Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts
Thursday, October 25, 2012
Cinnamon Roll Cake
Cinnamon Roll Cake
Cake Ingredients:
3 cups Flour (I used equal parts all purpose flour & whole wheat flour)
1/4 teaspoon Salt
1 cup sugar
4 teaspoons baking powder
1 1/2 cups milk
2 eggs
4 teaspoons vanilla
1/2 cup melted butter (I used actual butter, not margarine)
Combine all ingredients, except for the butter. Slowly stir in the melted butter. Pour into a 9x13 greased baking pan. Make the topping.
Topping Ingredients:
1 cup softened butter (again, actual butter)
1 cup brown sugar
2 Tablespoons flour
1 - 2 Tablespoons Cinnamon
Cream ingredients together & whip well (should kinda seem bubbly, kinda like a chocolate mousse. Drop evenly onto the cake batter in the pan, swirl well with a knife. Bake at 350° for 28-32 minutes. If you use the toothpick or knife method to check the cake the topping portion will be slightly wet rendering the 'test' useless. You want the topping to be a bit wet/gooey.
Glaze Ingredients:
2 cups powered sugar
5 Tablespoons milk
1 teaspoon Vanilla
Combine well, pour over cake after it comes out of the oven. ((Or just use the store bought glaze that's been in the pantry forever because you know you suck at making glazes))Enjoy. This is a very sinful cake. It is EVIL. It will beg you to start eating as soon as it comes of the oven. Wait for it to cool at least slightly - Cakes fresh out of the oven are HOT (or at least should be). It's a 9x13 cake. Unless you are prepared to eat the whole thing yourself it is advised you take it to a large gathering of friends/family so others will eat it before you devour all of it. Make sure you grab the first piece as soon as you set it on the table. Enjoy. ☺
This recipe courtesy of Dani at My Corner of the Pond.
Wednesday, May 11, 2011
AWESOME Fat Free Cupcakes
Yes, you read that right. I said FAT FREE cupcakes.
What's even better? They're absolutely the easiest cupcakes you'll ever master making!
First thing you should do is the night before pull out your crock pot.
Line the bottom of it with a paper towel.
Then take two cans of sweetened condensed milk. Peel the labels off the cans.
Place the unopened cans in the crockpot.
Fill crockpot with water until it covers the cans of milk completely, plus a little.
Before you go to bed turn the crock pot on low.
Go to bed, dream of milk caramel.
In the morning, turn off the crock pot, allow cans to cool COMPLETELY!
DO NOT OPEN THE CANS BEFORE THEY ARE COOL! OPENING THE CANS BEFORE THEY ARE COOL WILL RESULT IN A MESS, TEARS, & POSSIBLE INJURY!
Disclaimer: No one recommends you cook the milk in their cans, but I'm not one for following all the rules either. If you're really worried about anything like BPA, etc propaganda crap you'll have to cook the milk another way to make the milk caramel.
Anyways...the milk caramel, aka dulce de leche, will be relatively cool by afternoon.
Now that it's afternoon, the dulce de leche is cooled, and you're craving some sweets before dinner it's time to bake up the cupcakes.
If you have more than one cupcake pan you should use them...one batch of mix will make 3 dozen cupcakes.
In a large mixing bowl add in a pre-made box of angel food cake. DO NOT ADD THE WATER!!!!!
Next, add in a 20oz can of crushed pineapple, juice & all.
Add in a handful of coconut shavings.
Mix with a wooden spoon until everything is wet.
Spoon the mixture into the cupcake pans. I did not use cupcake liners, I just sprayed the pan with non-stick spray, poured in the batter until the cup was about 1/2 full. DO NOT FILL MORE THAN HALFWAY! You will end up with a MESS!!!
Open one of the cans of dulce de leche.
Spoon in roughly 1/4-1/2 tsp into each cupcake. You'll only use roughly 1/2 a can of the dulce de leche for these cupcakes, but it's always nice to have a spare can lying around. ;-) You'll completely understand.
Bake the cupcakes at 350* until it starts to turn golden on top. I want to say between 7-15 minutes (I really didn't pay attention to the time).
Remove from the cupcake pan. Let cool about 5 minutes or so.
Devour!!!
Oh...these cupcakes are fat free until you add in the dulce de leche, unless you believe a friend of mine who says the calories escape when you open the can. I'm not one for arguing. Sounds logical to me.
Top the cupcakes with a bit of whipped cream and a strawberry for an added touch! You know, if you require some sort of topping on your cupcakes.
Now, where these may be fat free, or mostly fat free, I've determined that there's likely about 18g of carbs per cupcake, for anyone that may be interested. :)
What's even better? They're absolutely the easiest cupcakes you'll ever master making!
First thing you should do is the night before pull out your crock pot.
Line the bottom of it with a paper towel.
Then take two cans of sweetened condensed milk. Peel the labels off the cans.
Place the unopened cans in the crockpot.
Fill crockpot with water until it covers the cans of milk completely, plus a little.
Before you go to bed turn the crock pot on low.
Go to bed, dream of milk caramel.
In the morning, turn off the crock pot, allow cans to cool COMPLETELY!
DO NOT OPEN THE CANS BEFORE THEY ARE COOL! OPENING THE CANS BEFORE THEY ARE COOL WILL RESULT IN A MESS, TEARS, & POSSIBLE INJURY!
Disclaimer: No one recommends you cook the milk in their cans, but I'm not one for following all the rules either. If you're really worried about anything like BPA, etc propaganda crap you'll have to cook the milk another way to make the milk caramel.
Anyways...the milk caramel, aka dulce de leche, will be relatively cool by afternoon.
Now that it's afternoon, the dulce de leche is cooled, and you're craving some sweets before dinner it's time to bake up the cupcakes.
If you have more than one cupcake pan you should use them...one batch of mix will make 3 dozen cupcakes.
In a large mixing bowl add in a pre-made box of angel food cake. DO NOT ADD THE WATER!!!!!
Next, add in a 20oz can of crushed pineapple, juice & all.
Add in a handful of coconut shavings.
Mix with a wooden spoon until everything is wet.
Spoon the mixture into the cupcake pans. I did not use cupcake liners, I just sprayed the pan with non-stick spray, poured in the batter until the cup was about 1/2 full. DO NOT FILL MORE THAN HALFWAY! You will end up with a MESS!!!
Open one of the cans of dulce de leche.
Spoon in roughly 1/4-1/2 tsp into each cupcake. You'll only use roughly 1/2 a can of the dulce de leche for these cupcakes, but it's always nice to have a spare can lying around. ;-) You'll completely understand.
Bake the cupcakes at 350* until it starts to turn golden on top. I want to say between 7-15 minutes (I really didn't pay attention to the time).
Remove from the cupcake pan. Let cool about 5 minutes or so.
Devour!!!
Oh...these cupcakes are fat free until you add in the dulce de leche, unless you believe a friend of mine who says the calories escape when you open the can. I'm not one for arguing. Sounds logical to me.
Top the cupcakes with a bit of whipped cream and a strawberry for an added touch! You know, if you require some sort of topping on your cupcakes.
Now, where these may be fat free, or mostly fat free, I've determined that there's likely about 18g of carbs per cupcake, for anyone that may be interested. :)
Monday, November 9, 2009
Peanut Butter Cake
1 1/4 cups butter
2 cups sugar
6 eggs
1/2 cup creamy peanut butter
2 cups flour
1/2 cup roasted peanuts(optional)
Cream butter and sugar, beat until light and fluffy.
Add eggs one at a time beating well after each one.
Blend in peanut butter, then flour.
Pour into 2 lightly greased 9x5 inch loaf pans.
Bake at 350* for 50-60 minutes or until center test done.
Spread a thin layer of peanut butter over it as soon as it comes out of the oven!
2 cups sugar
6 eggs
1/2 cup creamy peanut butter
2 cups flour
1/2 cup roasted peanuts(optional)
Cream butter and sugar, beat until light and fluffy.
Add eggs one at a time beating well after each one.
Blend in peanut butter, then flour.
Pour into 2 lightly greased 9x5 inch loaf pans.
Bake at 350* for 50-60 minutes or until center test done.
Spread a thin layer of peanut butter over it as soon as it comes out of the oven!
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