Victoria Sponge Cake With Cream Cheese for #SundaySupper

Jan 20, 2013 by

Welcome to another #SundaySupper! This Week’s theme is all about “Retro Recipes.”  You know, those food memories that immediately take us back in time.  There are some recipes that are tried and true. Some of them we wouldn’t think of making any changes, because it would become something totally different. And then there are some with room for flexibility and adventure. I love a little bit of both in my kitchen. These are the recipes that remind us of our childhood, our grandparents, our parents, or foods that were the norm during a certain era.

Most of the things that I make are either fairly new to me or remind me of home. Until I was about 11 years old, I lived in London, England. I don’t have too many memories of life there but I do recall some of the funny foods that I would eat at school or visiting my british friends or neighbours. When in London, eat what the Londoners eat! Toad In The Hole, Bangers & Mash, Crumpets, and how can I ever forget Fish & Chips. Whenever I had extra spending money, I would stop and buy myself some “chips” wrapped in newspaper, sprinkled with salt and vinegar. I remember how awesome it was to eat it as I walked home from school. These are what I think of when I think of retro. I don’t know of any Brit that didn’t have fish fingers with ketchup as part of their weekly meals. I know exactly where my tea drinking habit began! My Mom and I always enjoy a cup of tea before bed, even now. That’s the one thing I’m never without. It’s always a good time for a cuppa.

In Jamaica there are some recipes that have certainly stood the test of time! Grater Cake, Coconut Drops, Jerk Chicken, Oxtail, Curried Goat, Cornmeal Pudding, Black Cake (also known as Christmas Pudding), Sorrel, Blue Drawers, Stew Peas…the list goes on. But today, I’m going to share with you a recipe that I came across last year around the time of The Diamond Jubilee of Queen Elizabeth II. It’s called Victoria Sponge Cake and it is a British classic.

 

Victoria Sponge Cake With Cream Cheese_1

Victoria Sponge Cake With Cream Cheese for #SundaySupper

Ingredients

  • 1 Stick + 4 Tbsp Unsalted Butter
  • 3/4 Cup Granulated Sugar
  • 3 Eggs at room temperature
  • 1 Tsp Vanilla Extract
  • 1 1/4 Cup All-Purpose Flour, Unbleached
  • 1 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1/3 Cup Seedless Raspberry Jam
  • Cream Cheese Filling:
  • 1 X 8oz Package Light Cream Cheese, softened
  • 1 Cup Confectioners Sugar
  • 3 Tsp Cream or Milk
  • 1 Tsp Vanilla Extract

Instructions

  1. Preheat oven to 350F
  2. Grease 2 cake pans (I used 9 inch but this recipe needed 8 inch pans)
  3. In a medium bowl, add flour, salt and baking powder
  4. In a large bowl, cream the sugar and butter until fluffy
  5. Add eggs one at a time, mixing well in between each addition
  6. Add vanilla and mix until fully incorporated
  7. Gently fold in the flour until combined and smooth
  8. Divide batter evenly between pans and level off the batter with an offset spatula
  9. Bake for about 25 minutes until golden and springy to the touch. Do a toothpick test to ensure cake is cooked through
  10. Allow to cool in pans for about 10 minutes then transfer to wire racks to cool completely
  11. For the filling, mix the cream cheese, confectioners sugar, cream and vanilla until silky and light
  12. Transfer one of the cakes into your serving platter. Spread the cream cheese evenly to cover most of the surface using an offset spatula or the back of a spoon
  13. Spread the raspberry jam on top of the cream cheese as close to the edge as you would like
  14. Place the second cake on top to complete the "sandwich". Sprinkle with sifted confectioners sugar
  15. Serve and enjoy!
http://lovelypantry.com/2013/01/victoria-sponge-cake-with-cream-cheese-frosting-for-sundaysupper/

Victoria Sponge Cake With Cream Cheese Collage2

 

The first time I made this cake, it was a bit lop-sided so I was happy to try it again. This time around, it came out much better but I think I will do it again to see how else I can get my cake to be lighter and fluffier. There are so many variations of this recipe available. The recipe that I used came from a book called Illustrated Step By Step Baking.I opted to use something different from the suggested butter cream filling. I wanted to changed things up just a little bit so I used a simple cream cheese filling instead. I need to get smaller cake pans. My smallest is 9 inches and I needed 8 inch pans. I think I need to go shopping, don’t you agree?

 

Victoria Sponge Cake With Cream Cheese Slice-1

 

Join us Around the Family Table this Sunday at 7pm Eastern Time and share your favorite Retro Food Memory with us!

The Sunday Supper family have so many wonderful retro and retro inspired dishes to share with you. Be sure to check out the recipes listed below.

Sunday Supper Retro Appetizers:

Sunday Supper Retro Salads:

Sunday Supper Retro Breads and Sandwiches:

SundaySupper Main Dishes:

Sunday Supper Retro Sides and Veggies:

Sunday Supper Retro Desserts and Cocktails:

 

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.

Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

 

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Spelt Cream Cheese Chocolate Chip Cookies

Jan 11, 2013 by

Cookies are a wonderful treat. Some cookies, take a little time to prepare and others can be made on a whim if you have the right ingredients on hand. I really have to be in the mood to make the type of cookie that takes up time in the kitchen. These cookies? Nothing short of brilliant. I came across it some time ago but wasn’t into making cookies yet. I’m glad I saved it and I am definitely glad that I made them.

I found the recipe for Cream Cheese Cookies and wanted to make it as is. No adapting. I wanted to know what the original cookie tasted like. And I almost succeed.

I have been buying a variety of flours, all with the intention of experimenting and finding alternatives to regular flour. There are so many flours that have wonderful nutritional value. The one I have used the most in the past, is Quinoa flour. For this cookie, I chose to use Spelt flour. I didn’t plan to. My hand just steered to the right of the all-purpose flour. Sometimes in life, you just have to take chances.

 

Spelt Cream Cheese Chocolate Cheese Cookies

Spelt Cream Cheese Chocolate Cheese Cookies

 

Spelt Cream Cheese Chocolate Chip Cookies

Recipe Type: Cookie
Author: Lyn, adapted from Food52
Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
A delightful cookie made with spelt flour, cream cheese and mini chocolate chips
Ingredients
  • 1 Stick Unsalted Butter
  • 4oz Light Cream Cheese (softened)
  • 1 Cup Spelt Flour
  • 1 Cup Granulated Sugar
  • 1/2 Tsp Salt
  • 4 Tbsp Mini Semi Sweet Chocolate Chips
Instructions
  1. Preheat oven to 350F
  2. In a mixing bowl, add butter, cream cheese and sugar. Cream until light and fluffy.
  3. In a medium bowl, combine flour and salt. Add to the cream cheese mixture and mix until just combined
  4. Using a cookie scoop, add batter to parchment lined cookie trays, leaving about an inch and a half between them.
  5. Bake for 12 minutes until the edges are browned and be careful not to over-bake
  6. Remove from oven and leave on the tray for about 3 minutes and then transfer to a cooling rack.
3.1.09

 

The chocolate chips didn’t actually make it into the batter until half way through. The first batch was so wonderfully fragrant but I wondered  what I could add that would go nicely with these cookies. I added a few mini chocolate chips. The  regular chocolate chips seemed too large for these delicate cookies.

 

Spelt Cream Cheese Cookies

Spelt Cream Cheese Chocolate Chip Cookies

 

I’m not sure how many cookies were taken from this rack while I wasn’t looking. Sticky fingers around here. I don’t blame them.

 

Spelt Cream Cheese Chocolate Chip Cookies

Spelt Cream Cheese Chocolate Chip Cookies

 

I liked how delicate and dainty these cookies looked. I’m sure they’d make an excellent gift or even a quick treat if company popped by.

 

Spelt Cream Cheese Cookies-5

Spelt Cream Cheese Chocolate Chip Cookies

 

These cookies are absolutely delightful. With or without the chocolate chips, you’ll absolutely LOVE them. A definite keeper.

~Lyn

 

 

 

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Hot Sweet Potato Wedges with Jerk Butter

Jan 4, 2013 by

Happy first Friday of 2013! I hope everyone is off to a great start and is recovering from the holiday festivities and food fest. I’m gearing up and getting ready for the routine which no doubt will kick in on Sunday. Sunday is cooking day. For years now, unless something comes up and I have to shuffle things around, Sunday is the day that I cook a few items for the first part of the week. I like that I can eat some now, and freeze the rest for later if necessary. This works best for things like meat and rice dishes. Another reason why I cook multiple dishes, is because I need a different item that my husband can take to lunch. It’s no fun eating the same thing for lunch as you did for dinner. So I make sure he has options.

The one thing I like doing, and really don’t do enough, is side dishes. This could be a salad, or a bread, or just something nice to compliment a meal. Let’s start doing more sides shall we? Today is as good as any. So why not. I will keep it as figure friendly as possible. After all, I’m sure I’m not the only one that has to do damage control after December :-)

 

Hot Sweet Potato Wedges with Jerk Butter

Hot Sweet Potato Wedges with Jerk Butter

 

Hot Sweet Potato Wedges with Jerk Butter

Recipe Type: Side
Cuisine: Jamaican
Author: Lyn via Caribbean Food Made Easy, Levi Roots
Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hour
Serves: 2-4
Roasted sweet potato wedges with a spicy caribbean butter
Ingredients
  • 2 large Sweet Potatoes (peeled, cut into wedges about 2 inches in length, 1/2 inch in width)
  • 5 Tbsp Sunflower Oil
  • 3 Tbsp Soft Brown Sugar
  • The juice from 2 limes
  • ***
  • Jerk Butter:
  • 4 Tbsp Butter, softened
  • 1 1/2 Tsp Allspice
  • 1/2 Tsp Ginger
  • 1/2 Tsp Cayenne
  • 1 1/2 Tsp Black Pepper
  • 1/2 Tsp Cinnamon
  • Leaves from 2 sprigs of Thyme
  • 2 Garlic Cloves, finely chopped
  • 2 Tsp Brown Sugar
  • A Pinch of Salt
  • Juice from 1/2 a lime
Instructions
  1. Preheat oven to 400F (Roast)
  2. In a small bowl, combine sunflower oil, brown sugar, and lime juice. Sprinkle a little salt and pepper (to taste).
  3. Add sweet potato, tossing to coat them in the mixture
  4. Place the sweet potatoes on a foil lined baking sheet, ensuring that the slices do not overlap
  5. Roast until tender about 20 minutes, turning them over half way through
  6. For the Jerk Butter:
  7. Combine all the ingredients. When the sweet potatoes are ready and warm, toss in a little of the jerk butter. Serve as a dip at room temperature
3.1.09

 

I thought this was going to be really spicy. But it wasn’t. It was quite pleasant. I loved how the sugar and lime complimented the sweetness of the potatoes. It was something quite delicious… I can see myself having this with a simple roast chicken and a salad. The chicken could even be, roasting along side the sweet potatoes. How easy is that for dinner in an hour?

 

Hot Sweet Potato Wedges with Jerk Butter

Hot Sweet Potato Wedges with Jerk Butter

 

As you can see, it’s not a lot of butter. So it can easily  be shared as a dip.

 

Hot Sweet Potato Wedges with Jerk Butter

Hot Sweet Potato Wedges with Jerk Butter

 

I’m thinking I’ll be doing some more sweet potato dishes since I love it so much.

Happy Friday, friends!

 

~Lyn

 

 

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Pumpkin Cheesecake Muffins

Dec 12, 2012 by

I didn’t get to indulge in my usual #MuffinMonday this week. Sadly I’ve had to deal with 2 sick kids plus I’m trying to get over a little cold/cough. It’s the season to share in a little more than just holiday spirit. I believe we are on the mend and this means I’ll be back in the kitchen, whipping up something great for you. I do have a muffin recipe that I wanted to share that I made a few weeks ago but didn’t get to post it. I’m so glad that I got to use up some pureed pumpkin that I had in the freezer.

I get so much junk mail delivered to my door, and I usually just recycle. But there was a flyer for a local business that caught my eye. The photograph on the flyer had me drooling. It had a recipe that looked so delicious, I went ahead and made it. And it was so good! I have no idea where the original recipe came from so I have no reference for it. But here it is!

 

Pumpkin Cheesecake Muffin

Pumpkin Cheesecake Muffin

 

Pumpkin Cheesecake Muffins

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Ingredients
  • Filling:
  • 4oz Cream Cheese, softened
  • 1 Egg
  • 1/2 Cup Icing Sugar
  • Muffins:
  • 1 1/2 Cups All Purpose, Unbleached Flour
  • 1/2 Tsp Ground Cinnamon
  • 1/2 Tsp Ground Nutmeg
  • 1/2 Tsp Salt
  • 1/2 Tsp Baking Soda
  • 2 Eggs
  • 1 Cup Sugar
  • 1 Cup Pumpkin Puree
  • 1/2 Cup Vegetable Oil
Instructions
  1. Preheat oven to 350F
  2. In a small bowl, combine cream cheese, egg and icing sugar. Mix until fully blended. Set aside
  3. Line muffin pans with paper liners
  4. In a medium bowl, add flour, cinnamon, nutmeg, salt and baking soda. Combine with a whisk.
  5. In a large bowl, add eggs, sugar, pumpkin and oil. Mix on low-speed until fully combined.
  6. Gradually add the flour mixture into the pumpkin mixture and blend just until incorporated
  7. Fill each liner with 2/3 batter
  8. add 2 Tsp of the cream cheese mixture in top of the batter
  9. Bake for 15 minutes
Notes

This recipe yields 15 muffins

3.1.09

 

 

Pumpkin Cheesecake Muffins-1

Pumpkin Cheesecake Muffins – cream cheese on the batter

 

This was such a moist muffin ~ and absolutely delicious!

 

Pumpkin Cheesecake Muffins-7

Pumpkin Cheesecake Muffins

 

These muffins disappeared in no time. The cream cheese was such a great companion for the pumpkin muffin.

 

Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins

 

Happy Wednesday! I hope your week is going wonderful so far!

~Lyn

 

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Sweet Potato Chocolate Chip Squares for #SundaySupper

Dec 2, 2012 by

This weeks #SundaySupper theme is Favourite Celebrity Chef! Wow! How can a food blogger ever choose!!?? We are all so very excited about this weeks #SundaySupper. Our host for this week is Tammi from Mommas Meals. I am eager to see what everyone has made and also to see what celebrity chef has inspired them. I was a bit indecisive in the beginning because I adore so many Chefs on television. It is reasonable to say that I don’t have one specific chef as my favourite, since they each offer their own unique style and culinary flair.

For a long time, The Food Network is where I got most of my inspiration. It all started in 2007 when I was home for a year on maternity leave with my son. I was tired of just making sure the meat was merely cooked. I was especially tired of making cakes from a box. I really wanted to make a change in how I prepared meals for myself and my husband. I wanted to cook and I wanted to bake, and I wanted to do them well. This was something that was, and still is very important to me. For a while it was all about Paula Deen, Rachel Ray, Michael Smith, Giada De Laurentiis, Anna Olson, Laura Calder, Nigella Lawson, Jamie Oliver, and Ina Garten. I’ve made recipes from all of them. I watched their technique, learned about ingredients that were unfamiliar to me, and also I learned about dishes from other cultures. I still draw inspiration from them to this day. My appreciation for food, and for the culinary craft continues to grow. I don’t watch as much Food Network anymore, as my time is very limited. But when I do get the chance, I ask not to be disturbed. In time, I will acquire their cook books and continue to be inspired.

After the birth of my daughter, I decided to stay home with my little girl and her big brother. I discovered and watched Everyday Food which came on the Oprah Winfrey Network (OWN). I don’t believe I missed an episode. In fact, you’ll find that many of my earlier recipes came from The Food Network or Everyday Food. Everyday Food is no longer a part of my cable programming for whatever reason, but their website is still a very good resource for me. Can you imagine being one of the chefs in that test kitchen?

I got to thinking… who offers a selection of recipes that really appeals to me? …Martha Stewart. I buy her books, I bake her cakes, I follow her on Pinterest, I trust her recipes! I also love that she introduces and collaborates with other awesome celebrity chefs like Emeril Lagasse. Aside from the fact that Martha is a MOGUL in her own right, she is also a teacher. She is the epitome of culinary excellence as well as classic home cooking and entertaining.

Today I’m sharing with you a recipe that I adapted, simply because I wanted to try it with other ingredients. This is a great cake for the season, and also it is my most recent recipe from Martha Stewart that I have made. I made the original recipe first ~ Pumpkin Chocolate Chip Squares, and it was amazing! Then I made it my way, and guess what? It was amazing!

 

Sweet Potato Chocolate Chips Squares

 

 

Sweet Potato Chocolate Chip Squares for #SundaySupper

Recipe Type: Cake
Author: Lyn via Martha Stewart
Prep time:
Cook time:
Total time:
Serves: 12
A delicious cake made with sweet potatoes and chocolate chips
Ingredients
  • 2 Cups All Purpose Flour, Unbleached
  • 2 Tsp Pumpkin Pie Spice
  • 1 Tsp Baking Soda
  • 3/4 Tsp Salt
  • 1 Stick Unsalted Butter, Softened
  • 1/2 Cup Coconut Oil
  • 1/2 Cup Granulated Sugar
  • 1/2 Cup Coconut Sugar
  • 1 Large Egg
  • 2 Tsp Vanilla Extract
  • 1 Cup Sweet Potato Puree
  • 3/4 Cup Dark Chocolate Chips
Instructions
  1. Preheat Oven to 350F
  2. Line the bottom and sides of a 9X13 inch pan with foil or parchment paper. Spray with cooking spray.
  3. In a medium bowl, sift flour, pumpkin pie spice, baking soda. Add salt. Whisk to combine. Set aside.
  4. In a large bowl, cream butter, oil and sugar until combined.
  5. Beat in egg and vanilla until combined.
  6. Beat in the sweet potato puree
  7. On a low speed, gradually add the flour mixture until combined.
  8. Fold in the chocolate chips
  9. Spread the batter evenly into the pan. Push the batter into the corners as best as possible.
  10. Bake for 30 minutes or until toothpick inserted into the centre comes out clean
  11. Allow to cool completely in the pan
  12. Cut into squares, serve and enjoy.
Notes

This recipe is adapted from http://www.marthastewart.com/336431/pumpkin-chocolate-chip-squares

 

Well, of course the cake smells amazing. It was firm but moist to the touch. Cut into portions using a very sharp knife. I made 15 squares but you can cut them a lot smaller if you wish.

 

Sweet Potato Chocolate Chip Cake – fresh out the oven!

 

One thing for sure – the colour and texture of this cake is awesome. Moist and chewy. Certainly something to consider for gatherings over the holiday season. It’s so easy to make and also very easy to transport.

 

Sweet Potato Chocolate Chips Square

 

How about this tasty little treat for your friends and family?

 

Sweet Potato Chocolate Chips Squares

 

Please enjoy the recipe selections from the #SundaySupper bloggers:

 

Starters or Snacks :

Martin at ENOFYLZ Wine Blog - Oyster and Brie Soup and Wine Pairings for Celebrity Chef #SundaySupper

Linda at The Urban Mrs. - Inspired by Bobby Flay, Lobster Chowder with Roasted Corn Salsa

Erin from Dinners, Dishes and Desserts - Rachael Ray’s Cinnamon Popcorn

Cindy over at Cindy’s Recipes and Writings - Jamie Oliver’s Bread and Tomato Soup

Jeff at The Catholic Foodie - Drop Biscuits – Breakfast with Chef John Besh

Renee over at Kudos Kitchen By Renee - Giada De Laurentiis’ Garlic Toasts With Red Pepper Aioli

 

The Main Dish:

Sheila at Cooking Underwriter – Paula Deen’s  Chicken in a Crock Pot w/ Sauerkraut and Apples

Laura over at Small Wallet Big Appetite – Martin Yan’s Beef Chow Fun

Sarah over at Crispy Bits & Burnt Ends - Michael Symon’s Lola burger with crab tater tots

Susan at The Girl in the Little Red Kitchen - Ina Garten’s Baked Shrimp Scampi

Tammi at Momma’s Meals – Lee Drummond’s Sloppy Joe’s

Lane over at Supper for a Steal - Bobby Flay’s Rosemary Bricked Chicken

Tara from Noshing with the Nolands - Michael Symon’s Pork and Apple Scallopini

Shannon at Country Girl in the Village – Simple Red Sauce over Rigatoni. Inspired by,  Debi Mazar and Gabriele Corcos

Kris over at In the Kitchen with Audrey and Maurene - Rachael Ray’s Muffin Tin Meatloaf

Nicole from The Daily Dish Recipes - Paula Deen’s Slow Cooker Pulled Pickled Pork Sandwiches

Becca from It’s Yummilicious - Ina Garten’s Grown Up Bacon Mac & Cheese

Alice at  Hip Foodie Mom - Sunday Pot Roast with Risotto Cakes from Kelsey Nixon

Jen over at  Juanita’s Cocina - The Neely’s White Turkey Chili

Brianne from Cupcakes & Kale Chips - Crockpot Beef Pot Roast with Mushrooms inspired by Giada DeLaurentiis

Isabel at Family Foodie - Polenta with Garlicky Shrimp inspired by Chef Todd English

Wendy from The Weekend Gourmet - Shrimp Penne in Pesto Cream Sauce, From Emeril Lagasse

Bobbi over at Bobbi’s Kozy Kitchen - Cheesy Poblano Chicken

Patti at Comfy Cuisine - Tyler Florence’s Chicken Francese

Roxanne over at The Roxx Box - Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille

Sue from Sue’s Nutrition Buzz – Rachael Ray’s Spicy Corn Chowdah Mac ‘n’ Cheese

Jamie at Mama Mommy Mom - Penne with Asparagus, Smoked Gouda and Prosciutto. Adapted from, Giada De Laurentiis’

Tora over at Tora’s Real Food – Pork and beans with Alton Brown’s pickled pork

Elisabeth over at The Hand That Rocks The Ladle - Emeril’s New Orleans Style Red Beans & Rice

 

Amazing Sides:

Megan from I Run For Wine - Curtis Stone’s Acorn Squash Roasted with Thyme

Sandi over at Midlife Road Trip -  Gabriele Corcos’s Gnocchi di Patate

Shelby at  Diabetic Foodie - Orange Pecan Black Rice, adapted from Ina Garten

Katie from She likes Ruffles, He likes Truffles - Chef Fabio Viviani’s Spinach and Artichoke Risotto

 

Sweet Endings:

Renee over at Magnolia Days – Brownie Tart

Conni at The Foodie Army Wife - Inspired by Ree Drummond – Scrumptious Apple Coffee Cake

Paula over at Vintage Kitchen Notes - Bill Granger´s Cherry Tart

Pam from The Meltaways – Savannah Sheet Cake

Katy over at Happy Baking Days - Mary Berry’s Treacle Tart

Jaime over at Mom’s Test Kitchen - Southern Tea Cakes

Amy over at Kimchi MOM - Crack Pie, I Can’t Quit You

Lyn from The Lovely Pantry - Sweet Potato Chocolate Chip Squares

Melanie at From Fast Food to Fresh Food – Sand Tarts

 

Wine Pairings: 

Martin at ENOFYLZ Wine Blog

 

 

Please join on us via Twitter for #SundaySupper on December 2, 2012, throughout the day. In the evening, we will meet at 7 PM EST for our weekly #SundaySupper live chat
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
We invite you to visit our our #SundaySupper Pinterest board for more fabulous recipes and food photos.

 

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