Tag Archives: baking

The Moment You’ve All Been Waiting For–New recipes!!!

29 Jul

I know I know, it has been entirely too long since I’ve put up an actual post with an actual recipe. I am so sorry. So so sorry. Anywho, I’ll keep this intro short and sweet, since I have so many delicious new things for you to read about! But I just wanted to say thank you to anyone who is truly reading/following this blog. I never dreamed that I would have over 200 hits, so thank you thank you thank you, and I encourage you to leave me comments. I would love to get to know each and every one of you readers out there. =]

Recipe Numero Uno! The Tortilla Pizza, Take Two

Yes, I know it’s not a forreal recipe, but it was so so good. I blogged about this a while ago and it was even better the second time around. I prefer plain pizzas so I went with simple chicken and lots of cheese, while my parents piled on spinach, tomatoes, chicken, cheese and onions. If you want the “recipe” from earlier you can find it here!
Here’s what they looked like!

Recipe Numero Dos! Peach Almond Cake!

This idea came from a dream. I kid you not. I dreamed that I was baking a peach almond cake so I woke up and, you guessed it, baked a peach almond cake. As with most of my cakes the peach flavor didn’t come through quite as strong as I had hoped, but all in all it was a delicious cake.

CAKE
1 WHITE cake mix + necessary ingredients
2 peaches, pitted and cubed

ALMOND BUTTERCREAM
1 cup chortening
3-4 cups confectioners sugar
1/2 tsp vanilla extract
3 tsp almond extract ( or just to taste. I used a lot, since I really wanted a strong almond flavor, but it’s up to you.)
Splash of milk

A handful of finely chopped almonds (optional)

1. Puree your peaches. Add the peach puree with a little bit of water to your mix in place of the called-for water. Add in the rest of the ingredients the mix calls for, pop in the oven at 350 for about 26 minutes, give or take.
2. Mix shortening and about a half of the sugar, all of the extracts and the milk together until they are pretty well mixed.
3. Add in the rest of the sugar, beating slowly and getting progressively higher until you are beating on the highest setting.
4. Taste! My favorite part! If your almond extract has given the frosting a little bit of a bitter taste, you just haven’t used enough vanilla to balance it out, so go ahead and give it a little bit more vanilla, beat it in and taste again. Repeat until satisfied with the flavor.
5. Your buttercream should be light and fluffy, as well as delicious!
6. I did a two layer cake, spreading a bit of the frosting between the layers and then frosting the whole cake. Then I added finely chopped almonds on top for some pretty decoration.

The Final Recipe! Lemon Blueberry Birthday Cake

No intro needed but YUM. This was probably one of the prettiest cakes I’ve done and it was also really yummy.

CAKE
1 WHITE cake mix, necessary ingredients EXCEPT water
1 cup lemonade concentrate
1/4 cup lemon juice
Several handfuls blueberries
A few extra berries for decoration (optional)

FROSTING
1 standard container Cool Whip
2 standard containers lemon yogurt
3-4 cups confectioners sugar

Mix the cake mix as usual, replacing the water with the lemonade and lemon juice. This gives the cake a very strong, but not unbearable, lemon taste–balanced, of course, by the sweetness of the cake mix. Add in blueberries, according to how many you want in the cake. I used about four handfuls, but if you want more or less…well, you know what to do. Bake at 350 for about 27 minutes or so.

Now, I stepped out of my comfort zone with the frosting for this cake. I wanted to try something new and a little lighter for such a summery cake. Now, it wasn’t my favorite, but it was very easy to make and it got RAVE reviews. I kid you not, everyone absolutely loved it. (I thought it was a little too sweet for me.) All you do is empty the Cool Whip and the yogurt into a large bowl with about two cups of the sugar. Beat it on high (starting slowly, of course) until the sugar is well mixed in. Add in the rest, beat, and voila! Place it in the freezer for about an hour to let it thicken up a bit.

I must warn you, though this frosting makes for an absolutely gorgeous, smooth cake it is a little difficult to work with. With a standard buttercream it is easy to spread without making a mess. While making this cake I had frosting everywhere. Since it is a thinner frosting with less form and hold than buttercream it runs. Like a cheetah. As soon as I attempted to frost the sides of the cake it was dripping all over the counter. So what I did was poured most of the frosting on the top of the cake and let it drip down the sides. Once it looked like it was finished dripping and had set I took a frosting spatula and smoothed out the sides and the top. The result was stunning, but definitely a pain in the ass. I had quite a bit of extra frosting and plenty of it on the cake plate and the kitchen counter, so be sure to clean up that plate before you present it. (By the way, this was also a layered cake with frosting in the middle, though I played with the idea of blueberry jam in the middle. Your call.) Here’s what it looked like, with a few blueberries on top for pretty decoration!

Keep an eye out later today or tomorrow for the South of the Border cupcake. I am working on fine tuning the frosting RIGHT NOW!

Some Photos For Your Viewing Pleasure

19 Jul

A few pictures of my previous creations. I don’t often photograph my food, since the people seeing it are usually the ones eating it! So in the future if I forget to take a picture and you would like to see one, just let me know!

What Does One Do On The Worst Day Ever? Eat!

19 Jul

So last night I was awoken by the sound of the house phone ringing–never a good sign. Lo and behold the alarm was going off at my mother’s bank (she’s the manager) and she was needed there immediately. As soon as I proceeded to fall back into an incredibly restless sleep it seemed it was time to wake up for work. I was tired and lethargic all morning and thus horribly upset with myself for being so lazy.

So I decided to get out for lunch, you know to get some air and some food. I pulled into Sonic for a bacon/egg/cheese toaster and a mocha java chiller (YUM!) and maybe fifteen minutes later when I went to turn on my car to return to my dreadful job…………….nothing. Nope. Nothing. The engine wouldn’t even turn over. What the hell. So my stepdad had to very embarrassingly come pick me up, drop my keys off at the Firestone shop and then take me back to work.

On the plus side, I got last week’s pay check. On the down side, it wasn’t as much as I thought it was going to be.

So I came home to one of these!

Oh, wow. Yum yum yum!

You can find the recipe here!

Blondes DO Have More Fun–Strawberry Margarita Cake

19 Jul

Once upon a time there was a young girl named Alice. She was born with no hair. But by the time she was two she had a lovely head of auburn curls that turned a rich chestnut hue as she grew up. Then when she turned eighteen she took all of her first paycheck, went to the salon and went blonde.

Now she’s having more fun–in the kitchen, in her life, unfortunately not in bed. And as a product of all this freshly discovered fun the Strawberry Margarita cake! Easy peasy, lime squeezy!

Cake
White Cake Mix + called for ingredients
1 carton strawberries
tequila! *insert catchy music here* (by the way, this is NOT an exact measurement. If I had to guess I would say that I used maybe 1/5 cup but it’s really kind of up to you)

Lime Buttercream Frosting
1/2 cup butter
1/2 cup shortening
3-4 cups confectioners sugar
a splash of tequila
lime juice to taste (I used a LOT of lime juice, as I wanted the lime to really pop, but it’s up to you)
a dash of salt

Mix cake mix, eggs and oil in a large bowl. INSTEAD of water use strawberry puree. I used an entire carton for a really berry-y flavor. Bake at 350 for 25ish minutes.

I poured all of the frosting ingredients in a large bowl at the same time and used an electric hand mixer, first on low and progressing higher in speed until it was nice and fluffy. I taste to make sure it has the right flavor, so if it’s not to your taste touch up whatever ingredient is lacking.

When I made the cake, I did two layers, spread a little of the buttercream between the two and then topped it with a little strawberry jam, then frosted the whole cake. It was amazing! Will be posting pictures soon!

Wake Up in the Morning Feeling Like…A Hot Mess

15 Jul

11:05 AM — Breakfast?
After rolling out of bed and spending an incredibly twenty minutes looking out the window at a baby bunny in the backyard, I finally managed to meander into the kitchen. On the counter? About a thousand home-grown tomatoes. In the refrigerator? Ketchup, mustard, relish, pickles and one carton of yogurt. In the pantry? A dozen boxes of cake mix and a box of stale Count Chocula. So I did some more refrigerator exploring and came up with…a slice of leftover BBQ pizza.

Breakfast of champions! Which reminds me of the best leftovers/dorm room food recipe that really isn’t a recipe at all. It goes a little something like this.

Step 1: Look around in your fridge and pantry and freezer and such. Be sure to return from your adventure with some tortillas, some spaghetti sauce and shredded cheese.
Step 2: Put tortillas in the oven on BROIL for about a minute and a half to two minutes.
Step 3: Take them out, flip them over.
Step 4: Pile on your favorite or just convenient pizza ingredients. (I’m partial to leftover chicken, mozerella cheese, a little basil, some corn and a little bacon. Maybe some BBQ sauce.)
Step 5: Pop back in the oven until cheese is melty and delicious.
Step 6: EAAAAT!

Pay Attention to Me, Dammit! (The Chocolate Lover’s New Idol)

15 Jul

So this is a story all about how my life got turned upside down. I promise, I’m not going to rap. Just rant a little bit and then post a delicious experimental recipe. But, seriously, my life is so upside down. I just graduated from, like, the smallest high school on this planet.

Wait.

I keep using this “I” word. And perhaps you, nonexistant reader, are wondering just who this “I” fellow is. Well, I’ll tell you. I’m eighteen. I like to cook, duh. I am smart, I won’t even attempt to deny that. And I like to consider myself decently pretty. I mean, I’m no Gisele Bundchen or Cintia Dicker, but I’m not a total hag, either! I have really pretty blonde hair and huge golden eyes. And sure, right now I am suffering from a truly unsightly red-purple sunburn that would make Uncle Vernon’s face look like a Cullen. But I have not always resembled a plum! Certainly not for the past four years have I looked like a plum, so please explain to me why, WHY, have I been single for these four miserable, horrible years?! I should be dating. A LOT. And having a lot of sex, or at least that’s what my hot, taken friends tell me.

So, to drown my four-year sorrows, I am going to make the ultimate cupcake, the cupcake that puts the term “Death By Chocolate” want to sob with self-loathing. I dare to go where no chocolate lover has gone before. This just may be the best breakup food in the history of breakup food.

Here is what you will need, broken hearts.

Cake
Chocolate (or dark chocolate) cake mix
1 cup chocolate chips
1 bag Hershey’s Kisses (optional, but recommended for those in serious need of chocolate)

Frosting
2 1/2 – 3 cup confectioners sugar
3/4 cup butter
1/3 cup Nutella, or similar choco-hazelnut spread
1/2 tsp vanilla
1/2 tsp almond extract
A splash of Hershey’s chocolate syrup

Okay, you will want to prepare your cake mix according to the box instructions, then mix in your chocolate chips. I like to fill my cupcake cup about 1/3 full and plop a Hershey’s kiss into the middle so it has a nice, gooey chocolate center, then fill the rest of the cup with batter. Bake at 350 until a toothpick inserted into the cake comes out clean, and one inserted into the very center of the cake comes out just a little bit gooey from your optional Kiss.

Now, the fun part. Most people go to all of this trouble of creaming the butter and blah blah blah, but I like to just throw in the butter and about half of the sugar and half of my Nutella with the almond and vanilla, beat it on low-medium speed until it’s starting to get creamy, and then add the rest in. Beat, of course, until nice and fluffy. To thicken the frosting just add in more confectioner’s sugar.

Pipe or spread generously onto cooled chocolate heaven cupcakes and consume until you are no longer sad, angry or pathetic.

Bon appetit, mes cheres!

G-L-A-M-O-R-O-U-S –a bubbling girls night in treat

14 Jul

So, my girlfriends and I adore champagne and, of course, we’re not old enough to drink it. So here’s an idea I just thought of. How about a milk chocolate-raspberry cupcake with a champagne buttercream. I think it would go really really nicely with a night of chick flicks and party games, no?