Rosie's Country Baking

Sharing Old Fashioned Desserts and Comfort Food, come on over to see what's baking!

Monday, December 28, 2015

Caprese Salad Bowl

This salad is fashioned after the classic and favorite Caprese salad ~ but instead of plating and overlapping the ingredients, we use similar flavor combos and make it a big beautiful, delicious, party worthy salad.  I love the flavors of baby arugula and baby spinach with juicy fresh tomatoes, soft flavorful marinated mozzarella balls, crusty fresh garlic bread croutons, all drizzled with a fresh lemon basil vinaigrette, YUM!
8 oz package washed and cleaned baby arugula
4 oz package washed and cleaned baby spinach - chopped a little smaller
approx. 1/2 lb marinated ciliegini (mozzarella balls) cut in 1/2
1/2 loaf good Italian bread, sliced thin
Variety of good tomatoes quartered - I used Campari and Kumato - or use a nice baby heirloom mixed pack and cut in 1/2
Lemon-Pesto Vinaigrette:
1/2 cup pine nuts
2 cloves garlic, coarsely chopped
4 oz fresh basil, stemmed - about 4 cups lightly packed
3/4 tsp kosher salt
1 cup plus 3 Tbsps extra virgin olive oil
1 Tbsp freshly squeezed lemon juice
Instructions:  heat the pine nuts in a large skillet over med heat, and stir until golden brown, about 4 mins.  Remove from heat and let cool.  Place the garlic and 1/4 cup of the nuts in a food processor fitted with a metal blade and process until combined.  Add the basil, salt, 1/2 cup of the olive oil, and blend for a few mins until basil is pureed.  Add the lemon juice and remainder of the olive oil and pulse a few times, just until combined, set aside. Or make the night before and keep refrigerated.
Vinaigrette recipe adapted from Pastry Queen Parties - Rebecca Rather, salad inspired from Pastry Queen Parties ~ Table Caprese Salad
Prepare garlic croutons:  Mix together about 2 Tbsps melted margarine, 1 Tbsp olive oil, 1/2 clove fresh minced garlic,  couple of sprinkles garlic powder, italian seasonings, salt, pepper - to taste ~ brush mixture on 1 side of sliced Italian bread and toast up in toaster oven - turning once and spreading other side with mixture - to get both sides good and crusty.
Place tomatoes and mozzarella balls throughout top of salad, alternating them, top with croutons.  When ready to serve drizzle with vinaigrette and serve remainder along side salad along with the extra croutons.

Sunday, May 3, 2015

Banana Crumb Cake

This cake is super moist and flavorful thanks to a few overripe and sweet bananas mixed in a great batter that is filled and topped with a buttery sugary crumbly streusel and then glazed with a simple vanilla glaze.  It is happiness in every bite and great for breakfast or dessert, or even for lunch like I had today. 

2 cups flour
3 tsps. baking powder
1 tsp salt
3 overripe bananas
4 oz,1 stick unsalted butter, melted in microwave then brought to room temp
1 1/2 cups granulated sugar
2 large eggs at room temp
1 tsp pure vanilla extract
3/4 cups sour cream
1/4 cup milk
4 oz, 1 stick unsalted butter, melted in microwave then brought to room temp
1 1/2 cups light brown sugar
1 1/2 cups flour
1 tsp cinnamon
1/2 tsp salt
1 cup powdered sugar
1 tsp pure vanilla extract
1-2 Tbsps milk
Preheat oven to 350 degrees.   Line a 9 x 13 " pan with parchment paper and spray generously with baking spray.  Prepare the streusel by mixing the sugars together with a fork in a med bowl, then add the melted butter and mix in with a fork and then your fingers until combined and crumbly, set aside in refrigerator.   In a medium bowl whisk together the flour, baking powder and salt.  In a stand mixer fitted with a paddle attachment mash the bananas on low speed, add the butter and mix until combined, then add the sugar, eggs, sour cream, milk and vanilla and mix until combined.  Slowly add the flour and mix on low speed until combined.  Pour half of the batter into prepared pan.  Take the streusel out of refrigerator and sprinkle about 1/3 of it over batter.  Pour remaining batter over and spread evenly in pan.  Then sprinkle remaining streusel over batter.  Bake on middle rack in oven for about 40 minutes, rotating pan halfway through baking time, until the center is set and toothpick comes out clean.  Let cool, then lift from pan and drizzle with glaze- for glaze mix all ingredients well until drizzling consistency.  Cut into 12 squares and serve.
Adapted from Cookies and Cups