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Strawberry Dream Cake

I receive emails from America’s Test Kitchen and this recipe name stuck out, strawberry dream cake. Oh my goodness, how can you not make that recipe?!  I made it last week for no occasion whatsoever and wow, it is yummy. The frosting tastes like ice cream!  If you like strawberries I recommend you make this as soon as you can!

Ingredients for cake:

10 ounces (2 cups) frozen whole strawberries
3/4 cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons vanilla extract
2 1/4 cups (9 ounces) cake flour
1 3/4 cups (12 1/4 ounces) granulated sugar
4 teaspoons baking powder
1 teaspoon salt
12 teaspoons unsalted butter, cut into 12 pieces and softened

Ingredients for frosting:

10 tablespoons unsalted butter, softened
2 1/4 cups (9 ounces) confectioners’ sugar
12 ounces cream cheese, cut into 12 pieces and softened
Pinch salt
8 ounces fresh strawberries, hulled and sliced thin (2 cups)

Directions:

Put the oven rack in the middle and heat the oven to 350. Grease two 9-inch cake pans, line with parchment paper, grease that and then flour pans.

Put thawed strawberries in a bowl, cover and microwave about 5 minutes, when strawberries are soft and juices are released.  Set a fine-mesh strainer over a saucepan and press the strawberries through, reserving the solids. You should have 3/4 cup of juices. Bring juice to a boil and cook, stirring occasionally, 6-8 minutes or until syrupy and reduced to 1/4 cup. Add the milk to the juice with a whisk.

Whisk together strawberry milk, egg whites and vanilla in a bowl. In another bowl, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time and mix until pea-sized pieces remain. Add half of milk mixture. Beat until light and fluffy, about 1 minute. Add remaining milk mixture and beat until incorporated, 30 seconds. Give batter a final stir by hand.

Divide batter between the two cake pans and bake until toothpick in center comes out clean, 20-25 minutes. Switch and rotate pans halfway through baking. Cool cakes on a wire rack for 10 minutes, then remove cakes from pans and cool complete for 2 hours.

Mix butter and sugar at low speed until combined, 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, 1 piece at a time, and beat until incorporated, about 1 minute. Add strawberry solids and salt. Mix until combined.

Dry sliced fresh strawberries.

When cakes are cool, spread 3/4 cup frosting over bottom layer. Press strawberry slices into frosting and cover with 1/4 more frosting. Add top cake layer and spread remaining frosting over top and sides. 

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Posted by on August 10, 2012 in Uncategorized

 

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Texas Sheet Cake

My Mom used to make a Texas Sheet Cake every year for every birthday in our immediate family. We all loved it! She used to refrigerate it and the frosting would be crisp and chocolatey. Over the years the recipe remained the same, but the results were not as good. Now it seems to come on gooey instead of tender inside and crisp on the outside. I searched the internet for a new recipe and ended up finding one from the pioneer woman. We made it this weekend and it was freaking delicious!

Ingredients for the cake:

  • 2 cups flour
  • 2 cups sugar
  • 1/4 teaspoon salt
  • 4 tablespoons (heaping) unsweetened cocoa
  • 2 sticks butter
  • 1 cup boiling water
  • 1/2 cup buttermilk
  • 2 beaten eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla

Ingredients for frosting:

  • 1-3/4 stick butter
  • 4 tablespoons (heaping) unsweetened cocoa
  • 6 Tablespoons whole milk
  • 1 teaspoon vanilla
  • 1 pound (minus 1/2 cup) powdered sugar

Directions:

  1. In a mixing bowl, combine flour, sugar, and salt.
  2. In a saucepan, melt butter. Add cocoa. Stir together.
  3. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
  4. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
  5. While cake is baking, make the icing. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together, and pour over warm cake.

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Posted by on July 31, 2012 in Uncategorized

 

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Quick and Easy Buttermilk Cake

I always seem to have a little buttermilk leftover from other recipes and I am always trying to find ways to use it up. Tonight I searched around on the internet and found a yummy and easy recipe on about.com. I changed it up a little bit and it came out quite delicious. The batter tasted pretty good on the spoon too. 😉

Ingredients:

  • 1 cup flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2/3 cup sugar plus more for sprinkling
  • 1/4 cup butter at room temperature
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 1/2 cup buttermilk

Directions:

  1. Preheat oven to 400. In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
  2. In a large bowl, beat sugar and butter until combined. Scrape down sides and beat in egg and vanilla until thoroughly combined. Add half of the buttermilk and stir to combine. Add half the flour mixture and stir to combine. Repeat with remaining buttermilk and flour mixture.
  3. Scrape batter into a greased 9 x 9 inch baking pan, smooth the top, and sprinkle with sugar. Bake cake until golden and a toothpick or knife inserted into center comes out clean, about 20 minutes.

You could always sprinkle cinnamon and sugar on top if you are feeling spicy. 

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Posted by on July 11, 2012 in Uncategorized

 

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Red Velvet Sheet Cake

Once again I watched Pioneer Woman and found yet another recipe to try. It’s Fourth of July so I thought a red velvet cake with white frosting would be fitting. I thought about sprinkling some blue sprinkles on top but didn’t.

Ingredients for cake:

  • Nonstick baking spray
  • 2 1/2 cups cake flour
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 2 whole eggs
  • 1 1/2 teaspoons vinegar
  • 1 1/2 teaspoons cocoa powder
  • 1 1/2 fluid ounces red food coloring
  • 1 cup shortening
  • 1 3/4 cup granulated sugar

Directions for cake:

  1. Preheat the oven to 350 degrees F. Thoroughly spray a large (18-by-12-inch) sheet cake pan (or you can use a slightly smaller jelly roll pan) with nonstick baking spray.
  2. Sift together the cake flour and salt. Set aside.
  3. In a separate bowl, stir together the buttermilk, vanilla, baking soda and eggs. Add the vinegar and stir. Set aside.
  4. In a separate small bowl, mix together the cocoa and red food coloring. Set aside.
  5. Cream together the shortening and sugar until fluffy. Alternate adding the flour mixture and the buttermilk/egg mixture until all combined. Pour in the red mixture and beat until combined.
  6. Pour the batter into the prepared sheet cake pan. Use a large offset spatula or knife to even out the surface. Bake for 20 minutes. Allow the cake to cool completely before icing.

Frosting Ingredients:

  • 1 cup milk
  • 5 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 2 sticks unsalted butter
  • 1 cup granulated sugar

Frosting Directions:

  1. Combine the milk and flour in a saucepan over medium heat and whisk constantly until thick. Remove from the heat and let cool to room temperature. Add the vanilla once cooled.
  2. In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy.
  3. Add the cooled milk mixture and beat very well. It may look separated, which means you have to keep beating until fully combined. It should be fluffy and light, similar to whipped cream.

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Posted by on July 4, 2012 in Uncategorized

 

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Peach Cake

I watched a recent episode of America’s Test Kitchen and they made a peach cake.  I’ve never heard of a peach cake and it looked really delicious.  I attempted to make the cake today. It was a more labor intensive recipe than most but the end result was amazing.  If you have a free afternoon and a lot of peaches I would recommend making this one!

Ingredients:
  • 2 1/2 pounds peaches , pitted and cut into 1/2 inch-thick wedges
  • 5 tablespoons peach schnapps
  • 4 teaspoons lemon juice
  • 6 tablespoons plus 1/3 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 8 tablespoons unsalted butter, melted and cooled
  • 1/4 cup sour cream
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon plus 1/8 teaspoon almond extract
  • 1/3 cup panko bread crumbs, finely crushed

Directions:

  1. Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Gently toss 24 peach wedges with 2 tablespoons schnapps, 2 teaspoons lemon juice, and 1 tablespoon granulated sugar in bowl; set aside.
  2. Cut remaining peach wedges crosswise into thirds. Gently toss chunks with remaining 3 tablespoons schnapps, remaining 2 teaspoons lemon juice, and 2 tablespoons granulated sugar in bowl. Spread peach chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 to 25 minutes. Transfer sheet to wire rack and let peaches cool to room temperature, about 30 minutes. Reduce oven temperature to 350 degrees.
  3. Spray 9-inch springform pan with vegetable oil spray. Whisk flour, baking powder, and salt together in bowl. Whisk brown sugar, 1/3 cup granulated sugar, and eggs together in second bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream, vanilla, and 1/4 teaspoon almond extract; whisk until combined. Add flour mixture and whisk until just combined.
  4. Transfer half of batter to prepared pan; using offset spatula, spread batter evenly to pan edges and smooth surface. Sprinkle crushed bread crumbs evenly over cooled peach chunks and gently toss to coat. Arrange peach chunks on batter in even layer, gently pressing peaches into batter. Gently spread remaining batter over peach chunks and smooth top. Arrange reserved peach wedges, slightly overlapped, in ring over surface of cake, placing smaller wedges in center. Stir together remaining 3 tablespoons granulated sugar and remaining 1/8 teaspoon almond extract in small bowl until sugar is moistened. Sprinkle sugar mixture evenly over top of cake.
  5. Bake until center of cake is set and toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer pan to wire rack; cool 5 minutes. Run paring knife around sides of cake to loosen. Remove cake from pan and let cool completely, 2 to 3 hours. Cut into wedges and serve.

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Posted by on June 22, 2012 in Uncategorized

 

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Chocolate “cup” cakes

I was recently reading an issue of People magazine and found a recipe for Michael Symon’s Cake in a Cup.  It looked easy, decadent, and delicious.  Best part is you bake them in the microwave.

Ingredients:

  • 2 sticks of butter
  • 1 cup semi sweet chocolate chips
  • 3/4 cup sugar
  • 3/4 cup flour
  • 4 eggs
  • 1 teaspoon salt

Directions:

  1. Put butter and chocolate in a glass bowl. Microwave for 1 minute on highest setting. Stir until melted.
  2. In another bowl, whisk together sugar, and next 4 ingredients. Whisk in chocolate mixture.  Divide among four 10 oz coffee mugs.
  3. Place mugs in microwave and cook for 3 minutes on highest setting. Let cool 30 seconds.  Top with whipped cream or vanilla ice cream.

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Posted by on June 20, 2012 in Uncategorized

 

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Buttermilk Coffee Cake

I had some leftover buttermilk in the refrigerator and I wanted to find a recipe so I could use it up.  I came across a buttermilk coffee cake recipe on allrecipes.com and this is my interpretation.  Enjoy!

Topping:

  • 1/2 cup packed brown sugar
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon all-purpose flour
  • 2 teaspoons cinnamon

Batter:

  • 1/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup buttermilk

Instructions:

  1. In a bowl, combine the first five ingredients and set aside.
  2. In a large mixing bowl, cream butter and sugar.
  3. Add the egg and vanilla.
  4. Combine the dry ingredients in a separate bowl.
  5. Add to creamed mixture alternately with buttermilk. 
  6. Spread half of the batter into a greased 8 x 8-inch baking pan.
  7. Sprinkle with half of the topping. Carefully spread with remaining batter and sprinkle with remaining topping.
  8. Bake at 350 degrees F for 35 minutes or until a toothpick inserted comes out clean.
 

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Posted by on June 13, 2012 in Uncategorized

 

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