layer Cake
Chase the winter blues away with this dreamy, creamy Meyer lemon pie. It's sunshine on a plate!Click To Tweet

Creamy Meyer lemon pie

Creamy Meyer Lemon Pie

A lovely addition to my Meyer lemon arsenal, this creamy Meyer lemon pie is a dream. It’s so easy to make – the hardest thing is waiting for it to set!

Coconut cookie crust

Creamy Meyer Lemon Pie

Since it worked so well in my Best Lemon Cheesecake recipe (have you tried it? So good!), I did a similar crust for this pie – graham crackers and coconut. That flavour profile just works so well with the lemony filling.

Sweet and tangy

Creamy Meyer Lemon Pie

Which is the perfect balance between sweet and tangy. And did I mention it was so creamy? It melts in your mouth. Just wonderful!

How about it? Let’s get through these last few weeks (or months) of winter together with this creamy Meyer lemon pie.

Dreamy Creamy Meyer Lemon Pie

Dreamy Creamy Meyer Lemon Pie

Perfectly sweet and tangy, luxuriously smooth and silky, every bite of this creamy Meyer lemon pie is a burst of bright and vibrant citrus flavour.

Ingredients

    For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup sweetened shredded coconut
  • 6 tablespoons unsalted butter, melted and cooled slightly
  • 1/8 teaspoon salt
    For the Filling:
  • 2 cans 300ml (10 oz) sweetened condensed milk
  • 1/2 cup sour cream
  • 3/4 cup fresh Meyer lemon juice (see notes)
  • Zest of 1 Meyer lemon
    Optional Toppings:
  • Lemon whipped cream (see notes)
  • Toasted shredded coconut

Instructions

  1. Preheat oven to 350F.
  2. In a small bowl, combine 1 1/2 cups graham cracker crumbs, 1/2 cup sweetened shredded coconut, 6 tablespoons melted butter and 1/8 teaspoon salt. Stir until evenly moist. Press onto the bottom and up the sides of a 9-inch pie dish. Set aside.
  3. In a large bowl, stir 2 cans sweetened condensed milk, 1/2 cup sour cream, 3/4 cup lemon juice and lemon zest until thoroughly combined.
  4. To ensure the smoothest filling, sift your filling into your pie dish through a fine mesh sieve to get rid of lumps.
  5. Bake for 10-15 minutes or until you see small bubbles forming on the sides. Allow to cool slightly before chilling in the fridge so it can set completely, preferably overnight.
  6. Serve with lemon whipped cream and toasted shredded coconut.

Notes

You can substitute regular lemons. Your pie will just be slightly tarter.

To make lemon whipped cream, just add lemon zest to this recipe for homemade whipped cream.

https://theunlikelybaker.com/creamy-meyer-lemon-pie/

Happy baking!

Did you make this creamy Meyer lemon pie? How did it go? Tell me about it in the comments section below. I’d love to hear all about it.

If you like pies but not as big a fan of lemon as I am (but why?), you’ll find other pie recipes here.

And just a friendly reminder: Valentine’s Day is around the corner! Planning to surprise someone with a really special breakfast? Check out this ultimate list of breakfast ideas. You’re sure to find a recipe here your loved one would love!

And let’s get social! Find me on Facebook,  Pinterest,  Instagram,  Twitter,  Google+  and  Flipboard.

Or subscribe so you don’t miss a recipe. I promise I don’t spam (I hate spam too).

Do you want to improve your food photography, monetize your blog or start your very own food blog? Check out my Blogging Resources.


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The Ultimate List of Breakfast Ideas https://theunlikelybaker.com/ultimate-list-breakfast-ideas/ https://theunlikelybaker.com/ultimate-list-breakfast-ideas/#comments Mon, 30 Jan 2017 13:00:57 +0000 https://theunlikelybaker.com/?p=2188 From pancakes to eggs to bread puddings to smoothies, this is the ultimate list of breakfast ideas that would make you eagerly and voluntarily jump out of bed in the morning. Even on a cold winter day. When all you want to do is stay in bed and never come out. ‘Tis the season for...

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From pancakes to eggs to bread puddings to smoothies, this is the ultimate list of breakfast ideas that would make you eagerly and voluntarily jump out of bed in the morning. Even on a cold winter day. When all you want to do is stay in bed and never come out.

Ultimate List of Breakfast Ideas

‘Tis the season for hibernation. For us anyway. We’re sleepyheads to begin with and on normal weekends our day usually starts around noon (sometimes later). So when winter comes around – snow, gloom, windchill – we are even less motivated to become morning people.

We do love breakfast. It’s one of the very few reasons we happily wake up early. So if by some Jedi mind trick or powers of inception we decide we want to have pancakes or eggs benedict, we’re up and about by early morning (ok, mid-morning) and happily moving about our small kitchen preparing breakfast.

And what I have today is the ultimate list of breakfast ideas I hope would do just that – inspire everyone to wake up early and have a wonderful meal. From everyone’s favourite pancake to the always dependable egg, you’re sure to find a recipe here that you’ll love. Who knows? This might just make a morning person out of you!

The Ultimate List of Breakfast Ideas: Pancakes and Waffles

We (of course) start with pancakes and waffles. What’s breakfast without pancakes and waffles? (A sad one, if you ask me). I mean, just look at these Apple Walnut Waffles from Peppers & Pennies. Don’t they make you smile?

Ultimate List of Breakfast Ideas

These Cranberry Apple Ginger Pancakes from Major Hoff Takes a Wife are sure to make you a happy morning person too!

Ultimate List of Breakfast Ideas

 And Spoonabilities has these Spiced Pumpkin Pancakes that have your name on them.

Ultimate List of Breakfast Ideas

You know what has my name on them? These lovely Crêpes with Lemon & Sugar from Eat Little Bird because lemon.

Ultimate List of Breakfast Ideas

And you know I will wake up early everyday for these gorgeous Lemon Cheesecake Crepes from Sugar & Soul because, again, lemon.

Ultimate List of Breakfast Ideas

Here’s the ultimate list of breakfast ideas that’s sure to make a morning person out of you!Click To Tweet

The Ultimate List of Breakfast Ideas: Bread

Another breakfast favourite is bread in whatever way, shape or form!

Enjoy romantic breakfast in bread with this Strawberry Cream Cheese Stuffed French Toast (Valentine’s Day is coming up, just sayin’).

Ultimate List of Breakfast Ideas

And of course there’s going to be Nutella in a breakfast recipe round-up! Banana Nutella Bread Pudding to be exact. This beauty is from The Missing Lokness.

Ultimate List of Breakfast Ideas

If you’re craving for more bread, Three Olives Branch has these Blackberry Toasted Coconut Sweet Rolls. So good!

Ultimate List of Breakfast Ideas

And this Buttery Apricot Scone Recipe from Saving Room for Dessert is also great for brunch or afternoon tea.

Ultimate List of Breakfast Ideas

 I have a treat for you pizza fans out there too. Who says you can’t have pizza for breakfast? Nobody. Ever. So here are two amazing recipes for you.

A Puff Pastry Breakfast Pizza from The Life Jolie that uses, you guessed it, frozen puff pastry so that makes it super easy to put together in the morning.

Ultimate List of Breakfast Ideas

If you prefer to make your own dough you can make this scrumptious Spinach and Egg Breakfast Pizza from Curry Trail.

Ultimate List of Breakfast Ideas

Feel like having a sandwich? You’re in luck! Kleinworth & Co. has Sausage Egg Bacon Cheese Breakfast Sliders that will knock your socks off. I mean, can you take your eyes off that stringy cheese? I bet you can’t!

Ultimate List of Breakfast Ideas

Here’s another drool-worthy bread idea from Grumpy’s Honeybunch – Breakfast Bruschetta (bacon!).

Ultimate List of Breakfast Ideas

The Ultimate List of Breakfast Ideas: Muffins

Muffins are an acceptable breakfast item too IMO. Sure, one could argue that they are just cupcakes without the frosting but we deserve deliciousness in the morning, yes?

There are lots of choices. There’s rich and chocolatey, like these Double Chocolate Banana Bread Muffins from The Petite Cook.

Ultimate List of Breakfast Ideas

There’s light and lemony like my Lemon Ricotta Muffins.

Ultimate List of Breakfast Ideas

And there’s healthy and loaded with blueberries and oats like these Healthy Blueberry Oat Muffins over at She Loves Biscotti.

Ultimate List of Breakfast Ideas

The Ultimate List of Breakfast Ideas: Blueberries

Speaking of blueberries, I didn’t realize they are such a popular breakfast berry. Just look at these recipes! I’ve got these soft, light and not overly sweet Blueberry Ricotta Bars.

Ultimate List of Breakfast Ideas

This Lemon Blueberry Bread from My Cooking Journey might just be the quickest bread you ever bake.

Ultimate List of Breakfast Ideas

And this Blueberry Maple Bread Pudding is a family favourite over at Simply Fresh Dinners (I’m sure it will become a favourite at your family table too!).

Ultimate List of Breakfast Ideas

The Ultimate List of Breakfast Ideas: Eggs

Unlike blueberries, it doesn’t surprise me at all that eggs are a breakfast staple (though I wonder whose idea was that!). Scrambled, sunny side up, poached – we all have our favourites. The recipes below are exceptional and definitely worth waking up early for. Ready for some serious egg porn?

Here’s the ultimate list of breakfast ideas worth waking up early for!Click To Tweet

Just look at these Hot Buns (a.k.a. Baked Eggs in Buns) from My Kitchen Love. Lovely, eh?

Ultimate List of Breakfast Ideas

And how about this Shakshouka Rancheros from Diversivore? How amazing does that look?

Ultimate List of Breakfast Ideas

We also have eggs cooked inside other delicious things, like these Incredible Edible Egg & Potato Boats from Home and Plate.

Ultimate List of Breakfast Ideas

Want another egg boat? How about squash? This Breakfast Spaghetti Squash over at Salu-Salo looks amazing.

Ultimate List of Breakfast Ideas

You can also just use a normal boat, I mean bowl, if you like. I mean, I want to dive right into these Quinoa Egg Bowls from Trails to Table, wouldn’t you?

Ultimate List of Breakfast Ideas

I’ve already mentioned how frozen puff pastry can be a life-saver come breakfast time. Delicious too! Just look at these Egg Chorizo Breakfast Cups from The Purple Ladle. Yum!

Ultimate List of Breakfast Ideas

While The View from Great Island has these Red Pepper and Baked Egg Galettes that’s just lovely. You can’t stop looking at that egg, can you?

Ultimate List of Breakfast Ideas

Craving for just Easy Eggs on Toast? Get inspired by Natural Girl Modern World and make yourself the best easy eggs on toast you’ve ever had!

Ultimate List of Breakfast Ideas

The Ultimate List of Breakfast Ideas: Savoury

So we’ve covered eggs. Now on to other savoury breakfast dishes! Here’s my recipe for Sweet Potato Breakfast Hash which is also a great way to clean out your fridge.

Ultimate List of Breakfast Ideas

Over at Karen’s Kitchen Stories, there’s this recipe for Chicken Chilaquiles which, she explains, are sort of like inside out enchiladas.

Ultimate List of Breakfast Ideas

Here’s another delicious chilaquiles recipe from Venturists – Chilaquiles with Black Beans and Eggs.

Ultimate List of Breakfast Ideas

The Ultimate List of Breakfast Ideas: Healthy Options

We have healthier options too. A great way to start the day! Like granola. Here’s a Basic Granola Recipe you can fully customize.

Ultimate List of Breakfast Ideas

While here’s How to Make Homemade Greek Yogurt from a Side of Sweet!

Ultimate List of Breakfast Ideas

Are you into chia? Here are two lovely recipes for you: a Raspberry Chia Pudding from Elephantastic Vegan.

Ultimate List of Breakfast Ideas

And a Whole30 Chia Seed Pudding from Lake Shore Lady.

Ultimate List of Breakfast Ideas

This Black Forest Overnight Oats from Happy Healthy Motivated is a great option for days when you want something rich, indulgent but still healthy!  

Ultimate List of Breakfast Ideas

Want fruit instead? You’d love this Broiled Grapefruit with Maple Cream and Ginger from A Life Well Consumed.

Ultimate List of Breakfast Ideas

 And this Blood Orange and Pistachio on Yogurt from The Worktop is a dream!

Ultimate List of Breakfast Ideas

The Ultimate List of Breakfast Ideas: Drinks

Last but not least, we have breakfast you can sip, slurp and chug (okay maybe not chug…too early for chugging).

Fried Dandelions have this lovely Jasmine Green Tea Latte for you.

Ultimate List of Breakfast Ideas

While you can find this bright and vibrant Orange Carrot Persimmon Smoothie over at Natalie’s Food & Health.

Ultimate List of Breakfast Ideas

Finally, start the day with this wonderful Vegan Strawberry Balsamic Smoothie Bowl from Parsnips and Pastries. 

Ultimate List of Breakfast Ideas

Phew. That was quite a collection! Hope you found something you’re raring to try. And you know what? With Valentine’s Day, Easter and Mother’s Day around the corner (they will be here sooner than you think), these are fantastic breakfast and brunch dishes to serve on those special days too.

Have a wonderful morning!

Did you make any of these recipes? Tell me about it in the comments section below. What’s your favourite thing to eat and drink for breakfast? I’d love to hear all about it.

And let’s get social! Find me on Facebook,  Pinterest,  Instagram,  Twitter,  Google+  and  Flipboard.

Or subscribe so you don’t miss a recipe. I promise I don’t spam (I hate spam too).

Do you want to improve your food photography, monetize your blog or start your very own food blog? Check out my Blogging Resources.


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Baked Lava Cheese Tarts https://theunlikelybaker.com/baked-lava-cheese-tarts/ https://theunlikelybaker.com/baked-lava-cheese-tarts/#comments Mon, 23 Jan 2017 13:00:59 +0000 http://theunlikelybaker.com/?p=2100 Imagine oooey gooey cheese custard nestled in a flaky butter crust. These baked lava cheese tarts are luxurious and incredibly delicious. If you’re still working on that eat-healthier-this-year resolution, look away. Look away now. Because what I have here are baked lava cheese tarts – thick, silky custard with 4 (yes, four!) kinds of cheese sitting...

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Imagine oooey gooey cheese custard nestled in a flaky butter crust. These baked lava cheese tarts are luxurious and incredibly delicious.

Baked Lava Cheese Tarts

If you’re still working on that eat-healthier-this-year resolution, look away. Look away now. Because what I have here are baked lava cheese tarts – thick, silky custard with 4 (yes, four!) kinds of cheese sitting on a buttery crust.

They are so delicious there’s no way you can stop at just one bite. They are delightfully sinful and you can actually feel each bite go straight to your thighs. But would you care? Most likely not. Because you’d be in cheese heaven. Exercise can wait.

Asia loves baked lava cheese tarts

Baked Lava Cheese Tarts

I originally wanted to make egg tarts for Chinese New Year (Filipinos technically don’t celebrate CNY but lots of Chinese customs are so ingrained in our culture we might as well! For example – I’m wearing something red on CNY for good luck. Anyway, I digress). In my search though I saw these little bites of cheese awesomeness. How can I say no?

Apparently they were all the rage in Asia in 2016 (think: line-ups around the block). Originally from Hokkaido, Japan the insanity spread to Singapore, Hong Kong and yes, even the Philippines.

I haven’t seen them reach these shores yet so I might as well stay ahead of the curve, learn how to make them and save myself from annoying line-ups. (Same logic I had for this Japanese Cheesecake – why line up when you can make it yourself from the comforts of your own home?)

Baked lava cheese tarts – what cheese heaven must be like!Click To Tweet

If at first (or second) you don’t succeed…

Baked Lava Cheese Tarts

It was not as easy as I thought though. Took me 3 tries to get it right.

As you know my big thing this year is getting better with dough (breads, pies, tarts) and boy this tart challenged me. The crust was always a disaster. I’d save you from the gory (a.k.a. embarrassing) details but in the end I found that:

  • Instead of rolling the dough flat, it’s easier to get chunks of it, roll them into small balls then press them onto the bottom and up the sides of your tart tins
  • If your crust puffs up too much – don’t worry. As soon as they come out of the oven gently flatten them out with a teaspoon (or melon baller which was what I used, no reason, it was the first thing I grabbed)

There was the egg yolk glaze dilemma too – I couldn’t figure out how to brush them on the tarts without destroying the tops. And leaving them out resulted to really pale tarts. So in the end I drizzled them. Which worked fine, like a marbled design. Though perhaps next batch I will spoon them over the tops just to see what happens.

Amazing fresh out of the oven, the day after or chilled

Baked Lava Cheese Tarts

These baked lava cheese tarts are incredible freshly baked. Slice into one, watch the cheese ooze out and once you get over the oohs and the aahs of that moment, take your first bite and…nothing else matters.

They are still great the day after though. The cheese custard would have already set completely by then but man, it is no less amazing.

And you know what? Try them chilled. They are delicious straight out of the fridge too!

Love cheese? You gotta try these baked lava cheese tarts!Click To Tweet

Make them your own

Baked Lava Cheese Tarts

Most of the recipes you’d find online are made with ingredients more commonly available in Asia. As I have no idea where to get Hokkaido cheese (though won’t that be lovely?), I made these tarts with whatever cheese we had on hand. Hard to go wrong with cheese after all.

I also did not add any salt to the crust or custard because the cheese I used were already salty. If you’re changing things up though, you’d need to taste your custard and decide on the salt situation yourself.

Whatever you decide, one thing is certain: make baked lava cheese tarts. They are so good, almost addicting. They’re unlike anything you’ve had before.

Baked Lava Cheese Tarts

Baked Lava Cheese Tarts

Love cheese? You gotta try these baked lava cheese tarts. Oooey gooey four-cheese custard nestled in a flaky butter crust. Cheese heaven.

Ingredients

    For the Crust:
  • 300 grams or 2 1/2 cups all purpose flour (see notes)
  • 60 grams or 1/4 cup + 1 tablespoon granulated sugar
  • 150 grams or 1/2 cup + 3 tablespoons unsalted butter, cold and cut into cubes
  • 3 egg yolks from large eggs
  • 1 1/2 tablespoons milk
    For the Cheese Custard:
  • 227 grams or 8 ounces cream cheese
  • 113 grams or 4 ounces brie (with the rind scraped off)
  • 113 grams or 4 ounces mascarpone
  • 113 grams or 4 ounces grated parmesan
  • 50 grams or 1/4 cup unsalted butter
  • 1 cup milk
  • 78 grams or 1/2 cup confectioner's sugar, sifted
  • 30 grams or 1/3 cup cornstarch, sifted (may need more depending on how thick you want the custard)
  • 2 large eggs
  • 2 tablespoons lemon juice
  • 1/2 teaspoon vanilla extract
    For the Egg Yolk Glaze:
  • 1 egg yolk from a large egg
  • 1 teaspoon milk

Instructions

    For the Crust:
  1. Combine 300 grams flour and 60 grams sugar in a large bowl. Add 150 grams butter and combine using your fingertips until the mixture resembles a coarse meal.
  2. Add 3 egg yolks and mix using a dough/bench scraper or spatula. Once combined, again use your hands to continue to mix the dough until it starts to come together. Add 1 1/2 tablespoons milk and continue to work the dough until it becomes slightly elastic.
  3. Form it into a ball, remove from the bowl and wrap with plastic wrap. Chill for at least an hour.
  4. Once your dough is ready, preheat the oven to 350F. Bring the dough out of the fridge and knead slightly on a floured surface.
  5. Take a chunk of dough (see notes), roll it into a ball then press onto the bottom and up the sides of your tart tins. Gently poke holes on the bottom of the crust using a fork. Place the tins on a baking sheet and bake for 12-15 minutes or until they turn a light golden brown.
  6. Remove from the oven and transfer to a wire rack to cool. Once they are cool enough to handle, remove the crust from the tins (they should pop right out) and place on another baking sheet covered with parchment paper while you prepare the custard.
    For the Cheese Custard:
  1. Add all your cheese, 50 grams butter and 1 cup milk in a large bowl set atop a saucepan with simmering water. Stir until the cheese and the butter are completely melted and no big chunks of cheese remain (little lumps are ok).
  2. Add 78 grams confectioner's sugar and 30 grams cornstarch and stir until well combined. Then add 2 eggs, 2 tablespoons lemon juice and 1/2 teaspoon vanilla extract. Continue stirring until the mixture is thick and creamy. You can add more cornstarch a little at a time until you achieve the consistency you want. Strain the mixture into another bowl and let cool slightly. Preheat oven to 425F.
    For the Egg Yolk Glaze:
  1. In a small bowl, lightly beat 1 egg yolk with 1 teaspoon milk and set aside until ready to assemble.
    Assembly:
  1. Transfer your custard into your cooled crusts and fill until almost full. Drizzle with the egg yolk glaze and bake for 10-12 minutes or until set - firm but still wobbly in the centre (see notes).
  2. Take out of the oven and serve warm.

Notes

I recommend weighing the ingredients where provided. The corresponding volume measurements are close approximations.

The size of the dough chunk you need depends on the size of your tart tin. I used 2-inch tart tins and 4-inch tart pans (the ones with removable bottoms). For the tins, I needed about a heaping tablespoon of dough. For the pans, I needed double that. You can always add more dough to the tins to patch holes as necessary.

My 2-inch tarts were done in 10 minutes. My 4-inch tarts were done in 12.

Using these pan sizes, the yield was 12 2-inch tarts and 3 4-inch tarts. I did have enough filling for another 4-inch tart leftover.

https://theunlikelybaker.com/baked-lava-cheese-tarts/

Happy baking!

Did you make baked lava cheese tarts? Tell me about it in the comments section below. Do you celebrate Chinese New Year? I’d love to hear all about it.

If you’re a fan of tarts, here are other recipes you’d enjoy:

Treacle Tart Mini Cherry Galette Rustic Apple Galette Grapefruit Tart

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