tag:blogger.com,1999:blog-65459961754607535082024-03-14T07:06:02.200-07:00mocha meA food blog that concentrates on baking but with vegetarian recipes thrown in on occasion!Debbiehttp://www.blogger.com/profile/02476562676908314541noreply@blogger.comBlogger464125tag:blogger.com,1999:blog-6545996175460753508.post-52292587680769227642023-10-31T13:11:00.004-07:002023-10-31T13:11:50.531-07:00Sour Cream Pound Cake<p> I can never have enough pound cake recipes and am always on the lookout for a new one. Here's a delicious one that pretty simple and basic. Enjoy!</p><p><br /></p><p>3 cups sugar</p><p>1 cup butter - room temperature</p><p>1 Tablespoon vanilla</p><p>1 tsp kosher salt</p><p>1/2 tsp baking soda</p><p>6 eggs - room temperature</p><p>3 cups flour</p><p>1 cups sour cream</p><p><br /></p><p>Preheat over to 325 degrees F. Spray Bundt pan with baking spray with flour.</p><p>In bowl of large stand mixer beat together sugar and butter until light and creamy. At least 5 minutes.</p><p>Add 1 Tablespoon vanilla.</p><p>Add eggs one at a time beating well to incorporate after each addition.</p><p>In separate large mixing bowl add 3 cups flour, salt and baking soda.</p><p>Add flour and sour cream to bowl in stand mixter alternately. Starting and ending with flour.</p><p>Mix on low until incorporated.</p><p>Bake for 80 minutes or until golden and toothpick inserted in center comes out clean. </p><p>Let stand in pan for 10 minutes. Then remove and let cool on cooling rack. </p><p><br /></p><p><br /></p>Debbiehttp://www.blogger.com/profile/02476562676908314541noreply@blogger.com0tag:blogger.com,1999:blog-6545996175460753508.post-45960952876877408602020-06-04T12:27:00.002-07:002020-06-04T12:28:35.040-07:00Devil's Food White-Out Cake<div class="separator" style="clear: both; text-align: center;">
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One of my favorite cakes for sure! The cake itself has a deep chocolate flavor that is perfect. The marshmallow frosting is one I will make over and over again. From Dorie Greenspan's book "Baking From My Home to Yours." A bit time consuming but worth every minute!<br />
<br />
1 1/3 cups all-purpose flour<br />
1/2 cup unsweetened cocoa powder<br />
3/4 tsp baking soda<br />
1/2 tsp baking powder<br />
1/4 tsp salt<br />
1 1/4 sticks (10 tablespoons) unsaltd butter at room temperature<br />
1/2 cup (packed) light brown sugar<br />
1/2 cup sugar<br />
3 large eggs, at room temperature<br />
1 tsp pure vanilla extract<br />
2 ounces bittersweet chocolate, melted and cooled<br />
1/2 cup buttermilk or whole milk, at room temperature (I used whole milk)<br />
1/2 cup boiling water<br />
4 ounces semisweet or milk chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips (I used mini chocolate chips)<br />
<br />
For the filling and frosting<br />
<br />
1/2 cup egg whites (abut 4 large)<br />
1 cup sugar<br />
3/4 tsp cream of tartar<br />
1 cup water<br />
1 tbs pure vanilla extract<br />
<br />
Center a rack in the oven and preheat oven to 350 degrees F. Butter two 8-x-2-inch round cake pans, dust the inside with flour, tap out the excess and line the bottoms with parchment or wax paper. Put the pans on a baking sheet. I used baking spray along with the parchment paper.<br />
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For the Cake: Sift together flour, cocoa, baking soda, baking powder and salt.<br />
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugars and continue to beat for another 3 minutes. Add the eggs one by one, beating for 1 minute after each addition. Beat in the vanilla; don't be concerned if the mixer looks curdled. Reduce the mixer speed to low and mix in the melted chocolate. When it is fully incorporated, add the dry ingredients alternating with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. At this point, the batter will be thick, like frosting. Still working on low speed, mix in the boiling water, which will thin the batter considerably. Switch to a rubber spatula, scrape down the bowl and stir in the chopped chocolate. Divide the batter evenly between the two pans and smooth the tops with the rubber spatula.<br />
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Bake for 25 to 30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be springy to the touch and a thin knife inserted into the center will come out clean. Transfer the cake pans to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up.<br />
When you are ready to fill and frost the cake, inspect the layers. If the cakes have crowned, use a long serrated knife and a gentle sawing motion to even them. With the same knife, slice each layer horizontally in half. Set 3 layers aside and crumble the fourth layer; set the crumbs aside.<br />
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For the filling and frosting: Put the egg whites in a clean, dry mixer bowl or in another large bowl. Have a candy thermometer at hand.<br />
Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes. Uncover and allow the syrup to boil until it reached 242 degrees F on the candy thermometer. While the syrup is cooking, start beating the egg whites.<br />
When the syrup is at about 235 degrees F, begin beating the egg whites on medium speed with the whisk attachment or with a hand mixer. If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up. With the mixer at medium speed, and standing back slightly, carefully pour in the hot syrup, pouring it between the beaters and the side of the bowl. Splatters are inevitable - don't try to scrape them into the whites, just carry on. Add the vanilla extract and keep beating the whites at medium speed until they reach room temperature, about 5 minutes. You should have a smooth, shiny, marshmallowy frosting. Although you could keep it in the fridge in a pinch, it's really better to use it right now.<br />
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To assemble the cake: Put a bottom layer cut side up on a cardboard cake round or on a cake plate protected by strips of wax or parchment paper. Using a long metal icing spatula, cover the layer generously with frosting. Top with a second layer, cut side up and frost it. Fi<br />
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nish with the third layer, cut side down, and frost the sides and top of the cake. Don't worry about smoothing the frosting - it should be swirly. Now, cover the entire cake with the chocolate cake crumbs, gently pressing the crumbs into the filling with your fingers.<br />
Refrigerate the cake for about 1 hour before serving.<br />
<br />Debbiehttp://www.blogger.com/profile/02476562676908314541noreply@blogger.com0tag:blogger.com,1999:blog-6545996175460753508.post-54017114383533616602020-05-28T10:42:00.001-07:002020-05-28T10:42:06.978-07:00Coconut Tea Cake<div class="separator" style="clear: both; text-align: center;">
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The is absolutely one delicious cake! It comes from Dorie Greenspan's book From My Home to Yours. It's simple and the flavor of coconut comes through and through! If you are a fan of coconut then you should give this a try!<br />
<br />
2 cups all-purpose flour<br />
1 teaspoon baking powder<br />
Pinch of salt<br />
1 cup canned unsweetened coconut milk<br />
1/2 stick (4 tablespoons) unsalted butter, cut into 4 pieces<br />
4 large eggs, preferably at room temperature<br />
2 cups sugar<br />
1 teaspoon pure vanilla extract<br />
2 teaspoons dark rum, optional<br />
3/4 cup shredded coconut (unsweetened or sweetened), toasted or not<br />
<br />
Center a rack in the oven and preheat the overn to 350 F.<br />
Butter a 9- to 10-inch Kugelhopf or Bundt pan, or use an unbuttered silicone pan. Don't place on a baking sheet - you want the oven's heat to circulate through the inner tube.<br />
Sift the flour, baking powder and salt together.<br />
Pour the coconut milk into a small saucepan, add the butter and heat until the milk is hot and the butter is melted. Remove from the heat, but keep warm.<br />
Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the eggs and sugar at medium-high speed until pale, thick and almost doubled in volume, about 3 minutes. Beat in the vanilla and the rum, if you're using it. Reduce the mixer speed to low and add dry ingredients, scrapping down the sides of the bowl as needed and stopping just when the flour disappears.<br />
Keeping the mixer on low, add the coconut, mixing only until it is blended, then steadily add the hot milk and butter. When the mixture is smooth, stop mixing and give the batter a couple of turns with a rubber spatula, just to make certain that any ingredients that might have fallen to the bottom of the bowl are incorporated. Pour the batter into the pan and give the pan a few back-and-forth shakes to even the batter.<br />
Bake for 60 to 65 minutes, or until the cake is golden brown and a thin knife inserted deep into the center comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.<br />
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<br />Debbiehttp://www.blogger.com/profile/02476562676908314541noreply@blogger.com0tag:blogger.com,1999:blog-6545996175460753508.post-25759821988391505142020-05-24T15:47:00.000-07:002020-05-24T15:47:05.206-07:00Lemon Pastry Cream<div class="separator" style="clear: both; text-align: center;">
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I made this delicious tart the other day but the one thing that stood out was the delicious pastry cream. It was just sooo good. My husband commented that instead of adding this into a tart it should be eaten by itself, like in a parfait! I couldn't agree more. Here's the recipe below. I came across this at a blog called As Easy As Apple Pie!!! Enjoy!!!<br />
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Lemon Pastry Cream<br />
<br />
2 egg yolks<br />
2/3 cup granulated sugar<br />
1 teaspon lemon zest, grated (since this is removed from the mixture once it is cooked, I used several thin peels from the lemon since that easy quite simple to remove.)<br />
1/2 cup flour<br />
2 cups milk<br />
<br />
In a medium bowl whisk together the sugar, egg yolks and grated lemon zest.<br />
Add the flour, a couple of tablespoons of milk taken from the total amount and continue beating until well combined and has a thick creamy texture.<br />
Place the remaining milk and lemon zest in a saucepan over medium heat until the milk just comes to a simmer.<br />
Remove from heat and discard lemon zest.<br />
While whisking, very slowly add the milk to the egg mixture and return to the saucepan. (I just add a very little and keep whisking and then add a little more and again keep whisking and then add remainder to the saucepan.)<br />
Cook over medium heat, stirring constantly until the cream has reached the desired consistency.<br />
To prevent a skin from forming, press a sheet of cling wrap directly onto the surface of the pastry cream. Refrigerate until chillled.<br />
Remove from fridge when you are ready to add this to your tart.<br />
Whisk until smooth and spread an even layer in the tart crust.Debbiehttp://www.blogger.com/profile/02476562676908314541noreply@blogger.com0tag:blogger.com,1999:blog-6545996175460753508.post-91038951451458876682019-10-06T12:50:00.002-07:002019-10-06T12:52:19.577-07:00Banana Bread<div class="separator" style="clear: both; text-align: center;">
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Another banana bread? Like I don't have enough banana bread recipes already! Well, just like I have tons of pound cake recipes the same holds true for banana bread. This one is slightly lighter in the sense that it's not quite as heavy and moist as some. This is the one I prefer simply for that reason. It's also a very simple one where you can add additional ingredients and doctor it up a bit if you like. I firmly believe that you cannot go wrong with simple! This was adapted from Allrecipes with a few of my own changes.<br />
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1/2 cup butter, softened<br />
1 cup white sugar<br />
2 eggs<br />
1 1/2 cups mashed bananas, about 3 medium<br />
2 cups all purpose flour<br />
1 teaspoon baking soda<br />
1/2 cup chopped walnuts<br />
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Preheat oven to 350 degrees F. Grease and flour one 9x5 inch pan<br />
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Cream butter and sugar until smooth. Beat in eggs, then bananas. Add flour and soda, stirring just until combined and fold in walnuts by hand.<br />
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Pour into prepared pan and bake at 350 degrees F for about 1 hour. Mine was done in slightly less time. Remove from pan after 10 minutes and let cool. I like to wrap my banana bread in plastic wrap after it has cooled for about 15 minutes. This locks in some moisture and flavor.Debbiehttp://www.blogger.com/profile/02476562676908314541noreply@blogger.com0tag:blogger.com,1999:blog-6545996175460753508.post-45164600594916931702019-09-09T12:49:00.006-07:002019-09-09T13:00:53.868-07:00Citrus Raspberry Coffee Cake<div class="separator" style="clear: both; text-align: center;">
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This cake should also be titled "Baking 101!" It is really very simple to make and pretty foolproof. And it tastes delicious. I've made this numerous times and have always gotten compliments on how good it is. You don't have to stick with just using raspberries either. I've used blueberries in the past and used a combo of both raspberries and blueberries this time around. It's just a matter of preference. This recipe comes courtesy of Taste of Home magazine.<br />
<br />
3 cups all-purpose flour<br />
2 cups sugar<br />
3 tsp baking powder<br />
1 tsp salt<br />
4 large eggs<br />
1 cup canola oil<br />
1/2 cup orange juice<br />
1 tsp pure lemon extract<br />
2 cups fresh raspberries or blueberries<br />
Confectioners' sugar<br />
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In a large mixing bowl, combine flour, sugar, baking powder and salt. In another bowl, combine the eggs, oil, orange juice and extract. Stir dry ingredients into wet ingredients until just moistened.<br />
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Pour half of batter into a greased and floured 10-in. fluted tube pan. Sprinkle with berries. Top with remaining batter. Bake at 350 degrees F in preheated oven for 55 - 60 minutes or until toothpick inserted in center comes out clean.<br />
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Cool in pan for 10 minutes before removing from pan to a wire rack to cool completely. Dust cake with confectioners' sugar.<br />
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*If using frozen berries, use without thawing to avoid discoloring the batter.Debbiehttp://www.blogger.com/profile/02476562676908314541noreply@blogger.com0tag:blogger.com,1999:blog-6545996175460753508.post-27946916909333812432019-09-03T08:19:00.001-07:002019-09-03T08:19:29.552-07:00Tofu Lettuce Wraps<div class="separator" style="clear: both; text-align: center;">
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Although I am a vegetarian and do not eat meat, I still enjoy following Ree Drummond aka Pioneer Woman on TV and her blog. She has some great vegetarian recipes and this happens to be one of them. Super easy and tasty. If you like tofu I highly recommend trying this recipe. <br />
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2 teaspoons peanut or olive oil (I used olive oil)<br />
one 14 ounce container extra firm tofu<br />
Kernels from 2 ears of corn or 1 1/2 cups frozen corn (I used one cup canned corn)<br />
1/4 teaspoon chili powder (I used 1 teaspoon)<br />
1/4 cup soy sauce, plus more for drizzling<br />
1 teaspoon balsamic vinegar (didn't have any on hand but would recommend using)<br />
2 green onions (green parts only), sliced<br />
Romaine lettuce leaves<br />
2 avocados, peeled, pitted and sliced<br />
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Heat oil in skillet (nonstick for this recipe is best) over medium high heat. Place tofu in skillet.<br />
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Use a spoon to break it into very small pieces as it cooks. (I used a potato masher). Continue cooking the tofu for several minutes, until much of the liquid has cooked off and the tofu starts to turn golden brown.<br />
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Add the corn and stir it around. Cook for 2 to 3 minutes (less time if you're using frozen corn). Stir in the chili powder, soy sauce and balsamic vinegar.<br />
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Add the green onions and cook the mixture for another couple of minutes.<br />
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To serve, spoon the warm tofu mixture into the lettuce leaves.<br />
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To make it extra delicious, lay on some avocado slices and drizzle on more soy sauce.<br />
<br />Debbiehttp://www.blogger.com/profile/02476562676908314541noreply@blogger.com0tag:blogger.com,1999:blog-6545996175460753508.post-57964765187198323112019-09-01T15:04:00.000-07:002019-09-01T15:05:54.159-07:00The Best Vegan Chocolate Chip CookiesThe title boasts quite a bit about these cookies but it's very true! These are the best vegan chocolate chip cookies i have tasted. They are crispy on the edges and soft in the middle. The perfect cookie! I highly recommend these. I've made them several times since I first discovered the recipe a week ago and have decided I like them better smaller versus a large one like the original recipe specifies. I used a small ice cream scoop which I highly recommend. I also used one cup of chocolate chips versus the 2 cups suggested in the original recipe. I hope you give these a try. They do not disappoint!<br />
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Recipe Adapted from Baker by Nature</div>
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<div>
1/2 cup coconut oil, solid (be sure it is not melted at all)</div>
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1 and 1/4 cups light brown sugar (dark brown sugar is fine also)</div>
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2 teaspoons vanilla extract</div>
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1/4 cup coconut milk </div>
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1/4 cup unsweetened apple sauce</div>
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2 and 1/4 cups all-purpose flour</div>
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1 teaspoon baking soda </div>
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1/2 teaspoon salt</div>
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2 cups chocolate chips or vegan chocolate chips (I used 1 cup)</div>
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Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.</div>
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In a large bowl whisk together the coconut oil, brown sugar and vanilla, beating until well combined. Add the coconut milk and applesauce and whisk until well combined; set aside. </div>
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In a separate bowl combine the flour, baking soda and salt. Whisk well to combine.</div>
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<div>
Add the dry ingredients into the wet mixture and using a wooden spoon or sturdy spatula, stir until ingredients are combined. The batter will be thick. Fold in the chocolate chips.</div>
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Scoop one tablespoon size mound of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading. Bake for approximately 9 minutes but start checking by 7 minutes. Bake until edges are golden brown and the centers have set.</div>
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Cool cookies on baking sheet for 15 minutes before transferring to a cooling rack.</div>
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*If batter is too sticky add a small amount of flour. If too thick, add a little more coconut milk.</div>
Debbiehttp://www.blogger.com/profile/02476562676908314541noreply@blogger.com0tag:blogger.com,1999:blog-6545996175460753508.post-89434137927293212782019-08-13T12:44:00.001-07:002019-08-13T12:45:31.059-07:00One Bowl Blueberry Bread<div class="separator" style="clear: both; text-align: center;">
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Baking does not get much easier than making this one bowl blueberry bread. Any recipe that starts with "one bowl" will always get my attention. Small messes are way easier to clean up than big ones and this one is about as small as you can get. Enough talk......let's make this!<br />
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<div>
1 1/2 cups all-purpose flour</div>
<div>
1/2 cup granulated sugar</div>
<div>
2 tsp baking powder</div>
<div>
1/2 tsp salt</div>
<div>
1/2 cup milk</div>
<div>
1/4 cup vegetable oil</div>
<div>
1 large egg</div>
<div>
1/2 tsp vanilla extract</div>
<div>
1 1/2 cups blueberries</div>
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1 Tbsp sugar</div>
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Preheat oven to 350 degrees F. Grease and flour a 8 1/2 x 4 1/2 inch loaf pan.</div>
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Mix flour, sugar, baking soda and salt together in a large bowl. Stir milk, oil, egg and vanilla extract into flour mixture until batter is just blended.</div>
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Flour washed and dried blueberries with 1 tsp of flour and gently fold them into the batter. Pour batter into prepared loaf pan. Sprinkle with one tablespoon of sugar over the batter. </div>
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Bake in preheated oven until a toothpick inserted into the center comes out clean, approximately 60 minutes. Let cool in pan for 10 minutes and then transfer to a cooling rack to let cool completely.<br />
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Adapted from Plated Cravings</div>
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Debbiehttp://www.blogger.com/profile/02476562676908314541noreply@blogger.com0tag:blogger.com,1999:blog-6545996175460753508.post-68397535936309812922019-07-28T13:23:00.003-07:002019-07-28T13:23:55.841-07:00Glazed Cherry Lime Pound Cakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsXGJLz2mIxhx7EetVPvfCd1waUkx2lJ_Cu72xF6XtweRkejVGwX-W459h8JGDNsrQb6OyeuZj85SI7OcKUSMJvG_ZhIKiQJwUzb7kz8hapAbgkjBkcspbM8dqkMzSJFPKNwEwrD5CWTQ/s1600/20190726_154403.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsXGJLz2mIxhx7EetVPvfCd1waUkx2lJ_Cu72xF6XtweRkejVGwX-W459h8JGDNsrQb6OyeuZj85SI7OcKUSMJvG_ZhIKiQJwUzb7kz8hapAbgkjBkcspbM8dqkMzSJFPKNwEwrD5CWTQ/s400/20190726_154403.jpg" width="400" /></a>So the baking bug has been biting lately so here is one delicious pound cake I hope you will all enjoy. It's a Paula Deen recipe. If we are speaking honestly here, which I am, her recipes are pretty hard to mess up. They are basically quite simple but definitely good! Enjoy!<br />
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<br />
1 1/2 cups butter, softened<br />
3 cups granulated sugar<br />
2 tablespoons lime zest, divided<br />
6 large eggs<br />
3 1/2 cups all-purpose flour<br />
1 teaspoon baking powder<br />
1/2 teaspoons salt<br />
1 cup sour cream<br />
1 cup chopped pitted fresh cherries<br />
1 1/2 cups confectioners' sugar<br />
3 tablespoons fresh lime juice<br />
<br />
Preheat oven to 325 degrees F. Spray 2 (9 x 5-inch) loaf pans with baking spray with flour.<br />
In a large bowl, beat butter, granulated sugar and 1 tablespoon zest with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.<br />
In another large bowl, whisk together flour, baking powder and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Stir in sour cream and cherries. Divided batter between pans.<br />
Bake until a wooden pick inserted in center comes out clean, 50 to 60 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire rackes.<br />
In a small bowl, whisk together confectioners' sugar, lime juice and remaining 1 tablespoon zest. Drizzle glaze onto cooled cakes. Let stand until glaze is set, about 30 minutes. Store in an airtight container for up to 3 days.<br />
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Note: The cakes proved somewhat difficult to remove from pan so I just took a sharp thin knife and went around them a few times while in the pan. They released after that intact, thank goodness!! My cakes also took abut 65 minutes until they were done.<br />
I also froze one of the cakes, unglazed, and will glaze that after I defrost it. So that is an idea if you don't need both cakes at once.<br />
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<br />Debbiehttp://www.blogger.com/profile/02476562676908314541noreply@blogger.com0tag:blogger.com,1999:blog-6545996175460753508.post-75007592734957668812017-07-30T09:36:00.002-07:002017-07-30T09:39:52.708-07:00Cherry Muffins<div class="separator" style="clear: both; text-align: center;">
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Hi everyone! It's been quite a while but I'm still around and here's a great muffin recipe. I had bought quite a bit if cherries recently and didn't know what to do with them besides just snack on them all day. I came across this recipe in Good Housekeeping and I think they are great. These are perfect for a snack and much better than any store bought or packaged muffin. Home baked goods to me are always the best!!<br />
<br />
2 1/2 cups flour<br />
1/2 cup sugar<br />
1 tablespoon baking powder<br />
1/2 teaspoons salt<br />
1 cup milk<br />
1/2 cup butter (1 stick), melted<br />
1 large egg<br />
1/2 teaspoon almond extract<br />
1 cup chopped fresh cherries<br />
<br />
Preheat over to 400 degrees F. Grease (or use paper muffin liners) twelve 2 1/2" x 1 1/4" muffin pan cups.<br />
In a large bowl, with wire whisk, stir flour, sugar, baking powder and salt. In a medium bowl, with fork, beat milk, melted butter, egg and almond extract until blended. Add liquid mixture to flour mixture; stir just until flour is moistened (batter will be lumpy). Add cherries and stir just until incorporated.<br />
Spoon batter into prepared muffin pan cups. Bake until toothpick inserted in center comes out clean, 20 to 25 minutes. Immediately remove muffins from pan and cool on wire rack. Makes 12.Debbiehttp://www.blogger.com/profile/02476562676908314541noreply@blogger.com0tag:blogger.com,1999:blog-6545996175460753508.post-38686986737805158312016-05-27T16:46:00.002-07:002016-05-27T16:46:32.254-07:00Confetti CookiesI don't know about you but I love a good cookie! I enjoy cake too...no doubt about that but there is just something about cookies! My favorite are Italian cookies that are found very easily up in the New York area. I miss a good Italian bakery. There are not many (if any) down here in Virginia. Cookies are a true weakness of mine along with a Starbucks cafe mocha!<br />
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These cookies are definitely going on my list to make again and again. They are not only delicious but the easiest cookies I have ever made. They can be made in a food processor without waiting for the butter or cream cheese to soften. I had never made cookies this way before, let alone using cold butter! But it works. I found the original recipe <a href="http://smittenkitchen.com/blog/2016/05/confetti-cookies/">here</a>. Deb from Smitten Kitchen can always be counted on for providing a good solid recipe. I've had success with many of her recipes and this one is probably one of my favorites! These would also be great to have at Christmas time to add to your cookie tray. Just use red and green sprinkles!!! If you enjoy a good cookie please give this recipe a try. It's a winner!<br />
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Makes approximately 4 dozen 2 1/2 inch cookies<br />
<br />
3 cups all purpose flour<br />
1 tsp baking powder<br />
1/4 tsp baking soda<br />
3/4 tsp fine sea salt or table salt<br />
1 cup (2 sticks) unsalted butter<br />
1/4 cup (2 oz) cream cheese<br />
1 1/4 cups granulated sugar<br />
1 large egg<br />
2 tsp vanilla extract<br />
1/4 tsp almond extract (optional, I used this and would recommend using it)<br />
1 cup rainbow sprinkles<br />
<br />
Heat oven to 375 degrees F. Line two baking sheets with parchment paper.<br />
<br />
Place flour, baking powder, baking soda and salt in the work bowl of your food processor and pulse a few times to blend. Add butter and cream cheese in large chunks, plus sugar and blend until mixture is powdery. Add egg, vanilla and almond extracts and run machine until the dough balls together. You'll probably need to scrape it down once or twice to get the mixture even. <br />
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Scoop balls of dough with a 1 1/2 tablespoon scoop and roll them briefly in the palms of your hands before dropping them in the bowl of rainbow sprinkles and gently rolling to coat them evenly. <br />
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Transfer balls of sprinkle coated dough to baking sheets at least two inches apart. Use the bottom of a drinking glass to press down on the cookies until they are about 1/4 to 1/2 inch tall. If you see any bare spots you can gently press some sprinkles on that area. Bake for 9 to 10 minutes until they look underbaked but lightly golden underneath. Let set on baking sheet on rack for a few minutes before transferring to a cooling rack to cool completely.<br />
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If you like a soft cookie stick with the 9 to 10 minute bake time. I prefer a crunchier cookie and had some bake for about an extra 3 minutes. That's just my preference. They taste great either way!<br />
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<br />Debbiehttp://www.blogger.com/profile/02476562676908314541noreply@blogger.com2tag:blogger.com,1999:blog-6545996175460753508.post-44095955809471096842016-05-02T15:49:00.000-07:002016-05-02T15:50:22.803-07:00Tofu Steaks<div class="separator" style="clear: both; text-align: center;">
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It has been way too long since I have posted but I just haven't done a whole lot of cooking with new recipes. Mainly old standbys. Chocolate chip cookies, shoo fly pie that I haven't made in ages, etc. Then there is this new recipe. Simple and delicious! The best "steak" I have ever had. Anyone can make this. No special culinary skills required! I hope you will try it. I had rice on the side but a baked potato sounds pretty good too with a salad. Maybe some chocolate cake for dessert? (Forgive the picture - wish I had a better one. Thought they came out well but realized after the steaks were eaten that the pics were blurry!)<br />
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Tofu Steak<br />
<br />
1 block of firm or extra firm tofu, drained well<br />
1/4 onion<br />
2 cloves garlic<br />
1/2 cup flour<br />
2 Tbs soy sauce (I use low sodium)<br />
1 Tbs sugar<br />
1 tsp mirin<br />
cooking oil<br />
salt & pepper to taste<br />
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Drain tofu for approximately 1/2 hour. I wrap tofu in paper towels and place on plate with cutting board on top of it and large round dish on top of that. Weird but it works. Change paper towels several times.<br />
While draining tofu, mince garlic. Chop up onion and place in round dish. Add 2 Tbs soy sauce, one Tbs sugar and 1 tsp mirin. Stir well. <br />
When "steaks" are drained, pat dry and dredge in flour. <br />
On medium high setting, add oil to cast iron skillet and saute garlic until fragrant, about 1 minute. Add a little more oil and cook tofu steaks for about 5 minutes on one each side until browned. Add soy sauce mixture and cook about 2 minutes on each side until sauce cooks down and coats steaks well. <br />
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Enjoy!<br />
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This recipe was found on Facebook and the full recipe can be found on YouTube at TabiEats.<br />
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<br />Debbiehttp://www.blogger.com/profile/02476562676908314541noreply@blogger.com2tag:blogger.com,1999:blog-6545996175460753508.post-47383029282369982432016-02-23T12:59:00.001-08:002016-02-23T12:59:44.099-08:00Carol's Cookies from The Walking Dead<div class="separator" style="clear: both; text-align: center;">
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If you're a fan of The Walking Dead you may remember several episodes back that Carol made a batch of cookies. Thank goodness - because what that means to me is that at least in the event of a zombie apocalypse there are still cookies! Yes, good ole cookies that you can make with ingredients that are in your cupboard and not in your fridge. This recipe has no dairy in it so the bonus is that it is also vegan! Are they good? Yes, they are delicious! Carol made these cookies from what she had on hand but I'm sure you can add whatever you think would make them even better - chocolate chips, nuts or some additional spices. It's a good basic cookie that I will most definitely go to again and again and add something new each time. You can find this recipe at amc.com. Enjoy!<br />
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Makes approximately 1 dozen cookies<br />
<br />
1/4 cup applesauce<br />
1/4 large chocolate bar - I used dark chocolate<br />
1/4 tsp baking powder<br />
1/4 tsp baking soda<br />
1/4 cup shortening<br />
1/8 tsp salt<br />
1 cup flour<br />
1/4 cup brown sugar<br />
1/4 cup white sugar<br />
1/4 tsp vanilla<br />
<br />
Preheat oven to 350 degrees F.<br />
In a large bowl combine shortening, applesauce, white and brown sugar and mix until all ingredients are blended together well.<br />
Add baking powder, baking soda, flour, salt and vanilla. <br />
Mix until doughy and flour is completely absorbed.<br />
Let dough stand 3 to 5 minutes.<br />
Melt chocolate (I melted in microwave for about 20 seconds and mixed until thoroughly smooth.)<br />
Add chocolate to dough and incorporate into mixture.<br />
Place golf ball size dollops of dough (I used ice cream spoon) and place on ungreased cookie sheet and space about 2 inches apart.<br />
Bake for 11-13 minutes and let cool on cookie sheet.<br />
<br />Debbiehttp://www.blogger.com/profile/02476562676908314541noreply@blogger.com1tag:blogger.com,1999:blog-6545996175460753508.post-17763624529781446282016-02-15T14:19:00.001-08:002016-02-15T14:19:25.719-08:00Fool Proof Sugar Cookies<div class="separator" style="clear: both; text-align: center;">
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These cookies were made for Valentines Day. I had tried another recipe before settling on this one. The first recipe was such a disaster that the cookies and the cookbook BOTH went into the garbage. I wasn't taking any chances of trying anything from that cookbook again. How do some of these books get published?? You really have to wonder. <br />
After trying that new recipe I decided to go back to my favorite cookbook - The Doubleday Cookbook. This cookbook was originally published in 1975. Over 40 years ago. Doesn't matter...it's still my favorite and the one that I have gotten the most successful recipes from. It's like my baking bible! Never had a bad recipe come out of this book!<br />
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These are called Sand Tarts but they are very much like a good basic sugar cookie and a wonderful dough to work with. I think you will like them if you try them.<br />
<br />
2/3 cup butter, softened<br />
1 cup sugar<br />
1/4 tsp salt<br />
1 egg<br />
1 tsp vanilla<br />
2 3/4 cups sifted flour<br />
<br />
Cream butter, sugar and salt until light and fluffy; beat in egg, then vanilla. Mix in flour and salt<br />
, one third at a time, beating just to blend. Wrap dough and chill 1 hour. Preheat oven to 375 degrees F. Roll a small amount of dough at a time to 1/8" thick and cut with a 2" round (or whatever shape desired) cookie cutter. Arrange 1" apart on greased baking sheets, brush with egg white and sprinkle with sugar or sprinkles. Bake 8 - 10 minute until pale golden. Cool on wire racks.Debbiehttp://www.blogger.com/profile/02476562676908314541noreply@blogger.com0tag:blogger.com,1999:blog-6545996175460753508.post-15198677665717415412015-12-29T15:26:00.000-08:002015-12-29T15:26:45.150-08:00Banana Chocolate Chip Muffins - VeganHope everyone has had a nice Christmas. The weather here has been wacky! Christmas Day was in the 70's and we even had the air conditioning on....I'm not complaining at all. This beats snow any day of the year!<div class="separator" style="clear: both; text-align: center;">
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<div>
I've been trying more vegan recipes lately. This one comes from the cookbook by Colleen Patrick-Goudreau, The Joy of Vegan Baking. So far both recipes I've tried have been a success so that is a good sign that these recipes work! These muffins are flavorful and moist....so enjoy!</div>
<div>
<br /></div>
<div>
2 cups unbleached all purpose flour</div>
<div>
1 1/2 tsps baking soda</div>
<div>
1/2 tsp salt</div>
<div>
1 cup granulated sugar</div>
<div>
1/3 cup canola oil</div>
<div>
4 ripe bananas, mashed</div>
<div>
1/4 cup water</div>
<div>
1 tsp vanilla extract</div>
<div>
1 cup nondairy semisweet chocolate chips</div>
<div>
1 cup walnuts, optional (I did not use)</div>
<div>
<br /></div>
<div>
Preheat oven to 350 degrees F. Lightly grease muffin tins or use muffin liners.</div>
<div>
In a medium size bowl, mix the flour, baking soda and salt together.</div>
<div>
In a large bowl, beat sugar and oil together, then add the mashed bananas. Stir in the water and vanilla and mix thoroughly. Add the flour mixture, along with the chocolate chips and stir to mix.</div>
<div>
Fill each muffin tin halfway with the batter. Bake for 20 to 30 minutes, until golden brown and a toothpick inserted into the center comes out clean.</div>
Debbiehttp://www.blogger.com/profile/02476562676908314541noreply@blogger.com2tag:blogger.com,1999:blog-6545996175460753508.post-29627055709925836102015-12-08T15:08:00.000-08:002015-12-08T15:08:57.573-08:00Frozen Berry Cobbler<div class="separator" style="clear: both; text-align: center;">
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It's rare that I make a cobbler but when I saw this on <a href="https://www.pinterest.com/pin/86553624066835251/?s=3&m=email">Pinterest</a> I knew that I would be making this one. It's so easy and delicious. It's definitely a winner. Frozen berries and a cake mix. Can it get any simpler? And the recipe works. I made some cookies the other night that were also real simple (too simple in fact) and they were a total disaster. I found the recipe in a cake magazine and the recipe was posted by the editor. Total failure, which my gut told me it would be. Nothing could save those babies...but this baby works!!! Please give this a try! And don't leave out the sugar coating. It is sooo good!<br />
<br />
2 - 12 oz bags of frozen mixed berries<br />
1 white cake mix<br />
1 can of 7 Up or Sprite (must be clear soda - you may use diet if you like)<br />
<br />
Place frozen fruit in 9 x 13 in baking dish. Add the dry cake mix over the top. Pour soda slowly over the cake mix. Do not stir the cake mix and the soda. This will give you a crust. If you stir the two you will have a cake like topping. Bake at 350 degrees F for 35 - 40 minutes.<br />
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For the sugar coating:<br />
<br />
2 cups sifted powdered sugar<br />
2 - 3 teaspoons milk (unsweetened <br />
<br />
almond or soy are fine also)<br />
1/2 tsp vanilla<br />
<br />
Slowly combine milk and powdered sugar to desired consistency. Add 1/2 tsp vanilla. Spread over warm cobbler and let set. Can be eaten while still slightly warm or cool.<br />
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<br />Debbiehttp://www.blogger.com/profile/02476562676908314541noreply@blogger.com1tag:blogger.com,1999:blog-6545996175460753508.post-45301136066556103492015-12-02T15:32:00.000-08:002015-12-02T15:32:38.236-08:00Spiced Apple Cake I made this cake a few weeks ago and plan on making it again soon. It is super simple and delicious. My mom had given me this little cookbook a few Christmas's ago and every cake that I've made out of it has been a success! I've been under the weather lately but am finally feeling better. Thank goodness Thanksgiving was not a bust. Could have felt better but at least I was on some antibiotics by then and enjoyed a mini vacation on Chincoteague Island. Hope you all had a nice holiday and if you try this cake you enjoy it! This recipe comes courtesy of the book "Mmmm...Baking."<div class="separator" style="clear: both; text-align: center;">
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<div>
<br /></div>
<div>
1 cup unsalted butter, softened, plus extra for greasing (I use baking spray)</div>
<div>
Generous 1 cup light brown sugar</div>
<div>
4 large eggs, lightly beaten</div>
<div>
Scant 1 1/2 cups self rising flour*</div>
<div>
2 tsp ground cinnamon</div>
<div>
1/4 tsp ground nutmeg</div>
<div>
1/2 cup golden raisins (I omitted these)</div>
<div>
3 small apples, peeled, cored and thinly sliced</div>
<div>
2 Tbsp honey, warmed</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
Preheat oven to 350 degrees F. Grease and line a 9-inch round springform cake pan.</div>
<div>
Place the butter and sugar in a large bowl and beat together until light and fluffy. Gradually beat in the eggs. Sift the flour, cinnamon and nutmeg into the batter and fold in gently using a large spoon. Fold in the golden raisins (if using).</div>
<div>
Spoon half the batter into the prepared pan and level the surface with a spatula. Scatter over half the sliced apples. Spoon over the remaining cake batter and gently level the surface again. Arrange the remaining apple slices over the top.</div>
<div>
Bake in the preheated oven for 1 - 1 1/4 hours, until risen, golden brown and firm to the touch. Let cool in the pan for 10 minutes, then turn out onto a cooling rack. Brush the top with the warmed honey and let cool completely.</div>
<div>
<br /></div>
<div>
*If you do not have self rising flour you can make your own. 1 cup self rising flour = 1 cup flour + 1 1/2 tsp baking powder + 1/2 tsp salt.</div>
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<br /><div>
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Debbiehttp://www.blogger.com/profile/02476562676908314541noreply@blogger.com0tag:blogger.com,1999:blog-6545996175460753508.post-30535197577662573382015-11-22T10:58:00.001-08:002015-11-22T10:58:07.359-08:00Ethiopian Cabbage and Potatoes<div class="separator" style="clear: both; text-align: center;">
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Lately I have been eating a wide variety of foods - Thai, Indonesian, Middle Eastern, Indian. All this has made me realize how bland American food really is. While for some people a roast and potatoes just hits the spot, it doesn't do it for me. For one, I don't eat meat. Secondly, I just happen to love all the flavorful spices incorporated in these other foods. So delicious! I had recently cooked some cabbage up and had a hard time having it taste really good without the usual ham hock or chicken stock. When I googled vegan cabbage dishes this <a href="http://allrecipes.com/recipe/152937/ethiopian-cabbage-dish/?internalSource=search%20result&referringContentType=search%20results">one</a> came up. No problem with flavors - plenty of it! The only thing I would do is cut the potatoes a bit smaller next time and keep larger pieces of cabbage. Mine were shred so small they disappeared! This dish can be a main meal with some crusty bread on the side or this can be a side dish. Either way, enjoy! (I deviated from the original recipe after reading some of the comments and what I am posting is my version.)<br />
<br />
1/4 cup olive oil<br />
4 carrots, sliced thin<br />
1 onion, sliced thin<br />
1 tsp sea salt<br />
1/2 tsp ground pepper<br />
1 tsp ground cumin<br />
1/2 tsp ground turmeric<br />
1/2 head cabbage, shredded<br />
5 potatoes, peeled and cup up into 1 inch cubes<br />
<br />
Heat the olive oil in large skillet over medium heat. Cook the carrots and onions in the hot oil for about 5 minutes. Stir in salt, pepper, cumin, turmeric and cabbage and cook about another 15 minutes. Add potatoes, cover and reduce heat to medium low and cook for about 25 - 30 minutes, stirring occasionally, <br />
until potatoes are soft. (Mine took 30 minutes.)Debbiehttp://www.blogger.com/profile/02476562676908314541noreply@blogger.com2tag:blogger.com,1999:blog-6545996175460753508.post-34732298630772991272015-11-15T15:47:00.002-08:002015-11-15T15:47:44.084-08:00Apple Cider Donut Cake<div class="separator" style="clear: both; text-align: center;">
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If you enjoy apple cider donuts, I think you will like this cake. It has the taste of an apple cider donut with a bit of a different texture since it is a cake and not deep fried! However, it's really good. I like trying new apple recipes this time of year when apples are abundant and very reasonable. Especially when you get them buy the bushel and have a ton to cook up! I've definitely been on the hunt for some new apple recipes. I tried some new pie recipes and they were a complete disaster. I don't really know what went wrong but they were both trash bound as soon as I had my first taste. No need to worry though with this cake. Delicious!!!! Hope you give this a try. The original recipe can be found <a href="http://two-in-the-kitchen.com/apple-cider-donut-cake/">here</a>.<br />
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2 large Granny Smith apples - peeled, cored and chopped<br />
1 1/2 cups apple cider<br />
1/2 cup milk, room temperature<br />
2 1/2 cups all purpose flour<br />
1 1/2 tsp baking powder<br />
1/2 tsp baking soda<br />
1 tsp salt<br />
1/4 tsp nutmeg<br />
1/4 tsp cloves<br />
1 tsp cinnamon<br />
1/2 cup unsalted butter, softened<br />
3/4 cup sugar<br />
1/2 cup packed light brown sugar<br />
3 large eggs, room temperature<br />
1/4 cup vegetable oil<br />
1 tsp pure vanilla extract<br />
<br />
Sugar Topping<br />
6 Tbs granulated sugar<br />
1 tsp cinnamon<br />
1/8 tsp nutmeg<br />
<br />
Preheat oven to 350 degrees F. Grease and flour large Bundt pan. I used Pam spray with flour.<br />
In a medium saucepan bring apples and cider to a boil and let simmer for 10-12 minutes until apples have softened. Let cool for a few minutes and then pour into food processor or blender and pulse until pureed. Pour out one cup into bowl and add milk. Set aside for later.<br />
In a medium bowl combine flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg and set aside.<br />
In a large mixing bowl or stand mixer cream butter, sugar and brown sugar until light and fluffy. Add eggs one at a time until well incorporated. Add oil and mix well.<br />
Add flour mixture and apple/milk mixture alternately in three additions, scraping bowl as needed. Add vanilla and mix in only to just combine.<br />
Add batter to prepared pan and bake for 35 to 45 minutes or until toothpick inserted into center of cake comes out clean. Mine took about 50 minutes. <br />
Cool cake in pan on rack for about 10 minutes. Combine sugar, cinnamon and nutmeg in small bowl.<br />
Transfer cake to cooling rack and while still warm (but not hot) sprinkle with cinnamon sugar mixture. Use fingers if needed to coat sides of cake with sugar mixture.Debbiehttp://www.blogger.com/profile/02476562676908314541noreply@blogger.com0tag:blogger.com,1999:blog-6545996175460753508.post-24293996874753525532015-10-21T15:35:00.001-07:002015-10-21T15:35:17.984-07:00Apple Cake from Tate's Bake Shop Cookbook<div class="separator" style="clear: both; text-align: center;">
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Several years ago during the Christmas season Tate's Bake Shop (on Long Island) sent their cookbook to many food bloggers, I being one of them. The recipes are very straightforward which is what I love. Nothing tricky. No exotic ingredients to be used only one time, etc. Just wonderful and tasty sweets and treats! This recipe comes from that book and I highly recommend it! I had been up at Graves Mountain in Syria, Virginia this past weekend and we brought back a bushel of apples. Needless to say, I will be doing plenty of baking in the next few weeks using apples. This recipe caught my eye since it uses 8 cups of apple slices. Whew! That's a lot of apples in a cake. <br />
<br />
I hope you give this recipe a try. It is very moist and extremely delicious!<br />
<br />
Recipe from Tate's Bake Shop Cookbook<br />
<br />
2 1/4 cups sugar<br />
2 tsp baking soda<br />
1 1/2 tsp cinnamon<br />
1 1/4 tsp salt<br />
3 large eggs<br />
3/4 cup vegetable oil<br />
1 1/2 tsp vanilla<br />
8 cups apples, sliced into 1/4 inch thick slices (Granny Smith are good for this) peeled and cored<br />
1 1/2 cups walnuts (I used pecans)<br />
3 cups all purpose flour<br />
<br />
Preheat over to 300 degrees F.<br />
Grease a 13 x 9 x 2 inch baking dish. Glass is best, but metal will be fine.<br />
In a large bowl, mix the sugar, baking soda, cinnamon and salt. Mix in the eggs, oil and vanilla until the mixture is smooth.<br />
Add the apples and walnuts, and stir till they are well coated.<br />
Stir the flour in the mixture. (It will see difficult in the beginning, but it will mix in.)<br />
Bake the cake for 1 hour and 45 minutes. (Yes, this is the correct time.) Cool it completely in the baking dish. This cake keeps very well and is actually better the next day.<br />
<br />Debbiehttp://www.blogger.com/profile/02476562676908314541noreply@blogger.com2tag:blogger.com,1999:blog-6545996175460753508.post-86839616630480510902015-10-02T14:58:00.000-07:002015-10-02T15:02:22.062-07:00Banana Bread (vegan)<div class="separator" style="clear: both; text-align: center;">
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You just cannot ever have enough banana bread recipes. And this is the perfect recipe for me to blog about since I haven't blogged since early summer. Just haven't felt like it. No other reason but that! Fall does inspire me to start baking again. I do love to bake. Apple pies and chocolate cakes and cookies.....Here now is a really good banana bread. Blog worthy!<br />
Recipe from dairyfreecooking.about.com<br />
<br />
2 cups all purpose flour<br />
3/4 cups white sugar<br />
1/2 cup brown sugar<br />
3/4 t. baking soda<br />
3/4 t. salt<br />
3/4 t. cinnamon<br />
1/2 cup plain soy milk or almond milk<br />
1 t. apple cider vinegar<br />
2 cups mashed banana, from about 4 very ripe large bananas<br />
1/4 cup canola oil<br />
2 T. maple syrup<br />
1 t. vanilla extract<br />
walnuts (optional)<br />
<br />
Preheat oven to 350 degrees F. Lightly oil a 9"x5" loaf pan and set aside.<br />
<br />
In a medium sized mixing bowl, sift together the flour, sugars, baking soda, salt and cinnamon<br />
<br />
In a large mixing bowl, whisk together the soy milk and cider vinegar and let stand for a few minutes. Add the mashed banana, canola oil, maple syrup and vanilla extract, whisking until well combined. Add the dry ingredients to the wet, mixing until just combined (do not overmix).<br />
<br />
Fold in the walnuts if using and pour the batter into the prepared loaf pan. Bake for about 1 hour, or until a toothpick inserted into the center comes out clean. Allow bread to cool for about 10 minutes and removed from pan. At this point I wrap the bread tightly in plastic wrap and let it cool completely. I usually wait until the next day to eat and enjoy it. The plastic wrap really keeps in the moisture and flavor.<br />
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<br />Debbiehttp://www.blogger.com/profile/02476562676908314541noreply@blogger.com3tag:blogger.com,1999:blog-6545996175460753508.post-40308581028031496862015-06-27T07:20:00.001-07:002015-06-27T07:20:21.448-07:00Easy Peasy Blueberry Pie (No Rolling Pin Needed!)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIOoRmwjHN1-Dy4Nbb_7RiGMIp4tcudPT3rkuvNjmIPJRng1bec-C3FbHtkXDty3TlhJQjVmyhaiiTQ834R3rEMDwlqqXEjIM190H7w3b3FUNn9xIDfyzQZuNtwW6o1xH2Cvz_MMgnn4I/s1600/blueberry+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIOoRmwjHN1-Dy4Nbb_7RiGMIp4tcudPT3rkuvNjmIPJRng1bec-C3FbHtkXDty3TlhJQjVmyhaiiTQ834R3rEMDwlqqXEjIM190H7w3b3FUNn9xIDfyzQZuNtwW6o1xH2Cvz_MMgnn4I/s640/blueberry+pie.jpg" width="640" /></a></div>
This is also known as "Lazy Days of Summer Pie!" Really, this is the easiest berry pie you will ever make. I found this recipe <a href="http://allrecipes.com/Recipe/My-Grandmothers-Best-Berry-Pie/Detail.aspx?event8=1&prop24=SR_Title&e11=blueberry%20pie&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i2">here</a> and have been giving it all kinds of names because it is just so simple to make. With this pie in particular you need to remember that the pie will only be as good as the berries you put in it. With other pies you can add lots of sugar but this one relies on the berries themselves. No thickening agents, nothing. I did add a sprinkling of brown sugar on the berries but it was no more than maybe a rounded teaspoon. I wanted to make the recipe as it was written the first time. The bonus with this pie is that there is no rolling involved. It doesn't taste exactly like a pie but close enough if not better. Also, don't think when you slice it that it will be a clean slice. No, some of your berries will have burst and they land where they want. It's just too good a pie not to make, especially if you don't want your oven on long and want something with little prep time. I used blueberries but the original recipe calls for any berries. I encourage you to try this is if you love pie. It will not disappoint...promise!!!! BTW - your crust will not be as dark as mine....I made one of my very usual mistakes and turned my oven up too high. Why do I always seem to make at least one mistake when I try a new recipe?????<br />
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1 3/4 cups all purpose flour<br />
3/8 cup white sugar<br />
3 teaspoons baking powder<br />
3/8 cup butter<br />
1 teaspoon vanilla<br />
1 egg<br />
2 1/2 cups fresh blueberries (I used 18 oz carton)<br />
teaspoon brown sugar sprinkled on berries<br />
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To Make Crust: Blend flour and butter and mix well. (I cut up butter in tiny cubes and used food processor.) Add baking powder, sugar, vanilla and egg. (I added sugar and baking powder and pulsed until well incorporated. Then I added vanilla to egg and poured slowly into processor and mixed until well combined. About 30 seconds, pulsing on and off several times and then letting it run for about 10 seconds).<br />
At this point let the dough rest for 25 minutes.<br />
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Using a 9" glass pie pan, put mixture into center. Break off about 1/3 of mixture and set aside for topping. Press evenly along bottom and up sides. Poke holes with fork along bottom and sides. Let dough rest again for 25 minutes. Add blueberries and top with brown sugar. Break remaining dough into small, flat discs and lay on top of berries. <br />
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Bake in 400 degree F oven for 25 minutes and let rest on wire rack to cool. Or add ice cream on top of warm slice of pie!!<br />
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Enjoy!<br />
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<br />Debbiehttp://www.blogger.com/profile/02476562676908314541noreply@blogger.com1tag:blogger.com,1999:blog-6545996175460753508.post-28436329969468954242015-05-06T13:07:00.001-07:002015-05-06T13:10:09.179-07:00Country Pound Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD24R0Nl7gGp-uZmWwHE1GIBc5DtHLeqwaVGobcUx3Bm5pdx_Fjvx0qUzomLw_RpRle4-ATGTn-6d4nFImFD9Fz8uOFbNgQYmqyDvNN0Ybu8zL53WVJTG6aAUT6cvsvANSJg5WJJnVn84/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD24R0Nl7gGp-uZmWwHE1GIBc5DtHLeqwaVGobcUx3Bm5pdx_Fjvx0qUzomLw_RpRle4-ATGTn-6d4nFImFD9Fz8uOFbNgQYmqyDvNN0Ybu8zL53WVJTG6aAUT6cvsvANSJg5WJJnVn84/s1600/001.JPG" height="480" width="640" /></a></div>
I think it must have been about a month or so since I last made a pound cake and that is too long without making another one....quickly! I guess you could call me a pound cake addict! They are just so good and simple to make and I love trying new recipes for them all the time. I found this recipe <a href="http://allrecipes.com/Recipe/Country-Pound-Cake/Detail.aspx?soid=recs_recipe_seed">here</a>. I made a few changes. I did not use wax paper to line the pan. No problem getting the cake out. I used a baking spray with flour. I also set out all my cold ingredients for about an hour so they were all at room temperature. You can also remove the cake from pan after 10 minutes which is also different from the original recipe. I used my wonderful Kitchen Aid stand mixer for this. Oh that comes in so handy when you have to beat the butter and sugar for 10 minutes! <br />
What I really love about this recipe is that you bake the cake in what's called a cold over. Don't preheat! When baking a pound cake this way you don't get a hard crust. You get a soft moist one. Sooo good! I think you will love this recipe if you are a pound cake fan like I am! <br />
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3 cups all purpose flour<br />
3/4 tsp baking powder<br />
1/4 tsp salt<br />
1 cup unsalted butter, softened<br />
1/2 cup shortening<br />
2 2/3 cups sugar<br />
5 eggs<br />
1 cup milk<br />
1 tsp vanilla extract<br />
1 tsp lemon extract<br />
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Do not preheat oven. Grease a 10 in tube or Bundt pan. (I used baking spray with flour).<br />
Sift together all dry ingredients together in large bowl. Set aside.<br />
In a large bowl or stand mixer beat together butter, shortening and sugar for 10 minutes.<br />
Add eggs one at a time making sure they are well incorporated after each addition.<br />
Alternately beat in flour mixture and milk, mixing well.<br />
Add vanilla and lemon extract.<br />
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Pour batter into prepared pan. Bake at 350 degrees F for 1 hour and 20 minutes or until toothpick inserted into cake comes out clean. Let cool on rack for 10 minutes before removing and let cool completely.<br />
<br />Debbiehttp://www.blogger.com/profile/02476562676908314541noreply@blogger.com1tag:blogger.com,1999:blog-6545996175460753508.post-46539120251455949282015-04-24T12:32:00.000-07:002015-04-24T12:32:06.878-07:00Moist Pineapple Banana BreadI'm back this time around with a great banana bread. I keep taking mini vacations from blogging but not mini vacations from baking. I found this on pinterest and the original recipe can be found <a href="http://www.jamhands.net/2013/09/moist-pineapple-banana-bread.html">here</a>. It's a good one and if you are a banana bread nut like I am you should give it a try. The pineapple adds a nice flavor. I left out the coconut since I didn't have any but will definitely use it next time.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmx1ndaQRRebXI_6EOZ420pDkkPfBzCaniAxdqwAYyZ3LSrAZ_EdlxeS1Kcoe-mDiww7JoOXaC26nFTAGgKi7gy2ljJsix8Dcu7AkDVZxj0dyd316cMrmmhHAV0fJ36tcqwCXcGWnnjLg/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmx1ndaQRRebXI_6EOZ420pDkkPfBzCaniAxdqwAYyZ3LSrAZ_EdlxeS1Kcoe-mDiww7JoOXaC26nFTAGgKi7gy2ljJsix8Dcu7AkDVZxj0dyd316cMrmmhHAV0fJ36tcqwCXcGWnnjLg/s1600/001.JPG" height="480" width="640" /></a></div>
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1/2 cup butter, softened</div>
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1 cup sugar</div>
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2 eggs</div>
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1/2 cup mashed banana (I used 2 medium ones)</div>
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1/3 cup drained, crushed pineapple</div>
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1/2 shredded coconut</div>
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2 cups all purpose flour</div>
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1 teaspoon baking powder</div>
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1/2 teaspoon baking soda</div>
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1/2 teaspoon salt</div>
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In a large bowl, cream butter and sugar til light and fluffy. Add eggs one at a time. Beat until well combined. Stir in banana, pineapple and coconut. Combine dry ingredients in a separate bowl and add to wet ingredients. Stir until just combined. Grease an 8 x 4 in pan. Bake in preheated 350 degree F oven for 65 - 70 minutes. Placed on wire rack for 10 minutes and remove from pan. </div>
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Debbiehttp://www.blogger.com/profile/02476562676908314541noreply@blogger.com4