Red Velvet Cake

Erin and Ev love helping cook and bake.

Erin seems to be my helper when I make Red Velvet Cake.  I'd never made it, but took the plunge for Christmas evening - and man was it tasty!!  When you cut it open it is just beautiful and the taste makes it even better.

Cake

2 1/2 cups (250 grams) sifted cake flour

1/2 teaspoon salt

2 tablespoons (15 grams) regular or Dutch-processed cocoa powder

1/2 cup (113 grams) unsalted butter, at room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup (240 ml) buttermilk

2 tablespoons liquid red food coloring

1 teaspoon white distilled vinegar

1 teaspoon baking soda

Cream Cheese Frosting:

1 - 8 ounce (227 grams) cream cheese, room temperature

1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature

1 teaspoon pure vanilla extract

1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted

1 1/2 (360 ml) cups heavy whipping cream (contains 36-40% butterfat)

Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

Red Velvet Cake: In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside. In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.

Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting.  Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish sprinkles or whatever you think is pretty! 

Serves 10-12 people.

New Years Resolution

Last year I was ambitious. I got rid of something using freecycle every day. This year my plan is weekly - and not freecycling, but cooking a new recipe. I'll post the recipe with my thoughts on it. This is nothing too creative, but I want to try some new recipes - and this might keep me on track!

Tonight will be Buffalo Chicken Casserole - I wanted something spicy!

Super Yummy Corned Beef...

This year I made my corned beef in the crock pot and it turned out great!!!

3 carrots, cut into 1 inch pieces
3-4 lbs corned beef brisket
2-3 onions, cut into quarters
10 small red potatoes, halved, 6 medium quartered, 4 large cut into six pieces
1 small head of cabbage, cut into wedges keeping the core on each wedge so they stay in wedges
1/2-2 teaspoon mustard powder
1/2-2 teaspoon garlic powder
1 sprig thyme
1 teaspoon sugar
12 ounces Guinness stout
1 cup water
1 teaspoon salt
1 teaspoon pepper

Place carrots into bottom of crock pot.

Add corned beef brisket & onions.

Mix together beer, water, sugar, dry mustard, garlic powder, sprig of thyme, salt and pepper.

Pour into crock pot.

Cover & cook on low heat for 8 hours.

If carrots and onions are tender you can remove them, placing them in a covered dish. Add cabbage wedges and potatoes to crock pot & push down into liquid.

Turn crock pot on high & cook 2 more hours adding back the veggies if removed just to warm.

I've fallen in love... with my bread machine!

When Dave and I got married I registered for a bread machine. And, like every other woman that gets a bread machine - it stayed packed away for years. A few weeks ago I was sick of paying a lot for bread filled with corn syrup, so I took it out and made a loaf - and it was great! So, I am now experimenting with all kids of bread recipes.

I especially love recipes without eggs or milk, as you can use the timer and have the loaf just in time for breakfast! What a treat!

I made this loaf for the President Obama inauguration party I went to - it was excellent!!

Hawaiian Bread
3/4 cup pineapple juice
1 egg
2 tablespoons vegetable oil
2 1/2 tablespoons honey
3/4 teaspoon salt
3 cups bread flour
2 tablespoons milk
2 teaspoons fast or quick rising yeast

Place ingredients in bread machine container in order directed by manufacturer.
Cycle: white, sweet, no timer.
Setting: light.

Cinnamon Stewed Apples

Since it is apple picking season, I have shared this recipe with friends, and figured I would post it as well. Enjoy!!

Cinnamon Stewed Apples
6 cups granny smith apples - peeled, cored and sliced (I used a variety)
1/2 cup packed brown sugar (you can use a little less)
1/4 cup apple juice
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp salt

Combine all ingredients in large heavy sauce pan.

Cover and cook over medium/low heat 45 minutes or until apples are tender - stirring occasionally.

Let stand 5 minutes.

If you are serving with pork or something like that you can stop here. If you are making apple sauce, then just throw it in a blender or Cuisinart and it will be a finer consistency for applesauce. If you are making applesauce I let it stand until no longer hot - just so I don't burn myself or anything.

The Best Apple Pie EVER!

I made a terrific apple pie tonight - after we got back from the orchard. It was very easy and tasted amazing! I have an old fashioned peeler/slicer/ corer which helps move things along.

Crunchy Carmel Apple Pie

Ingredients for the Pie

• 1 pastry crust for a deep-dish pie 9-inch (homemade or store-bought)
• 1/2 cup sugar
• 3 Tbsp. all-purpose flour
• 1 tsp. ground cinnamon
• 1/8 tsp salt
• 6 cups thinly sliced peeled apples ( fuji or cortland are great - I like to use a mix)
• 1 recipe crumb topping (see below)
• 1/2 cup chopped pecans
• 1/4 cup caramel topping

Ingredients for the Crumb Topping

• 1 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup quick cooking rolled oats
• 1/2 cup butter

Directions for the Crumb Topping

1. Directions for Crumb Topping: 1. Stir together brown sugar, flour, rolled oats.

2. Cut in 1/2 cup butter until topping is like course crumbs. Set aside.

Directions for the Pie

1. In a large bowl, stir together the sugar, flour, cinnamon and salt.

2. Add apple slices and gently toss until coated.

3. Transfer apple mixture to the pie shell (I remove the store-bought pie shell from the aluminum pie plate and transfer it to a 9-inch pie plate of my own, but you do not have to.)

4. Sprinkle crumb topping over apple mixture.

5. Place pie on a cookie sheet so the drippings don't drop into your oven.

6. Cover edges of pie with aluminum foil.

7. Bake in a preheated 375 oven for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil.

8. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top.

9. Cool on a wire rack and enjoy warm or at room temperature.

10. Serve with a good vanilla ice cream - don't go cheap with generic ice cream!!

The Best Lemon Bars Ever!!!

This is a recipe from my friend Erica. They are really yummy!!!

1/4 cup powered sugar
1 c flour
1 stick butter
2 eggs
1 c sugar
1/4 tsp. salt
3 tbsp lemon juice
1/2 tsp baking powder
2 tbsp flour

Mix powdered sugar, flour and margarine well; press into 8x8 inch pan. Bake at 350º for 20 minutes. Combine rest of ingredients; pour on top of crust. Bake 30 minutes. Sprinkle with powdered sugar after baking.

Life is too short...

Recently I have decided life is too short for fake lemonade. I have found out that I really enjoy making fresh, homemade lemonade and limeade. Not sure how long I'll be on this kick, but it is tasty while it lasts!!

Lemonaid
1 cup sugar
1 cup water
1 cup fresh squeezed lemon juice
3-4 cups water

- Make simple syrup by heating the sugar and 1 cup water in a small saucepan until the sugar is dissolved completely.

- While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.

- Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.

- Serve with ice, sliced lemons.

Some recipes also recommend the following...
- a capful of lemon extract
- a pinch of salt

We really enjoy freezing the juice with a few fresh berries - raspberries or blueberries. It makes a great sweet evening snack that lasts a long time.

Eclair Cake Recipe....

This is the cake I made for the girls birthday party - it was a huge hit!!!
Keep in mind, Erin had 3 servings...

1 (1 lb.) box graham crackers
2 sm. pkg. instant French vanilla pudding
3 1/2 cups milk
8 ounces Cool Whip
1 container chocolate frosting

Line the bottom of 9 x 13 inch pan with graham crackers.

Mix pudding with milk. Beat at medium speed for 2 minutes. Blend in Cool Whip.

Pour half the pudding mix over graham crackers. Place a second layer of crackers over pudding. Pour remaining pudding mixture. Cover with final layer of graham crackers.

Refrigerate for 2 hours, then frost. I usually microwave the frosting so it is easy to frost. Refrigerate overnight or at least several hours.

Summer Sangria

It's summer and what could be better than a nice cold glass of sangria??? Try this recipe and you'll love it!!

3/4 cup simple syrup (equal parts of sugar and water brought to a boil and cooled)
2 bottles red wine or white wine
3/4 cup brandy
1/2 cup triple sec
3/4 cup orange juice
2 oranges sliced thin
2 green apples slice thin
2 lemons sliced thin

Combine all ingredients in a large pitcher and chill covered 2 hours or up to 2 days. Serve over ice.

Yummy.........

When I have time (and ingredients) I enjoy cooking. I really like to try new things - and also appreciate the tried and true recipes. I thought I'd use this forum to share some of my favorite recipes. I welcome you to try them - and I'd love to hear your experience!!

Salsa Verde - one of my friends has really become a terrific chef in the past few years. Going to his home is always a treat because he goes way above and beyond in his cooking. Anyhoo... he made this for his daughters birthday a few weeks ago and I loved it!!

2 cans of tomatillos, drained
¼- ½ onion (depending on the size), quartered
1-2 jalapenos
2 cloves garlic
Juice of ½ lime
Salt to taste (maybe ½-1 tsp?)
Leaves of 5-6 sprigs of cilantro

Put all of this into the food processor and just process until you get the right consistency. Chill and serve with a bag of your favorite tortilla chips.