Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts

Thursday, December 8, 2016

Chocolate Peppermint Cake / #Best Walmart Trip Ever!

One day last week, a friend of mine asked me if I would make a small little Chocolate Peppermint Cake for her to give as a gift. Of course, I said yes. She is a dear friend, and I love to bake! So I went to my pantry to gather all the things I needed, when I realized, that I was out of both flour and sugar. Darn! I can't make the cake without those items! I needed to go shopping! So, as I began writing my grocery list, (if I'm going to the grocery, I might as well get everything I need) I looked out the window, and it was pouring down rain! I did not want to go to the grocery right then! That's when I remembered Walmart Grocery Pickup! 
 It's a new service in my area of town, and it's such an awesome way to shop for groceries.  It was time for me to give it a try! I went online to shop, and I was so happy! Ordering my groceries was simple, quick and there is no extra charge for the service! The online grocery area is divided into regular grocery sections, just like in the store. In no time at all, I was totaling my order, paying for it, and selecting a pickup time. Before I left for Walmart, I downloaded the Walmart Grocery App.  On Android use the Walmart Grocery Check in App. I checked in via the app to let the store know I was on my way, and because I enabled notifications and location services, Walmart knew when I would be pulling in to the parking lot.  I found a large sign attached to the front of the store, directing me to go to the side parking lot to use the Grocery Pick up service. So easy!

 I found clearly marked parking spots to use, and  it was less than 60 seconds before Sheryl, a Walmart employee greeted me at my door with a flat bed filled with my groceries. Sheryl was polite and professional and such a pleasure to talk to. I popped open the back of my car, and she loaded everything for me, smiled and said thank you, and went to greet another customer that had just pulled up. 
What a fantastic experience!  The best part? It was pouring down rain and I never got wet!  The service was so convenient and so easy, I am already planning to use it again! Give it a try! You will love it! Keep reading down the page to get the recipe for the cake i baked for my friend!

Chocolate Peppermint Cake
(printable recipe at bottom of page)
(makes 1-9" 2 layer cake)

Cake
2 1/4 cups Flour
1/2 cup unsweetened Cocoa Powder
1 1/2 teaspoons Baking Soda
1/4 teaspoon Salt
1/2 cup Shortening
1 3/4 cups Sugar
1 teaspoon Vanilla
1/2 teaspoon Peppermint Extract 
3 Eggs
1 1/3 cups Water

Frosting 
3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioners Sugar
 
Preheat oven to 350℉.

Mix together the flour, cocoa powder, baking soda, and salt in a mixing bowl. Set aside.
In a large mixer bowl beat the shortening, sugar, and vanilla until combined.Add eggs, one at a time, beating after each addition. 
Alternating between the flour mix and the water, start adding them to the bowl, using low speed until all of the water and flour mix is combined.
I wanted to use a festive container for the cake, because it is a gift, so I found these cute red and white striped ones at a craft store. If you use this type of paper pan, please read the package directions in regards to preparing the pan. This package said to not grease and flour the pan, which makes this an even easier recipe! It did say to bake the cake on a baking sheet. Bake for 20-25 minutes.
This cake came out a little lopsided, but not too bad. Once it cooled, I cut a thin slice off across the top. Then I refrigerated it, so the crumbs will not be loose when I go to icing it. 
This frosting is easy to make. You can easily cut this recipe in half if you do not want any leftover. In a large mixing bowl whisk together the warm water and the meringue powder for 30 seconds.
Add the cream of tartar and whisk for another 30 seconds. Add all the sugar at one time. Mix for 10 minutes on high speed. You will have a lot of icing. For this cake, remove a 1/4 cup of icing. Tint red with your food coloring. Remove a 1/4 cup of white icing.Fill a pastry bag with white icing and another one with red icing. 
Using the pastry bags of icing to randomly cover the entire top of the cake with frosting drops. Then take a toothpick or skewer to swirl the color around the cake, creating a beautiful iced cake. Refrigerate a couple hours, until cold. I had plenty of cake batter left because this recipe makes a double layer 9" cake, so I made a few more for friends.
Thanks so much for joining me today! I hope you will try both the Walmart Grocery Pick up and this yummy Chocolate Peppermint Cake! You will love both of them!






Sunday, December 4, 2016

Layered Gingerbread Cake with Eggnog Frosting / #SundaySupper

 I have heard that some people don't like eggnog, but I don't know who these people are. I have never met anyone who doesn't love the rich creamy taste of the nog! (That's what we call it here.) I wish everyone loved it like I do, because they would be so happy that today I have a Layered Gingerbread Cake with Eggnog Frosting for you! It is a perfect holiday party cake, Christmas dinner cake, or office party cake, Four layers of gingerbread cake, each layer drizzled with eggnog frosting for a decadent holiday treat!

 Layered Gingerbread Cake w/ Eggnog Frosting  

(printable recipe at end of post) 

3 Cups Flour
1 1/2 teaspoon ground Cinnamon
1 1/2 teaspoon ground Ginger
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 cup Shortening
1/2 cup packed Dark Brown Sugar
2 Egg
1 cup Molasses
1 cup Water

Frosting
1/3 cup Butter 
3 1/2 cups Confectioner's Sugar
1/2 cup Egg Nog
Peppermint Chips


Add the flour, cinnamon, ginger, baking powder, and baking soda to a medium bowl. Whisk ingredients together. Set aside.
In a large mixing bowl, add the shortening. Beat for 30 seconds on medium speed. Add the brown sugar and mix together.
Add egg and molasses. Mix for 1 minute. Add flour mix and 1/2 cup of water alternately to the egg and molasses mix. Beat on low after every addition, just until combined. Don't overmix.
Pour batter into a greased only pan. I used a 5 1/2" round x 1 3/4 tall pan. You will need to bake 2 cakes in this pan. Bake 20-30 minutes. Remove from oven and let cool completely.
After both cakes are done and cooled, cut the cake so that each layer is even. I cut each layer into 1/2" high cakes.
Make frosting by creaming the butter for 30 seconds. Start adding the confectioner's sugar, after it is sifted, a little at a time.The frosting will start to get very thick. Start adding the egg nog, just a little at a time, mixing after each addition. The ingredient amount is listed as a 1/2 cup, but you might need a bit more or less, so add carefully. The frosting should drizzle from a spoon, but not too quickly, to be the correct consistency. 
Drizzle cake with frosting and garnish top layer.
Thank you for joining me today! I am so glad you dropped by!

For more holiday recipes with eggnog, scroll down to find the creative recipes from the other Sunday Supper members.

 Thank you to our marvelous host for today, Christie from A Kitchen Hoor’s Adventure
 

Baked Goods

Beverages

Breakfast and Breakfast Pastries

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement


print recipe

Layered Gingerbread Cake w/ Eggnog Frosting

INGREDIENTS:

  • 1 1/2 cups Flour
  • 3/4 teaspoon ground Cinnamon
  • 3/4 teaspoon ground Ginger
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 cup Shortening
  • 1/4 cup packed Dark Brown Sugar
  • 1 Egg
  • 1/2 cup Molasses
  • 1 cup Water
Eggnog Frosting
  • 1/3 cup Butter
  • 3 1/2 cups sifted Confectioner's Sugar
  • 1/2 cup Egg Nog
  • Peppermint Chips

INSTRUCTIONS:

  1. Add the flour, cinnamon, ginger, baking powder, and baking soda to a medium bowl. Whisk ingredients together. Set aside.
  2. In a large mixing bowl, add the shortening. Beat for 30 seconds on medium speed. Add the brown sugar and mix together.
  3. Add egg and molasses. Mix for 1 minute. Add flour mix and 1/2 cup of water alternately to the egg and molasses mix. Beat on low after every addition, just until combined. Don't overmix.
  4. Pour batter into a greased only pan. I used a 5 1/2" round x 1 3/4 tall pan. You will need to bake 2 cakes in this pan. Bake 20-30 minutes. Remove from oven and let cool completely.
  5. After both cakes are done and cooled, cut the cake so that each layer is even. I cut each layer into 1/2" high cakes.
  6. Make frosting by creaming the butter for 30 seconds. Start adding the confectioner's sugar, after it is sifted, a little at a time.The frosting will start to get very thick. Start adding the egg nog, just a little at a time, mixing after each addition. The ingredient amount is listed as a 1/2 cup, but you might need a bit more or less, so add carefully. The frosting should drizzle from a spoon, but not too quickly, to be the correct consistency.
  7. Drizzle cake with frosting and garnish top layer.
  8. Enjoy!
Created using The Recipes Generator









Friday, October 21, 2016

Corny Chocolate Mini Cake / Choctoberfest2016

I can not let the Halloween holiday go by without baking up some candy corn treats! These Corny Chocolate Mini Cakes are simple to make. I used a classic chocolate cake recipe that I have used for many years, but you could also use a boxed cake mix if you prefer. If you don't have access to the special pan that I used, this can still be a great recipe for you. Make the cake in a large baking dish, or even in 9" cake pans. Then use a round cookie cutter to cut out the circles. Either way, candy corn is always a festive way to celebrate Halloween! 

Corny Chocolate Mini Cakes
(printable recipe at end of post)
(makes 24 mini cakes)

Cake
2 1/4 cups Flour
1 teaspoon Baking Powder
3/4 teaspoon Baking Soda
Pinch Salt
2/3 cup Butter
1 3/4 cups Sugar
2 Eggs
3 ounces unsweetened Chocolate, melted and cooled
1 teaspoon Vanilla
1 1/4 cups Water

Buttercream Frosting
1/2 cup solid vegetable Shortening 
1/2 cup Butter, softened
1 teaspoon clear Vanilla
4 cups Confectioner's Sugar
2 tablespoons Milk
Food Coloring~yellow, orange
Candy Corn
Candy Corn Sprinkles



In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside. In the mixing bowl, mix together the butter and sugar. Beat until well combined. Add eggs, one at a time, beating after each one, Mix in the chocolate and vanilla. Start adding the flour, alternating with water on low speed, just until combined.
Pour batter in to prepared pan. This pan has pieces that remove from the bottom of each cavity of the pan. Spray with pan spray that has flour in it, and the mini cakes will release easily.  Bake for 15-20 minutes. Cool completely.
Slice the tops off of each cake, so they are level. Then slice each cake in half.                                                                                     

Make the buttercream frosting by mixing together the shortening and butter. Whip until light and fluffy. Add vanilla.
Start adding sugar, one cup at a time. Beat in milk, a little at a time, until soft and fluffy. Tint 1 cup of frosting orange, and tint another cup yellow.
Use a wilton tip # 18 and place frosting on top of the bottom of the cake slice. place side by side as shown. 

Place other half of each cake on top of frosting. Use the same tips and frosting to decorate the top of the cakes as shown with frosting. Add candy corn to each cake, and decorate with candy corn sprinkles.
Thanks for joining me today!

Here are some other Candy Corn recipes you might enjoy:




 

 
 






 

yield: 24 mini cakesprint recipe

Corny Chocolate Mini Cakes

prep time: 1 hourcook time: 40 MINStotal time: 1 hours and 40 mins

INGREDIENTS:

Cake
  • 2 1/4 cups Flour
  • 1 teaspoon Baking Powder
  • 3/4 teaspoon Baking Soda
  • Pinch Salt
  • 2/3 cup Butter
  • 1 3/4 cups Sugar
  • 2 Eggs
  • 3 ounces unsweetened Chocolate, melted and cooled
  • 1 teaspoon Vanilla
  • 1 1/4 cups Water
Buttercream Frosting
  • 1/2 cup solid vegetable Shortening
  • 1/2 cup Butter, softened
  • 1 teaspoon clear Vanilla
  • 4 cups Confectioner's Sugar
  • 2 tablespoons Milk
  • Food Coloring~yellow, orange
  • Candy Corn
  • Candy Corn Sprinkles

INSTRUCTIONS:


  1. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside. In your mixing bowl, mix together the butter and sugar. Beat until well combined. Add eggs, one at a time, beating after each one.Mix in the chocolate and vanilla. Start adding the flour mix, alternating with the water, on low speed, just until combined.
  2. Pour batter in to prepared pan. This pan has pieces that remove from the bottom of each cavity of the pan. Spray with pan spray that has flour in it, and the mini cakes will release easily. Bake for 15-20 minutes. Cool completely.
  3. Slice the tops off of each cake, so they are level. Then slice each cake in half.
  4. Make the buttercream frosting by mixing together the shortening and butter. Whip until light and fluffy. Add vanilla. Start adding sugar, one cup at a time. Beat in milk, a little at a time, until soft and fluffy. Tint 1 cup of frosting orange, and tint another cup yellow.
  5. Use a wilton tip # 18 and place frosting on top of the bottom of the cake slice. place side by side as shown.
  6. Place other half of each cake on top of frosting. Use the same tips and frosting to decorate the top of the cakes as shown with frosting. Add candy corn to each cake, and decorate with candy corn sprinkles.
Created using The Recipes Generator

Sunday, September 18, 2016

Banana Blueberry Streusel Coffee Cake / #SundaySupper

 I grew up on coffee cake. My favorite was a banana blueberry mix just like this Banana Blueberry Streusel Coffee Cake. It was a staple in our house. But here's the thing-no one in our house drank coffee! As a little child, that was rather confusing. I knew what coffee was because my grandparents drank it, and oh, how I loved the smell!  But, I didn't like the taste, and that has never changed.  I am not a coffee drinker at all. So, when I realized that today's #SundaySupper theme was coffee, I was pretty sad about missing out on the fun. But when I realized that I could participate by making something you would enjoy with coffee, I couldn't wait to share this Banana Blueberry Streusel Coffee Cake with you. Banana and blueberry are a fantastic combination, but add in the addition of the streusel topping and the blueberry drizzle, and it is way over the top! Coffee lover or not, you are going to love this moist, tasty, coffee cake!


 Banana Blueberry Streusel Coffee Cake


 (makes 12-13 mini cakes)
Crumb Topping
3/4 cup Flour
1/4 cup Sugar
4 tablespoons Cold Butter
1/4 cup chopped Walnuts
1/2 teaspoon Ground Cinnamon

Cake
1 cup Flour
1/4 cup Sugar
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon ground Cinnamon
1/4 teaspoon ground Nutmeg
1 cup fresh Blueberries
2 large Eggs
2 Bananas, mashed
1 teaspoon Vanilla 

Blueberry Drizzle
1cup Fresh Blueberries
1/2 teaspoon of Truvia
3 tablespoon Water
1/2 teaspoon Lemon Extract

Preheat oven to 350 degrees.

Combine the flour, sugar, and butter into a bowl. Use a pastry cutter, and cut the butter into the bowl. 
As you cut through the flour mix, the butter will continue to break down. Cut into flour mix until it is the size of a pea. Take 1/2 cup of the mix and put it into a small bowl.
 Mix the walnuts and cinnamon into the small bowl, and set it aside. 
 In the bowl with the remaining flour mix, add the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and blueberries.
 In a separate bowl, add the eggs, the bananas, and vanilla just until combined. 
Add to the dry mixture, and stir.
Grease and flour the pan. Fill each cavity with batter, and then top with the crumb mix that you set aside.  Bake until done, approximately 8-10 minutes. Let cool, and then remove from pan.
Add the blueberries, truvia, water and lemon extract to a small pan. Bring to a slow boil. As the mix boils, begin to push down on the blueberries with a spoon to smash berries. Continue until all the berries are smashed.
Pour the smashed berries through a strainer into a small bowl, until the juice is released. 
Drizzle the blueberry sauce over the coffee cake. Sprinkle with confectioner's sugar. Enjoy your coffee cake!
 

Many thanks to Wendy Hammond for hosting such a great event today! Stop by and visit her blog, Wholistic Woman! then,
Scroll down to see many other coffee related recipes, that I am sure you will enjoy!

Beverages

Breakfast

Dessert

Main

Sides

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Tuesday, August 23, 2016

No Cook, Refreshing Tropical Torte

The heat of the summer is starting to wear on me a little. How about you? I am definitely looking forward to fall! But it is still summer, and I needed a little after dinner dessert for a party I hosted last week. The entire meal was grilled, and I didn't want to heat up the kitchen with the oven, so I made this No Cook, Refreshing Tropical Torte! I used some fun fruit, like carambola (star fruit), kiwi, and mango, a favorite pound cake, and some yummy whipping cream. Sprinkle it with a bit of toasted coconut and dessert is in the fridge!
 Tropical Torte

Thursday, August 18, 2016

Apple Streusel Bundt Cake / #BundtBakers

It is beginning to look a little like fall! Well, ok, not outside, but here at #BundtBakers, where this month we are baking bundts with apples! This Apple Streusel Bundt Cake has streusel mix on the top, and cooked apple slices in the middle. I drizzled the cake with melted caramel to get a bushel of flavor in every bite!
Apple Streusel Bundt Cake
 

Tuesday, August 9, 2016

How to Make Mini Lemonade Icebox Cakes

How to Make Mini Lemonade Icebox Cakes ~ I am planning a dinner party at the end of August, and although the menu has been set for a week or so, the dessert has been giving me a headache. I want something special. Something that is amazing, but simple, tasty, and beautiful. I browsed some cookbooks, read a lot of blogs, and checked out restaurant menus, looking for inspiration.  Finally, I came up with the idea of making a lemonade ice box cake, but making them small and individual. I think you are really going to like these!  
Mini Lemonade Ice Box Cakes

Sunday, July 31, 2016

S'mores Cheesecake / #SundaySupper

When my son was small, he had a lot of favorite foods that I would make him often. He loved Fetuccini Alfredo, and Chicken Fingers, but as he grew up, I would make his little boy favorites less and less. His old favorites were replaced by new favorites, but the one favorite that never changed was cheesecake! He loves any cheesecake, and this S'mores Cheesecake is a new fave! It's sure to be a favorite for you and your family too!

Mini S'Mores Cheesecake