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Posts Tagged ‘Sugar Mixture’

Twinkie Cake

Nov 1, 2010 Uncategorized

I discovered a new love and it’s seven minute frosting.

I made this cake for a cousin of mine who just graduated high school. He’s a boy so I figured he would like something really really chocolately and really really sweet. I was pretty upset with the appearance of this cake but the taste was phenomenal (for those with a sweet tooth).

Seven minute frosting is basically a pillowy frosting made out of egg whites and sugar. It tastes exactly like marshmallows and pairs perfectly with anything chocolate. I used this to fill layers of chocolate cake and fudge frosting which resulted in a rich cake that tasted a lot like a Twinkie.

Seven Minute Frosting (To just fill two layers of a cake, half the recipe)

1 3/4 cups sugar
1/2 cup water
4 egg whites, room temperature
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract

1. In a saucepan, bring sugar and water to a boil. Boil for 3-4 minutes or until a candy thermometer reads 242 degrees F (firm-ball stage). Meanwhile, beat egg whites and cream of tartar in a mixing bowl until foamy. Slowly pour in hot sugar mixture; continue to beat on high for 7 minutes or until stiff peaks form. Add vanilla. Continue beating until frosting reaches desired consistency, about 2 minutes.

My Favorite Fudge Frosting (triple the recipe to fill and frost 9 inch layer cake)

2 cups powdered sugar

5 tbsp cocoa

1/8 tsp salt

3 tbs. soft butter or margarine

4-5 tbsp heavy cream or milk

1. Combine all ingredients with enough milk to reach desired consistency. Beat until smooth.

Chocolate Cake

2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot coffee

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the coffee last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
When cakes have cooled, level the tops if necessary. Split each layer in half to create 4 layers.
Put a smear of frosting on your cake board and place first layer down. Pipe a dam of fudge frosting along the outer edge. Fill with seven minute frosting and place second layer on top.
Spread fudge frosting on second layer and place a third layer. Pipe another dam of fudge frosting and fill with seven minute frosting. Place last layer on top and frost entire cake with fudge frosting. Let chill for at least 2 hours.

Tags: 2 Eggs, Baking Soda, Ball Stage, Butter Or Margarine, Candy Thermometer, Chocolate Cake, Chocolate Frosting, Cocoa Powder, Cup Vegetable Oil, Egg Whites, Hot Sugar, Inch Layer Cake, Purpose Flour, Rich Cake, Seven Minute Frosting, Smooth Chocolate, Soda And Salt, Sugar Mixture, Teaspoon Vanilla, Tsp Salt

Don’t judge a cookie by its name

Sep 28, 2010 Uncategorized

Our daughter, Amanda, has just signed the lease on her first apartment and will move in when school begins in the fall.

She’s very happy with this new place.

Not because of the 42″ flat screen TV that is in the living room of each and every furnished apartment. Not becuse of the brand new kitchen with gleaming appliances. Not because of the community garden that is onsite.

Not even because of the pool, hot tub and club house.

It seems there is a cookie making machine in the office and that every morning, a small batch of cookies is put out for the residents on a first-come, first-serve basis.

When I drove her to the complex recently so she could take care of some paperwork, there were two cookies left from the morning’s offering. White Chocolate Cranberry.

They were so delicious that we had to come home and make some of our own.

Steve, who had not tasted one of these delicious treats, was skeptical of them, based on the name.

“Chocolate and cranberries…I don’t think so,” he mused as we sent to work. “Those flavors just don’t go together.”

But when he tasted them, he asked for another…and another…and another. Never judge a cookie by its name. Turns out, the sweetness of the chocolate mixed with the tartness of the cranberries makes for one delicious recipe for snacking.

White Chocolate Cranberry Cookies

1/2 cup of butter, softened

1/2 cup of packed brown sugar
1/2 cup of sugar
1 egg
1 1/2 cups of flour
1/2 teaspoon of baking soda
3/4 cup of white chocolate chips
1 cup of dried cranberries

Preheat oven to 375 degrees and grease the cookie sheet.
In a large bowl, cream together the butter, brown sugar, and white sugar until the whole mixture is smooth. Beat in the egg.
Combine the flour and baking soda and stir them into the sugar mixture.
Mix in the white chocolate chips and cranberries. Drop the batter by heaping spoonfuls onto the cookie sheet.
Bake for 8 to 10 minutes.
Allow the cookies to cool for 1 minute on the cookie sheet before transferring to wire racks to cool completely.

Vegetarian.

Tags: Baking Soda, Brown Sugar, Chocolate Chips, Club House, Cooki, Cookie Sheet, Daughter Amanda, Delicious Recipe, Dried Cranberries, Flat Screen Tv, Flavors, Flour, Grease, hot tub, Paperwork, Sugar Mixture, sweetness, Teaspoon, White Chocolate, White Sugar

Scandenavian Recipe

Sep 23, 2010 General

Ingredients:
2 c. cake flour
1/8
tsp. salt
1 1/2
sticks unsalted butter, room
temp.
1/2 c.
sugar
3 tsp.
ground cardamom
1/2 c.
sliced almonds
6 tbsp.
powdered sugar
1 1/2
tsp. ground cardamom
Sliced
almonds

Directions:
Heat oven to 375 degrees. Combine flour and salt in medium bowl. Use electric mixer, beat unsalted butter, 1/2 cup sugar and 3 teaspoons ground cardamom in another bowl. Add flour mixture and beat at low speed. Stir in 1/2 cup sliced almonds. Combine 1 1/2 teaspoons ground cardamom in small bowl with powdered sugar. Roll 1 tablespoon cookie dough into ball. Roll in powdered sugar to coat well. Place on cookie sheet. Dip bottom of small glass into powdered sugar mixture and press cookie to 1/2" thickness with bottom of glass. Press sliced almonds into top of cookie. Bake about 14 minutes. Let stand on sheet 3 minutes. Transfer to rack and cool. Wrap in air tight container. Will freeze well up to 1 month.