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Brunch, Desserts

Pineapple Ricotta Upside Down Cake

September 28, 2017

Pinapple Ricotta Upside Down Cake

Before I could no longer find pineapple in the store anymore, I decided I wanted to experiment and make my traditional ricotta cake and turn it into a pineapple ricotta upside down cake.

Pinapple Ricotta Upside Down Cake

Pinapple Ricotta Upside Down Cake

I was not sure the cake would get to mushy because of the gooiness of the pineapple mixture, but the ricotta cake stood up well and had a great flavor!  Ricotta cakes are more moist than traditional cakes, so this experiment worked out well.  I also added blueberries, but it’s not necessary.  It did add a nice extra flavor to the cake, but it will still be just as fabulous without it.

I baked the cake in my iron skillet, which made it really easy to cook the butter and brown sugar mixture first and then throw every else in and put into the oven.

Pinapple Ricotta Upside Down Cake

The cake was super easy to get out of the skillet and toss on a platter as well.

Print Recipe
 Pineapple Ricotta Upside Down Cake
This pineapple ricotta upside down cake is so yummy and moist and really easy to make!
Course Brunch, Desserts
Cuisine American Food
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Course Brunch, Desserts
Cuisine American Food
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. In a large bowl, mix the flour baking powder, sugar and salt and mix together.
  2. In another large bowl whisk eggs, ricotta cheese, vanilla extract and 1 stick of melted butter. Make sure the melted butter is at room temperature.
  3. Slowly whisk the flour mixture into the liquid mixture and set aside when done.
  4. In an iron skillet on medium heat mix the 1/2 stick of butter with the brown sugar. Once melted turn heat off.
  5. Make sure the brown sugar mixture is even on the bottom of the skillet.
  6. If you bought the canned pineapple rings, make sure you drain. If you bought a fresh pineapple, cut the sides and ends and then use a pineapple corer to cut out the middle. Then cut into thin slices. I also added blueberries on the bottom of the pan, but it's not necessary.
  7. Place the pineapple rings evenly on the bottom of the skillet, and then pour the cake mixture over top.
  8. Bake at 350 for approximately 45 minutes and look cool for about 5 to 10 minutes before turning it over on a platter. You want the cake to still be a bit warm so that it comes out of the skillet better.
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Appetizers, Breakfast, Brunch, Desserts, Gift Ideas

Fig Jam

August 3, 2017

Gourmet Girl Does Real Estate

Fresh figs can be found this time of year in the produce section at some gourmet groceries stores or farmers markets.  Believe it or not there are about 6 different types of figs:  Black Mission Figs, Brown Turkey Figs, Adriatic Figs (also called white figs), Calimyrna Figs, and Kodota Figs which are less sweet than the other figs.

Figs in basket

I found the Brown Turkey Figs, and they are very sweet.  Figs are one of those fruits that can be used for so many things.  You use them in a salad, on a cheese platter freshly cut or in jam form like this recipe.  you can also use it to baste on a pork tenderloin or chop.  It would also be really great with lamb.  And of course my original intent when I bought the figs was to braise them in a port and serve over ice cream, but I decided I would make this jam instead.

Figs with Sugar for Jam

I hope you enjoy this recipe!  If you like it, I would love to have you comment on my blog post for this recipe.

 

Print Recipe
 Fig Jam
Fig Jam
Gourmet Girl Does Real Estate
Course Appetizers, Breakfast, Brunch, Desserts
Cuisine American Food
Prep Time 20 minutes
Cook Time 30 minutes
Servings
cips
Ingredients
Course Appetizers, Breakfast, Brunch, Desserts
Cuisine American Food
Prep Time 20 minutes
Cook Time 30 minutes
Servings
cips
Ingredients
Gourmet Girl Does Real Estate
Instructions
  1. Cut the top part of the stem off of the figs and dice.
  2. Place the figs in a large bowl with the sugar and mix. Set in the refrigerator for one hour.
  3. Place the fix and sugar mixture in a sauce pan and turn on medium to medium low heat.
  4. Add the zest of the 2 lemons along with their juice.
  5. Add the rest of the ingredients and cook for approximately 30 minutes or until the mixture thickens. Frequent stir until done.
  6. I personally like to keep the jam chunky, but if you wanted it more smooth you could put the jam in a food processor to puree if you wanted.
  7. Once done, you can store in mason jars and refrigerate. The jam should last like most other jams because of the acidity of the lemons and balsamic vinegar.
Recipe Notes

Ways to use my fig jam:

  • Serve with a cheese platter
  • Serve over ice cream
  • Serve on toast
  • Make PBJs
  • Baste over pork or lamb
  • Great gift idea in mason jars
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Appetizers, Desserts

Grilled Peaches Marinated in Chocolate Balsamic

July 12, 2017

Grilled Peaches with Buratta Cheese

Every year my husband and I go to Lake Arrowhead for the 4th of July weekend with our family.  My sister-n-law has a beautiful house there overlooking the lake.  We spend our time on the lake, but we also spend a fare amount of time cooking, eating, drinking and hanging out on the patio.

I love to experiment with new foods together, so I came up the this yummy appetizer where I grilled peaches marinated in chocolate balsamic vinegar.

Fresh Peaches

What can go wrong when you put fresh peaches in anything right?  I served the grilled peaches with buratta cheese and candied pecans with a small amount of honey drizzled on top.  I served it with some cranberry and pumpkin seed crackers, but you can pretty much serve this with any type of cracker and it would taste great!

I love buratta cheese because it’s creamer than traditional mozzarella cheese and it has a richer flavor.  If you have never tried it, I highly recommend it.  I use it a lot when I make my Caprese salad as well.

Buratta Cheese

You can find buratta cheese in most stores, but if you cannot find it traditional mozzarella would taste great with this too.  Or if you are feeling more adventurous you could also try ricotta cheese which I almost tried.  I will save that for another time.

Cranberry Crackers

These raincoast crisps are one of my favorite crackers.  This particular brand is harder to find, but you can usually find similar ones in most stores.

Print Recipe
 Grilled Peaches Marinated in Chocolate Balsamic
Grilled Peaches are good without anything added to them at all, so just imagine yummy chocolate balsamic on them!
Course Appetizers, Desserts, Sides
Cuisine American Food
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Course Appetizers, Desserts, Sides
Cuisine American Food
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Cut peaches in half and pit.
  2. Place peaches in a bowl and pour the chocolate balsamic over it and mix well. Let soak for about 10 minutes or so.
  3. When the grill is ready grill the peaches on medium heat for approximately 15 minutes. Make sure to check frequently so that they don't get too mushy.
  4. When the peaches are done, take off grill and place on a platter.
  5. Add the buratta cheese to the platter, and then drizzle the honey and add the candied pecans.
  6. You can add the crackers to the platter or put in a separate dish.
Recipe Notes

How to make your own candied pecans:

I have done them a few different ways using either regular refined white sugar, raw sugar and brown sugar.  I have also made them with and without butter.  If you don't use butter, using the refined sugar because it melts much better than brown sugar.  All you do is add the pecans in a skillet at medium heat and sprinkle whatever sugar you want to use in the pan (usually about a cup).  If you decide you want to use butter, add the butter first.  I usually use about a tablespoon of butter for a full bag of pecans.

 

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Brunch, Desserts

Easy Fruit Tart

September 30, 2016

I had a brunch party at my house not too long ago, and I made this easy fruit tart that I make when I am in a hurry and don’t have a lot of time.

GourmetGirlDoesRE

Ingredients:

  • 1 roll of Pillsbury sugar cookie dough
  •  1 package instant vanilla pudding
  • Berries or other fruit of your choice

Directions:

  1. If you have a tart pan, that works best.  If you don’t, you can use a pie pin.  You can usually find tart pans at Home Goods, Target or TJ Max/Marshall’s fairly inexpensively.
  2. Grease tart pan with a bit of butter and then dust with flour.
  3. Spread the sugar cookie dough over tart pan and make sure you get the edges.
  4. Cook the cookie dough in the tart pan per package instructions.
  5. Make the instant vanilla pudding and refrigerate for at least 10-20 minutes.
  6. After you let the baked cookie dough cool down, add the vanilla pudding and then whatever berries or fruit you would like to add.
  7. This is something you want to make right before you serve, or at least the same day.

You can also use pie crust if you don’t want the fruit tart to be as sweet.  And of course, making the vanilla pudding homemade is always better if you have the time!  See my banana cream pie recipe for homemade vanilla pudding if you want to make the homemade version.  My homemade pudding is to die for, but you have to have the time to make it.

Desserts

Limoncello Cake

December 29, 2015

Since I made Limocello this year for the holidays, I also decided to make a limocello cake for my friends who absolutely love Lemon Cake.   This is a bit different than a traditional lemon cake with cream cheese frosting.  However, if you love desserts with lemon flavor, you should really like this one.

GourmetGirlDoesRE

Cake Recipe Ingredients:

  • 1 white moist cake mix
  • 1 (3 oz.) box of lemon cook & serve pudding (not instant)
  • 3 egg whites
  • 2 tablespoons cooking oil
  • 1 1/3 cup water

Lemon Curd Ingredients:

  • 8 egg yokes (reserve the whites of 3)
  • 2/3 cup freshly squeezed lemon juice (7 or 8 lemons)
  • lemon zest of 1 to 2 of the lemons
  • 1 1/2 cup sugar
  • 3 teaspoons of lemon extract
  • 1 stick of butter chopped into small pieces

Mascarpone Frosting Ingredients:

  • 3 (8 oz.) containers of Mascarpone
  • lemon curd recipe (made ahead of time)
  • 1/2 cup granulated sugar
  • 1 tablespoon limoncello
  • 1 tablespoon of lemon extract

Directions:

  1. CAKE – Preheat over to 350, spray 10″ spring form pan, lay parchment paper on the bottom and tighten pan so that it stays, trim parchment paper around the edges and spray over the parchment paper as well.  Lightly dust with flour and set aside.  Mix cake mix and pudding, 3 egg whites, 2 tablespoons oil, and 1 1/3 cup water.  Use mixer to mix ingredients and then place in spring form pan.  Place spring form pan on cooking try in case anything leaks.  Cook 30 to 40 minutes, or until you test the middle with a toothpick.  Once the cake is cooled, place in the freezer until you are ready to add the frosting.
  2. LEMON CURD – You need to make the Lemon Curd ahead because it needs to be refrigerated before you use it to mix with the Mascarpone.  Zest 1 to 2 lemons and set aside.  Juice all the lemons in a bowl and set aside.  In a double broiler mix the sugar, egg yolks and 2/3 cup freshly squeezed lemon juice and the lemon zest.  Simmer and whisk constantly until the mixture because thick (approximately 10 minutes).  Place in a bowl and refrigerate.
  3. MASCARPONE MOUSSE FROSTING – Let Mascarpone sit until at room temperature.  In a mixer, mix Mascarpone until smooth and then add sugar and lemon extract.  Once sugar has dissolved, add the lemon curd mixture and continue to mix so the lemon curd does not separate from the Mascarpone.  Then add the limocello and lemon extract.  NOTE:  If you would like to tone down the lemon flavor, you can use 2 teaspoons of the limocello instead of 1 teaspoon of limocello and 1 of lemon extract.
  4. Refrigerate the mousse/frosting for at least 30 minutes before frosting the cake.
  5. Pull the cake out of the freezer and remove from spring form pan.  Then take a bread or cake knife and cut the cake in half to make 2 layers.
  6. Place first layer on a cake platter and frost, then add the second layer and frost the rest of the cake.  The mousse frosting is not as stiff as normal frosting, so you must refrigerate at least an hour before serving if not more.

Garnish with candied lemon slices or lemon peels.  You can also garnish with raspberries.

See my Limocello recipe.

Desserts, Holiday Cooking, Holiday Recipes

Poached Pears in Port Wine

December 4, 2015

I love poached pears in port wine.  You can use your favorite full-bodied red wine if you are not a port fan.  It’s pretty easy to make, and you can decorate each plate beautifully by pairing with ice cream, whipping cream, and so much more.  See below for other ideas.

GourmetGirlDoesRE

Ingredients:
1 bottle of your favorite port
4 to 5 cups sugar
1 cinnamon stick
4 peppercorns
1 vanilla bean
Orange zest of 1 medium orange
8 ripe Bartlett pears

Instructions:
In a large saucepan, heat the first 6 ingredients. Simmer for 30-35 minutes and stir occasionally.  Peel the pears and place into another pan that can be used on the stove with sides that has a lid.  Pour the simmering liquid port sauce over pears. Cover and simmer about 30 minutes or until the pears are tender when pierced with a knife. Remove from the liquid and set aside to cool. Strain the liquid and cool before serving.

What to Serve with Pears:

    • Your favorite vanilla bean ice cream (if you are really ambitious homemade is always better)
    • Mascapone or riccotta filling (with sugar, orange peel and nutmeg)
    • Homemade whipped cream
    • Top with chocolate sauce or caramel sauce
    • Garnish with mint leaves
    • Serve over puff pastry, pound cake, shortbread cookie or another one of your favorite cookies that might pair well
Desserts, Holiday Cooking

White Chocolate Coconut Cake

December 3, 2015

Coconut Cake is so good, so just think how good White Chocolate Coconut Cake will be!  This is a great recipe for the holidays because it looks like winter.  You can always dress up the cake to make it more festive.

GourmetGirlDoesRE

Ingredients

  • 1 package white cake mix (regular size) See homemade white cake below if you would rather make from scratch
  • 1 cup water
  • 1 can (15 ounces) cream of coconut, divided
  • 3 egg whites
  • 1 can (5 ounces) evaporated milk
  • 2/3 cup vanilla or white chips
  • 2 ounces cream cheese, softened
  • 1 cup heavy whipping cream, divided
  • 3-1/2 cups flaked coconut, divided
  • 2 teaspoons vanilla extract, divided
  • 1/4 cup sugar

Directions

  1. In a large bowl, combine the cake mix, water, 3/4 cup cream of coconut and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 22-26 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For filling, in a small saucepan, combine the evaporated milk, chips, cream cheese, 3 tablespoons heavy cream and remaining cream of coconut; cook and stir over low heat until chips are melted.
  4. Remove from the heat; stir in 1-1/2 cups coconut and 1 teaspoon vanilla. Transfer to a large bowl; cover and refrigerate until mixture reaches spreading consistency, stirring occasionally.
  5. For frosting, in a large bowl, beat remaining cream until it begins to thicken. Add sugar and remaining vanilla; beat until stiff peaks form.
  6. Place bottom cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake; sprinkle with remaining coconut. Refrigerate leftovers. Yield: 12 servings.

Homemade White Cake Recipe

Ingredients

  • 1 cup (2 sticks) butter, softened
  • ½ cup vegetable shortening
  • 3 cups granulated sugar
  • 5 eggs, room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup whole milk, room temperature
  • ½ cup buttermilk, room temperature
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.
  2. Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
  3. Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
  4. Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
  5. Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
  6. Frost cake as desired.

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