thesilversiren: (Default)

Baking is sort of my thing. It has been since I was in middle school. Icing, however, is something I’m still learning about. This weekend, I was making a birthday cake for The Boy’s grandfather, and was running out of time. So when the layers were almost cool, I began icing. More on that. Since the cake was delicious, I thought I’d share the recipes that are quickly becoming family favorites.

Now, to the disaster. I had the bottom layer on the cake plate and put strawberry preserves in as part of the filling, and a bit of icing. Then I started icing the sides. I was nearly done, when it started to ooze out the middle. Quickly, I put it in the fridge and hoped it would set before all the filling had melted out. This is what we wound up with. An ugly, yet delicious cake. Lesson learned, wait until layers are completely cooled to ice them.

Restaurant Eve’s Cake
adapted from The Washington Post, found on chaos in the kitchen

2 cups sugar
2 1/2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter melted, at room temperature
4 eggs
1 tsp vanilla extract
1 cup milk

Heat oven to 350°F and prepare cake pans with grease and parchment paper.
Combine dry ingredients (sugar through salt) in a mixing bowl.
Beat in melted butter for about 2 minutes and until mixture resembles cornmeal.
Combine eggs, vanilla, and milk in a bowl.
Add liquid mixture to dry mixture, beating constantly for 2 minutes. Scrape down the bowl mid-way.
Pour batter into pans and bake for about 35 minutes or until a tester comes out clean.
Remove cakes to a rack and allow to cool before frosting.

Magnolia’s Vanilla Buttercream
from More from Magnolia

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract

Add butter to your mixer bowl. Add 4 cups of the sugar and then the milk & vanilla. On medium speed, beat until and creamy (about 3-5 minutes) Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored at room temperature in an airtight container for up to 3 days.

Originally published at Whitney Drake. You can comment here or there.

thesilversiren: (food place setting white)
Baking is sort of my thing. It has been since I was in middle school. Icing, however, is something I'm still learning about. This weekend, I was making a birthday cake for The Boy's grandfather, and was running out of time. So when the layers were almost cool, I began icing. More on that. Since the cake was delicious, I thought I'd share the recipes that are quickly becoming family favorites.

Now, to the disaster. I had the bottom layer on the cake plate and put strawberry preserves in as part of the filling, and a bit of icing. Then I started icing the sides. I was nearly done, when it started to ooze out the middle. Quickly, I put it in the fridge and hoped it would set before all the filling had melted out. This is what we wound up with. An ugly, yet delicious cake. Lesson learned, wait until layers are completely cooled to ice them.



Restaurant Eves Cake
adapted from The Washington Post, found on chaos in the kitchen

2 cups sugar
2 1/2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter melted, at room temperature
4 eggs
1 tsp vanilla extract
1 cup milk

Heat oven to 350F and prepare cake pans with grease and parchment paper.
Combine dry ingredients (sugar through salt) in a mixing bowl.
Beat in melted butter for about 2 minutes and until mixture resembles cornmeal.
Combine eggs, vanilla, and milk in a bowl.
Add liquid mixture to dry mixture, beating constantly for 2 minutes. Scrape down the bowl mid-way.
Pour batter into pans and bake for about 35 minutes or until a tester comes out clean.
Remove cakes to a rack and allow to cool before frosting.

Magnolia's Vanilla Buttercream
from More from Magnolia

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners sugar
1/2 cup milk
2 teaspoons vanilla extract

Add butter to your mixer bowl. Add 4 cups of the sugar and then the milk & vanilla. On medium speed, beat until and creamy (about 3-5 minutes) Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored at room temperature in an airtight container for up to 3 days.

thesilversiren: (Default)

I’m not sure how I wound up at this recipe. It might have been a link in a blog, or I might have googled ‘cranberry almond’ out of desperation, looking for something to bake.

Regardless, I wound up at The Wednesday Chef and her post for Regina Schrambling’s Almond-Cranberry Cookies. And I realized, that I had everything I needed to bake these cookies. You see, I’ve been putting off going to the grocery store. Knowing that I’ll be somewhere else next week tends to make me not want to buy food that I’ll have to use in one week or else. So, I’ve been creating out of what we’ve had.

Eons ago, I’d bought almond slivers and dried cranberries- intending to make scones from them. But inevitably, I was out of some ingredient I needed for the scones.

So I looked at the ingredients, and I had everything! Even the almond extract and the brown sugar! Only, my brown sugar was a hopelessly solid brick, so I used regular sugar.

Even with the substitution (which I thought was hilarious given that she made substitutions when she made the recipe), they were fragrant, crunchy with some give, and exactly what I was looking for. The oldest kidlet proclaimed them to be “scrummy,” which I think was supposed to be scrumptious and yummy combined. Regardless, the recipe yielded just a little under 3 dozen, and they were gone in two days flat.

Read the rest of this entry » )

Originally published at Whitney Drake. You can comment here or there.

thesilversiren: (Default)

Source: Peanuts Cookbook

I looked forward to summer for these. I never quite believed my mom that these were easy to make- simply because they tasted so darn good!

My family has always loved lemon (my Grandmother has a “famous” lemon meringue recipe that we’ve all tried, and failed, to duplicate).  So it was extremely lucky that my husband loves lemons are well.  I was trying to decide what to bake one day, and his request was “something with lemons.”  Knowing how tricky meringue can be to pull off in the middle of a hot summer, I turned to these lemon bars.

The Husband loved them, but my neatnik of a son decided that he didn’t like them (the lemon portion was too sticky, but it was yummy, he said). I’m sure that he’ll come around! Forgive the horrible picture, all I had at the time was my cameraphone.

Lucy’s Lemon Squares

The crust:

1 cup flour
1/2 cup butter
1/4 cup powdered sugar

Preheat oven to 350°. Sift flour and sugar into a bowl.  Blend in butter with clean fingertips until well mixed.  Pat evenly into the bottom of an 8 x 8 inch baking pan (no need to grease it, but if you’re worried you can’t get it out, feel free to line with parchment paper!).  Bake for 20 minutes.

The filling:

2 eggs
1 cup granulated sugar
1/2 teaspoon baking powder
2 1/2 tablespoons fresh lemon juice
dash of salt

Mix all ingredients thoroughly, and pour over baked crust. Return to oven for 20-25 minutes at same temperature. Cool on rack, and cut into squares. Sprinkle with sifted powdered sugar.

Yield depends on the how small you cut the squares.

Originally published at Whitney Drake. You can comment here or there.

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