Tag Archive | cake

Easy Lime Pound Cake

Jun9

As seen on WKTV NEWSChannel 2 The Harried Housewife Easy Lime Pound Cake

Easy Lime Pound Cake

Easy Lime Pound Cake

If you’re pressed for time but still want to bake a homemade treat, grab a box of pound cake mix, pick up a couple of limes, and in no time you’ll have a refreshing dessert that no one will guess began with packaged mix.

You probably already have the other ingredients necessary for preparation in your pantry, so it’s as simple as stirring in a bit of lime zest before baking.

One thing is certain: By embellishing packaged mix, it’s easy to savor a tangy treat fresh from your kitchen.

EASY LIME POUND CAKE

1 (16-ounce) package pound cake mix, plus ingredients to prepare it
2 teaspoons finely grated lime zest
2 tablespoons sugar
2 tablespoons fresh lime juice
Preheat oven to 350 degrees. Grease a 9×5-inch loaf pan with shortening; dust with flour. Prepare cake mix according to package directions. Stir in lime zest. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50 to 55 minutes. Cool in pan 10 minutes before removing to a wire rack set over foil. Cool 10 minutes more. Meanwhile, combine sugar and lime juice in a small microwave-safe bowl. Microwave on HIGH just until sugar has dissolved, 10 to 20 seconds. Stir well. Poke a long skewer into the top of cake at about 1-inch intervals; brush lime-sugar mixture over cake. Cool completely. Makes 12 servings.

Coffee Cake

Apr8

As seen on WKTV NEWSChannel 2 Harried Housewife Coffee Cake

Coffee Cake

Coffee Cake

Coffee cake is a timeless treat that never goes out of style. Filled with old-fashioned goodness, this homey dessert can be prepared at the last minute with pantry staples. Whether it’s for unexpected guests, to share with a neighbor, or as a mid-morning snack, there are countless occasions when a simple yet familiar treat is called for. This recipe calls for a cinnamon-streusel topping as the crowning touch, but there are many variations. Pair with coffee and savor a tried and true favorite.

COFFEE CAKE

TOPPING
1/4 cup flour
1/4 cup packed brown sugar
1 teaspoon cinnamon
1/4 cup (1/2 stick) cold butter, cut into pieces
 
CAKE
1 1/2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (1/2 stick) cold butter, cut into pieces
3/4 cup milk
1 egg
1 teaspoon vanilla
Preheat oven to 375 degrees. Grease an 8-inch round baking pan with shortening; dust with flour. For topping, in a medium bowl, combine the 1/4 cup flour, brown sugar, and cinnamon. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. For cake, in a large bowl, combine the 1 1/2 cups flour, sugar, baking powder, and salt. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. In a medium bowl, whisk together milk, egg, and vanilla. Add to the flour mixture; mix well. Transfer to prepared pan. Sprinkle with topping. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Cool 20 minutes. Serve warm or completely cooled. Makes 8 servings.

Molten Chocolate Cakes

Feb7

As seen on WKTV NEWSChannel 2 Friday, February 7, 2014

Molten Chocolate Cakes

Molten Chocolate Cakes

A miniature chocolate cake for two that oozes with melted goodness is a luscious way to celebrate Valentine’s Day with your sweetie. And while it might seem like these lavish, restaurant-style cakes require a lot of time and effort to prepare, they actually can be made quickly and easily.

They also are an excellent choice to share with family and friends, and the batter can be made a day in advance. Just divide into prepared custard cups, cover with plastic wrap, and store in the fridge. When it’s time to bake the cakes, just remove the plastic wrap, place on a baking sheet, and bake as directed increasing the bake time by about 2 minutes.

A sprinkling of confectioners’ sugar and a dollop of whipped cream adds the final flourish. With an over-the-top dessert like this, it’s easy to create a memorable Valentine’s Day beginning in your own kitchen.

Here’s another easy recipe for your Valentine: Chocolate Covered Strawberries

MOLTEN CHOCOLATE CAKES

1 cup semisweet chocolate chips
4 ounces high-quality unsweetened chocolate, chopped
3/4 cup (1 1/2 sticks) butter
1 1/2 cups confectioners’ sugar, plus more for garnish (optional)
1/2 cup flour
1/2 teaspoon cinnamon
3 eggs
3 egg yolks
2 tablespoons coffee liqueur, such as Kahlua
Whipped cream (optional)
Preheat oven to 425 degrees. Butter 6 (6-ounce) custard cups. Place on a baking sheet. In a large, microwave-safe bowl, combine chocolate chips, unsweetened chocolate, and butter. Microwave on HIGH until butter has melted, about 2 minutes. Whisk until smooth. Add confectioners’ sugar, flour, and cinnamon. Stir until combined. Add eggs, egg yolks, and coffee liqueur; whisk until well blended. Divide batter among prepared custard cups. Bake until cakes are firm around the edges but are soft in the centers, 13 to 14 minutes. Let stand 1 minute. Run a thin knife around the edges; invert onto dessert plates. Top each cake with a sprinkling of confectioners’ sugar and/or a dollop of whipped cream, if desired. Makes 12 servings, 1/2 cake each.

Come say hello!

February 8, 2014 at 11:00 ~ Presentation and Book Signing ~ Sherrill Free Library, 543 Sherrill Rd., Sherrill, NY 13461

February 8, 2014 at 2:00 ~ Meet and Greet ~ Representing the Observer Dispatch’s Entree Magazine ~ Turning Stone Resort and Casino Home Show, 5218 Patrick Rd., Verona, NY 13478

Rainbow Sprinkle Cake Slices

Apr9

As seen on WKTV NEWSChannel 2 Friday, April 4, 2014

Rainbow Sprinkle Cake Slices

Rainbow Sprinkle Cake Slices

A package of store-bought cake mix and pudding mix along with a sprinkling of multicolored candies and a few pantry staples is all it takes to prepare irresistible treats both children and adults will enjoy.

Perfect for backyard picnics, brunches, or just about any gathering, these moist and flavorful slices of cake are ideal for picking up and nibbling. Simply arrange slices on a variety of attractive white serving plates like this Chef’s Table Small Rectangular Platter from Oneida and let guests help themselves.

With minimal ingredients and a colorful array of candy sprinkles, it’s easy to create mouthwatering goodies everyone will like to bite into. Happy Spring!

RAINBOW SPRINKLE CAKE SLICES

1 (4-serving size) package instant vanilla pudding and pie filling mix
1 (16.5-ounce) package white cake mix with pudding in the mix
4 eggs
1 cup water
2/3 cup vegetable oil
1/4 cup multicolored candy sprinkles, plus more for garnish
Whipped Cream Frosting
Preheat oven to 350 degrees. Grease a 9×13-inch baking pan with shortening; dust with flour; reserve 1/4 cup pudding mix for frosting (see below). In a large bowl, combine the remaining pudding mix, cake mix, eggs, water, and oil. Blend with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium; beat 2 minutes. Stir in 1/4 cup candy sprinkles. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 28 to 33 minutes. Cool completely on a wire rack. Frost with Whipped Cream Frosting; garnish with candy sprinkles. Cut into slices. Makes 30 servings.

WHIPPED CREAM FROSTING

1/4 cup instant vanilla pudding and pie filling mix
1 pint heavy (or whipping) cream
In a medium bowl, combine pudding mix and heavy cream. Beat with an electric mixer on medium speed until thickened and peaks form.

Thanks to Oneida for providing serveware

Pumpkin Gingerbread Cake

Dec4

As seen on NEWSChannel 2 Friday, December 20, 2013

Pumpkin Gingerbread Cake

Pumpkin Gingerbread Cake

Take a trip back in time to Grandma’s holiday kitchen by baking this spicy and moist Pumpkin Gingerbread Cake. Dripping with a cream cheese glaze that’s dusted with flakes of edible white glitter, this aromatic cake will glisten like icicles freshly coated with a blanket of new-fallen snow.

The perfect treat to share with those near and dear, this recipe adds just enough pumpkin to lend a tasty twist to a time-honored classic. And placing this frosty-looking dessert on a cake plate like this simple yet stylish Anchor Hocking Presence Cake Plate with Dome will only add to the charm of an old-fashioned Christmas.

As the intoxicating aroma of familiar spices wafts through the air and conjures up warm reminiscences of Grandma’s kitchen, it’s gratifying to know that baking this cake will honor her—and create fond memories for generations to come.

PUMPKIN GINGERBREAD CAKE

2 1/4 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup sugar
1/4 cup packed brown sugar
1/2 cup butter flavored vegetable shortening
1 egg
1 cup 100 percent pure pumpkin
1 cup hot water
3/4 cup molasses
Cream Cheese Glaze
Edible white glitter flakes (optional)
Preheat oven to 350 degrees. Grease a 10-inch fluted tube pan with shortening; dust with flour. In a medium bowl, combine flour, baking soda, ginger, cinnamon, baking powder, salt, and cloves. In a large bowl, combine sugar, brown sugar, and shortening. Beat with an electric mixer until well blended. Add egg; beat until combined. Add pumpkin, hot water, and molasses; beat until blended. Add flour mixture; beat until combined. Transfer to prepared pan. Bake until a toothpick inserted near center comes out clean, 45 to 50 minutes. Cool in pan 10 minutes before removing to a wire rack. Cool completely; transfer to cake plate. Drizzle with Cream Cheese Glaze and sprinkle with edible glitter, if desired. Makes 16 servings.

CREAM CHEESE GLAZE

1 (3-ounce) package cream cheese, softened
2 tablespoons butter, softened
1/4 teaspoon vanilla
3/4 cup confectioners’ sugar
1/2 cup milk
In a medium bowl, combine cream cheese, butter, and vanilla. Beat with an electric mixer until creamy. Add confectioners’ sugar; beat until combined. Gradually add milk, beating after each addition, until glaze is of drizzling consistency.

Thanks to Anchor Hocking for providing photography and serveware