Place water in a heat-proof container and sprinkle gelatin on top. Allow to sit for at least five minutes to hydrate. Place container into a pot of water (water should not come too close to the top of the container — we just need a little bit in the pot to make a water bath). Simmer until gelatin is clear and liquid. Remove from heat and allow to slightly cool.
Add maple syrup to whipped cream and beat until soft peaks form.
Slowly drizzle gelatin into whipped cream (beating as you pour).
Slowly add in strawberry reduction and continue to beat until firm peaks form.
This year, Anya chose a strawberry cake. We looked through a lot of recipes online and merged a couple into what we hoped would be a very strawberry flavored cake. It was — the strawberry whipped cream was specially tasty. I think it could have used more strawberry reduction between the layers, though the cake was already very moist.
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.