The Gateau Chateau has grown, and branched out into a new realm, with the conception of it's latest feat; The Bark and Briars Bakery and Earthly Delights, hosted by TwigsAndLeavesEater.BlogSpot.Com
Twigs And Leaves Eater explores the ideas of Veganism and Gluten-Free preparation of meals, and treats.
Of course, Veganism is a drastic lifestyle change from omnivorism, and is not suggested for all, but some of the recipes we create are really worth trying out, and I encourage all of you to do so.
Last night, Amy & I decided to invent our own version of a Vegan Gluten- Free Chocolate Mint Cake, and it was Out of This World.
I feel that it is worthy of being repeated here on Gateau Chateau.
I will give you the substitutions, for Milk, Egg, and Cream Cheese at the end, if you feel that you can't do without them.
Here is the entire blog entry:
Wednesday, November 30, 2011 The Gateau Chateau is proud to announce the opening of it's newest endeavor,
The Bark and Briars Bakery and Earthly Delights. At Bark & Briars, we are a strictly vegan, and health conscious kitchen, designed to cater to fat kids trying to lose a few pounds, and their Gluten Free spouses.
In honor of our Grand Opening, Amy & I traveled all the way to South America, to investigate the Andes mountains (aka Mitchell Ave. Kroger)and discover the secret behind their wonderful mints. Without any luck finding them, we decided to invent our own.
Homemade Peppermint Patties
Melted Semi sweet vegan chocolate chips
1/2 C. Mint "butter"cream icing ---- recipe to follow, in Mint Chocolate Cake
Place melted chocolate in icing/pastry bag.
Using half of the chocolate, make small flat discs of chocolate on aluminum foil.
refrigerate until hardened.
In another icing bag use 1/2 c.Mint Buttercream Icing. Pipe into center of chocolate discs.
Using the remaining half of the melted chocolate, cover icing so that chocolate covers icing filling.
Freeze until firm.
Mint Chocolate Cake aka Andes Mint Cake, Thin Mint Cake
1 box Hodgson Mills Gluten Free Chocolate Cake mix.
(any vegan chocolate cake recipe will work. We have found that when baking gluten free, nothing compares to Hodgson Mills cake mixes)
---- Ignore directions on Box----
1/2 c. softened Earth Balance vegan butter
1/4 c. canola oil
1 1/2 c. SO Delicious Chocolate Mint Coconut Milk
3 TBS. Golden Flax Meal
9 TBS. Water
1 TBS. Pure Peppermint Extract
Preheat oven to 350 degrees
Grease two 8 inch round cake pans with canola oil & cocoa powder.
Mix Flaxmeal & Water till smooth & set aside
Blend Cake Mix, Earth Balance, Canola Oil, Coconut Milk, and Peppermint together with electric mixer until incorporated.
Add Flax mixture (consistency, will be similar to egg whites)
Batter will be thick like brownie batter.
Pour evenly into two 8 inch cake pans.
Bake at 350 degrees for 18-20 minutes or until inserted toothpick comes out clean.
Mint "Butter"Cream Icing.
1 tub Tofutti non dairy cream cheese
3/4 c. Earth Balance
3-4 c. powdered sugar- use your best judgement
2 TBS. Pure Peppermint Extract
5 drops green food coloring (for that real Andes mint feel)
Blend Tofutti & Earth Balance together until smooth.
Add Powdered sugar, a little at a time until smooth.
Add in Peppermint Extract & food coloring until well incorporated.
Reserve 1/2 c. for Peppermint Patties.
Chocolate Ganache
12 oz. pkg semi sweet vegan chocolate chips
3-4 TBS. So Delicious Mint Chocolate Coconut Milk
1 to 2 tsp. Pure Peppermint Extract.
Melt chocolate chips in double boiler. Gradually whisk in coconut milk.
Mixture will get curdly, but as you whisk, the heating will make it shiny & smooth.
Add Peppermint to taste.
Cake Assembly:
After removing cake from oven, let cool 10 minutes in pan.
Remove cakes from pans & let cool completely on cooling racks.
Once cakes are cool. Spread Mint Buttercream Icing between layers.
Place top layer, on cake.
Freeze 30 minutes.
Meanwhile let Ganache cool, a bit.
Remove cake from freezer and ice the surface of cake ,as you normally would, with the Ganache.
Garnish with homemade peppermint patties.
Posted by Gateau Chateau at 9:44 PM 0 comments Email ThisBlogThis!Share to TwitterShare to Facebook
Substitutions:
Peppermint Patties: Any Semi Sweet Chocolate Chip will do.
Mint Chocolate Cake:
Any Box Chocolate Cake will work as well.
Earth Balance, is simply margarine without milk fat added, so any Butter or margarine will work.
I suggest sticking with SO Delicious Chocolate Mint Coconut Milk, for the flavoring.
3 Eggs, substituted for 3 TBS Flax Meal, and 9 TBS water.
Mint "Butter"Cream Icing
Substitute 1 block Cream Cheese, for Tofutti Cream Cheese(which is really creamed tofu)
Substitute Butter or Margarine for Earth Balance.
Ganache:
Regular Semi Sweet Chocolate Chips are fine.
Once again, I suggest sticking with the So Delicious, to keep flavors consistent.
Mollie & bPaulie's Wedding Cake
Many Thanks to Rosie for decorating the buh jeepers out of that !!!
Thursday, December 1, 2011
Monday, November 21, 2011
Cake Origins: German Chocolate Cake
In 1829 my Great-Great-Great Grandma Riestenberg sent a recipe with her family to cross the sea, from Germany into the United States.
It was called "Deutsche Schokolade Kuchen", or in English, "German Chocolate Cake". The recipe has been handed down through every generation since, and I am lucky to have it myself. I was always a bit confused about why Coconut would be an ingredient in traditional "German" Chocolate Cake,since, well, you, know... Germany doesn't have native coconut trees. I decided I'd check it out, and stole the original recipe, written in German, from my mother's recipe box. It seems as though, that my Great-Great-Great Grandma didn't ever even know what a coconut was. Apparently, the only vegetable that is grown in Germany is Cabbage, since all of the other recipes were called Kraut this, and Kraut that.
It appears that they used kraut in everything. The original icing for German Chocolate Cake was really Sauer Kraut Pecan Icing. I then started doing more research, and found my Great- Great- Grandmother's recipe, which had some english words, but mostly german, and my Great- Grandmother's recipe, which was slopped up with old fried chicken grease. (she owned a restaurant called the Alpine Inn. They would slaughter the chickens right behind the restaurant, & fry 'em up as they were ordered.) The recipes were all the same except they quit using metric measurements by the time my Great Grandma wrote down the recipe, which was written totally in "american".
But then, I found my Grandmother's recipe, which called for coconut instead of sauer kraut. It was on a little recipe card, that said "With Love, from Fort Lauderdale". It dawned on me then, that my Grandma, who lived in Fort Lauderdale in the late 40's early 50's, had a plethora of coconuts, in the tropical climate, and switched up the recipe, because cabbage does not grow in sand. And like a good daughter, my mother made her recipe the same way her mother did.
Or...
There was a man who worked for the "Baker's Chocolate Co." named Sam German. He invented a Semi- Sweet Dark Chocolate, and in honor of his wonderful invention Baker's Chocolate deemed it German's Chocolate, which you can still buy at your local grocery store today.
The recipe for the cake & the icing were developed to make the product marketable, and it is probably the most popular dessert invented in the U.S., next to a Tollhouse Cookie.
Here's the original recipe for
German's Chocolate Cake with Coconut Pecan Frosting
http://www.kitchenproject.com/history/GermanChocolateCake/OriginalRecipe.htm
pkg. Baker's German’s sweet chocolate (4 oz.)
1/2 cup Water, boiling
1 cup Butter or margarine
2 cup Sugar
4 Eggs, separated
1 teaspoon Vanilla extract
2 cups Flour, all-purpose
1 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Buttermilk
Coconut-pecan frosting
Approx. Cook Time: 30min
1. Melt chocolate in water and cool.
2. Cream butter and
Sugar.
3. Beat in egg yolks.
4. Stir in vanilla and
chocolate.
5. Mix flour, soda and salt. beat in flour
mixture, alternately with buttermilk.
6. Beat egg whites
until stiff peaks form; fold into batter. Pour batter
into three 9-inch layer pans, lined on bottoms with
waxed paper.
7. Bake at 350 degrees for 30 minutes or
until cake springs back when lightly pressed in
center Cool 15 minutes; remove and cool on rack.
THE FILLING AND TOPPING
4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (about 2-2/3 cups)
1-1/2 cups PLANTERS Chopped Pecans
BEAT egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
ADD coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.
It was called "Deutsche Schokolade Kuchen", or in English, "German Chocolate Cake". The recipe has been handed down through every generation since, and I am lucky to have it myself. I was always a bit confused about why Coconut would be an ingredient in traditional "German" Chocolate Cake,since, well, you, know... Germany doesn't have native coconut trees. I decided I'd check it out, and stole the original recipe, written in German, from my mother's recipe box. It seems as though, that my Great-Great-Great Grandma didn't ever even know what a coconut was. Apparently, the only vegetable that is grown in Germany is Cabbage, since all of the other recipes were called Kraut this, and Kraut that.
It appears that they used kraut in everything. The original icing for German Chocolate Cake was really Sauer Kraut Pecan Icing. I then started doing more research, and found my Great- Great- Grandmother's recipe, which had some english words, but mostly german, and my Great- Grandmother's recipe, which was slopped up with old fried chicken grease. (she owned a restaurant called the Alpine Inn. They would slaughter the chickens right behind the restaurant, & fry 'em up as they were ordered.) The recipes were all the same except they quit using metric measurements by the time my Great Grandma wrote down the recipe, which was written totally in "american".
But then, I found my Grandmother's recipe, which called for coconut instead of sauer kraut. It was on a little recipe card, that said "With Love, from Fort Lauderdale". It dawned on me then, that my Grandma, who lived in Fort Lauderdale in the late 40's early 50's, had a plethora of coconuts, in the tropical climate, and switched up the recipe, because cabbage does not grow in sand. And like a good daughter, my mother made her recipe the same way her mother did.
Or...
There was a man who worked for the "Baker's Chocolate Co." named Sam German. He invented a Semi- Sweet Dark Chocolate, and in honor of his wonderful invention Baker's Chocolate deemed it German's Chocolate, which you can still buy at your local grocery store today.
The recipe for the cake & the icing were developed to make the product marketable, and it is probably the most popular dessert invented in the U.S., next to a Tollhouse Cookie.
Here's the original recipe for
German's Chocolate Cake with Coconut Pecan Frosting
http://www.kitchenproject.com/history/GermanChocolateCake/OriginalRecipe.htm
pkg. Baker's German’s sweet chocolate (4 oz.)
1/2 cup Water, boiling
1 cup Butter or margarine
2 cup Sugar
4 Eggs, separated
1 teaspoon Vanilla extract
2 cups Flour, all-purpose
1 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Buttermilk
Coconut-pecan frosting
Approx. Cook Time: 30min
1. Melt chocolate in water and cool.
2. Cream butter and
Sugar.
3. Beat in egg yolks.
4. Stir in vanilla and
chocolate.
5. Mix flour, soda and salt. beat in flour
mixture, alternately with buttermilk.
6. Beat egg whites
until stiff peaks form; fold into batter. Pour batter
into three 9-inch layer pans, lined on bottoms with
waxed paper.
7. Bake at 350 degrees for 30 minutes or
until cake springs back when lightly pressed in
center Cool 15 minutes; remove and cool on rack.
THE FILLING AND TOPPING
4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (about 2-2/3 cups)
1-1/2 cups PLANTERS Chopped Pecans
BEAT egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
ADD coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.
Thursday, October 27, 2011
Been Too Busy Baking But Now Back To Blogging
Wow! This kitchen has been hopping with Cakes galore, and there has been no time to brag about them.
I've been making Birthday Cakes, Coffee Cakes, Poppy Seed Cake, Cake Pops, and dealing with lots of Fruit Cakes...
But, I digress...
It's been about 2 1/2 months and I have lots of recipes to share with you.
First, there was the delectable Chocolate Cream Cheese Icing that we used for Will's 60th Birthday party. I have my own special secret Chocolate Cake recipe, which I cannot share with you, but I hear that the recipe on the Hershey's Cocoa Can is pretty yummy.
Chocolate Cream Cheese Icing
from Allrecipes.com
4 oz. unsweetened Bakers Chocolate melted
1 block Cream Cheese softened
4 cups powdered sugar
2 tsp. vanilla
2 TBS. evaporated milk
using a mixer, mix the melted chocolate & cream cheese together until light and fluffy.
slowly add in 4 cups powdered sugar
mix in vanilla
then mix in evaporated milk
This recipe was to die for.
2nd recipe
Gluten Free Cake Pops
invented by Amy Moore-Kelm
1 box Hodgson Mill gluten free cake mix
follow recipe on box, increase oil to 3/4 cup
increase eggs to 4.
bake, remove from pan & let cool.
remove hard edges from cake.
crumble remaining cake to crumbs
add Nutella in small increments, stirring until cake can be molded into balls, but not pastey.
roll into desired sized balls.
place onto cookie sheet and freeze until firm.
meanwhile,
melt 1 12 oz. pkg chocolate chips in double boiler.
take lollipop sticks, and dip into melted chocolate 1 at a time.
Insert 1 stick into each ball.
holding stick, dip each ball into chocolate, using spoon to help coat the entire ball.
sprinkle desired topping i.e. sprinkles,crushed nuts, crushed cookies over ball.
insert oppposite end of stick into styrofoam and let chocolate harden.
When chocolate is hardened, they are ready to enjoy!!!
3rd, we made Apple Coffee Cake, unfortunately, we used Rosie's mom's Yeast dough recipe, and I'm not allowed to even have that, but the filling was:
Invented by Christopher Noel
6 Northern Spy Apples peeled and chopped
2 sticks butter
cinnamon, sugar, nutmeg, and cloves.
melt 2 sticks butter in frying pan.
add apples.
add cinnamon, sugar, nutmeg & cloves to desired flavor.
fry until desired tenderness.
using your favorite yeast cake recipe.
roll dough out on cookie sheet until it is wide enough to hold fillng and able to be wrapped like a turnover.
sprinkle brown sugar and crushed pecans or walnuts over apple mixture.
fold the ends over the top of the mixture.
bake until the dough is a golden brown, per recipe instructions.
drizzle a glaze or caramel sauce over top.
And Finally, what you've all been waiting for... is Chris Noel's Award Winning Lemon Poppy Seed Cake with orange glaze... well, actually it's not my own recipe, but one I found in 1999 while on an excursion to Mesa Verde National Park, CO.
I found it in The National Park Cookbook, 1995 ed. , which I bought specifically for this one recipe... and believe me, it's the only recipe worth wanting from this cookbook.
Well, what else would someone think about, while pondering over how Native Americans were able to live on sides of sheer cliffs??? Food, of course.
I made this cake for my friend Steven's birthday party.
He's been begging me to make it since the Cake Disaster of 2009, which won 1st prize at The Avenue Cake & Karaoke Competition.
Pea Ridge Poppy Seed Cake
National Park Cook Book 1995 ed.
1 pkg yellow cake mix-------------- I use Lemon
1 pkg instant pudding mix---------- I use Lemon
4 eggs
1 cup Sour Cream
1/4 oil
1/2 cup Cream Sherry.--- I've got plenty, if you need to borrow some.
1/4 cup Poppy Seeds
Orange Butter Glaze
1 1/2 TBS Milk
1 TBS Butter
1 TBS Orange Juice
1 1/4 c. powdered sugar
1/2 tsp. grated orange rind.
For Cake:
Combine all ingredients in large mixer bowl.
Blend, then beat at medium speed for 4 minutes.
Pour into greased and floured 10 inch Bundt pan.
Bake in preheated 350 degree oven for 50 minutes or till done.
Do Not Overbake.
Cool in pan 15 Minutes.
Remove and cool entirely on Rack.
spoon glaze over cooled cake.
For Glaze: Heat milk, butter & Orange Juice in sauce pan till butter is melted.
Stir powdered sugar & orange rind in small bowl, and to lquid & beat till smooth.
HINT: I zest the orange, then use the juice from the orange... it works marvelously.
I've been making Birthday Cakes, Coffee Cakes, Poppy Seed Cake, Cake Pops, and dealing with lots of Fruit Cakes...
But, I digress...
It's been about 2 1/2 months and I have lots of recipes to share with you.
First, there was the delectable Chocolate Cream Cheese Icing that we used for Will's 60th Birthday party. I have my own special secret Chocolate Cake recipe, which I cannot share with you, but I hear that the recipe on the Hershey's Cocoa Can is pretty yummy.
Chocolate Cream Cheese Icing
from Allrecipes.com
4 oz. unsweetened Bakers Chocolate melted
1 block Cream Cheese softened
4 cups powdered sugar
2 tsp. vanilla
2 TBS. evaporated milk
using a mixer, mix the melted chocolate & cream cheese together until light and fluffy.
slowly add in 4 cups powdered sugar
mix in vanilla
then mix in evaporated milk
This recipe was to die for.
2nd recipe
Gluten Free Cake Pops
invented by Amy Moore-Kelm
1 box Hodgson Mill gluten free cake mix
follow recipe on box, increase oil to 3/4 cup
increase eggs to 4.
bake, remove from pan & let cool.
remove hard edges from cake.
crumble remaining cake to crumbs
add Nutella in small increments, stirring until cake can be molded into balls, but not pastey.
roll into desired sized balls.
place onto cookie sheet and freeze until firm.
meanwhile,
melt 1 12 oz. pkg chocolate chips in double boiler.
take lollipop sticks, and dip into melted chocolate 1 at a time.
Insert 1 stick into each ball.
holding stick, dip each ball into chocolate, using spoon to help coat the entire ball.
sprinkle desired topping i.e. sprinkles,crushed nuts, crushed cookies over ball.
insert oppposite end of stick into styrofoam and let chocolate harden.
When chocolate is hardened, they are ready to enjoy!!!
3rd, we made Apple Coffee Cake, unfortunately, we used Rosie's mom's Yeast dough recipe, and I'm not allowed to even have that, but the filling was:
Invented by Christopher Noel
6 Northern Spy Apples peeled and chopped
2 sticks butter
cinnamon, sugar, nutmeg, and cloves.
melt 2 sticks butter in frying pan.
add apples.
add cinnamon, sugar, nutmeg & cloves to desired flavor.
fry until desired tenderness.
using your favorite yeast cake recipe.
roll dough out on cookie sheet until it is wide enough to hold fillng and able to be wrapped like a turnover.
sprinkle brown sugar and crushed pecans or walnuts over apple mixture.
fold the ends over the top of the mixture.
bake until the dough is a golden brown, per recipe instructions.
drizzle a glaze or caramel sauce over top.
And Finally, what you've all been waiting for... is Chris Noel's Award Winning Lemon Poppy Seed Cake with orange glaze... well, actually it's not my own recipe, but one I found in 1999 while on an excursion to Mesa Verde National Park, CO.
I found it in The National Park Cookbook, 1995 ed. , which I bought specifically for this one recipe... and believe me, it's the only recipe worth wanting from this cookbook.
Well, what else would someone think about, while pondering over how Native Americans were able to live on sides of sheer cliffs??? Food, of course.
I made this cake for my friend Steven's birthday party.
He's been begging me to make it since the Cake Disaster of 2009, which won 1st prize at The Avenue Cake & Karaoke Competition.
Pea Ridge Poppy Seed Cake
National Park Cook Book 1995 ed.
1 pkg yellow cake mix-------------- I use Lemon
1 pkg instant pudding mix---------- I use Lemon
4 eggs
1 cup Sour Cream
1/4 oil
1/2 cup Cream Sherry.--- I've got plenty, if you need to borrow some.
1/4 cup Poppy Seeds
Orange Butter Glaze
1 1/2 TBS Milk
1 TBS Butter
1 TBS Orange Juice
1 1/4 c. powdered sugar
1/2 tsp. grated orange rind.
For Cake:
Combine all ingredients in large mixer bowl.
Blend, then beat at medium speed for 4 minutes.
Pour into greased and floured 10 inch Bundt pan.
Bake in preheated 350 degree oven for 50 minutes or till done.
Do Not Overbake.
Cool in pan 15 Minutes.
Remove and cool entirely on Rack.
spoon glaze over cooled cake.
For Glaze: Heat milk, butter & Orange Juice in sauce pan till butter is melted.
Stir powdered sugar & orange rind in small bowl, and to lquid & beat till smooth.
HINT: I zest the orange, then use the juice from the orange... it works marvelously.
Monday, August 15, 2011
Got Those Summertime Blues???
Blueberries, that is!!
Nothing says Summer quite like them.
They are great on everything. Ice Cream, Pie, in Greek Yogurt, on top of your cereal, even in green salads... with a few Nuts!
Here's a recipe to try out. It's in the oven right now...
One lesson to learn though is to read the directions at least 24 hour in advance.
This came from my favorite Cook Book Better Homes & Gardens 2006 edition
or you can just link to the web page below!
http://www.bhg.com/recipe/layer-cakes/blueberry-sour-cream-dessert/
Blueberry-Sour Cream Dessert
1
recipe Dessert Crust
3
cups fresh or frozen blueberries
1/3
cup sugar
3
tablespoons quick-cooking tapioca
1/4
cup water
1
teaspoon ground cinnamon
1
teaspoon finely shredded lemon peel
1/4
teaspoon ground nutmeg
2-1/2
cups dairy sour cream
3
egg yolks, slightly beaten
1/2
cup sugar
1
teaspoon vanilla
Fresh blueberries (optional)
directions
1. Prepare and bake Dessert Crust. Reduce oven temperature to 350 degrees F. In a medium saucepan, combine 3 cups blueberries, the 1/3 cup sugar, the tapioca, water, cinnamon, lemon peel, and nutmeg. Let stand for 15 minutes. Cook and stir mixture over medium heat until blueberries become juicy and mixture is bubbly. Turn into partially baked Dessert Crust.
2. In a medium mixing bowl, combine sour cream, egg yolks, the 1/2 cup sugar, and the vanilla. Pour evenly over blueberry mixture.
3. Bake about 50 minutes or until sour cream layer is set when gently shaken. Cool in pan on a wire rack for 1 hour. With a sharp knife, loosen crust from side of pan; remove side. Cover and chill overnight before serving.
4. To serve, if desired, garnish with additional blueberries. Makes 12 to 16 slices.
Dessert Crust: Preheat oven to 400 degrees F. In a large mixing bowl, beat 1/2 cup butter, softened, with an electric mixer on medium to high speed for 30 seconds. Beat in 1/4 cup sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon salt until combined. Beat in 1 egg yolk. Add 1 1/2 cups all-purpose flour; beat until combined. (Mixture will be crumbly). Work dough mixture with your hands just until mixture holds together. Press the mixture on the bottom and 1-1/2 inches up the side of an 9-inch springform pan. Bake for 12 minutes or until edges of crust are lightly browned. Cool on wire a rack while preparing filling.
nutrition facts
Servings Per Recipe 12 to 16 slicesCalories323Total Fat (g)18Saturated Fat (g)10, Monounsaturated Fat (g)6, Polyunsaturated Fat (g)1, Cholesterol (mg)107, Sodium (mg)141, Carbohydrate (g)37, Total Sugar (g)20, Fiber (g)2, Protein (g)4, Vitamin C (DV%)7, Calcium (DV%)7, Iron (DV%)6, Starch (d.e.).5, Other Carbohydrates (d.e.)2, Fat (d.e.)3.5, Percent Daily Values are based on a 2,000 calorie diet
Nothing says Summer quite like them.
They are great on everything. Ice Cream, Pie, in Greek Yogurt, on top of your cereal, even in green salads... with a few Nuts!
Here's a recipe to try out. It's in the oven right now...
One lesson to learn though is to read the directions at least 24 hour in advance.
This came from my favorite Cook Book Better Homes & Gardens 2006 edition
or you can just link to the web page below!
http://www.bhg.com/recipe/layer-cakes/blueberry-sour-cream-dessert/
Blueberry-Sour Cream Dessert
1
recipe Dessert Crust
3
cups fresh or frozen blueberries
1/3
cup sugar
3
tablespoons quick-cooking tapioca
1/4
cup water
1
teaspoon ground cinnamon
1
teaspoon finely shredded lemon peel
1/4
teaspoon ground nutmeg
2-1/2
cups dairy sour cream
3
egg yolks, slightly beaten
1/2
cup sugar
1
teaspoon vanilla
Fresh blueberries (optional)
directions
1. Prepare and bake Dessert Crust. Reduce oven temperature to 350 degrees F. In a medium saucepan, combine 3 cups blueberries, the 1/3 cup sugar, the tapioca, water, cinnamon, lemon peel, and nutmeg. Let stand for 15 minutes. Cook and stir mixture over medium heat until blueberries become juicy and mixture is bubbly. Turn into partially baked Dessert Crust.
2. In a medium mixing bowl, combine sour cream, egg yolks, the 1/2 cup sugar, and the vanilla. Pour evenly over blueberry mixture.
3. Bake about 50 minutes or until sour cream layer is set when gently shaken. Cool in pan on a wire rack for 1 hour. With a sharp knife, loosen crust from side of pan; remove side. Cover and chill overnight before serving.
4. To serve, if desired, garnish with additional blueberries. Makes 12 to 16 slices.
Dessert Crust: Preheat oven to 400 degrees F. In a large mixing bowl, beat 1/2 cup butter, softened, with an electric mixer on medium to high speed for 30 seconds. Beat in 1/4 cup sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon salt until combined. Beat in 1 egg yolk. Add 1 1/2 cups all-purpose flour; beat until combined. (Mixture will be crumbly). Work dough mixture with your hands just until mixture holds together. Press the mixture on the bottom and 1-1/2 inches up the side of an 9-inch springform pan. Bake for 12 minutes or until edges of crust are lightly browned. Cool on wire a rack while preparing filling.
nutrition facts
Servings Per Recipe 12 to 16 slicesCalories323Total Fat (g)18Saturated Fat (g)10, Monounsaturated Fat (g)6, Polyunsaturated Fat (g)1, Cholesterol (mg)107, Sodium (mg)141, Carbohydrate (g)37, Total Sugar (g)20, Fiber (g)2, Protein (g)4, Vitamin C (DV%)7, Calcium (DV%)7, Iron (DV%)6, Starch (d.e.).5, Other Carbohydrates (d.e.)2, Fat (d.e.)3.5, Percent Daily Values are based on a 2,000 calorie diet
Monday, July 18, 2011
Long Ago... In a Galaxy Far, Far Away
It's been a hectic weekend, and I promised that I'd bring a cake tonight. I found an hour yesterday to make my World Famous Chocolate Cake. I won't give out my secret recipe, but I hear the one on the back of the Hershey's can is pretty good.
It's 5:35, and I've yet to come up with a topping for it.
What do I do now?
Improvise, that's what!
Milky Way Icing--- Chris Noel's newest invention.
1 Can Sweetened Condensed Milk (I prefer the brand with Elsie the cow on the label)
1 Bag Milky Way Fun Size Bars
1 dash salt
1/2 tsp vanilla
Chop up Milky Way into chunks
Combine with can Condensed Milk in a double boiler.
Melt the combination until smooth, on medium heat.
blend in 1 dash salt & 1/2 tsp vanilla.
Drizzle on cake while warm!
It's 5:35, and I've yet to come up with a topping for it.
What do I do now?
Improvise, that's what!
Milky Way Icing--- Chris Noel's newest invention.
1 Can Sweetened Condensed Milk (I prefer the brand with Elsie the cow on the label)
1 Bag Milky Way Fun Size Bars
1 dash salt
1/2 tsp vanilla
Chop up Milky Way into chunks
Combine with can Condensed Milk in a double boiler.
Melt the combination until smooth, on medium heat.
blend in 1 dash salt & 1/2 tsp vanilla.
Drizzle on cake while warm!
Saturday, June 18, 2011
I Like It Moist and Wet!!!
How often do you hear that statement when people refer to Cake?
The secret is to
A. Make sure you are using Fresh Ingredients.
B. Freeze your cake for at least a day.
C. Always... Always!!! Split your layers.
D. Load up the layers with an exorbitant amount of filling.
E. Freeze it again for another 24 hours.
F. Let it thaw for 1- 2 hours before serving.
It works every time ;)
The secret is to
A. Make sure you are using Fresh Ingredients.
B. Freeze your cake for at least a day.
C. Always... Always!!! Split your layers.
D. Load up the layers with an exorbitant amount of filling.
E. Freeze it again for another 24 hours.
F. Let it thaw for 1- 2 hours before serving.
It works every time ;)
Monday, May 16, 2011
Here Comes The ... Best Wedding Cake You'll Ever Eat
My friends Mollie and Paulie are finally getting hitched.
I said Mollie, what would you like for Rosie and I to do for your wedding (Thinking she was going to give me a list of songs to sing). She said that she wanted us to make the wedding cakes. I said Wow... Okay. So I started giving her a list of all the wonderful ideas, like Chocolate Torte with Strawberry Filling. Fresh Tangerine Cake. Blackberry Jam Cake. Honey & Cream Cake... etc.
She said Nope. I want White Cake, Chocolate Cake, and Lemon Cake with White Buttercream Icing. To which I said... No problem. and Here's why...
Check out this White Cake Recipe from Cooks.Com
http://www.cooks.com/rec/view/0,166,146170-232204,00.html
MOIST WHITE CAKE
Read more about it at www.cooks.com/rec/view/0,166,146170-232204,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 c. sugar
1 1/4 c. milk
1 tsp. vanilla
2 eggs
1/2 c. shortening
Mix shortening, eggs, sugar, vanilla, and milk. Then mix flour, baking powder and salt in another bowl. Then add dry ingredients to other mixture. Pour into a greased 9 x 12 pan.
Bake at 350°F for 40 minutes.
and for Perfectly White Buttercream
check out
http://www.hurryupcakes.com/recipes/frosting-recipes/bright-white-buttercream-frosting
Bright White Buttercream is a great decorating frosting with a heavenly taste.
This frosting has a lighter taste than the shortening free Butteriest Buttercream, spreads easily, and is stiff enough to form lovely peaks. An easy decorator frosting that’s great for novelty cakes.
Ingredients
* 8 oz (2 “sticks”) room temperature butter
* 1 cup shortening
* 1 tbsp plus 1 tsp clear vanilla extract
* 7 cups powdered sugar (approximately 2 pounds)
* 6 tbsp milk
* <1 drop blue liquid food coloring (optional)
Directions
(See below for addition of food coloring directions.)
1. In one bowl, thoroughly cream butter, shortening, and vanilla.
2. Add one cup of powdered sugar and one tablespoon of milk. Beat thoroughly at medium speed.
3. Repeat step #2 until you have added all of the milk and powdered sugar.
4. Beat for an additional 3-5 minutes at medium speed.
Yield: Approximately five cups of frosting.
I said Mollie, what would you like for Rosie and I to do for your wedding (Thinking she was going to give me a list of songs to sing). She said that she wanted us to make the wedding cakes. I said Wow... Okay. So I started giving her a list of all the wonderful ideas, like Chocolate Torte with Strawberry Filling. Fresh Tangerine Cake. Blackberry Jam Cake. Honey & Cream Cake... etc.
She said Nope. I want White Cake, Chocolate Cake, and Lemon Cake with White Buttercream Icing. To which I said... No problem. and Here's why...
Check out this White Cake Recipe from Cooks.Com
http://www.cooks.com/rec/view/0,166,146170-232204,00.html
MOIST WHITE CAKE
Read more about it at www.cooks.com/rec/view/0,166,146170-232204,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 c. sugar
1 1/4 c. milk
1 tsp. vanilla
2 eggs
1/2 c. shortening
Mix shortening, eggs, sugar, vanilla, and milk. Then mix flour, baking powder and salt in another bowl. Then add dry ingredients to other mixture. Pour into a greased 9 x 12 pan.
Bake at 350°F for 40 minutes.
and for Perfectly White Buttercream
check out
http://www.hurryupcakes.com/recipes/frosting-recipes/bright-white-buttercream-frosting
Bright White Buttercream is a great decorating frosting with a heavenly taste.
This frosting has a lighter taste than the shortening free Butteriest Buttercream, spreads easily, and is stiff enough to form lovely peaks. An easy decorator frosting that’s great for novelty cakes.
Ingredients
* 8 oz (2 “sticks”) room temperature butter
* 1 cup shortening
* 1 tbsp plus 1 tsp clear vanilla extract
* 7 cups powdered sugar (approximately 2 pounds)
* 6 tbsp milk
* <1 drop blue liquid food coloring (optional)
Directions
(See below for addition of food coloring directions.)
1. In one bowl, thoroughly cream butter, shortening, and vanilla.
2. Add one cup of powdered sugar and one tablespoon of milk. Beat thoroughly at medium speed.
3. Repeat step #2 until you have added all of the milk and powdered sugar.
4. Beat for an additional 3-5 minutes at medium speed.
Yield: Approximately five cups of frosting.
Friday, May 6, 2011
The Possibilities are Endless
While working this week, my boss handed me a recipe out of Food Network Magazine
It is a MIX & MATCH QUICK BREAD RECIPE.
She made Zucchini, Dried Cranberry, Bread with Vanilla Bean Glaze.
The result was... Absolutely Delicious!
Check it out!
http://www.foodnetwork.com/recipes-and-cooking/mix-and-match-quick-bread/index.html
Create your perfect loaf of quick bread: This customizable recipe leads to thousands of possibilities!
1. Choose a Flavor
Prepare 1 cup fruit or vegetables (one kind).
*Pear, shredded and squeezed dry
*Apple, shredded and squeezed dry
*Banana, mashed
*Carrot, shredded
*Zucchini, shredded and squeezed dry
2. Pick Your Mix-Ins
Choose up to 1 3/4 cups total of the following ingredients (use no more than 3/4 cup nuts). Toast and chop any nuts; chop any large dried fruit.
*Walnuts
*Pecans
*Almonds
*Hazelnuts
*Pistachios
*Dried cherries
*Dried cranberries
*Dried currants
*Raisins
*Dried figs
*Dried apricots
*Pitted dried dates
*Rolled oats
*Chocolate chips
*Sweetened shredded coconut
3. Prepare the Pan
Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini pans.
4. Make the Batter
Mix 1 1/4 cups flour, 3/4 cup sugar, 1 teaspoon each baking powder and salt, and 1/2 teaspoon each baking soda, cinnamon and nutmeg in a large bowl; add your dry mix-ins (from step 2). In a medium bowl, whisk 2 eggs, 1/2 cup cooled melted butter or vegetable oil, 1/2 cup plain yogurt or sour cream, 1 teaspoon vanilla extract and 1 teaspoon citrus zest (optional). Stir your fruit or vegetables (from step 1) into the egg mixture, then fold into the dry mixture until just combined.
5. Bake the Loaf
Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf, 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely.
6. Make a Glaze
Prepare a glaze, pour on the cooled bread and let set, 15 to 20 minutes.
Chocolate
Whisk 1 cup confectioners' sugar, 2 tablespoons cocoa powder, 2 tablespoons milk, 1/4 teaspoon vanilla extract and a pinch of salt.
Vanilla Bean
Whisk 1 cup confectioners' sugar, 1 tablespoon milk and the seeds from 1 vanilla bean.
Brown Butter
Brown 3 tablespoons butter over low heat; cool slightly. Whisk with 1/2 cup confectioners' sugar and 1 tablespoon milk. Use immediately.
Citrus
Whisk 1 cup confectioners' sugar, 1 tablespoon each milk and citrus juice, and 1 teaspoon citrus zest.
Cream Cheese
Whisk 1 cup confectioners' sugar, 3 tablespoons softened cream cheese, 2 tablespoons milk and ¼ teaspoon vanilla extract.
Make these in advance: You can store them in an airtight container for up to 1 week.
Photographs by Charles Masters
It is a MIX & MATCH QUICK BREAD RECIPE.
She made Zucchini, Dried Cranberry, Bread with Vanilla Bean Glaze.
The result was... Absolutely Delicious!
Check it out!
http://www.foodnetwork.com/recipes-and-cooking/mix-and-match-quick-bread/index.html
Create your perfect loaf of quick bread: This customizable recipe leads to thousands of possibilities!
1. Choose a Flavor
Prepare 1 cup fruit or vegetables (one kind).
*Pear, shredded and squeezed dry
*Apple, shredded and squeezed dry
*Banana, mashed
*Carrot, shredded
*Zucchini, shredded and squeezed dry
2. Pick Your Mix-Ins
Choose up to 1 3/4 cups total of the following ingredients (use no more than 3/4 cup nuts). Toast and chop any nuts; chop any large dried fruit.
*Walnuts
*Pecans
*Almonds
*Hazelnuts
*Pistachios
*Dried cherries
*Dried cranberries
*Dried currants
*Raisins
*Dried figs
*Dried apricots
*Pitted dried dates
*Rolled oats
*Chocolate chips
*Sweetened shredded coconut
3. Prepare the Pan
Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini pans.
4. Make the Batter
Mix 1 1/4 cups flour, 3/4 cup sugar, 1 teaspoon each baking powder and salt, and 1/2 teaspoon each baking soda, cinnamon and nutmeg in a large bowl; add your dry mix-ins (from step 2). In a medium bowl, whisk 2 eggs, 1/2 cup cooled melted butter or vegetable oil, 1/2 cup plain yogurt or sour cream, 1 teaspoon vanilla extract and 1 teaspoon citrus zest (optional). Stir your fruit or vegetables (from step 1) into the egg mixture, then fold into the dry mixture until just combined.
5. Bake the Loaf
Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf, 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely.
6. Make a Glaze
Prepare a glaze, pour on the cooled bread and let set, 15 to 20 minutes.
Chocolate
Whisk 1 cup confectioners' sugar, 2 tablespoons cocoa powder, 2 tablespoons milk, 1/4 teaspoon vanilla extract and a pinch of salt.
Vanilla Bean
Whisk 1 cup confectioners' sugar, 1 tablespoon milk and the seeds from 1 vanilla bean.
Brown Butter
Brown 3 tablespoons butter over low heat; cool slightly. Whisk with 1/2 cup confectioners' sugar and 1 tablespoon milk. Use immediately.
Citrus
Whisk 1 cup confectioners' sugar, 1 tablespoon each milk and citrus juice, and 1 teaspoon citrus zest.
Cream Cheese
Whisk 1 cup confectioners' sugar, 3 tablespoons softened cream cheese, 2 tablespoons milk and ¼ teaspoon vanilla extract.
Make these in advance: You can store them in an airtight container for up to 1 week.
Photographs by Charles Masters
Monday, April 18, 2011
Taxation Without Representation
Wow! Taxes are stressful... especially when you have to bake a cake at the same time.
Today was a short cut day, so for all of you that want quick, simple, & delicious, here ya go.
Cast Iron Skillet Pineapple Upside Down Cake
1 Cast Iron Skilet
4 TBS Butter
1/3 cup Brown Sugar
1/4 Pineapple juice--- use from can of Pineapple
1 can Pineapple Rings
10-15 Maraschino Cherries
1 Duncan Hines Pineapple Supreme or Yellow Cake Mix
1 1/3 cup Pineapple Juice- or water, & pineapple juice mixture
3 eggs- (or for egg substitution 3 TBS Flax meal & 9 TBS Water mixed & Let sit 2 minutes)
1/3 cup oil
Melt 4 TBS Butter in Cast Iron Skillet on low heat
Add Brown sugar
Mix together till brown sugar dissolves.
Remove from heat
Add 1/4 cup pineapple juice.
Blend well.
Arrange 1 layer of Pineapple & Cherries in butter sugar mixture.
Combine Cake Mix, Eggs, remaining juice mixtue, and oil & mix at medium speed with electric mixture for 2 minutes.
Bake 25- 35 minutes until done.
Today was a short cut day, so for all of you that want quick, simple, & delicious, here ya go.
Cast Iron Skillet Pineapple Upside Down Cake
1 Cast Iron Skilet
4 TBS Butter
1/3 cup Brown Sugar
1/4 Pineapple juice--- use from can of Pineapple
1 can Pineapple Rings
10-15 Maraschino Cherries
1 Duncan Hines Pineapple Supreme or Yellow Cake Mix
1 1/3 cup Pineapple Juice- or water, & pineapple juice mixture
3 eggs- (or for egg substitution 3 TBS Flax meal & 9 TBS Water mixed & Let sit 2 minutes)
1/3 cup oil
Melt 4 TBS Butter in Cast Iron Skillet on low heat
Add Brown sugar
Mix together till brown sugar dissolves.
Remove from heat
Add 1/4 cup pineapple juice.
Blend well.
Arrange 1 layer of Pineapple & Cherries in butter sugar mixture.
Combine Cake Mix, Eggs, remaining juice mixtue, and oil & mix at medium speed with electric mixture for 2 minutes.
Bake 25- 35 minutes until done.
Wednesday, April 6, 2011
Mmmmm Twinkies
When was the last time you had a Hostess Twinkie. Golden Sponge Cake filled with that thick rich creamy gloop?
I haven't had one since at least 2001, when I cut all of that fun stuff out of my diet.
Since it is that time of year again when the birds are chirping and Spring is in there, let's go back to being kids and have fun again.
Try out this recipe for your next get together.
Serve it with some Hi C or Hawaiian Punch.
Twinkie Cake
Ingredients:Servings:
8 8 8-12 Servings Size
Update
3 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shortening
2 cups granulated sugar, divided
1 cup buttermilk
2 teaspoons vanilla
1/2 teaspoon almond extract
6 egg whites, room temperature
1 teaspoon cream of tartar
For Twinkie Creme Filling
2 teaspoons very hot water
1/2 teaspoon salt
2 cups marshmallow creme (1 7-ounce jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla
Change Measurements: US | Metric
Directions:
Prep Time: 20 mins
Total Time: 55 mins
1 Preheat oven to 350 degrees F.
2 Grease the edges of two 9-inch OR three 8-inch round cake pans and line the bottoms with wax paper.
3 Combine flour, baking soda and salt in medium bowl.
4 Beat shortening and 1 1/3 cups granulated sugar in a large bowl until light and fluffy.
5 Add flour mixture alternately with buttermilk, heating well after each addition.
6 Blend in vanilla and almond extract.
7 Beat egg whites in separate bowl at medium speed with electric mixer until foamy.
8 Add cream of tartar and beat at high speed until soft peaks form.
9 Gradually add remaining 2/3 cup granulated sugar, beating until stiff peaks form, and fold into batter.
10 Pour batter evenly into prepared pan and smooth with cake spatula.
11 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
12 Cool layers in pans on wire racks for 10 minutes.
13 Loosen edges and remove to racks to cool completely.
14 Fill layers with Twinkie Creme Filling.
15 For Twinkie Creme Filling: Combine the salt with the hot water in a small bowl and stir until salt is dissolved.
16 Let this mixture cool.
17 Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.
18 Add the salt solution to the filling mixture and combine.
19 Makes 1-1/2 cups of creme filling.
Read more: http://www.food.com/recipe/twinkie-cake-42839#ixzz1ImUXbyhV
I haven't had one since at least 2001, when I cut all of that fun stuff out of my diet.
Since it is that time of year again when the birds are chirping and Spring is in there, let's go back to being kids and have fun again.
Try out this recipe for your next get together.
Serve it with some Hi C or Hawaiian Punch.
Twinkie Cake
Ingredients:Servings:
8 8 8-12 Servings Size
Update
3 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shortening
2 cups granulated sugar, divided
1 cup buttermilk
2 teaspoons vanilla
1/2 teaspoon almond extract
6 egg whites, room temperature
1 teaspoon cream of tartar
For Twinkie Creme Filling
2 teaspoons very hot water
1/2 teaspoon salt
2 cups marshmallow creme (1 7-ounce jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla
Change Measurements: US | Metric
Directions:
Prep Time: 20 mins
Total Time: 55 mins
1 Preheat oven to 350 degrees F.
2 Grease the edges of two 9-inch OR three 8-inch round cake pans and line the bottoms with wax paper.
3 Combine flour, baking soda and salt in medium bowl.
4 Beat shortening and 1 1/3 cups granulated sugar in a large bowl until light and fluffy.
5 Add flour mixture alternately with buttermilk, heating well after each addition.
6 Blend in vanilla and almond extract.
7 Beat egg whites in separate bowl at medium speed with electric mixer until foamy.
8 Add cream of tartar and beat at high speed until soft peaks form.
9 Gradually add remaining 2/3 cup granulated sugar, beating until stiff peaks form, and fold into batter.
10 Pour batter evenly into prepared pan and smooth with cake spatula.
11 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
12 Cool layers in pans on wire racks for 10 minutes.
13 Loosen edges and remove to racks to cool completely.
14 Fill layers with Twinkie Creme Filling.
15 For Twinkie Creme Filling: Combine the salt with the hot water in a small bowl and stir until salt is dissolved.
16 Let this mixture cool.
17 Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.
18 Add the salt solution to the filling mixture and combine.
19 Makes 1-1/2 cups of creme filling.
Read more: http://www.food.com/recipe/twinkie-cake-42839#ixzz1ImUXbyhV
Wednesday, March 16, 2011
St Patrick's Day Cupcakes
Happy St. Patrick's Eve to all of you.
If you want to do up your cake correctly for the The Big Day, just add a cup of Guiness.
Thank you Cousin Stacey for the recipe.
http://www.facebook.com/l.php?u=http%3A%2F%2Fwww.yummly.com%2Frecipe%2FGlazed-Guiness-Cupcakes-shooter&h=d0f74
Glazed Guiness Cupcakes
to Favoritesfor Laterto ShareNew Menu
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Photo
IngredientsServingsIngredientEdit/Substitutions CancelSave
1 cup guinness
1 stick unsalted butter (plus one tablespoon)
3
4 cup unsweetened cocoa
2 cup dark brown sugar
3
4 cup sour cream
2 eggs
1 tbsp vanilla extract
2 cup all-purpose flour
2 1
2 tsp baking soda
8 oz cream cheese
1 1
4 cup confectioners sugar
1
3 cup milk
Method1 Preheat oven to 350°F. Place liners in cupcake tin.
2 Combine the Guinness and the butter, chopped into 1-inch chunks, in a large sauce pan, and heat to melt the butter.
3 Remove from heat, and whisk in the cocoa and sugar.
4 In a separate bowl, whisk the sour cream with the eggs and vanilla, then add to the beer mixture.
5 Sift together the flour and baking soda, and fold into the batter.
6 Pour batter into cupcake tin and bake for 25 minutes, or until inserted cake tester comes out clean.
7 Let stand 10 minutes, remove from muffin tin, and cool completely on a rack.
8 To Make Glaze: Using a mixer, whip cream cheese until smooth, sift in sugar, and beat. Add milk, and beat until smooth. Spread glaze over cooled cupcakes.
If you want to do up your cake correctly for the The Big Day, just add a cup of Guiness.
Thank you Cousin Stacey for the recipe.
http://www.facebook.com/l.php?u=http%3A%2F%2Fwww.yummly.com%2Frecipe%2FGlazed-Guiness-Cupcakes-shooter&h=d0f74
Glazed Guiness Cupcakes
to Favoritesfor Laterto ShareNew Menu
Save to Favoritesfor Laterto ShareNew Menu Share Email Print
Photo
IngredientsServingsIngredientEdit/Substitutions CancelSave
1 cup guinness
1 stick unsalted butter (plus one tablespoon)
3
4 cup unsweetened cocoa
2 cup dark brown sugar
3
4 cup sour cream
2 eggs
1 tbsp vanilla extract
2 cup all-purpose flour
2 1
2 tsp baking soda
8 oz cream cheese
1 1
4 cup confectioners sugar
1
3 cup milk
Method1 Preheat oven to 350°F. Place liners in cupcake tin.
2 Combine the Guinness and the butter, chopped into 1-inch chunks, in a large sauce pan, and heat to melt the butter.
3 Remove from heat, and whisk in the cocoa and sugar.
4 In a separate bowl, whisk the sour cream with the eggs and vanilla, then add to the beer mixture.
5 Sift together the flour and baking soda, and fold into the batter.
6 Pour batter into cupcake tin and bake for 25 minutes, or until inserted cake tester comes out clean.
7 Let stand 10 minutes, remove from muffin tin, and cool completely on a rack.
8 To Make Glaze: Using a mixer, whip cream cheese until smooth, sift in sugar, and beat. Add milk, and beat until smooth. Spread glaze over cooled cupcakes.
Friday, March 11, 2011
Bored on a Friday Night??? Why Not Bake A Cake
Happy 1st Friday of Lent to all of you.
Since it is a day of Fast and Abstinance, Rosie and I are going to stay in eat a small portion of Blackbeans for our only meal today and bake
Blackberry Jam Cake with Buttercream frosting and Caramel.
I've made several different recipes and swear by Paula Deen.
This is her Holiday Spice Cake Recipe, which I have modified to be the Perfect Blackberry Jam Cake.
Use 3 eggs, 1 cup buttermilk, instead of her measurements for these ingredients, and add 1 cup Blackberry Jam.
Also, drizzle caramel syrup on top of the buttercream, or mix it in, depending on your own liking.
http://www.foodnetwork.com/recipes/paula-deen/holiday-spice-cake-recipe/index.html
Holiday Spice Cake
Paula Deen
Recipe courtesy Paula Deen, 2008
Show: Paula's PartyEpisode: Butter Than Ever Christmas Party
Rated: 4 stars out of 5Rate itRead users' reviews (14)
* Filed under: Dairy, Buttermilk, Flour, Nuts, Sugar,
more
o Dish : Cake
o Technique : Baking
o Occasion : Holiday , Christmas , Holiday
o Herbs & Spices : Ginger , Clove , Cinnamon
o Who's Dining : For a Crowd
* RECIPE
* RATINGS & REVIEWS(14)
* VIDEOS(1)
*
Cook Time:
25 min
*
Level:
Easy
*
Yield:
8 servings
Close
Times:
Prep
20 min
Inactive Prep
10 min
Cook
25 min
Total:
55 min
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Ingredients
Cake:
* 3 cups cake flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon ground nutmeg
* 1 teaspoon ground cinnamon
* 1 teaspoon ground ginger
* 1/2 teaspoon ground cloves
* 2 sticks butter, softened
* 2 cups sugar
* 1/2 teaspoon salt
* 4 eggs
* 1 1/4 cups buttermilk
*
* Quick Butter Cream, recipe follows
* Finely chopped nuts, for garnish
* Cocoa powder, for garnish
Directions
Preheat oven to 350 degrees F. Butter and flour 3 (8-inch) round cake pans.
In a small mixing bowl whisk together cake flour, baking powder, baking soda, ground nutmeg, ground cinnamon, ground ginger and ground cloves.
Cream the butter, sugar and salt until light and fluffy with an electric mixer. Beat in the eggs, 1 at a time, beating well after each addition. Beat in the dry ingredients and the buttermilk alternately beginning and ending with the dry.
When the batter is well mixed and smooth, divide it amongst the 3 prepared cake pans and bake about 25 minutes or until a toothpick inserted into the center of the cakes come out clean. Let cool in the pan for 10 minutes then turn out to cool completely. If the cake layers have domed a little during the baking process, slice off the tops with a long serrated knife so they are flat and even.
Place the first layer, cut side down, on a cake pedestal or serving plate. Spoon about 3/4 cup of butter cream onto the center of the cake. Spread it almost to the very edges with an offset spatula. Repeat with the remaining 2 layers. Garnish the top of the cake with finely chopped nuts and cocoa powder.
Quick Butter Cream:
* 3/4 cup butter, softened
* 1/4 cup shortening
* Pinch salt
* 6 cups confectioners' sugar
* 1 1/2 teaspoons vanilla extract
* 1/2 cup heavy cream
Beat the butter, shortening and salt together until creamy with an electric mixer. Add half the confectioners' sugar and beat until light and fluffy, about 5 minutes. Combine the vanilla extract and heavy cream. Gradually beat in the remaining confectioners' sugar alternating with the cream mixture until it is all incorporated and the frosting is very light and fluffy.
Since it is a day of Fast and Abstinance, Rosie and I are going to stay in eat a small portion of Blackbeans for our only meal today and bake
Blackberry Jam Cake with Buttercream frosting and Caramel.
I've made several different recipes and swear by Paula Deen.
This is her Holiday Spice Cake Recipe, which I have modified to be the Perfect Blackberry Jam Cake.
Use 3 eggs, 1 cup buttermilk, instead of her measurements for these ingredients, and add 1 cup Blackberry Jam.
Also, drizzle caramel syrup on top of the buttercream, or mix it in, depending on your own liking.
http://www.foodnetwork.com/recipes/paula-deen/holiday-spice-cake-recipe/index.html
Holiday Spice Cake
Paula Deen
Recipe courtesy Paula Deen, 2008
Show: Paula's PartyEpisode: Butter Than Ever Christmas Party
Rated: 4 stars out of 5Rate itRead users' reviews (14)
* Filed under: Dairy, Buttermilk, Flour, Nuts, Sugar,
more
o Dish : Cake
o Technique : Baking
o Occasion : Holiday , Christmas , Holiday
o Herbs & Spices : Ginger , Clove , Cinnamon
o Who's Dining : For a Crowd
* RECIPE
* RATINGS & REVIEWS(14)
* VIDEOS(1)
*
Cook Time:
25 min
*
Level:
Easy
*
Yield:
8 servings
Close
Times:
Prep
20 min
Inactive Prep
10 min
Cook
25 min
Total:
55 min
Recipe Tools:
* Print Recipe
* Get Card
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Ingredients
Cake:
* 3 cups cake flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon ground nutmeg
* 1 teaspoon ground cinnamon
* 1 teaspoon ground ginger
* 1/2 teaspoon ground cloves
* 2 sticks butter, softened
* 2 cups sugar
* 1/2 teaspoon salt
* 4 eggs
* 1 1/4 cups buttermilk
*
* Quick Butter Cream, recipe follows
* Finely chopped nuts, for garnish
* Cocoa powder, for garnish
Directions
Preheat oven to 350 degrees F. Butter and flour 3 (8-inch) round cake pans.
In a small mixing bowl whisk together cake flour, baking powder, baking soda, ground nutmeg, ground cinnamon, ground ginger and ground cloves.
Cream the butter, sugar and salt until light and fluffy with an electric mixer. Beat in the eggs, 1 at a time, beating well after each addition. Beat in the dry ingredients and the buttermilk alternately beginning and ending with the dry.
When the batter is well mixed and smooth, divide it amongst the 3 prepared cake pans and bake about 25 minutes or until a toothpick inserted into the center of the cakes come out clean. Let cool in the pan for 10 minutes then turn out to cool completely. If the cake layers have domed a little during the baking process, slice off the tops with a long serrated knife so they are flat and even.
Place the first layer, cut side down, on a cake pedestal or serving plate. Spoon about 3/4 cup of butter cream onto the center of the cake. Spread it almost to the very edges with an offset spatula. Repeat with the remaining 2 layers. Garnish the top of the cake with finely chopped nuts and cocoa powder.
Quick Butter Cream:
* 3/4 cup butter, softened
* 1/4 cup shortening
* Pinch salt
* 6 cups confectioners' sugar
* 1 1/2 teaspoons vanilla extract
* 1/2 cup heavy cream
Beat the butter, shortening and salt together until creamy with an electric mixer. Add half the confectioners' sugar and beat until light and fluffy, about 5 minutes. Combine the vanilla extract and heavy cream. Gradually beat in the remaining confectioners' sugar alternating with the cream mixture until it is all incorporated and the frosting is very light and fluffy.
Thursday, March 3, 2011
A Fat Kid on Fat Tuesday
Amy & I have decided that this year for Lent that we are both going on a Vegan diet. This means that we will be giving up "ALL" meat & animal bi products, in honor of this season of reflection and sacrifice. However, before Lent begins, all Fat Kids get one last chance to get their "eat" on. It is called Mardi Gras in French, Carnival in Portuguese, and FAT TUESDAY in English.
So whether you a partying it up in Rio, New Orleans, Northside, or on top of a Rocky Mountain, where cakes don't rise, the one thing we all have in common is that we all have a Fat Side to enjoy.
Here is Emeril's King Cake Recipe in order to do it up right... and from one fat kid to another...
HAPPY FAT TUESDAY!!!
http://www.gumbopages.com/food/dessert/king-cake.html
KING CAKE
What's a King Cake, you ask? Well, let's find out. From the King Cake section of the Carnival FAQ:
"The King Cake tradition came to New Orleans with the first French settlers and has stayed ever since. Like the rest of Mardi Gras during those early days, the king cake was a part of the family's celebration, and really didn't take on a public role until after the Civil War. In 1870, the Twelfth Night Revelers held their ball, with a large king cake as the main attraction. Instead of choosing a sacred king to be sacrificed, the TNR used the bean in the cake to choose the queen of the ball. This tradition has carried on to this day, although the TNR now use a wooden replica of a large king cake. The ladies of the court pull open little drawers in the cake's lower layer which contain the silver and gold beans. Silver means you're on the court; gold is for the queen.
"With the TNR making a big deal over the king cake in the society circles, others in the city started having king cake parties. These parties particularly among children, became very popular and have also continued to today. The focus of today's king cake party for kids has shifted more to the school classroom than the home, however. Up through the 1950s, neighborhoods would have parties. One family would start the ball rolling after Twelfth Night, and they'd continue on weekends through Carnival. Whoever got the baby (the coin or bean had changed to a ceramic or porcelain baby about an inch long by then) in the king cake was to hold the next party. You can still hear stories from folks who were kids during the Great Depression of what their mommas would do to them if they came home with the baby from a king cake party, since so many families were short on money then.
"[Today,] schools and offices are the main sites for king cake parties these days. Someone will pick up a cake at the bakery on the way downtown and leave it out for everyone to grab a piece, or mom will send one to school on a Friday for the kids to share. You an always tell the locals from the transfers in any given office because the local knows what to do when he or she gets the baby. The foreigner just drops it on the counter or some such, and possibly might not even bring the next cake. Sacrilege."
NOTE! You may NOT prepare and serve this before Twelfth Night (Jan. 6) or after Mardi Gras Day!
For more information and history on King Cakes, see the Carnival FAQ.
If you're not in New Orleans and you don't feel like mail-ordering, you can always make your own. Here's an excellent King Cake recipe, provided courtesy of Chef Emeril Lagasse.
2 envelopes active dry yeast
1/2 cup granulated sugar
1-1/2 sticks (6 ounces) unsalted butter, melted
1 cup warm milk (about 110°F)
5 large egg yolks, at room temperature
4 1/2 cups bleached all-purpose flour
2 teaspoons salt
1 teaspoon freshly grated nutmeg
1 teaspoon grated lemon zest
1 teaspoon vegetable oil
1 pound cream cheese, at room temperature
4 cups confectioner's sugar
1 plastic king cake baby or a pecan half
5 tablespoons milk, at room temperature
3 tablespoons fresh lemon juice
Purple-, green-, and gold-tinted sugar sprinkles
Combine the yeast and granulated sugar in the bowl of a stand mixer fitted with a dough hook. Add the melted butter and warm milk. Beat at low speed for 1 minute. With the mixer running, add the egg yolks, then beat for 1 minute at medium-low speed. Add the flour, salt, nutmeg, and lemon zest and beat until everything is incorporated. Increase the speed to high and beat until the dough pulls away from the sides of the bowl, forms a ball, and starts to climb up the dough hook. (If the dough is uncooperative in coming together, add a bit of warm water (110 degrees), a tablespoon at a time, until it does.)
Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl with the vegetable oil. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until doubled in size, about 2 hours.
Meanwhile, make the filling. In a large mixing bowl, combine the cream cheese and 1 cup of the confectioner's sugar. Blend by hand or with an electric mixer on low speed. Set aside.
Line a baking sheet with parchment paper.
Turn the dough out onto a lightly floured work surface. Using your fingers, pat it out into a rectangle about 30 inches long and 6 inches wide.
Spread the filling lengthwise over the bottom half of the dough, then flip the top half of the dough over the filling. Seal the edges, pinching the dough together. Shape the dough into a cylinder and place it on the prepared baking sheet seam side down. Shape the dough into a ring and pinch the ends together so there isn't a seam. Insert the king cake baby or pecan half into the ring from the bottom so that it is completely hidden by the dough.
Cover the ring with plastic wrap or a clean kitchen towel and place in a warm, draft-free place. Let the dough rise until doubled in size, about 45 minutes.
Meanwhile, preheat the oven to 350°F.
Brush the top of the risen cake with 2 tablespoons of the milk. Bake until golden brown, 25 to 30 minutes. Remove from the oven and let cool completely on a wire rack.
Make the icing. Combine the remaining 3 tablespoons milk, the lemon juice, and the remaining 3 cups confectioner's sugar in medium-size mixing bowl. Stir to blend well. With a rubber spatula, spread the icing evenly over the top of the cake. Sprinkle with the sugar crystals, alternating colors around the cake.
The cake is traditionally cut into 2-inch-thick slices with all the guests in attendance.
YIELD: 20 to 22 servings
So whether you a partying it up in Rio, New Orleans, Northside, or on top of a Rocky Mountain, where cakes don't rise, the one thing we all have in common is that we all have a Fat Side to enjoy.
Here is Emeril's King Cake Recipe in order to do it up right... and from one fat kid to another...
HAPPY FAT TUESDAY!!!
http://www.gumbopages.com/food/dessert/king-cake.html
KING CAKE
What's a King Cake, you ask? Well, let's find out. From the King Cake section of the Carnival FAQ:
"The King Cake tradition came to New Orleans with the first French settlers and has stayed ever since. Like the rest of Mardi Gras during those early days, the king cake was a part of the family's celebration, and really didn't take on a public role until after the Civil War. In 1870, the Twelfth Night Revelers held their ball, with a large king cake as the main attraction. Instead of choosing a sacred king to be sacrificed, the TNR used the bean in the cake to choose the queen of the ball. This tradition has carried on to this day, although the TNR now use a wooden replica of a large king cake. The ladies of the court pull open little drawers in the cake's lower layer which contain the silver and gold beans. Silver means you're on the court; gold is for the queen.
"With the TNR making a big deal over the king cake in the society circles, others in the city started having king cake parties. These parties particularly among children, became very popular and have also continued to today. The focus of today's king cake party for kids has shifted more to the school classroom than the home, however. Up through the 1950s, neighborhoods would have parties. One family would start the ball rolling after Twelfth Night, and they'd continue on weekends through Carnival. Whoever got the baby (the coin or bean had changed to a ceramic or porcelain baby about an inch long by then) in the king cake was to hold the next party. You can still hear stories from folks who were kids during the Great Depression of what their mommas would do to them if they came home with the baby from a king cake party, since so many families were short on money then.
"[Today,] schools and offices are the main sites for king cake parties these days. Someone will pick up a cake at the bakery on the way downtown and leave it out for everyone to grab a piece, or mom will send one to school on a Friday for the kids to share. You an always tell the locals from the transfers in any given office because the local knows what to do when he or she gets the baby. The foreigner just drops it on the counter or some such, and possibly might not even bring the next cake. Sacrilege."
NOTE! You may NOT prepare and serve this before Twelfth Night (Jan. 6) or after Mardi Gras Day!
For more information and history on King Cakes, see the Carnival FAQ.
If you're not in New Orleans and you don't feel like mail-ordering, you can always make your own. Here's an excellent King Cake recipe, provided courtesy of Chef Emeril Lagasse.
2 envelopes active dry yeast
1/2 cup granulated sugar
1-1/2 sticks (6 ounces) unsalted butter, melted
1 cup warm milk (about 110°F)
5 large egg yolks, at room temperature
4 1/2 cups bleached all-purpose flour
2 teaspoons salt
1 teaspoon freshly grated nutmeg
1 teaspoon grated lemon zest
1 teaspoon vegetable oil
1 pound cream cheese, at room temperature
4 cups confectioner's sugar
1 plastic king cake baby or a pecan half
5 tablespoons milk, at room temperature
3 tablespoons fresh lemon juice
Purple-, green-, and gold-tinted sugar sprinkles
Combine the yeast and granulated sugar in the bowl of a stand mixer fitted with a dough hook. Add the melted butter and warm milk. Beat at low speed for 1 minute. With the mixer running, add the egg yolks, then beat for 1 minute at medium-low speed. Add the flour, salt, nutmeg, and lemon zest and beat until everything is incorporated. Increase the speed to high and beat until the dough pulls away from the sides of the bowl, forms a ball, and starts to climb up the dough hook. (If the dough is uncooperative in coming together, add a bit of warm water (110 degrees), a tablespoon at a time, until it does.)
Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl with the vegetable oil. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until doubled in size, about 2 hours.
Meanwhile, make the filling. In a large mixing bowl, combine the cream cheese and 1 cup of the confectioner's sugar. Blend by hand or with an electric mixer on low speed. Set aside.
Line a baking sheet with parchment paper.
Turn the dough out onto a lightly floured work surface. Using your fingers, pat it out into a rectangle about 30 inches long and 6 inches wide.
Spread the filling lengthwise over the bottom half of the dough, then flip the top half of the dough over the filling. Seal the edges, pinching the dough together. Shape the dough into a cylinder and place it on the prepared baking sheet seam side down. Shape the dough into a ring and pinch the ends together so there isn't a seam. Insert the king cake baby or pecan half into the ring from the bottom so that it is completely hidden by the dough.
Cover the ring with plastic wrap or a clean kitchen towel and place in a warm, draft-free place. Let the dough rise until doubled in size, about 45 minutes.
Meanwhile, preheat the oven to 350°F.
Brush the top of the risen cake with 2 tablespoons of the milk. Bake until golden brown, 25 to 30 minutes. Remove from the oven and let cool completely on a wire rack.
Make the icing. Combine the remaining 3 tablespoons milk, the lemon juice, and the remaining 3 cups confectioner's sugar in medium-size mixing bowl. Stir to blend well. With a rubber spatula, spread the icing evenly over the top of the cake. Sprinkle with the sugar crystals, alternating colors around the cake.
The cake is traditionally cut into 2-inch-thick slices with all the guests in attendance.
YIELD: 20 to 22 servings
Monday, February 21, 2011
Who doesn't like Chocolate?
Regardless of peoples' opinions on chocolate, a sure pleaser for everyone is a tray of brownies. I don't know how many times I've been with friends who "insist" that they don't like chocolate, but knock out the brownies. Brownies are great, because you can do absolutely nothing with them, or top them with the most outrageous of ideas. Brownies are also a great treat for all "kids from one to ninety-two" (Thank you Mel Torme), because everyone can go to town making their own creations with them. Brownies are also a lot quicker to make & a lot less of a mess than other cakes, as well. So, get making a tray, set out a bunch of ingredients on the table & create your own Sundae bar, but using Brownies instead of Ice Cream.... Uhhh, Well okay, you can use the ice cream too.
I must admit, as much as I prefer higher quality chocolate than Hershey's to eat as a treat, They do have some of the best dessert recipes out there.
Here is Hershey's Best Brownie Recipe from http://www.hersheys.com/recipes/5008/Best-Brownies.aspx
Try it out, you can't go wrong!
Ingredients
1/2 cup (1 stick) butter or margarine, melted 1 cup sugar 1 teaspoon vanilla extract 2 eggs 1/2 cup all-purpose flour 1/3 cup HERSHEY'S Cocoa 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped nuts (optional) CREAMY BROWNIE FROSTING (recipe follows) Directions
1 Heat oven to 350°F. Grease 9-inch square baking pan.
2 Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan.
3 Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies.
CREAMY BROWNIE FROSTING
3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY'S Cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons milk
Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.
I must admit, as much as I prefer higher quality chocolate than Hershey's to eat as a treat, They do have some of the best dessert recipes out there.
Here is Hershey's Best Brownie Recipe from http://www.hersheys.com/recipes/5008/Best-Brownies.aspx
Try it out, you can't go wrong!
Ingredients
1/2 cup (1 stick) butter or margarine, melted 1 cup sugar 1 teaspoon vanilla extract 2 eggs 1/2 cup all-purpose flour 1/3 cup HERSHEY'S Cocoa 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped nuts (optional) CREAMY BROWNIE FROSTING (recipe follows) Directions
1 Heat oven to 350°F. Grease 9-inch square baking pan.
2 Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan.
3 Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies.
CREAMY BROWNIE FROSTING
3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY'S Cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons milk
Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.
Father, I Cannot Tell A Lie, I Cut Down the Cherry Tree
Happy Presidents Day!
What's a better place to visit on such an event, than Lebanon, Ohio; the home of The Golden Lamb Restaurant and Inn. The Golden Lamb, the oldest continuously running hotel in Ohio,has hosted twelve U.S. Presidents since it opened its doors in 1803. About four years later, a home was built about four blocks down the road, which still stands and is the oldest residence in Lebabon. This is the home of my close friend, and fellow Cake Creator, Will Corson. Together, we each bake Scratch Made Cakes, and serve them once a month at The Avenue Patio and Lounge, in Covington, KY.
Will discovered that he had a recipe for one of Thomas Jefferson and George Washington's favorite dessert. Sweet Cream Cake with Cherries. While Will's house was being erected, President Jefferson was perhaps indulging in the aesthetical and gluttonous enjoyment of this fine pastry.
Sweet Cream Cake With Cherries
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar
3 eggs
1 1/2 teaspoons vanilla
1 1/2 cups heavy cream, whipped
1 jar (10 oz) cherry jam
6 ounces fresh cherries
mint sprigs
Directions
Preheat oven 350 degrees
Grease 2 8 inch square baking pans; line bottoms with waxed paper that has been greased; flour paper and pans.
Sift flour, baking powder, salt and 3/4 cup sugar into a bowl.
Beat eggs, vanilla and remaining sugar in another bowl.
Beat in flour mixture just until combined.
Fold in whipped cream and scrape into prepared pans.
Bake for 25 to 30 minutes.
Cool pans on rack for 10 min then remove cakes from pans to rack and cool completely
Split each cake in half horizonally with serrated knife.
Place one layer, cut side up, on serving plate.
Spread with 1/3 of jam.
Repeat with remaining layers and jam, leaving top layer plain.
Frost sides and top with frosting recipe below.
Whipped Cream Frosting:
Beat 1 1/2 cups heavy cream and 3 tablespoons confectioners sugar to soft peaks.
Garnish cake with cherries and mint..
What's a better place to visit on such an event, than Lebanon, Ohio; the home of The Golden Lamb Restaurant and Inn. The Golden Lamb, the oldest continuously running hotel in Ohio,has hosted twelve U.S. Presidents since it opened its doors in 1803. About four years later, a home was built about four blocks down the road, which still stands and is the oldest residence in Lebabon. This is the home of my close friend, and fellow Cake Creator, Will Corson. Together, we each bake Scratch Made Cakes, and serve them once a month at The Avenue Patio and Lounge, in Covington, KY.
Will discovered that he had a recipe for one of Thomas Jefferson and George Washington's favorite dessert. Sweet Cream Cake with Cherries. While Will's house was being erected, President Jefferson was perhaps indulging in the aesthetical and gluttonous enjoyment of this fine pastry.
Sweet Cream Cake With Cherries
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar
3 eggs
1 1/2 teaspoons vanilla
1 1/2 cups heavy cream, whipped
1 jar (10 oz) cherry jam
6 ounces fresh cherries
mint sprigs
Directions
Preheat oven 350 degrees
Grease 2 8 inch square baking pans; line bottoms with waxed paper that has been greased; flour paper and pans.
Sift flour, baking powder, salt and 3/4 cup sugar into a bowl.
Beat eggs, vanilla and remaining sugar in another bowl.
Beat in flour mixture just until combined.
Fold in whipped cream and scrape into prepared pans.
Bake for 25 to 30 minutes.
Cool pans on rack for 10 min then remove cakes from pans to rack and cool completely
Split each cake in half horizonally with serrated knife.
Place one layer, cut side up, on serving plate.
Spread with 1/3 of jam.
Repeat with remaining layers and jam, leaving top layer plain.
Frost sides and top with frosting recipe below.
Whipped Cream Frosting:
Beat 1 1/2 cups heavy cream and 3 tablespoons confectioners sugar to soft peaks.
Garnish cake with cherries and mint..
Wednesday, February 16, 2011
Flourless Chocolate Decadence
Today we are in the kitchen with Amy at her beautiful home in the quaint, valley suburban neighborhood of Northside. Northside is a historical district in Cincinnati, that has a very diverse & plentiful sharing of cross cultures. It has been the home of cosmetic mogul, Andrew Jergens. The nationally & historically renowned Spring Grove Cemetery & Arboretum is the northeastern gateway into this community.
Today we are celebrating the birthday of Amy's husband, Owen. It has been a very eventful past few days, trying to get Owen to decide what cake he wanted for his 'Big Day'. After much thought and anguish over the matter, he has decided that he would like a dessert that comes from his favorite cookbook The Joy of Cooking.
This recipe comes from the1997 edition as it was posted on http://www.mycameraeatsfood.com/tag/flourless-chocolate-cake/
Flourless Chocolate Decadence
Have all ingredients at room temperature.
Preheat oven to 325 degrees. Grease an 8 x 2 inch round pan (not a springform) and line the bottom with wax or parchment paper.
Preheat oven to 325 degrees. Grease an 8 x 2 inch round pan (not a springform) and line the bottom with wax or parchment paper.
Combine in a large heatproof bowl:
1 pound bittersweet or semisweet chocolate, coarsely chopped
10 tablespoons unsalted butter, cut into 10 pieces
1 pound bittersweet or semisweet chocolate, coarsely chopped
10 tablespoons unsalted butter, cut into 10 pieces
Set the bowl in a large skillet of barely simmering water and stir often until the chocolate and butter are warm, melted, and smooth. Remove from the heat and whisk in:
5 large egg yolks
5 large egg yolks
In another large bowl, beat on medium speed until soft peaks form:
5 large egg whites
1/4 tsp. cream of tartar
5 large egg whites
1/4 tsp. cream of tartar
Gradually add, beating on high speed:
1 tablespoon sugar
1 tablespoon sugar
Beat until the peaks are stiff but not dry. Use a rubber spatula to fold one-quarter of the egg whites into the chocolate mixture, then fodl in the remaining whites. Scrape the batter into the pan and spread evenly. Set the pan in a large shallow baking dish or roasting pan, set the baking dish into the oven, and pour enough boiling water into it to reach halfway up the sides of the cake pan. Bake for exactly 30 minutes; the top of the cake will have a thin crust and the interior will still be gooey. Set the cake pan on a rack to cool compltely, then refrigerate until chilled or overnight. To unmold, slide a thin knife around the cake to detach it from the pan. Invert the cake and peel off the paper liner. Reinvert onto a serving platter. Sprinkle with powdered sugar, if you like, or decorate with raspberries!
Monday, February 14, 2011
An offer I couldn't refuse
My Godfather, raised amongst the the Norwood Mafia has requested that we share some Sugar Free Cake recipes. http://www.cooksrecipes.com/diabetic-recipes/diabetic_cakes.html has a wealth of Cake & Frosting recipes that have been posted Courtesy of Splenda. We will be getting in the Kitchen with Amy in the next few days, & I will get her Carb Free, Sugar Free Cheese Cake Recipe, that is made with "real" cheese... Until then, I must appease the Godfather.
Sunday, February 13, 2011
Preview for the week of Feb. 13- Feb.0
This week, we will be baking in Amy's kitchen in beautiful Northside.
Her husband's birthday is this week, and he is still pondering on what cake he wants.
We will also be traveling to Lebanon, OH and visiting the home of Karaoke DJ Will Corson. It his time of the month, to bake a Cake to take to the Monthly "Cake Monday" at The Avenue Patio and Lounge in Covington. Will is getting creative, and is going to concoct a special cake in honor of President's Day.
Chris is still in deliberation about his Cake of the month... Any suggestions?
And Happy Birthday to Carly, Michael, Owen, Delia, Chris H., Lee,Stacey, Maria, Perkins, Frankie, Margie, Connie, Adam, JD, Mitch, Chris B.,Brian, Colleen, Molly, and Michelle
Her husband's birthday is this week, and he is still pondering on what cake he wants.
We will also be traveling to Lebanon, OH and visiting the home of Karaoke DJ Will Corson. It his time of the month, to bake a Cake to take to the Monthly "Cake Monday" at The Avenue Patio and Lounge in Covington. Will is getting creative, and is going to concoct a special cake in honor of President's Day.
Chris is still in deliberation about his Cake of the month... Any suggestions?
And Happy Birthday to Carly, Michael, Owen, Delia, Chris H., Lee,Stacey, Maria, Perkins, Frankie, Margie, Connie, Adam, JD, Mitch, Chris B.,Brian, Colleen, Molly, and Michelle
Friday, February 11, 2011
Thinking Outside of the Box... of Cake Mix, That Is!
How is one supposed to be creative, with the rush & turmoil of today's social & economic pressures?
... Especially when it comes to Cake.
Let's face it, if you want to make a homemade cake from scratch, it will take you a good 2 to 3 hours, and quite a few dollars (if you have to buy all of the ingredients), or you can just make a cake from a box, which takes about an hour & will cost you about $2.00 and the price of a couple of eggs & some oil. Regardless of which you prefer, the idea of being able to have a delicious dessert at the end of a long hard day [at the office, dealing with personal business, running around ragged, dealing with the family, the spouse, the pets, the PTA, social engagements ( you know, those things where you have a saccharinny smile, & act like you are having the time of your life), etc., etc.] makes it all worth doing again tomorrow.
So...How do we make time & be thrifty about getting to enjoy that slice of wonderment that we all so much deserve at the end of the day?
First off, plan a couple of hours on a low rush day, to use your baking time as an act of stress relief. The whole process incorporates the ideology of many modern practices of relaxation. For instance, reading, small reflexive movements with your body, slow counting, breathing... drinking the leftover brandy, from that apple cake recipe, are all part of the technique. Shoot, you can make several cakes in one day, and skip Yoga for a week... now the gym, that would be another story.
After baking the cakes & letting them cool, go ahead & slice them in half ,lengthwise( if you like 4 layers) wrap them in plastic & freeze them. Freezing cakes locks in moisture & preserves them, so they are as good as freshly baked, a week later. Frozen cakes are also easier to ice & maneuver.You have just created the basis for a weeks worth of treats that will only take minutes to prepare as you want them.
In order to be cost effective, what better way is there than to use what you already have on hand? Who doesn't have a jar of peanut butter, or a can of fruit in its own juices sitting around? Shoot, get creative using things that you normally wouldn't spread on cake... Cream Cheese? Butter? That sweet Liqueur that's been sitting in the cupboard since, you don't know when? How about some Lemon Basil & sardines?
Caking is not necessarily about trying to be cost effective & time efficient. It is about creating a treat that you love, and making it even better.
Even if you use that boxed mix, or decide that scratch is for you, expand your mind to the possibility that it can be so much more than...500 Calories a serving!
Chris & Trey (contributing author)
Wednesday, February 9, 2011
Some Things are just Goooooooooooooooooooooood!
Having been a child at the end of the 20th Century, I grew up in the typical family, that loved the convenience of Modern Food Technology. We had a microwave, We ate Kraft Cheese n Macaroni, and best of all , the boxed cake mix. This recipe which, has been one of my favorites since I can remember, was the predecessor to Duncan Hines, & Betty Crocker & will always have a special place in my...Belly! ~Chris
Bisquick Velvet cake (coffee cake)?
Coffee cake that was on the Bisquick box years ago. Maybe called Velvet Cake
Is it Frosting or is it Icing?
After much debate, Amy & Chris have decided that Frosting is thick, and creamy.... like buttercream, and icing is thinner, which simply covers the surface of the cake. While reading up on the differences, we have found that many people believe that the titles are interchangeable i.e. Soda & Pop. We believe that Frosting is perhaps a newer term, since the 1964 edition of The Joy of Cooking, only lists 'Icing' , whereas the 2006 edition lists both.... and the Rombauer family knows all!
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