Lemon Angel Food Trifles by Gotta Get Baked

Today I have Nancy here from Gotta Get Baked. I met Nancy through #SundaySupper and I am always excited to see what she has created next. I am very happy that she is here today to share with you one of her amazing recipes. You can follow Nancy on Facebook  or Twitter to see all of her drool worthy pictures and recipes. I now give the floor to Nancy!! Enjoy!!

“Howdy, readers of Noshing with the Nolands. I’m Nancy of Gotta Get Baked. I’m extremely lucky to be guest posting today for Tara, the wonderful, fabulous brains behind this space. When she sent out her feelers looking for March guest posts, I immediately volunteered because I think Tara is awesome and I love and admire her blog. Plus, it’s always fun to meet a fellow Canuck food blogger. There are some things that are so quintessentially Canadian, it takes another Canuck to truly understand and appreciate them.

Tara gave me a lot of leeway for what I could blog about, with the sole suggestion that I make something evocative of spring. Done and done. It may still be absolutely miserable outside but there are definite signs that spring is coming. As much as I hate that blasted time change, at least it’s actually light out when I leave my office. A few trees and flowers are starting to bloom and the air is warmer here on the west coast. Bright coloured clothes are appearing on store shelves, making me yearn for hot, lazy days of summer that still seem so far off. In honour of this pleasant turning of the seasons, I wanted to bring Tara something decadent yet light, sweet but not cloyingly so. A treat that can be enjoyed with a cuppa tea while sitting in the diluted early spring sunshine (or in the case of eastern Canada, lingering blizzards. For Vancouver, endless rain!).

So, to breathe a little bit of that fresh, clean, springtime feeling into your day, I give you Lemon Angel Food Trifles.

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Lemon Angel Food Cake (lightly adapted from Ina Garten)

1 1/4 cup sifted superfine sugar, divided (I used ordinary sugar that I whizzed in the food processor to make it extra-fine)
1 1/3 cups sifted cake flour
1 1/2 cups egg whites, at room temperature (from approximately 10 to 12 eggs)
3/4 tsp salt
1 1/2 tsp cream of tartar
2 tsp vanilla extract
zest of 2 lemons

1) Preheat your oven to 350 degrees F.

2) In a medium bowl, combine 1/2 cup of sugar with the flour and sift together 4 times. Set it aside.

3) Place the egg whites, salt and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and whisk on high speed until you have medium-firm peaks, for about 1-2 minutes. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Add the vanilla and lemon zest. Continue mixing until the mixture is very thick, about 2-3 more minutes.

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4) Sift about 1/4 of the flour mixture over the egg whites and using a rubber spatula, gently fold the flour into the batter. Continue adding the flour by fourths by sifting and folding until the flour is incorporated into the egg white.

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5) Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a rubber spatula and bake for 35-40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan onto a cooling rack until cool.

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Blueberry Peach Compote

1 1/2 cup frozen or fresh blueberries
3 peaches, fresh or frozen, diced

1/4 cup sugar
3 tbsp corn starch

Place the fruit into a small sauce pan over medium heat. When the liquid starts coming out of the fruit, smoosh (yes, that is a professional baking term) the fruit with a wooden spoon. As it starts to boil and bubble, add the sugar. Keep cooking until the fruit softens and starts breaking apart.

Dissolve the corn starch in a tablespoon of water. Add the corn starch slurry to the fruit and allow the mixture to come to a boil and thicken. You can add more corn starch if the mixture isn’t thick enough to your liking.

Because all my fruit was frozen, a LOT of liquid came out. I actually removed about 1/4 cup of liquid so that my fruit compote would be thicker and have a more intense flavour.

When finished cooking, remove from the heat and cool to room temperature. If not using right away, store in the fridge.

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Faux Devonshire Cream (adapted from The Joy of Baking)

1 tub mascarpone cheese, softened (275 grams/9 ounces)

1 cup whipping cream
2 tbsp vanilla extract
3 tbsp sugar (more or less, according to taste)

Place all the ingredients into a medium bowl or the bowl of your stand mixer. Mix it together a bit with a wooden spool or rubber spatula (or else the cream will splash everywhere once you turn your machine on). Using an electric mixer or your stand mixer (fitted with whisk attachment), whip the ingredients together until smooth and creamy. Taste as you go along – you can add more vanilla and/or sugar until you reach your desired taste.

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Assembly

Cut your cake into bite sized squares (about 2X2 inches). Place a layer of cake on the bottom of your container, top with fruit compote, then the faux Devonshire. Keep layering until you reach the top of your container. Chill in the refrigerator before eating.

This trifle tasted amazing. I loved the combination of fruit flavours and the faux Devonshire is good enough to eat with a spoon. I was so happy to finally dig into a cup of trifle after I finished taking my photos. I sat there beside the big windows in my apartment, staring off into the distance and allowing the contrasting textures and flavours to play on my tongue. A nice small reprieve in the last days of winter.

Thanks so much, Tara, for having me!”

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Easter Cupcakes by Art and The Kitchen

Today we have Laureen from Art and The Kitchen here to entertain you. Laureen is a fellow Albertan with the most beautiful of blogs. I have seen Laureen around for awhile but we just recently hooked up and actually spoke on the phone, lovely chatting with her!! I know you will want to follow Art and The Kitchen and you can on Facebook, Twitter and Pinterest. She has the most gorgeous of cupcakes to share with you. I just love these, so amazingly creative!! I now give the floor to Laureen.

I was thrilled when Tara from Noshing with the Nolands asked me to do a guest post on her blog. I have been enjoying Tara’s amazing recipes and exceptional food photography since she started blogging. So with the theme to be something Easter or springtime I thought of beautiful springtime colors; thus an assortment of colors in my Homemade Marshmallow Fondant. Usually people love the beautiful look of fondant on cakes or cupcakes but dislike the taste. This recipe is easy to prepare and tastes terrific. My cupcakes consist of Vanilla Bean Cupcakes, Vanilla Bean Buttercream Frosting, topped with Homemade Marshmallow Fondant.

Easter Cupcakes

Vanilla Bean Cupcakes

Ingredients:
• 2/3 cup butter, softened
• ¾ cup sugar
• 3 eggs
• 1 vanilla bean scraped
• 1 ½ cups flour
Directions:
1. Preheat oven to 350 degrees. Line muffin tin (12) with paper baking cups.
2. With electric mixer cream butter and sugar until light and fluffy, about 5 minutes. Mix in eggs one at a time. Mix in vanilla bean. Stir in flour just until combined.
3. Spoon batter into the baking cups, dividing evenly.
4. Bake approximately 18-20 minutes. Cool on wire rack.
Vanilla Bean Frosting
Ingredients:
• 1 cup butter
• 1 vanilla bean
• 4 cups icing sugar
• 4-5 tablespoons cream

Directions:
1. With electric mixer, whip butter until fluffy.
2. Add the icing sugar, beat until well mixed.
3. Add cream and continue to mix until fluffy.

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Homemade Marshmallow Fondant
Ingredients:
• 16 ounces white marshmallows (use a good quality brand)
• 4 tablespoons water
• 16 ounces icing sugar
• ¼ – ½ cup Crisco shortening
• gel food coloring

Directions:
1. Melt marshmallows and 4 tablespoons of water in a microwave for 30 seconds to 1 minute.
2. Stir 3/4 of powdered sugar into the melted marshmallow mix.
3. Spread remaining powdered sugar on working surface, then dump the bowl of marshmallow mixture in the middle.
4. Grease your hands GENEROUSLY with Crisco
5. Start kneading like you would bread dough. It usually takes about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing.
6. Add gel food coloring of your choice and continue to knead until color is well blended.
7. Roll fondant to 1/4 inch thickness and press into greased mold, carefully lift out and place on iced cupcake.
8. Fondant can be stored by coating it with a layer of Crisco shortening, wrap in plastic wrap and then put in Ziploc bag. Store in refrigerator.

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Chocolate Angel Food Cake by Peanut Butter and Peppers

Today we have Jennifer from Peanut Butter and Peppers here. I have known Jennifer from the beginning and I love her site, she is a fabulously supportive blogging friend and I have done recipes of hers before like the very popular Black Bean and Butternut Squash Quinoa Wraps. You can follow Jen on Twitter, Facebook or Pinterest and I highly recommend you do so. Here is another recipe of hers that looks wonderful!! With no further adieu I give you Jennifer!!

Hi Noshing with the Nolands Readers,

I’m Jennifer from Peanut Butter and Peppers and I am happy to be here today. Tara and I started blogging about the same time and it has been wonderful to have a friend/fellow blogger who is supportive, helps out in need and is simply a marvelous person. I have enjoyed watching Tara’s blog grow and seeing all her fabulous creations. Tara creates the most appetizing recipes and don’t let me go on about her photography! I have to admit I wish I could take photos like Tara! :) But anyway, I am going to share with you today one of my all time favorite recipes, my Chocolate Angel Food Cake.

Chocolate Angel Food Cake

Whenever Spring and Easter time come around, I am always drawn to angel food cake. It is my favorite cake of all time and not because it’s low in calories or a healthier option over other cakes, it’s because it’s so light and airy. I don’t know what it is, but I just love it. Ever since I was a kid, when my birthday would come around, my Mom would ask, what kind of cake do you want? The answer was the same, angel food cake! Today I changed up my traditional recipe and added chocolate! With Easter just about here, I figured chocolate was the way to go! After all who doesn’t like chocolate?

Chocolate Angel Food Cake

I decided to make the Chocolate Angel Food Cake in a mini bundt pan because I thought it would be perfect to serve at an Easter brunch, plus you can change out all the toppings as you see fit. The first photo was a simple cake filled with M&M’s in the center, which is great for kids. Or my personal favorite strawberries with whip cream! I swear I could eat strawberries and whip cream as a meal! I love it!! Or you can keep it traditional with a powdered sugar glaze.

Chocolate Angel Food Cake

Mini Chocolate Angel Food Cake

Ingredients:

  • 3/4 cup granulated sugar, divided
  • 1/4 tsp salt
  • 1/2 cup cake flour
  • 2 tbsp unsweetened cocoa powder
  • 6 large egg whites, room temperature
  • 3/4 tsp cream of tarter
  • 1/2 tsp vanilla extract

Directions:

Preheat oven to 350 degrees F.

Lightly spray Mini Bundt Pan with cooking spray; set a side. (Cup cake pan will work too)

Sift together half of the granulated sugar, cake flour, cocoa powder and salt in a small bowl; set aside.

In a large metal bowl, beat the egg whites with an electric mixer until foamy. When foamy, add the cream of tarter and beat until medium peaks form. Slowly beat in the remaining sugar.

Beat in the vanilla.

With a large scraper, fold the cake flour mixture into egg white mixture, a little bit at a time.

Carefully spoon mixture into the bundt pan and with a toothpick, carefully take out any air bubbles, bake for 15 – 17 minutes.

Check cake by sticking a toothpick in it, when it comes out clean, cake is done. Let the bundt pan cool, then carefully take out the angel food cake and let it cool completely before serving.

Chocolate Angel Food Cake

Thank you Tara for letting me fill in for you today! I have had a lot of fun!! I want to wish everyone a wonderful holiday weekend!! Make sure you get out enjoy Friends, Family and lots of chocolate!!

Toodles,

Jennifer

 

Orange Chicken by Crazy Foodie Stunts

We have DB from Crazy Foodie Stunts to entertain you today. I met DB through a Food Blogging Network that we both belong to. A place where you can freely ask any questions and receive tons of help and support. DB and I chat on there regularly and I appreciate his friendship and opinions on so many of the topics that have been brought up.DB challenges himself on his site and you can follow along with all his great recipes on Facebook, Twitter  Pinterest and Google+!! I now give you DB and a wonderful Orange Chicken!!
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Hello Noshing with the Nolands readers! My name is DB and I call myself the Foodie Stuntman. I write the blog Crazy Foodie Stunts where I make food from scratch that can easily be bought at a local supermarket and is often taken for granted, unusual cooking methods, and dishes with challenging food preparation for the home cook. I’m also known for my disdain for chain restaurant food. Examples include homemade ricotta, flour tortillas, deep frying my own potato chips, making a gelato without an ice cream machine and boiling pasta in red wine for a provacative visual appeal. It’s safe to say that “quick and easy” is not my style. I do this primarily because I have found that homemade food is better than many store bought versions because you can prepare it to suit your own personal tastes and can do so sans the unhealthy amounts of salt and/or sugar in prepared foods (both in the supermarket and in restaurants).

Inspiration can come from strange places and this a great example. There are three of us in my immediate family (me, my wife and my toddler daughter) and one week last month, my wife took my daughter to southern California for a week to help my sister-in-law move, so I was a bachelor for that week. I admit, I was lazy and didn’t want to cook from scratch just for one serving so I committed a blasphemous act and, on one evening, I subjected myself to what amounted to an expensive TV dinner. In this case, it was
P.F.Chang’s Home Menu Meals for 2. Their orange chicken meal is described as battered white meat chicken with a spicy orange sauce, carrots, water chestnuts and edamame. I knew I could do better so I went looking and found a recipe on food.com that I adapted.

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Ingredients

For the sauce:

1 cup plus 2 tablespoons water, divided

1/2 cup orange juice, fresh squeezed

1/4 cup lemon juice, fresh squeezed

1/3 cup rice vinegar

2 1/2 tablespoons soy sauce

1 tablespoon orange zest, grated

1 cup packed brown sugar

1/2 teaspoon fresh gingerroot, minced

1/2 teaspoon garlic, minced

2 tablespoons green onions, chopped

1/4 teaspoon red pepper flakes

3 tablespoons cornstarch

For the chicken:

2 lbs boneless skinless chicken breasts, cut into 1/2 inch pieces

1 cup all-purpose flour

kosher salt and freshly ground black pepper

3 tablespoons olive oil

Method

1. Make the sauce: Combine 1 cup water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, red pepper, and chopped onion. Once the mixture has reached a boil, remove from heat and let cool 10 to 15 minutes.

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2. Prepare the chicken: Combine 1 cup of the cooled mixture and chicken pieces into a resealable plastic bag (reserving the remaining sauce) and marinate for at least 2 hours in the refrigerator. Once marinated, combine the flour, salt, and pepper in a second resealable bag. Remove the chicken from the first bag and add to the second, then shake to coat.

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3. Cook the chicken: Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to a paper towel-lined plate and cover with aluminum foil. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.

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NOTE: As I added the cornstarch and water mixture, the sauce started to seize on me to the point that it was difficult to coat all of my chicken pieces. I recommend reducing the amounts to teaspoons and use a 3-to-2 water-to-starch ratio.

Lastly, I’d like to thank Tara for hosting me today. It was a pleasure to be here and I hope you enjoyed my dish!

Chiocciole with Creamy Roasted Tomatoes and Mushrooms by Soni’s Food

Today I introduce to you Soni from Soni’s Foods. I met Soni through #SundaySupper and I am thrilled that she is here today. She has a wonderful site that gives you recipes with a healthy Indian Twist. Come and follow Soni on Facebook or Google+, you will love to see what she is up to all the time. With no further chit chat from me I give you Soni!!

Today I’m very excited to be guest posting here on Tara’s Blog.Tara and I met through our SundaySupper group and its been a great pleasure getting to know her :) Her blog is amazing and every time I visit I’m hooked to her breathtaking pictures and recipes that she posts :) For this post I thought of making something very simple with fresh spring flavors and a recipe that has been with me for the past nine years came to mind!

Chiocciole

Its a recipe card that I picked up at my local Waitrose in Canary Wharf while we were living in London and all this time I’d never tried this dish :)I pulled out my recipe card to make this dish and I’m so glad I did, since its absolutely amazing! Although I’ve changed the original recipe in some ways, the main flavors are still intact.The simple combination of Cherry Tomatoes with the Basil and a splash of cream is pure magic! The recipe calls for Creme Fraiche but I didn’t have it on hand and I just used Light Cream.I also added some Baby Bella Mushrooms and cooked it with the cream to make a sauce.

chiocciole

The sweet juicy cherry tomatoes are the star of this dish and they burst with juices in every bite .The fresh flavors of basil just brightens it up and I just love the simple flavors that come together to complete this dish. I’ve used Whole Wheat Chiocciole available at my local Whole Foods.It looks like a larger elbow shaped pasta and has a nice texture and bite to it! A healthy wholesome dish that takes no time at all!

Chiocciole

Chiocciole with Creamy Roasted Tomatoes and Mushrooms

Ingredients:

Whole Wheat Chiocciole Pasta-500 gms

Cherry Tomatoes-500 gms

Extra Virgin Olive Oil-2 tbsp

3 Cloves Garlic-sliced

Sliced Baby Bella Mushrooms-10 oz

Light Cream-1/2 cup

Fresh Basil leaves-20 g

Process:

Preheat the oven to 350 degrees.

Place the cherry tomatoes,1 tbsp olive oil,garlic and salt in a baking sheet and mix well to coat in oil.Bake for 30 minutes until the tomatoes burst, but still hold their shape.

Cook the pasta according to the instructions and drain.

Tip the cooked pasta into a large serving dish.Add the roasted tomatoes into it.

In a skillet heat 1 tbsp of olive oil and saute the mushrooms until golden.Season and add the cream.Pour on top of the pasta and toss everything together.Season to taste.

Roughly shred the basil by rolling the leaves up together in a small bundles and slice thinly.Stir into the pasta and serve immediately!

Chiocciole Pasta