Monday, June 27, 2011

Tiramisu Cake

This recipe was a lot smaller than I thought. The original recipe calls for making a single layer of cake and then cutting it in half. I ended up doubling the amount of cake and stacking the two layers instead. This recipe also called for coffee liqueur...since it was Sunday, I could not purchase any. So I replaced the liqueur with freshly brewed vanilla biscotti coffee.

Happy Belated Birthday Brandon!! Eat some cake!



Cake (makes two cakes):
18 ounces yellow cake mix
1 c. cold water
2 egg

Syrup:
2 Tbsp. water
2 tsp. sugar
2 tsp. coffee granules
1 Tbsp. vanilla biscotti coffee

Filling:
4 ounces cream cheese
1/4 powdered sugar
1 Tbsp. vanilla biscotti coffee

Glaze Topping:
2 ounces semisweet chocolate
2 Tbsp. milk
1 Tbsp. vanilla biscotti coffee
3/4 c. sifted powered sugar

Cake:
1. Preheat oven to 350 degrees F. Spray 8 x 4 inch loaf pan with cooking spray
2. Mix ingredients together for the cake and stir until smooth.


3. Pour into pan and cook for roughly 30 minutes.

4. Put aside until completely cool.


Syrup:
5. Combine water and sugar in a small pan. Bring to a boil over medium heat until sugar dissolves.
6. Remove from heat and mix in coffee grandules and vanilla biscotti coffee.

 

7. Set aside to cool.

Filling:
8. Mix ingredients in small bowl with an electric mixer until smooth.

 

Glaze:
9. Combine chocolate and milk in a pan and melt until smooth.

 

10. Stir in vanilla biscotti coffee.



11. Mix in powdered sugar until smooth.

 

Assembly:
12. Brush the top of the bottom layer and the bottom of the top layer with the syrup.

 

13. Spread filling evenly over the bottom layer then place the other layer on top.

 

14. Drizzle glaze over the top of the cake (optional: sprinkle with powdered sugar).

 

15. Stuff face!

Linked To:
Sweet as Sugar Cookies

Wednesday, June 22, 2011

How To: Remove an Avocado Seed

Avocado are the best things on the planet. Enough said. Here is how to get to the deliciousness.


1. Cut the avocado down the center all the way around down to the seed.


2. Grab both halves and give it a twist.


3. Pull the two halves apart to expose the seed.


4. Take a sharp knife and hit the seed so the knife sticks in it a few millimeters.


5. Twist the knife and the seed will pop right out.


6. Place avocado on something delicious and stuff face!

Tuesday, June 21, 2011

Slow Cooker: Roast

My slow cooker is probably one of my favorite things in my kitchen. I can set it up in the morning, go to the lab and come back later in the day to a nice smelling apartment and dinner that's ready to go! Freakin awesome! This recipe is very nice and the meat just falls apart.


3-4 lbs. rump roast or pot roast
5 medium potatoes, cubed
4 carrots, sliced
1 onion, chopped
1 Tsp. salt
1/2 Tsp. pepper
1 boullion cube
1/2 c. boiling water

1. Put meat and veggies into slow cooker. Season with salt and pepper.


2. Dissolve bouillon in boiling water and pour over meat and veggies.


3. Cook on low for 10 - 12 hours.


4. Stuff face!

Monday, June 20, 2011

Raspberry Filled Lemon Poppy Seed Muffins

I saw this recipe a few weeks back and I have been dying to try it. I love lemon poppy seed muffins, so seeing these with raspberry filling...I couldn't resist.

Cake:
1 package yellow cake mix (about 18 ounces)
3 eggs
1 c. plain yogurt
1/3 c. milk
1/3 c. canola oil
1 Tbsp. poppy seeds
1 Tbsp. grated lemon peel
1/4 c. seedless raspberry jam

Glaze:
1 c. powdered sugar
2 Tbsp. lemon juice

Cake:
1. Preheat the oven to 400 F degrees. Line pan with paper liners.
2. Combine cake mix, eggs, yogurt, milk and oil and mix until well combined.


3. Add poppy seeds and grated lemon peel and mix.


4. Spoon roughly a spoon full of batter into each liner.


5. Add about 1/2 tsp of raspberry jam on top of the batter.


6. Distribute the remaining batter evenly over the jam.
7. Bake roughly 20 minutes. The top should be browned and slightly springy to the touch. Let cool completely.

Glaze:
8. Mix sugar and lemon juice until smooth.


9. Spoon glaze over muffins (optional: place raspberry on top).


10. Stuff face!

Linked To:
Sweet as Sugar Cookies

Sunday, June 19, 2011

Orange Tequila Cake

I am sold on any dessert that has booze in it. This cake tastes like an orange creamsicle with a hint of tequila and the coconut glaze surprisingly works very with it.


Cake
1 package of orange cake mix (about 18 oz.)
1 package vanilla instant pudding (4 serving size)
4 eggs
1/2 c. vegetable oil
1/2 c. orange juice
1/4 c. tequila
1/4 c. grenadine
3 Tbsp. lime juice
1 Tbsp. grated orange peel

Glaze:
1 c. powdered sugar
1/4 c. cream of coconut
2 Tbsp. tequila
1 Tbsp. lime juice
2 Tsp. grated orange peel

Cake
1. Preheat over to 325 degree.
2. Cut wax paper to fit in the bottom of a 9 inch spring form pan. Spray pan with cooking spray then place wax paper in pan.


3. Combine ingredients for cake and beat until smooth.


4. Pour into pan. Bake for roughly 50 minutes or until a toothpick inserted into the center comes out clean.


5. Cool in pan for 15 minutes. Remove pan side leaving the bottom in place.


6. Invert onto serving plate and gently remove bottom and wax paper. Let cool completely.



Glaze
7. Combine all ingredients for glaze and mix until smooth.


8. Spoon glaze evenly over cake. Let stand for at least an hour.


9. Stuff face!


Linked To:
Sweet as Sugar Cookies

Thursday, June 9, 2011

Strawberry Cake

No offense, but I have a hard time with people trying to do "lite" desserts. Reduced fat this...skimmed that...damn it...IT'S DESSERT!!!! Desserts are supposed to make you feel guilty the next day about eating them. And this recipe was one of those...for a "strawberry sweetness and light" cake. It called for reduced fat cream cheese, fat free milk, and diet ginger ale...DIET GINGER ALE! Who drinks that?!? Whatever...I went for full fat and whatever was on sale. And it turned out amazing! It is a very light cake considering I didn't go the light ingredients route. And the frosting is sooo good. This might be my new favorite frosting recipe.