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what's on in ??: Buttermilk Cookie Recipe

2010-01-11T05:07:00.000-08:00

Salt-kissed Buttermilk Cake Recipe

July 8, 2008 | 73 Comments

As most of you know by now, I'm not one for pretentious, fussy cakes. A buttermilk base, kiss of lemon and just enough salt to keep things sophisticated make this unpretentious beauty my go-to seasonal cake recipe. It's the kind of cake you can throw together on the fly using whatever berries or fruit are in season - in this case raspberries. I love the way smashed berries bleed into the sugar-crusted top of this cake, but there is no reason you couldn't do something like brown-sugared, sauteed apples later in the year. The whole wheat pastry flour I use delivers a pretty cake with delicate crumb. And the buttermilk lends plenty of richness and flavor allowing me to use a fraction of the butter and sugar you'll find in many cakes.

One of the hallmarks of this cake is the big sugar crystals that are strewn across the top just before baking - along with big salt crystals. The cake bakes at a high temperature and the sugar and salt get nice and crusty. The cake itself isn't particularly sweet, so getting a kick of salty sweetness from the crust is key. Now I recognize that not all of you have XXL grain salt and sugar on hand - it's not the end of the world, you can use regular table sugar, though you'll miss out on the craggy texture. I'd skip the finishing salt altogether if you only have a fine-grain table salt - it's still good.

For those of you interested in the particulars, the finishing sugar I used was Wholesome Sweeteners Organic Turbinado Raw Cane Sugar. The finishing salt was the Pangasinan Star sea salt my friend (and favorite salt geek) Mark Bitterman gave me. In short he calls it, "an exaggerated version of the classic fleur de sel Brittany sea salt widely used in fine cooking, with lush almost billowy crystals that provide a sensuous crunch." He can go on for hours about its other merits (as well as those of other salts) - I've witnessed it :). The next time around I want to try a version using Big Tree Farms' Coconut Palm Sugar in the cake and pair it with their Balinese Sea Salt on top of the cake - not sure what sort of fruit I'd do yet though...

Salt-kissed Buttermilk Cake Recipe

I melt the butter for this cake, so sometimes while I'm at it I just keep going and brown it - this adds an entirely different deep buttery flavor. If you go this route, strain out any solids and let the butter cool a bit before stirring it into the egg-buttermilk mixture. As I mentioned up above - feel free to experiment with other types of seasonal berries and fruit. The coup de grace is a floppy dollop of sweet, freshly whipped cream on the side.

2 1/2 cups whole wheat pastry flour
1 tablespoon baking powder
1/2 cup fine-grain natural cane sugar (or brown sugar)
1/2 teaspoon salt
2 eggs
1 cup buttermilk
1/4 cup butter, melted and cooled a bit
zest of 2 lemons
1 cup of raspberries (more if you like)
3 tablespoons large grain raw sugar
1 teaspoon large grain salt

Preheat oven to 400F degrees, racks in the middle. Grease and flour (or line bottom with parchment paper) one 11-inch tart/quiche pan. Alternately, I've done this cake in a 9x13-inch rectangular baking dish - just keep a close eye on it after it has been baking for 20 minutes.

Combine the flour, baking powder, and sugar and salt in a large bowl. In a separate smaller bowl whisk together the eggs and the buttermilk, whisk in the melted butter, and the lemon zest. Pour the buttermilk mixture over the flour mixture and stir until just combined - try not to over mix.

Spoon the batter into the prepared pan, pushing out toward the edges. Now drop the berries across top. I like to smush them a bit between my fingers before letting them fall to the cake - no so perfect looking and the juices meld with the sugar. Sprinkle with the large grain sugar and then the salt. Bake for about 20-25 minutes or until cake is set (or a toothpick in the center comes out clean), and a touch golden on top.

Serves about 12.

Chocolate Almond Recipe

2010-01-09T04:58:00.000-08:00

Chocolate almond torte recipe

Chocolate almond torte recipe
This stylish chocolate dessert recipe is perfect for afternoon tea

Preparation time: 25 minutes plus chilling
Cooking time: 35 minutes
Serves 16

Freeze ahead
250g (9oz) butter
250g (9oz) dark chocolate, chopped
4 free-range eggs
150g (5oz) caster sugar
85g (31/2oz) self-raising flour
75g (3oz) ground almonds
For the filling:
200ml (7fl oz) double cream
85g (31/2oz) dark chocolate, chopped
1tbsp brandy
60g (21/2oz) almonds, roughly chopped
For the glaze:
185g (61/2oz) dark chocolate, chopped
125g (41/2oz) butter
1tbsp golden syrup
You will need:
2 x 20cm (8in) square cake tins, greased, lined and floured

1 Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. For the filling, heat the cream and pour over the chocolate in a bowl. Add the brandy and stir. Chill for 2 hours.

2 Melt the butter and chocolate over simmering water. Cool. Beat the eggs and caster sugar until pale and thick. Add the chocolate mixture, then fold in the flour and almonds. Divide between the cake tins and bake for 30 to 35 minutes or until cooked through. Cool in the tins for 5 minutes then turn out on to a wire rack to cool completely.

3 Beat the filling until smooth and thick. Spread one layer of the cake with the filling and sprinkle over the chopped almonds. Top with the other cake and leave in the fridge until you are ready to glaze.

4 To make the glaze, melt the chocolate, butter and syrup with 1tbsp water until smooth. Cool then pour over the cake and spread with a hot palette knife. Chill until set and decorate. We found these gorgeous chocolate roses at Squires Kitchen, squires-group.co.uk

Per serving: 533 calories, 41g fat (23g saturated fat), 32g carbohydrate

Get ahead: You can make and freeze the sponges up to a month in advance. Decorate the cake the day before serving – it will keep well in the fridge for 2 days after, but return to room temperature before serving.

Strawberry CheeseCake

2010-01-09T04:33:00.000-08:00

Quick and easy strawberry cheesecake

Wednesday, 13 February 2008

Try this quick and easy cheesecake recipe to get your tastebuds tingling in minutes!

Ingredients (per serving)

2 Digestive Biscuits 10g Soft Butter 1 teaspoon Honey Juice and zest of ¼ lemon 100g Mascarpone (proper cream cheese for tiramisu and great for cheesecakes) 1 tablespoon Icing sugar 50ml raspberry or strawberry sauce, to serve

Method

1. Crush the digestive biscuits into small pieces and mix with the soft butter and honey. Place this mixture into one small metal egg poaching ring and press the mix evenly on the bottom of the mould. 2. Add the zest and juice of the lemon and icing sugar to the mascarpone, making sure you do not over mix as this may cause the mixture to split. 3. Spoon the mix into the ring and using a palette knife press the mix well into the mould. Remove the ring with a hot cloth. 4. Place the cheesecake onto a plate and decorate the top with the strawberries. 5. Spoon the sauce around the sides of the cheesecake and serve immediately.

Lemon Cake

2010-01-09T04:25:00.000-08:00

Lemon Cream Cake Recipe for Christmas

Preparation time : 1 hr. (approx.) | Serves 8 persons

This is one of those lemon cakes that can be presented on Christmas Day and that is why I have put this lemon cream cake recipe here.This lemon cake requires no baking and is slightly different from other lemon pound cakes because of the fact that its sponge is prepared from different ingredients and when it is decorated with lemon filling and cream it looks more attractive and also tastes delicious. Another main point which should be kept in mind while doing baking is accurate measurement so it is suggested to use kitchen weigh scale for correct measurement of ingredients.

Ingredients:
14 oz plain flour
1 tbspn baking powder
1 tspn salt
4 oz white sugar
4 oz cup vegetable oil
6 egg yolks
6 oz water
1 tbspn lemon zest
6 egg whites
1/2 tspn cream of tartar
6 oz white sugar
8 oz heavy whipping cream
20 oz lemon pie filling
6-8 slices lemon

Almond Cake Recipe

2010-01-09T04:20:00.000-08:00

Raspberry Almond Cake

February 2, 2009 by carmencooks

Is this cake a beauty or what? My mother-in-law was hosting a dinner party this past weekend, and she asked me to make a dessert for her to serve at the party. Once I saw this post over at Use Real Butter, I knew this was the cake I would make her for party. I have a love affair with all things almond – my favorite cake in the world is Amanda Hesser’s almond cake. I was actually tempted to make that cake for the dinner party, except I’ve made it many times and wanted to present something new to my in-laws.

So I compromised and found another recipe that had a good amount of almond in it (both almond paste and almond extract) but incorporated fresh berries folded into the batter and a simple glaze. As Jen of Use Real Butter suggests, I made a double batch and baked it for an hour and 5 minutes (perfect) in a 9-inch tube pan. I didn’t put the almonds in the glaze (even though I made a bigger cake, I only made a single batch of glaze), instead opting to drizzle the glaze over the top of the cake and sprinkle toasted, sliced almonds over it.

Unfortunately, I don’t have a picture of the cake sliced into because I delivered it whole to my in-laws before their party. I imagine it looked quite pretty on the inside, with the raspberries dotting each slice.

My mother-in-law said that the cake was a hit at her party. I tried a bite of a leftover slice the next day and it did taste delicious! I followed the recipe exactly as written over at Use Real Butter (except doubled and using the sea-level baking powder amount), so I’ll direct you there if you’d like to try it out. Do not ignore Jen’s note about pulsing the almond paste w/ the sugar before mixing with the other ingredients!

CupCake Recipe

2010-01-09T04:07:00.000-08:00

Cherry Baby Cakes Recipe + 11 More “Best Cupcakes” from BHG

categories: birthday party ideas, food and drinks, valentines day

Better Homes & Gardens has a truly mouth-watering recipe gallery out called “Our Best Cupcake Recipes” that’s full of creative, sweet treat ideas for Valentine’s Day, birthday parties, baby showers, or really any time you feel like whipping up something special! Some favorites from the gallery (with recipe links) are pictured above and below…what looks good to you?

Pictured at top:
1. Cherry Baby Cupcakes {so cute!! see recipe below, after the jump…}
2. Red Velvet Sweetheart Cupcakes {romantic red velvet mini cupcakes with chocolate heart toppers}
3. Easy Topped Cupcakes {butter pecan ice cream + caramel sauce + chocolate cupcakes = YUM!}
4. Sweet Potato Cupcakes {cinnamon-spiced cupcakes topped with luscious cream cheese frosting & orange peel}

Pictured above:
5. German Chocolate Cupcakes {with chocolate-pecan ice cream, toasted nuts & caramel sauce!}
6. Brownie Surprise Cupcakes {fudge brownies with a creamy chocolate candy center}
7. Choco-Zucchini Cupcakes {with peanut butter frosting}
8. Rosemary Mini Cupcakes {vanilla cupcakes flavored with garden-fresh rosemary & topped with orange glaze}

Pictured above:
9. Tangerine Cupcakes with Coconut Frosting {finely shredded tangerine peel mixed into vanilla batter}
10. Applesauce Cupcakes {topped with homemade butter frosting}
11. Flower-Power Mini Cupcakes {featuring signet marigold leaves & petals for a lovely citrus flavor}
12. Cookies & Cream Cupcakes {crumbled chocolate chip cookies inside the batter!}

—————————————————————————————————-

CHERRY BABY CAKES
{via BHG}

Ingredients
• 1-1/3 cups all-purpose flour
• 2/3 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup milk
• 1/4 cup butter, softened
• 1 egg
• 1 teaspoon vanilla
• 2/3 cup cherry marmalade or cherry preserves, large pieces snipped if necessary
• 30 maraschino cherries with stems, drained
• 1 recipe Powdered Sugar Icing* (see below)

Directions
1. Preheat oven to 350 degree F. Line thirty 1 3/4-inch muffin cups with miniature paper bake cups;** set aside.

2. In a large mixing bowl combine flour, sugar, baking powder, and salt. Add milk, butter, egg, and vanilla. Beat on low speed until combined. Beat on medium speed for 1 minute. Spoon 1 scant teaspoon of batter into each muffin cup. Add 1/2 teaspoon of cherry marmalade and top with 1/2 teaspoon additional batter.

3. Bake cupcakes about 12 minutes or until toothpick inserted in centers comes out clean. Cool in pans on a wire rack for 5 minutes. Remove from pans; cool completely on wire rack.

4. Pat cherries dry with clean paper toweling. Frost each cupcake with about 1/2 teaspoon icing. Dip half of each cherry into remaining icing; place on top of baby cakes. Makes about 30 small cakes.

**Test Kitchen Tip: If you don’t have 1 3/4-inch muffin cups, line sixteen 2 1/2-inch muffin cups with paper bake cups. Prepare batter as directed. Spoon 1 tablespoon batter into each prepared muffin cup. Add 1 teaspoon of marmalade and another tablespoon of batter. (You will only use about 1/3 cup marmalade.) Bake about 15 minutes or until toothpick inserted in centers comes out clean. Frost with Powdered Sugar Icing. Add a cherry as directed above. (You will only need 16 cherries.)

*Powdered Sugar Icing: In a small bowl combine 2 1/2 cups sifted powdered sugar, 1/2 teaspoon vanilla, and 2 tablespoons milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency. Makes about 30.

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Birthday Cake Recipe

2010-01-09T03:51:00.000-08:00

Pool and Jello cake recipe

I followed the Women's Day magazine directions online for this Jello cake recipe. However I needed a larger cake. I used a 9x13 pan and made two layers of white cake. I was nervous about keeping the cake cold and needed to do most of the decorations the day before so I prepared the blue Jell-O as a jiggler and then placed it in the cake one hour before the party.

Just a warning-it is hard to decorate the cake in humid weather. Any decorations with chewing gum or roll ups will start to wilt as soon as the cake warms to room temperature. Since this was for a five year old party I used skittles and fruit Twizzlers. I was scared they would eat the gum if I used Chiclets for the tiles. Also because a peanut allergy kid was attending the party I used only fruit candies- starburst skittles etc...

Pool and Jello cake recipe submitted by:

Nicole W.
Shirley, NY

I made this cake from a jello cake recipe for my Niece's pool party. I made two round cakes and cut out a circle in the top layer. I then filled it with blue jelly. I iced the cake in white icing. I placed M&M's around the outer edge of the "pool". Cutting sour airheads I made beach blankets and pillows out of starburst candies cut in half.

The teddy grahams had bathing suits on them using gel icing. The diving board pole is a candy stick and the diving board is a piece of gum. I also put gummy life savers and extra teddies in the jelly pool. With extra white icing I added blue coloring to make waves on the sides around the cake. The extra jelly I placed in a bowl and added life savers and teddy swimmers for other children to eat as well.

Pool and Jello cake recipe submitted by:

Michelle T.
Canterbury, CT

I used two cake mixes for a 16x11-inch cake. I let it cool completely, inverted the cake onto a large board and removed the pan. Using a serrated knife, I cut and scooped out an oval from the center of the cake, a shallow lake, leaving a thin layer of cake on the bottom (also leaving enough room for Barbie’s to sit on the sides of the lake).

For the Jello cake recipe, I stirred 3 cups boiling water into 3 boxes of Berry Blue Jell-o gelatin in a large bowl until it was completely dissolved. I then stirred in 3 cups cold water. I refrigerated about 1-1/4 hours, until it was slightly thickened. I poured thickened gelatin into center of cake.

I refrigerated about 3 hours or until it was set. After gelatin was completely set I frosted the cake and crushed Graham Crackers and sprinkled them on the cake to make it look like sand. I then put Barbie’s on the cake with their legs in the gelatin. I also put 2 Gummy Lifesavers on each of their arms, to look like bubbles. I put gummy fish, gummy ducks, a gummy turtle, and a gummy alligator in the gelatin. The last touch was I outlined the lake with blue liquorish. My four-year-old daughter loved this cake. I can't wait to make another one, I have already thought of more Jello cake recipe ideas.

Pool and Jello cake recipe submitted by:

Tobie F.
Davis, CA

I made this Jell-O cake recipe for my son's fourth birthday party. We were having it at a local pool. I made a total of 3 cakes using mixes; 2 were rectangles and one was a circle, which I cut in half to make the half-circle area of the pool. You can get creative with the shape of the pool too.

Scoop out a sloping layer of cake to make the pool area and then frost the entire surface with cake frosting. Put the cake into the refrigerator for 2-3 hours (I put it in overnight) so the frosting hardens.

To make the water of the cake use two boxes of blue colored Jell-O (lime green would look pretty too). Prepare both boxes of gelatin according to the Jiggler recipe on the packages.

Cool the gelatin in the fridge for about 60-90 minutes until it seems a little thicker. It will then be ready to pour into the "pool". Cool in the fridge for another 2-3 hours.

For the decorations I used fondant with added food coloring for the towel flip-flops and the treetops. I used pretzels for the tree trunks licorice for the step and diving board handles and a graham cracker for the diving board. I used graham cracker crumbs for the sand and painted white gumballs with food coloring for the beach balls. The floating inner tubes are gummy lifesavers.

The toy umbrella is the only thing that isn't edible. This Jell-O cake recipe turned out great!

Pool and Jello cake recipe submitted by:

Eyelette B.
New York, NY

This idea came from the birthday theme "A Pool Party". You would need: 2-packs of vanilla waffle cookie, 2 packs of M&M candies (either one color or all colors), 1 box of Teddy Graham cookies, 1/2 cup of blue icing, 2 cups of white (buttercream) icing, 6 gumballs (will be beach balls), 3 strips of gum (roll a small part to look like a pillow), and 3-6 jelly ring candy.

Bake one 12-inch round cake and let cool. Add blue icing to the top of the cake (NOT SMOOTH/FLAT), remember it's water. Add enough white icing to the side of the cake so that the waffle cookie stick. Zipzap some of the white icing on the top of the cake to look like a boardwalk. Add M&M’s to both sides of the boardwalk.

Next position the gumball and the stick of gum, and jelly ring candy where you want them. Finally, position the Teddy bear cookies around the boardwalk, in the water, inside the jelly rings and on the sticks of gum. ENJOY!

Pool and Jello cake recipe submitted by:

Sarah S.
VA

This Jello cake recipe was the hit of my sons 4th birthday party. It was done with two 10" round cakes. I dug out a kidney shape from the cooled cake, iced the whole thing with a white crumb coat. I prepared 2 packages of Jello with a total of 2 cups of water (one hot and one cold).

I stirred Jello in an ice bath until it began to thicken and then poured it into the kidney shape to make the pool. I iced the cake with light blue icing, and then used bright blue icing to paint waves on the sides. I used teddy grahams with icing swimsuits and other candies to decorate the cake.

I bent one red Airhead candy into the shape of a water slide and filled it with melted white chocolate and blue sugar crystals then chilled it to keep its shape. This pool Jello cake recipe was a little time consuming but all of the oooohhhs and aaaawwes made it well worth it!

Pool and Jello cake recipe submitted by:

Angela M.
Chardon, OH

I used two boxed cakes and baked them in 9x13 pans. I put them one on top of the other then I hollowed out the top one to make room for the "pool". I iced them lightly and then put them on the fridge for a few hours. I then lined the pool with foil to avoid any leaks and filled it with blue Jello.

I returned them to the fridge and then when the Jello set, iced and decorated the cake with Polly Pocket figures from my daughter’s collection and a plastic beach cake decoration set! I decorated the sides with "goldfish" crackers and sprinkled graham cracker crumbs on the top for sand. This Jello cake recipe was a real hit at my daughter’s luau birthday party!

Pool and Jello cake recipe submitted by:

Michelle F.
Mullins, SC

I used this pool cake idea for my son's 2nd grade end of the year pool party. I searched for pool cakes and the best unique birthday cake idea I found was a pool cake made with Jello in the center. I was not sure how my son's 2nd grade classmates would like Jello mixed with cake so I came up with my own design.

Since the party was going to be at an in ground pool I wanted the cake to resemble that. I used 1 cake mix baked in an 11x9 pan. I used white butter cream icing ( Wilton 's recipe) to icing the entire unique birthday cake. Next I used a toothpick to outline the shape of the pool.

Once I had the outline, I used blue decorators gel to fill in the outline, just squeeze it on the cake and spread it with a small spatula (decorators gel can be found in the baking section of the grocery store).

I then outlined the blue "water" with Wilton tip #47 (the smooth side) - the water effect can also be created by using a Jello cake recipe.

Next I used a small tip paintbrush to paint the icing swimsuits on the Teddy Grahams. (Hint: Know where you want to place your Teddy Grahams because some do not need full bathing suits for example: the teddy grahams laying on the towels and raft only need front suits and the Teddy Grahams in the inner tubes only need tops for the girls and no suit at all for the boys.) I also used Wilton tip #1 to pipe faces on the Teddy Grahams.

To construct the diving board I used a piece of square candy (I used Now or Later candy), a stick of chewing gum and 1 gummy lifesaver cut in half. I used dabs of the white icing for "glue". I then used more gummy lifesavers as inner tubes both in and out of the water. Some of the bears I placed in the tubes and some I put on top - again using the icing to secure them.

For the raft in the pool I used Fruit Streamers, these look very realistic because they are made up of individual strings, which resemble air chambers. For the "towels" I used different colored Fruit by the Foot. I used kitchen shears to fringe the ends and again used the icing to secure them.

I purchased a small package of foil umbrellas and set them between the towels. I then used Wilton tip #32 to pipe white starburst around the base of the unique birthday cake and presto I had my Pool Party Cake! This unique birthday cake was really easy and fun to make, and everyone loved it!

Pool and Jello cake recipe submitted by:

Mariana S.
Colombia

Read Mariana's "Party-Tale": The story behind the cake...

Pool and Jello cake recipe submitted by:

Laura R.
Irvine, CA

I used this created this pool cake for my niece's Birthday. She is a swimmer and wanted that to be her theme.

First I baked a chocolate cake per her request. Any size will do, as long as it's square. Then I frosted and filled with buttercream icing. Next I used rolled fondant slightly colored with a hint of grey and a small fondant cutter for the squares around the pool. I took some ivory color and painted between the squares to give the illusion of concrete.

Instead of using a Jello cake recipe for the water, I mixed piping gel with a touch of blue color to create the swimming pool splashing a bit on either side. I used yellow and blue buttercream icing for the lanes.

I created the swimmer, life support ring and towels with rolled fondant (white colored to what I wanted). Notice the hair coming from the back of the swimmers cap. I love that part. I used tip 233 by Wilton.

Pool and Jello cake recipe submitted by:

Laurie L.
Dedham, MA

I used this Jello cake recipe for my boyfriend's mother who had just built a fish pond in her backyard; this was not the easiest cake. I made Jell-O and put Swedish fish in it. When I took the Jell-O out to transfer it to the cake it broke in pieces so that is why there are a lot of lily pads and greenery in the pond itself, you learn from trying.

Pool and Jello cake recipe submitted by:

Tomara B.
Boynton Beach, FL

I found this Jello cake recipe on the web, and I thought it was so cute. So I made it for my kids when they finished their swimming lessons for the summer.

You prepare a regular cake according to the package, and then in the center I cut out the circle for the pool. Then I frosted the entire kid birthday cake. Then I prepared the blue Jell-O and poured it into the pool and refrigerated it until it was set.

Finally, I assembled the Chiclets candy around the pool for tiles, and added candy and fondant for the accessories.

Apple Cake

2010-01-09T03:47:00.000-08:00

GERMAN APPLE CAKE

Ingredients 4 or 5 baking or cooking apples such as Granny Smith
2 cups plus 5 Tbsp granulated sugar
2 tsp ground cinnamon
3 cups all-purpose flour
1 1/4 tsp salt (optional)
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 cup egg substitute
1 cup applesauce
2 tsp vanilla extract
1/3 cup orange juice

1 1/2 cups powdered sugar
2 Tbsp solid-type or pourable fat-free margarine
1 to 2 Tbsp water

Preparation

1. Preheat the oven to 350. Spray a Bundt pan with vegetable oil spray.
Dust with flour, completely covering surfaces. Tap out excess flour;
set aside. Peel, core and thinly slice the apples into a bowl.

2. Combine 5 Tbsp sugar with the cinnamon; sprinkle over the apples
and toss to cover them evenly; set aside. In a large mixing bowl,
combine the flour, remaining 2 cups sugar, salt, soda and baking
powder. Whisk to blend evenly.

3. Add the egg substitute, applesauce, vanilla and orange juice. With an electric mixer, blend on low
speed for 1 minute; increase speed and blend an additional 3 minutes.

4. Fill the prepared pan with alternating layers of batter, then
apples, then batter, then apples, ending with batter. Bake for
one hour and 30 minutes or until a tester comes out clean.

5. Remove to a wire rack for 10 minutes, then invert to remove from the pan
and continue to cool. Meanwhile prepare the glaze by mixing the
ingredients until smooth. Drizzle on the cooled cake.

Drink Recipe

2010-01-09T03:37:00.000-08:00

Nikler

Ingredients Brandy

1 slice Lemon
1 tsp Sugar
1 tsp Coffee

Preparation
Fill a Pony Glass (tall shot glass) with the cheapest brandy that you can find. -- Take your round slice of Lemon and place it over the top of the pony glass. -- Open a packette of Sugar (apx 1 tsp) and pour it on 1 half of the lemon leaving the other half bare. -- take 1 tsp instant coffee and pour it on the other half of the lemon (beside the sugar). -- Fold the lemon slice in half and put in mouth biting off the rine. -- Chew and swallow the lemon combination and chase IMMEDIATELY with the brandy in the shot glass.

Ice Cream Cake Recipe

2010-01-09T03:28:00.000-08:00

Basic Ice Cream Cake Recipe

15
3 Tb
2
2 quarts
12 oz

Chocolate crème-filled sandwich cookies
Butter or margarine
Favorite candy bars
Flavored ice cream (your choice)
Frozen whipped topping, thawed

Multicolored sprinkles or small candy decorations

Oven Temp ~ Baking Time ~
Pan Type ~ Springform

On a cutting board, finely chop cookies, 2-3 at a time. Place butter in small microwave-cooker. Microwave on HIGH 30 seconds or until melted. Mix in cookie crumbs. Press crumb mixture onto bottom of a springform pan. Freeze 15 minutes.

Cut candy bar into 4-5 pieces; wrap in plastic wrap and freeze 10 minutes. Chop into small pieces.

Cut ice cream container apart to expose block of ice cream. Cut half of ice cream into 1-inch-thick slices. Arrange ice cream slices over cookie crust, cutting pieces to fit. Spread into a smooth layer. Sprinkle with chopped candy bar. Top with remaining ice cream prepared the same way as first layer. Smooth top with spreader. Cover with aluminum foil. Freeze 3 hours or overnight.

Attach open star tip to a decorator. Fill tube with whipped topping and set aside. Run knife around edge of ice cream cake. Release collar from pan. Lightly frost top and side of ice cream cake with remaining whipped topping. Decorate with whipped topping using decorator. Top with sprinkles. Freeze 1 hour or overnight. Once whipped topping is frozen lightly cover cake with plastic wrap.

To serve, cut into wedges. (If cake was frozen overnight, place in refrigerator 10 minutes before slicing.)

Yield: 12 servings

OaTMealL

2010-01-09T03:23:00.000-08:00

Oatmeal Cranberry White Chocolate

Chunk Cookies

From the back of the Craisins Sweetened Dried Cranberries package

Makes approx. 2-1/2 dozen cookies

INGREDIENTS:

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1-1/2 cups old-fashioned oats
1-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package sweetened dried cranberries
2/3 cup white chocolate chunks or chips (~ 4-ounce bar, chopped)

DIRECTIONS:

Preheat oven to 375°F.*

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

* I opted to chill the dough overnight before baking.

Coffee Cake Recipes

2010-01-09T03:01:00.000-08:00

White Chocolate Cranberry Coffee Cake Recipe

1/2 cup
1/2 cup
1 cup
1/2 cup
2
1/2 cup
2 Tb
3 Tb
1 cup
1 cup
2 tsp
1 1/2 cups
3/4 cup

Less fat margarine
Light cream cheese
Brown sugar, packed
Splenda or Equal or (1/4 cup sugar)
Eggs, Large
Egg substitute
Grated orange zest or ( 1 tsp orange extract)
Orange juice
Whole wheat flour
Unbleached white flour
Baking powder
Fresh or frozen cranberries
White chocolate chips

Oven Temp ~ 350° Baking Time ~ 1 Hour
Pan Type ~ 9 inch tube pan

Preheat oven, coat pan or bundt pan with canola cooking spray.

Add margarine, light cream cheese, brown sugar, and granulated sugar (or sugar substitute) to large mixing bowl and beat with electric mixer on medium speed until fluffy. Add eggs one at a time, then egg substitute (1/4 cup at a time), orange zest and orange juice, mixing well and scraping sides of bowl at least once.
Measure a cup of whole-wheat flour and stir in the baking powder. Slowly add the whole-wheat flour mixture to the mixture in the mixing bowl, beating on low speed. Slowly beat in the white flour. Stir in the cranberries and white chocolate chips with a spoon.
Pour into the prepared pan and bake until toothpick inserted in the center comes out clean. Cool completely and serve.

Nutritional Information:
Per serving: 200 calories, 5.5 g protein, 30 g carbohydrate, 7 g fat, 3 g saturated fat, 36 mg cholesterol, 2 g fiber, 177 mg sodium. Calories from fat: 32%.

arugula salad

2010-01-01T00:47:00.000-08:00

Arugula & Strawberry Salad

A rich source of iron and vitamins A and C, arugula is nonetheless in desperate need of balancing—here, with aged balsamic vinegar, walnuts and strawberries, another one of springtime's jewels.

4 servings, 1 1/2 cups each

Active Time: 20 minutes

Total Time: 25 minutes

Ingredients

1/2 cup chopped walnuts
4 cups baby arugula, or torn arugula leaves
2 cups sliced strawberries, (about 10 ounces)
2 ounces Parmesan cheese, shaved and crumbled into small pieces (1/2 cup)
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
2 tablespoons aged balsamic vinegar, (see Ingredient note)
1 tablespoon extra-virgin olive oil

Preparation

1. Toast walnuts in a small dry skillet over medium-low heat, stirring frequently, until lightly browned and aromatic, 3 to 5 minutes. Transfer to a salad bowl; let cool for 5 minutes. 2. Add arugula, strawberries, Parmesan, pepper and salt. Sprinkle vinegar and oil over the salad; toss gently and serve at once.

Tips & Notes

* Ingredient Note: Aged balsamic vinegar (12 years or older) is a treat, but not an economical one. If you don't want to spring for a $40 bottle, use regular balsamic. Alternatively, bring 1/2 cup regular balsamic vinegar to a boil over high heat in a small skillet. Cook until the vinegar begins to thicken and become syrupy, 2 to 3 minutes.

Nutrition

Per serving: 204 calories; 16 g fat (3 g sat, 5 g mono); 7 mg cholesterol; 10 g carbohydrates; 7 g protein; 3 g fiber; 251 mg sodium; 262 mg potassium. Nutrition Bonus: Vitamin C (70% daily value), Calcium (20% dv). 1/2 Carbohydrate Serving Exchanges: 1/2 fruit, 1 vegetable, 1 lean meat, 2 1/2 fat

Chocolate Cake Recipe

2010-01-01T00:15:00.000-08:00

Double Chocolate Layer Cake

Serves 12 to 14

Chef Ed Kasky used Callebaut semisweet chocolate for the cake and Guittard French-vanilla chocolate for the frosting, but any fine-quality semisweet chocolate will produce a wonderful result in either.

INGREDIENTS

For cake layers

• 3 ounces fine-quality semisweet chocolate such as Callebaut

• 1 1/2 cups hot brewed coffee

• 3 cups sugar

• 2 1/2 cups all-purpose flour

• 1 1/2 cups unsweetened cocoa powder (not Dutch process)

• 2 teaspoons baking soda

• 3/4 teaspoon baking powder

• 1 1/4 teaspoons salt

• 3 large eggs

• 3/4 cup vegetable oil

• 1 1/2 cups well-shaken buttermilk

• 3/4 teaspoon vanilla

For ganache frosting

• 1 pound fine-quality semisweet chocolate such as Callebaut

• 1 cup heavy cream

• 2 tablespoons sugar

• 2 tablespoons light corn syrup

• 1/2 stick (1/4 cup) unsalted butter

Special equipment

• Two 10- by 2-inch round cake pans

Birthday Cake Pictures

2009-12-30T22:21:00.000-08:00

How We Make The Cookies

We sell two photo cookie shapes: round scallop edge cookies and rectangular cookies. There will be times when a photo will not fit on a scalloped cookie. When this occurs, we reserve the right to change your order to a different shape of cookie.
Your image is printed on the top of the cookie. This process is done using a special printer that prints the image in food coloring. It's 100% EDIBLE. Click on the photo to the right to see more wedding cookie photos.
- Any snapshot, photo, document, logo or business card can be reproduced onto a cake or cookie.
- The larger the photo (wallet size to 8" x 10") that you send us, the better the results.
- An original photo will produce the best results, however color copies can be used if printed on HIGH QUALITY PAPER such as Kodak photographic paper. Black and white photos produce BEAUTIFUL COOKIES. We can change a color photo to black and white, but we can't change a black and white photo to color. We can not work with Polaroid pictures as they don't produce good results.
- If you have an original photo that you don't feel comfortable sending to us, make a copy on photographic quality paper and send us the copy.
Each dozen photo cookies MUST have the same image on them. If you are ordering multiple dozens of cookies, then each dozen can have a different photo.
Ingredients used to make the photo cookies include: pastry flour, bread flour, sugar, vegetable oil, salt, baking soda, milk. The photos are printed using food coloring on top of edible rice paper which are placed on top of the cookies. Sugar crystals are then used for borders.
When mailing your photo, we will examine it and immediately contact you if the photo is not clear. Please lightly print your name and address on the back of all photos using a dry marker. Do not cut your original photograph. We will crop the photo to make it fit the cookie.
The cookies can be ordered as early as a month before your occasion. Photo cookies will last up to 3 weeks if kept out of direct sunlight.
Once we have your check and photo, we will ship your order 7 days prior to your NEED DAY.
All orders are shipped U.S. Postal Service Priority Mail that takes 3-5 days to reach most cities in the U.S.
Next Day Air Shipping Available. Call for pricing.
Packaging - We do everything possible to protect the cookies. All cookies are individually wrapped in clear cello bags. The are boxed and wrapped two times. We have very minimal breakage.
ALL PHOTOS MAILED TO US WILL BE RETURNED WITH YOUR ORDER!

cake recipes with pictures

2009-12-30T22:06:00.000-08:00

5 Free Cake Recipes for Dogs

We do NOT sell dog cakes; just the fondant that goes on top of the cake. You make your own cake.

Here are easy, tasty dog birthday cake recipes that you can use for free. Make these delicious dog birthday cakes for any occasion. They're dog-safe and even healthy for dogs to eat. Your dog will love a fresh, homemade cake!

Testimonial - "Thank you for the free cake recipes. I get invited to a dog friend's birthday party every year and this year, I can offer to bring the cake!"
Kathi Cole - Boston Heights, Ohio

Peanut Butter Carrot Cake

Naturally sweet, colorful and flavorful, this cake is simple and easy to make. Great for Fall.

1 cup flour
1 tsp baking soda
1/4 cup peanut butter
1/4 cup vegetable oil
1 cup shredded carrots
1 tsp. vanilla
1/3 cup honey
1 egg

Mix flour and baking soda. Add remaining ingredients. Pour into greased 8" round cake pan and bake at 350° for 30 minutes. Let cool. Puree cottage cheese in blender for icing. Decorate with more peanut butter and carrots.

Bacon Chicken Layer Cake

This recipe makes a real layer cake! Chicken, bacon and yogurt provide aromas that drive dogs crazy for this cake.

3 cups flour
1 T. baking powder
1/2 cup margarine, softened
6 eggs, beaten
1/2 cup corn oil
2 jars strained chicken baby food
2 cups finely shredded carrots
plain or vanilla yogurt
2 or 3 strips of bacon, fried crisp, then crumbled, or use bacon-flavored jerky strips, cut into bits.

Generously grease and flour two 8" round cake pans; set aside. Combine flour and baking powder; set aside. In a mixing bowl, beat softened margarine until smooth. Add eggs and corn oil; mix well. Add strained chicken, and shredded carrots and mix until smooth. Add flour mixture and mix thoroughly. Pour batter into the 2 prepared 8" cake pans. Bake at 325° for 60 minutes. Let cool for a few minutes before removing from pans. Cool completely on wire racks.

Place one layer on a serving plate and spread yogurt over top. Place second layer on top, then spread yogurt on top and sides of entire cake. Sprinkle crumbled bacon or bits of jerky strips over top. Use "Pupperoni" sticks for candles.

Carob Chip Bundt Cake

This is a darker, richer, peanut flavored cake with carob chips and carob drizzled on top. A beautiful cake that serves 16-20 dogs, if you're having a bigger party.

1 cup whole wheat flour
1 teaspoon baking soda
1/4 cup peanut butter
1/4 cup butter, melted
1/3 cup honey (optional)
1 egg
1/2 cup carob chips (carob is a chocolate substitute)*

Mix the dry ingredients. Add the remaining ingredients and mix quickly. Bake in a greased ring mold at 350° for 40 minutes. Drizzle melted carob over cake when cooled. Store in the refrigerator.

* Do not use chocolate chips. If you cannot find carob chips, make the cake without them.

Ginger Banana Party Cake

Banana and ginger combine to make an aromatic cake that's not too sweet for dogs. Well chopped nuts make it a festive cake.

2/3 cup mashed bananas
1/2 cup softened butter
3 large eggs
3/4 cup water
2 cups Unbleached Flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tsp ginger
2 teaspoons cinnamon
1/2 cup chopped pecans

Beat together mashed banana and butter until creamy. Add eggs and water. Beat well. Stir in dry ingredients. Beat until smooth, Add nuts. Spoon batter evenly into oiled and floured bundt pan. Bake at 350° for about 35 minutes. Cool on wire rack 5 minutes, remove from pan, replace on rack and cool.

Banana & Mock-Choc Frosting:

2 cup mashed banana
1 tablespoon butter
6 tablespoon powdered carob
2 teaspoons vanilla
3 tablespoon unbleached flour
1 teaspoon cinnamon

Blend thoroughly and spread on cooled cake. Sprinkle with well-chopped pecans.

Warning - the above recipe originally included raisins. Raisins & grapes might cause kidney failure in dogs so we dropped this ingredient from the recipe. See DogPack.com for more information.

Jerky Cake for Pups

Here's a make-at-home beef-flavored dog cake recipe from Bullwrinkle.com. They have many treat and cake recipes listed on their website. Click on their SITE SEARCH button and type in the word, cakes.

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup soft butter
1/2 cup corn oil
1 jar strained beef baby food
4 eggs
2-3 strips of beef jerky

Preheat oven to 325°. Grease and flour an 8x5x3 inch loaf pan. Cream butter until smooth. Add corn oil, baby food, and eggs. Mix until smooth.

Mix dry ingredients into beef mixture until batter is smooth. Crumble beef jerky and fold into batter. Pour batter into loaf pan. Bake 1 hour and 10 minutes. Cool on wire rack 15 minutes. Frost with plain yogurt, cream cheese or cottage cheese. Crumble another strip of beef jerky and sprinkle on top of icing. Store in refrigerator.

Frozen Fruit

2009-12-30T21:56:00.000-08:00

All-American Strawberry Pie

Ingredients

3/4 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3 cups milk
3 egg yolks, lightly beaten
2 tablespoons butter or margarine
1 1/2 teaspoons vanilla extract
1/2 pint heavy cream
1 1/2 tablespoons confectioners' sugar
1 (9 inch) pie shell, baked
1 pint fresh strawberries, halved
1 cup fresh or frozen blueberries

Directions

In a 3-qt. saucepan, combine sugar, flour and salt. Add milk, stirring until smooth. Cook and stir over medium heat until thickened. Stir in small amount of milk mixture into yolks, then return all to saucepan. Cook, stirring for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool 20 minutes. Pour into pie shell; chill several hours until firm. Whip cream and sugar; spread half over pie filling. Arrange berries on cream. Dollop or pipe remaining cream around edge of pie.

White Chocolate

2009-12-30T21:50:00.000-08:00

White Chocolate Raspberry Cheesecake Ingredients

1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Directions

In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Nutritional Information

White Chocolate Raspberry Cheesecake

Servings Per Recipe: 16

Amount Per Serving

Calories: 412

Total Fat: 28.3g
Cholesterol: 101mg
Sodium: 226mg
Total Carbs: 34.4g
Dietary Fiber: 1g
Protein: 6.8g

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Best Chocolate

2009-12-27T17:31:00.000-08:00

Our 10 Best Chocolate Recipes

By: Allrecipes Staff

Sweet treats for your sweetie! We've gathered these top-rated favorites for you and your sweetheart.

Chocolate 101

Use the highest-quality chocolate and cocoa you can buy. Good chocolate has a glossy sheen and a smooth taste. Here's a quick primer on different varieties and their uses:

Unsweetened (chocolate liquor): Made with about 50 percent cocoa butter, this is pure, unadulterated chocolate. Use it in cooking and baking, but don't bother eating it straight.
Bittersweet: Made by adding cocoa butter, sugar, and vanilla to chocolate liquor, bittersweet chocolate has a dark, rich taste. Use it in baking.
Semisweet: This variety is made the same way as bittersweet, but with more sugar. A classic for chocolate chip cookies.
Milk chocolate: Sweet and creamy, this chocolate is made with milk solids, which give it its light color. For some people, milk chocolate is a clear winner over dark.
White chocolate: Because it's made with cocoa butter and not chocolate liquor, white chocolate isn't strictly chocolate. Use it in baking, but don't expect a chocolatey taste--it's sweet and mild.

cheese cake

2009-11-14T21:02:00.000-08:00

10 Pound Cheesecake

Ingredients

2 1/2 cups graham cracker crumbs
1/2 cup white sugar
1/2 cup melted butter
3 (8 ounce) packages cream cheese, softened
2 (14 ounce) cans sweetened condensed milk
1/2 cup lemon juice
1 teaspoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed
2 (21 ounce) cans cherry pie filling

Directions

Stir together graham cracker crumbs, sugar, and melted butter. Press into a 9x13 inch baking dish.
Use an electric mixer to beat the cream cheese until smooth. Beat in the sweetened condensed milk, lemon juice, and vanilla extract until well blended and smooth. Fold in whipped topping. Pour filling into crust and smooth the top.
Top with cherry pie filling. Refrigerate until firm, 2 to 3 hours

Nutritional Information open nutritional information

Amount Per Serving Calories: 589 | Total Fat: 31.4g | Cholesterol: 78mg
Nutritional Information
10 Pound Cheesecake

Servings Per Recipe: 16

Amount Per Serving

Calories: 589

* Total Fat: 31.4g
* Cholesterol: 78mg
* Sodium: 326mg
* Total Carbs: 70.5g
* Dietary Fiber: 0.8g
* Protein: 8.6g

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About: Nutrition Info

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Cake Recipe

2009-11-14T20:38:00.000-08:00

Chocolate Citrus Tart
Yield: 10 servings

Ingredients for the tart dough (for 2 tarts)
½ cup (110 g) butter, softened
½ cup (100 g) sugar 2 cups (230 g) all-purpose flour
1 egg
2 tablespoons unsweetened cocoa

Ingredients for the citrus filling
2 cups (440 g) granulated sugar
4 large eggs
½ cup (1.2 dl) orange juice
¼ cup (0.6 dl) lemon juice
Grated peel of 2 oranges
3 tablespoons all-purpose flour
1 teaspoon baking powder

Ingredients for the chocolate frosting
½ cup (1.2 dl) heavy cream or whipping cream