Strawberry-Rhubarb Buckle

Strawberry-Rhubarb Buckle

Prep: 20 mins    Cook: 40 mins    Total: 1 hr     Servings: 8     Yield: 8 servings

 

Growing up in Wisconsin, we had a patch of rhubarb growing in our backyard, and I loved all of the delicious desserts my Mom would make when it was in season. This recipe is my spin on her strawberry-rhubarb cake. Serve warm with a scoop of vanilla ice cream or a dollop of sweetened whipped cream, if desired.

 

Ingredients

Strawberry-Rhubarb Filling:
Cake Batter:
Topping:

 

Directions

Instructions Checklist
  • Combine rhubarb, strawberries, 1/2 cup sugar, lemon juice and 1 tablespoon of water in a saucepan. Cook, covered, over medium-low heat, stirring occasionally until mixture begins to boil, about 5 minutes. Reduce heat to low.

  • In a small bowl, stir together remaining 2 tablespoons of water with cornstarch until cornstarch is dissolved. Add mixture to the saucepan and continue cooking fruit until mixture begins to thicken, about 2 minutes. Remove from stove and set aside to cool.

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch deep dish pie pan with non-stick cooking spray, and place on a baking sheet.

  • Beat 1/2 cup of butter and 1/2 cup of sugar with an electric mixer in a bowl until light and fluffy. Beat in egg, vanilla extract, and yogurt. Add flour, baking powder, baking soda, and salt; mix until just combined. Spread 2/3 of the batter into the prepared pan. Pour strawberry-rhubarb filling on top of the batter. Spread remaining 1/3 of the batter in small mounds atop the filling. Set aside.

  • Combine brown sugar, 1/4 cup flour, and 2 tablespoons of butter in a small bowl. Mix using a fork, a pastry blender, or your hands, until the mixture resembles coarse crumbs. Sprinkle on top of the batter and filling.

  • Bake in the preheated oven until the cake topping is nicely browned, about 35 minutes.

     

 

Nutrition Facts

386 calories; protein 5g; carbohydrates 57.4g; fat 15.7g; cholesterol 62.3mg; sodium 379.7mg.
Strawberry-Rhubarb Buckle
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Impossible Chocolate Flan Cake

Impossible Chocolate Flan Cake

Chocolate Magic Flan Cake combines two favorite desserts in one! Part moist chocolate cake and part creamy custard, it’s the ultimate sweet treat!

Impossible Chocolate Flan Cake is easy to make and sure to wow the crowd. A luscious combination of caramel, chocolate cake, and (leche) flan, it’s the ultimate baked treat!

If you love a moist chocolate cake and a creamy flan, you are in luck. I am going to show you how to make a stunning Impossible flan cake that combines these two dessert favorites in one delectable treat!

 

What is magic chocoflan

The cake is made up of three components and baked in a bundt pan. The layering starts with the dulce de leche, followed by the chocolate batter and, finally, the flan. As it bakes, the cake rises to the top, and the custard sinks to the bottom.

Once the cake is released from the pan and inverted the cake on the serving platter, you’ll find that the chocolate and flan layer have magically switched places! You get a gorgeous cake with a luscious caramel glaze sitting on top.

How to make

making chocolate cake batter in a bowl

 

Chocolate cake layer

  • To prevent lumps in the batter, make sure that the milk and eggs are at room temperature.
  • In a large mixing bowl, cream butter and sugar with an electric mixer until thick and fluffy.
  • Add the egg and continue to beat.
  • In a separate bowl, sift together the dry ingredients and add half of the mixture into the mixing bowl.
  • Add half of the milk. Beat the mixture until the dry ingredients are just moistened.
  • Add the remaining half of the dry mixture and the milk and beat just until the ingredients are incorporated. Do not overmix as it will result in a dense cake.

Flan layer

  • In a mixing bowl, combine condensed milk, evaporated milk, eggs, and vanilla extract. Stir until well incorporated.
  • Using a fine-mesh sieve, strain the mixture into a spouted container.

making chocoflan cake in a bundt pan

 

Assembling layers

  • Preheat oven to 350 F.
  • Grease a 12-cup bundt pan with softened butter and add the dulce de leche, swirling to cover the bottom of the bundt pan.
  • Spoon the chocolate batter on top of the dulce de leche, making sure to fill the pan evenly. Using an angled spatula, smoothen the top.
  • Carefully pour the flan mixture over the chocolate batter.
  • Cover the bundt pan with aluminum foil, securing the edges.

Baking the cake

  • Set the bundt pan on a roasting pan and place inside the oven. Carefully pour about two inches of hot water into the roasting pan to create steam inside the oven as the cake bakes.
  • In a 350 F oven, bake the cake for about 60 minutes without opening the oven door to keep the steam from escaping.
  • After 60 minutes, check the cake by inserting a skewer in the middle. The cake is ready if the skewer comes out with some soft chocolate cake crumbs.
  • Take the cake out of the oven and let it cool completely on the roasting pan.
  • To release the cake, gently shake the roasting pan from side to side to loosen the cake.
  • Invert a cake serving plate over the bundt pan and carefully turn it over. Gently lift the bundt pan from the plate, releasing the cake.
  • Serve the flan cake right away or refrigerate to chill completely.

slice of chocolate flan cake in a white serving plate

And here you have it, layers of decadence in one ultimate treat. Caramel, flan, and chocolate in every slice!

I hope you try this chocoflan for your next baking project. You can also check out my black forest swiss roll and floating island dessert recipes. Happy baking!

Ingredients:

1 ounce butter, softened (for greasing the pan)
¼ cup dulce de leche (homemade or store-bought)

For the Chocolate Cake

¾ cup sugar
5 ounces unsalted butter, softened
1 egg, room temperature
1 ¾ cup flour
¾ teaspoon baking powder
¾ teaspoon baking soda
½ cup cocoa powder, unsweetened
1 ¼ cup milk, room temperature

For the Flan

1 can (14 ounces) condensed milk
1 can (12 ounces) evaporated milk
4 eggs
½ tablespoon vanilla extract

Instructions

Preheat oven to 350 F.

Making the Chocolate Cake Layer

In a large mixing bowl, cream butter and sugar using an electric mixer until thick and fluffy.

Add the egg and continue to beat.

In a separate bowl, sift together the flour, cocoa powder, baking powder, and baking soda.

Add half of the dry ingredient mixture into the creamed butter and sugar mixture. Add half of the milk.

Beat the mixture until the dry ingredients are just moistened. Add the remaining half of the dry mixture and of the milk. Beat just until the ingredients are incorporated.

 

Making the Leche Flan Layer

In a mixing bowl, combine condensed milk, evaporated milk, eggs, and vanilla extract. Stir until well incorporated.

Using a fine-mesh sieve, strain the mixture into a spouted container.

Baking the Chocoflan

Grease a 12-cup bundt pan with softened butter.

Add the dulce de leche, swirling to cover the bottom of the bundt pan. Set aside.

Spoon the chocolate batter into the bundt pan on top of the dulce de leche, making sure to fill the pan evenly. Using an angled spatula, smoothen the top.

Carefully pour the flan mixture into the bundt pan over the chocolate batter.

Cover the bundt pan with aluminum foil, securing the edges.

Set the bundt pan on a roasting pan and place it inside the oven. Carefully pour about two inches of hot water into the roasting pan.

In a 350 F oven, bake the cake for about 60 minutes without opening the oven door to keep the steam from escaping. After 60 minutes, check for doneness by inserting a toothpick in the center of the cake. If it comes out with some soft chocolate cake crumbs, the cake is ready.

Take the cake out of the oven and let it cool completely on the roasting pan. To release the cake, gently shake the roasting pan from side to side to loosen the cake.

Invert a serving plate over the bundt pan and carefully turn it over. Gently lift the bundt pan from the plate, releasing the cake.

Serve the flan cake right away or refrigerate to completely chill.

Impossible Chocolate Flan Cake
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Pan de Sal

Pan de Sal

Pandesal or Bread of Salt (which is also the title of a popular short story written by NVM Gonzales) is probably the most popular bread in the Philippines. Pandesal is the favorite “agahan or almusal” (breakfast food) of most Filipinos. Pandesal can eaten plain or with filling. It is best to have it while freshly hot from the oven. Common fillings or palaman for pandesal are: Cheese pimiento, CheezWhiz, a slice of cheese, coco jam, butter, and liver spread. In the Philippines, most bake shops and bakeries sell Pandesal. Sometimes, this is sold in rolling stores (usually a honking bicycle with a big box on the back). When purchasing from a neighborhood bakery, be sure to be there before 8 in the morning because the supply runs out after that time. Pandesal can also be eaten as it is. I like having pandesal along with hot coffee. I am one of those people who loves to dip it in hot black coffee. How do you eat pandesal? Try this easy Pandesal recipe and let me know what you think.

 
 
 
Prep Time   1 hour 30 minutes
Cook Time  15 minutes
Total Time   1 hour 45 minutes
Servings  8

 

Ingredients
  • 2 cups all purpose flour
  • 2 cups bread flour
  • 1/2 cup white sugar
  • 5 tbsp butter melted
  • 1 tsp baking powder
  • 1 1/4 cup fresh milk warm
  • 1 pouch rapid rise yeast
  • 1 tsp salt
  • 1 cup bread crumbs
  • 1 piece raw egg
  • 1 tbsp cooking oil
 
 

Instructions

  • Combine the yeast, sugar, and warm milk and stir until the yeast and sugar are fully dissolved
  • In the mixing bowl, combine the dry ingredients starting with the flour then the sugar, salt, and baking powder . Mix well by stirring
  • Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until a dough is formed. Use your clean hands to effectively mix the ingredients.
  • In a flat surface, knead the dough until the texture becomes fine. For faster and easier kneading, you may use a Stand Mixer with dough hook.
  • Mold the dough until shape becomes round then put back in the mixing bowl. Cover the mixing bowl with damp cloth and let the dough rise for at least 1 hour
  • Put the dough back to the flat surface and divide into 4 equal parts using a dough slicer
  • Roll each part until it forms a cylindrical shape
  • Slice the cylindrical dough diagonally (These slices will be the individual pieces of the pandesal)
  • Roll the sliced dough over the breadcrumbs and place in a baking tray with wax paper (makes sure to provide gaps between dough as this will rise later on)
  • Leave the sliced dough with breadcrumbs in the tray for another 10 to 15 minutes to rise
  • Pre-heat the oven at 375 degrees Fahrenheit for 10 minutes
  • Put the tray with dough in the oven and bake for 15 minutes
  • Turn off the oven and remove the freshly baked pandesal.
  • Serve hot. Share and enjoy!

Nutrition

Serving: 8g

Pan de Sal
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Servings Prep Time
8 people 90 minutes
Cook Time
15 minutes
Servings Prep Time
8 people 90 minutes
Cook Time
15 minutes
Pan de Sal
Print Recipe
Servings Prep Time
8 people 90 minutes
Cook Time
15 minutes
Servings Prep Time
8 people 90 minutes
Cook Time
15 minutes
Ingredients
Servings: people
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Tri-Colored Mochi

Tri-Colored Mochi

A centuries old Japanese tradition is the eating of mochi on New Year.  It usually starts around the new year when Japanese households and communities take part in a traditional Mochitsuki the pounding of sweet rice to make the flour.  The flour is used to make mochi which can be a sweet or savory treat.

In Hawaii mochi is definitely served on New Year specially by families of Japanese ancestry.  I’ve been fortunate enough to be invited by friends whose families practice this tradition.  I’ve had mochi as dumplings in a fish based soup, not exactly my favorite; fried and served with soy sauce; and sweet chewy squares, my favorite.

Mochi is also always available in Hawaii.  It’s found in many local grocery stores and some bakeries.  But most of the time I make Mochi at home.  One of my favorites is Chi Chi Dango, it’s a sweet square made with coconut milk and is usually pink in color.  Another favorite is this Tri-Colored mochi, which is really just a layered Chi Chi Dango in 3 colors, green, pink, and white.  I don’t make it often simply because it’s tedious baking 3 layers, the single color version is just as good.  But Tri-Colored Mochi does look pretty when served at a party.

By the way Mochi is made from glutinous rice flour and is naturally gluten free and since it uses coconut milk it’s also dairy free! It’s the perfect treat for any one with gluten, dairy, and nut allergies.

You can buy both Mochi flour (one of the brand names is Mochiko), canned coconut milk, and Katakoriko at any Asian market.

Tri-Colored Mochi

Ingredients:

1 Box Mochiko flour (1 pound)

2 1/2 Cups Sugar

1 Tsp. Baking Powder

1 Can Coconut Milk

3/4 Cup Water

1 Tsp. Vanilla

2 – 3 drops each of red and green food color

Katakoriku (potato starch)

Directions:

Pre-heat Oven to 350 degrees.

Grease a 9 x 13 baking pan.

Mix all ingredients except the Katakoriku in a bowl until smooth.

Divide batter into 3 equal parts. (I pour them 1 measuring cups)

Color one part pink with red food color, and one part green with green food color, leave third part white.

Pour Green part into your pan and cover with foil.

Bake for 15 minutes and remove from oven.  Uncover and cool for 15 minutes.

Pour white batter over green layer and cover with foil.

Bake for 20 minutes and remove from oven.  Uncover and cool for 15 minutes.

Pour pink batter over white layer and cover with foil.

Bake for 30 minutes and remove from oven.

Uncover and cool for at least 30 minutes.

Cut into squares – I use a pizza wheel to cut even strips then cut those strips into small rectangles.

Place Katakoriku on a plate and roll each piece of mochi in it.  This will dust the mochi so that they don’t stick together.

Store in airtight containers on the counter.  It should last about 3 days, that is if you can keep from eating it sooner!

 

 

Tri-Colored Mochi
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Breakfast Cornbread Casserole with Ham and Kale

Breakfast Cornbread Casserole with Ham and Kale

The combination of ham and kale is traditional for a reason: it’s so unbelievably good. But this satisfying casserole is easy to adapt to other greens and meat pairings, depending on what you have on hand: Try cooked sausage with frozen spinach or Andouille with frozen mustard greens.

Level: Easy

Total: 1 hr 25 min

Prep: 10 min

Inactive: 15 min

Cook: 1 hr

Yield: 8 to 10 servings

Ingredients

 
Creamed corn:

3 tablespoons unsalted butter, plus more for greasing the baking dish

1 medium onion, finely chopped

1 teaspoon fresh thyme leaves

Kosher salt and freshly ground black pepper

Two 16-ounce bags frozen corn, thawed

1 1/2 cups heavy cream

1/2 pound thick-sliced deli ham, diced

5 ounces frozen kale (about 1 3/4 cups)

 

Cornbread topping:

3/4 cup yellow cornmeal

3/4 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon sugar

Kosher salt and freshly ground black pepper

1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces

3/4 cup heavy cream

1 cup shredded sharp yellow Cheddar

Hot sauce, for serving

Directions

 

Special equipment:  a 2-quart oval baking dish

 

1. Preheat the oven to 350 degrees F. Butter a 2-quart oval baking dish.

2. For the creamed corn: Melt the butter in a large skillet over medium heat. Add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper, and cook, stirring frequently, until the onions are soft and translucent, about 10 minutes. Add the corn and cream, and bring to a simmer, stirring occasionally, until the mixture reduces in volume and bubbles rapidly, about 15 minutes. Transfer 2 cups of the corn mixture to a food processor, puree until smooth, then stir it back into the skillet. Fold in the ham and kale. Transfer the creamed corn to the prepared baking dish; set aside. Clean the food processor bowl.

3. For the cornbread topping: Pulse the cornmeal, flour, baking powder, sugar and 1/2 teaspoon each salt and pepper in a food processor to combine. Add the butter, and pulse until the mixture resembles coarse breadcrumbs. Add the cream and 1/2 cup of the Cheddar, and pulse until the batter just comes together.

4. To assemble: Sprinkle the cornmeal batter over the creamed corn. (Don’t worry if the corn isn’t completely covered; the batter will puff and spread as it bakes.) Sprinkle with the remaining 1/2 cup Cheddar. Place the casserole on a baking sheet, and bake until the corn is bubbling and the crust is puffed and golden brown, about 35 minutes. Let cool for 15 minutes. Serve with hot sauce.


Breakfast Cornbread Casserole with Ham and Kale
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Breakfast Cornbread Casserole with Ham and Kale
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