Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts

Wednesday, April 11, 2012

lemon coconut cake

i've been on the lookout for the perfect lemon coconut cake for quite sometime. although i over-cooked this one just slightly, it was still oh-so-delicious and after i had shared with my family and in-laws, i had to throw the rest of it out so i wouldn't eat it all. strong will power has never really been my thing, you know. anyway, here's the deets:

adapted from betty crocker:

1 box of lemon cake mix
1 small box of lemon jello
4 eggs
2/3 c water
1/3 c canola oil
1 container fluffy white frosting
shredded coconut

preheat the oven to 350 degrees. mix first 5 ingredients together and pour into prepared pans. i used a 9 x 13 because i knew i didn't have time to mess with 2 rounds and then the stacking, ect. and let's be honest - i really suck at making cakes look beautiful unless they are left in their original baking pan. bake the cake/s for 30 minutes, give or take. when done let cool completely. slather with frosting and then liberally top with coconut. extra coconut for me, please!


only i think next time i make this i will toast the coconut. nothing better than toasted coconut!

Thursday, September 29, 2011

Seriously. No, Seriously .

i sat in the walmart checkout line and pretty much just drooled all over the place. i had picked up the new taste of home's fall baking magazine and when i opened it my eyes danced across this page. orange pumpkin cake it is called and after weeks of saying i was going to make it, i finally did and it was heaven in my mouth.

but first, let me just tell you about the fight that would have ensued if i would have spent the $12.99 taste of home was asking for this magazine. my husband would have been all "what the hell" and "save money save money save money" and i would have been all "but it is fall" and then he would shake his head at me and not talk to me for 2 hours, in which time i would come to my senses and remember all about the student loan debt we have up to our eyeballs and totally agree with him and then panic a little because what was i thinking?! we just want to get this crap paid off.

but that day was a good day and i remembered before i bought it and if memory serves me, we had a great night that night because of my good decision that he didn't even know about. (hi, honey.) and when i got home from the store i googled the recipe and what do you know? you don't have to spend $12.99 after all because every single recipe i wanted to try i just looked up and it is FREE on the internets. what a novel idea, yes?

so as i gathered all the ingredients yet another novel idea came to me: this cake would be even better as a cupcake. so i found pumpkin orange cupcake liners and invited one of my besties over and we made good cupcakes over good laughs over funny emails, watched a few inspiring videos, and filled up on cake.

it was a good day.

and then my kids came home and devoured them without even the slightest appreciation that these were orange pumpkin cupcakes with fancy pumpkin spice cream cheese frosting. cupcakes they were appreciative of, but yeah. i'm thinking the boys will probably never apprieciate the fall and fall baking like i do. it's a woman thing, yes? and i am glad they ate them so i didn't. seriously. i could have.

*here is the recipe. and as a bonus: the cupcakes are even better refrigerated overnight.

seriously. they are awesome.

Monday, March 14, 2011

Maybe I'll Just Make These Every Day.

Last week I was sitting in the library with the kiddos when everyone had to pee at the same time. Even though I complained (because I didn't want to get up) I was happy to take them all at once because parents of multiple children might know what I'll take one, then come back to another that suddenly has to go, then another...and so on.

It can be quite exhausting.

So we made our way to the bathroom in the library and endured the usual yelling- because-it-echos and turning out the lights because a certain 3-year-old thinks its funny and then running out on me while I'm using the bathroom. Have I mentioned how awesome it is to be the mother of 3 rowdy boys ages 6, 5, and 3? It's awesome. (It actually really is...)

On the way back, I was drawn to an over-sized book on the "New Material" shelf that had the word CAKE written across its front in big letters. Hello! I love cake. This book was meant for my eyes to see first, before anyone else, and then for me to take into the children's library and drool over all the pictures while my kids battle each other with giant cardboard bricks.

The book is called A World of Cake, and features popular cake recipes from, well, across the world. I am not really a fan of foreign desserts, though. Most likely because of all the sugar and partially hydrogenated corn syrup and all the other yucky stuff that we put in our foods here in the States. All that yucky stuff = amazing tasting desserts, right? Not to mention portion sizes. If you are going to eat chocolate cake, it should be a lot of it at once, right?

The N. American section of the book is really why I ended up checking it out. It has the easiest recipe for...Funnel Cakes, carnival style. And if there is one thing to know about me it is the infinity I have for food in gross places. Like a carnival, especially the carnival. Or a bowling alley. Or hole-in-the-wall diners that you may or may not be afraid to use their bathroom. Or the Waffle House.

But, who knew the funnel cake recipe was so easy? I should have been making these for years by now, but last week was my first time and it was everything I hoped. In fact, I couldn't stop eating it. And it even has variations, like the Mexican funnel cake full of diced apples with cinnamon and sugar.

I am totally game for that.

The funnel cakes I made were as good as the ones you can get at any carnival across the Mid-West in the middle of July, but there was no ambiance that came with it like the  bright neon lights, the smell of lemon rinds (no doubt from lemonade shake-ups!) and greasy carnies...only the flicker of my kitchen neon above the sink and maybe a greasy kid or two. I'm not sure which is better. :)

Anyway, here's the recipe.

2 1/2 c. all-purpose flour
1/4 c. sugar
2 t. baking powder
1/2 t. salt
2 eggs
1 1/2 c. milk
1 t. vanilla
3 c. vegetable or canola oil

First, combine the dry ingredients in a small bowl. In a seperate bowl, beat the eggs, milk, and vanilla until frothy. Gradually add the combined dry ingredients until all is well blended.

Meanwhile, in a heavy bottom pot heat the oil over medium heat until ready. You can test the temperature by adding just a small amount of batter into the oil. When it browns, your oil is ready.

I didn't put two and two together and realize I needed a funnel for this recipe. Since I didn't have one, I just poured my batter into a ziplock bag and cut the tip of one side. It worked perfectly, but if you have a cooking funnel you should use it. But who has a cooking funnel?

 Gently let the batter pour into the hot oil, pouring from the center outward, to create kind of a swirling pattern. When the bottom of the cake is just browned, gently flip over to other side. When golden on both sides, use tongs to remove the cake from the pot onto a paper towel-lined paper plate.

While still hot, sprinkle powdered sugar or cinnamon-sugar over the cake. The book also suggests whip cream and strawberries. Yum.

The Mexican funnel cake calls for chopped apples added to the batter before frying and then following the rest of the directions above, and then sprinkling cinnamon-sugar on top. Double yum.

Did I just make your day?!
Your welcome.

Sunday, July 11, 2010

Chocolate Covered Cherry Cake

Let me start out by saying: I don't like chocolate-covered cherries.
Really. But this cake is SO GOOD.

Let's begin:

1 devil's food cake mix
1 21 oz. can of cherry pie filling
1 t. of almond extract****
2 large eggs

Whip the eggs with a fork and add cake mix, filling, and almond extract. I starred the extract because this is really the most important ingredient. I have made this cake without the extract and it did not taste the same. It's vital! Stir the mix well, it will be stiff. Spread in a 9 x 13 pan and cook for 30 minutes at 350.

And here's the best part: The Topping.

5 T. butter
1/2 c. milk
6 oz. chocolate chips (half the bag)

Melt the butter in a heavy bottom pan. Stir in milk and chocolate chips and stir constantly until melted. Pour over cake while it's still hot.

You can let it set for a few hours, and it's great.
But I prefer to eat it right out of the oven with a scoop of vanilla.


Thursday, February 26, 2009

Cake Mix Cookies

Take a cake mix, any cake mix, add 2 eggs and 1/3 c. oil. Bake at 350 for 8-10 minutes or until done. I used Funfetti cake mix. I don't like the cake, but the cookies were delicious. They are soft and moist and perfect. Next time, I will try just a chocolate cake mix and sandwich some creme between 2. Yum-O!

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