BLUE VELVET BLUEBERRY CAKE AND CREAM CHEESE ICING
I made this cake for my friend’s mother’s birthday. I had never done a cake like this before and it turned out great! My icing skills and cake presentation definitely needs improvement….
Definitely a recipe I’m going to keep in repertoire. It’s simple and the two times I made it, it turned out just perfect. It’s pretty sweet, maybe enough so to use as a cupcake base, because Im pretty sure it is just a regular cake base.
The way the strawberries get all cooked is delicious! Top it with some whip cream and vanilla icecream and you’re set. Next time maybe I would blue berries? Or even a mixed berry cake.
APPLE RAISIN CINNAMON MUFFINS WITH SPRINKLES ON TOP (just because)
- Next time I would substitute the vegetable oil for apple sauce
- Moreeeee cinnamon
- I made giant muffins, so 6 instead of 12, but that meant twice the calories. I couldn’t really have made less anyway only because the batter was quite thick. I would add more liquid to it next time.
- I loved this recipe because I could add anything I wanted to it/alter it!
Muffins from the Pilsbury Baking book:
- 2 cups flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt (I never put in salt…)
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1 egg
I added in:
- 1 cup chopped up apple
- a little less than a cup raisins
- some cinnamon, ginger and cloves
- apple sauce (one little cup) to add more liquid. Like I said, next time I would completely replace the oil
Preheat oven to 400f, grease 12 muffin pans (I only used 6 big ones). In medium bowl mix all the dry ingredients, plus the apple and raisins. Then mix all wet ingredients in a big bowl. Add the dry all at once, but don’t over mix, it will still be lumpy (of course, you want to moisten all the dry ingredients). Put in da pans and make sure the rack is in da middle, then put ‘em in and cook ‘em for 20-30 mins. Depending on your oven, I find I always have to cook things longer. I also had to cook mine longer because they were bigger.
Take le muffins out and let le muffins cool for five minutes in the pan, then remove AND ENJOY!
COOKING WITH AWESOME: BLACK BEAN AND VEGGIE GALORE CHILLI
So, I came home from school around 6:30 and I was quite hungry. Since the end of november I’ve been meatless (except sea food and fish), but I still get cravings. On the metro I saw some women with mcdonalds and I wanted it soooooo bad. I didn’t even care for burgers before… Well, I get over those cravings fast when I make my own suppers. I love healthy food, I love vegetables and most of the time I don’t notice not having meat because I enjoy creating these meals.
I knew I had black beans, so I decided I’MA MAKE CHILLI! My dad makes chili and the cooking is usually a long enough event. Except I wanted this fast and I wasn’t even sure if we had chopped tomato. THANK GODDDDD he had cut a lot up to freeze.
It ended up being really easy and the only high calorie thing was the beans because it was completely made out of fresh veggies. But beans are totally healthy so, this recipe is a win! This was random so I have no idea for servings, but I made a lot.
- Diced tomatoes. Cut up a lot depending on how much chilli you want or how tomatoey you want it. Put them in a put and I guess start simmering them. Add spices and extra flavours. I used Chilli (flakes, plus a few dried chillies that we have), cumin, a little cayenne pepper, salt and I think parsley but I don’t know why.
- Black beans, but I think any sort of bean would do. I drained some of the juice before dumping the can in.
- I fried up an onion, a bunch of mushrooms and a pepper (I only had one left, but I would definitely put more in. It’s totally a chilli veggie and they’re super colourful).
- Once they were cooked and the onions brown I threw them in the pot.
- Then I took some frozen carrots and peas and corn and added those in (after unthawing them of course)
- Stirred it all and had it simmer
- Then I ate it.
That probably took an hour in total, just deciding what to do and how to cook it and then actually cooking it.
My brother really liked it as well even though he is all for meat. I can’t wait for my dad to try it though; He constantly makes fun of my meatlessness. Not that he doesn’t love veggies, but he always makes chilli with meat.
How many times can I say ‘totally’?
Nutella browniessssssssss. Turned out fluffy and chewy and nutella-y and splendid!
THESE COOKIES TURNED OUT FANTASTICLY. HOLY OMG.
So basically, these are kitchen sink cookies, but Halloween edition. I used oh henrys, reese’s pieces and the hershey almond bars. These cookies are soft and chewy and super simple!
Vanilla and chocolate chiffon cake!
Recipe credit: The Daring Kitchen
I fell in love with this cake after baking it for my DB challenge a few months ago. Light and fluffy, what’s not to love?! It is obviously not as easy as a box cake, but not too difficult either. It definitely requires some knowledge of how to make meringue properly, but if you follow the directions you’ll get it down right.
For the icing I used pre made stuff. Although the next time I make this chiffon cake, I want to make a whipped cream icing. The pre made stuff was super sweet and I think using a whipped cream icing would really pair well with the lightness of the cake.
I also layered the cake with blueberries and raspberries. Someone joked saying the fruit was getting in the way of the cake. I guess some people like their fruit and their cake separate, aha.
CHOCOLATE AMARULA AND WHITE CHOCOLATE CHIPS BROWNIE
Rich and chocolatey and pairs SO well with vanilla ice cream! They really are quite fudgy instead of cake like. I was a bit worried about the lack of baking powder/soda, but thats how it gets that fudgy texture.
- 1 whole bag (8oz) white chocolate chips
- 1/2 cup amarula (so then I upped the flour to a full cup)
Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.
You can find the recipe here
I baked this cake for my friend’s mom’s birthday and it was most definitely a success! I was so paranoid and sure that it wouldn’t turn out, but besides the top (I used a regular cake icing, because my own whipped frosting didn’t turn out, mostly because I halved the recipe which I know ruined it), everything went perfect. From the cake itself, which I am so baking again to the pastry cream, to the layering.
I had doubled the vanilla and used at least 1 tablespoon lemon zest, which really gave the cake an extra UMF!
In the future though, I would make the whole cake the day before, that way it would have time to completely set.
CREAM OF EARL GREY SHORTBREAD COOKIES
- I used margarine
- Cream of earl grey tea from David’s tea
- I didn’t add in the orange extract
- I put on some store bought icing to make it a little more sweet
- IMAGINE NUTELLA