Now normally when I go to the dining hall in the morning in the fruit parfait bar nothing really changes my eye. There’s a selection of a couple fruits but mostly canned ones such as pears or sour melon. However, this morning after finishing my Vietnamese final I was starving. Seriously, my stomach was rumbling every ten minutes, it was quite embarrassing. To my surprise I saw these delicious blueberries so I scooped up a couple handfuls and decided that I was going to bake something that had blueberries in it. This recipe comes from one of my all time favorite food blogging sites: The Pioneer Woman. However when making it, for some reason the crumbly topping didn’t turn out crumbly but rather just baked into the cake. Nevertheless, it still tasted delicious and it’s nice to have a dessert every once in a while without chocolate!
½ sticks Butter
1 Tablespoon (additional) Butter
¾ cups Sugar
1 whole Egg
½ teaspoons Vanilla Extract
2 cups All-purpose Flour
2-¼ teaspoons Baking Powder
½ teaspoons Salt
¾ cups Whole Milk
2 cups Fresh Blueberries
FOR THE TOPPING:
¾ sticks Butter
½ cups Sugar
½ teaspoons Cinnamon
½ cups Flour
¼ teaspoons Salt
Preheat oven to 350 degrees.
Combine flour, baking powder, and a salt. Stir and set aside.
Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.
Grease a 9 x 13 inch baking pan. Pour in batter.
In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.
Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar. Cut into squares and serve with softened butter.
A delicious somewhat healthy dessert that I made using apples from the dining halls.
4 medium tart cooking apples, sliced (4 cups)
3/4 cup packed brown sugar
1/2 cup Gold Medal® all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1. Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples
3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.
Recipe from Betty Crocker.
For my birthday celebration this year I decided to make my own cake. Although tiramisu is quite commonly found as ladyfingers layered in a dish, I wanted a proper cake to blow my candles out. Creamy marscapone frosting was layered in between two vanilla sponge cakes. I used home made whip cream to frost the cake and cocoa powdered as decoration. To create the pattern on top of the cake I simply used a doily which I cut out to fit the cake.
A cake I made for my friend Sara’s birthday. As you know, bundt’s are my new favorite thing to make! Sara’s birthday was a lot of fun, I enjoy dressing up and going out with my girls. We ate this cake after a delicious dinner at Pasta Pomodero and one of my personal favorite activities, karaoke! Recipe from Epicurious
Creaming the butter and the sugar together.
Adding in the eggs.
Mixing in the pumpkin.
The cake batter.
Ready to bake!
1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs
Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.
Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50
minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
This cake was very soft and moist however didn’t have a strong enough pumpkin flavor that I wanted.
How I wrapped up my bundt cake.
I made this as a token of appreciation for the dental office I worked at over summer. This was my second time making a bundt cake using my new bundt cake and first time ever baking with chocolate and cinnamon. I’ve mixed these two ingredients before but that was for making Mexican hot chocolate which I adore, but not for making. I know the pairing is not common but the cinnamon added a nice kick to the chocolate flavoring. I think bundt cakes are the perfect gift, they’re easy to make and more importantly easy to transport and wrap up unlike cupcakes which I have to use my cupcake transporter or else frosting will get everywhere. Originally I was planning on decorating the cake with a simple glaze made out of powdered sugar and milk, however when I inverted the cake out of the pan, part of the top came stuck to the pan. Instead I quickly improvised and made a simple chocolate frosting and decorated with Christmas sprinkles. I then wrapped up the bundt in some red cellophone and tied a pretty ribbon around it. As I have mentioned before bundt cakes are my new favorite thing and I got the inspiration and recipe for this cake from The Food Librarian who had a 30 day journey of making 30 bundt cakes which I think is amazing!
1 cup water
1/2 cup vegetable oil
1 stick (1/2 cup) butter
1/4 c plus 1 T (or 5 T) cocoa (I have used both Dutch processed and natural cocoa with fine results)
2 cups all-purpose flour
2 cups sugar
1/2 t salt
1 1/2 t cinnamon
1/2 c buttermilk
1 t baking soda
1 t vanilla
1. Bring to a boil in a pot: Water, oil, butter and cocoa
2. In a large bowl, combine together with a whisk: flour, sugar, salt, cinnamon
3. Add the chocolate mixture to the flour and mix until combined.
4. Add the buttermilk and baking soda and mix.
5. In a small bowl, combine the eggs and vanilla. Add to the batter and combine.
6. Pour batter into greased 10 or 12-cup Bundt pan (I prefer to use Pam with Flour or Bakers Joy) and bake in a preheated 375 degree oven for 30-35 minutes (the original recipe says 25 minutes, so start checking then).
7. Cool in pan.
from Hersheys (I halved the recipe)
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
One of the perks of being home other than being with my loved ones and eating 4 meals a day (It’s official, my cooking sucks and college food is soso) is being able to bake in my kitchen! My kitchen is TINY! My pillow offers more space than our counter. I made this cake for Thanksgiving lunch with my mom’s side of the family with a new Bundt pan that my mom bought for me from Ross. Finding inspiration from Mary the Food Librarian and her 30 day’s of Bundt Cakes I decided to try her Nutella Bundt Cake recipe after discovering a jar of Nutella in the fridge. To make this cake I first made Martha Stewart’s Basic Yellow Cake, then mixed 1/3 of the batter with 1 cup Nutella and 1 egg. However instead of using 1/3 of the batter I used too much, probably 1/2 so my cake had more Nutella batter in it. However, that is not a problem at all! After this recipe, I think Bundt cakes are my new thing! (Of course they’ll never replace my first true love-the cupcake!)
A slice of the cake. Look how moist and light it looks!
Ingredients from Martha Stewart
8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pans
1 1/3 cups cake flour (not self-rising), sifted, plus more for pans
1 cup sugar
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon baking powder
Pinch of salt
1/2 cup milk
For the nutella batte:
1 cup nutella
1. Preheat the oven to 325 degrees. Grease a 12 inch Bundt pan.
2. Sift together flour, baking powder, and salt. Add flour mixture and milk to the egg mixture in three additions, beginning with the milk and ending with the flour, and alternating with the milk.
3. Reserve 1/3 of the cake batter and mix in 1 egg and the nutella.
4. Alternate the nutella and yellow cake batter. Since I had more of the nutella batter I poured it in first, followed by the yellow cake batter and then the rest of the nutella batter.
5. Bake for 45-50 minutes or until an inserted toothpick comes out clearn.
Honestly you can never go wrong with Nutella and a Martha Stewart recipe. This cake was sweet but not too sweet and the texture was very light, fluffy and airy. This would go perfect with coffee or a sweet brunch meal. Even my Dad who normally does not eat sweets enjoyed it. Everyone loved it!
This cake was made for my friend Sean’s birthday. Normally my go to chocolate cake recipe is the one I find on the back of the Hersey’s unsweetened cocoa powder box but I decided to give this recipe a try after seeing it on my new favorite blog: Baked Bree. This is originally an Ina Garden recipe and her recipes always turn out delicious. The cup of coffee adds an extra kick and living on campus I love how I can go to the dining halls and grab a cup since no one at my home drinks coffee. For the frosting I cheated and used a box mix from Trader Joe’s-hey I’m a poor college student!
Construction of the bake:
Done and ready to be eaten!
Recipe from Ina Garden at Food Network.
For the cake:
1 3/4 cups flour
2 cups sugar
3/4 cups cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 eggs, room temperature
1 teaspoon vanilla
1 cup freshly brewed hot coffee
1. Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
3. Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
This cake is so DELICIOUS. I almost ate it for breakfast except one of my apartment mates was doing dishes and would have thought I was crazy. This is my new go to recipe.