Cakes


This is what I’m planning to make for our Thanksgiving pot luck!  Let me know what you think!  I thought I would pass it along!  Happy Thanksgiving!  Happy Eating!

FOUR LAYER PUMPKIN CAKE

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WOW!  This is SO good!  I found this in my Betty Crocker Cookbook and I had never even noticed it before!  Wow, it’s just amazingly good!  It was fun to make after a vacation of camping and cooking out!  Enjoy!

1 cup all-purpose flour

3/4 cup granulated sugar

2 tablespoons baking cocoa

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

2 tablespoons vegetable oil

1 teaspoon vanilla

1 cup chopped nuts, if desired {i skipped this and it was still great! 🙂 }

1 cup packed brown sugar

1/4 cup baking cocoa

1 3/4 cup VERY hot water (I used hot water from the coffee maker)

How to:

Heat oven to 350 F.

Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in UNGREASED square pan.  {note: They say 9x9x2, but I only have an 8x8x2 and it did just fine.}  Mix in oil, milk and vanilla with a fork until it’s smooth.  Stir in nuts.  Spread across pan.  {I mixed all of this in the pan…very easy cleanup that way..AND no wasted yummyness in that extra pan!}

Sprinkle the brown sugar and 1/4 cup cocoa over the batter and then pour the water over the batter evenly  Careful when you carry it to bake, because the pan can become hot.

Bake it about 40 minutes or until the top is dry. {Mine was done in 20-30 minutes.}

I let it cool awhile and then spooned it into dishes with a scoop of vanilla ice cream on top!  The bottom layer will be very liquidy…and then turn to almost a pudding…you haven’t done a thing wrong!! 

Enjoy!  I will try and get a picture up here soon! 

❤   BaKeRiStA

Crust:

 

6 tablespoons unsalted butter, at room temperature (3/4 stick)
3 tablespoons sugar
Pinch fine
salt
1 large egg yolk
3/4 cup all-purpose flour
1 teaspoon sour cream or
yogurt

 

Lemon Filling:

 

1/3 cups sugar
1 tablespoon cornstarch
4 large egg yolks
1/4 cup freshly squeezed lemon juice (about 2 lemons)
2 tablespoons freshly squeezed
lime juice (about 1 lime)
1 tablespoon finely grated lemon zest
3 tablespoons cold unsalted butter, cubed

 

Meringue:

 

1/4 cup egg whites (about 2 large eggs)
1/2 cup sugar
1/4 teaspoon cream of tartar
Pinch fine salt

 

1 (6-cup) standard non-stick muffin tin Crust:
Beat the butter in a medium bowl with an electric mixer on medium-high until smooth. Add the sugar and salt and continue to beat until evenly combined. Scrape down the sides of the bowl, then beat in the egg yolk. Add half of the flour, beating until just crumbly. Scrape down the bowl again; add the remaining flour and then the sour cream or yogurt, beating just until the
dough is evenly moistened. Turn dough onto a lightly floured work surface and knead lightly to bring it together.

Roll the dough between 2 generously floured sheets of waxed or parchment paper into a circle about 1/4-inch thick with a rolling pin. Refrigerate for 1 hour.

Cut out 6 (4 1/2-inch) rounds using an inverted bowl or round cookie cutter. Place rounds in the muffin tins and, using a small shot glass or your fingers, press into the corners and about halfway up the sides for a snug fit (see photo). Freeze dough in the muffin tin for 30 minutes.

Position a rack in the lower third of the oven and preheat to 325 degrees F. Spray the outside of 6 standard muffin liners with cooking spray and place in the crusts. Fill with dried beans or pie weights. Bake crusts until just brown around the edges, about 25 to 30 minutes. Remove from the oven and cool for about 1 minute; then carefully remove the muffin liners and baking beans. Return pan to the oven and continue to bake until crusts are cooked through and evenly browned (see photo), about 15 to 20 minutes more. Cool slightly. Then carefully remove crusts from the muffin tin and cool completely on a rack.

Lemon Filling:
Combine the sugar, cornstarch, and yolks in a nonreactive saucepan. Whisk constantly over medium-low heat until the mixture is smooth and sugar dissolves, about 1 minute. Add the lemon and lime juice and zest and continue to cook, whisking constantly, until the mixture is as thick as sour cream and is just about to simmer, 3 to 4 minutes. (Take care to stir into the sides of the pot so that all curd thickens evenly.)

Strain through a fine mesh strainer into a bowl. Whisk in the butter a little at a time, until smooth. Stir occasionally until cooled. (Setting the bowl in a larger bowl of ice will speed this up.). Fill each tartlet with 1 1/2 tablespoons of the cool lemon filling.

Meringue:
Bring a few inches of water to a boil in a saucepan that can hold a standing mixer’s bowl above the water. Whisk together the egg whites, sugar, cream of tartar and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch (135 degrees F) and the sugar dissolves, about 1 to 2 minutes. Transfer the bowl to the mixer fitted with the whisk attachment and beat the whites at medium-high speed until they hold soft peaks. Increase speed to high and continue to beat to make a stiff, cool meringue, about 10 minutes. Dollop or pipe on top of the filling.

 

 

Just before serving, preheat the broiler to high. Set the pies on a baking sheet, and place under the broiler until the meringue is evenly toasted, about 2 minutes. (Alternatively, brown meringue with a blowtorch.) Serve immediately or refrigerate until ready to serve.

 

For Busy Bakers:

 

They can be refrigerated for up to 2 days These also freeze wonderfully! They can be assembled and frozen up to 1 week in advance. Defrost for 20 minutes before broiling the tops and serving.

 

To make ahead in stages:

 

– The crusts can be made, baked and frozen up to 2 weeks.
– The curd can be made up to 3 days in advance and refrigerated.
– The meringue can be made up to 1 day in advance and refrigerated.

 

SOURCE: Food Network 

~*QUICK & EASY!!*~       no mixer required!  ONE BOWL!

preheat the oven to 375

mix together:

1 1/2 cups flour

1 cup sugar

2 teaspoons baking powder

add 4 tablespoons butter and work it into the mixture till it becomes course.

add 1 egg and 1/2 cup milk

Pour into a greased 8×8 pan.  Sprinkle a mixture of cinnamon and sugar on top and bake for 20 minutes!

best served WARM!!

Ahh the joys of spring!  FRESH FRUIT!!!  I have been eating apples and grapes and such like they were going out of style and I’ve even had some watermelon and cantaloupe but yesterday on a trip to the grocery store there were STRAWBERRIES on sale!!!!!!!!  YAY!  So in my mind the only way to welcome back spring is with a delicious strawberry shortcake!!!!!!!!!!!!!!!!!!!!!!!!!!!  I made it very easy–I got 2 boxes of strawberries, a cake mix, and cool whip.  And let me add, all of these items were on sale!  Strawberries were 2 for $5, cake was 10 for $10 (i got a couple extra) and cool whip was on sale for $.99!!  So I made it all last night and it was so good!  So I thought I’d pass it along!  I also brought it for my lunch today!!  😀  I can’t wait!!  So go out and get you the good stuff to make this one of a kind dessert!  ENJOY! 

This makes enough icing for me to put on a 2 layer cake.  I don’t like a lot so you may need to whip up a little more if you like a lot of icing.  This provides enough for a thin layer, just enough to taste!

*about 2 1/2 cups confectioner’s sugar  (i usually end up adding a little more to get the consistency I want)

*1 teaspoon vanilla

*approximately 3 tablespoons hot water

Mix all together.  You can substitute other flavorings for the vanilla, but it is my preference.  To create the violet color used in my spring cake, add 1 drop blue, and 3 drops of red! 

The Happy Spring Cake!

This weekend I went shopping with my family.  My mom was buying my brother and dad new suits for their birthdays so we went shopping around for them.  While we were out and about I got a chance to go into AC Moore and I made a purchase! 

They had most of their Wilton cake pans on sale.  Most of them I already had bought up during sales or with coupons in the past.  I found 2 heart shaped cake pans though that were less than 50% off so I purchased 2 of them to make layered cakes. 

So yesterday I made them simply with a boxed cake mix and you just split the batter in half and I made my own icing and decorated it!  I will post my recipe for Icing in another post.  I am very picky about icing.  I do not like too much and I don’t like too sweet.  I think I have come up with a fairly tasty recipe!  You must let me know what you think. 

Do you like my heart cake?  I was rather proud of it!  It tasted great too! 

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