JOE SCHRADER BAKED THIS AND SENT IT ON TO BE INCLUDED IN THESE RECIPES.
HE SWAPPED OUT THE FLOUR FOR A GLUTIN-FREE FLOUR BLEND ( Red Mill ) AND THE MILK FOR A CASHEW MILK TO MAKE A GLUTIN -Free and DAIRY -Free DESSERT.
350 degrees
Bake 30 minutes
1 cup flour (or a glutin-free flour)
1 cup sugar
1/2 cup unsweetened cocoa
1/2 tsp baking soda
1/4 tsp. baking powder
1/4 tsp salt
3/4 cup milk ( or a dairy-free milk substitute)
1/3 cup cooking oil
1tsp. Vanilla
1 egg
Grease and lightly flour an 8x8 inch baking pan. Set pan aside.
In a large mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt.
Add milk, oil, and vanilla. Beat with electric mixer on low speed until just combined. Then beat on medium speed for 2 minutes. Add egg and beat 2 minutes more.
Pour batter into prepared pan.
Bake at 350 for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean.
Cool on a wire rack for 10 minutes.
Remove cake from pan. Cool thoroughly on a wire rack.
Frost with your favorite frosting.
Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts
Friday, September 14, 2018
Thursday, October 12, 2017
Very Lemon Bread-- Freezes Well
1/2 cup shortening
1 cup sugar
Grated rind of a lemon
2 eggs
1/2 cup milk
1 1/2 c flour
1 tsp baking powder
3/4 tsp salt
1/4 cup sugar
Juice of 1 lemon
Cream shortening and sugar. Add lemon rind. Beat in eggs.
Sift dry ingredients and add them alternately with milk and first mixture.
Bake in 9x5 loaf pan at 350 for 50-60 min.
Remove from pan while warm.
Mix sugar and lemon juice. Spoon over the bread. Prick the top with a fork so the bread will absorb the juice.
Cool.
Frost the top of the cake. Let it set up before slicing.
Lemon Frosting:
1 cup plus 1 Tbl powdered sugar
2 Tbl whole milk
1/2 tsp lemon extract
Mix in small bowl at low speed.
Rhubarb Cake
1/2 c shortening
1 1/2 c sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
1 cup buttermilk
2 c flour
1/2 tsp salt
3-4 c cut-up fresh rhubarb
Glaze:
2 Tbl butter, softened
3 Tbl milk
1 c powdered sugar
In large mixing bowl, cream shortening and sugar. Add egg. Stir in vanilla.
Pour buttermilk into a 2-cup container. Add soda. Mix. Combine dry ingredients.
Add alternately to sugar mixture with buttermilk. Fold in rhubarb. Mix well.
Bake in a 9x13 greased and floured pan at 350 for 45 min.
Combine glaze ingredients and spread on cake.
(From North Country Cabin Cooking cook book)
1 1/2 c sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
1 cup buttermilk
2 c flour
1/2 tsp salt
3-4 c cut-up fresh rhubarb
Glaze:
2 Tbl butter, softened
3 Tbl milk
1 c powdered sugar
In large mixing bowl, cream shortening and sugar. Add egg. Stir in vanilla.
Pour buttermilk into a 2-cup container. Add soda. Mix. Combine dry ingredients.
Add alternately to sugar mixture with buttermilk. Fold in rhubarb. Mix well.
Bake in a 9x13 greased and floured pan at 350 for 45 min.
Combine glaze ingredients and spread on cake.
(From North Country Cabin Cooking cook book)
Sunday, December 13, 2015
Cherry-Almond Coffee Cake
From Bon Appetit
12 servings
1 cup sugar
1/2 cup butter, room temp
2 large eggs
1 tsp vanilla
1/2 tsp almond extract
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
1/2 of a 21-oz can cherry pie filling
1/2 cup thinly sliced almonds, about 2 oz.
Preheat to 350. Butter 10" springform pan.
Beat sugar and butter in large bowl until light and fluffy. Add eggs, vanilla, and almond extract.
Beat well.
Sift flour, baking powder, baking soda and salt into medium bowl.
Mix half of dry ingredients into butter mixture. Mix in sour cream, then remaining dry ingredients.
Pour 2/3 of batter (about 2 cups) into prepared pan. Drop pie filling by TBL evenly over batter. Drop remaining batter by spoonfuls over pie filling. Using back of spoon, carefully spread batter over filling.
Sprinkle with almonds and bake 60-70 minutes or until toothpick comes out clean.
Cool on rack, then cut around sides to remove cake from pan.
330 calories
12 servings
1 cup sugar
1/2 cup butter, room temp
2 large eggs
1 tsp vanilla
1/2 tsp almond extract
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
1/2 of a 21-oz can cherry pie filling
1/2 cup thinly sliced almonds, about 2 oz.
Preheat to 350. Butter 10" springform pan.
Beat sugar and butter in large bowl until light and fluffy. Add eggs, vanilla, and almond extract.
Beat well.
Sift flour, baking powder, baking soda and salt into medium bowl.
Mix half of dry ingredients into butter mixture. Mix in sour cream, then remaining dry ingredients.
Pour 2/3 of batter (about 2 cups) into prepared pan. Drop pie filling by TBL evenly over batter. Drop remaining batter by spoonfuls over pie filling. Using back of spoon, carefully spread batter over filling.
Sprinkle with almonds and bake 60-70 minutes or until toothpick comes out clean.
Cool on rack, then cut around sides to remove cake from pan.
330 calories
Turtle Bars
Shirley Evans
From Joyce Hancock in Mankato, MN
1 pkg German chocolate cake mix
1/2 c. margarine, softened
1 egg
Mix together until crumbly. Set aside 1 1/2 cup.
Press the rest in ungreased 13x9x2 pan. Bake 10-12 min. Cool 10 minutes.
Heat together:
1/2 c. butter or margarine
1/2 c. evaporated milk
1 pkg (14 oz) caramels
Pour over crust.
Sprinkle with 1/2 cup pecans or walnuts and reserved cake mixture.
Bake until crumbly mixture appears dry and starts to, 25-30 minutes. Cool.
Drizzle with a chocolate glaze if desired.
Refrigerate 1 hour before cutting.
From Joyce Hancock in Mankato, MN
1 pkg German chocolate cake mix
1/2 c. margarine, softened
1 egg
Mix together until crumbly. Set aside 1 1/2 cup.
Press the rest in ungreased 13x9x2 pan. Bake 10-12 min. Cool 10 minutes.
Heat together:
1/2 c. butter or margarine
1/2 c. evaporated milk
1 pkg (14 oz) caramels
Pour over crust.
Sprinkle with 1/2 cup pecans or walnuts and reserved cake mixture.
Bake until crumbly mixture appears dry and starts to, 25-30 minutes. Cool.
Drizzle with a chocolate glaze if desired.
Refrigerate 1 hour before cutting.
Monday, December 7, 2015
2 minute microwave chocolate cupcakes
For dairy-free, substitute almond milk for half and half.
This is sugar-free and gluten-free.
This is from the website of Dr. Oz. The recipe is from Jorge Cruz.
1/2 cup almond flour
1/4 cup Truvia Baking Blend
3 Tbl cocoa
1/8 tsp baking powder
1/2 tsp baking soda
2 Tbl coconut oil, melted
1 egg
2 Tbl half and half (or use almond milk for dairy-free)
Mix with a spoon until very smooth, no lumps.
Divide evenly into 4 or 5 mugs or ramekins.
Microwave 2 minutes.
This is sugar-free and gluten-free.
This is from the website of Dr. Oz. The recipe is from Jorge Cruz.
1/2 cup almond flour
1/4 cup Truvia Baking Blend
3 Tbl cocoa
1/8 tsp baking powder
1/2 tsp baking soda
2 Tbl coconut oil, melted
1 egg
2 Tbl half and half (or use almond milk for dairy-free)
Mix with a spoon until very smooth, no lumps.
Divide evenly into 4 or 5 mugs or ramekins.
Microwave 2 minutes.
Wednesday, November 12, 2014
Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze
From Dana Schrader via the Airial Hot Air Balloon Company
Cake:
1 stick plus 2 tsp. unsalted butter
1 1/2 c. packed light brown sugar
2 large eggs
2 c. AP flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 c. sour cream
1 tsp. pure vanilla extract
2 c. peeled, cored and chopped apples
Crumble Topping:
1/2 c. packed light brown sugar
1/2 c. AP flour
1/2 tsp. ground cinnamon
4 Tbsp. unsalted butter, softened
Brown Sugar Glaze:
1/2 c. packed light brown sugar
1/2 tsp. vanilla extract
2 Tbsp. water
Preheat the oven to 350 degrees. Lightly grease a 13-by-9-inch glass baking dish with 2 teaspoons of butter.
In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
To make the topping, in a bowl, combine the sugar, flour, cinnamon and butter and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, about 45 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
To make the glaze, mix the sugar, vanilla, and water until smooth. Drizzle over the cake and let it harden slightly. Serve warm.
Cake:
1 stick plus 2 tsp. unsalted butter
1 1/2 c. packed light brown sugar
2 large eggs
2 c. AP flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 c. sour cream
1 tsp. pure vanilla extract
2 c. peeled, cored and chopped apples
Crumble Topping:
1/2 c. packed light brown sugar
1/2 c. AP flour
1/2 tsp. ground cinnamon
4 Tbsp. unsalted butter, softened
Brown Sugar Glaze:
1/2 c. packed light brown sugar
1/2 tsp. vanilla extract
2 Tbsp. water
Preheat the oven to 350 degrees. Lightly grease a 13-by-9-inch glass baking dish with 2 teaspoons of butter.
In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
To make the topping, in a bowl, combine the sugar, flour, cinnamon and butter and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, about 45 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
To make the glaze, mix the sugar, vanilla, and water until smooth. Drizzle over the cake and let it harden slightly. Serve warm.
Thursday, April 3, 2014
Angel Food Cake
From Andie Evans
Makes 10-12 servings
12-1/2 oz. sugar
5 oz. cake flour
1/4 tsp. fine salt
12 large egg whites (room temperature)
2-1/2 fluid oz. warm water (approx. 90 degrees)
1-1/2 tsp cream of tartar
1 tsp. vanilla, orange or lemon extract (or any other flavor you want to try)
Heat the oven to 350 degrees.
Take the sugar for a 2-minute spin in a food processor, then transfer half of it to a small mixing bowl and set aside. Add the flour and salt to the remaining sugar in the processor. Pulse several times to combine (and aerate). Set aside.
Whisk the egg whites and water in a large metal mixing bowl until the mixture just starts to foam. Add the cream of tartar and begin whipping with a hand mixer on medium speed for 1 minute. Add the extract of your choice and keep whipping on medium speed while very slowly adding the reserved sugar. Whip until all the sugar is in and you're looking at medium peaks. Play your cards right, and 3 minutes will do the trick.
Add enough of the flour mixture to just dust the top of the foam. Fold it in using a rubber or silicone spatula and repeat until almost all of the flour mixture is incorporated.
Gently spoon the batter into an ungreased tube pan (angel food cake pan) and bake for 35 minutes. Use a long wooden skewer to check for doneness, inserting it halfway between the inner and outer walls of the pan. If the skewer doesn't come out dry, bake for 5 minutes longer.
Cool the cake in the pan, upside down, for 2 to 3 hours before removing it from the pan and serving.
Makes 10-12 servings
12-1/2 oz. sugar
5 oz. cake flour
1/4 tsp. fine salt
12 large egg whites (room temperature)
2-1/2 fluid oz. warm water (approx. 90 degrees)
1-1/2 tsp cream of tartar
1 tsp. vanilla, orange or lemon extract (or any other flavor you want to try)
Heat the oven to 350 degrees.
Take the sugar for a 2-minute spin in a food processor, then transfer half of it to a small mixing bowl and set aside. Add the flour and salt to the remaining sugar in the processor. Pulse several times to combine (and aerate). Set aside.
Whisk the egg whites and water in a large metal mixing bowl until the mixture just starts to foam. Add the cream of tartar and begin whipping with a hand mixer on medium speed for 1 minute. Add the extract of your choice and keep whipping on medium speed while very slowly adding the reserved sugar. Whip until all the sugar is in and you're looking at medium peaks. Play your cards right, and 3 minutes will do the trick.
Add enough of the flour mixture to just dust the top of the foam. Fold it in using a rubber or silicone spatula and repeat until almost all of the flour mixture is incorporated.
Gently spoon the batter into an ungreased tube pan (angel food cake pan) and bake for 35 minutes. Use a long wooden skewer to check for doneness, inserting it halfway between the inner and outer walls of the pan. If the skewer doesn't come out dry, bake for 5 minutes longer.
Cool the cake in the pan, upside down, for 2 to 3 hours before removing it from the pan and serving.
Friday, September 13, 2013
Chocolate Eclair Dessert
From Loretta Sniksberg
Posted by Shirley Evans
2 pkg. graham crackers
2 small pkg. instant vanilla pudding
2 1/2 c. cold milk
1 8-oz. cool whip
1 can chocolate frosting
Make pudding according to directions. Line 9 x 13 pan with crackers-break into half pieces. Mix prepared pudding with cool whip and spread over crackers. Add another layer of graham crackers. Spread chocolate frosting over top. Chill and serve.
Posted by Shirley Evans
2 pkg. graham crackers
2 small pkg. instant vanilla pudding
2 1/2 c. cold milk
1 8-oz. cool whip
1 can chocolate frosting
Make pudding according to directions. Line 9 x 13 pan with crackers-break into half pieces. Mix prepared pudding with cool whip and spread over crackers. Add another layer of graham crackers. Spread chocolate frosting over top. Chill and serve.
Tuesday, July 2, 2013
Cream Cheese Danish Coffee Cake
From Andie Evans
Makes 24 servings
DOUGH
1/2 c. unsalted butter
1 c. sour cream
1/2 c. sugar
1 tsp. salt
4 1/2 tsp. dry yeast
1/2 c. warm water (about 90 degrees)
2 large eggs, beaten
4 c. AP flour
FILLING
16 oz. cream cheese
3/4 c. sugar
1 large egg, beaten
2 tsp. vanilla extract
1/4 tsp. kosher salt
Make the Dough: Place the butter, sour cream, sugar and salt in a medium saucepan. Cook over low heat until the mixture is warm and the sugar is dissolved. Cool to room temperature.
In a large mixing bowl, dissolve yeast in warm water.
Mix sour cream mixture with yeast and add beaten eggs and flour. The dough will be very soft.
Allow the dough to rise in the refrigerator for 2-4 hours, until doubled. You can also place the dough in refrigerator overnight to rise.
Assemble: Line 4 rimmed baking sheets with parchment paper.
Turn dough out onto a well-floured surface and knead 7 or 8 times, rotating the dough on the board with each turn.
Divide dough into 4 equal pieces and roll each piece out to 12 x 8 inches.
Divide the filling evenly between the four dough rectangles and spread evenly within an inch of the edge of each piece.
With the 12-inch side of the rolled dough closest to you, roll each rectangle jellyroll style. Pinch seams and ends to seal. Place seam side down on lined baking sheets and cut X's in top. (About 6 X's total.) Danish should be slightly flattened to form a log approximately 4 inches wide and 12 inches long.
Cover pastries with plastic wrap and allow to rise until doubled in size, approximately 1 hour.
Bake at 375 degrees for 20 to 25 minutes or until golden. Let cool on wire racks before glazing
GLAZE
2 1/2 c. powdered sugar
1/4 c. whole milk
1 tsp. vanilla extract
1 c. sliced almonds, toasted
Whisk together the first 3 ingredients in a mixing bowl and drizzle over the baked loaves. Garnish with toasted almonds.
Makes 24 servings
DOUGH
1/2 c. unsalted butter
1 c. sour cream
1/2 c. sugar
1 tsp. salt
4 1/2 tsp. dry yeast
1/2 c. warm water (about 90 degrees)
2 large eggs, beaten
4 c. AP flour
FILLING
16 oz. cream cheese
3/4 c. sugar
1 large egg, beaten
2 tsp. vanilla extract
1/4 tsp. kosher salt
Make the Dough: Place the butter, sour cream, sugar and salt in a medium saucepan. Cook over low heat until the mixture is warm and the sugar is dissolved. Cool to room temperature.
In a large mixing bowl, dissolve yeast in warm water.
Mix sour cream mixture with yeast and add beaten eggs and flour. The dough will be very soft.
Allow the dough to rise in the refrigerator for 2-4 hours, until doubled. You can also place the dough in refrigerator overnight to rise.
Assemble: Line 4 rimmed baking sheets with parchment paper.
Turn dough out onto a well-floured surface and knead 7 or 8 times, rotating the dough on the board with each turn.
Divide dough into 4 equal pieces and roll each piece out to 12 x 8 inches.
Divide the filling evenly between the four dough rectangles and spread evenly within an inch of the edge of each piece.
With the 12-inch side of the rolled dough closest to you, roll each rectangle jellyroll style. Pinch seams and ends to seal. Place seam side down on lined baking sheets and cut X's in top. (About 6 X's total.) Danish should be slightly flattened to form a log approximately 4 inches wide and 12 inches long.
Cover pastries with plastic wrap and allow to rise until doubled in size, approximately 1 hour.
Bake at 375 degrees for 20 to 25 minutes or until golden. Let cool on wire racks before glazing
GLAZE
2 1/2 c. powdered sugar
1/4 c. whole milk
1 tsp. vanilla extract
1 c. sliced almonds, toasted
Whisk together the first 3 ingredients in a mixing bowl and drizzle over the baked loaves. Garnish with toasted almonds.
Wednesday, January 23, 2013
Banana Split Icebox Cake
From Andie Evans
Makes 10 servings
Time: 30 minutes plus chilling (overnight)
1 carton (16 oz.) cool whip
1 c. (8 oz.) sour cream
1 pkg. (3.4 oz.) instant vanilla pudding mix
1 can (8 oz.) crushed pineapple, drained
24 whole graham crackers
2 medium bananas, sliced
chocolate servings, halved fresh strawberries and additional banana slices, for topping
In a large bowl, mix the cool whip, sour cream and pudding mix until blended. Fold in pineapple. Cut a small hole in the corner of a pastry or plastic bag and fill with pudding mixture.
On a flat serving plate, arrange four crackers in a rectangle. Pipe about 1 cup pudding mixture over crackers, top with about 1/4 cup banana slices. Repeat layers five times. Cover and refrigerate overnight.
Before serving, top with chocolate syrup, strawberries and banana slices.
Makes 10 servings
Time: 30 minutes plus chilling (overnight)
1 carton (16 oz.) cool whip
1 c. (8 oz.) sour cream
1 pkg. (3.4 oz.) instant vanilla pudding mix
1 can (8 oz.) crushed pineapple, drained
24 whole graham crackers
2 medium bananas, sliced
chocolate servings, halved fresh strawberries and additional banana slices, for topping
In a large bowl, mix the cool whip, sour cream and pudding mix until blended. Fold in pineapple. Cut a small hole in the corner of a pastry or plastic bag and fill with pudding mixture.
On a flat serving plate, arrange four crackers in a rectangle. Pipe about 1 cup pudding mixture over crackers, top with about 1/4 cup banana slices. Repeat layers five times. Cover and refrigerate overnight.
Before serving, top with chocolate syrup, strawberries and banana slices.
Blueberry Angel Dessert
From Shirley Evans
Makes 12 to 15 servings
1 pkg (8 oz) cream cheese
1 c. powdered sugar
8 oz. cool whip
1 angel food cake, cut in 1 inch pieces
Mix cream cheese and powdered sugar until smooth. Fold in cool whip. Fold in angel food cake pieces. Spread in ungreased 13 by 9 inch pan. Top with 2 cans blueberry pie filling. Cover and refrigerate at least 2 hours. Cut into squares and serve.
Makes 12 to 15 servings
1 pkg (8 oz) cream cheese
1 c. powdered sugar
8 oz. cool whip
1 angel food cake, cut in 1 inch pieces
Mix cream cheese and powdered sugar until smooth. Fold in cool whip. Fold in angel food cake pieces. Spread in ungreased 13 by 9 inch pan. Top with 2 cans blueberry pie filling. Cover and refrigerate at least 2 hours. Cut into squares and serve.
Angel Fruit Dessert
From Luella Holmes
Posted by Shirley Evans
Makes 15 servings
1 large round angelfood cake
1 apricot and pineapple pie filling
1 pkg. instant vanilla pudding
1 c. sour cream
1 1/2 c. milk
1/2 tsp. vanilla
Cut angelfood in half. Break in pieces in bottom of oblong pan. Spoon apricot and pineapple filling over this. Mix pudding, milk, sour cream and vanilla together and pour over this mixture. Chill in refrigerator.
Posted by Shirley Evans
Makes 15 servings
1 large round angelfood cake
1 apricot and pineapple pie filling
1 pkg. instant vanilla pudding
1 c. sour cream
1 1/2 c. milk
1/2 tsp. vanilla
Cut angelfood in half. Break in pieces in bottom of oblong pan. Spoon apricot and pineapple filling over this. Mix pudding, milk, sour cream and vanilla together and pour over this mixture. Chill in refrigerator.
Wednesday, January 16, 2013
3-2-1 Cake
From Shirley Evans
1 box angel food cake mix
1 box any flavor regular cake mix
Mix two cake mixes together and store in airtight container.
For a quick treat, mix together in a small single serving size microwave bowl or coffee cup:
3 Tbsp. cake mix
2 Tbsp. water
Microwave 1 minute on high
1 box angel food cake mix
1 box any flavor regular cake mix
Mix two cake mixes together and store in airtight container.
For a quick treat, mix together in a small single serving size microwave bowl or coffee cup:
3 Tbsp. cake mix
2 Tbsp. water
Microwave 1 minute on high
Monday, December 17, 2012
Royal Icing with Meringue Powder
From Shirley Evans
Makes 3 cups
1 lb. (4-1/4 cups) powdered sugar, sifted
3 Tbsp. meringue powder
6 Tbsp. warm water
Combine all ingredients in a large bowl and mix (with a hald-held or stand mixer) on low speed until blended. Increase the speed to medium and beat until the icing holds thick, soft peaks, 4 to 6 minutes. Test the icing for outline consistency by piping a small amount through a decorative tip. If it tends to curl back or is difficult to pipe out, add a few drops of water. If the piped icing seems runny, add powdered sugar, a tablespoon at a time, beating on low speed to blend. Don't overbeat or the icing will stiffen and lose its gloss. Divide the icing among clean containers, one for each color to be used. Tint as you like with food coloring gel pastes (liquid colors can thin the icing too much). Add each color by dipping a toothpick into the paste and transferring small amounts to the icing; stir with a spoon until no streaks remain. Keep the containers sealed when not working with them. Discard any icing that isn't used the same day it was made.
Makes 3 cups
1 lb. (4-1/4 cups) powdered sugar, sifted
3 Tbsp. meringue powder
6 Tbsp. warm water
Combine all ingredients in a large bowl and mix (with a hald-held or stand mixer) on low speed until blended. Increase the speed to medium and beat until the icing holds thick, soft peaks, 4 to 6 minutes. Test the icing for outline consistency by piping a small amount through a decorative tip. If it tends to curl back or is difficult to pipe out, add a few drops of water. If the piped icing seems runny, add powdered sugar, a tablespoon at a time, beating on low speed to blend. Don't overbeat or the icing will stiffen and lose its gloss. Divide the icing among clean containers, one for each color to be used. Tint as you like with food coloring gel pastes (liquid colors can thin the icing too much). Add each color by dipping a toothpick into the paste and transferring small amounts to the icing; stir with a spoon until no streaks remain. Keep the containers sealed when not working with them. Discard any icing that isn't used the same day it was made.
Thursday, March 31, 2011
Ganache-Filled Chocolate Cupcakes with Meringue Frosting
Time 3 hours 15 minutes
Makes 24-26 cupcakes
Ingredients
cupcakes
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 3/4 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1 cup hot water
1 1/4 cups bittersweet chocolate chips (about 7 1/2 ounces; do not exceed 61% cacao)
filling and frosting
1 cup heavy whipping cream
2 cups bittersweet chocolate chips (do not exceed 61% cacao)
1 cup sugar
2 large egg whites
1/4 teaspoon cream of tartar
Pinch of coarse kosher salt
1 teaspoon vanilla extract
Preparation
cupcakes
Preheat oven to 350°F. Line two 12-cup standard muffin pans with paper liners. Sift flour, cocoa powder, baking soda, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 2 minutes. Add eggs 1 at a time, beating until well incorporated after each addition. Beat in vanilla, half of flour mixture, then 1 cup hot water. Add remaining flour mixture; beat just until blended. Let batter stand until cooled and slightly thickened, about 5 minutes. Stir in chocolate chips. Divide batter among muffin papers (about ¼ cup batter each).
Bake cupcakes until tester inserted into center comes out with some crumbs attached, 22 to 25 minutes. Cool cupcakes completely in pans.
filling and frosting
Bring cream just to boil in heavy small saucepan. Place chocolate chips in medium bowl; pour hot cream over. Let stand 1 minute, then whisk until melted and smooth. Let stand at room temperature until cool and firm, about 2 hours. (Alternatively, chill ganache until cool and firm, stirring occasionally, about 1 hour.)
Whisk 1/3 cup water, sugar, egg whites, cream of tartar, and coarse salt to blend in large metal bowl. Set bowl over saucepan of barely simmering water. Using electric mixer, beat mixture until soft peaks form, about 5 minutes. Remove bowl from over water and continue beating until frosting is cool to touch, stiff, and billowy, about 2 minutes. Beat vanilla into frosting.
Using thumb, press down center of each cupcake from top to bottom, forming deep pocket. Spoon or pipe ganache into pocket of each cupcake.
Frost cupcakes, forming tall peaks.
Nutritional Information
One cupcake contains:
Calories (kcal) 310.5
%Calories from Fat 45.8
Fat (g) 15.8
Saturated Fat (g) 9.6
Cholesterol (mg) 46.4
Carbohydrates (g) 43.8
Dietary Fiber (g) 2.2
Total Sugars (g) 34.0
Net Carbs (g) 41.6
Protein (g) 3.2
Sodium (mg) 136.5
Monday, December 20, 2010
White Chocolate Devils
From Shirley Evans
Makes 12 cupcakes
Total Time: 1 hour plus baking and chilling times
Cupcakes
1 c. AP flour
1 Tbsp. unsweetened alkalized cocoa powder
3/4 tsp. baking soda
1/8 tsp. salt
4 Tbsp. unsalted butter, softened
3/4 c. sugar
1 egg
1 tsp. vanilla extract
2 oz. unsweetened chocolate, melted
1 c. buttermilk
Position a rack in the center of the oven and preheat to 350 degrees. Line 12 muffin cups with paper liners or lightly grease and flour the pan.
In a medium bowl, sift together the flour, cocoa powder, baking soda and salt. Gently whisk the dry ingredients together until blended; set aside.
In a heavy-duty electric mixer using the paddle attachment, beat the butter with the sugar at medium speed until thoroughly blended, about 2 minutes. Beat in the egg and vanilla; scrape down the side of the bowl with a spatula and beat for 1 minute, until blended. Beat in the chocolate. At low speed, beat in the buttermilk one-third at the time, alternating it with the dry ingredients. Mix just until blended, scraping down the side of the bowl as necessary.
Divide the batter among the prepared muffin cups and bake the cupcakes for 25 to 30 minutes, until they spring back when lightly touched. Cool the muffins in the pan for 5 minutes, then remove to a wire rack and cool completely.
Filling
2 oz. white chocolate, chopped
1/2 c. heavy cream
Place the white chocolate in a stainless steel bowl. In a saucepan, bring the heavy cream to a gentle boil. Remove the pan from the heat and pour the hot cream over the white chocolate. Let the mixture stand for 30 seconds to melt the chocolate; whisk until completely smooth. Cover the bowl and refrigerate the filling for at least 4 hours, until well-chilled.
Using an electric mixer, whip the chilled white chocolate mixture until it reaches the consistency of sour cream.
With a small paring knife, cut a cone-shaped piece, 3/4-inch in diameter, from the center of each cupcake. Remove the cone-shaped pieces of cupcake and cut off the bottom of each cone, leaving a round cap for each cupcake. Discard or eat the cone bottoms and reserve the caps.
Fill a pastry bag fitted with a medium plain tip with the white chocolate filling. Pipe the filling into the hole in each cupcake. Cover the filling with the reserved caps. Place the filled cupcakes in an airtight container and place the container in the refrigerator while making the glaze.
Glaze
6 oz. semisweet chocolate, coarsely chopped
3/4 c. heavy cream
2 tsp. light corn syrup
Place the chocolate in the bowl of a food processor fitted with the metal chopping blade. Process the chocolate until finely ground, 20 to 30 seconds.
In a small saucepan, bring the cream and the corn syrup to a gentle boil. With the motor running on the food processor, pour the hot cream through the feed tube onto the chocolate. Process until smooth, about 10 seconds. Pour the glaze into a medium bowl. Cover the bowl with plastic wrap and refrigerate for 30 minutes, until slightly thickened.
Remove the cupcakes from the refrigerator. Dip the top of each cupcake into the glaze and allow the excess glaze to drip off. Place the cupcakes in the refrigerator for 10 minutes, to set the glaze. Remove the cupcakes from the refrigerator and redip the top of each cupcake in the glaze. Set the glazed cupcakes aside at room temperature.
Decoration
2 oz. white chocolate, coarsely chopped
Melt the white chocolate and fill a small parchment cone or pastry bag fitted with a small plain tip with the melted white chocolate. Drizzle the chocolate in a zig-zag or curly-cue pattern over the glazed cupcakes. Chill the cupcakes until serving.
Makes 12 cupcakes
Total Time: 1 hour plus baking and chilling times
Cupcakes
1 c. AP flour
1 Tbsp. unsweetened alkalized cocoa powder
3/4 tsp. baking soda
1/8 tsp. salt
4 Tbsp. unsalted butter, softened
3/4 c. sugar
1 egg
1 tsp. vanilla extract
2 oz. unsweetened chocolate, melted
1 c. buttermilk
Position a rack in the center of the oven and preheat to 350 degrees. Line 12 muffin cups with paper liners or lightly grease and flour the pan.
In a medium bowl, sift together the flour, cocoa powder, baking soda and salt. Gently whisk the dry ingredients together until blended; set aside.
In a heavy-duty electric mixer using the paddle attachment, beat the butter with the sugar at medium speed until thoroughly blended, about 2 minutes. Beat in the egg and vanilla; scrape down the side of the bowl with a spatula and beat for 1 minute, until blended. Beat in the chocolate. At low speed, beat in the buttermilk one-third at the time, alternating it with the dry ingredients. Mix just until blended, scraping down the side of the bowl as necessary.
Divide the batter among the prepared muffin cups and bake the cupcakes for 25 to 30 minutes, until they spring back when lightly touched. Cool the muffins in the pan for 5 minutes, then remove to a wire rack and cool completely.
Filling
2 oz. white chocolate, chopped
1/2 c. heavy cream
Place the white chocolate in a stainless steel bowl. In a saucepan, bring the heavy cream to a gentle boil. Remove the pan from the heat and pour the hot cream over the white chocolate. Let the mixture stand for 30 seconds to melt the chocolate; whisk until completely smooth. Cover the bowl and refrigerate the filling for at least 4 hours, until well-chilled.
Using an electric mixer, whip the chilled white chocolate mixture until it reaches the consistency of sour cream.
With a small paring knife, cut a cone-shaped piece, 3/4-inch in diameter, from the center of each cupcake. Remove the cone-shaped pieces of cupcake and cut off the bottom of each cone, leaving a round cap for each cupcake. Discard or eat the cone bottoms and reserve the caps.
Fill a pastry bag fitted with a medium plain tip with the white chocolate filling. Pipe the filling into the hole in each cupcake. Cover the filling with the reserved caps. Place the filled cupcakes in an airtight container and place the container in the refrigerator while making the glaze.
Glaze
6 oz. semisweet chocolate, coarsely chopped
3/4 c. heavy cream
2 tsp. light corn syrup
Place the chocolate in the bowl of a food processor fitted with the metal chopping blade. Process the chocolate until finely ground, 20 to 30 seconds.
In a small saucepan, bring the cream and the corn syrup to a gentle boil. With the motor running on the food processor, pour the hot cream through the feed tube onto the chocolate. Process until smooth, about 10 seconds. Pour the glaze into a medium bowl. Cover the bowl with plastic wrap and refrigerate for 30 minutes, until slightly thickened.
Remove the cupcakes from the refrigerator. Dip the top of each cupcake into the glaze and allow the excess glaze to drip off. Place the cupcakes in the refrigerator for 10 minutes, to set the glaze. Remove the cupcakes from the refrigerator and redip the top of each cupcake in the glaze. Set the glazed cupcakes aside at room temperature.
Decoration
2 oz. white chocolate, coarsely chopped
Melt the white chocolate and fill a small parchment cone or pastry bag fitted with a small plain tip with the melted white chocolate. Drizzle the chocolate in a zig-zag or curly-cue pattern over the glazed cupcakes. Chill the cupcakes until serving.
Vanilla Cupcakes
From Shirley Evans
Makes 24 cupcakes
For cupcakes
1 c. unsalted butter, softened
2 c. sugar
4 eggs, at room temperature
1 1/2 c. self-rising flour
1 1/4 c. AP flour
1 c. milk
1 tsp. vanilla extract
Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers. In a large bowl of an electric mixer on medium speed, cream 2 sticks butter until smooth. Add sugar gradually and beat until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition.
In a large bowl, combine self-rising and AP flours. In a small bowl, combine milk and vanilla extract. Add flour mixture to butter-egg mixture in four parts, alternating with milk-vanilla mixture, beating well after each addition. Spoon batter into cups about 3/4 full. Bake until tops spring back when lightly touched, about 20 to 22 minutes. Remove cupcakes from pans and cool completely on a wire rack before icing.
For icing
1 c. unsalted butter, very soft
6 to 8 c. powdered sugar, divided
1/2 c. milk
2 tsp. vanilla extract
In large bowl of an electric mixer on medium-low speed, combine butter, 4 cups of powdered sugar, milk and vanilla and beat until smooth and creamy. Gradually add remaining powdered sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency. If desired, add a few drops of food coloring and mix thoroughly. Use and store icing at room temperature, as icing will set if chilled. Icing can be stored for up to 3 days at room temperature.
To make these Joe-safe, use dairy-free butter and rice or soy milk.
Makes 24 cupcakes
For cupcakes
1 c. unsalted butter, softened
2 c. sugar
4 eggs, at room temperature
1 1/2 c. self-rising flour
1 1/4 c. AP flour
1 c. milk
1 tsp. vanilla extract
Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers. In a large bowl of an electric mixer on medium speed, cream 2 sticks butter until smooth. Add sugar gradually and beat until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition.
In a large bowl, combine self-rising and AP flours. In a small bowl, combine milk and vanilla extract. Add flour mixture to butter-egg mixture in four parts, alternating with milk-vanilla mixture, beating well after each addition. Spoon batter into cups about 3/4 full. Bake until tops spring back when lightly touched, about 20 to 22 minutes. Remove cupcakes from pans and cool completely on a wire rack before icing.
For icing
1 c. unsalted butter, very soft
6 to 8 c. powdered sugar, divided
1/2 c. milk
2 tsp. vanilla extract
In large bowl of an electric mixer on medium-low speed, combine butter, 4 cups of powdered sugar, milk and vanilla and beat until smooth and creamy. Gradually add remaining powdered sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency. If desired, add a few drops of food coloring and mix thoroughly. Use and store icing at room temperature, as icing will set if chilled. Icing can be stored for up to 3 days at room temperature.
To make these Joe-safe, use dairy-free butter and rice or soy milk.
Wednesday, December 15, 2010
Mocha Cakes
From Shirley Evans
2 eggs
1 c. sugar
2 tsp. butter
1/2 c. boiling milk
1 tsp. vanilla
1 1/2 c. flour
1 1/2 tsp. baking powder
Cream Frosting (recipe below)
Ground peanuts
Grease and flour a 9 x 13 inch pan. Heat oven to 350 degrees.
Beat eggs until very light. Gradually add sugar to eggs, beating well. Melt butter in boiling milk. Beat milk mixture and vanilla into egg mixture.
Sift flour and baking powder together and beat into batter very quickly. Immediately pour into prepared pan.
Bake 25 to 35 minutes or until cake tests done. Cool uncovered overnight.
Cut cake into squares. Spread on all sides with Cream Frosting. Roll in ground peanuts.
Hint: If you grind a little of the cake (the trimmed edges) with the peanuts, it makes them less oily and they adhere to the frosting better.
Cream Frosting
1 lb. powdered sugar
3/4 c. butter, softened
4 Tbsp. cream
1 tsp. vanilla
Mix powdered sugar and butter. Stir in cream and vanilla; beat until smooth and of spreading consistency.
2 eggs
1 c. sugar
2 tsp. butter
1/2 c. boiling milk
1 tsp. vanilla
1 1/2 c. flour
1 1/2 tsp. baking powder
Cream Frosting (recipe below)
Ground peanuts
Grease and flour a 9 x 13 inch pan. Heat oven to 350 degrees.
Beat eggs until very light. Gradually add sugar to eggs, beating well. Melt butter in boiling milk. Beat milk mixture and vanilla into egg mixture.
Sift flour and baking powder together and beat into batter very quickly. Immediately pour into prepared pan.
Bake 25 to 35 minutes or until cake tests done. Cool uncovered overnight.
Cut cake into squares. Spread on all sides with Cream Frosting. Roll in ground peanuts.
Hint: If you grind a little of the cake (the trimmed edges) with the peanuts, it makes them less oily and they adhere to the frosting better.
Cream Frosting
1 lb. powdered sugar
3/4 c. butter, softened
4 Tbsp. cream
1 tsp. vanilla
Mix powdered sugar and butter. Stir in cream and vanilla; beat until smooth and of spreading consistency.
Sunday, December 5, 2010
Pineapple Crunch Cake
From Shirley Evans
For Batter:
1 8-3/4 oz. can of crushed pineapple, drained, save juice (see directions)
1/3 c. Butter or shortening
1/2 c. sugar
1 tsp. vanilla
1 egg
1-1/4 c. flour
1-1/2 tsp baking powder
1/4 tsp salt
For Topping:
1/2 c. flaked coconut
1/3 c. brown sugar
1/2 c. chopped walnuts
3 Tbsp. butter, melted
Drain pineapple thoroughly, reserving 1/2 cup of syrup. Cream butter or shortening, sugar and vanilla. Add egg. Beat well. Sift dry ingredients together and add to creamed mixture alternately with reserved syrup, beating well after each addition. Spread half of the batter evenly in an 8-inch square pan. Spoon drained pineapple over. Cover with remaining batter. Combine topping ingredients and sprinkle over the batter. Bake at 350 degrees for 35 to 40 minutes.
For Batter:
1 8-3/4 oz. can of crushed pineapple, drained, save juice (see directions)
1/3 c. Butter or shortening
1/2 c. sugar
1 tsp. vanilla
1 egg
1-1/4 c. flour
1-1/2 tsp baking powder
1/4 tsp salt
For Topping:
1/2 c. flaked coconut
1/3 c. brown sugar
1/2 c. chopped walnuts
3 Tbsp. butter, melted
Drain pineapple thoroughly, reserving 1/2 cup of syrup. Cream butter or shortening, sugar and vanilla. Add egg. Beat well. Sift dry ingredients together and add to creamed mixture alternately with reserved syrup, beating well after each addition. Spread half of the batter evenly in an 8-inch square pan. Spoon drained pineapple over. Cover with remaining batter. Combine topping ingredients and sprinkle over the batter. Bake at 350 degrees for 35 to 40 minutes.
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