Posts Tagged ‘cake’

Birthday Leftovers

February 8, 2011

Not much left of the requested big ole chocolate cake…..especially after that humungus dinner.  This is a great chocolate cake recipe…soft, moist and crumbly and best of all chocolatey.  And the frosting…a fudgey delight.

OIL CHOCOLATE CAKE

2 cups sugar

1 cup oil

2 eggs

1/2 cup water

2 tsp espresso powder

3 Tbsp cocoa

2 cups flour

1 tsp baking soda

1/2 tsp salt

1 tsp vanilla

1 cup boiling water

Cream together sugar and eggs, then add eggs.  Dissolve espresso powder and cocoa in 1/2 cup water.  Add that and vanilla and thoroughly combine.  Add dry ingredients alternately with boiling water.  Bake in greased 10X13 pan for 30-45 minutes.

MAGIC CHOCOLATE FROSTING

Combine in the top of a double boiler over boiling water:

1 14oz can of sweetened condensed milk

1 Tbsp water

1/8 tsp salt

2 1oz squares of unsweetened chocolate

Cook over boilng water until thick, stirring frequently.

 

And guess what Girlie got for her birthday???????

I believe she has a matching picture of me in her camera.

 

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School Birthday Treats

February 4, 2011

It sure is hard to believe Girlie is as old as she is.  Time sure does go by fast anymore!!!  But at any rate…aren’t they cute???   Don’t they look like an ice cream sundae? Got the idea from bakerella.  She does some really cute things, but most are too complicated for me…but they are fun to look at.

You start with the cupcake part.  Any flavor.  I was going to use strawberry, but none at the store.  I got a white cake mix and added strawberry flavoring and a bit of red food coloring.  Fill the cups about half full instead of the usual 2/3.  You gotta have room to hold the rest.

Then you make ganache ….chocolate of course while you are wating for the cakes to cool a bit.  I am getting really lazy any more.  I heat up the cream in my 8 cup glass measuring cup in the microwave.  Stir in the chocolate chips and there ya go.  It also makes it easy to fill the cupcakes.  The more the better.  After all it is chocolate.

Then make basic buttercream frosting.  Pipe it on so it looks like whipped cream.  I used a 2C tip, but any flower tip will do.  Sprinkle the sprinkles on after you frost each one, or they won’t stick!!

Then plunk a round red candy on top.  They didn’t have any jawbreakers or fire balls at the store, so I used some kind of sour something or other.  That ought to pucker them kids up….LOL

You do end up with a ton, so be prepared for that.  Of course I had tooooo much frosting and ganache.  Oh well, I am sure I can find a use for it.

They all got delivered to the Mrs. Hess’ fourth grade class this morning in one piece.  Along with the gob of frosting on my shoe that I didn’t notice I slopped.  Big Sigh………..

Rain and Rain…hoooray

April 22, 2010

Holy Cow….boy, did it green up around here fast.  We got 1/2 inch of rain yesterday and maybe some more on the way.  At this rate we will be putting the goats on the ditch next week.

Its still overcast and the sun isn’t very far up, but you get the picture.  If it’s not raining after school the kids and I are going to try to get the yard cleaned up and ready to mow.  I think we have inherited MIL’s yard to mow as well.

My Honey is back from Boise and worked one day and then had his weekend….so to speak.  We got alot of odds and ends of cleanup done.  Now its time to spray weeds hen it dries up a bit.  Going to get the garden in when I get back from Portland.  The chicks should be ready to let out in the run.  Time for calves and weener pigs about then too.

Caught a glimpse of this recipe on TV.  Paula has done it again.

GRANITE STEPS COUNTRY BLUEBERRY COFFEE CAKE

  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 (12-ounce) can buttermilk biscuits
  • 1/2 cup (1 stick) butter, melted
  • 1 cup quick-cooking rolled oats
  • 1 1/2 cups fresh or frozen blueberries
  • 1/2 cup sugar

Preheat oven to 375 degrees F.

Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats.

Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done.

I followed the recipe to a “T”……yes, I really did.  It came out great.  Would be wonderful with a bit of ice cream on the top as dessert too.

I also made BrazenBites bear claws.  They sure came out great.  Mine weren’t as pretty as hers, but I bet just as yummy.  Here is the link to her recipe: http://brazenbites.wordpress.com/2010/04/12/bear-claws/       Check out the rest of her blog for some great recipes and ideas.

23 days until I leave for Portland.  Yeeeee haaawwwww.

Spring!!!!!!!!!!!!!

April 15, 2010

Sorry its been so long again.  We keep getting busier and busier as every day passes.  My Honey finally got two days off this week, but he is off to Boise for three days to check some “new” equipment.  Almost a month of 12 hour days was a bit much.  But we all shall survive.

Got chicks Tuesday afternoon.  Hooray.  They were suppose to be here mid May, but the feed store got some in earlier than they thought and I got the phone call.

I had originally ordered 25 black sex links.  They only got 20 in and another lady had ordered 5, so I let her take the 5 and we filled the rest of my order with golden sex links.  I’m not sure what a sex link is, but they are suppose to be good egg layers and tolerate the cold.  The temp here got down low last night and so did the temp in the chicken house.  The little fuzzie butts were all fine, huddled up under the heat lamp in the brooder.  Last night was suppose to be the chilliest night this week.  Fingers crossed.

When WyoNella and the boys came, they brought me 6 chicks from Wyoming.  Four of them have survived.  Had them in the house under a heat lamp.  They are about 3 weeks older than the new girls and we will have to separate them shortly.

These are Rhode Island Reds.  We shall see how they do.  Sure am looking forward to fresh eggs in the fall and chicken in the freezer.

Had a real flop with the coconut cake at Easter.  The whole side fell out.  LOL  Sure looked funny, but tasted good.  Oh well.

I found a great recipe for Banana Chocolate Chip Cookies I will share next time.  A great wasy to use up icky bananas other than banana bread.  Well, off to check the temp under the brooder.

Chocolate Peppermint Cake

December 10, 2009

What a bright and very cold day.  I think it got up to 10, but that beats the 16 below it was when I got up.  My Honey let me get new Christmas lights…we were in need.  Decided on the size huge LED lights that remind me of the lights we had on the house when I was a kid.  Showing my age, huh??

I found this recipe in the December  Penzeys Spice catalogue.  As with their spices, the cake lives up to expectations.

CHOCOLATE PEPPERMINT CAKE

Cake:

1 1/2 cup flour

1 1/2 cup sugar

1 1/4 tsp baking soda

1 tsp salt

1/2 cup cocoa powder

1/2 cup shortening

1 cup milk

1 tsp vanilla

2 eggs

Grease and flour 3 9 inch round cake pans.  Cut wax paper rounds the size of pan bottoms and put them in pans.  Mix together dry ingredients, then add shortening, milk and vanilla.  Beat for 2 minutes.  Add eggs and beat for 2 more minutes.  Divide batter between pans and bake at 350 for 15 minutes.  Cool on racks 10 minutes and remove VERY carefully.

Whipped filling:

1 pint heavy whipping cream

2 tsp vanilla

1 cup mini marshmallows

1 cup crushed peppermint candy

Whip cream until stiff then add vanilla and mix.  Fold in marshmallows  and candy.  Filling in between each layer and top of cake.

Frosting:

1 cup heavy cream

1/2 cup powdered sugar

1 tsp vanilla

Whip all ingredients until stiff, then frost sides of cake.

The original recipe says to use 4 pans, but I only have 3, so…..  And do yourself a favor….line the bottom of the pans.  I didn’t and had to “repair” each layer.  This cake is very good, but not too sweet.  If you save back a little bit of crushed candy, it looks great sprinkled on the top.  Be sure to store it in the fridge.

The Day After

November 27, 2009

And the dishwasher is full of a clean load an one more partial load that will fit in the dishwasher.  Whew!!!!  After whining because my dinner list was doubled (from me and my Honey plus MIL and FIL to brother-in-law a his three kids), holy cow and who shows up but DeeJaye and Rx, his brother and their 5 combined kids.  Good thing I had cooked for an army.

The menu included the typical fare…..turkey, ham, mashed taters, gravy stuffing, a fresh veggies tray, cranberry sauce and various little munchies.  The kids got out of school 2 hours early on Wednesday.  Rado and I were here alone for 2 hours before Chevelle got home, so I had her mix ip the dip for the veggies and make “green stuff” (the pistachio pudding, cool whip, pineapple thing).  I made sure everybody knew she had made it and everybody said what a good job she had done (even her sister).  She was one proud little girl.

I only added one different thing to dinner…Pumpkin Soup.  And I don’t think I will do that again.  It was blah.  I used the Simmons guy recipe from the Food Network.  I kept adding spices to it but not much seemed to help.  If anybody out there had a good recipe, please pass it along.  I might be enticed to try it again.

The desserts were something else.  I was so tired of the regular soggy pumpkin pie that when the family said they liked the pumpkin cheesecake, I said hooray.  So made that, pecan pie for MIL, buttermilk pie for my Honey and a pumpkin roll for my new step-grandson-in-law (boy, there’s a mouthful).  And that was just for practice because he wasn’t even here.

TY’S PUMPKIN ROLL

For the cake:

nocoupons

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 4 eggs
  • 1 cup granulated sugar
  • 3/4 cup canned pumpkin

Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.

In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched.

While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of confectioners’ sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don’t press!) starting at the short end of the cake. Allow to cool completely on a wire rack.

For the filling:

  • 1 teaspoon unflavored gelatin
  • 2 tablespoons Jack Daniels Single Barrel
  • 1 cup whipping cream
  • 3 tablespoons powdered sugar

Soften the gelatin in the rum. Stir over low heat until the gelatin dissolves. Cool. Beat the chilled whipping cream and powdered sugar in a large bowl until peaks form. Fold in the gelatin.

To assemble:

Unroll the cake.  Spread the filling over the toffee. Start at 1 short side of the cake roll and, using the towel as an aid, roll up the cake to encase the filling. Place the cake, seam-side down, on a platter and dust with powdered sugar.

This is a combination of Ina and Paula’s recipes with my own twist.  Very yummy.  Enjoy Ty.

Well. think I will find my kitchen, go get my Honey’s Christmas present and then take Cap’n Phil’s advice…….put on my strechy pants and watch Deadliest Catch.  Hope y’all had a good holiday.

NEWS FLASH:

Another great grand baby  born at 9:58 this AM.  9.35 pounds 20 inches long.  Welcome to the world Maxwell Dylan Woodward.

Oh My…Has it been that long???

July 2, 2009

Once again apologies to all.  My Honey will be home in less than a month…HOORAY…and I seem to be busy all the time, but not sure what I am getting accomplished…if anything.

First business…..Happy Belated Birthday BrazenBites.  I baked a cake the day after and it got devoured around here.  Well, better that than never.  It’s a Paula Deen ooey gooey cake. 

PAULA’S VOLCANO CAKE

Ingredients

Cream mixture:

  • 8 ounces softened cream cheese
  • 1 stick butter, room temperature
  • 2 cups 4X or 10X sugar

Cake:

  • 1 cup sweetened coconut flakes
  • 1 cup pecans
  • 1 (18.25-ounce) box German chocolate cake mix, prepare by following directions on box
  • 10 bite-sized almond and chocolate covered candy or candy of choice

Glaze:

  • 4 tablespoons butter
  • 1/4 cup cocoa powder
  • 1/2 cup milk
  • 1 1/2 cups confectioners’ sugar
  • 1/2 teaspoon almond extract

Directions

For the cream mixture:

Beat ingredients together with an electric mixer. Set aside until ready to use.

Cake:

Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch cake pan.

Line bottom of greased pan with coconut flakes. Sprinkle pecans on top of coconut. Set aside.

Follow directions on back of box to prepare cake. Beat for approximately 2 minutes, using an electric mixer. Fold in bite-sized candy. Pour into cake pan. Evenly space dollops of cream mixture on top of the cake. When the cake cooks, the cream will sink down to the bottom. This will be your “volcano” of flavor. Place in oven for 40 to 45 minutes. While cake is still hot spread the glaze evenly over the cake.

For the glaze:

In a small saucepan, melt butter over medium-low heat. Whisk in cocoa powder and add milk until you get a thin consistency. If glaze is too thick, add more milk. While bringing the butter and milk mixture to a boil, whisk in confectioners’ sugar and almond extract. Glaze should be thin. Remove from the heat and allow to cool before using.IMG_1524

Sorry for the lousy picture and I didn’t take time to change plates.  This piece was MINE.  This is just a over endulgant kick ass, fun cake.  Kids and adults…and I use that term loosely…enjoyed it.  I had bite sized candy bars on my grocery list and we went to COSTCO first.  Instead of coming home with a small bag of candy, I found a 5 lb bag.  BAD…BAD VERY .

Thought I would share a few pics of our new crop of babies.  We live in the middle of a potato/wheat field surrounded by pasture and other farm fields.  We have to have some outside cats around…..just ask my Honey.  He learned the hard way.  I don’t see mice around except for the occasional present left at the back door.

IMG_1521We usually get thinned down to about half a dozen.  I feed them well because a well fed cat with kill for sport….I read that somewhere….and one that hunts to eat only kills to eat.  We have two females that aren’t fixed and the rest of them are.  This bunch of babies is wild still, but Mama Kitty is bringing them around and feeds them on the back porch and has moved them to the dog house.  Good thing Molly doesn’t use it.

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Apple Cake and More Rain

June 15, 2009

Gee…imagine that.  Rain off and on yesterday and its getting cloudy here already this morning.  But I did finally hear from BrazenBites and her computer is fixed.  So she  is taking it back to Portland with her and should be back on line shortly.  I am looking forward to that.  I have missed her.

The race was ok yesterday.  Tony finished in the top ten, but really didn’t get to watch it like I wanted.  My brother-in-law showed up and needed a free shrink.  I guess cake makes life better.

APPLE CAKE WITH CARAMEL SAUCE

1 1/2 cups (3 sticks) unsalted butter, at room temperature, plus more for the dish
1 cup granulated sugar
1 cup light brown sugar
3 eggs
3 cups all-purpose flour, plus more for the dish
1 teaspoon baking soda
3 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
5 Granny Smith apples, peeled, cored, and cut into a 1/2-inch dice
1 1/4 cups coarsely chopped pecans
2 1/4  teaspoon vanilla extract

Heat oven to 325° F.

In a large bowl, using an electric mixer on medium-high, beat the butter and the granulated and brown sugars until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, beating after each addition. In another bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. Using a wooden spoon, gradually add the flour mixture to the egg mixture. The batter should be very thick. Stir in the apples, pecans, and vanilla. Scrape the batter into a buttered and floured 9-by-13-inch baking pan. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Transfer to a wire rack. Let cool for at least 10 minutes while you make the Caramel Glaze, if using.

With a spatula, loosen the sides of the cake. If you want to remove it from the pan, invert it onto a baking sheet, then invert it again, right-side up, onto a platter. With a toothpick or fork, poke holes all over the surface. Pour on the warm sauce. Serve warm or at room temperature, with ice cream, if desired.

Caramel Glaze

4 tablespoons unsalted butter
1/4 cup granulated sugar
1/4 cup light brown sugar
1/8 teaspoon kosher salt
1/2 cup heavy cream

In a saucepan, over medium-low heat, melt the butter. Add the granulated and brown sugars and salt. Cook, stirring frequently, for 2 minutes. Stir in the cream and bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat.

IMG_1491
I have seen this recipe all over the Internet, so don’t really know where to give kudos.  This is a great moist cake.  It is a wonderful option for people who would like a change from chocolate.  Whoever they may be. 

Made wonderful chocolate ice cream too.  More on that later.

Neither Rain nor……

June 6, 2009

Oh yeah.   The swingset is a big hit.  It’s rained most of the day here and they haven’t been off of it for very long.

IMG_1471

Decided to make cupcakes today.  Good kid food.  Settled on chocolate cupcakes with peanut butter frosting.  Everyone has their very own favorite chocolate cake recipe, even if it is from a box and the frosting recipe is courtesy of Ina Garten.

PEANUT BUTTER FROSTING

1 cup powdered sugar

1 cup creamy peanut butter

5 Tbsp softened butter

3/4 tsp vanilla

1/4 tsp salt

1/3 cup heavy cream

Combine together all ingredients but cream.  Add cream and whip until light and fluffy. 

IMG_1469

Easy enough and very good.  Well, here’s hoping the sun shines tomorrow.  If it doesn’t pretty soon all the seeds are going to rot. 

More Chicken, Garden Tilled and Cupcakes

May 19, 2009

Decided on more chicken today.  They have had a few specials and we like it. 

SESAME CHICKEN

IMG_1404

Got the salad dressing at COSTCO and marinated the chicken in it overnite.  It was okay.  I think next time I will doctor it up a bit with soy sauce.

IMG_1410

Baked at 350 and brushed twice with the marinade then flipped over and repeated.  They sure look pretty.

They guy from Idaho Falls came and tilled the garden for me tonite.  I almost didn’t have him do it, but glad I did now.  It will make nice planting this weekend.  100X60  Ought to feed us and half the Rez.

Made Paula Deen’s Red Velvet Cupcakes today.  I have been wanting to do that and just got around to it.  And sooooo glad I did.

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RED VELVET CUPCAKES

Ingredients

 

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners’ sugar
  • Chopped pecans and fresh raspberries or strawberries, for garnish

 

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

 

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans

The only change I made was to use 1 8 oz brick of cream cheese instead of 2.  Thats all I had.  But still was yummmy

IMG_1414

If ya get a chance to make these do it.  They are well worth it.