Tag Archives: Cake

Monday Night Musings

15 Feb

 

Have you officially hit rock bottom when you eat a microwave-able miniature sausage biscuit for breakfast and a bologna sandwich for lunch? {By the way, I only know how to spell bologna because of the Oscar Mayer song we used to sing as kids!}

 

It seems the theme of my blog the last few weeks has been how to incorporate being busy and working full time with being a domestic goddess. Perhaps my definition of “domestic goddess” will change over time. I have so much going on right now that food and eating in general are just after thoughts to my day. Once I get home from work, change into sweats and finally sit down … all of a sudden my brain say “food!” and I grump’ily roll along.

 

I did eat a piece of the most amazing Carmel Cake the other day. I’d love to learn how to make it. The whole cake seemed to be dipped in a Carmel “frosting” that had a texture almost like a chocolate shell on an ice cream …{mmm, I need to roll of this couch to Dairy Queen!}  If anyone reading has a recipe or knows where I could find a great one, please let me know!

 

Lastly, I’m really excited because my mom found a cookbook from one of my favorite restaurants in our hometown. She’s mailing it to me because it has a recipe for Gumbo in it that I can not wait to make. I’ve been craving this gumbo so much that I seriously contemplated calling the restaurant to see if I could get them to ship me some. One time I even packed a whole cooler of it and drove it 4 1/2 hours home on ice! Now – that is LOVE!

 

Oh, and as a final thought – I had full intentions of baking cookies for Valentines Day that I was then going to ice to look like those little conversation hearts you get when you are in elementary school – yeah, didn’t get around to that either! ha ha {Story of my Life}

 

Night Ya’ll

Perfect Pound Cake w/ Blueberry Syrup {Picture Tutorial}

17 Jan

 

I was so full and happy from my dinner last night, that I left out a few details that you might find amusing:

  • I burnt my thumb by grabbing the lid of the dutch oven out of pure excitement to see what my efforts {and dutch oven} had created. It’s fine now – but still a little tender. Thanks for asking.
  • I made garlic whipped potatoes in my new mixer. I love boiling them {Yukon gold} until almost all the water is out of the pot, and they fall to mush as soon as they land in the strainer. The mixer gives them such a good consistency, and the foodie bf was very excited about them.
  • I should have taken a picture of our plates after dinner. If I wouldn’t be so completely mortified, I’d tell you we licked them clean … {did I just say that out loud?}
  • I’m craving some leftovers and will probably want to cook this once a week for at least the next three months! Anyone wanna come over for dinner?!

 

Now, moving on to a more serious topic: Dessert. You probably know from my blogroll, that I follow the Pioneer Woman. {and want to get her cookbook} She posted yesterday about “The Perfect Pound Cake,” and let me tell you it is perfect! You can count this as my second “from scratch” cake … made with my new mixer of course. And, me being the domestic goddess in training that I am, I decided that the recipe needed a little addition: fresh blueberry syrup. Little did I know that pound cake and blueberry syrup is an “Alaskan thing” according to the Alaskan Foodie BF. So, not only was it utterly delicious, but brought the bf a bit of ‘home’…. go me! Success.

 

You need, need, need to make this cake! Trust me. And, since I know you are going to listen to me, here’s what you’ll do:

 

You will need:

3 Sticks of Butter {Room temperature/Softened} Hello Hips!

3 Cups of Sugar

5 Whole Eggs

1 TSP Butter Flavoring

2 TSP Lemon Flavoring

3 Cups All-Purpose Flour

1 Cup of Sprite or 7-up {I used Sprite}

 

And, here’s what you do:

Preheat oven to 325 degrees. Cream the butter in your mixer until fluffy. Add sugar {one cup at a time} mixing after each addition. Add eggs {one at a time} mixing after each addition. Add butter and lemon extracts, and mix well. Add flour {one cup at a time} mixing well after each addition. Add Sprite, then mix together until combined. Scrape sides of bowl and mix again. Pour into well greased Bundt pan {this is the only one I had} and bake for 1 hour – 1 hour and 10 minutes. Until the cake is no longer “jiggly.”

 

To make Blueberry Syrup

{Emeril recipe found online}

I combined 1 cup of fresh berries with 3/4 cup of sugar, 3/4 cup water, and 2 teaspoons of lemon juice. I brought the mixture to a boil and then simmered until it was the consistency I wanted. Probably about 15 minutes.

 

Prepare yourself now … this is going to make you hungry! … If you dont’ have the ingredients to make this cake right away, you may want to stop reading RIGHT NOW! … Be warned!

 

Ah’mazing. De’lish. I give you the Perfect Piece of Pound Cake

 

Its ok, you can exhale now. And, on that note… I think I’m going to go get a piece of cake! Hope you all run out and make this little baby. And, if you do – I’d love to hear how it goes! Enjoy!

Apple Queen Cake {Picture Tutorial}

10 Jan

 

I know I tell you all that I’m in love a lot. I really mean it this time. I’m in love with my new mixer. And, I’m in love with having a new cookbook {a collection of my grandmothers recipes} to tackle. Even though I’m visiting my family and I’m not in my own kitchen, I could not wait to jump into some baking! I flipped through the book a few times .. and decided upon the Apple Queen Cake. It called my name. And, of course, I had camera in hand the whole time. So, here we go!

 

Apple Queen Cake

{Serves Approx 8}

 

You will need:

3 TBSP Melted Butter

3/4 cup Brown Sugar

Sliced Apples {3-4 apples}

Cherries

1/4 cup Shortening

1/2 tsp vanilla

3/4 cup White Sugar

1 Egg

1 cup Milk

2 cups Flour

4 tsp Baking Powder

1/2 tsp Salt

 

And, here’s what you do:

Grease a 8×8 dish, well. {Apparently the only pans that exist in my mothers house are odd shaped 8×11 dishes, but it seemed to do the trick} You’ll make the topping first. Peel and slice the apples. Lay them in the bottom of the greased dish. Add a few cherries. Combine the melted butter and brown sugar and drop it over the apples in the pan.

To make the cake batter: Combine shortening, vanilla, white sugar, egg, milk, four, baking powder, and salt. Mix well {with your brand new mixer that Santa bought you – or any mixer will do} After mixing, pour over the apple/cherry/sugar mixture.

Bake at 350 degrees for 40-50 minutes. Let cook and FLIP! {the fun part}

I really, really, REALLY  wish that I would have had some vanilla bean ice cream to serve with this cake. My mom and I decided that we would not touch this cake until tomorrow nights family dinner …. clearly, we couldn’t wait … perhaps that means we can just bake some more goodies tomorrow! ahhhh… yumm.

Incredible. Fluffy. Moist. Apple’y. Hope you enjoy … and, as always, if you make it – I’d love to hear!

Night Ya’ll!

I Need Baking Powder: Stat!

9 Jan

 

I love to travel. However, interstate and country roads are not my idea of fun. Not being able to drive over 60 mph is grueling punishment for a lead foot like me. Today, I went home. I haven’t seen my family since October – so, two holidays later, there was a lot of catching up to do.

 

Santa came and brought me a new mixer. I literally opened the box, put it together, made a grocery list, and was at the grocery store within about an hour! I don’t think I’ve ever been so excited to buy vanilla, flour, and baking powder! Oh… and the best part… my mom also gave me a copy of my grandmothers collection of recipes. Back when my parents got married, my grandmother gave my mom a collection of all her recipes. {maybe she was trying to say something} It’s been in our house ever since. I can remember as a little kid, going through the ‘blue binder’ looking for cookie recipes, etc. And, now I have my own copy!

 

Tonight we decided to bake a Apple Queen Cake out of the recipe book. {who cares if it is 11:30, I need to use my mixer}From the sounds of it, its kinda like a pineapple upside-down cake – only with apples and cherries instead of pineapple. We’ve got it in the oven right now {and took plenty of pictures to blog about it later} … although these are all hand written/photo copied recipes…. and we are thinking that “4 tsp” of baking powder may actually be “1/4 tsp of baking powder” … but we’ll see! Can’t taste that  different can it?! I’ll update you soon! Night Ya’ll!