Orange Cake (2 ingredients)!!

IMG_3149 (2)

Perfect for a nice light summer dessert with a beautiful light orange color!

This is an easy recipe when you are pressed for time!!

2 Ingredients.

I made this after work for dessert tonight. Super EASY!!

1 box of yellow cake mix
12 ounces orange soda
Pre-heat oven to 350 degrees

Mix together and beat until smooth about 2 minutes.

Pour into greased cake pan (I used 2 rounds)

Bake approximately 15-20 minutes checking after 15 so you don’t over cook it (toothpick should come out clean when checking)

Let cool and you can frost with glaze, cool whip or enjoy plain.

Glaze I used was:
1 1/2 cups powdered sugar sifted
1 Tablespoon melted butter
2 1/2 Tablespoons Orange Juice

I have made this with Sierra Mist (or any lemon lime flavored soda) and replaced the orange juice in the glaze with fresh squeezed lemon juice).

Great weeknight dessert!

IMG_3139 (2) IMG_3140 (2) IMG_3141 (2) IMG_3142 (2) IMG_3143 (2)IMG_3144 (2)IMG_3145 (2)IMG_3146 (2)IMG_3147 (2)IMG_3149 (2)

Lemonade Cake

935410_4873482919934_698691155_n

With spring coming I thought I would share our lemonade cake as it’s full of spring colors with a hint of lemon flavor.

The recipe is simple and the cake is dense and delicious!

decorated

The one above was made last spring and decorated with our homemade light lemon frosting with store bought yellow frosting in the tube to decorate as it was being entered in a “cake share” party.

422174_4812756561813_109064245_n

You can see the ingredients are simple.

431862_4812756721817_164313787_n

When I made this cake last week I kept them as single cakes because the tween queen prefers no frosting and I used the same lemon frosting on the other cake but because it was for us, I spared myself the task of decorating!

Lemonade Cake

1 and ⅓ cups sugar

6 tablespoons butter, softened

1 tablespoon lemon zest

3 tablespoons lemonade concentrate, thawed

2 teaspoons vanilla extract

3 eggs

1 and ¼ cups buttermilk

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

Directions:

Preheat oven to 350 degrees.

In a bowl, stir together flour, baking powder, salt, and baking soda. Set aside.

In a large bowl combine sugar, butter, lemon zest, lemon concentrate, vanilla extract, and eggs.

Add buttermilk to sugar bowl slowly stirring well.

Add dry ingredients to wet ingredients until a smooth batter forms.

Spray two 9 inch round baking pans with cooking spray and divide batter evenly into pans.

Bake for 20 minutes, or until a toothpick comes out clean.

Frosting:

1 cup butter, softened
2 and 1/2 cups powdered sugar sifted
1/2 tablespoon lemon juice or extract
1/4 teaspoon salt
2 tablespoons milk

Beat butter in a stand mixer for 2 minutes. Slowly add powdered sugar until incorporated. Add lemon juice, salt, and milk. Beat until smooth (approximately 3 minutes)

This is a great recipe for summer parties and won’t disappoint 🙂

Magic Cake

IMG_1870

Pieces set up to sell at the bake sale 

A magic cake is a cake that separates into 3 layers while it bakes.  I have never made a magic cake and decided on a whim to make it for our school bake sale.  I made it the night before and it was set up to sell before I even had a taste of it.  I was told by someone who purchased a piece that it was fabulous!!  Rich and creamy custard in the middle with a nice light layer of cake on top and bottom.  It sold out in about 20 minutes!!

TBTFeatured-1

This was a very easy cake to make.  I used my hand mixer for the egg whites and the stand mixer for the rest.  Very few ingredients as well.

IMG_1851 IMG_1850

Separate the eggs and bring to room temperature by letting sit our for 1/2 hour (notice how yellow/orange the yolks are, that is because these are farm fresh eggs from our chickens who are fed greens, corn, vegetables, and crumble to keep them healthy and producing the freshest eggs).

IMG_1852 IMG_1854

Beat the egg whites until stiff (this takes a few minutes on high speed)

IMG_1853 IMG_1855

Next mix the eggs and sugar until light in color and smooth and then add the melted butter and vanilla mixing well (about 2 minutes)

IMG_1856 IMG_1857

Add the flour slowly 1/4 cup at a time and scrape sides.  Slowly add in the lukewarm milk on medium speed and scrape sides and bottom again to ensure all is mixed well.  The batter should be runny and thin.

IMG_1859 IMG_1860

Gently fold in the egg whites with a spatula and use a whisk gently to break up some of the lumps.  It should look like the second picture by the time you are finished.

IMG_1861 IMG_1862

Pour into a very well greased and floured 8×8 pan or use parchment paper as I did.  Bake at 325 degrees until the top is a light brown.  In my oven it took 40 minutes.  *The middle may still appear liquidy but that is ok it will harden.  You want the entire top just lightly browned as in the picture.

Let cool a bit.  Store in the refrigerator overnight or for at least 4 hours so the custard cools and sets up.

IMG_1870

The magic happens and you get a 3 layer cake with very little effort and a great custard filling!!

Needless to say…I will be making one this week for our family as the kids really wanted to try it.  There are variations all over the internet on how to make this and also other flavors.  I actually used a few different websites so will post exactly how I made ours below:

4 egg separated and brought to room temperature

3/4 cup sugar

1/2 cup melted butter (one stick)

2 tsp. vanilla extract

3/4 cup flour (I used a 1/4 cup measuring each into the bowl while mixing separately 3 times)

2 cups lukewarm milk (I microwaved mine for about 30 seconds and stirred it before adding)

Powdered sugar for dusting before serving (optional)

Preheat oven to 325 degrees.  Grease and flour an 8×8 square pan or line with parchment paper.

Beat the egg whites until stiff and set aside

Beat the yolks and sugar until light and well mixed on medium speed.  Add the butter and vanilla mixing another 2 minutes and then add the flour and mix well.

Slowly pour in the lukewarm milk while mixing.  If need be scrape the sides and bottom to make sure everything is mixed well and let beat approximately 1 minute.

Add the egg whites by spatula folding gently in using about 2 batches.  Use a whisk gently to break up the lumps in the batter.

Pour into the pan and let bake until the top is lightly browned (approximately 40 minutes).

Cool completely and chill.  Dust with powdered sugar before serving.

Strawberry Filled Vanilla Cake

cake2

Today the boy of the house had a hockey game.  The tween queen decided to skip it as she was tired.  She was bored and decided to bake this wonderful cake.  This is her first filled cake she made as a surprise for us all.  I wondered why she kept calling to see when we would be home.

It was a real treat and “proud mommy moment” coming home and seeing the smile and pride on her face knowing she made this all from scratch and cleaned up the kitchen so not ONE dish was in the sink!  She could not wait for us to try it.

It is a nice light and moist cake.

cake

You can find the links she used to create this beauty on my facebook page here:  Strawberry Filled Vanilla Cake

Apple Cake

IMG_0968

This is a very simple and delicious cake.  It can be served as a dessert, a coffee cake, or as a snack.  It’s wonderful warm out of the oven!!  It’s a dense cake full of baked apples.

You can find the recipe I used to make our Apple Cake on my Facebook page here:  Apple Cake

Cookie Tips

cookies-600x450

I saw this on Facebook and a few of my blogging friends sites.  This is very interesting. 

A friend who is a chef told me years ago that whenever a recipe in cookies, cakes or cupcakes called for baking soda or baking powder I should use half of each.  For example if the recipe calls for 1 teaspoon baking soda, you would use 1/2 tsp. baking soda and 1/2 tsp. baking powder.  I have done that for every recipe I have made since and it’s never failed me. 

Maybe I will try some of the above along with my secret!!

Carrot Cake

cake

It’s Fathers Day tomorrow and the man of the house loves Carrot Cake.  I have a quick easy recipe for when I make it.  As always I was multi-task cooking making the cake and our Italian Pasta Salad for tomorrow’s dinner.

This recipe is so easy.  The part that takes the longest is trying to frost it pretty.

photo 1-1photo 2-2photo 1-5photo 2-5carrotsgoing incoolingfrosting time cream cheese frostingfrosting2cream frostinglayer 1half doneup highpretty

You can make this adding raisins, pecans, walnuts, and instead of carrots, zucchini.  But the man likes it basic.  Also it’s so much better for you to make your own frosting.  You know what’s in it and there are no preservatives.  If you don’t use it all store in the fridge for up to 2 weeks.

Here is the recipe I use for our family Carrot Cake with Cream Cheese Frosting:

**this will make a three layer cake or I make a 2 layer and a square to leave unfrosted for the “Tween Queen” of this house who does not like frosting!!!

Preheat oven to 350

Grease and flour 3 round pans or two and an 8×8 square pan

Ingredients:
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 eggs
1 1/2 cups vegetable oil
3 cups grated carrots (6 large that I run through my food processor instead of grating by hand)
1 1/2 cups chopped pecans, raisins, walnuts, pineapple, or anything you want optional

In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a mixer, blend until combined. Add carrots and pecans, if using.

Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool. Remove from pans and allow to cool completely before frosting.
Frosting:

2 – 8oz bricks of cream cheese (room temperature)

1 stick of butter (room temperature)

2 cups of powdered sugar

1 teaspoon vanilla

Add all ingredients into a medium bowl and beat until fluffy using a mixer. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.
 

Key Lime Cake

cake5

Tonight is the kids school concert.  After the concert we will come home and celebrate how well they did with a piece of key lime cake.  This is from Trisha Yearwood’s recipe with a few changes.  As you can see I was multi-task cooking getting our sirloin steak ready for tomorrow’s dinner while the cakes were baking.

I have about 30 minutes from the time I get home until the kids get off the bus and I head out to do afternoon feeding of our animals.  Knowing tonight is the concert and we won’t be home until later evening I used that time to whip up this cake for an after concert treat and prepare part of tomorrow’s dinner.

cake3cak34cake2cake

I like to keep this cake light by serving with a tad of whipped cream.   I have also served it with french vanilla ice cream.  Of course I had to give the kids a piece when they came home.  They need their strength to sing 🙂

One 3-ounce package lime flavored gelatin
1 1/3 cups granulated sugar
2 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups vegetable oil
3/4 cups lime juice from approx. 5 limes (you can use the little key limes but you will need quite a few)
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
5 large eggs, slightly beaten

Preheat the oven to 350 degrees F and grease and flour one 9 x 13 cake pan or 9×9 pans or 3 round pans

In a large mixing bowl, mix the gelatin, granulated sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add the oil, lime juice, lemon juice, vanilla, and eggs. Mix until well combined. Pour the batter evenly in the pan and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops or inserting a toothpick. Cool.

You can frost with frosting of your choice or use the one under Trisha’s recipe here

Easy Chocolate Cake

cake

We love this easy chocolate cake recipe.  I always bake it in 2 pans (round or 8×8) as one will get frosted and the other will not because my crazy daughter does not like frosting.

I try to bake on the weekends and fit it in while preparing a meal.  This past weekend I made the macaroni salad while making chocolate chip cookies and last night I made chocolate cake for dessert for the week while grilling pork tenderloin.  It’s called “multi task cooking”.

I have used many variations of flour and sweetener in this recipe and it always tastes fabulous.

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour (or whole wheat white flour or half almond flour etc.)
  • 3/4 cup cocoa p0wder    (I use the Hershey’s brand but whatever cocoa powder is fine)
  • 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

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 and frost or leave plain.

This is also very good served with ice cream or make a quick batch of whip cream with heavy cream and serve on top.  YUM!!

 

Cake Pops

Image

The kids had a half day of school today.  Normally grandma comes to hang out with them until I get home but today she was sick.  So they entertained themselves by making these pretty (and messy) cake pops in the cake pop maker Chase received for her birthday.  She loves it as you can see and so does Chance.  They made quite a few but ate most of them before I got home. 

Image