Category Archives: Baked Goods

May30

Buttermilk Pound Cake

Posted on by
Standard

 

Yesterday, I made one of Scott’s favorite desserts-buttermilk pie (recipe at ThatSweetAng). I’ve been on a mission to find new recipes that call for buttermilk so that I can use up what’s left after making the pie.  I found this pound cake recipe on All Recipes and had all of the ingredients so I decided to give it a try. 

This cake smelled wonderful while it was baking and tastes great. It did not take 90 minutes to bake- I took it out of the oven after 75 minutes and it might have actually been done at 70 minutes.

This is an easy and good pound cake recipe.  It is very moist and the meringue powder that I added made it perfectly high.  I think I could actually take this home to my mom and she is the queen of pound cakes!

Buttermilk Pound Cake

Ingredients

  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • I added 2 tablespoons meringue powder
  • 1 cup butter
  • 3 cups white sugar
  • 6 eggs
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

    • Directions

    1. Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, salt and meringue powder. Set aside.
    2. In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.
    3. Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

     From: All Recipes

    May4

    Classic White Cake

    Posted on by
    Standard

     

    I was nervous about this recipe because it was for Austin’s birthday cake but it got good reviews on The Food Network so I decided to give it a try.  I followed the directions for the yellow cake instead of white but it still looked more like white cake. The cake came out good but I think that I might add a little more milk when I make it again.  I used a dome cake pan along with the insert pan so it took longer to bake- about 50 minutes.  I filled and topped the cake with Wilton’s Buttercream frosting.

    Classic White Cake

    Ingredients

    12 tablespoons (1 1/2 sticks) unsalted butter, softened
    1 1/2 cups sugar
    2 cups all purpose flour
    2 teaspoons baking powder
    1/4 teaspoon salt
    6 large egg whites (3/4 cup)
    3/4 cup milk
    2 teaspoons vanilla extract

    Directions

    Set rack at the middle level in the oven and preheat to 350 degrees.

    Butter the bottom of two 9-inch round or one 13 by 9 by 2-inch pan. Line bottom with parchment or waxed paper.

    In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scape the bowl and beater often.

    Pour the batter into prepared pan(s) and smooth top with metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.

    Cool in pan on rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.

    Note: For a classic yellow cake- Substitute 3 large eggs and 1 yolk for the egg whites.

    From: Food Network

    May4

    Hershey’s “Perfectly Chocolate” Chocolate Cupcakes

    Posted on by
    Standard

    This is one of my favorite cakes to make. I made them as cupcakes for the first time for Austin’s birthday party.  I only made one small alteration to the recipe- I added 3 teaspoons of meringue powder to help them rise more.  I frosted them with buttercream frosting.

    Hershey’s “Perfectly Chocolate” Chocolate Cupcakes

    Ingredients

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY’S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

    • Directions

    1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

    2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

    3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.

    VARIATIONS:
    ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

    THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

    BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

    CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

    From: Hersheys.com

    Apr27

    Banana Muffins

    Posted on by
    Standard

    I decided to make these because Austin loves bananas and he has recently tried and liked muffins.  So, banana muffins have been on my to do list for a couple of weeks now.  I have been patiently waiting for the last bananas we bought to get ripe enough so that they would be soft and sweet for muffins. These were fun and easy to make. The next time I make them, I will add cinnamon.

    Banana Muffins

    Ingredients

    1  3/4 cups (245 grams) all-purpose flour

    1/2 cup (100 grams) granulated white sugar

    1/4 cup (50 grams) light brown sugar

    1 teaspoon baking powder

    1/2 teaspoon baking soda

    1/4 teaspoon salt

    2 ounces (65 grams) white chocolate, cut into small pieces

    2 large eggs, lightly beaten

    8 tablespoons (113 grams) (1 stick) unsalted butter, melted and cooled

    3 very ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)

    1 teaspoon pure vanilla extract

    Garnish:

    1 large banana, sliced (optional)

    Directions

    Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Butter or spray a 12 – 1/2 cup muffin pan.

    In a large bowl combine the flour, sugars, baking powder, baking soda, salt, and white chocolate. Set aside.

    In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery muffins.) Spoon the batter into the prepared muffin tins and place a slice of banana on top of each muffin for garnish.

    Bake about 20 – 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.

    Makes 12 regular sized muffins.

    From: www.joyofbaking.com

    Apr20

    Cinnamon Roll Cake

    Posted on by
    Standard

    I wanted to make cinnamon rolls but didn’t have the ingredients to make them.  I did have a box of cake mix in the pantry, so I made this instead. I love making a great dessert that starts with a cake mix.  It doesn’t get much easier.  This cake has become one of my favorite cakes to make- and eat!

    Cinnamon Roll Cake

    Ingredients

    • yellow or white cake mix, prepared according to box directions
    • 1 tablespoon meringue powder
    • 1 cup light brown sugar
    • 2-3 teaspoons cinnamon
    • 2 cups confectioner’s sugar
    • few tablespoons warm water (I did not use an exact measurement)

    Directions

    Prepare cake mix according to box directions and add meringue powder. Pour half of the batter into a cake pan of your choice.  Combine brown sugar and cinnamon and sprinkle half of the mixture over cake batter.  Add remaining batter and cover with remaining sugar and cinnamon.  Swirl with a knife. Bake at 350 degrees for 30-35 minutes. To make the frosting, slowly add warm water to confectioner’s sugar until you get a smooth, thick glaze.  Spread over warm cake.

    Apr11

    Margarita Cupcakes

    Posted on by
    Standard

    Last year, I made pink lemonade cupcakes. While they were good, I found them to be way too tart for my taste. So, with that in mind, I made these margarita cupcakes with less margarita mix than the recipe called for. Instead of the entire can, I used a little more than half of it and diluted it with water (filling the can so that I still had the same amount of liquid).  I topped them with buttercream frosting. I loved them!

    Ingredients

    • 1 package (18.25 oz. white cake mix (no pudding in the mix)
    • 1 can (10 oz.) frozen Margarita mix, thawed
    • 3 egg whites
    • 2 tablespoons vegetable oil
    • 1 tablespoon grated lime zest

    Directions

    1. Preheat oven to 350° F. Line standard muffin pan with baking cups.
    2. In large bowl, combine cake mix, Margarita mix, egg whites and vegetable oil using electric mixer.
    3. Stir in lime zest; mix completely.
    4. Fill prepared pans 2/3 full.
    5. Bake 22-24 minutes or until toothpick inserted in center of cupcake comes out clean.
    6. Cool in pan on cooling rack 5-8 minutes.
    7. Remove cupcakes from pan; cool completely.
    8. Frost cooled cupcakes with icing and garnish, if desired, with a strawberry and/or lime twist.

    From: www.cupcakefun.com

    Apr7

    To Die For Blueberry Muffins

    Posted on by
    Standard

    I had to make two batches of these before I got them right. The recipe said to fill the muffin tin to the top but this resulted in all of the muffins spilling over and running together. So, I had one big blueberry blob instead of muffins. The second time, I knew better and they came out great.  My mom, dad and Scott really loved them.  They all loved the flavor that the cinnamon gave them so I am glad I chose this recipe. The recipe makes 8 muffins so they don’t last long! I will be making these again soon. The only minor change I would advise is adding a few more blueberries.

    Blueberry Muffins

    Ingredients

    • 1 1/2 cups all-purpose flour
    • 3/4 cup white sugar
    • 1/2 teaspoon salt
    • 2 teaspoons baking powder
    • 1/3 cup vegetable oil
    • 1 egg
    • 1/3 cup milk
    • 1 cup fresh blueberries
    • 1/2 cup white sugar
    • 1/3 cup all-purpose flour
    • 1/4 cup butter, cubed
    • 1 1/2 teaspoons ground cinnamon

      

    DIRECTIONS

    1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
    2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
    3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
    4. Bake for 20 to 25 minutes in the preheated oven, or until done.

    From: All Recipes