Posts Tagged ‘cake’
June 26, 2013 by Emily
Guys, I just bought my first bundt pan.
No? Just me? FINE…. while most people don’t get excited about bundt pans, I think we can all agree that getting excited over cake it totally normal. Mmmmmm, Cake.
Most of the bundt cakes I remember eating have been chocolate or some type of spiced cake, but it’s a million-trillion degrees in my house and I wanted something that was a little zing-y and highlighted my favorite fruits; lemon and strawberries.
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup softened butter
1 1/2 cups granulated sugar
zest of 3 lemons
1 tablespoon vanilla extract
1 cup milk
1/4 cup strawberry jam
Pre-heat your oven to 325 degrees and grease and flour your bundt pan.
Sift together flour, baking powder and salt and reserve for later. In the bowl of an electric mixer, with the paddle attachment, cream together the butter and sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, beating the mixture to incorporate each egg before adding the next. Add the lemon zest and vanilla, mixing until just incorporated. Lower the speed before adding the flour mixture in 3 additions, alternating with the milk each time. Spoon half the mixture into the bundt pan, smoothing the mixture so it is slightly higher on the sides of the pan. Spoon a ribbon of strawberry jam in the dip you created in the batter, keeping space between the jam and the edges of the pan. Spoon the remaining half of batter into the pan making sure to cover any exposed jam. Bake for 50-60 minutes or until the toothpick inserted into the cake comes out clean.
Allow to cool for 15-20 minutes before inverting the pan to release the cake, then cool an additional 1-2 hours before serving or covering the cake.
I think this cake is perfectly sweet and delicious on its own, but if you’d like to gild the lilly go ahead and make a lemon glaze! Use the juice from the lemons you zested and whisk in 1 cup of sifted powdered sugar until smooth then drizzle over the cake !
June 15, 2013 by Emily
To me, until REAL tomatoes start coming in, there’s nothing more delicious than strawberries. Not the super watery, ridiculously enormous, genetically modified ones you can get in the super market. But the tiny, deep red, super sweet and concentrated ones that you can only get at a farmers market or from picking them yourself.
Just look at these beauties! Now, I love just popping these in my mouth like candy, but I needed a special treat. So I decided to make my grandmothers strawberry shortcake.
She doesn’t make a traditional shortcake, and instead uses a hot milk sponge cake as the foundation for the strawberries and whipped cream. The cake is much lighter than shortcake, and is a great complement for the berries.
Makes 8 servings, What you’ll Need:
1 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 teaspoons lemon juice
6 tablespoons hot milk (microwaves for 30 seconds is all it takes)
2 pints strawberries
1/8 cup sugar
whipped cream/whipped toppingMethod: Preheat Oven to 3501 – Add Flour, baking powder and salt together and sift.This is really the whitest cake recipe ever.2 – In a mixing bowl beat eggs for about 5 minutes, until very thick and light yellow in color.3 – Add sugar gradually, beating constantly, then add lemon juice.4 – Fold in flour mixture a little at a time.5 – Add milk, mixing quickly and blending thoroughly.6 – Pour into a greased 7x11inch baking pan and bake about 35 minutes, or until the top bounces back when touched lightly with finger.7 – Remove from oven and allow to cool completely.8 – While you’re waiting for the cake to cool, you can start prepping your berries, hull and cut 1pound of strawberries into bite size bits.9 – place the strawberries in a bowl and mix with the extra 1/8 cup of sugar, allow this mixture to chill in the fridge, the sugar and time will make the strawberries release juices that will create a syrup sauce to go on to of your cake.To serve: Everyone assembles their shortcake differently, I prefer a high ratio of strawberries to cake and whipped cream while I’ve seen others completely cover the cake in whipped cream and top with two strawberries (what’s the point in that?!) So I like to bring out a platter with pre cut squares of the cake, the bowl of strawberries and a bowl of whipped cream and let everyone create their perfect cake!
March 24, 2013 by Emily
Do you wanna S’more?
I haven’t had anything yet, so how can I have some more of nothing?
You’re killing me Smalls!
Ok, Ok, Ok I “tortured” my students last week by
FORCINGletting them watch “The Sandlot” and this has been bouncing around in my head for days. And now I NEED S’mores…Who doesn’t love S’mores?! A person who doesn’t love s’mores is a person who doesn’t love life! Fine, that might be a bit severe, but what’s not to love?
While camping season is still a whiles a way for this girl, getting my S’mores fix is not. These cupcakes are a perfect way to get a S’more fix, especially when there’s no fire around!
What you’ll Need:
Make 12 Cupcakes:
1 sleeve of graham crackers, 8 in total
4 tablespoons melted butter (I was out today and used equal parts coconut oil, just as good!)
3/4 cup flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup cocoa powder
2 1/2 tablespoon vegetable oil
1/4 cup coffee
1/2 cup milk
1 tablespoon vanilla
1/2 recipe of “7 minute frosting”, I use Martha’s becuase why mess with perfection?!
Preheat over to 350 degrees, and place paper or silicone liners into a cupcake pan.
1 – In the bowl of a food processor crush the graham crackers and add the butter, or coconut oil, until combined. It should look sandy but stick together a bit when pressed. 2 – scoop about 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner, use your fingers or the bottom of a shot glass to press the mixture down. 3 – Mix the wet ingredients a set aside 4 – In a large bowl mix all the dry ingredients until evenly distributed, add the wet ingredients and stir until just combined 5 – fill each cupcake liner with the batter until 3/4 of the way full then sprinkle with the remaining graham cracker mixture. 6 – bake for 15-20 minutes or until a toothpick inserted into the middle of the cupcake comes out clean. 7 – Make the 7 minute frosting while the cupcakes are cooling . 8 – Pipe of top each cupcake with a decent amount of frosting and enjoy!!
Category Baking | Tags: 7 minute frosting, baking, cake, chocolate, chocolate cake, chocolate cupcakes, cupcakes, dessert, food photography, marshmallow frosting, Recipes, S'mores, S'mores cupcakes, the sandlot
December 19, 2012 by Jenn
Holiday baking time is the best! What about our non-dairy friends? They should be able to have baking fun too. This recipe is an adaptation of a Martha Stewart recipe from like 4 years ago, but it still tastes awesome and is great for parties.
Yields: 1 2-layer round cake*
Time needed: 1 hour, 15 min
5 cups all-purpose flour
2 tsp baking soda
1 tbsp, 1 tsp baking powder
2 tsp nutmeg
1/2 tsp all-spice
2 tbsp cinnamon
1 tsp salt
1 cup soy-milk
1 1/3 cup blackstrap molasses
2 cups maple syrup
2 cups vegetable oil
1/2 cup soy yogurt
4 tbsp finely chopped crystalized ginger
3 tbsp finely grates lemon zest
1. Preheat your oven to 350 degrees. Grease your cake pans with vegan butter (I use Earth Balance) and sprinkle some flour inside. Be sure to tap the pans well so there’s no excess flour. Set Aside.
2. In a medium bowl, whisk your flour, soda, powder, spices, and salt. Set Aside.
3. In a large bowl or mixer, combine the remaining ingredients, stir well. Slowly add in the dry mixture until well incorporated.
4. Distribute batter evenly between the two cake pans. Pop em in the oven!
5. Bake for 30 minutes then rotate the pans. Bake for another 15 to 20 minutes. With Vegan desserts, the toothpick test doesn’t always work. I bake my cakes until the top bounces back when you tap on it and the edges pull away from the pan a bit. Let cool completely. Time to Ice!
Vegan Lemon Icing:
1 cup Vegetable Shortening
1 cup Earth Balance
7 cups powdered sugar (sifted well)
1 cup lemon juice
1 cup soy milk
1 1/2 tsp vanilla extract
2 tbsp lemon zest
Combine Shortening and vegan butter in a mixer, whip on high until light and fluffy but be careful not to over mix. Set mixer on low setting and slowly alternate between adding sugar/zest and adding wet ingredients. Honestly, I’ve been making this icing for so long that I no longer measure the wet ingredients. I always put in 7 cups of confectioners sugar and add milk/juice equally until the icing is a perfect consistency.
*I obviously made tiny star cakes out of mine. WHAT? CRAZY! I know. To do this, I poured my batter in a 9×13 cake pan and filled it up only about an inch high. I baked it for about 35 minutes, waited for the cake to cool COMPLETELY, then entry tapped the cake out onto parchment paper. I used a star cookie cutter to make the shapes, then iced them. If you choose to make a 2-layer cake, there will be plenty of icing to cover the entire cake. WIth my stars, I had some left over icing (never ever a bad thing).