Tag: cake

Chicken Birthday Cake

Chicken Birthday cake

Recipe by LisaCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

30

minutes
Cooking time

50

minutes

Ingredients

  • 1 cup coconut oil

  • 3 eggs

  • 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

Method

  • 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.

Pineapple Upside-down Cake

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
  • 2 eggs
  • 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.