Angel Food Cake with Strawberries

April 25, 2011 at 9:53 am (cooking) (, , , , , , , , , )


Let’s face it – we like sweets. We also don’t want to be flabby and overweight.

So when we eat sweets, we feel bad. 😦

How about a luscious cake (or cupcakes!!) that are sweet and delicious and make you happy….all while being low calorie?

Yes, really. It tastes REALLY good. See?

Ingredients:
1 box of angel food cake mix, plus whatever else you need. Usually water.
1 box low or non-fat chocolate pudding mix.
Skim milk to make that pudding mix.
Low or Non-Fat cool whip (small tub).
Fresh strawberries.

FOR FROSTING:
Mix together equal parts chocolate pudding and cool whip until smooth. Yeah, it’s that easy.

Alrighty. First things first. Do you have an angel food cake pan? No? Borrow one, if possible. Otherwise, you could try a bundt pan or a springform pan, but an angel food cake pan is best.

You could do these as cupcakes, too, but don’t use the little muffin cups. Doesn’t work well, to be honest.

In this method, we tried to make cupcakes, and used the rest of the batter to make a cake in a springform pan. I will say now that the batter fell and wasn’t all fluffy, so this cake is low and dense.

Cupcakes, filled and frosted:

Ideally, you will make this cake in an angel food cake pan, and cool upside down, then release from the pan.

Then, cut it in half horizontally, and dig a trench in the bottom half.

Fill the trench with the frosting and some cut up strawberries. Seal the layer with a little bit of frosting, and place the top back on.

Frost the outside, and decorate with strawberry slices.

Slice and enjoy!

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Snickerdoodle Muffins

April 17, 2011 at 9:57 pm (cooking) (, , , , , , , )


Source: http://www.culinaryconcoctionsbypeabody.com/2007/03/16/cookie-conversion/

Saw someone mention this recipe, and it sounded amazingly delicious, so I googled for a recipe. I found this one about three times, so I figured it MUST be good!

And so began my first attempt at making muffins from scratch.

Ingredients:
2 sticks unsalted butter (I used salted, didn’t notice a difference.)
1c sugar
2tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tarter
3/4 tsp nutmeg
1 and 1/4c sour cream
2 and 1/4c all-purpose flour

Also – you will need to mix 1/2c sugar and 1 tbs cinnamon together for rolling the dough in.

Directions:
Cream together the butter and sugar. Next, add in the vanilla, and one egg at a time, making sure it’s all in there properly.

You’re supposed to mix the dry ingredients together first – I’m lazy and using a mixer, I didn’t.

I dumped in the soda, powder, and nutmeg, and then added 1c flour, 1/2c sour cream. I worked that in, then added 1c flour and 1/2c sour cream. After that was in, I added the last 1/4c of both flour and sour cream.

Next, I sprayed my ice cream scoop with Pam, and scooped out muffins, one at a time, and rolled each in brown sugar before depositing in the little cups. (The recipe source says directly in the pan but my pan is old. Trust me. Cups are good.)

My mix was blobby, just so ya know.

Then, you bake them for 20-22 minutes at 350F. My oven must be wonky, because I wound up baking for closer to 30 min. 🙂

Cool for a few minutes, and enjoy!

Picture time! 😀

From above, they look amazingly like cookies!!!

But they’re not 😀

I will say – mine pulled up at the bottom all funny. And the tops r crunchy on the outside, and soft inside. REALLY delicious!! Definitely a keeper! ♥

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Homemade Cinnamon Rolls & Frosting from Scratch

April 10, 2011 at 12:41 pm (cooking) (, , , , , )


I had a hankering for cinnamon rolls, and so I cruised the internet looking for recipes.

I’m honestly not sure where I found it anymore, I kind of took notes and ran off. So if someone knows the source for these (two different places), please let me know so I can give credit to them!

These recipes came out really well, I was very happy!


Cinnamon Rolls – source: sorry, don’t remember

Frosting – source: sorry T__T.

Dough Ingredients:
2c warm water
2 pkg yeast
1/2c sugar
2 eggs
1tsp salt
1/3c canola oil
6-7c flour  (ended up being 6 and a half cups for me)

Filling Ingredients:
Soft butter
Brown Sugar
Cinnamon
Honey (my addition)

Frosting Ingredients:
2c powdered sugar
1 tbs melted butter
1 tsp vanilla
2-4 tablespoons milk (I used skim, hence the butter)

Dissolve the yeast packets in the warm water, add sugar and salt.
Add oil, eggs, and 2c of flour, then beat until smooth.
Add 3c of flour, and knead, adding more flour until you reach the right consistency.
Cover and let it rise for 20 minutes.

Roll dough into a large rectangle – this was where  I remembered “I don’t have a rolling pin” and ended up using a glass Acqua Panna bottle. Lucky me, I remembered to dust the counter (and bottle!) with flour lol!!!

Add butter, brown sugar, and cinnamon. I added butter, then a thick layer of brown sugar, drizzled it with honey, then dusted on the cinnamon.

 

Then comes the hard part – prying the dough off the counter and rolling it up.

Cut it into the size rolls you want, I suppose. I filled 2 pie dishes with 6 rolls apiece, and I greased the dishes first. This actually helped I think, to pry them out at the end!

Let them rise for 45 minutes. While they do this, preheat the oven to 350F.

After they’ve risen, stick them in the oven (on top of a lined tray…just sayin’.) for 25 minutes, or until golden brown. (Do check them after you pull them out, though… I ended up putting them back in for a while. Tops were done, inside bottom not so much.)

Now, while they bake, you can prepare your frosting!!! Or after. Frosting is easy, I was pleasantly surprised.

Mix the sugar, butter, and vanilla, and add the milk as you stir, until you are barely able to stir. Spread over the nice warm cinnamon rolls. Mmmmmmm

Now. Eat your rolls!!!!



Thank you for looking, hope you enjoy! 😀

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Christmas Baking!

December 12, 2010 at 1:44 am (cooking) (, , , , , , , , , , )


Today, Allie, Mom and I went over to Grinnie’s house to turn her kitchen into a war zone.

Okay, not war zone… but it darn near seemed like it!

Huge batch of Giant Ginger Cookies… Prolific batch of Melt-In-Your-Mouth Sugar Cookies… Too-Cute-To-Eat batch of Roly-Poly Santas… Sugary batch of Russian Tea Cakes….and two batches of fudge.

We’re tired. We hurt. BUT!!!! We got our baking (mostly) done. We forgot to bring the recipe for the candy cane cookies ;_;. We also forgot to get lemon and orange peel for the Fig Thumbprint Cookies, so we passed on them for now.

So tired!! But most definitely worth it!

And of course we cleaned up after ^,~.




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Giant Ginger Cookies

November 15, 2010 at 3:43 pm (cooking) (, , , , )


**This recipe comes from the “Better Homes and Gardens Special Interest Publications’ ‘100 Best Cookies'”, page 8. I didn’t create it, my sister baked them. They were just really delicious!**

***okay, so I DID make two of them massive… like the size of your face.***

Giant Ginger Cookies:
Oven Temp: 350F
Bake – 11 to 13 min (our oven was 13 or 15. I forget.)
Ingredients:
4.5c all-purpose flour
4 tsp ground ginger
2 tsp baking soda
1.5 tsp ground cinnamon
1 tsp ground cloves
.25 tsp salt
1.5c shortening
2c granulated sugar
2 eggs
.5c molasses
.75c coarse sugar crystals (for topping!)

In a medium bowl, combine flour, ginger, baking soda, cloves, and salt.

In a large bowl, beat shortening (with mixer, on med/high for about 30sec). Add the 2c granulated sugar. Beat until mixed together, be sure to get the sides!

Beat together eggs and molasses; beat into the sugar/shortening.

Start to add in the flour mixture.

Place the .75c sugar into a small bowl. Measure out about 2-inch balls (we used an ice cream scoop!). Roll in the sugar to coat, and then place 2.5in apart on a baking sheet. (ungreased works. yay for parchment paper!)

Bake until lightly browned and tops are puffy and cracked. (They will still be moist, chewy, and delicious.)

Cool and enjoy!! they’re REALLY good warm)

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Baking With Callisto – Rainbow Cupcakes

August 4, 2010 at 2:36 am (cooking) (, , , , , )


So, my sister has gotten on a cupcake binge.
And it has tickled her fancy to make RAINBOW CUPCAKES! (Pretty!)

So this is copy-pasted from her livejournal post. 🙂 Enjoy!!

Rainbow Cupcakes!
So yesterday I made my first epic cupcake!  I made a rainbow cupcake!! Augh I can’t believe it worked!!

SO SIMPLE. I basically made a white cake (follow recipe from box; I suggest one that uses oil, water, and egg WHITES only because it is fluffier.) Then I separated the batter into 5 parts and colored each individually. (R,O,Y,G,B) and then put the batter in one at a time to layer them. The recipe should make 24 cupcakes but I opted for ginormous cupcakes and made 12. YUM!

The only things I would change in the future is I would either go for 6 colors and add purple, or maybe leave out orange and add purple instead. The other is that they look so exciting being all colorful, yes they were plain white cake with vanilla frosting.If you prefer some more flavor (though these were delicious) I would suggest maybe adding some extract to flavor them. Maybe almond?

I would definitely suggest these for making with kids or for kids if you have any, though all ages will enjoy:)

I’m so stoked that they turned out on my first try!!
Wahoo!!


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Yum Yum, Made A Cake!

July 27, 2010 at 4:14 pm (cooking) (, , , , )


We got a new mixer! It’s a stunning 5qt Empire Red KitchenAid stand mixer. Mom asked me to break it in with a devil’s food cake with chocolate frosting.

So I did!

Yay for crappy cell phone pics with crappy cell phone borders lol.

New mixer? Doesn’t work well.. it works GREAT! Awesome. Fabulous. I LOOOOOVE IT!!!!!

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Yum Yum, Apple Pie!

June 29, 2010 at 3:14 pm (cooking) (, , , )


Ain't it purty?

Alrighty, so I literally cannot remember the last time I made a fruit pie.

My sister requested an apple pie for dessert tonight, and I have a loathing of premade pies.

I will, eventually, learn to make this from scratch.

For now!

Ingredients:
1 package of pie crust, defrosted (2 crusts per package)
2 cans of apple pie filling
1 nine inch pie tin

Preheat oven to 425 and let it heat up 15-20 minutes past the “I’m hot!” beep.

Once the oven is fully preheated, put pie crust number one carefully into the tin, molding it into shape. Open both cans of filling and spread contents evenly.

Wash your hands.

I lay out the top crust on the (clean) counter, and used my cutting board and a butter knife to cut it into I think 9 strips. I then latticed the strips to make it pretty.

Trim/fold over/crimp crust edges.

Brush crust with egg wash.

Bake 15 minutes.

Remove, cover crust edges with tin foil to prevent burning.

Bake 30 minutes.

Remove from oven; turn OFF oven lol.

Brush lightly with butter, sprinkle lightly with sugar crystals. (Missing from photo – I used the gold-toned sugar crystals. So pretty!)

It smells good. Here’s to hoping I did well!

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