Pink Lemonade Cake!!

This cake was surprisingly easy! My only slip was that I got anxious and put the first layer of frosting on the cake when it was still warm. The frosting melted between the bottom two layers and seeped out. While it still tasted fantastic, it made the bottom layers look mushed together. Other than that, the cake tasted absolutely divine! The cake is light and lemon-y and the frosting is super creamy and delicious! I found this recipe in Better Homes and Gardens May 2012 issue. Have a great weekend!! ~Janet

Pink Lemonade Cake: 

1 cup (2 sticks) salted butter

4 eggs
3 1/2 cups flour
1 tbsp baking powder
1/2 tsp salt
2 cups sugar 
red food coloring
1 1/3 cups milk
1/4 cup frozen lemonade concentrate, thawed
1 tsp lemon extract
(recipe for lemonade butter-cream frosting below)

Allow butter and eggs to stand until room temp. Grease 2 9x2 in. round pans. I used a baking spray made with butter and flour so I didn't need to flour them. Line bottom of pans with parchment paper.
In a bowl mix flour, baking powder, and salt, and set aside.
Preheat oven to 350F/180C
In extra large bowl beat butter then add sugar until combined. Add 1/8 tsp of food coloring, Add 1 egg at a time, beating well after each egg.
In another bowl, stir together milk, lemonade concentrate, and extract- it will curdle, but that's okay.
Alternately add flour mixture and milk mixture to butter mixture beating on low.
Remove 1/2 (4 cups) of tinted batter and spread in 1 pan. Stir in 1/4 tsp of red food coloring in remaining batter and spread in other pan.
Bake about 35 minutes...mine took longer because one of my cakes was a little bigger than the other. I knew they were done when they sprung back when I touched them. 

While baking, prepare frosting:

pink lemonade butter-cream frosting

• 3 cup unsalted butter (6 sticks-at room temp) (1 stick is about 114g) 
• 2 16 oz. jars of marshmallow cream (or 2 13 oz or 1 1/2 cups)
• 1/4 cup frozen lemonade concentrate (thawed)
• 1 cup powdered sugar
• 2 tsp lemon extract

In a large bowl, beat butter about 30 sec. Add marshmallow creme and frozen concentrate. Beat until smooth. Add sugar and lemon extract and beat until light and fluffy.

to finish the cake: 

To make the different layers, slice the cakes in half with a serrated knife, sawing gently back and forth.  Alternate the colors. Put a scoop of frosting on top of each cake layer, spreading the frosting all the way to the edge. Frost entire cake and garnish with lemon slices.

This cake was made by Janet 

and this post was written by her! 

For more cakes like this click on the button in the side bar!

Pumpkin Chocolate Chip Loaf!! {review: Baked: New Frontiers in Baking}

It took a while, but I finally caved and bought myself a copy Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito. I own so many books and there are many more still on my wish list, that I have a method of choosing which book to buy next.

I lie, I have no method it’s usually on a whim and I make up all sorts of excuses why I need a new baking book. In all honesty I really probably never need another baking book ever. I have so many books with so much I want to bake that it is silly to even add to my collection. Not that it ever stops me as after I read this one I bought Baked Explorations: Classic American Desserts Reinvented by the same authors. I have no restraint. My thoughts on that one will come at a later day!

But back to this book what can I say that hasn't already been said? It’s been out for a while now (late 2008) All I know is that it will make you hungry. The design is very retro and perfect for a bakery that is run by two men. There are quite a few recipes ear marked for later baking. One that will be coming up soon! I can’t have America’s Test Kitchen and the Today Show claiming they have the best brownie recipe without trying it out!

I am surprised at myself for not having made the brownies first, but I had everything in my cupboard to make the Pumpkin Chocolate Chip Loaf.

I ended up halving the recipe and I forgot the water. I shared the whole recipe because my methods of splitting are a bit hard to explain. I don’t know if missing out the water made a difference to the loaf? But it’s turned out very dense and yummy. It is a very flavor filled cake and I highly recommend it! My two year-old loves it! Enjoy!! 

Pumpkin Chocolate Chip Loaf:

Makes 2 (9x5x3in) loaves:

3 ½ cups all-purpose flour (plain)
2 tsp cinnamon
½ tsp freshly grated nutmeg
½ tsp ground allspice
½ tsp ground ginger (optional)
2 tsp baking soda (baking powder)
2 tsp salt
1 ¾ cups (one 15oz can) pumpkin puree
1 cup vegetable oil
3 cups sugar
4 large eggs
1 tsp pure vanilla extract
1 ½ cups (12oz) semisweet chocolate chips

Pre-heat the oven to 350F/180C; butter 2 loaf pans, dust them with flour, and knock out the excess flour. Whisk the flour, cinnamon, nutmeg, allspice, ginger (optional), baking soda, and salt. In a separate bowl whisk the pumpkin puree and veggie oil until combined. Whisk in the sugar. Whisk in the eggs one by one and then add the vanilla. Add 2/3 cup room-temperature water and whisk until combined. Fold in the chocolate chips. Fold the dry ingredients into the wet. Do Not Over Mix. Divide the batter between the prepared pans. Gently knock the bottom of the pans against the countertop to even out the batter. Use a spatula to smooth the tops. Bake until a toothpick inserted into the center of a loaf comes out clean, 1hr and 15 mins to 1hr 30 mins, rotating the pans halfway through the baking time. Cool for 15 mins on a cooling rack before turning out and cooling completely. The loaves will keep for 3 days, wrapped in plastic wrap, at room temperature. 

Apple Pie Cheesecake Bars!!

… or more specifically - Caramel Apple Cheesecake Bars with Streusel Topping

Last week was the Fourth of July (did you see the fun star shaped sugar cookies my sister made?)  and I had planned on having a BBQ this past Saturday (was cancelled due to un-predictable weather) to celebrate.

I wanted to make an “American” dessert. My first thoughts went straight to s’mores. More specifically s’more bars; however graham flour (not gram flour, I made that mistake) isn’t readily available to make my own graham crackers. Nor are store bought graham crackers. I do have a local sweet shop that carries American products, but I didn’t have time to check out if she had any in stock. Yes, I could have used digestive biscuits, but it’s not what I wanted.

So, then my thoughts strayed to apple pie. Too messy was my first thought. Then I remember reading about a cherry pie bar; which lead to an online search of apple pie bars and this is the one I choose.

This recipe comes from foodnetwork.com a recipe by Paula Dean. No surprise then that these are absolutely delicious. I had to try them before family came over (even though cancelled we still had family and my fellow American friend round.) Everyone said about how tasty it was and how they either wanted to make it themselves or pass it along to someone who loves apples. I promise you will not be disappointed with these bars! They are so addicting, I might have to make them again real soon! ;0)

I did convert ounces to grams where needed, but you will need cups to measure out flour etc… as it is an American recipe!!

• 2 cups all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1 cup (2 sticks) butter, softened (about 230g)
• 2 (8-ounce) packages cream cheese, softened (about 450g)
• 1/2 cup sugar, plus 2 tablespoons, divided
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 Granny Smith apples, peeled, cored and finely chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Streusel topping, recipe follows
• 1/2 cup caramel topping: I bought mine, but there are tons of recipes to make your own!!

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan (I used my 9x9in silicone square pan) lined with heavy-duty aluminium foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Because I used a smaller pan (9x9in square) I baked mine for an extra 10 minutes as the cheesecake part was a lot thicker and wanted to insure it was cooked all the way through. Drizzle with caramel topping.

 Streusel Topping:

• 1 cup firmly packed brown sugar
• 1 cup all-purpose flour
• 1/2 cup quick cooking oats (I used rolled oats)
• 1/2 cup (1 stick) butter, softened (120g)

In a small bowl, combine all ingredients. Yield: approximately 3 cups

  

Note: when I say about so many grams it’s because I tend to round up. 160z is 448g so I used 450g. For the butter one stick is 114g so two sticks is 228g, but I usually weigh out 230g. You can be exact if you like, but I found it didn’t make a big difference. Some books even state that a stick of butter is 120g, but I like erring on the side of less is more. 

Chocolate Chip Muffins!!

These were super easy and yummy!! Perfect for a breakfast treat!! :0) 

Found the recipe on Food.com. ~ Janet 

·        2 cups all-purpose flour

·        1/3 cup light-brown sugar, packed

·        1/3 cup sugar

·        2 teaspoons baking powder

·        1/2 teaspoon salt

·        2/3 cup milk

·        1/2 cup butter, melted and cooled

·        2 eggs, lightly beaten

·        1 teaspoon vanilla

·        1 (11 1/2 ounce) packages milk chocolate chips (I used 1 cup mini, 1 cup reg)

·        1/2 cup walnuts or 1/2 cup pecans, chopped (optional)

Preheat oven to 400°F.

Grease twelve muffin cups.

In a large bowl, stir together flour, sugars, baking powder, and salt.

In another bowl, stir together milk, eggs, butter, and vanilla until blended.

Make a well in center of dry ingredients
Add milk mixture and stir just to combine. 
Stir in chocolate chips and nuts. 
Spoon batter into prepared muffin cups. 
Press several regular sized chocolate chips into the top of the batter. 
Now bake for 15-20 minutes or until a cake tester inserted in center of one muffin comes out clean. 

Cinnamon Pull-Apart Bread!!

Dough

• 2 3/4 cup plus 2 Tbsp all-purpose flour
• 1/4 cup sugar
• 2 1/4 tsp. active dry yeast (1 packet)
• 1/2 tsp. salt
• 4 Tbsp. butter
• 1/3 cup whole milk
• 1/4 cup water
• 2 eggs (at room temperature)
• 1 tsp. pure vanilla extract

Filling

• 1 cup sugar
• 2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 4 Tbsp. butter, melted

1. In a large mixing bowl, mix 2 cups of flour, sugar, yeast and salt. Set aside.
2. In a small sauce pan, melt the butter and milk. Once the butter is completely melted take off the burner and add the water and vanilla. Let the mixture cool for 5 minutes.
3. Pour the milk mixture into the large bowl with the dry ingredients and mix well. Whisk together the eggs and add to the batter. Keep mixing. Add 3/4 cup of flour and mix well. The mixture will be very sticky which means it's perfect. Place the dough in a medium greased bowl. Cover with wrap and let it sit in a warm place to rise for about 30-45 minutes. Once the dough has doubled its size, knead in 2 tablespoons of flour. Cover the dough again for 5-10 minutes.
4. Meanwhile, start on the filling. In a medium bowl, mix together the sugar, cinnamon and nutmeg in a small bowl. Set aside.
5. Once the dough is ready, roll it out on a floured surface. Brush the melted butter on the dough and add the sugar mixture. Make sure everything is covered. Using a shape knife or pizza cutter, cut the dough into equal sized strips (about 2 to 2 1/2 inches wide). Then cut the strips into equal sized squares. Stack the squares on top of each other to make 3 to 4 piles and place them in a bread pan. Take any sugar that fell off squares and sprinkle over the top and around the sides of dough. Cover the dough for another 10-15 minutes to rise.
6. While dough is rising, preheat your oven to 350 degrees F. Place a cookie sheet under bread pan and bake for 30-35 minutes until outside of bread is golden brown.

This recipe I found on Food Snots! These were super yummy and a lot easier then cinnamon rolls, but with the same cinnamon-y taste! I added a glaze here's how I made my glaze:  

• 1 cup powdered sugar
• 1 tsp vanilla bean paste
• 2 tbsp milk

1. Mix together to desired constancy. 
2. I put it in as it was cooling. 

Sooooo Yummy!!! Another easy breakfast treat or for whenever! ~Janet

Happy Fourth of July!!

I hope all my fellow Americans here in the UK and back home have a very Happy 4^th!! 

 I will be baking this weekend for my belated 4^th of July BBQ so stay tuned for some yummy treats! (I keep changing my mind about what I am going to make!) Even if I have to cancel, due to the appalling weather we're due to have this weekend, I will still be baking!! ;0)

Sugar Cookies made by my sister Janet! 

Treasure Chest Cake for Kids!!

from Cakes for Kids by Matthew Mead

Serves 12-16 (makes one 5-by-9-by-6 inch cake).Equipment

• 9x13 in cake pan
• Waxed or parchment paper
• Toothpick
• Wire cooling racks
• Glass measuring cup
• Cutting board
• Ruler
• Long serrated knife
• Platter or 10x10in cardboard base for serving
• Small offset spatula
• Deco bag & #47 weave tip

• A 9x13 cake of your choice
• 3 cups of white frosting (choose a thicker frosting)
• Yellow food coloring
• Brown food coloring
• 20 small yellow candies (skittles)

Loot:

• Ring Pops
• Gold foil covered chocolate coins
• 5 foil wrapped mini Chocolate bars
• 5 strings clear rock candy
• Chocolate golden nugget candy

Bake cake according to directions.  While cake is cooling, tint 1/2 C frosting yellow. Tint remainder of frosting brown.

Place the cooled cake on cutting board.  Using a ruler and serrated knife, cut across the cake using the diagram.

Cut the middle piece diagonally to create two eight inch long wedges. Diagram 1 &2. Level the top of one 5x9 in pieces, but leave the other curved to help shape the dome of the chest. Diagram 3.

Transfer the bottom of the trunk to the platter. Center one of the wedges on top of it, aligning the tapered edge with the back 9 in edge. Using an offset spatula, bond the wedge to the bottom with a thin layer of brown frosting. Spread more brown frosting on top of the wedge and then center the trunk top on the assembled pieces, aligning the back edges as shown in step 2 of the assembly diagram.

Decorate chest with long uneven strokes of brown frosting to make it look like rustic wood. Use yellow fondant or frosting, as I did, to make the lock and handles. Arrange the candies around and in the chest like pirates booty!

Have a great weekend!! ~ Janet