Sunday, December 7, 2014

Sour Cream Pound Cake - Made Festive!

I made this pound cake last week to bring to a Christmas party. I love to make pound cakes because I've found that when people find out a homemade pound cake is on a dessert table they go right for it.  This one was easy and delicious.  My only dilemma was that it look soooo plain. Nothing special looking at all. Just Plain Jane!  So I quickly filled the center with cranberries and made a simple glaze using powder sugar, almond milk and a tiny splash of lemon juice.  Perfect!  Keep this in mind when you need to bring a holiday dessert to a party this year. These cakes go a long way!!!  Recipe is from Tates Bake Shop Cookbook.

2 1/2 cups all-purpose flour
1/2 cake flour
1/4 tsp salt
1/2 tsp baking powder
1 cup unsalted butter, softened to room temperature
3 cups sugar
1 Tbsp vanilla
6 large eggs
1 cup sour cream

Preheat oven to 350 degrees F.  Spray a 10-inch Bundt pan with a nonstick spray.
In a small bowl, sift the flours, salt and baking powder together.  Set it aside.
Cream the butter and sugar with an electric mixer till it's light and fluffy.
Add the vanilla and mix it in.
Add the eggs one at a time, mixing and scraping down the bowl after each addition.  Add the sour cream and mix it in.
Add the dry ingredients.  Mix all till they are combined.
Spoon the mixture into the prepared pan.
Bake it for 1 hour and 30 minutes or until a cake tester or toothpick inserted in the center comes out clean.

Thursday, November 13, 2014

Blueberry Orange Streusel Cake

I came across this recipe after just purchasing a bunch a big, juicy blueberries from Trader Joe's.  I didn't want a recipe that would use all of them up at one time since I wanted to also enjoy snacking on them and I love to have them in cereal too!  This recipe fit the bill since it only used 1 cup...and it's a good cake too.  Don't leave out the orange rind really boosts up the flavor!

1 1/2 cups all purpose flour
2 tsp baking powder
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
3 eggs, beaten
1 tsp vanilla extract
finely grated rind of 1/2 orange
1/2 cup ground almonds (I omitted this)
1 generous cup of blueberries


1/2 cup all purpose flour
2 Tbsp unsalted butter, softened
2 Tbsp sugar
finely grated rind of 1/2 orange

Preheat over to 325 degree F.  Grease a 9 in springform pan and line the bottom with parchment paper.

For the topping, put all the ingredients in a bowl and mix with a fork to make a crumbly mixture.

Sift the flour and baking powder into a large bowl and add the butter, sugar, eggs and vanilla extract.   Beat well until the mixture is smooth, then add the orange rind, ground almonds (if using), and half the blueberries.

Spoon the batter into the prepared pan, smooth level with a spatula and sprinkle with the remaining blueberries.  Spread the crumble topping evenly over the top, covering completely.

Bake in the preheated oven for 1 hour to 1 hour 10 minutes, or until risen, firm and golden brown.  Let cool in the pan for 10 minutes, then remove the sides of the pan and finish cooling on a wire rack.


Tuesday, November 4, 2014

Key Lime Cake

It feels good to post on my blog's been way too long since I posted a recipe.  I've missed trying new recipes.  For whatever reason, I just hadn't felt like trying  new recipes.  I mainly cooked and baked familiar recipes.  Old recipes....boring recipes!

This cake is funky looking.  It didn't look funky on Anna's blog.  In fact, it looked very pretty. But I am not much of a cake decorator and I have thought of taking a Wilton's Cake Decorating class but I just keep thinking I would rather just practice myself.  It's just a matter of time to decide to do just that!  Anyhow, the cake looks funky but tastes delicious. Love, love, love lime.....When I saw how green it looked I was tempted to make an orange colored frosting.  Would have been great for Halloween!  It's a super easy recipe since it starts with a cake mix, and you know you can't go wrong from there.


1 box Lemon Cake Mix (16.5 oz Duncan Hines)
3 oz package of lime Jell-O
2/3 cup vegetable oil
3/4 cup orange juice
4 large eggs

Flavor Enhancing Glaze
2 Tbsp fresh lime juice or bottled Key Lime juice
4 - 6 Tbsp powdered sugar

8 oz package of cream cheese, softened
1 cup of powdered sugar
1/2 cup granulated sugar
14 - 16 oz non dairy whipped topping (I used about 8 oz and used 1/4 cup butter

Preheat over to 350 degrees F.  Grease and flour 3 8 inch round cake pans.  I used 2 9 inch pans.
Mix the cake mix, Jell-O, oil, orange juice and eggs in a large bowl and beat well with an electric mixer for about 2 minutes.  Pour into pans and bake for approximately 20 -23 minutes or until a toothpick inserted into center comes out clean.  Let cool for about 10 minutes in the pans, then remove from pans.   Mix together the lime juice and powdered sugar and spoon over the cake.  Let cakes cool completely.
To make frosting, mix together cream cheese and butter and beat until blended.  Add sugar and beat until smooth.  Fold in the whipped topping.  Spread over top of the cake and stack on top of one another and spread over top and sides completely.

Monday, November 3, 2014

A Favorite of Mine!

I miss my blog....I miss posting more frequently.  I've been baking and cooking things I've already posted so there really is not much to post. is a favorite of mine....Snow Balls!!!!  Or as this picture says - Glo Balls!  Really, they are too much!  These are my junk food weakness!  What is your junk food weakness?

Friday, October 31, 2014

Happy Halloween!

I'm wishing everyone a fun and safe Halloween!  Hopefully I will get my butt in gear and start posting some recipes. I've hit a dry spell but at the moment there is a cake baking in the oven - a good sign!

Enjoy all the candy everyone!

Monday, August 18, 2014

Old Fashioned Pound Cake

If you have been following my blog for any length of time you will have noticed that not only do I love banana bread but I love pound cake. Love trying different pound cake recipes and I have quite a few on this blog.  I came across this one in my old faithful cookbook....."The Doubleday Cookbook."  This was published back in 1975 and was the first cookbook I owned and it is still  my favorite.  These recipes have  never let me down.  Some may be dated but they are always good.  If any of you collect old cookbooks you may want to add this one to your collection.  They can be found in old bookstores, antique shops and used ones can also be found on Ebay.  The original comes in a set of 2 but back in the early 90's they were condensed into one.

This is definitely an old fashioned pound cake and made differently than any I've made before.  It's a little extra work since you have to whip up the egg whites separately but worth it.  That is what attracted me to this recipe.  I like ones that are different...that have a twist in them.  If you make this I would suggest you expect this to be a bit drier than your usual pound cake.  It also uses cake flour so you will have a very dense, tight crumb.  I loved it.  My husband likes cakes that are moist so he thought this would be great with ice cream on it or for strawberry shortcakes....I love it just as it is with a big cup of coffee. Oh how perfect!

Do not substitute any of these ingredients.

2 1/4 cups sifted cake flour
1/4 tsp salt
1/8 tsp nutmeg
1 cup butter, softened to room temperature
1 cup sugar
5 eggs, separated
1 tsp vanilla or orange extract or 1 Tbs finely grated lemon rind

Preheat oven to 350 degrees F.  Spray bottom and sides of 9 x 5 x 3 inch pan.  Sift flour, salt and nutmeg together and set aside.  Cream butter until light, then add sugar slowly, creaming until fluffy.  Beat
egg yolks until thick and light, add to butter mixture, a little at a time, beating well after each addition.  Blend flour in gradually, then mix in vanilla and beat JUST until smooth.  Beat egg whites until soft peaks form  and fold gently into batter.  Spoon into pan and bake 65 - 70 minutes until cake pulls slightly from sides of pan.  Cool upright in pan on a wire cake rack 30 minutes. (I cooled mine for 10 minutes only and it turned out fine.)  Cool thoroughly before slicing.  (I wrapped mine up in plastic wrap, then with foil while still warm and sliced this the following day. It was great that way.)

Thursday, August 7, 2014

Apple Crisp Cheesecake - Vegan

Can anyone tell me where summer has gone?  Are we really almost in the 2nd week of August?  Summer goes way too quick for me. I want summer all year long. I want the beach all year long.  I haven't been to the beach nearly enough the summer.  And we even have a beach house.  How is that for crazy shit!  I WILL get there come  hell or high water for another  long weekend this summer!  I want to live there year round. Mind you, we are still talking Virginia here so it does get cold in the winter, but growing up on Long Island has made me wanting water around me all the time.  It's hard to live in a state where a weekend trip is required to be near water. It's not just 20 minutes away like I was used to growing up. If you have lived near the beach you just NEVER get used to not having it at your fingertips.  Now on with the recipe....

This is a cheesecake. A vegan one no less.  There is no cheese in this or eggs.  You can buy these non dairy items in a local grocery store, at least one that is decent.  For whatever reason vegan cream cheese is not always easy to find but our local Wegman's carries it.  Well, Wegman's carries everything, which is one of many reasons I love that store. The main reason I love Wegman's is because they carry rainbow cookies.  The NY kind.....oh God are they good. My favorite cookie. Moving right along now....this cheesecake is extremely good.  Good stuff. Especially good because it is also easy to make.  I would make it again.  Perfect autumn dessert.  Something different bedsides the usual apple pie.  The original recipe came from here.  Now go ahead and enjoy the rest of what is left of summer!!!!

1 Cup Graham Cracker crumbs
3/4 cup rolled oats
1/4 cup brown sugar
1/2 cup melted Earth Balance
2 8 oz. containers of vegan cream cheese
2 Tbs. cornstarch
2 Tbs. water
1/2 cup brown sugar
1/4 cup white sugar
1/2 tsp. cinnamon
1/8 tsp. ginger
2 tsp. vanilla
1/4 cup all purpose flour
1/4 cup rolled oats
1/4 cup brown sugar
1/2 tsp. cinnamon
2 Tbs. melted Earth Balance
1 large apple - peeled and thinly sliced

Preheat your oven to 350 degrees F.

In a food processor, blend together the Graham Cracker crumbs, 3/4 cup rolled oats and 1/4 cup brown sugar until well mixed and powdery.  After you've melted your 1/2 cup Earth Balance pour it into the crust mixture and process until well combined.  Pour into a pie pan or springform pan and press down firmly and form the crust along the edges of the pan.  I use the bottom of drinking glass to even the bottom of crust.

In a small bowl whisk together the cornstarch and water.  In your food processor, blend together the cream cheese, 1/2 cup brown sugar
, 1/4 cup white sugar, 1/2 tsp cinnamon, 1/8 tsp ginger and 2 tsp of vanilla.  Then add your cornstarch.  Once well combined, pour on top of your Graham Cracker/oat crust.

Mix together your 1/4 cup all purpose flour, 1/4 cup rolled oats, 1/4 cup brown sugar and 1/2 tsp cinnamon until well combined.  Stir in the 2 tbs melted Earth Balance.

Arrange the thinly sliced apple on top of the cheesecake in a single layer.  Top with the Apple Crisp Topping.  Bake at 350 degrees F for 40-50 minutes.  Allow to set overnight.

I kept mine in the fridge and took out a slice and let it sit out for about an hour.  This tastes best at room temperature.