Cream Cheese Pound Cake with Grilled Plums

Ingredients


Pound Cake:
Nonstick baking spray with flour
1 1/2 cups (3 sticks) butter, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
1/2 teaspoon almond extract
3 cups all-purpose flour
1/2 teaspoon baking powder
6 large eggs


Grilled Plums:
Nonstick, nonflammable cooking spray
12 ripe plums, pitted and thickly sliced
1/2 cup (1 stick) butter, melted
Honey, for serving
Fresh mint, for garnish


Directions


For the cake: Preheat the oven to 325 degrees F. Spray a 10-inch fluted tube pan or Bundt pan with nonstick baking spray with flour .


In a large bowl, beat the butter and cream cheese at medium-high speed with a mixer until creamy. Add the sugar, beating until fluffy. Beat in the extract.


In a medium bowl, combine the flour and baking powder. Add 1/3 of the flour mixture to the butter mixture, beating until just combined. Add 2 eggs, beating until just combined. Repeat the procedure twice with the remaining flour mixture and eggs. Spoon the batter into the prepared pan.


Bake until a wooden pick inserted in the center comes out clean, 1 hour and 10 minutes. Cover the cake with aluminum foil to prevent excess browning during last 10 minutes of baking, if necessary. Let cool in the pan for 10 minutes. Remove from the pan, and cool completely on a wire rack.


For the plums: Spray the grill rack with nonstick, nonflammable cooking spray. Preheat the grill to medium heat.


Brush the plum slices evenly with the melted butter. Grill the plums until just softened, 2 minutes per side.


Slice the cake and serve with grilled plums. Drizzle with honey and garnish with mint, if desired.

SOURCE

Monogrammed Sugar Cookies

Ingredients

1 1/2 cups confectioners' sugar, sifted

1 cup (2 sticks) butter

1 egg

1 teaspoon vanilla extract

1 teaspoon pure almond extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

Granulated sugar

Royal Icing, recipe follows

Directions

In a bowl, cream together the sugar and butter, then mix in the egg and vanilla and almond extracts. In another bowl, stir together the flour, baking soda, and cream of tarter; mix the dry ingredients into the creamed mixture, then cover and refrigerate for 2 to 3 hours, or overnight.

Preheat the oven to 350 degrees F.

Divide the chilled dough in half and roll it out on a lightly floured pastry cloth to a 1/4-inch thickness. Lightly grease some baking sheets. Cut the dough with a floured cookie cutter; sprinkle with sugar. Transfer the cookies to the prepared sheets and bake for 9 minutes.

Royal Icing:

*3 egg whites

1 (1-pound) box confectioners' sugar

1/8 teaspoon cream of tartar

Food coloring, optional

In a medium bowl, combine egg whites, sugar, and cream of tarter. Beat at low speed with an electric mixer until blended. Increase mixer speed to high, and beat 8 to 10 minutes, or until mixture holds a peak. Cover with a damp cloth when not in use. Separate into bowls and add food coloring, if desired.

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Decadent Doughnuts with White and Chocolate Glaze

Ingredients
Peanut oil, for frying
4 cups all-purpose flour, plus more for dusting
1 cup sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 cup milk
2 large eggs
2 (1-ounce) squares white chocolate
4 tablespoons heavy whipping cream, divided
2 (1-ounce) squares bittersweet chocolate
2 tablespoons heavy whipping cream


Directions
In a large Dutch oven, pour the oil to a depth of 2 inches; heat to 360 degrees F.


In a large bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt.


In a small bowl, whisk together the sour cream, milk, and eggs. Add to the flour mixture, stirring to combine.


Turn the dough out onto a lightly floured surface. Roll to 3/4-inch thickness. Using a 3-inch round cutter, cut out the doughnuts. Using a 1-inch round cutter, cut out the center of each doughnut.


Fry the doughnuts, in batches, for 1 minute per side. Drain on paper towels.


In a small bowl, combine the white chocolate and 2 tablespoons heavy cream. Microwave on High in 30-second intervals, stirring between each, until the chocolate is melted and smooth (about 1 minute total). Drizzle over the doughnuts.


In a small bowl, combine the bittersweet chocolate and remaining 2 tablespoons heavy cream. Microwave on High in 30-second intervals, stirring between each, until the chocolate is melted and smooth (about 1 minute total). Drizzle over the doughnuts.


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