Scott wanted oatmeal raisin cookies, so Anya and I found a cake made with oatmeal raisin cookie ingredients. It’s incredibly dense, but moist and delicious. I topped it with maple butterscotch, and Anya decorated it with raisins.
Whirl mixed nuts in food processor so some chunks remain.
Combine boiling water and oats and allow to sit for 20 minutes.
Whisk together flour, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, cream butter with sugars. Add vanilla.
Add eggs, one at a time, and beat well to combine.
Add in oatmeal, breaking up any chunks. Then add in yogurt and stir to combine.
Add flour mixture, a third at a time, and stir to combine.
Add nuts and raisins, then stir to combine.
Pour into a bundt pan. Bake for 50 minutes (add more time, in five minute intervals, if knife inserted into deepest part of cake pan does not come out clean). Allow to cool for 10 minutes and remove from pan. Cool before frosting.
This year, Anya wanted a cranberry black forest cake. Which I didn’t really realize was a thing, but I found a recipe online. I used maple whipped cream between layers with maple glazed whole cranberries. It was tasty, but a little dry. If I were making it again, I would either soak it in some cranberry juice or some other liquid.
Recipe by LisaCourse: DessertCuisine: AmericanDifficulty: Easy
1 cup coconut oil
1/2 cup sugar
2 cups whole wheat flour
1 cup all purpose flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp cream of tartar
2 cups wet grated zucchini
1/4 c sugar
1 tsp cinnamon
1/4 tsp cream of tartar
Preheat oven to 350F
Melt coconut oil, mix in eggs.
In a separate bowl, whisk together flours, cinnamon, baking soda, and cream of tartar
Add the dry ingredients to the wet ingredients and mix until combined.
Mix in zucchini.
Add batter to muffin tins for chickens. Then mix sugar into remaining batter.
Mix together the topping ingredients (sugar, cinnamon, cream of tartar). Partially fill remaining muffin tins. Sprinkle n topping, then fill the rest of the way and sprinkle topping again.
Bake for 40-60 minutes until a knife inserted into the center comes out clean.
Remove from muffin tins and allow to cool.
Our first chickens turned one year old on Tuesday, so I came up with a recipe for a “chicken birthday cake” that would be healthy(ish) for chickens and tasty for us. Leaving the sugar out of the batter worked well — the chickens got whole wheat, coconut oil, cinnamon, and zucchini. We got cake — and the topping mixture gave the muffins a crispy and crunchy top. Would totally make this again.
This is my mom’s mom’s pineapple upside-down cake recipe — translated from her normal unmeasured recipe and complete with what I’ve always assumed has been a smudge on the paper because cooking at 360 is really odd. It works fine at 350, although I’m sure 360 would work too.
2 cups flour
2 teaspoons baking powder
1/2 cup butter
1 cup sugar
1/2 cup milk
1 teaspoon vanilla
1 can of pineapple rings
2 additional tablespoons of butter
1 generous cup of brown sugar (and by generous I mean go nuts)
Preheat oven to 360 degrees f. Drain pineapple. Measure 2 cups of pre-sifted flour; sift again with baking powder. Cream butter; gradually add sugar and cream well. Separate eggs. Beat the yolks and blend into the creamed butter mixture. Add the flour and milk alternately into the creamed mixture. Beat the egg whites until soft peaks form. Fold the egg whites and the vanilla into the batter. Melt the remaining butter in cast iron pan; spread the brown sugar over the molten butter. Lay in pineapple rings, and pour the batter over the fruit. Bake for about 45 minutes.
Turn upside-down onto a serving dish before the sugar hardens and scrape out the pan.
I made a cake with red beets for Anya’s birthday cake. I roasted the beets instead of boiling them. Then replaced the espresso with beet juice (mostly because I had it in the pan after roasting the beets). Finally I used 7 oz of carob chips along with three tablespoons of a triple cocoa powder blend. To make it a little fancier, I made a small layer cake with the mascarpone between the layers.
I covered the cake with a stabilized whipped cream flavoured with raspberry and added fresh raspberries to to the top. The cake what what I imagined a red velvet cake was before it became white cake with red dye – a deep reddish brown colour. Very moist and dense in spite of the whipped egg whites folded into it.
Raspberry Whip Cream
1 cup heavy whipping cream
1/2 cup fresh raspberry purée (seeds strained out)
1 packet unflavoured gelatin
2 tablespoons superfine sugar
Dissolve gelatin in the raspberry purée.
Begin whipping the cream in a stand mixer. Slowly add in the sugar. Leave the mixer run and heat up the gelatin per instructions. Allow to cool a bit but don’t let it set. Drizzle raspberry mixture into cream and continue whipping to the soft peak state.
Since I was using this as a cake ‘frosting’, I immediately applied it to the cake and allowed it to set on the cake. Before the gelatin set:
After gelatin has set:
Anya got to wear her new birthday party skirt too!
This year, I made a banana caramel cake for Anya’s birthday. She assembled her own cake & put the candles on it – messy, but she had a lot of fun. I’d have done more dulce de leche if it wasn’t melting the whipped cream. I made it in the pressure cooker – 15 mins on high @ about 10AM, let the whole thing sit until we made the cake. Microwaving the caramel enough to get it pourable made it too hot to be near the whipped cream. So we spread the caramel on the cake, let that cool a bit, then spread out the cream and topped it with bananas.
Chocolate Chip Butter Cake
3 cups cake flour, plus more for dusting the pans
3 teaspoons baking powder
1 cup unsalted butter, at room temperature, plus more for coating the pans
2 cups granulated sugar
1/2 teaspoon kosher salt
4 large eggs
2 large egg yolks
1 cup sour cream
2 teaspoons pure vanilla extract
3/4 cup semisweet chocolate chips
Preheat to 350 F.
Coat three 8″ round cake pans with butter. Line the bottoms of the pans with a circle of parchment paper. Lightly butter the parchment. Dust with flour.
Sift the flour and baking powder together.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until lightened and fluffy. Add the eggs and yolks 1 at a time, beating well after each addition. Scrape down the sides of the bowl a few times while beating.
Remove the bowl from the mixer. Add half of the sifted dry ingredients and beat by hand until combined. Beat in the sour cream and vanilla. Add the remaining dry ingredients and the chocolate chips, beating until combined.
Divide the batter among the pans .
Bake until a toothpick inserted into the center of the cakes comes out clean, about 20 minutes.
Set the pans on a wire rack to cool for about 10 minutes. Invert the cakes onto the racks, peel off the parchment, and let cool before frosting.
Whipped cream — mix 1 1/2 cups heavy whipping cream, 2 tbsp maple syrup, and 1 1/2 tsp vanilla. Whip until firm peak stage.
Dulce de leche — Pour one can of sweetened condensed milk into a canning jar. Place lid on jar and lightly screw on. Place canning jar in the pressure cooker pot and add enough water to come about halfway up the side. Pressure cook on high for 40 minutes followed by a fifteen minute natural steam release. Remove jar from pressure cooker and allow to cool for another ten minutes. Open jar and stir to smooth out the caramel.
Assembling the cake — take a cake, cover in caramel, top with whipped cream, add slices of bananas, and then add another cake. I sliced off the domes of each cake to ensure the whole thing was relatively flat and stable.
I have no idea what made me decide to make my first ever angel food cake for Anya’s birthday — so many things that could have gone wrong with such a delicate cake. But eh, what’s life without some risk (well, and I could always make a quick carob “wacky” cake).
Whipped the egg whites and castor sugar – along with some hazelnut extract
And then very gently folded in the flour mixture — I used a silicon spatula, and I was rather surprised how fluffy the batter was after adding the flour. I was really worried that it would deflate. The batter is incredibly sweet — it’s basically sugar suspended in whipped egg white and enough flour to keep it together. Uncooked, it tastes a little like spun sugar.
Then I very carefully scooped it into a bundt pan (yeah, wrong kind of pan … but I didn’t have time to get the proper pan posted to me after I realized it wasn’t something you could just buy anywhere). Very gently placed the pan in the oven, and left the vicinity for an hour.
Voila! We got an angel food cake! It is a super sweet cake, but it went very well with the lemon curd (which also used all of those egg yolks left over after making the cake!).
And it was very tasty!
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