Cream Cheese Pound Cake

December is upon us and I am in full holiday mode.  We got our Christmas tree, decorated the house inside and out, and set the date for our work and family parties.  Since I've had Christmas on the brain, I've been thinking a lot about the foods we like to eat this time of year.  Cookies, pies, tarts and cake fill my dreams (Seriously, I had a dream about baking the other night.  I was covered in flour and the desserts kept jumping out of the oven.  Anyway...)  

Today, I thought I'd bake a pound cake.  It's been unseasonably cold (for South Louisiana, that is) so I actually wanted to heat up my kitchen for a change.  This recipe is a great introduction to making homemade cakes because it's very forgiving.  You don't need cake flour, it calls for regular old all-purpose.  Plus, you bake it in a regular loaf pan, which most people have hiding in a cabinet somewhere.  Or, if you're baking for a crowd, you can easily double the recipe and bake it in a Bundt or tube pan.

*Note:  To soften the butter and cream cheese leave them out on the counter for an hour or so.  Also leave the eggs out (in the shells).  Taking the chill off the eggs will yield a better cake.

CREAM CHEESE POUND CAKE

1 stick unsalted butter, softened

1 cup sugar

4 oz (half a block) cream cheese, softened 

1/2 tsp pure vanilla extract

3 eggs

1 cup all-purpose flour

1/2 TBS baking powder

1/2 tsp salt

Preheat oven to 350 degrees.

In a large bowl, beat softened butter with an electric mixer on medium speed for at least 1 minute.

Gradually add the sugar, beating well after each addition.

Once all the sugar has been added, continue to mix for 5 minutes more.  This ensures that the sugar is fully dissolved into the butter, which makes for a better consistency.  Look how fluffy it is.

Next, add the softened cream cheese and vanilla extract.  Beat 1 minute.

Add the eggs one at a time, beating well after each.

It should look much lighter and flufflier.

In a separate bowl, combine the flour, baking powder and salt.  I use a whisk to combine.

Add the flour mixture to the butter mixture and beat 1 minute (start on low then switch to medium speed) or until well blended.

Grease and flour a loaf pan.  I rub it well with vegetable shortening and sprinkle flour all over it.  Then dump out any excess flour.

Spread the batter into the greased and floured loaf pan.

Try to spread it out evenly.

Bake for 55-60 minutes, or until golden brown.

Let sit for 10 minutes, then use a butter knife to loosen from the sides of the pan.  Gently remove the cake from the pan and let cool completely on a rack.

This cake is so yummy.  It's got a great crust on the outside, but it's soft on the inside.  It's not too sweet, either.  Perfect with a cup of coffee!

This would be great served with a scoop of ice cream on top. some fresh fruit, or some chocolate sauce.  You could doll it up for a special occasion or eat it plain any old day of the week (which is what I plan to do right now).  Enjoy! 

My Favorite Sugar Cookies

Thanksgiving will soon be upon us and it can't get here fast enough for me!  It's my absolute favorite holiday.  Food, Family, Food, Football, Food, Parades, and did I mention Food?  I love to cook and I love to eat (and I love to count my blessings) so Thanksgiving is the best day.  It is also the unofficial start to the holiday season when it becomes socially acceptable for me to blast Christmas music while baking sugar cookies.  Here is a simple, delicious recipe that you can bake while blasting Christmas music (the music is important to the recipe ;)

MY FAVORITE SUGAR COOKIES

2 sticks unsalted butter, softened
1 cup sugar
1 egg
1 tsp pure vanilla extract
2 1/2 cups all purpose flour
holiday sprinkles or colored sugars
a little powdered sugar


Using an electric mixer, cream the butter and sugar together until very well blended.  (If you don't have a mixer, just whip it with a whisk really, really well until fluffy).

Scrape down the sides of the bowl occasionally.

Next, add the egg and vanilla.  Mix well.

Then, stir in the flour until fully incorporated.

Chill the dough in the fridge for 30 minutes or so.  This helps the cookies keep their shape.

Preheat oven to 350 degrees.

Pinch off a heaping tablespoon of dough (more or less) and roll it into a ball (I use a small scoop so they are all the same size, but you can use a spoon).

Place some sprinkles (or colored sugar) into a small bowl and dip the ball of dough into the sprinkles.

Place it onto a cookie sheet.  Leave a few inches between them because you're going to press them flat later.

Put a little bit of powdered sugar in a bowl.  Rub a little butter on the bottom of a glass (I use the wrapper from the softened butter I used in the cookies) then dip the bottom of the glass into the powdered sugar.

Flatten the dough with the glass.

Bake at 350 degrees for 8-10 minutes or until the edges are light golden brown.

Transfer to a wire rack to cool completely.

These cookies are simple but they're a holiday favorite for a reason.  Buttery, sweet and delicious!  They make a great gift and are so pretty on a cookie platter at a party.  You'll want to make these every year.

Christmas Shortbread Cookies

As Christmas fast approaches, I am still in a house of renovating madness.  Every morning I am greeted by the lovely sounds of saws and nail guns.  It's a wonderful way to start the day, I highly recommend it (can you hear the sarcasm through the computer?).  Well, anyway, the holidays go on.  So, I will do what I do on every holiday, bake cookies.  Today, I'm talking about shortbread cookies.

I absolutely love shortbread cookies.  How could I not, they're basically butter and sugar?  Oh well, my philosophy is "I'd rather have a little something delicious than a lot of something diet".    These cookies fall into that category.  It's true, they're a splurge, but it is Christmastime after all, so splurge away!

CHRISTMAS SHORTBREAD COOKIES

1 stick unsalted butter, softened (leave out on the counter til soft)
1/4 cup sugar
1 tsp vanilla extract (pure, no imitation stuff here!)
1 cup all purpose flour
2 squares of white almond bark
Christmas sprinkles

Preheat oven to 350 degrees.

Using a mixer, cream the butter and sugar (that just means mix it on medium-high speed til it's fluffy).

Stir in the vanilla extract.

Next, add the flour and mix on medium low speed until combined.  You will see it start to form a dough.

Turn the dough out onto a surface covered with wax paper.  I use a cutting board or sometimes just my counter top.

Form the dough (using your very clean hands, aka the best tools you have) into a rectangle that's about a 1/4 inch thick.

Using a pizza cutter (or a knife), cut the dough in half vertically and then horizontally.

You'll have four sections.  Cut each section into thirds.  This will leave you with 12 rectangular cookies.

Use a fork to poke a few holes into the dough.  This is decorative, but it also helps the cookies rise evenly.

Gently place each cookie onto a baking sheet, leaving plenty of space between them (because they will spread while baking).

Bake for 12-15 minutes or until light golden brown around the edges.  Don't over bake these!

Let them cool a few minutes on the baking sheet, then transfer them to a rack to cool completely.  If you don't have a rack, don't sweat it.  Just take them off the hot baking sheet and put them on a cool one.  The rack just lets air circulate around the cookies so they cool faster.

Once the cookies are completely cooled, melt the almond bark.  I put it into a coffee mug and microwave it for 30 seconds, then stir.  If it's not totally melted, microwave it for another 15 seconds and stir again.  You want it to be fully melted and smooth.

Once the almond bark is melted, carefully dip each cookie to coat the end.  I say carefully because they are very delicate cookies and will break easily.  Just dip the end and then lay it on some wax paper and decorate with sprinkles (do it quickly because the almond bark starts to set up fast).

Let them sit until the almond bark sets, which doesn't take long.  If you don't want to dip them, you can drizzle the melted almond bark over the top and then decorate with sprinkles.

This recipe makes 12 cookies.  It is very easy to double if you want to make more.  Put these in a cellophane bag with a pretty ribbon and you've got a great hostess gift.

These are very festive and delicious!  A great Christmas cookie!