My little Seth is a biscuit fiend. He loves a good biscuit, and quite frankly who doesn’t ?? I had some leftover buttermilk from the cake I made earlier in the week and I always try to use it up when I can before it goes bad, so I decided to treat him and make some biscuits. I’m making chicken noodle soup today for dinner, so these biscuits will be a nice treat with the soup and for a quick breakfast with jam.
This blackberry jam is stress free jam. No sterilizing, no canning, no pectin; just a few simple ingredients and some time on the stove stirring, and voila you’ve got something scrumptious to slather on a fresh biscuit. Blackberries can be quite pricey, so when I saw them on sale I grabbed a couple of containers which is just enough to make this lovely jam. The jam will last about a month in the fridge if it’s stored in an airtight container.
Buttermilk Biscuits and Blackberry Jam
Biscuits: (yield: 8 biscuits)
1 Cup cake flour
3 Cups all-purpose flour
1 1/4 tsp. sugar
3 1/2 tsp. baking powder
2 tsp. kosher salt
1 1/2 sticks unsalted butter, cut into 1/2 inches pieces, (kept cold until ready to use)
1 1/3 Cup buttermilk (kept cold until ready to use)
half-n-half (to brush on top)
kosher salt (optional) for sprinkling on top
1. Preheat the oven to 400 º Line a baking sheet with parchment paper and set aside.
2. Place both the flours, sugar, baking powder, and kosher salt in a large bowl and whisk to combine. Add the chilled cubes of butter and with a pastry blender combine until the mixture resembles coarse peas. Make a well in the center of the flour mixture and add in the cold buttermilk and with a fork combine until it comes together.
3. Turn the dough out on a floured surface and gently knead the dough a few times and pat into a thickness that is about 1-1 1/4 inch thick. Cut out biscuits with a 2 1/2 inch biscuit cutter. Place the biscuits on the baking sheet and brush with the half and half. Bake for about 20- 25 minutes until the tops are golden brown.
4. Remove the tray from the oven and brush the tops with butter and sprinkle with a pinch of kosher salt.
5. Serve warm.
Small Batch Blackberry Jam (yield: 1 generous cup)
2 Cups fresh Blackberries; washed
1 Cup sugar
1 Tbsp. lemon juice
1/2 tsp cinnamon
1. In a small saucepan combine all the ingredients and with a heat proof spatula or wooden spoon; bring the mixture to a boil over medium-high heat. Continue stirring occasionally until the mixture is thick. Let the mixture cool slightly and strain through a strainer to remove seeds (or not if you don’t mind the seeds). Refrigerate any leftover jam in an airtight sealed container. It will keep about a month in the fridge.
Pumpkin Orange Spice Cake
Fall is officially here according to the calendar. This is exciting for us San Franciscans because it means finally our fog is lifting and we are coming into our “Indian summer”. The sky is suddenly blue instead of white, the sun is shining, the days are shorter but the smell of fall is in the air, and it’s such a fabulous time. This means pumpkins and orange colors of every hue. Big pumpkins, orange pumpkins, white pumpkins, cute little mini pumpkins and everything pumpkin in terms of baking.
I make this cake every fall and I always make the marzipan pumpkins that go on top of the cake. I actually taught my son Seth how to make the marzipan pumpkins and once he starts there is no stopping him. Seth loves to make anything out of marzipan. Everytime I whip out the marzipan he begs me to get involved. Molding shapes out of marzipan is like playdoh for adults. I think that’s why Seth really likes the marzipan……..you see I sort of banned playdoh in our house when he was little. Don’t judge…It’s just that I got tired of picking pieces of hard gunk out of the carpet….but I digress. This cake is very moist because of the pumpkin in the batter. It is a great way to welcome in the beginning of Fall.
Pumpkin Orange Spice Cake (yields 8 inch 3 layer cake, or 10 inch 2 layer cake)
3/4 C Unsalted butter, softened (1 1/2 sticks)
1 C Light brown sugar
1 C Sugar
3 Lg. eggs
1 C Pumpkin puree
1/2 C Buttermilk
2 tsp. Vanilla
2 oranges; zested
2 C All-purpose flour
2 tsp. Baking powder
1 tsp. Baking soda
1 1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/4 tsp. Ground ginger
1 tsp. Salt
1/2 C Toasted walnuts or pecans (+ more for sides of cake)
1/3 C candied orange peel* (optional) [around this time in the stores you can start to find it in little shallow tubs packed in syrup] or you can make your own. (I make my own; but that is a recipe for another time).
Mascarpone cream cheese Icing (recipe below)
1. Preheat the oven to 350º. Prepare your chosen pans by spraying with baking spray and lining with parchment circles; spray again lightly.
2. Combine the pumpkin, buttermilk, orange zest, and vanilla. Set aside.
3. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt; whisk to combine.
4. Using a stand mixer, cream the butter and sugars on medium high speed until smooth and well combined.
5. Add in the eggs one at a time; stopping the mixer to scrape down the sides and bottom of the bowl after each addition.
6. Starting with the flour, alternate adding the flour and pumpkin mixture; scraping bowl in between each addition and ending with the flour mixture.
7. Divide the batter evenly into the pans and Bake at 350º for ~ 25-30 minutes or until the edges are browned and a toothpick coms out clean.
8. Cool the cakes on a wire rack for about 15 minutes, then remove to cool completely on the rack. Ice the cake with the cream cheese icing when completely cool.
Mascarpone cream cheese icing
(3) 8 oz. bricks cream cheese; softened
8 oz. container mascarpone cheese; softened
1/2 stick (1/4 C unsalted butter, softened)
1 1/2 tsp. vanilla
5 Cups confectioners sugar (measure, then sift)
1. Sift the sugar, then set aside.
2. Using a stand mixer with a paddle attachment; beat the cream cheese, mascarpone, and butter until smooth. Add in the sugar a little at a time on low speed until combined. Add the vanilla and beat on medium high speed until smooth. Refrigerate until ready to use.
orange food coloring (gel type) * found at cake supply stores
whole cloves (or chocolate jimmies)
Method: Wear latex free gloves or use a plastic bag to color your marzipan. Add a little bit of orange coloring to the marzipan and knead in the coloring with your hands until desired color. I like to do two different colors of orange; one a bit darker. Once the color looks evenly distributed; pick off a ball of marzipan and roll into a ball. Using a toothpick rock the toothpick against the sides of the ball lightly to create pumpkin lines. Flatten the top of the ball slightly. Stick the whole clove or chocolate jimmy into the top. Warning; if you use the cloves; warn your guests not to eat the cloves; they are only for decoration or you can use the chocolate jimmy if you have small children or are concerned. I love to use the cloves because it the stem looks more real and also it gives off a nice scent.
Flour Substitutions: I don’t have a cute picture or story today. Just a couple quick tips on flour. Just the facts Mam.
You may notice sometimes recipes will call for “Self rising flour”. I notice a lot of Southern recipes call for self rising flour. I’ve heard you can make your fried chicken extra crunchy if you use self-rising flour. Have not tried it, that’s just what I’ve heard. You can make a quick batch by taking 1 Cup flour and adding baking powder and salt. If you need cake flour and don’t have any, you can also make a quick batch and here is the recipe below.
Self Rising Flour:
1 Cup All-purpose flour
1/2 tsp. salt
1 1/2 tsp. baking powder
(whisk to combine)
3/4 Cup + 2 Tbsp. All-purpose flour
2 Tbsp. cornstarch
(whisk to combine and voila~ you have 1 Cup of cake flour)
Coconut-Lemon-Passion Fruit Cake
I like the combination of coconut and passion fruit. I was lucky to find this passion fruit jelly a couple of months ago and I bought the jelly with the intention of making passion fruit buttercream. I really liked how it turned out. I also used Monin passion fruit syrup to brush the cakes with and the passion fruit flavor really came through. I kind of whipped out this cake on a busy weeknight so I used a jar of purchased lemon curd, but you can certainly use the leftover egg yolks to make fresh lemon curd. If you don’t like passion fruit or can’t find passion fruit jam or jelly, the cake would be great with either vanilla buttercream, coconut buttercream; flavored with cream of coconut (such as coco lopez brand) or cream cheese frosting and you could cover the cake in coconut.
Coconut Cake: (yield: 2 layer 9 inch cake)
3 1/4 Cups sifted cake flour
1 Tbsp. baking powder
3/4 tsp. kosher salt
1 C unsalted butter, room temp
1 1/3 Cup granulated sugar
6 large egg whites
1 1/2 tsp. vanilla bean paste
1/2 tsp. coconut extract/flavoring
1 small lemon, zested
2/3 Cup coconut milk
3/4 Cup whole milk
3/4 Cup sweetened shredded coconut
1. Preheat the oven to 350 degrees. Prepare two 9-inch cake pans by spraying the bottom and sides with baking spray (I use the kind with flour in the spray). Line the bottom of each pan with a parchment paper round.
2. Combine the cake flour, baking powder and salt in a medium bowl; whisk to combine and set aside.
3. In the bowl of a stand mixer, using the paddle attachment; cream the butter until creamy. Add the sugar and beat on med-high speed until light and fluffy. Reduce the mixer speed to low and add the egg whites a little bit at a time until combined; stop the mixer to scrape down the sides and the bottom of the bowl every so often to insure the eggs combine thoroughly. Add the lemon zest and stir to combine.
4. Combine the coconut milk, whole milk, coconut extract and vanilla bean paste together in a measuring cup.
5. With the mixer on low-speed, add about 1/3 of the flour mixture, alternating with the milk mixture, stopping the mixer after each addition to scrape down the sides and bottom of the bowl. Make sure to end with the last bit of flour mixture. Stir in the coconut by hand.
6. Divide the batter equally into the two pans and smooth the tops. Rap the pans on the counter sharply to release any air bubbles.
7. Bake the cakes for 25-30 minutes until the tops are just lightly browned around the edges and a toothpick inserted comes out clean. You will not see the cakes turn much color; they will retain a light color, so be careful not to overbake.
8. Cool the cakes in the pans for about 15 minutes and then invert the cakes, peel off the parchment paper, and place onto a wire rack to cool completely.
Filling: Purchased lemon curd (I like Dickinson’s)* you can make homemade lemon curd; I’ve used jar variety here to save time on a busy weeknight after work and one jar is exactly the right amount to fill the cake.
Passion fruit syrup: Purchased Passion fruit syrup (Monin brand)
Passion Fruit Swiss Buttercream:
5 large egg whites
1 Cup granulated sugar
4 sticks unsalted butter (1 lb.)
6 Tablespoons passion fruit jelly (also known as lilikoi)
1 tsp. vanilla
1. In the bowl of a stand mixer place the egg whites and sugar and whisk to combine. Place the bowl over a saucepan of simmering water as a double boiler setup and whisk the mixture until the temperature registers 160º degrees on an instant read thermometer.
2. Remove the bowl from the double boiler, and place on the stand mixer on medium high; using the whisk attachment, whisk the egg/sugar mixture until you have stiff, glossy peaks and the bottom of the mixer bowl is not warm to touch; this will take about approx. 5 minutes.
3. Add one tablespoon of butter at a time and beat on medium high-speed. You will notice that the mixture will start to take on a curdled appearance and separate, (this is because of the high water content in the butter) but continue to add in the butter and the buttercream will come together. Add in the vanilla and combine. Add in the passion fruit jelly and turn the mixer down to low-speed and combine.
Brush one cake layer with passion fruit syrup. Pipe a ring of frosting on the top of the cake layer around the outer edge around the cake circumference to create a dam so the lemon curd does not squirt out. Spread the lemon curd on top of the brushed cake layer within the buttercream dam; brush the 2nd cake layer with passion fruit syrup and invert the cake layer so the brushed layer rests over the lemon curd. Brush the top of the cake with more passion fruit syrup. Frost the cake with the buttercream frosting in your desired choice of design. Store the cake in the refrigerator until one hour before serving. Let the cake come to room temperature for about hour before serving. Serve at room temp. Chill any remaining cake in the refrigerator.