Sunday, February 2, 2014

My Birthday Cake for this Year.

Dan made me this amazing cake this year Caramel Cake with Caramel Icing.  I loved it.  The recipe came from The Rock Recipes. Just look at those layers of caramel.......




The Best Caramel Cake

Caramel Sauce 

 2 cups sugar
2/3 cup butter cut in small cubes
4 tbsp water
1 cup whipping cream

 Vanilla Cake

 1 1/4 cups sifted all purpose flour
 1 1/4 cups sifted cake flour
 1/2  teaspoon baking soda
 2 tsp baking powder
 1 teaspoon salt 
 1/2 cup butter
 2 tablespoons good quality vanilla extract
 1 1/2 cups sugar
 1/2 cup vegetable oil 
 3 large eggs
 1 1/4 cups milk

 Caramel Frosting

 3 1/2 to 4 cups icing sugar (powdered sugar)
1/2 cup butter
2 tsp vanilla extract
1/2 cup caramel sauce
a few tbsp milk

Directions:

Caramel Sauce:

 Begin by mixing the sugar and water in a large saucepan. 
NOTE: I use a large saucepan of about 3 quarts or larger because the sugar foams up when you add the butter and cream so make sure you have a large enough pot.

Boil the sugar and water over medium heat until the mixture begins to turn a light to medium amber color. The real skill in making caramel sauce does come with experience and knowing the point at which the color is perfect. 
Good advice for beginners is that it is better to be a little too light in color rather than a little too dark because too dark a caramel can often taste a little burnt. 
It is very easy to burn this mixture which can happen very quickly once the proper color is achieved, so have your butter and cream at the ready, as timing is crucial for this recipe.

Do not stir the boiling sugar, this can cause it to crystallize. 
If you find the sugar starts to crystallize, use a pastry brush to brush water around the inside edge of the pot as it boils. You may have to do this several times. 
Carefully swirling the pan occasionally is also helpful to avoid crystallization of the sugar.

When the color is right, quickly add the butter and stir quickly until the butter is melted. 
Remove from the heat immediately and pour in the whipping cream, stirring constantly until the sauce is uniformly smooth. Cool completely.

Vanilla Cake:

Grease two 8 or 9 inch cake pans and line the bottoms with parchment paper.
 Preheat oven to 325 degrees F.

 Sift together and set aside:

both flours
baking soda
salt
baking powder

 In the bowl of an electric mixer beat together well at high speed  until light and fluffy :

butter
vanilla
sugar

 Slowly beat in:

oil

Beat in, one at a time,

3 large eggs

Fold in the dry ingredients alternately with:

Milk
Begin and end the additions with the dry ingredients. 
Do not over mix the batter. 
As soon as it has no lumps in the batter, pour into the two prepared cake pans.

 Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. 
Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

Caramel Frosting:

Beat all ingredients together until smooth, fluffy, and a spreadable consistency. 
Use a couple of tablespoons of milk to begin and add more if need be or of it becomes too thin, just add a couple more tablespoons of icing sugar at a time.

To construct the cake, cut the two layers into 4. 
Reserve about 2/3 cup of the caramel sauce (1/2 cup for the frosting and the rest to drizzle on top of the cake. 
Divide the remaining caramel sauce in 3 parts and use it to fill the three inner layers of the cake. 
Frost with the caramel frosting and drizzle with any remaining caramel sauce.



Sunday, November 3, 2013

Apple Cranberry Pudding Cake

  I watch Best Recipes Ever whenever I can and this recipe looked like I had to try it.  It was delicious. 



Ingredients:

1 cup (250 mL) packed light brown sugar
1/3 cup (75 mL) butter, melted
8 cups (2 L) peeled, cored and sliced apples, (about 6)
1 cup (250 mL) fresh cranberries or frozen cranberries

Cake:

1 cup (250 mL) butter, softened
1 cup (250 mL) granulated sugar
4 eggs
1 tbsp (15 mL) vanilla
2 tsp (10 mL) grated orange rind
2-1/2 cups (625 mL) all-purpose flour
1/2 cup (125 mL) ground almonds
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) salt
1-1/4 cups (300 mL) milk
1/2 cup (125 mL) sliced almonds, toasted
1 tbsp (15 mL) icing sugar

Directions:

 

In bowl, whisk brown sugar with butter until blended. Scrape into 12-cup (3 L) oval glass baking dish, spreading evenly. 
Layer apples and cranberries over top.

Cake: In large bowl, beat butter with granulated sugar until fluffy. 
Beat in eggs, 1 at a time, beating well after each addition. 
Beat in vanilla and orange rind. In separate bowl, whisk flour, ground almonds, baking powder, cinnamon and salt. 
Add to butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. 
Spoon over fruit, smoothing top. Sprinkle with sliced almonds.
Bake in centre of 350 degrees F (180 degrees C) oven until golden and cake tester inserted in centre of cake comes out clean, about 55 minutes. 
Dust with icing sugar. Serve warm or at room temperature. (Make-ahead: Set aside for up to 4 hours.)



Sunday, October 20, 2013

Pumpkin Pancakes

We made these pancakes and they were delicious.  Great fall breakfast or for Xmas morning.
Found the recipe on all recipes page.

Pumpkin Pancakes

Ingredients:

1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder  
 1 teaspoon baking soda 
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt 

Directions:
In a bowl, mix together the milk, pumpkin, egg, oil and vinegar
Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. 
Stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. 
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. 
Brown on both sides and serve hot.

Sunday, October 6, 2013

Peach Vanilla Sugar Crisp

This was a wonderful dessert in a jar.  I found it at Nutmeg Nanny
Anyone that loves peaches for sure should give this a try.

Peach Vanilla Sugar Crisp

Ingredients:

For filling:
4 small peaches
3 tablespoons vanilla sugar*
1 tablespoon Flour  (called for King Authur Flour pie filling enchancer )
Pinch of salt 
For topping:
2 tablespoons vanilla sugar
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter – melted
1/2 cup + 2 tablespoons all-purpose flour

Directions:
Pre heat oven to 350 degrees.
Toss peaches with the vanilla sugar, pie filling enhancer or flour and pinch of salt.
 Let them sit for at least 5 minutes to release juices. 
Spoon equal amounts into small 4 ounce clean mason jars or ramekins. 
Top equally with topping and bake for 20-25 minutes until the crisp is golden brown and delicious.
*No vanilla sugar? Just use 3 tablespoons of regular white sugar and add one of the following: 
1 teaspoon vanilla extract, 2 teaspoon vanilla paste or 1/2 scraped vanilla bean.
I used the vanilla paste in the sugar.
For Topping:
Combine the sugar, brown sugar, cinnamon, and nutmeg in a bowl. 
Stir in the melted butter and then the flour. 
Mix well and set aside

Monday, April 1, 2013

Oatmeal Cream Filled Cookies

I made these delicious cookies yesterday.  The recipe is from Bake or Break she has the best recipes.
The cookie is so good.  They will be added to my make again list for sure.  Give them a try and see for yourself.

Oatmeal Cream Filled Cookies

Ingredients:

Cookies:

1 1/2 cups unbleached flour
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon ( I put in 1 tsp. )
3 cup large flake oatmeal
1 1/4 cups softened butter
1 cup firmly packed brown sugar
1/2 cup white sugar
1 large egg
2 tsp. vanilla extract

Filling:

1/2 cup softened butter
2 cups icing sugar
2 tbsp. heavy cream
1 tsp. vanilla extract ( I put in 2 tsp.)

Directions:

Preheat oven to 375°.  
Line baking sheets with parchment paper or silicone liners.

Cookies:

Whisk together flour, baking soda, salt and cinnamon.
Stir in oats; set aside.

In large mixing bowl beat butter, brown sugar and sugar until creamy.
Add egg and vanilla, mix well.
Gradually add flour mixture, stirring until well blended.

Drop dough by rounded tablespoonfuls, 2 inches apart onto prepared baking sheets.
Bake 10 minutes, until golden brown; remove and place on cooling rack.

While cookies are cooling prepare the filling.

Combine all ingredients into large mixing bowl on medium speed until combined.
Increase speed to high and beat until light and fluffy.

Spread about 1 tablespoon of filling onto bottom of cookie and then top with another cookie.

Enjoy! 


Sunday, December 9, 2012

Pumpkin Roulade with Ginger Buttercream

We saw Ina make this on her show and had to try it.  It was delicious.  This would make a great dessert for the holidays.

Ingredients:

For the Cake:

3/4 cup unbleached flour
1/2 tsp. baking powder
12 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 tsp. salt
3 extra large eggs, room temperature
1 cup sugar
3/4 cup canned pumpkin, not pie filling
1/4 cup icing sugar, extra for dusting

For the Filling:

12 ounces mascarpone cheese
1 1/4 cups icing sugar
2 tbsp. heavy cream
1/4 cup minced dried crystallized ginger
pinch salt

Directions:

Preheat oven to 375°.
Grease a 13 X 18 X 1" sheet pan.
Line the pan with parchment paper and grease and flour the paper.

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

While the cake in baking , lay out a clean thin cotton dish towel on a flat surface and sift the entire 1/4 cup icing sugar evenly over it.
This will help the cake not stick to the towel.
As soon as you take the cake out of the oven loosen it around the edges and invert it squarely onto the prepared towel.
Peel the parchment paper off.
With a light touch, roll the warm cake and towel together (DO NOT PRESS!) starting at short end of cake.
 Allow to cool completely on a wire rack.

While that is cooling make the filling.
In a mixer bowl with paddle attachment, beat the mascarpone, icing sugar and cream for about a minute, until light and fluffy.
Stir in crystallized ginger and salt.

To assemble, carefully unroll the cake onto a board with the towel underneath.  
Spread the cake evenly with the filling.
Re-roll the cake in a spiral using the towel as a guide.
Remove the towel and trim the ends ot make a neat edge.
Dust with icing sugar and serve sliced.

         
   



Monday, September 3, 2012

Frosted Raspberry Hand Pies

This recipe comes from Bake with Anna Olson.  The pies were delicious.  I would make these again and try different fruit.

Frosted Raspberry Hand Pies

 Ingredients

Double Crust Fruit Pie Dough 

 1 1/4 cups all-purpose flour 

1 1/2 teaspoons sugar

 1/2 teaspoon salt

1 1/2 tablespoons vegetable oil

1/2 cup cool unsalted butter, cut into pieces (does not have to be ice cold)

  2 tablespoons cool water

 1 teaspoon white vinegar or lemon juice

Fruit Filling

2 cups fresh raspberries 

1/2 medium apple, peeled and coarsely grated

 1/4 cup sugar

 1 pinch ground cinnamon

1 egg whisked with 2 Tbsp water, for brushing

Turbinado sugar, for sprinkling

 

Glaze

1 cup icing sugar, sifted

1 1/2 tablespoons milk or water

 1/2 teaspoon vanilla extract

Directions

 Double Crust Fruit Pie Dough

  1. Combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture.
  2. Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes together. Shape the dough into 2 disks, wrap and chill until firm, at least an hour.

Fruit Filling

  1. Preheat the oven to 375 F and line a baking tray with parchment paper.
  2. Slice the chilled pie dough into 6 pieces and roll each out to a circle about 6-inches across and just under ¼-inch thick. Use a 6-inch round cookie cutter to trim away the rough edges on each.
  3. Use a fork to combine the raspberries, apple, sugar and cinnamon, gently crushing the raspberries a little as you mix.
  4. Spoon the raspberry filling, dividing evenly, onto each of the rolled pie dough circles. Brush the outside edge half way around with a little of the egg wash and fold in half. Pinch the edges of each hand pie in the same style as you would the edge of a traditional pie, fluting the edges. Place these on the prepared baking tray, brush the tops with egg wash and sprinkle with Turbinado sugar. Snip a few holes into the pies with a pair of scissors, so the steam can escape.
  5. Bake the hand pies for about 25 minutes, until the pie dough is a rich golden brown. Cool the pies before glazing.

Glaze

  1. For the glaze, whisk the icing sugar, milk (or water) and vanilla together until smooth and still fluid (adjust consistency by adding more icing sugar or liquid, if needed) and using a fork drizzle the glaze over the pies. Let the glaze set for at least an hour before serving.


 

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