admin

consigliato per te

  • in Recipes

    Chocolate Chip Cookie Mug Cake

    For a sweet single serving treat, all you need is a mug, a microwave, and a few pantry staples. Brown sugar cake batter is speckled with semisweet chocolate chips in this cookie-inspired mug cake!If ever there were a time for the mug cake to make a return from its heyday in, well, whatever year it was, (2015 or thereabouts?) it is now. It’s a quick solution when you need a sweet, comforting treat for just one or two people, all while sparing your kitchen much mess.I developed this recipe to soothe both my cake and cookie cravings. The brown sugar batter is light and springy, and it reminds me of a chocolate chip cookie with pockets of gooey melted semisweet chips.
    This recipe stirs together with nothing more than a fork, and cooks in the microwave for 45-50 seconds. That’s almost instant gratification!
    Similar to my recent crazy cake posts (chocolate and vanilla), this recipe requires no eggs, milk, or butter. It’s pantry staples all the way!
    The mixture is stirred together and then poured into an 8 oz. mug. These days the usual coffee mug size is about 11 oz. and that size will work also. The cake just won’t rise all the way to the top of the mug.
    A mug cake fresh from the microwave will be hot and steaming. The top may look under cooked, but it’s not – it’s just shiny from the steam generated in the microwave (you can check with a toothpick tester to be sure).As the cake cools it will pull away from the mug ever-so-slightly. You could turn it out on a plate, but there’s no reason to, really! Enjoy it straight from the mug.
    The brown sugar batter could be varied with other flavors of baking chips such as peanut butter or white chocolate. Nuts, dried fruit, or even a chopped fun-size candy bar would work as a mix-in!
    The vegetable oil in the cake batter keeps this cake moist and tender while baking powder gives it a springy texture. This mini cake is wonderful on its own, but served hot with a scoop of ice cream on top, it’s truly decadent!

    Chocolate Chip Cookie Mug CakeYields 1 serving3 tablespoons plus 2 teaspoons all-purpose flour2 tablespoons brown sugar, packed1/4 teaspoon baking powderPinch of salt1 tablespoon vegetable oil3 tablespoons water1/2 teaspoon molasses1/4 teaspoon vanilla extract1 tablespoon semisweet chocolate chips, plus more for garnishIn a bowl or a glass measuring cup with a pour spout, combine the flour, brown sugar, baking powder and salt. Stir together with a fork using the tines to break up any lumps of brown sugar. Add the oil, water, molasses, and extract. Stir together until smooth. Stir in 1 tablespoon semisweet chips.Pour the batter into an 8 oz. (1 cup capacity) microwave-safe mug. Use a rubber spatula to effectively scrape all of the batter into the mug. Add a few more semisweet chips on top of the batter, if desired.Microwave at 100% power for 45-50 seconds, or until the cake is well-puffed. Let stand for 2 minutes. A toothpick tester should come out without any uncooked batter clinging to it. Serve warm.Notes:This recipe was tested in a 1000 watt microwave. Higher wattage will cook this cake faster, lower wattage will cook slower. Adjust the time 5-10 seconds accordingly.Turn the cake out onto a plate if desired. For easiest removal, spray the mug with cooking spray before adding the batter to it.This recipe will work without the molasses if you don’t have any on hand. It will not taste as cookie-like, but still delicious.Serve this warm with a dollop of whipped cream or topped with vanilla ice cream if you have it!
    link Chocolate Chip Cookie Mug Cake By Heather Baird Published: Tuesday, April 14, 2020Tuesday, April 14, 2020Chocolate Chip Cookie Mug Cake Recipe LEGGI TUTTO

  • in Recipes

    Three Ingredient Cream Cheese Mini Biscuits

    These tiny biscuits are rich and buttery beyond words! Serve them when you’re short on time, or when you’re looking for a fuss-free bite.This year we’ll be celebrating Easter with a lot less people around our table, but I’m still holding tight to our holiday dinner traditions. I’ll be making a smaller version of Easter dinner with a turkey breast I found in the freezer, some scaled-down sides, and these lemon icebox pies in jars for a sweet ending.Last weekend I was able to replenish my eggs and dairy, but flour is still proving to be elusive. I was planning to make my favorite buttermilk dinner rolls, but ultimately decided 7 cups of flour for one recipe was too much to part with right now. Instead I’ll be whipping up these truly decadent cheesy mini biscuits.
    This is a recipe that’s easy to commit to memory. You’ll need a package of cream cheese, a stick of butter, and a cup of self-rising flour. If you don’t keep self-rising flour on hand, then a cup can easily be made at home with my recipe notes. 

    When measuring flour for this recipe, I recommend the spoon-and-sweep method. Spoon flour into the measuring cup until overflowing, and then sweep the top level with the back of a flat butter knife. This will help you avoid tough biscuits, which can happen with too much flour. You could also weigh 120g of flour on a scale to be absolutely certain you’re getting the amount right.
    These baby biscuits bake in a mini muffin tin (1 3/4-inch cavities), and you won’t even need to grease the pan! These biscuits butter themselves!The dough is lax enough to pipe into the cavities, but if your dough seems too firm to pipe, place batter in the tin using two spoons.
    Fill the cavities all the way to the top! The tops may look a little ragged, but you can smooth them down by dipping fingertips in water and then lightly tamping them down.
    Bake until the edges are puffed and lightly golden brown.

    These little biscuits are so rich and cheesy, they could almost be an appetizer or part of a cheese course! Although they are delectable warm, they are also quite good at room temperature. I might just serve these as an hors d’oeuvre when family and friends are able to celebrate together again.

    Three Ingredient Cream Cheese Mini BiscuitsYields 14-16 mini biscuitsThis recipe requires the use of a mini muffin pan.1 package (8 oz.) cream cheese, at room temperature1/2 cup (1 stick/113g) unsalted butter, at room temperature1 cup (120g) self-rising flour (*see note for substitution)Preheat oven to 400°F.In the bowl of an electric mixer, beat the cream cheese and butter until creamy. Gradually add flour beating at low speed, just until blended.Pipe or spoon dough into ungreased mini muffin pans (1 3/4 inch cavities), filling them full to the tops. If dough looks ragged, dip fingertips in water and pat down any peaks in the dough. Bake for 15-17 minutes, or until the muffins are lightly puffed and golden around the edges. Serve warm.*Note: For homemade self-rising flour, combine 1 cup of all-purpose flour in a bowl and whisk in 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Use in this recipe as a replacement for self-rising flour.
    link Three Ingredient Cream Cheese Mini Biscuits By Heather Baird Published: Saturday, April 11, 2020Saturday, April 11, 2020Three Ingredient Cream Cheese Mini Biscuits Recipe LEGGI TUTTO

  • in Recipes

    Chickpea Water or Aquafaba Meringue Cookies

    Try this recipe the next time you open a can of chickpeas! Deliciously crunchy, light, and airy meringue cookies can be made using aquafaba, which is the water that surrounds chickpeas in their commercially prepared can.It’s been said -repeatedly- this past month by various cooking sites, blogs, and news outlets – canned chickpeas are having a moment. It’s the shelf-stable food of choice for many during these days of sheltering at home, because they are loaded with nutrients, protein, and they make an excellent replacement for meat in lots of dishes.I always keep canned chickpeas in my pantry, but I’ve been draining away a useful ingredient every time I made my favorite chickpea dishes! Chickpeas leach starch and protein into the water that surrounds them in their cans, which makes the liquid whippable to voluminous proportions!
    Begin by draining the chickpeas into a sieve over a bowl or glass measure. You should have about 6 oz. of aquafaba from one 15.5oz (439g) can. This is just a smidge more than 3/4 cup.
    Use an electric hand mixer or a standing mixer to whip the bean water, along with some cream of tartar and powdered sugar. It’s miraculous how billowy this stuff gets! I researched a few recipes that used granulated sugar instead of powdered sugar, but I found the powdered sugar gave the most fluffy end result.(Side note: If you’re looking for a cheap, powerful hand mixer, this one is ridiculously strong. Low speed is like high speed. I don’t know how long it will last, but for the past month it has replaced my 5 speed KitchenAid hand mixer for its swift work. Be sure to read all the reviews! They are mixed.)
    You can tint the meringue by folding in gel food color. Try to do this quickly, because I found that as the meringue stands it begins to lose volume. I re-whipped some of the mixture that began looking deflated, and it puffed right back up!
    I went a little crazy with varying the shapes and colors of the cookies, but I really enjoyed the process. If you don’t have piping tips, you could simply drop the meringues from a spoon on parchment, or use a zip-top bag with the corner snipped to pipe some meringue kiss shapes.
    Sprinkles make me happy! 
    Sprinkle tiny nonpareils over the meringues before baking, if desired. Most any sprinkle will survive well in the oven because they bake at a very low temperature.
    I piped a few meringue nests to hold all of the little colorful meringues, which made things feel a little more springy.

    I had some passionfruit flavoring on hand (from this set) which made these cookies so delicious! A few meringues were dipped in chocolate, or drizzled. I highly recommend doing this.
    Aquafaba meringues are even lighter than those made with real egg whites. Chickpea water has less protein in it than egg whites (2.4g for the water versus about 3.6g each white) which could account for its cotton candy-like texture (they practically melt in your mouth!). I also think using the powdered sugar helped keep them super airy.I encourage you to try making a batch next time you’re planning to use chickpeas (zero waste feels good!). But plan ahead, because like standard egg meringues, these cookies need to bake at a low temperature for a couple of hours.

    Chickpea Water or Aquafaba Meringue CookiesYields about 6 dozen1 can (15.5 oz/439g) chickpeas1 teaspoon clear extract (do not use oil-based candy flavoring)1 teaspoon cream of tartar1 cup (140g) powdered sugarOptional:Gel food coloringSprinkles, nonpareilsMelted chocolatePreheat oven to 200°F. Line two large baking sheets with parchment paper.Drain the chickpea water into a cup or bowl. Reserve chickpeas for another use.Pour the chickpea water into the bowl of an electric mixer and beat on medium speed until frothy. Add the clear extract and increase the speed to high. With this mixer running, add the cream of tartar. Add the powdered sugar a little at a time (3-4 additions) while the mixer runs. When the mixture turns opaque and fluffy, turn the mixer off and dip your mixer beater(s) into the meringue. If it holds a peak that stands on its own, it’s ready for baking. If not, continue to whip until this consistency is achieved.Divide and tint the meringue as desired. Pipe or spoon onto parchment-lined sheets. Add sprinkles if desired. Bake meringues for two hours, rotating the pans on the oven racks mid-bake. Turn off the oven and let the meringues cool completely inside the oven. (You can also remove and cool on the stove top, but the cookies are more prone to crack). Peel the meringues from the paper and dip in melted chocolate or drizzle.Store meringues in an air-tight container for 3-4 days.Notes:Oil-based flavorings will deflate aquafaba meringue. Make sure you use alcohol or water-based extracts. You could also add the seeds of one vanilla bean for flavor.Deflated meringue can be re-whipped. Pipe or spoon the meringues on the baking sheets soon after it is whipped to avoid them losing shape and becoming flat.
    link Chickpea Water or Aquafaba Meringue Cookies By Heather Baird Published: Thursday, April 09, 2020Thursday, April 09, 2020Chickpea Water or Aquafaba Meringue Cookies Recipe LEGGI TUTTO

  • in Recipes

    Strawberry Jam Muffins with Cinnamon Oat Streusel

    These eggless muffins have a tender crumb and a pocket of strawberry jam baked inside. The cinnamon-oat streusel topping makes them so perfect for breakfast!I’m not sure why, but when I wake up in the morning it takes a while for my appetite to kick in. My husband on the other hand, is ready for breakfast the moment his feet hit the floor. His preference is something sweet – waffles, pancakes, English muffins with jam or cream cheese pastries. Those recipes usually require a good amount of eggs, butter, and milk. Since we’re still carefully conserving those items, I turned to pantry staples once again – and these muffins are the result!
    The vanilla muffin batter is easy enough to whip together using a hand mixer, and it contains no eggs or butter. I used some canned evaporated milk in the recipe, but if you don’t have that on hand you can replace it with water, or even oat or nut milk.
    A dollop of jam is swirled into the centers of the muffins, and then each muffin is topped with a generous amount of streusel. Good streusel usually contains butter, but I used vegetable shortening which was just fine, but a little crumbly. If you have two tablespoons of butter to spare, then use that instead!
    I baked these in cupcake liners, which I prefer because clean-up is much easier. 

    This recipe can be endlessly varied with whatever jam you have on hand. I’m eyeing a jar of fig jam in the fridge that needs to be used for a second batch of muffins. I like these best warm, but not hot. Let them cool a little after you take them out of the oven, because the jam in the center is molten and will burn your tongue (I learned the hard way!).We really loved these, and I hope you will too!

    Strawberry Jam Muffins with Cinnamon Oat StreuselYields 12 muffinsMuffins1 3/4 cup (210g) all-purpose flour3/4 cup (150g) granulated sugar1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/2 cup (120ml)evaporated milk (can substitute water, oat or nut milk, or cow’s milk)1/3 cup (80ml) vegetable oil1 tablespoon white vinegar or cider vinegar1 teaspoon vanilla extract1/2 cup (120ml) water6 tablespoons strawberry jam or other jam (tested with Smucker’s Seedless Strawberry Jam)Streusel1/3 cup (40g) all-purpose flour1/3 cup (25g) old-fashioned oats1 tablespoon sugar1 tablespoon ground cinnamonPinch of salt2 tablespoons cold vegetable shortening (or cold butter or margarine)Preheat the oven to 350°F. Line a standard cupcake pan with 12 paper liners.In the bowl of an electric mixer, combine the flour, sugar, baking powder, soda, and salt. Whisk to combine. Add the evaporated milk (or recommended substitution), oil, vinegar, and extract. Mix on low speed until thick. Add the water and mix again until the batter is smooth with a pourable consistency.In a small bowl, stir the jam with a spoon until smooth. Scoop the batter into the prepared muffin tin and place about 1-2 teaspoons of jam in the centers of each cup of batter. Use a skewer to swirl the jam down into the batter (turn the batter over the jam with the skewer instead of swirling it throughout the batter).For the streusel, combine the flour, oats, sugar, cinnamon and salt in a medium bowl. Whisk to combine. Add the shortening and use a fork to mash the ingredients together until crumbles form.Divide streusel mixture among the tops of each muffin and transfer to the oven. Bake for 20-23 minutes, or until the tops are well puffed and spring back when pressed. Or test with a toothpick – it should come out with only jam clinging to the pick, and no uncooked batter.Let cool before serving. These are wonderful served warm, but hot-from-the-oven muffins will hold a pocket of molten jam, which will cause burns. Let them cool down before serving.Store in an air-tight cupcake keeper, or on a platter covered with plastic wrap.
    link Strawberry Jam Muffins with Cinnamon Oat Streusel By Heather Baird Published: Saturday, April 04, 2020Saturday, April 04, 2020Strawberry Jam Muffins with Cinnamon Oat Streusel Recipe LEGGI TUTTO

  • in Recipes

    Flourless Brownie Cookies

    These Flourless Brownie Cookies are absolutely irresistible with their crisp, crackled exteriors and chewy, fudgy centers.I think we all should stop and give ourselves a pat on the back for making it through the strange and turbulent month that was March. It seems we are in for more social distancing this month, and I am ready to comply. The next 30 days will surely have its challenges, but whenever I feel stressed or anxious I like to put on my metaphorical Mr. Spock ears – it’s time to be logical. Or at least try to be as much as possible. With level heads and strong hearts, we can do this!Although I have some flour on hand (and bread recipes are sure to follow) I’m still favoring flourless recipes. I wonder, what are you baking right now? And what ingredients are you having trouble finding? Today I’m sharing this deeply chocolaty cookie recipe that only requires one fresh ingredient: egg whites. (Or, fresh-ish egg whites, the carton of liquid whites I had in the back of my fridge worked perfectly in this recipe!)
    The recipe is adapted from chef François Payard’s famous Chocolate Epiphany cookies. It begins very simply with powdered sugar and cocoa. Egg whites are added in a variable amount – you’ll need about 2, although I used 2 1/2. The amount of cornstarch in powdered sugar varies across brands, which is why you’ll use more or less egg whites.You’ll need the muscle of an electric mixer for this batter, because it will be thick and sticky. Upon completion it should resemble thick brownie batter.
    Dollop batter on your largest parchment-lined cookie sheet, about four inches apart. These cookies will spread as they bake!
    I added coarse pieces of English walnuts to the batter because my favorite brownies also have a hearty amount of walnuts in them. I highly recommend adding a few walnut pieces on top of the unbaked cookie batter, because the nuts toast as they bake.
    If you really want to elevate these cookies, add a sprinkle of coarse or flake sea salt immediately after removing them from the oven. I used the DIY Vanilla Salt I made last Christmas – so, so good!

    My husband, who can be spare with praise, has proclaimed these as his new favorite cookie. I agree that they are exceptional. Their success relies on following the rules of using room temperature egg whites, and resting the batter as directed.

    Flourless Brownie CookiesYields about 131 1/2 cups (170g) powdered sugar6 tablespoons (35g) unsweet cocoa (I used dark cocoa)1/8 teaspoon salt1/4 cup plus 2 tablespoons egg white (about 2 to 2 1/2 egg whites) room temperature2 tablespoons vegetable oil2 teaspoons vanilla extract1 cup (95g) coarse walnut pieces, plus more for garnishPreheat the oven to 350◦F. Line two large cookie sheets with parchment paper. Lightly spray paper with cooking spray.In a large bowl, whisk together the powdered sugar, cocoa, and salt. Add 1/4 cup egg whites (2 whites) the oil, and the vanilla extract and mix on low speed using an electric mixer. Increase mixer speed to medium as the sugar and cocoa is absorbed into the liquids. The mixture should be very thick. If the mixture looks too dry, beat in additional egg white 1 tablespoon at a time. Add the walnuts and fold together using a rubber spatula. Allow the batter to rest for 15 minutes. The dough should be thick and viscous.Portion mixture well-spaced on the baking sheets using a cookie scoop or by the heaping tablespoon. Dot tops of cookies with additional walnut pieces, if desired. Let the dough rest on the pans 5 minutes.Bake for 10-12 minutes, or until the tops are glossy and crackled. Watch them carefully so they don’t over-bake, especially if your oven tends to run hot. Allow the cookies to cool on the pans. When the cookies are completely cooled, gently peel them from the parchment paper. They will be soft and delicate, so do this carefully.Keep cookies in an air-tight container, and they will stay fresh for about 3 days.
    link Flourless Brownie Cookies By Heather Baird Published: Wednesday, April 01, 2020Wednesday, April 01, 2020Flourless Brownie Cookie Recipe LEGGI TUTTO

  • in Recipes

    Flourless Oatmeal Peanut Butter Cookies

    These flourless cookies are a quick fix and packed with big peanut butter flavor. They’re soft-baked for your ultimate snacking pleasure!Hello! I hope everyone reading this is doing well and feeling fine. I’m still baking on the practical side, trying to conserve and stretch ingredients, although yesterday’s post might make you think differently. However, the Easter Bunny Cake was created weeks ago when my kitchen life was different. Now it feels like an extravagance to have enough butter to whip up a big batch of buttercream frosting!Until life gets back to normal (and it will!), I’m leaning into easy recipes that rely on fewer ingredients, and that give us happiness and comfort. These cookies fit that description.
    Oatmeal is an ingredient that you can always find in my pantry. It’s a wonderful replacement for flour in this recipe. I used old-fashioned rolled oats, which gives the baked cookies chewy texture. If you only have quick-cooking oats, those will work too, but the cookies will be slightly softer.
    Eggs have been scarce, but this dough uses only uses 1, which I think is a pretty good trade-off for 1 1/2 dozen cookies. I considered halving this recipe, but then thought better of it. 18 cookies disappear pretty fast in my house (especially peanut butter cookies!). But if you’re not keen on baking a whole batch, then the dough freezes beautifully. Freeze half for later and your future self will thank you.
    Portion the cookies using a cookie scoop if you have one, or if you don’t, the amount of dough per cookie is about 4 teaspoons (4 teaspoons = 1 tablespoon + 1 teaspoon). Roll cookies into balls and then flatten with your palm or the bottom of a cup or bowl.

    10 minutes of oven time will yield a soft-baked cookie with set edges and a soft middle. Fresh from the oven they’ll be too soft to transfer to a cooling rack, so allow them to cool on the pan.This is such an easy little weekend bake with big payoff! Keep them in a zip-top bag with the air removed, or in an air-tight container and they’ll last all week.

    Flourless Peanut Butter Oatmeal CookiesYields 18 cookiesIf you’re avoiding gluten, be sure to use oats and baking chips clearly labeled “gluten-free”.1 cup (270g) smooth/creamy peanut butter (shelf-stable)3/4 cup (160g) brown sugar, tightly packed1 large egg1 teaspoon vanilla extract3/4 cup (75g) old-fashioned rolled oats1/2 teaspoon baking soda1/2 teaspoon baking powder1/3 cup (55g) semisweet chocolate chips, plus more for garnishPreheat oven to 350◦F. Line two baking sheets with parchment paper.In the bowl of an electric mixer, combine the peanut butter and brown sugar. Mix well on medium speed until creamy. Beat in the egg; mix in the vanilla extract.To the creamed mixture, add the oats, baking soda and baking powder. Beat on low speed until crumbly; mixture will be thick. Use a rubber spatula to fully incorporate the ingredients into the mixture. Fold in 1/3 cup of semisweet chocolate chips.Portion the dough using a cookie scoop (4 teaspoons, or 1 tablespoon + 1 teaspoon), roll into balls between your palms, and transfer to the prepared cookie sheets. Flatten each cookie with your palm or the bottom of a cup or bowl. Dot tops of cookies with 3-4 additional chocolate chips.Bake for 10 minutes and cool completely on the pans. Transfer cookies to an air-tight container, or a zip-top bag with the air removed.Freeze cookies: After dough is rolled into balls, transfer them on the cookie sheet to the freezer. When the dough is frozen, transfer them to a zip-top bag with the air removed and return to the freezer. Thaw and flatten before baking as directed.
    link Flourless Oatmeal Peanut Butter Cookies By Heather Baird Published: Saturday, March 28, 2020Saturday, March 28, 2020Flourless Oatmeal Peanut Butter Cookies Recipe LEGGI TUTTO

  • in Recipes

    Easter Bunny Cake

    Hippity-hoppity, Easter’s on its way! Celebrate with this charming bunny-shaped carrot cake, complete with edible Easter grass and candy eggs.Easter is arriving earlier than usual this year (April 12th – last year it was on the 21st!), so now’s the time to commence the making of bunny and egg-themed treats. I was so happy when Wilton invited me to make a spring-themed cake with their products, I couldn’t reply YES fast enough! Soon a box of tools and colorful ingredients arrived at my doorstep, and they inspired this funny bunny cake.

    Look at ALL THE THINGS! I couldn’t wait to get started. Here’s a list of all the items I used and some shopping links in case you’re looking to make your own bunny cake this year.
    I decided early on that this bunny would be made of carrot cake (what else?) and I really appreciated how my favorite carrot sheet cake recipe fit perfectly into the bunny pan. I covered the cooled cake with white buttercream and added some pink fondant ears and a heart-shaped nose. The eyes are jumbo black confetti sprinkles with black fondant eyelids and lashes, which are easy to make using a small circle cutter (see here).

    This egg mold makes the most beautiful candy eggs that have a smooth, matte finish – just like an eggshell! I used pink, orange, and yellow candy melts, but you could use whatever color you have on hand. 

    See how pretty they turned out? Next I’ll be making some chocolate-peanut butter eggs using this mold.
    The Easy Blooms Tip Set was so fun to try! I used it with confectioners’ buttercream that I tinted with the Neon Gel Food Color Set. To achieve flowers with yellow middles, spread icing on a sheet of plastic wrap, and pipe a yellow line of icing in the center -then roll it together, snip the end and place the frosting in a piping bag fitted with an Easy Bloom tip. You could also use a variety of other Wilton piping tips to create pretty flowers for bunny’s crown.I practiced piping on a piece of parchment, and if you try these tips, I recommend you do the same. You’ll soon find a method for applying the right pressure to the piping bag. When I started getting consistently nice-looking flowers, I piped a whole bunch of them on a baking sheet and popped them in the freezer. After a quick chill, I easily transferred the best looking blooms to the cake with a spatula.
    Brushing the cake board with piping gel helped hold on the grassy-looking sprinkles (I used both the Easter Grass Sprinkles and Easter Eggs with Grass Sprinkles). If you don’t have piping gel, then a small amount of corn syrup would also work. I think the molded candy eggs look right at home nestled in the grass.
    I gave bunny some sprinkle freckles – HA! – which totally made me happy and I giggled for a good minute before moving on to adding bunny head-shaped sprinkles to the flower crown. (How silly is that sentence!?) Both of these sprinkles are part of the Spring Sprinkles set.
    What a fun project! And the cake is so colorful, it’s like a ray of sunshine – which I think we all could use right about now.Follow my favorite carrot sheet cake recipe, which is usually baked in a 13×9-inch pan and comes with a quick cream cheese frosting recipe. The batter fits perfectly in the Easter Bunny Cake Pan, and you can find my American Buttercream recipe here, which I used to frost and decorate Bunny.

    Carrot Sheet CakeYields 15 servings1 1/2 cups (180g, or 7 oz.) all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1 teaspoon ground cinnamon1 cup (200g) granulated sugar1 1/4 cups grated carrot (about 2 1/4 large carrots)2/3 cup (160ml) vegetable oil2 large eggs8 oz. crushed pineapple, drained1 teaspoon vanilla extractPreheat oven to 350°F. Grease and flour a 13×9-inch baking pan.In the bowl of an electric mixer, combine the first six ingredients. Whisk to combine. In a separate bowl, combine the carrot, oil, eggs, pineapple, and vanilla. Stir well to combine. Add this mixture to the dry ingredients and beat at medium speed for 2 minutes.Pour into the prepared pan and bake for 35 minutes, or until a toothpick tester inserted near the center comes out clean. Cool in the pan on a wire rack.Quick cream cheese frosting3 oz. cream cheese, softened4 tablespoons unsalted butter, softened1/2 teaspoon vanilla extract2 1/4 cups (310g) powdered sugar, siftedIn the bowl of an electric mixer, beat the cream cheese and butter on medium speed. Mix in the vanilla. Add powdered sugar and beat until smooth. Spread on top of cooled cake. Store the frosted cake in the refrigerator covered in plastic wrap. Bring to room temperature before serving.
    link Easter Bunny Cake By Heather Baird Published: Friday, March 27, 2020Friday, March 27, 2020Easter Bunny Cake (Carrot Sheet Cake Recipe) LEGGI TUTTO

  • in Recipes

    Vanilla Crazy Cake

    This deliciously easy Depression era recipe makes a single vanilla cake layer and requires no eggs or dairy. It’s made with simple pantry staples and tastes terrific!As promised, I’m delivering the vanilla version of the Chocolate Crazy Cake I posted last week. I’m just so pleased that many of you made the chocolate version and found it to be delicious and helpful during this time of scarce ingredients.This vanilla version is just as simple as its predecessor. It’s a one-bowl wonder that whips up with no electric mixer and the baked cake keeps well at room temperature.
    The flavor of this cake really depends on good vanilla extract, but you don’t have to limit yourself to vanilla! This cake would be wonderful flavored with citrus extracts, or you could literally spice it up with a tablespoon of pie spice for the world’s easiest spice cake.The recipe as I’ve written it here tastes like vanilla birthday cake. I added a simple confectioners’ glaze made with powdered sugar, water and vanilla extract, and then tossed on some sprinkles for fun.I noticed a few things that were different about this cake as compared to the chocolate version. The cake wanted to stick ever-so-slightly in the pan at the bottom center. I think next time I’d properly grease and flour the pan instead of just using cooking spray – so I recommend you do this from the get-go, or use a flour-based baking spray. I also found that the flavors of the cake improved overnight. The vanilla tasted creamier and had a much more pronounced flavor the next day.
    Of the two ‘Crazy’ cakes, I think this one is more kid-friendly because of its mild vanilla flavor. And because it’s so simple to make, little ones could absolutely help add ingredients to the bowl, stir batter and add sprinkles – which sounds like sweet memories in the making to me.Enjoy and be well, friends!

    Vanilla Crazy CakeYields one 8-inch single layer cakeVanilla cake1 3/4 cups (210g) all-purpose flour1 teaspoon baking soda1/4 teaspoon salt1 teaspoon vanilla extract1 tablespoon white vinegar6 tablespoons vegetable oil1 cup (200g) granulated sugar1 cup waterGlaze1 cup (116g) powdered sugar1 teaspoon vanilla extract (I used clear vanilla)2-2 1/2 tablespoons water      3 tablespoons sprinkles and one maraschino cherry, optionalPreheat oven to 350°F. Grease and flour one 8-inch round cake pan, or use a square 8-inch baking pan.In a large mixing bowl, add the flour, baking soda, and salt. Whisk to combine. Add the vanilla, vinegar, oil, sugar and water. Whisk together until a smooth batter is achieved.Pour the batter into the prepared pan. Bake for 30-35 minutes, or until the cake is slightly puffed and a toothpick tester comes out clean. Let the cake cool in the pan 5 minutes, and then turn out onto a wire rack to cool completely.For the glaze, sift the powdered sugar into a large mixing bowl. Add the vanilla and one tablespoon of water. Whisk until the water is absorbed and some dry sugary crumbles form; add a second tablespoon of water. Whisk until the mixture is thick and stiff, and holds in the balloon of your whisk. It should slowly fall into a ribbon back into the bowl from the whisk. If the mixture is too thick to fall, add water a little at a time until the correct consistency is achieved. This glaze should be thick.Pour the glaze over the cooled cake and spread with a spatula. Decorate with rainbow sprinkles and a cherry on top, if desired. Store the cake in an air-tight cake keeper or in Tupperware for freshness. Variations:Lemon: Replace the vanilla extract in the cake with 2 teaspoons of lemon extract; replace the vanilla in the glaze with 1 teaspoon lemon extract.Spice Cake: To the cake batter, add 2-3 teaspoons pumpkin pie spice or apple pie spice. If you don’t have pie spice on hand, combine 1/2 tablespoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger in a bowl; add this mixture to the batter and blend well.Tea Cake: Replace the water in the cake recipe with your favorite brewed tea, such as Earl Grey. Brew it strongly, with 3-4 teabags instead of just one.
    link Vanilla Crazy Cake By Heather Baird Published: Tuesday, March 24, 2020Tuesday, March 24, 2020Vanilla Crazy Cake Recipe LEGGI TUTTO