Strawberry Lemonade Cake

My mom had a birthday this past week and one of my small joys is to make a birthday cake for those I love. I always do it with good intent, but my cakes are never particularly… pretty. They always taste good, I will give them that, but they’re not big on the looks.

I tried to give my mom a choice of cake recipes I’d been storing up to try out, but after a bunch of back and forth, we really didn’t have a good answer, so in the interest of what went well with my dad’s fabulous dinner (salmon, rice, asparagus, salad), I picked out this Strawberry Lemonade Cake from Baking Bites and decided to give it a whirl. At the last minute, though, I ditched the standard cream cheese frosting for some of the lovely whipped cream cheese frosting I used on the kids’ birthday cakes. I was running out of time and nervous about properly frosting a layer cake with thicker frosting. Sometime I would like to make this as written, but I was extremely happy with the results. The birthday girl enjoyed it as well and my lemon-loving husband just raved.

Continue reading “Strawberry Lemonade Cake”

Strawberry Milk Cupcakes

I think it’s an established fact that I “read” too many blogs. There are 125 subscriptions in my Google Reader. Yea, I know it’s a bit weird. But read is in quotes, of course, since I don’t actually read them. I skim headlines. I quickly tag what I want to save for later or read something that is momentarily amusing but of no real long-term value. I am also merciless about tossing a blogs that no longer hold my interest. It probably shouldn’t surprise you that I have a tag for recipes. Then usually when I’m making a menu up for the week I like to run back through the recipes I’ve marked and see what looks tasty.

As I was in the midst of this process on Sunday, I saw the Strawberry Milk Cake. I have absolutely NO recollection of marking it, but there it was in all its pink glory and it smacked me in the face with the realization that “Oh sheesh! I need to make a treat for Tabby to take to school for her birthday!!” Because, of course, I’d completely forgotten about that small fact. And had I not realized it in the midst of menu and shopping list making then we would have been reduced to making the Funfetti. For shame.

Seeing as I don’t want Tabby’s teachers to have to deal with cake cutting, etc. we made the cake into cupcakes. Recipe is as follows:

Strawberry Scalded Milk Cake
(adapted from Mrs. Joe Montgomery’s recipe card via The Kitchn)

2 eggs
1 3/4 cups sugar
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 cup scalded strawberry milk
1/4 cup butter

Heat oven to 350. Line about 18 muffin tins with liners. Beat the eggs, vanilla and sugar until fully combined (I used the stand mixer). In a separate bowl, sift together the flour, baking powder and salt, set aside.  In a small sauce pan, heat milk until almost boiling (look for a bit of steam and some bubbles around the edges), add butter and turn off heat then stir until butter is fully melted. Alternate additions of milk and flour to make a nicely consistent batter. Don’t overmix!!

Cupcakes take 20-25 minutes to bake and are better on the slightly less cooked side from our findings.

Whipped Cream Frosting
1 package cream cheese, room temperature
1/3 cup sugar
1 teaspoon vanilla extract
2 cups heavy cream
food coloring as desired

Use your stand mixer again and beat the cream cheese, sugar, vanilla and almond extract until smooth. With the mixer on medium-high speed, slowly pour in the heavy cream. Try not to make a big freaking mess. Keep whipping, adding more speed if you need to until you get the stiff peaks about 2 minutes. Add food coloring if you wish.

This frosting goes on super easy but it is very susceptible to melting so make sure those cupcakes are cool!

I give this recipe HIGH marks. It was really easy to execute and produced excellent results. The frosting in particular is a triumph. I am a huge fan of cream cheese frosting and this was cream cheesy AND light and fluffy and super super tasty. I anticipate making it quite a bit in the future.

 

Popovers

I have to say, I really love popovers. They require no leavening agent and rely, rather, on high-heat generated steam for their towering height. They have a nice, slightly custardy flavor and are incredibly easy to make.

I think this was the second time I’ve made popovers. It seems to me there was a go before this, perhaps while we were in Vail, but it’s a bit foggy up there so I can’t say for sure. I was reminded of them near the end of last week and I thought they sounded like a good thing to make with the yummy loaded potato soup we had on Friday. Every time (whether it was once or twice), they came together quickly and easily and turned out perfectly. As an added bonus, I almost always have the ingredients around. Popover connoisseurs insist that these must be baked in popover-specific pans, but I make mine in muffin tins and do not succumb to the dreaded unitasker. I am sure they taste just as good.

Ingredients

  • 2 eggs
  • 1 C all-purpose flour (I think it helps if you sift, but it’s not strictly necessary)
  • 1 C milk
  • 1/2 tsp salt

Directions
[flickr size=”small” float=”right”]http://www.flickr.com/photos/jesser80/5484034383/[/flickr]Heat oven to 450. Grease a 12-cup muffin tin with butter or non-stick spray. Beat eggs gently in a medium-sized bowl. Whisk in remaining ingredients until just smooth. Do not over-mix. Pour batter into prepared muffin tins until they are about 2/3 full or a bit less. Bake for 20 minutes then reduce oven temp to 350 and bake another 10-20 minutes or until popovers puffed up nicely and golden brown on top. Enjoy as you see fit … I suggest butter and strawberry jam.

Oreo Truffles

from: Theresa Nichols

Ingredients
8oz cream cheese
1 pkg Oreos
24 oz semi sweet baking chocolate

Directions
Process Oreos in food processor to make fine crumbs. Combine 2.5 cups ore crumbs with cream cheese and form into balls. Melt chocolate over low heat, stirring constantly. Dip balls into chocolate and sprinkle with remaining crumbs. Allow to cool and harden on wax paper.

Jim Lahey's Pizza Dough

from:

Ingredients
3 3/4 cups flour
2 1/2 teaspoons instant or other active dry yeast
3/4 teaspoon salt
3/4 teaspoon sugar
1 1/3 cup room-temperature water

Directions
Combine dry ingredients in a medium bowl. Add water, reserving the last 1/3 cup until you are sure the dough won't be too wet. Mix thoroughly for at least 30 seconds. Dough should be stiff and not sticky.

Form dough into a ball and leave in the bowl to rise until more than doubled in volume, about 2 hours. Split into two even pieces and use immediately or freeze for later.

Pizza bakes with raw crust, topped, for 15 minutes at 500 degrees.

Chocolate Peanut Butter Cupcakes

from: Annie’s Eats

Ingredients
For the filling:
1 cup confectioners’ sugar
¾ cup creamy peanut butter
4 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract

For the cake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs

For the frosting:
8 oz. cream cheese, at room temperature
4 tbsp. unsalted butter, softened
½ cup creamy peanut butter
3¼ cups confectioners’ sugar
1 cup frozen whipped topping, thawed

Directions
Preheat the oven to 350° F. Line two cupcake pans with paper liners.

To make the filling, combine the confectioners’ sugar, peanut butter, butter and vanilla extract in a bowl. Beat with an electric mixer on medium speed until well combined. Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.

To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated.

Spoon a tablespoon or two of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth. Slowly mix in the confectioners’ sugar, beating until smooth and well blended. Mix in the whipped topping until smooth and fluffy. Frost cooled cupcakes as desired.

Energy Bars

from: Ellie Krieger

Ingredients
Cooking spray
1 cup quick cooking rolled oats
1/2 cup raw unsalted sunflower seeds
1/2 cup toasted wheat germ
1/4 cup whole-wheat pastry flour
1/2 cup dried apricots
1/2 cup raw almonds
1/2 cup raisins
1/2 cup pitted dried dates
1/2 cup powdered nonfat dry milk
1/2 teaspoon ground cinnamon
1/3 cup pure maple syrup
2 large eggs

Directions
Preheat the oven to 350 degrees F. Coat a 9 by 13-inch baking pan with cooking spray. Place all ingredients except the syrup and eggs in a food processor and pulse until the mixture is finely chopped. Add the syrup and eggs and pulse until the mixture is well combined. It will resemble a coarse paste.

Transfer to the baking pan and spread evenly. Bake until just done, about 20 minutes. Cut into 20 squares.

Nutritional Info (1 bar (makes 20)(
Calories 133; Total Fat: 5 grams; Saturated Fat: 0.6 grams; Protein: 5; grams; Carbohydrates: 20 grams; Fiber: 2.5 grams

Apple Dippin Peanut Butter Cookies

from: allrecipes.com

Ingredients
5 1/2 pounds apples – peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

Directions
Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.

Cover and cook on high 1 hour. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown. Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.

Spoon the mixture into sterile containers, cover and refrigerate or freeze.

from: Barefoot Contessa

Ingredients
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional

Directions
Preheat the oven to 350 degrees F.

Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.

Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

from: Parenting.com

Ingredients
Salad:
8 oz long fusilli
1 cup snow peas
1 cup shredded cooked chicken
1/2 cup shredded carrots
1 Tbs sesame seeds
1 scallion, thinly sliced (optional)

Dressing:
1/4 cup creamy peanut butter
2 tsp brown sugar
2 Tbs reduced-sodium soy sauce
1 tsp sesame oil
1 tsp rice or apple-cider vinegar

Directions
Cook pasta according to package directions; add snow peas to the boiling water about one minute before pasta is done. Drain and rinse under cool water.

Mix the peanut butter, brown sugar, soy sauce, sesame oil, and rice vinegar in a large bowl. Add the pasta and snow peas; mix well. Add chicken and carrots; toss to combine. Top with sesame seeds and scallions, if you like.

Nutritional Info (1 cup(
279 calories, 8 g fat (2 g saturated), 277 mg sodium, 20 mg cholesterol

from: Everyday Food

Ingredients
1/4 cup Basil Pesto, (two cubes defrosted)
2 precooked store-bought pizza crusts (8 inches)
1 sliced plum tomato
2 ounces grated mozzarella cheese
Coarse salt and ground pepper

Directions
Preheat oven to 450 degrees. Spread basil pesto on each of two pizza crusts.

Layer each crust with plum tomato; sprinkle with grated mozzarella cheese. (Or, layer with just cheese, using 3 ounces thinly sliced fresh mozzarella.) Season with coarse salt and ground pepper.

Transfer to a baking sheet; bake until cheese has melted and crust is golden brown, about 10 minutes. Slice, and serve immediately.

from: kidscuisine.net

Ingredients
1 stick softened butter
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/2 cup creamy peanut butter
1 egg
1 teaspoon vanilla

1 1/2 cups all purpose flour
3/4 cup vanilla flavored granola clusters
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup apples, diced to about 1/4 inch (I used fuji)

1/2 Cup turbinado sugar, or other sugar of choice to roll cookies in

Directions
Preheat oven to 350 degrees F. In a stand or electric mixer, cream butter and sugars until mixed well. Beat in peanut butter until combined then add the egg and vanilla until well combined.

In a large bowl, mix together the flour, granola, baking soda, and salt. Slowly mix in the wet ingredients, then the apples, until just combined. With a medium cookie scoop, scoop dough, roll into sugar ,then place onto a silpat or parchment-lined baking sheet. With tines of a fork, press down slightly making an X on top of each cookie. Bake for 9-11 minutes. Cookies should look somewhat soft inside when you take them out. Let cool/finish baking out of oven for 5 minutes then transfer to a cooling rack.

Banana Crunch Muffins

from: allrecipes.com

Ingredients
5 1/2 pounds apples – peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

Directions
Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.

Cover and cook on high 1 hour. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown. Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.

Spoon the mixture into sterile containers, cover and refrigerate or freeze.

from: Barefoot Contessa

Ingredients
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional

Directions
Preheat the oven to 350 degrees F.

Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.

Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Tipsy Kentucky Bourbon Pecan Cake with Peach Sauce

from: The Birthday Cake Book

Ingredients
For the Cake
2-3 T soft unsalted butter and 2-3 T all-purpose flour for the pan
2 1/4 C sifted cake flour
1 T plus 1/8 t baking powder
1/2 t salt
16 T (2 sticks) unsalted butter, softened to the consistency of mayonnaise
1 1/2 C plus 1/2 C granulated sugar
5 extra-large eggs, warmed in their shells
3 fl. oz plus 1 C sipping-quality bourbon
2 C (7 oz) toasted pecan halves
mint sprigs and leaves for decoration

For the Sauce
1/4 C fresh orange juice
1 T fresh lemon juice
4 C peeled and coarsely chopped fresh peaches (6-8) or thawed drained premium-quality frozen peach slices

Directions
This cake is best if made 1-2 days before you plan to serve. To make the cake, set your oven to 350. Brush both bottom and sides of a bundt or tube pan with butter and coat with flour. Knock off the excess. Sift the four, baking powder and salt together in a bowl. In a large mixing bowl, beat the butter on med speed until creamy. Continue beating while sprinkling in 1 1/2 C sugar a tablespoon at a time then beat until very light. Add the eggs one at a time, beating until blended after reach, then beat until very light and creamy. Add the flour in three parts (sprinkling i over the bowl), alternating with 3 oz bourbon in two parts – beat on the lowest speed possible and just until each addition disappears. Sprinkle over the pecans and fold the batter with a large flexible rubber spatula to finish blending thoroughly. Smooth into the pan, slightly pushing the batter up against the sides and the tube.

Bake in the middle of the oven until a toothpick comes out clean from the center of the cake, 55 to 60 min. Heat 1/2 C of the bourbon and 1/4 cup of the sugar together stirring until the sugar dissolves. Pierce the top of the cake with a fork then pour the syrup evenly over the cake. Cool 15 minutes in the pan on a rack then turn out onto the rack, rumpled side up, to cool completely. When cool, heat the rest of the bourbon and sugar as before. Set the cake smooth side up, pierce as before and pour over the syrup. Wrap air-tight and set in a cool place to mellow for up to 2 days before serving.

To make the sauce, in a food processor or mixing bowl, blend the orange and lemon juices and then add the preserves and briefly blend. Turn into a bowl, add the peaches and stir gently until each slice has been moistened. Chill, tightly covered, at least 1 hour. This is at its best for about 4 hours.

To assemble the cake, just before serving, unwrap the cake and set it, smooth side up, on a platter. Plant a banner of greeting and arrange the (peach colored) candles, tucking a mint leaf or two beside each candle. Garland the bottom with branches of mint. Serve each piece of cake on a plate, encircled with peach sauce.