Wednesday, August 12, 2020

Champagne Grape Loaf Cake

Recipe for a loaf cake baked with champagne grapes and topped with a lemon glaze.
I'm a sucker for pretty fruit and champagne grapes definitely qualify. These mini dark purple grapes are little bursts of sweet and sour in your mouth. Plus their gorgeous on a cheese board. But they also bake up really well in a cake.

Recipe for a loaf cake baked with champagne grapes and topped with a lemon glaze.

Although you'll probably find these packaged as champagne grapes, they're actually seedless Zante currants and they're in season in mid to late summer.

Recipe for a loaf cake baked with champagne grapes and topped with a lemon glaze.

The nice thing about this easy cake recipe is that it can also be made with other small fruit, like blueberries. The result is a well-risen loaf, moist and not overly sweet which leaves room for the glaze. The fresh lemon zest and cinnamon give it a subtle flavor kick and it's perfect for dessert or a sweet breakfast. Enjoy!
Yield: 10 Servings
Author: Anita Schecter
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Recipe for a loaf cake baked with champagne grapes and topped with a lemon glaze.

Champagne Grape Loaf Cake

Prep time: 20 MCook time: 55 MTotal time: 75 M
Recipe for a loaf cake baked with champagne grapes and topped with a lemon glaze.

Ingredients:

For the Cake:
  • 1 Stick (8 tablespoons) unsalted butter, at room temperature
  • 1 Cup granulated sugar
  • 2 Eggs
  • 1 Cup plain full fat Greek yogurt
  • Zest of 1 lemon
  • 1 Teaspoon vanilla
  • 2 Cups all-purpose flour
  • 2 Teaspoons baking powder
  • 1 Teaspoon salt
  • 1/2 Teaspoon ground cinnamon
  • 1 Cup champagne grapes
For the Glaze:
  • 1/2 Cup powdered sugar
  • 1 Tablespoon whole milk
  • 1 Tablespoon fresh lemon juice
  • Pinch of salt

Instructions:

  1. Pre-heat the oven to 350 degrees and line a loaf pan with parchment paper.
  2. Using a stand or hand mixer, cream together the butter and sugar. Add in the eggs, one at a time and continue beating. Add in the yogurt, lemon zest and vanilla.
  3. In a separate bowl, whisk together the flour, baking powder, cinnamon and salt. Add a teaspoon of the mixture to the grapes and toss to coat. This will help prevent the fruit from sinking to the bottom of the cake.
  4. Stir the dry ingredients into the wet and then fold in the grapes. Pour into the prepared loaf pan and bake for 55 - 60 minutes or until a toothpick comes out clean. Allow to cool.
  5. Whisk together the powdered sugar, milk, lemon juice and salt until smooth and pour over the cooled cake. Decorate with additional champagne grapes, if desired.
Created using The Recipes Generator

Thursday, August 6, 2020

Smoked Gouda Whole Egg Souffle

Recipe for a souffle using whole, not separated eggs, and flavored with smoked Gouda cheese.

Souffles are always so tempting on restaurant menus, right? But making them at home seems daunting. It's actually a simple recipe but still, the thought of it puts most of us off. I've got a solution for that.

Wednesday, July 22, 2020

Buttermilk Fried Chicken Sandwich

Recipe for chicken, marinated in buttermilk, coated, fried and served on toasted bread.

I've been craving a fried chicken sandwich for weeks now. Not even kidding. But every time I look at take out menus I can't decide which to get. Some are just served on plain buns, some have no toppings, others don't come with coleslaw. I legit couldn't commit to a sandwich.

Thursday, July 9, 2020

Spiked Frozen Mango Lassi

Recipe for a frozen yogurt and mango beverage spiked with rum.

Mangoes are definitely one of my summer treats and they're usually destined for a yogurt smoothie. Although some of them invariably end up in cocktails as well.

Wednesday, July 1, 2020

No Bake Blueberry Yogurt Cheesecake

Recipe for a no-bake cheesecake made with Greek yogurt, a graham cracker crust and a blueberry compote topping.

This cheesecake has so many things going for it. It's no-bake, all or parts can be prepared in advance and the filling is actually yogurt, not cream cheese based. Plus it's absolutely delicious!

Wednesday, June 24, 2020

Red, White and Blue Charcuterie Board

Patriotic themed charcuterie board with red, white and blue fruit and star shaped cookies.

It's fun to serve red, white and blue themed food for the 4th of July but I'm not a fan of using food color just for the sake of making things look patriotic. Fortunately, it's easy enough to do naturally with a bounty of summer fruit.

Wednesday, June 17, 2020

Fresh Apricot Bourbon Fizz

Recipe for a bourbon cocktail with fresh muddled apricots, lime juice and elderflower liqueur.

The other day I had the pleasure of being invited to speak about current foodie topics during an Instagram happy hour chat with Michal from Seasoned Moments. She asked that I give her a cocktail idea that she could make for our conversation and I suggested this bourbon fizz.

Wednesday, June 10, 2020

Chocolate Mug Cake with Peanut Butter Sauce

Recipe for a single serving chocolate cake, cooked in a microwave, and topped with a peanut butter glaze.

I've made quite a few batches of chocolate mug cakes lately, and have been forced to taste them all in the name of research. I do this for all of you, of course. Because I want to make sure that I give you a recipe for the fluffiest cake with just the right amount of everything. It's a tough job.

Wednesday, May 27, 2020

Smoked Gouda and Thyme Scones

Recipe for savory scones flavored with smoked gouda cheese and fresh thyme.

My love of scones dates back to childhood and my mother's fondness for them. And once I learned to make them, I turned out a batch every few weekends. But I admit it took me a while to go from making good scones to great ones.

Thursday, May 21, 2020

Boozy Peanut Butter Chocolate Egg Creams

Recipe for a boozy chocolate soda with cold milk, peanut butter and whiskey.

If you haven't been to New York, you may have heard of egg creams but not tried one. Is it eggy? Is it creamy? Eggnog-ish? None of the above, actually. It's nothing more than a chocolate soda, albeit, a really tasty one.

Thursday, May 14, 2020

Chocolate Dalgona Mudslide Cocktail

Recipe for a vodka, Bailey's and Kahlua cocktail topped with whipped Dalgona coffee.

You've probably seen the Dalgona whipped coffee trend on social media. Not completely a new idea because it's similar to an old Indian beverage, but maybe new to us now. Plus it looks really cool so, of course, I had to try it.

Thursday, May 7, 2020

Tomato and Cheese Bean Bake

Recipe for white beans cooked in tomato and chicken stock, then baked with Parmesan and mozzarella cheese.

I have been on the hunt for dry cannellini beans for weeks now but with no luck. Even the canned ones have been hard to come by although I did eventually find those. I normally don't mind canned beans as a great shortcut but I find that white beans remain a little too tough from a can. But, we all need to make do these days so I found a way to make the canned version work.

Friday, May 1, 2020

Cheesy Broccoli and Cheddar Stew with Cornbread

Recipe for a thick, chunky stew with broccoli, potatoes, carrots and cheddar cheese, served with cornbread.

I was torn between calling this a soup or a stew because the consistency is somewhere in between. If you're a Rachael Ray fan, you know she calls this type of dish a stoup and that's probably a fair description for my recipe.

Friday, April 24, 2020

Pot Roast Stuffed Sweet Potatoes

Recipe for tender beef pot roast, shredded and served in roasted sweet potatoes.

I've been craving a melt-in-your-mouth roast for the past few weeks but couldn't find the cut of meat I normally like to use. So I waited and it paid off because I snagged a beautiful 3 lb. chuck roast last weekend and have been loving the leftovers.

Wednesday, April 15, 2020

Peanut Butter Banana Cream Tarts

Recipe for pastry tarts filled with peanut butter pastry cream, topped with bananas and peanut butter glaze.

A couple of weeks ago, when I made a batch of no-yeast doughnuts and filled them with peanut butter pastry cream, I had leftover filling. So I spooned it into a jar and kept it in the fridge, trying to decide what to use it for. Tarts, of course!

Thursday, April 9, 2020

Deluxe Smashburgers

Recipe for thin, extra crispy burgers topped with cheese, pickles and caramelized onions.

In contrast to the thick, juicy burgers we've all come to crave, Smashburger brought us the thin, crispy version and I'm all in. Bonus points for the fact that they're quick and easy to make at home.

Friday, April 3, 2020

Peanut Butter Cream Filled Doughnuts

Recipe for no-yeast fried doughnuts filled with peanut butter pastry cream.

If you want homemade doughnuts (or should that be when), the options are usually no-yeast baked doughnuts or yeast-risen fried doughnuts. Both are tasty but I really wanted that fried doughnut flavor. Yeast, however, as in short supply. Enter option number three.

Wednesday, March 25, 2020

Glazed Apple Turnovers

Recipe for apple turnovers in puff pastry with a sweet sugar glaze.

It's getting weird out there, isn't it? And yeah, I was half tempted to call these quarantine apple turnovers but they'd be good no matter what.

Tuesday, March 17, 2020

Beef Skillet Pie

Recipe for a skillet pie with ground beef, mustard sauce and flaky pastry crust.

If ever there was a time for comfort food, this is it. And any kind of pot pie situation is my idea of comfort. This skillet version combines browned beef with a creamy mustard sauce and is topped with flaky pastry. And if all you have on hand is ground chicken or turkey, the recipe will work just as well.

Tuesday, March 10, 2020

Spaghetti with Arugula and Tomato Confit

Recipe for a pasta dish with arugula, confit tomatoes and crispy torn bread.

Sometimes my favorite meals are the ones borne of necessity because the contents of my fridge and pantry and a little light that day. I usually have some form of dry pasta in the house so that's a reliable base. But on the day in question, I had a package of baby arugula and a whole lot of cherry tomatoes left over from a photo shoot. Hmm. Of course, I could just make an arugula and tomato salad but I had a better idea.

Thursday, February 20, 2020

Vegetarian Salisbury Steak

Recipe for a vegetarian version of the classic ground beef Salisbury steak with mushroom gravy.

So, no, I haven't gone vegetarian on you. And my love of homemade Salisbury steak is strong. I particularly love the mushroom gravy - always the best part for me when I was eating it grown up. But the veggie version is damn good, too.

Monday, February 10, 2020

Valentine's Chocolate Treat Board

This post is sponsored by BabbleBoxx.com on behalf of Tribe Hummus. As always, all opinions and ideas are my own.

Tips and tricks for building a Valentine's Day dessert treat board including chocolate hummus, fruits and pastries.

My love of snack boards is not limited to cheese and charcuterie. Dessert boards are the bomb. I'd always much rather snack on a whole bunch of different things than choose just one and this way I can try all the sweet things.

Friday, February 7, 2020

Cara Cara Orange Margarita

Recipe for a tequila cocktail flavored with fresh lime and cara cara orange juice.

It somehow never stops surprising me that the dead of winter is peek season for some of the most delicious citrus fruit of the year. The market is overflowing with blood oranges, Meyer lemons and grapefruits of every color. I try to taste each different one, especially if it's new to me.

Monday, January 27, 2020

Winter Crunch Salad

Recipe for a crunchy vegetable salad with arugula, apples, cucumbers, beets, goat cheese and candied pecans.

The other day I was reading a story and the main character was digging into a big salad for dinner. It might be sort of an odd thing to crave but that's what I instantly wanted. Not some simple side salad but a hearty, crunchy, filling recipe with lots of different textures.

Thursday, January 23, 2020

Chocolate Chip Crumb Topped Muffins

Recipe for bakery style chocolate chip muffins with a crumb topping.

Last week I was staring at a display of muffins at the store and one crumb topped version insisted on coming home with me. Naturally I agreed. (What January diet?)

Friday, January 17, 2020

Oat Crunch Oats 'N Honey Breakfast

This post is sponsored by General Mills. All thoughts and opinions are my own.

Breakfast of new crunch oats and honey Cheerios cereal served with yogurt and fruit.

Every January I include eating a better breakfast (sometimes translated as any breakfast) to my list of New Year's goals. I do use the term goals instead of resolutions. Somehow, the word resolution makes me feel like one mistake and I've trashed the whole year. A goal is something to be worked towards which means I'm still allowed to finish the last of the Christmas cookies even after January 1st.

Monday, January 6, 2020

Crispy Chicken Tacos

Recipe for crispy chicken pieces, mixed greens and a creamy lemon dressing served in naan bread or a tortilla.

It might be a new year but we're still asking the same old question - what's for dinner? And, since we're still stuffed with Christmas cookies and cheese, can we make whatever the dinner is kind of light? Yup. I've got this.

Tuesday, December 31, 2019

End of Year Round-Up 2019

The top 10 most popular recipes on Hungry Couple in 2019.

At the end of every year, I've been counting down the top 10 most popular recipes of the past twelve months. In 2019, you all seemed to prefer savory recipes but I can't blame you. Most of these were also some of my very favorite as well.

Thursday, December 26, 2019

Cranberry Lemonade Champagne Sparkler

Recipe for a champagne cocktail flavored with cranberry juice and frozen lemonade concentrate.

I definitely like bubbles in my drinks so any kind of sparkling beverage is usually my first choice. Champagne is a given but, even though it's the New Year's Eve tradition, prosecco will also do just fine.

Thursday, December 12, 2019

Lebkuchen (German Gingerbread) Plus a Treat Box

Recipe for a soft German gingerbread cookie with almonds and orange zest plus a holiday treat box.

This month is turning out to be a busy one for me with lots of social events. I love it, though, but it does mean the cookie baking is going full force in my kitchen. In addition, my cookbook club is doing a cookie swap this week and I've got treat bags lined up for all the goodies.

Thursday, December 5, 2019

Gingerbread Whoopie Pies

Recipe for spiced gingerbread whoopie pies filled with vanilla marshmallow cream.

My obsession with whoopie pies began the first summer I ever spent in Maine. Since they're not a New York thing, I'd never tasted one before but they were for sale at every bakery we walked into so clearly I had to try them.

Friday, November 29, 2019

Holiday Gift Guide 2019

OK, boys and girls, it's gift guide time. And when I say gift, I mean stuff you probably want for yourself and can just print this out, circle the items and leave the list around for the people who might want to buy them for you. Or, if those people are unreliable, just buy them for yourself. This is not a sponsored guide since most of these items are ones I already own, use, love and highly recommend. As for the ones I don't have yet but just want? Let me know if you need my address. hahaha Happy shopping!

Thursday, November 21, 2019

Crispy Chicken Holiday Bites

Recipe for mini crispy buttermilk and mustard marinated chicken sandwiches served on biscuits.

Lately I'm hearing people debate who has the best chicken sandwich. And while there doesn't seem to be a unanimous opinion, everyone does seem to agree that thicken sandwiches are delicious. Since I haven't tried any of the fast food ones, I'm going to say that the best version is mine. Certainly it's really damn good!

Thursday, November 14, 2019

Pumpkin Crumb Skillet Cake with Honey Ice Cream

Recipe for a pumpkin cake with a crumb topping, served with honey vanilla ice cream swirled with honeycomb.

Let's talk about Thanksgiving desserts. I always bake an apple pie because that is what we love best. But I also like to offer something pumpkin as well. Plain pumpkin pie is not our favorite but I have lots of other creative ideas.

Wednesday, November 6, 2019

Cheddar Apple Pie Puffs

Recipe for apples and cheddar cheese baked in mini pie dough rolls.

If you've been a reader for a while (thank you!), you will note that I haven't talked about my relationship status in quite a bit. And I wasn't really planning to. But, after a while of being single again, I'm OK again. And very proud of the steps I've taken to reshape my life. So, let me tell you about one of them.

Wednesday, October 30, 2019

Smoky Cumin Butternut Squash Soup

Recipe for a butternut squash soup, flavored with Greek yogurt and smoky cumin.

Every autumn I get excited to see the abundance of butternut squash soups available, either in canned form or in restaurants. But my excitement is always short lived because, as I taste test each one, I find they are sweet and that's not what I want.

Wednesday, October 16, 2019

Apple Crumb Bars with Salted Maple Glaze

Recipe for shortcrust dessert bars filled with cinnamon apples and topped with maple glaze.

I've come to the conclusion that I don't bake crumb bars nearly as often as I should. They have all the goodness of buttery pastry and fruity pie-style filling with the added bonus of a crumble topping and the fact that they're very easy to make. You almost can't even mess it up.

Thursday, October 10, 2019

Haunted Chocolate Death Cocktail

Recipe for a bourbon and chocolate cocktail, served with edible chocolate monsters.

Once upon a time, a Halloween hostess poured her guests a most delicious, yet subtly dangerous beverage. Hidden behind many layers of irresistible chocolate flavor was the fact that the drink was laced with a copious amount of spirits.

Thursday, September 19, 2019

Creamy Chicken Soup with Herb Matzo Balls

Recipe for easy, creamy chicken soup with herb matzo balls.

The Jewish holidays are right around the corner which always makes me crave matzo ball soup. And, the temperature cool off just makes me think soup in general. So, clearly, it's time to make matzo ball soup. But with a twist.

Thursday, September 12, 2019

Vegetable Loaded Couscous Salad

This is a sponsored conversation written by me on behalf of Walmart. The opinions and text are all mine.




As much as I love salads, especially in this very hot summer, I still need something more substantial and more interesting on my plate. Adding a variety of vegetables, some raw, some cooked helps to create great flavors and textures. And adding couscous makes it much more of a meal.

Recently I had the pleasure of attending the Rediscovering America culinary event at the famous James Beard House in New York and met several award winning chefs who are creating new menu dishes using the fresh produce found at Walmart. Their inspiration is Walmart's commitment to offering fresh, locally grown organic produce to their customers. This support of local farmers not only boosts that state's economy but allows customers to have the freshest, highest quality food.
I also had the chance to sample the bounty of beautiful produce now available at Walmart and came home with a huge and wonderful variety. And why choose which veggie to include in my salad when I can use them all!

I gave my onions, bell peppers and carrots a light saute but still kept some of the crunch. Then I combined them with fresh tomatoes and crisp, peppery arugula. They all got mixed in with the soft, fluffy couscous and drizzled with a tahini vinaigrette. With so many wonderful textures and flavors, I've been eating this for lunch and again for dinner with some grilled chicken. It's my favorite new way to eat all my veggies. Enjoy!

Ingredients
1 Cup pearled couscous
1 1/3 Cups water
1/2 Teaspoon salt, or to taste
1/4 Cup chopped fresh parsley
1 Tablespoon olive oil
1 Red onion, peeled and diced
1 Red bell pepper, diced
1 Green bell pepper, diced
1 Orange bell pepper, diced
2 Carrots, peeled and diced
1 Cup cherry tomatoes, halved
2 Cups arugula
Dressing
3 Tablespoons olive oil
2 Tablespoons water
1 Tablespoon tahini
1 Tablespoon lemon juice
1 Teaspoon mustard
1 Clove garlic, crushed
Salt and pepper, to taste

Add the couscous, water and salt to a pot, bring to a boil, cover, reduce the heat to low and cook for 10 minutes. Turn off the heat but allow the couscous to sit, covered, for an additional 5 minutes. Uncover, add the parsley and fluff with a fork.
Add the olive oil, diced onion, diced bell peppers and diced carrots to a large skillet or cast iron pan. Cook on medium heat for about 10 minutes or until the vegetables begin to soften slightly. They do not need to be cooked all the way through.
Add the cooked vegetables to the couscous and toss with the arugula and cherry tomatoes.
Make the dressing by whisking together the olive oil, water, tahini, lemon juice, mustard and garlic until smooth. Season with salt and pepper and drizzle over the coucous salad. Serve slightly warm or at room temperature.

This recipe is sponsored by Walmart. Thank you for supporting the products I love and use in my kitchen.

Friday, September 6, 2019

Some Good Eats for Wellness

This post is sponsored by Babbleboxx.com on behalf of Conagra Brands. As always, all opinions are my own.

A variety of healthier ready-made meal options with descriptions and reviews.
A few months ago, I created a neighborhood cooking club and am thrilled at all the new friends I've met and great new foods I've tried. An added side benefit has been that the group includes people who follow lots of different eating plans and I've learned a lot. Newly inspired, I've been trying some new healthier options from the store and I'm sharing my opinions.

Thursday, August 29, 2019

Cherry Cheesecake Linzer Slab Pie

Recipe for pie with an almond cookie crust and cherry cheesecake filling.

This might be one of the most hybrid recipes I've ever created and it all started with me wanting to use up a big haul of late summer cherries. I had been thinking of making a slab pie so at first my plan was simple in that this was going to be a cherry slab pie. Then it got a little strange.

Wednesday, August 14, 2019

Biscuit Topped Tomato Cobbler

Recipe for a biscuit topped savory cobbler with tomatoes, balsamic vinegar and fresh thyme.

It still amazes me how much I disliked tomatoes when I was a kid and how I now can't pass up a ripe batch of these gorgeous August beauties. They call out from the farmer's market tables, begging to come home with me. I accommodate.

Wednesday, August 7, 2019

Nectarine Frosé Float

Recipe for a frozen rosé cocktail flavored with nectarines, lime juice and ice cream.

Peaches tend to get all the late summer love but I'm just as obsessed with nectarines this year. They're usually piled next to the peaches on display at the market and I find that their sweet aroma draws me in. I've had a steady supply to accompany my morning Greek yogurt but they belong in cocktails as well.

Saturday, July 27, 2019

Ice Cream Cake with Peanut Butter Crunchies

Cake with layers of chocolate cake, vanilla ice cream and peanut butter crunchies.

Happy birthday to me and, true to form, I've made my own birthday cake. This year I took a break from my normal cheesecake obsession to recreate a childhood favorite. Since my birthday falls in the middle of summer, my mother always got me an ice cream cake and it's about damn time I tried to make my own.

Wednesday, July 17, 2019

Peach and Thyme Hand Pies

Individual peach hand pies with fresh thyme and an all butter crust.

I normally don't expect to find sweet ripe peaches around here until August but this year the selection has been amazing. When I see peaches at the grocery store and give them a sniff, I'm rewarded with the sweet perfume of ripe fruit. And I definitely can't resist.

Thursday, June 27, 2019

Baked Beet Chips with Pistachio Dukkah

Crispy oven baked beet chips dusted with a mix of toasted pistachio and spices.

The search for healthier snacks is pretty much ongoing in my house. I periodically whip out my mandoline, slice up some sweet potatoes and toss them in a hot oven, hoping for crispy chips yet always disappointed. Soggy or burned seem to be the only options. Until now.

Monday, June 17, 2019

Smoked Cheddar Corn Gratin

Casserole of corn and smoked cheddar cheese sauce, topped with breadcrumbs.

Summer corn has been on repeat in my house lately. That natural sweetness, paired up with butter and seasoning is hard to resist this time of year. And since I have so many ears of corn in my kitchen, there was also plenty to make something more creative.