Looking for a new mini-loaf for the holidays? This is a VERY tasty one that is easy to make (it doesn't even take a mixer). It freezes well (if there is any left) AND....it's just a little different than the routine banana breads.

Orange-Cranberry mini-loaves

1 1/2 cups flour
1/2 teaspoon salt

1 teaspoon baking powder

1 cup sugar

zest of (1) orange (see note)

3/4 cup buttermilk

1/2 cup vegetable oil

2 eggs slightly beaten

1 tablespoon orange juice

1 teaspoon vanilla

1 cup cranberries - roughly chopped (see note)

In a large bowl, mix the flour, salt and baking powder (set aside)

In a small bowl, mix the sugar and orange zest (rub these 2 ingredients together with fingers, then mix it into the flour mixture.

In another bowl, mix the buttermilk, vegetable oil, beaten eggs, orange juice and vanilla. 

Slowly add the wet bowl to the bowl of flour-sugar. Stir just until well mixed, but don't over mix.

Gently fold in the flour coated chopped cranberries (see tip)

Divide into 3 (greased) mini loaf pans (mine are 5 3/4" x 3")

Bake in preheated 350° oven 30-35 minutes (my electric oven takes exactly 35 minutes.

Let cool in the pan for 20 minutes, then gently tip out and wrap in plastic wrap while still hot. Frost when completely cool.

FROSTING: 2 cups powdered sugar + 3 tablespoons orange juice + 1 teaspoon orange zest + 1 1/2 teasoons vanilla.  Mix well and drizzle over loaves. If it seems a little thick, add a tablespoon of milk.

TIP: I always wrap my baked goods like these sweet loaves or ANY cake, in plastic wrap while it's still HOT. Yes, you can wrap a very hot cake with plastic wrap without melting the plastic. When you cool a cake in plastic, it comes out super moist. I've done it that way for decades.

TIP: Roughly chop the cranberries (not too small) I use my food processor and just pulse in a couple of times.

TIP: I remove a scant tablespoon of the flour called for in the recipe and toss the chopped cranberries with it. That keeps them from floating to the top when the loaf bakes.

TIP: Be careful when you zest your orange. Don't get ANY of the white pith from under the bright orange skin because it's bitter. 

TIP: When you put the zest into the sugar, take an extra few seconds to really rub the sugar and zest together with your fingers.

ENJOY !!!!!

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December 17, 2020

I'm not sure WHY I've never thought of making a pineapple upside-down cake with FRESH pineapple before. Maybe it is because ALL of my cookbooks suggest canned pineapple? Maybe it is because canned pineapple is always in the pantry? Maybe it is because I'm not very adventurous? 

Well, this cake came about due to the rare combination of... "I want to bake something" + "what can I do with this very ripe pineapple?" + "the perfect window of time". 

The end result was this pineapple upside-down cake made with FRESH pineapple and it was delicious!! The difference is like night and day!!

FRESH PINEAPPLE UPSIDE DOWN CAKE

Preheat your oven to 350 and cut a parchment paper liner for the bottom of a 9" round cake pan. Spray the pan and parchment paper with a light coating of cooking spray. The parchment paper is not absolutely necessary, but it helps if you have a "sticking" issue with the sweet pineapple glaze (you can use waxed paper in a pinch).

5 tablespoons of melted butter
2/3 cup light brown sugar (packed)
3 cups fresh pineapple cut into 1" cubes (see note)
maraschino cherries cut in half
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup butter (room temperature)
2/3 cup white sugar
2 eggs
3/4 cup pineapple juice (or milk)
1 teaspoon vanilla
1 teaspoon butter extract
1/2 cup pecans chopped medium-small

Mix melted butter with brown sugar and spread evenly in prepared 9" round cake pan. Set aside.

Cut pineapple into 1" chunks and blot them dry between several thicknesses of paper towel (press on them a little to extract excess juice).

For the batter, cream the butter and sugar until it is really fluffy. Under-beating the butter at this stage will give you a poor quality cake. After it is nice and fluffy, add the eggs (one at a time) and extracts and beat until its fluffy again.

Sift the flour, baking powder and cinnamon into a bowl and add it to the butter mixture in three parts, alternately with the pineapple juice (or milk) starting and ending with the flour. Set aside.

Assembly: Nestle the pineapple, pecans and cherry pieces down into the brown sugar mixture in the cake pan (arrange in pretty fashion because this will show). Pour the cake batter over the top and (very gently) spread it out.

Bake in 350 oven for 45 to 55 minutes or until a toothpick tests clean (my electric oven takes exactly 45 minutes). Remove from oven and sit pan on a cooling rack for 15 minutes. 

After 15 minutes, run a thin bladed knife around the edge of the cake and invert onto a serving plate and peel off the parchment paper. Serve cake warm or at room temperature.

NOTE: Traditionally, pineapple upside-down cake has pretty rings of pineapple with red cherries in the center of each ring. However, when the cake is baked like that, it is hard to eat. You either get a big unmanageable hunk of pineapple on your piece of cake or no pineapple at all (does that make sense?). Instead, I cut the pineapple into very small pieces (almost a dice) and arrange the cherries randomly over the cake. It is much easier to cut, serve and eat (even if it ISN'T traditional). If you use this diced pineapple style, it only takes two cups of diced fruit instead of three.

ENJOY !!!

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September 13, 2020

This is, by far, the best carrot cake ever!! It is sweet, moist, flavorful and it stays fresh tasting for days. It is full of sweet carrots, raisins and pineapple and it is absolutely excellent for a crowd, it also freezes well!!!

Directions below are for a 10" layer cake OR 36 cupcakes.

I like to make cupcakes because we are "empty nesters" and I can just take a few at a time out of the freezer, rather than a whole layer cake.

Sorry about the bad photo........I was in a hurry (as always). 

FIVE STAR CARROT CAKE

4 cups grated carrots
1 cup brown sugar
1 cup raisins
1 cup crushed pineapple (squeezed dry)
4 eggs
1 cup vegetable oil
1½ cups white sugar
2 teaspoons vanilla
3 cups flour
1½ teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 cup chopped pecans

If you are making a layer cake, lightly spray two 10" baking pans with vegetable spray, and line the bottom with parchment paper, then spray again. See note about baking pans at the end of this recipe.

If you are making cupcakes, it takes 36 cupcake papers. Preheat your oven to 350.


Mix shredded carrots and brown sugar and set aside at room temperature for 1 hour. After 1 hour, stir in the raisins and set aside. The sugar will draw a lot of liquid out of the carrots and it will all look soupy.........ignore that and DO NOT DRAIN!!!

Beat eggs until they are light colored and foamy (about a minute or so at high speed), gradually beat in the white sugar, vegetable oil and vanilla. Stir in pineapple.

In another bowl, mix flour, baking soda, salt and cinnamon...mix well.  Add this dry mixture to the wet mixture, about 1/2 cup at a time, making sure everything is moistened before you add more flour.

Stir in the carrot-raisin mixture as well as the nuts.

Bake at 350° for 45-50 minutes if you are baking two 10” layers. Test for doneness by inserting a dry toothpick into the center of the baked cake. If it comes out clean when you take the toothpick out, the cake is done.

If you are making cupcakes, bake at 350° for 21-23 minutes. My standard electric oven takes 22 minutes.  Cool completely and frost with cream cheese frosting.

Cream Cheese Frosting: 
(1) 8 ounce cream cheese (room temperature)
1/4 cup UNsalted butter   (room temperature)
1½ teaspoons vanilla
3 cups powdered sugar


Beat room temperature cream cheese and room temperature Unsalted butter  until it is sooth and creamy.  Add powdered sugar (1 cup at a time) along with the vanilla.  If the frosting seems thick, add a tablespoon or so of milk and beat again.

ENJOY !!!

Note about Cake Pans: I ALWAYS bake with light colored aluminum pans. If you have dark pans (or glass pans), you have to reduce your oven temperature by 25 degrees...because if you don't, the cake can burn. I've never had that problem when I cook with light colored aluminum pans.

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December 19, 2018

I don't know how many times I've tried a clone recipe and later thought..."close, but no cigar".  But this one is the real deal !!!

Not only is this cake made from standard pantry staples, but it is rich, buttery and it has a very fine and velvety crumb, just like a Sarah Lee Pound Cake. I can think of a million great uses for this quick and easy cake, but I doubt it will last that long around here. I'm definitely going to be putting one of these beauties in the freezer for unexpected guests.

8 ounces butter at room temperature (no substitutions)
2 cups powdered sugar
2 large eggs
3 tablespoons sour cream
1 2/3 cups CAKE FLOUR  (important, no substitutes)
2 teaspoons lemon extract
1 teaspoon vanilla extract

Recipe calls for an 8 1/2" loaf pan. If you are using Pyrex, preheat your oven to 325°. If you are using a metal pan, preheat the oven to 350°. Spray the pan with cooking spray, then line it with parchment paper (or foil) and spray again.

Cream the butter and powdered sugar with an electric mixer on high speed for a full FIVE MINUTES.

Add one of the eggs and a couple spoons of the flour and beat another TWO MINUTES.

Add the 2nd egg and half of the remaining flour  and beat another TWO MINUTES.

Add the sour cream and the rest of the flour and the extracts, and beat another TWO MINUTES.

Spread the batter into the greased parchment paper lined loaf pan and bake  65 minutes or until a toothpick tests clean.

Cool in the pan (on a rack) for 20 minutes before you take it out of the pan.  Wrap the HOT pound cake snugly in plastic wrap and cool completely (yes, right on the surface of the hot cake).

NOTES: It is important to use cake flour. With all of the mixing in this recipe, all purpose flour or bread flour wouldn't give you a very good cake.

ENJOY !!!!!

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October 02, 2018

When I was a kid, a million years ago, "snaking cakes" were all the rage. They were simple recipes you mixed up by hand, with a bowl and a spoon. This is one of those great recipes.

It is moist, sweet, fruity, nutty......and snack-o-licious !!

PINEAPPLE PECAN SNACKING CAKE

2 cups flour
2 cups sugar
2 teaspoons baking soda
2 eggs
1 (20 ounce) can crushed  pineapple including juice
1 cup chopped pecans (toasted at 350° for 5 minutes)
1 teaspoon vanilla extract
1 teaspoon coconut extract

Mix the crushed pineapple and juice with the eggs, extracts and sugar. Mix well.

Add the flour and baking soda and mix until fully incorporated, but don't over-mix. Stir in toasted (cooled) pecans. 

Pour the batter into a greased and floured 9 x 13 baking pan and bake at 350°F for 30 to 35 minutes. My electric oven takes 30 minutes.  If you are using a glass baking dish, reduce the heat to 325°F. Test for done-ness with a toothpick.

Cool baked cake in the pan for 15 minutes then turn out.  Frost when cake is completely cool.

Frosting
4 ounces of cream cheese (room temperature)
4 ounces of butter (room temperature)
2 cups powdered sugar
1 teaspoon vanilla
1 tablespoon milk

Beat frosting ingredients until creamy then spread on cooled cake.

ENJOY !!!

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April 09, 2018

This recipe is a great "cheater recipe" that I've used for YEARS!!! 

Basically it is just a DRY cake mix + a 20 ounce can of fruit pie filling + 3 large eggs mixed together (DO NOT follow cake mix instructions on the box). It makes an extremely moist and flavorful cupcake and it couldn't be easier !!

You can use ANY flavor dry cake mix and ANY flavor canned fruit pie filling so the combinations are endless. Our favorite is chocolate with cherry pie filling but we've also thoroughly enjoyed chocolate cake with raspberry pie filling, strawberry cake with strawberry pie filling, spice cake with peach pie filling, and yellow cake mix with lemon pie filling (*see note below about white cakes).

STRAWBERRY CUPCAKES

(1) box dry cake mix (usually about 20 ounces?)
(1) can pre-prepared pie (fruit) filling (usually about 20 ounces?)
(3) large eggs

For the cupcakes posted today, I combined a box of Betty Crocker strawberry cake mix (ignore any directions on the box) plus a 20 ounce can of Wilderness strawberry pie filling plus three large eggs. Put everything in your mixing bowl and beat on medium-high speed for about 2 minutes (batter will be a little thicker than you expect). Fill paper lined cupcake pans about 2/3 full and bake at 350° for 20 minutes (or till toothpick tests clean). That's it!!! 

NOTE:* If you use a white cake mix, stick with a light colored pie filling like peach, or lemon. The darker fruit fillings taste good mixed with a white cake, but they produce an odd color.

NOTE: This recipe works very well for sheet cakes, as well as layer cakes. Just use the toothpick test for doneness instead of the baking times on the cake mix box. 

IMPORTANT NOTE: After you remove the cake from the pan, cover the HOT cake tightly with plastic wrap and let it cool. Keep the cake wrapped in the plastic until you frost the cake. 

I do this step with ALL of my cakes. It makes a huge difference.

FROSTING

1 cup of UNSALTED butter (room temperature)
1 teaspoon vanilla extract
1 teaspoon almond extract
4 cups powdered sugar
1/4 cup milk
food coloring (optional)

Cream the butter with an electric mixer until it gets fluffy. Add everything else and beat on medium speed until everything is well mixed, then beat on high speed until it is smooth and fluffy.

ENJOY !!!

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June 27, 2017

These cupcakes are SUPER moist, SUPER chocolate-y and SUPER easy to make. They also stay moist and soft for two or three days (at least).

Perfect for a potluck, bake sale, lunch box or "just because". They are easy enough for kids to make too !!!

CUPCAKES

1/2 cup butter cut in cubes
1/2 cup water
1/4 cup unsweetened cocoa powder
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk (see note below)
2 eggs
1 teaspoon vanilla

Note: If you do not have buttermilk, just put 2 teaspoons of vinegar or lemon juice in a half-cup measuring cup then fill it up with milk. Let it sit for 5 minutes.........works just as well as buttermilk!!

Preheat oven to 350° and put 24 cupcake papers in cupcake pans.

Bring butter, water and cocoa powder to a boil, then take off heat and set aside to cool a few minutes.

Mix flour, sugar, salt and baking soda. Add eggs, buttermilk, vanilla and warm cocoa mixture and beat just until well blended.

Fill cupcake papers 2/3 full and bake for 18-20 minutes. My electric oven takes exactly 18 minutes. Do not over-bake!! Cool before frosting.

FROSTING

6 tablespoons milk
1/4 cup unsweetened cocoa powder
1/2 cup butter
4 1/2 cups powdered sugar
1 teaspoon vanilla extract

Heat the milk, cocoa powder and butter to a boil, then remove from heat then add the vanilla and powdered sugar. Beat till smooth.

Sometimes I have to add a tablespoon or so of extra milk to the frosting (if it seems too thick).

If frosting seems a little too SOFT, just let it cool for about 10 minutes or so and it will thicken up nicely.

ENJOY !!!



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April 17, 2016

This quick and easy recipe comes from bettycrocker.com.  It is an excellent recipe to have in your "Company is coming last minute" recipe file. Served warm with ice cream, it is always a hit for breakfast OR dinner.

The original recipe called for 1 1/2 cups of fresh raspberries. Well, I don't know about you, but I seldom have fresh raspberries laying around my house, but I DO have frozen raspberries, so when I make this, I use a whole 12 ounce bag of frozen red raspberries in this recipe.

1/4 cup butter
1/4 cup sugar  (I use 1/3 cup)
1 1/2 cups fresh raspberries (I use 12 ounce frozen raspberries)
2 tablespoons sliced almonds (I leave out)
1 1/2 cups original Bisquick mix
1/2  cup sugar
1/2 cup milk
2 tablespoons vegetable oil
1/2 teaspoon vanilla  (I use 1 teaspoon)
1/2 teaspoon almond extract
1 egg

Preheat oven to 350°. Line the bottom of a 9" round cake pan with parchment paper and then spray the pan and parchment with cooking spray.

Mix 1/4 cup sugar (I use 1/3 cup sugar here) with 1/4 cup melted butter and pour over the parchment paper.

Next arrange the raspberries evenly over the butter-sugar mixture. Sprinkle with almonds if you are using them.

In medium mixing bowl, beat the Bisquick mix + 1/2 cup sugar + 1/2 cup milk + vegetable oil + extracts + egg, with an electric mixer on low for 30 seconds, scraping sides of bowl.

Beat on medium speed for 4 minutes, scraping sides of bowl. Pour over berries.

Bake 35-40 minutes or until a toothpick in center tests clean. Immediately place heatproof serving plate, upside down over baked cake; turn plate and pan over.

Important: leave pan over cake for several minutes so that the sweetened berry layer can drizzle over cake.

Remove pan and cool at least ten minutes before serving.  Serve with whipped cream or ice cream.  Store cake loosely covered.

NOTE: If you are using frozen raspberries, do NOT thaw them out, just put them in the microwave for about 15 seconds or so, so that they will be loose and workable, then proceed as if you were using fresh raspberries.

NOTE: I drizzle a light vanilla frosting glaze over the berries, but that is completely optional.  I don't have a recipe for the glaze, I just mix a little melted butter, a little powdered sugar, a little vanilla and a little milk, then whisk it together and drizzle over top.

 

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December 16, 2015

I have tried a LOT of snack cake recipes in the past 40+ years, but this one is, BY FAR, the best yet. It is super moist and tender from the crushed pineapple, pumpkin and grated carrots and it would be PERFECT for any potluck or party; your guests of all ages will love it. It is one of those RARE recipes that is super easy AND it gets RAVE reviews.

No need for an electric mixer, this quick and easy treat goes together in a flash with a big bowl and a spoon.

2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
4 eggs
1 2/3  cups white sugar
2/3  cup vegetable oil
1  (15 ounce) can pumpkin puree (unseasoned)
2 cups shredded carrots  (see note below)
1  cup crushed pineapple (see note below)

Preheat oven to 350°F and grease and flour a 10x15 baking pan (see note below).

Mix the flour, salt, baking powder, baking soda, cinnamon and pumpkin pie spice in a bowl and set it aside.

In a large bowl, whisk the eggs till smooth, then add the sugar, oil and pumpkin, whisking it until its very well mixed, then stir in the drained crushed pineapple and grated carrots. Stir till well combined.

Stir in the flour mixture and gently fold until its all well mixed.
Pour into prepared 10 x 15 pan and bake at 350°F for 25-30 minutes (my electric oven took 30 minutes).

Remove from heat and cool before you frost.

CREAM CHEESE FROSTING
(1) 8 ounce pkg. cream cheese (room temperature)
6 tablespoons butter (room temperature)
1 teaspoon vanilla extract
2 1/2  cups powdered sugar

Beat the cream cheese and butter till smooth, add extract and powdered sugar and beat until right consistency.

NOTES:
This cake will turn out better if you hand grate the carrots with a box grater rather than grating them with your food processor. The food processor leaves very long strings of carrot, which don't do so well in a cake/bar. The box grater will give you a smaller/shorter grate.

Make sure the crushed pineapple is squeezed dry of all of it's extra water. I found that a 20 ounce can of crushed pineapple.....squeezed dry with my hands, gives me 1 cup of ready to use crushed pineapple which is just right for this recipe.

Not everyone has the 10 x 15 baking pan that is called for in this recipe. You can bake this cake in a 9 x 13 pan if you bake it a little longer (about 10-15 minutes longer... just test it with a toothpick to make sure its baked all the way through). The 9 x 13 pan will give you a thicker bar (almost like a cake) but it tastes the same. 

Personally, I like to line my baking pans with parchment paper and then spray the parchment paper with cooking spray. When the cake/bars are completely cool, you can just lift the whole thing out of the pan and it makes it much easier to cut up neatly.



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October 16, 2015

Everyone needs a GOOD yellow cake recipe and this one is delicious, super moist, super tender, and it freezes well.  There are so many uses for this versatile cake: bake it in a  9 x 13 for a potluck buffet; make it into a huge batch of cupcakes; make a DELICIOUS strawberry shortcake, plus many others.

 

 

 

CLASSIC MOIST YELLOW CAKE
4 large eggs at room temperature
2 egg yolks  at room temperature
1 1/4 cups buttermilk (divided) at room temperature
2 teaspoons vanilla extract
3 cups CAKE FLOUR  (spooned into cup and leveled off)
2 cups granulated sugar
1 tablespoon + 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup UNSALTED butter (room temperature)

Preheat oven to 350° and spray the bottom and sides of two 9" round cake pans with vegetable spray + line the bottom of each pan with parchment paper (or waxed paper in a pinch) and then spray the paper. Set aside.

Note: The order in which the ingredients go together seem a little backwards, but never fear, it works and produces a cake with wonderfully light texture and taste

In a small bowl whisk together the 4 whole eggs + 2 egg yolks and 1/4 cup of the buttermilk (you'll use the rest later) and add vanilla. Whisk until well mixed, set aside.

Sift the cake flour (cake flour tends to get little lumps in it) then whisk it together with the sugar, baking powder and salt. Using a electric mixer, add the room temperature butter and the remaining 1 cup of buttermilk. Mix on low until everything is well blended, then turn the speed up to medium and beat until the mixture is light and fluffy (2 minutes).

Add the egg-buttermilk mixture to the batter (adding one third at a time, making sure its well incorporated before adding more egg). Beat until you can't see the egg anymore, but don't over beat.

If you are making cupcakes, this recipe will make 24 large cupcakes.

 

If you are making a layer cake, pour batter into two 9" prepared pans and bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.

single layer -- recipes makes two layers

Let the cakes cool in the pan for about 10 minutes, then (to loosen the sides of the cake) run a sharp but THIN knife blade around the inside edge of the pan. Turn cake out onto cooling rack and completely wrap HOT CAKE with plastic wrap. Cool completely before frosting.

 

ENJOY !!!

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July 10, 2015

This recipe is all over the Internet. So, when a friend asked me to make it for her family, I jumped right in. 

As written, I could see that the recipe might be a little heavy, so I made a couple very minor changes and it produced a wonderfully moist, tender and delicious cake.  I hope you'll try it, it's a breeze to make and our grandson labeled it "decadent"  (that's a good thing, I think? hahaha).

LEMON BLUEBERRY ZUCCHINI CAKE
2 cups finely shredded zucchini (squeezed dry)
1 pint fresh blueberries (I used about 2 cups)
3 eggs (I used room temperature eggs)
1 cup vegetable oil  (I use canola)
3 teaspoons vanilla extract
1 teaspoon lemon extract  (my addition)
2  1/4  cups white sugar
3 cups CAKE FLOUR  (recipe originally said AP flour)
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda

Preheat oven to 350° and generously grease AND flour two 8" round cake pans (even if they are no stick).

Grate the zucchini (I used 2 small zucchini because they are very tender) and put then in a clean dish towel. Twist the towel closed around the zucchini and squeeze out the extra liquid (you will get quite a bit out), just keep twisting. Set aside.

Beat room temperature eggs, oil, vanilla extract, lemon extract and sugar together till well mixed. Fold in shredded zucchini by hand.

Sift the CAKE FLOUR (regular flour will work but it will give you a much heavier cake) into a large bowl, then gently dip in your measuring cup and level off the cup with a straight edge. Add 3 of these sifted cups of cake flour 1 cup at a time, mixing well in between each addition, but don't over mix.

Fold in the blueberries (save a few out for decoration).  Divide the batter in between the 2 prepared cake pans. Gently drop the pans on the counter to dislodge any possible air pockets.

Bake at 350° for 35-40 minutes. My electric oven took exactly 35 minutes. Test for doneness with the toothpick test.

Cool in cake pans for 20 minutes, then gently turn out of pan, onto a baking rack. Wrap the HOT cakes in plastic wrap and let cool completely.

When completely cool, unwrap the cakes and frost with lemon buttercream frosting and decorate with more blueberries.

Frosting
1 cup room temperature high quality butter (no substitutions)
3  1/2 cups powdered sugar
Juice of 1 lemon (2 tablespoons)
1 teaspoon lemon extract
1 teaspoon vanilla extract
1/8 teaspoon salt

Beat butter with electric mixer until smooth. Add everything else and beat on high till light and fluffy.

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May 27, 2015

The title, Easiest No-Bake Cake in the World, is not an exaggeration, that's for sure. It is also very impressive to serve, and EVERYONE wants the recipe. It's delicious, unique and SUPER EASY to make.

Before I give you the "recipe", let me just say that there really isn't a recipe. It's just homemade whipped cream, chocolate wafer cookies (chocolate graham crackers work too), and some decorations (nuts, candies, sprinkles, etc.). Then it sits in the fridge overnight. By the next day, the cookies (or graham crackers) will have softened, and they will taste just like cake !!

OK, here goes: The recipe calls for Nabisco chocolate wafer cookies, but some people have a hard time finding them (and they are expensive), that's why I'm suggesting CHOCOLATE graham crackers work equally as well (I think the chocolate graham crackers even taste better than these wafer cookies).

 

The recipe also calls for homemade whipping cream.  You can use Cool Whip if you have to, but it won't be as TASTY as homemade whipped cream:

3 cups heavy whipping cream
5 tablespoons sugar
2 teaspoons vanilla Extract

Beat these ingredients with an electric mixer (on high) until stiff peaks form, but don't over whip because it starts to taste like butter.

HINT: If you live in a hot climate, put your bowl and beaters in the freezer for 5 minutes (to cool them down) before making the whipped cream.

Now, it's time to assemble:  make 4 stacks of cookies (or chocolate graham crackers) 9 cookies high, putting some whipped cream in between each cookie, like this:

Next, lay the stacks on a serving plate next to each other (not end to end). They will want to smoosh around a little, but a very flat thin spatula will help you lift and maneuver each stack. It should look like this:

It's important to arrange them like this, so that when you serve this cake, you will be cutting ACROSS the cookies (the reason will be more obvious in the following photos.

Next cover the whole "cake" with a nice thick layer of whipped cream, like this:

Decorate (or don't decorate) the top of it with whatever you like: nuts, crushed candies, sprinkles, etc.

Cover lightly with plastic wrap and
chill overnight before you serve.

 

When it comes time to serve, cut the cake with a sharp, thin bladed, knife. It will slice through the softened cookies easily.

 

 

See why it's important to arrange the cookies cross wise, so when you cut it, you get this impressive design?

 

Store, covered, in the fridge and be prepared for recipe requests.

 

 

ENJOY !!!







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May 11, 2015

Click On This Photo For
The Full YUMMMMM-factor

 

The first time I saw this recipe, I knew I had to try it because it had a lot of things going for it. First and foremost, it is an ooey-gooey chocolate dream. Secondly, there are no mixing bowls (you mix it right in the baking pan). Thirdly, it does not require any special ingredients (not even butter or eggs). And finally, this super-tender chocolate cake bakes on top of a rich hot fudge sauce…need I say more?

3/4 cup all-purpose flour
2/3 cup white sugar
1/2 cup unsweetened baking cocoa (divided)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
3 tablespoons vegetable oil
2/3 cup brown sugar (packed)
1 teaspoon vanilla extract
1 1/4 cups boiling water
1 1/2 teaspoons instant coffee granules
Vanilla ice cream

Preheat oven to 350°. In an (un-greased) 8”x8” baking pan, mix flour, white sugar, 1/4 cup of the cocoa, baking powder and salt (stir it up to combine); add the milk and oil and stir until the batter is well mixed.
.
Mix the brown sugar and 1/4 cup of cocoa together and sprinkle evenly over the batter (DO NOT MIX IT IN).
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Combine the boiling water, vanilla and instant coffee and gently pour it over everything (DO NOT MIX IT IN).
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Bake for 35 minutes (the hot fudge sauce will bubble up from underneath and around the edges of the cake as it bakes). Allow this to cool for 15 minutes before you serve it (just make sure it's very warm when you serve it).
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To serve, top a slice of cake with scoop of vanilla ice cream and spoon the hot fudge sauce (from the bottom of the pan)over the ice cream.
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As simple as this dessert is…it is just unique enough (and delicious enough) for company as well.

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May 05, 2015

Don't let this unassuming photo deter you from this recipe. This is, by far, one of the best cakes we've ever had. It is everything you want in a pound cake... it is tender, it has a very fine crumb, it is sweet, rich and buttery. Whether you are slicing it up for the perfect strawberry shortcake or serving it with a big scoop of ice cream, this is the perfect cake ...even for the most picky guests!!
At our house, we seldom even frost this cake, we just snack on it till it's gone.......it is THAT good!!!!!

1 1/2 cups butter at room temperature (important)
8 ounces cream cheese at room temperature(important)
6 large eggs at room temperature (important
3 cups granulated sugar
3 cups cake flour
1/8 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon coconut extract

In the bowl of your stand mixer, beat the room temperature butter for about a minute.  Add the room temperature cream cheese and beat for two more minutes (it should look light and fluffy). It is very important that both of these ingredients are at room temperature before you start.

Gradually sprinkle in the sugar (while your mixer is running) 1/2 cup at a time; beat well.  Add the eggs, one at a time, beating well after each egg. Mix in extracts.

Measure out 3 cups of CAKE FLOUR and 1/8 tsp. salt, then sift it all.  Add slowly to butter  mixture, on low speed, mixing well after each addition.

Generously grease AND flour a 10" bundt pan (don't use cooking spray)   Bake in preheated 300 degree oven for 1 hour 40 minutes, or till toothpick tests clean.

Fairly nondescript looking, but don't let that sway you.  The genius of this recipe is in the taste. The combination of butter and cream cheese makes this cake to die for moist and rich.

Let the cake cool, in the pan, for 15 minutes before you turn it out, then cover it with plastic wrap (directly on the surface of the hot cake) and let it cool completely. Frost as desired.

NOTE:  Yes, 300 degree oven is correct.

NOTE:  You won't taste the coconut extract, but it blends with the vanilla and produces a fantastic flavor.

NOTE: Don't be tempted to grease your pan with vegetable spray because there is so much sugar in this cake. Dip your pastry brush in melted butter and "paint" your bundt pan liberally, then dust with flour and tap out the extra.

NOTE: Make sure you sift the cake flour. I know it is a pain, but cake flour tends to clump more than all purpose flour, so this step is important. You CAN make this cake with all purpose flour, but you won't get that very fine crumb that is so delicious.

ENJOY !!!

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April 29, 2015