I end up creating this desserts and meals that I would have never thought of before, usually when I have other things to do that I don’t want to do. Mostly throwing together a bunch of ingredients and hoping that it turns out yummy. I nail it about 99% of the time, I won’t sat 100% because I have had some really big bombs before. But I will never admit that out loud. lol
But I digress, I wanted to make something that would make me feel warm and remind me that spring and summer were just around the corner. I love the winter but only when it snows and I live in an area where it doesn’t snow just get cold. 😦
The warm smell of honey and vanilla just makes your smile and then the burst of fruit flavor in every bite reminds you of the warmer weather that is coming. Even if you frozen fruit it still tastes yummy. 🙂
I used strawberries, blueberries, raspberries, cherries more for the mixed fruit. Another yummy combo would be peaches and strawberries. I think that might be my next cake. 🙂
Warm Honey Fruit Cake
- 1 1/2 cups flour
- 1 cup sugar
- 2 Tbs honey
- 1 1/2 ts baking powder
- 1/2 cup milk
- 1 cup mixed fruit, fresh or frozen
- 1/8 ts salt
- 3 Tbs butter, melted
- Pre-heat oven to 375˚F
- In a medium bowl comine flour, egg, sugar, honey, milk, baking powder, butter. Mix until everything is combined.
- Use a spring form plan. Spray the side and bottom of the pan. Pour cake batter into pan.
- Sprinkle fresh or frozen fruit on top of the cake. Do not press the fruit down.
- Place in the oven on the middle rack. Bake at 375˚F for 30-45 minutes or until done. Once baked cool cake on wire rack.
Triple Berry Souffle with powder sugar dusting
I’ll be honest I wanted to make this because I was bored and wanted the kids to stay quite for a minute. So I told them that any noise that they make and the souffles would fall and not be any good. 🙂 That last for a good 10 minutes. Well you can’t say I tried.
They were a lot fluffier but I opened the oven door before time. Don’t do that. They still tasted yummy. Looks don’t matter it is all about flavor.
Triple Berry Souffle
- 1/4 cup granulated sugar for souffle dish dusting
- 1 1/3 cups whole milk
- 1 vanilla bean, split lengthwise
- 1/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 1/2 tablespoons granulated sugar
- 1/3 cup all-purpose flour
- 1 1/2 tablespoons unsalted butter, softened
- 4 large eggs, separated
- 2 tablespoons triple berry jam or strawberry jam
- Preheat the oven to 350˚F. Brush 4 to 6 individual souffle dishes well with melted butter or spray with cooking spray. Put the sugar inside one dish and toss to coat, then tip the excess sugar into the next dish and repeat. Place the dishes in the refrigerator to chill.
- Place the 1 cup of milk in a large saucepan. Scrape out the seeds from inside the vanilla then add the vanilla bean and seeds, heat just to a boil, then turn off the heat and set aside to let the vanilla bean infuse for 10 minutes. <- Be careful not to scald the milk. I did this three times.
- In a medium bowl, whisk the 1/3 cup granulated sugar, vanilla extract, the flour, triple berry jam and the reserved 1/3 cup milk until well combined.
- Remove vanilla bean. Add a little of the hot milk and whisk to combine, then add the flour mixture to the hot milk mixture in the saucepan. Bring to a simmer over medium heat, whisking occasionally. Simmer just until thickened, about 1 minute. Turn off the heat. Add the butter, stir, cover, and set aside 15 minutes. Whisk in the egg yolks.
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites in a clean dry bowl until soft peaks form. Add the remaining 1 1/2 tablespoons sugar and continue whipping until stiff and glossy. Fold into the milk mixture. <- You don’t want to see any white streaks running through the mixture.
- Pour the mixture into the prepared dishes, filling them 3/4 full. Bake in the center of the oven until puffed and light golden brown, 20 to 30 minutes.*** Do not open the oven door unless absolutely necessary. Again I learned this the hard way.***
I know I have been on a peanut butter kick lately, which is wicked weird for me since I am not crazy for it to begin with. But I had made these for the first time a few years ago, and I wanted to make something special for my kids for their birthday. We were having just friends and family over, so I needed to make something that pleased everyone’s taste buds. The adults ate more of these than the kids did. So much for making sure the kids liked it! It was just the grown up version to the classic peanut butter and jelly sandwiches we ate as kids. And the best part: no crust.
You can use jelly if you want, but I find that the jam works the best. And homemade jam is amazing in it, as store jam is a little too sweet for us. Either way, you will not be disappointed when you make these. You can start to smell them before you even pull them out of the oven.
I hope you enjoy these has much as we have.
Peanut Butter & Jam Bars
Peanut Butter and Jam Bars
- 2 1/4 cups all-purpose flour
- 1 cup sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 teaspoon fine salt
- 1 large egg
- 1 teaspoon pure vanilla extract
- 12 ounces jam, I used my homemade strawberry jam
- 1/2 – 3/4 cup peanut butter chips, the amount really is on how much you like peanut butter
- Preheat oven to 375 degrees. Brush a 6×9 inch baking pan with parchment paper or foil, leaving a 2-inch overhang on two sides. Make sure to use cooking spray when coating the foil or parchment paper.
- In a large bowl, whisk together flour, sugar, and salt. With a pastry cutter or your hands, work in butter until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Add egg and vanilla extract; stir until dough just comes together. Set aside 1 cup dough and firmly press remaining dough into pan in an even layer.
- Using a small offset spatula or the back side of a spoon, spread jam over top.
- Combine reserved dough and peanut butter chips; crumble over jam layer. Bake until topping is deep golden brown, 45 to 50 minutes. Let cool completely in pan on a wire rack. Run a sharp knife around edges, then, using parchment, lift cake from pan and cut into 12 squares.
Note: I know it will be hard, but you must let these cool completely before eating. That way you won’t burn your tongue on the jam and the top will have time to set and not wriggle all over the place when you cut them. Remember to share!