Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's post is full of cake goodness, six cake recipes to help you through the day, including Rocky Road Cake and Stuffed Piñata Cake. Enjoy!
THE CAKE
This recipe was given to my mom by a friend, who worked as a lawyer for years. She was married to an Episcopal priest; both were involved in the civil rights movement.
This recipe can be found in my e-cookbook Off the Wall Cooking.
1 package (18 oz.) yellow cake mix
1 egg, unbeaten
3/4 C oil
1 package (small) vanilla pudding
3/4 C sherry
Preheat oven at 350 degrees. Put ingredients in bowl. Beat for 5 minutes. Pour into greased tube cake pan or mold. Bake for 45 minutes.
ROCKY ROAD CAKE
Years ago, I'd gone back to school at the local junior college, something that eventually took way longer than I'd anticipated: a few years here (with repeated classes), a couple of semesters there, until I finally graduated in 2002. (Hooray!!!)
One of the classes that was required to graduate was a speech class. One week we had to give a demonstration speech. One of the students demonstrated how to make this cake. After her short demonstration, she passed out copies of the recipe along with pieces of cake. It’s absolutely delicious. The icing can be used on almost any kind of cake; it would be really good on carrot cake!
As with the recipe for The Cake, this recipe can also be found in my e-cookbook Off the Wall Cooking.
1 C chopped nuts
4 eggs
1 C raisins
1 C mayonnaise
1 C mini-marshmallows
1 C water
6 oz. package of chocolate
1 package (18.25 oz) Devil’s Food cake mix with pudding
Grease and flour 2 9” pans. Preheat oven to 350 degrees.
Mix first four ingredients in medium-size bowl.
In large bowl at low speed, mix cake mix, eggs, mayo and water until blended. Increase speed to medium and beat for 2 minutes. Stir the nut mixture into the cake batter, then pour into greased and floured pan. Bake at 350 degrees for 50 minutes. Cool in pan 15 minutes on cooling rack.
Icing (for Rocky Road Cake)
1 tsp. vanilla
1 stick butter
8 oz. cream cheese
1 box confectioners sugar
Place ingredients in bowl and cream together. When cake is cool, ice. ENJOY!
RAINBOW SPRINKLE CAKE
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “In the 1990s, when home bakers started putting rainbow sprinkles in their cakes, as well as on their cakes, the Funfetti craze was born. Pillsbury introduced its Funfetti cake mix in 1989, and the idea was quickly adopted by home cooks for waffles, pancakes and cupcakes. Now, as seen on photo-friendly social media sites like Instagram and Pinterest, rainbow sprinkles are decorating everything from morning smoothie bowls to late-night martinis. But the Funfetti layer cake is still the most fun. You can buy premixed rainbow sprinkles, but professionals mix their own to get just the right color combination. (Coming up with a signature "house blend" is a good Saturday morning project for kids.) And though it may be tempting, do not use any sprinkles made with natural colorings in the cake -- they fade away, instead of leaving beautiful streaks of color.” Yield: 8 to 10 servings; Time: 1 1/2 hours, plus cooling.
This was featured in “The Funfetti Explosion” and can be viewed online here.
Ingredients
For the Cake:
1/2 cup unsalted butter (1 stick), slightly softened, more for pans
1 1/2 cups all-purpose flour, more for pans
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
2/3 cup whole milk
1 1/2 teaspoons pure vanilla extract
1 cup sugar
1 whole egg plus 2 egg whites
1/3 cup rainbow sprinkles (not pastel, or naturally colored)
For the Frosting:
8 ounces cream cheese, slightly softened
1/2 cup unsalted butter (1 stick), slightly softened
1/8 teaspoon fine salt, more to taste
3 cups confectioners’ sugar, sifted, more to taste
1/2 teaspoon pure vanilla extract
1 cup rainbow sprinkles (see note)
Preparation
Make the cake: Heat oven to 325 degrees and place a rack in the center. Butter and line the bottoms of two 8-inch round cake pans with parchment paper. Butter the parchment. Flour the pans, coating the bottom and sides, then tap out any excess flour.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl, stir together milk and vanilla.
In a mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until light and fluffy, 2 to 3 minutes. Reduce speed to low and, with mixer running, slowly add egg and whites and beat until smooth and creamy, 1 to 2 minutes. Scrape down bowl. Add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating to blend after each addition. Scrape down bowl and blend once more. Remove bowl and use a spatula or spoon to mix in sprinkles by hand.
Divide batter evenly between the pans and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Rotate the pans halfway through baking.
Transfer pans to a wire rack and let cool completely, at least 4 hours, before turning out.
Make the frosting: In a mixer fitted with the paddle attachment, beat cream cheese, butter and salt together at medium speed until light and fluffy, 2 minutes. Reduce speed to low and, with mixer running, slowly add sugar and beat until smooth. Beat in vanilla just until incorporated. Taste frosting; you should be able to taste the cream cheese and a little bit of saltiness, as well as the sweetness. If desired, add more salt or sugar. Keep refrigerated.
Turn cooled cakes out of pans. Using a bread knife, cut off any domed or uneven parts of each cake to make flat surfaces. Place one of the cakes on a platter or a cake stand, cut side up. Using an offset spatula, frost the top. Stack the other layer on top, cut side down. Place remaining frosting on top of the cake and, working from the center outward, frost the top and sides of the cake.
Place a baking sheet under the platter or cake stand, to catch any fallen sprinkles. Sprinkle the top with a layer of sprinkles. Toss remaining sprinkles at the sides of the cake, or press handfuls of sprinkles gently up the sides to make a thicker coating. Gather fallen sprinkles and repeat until coated to your liking.
Refrigerate cake 30 minutes or longer to set. Serve cool.
Tip
Julia's house blend: 2 parts blue, 1 part yellow, 1 part orange, 1 part bright pink. It's best not to use white, light pastel or "natural" sprinkles. They just disappear (poof!) into the cake after baking.
CELEBRATION CAKE
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “This cake, which was developed by the British-Israeli chef Yotam Ottolenghi, may not look perfect. You may end up with cracked layers, roughly cut edges and a white-chocolate ganache spread willy-nilly. I think it’s best if it is superrustic,’ Ottolenghi said. But it will be elegant anyway, the astonishingly good result of care and time spent in the kitchen for loved ones, and the flavors are terrific.”
Yield: Serves 10-20; Time: 24 hours, plus freezing
This was featured in “Revel in the Bounty of Spring, With a Feast From Yotam Ottolenghi” and can be viewed online here.
Ingredients
For the Layer Cakes:
15 1/2 ounces dark baking chocolate (70 percent cocoa), chopped
9 ounces egg yolks (the yolks from 14 or 15 large eggs)
15 1/2 ounces superfine sugar
14 ounces egg whites (the whites from about 10 large eggs)
1 tablespoon brandy
For the Ganache:
10 1/2 ounces white chocolate, chopped
1 1/4 cups heavy cream
To Finish:
1 1/2 cups heavy cream
7 ounces blueberries, with 8 or so set aside for garnish
7 ounces blackberries, with 12 or so set aside for garnish
7 ounces strawberries, trimmed and thinly sliced, lengthwise
7 ounces raspberries, with 8 or so set aside for garnish
Powdered sugar, to dust (optional)
Preparation
To make the layers for the cake, heat oven to 350. Grease and line three 10-by-14-inch jellyroll pans with parchment paper. (If you only have one, you can make the layers separately.)
Put a medium-size pot with a few inches of water in it over medium heat, and bring it to a simmer. Place a large, heatproof bowl on top of the pot, making sure that the base of the bowl is not touching the water. Put the chocolate in the bowl, and melt it over the simmering water, stirring occasionally. Remove the bowl from the heat, and set aside to cool slightly.
Put the egg yolks and sugar into the bowl of an electric mixer with a whisk attachment. Mix for about 3 minutes, until thick and pale, and then gently fold the mixture into the melted chocolate. Stir until almost combined, and set aside.
Put the egg whites in the clean bowl of an electric mixer with a clean whisk attachment. Beat at high speed until soft peaks form, and then gently fold them into the chocolate, followed by the brandy.
Divide the chocolate mixture between the 3 jellyroll pans (or pour a third of the mix into one, if you’re baking in 3 batches). Use a spatula to even out the tops or top, and place in the oven. Cook for approximately 15 minutes, until firm to touch and a skewer inserted in comes out clean. Set aside to cool.
Once the cakes have cooled, place a sheet of parchment on a sheet pan, and set it over one of the finished spongecakes, then flip the whole thing over, so the sheet pan is now sitting under the cake. Remove the jellyroll pan and the used paper. Repeat with the remaining cakes, placing each on a clean sheet of parchment paper and stacking them. Wrap them well with plastic wrap and place in the freezer for at least 24 hours.
To make the ganache, place white chocolate in a large bowl and set aside. Add the cream to a medium saucepan with a heavy base and place it on medium-low heat. Cook until just starting to simmer, and then pour it over the chocolate. Allow to sit for 3 minutes or so, until the chocolate has softened, and then gently stir until the chocolate is melted and fully combined with the cream. Cover with plastic wrap, and refrigerate overnight (or for up to 3 days).
To assemble the cake, put the ganache into the bowl of an electric mixer with a whisk attachment. Add the cream, and whip on medium-high until the mixture has achieved the consistency of soft whipped cream. (Keep a close eye on it so as not to overwhip.)
Mix the berries you are not holding back for garnish in a large bowl, and set aside.
Remove one sponge layer from the freezer at a time, and place on a serving platter or cutting board. Do not remove them all at once; they need to be frozen. Trim about 1/2 inch off all the edges to make a clean rectangle, then spread roughly 1/3 of the ganache mixture across the top of the cake. Scatter 1/2 of the berries on top of the ganache mixture, making sure they are evenly spread right to the edges of the cake. Trim the second sponge layer, place it on top of the first and cover it with another 1/3 of the ganache mixture and the remainder of the fruit. Remove the final layer of cake from the freezer, trim it and place it on top of the second, then spread the remaining ganache across the top of the cake, smoothing it with a palette knife. Place the fruit reserved as garnish in each corner of the cake, and dust the whole thing lightly with powdered sugar, if you like. If you’re not serving the cake right away, store in the refrigerator for a few hours, bringing it out 30 minutes before serving.
STUFFED PINATA CAKE
This is from The Food Network, and begins, “Your guests will certainly be delighted by the sight of this bright cake. But make sure they don't put their cameras away too soon: once you cut into it, a candy surprise comes spilling out!”
Total: 3 hours 15 minutes; Active: 1 hour 5 minutes; Yield: 8 to 10; Level: Intermediate
To view this online, go to http://www.foodnetwork.com/recipes/stuffed-pinata-cake.
Ingredients
Frosting:
1 cup sugar
2 teaspoons freshly squeezed lemon juice
Pinch fine salt
6 large egg whites
4 sticks (1 pound) unsalted butter, cut into 1 1/2-inch chunks, at room temperature
5 cups sweetened shredded coconut
Filling and Decoration:
Blue, orange, yellow, purple and pink food coloring
2 cups of your favorite small and soft candies (none in wrappers), such as gummies or candy-covered chocolates
Cake:
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine salt
1 cup whole milk, at room temperature
1 tablespoon pure vanilla extract
3 large eggs plus 1 large egg yolk, at room temperature
1 1/2 cups sugar
DirectionsFor the cake: Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans with butter and line the bottom of each with parchment.
Whisk together the flour, baking powder and salt in a medium bowl. Whisk the milk, vanilla, eggs and egg yolk together in another medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium high until light and fluffy. Add about a third of the flour mixture and beat on medium low until incorporated. Now add a third of the egg-milk mixture and continue to beat on medium low until incorporated, scraping down the sides of the bowl as needed. Repeat with the remaining flour and egg-milk mixtures, finishing with the flour.
Divide the cake batter evenly between the prepared cake pans and bake until the cake bounces back when pressed and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool completely in the cake pans on a rack.
For the frosting: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water.
Add the sugar, lemon juice, salt and egg whites to the mixer bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar completely dissolves. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes.
Toss in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. After all the butter is added, continue beating on medium-high speed. The mixture will deflate and appear curdled. Continue beating until the frosting comes back together to a smooth and spreadable consistency. (If the frosting is very soft or begins to break, refrigerate until set but still spreadable, then beat until light before using.)
For the filling and decoration: Dye the coconut: Have ready 5 resealable plastic bags or plastic containers. Put 1 1/2 cups of the coconut in one container with 6 to 8 drops of blue food coloring. Put 1 cup of coconut in the second container with 5 to 6 drops of orange food coloring, 1 cup of coconut in the third with 5 to 6 drops yellow food coloring and 1 cup of coconut in the fourth with 6 to 8 drops purple food coloring. Put the remaining 1/2 cup coconut in the fifth container with 4 to 5 drops pink food coloring. Seal each container and shake vigorously until the coconut is evenly dyed. Add more food coloring 1 drop at a time as needed to get bright, vibrant colors.
Assemble the cake: Cut a 4-inch circle out of the center of each cake (reserve the small cut-out cake rounds). Put one of the cake rings on a cake stand or serving platter and frost with about 1 cup of frosting. Put the other cake ring on top and push down slightly. Fill the hole with candy. Cut one of the reserved cake rounds in half horizontally to make 2 thinner rounds. Use one to fill the hole on top of the cake. Frost the top and sides of the cake with the remaining frosting.
Cut a strip of parchment about 30 inches long and 3 inches wide. Wrap this parchment around the cake like a collar, leaving 1 inch of frosting exposed around the bottom perimeter of the cake. Pack some of the blue coconut onto the exposed frosting to make your first strip of color. Lift the collar up another 1 inch and do the same with the orange coconut. Remove the collar and fill the remaining inch of frosting with the yellow coconut. For the top, make 1-inch-wide rings, starting on the outside and working your way in, with the purple, pink, blue and orange coconut until the top is completely covered. Let sit at room temperature for at least 1 hour before serving.
CHOCOLATE GUINNESS CAKE
This comes from Nigella Lawson in The New York Times' cooking newsletter. Nigella writes, “For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.” Time: 1 hour 15 minutes; one 9-inch cake or 12 servings
To view this online, click here.
Ingredients
For the Cake:
Butter for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
For the Topping:
1 1/4 cups confectioners' sugar
8 ounces cream cheese at room temperature
1/2 cup heavy cream
Preparation:
For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
Showing posts with label Rainbow Sprinkle Cake. Show all posts
Showing posts with label Rainbow Sprinkle Cake. Show all posts
Thursday, June 8, 2017
Thursday, May 11, 2017
Thursday Recipes
Besides being Diabetic Thursday, it's also Double-Post Thursday. Here are six recipes to help you through the day, including Easy Homemade Meatloaf and Rainbow Sprinkle Cake. Enjoy!
CHOCOLATE-ESPRESSO SMOOTHIE
This is from the February 2007 issue of Runner’s World.
8 ounces chocolate yogurt, such as Brown Cow “Cream Top”
1 large banana (browned & frozen)*
2 shots espresso, chilled
2 C ice (about 14 ice cubes)
1 dozen chocolate-covered espresso beans
Place half of the yogurt plus all the remaining ingredients in blender & puree until smooth. Add remaining yogurt & pulse until smooth. (If you add full container of yogurt at beginning, mixture is too thick to blend easily.)
For a thicker smoothie, blend in up to a cup more ice. Serves two.
Note:* Any ripe banana will work, but a browned & frozen banana lends better flavor & texture.
With Brown Cow: calories: 230; fat: 7 g; carbs: 39 g; protein: 7 g.
STIR-FRIED VEGETABLES
This was from an old Weight Watchers email; 1 point/serving (old value). Serves 4.
1 spray cooking spray
2 tsp sesame oil
2 cloves garlic, minced
2 C sugar snap peas or pea pods, trimmed (*)
2 C carrots, thinly diagonally sliced (*)
2 scallions, chopped (*)
1 1/2 Tbsp low-sodium soy sauce
2 Tbsp chopped cilantro (optional)
Coat wok or large nonstick skillet with cooking spray & set over medium-high heat. Add oil & heat. Add garlic & stir-fry 1 minute. Add sugar snap peas, carrots & scallions; stir-fry 3 minutes, stirring constantly. Add soy sauce & cook until vegetables are crisp-tender, about 1 minute. Remove from heat & stir in cilantro. Yields about 1/2 C per serving.
Note:
Adding 1 C each of baby corn & water chestnuts changes recipe to 2 points/serving. (*) foods are filling foods.
APPLE WALNUT CROSTADA
This came courtesy of U.S. Apple Association (www.usapple.org) via the October 2005 issue of Publix Supermarket's GreenWise magazine.
Prep Time: 15 minutes; Bake Time: 45 – 50 minutes; Serves: 8
Cooking spray
6 – 7 baking apples, peeled, cored, & sliced
1/2 C brown sugar
1/3 C chopped walnuts
1/4 C all-purpose flour
Dash of vanilla extract
1 refrigerated ready-made pie crust
2 Tbs butter, cut into pieces
Preheat oven to 350 degrees. Coat a baking sheet with cooking spray & set aside. Place apples, sugar, walnuts, flour, & vanilla extract in large mixing bowl & toss well. Transfer pie crust to baking sheet. Spoon apple mixture into center of pie crust & fold up sides of pastry to capture apples & juices. Dot with butter. Bake for 45-50 minutes or until crust is golden brown.
Per serving: 207 Calories; 2 g Protein, 27 g Carbo., 2 g fiber, 11 g total fat (3 g sat, 4 g mono, 4 g poly), 110 mg Sodium, Vitamin B1 (thiamin), E
EASY HOMEMADE MEATLOAF
Servings: 6
Find this recipe at: http://diabeticgourmet.com/recipes/html/45.shtml
Ingredients
1 egg
2 tablespoons green pepper, chopped fine
2 cups lean ground round (15% fat or less)
1 teaspoon salt
2 slice bread, cubed fine
1/2 teaspoon dry mustard
1/4 cup catsup
1 tablespoon prepared horseradish
1/3 cup onion, chopped fine
Directions
Preheat oven to 400 degrees F.
Mix all ingredients well.
Form into a loaf.
Place in foil-lined 5x9 pan.
Bake until done (15-20 minutes).
Nutritional Information Per Serving: Calories: 258; Protein: 7 g; Fat: 15 g; Carbohydrates: 7.5 g; Exchanges: 1/2 Bread; 3 Lean-Meat; 1-1/2 Fat
SPICY BROCCOLI RABE AND SAUSAGE PASTA
This was in the October 2016 issue Runner's World, page 45. Makes 6 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
1 lb. pasta (any kind)
4 Tbsp. extra virgin olive oil
1 lb. sausage, cut into 1" pieces
2 cloves garlic, chopped
2 cups chopped broccoli rabe or broccoli florets
1/4 cup chopped fresh Italian parsley
Crushed red pepper flakes or hot chili oil
Salt and freshly ground black pepper
Grated Romano cheese
Instructions
Cook pasta according to package directions. In a large skillet, heat 2 Tbsp. of oil over medium-high heat. Add sausage and cook, stirring, for 6 minutes or until browned. Add garlic and broccoli rabe, stirring, for 1 to 2 minutes. Drain pasta and add to skillet with remaining 2 Tbsp. oil, parsley, and pepper flakes. Add salt and black pepper to taste. Toss to combine. Top with cheese. Makes 6 servings.
Nutrition Information: Calories per serving: 493; Protein: 23 g; Carbs: 58 g; Fiber: 2 g; Sugar: 3 g; Total fat: 18 g; Saturated fat: 4 g; Sodium: 503 mg
RAINBOW SPRINKLE CAKE
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “In the 1990s, when home bakers started putting rainbow sprinkles in their cakes, as well as on their cakes, the Funfetti craze was born. Pillsbury introduced its Funfetti cake mix in 1989, and the idea was quickly adopted by home cooks for waffles, pancakes and cupcakes. Now, as seen on photo-friendly social media sites like Instagram and Pinterest, rainbow sprinkles are decorating everything from morning smoothie bowls to late-night martinis. But the Funfetti layer cake is still the most fun. You can buy premixed rainbow sprinkles, but professionals mix their own to get just the right color combination. (Coming up with a signature "house blend" is a good Saturday morning project for kids.) And though it may be tempting, do not use any sprinkles made with natural colorings in the cake -- they fade away, instead of leaving beautiful streaks of color.” Yield: 8 to 10 servings; Time: 1 1/2 hours, plus cooling.
This was featured in “The Funfetti Explosion” and can be viewed online here.
Ingredients
For the Cake:
1/2 cup unsalted butter (1 stick), slightly softened, more for pans
1 1/2 cups all-purpose flour, more for pans
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
2/3 cup whole milk
1 1/2 teaspoons pure vanilla extract
1 cup sugar
1 whole egg plus 2 egg whites
1/3 cup rainbow sprinkles (not pastel, or naturally colored)
For the Frosting:
8 ounces cream cheese, slightly softened
1/2 cup unsalted butter (1 stick), slightly softened
1/8 teaspoon fine salt, more to taste
3 cups confectioners’ sugar, sifted, more to taste
1/2 teaspoon pure vanilla extract
1 cup rainbow sprinkles (see note)
Preparation
Make the cake: Heat oven to 325 degrees and place a rack in the center. Butter and line the bottoms of two 8-inch round cake pans with parchment paper. Butter the parchment. Flour the pans, coating the bottom and sides, then tap out any excess flour.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl, stir together milk and vanilla.
In a mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until light and fluffy, 2 to 3 minutes. Reduce speed to low and, with mixer running, slowly add egg and whites and beat until smooth and creamy, 1 to 2 minutes. Scrape down bowl. Add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating to blend after each addition. Scrape down bowl and blend once more. Remove bowl and use a spatula or spoon to mix in sprinkles by hand.
Divide batter evenly between the pans and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Rotate the pans halfway through baking.
Transfer pans to a wire rack and let cool completely, at least 4 hours, before turning out.
Make the frosting: In a mixer fitted with the paddle attachment, beat cream cheese, butter and salt together at medium speed until light and fluffy, 2 minutes. Reduce speed to low and, with mixer running, slowly add sugar and beat until smooth. Beat in vanilla just until incorporated. Taste frosting; you should be able to taste the cream cheese and a little bit of saltiness, as well as the sweetness. If desired, add more salt or sugar. Keep refrigerated.
Turn cooled cakes out of pans. Using a bread knife, cut off any domed or uneven parts of each cake to make flat surfaces. Place one of the cakes on a platter or a cake stand, cut side up. Using an offset spatula, frost the top. Stack the other layer on top, cut side down. Place remaining frosting on top of the cake and, working from the center outward, frost the top and sides of the cake.
Place a baking sheet under the platter or cake stand, to catch any fallen sprinkles. Sprinkle the top with a layer of sprinkles. Toss remaining sprinkles at the sides of the cake, or press handfuls of sprinkles gently up the sides to make a thicker coating. Gather fallen sprinkles and repeat until coated to your liking.
Refrigerate cake 30 minutes or longer to set. Serve cool.
Tip
Julia's house blend: 2 parts blue, 1 part yellow, 1 part orange, 1 part bright pink. It's best not to use white, light pastel or "natural" sprinkles. They just disappear (poof!) into the cake after baking.
CHOCOLATE-ESPRESSO SMOOTHIE
This is from the February 2007 issue of Runner’s World.
8 ounces chocolate yogurt, such as Brown Cow “Cream Top”
1 large banana (browned & frozen)*
2 shots espresso, chilled
2 C ice (about 14 ice cubes)
1 dozen chocolate-covered espresso beans
Place half of the yogurt plus all the remaining ingredients in blender & puree until smooth. Add remaining yogurt & pulse until smooth. (If you add full container of yogurt at beginning, mixture is too thick to blend easily.)
For a thicker smoothie, blend in up to a cup more ice. Serves two.
Note:* Any ripe banana will work, but a browned & frozen banana lends better flavor & texture.
With Brown Cow: calories: 230; fat: 7 g; carbs: 39 g; protein: 7 g.
STIR-FRIED VEGETABLES
This was from an old Weight Watchers email; 1 point/serving (old value). Serves 4.
1 spray cooking spray
2 tsp sesame oil
2 cloves garlic, minced
2 C sugar snap peas or pea pods, trimmed (*)
2 C carrots, thinly diagonally sliced (*)
2 scallions, chopped (*)
1 1/2 Tbsp low-sodium soy sauce
2 Tbsp chopped cilantro (optional)
Coat wok or large nonstick skillet with cooking spray & set over medium-high heat. Add oil & heat. Add garlic & stir-fry 1 minute. Add sugar snap peas, carrots & scallions; stir-fry 3 minutes, stirring constantly. Add soy sauce & cook until vegetables are crisp-tender, about 1 minute. Remove from heat & stir in cilantro. Yields about 1/2 C per serving.
Note:
Adding 1 C each of baby corn & water chestnuts changes recipe to 2 points/serving. (*) foods are filling foods.
APPLE WALNUT CROSTADA
This came courtesy of U.S. Apple Association (www.usapple.org) via the October 2005 issue of Publix Supermarket's GreenWise magazine.
Prep Time: 15 minutes; Bake Time: 45 – 50 minutes; Serves: 8
Cooking spray
6 – 7 baking apples, peeled, cored, & sliced
1/2 C brown sugar
1/3 C chopped walnuts
1/4 C all-purpose flour
Dash of vanilla extract
1 refrigerated ready-made pie crust
2 Tbs butter, cut into pieces
Preheat oven to 350 degrees. Coat a baking sheet with cooking spray & set aside. Place apples, sugar, walnuts, flour, & vanilla extract in large mixing bowl & toss well. Transfer pie crust to baking sheet. Spoon apple mixture into center of pie crust & fold up sides of pastry to capture apples & juices. Dot with butter. Bake for 45-50 minutes or until crust is golden brown.
Per serving: 207 Calories; 2 g Protein, 27 g Carbo., 2 g fiber, 11 g total fat (3 g sat, 4 g mono, 4 g poly), 110 mg Sodium, Vitamin B1 (thiamin), E
EASY HOMEMADE MEATLOAF
Servings: 6
Find this recipe at: http://diabeticgourmet.com/recipes/html/45.shtml
Ingredients
1 egg
2 tablespoons green pepper, chopped fine
2 cups lean ground round (15% fat or less)
1 teaspoon salt
2 slice bread, cubed fine
1/2 teaspoon dry mustard
1/4 cup catsup
1 tablespoon prepared horseradish
1/3 cup onion, chopped fine
Directions
Preheat oven to 400 degrees F.
Mix all ingredients well.
Form into a loaf.
Place in foil-lined 5x9 pan.
Bake until done (15-20 minutes).
Nutritional Information Per Serving: Calories: 258; Protein: 7 g; Fat: 15 g; Carbohydrates: 7.5 g; Exchanges: 1/2 Bread; 3 Lean-Meat; 1-1/2 Fat
SPICY BROCCOLI RABE AND SAUSAGE PASTA
This was in the October 2016 issue Runner's World, page 45. Makes 6 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
1 lb. pasta (any kind)
4 Tbsp. extra virgin olive oil
1 lb. sausage, cut into 1" pieces
2 cloves garlic, chopped
2 cups chopped broccoli rabe or broccoli florets
1/4 cup chopped fresh Italian parsley
Crushed red pepper flakes or hot chili oil
Salt and freshly ground black pepper
Grated Romano cheese
Instructions
Cook pasta according to package directions. In a large skillet, heat 2 Tbsp. of oil over medium-high heat. Add sausage and cook, stirring, for 6 minutes or until browned. Add garlic and broccoli rabe, stirring, for 1 to 2 minutes. Drain pasta and add to skillet with remaining 2 Tbsp. oil, parsley, and pepper flakes. Add salt and black pepper to taste. Toss to combine. Top with cheese. Makes 6 servings.
Nutrition Information: Calories per serving: 493; Protein: 23 g; Carbs: 58 g; Fiber: 2 g; Sugar: 3 g; Total fat: 18 g; Saturated fat: 4 g; Sodium: 503 mg
RAINBOW SPRINKLE CAKE
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “In the 1990s, when home bakers started putting rainbow sprinkles in their cakes, as well as on their cakes, the Funfetti craze was born. Pillsbury introduced its Funfetti cake mix in 1989, and the idea was quickly adopted by home cooks for waffles, pancakes and cupcakes. Now, as seen on photo-friendly social media sites like Instagram and Pinterest, rainbow sprinkles are decorating everything from morning smoothie bowls to late-night martinis. But the Funfetti layer cake is still the most fun. You can buy premixed rainbow sprinkles, but professionals mix their own to get just the right color combination. (Coming up with a signature "house blend" is a good Saturday morning project for kids.) And though it may be tempting, do not use any sprinkles made with natural colorings in the cake -- they fade away, instead of leaving beautiful streaks of color.” Yield: 8 to 10 servings; Time: 1 1/2 hours, plus cooling.
This was featured in “The Funfetti Explosion” and can be viewed online here.
Ingredients
For the Cake:
1/2 cup unsalted butter (1 stick), slightly softened, more for pans
1 1/2 cups all-purpose flour, more for pans
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
2/3 cup whole milk
1 1/2 teaspoons pure vanilla extract
1 cup sugar
1 whole egg plus 2 egg whites
1/3 cup rainbow sprinkles (not pastel, or naturally colored)
For the Frosting:
8 ounces cream cheese, slightly softened
1/2 cup unsalted butter (1 stick), slightly softened
1/8 teaspoon fine salt, more to taste
3 cups confectioners’ sugar, sifted, more to taste
1/2 teaspoon pure vanilla extract
1 cup rainbow sprinkles (see note)
Preparation
Make the cake: Heat oven to 325 degrees and place a rack in the center. Butter and line the bottoms of two 8-inch round cake pans with parchment paper. Butter the parchment. Flour the pans, coating the bottom and sides, then tap out any excess flour.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl, stir together milk and vanilla.
In a mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until light and fluffy, 2 to 3 minutes. Reduce speed to low and, with mixer running, slowly add egg and whites and beat until smooth and creamy, 1 to 2 minutes. Scrape down bowl. Add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating to blend after each addition. Scrape down bowl and blend once more. Remove bowl and use a spatula or spoon to mix in sprinkles by hand.
Divide batter evenly between the pans and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Rotate the pans halfway through baking.
Transfer pans to a wire rack and let cool completely, at least 4 hours, before turning out.
Make the frosting: In a mixer fitted with the paddle attachment, beat cream cheese, butter and salt together at medium speed until light and fluffy, 2 minutes. Reduce speed to low and, with mixer running, slowly add sugar and beat until smooth. Beat in vanilla just until incorporated. Taste frosting; you should be able to taste the cream cheese and a little bit of saltiness, as well as the sweetness. If desired, add more salt or sugar. Keep refrigerated.
Turn cooled cakes out of pans. Using a bread knife, cut off any domed or uneven parts of each cake to make flat surfaces. Place one of the cakes on a platter or a cake stand, cut side up. Using an offset spatula, frost the top. Stack the other layer on top, cut side down. Place remaining frosting on top of the cake and, working from the center outward, frost the top and sides of the cake.
Place a baking sheet under the platter or cake stand, to catch any fallen sprinkles. Sprinkle the top with a layer of sprinkles. Toss remaining sprinkles at the sides of the cake, or press handfuls of sprinkles gently up the sides to make a thicker coating. Gather fallen sprinkles and repeat until coated to your liking.
Refrigerate cake 30 minutes or longer to set. Serve cool.
Tip
Julia's house blend: 2 parts blue, 1 part yellow, 1 part orange, 1 part bright pink. It's best not to use white, light pastel or "natural" sprinkles. They just disappear (poof!) into the cake after baking.
Thursday, February 16, 2017
Desserts
Yes, it's another Double Posting Thursday.
Okay, so it's really only the third Thursday in a row that I've had a double posting, and I'm not sure how long I'll be doing that, but no matter. We'll see how long it lasts. It's either that or maybe a weekend post...
Today's double post deals with desserts. Enjoy!
RAINBOW SPRINKLE CAKE
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “In the 1990s, when home bakers started putting rainbow sprinkles in their cakes, as well as on their cakes, the Funfetti craze was born. Pillsbury introduced its Funfetti cake mix in 1989, and the idea was quickly adopted by home cooks for waffles, pancakes and cupcakes. Now, as seen on photo-friendly social media sites like Instagram and Pinterest, rainbow sprinkles are decorating everything from morning smoothie bowls to late-night martinis. But the Funfetti layer cake is still the most fun. You can buy premixed rainbow sprinkles, but professionals mix their own to get just the right color combination. (Coming up with a signature "house blend" is a good Saturday morning project for kids.) And though it may be tempting, do not use any sprinkles made with natural colorings in the cake -- they fade away, instead of leaving beautiful streaks of color.” Yield: 8 to 10 servings; Time: 1 1/2 hours, plus cooling.
This was featured in “The Funfetti Explosion” and can be viewed online here.
Ingredients
For the Cake:
1/2 cup unsalted butter (1 stick), slightly softened, more for pans
1 1/2 cups all-purpose flour, more for pans
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
2/3 cup whole milk
1 1/2 teaspoons pure vanilla extract
1 cup sugar
1 whole egg plus 2 egg whites
1/3 cup rainbow sprinkles (not pastel, or naturally colored)
For the Frosting:
8 ounces cream cheese, slightly softened
1/2 cup unsalted butter (1 stick), slightly softened
1/8 teaspoon fine salt, more to taste
3 cups confectioners’ sugar, sifted, more to taste
1/2 teaspoon pure vanilla extract
1 cup rainbow sprinkles (see note)
Preparation
Make the cake: Heat oven to 325 degrees and place a rack in the center. Butter and line the bottoms of two 8-inch round cake pans with parchment paper. Butter the parchment. Flour the pans, coating the bottom and sides, then tap out any excess flour.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl, stir together milk and vanilla.
In a mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until light and fluffy, 2 to 3 minutes. Reduce speed to low and, with mixer running, slowly add egg and whites and beat until smooth and creamy, 1 to 2 minutes. Scrape down bowl. Add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating to blend after each addition. Scrape down bowl and blend once more. Remove bowl and use a spatula or spoon to mix in sprinkles by hand.
Divide batter evenly between the pans and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Rotate the pans halfway through baking.
Transfer pans to a wire rack and let cool completely, at least 4 hours, before turning out.
Make the frosting: In a mixer fitted with the paddle attachment, beat cream cheese, butter and salt together at medium speed until light and fluffy, 2 minutes. Reduce speed to low and, with mixer running, slowly add sugar and beat until smooth. Beat in vanilla just until incorporated. Taste frosting; you should be able to taste the cream cheese and a little bit of saltiness, as well as the sweetness. If desired, add more salt or sugar. Keep refrigerated.
Turn cooled cakes out of pans. Using a bread knife, cut off any domed or uneven parts of each cake to make flat surfaces. Place one of the cakes on a platter or a cake stand, cut side up. Using an offset spatula, frost the top. Stack the other layer on top, cut side down. Place remaining frosting on top of the cake and, working from the center outward, frost the top and sides of the cake.
Place a baking sheet under the platter or cake stand, to catch any fallen sprinkles. Sprinkle the top with a layer of sprinkles. Toss remaining sprinkles at the sides of the cake, or press handfuls of sprinkles gently up the sides to make a thicker coating. Gather fallen sprinkles and repeat until coated to your liking.
Refrigerate cake 30 minutes or longer to set. Serve cool.
Tip
Julia's house blend: 2 parts blue, 1 part yellow, 1 part orange, 1 part bright pink. It's best not to use white, light pastel or "natural" sprinkles. They just disappear (poof!) into the cake after baking.
PUMPKIN DUMP CAKE
This came from a long-since-forgotten-emailing-list.
1 (29 oz.) can pumpkin
3 eggs
1/2 C. brown sugar
1/2 C. white sugar
1 (12 oz) can evaporated milk
1 t. cinnamon
1/2 t. ground ginger
1/4 t. cloves
1 pkg. yellow or spice cake mix
1/2 C. chopped pecans
1/2 C. melted butter or margarine
Preheat oven to 350. Grease 9x13 pan. In bowl, mix everything except last 3 ingredients. Pour into pan. Sprinkle dry cake mix over top of pumpkin, then sprinkle pecans over mix. Drizzle butter over the nut/mix. Bake 50-60 minutes, the edges will be light brown. Good warm or cold with Cool Whip or whipped cream.
SWEET POTATO-PECAN PIE
This yummy recipe is from Publix. Servings: 12; Total Time: about 3 1/2 hours; Active Time: 20 minutes.
To view this online, click here.
Ingredients
3 tablespoons unsalted butter, divided
1 large sweet potato
2 tablespoons + 3/4 cup sugar
1/4 cup light brown sugar
3/4 teaspoon pumpkin pie spice, divided
1 tablespoon heavy cream
4 teaspoons vanilla extract, divided
1 egg + 2 eggs, beaten
1 frozen deep-dish piecrust
3/4 cup dark corn syrup
1/4 teaspoon kosher salt
3/4 cup chopped pecans
Whipped topping, optional
Directions
Preheat oven to 325°F. Melt butter. Peel potato and cut into 1/2-inch cubes (about 2 cups). Place in microwave-safe bowl and cover; microwave on HIGH 7–8 minutes or until tender when pierced with a fork. Mash with potato masher (or hand mixer).
Combine in medium bowl: potatoes, 1 tablespoon butter, 2 tablespoons sugar, brown sugar, 1/2 teaspoon pumpkin pie spice, cream, 2 teaspoons vanilla, and 1 egg; beat with hand mixer on medium speed until smooth. Spread over bottom of piecrust.
Combine in second bowl: remaining 2 tablespoons butter, 3/4 cup sugar, 2 eggs, corn syrup, salt, pecans, remaining 1/4 teaspoon pie spice, and remaining 2 teaspoons vanilla until thoroughly blended; pour over sweet potatoes. Bake 60–65 minutes or until center is set. Let stand 2 hours (or overnight), to cool. Serve with whipped topping.
FROZEN BLUEBERRY BREAKFAST BARS
This comes from Tablespoon.com, and begins, “Get your yogurt and granola in a frozen bar that you can ‘grab and go’ for breakfast or for a snack any time of day.” Prep Time: 15 min; Total Time: 3 hr 25 min; Servings: 10
To view this online, click here.
Ingredients
2 1/2 cups Cascadian Farm® organic oats & honey granola
1/4 cup butter, melted
3 containers (5.3 oz each) *Yoplait® Greek blueberry yogurt
1/4 cup fresh blueberries
2 tablespoons Cascadian Farm® organic oats & honey granola, coarsely crushed
Directions
Heat oven to 350°F. In large bowl, mix 2 1/2 cups granola and the melted butter. Firmly press in bottom of ungreased 8-inch square pan. Bake 10 minutes. Cool 10 minutes on cooling rack. Freeze about 5 minutes or until cold.
Spoon yogurt over crust; gently spread to cover. Sprinkle with blueberries and crushed granola. Freeze about 3 hours or until firm.
Remove from freezer 10 minutes before cutting. To make bars, cut into 5 rows by 2 rows. Wrap each bar tightly in plastic wrap. Store in freezer.
*Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
PEANUT BUTTER BALLS
This is from Gale Gand on The Food Network show Sweet Dreams. If I wasn’t getting hungry just thinking of the show’s name, reading this recipe will do it.
Total Time: 1 hr 3 min; Prep: 1 hr; Cook: 3 min; Yield: 32 balls
Read more at: http://www.foodnetwork.com/recipes/peanut-butter-balls-recipe.html?oc=linkback
Ingredients
18 ounces peanut butter, recipe follows
1 (16-ounce) box confectioners' sugar
1 1/3 cups graham cracker crumbs
3/4 cup (1 1/2 sticks) unsalted butter, softened
12 ounces milk chocolate, melted
Peanut Butter:
3 cups peanuts, shelled, unsalted and dry roasted
Peanut oil, if necessary
Directions
In a large bowl, combine peanut butter, confectioners' sugar, graham cracker crumbs, and butter. Mash together until combined. Form the mixture into balls. Transfer to the refrigerator until hardened, about 30 minutes. Dip the peanut butter balls into the melted chocolate and set inside mini paper cupcake forms. Let the chocolate set before serving.
Peanut Butter:
Peanut Butter: In the bowl of a food processor, grind the peanuts until smooth. With the motor of the food processor running, add peanut oil if necessary, and puree until the peanuts are the consistency of peanut butter.
WEIGHT WATCHERS VANILLA POUND CAKE
This came from Lainey6605 on Food.com. Lainey wrote, “This pound cake is sweet, moist and delicious. It will make 12 servings and is 5 points per serving, according to Weight Watchers.” Prep Time: 10 minutes; Cook Time: 1 hour 5 minutes; Total Time: 1 hour 15 minutes: Yield: 1 loaf, 12 servings.
To view this online, click here.
Ingredients
cooking spray
2 large eggs
3 large egg whites
2 1/2 teaspoons vanilla extract
1 teaspoon almond extract
8 ounces light cream cheese
3 1/2 tablespoons unsalted butter
1 1/3 cups sugar
3/4 teaspoon baking powder
1/4 teaspoon table salt
1 3/4 cups all-purpose flour
Directions
Preheat oven to 350ºF.
Coat a 9-inch loaf pan with cooking spray.
In a medium bowl, whisk together eggs, egg whites, vanilla extract and almond extract; set aside.
In a large mixing bowl, using an electric mixer, beat together cream cheese and butter until blended.
Beat in sugar, baking powder and salt until blended.
Beat in flour and egg mixture, little by little, beginning and ending with flour.
Pour batter into prepared loaf pan and bake until a wooden toothpick inserted in center of cake comes out clean, about 55 to 65 minutes.
Cool cake in pan on a wire rack.
Cut into 12 slices and serve.
Yields 1 slice per serving.
Okay, so it's really only the third Thursday in a row that I've had a double posting, and I'm not sure how long I'll be doing that, but no matter. We'll see how long it lasts. It's either that or maybe a weekend post...
Today's double post deals with desserts. Enjoy!
RAINBOW SPRINKLE CAKE
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “In the 1990s, when home bakers started putting rainbow sprinkles in their cakes, as well as on their cakes, the Funfetti craze was born. Pillsbury introduced its Funfetti cake mix in 1989, and the idea was quickly adopted by home cooks for waffles, pancakes and cupcakes. Now, as seen on photo-friendly social media sites like Instagram and Pinterest, rainbow sprinkles are decorating everything from morning smoothie bowls to late-night martinis. But the Funfetti layer cake is still the most fun. You can buy premixed rainbow sprinkles, but professionals mix their own to get just the right color combination. (Coming up with a signature "house blend" is a good Saturday morning project for kids.) And though it may be tempting, do not use any sprinkles made with natural colorings in the cake -- they fade away, instead of leaving beautiful streaks of color.” Yield: 8 to 10 servings; Time: 1 1/2 hours, plus cooling.
This was featured in “The Funfetti Explosion” and can be viewed online here.
Ingredients
For the Cake:
1/2 cup unsalted butter (1 stick), slightly softened, more for pans
1 1/2 cups all-purpose flour, more for pans
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
2/3 cup whole milk
1 1/2 teaspoons pure vanilla extract
1 cup sugar
1 whole egg plus 2 egg whites
1/3 cup rainbow sprinkles (not pastel, or naturally colored)
For the Frosting:
8 ounces cream cheese, slightly softened
1/2 cup unsalted butter (1 stick), slightly softened
1/8 teaspoon fine salt, more to taste
3 cups confectioners’ sugar, sifted, more to taste
1/2 teaspoon pure vanilla extract
1 cup rainbow sprinkles (see note)
Preparation
Make the cake: Heat oven to 325 degrees and place a rack in the center. Butter and line the bottoms of two 8-inch round cake pans with parchment paper. Butter the parchment. Flour the pans, coating the bottom and sides, then tap out any excess flour.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl, stir together milk and vanilla.
In a mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until light and fluffy, 2 to 3 minutes. Reduce speed to low and, with mixer running, slowly add egg and whites and beat until smooth and creamy, 1 to 2 minutes. Scrape down bowl. Add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating to blend after each addition. Scrape down bowl and blend once more. Remove bowl and use a spatula or spoon to mix in sprinkles by hand.
Divide batter evenly between the pans and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Rotate the pans halfway through baking.
Transfer pans to a wire rack and let cool completely, at least 4 hours, before turning out.
Make the frosting: In a mixer fitted with the paddle attachment, beat cream cheese, butter and salt together at medium speed until light and fluffy, 2 minutes. Reduce speed to low and, with mixer running, slowly add sugar and beat until smooth. Beat in vanilla just until incorporated. Taste frosting; you should be able to taste the cream cheese and a little bit of saltiness, as well as the sweetness. If desired, add more salt or sugar. Keep refrigerated.
Turn cooled cakes out of pans. Using a bread knife, cut off any domed or uneven parts of each cake to make flat surfaces. Place one of the cakes on a platter or a cake stand, cut side up. Using an offset spatula, frost the top. Stack the other layer on top, cut side down. Place remaining frosting on top of the cake and, working from the center outward, frost the top and sides of the cake.
Place a baking sheet under the platter or cake stand, to catch any fallen sprinkles. Sprinkle the top with a layer of sprinkles. Toss remaining sprinkles at the sides of the cake, or press handfuls of sprinkles gently up the sides to make a thicker coating. Gather fallen sprinkles and repeat until coated to your liking.
Refrigerate cake 30 minutes or longer to set. Serve cool.
Tip
Julia's house blend: 2 parts blue, 1 part yellow, 1 part orange, 1 part bright pink. It's best not to use white, light pastel or "natural" sprinkles. They just disappear (poof!) into the cake after baking.
PUMPKIN DUMP CAKE
This came from a long-since-forgotten-emailing-list.
1 (29 oz.) can pumpkin
3 eggs
1/2 C. brown sugar
1/2 C. white sugar
1 (12 oz) can evaporated milk
1 t. cinnamon
1/2 t. ground ginger
1/4 t. cloves
1 pkg. yellow or spice cake mix
1/2 C. chopped pecans
1/2 C. melted butter or margarine
Preheat oven to 350. Grease 9x13 pan. In bowl, mix everything except last 3 ingredients. Pour into pan. Sprinkle dry cake mix over top of pumpkin, then sprinkle pecans over mix. Drizzle butter over the nut/mix. Bake 50-60 minutes, the edges will be light brown. Good warm or cold with Cool Whip or whipped cream.
SWEET POTATO-PECAN PIE
This yummy recipe is from Publix. Servings: 12; Total Time: about 3 1/2 hours; Active Time: 20 minutes.
To view this online, click here.
Ingredients
3 tablespoons unsalted butter, divided
1 large sweet potato
2 tablespoons + 3/4 cup sugar
1/4 cup light brown sugar
3/4 teaspoon pumpkin pie spice, divided
1 tablespoon heavy cream
4 teaspoons vanilla extract, divided
1 egg + 2 eggs, beaten
1 frozen deep-dish piecrust
3/4 cup dark corn syrup
1/4 teaspoon kosher salt
3/4 cup chopped pecans
Whipped topping, optional
Directions
Preheat oven to 325°F. Melt butter. Peel potato and cut into 1/2-inch cubes (about 2 cups). Place in microwave-safe bowl and cover; microwave on HIGH 7–8 minutes or until tender when pierced with a fork. Mash with potato masher (or hand mixer).
Combine in medium bowl: potatoes, 1 tablespoon butter, 2 tablespoons sugar, brown sugar, 1/2 teaspoon pumpkin pie spice, cream, 2 teaspoons vanilla, and 1 egg; beat with hand mixer on medium speed until smooth. Spread over bottom of piecrust.
Combine in second bowl: remaining 2 tablespoons butter, 3/4 cup sugar, 2 eggs, corn syrup, salt, pecans, remaining 1/4 teaspoon pie spice, and remaining 2 teaspoons vanilla until thoroughly blended; pour over sweet potatoes. Bake 60–65 minutes or until center is set. Let stand 2 hours (or overnight), to cool. Serve with whipped topping.
FROZEN BLUEBERRY BREAKFAST BARS
This comes from Tablespoon.com, and begins, “Get your yogurt and granola in a frozen bar that you can ‘grab and go’ for breakfast or for a snack any time of day.” Prep Time: 15 min; Total Time: 3 hr 25 min; Servings: 10
To view this online, click here.
Ingredients
2 1/2 cups Cascadian Farm® organic oats & honey granola
1/4 cup butter, melted
3 containers (5.3 oz each) *Yoplait® Greek blueberry yogurt
1/4 cup fresh blueberries
2 tablespoons Cascadian Farm® organic oats & honey granola, coarsely crushed
Directions
Heat oven to 350°F. In large bowl, mix 2 1/2 cups granola and the melted butter. Firmly press in bottom of ungreased 8-inch square pan. Bake 10 minutes. Cool 10 minutes on cooling rack. Freeze about 5 minutes or until cold.
Spoon yogurt over crust; gently spread to cover. Sprinkle with blueberries and crushed granola. Freeze about 3 hours or until firm.
Remove from freezer 10 minutes before cutting. To make bars, cut into 5 rows by 2 rows. Wrap each bar tightly in plastic wrap. Store in freezer.
*Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
PEANUT BUTTER BALLS
This is from Gale Gand on The Food Network show Sweet Dreams. If I wasn’t getting hungry just thinking of the show’s name, reading this recipe will do it.
Total Time: 1 hr 3 min; Prep: 1 hr; Cook: 3 min; Yield: 32 balls
Read more at: http://www.foodnetwork.com/recipes/peanut-butter-balls-recipe.html?oc=linkback
Ingredients
18 ounces peanut butter, recipe follows
1 (16-ounce) box confectioners' sugar
1 1/3 cups graham cracker crumbs
3/4 cup (1 1/2 sticks) unsalted butter, softened
12 ounces milk chocolate, melted
Peanut Butter:
3 cups peanuts, shelled, unsalted and dry roasted
Peanut oil, if necessary
Directions
In a large bowl, combine peanut butter, confectioners' sugar, graham cracker crumbs, and butter. Mash together until combined. Form the mixture into balls. Transfer to the refrigerator until hardened, about 30 minutes. Dip the peanut butter balls into the melted chocolate and set inside mini paper cupcake forms. Let the chocolate set before serving.
Peanut Butter:
Peanut Butter: In the bowl of a food processor, grind the peanuts until smooth. With the motor of the food processor running, add peanut oil if necessary, and puree until the peanuts are the consistency of peanut butter.
WEIGHT WATCHERS VANILLA POUND CAKE
This came from Lainey6605 on Food.com. Lainey wrote, “This pound cake is sweet, moist and delicious. It will make 12 servings and is 5 points per serving, according to Weight Watchers.” Prep Time: 10 minutes; Cook Time: 1 hour 5 minutes; Total Time: 1 hour 15 minutes: Yield: 1 loaf, 12 servings.
To view this online, click here.
Ingredients
cooking spray
2 large eggs
3 large egg whites
2 1/2 teaspoons vanilla extract
1 teaspoon almond extract
8 ounces light cream cheese
3 1/2 tablespoons unsalted butter
1 1/3 cups sugar
3/4 teaspoon baking powder
1/4 teaspoon table salt
1 3/4 cups all-purpose flour
Directions
Preheat oven to 350ºF.
Coat a 9-inch loaf pan with cooking spray.
In a medium bowl, whisk together eggs, egg whites, vanilla extract and almond extract; set aside.
In a large mixing bowl, using an electric mixer, beat together cream cheese and butter until blended.
Beat in sugar, baking powder and salt until blended.
Beat in flour and egg mixture, little by little, beginning and ending with flour.
Pour batter into prepared loaf pan and bake until a wooden toothpick inserted in center of cake comes out clean, about 55 to 65 minutes.
Cool cake in pan on a wire rack.
Cut into 12 slices and serve.
Yields 1 slice per serving.
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