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Mar 7, 2013

Red Velvet Roulade

This lovely cake is from the new book, Hummingbird Bakery Home Sweet Home. I have a couple of the earlier Hummingbird books but never felt compelled to make something out of them as much as I do from this one. And not just one 'something' but a few... the doughtnut cupcakes and cookies and cream cake come to mind. If you're like me and are a visual person and fan of beautiful photography this book won't disappoint -- there's a photo of the finished product for every single recipe. While my roulade doesn't quite look like theirs (with the perfect swirl in the middle), I'm fairly certain this is not the last time I make this cake.

If you're not caked out yet, head over to A Subtle Revelry and take a peek at easy checkerboard cake I made for Victoria's Creative Cakes series.

CommentsCategories adventures adventures in california baked sunday mornings baking digital iPhone people personal portraits recipe savory sweet travel tuesdays with dorie Tags red velvet roulade Hummingbird Bakery Home Sweet Home cookbook cake

Feb 25, 2013

Blood Orange Bars

Blood Orange Bars

(recipe from Better Homes and Gardens Brownies and Bars)

for crust:

1 cup all-purpose flour

3 tbsp powdered sugar

1/4 tsp salt

1/3 cup butter

for filling:

1 cup granulated sugar

2 eggs

2 tsp finely shredded blood orange peel

2/3 cup blood orange juice

2 drops red food coloring (optional)

2 tbsp all-purpose flour

1/4 teaspoon salt

powdered sugar (for dusting)

Preheat oven to 350 F. Line an 8x8x2 inch baking pan with foil. Grease foil; set pan aside.

For crust, in the bowl of a food processor combine 1 cup flour, 3 tbsp powdered sugar, 1/4 tsp salt, and butter (if you don't have a food processor, use a pastry blender, or two forks, to cut in butter). Pulse until mixture resembles coarse crumbs. Press mixture evenly into the bottom of the prepared baking pan. Bake about 15 mintues or until light brown around the edges.

In a medium bowl, whisk together granulated sugar, eggs, orange peel, orange juice, and, if desired, food coloring, until smooth. Stir in the 2 tbsp flour and 1/4 tsp salt. Pour orange mixture over hot crust.

Bake for 20 to 25 minutes more or until filling is set. Cool in pan on a wire rack. Using the edges of the foil, lift uncut bars out of pan. Cut into bars and sprinkle with powdered sugar. 

*if you can't find blood oranges, regular oranges and orange juice can be substituted

CommentsCategories baking digital recipe sweet Tags blood oranges bars tilt-shift photography citrus

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