Share This Page

Wednesday, September 10, 2014

Brown Sugar Pound Cake with Caramel Glaze






Copyright 2014 Rekaya GIbson, Photo Credit

2014 Copyright Rekaya Gibson, Photo Credit

2014 Copyright Rekaya Gibson, Photo Credit

2014 Copyright Rekaya Gibson, Photo Credit

When I saw the brown sugar pound cake recipe on the back of the Domino Sugar box, I had to try it. Pound cake is one of my favorite desserts. I followed the directions with a few modifications. I omitted salt from the cake and the glaze. Also, I did not use flour and oil to grease the pan; I used cooking spray. Also, I decided to top it with the caramel glaze instead of whipped cream. This decision gave my palate a perfect balance of sweetness from the brown sugar and a creamy caramel flavor. I liked the dense yet moist texture. It made me dance and then I choked on the crumbs, be careful. Also, after I cut the first piece, I drizzled glaze down the front for special effects, see first photo. Who doesn't love extra caramel!?!  I highly recommend this recipe as I made it below. 

What's your favorite pound cake? 


Brown Sugar Pound Cake with Caramel Glaze | Recipe adapted from Domino Sugar

Ingredients
1 cup packed Domino Light Brown Sugar
1 cup (2 sticks) butter, soften
4 eggs, room temperature
1 tsp. vanilla extract
1 3/4 cups all-purpose flour
1/2 tsp. baking powder

Caramel Glaze:
4 tbsp. butter
1/2 cup packed light brown sugar
1/3 cup heavy cream
1/4 to 1/2 cup confectioner's sugar

Instructions
1. Preheat oven to 350°F. 
2. Spray loaf pan with cooking oil.
3. In large bowl, beat sugar and butter until fluffy. 
4. Beat in eggs one at a time. 
5. Add vanilla. 
6. In a separate bowl, combine flour, and baking powder. Gradually add to sugar mixture. 
7. Pour batter into pan. 
8. Bake one hour or until toothpick inserted in center comes out clean. 
9. Remove from pan and turn out on rack to cool completely. 

Caramel Glaze:
1. Over medium heat, put butter in a pot with brown sugar and cream.
2. Bring to a boil, stirring constantly.
3. Remove from heat.
4. Gradually add powdered sugar. Whisk until thick or desirable consistency. (Add more sugar or milk depending on preference.)
5. Pour glaze over cake.
6. Let glaze set or serve while warm.


Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Tuesday, September 2, 2014

Fish Tacos



Copyright 2014 Rekaya Gibson, Photo Credit

I've been on a taco kick lately. Matter of fact, I was craving fish tacos which I rarely eat and never cook. I figured, how hard could it be to make. I loved the combination of flavors for these tacos. I liked the light taste while getting in my daily intake of vegetables. I added sour cream and hot picante sauce for a creamy zing. The result: perfect. Enjoy!

What's your favorite tacos?

Fish Tacos

Ingredients
1 cod fish fillet
1/2 small onion (diced or sliced)
1 tbsp. minced garlic
1 roma tomato (chopped)
1 yellow bell pepper (chopped)
1/2 avocado (chopped)
6 corn tortillas
1/4 c. extra virgin olive oil
Cayenne Pepper
Creole Seasoning
Cilantro

Instructions
1. Preheat oven to 350 degrees.
2. Wrap foil around tortilla and place in oven for about 5 minutes.
3. Season fish with cayenne and cayenne.
4. In large pan, add oil. Heat on medium until hot.
5. Add fish, onions, garlic, and bell pepper. 
6. Stir occasionally. Cook for about 5-10 minutes or until veggies are soft and fish firm. (If fish doesn't fall apart, chopped with spoon or fork)
7. Remove tortillas from oven and place on plate in twos.
8. Add fish mixture to each taco.
9. Add avocado and tomatoes.
10. Sprinkle with cilantro. 




Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Wednesday, August 27, 2014

Slow-cooked Curry Chicken Tacos



2014 Rekaya Gibson, Photo Credit

2014 Rekaya Gibson, Photo Credit

I loved these tacos. I used my Crockpot Curry Leg recipe which can also be found in my cookbook, Cooking on a Dollar Store Budget. I tried the tacos with and without the sour cream and picante sauce. Most people would love them without the added flavors. Personally, I think the combination reminded me of a traditional taco. You decide. Enjoy!

Name one of your favorite taco toppings?

Slow-cooked Curry Chicken Tacos

Ingredients
3 crockpot curry legs (shredded)
6 corn tortillas, taco size
1.5 tsp. cumin
3 tsp. cilantro
Sour cream, optional
Hot picante sauce, optional

Instructions
1. Heat oven to 350 degrees. 
2. Wrap tortillas in foil and place on the top rack in oven.
3. Bake for 5 minutes or until warm. 
4. Remove tortillas from oven and arrange them on a plate by twos. 
5. Pull meat off a chicken leg and place on tortilla. Repeat two more times.
6. Spoon onions, garlic, and chicken broth from Crockpot over each taco.
6. Sprinkle each taco with cumin and chives.
7. Serve. 


Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”