Banana Pudding on Steriods

This was originally posted on September 2, 2013, but I am making it this afternoon, so I thought it might be nice to re-post.  This time I am making it with Vanilla Wafers instead of cake.  I use the least expensive cookies that I can find because those seem to be more porous and soak up the pudding.

D.

Pumpkin Pie Spice Cake, Very Easy!

I can not take credit for the concept of this cake.  I saw it on my Facebook page and I had the ingredients so it seem like a good recipe for me to overhaul.  The reason for the overhaul, and not by much, is because the original recipe called for 2 ingredients; cake mix and a can of pumpkin.  As many of you realize, pumpkin is not very high on my list of things to consume.  I do like it but pumpkin is fairly bland needs more than a cake mix to jazz it up.  I wanted to keep the recipe true to original post but make it worth its time and ingredients.   So I added Pumpkin Pie Spice.

Martha Choat's Very Merry White Chocolate Christmas Cake

Martha Choat made this cake and words can not describe how wonderful it was, but I will try.  Even the fondant tasted good.  Martha is a Certified Master Baker.  She has been baking cakes for 30 years.  She started making cakes when her son wanted a Mickey Mouse Cake for his birthday.  He insisted that the cake he wanted was at Wal-mart.  Martha thought she was getting off easy and was going to buy him a birthday cake.  Martha's son lead her down the crafts aisle to the Wilton cake decorating section, where he pointed to the Mickey Mouse pan and immediately told her that he wanted that cake. Little boys want what little boys want, so he got his Mickey Mouse without icing on the ears. (That is what he wanted.)Which leaves us 30 years later with a gorgeous Christmas Cake.

This recipe has everything in it that I could want in a celebration cake.  Cherries, coconut, heavy cream,sugar SPARKLES and WHITE CHOCOLATE.

The cake is moist and rich.  This required a fabulous cup of coffee to go along side of it.  It was the perfect ending to a wonderful Christmas meal.

I know that you are waiting for the recipe.  Martha and I developed it but I gave my half of the recipe to Martha.  If you would like this or any other cake,  her cakes are VERY reasonably priced.  When I asked her to bake this one, I had to talk her up on the price.  You can contact her at (254)855-9636 or maswaco60@yahoo.com.  Remember that she has a full-time job, also, so contact her early.  If all of that does not impress you, Martha knows American Sign Language, as well.

I hope that all of you had a Blessed and Merry Christmas!

Deloris

Stormey Perritt's Brickle Bundt Cake

Stormy Perritt made the most wonderful bundt cake and was so gracious to allow me to share it with you.  It was moist with a very nice browned crust.  She brought this cake as a gift  and what a GIFT. We all wanted the recipe.  When she explained how to make it, I was very surprised. 

Pineapple Carrot Cupcakes

I know that I already have one recipe for Pineapple Carrot Cupcakes but  Chris loves Carrot Cake and Cupcakes. This is similar to the previous recipe, however, I used Balsamic Vinegar in this version. It turn out so well, I had to share the recipe.

Crumb Cake

Nancy and Karen are visiting me and I wanted to make a coffee cake for brunch.  While gathering the ingredients, I found that there was very little brown sugar in the pantry.  As you are probably aware, I live out in the country so I had to change the recipe that was planned.
But, I had enough brown sugar to make this coffee cake with a little bit of crumb topping.  It turned out delicious.  So the next time things do not go as planned, branch out and try something different. It might turn out great!

Pineapple Upside Down Cake

I love Pineapple Upside Down Cake.  This is one of my favorite desserts.  Sliced pineapple rings are traditionally used for the topping but I like to use pineapple chunks, that way there is more pineapple to go around. Debbie Robinson uses crushed pineapple so that every bite gets pineapple.  Which ever cut of pineapple you choose, the cake will be scrumptious.
If you have a cast iron skillet, use it.  It totally

Lemon Cake with Berries

This is a disclaimer regarding the photo.  This is not a picture of the recipe that I am about to give you.  This is a photo of an angel food cake.  However, Nancy Wulff and Karen Keyser sent me a beautiful photograph of a yummy cake and I could not get it to load up on the blog. So, this  is the picture that you are getting.  Sorry, Nancy and Karen, :(.

1 Lemon Cake mix
1 small container of Whipped Topping, thawed
1 10 ounce package of Mixed Berries, thawed
1 small package of Pecan Pieces

Cake
Make cake using the ingredients listed, beating eggs, water and oil first.  Then add the cake mix.  Nancy, who is a professional cake baker, says that this makes the cake lighter.  (Her cakes are beautiful and delicious.)  Bake in a bundt cake pan, according to directions.  Once the cake is cooked, cool before serving.

Topping
Mix together whipped topping, mixed berries, and pecan pieces, reserving a small amount of pecan pieces for garnish.

Assembling
Slice cake and place a piece of cake on a chilled serving plate, top with whipped topping mixture and sprinkle with a small amount of reserved pecan pieces.

A Big Thank You to Nancy and Karen!

Enjoy!

Deloris

printable recipe: https://sites.google.com/site/basilandrosemarys/lemon-cake-and-berries

Valentine's Day-Cherry Kiss Brownie Bites

Cherry Kiss Brownie Bites

These brownies are not for the faint of heart in regards to chocolate.  These are a dark, rich brownie that are lightly sweet.  The cherry and Hershey's Kiss in the middle help to offset the richness of the chocolate.  This is an adult version of a delicious dessert.  It is a dessert worth sharing with your Honey.

Preheat the oven to 325 degrees. Grease and flour a 12 cup muffin tin.

8 Tablespoons of Unsalted Butter
6 Tablespoons of Margarine
3 ounces of Unsweetened Chocolate
1/2 cup of Unsweetened Cocoa Powder
1 cup of Brown Sugar, Packed
2 Large Eggs
2 teaspoons of Vanilla Extract
1 teaspoon of Amaretto
1/4 cup of Sour Cream
1/2 cup of Flour
12 Hershey's Kisses
12 Maraschino Cherries

Melt butter, margarine, and chocolate in the microwave, using a microwave safe bowl.  Stir every 30 seconds. When the chocolate has almost melted, stir until it has completely melted in the butter.  This takes about 2 minutes of microwave time.  Do Not let the chocolate burn.
Sift the cocoa powder over the chocolate and butter and then whisk until combined.  Crumble the brown sugar into the mixture and then whisk until completely combined.  Whisk in the vanilla, Amaretto, and sour cream.  Add eggs and whisk until just combined and then sift in the flour.  Whisk until the flour is just incorporated.
Using half of the batter, fill  each cup with a cookie dough scoop of batter or 4 teaspoons, if you do not have a standard cookie scoop. Repeat until you have all of the cups filled.  Place 1 kiss and 1 cherry in the batter and then top with another scoop of batter or 4 teaspoons.
Using a small spoon, make sure that the kiss and the cherry are completely covered with batter.
Bake at 325 degrees for 20 minutes or until a tester, inserted at the edge of the brownie bite comes out clean.
Remove from oven and let cool in the muffin tin 5 minutes.  Remove and transfer to a rack to cool completely.
Makes 12 servings.

Enjoy!

Deloris

Printable Recipe: https://sites.google.com/site/basilandrosemarys/cherry-kiss-brownie-bites

Champagne Blueberry Buckle

Champane Blueberry Buckle

A buckle is somewhere between a cake and a cobbler.  The recipe is reminiscent of Hot Fudge Pudding.  This buckle is a very down home, comfort food but it can also be dressed up by serving in a lovely dessert dish with fresh, whipped cream.  It is easy enough to make and scrumptious.

Preheat the oven to 350 degrees.

2 cups of Flour
2 teaspoons of Baking Powder
1/2 teaspoon of Salt
1/2 cup of Margarine, softened
1 1/2 cups of Sugar, divided
1/2 cup of Milk
1 pint of Fresh Blueberries, washed and cleaned of stems
1/2 cup of Sparkling Wine
1  cup of Water
Powdered Sugar and Whipped Cream (optional)

Grease a 13" X 9" X 2" baking dish and set aside.
In a medium bowl stir together flour, baking powder, and salt. Set Aside
In a large mixing bowl, beat together margarine and 1 cup sugar until fluffy.  Add flour mixture alternating with milk.  Combine thoroughly and spread in prepared pan.  Top with blueberries and sprinkle with the remaining 1/2 cup of sugar. 
Mix sparkling wine and water together and pour over entire batter.  Bake at 350 degrees for 45 minutes  55 minutes or until cake tester comes out clean, when inserted in the center of the pan.  The berries will not all stay on the top of the buckle.  If desired, sprinkle with powdered sugar and serve with fresh whipped cream.

Delicious!

Deloris

Chocolate Cake Trifle

Chocolate Cake Trifle

Have you ever spent a lot of time on a project and it failed? Well, that is what has happened with this Chocolate Cake Trifle.
I was developing a wonderful, delicious, soul-soothing recipe.  This cake had all the makings of a dessert that came complete with angels singing. It was crafted from unsweetened chocolate, cocoa, literally a pound of Butter, and an assortment of sugars to compliment the bitter chocolate. Not so much sugar to be overly sweet and not so much chocolate to be bitter.  It was going to be heavenly, thus the angels singing.

But I have found over the years that angels do not come to sing or sooth souls when the cook gets a head of herself.  So now, I have a rich, perfectly flavored, DRY as a bone chocolate cake. I will continue to work on the chocolate cake recipe and, eventually, you will see it.  Right now, I have a chocolate cake with too many resources invested, and I refuse to throw it out.  I decide to make a Trifle. I cut the cake into chunks and drizzle it with Amaretto and Cherry Juice.  Then I go to the refrigerator to get the Whipping Cream.  It will save this cake by adding moisture, remember there is already a pound of butter in the cake. Can you see where this is going? When I poured the cream into the mixing bowl there was a 1/4 of a cup, if that much. So I took the the Cool-Whip out of the freezer to thaw and whipped up the cream.

This post is more about what to do with a mistake than how to make a proper cake.  It is a  post about how to bunt when you really wanted to hit a home run. It is a post about realizing that while you are not going to be the hero, you can keep from being a zero.

I used half of the cake to make this trifle.  The other half is now in the freezer, waiting for a couple of ideas that are rolling around.

Here is the recipe.

1/2 of a Dry Cake
4-6 Tablespoons of Amaretto
4-6 Tablespoons of Maraschino Cherry Juice
6 Tablespoons of Maraschino Cherries, chopped
2 cups of Whipping Cream, beaten with sugar or a 20 ounce container of Cool Whip

Cut the cake into medium size chunks and drizzle with Amaretto and Cherry Juice. Let that soak for about an hour.  In a pretty bowl, layer cake, then whipped cream or Cool Whip and then chopped cherries.  Reserve a few cherries for the top. Continue until you have used all of the cake and whipped cream or Cool whip. Ending with whipped cream or Cool Whip. Garnish with cake crumbles and reserved cherries.  Refrigerate for 8 hours.

Enjoy and when life gives you dry cake, make a Trifle or something just as delicious!

Deloris

Black and Tan Cake

If you think I reach into the refrigerator a few times to often for a beer to cook with, think again.  Beer can be used so many ways.  The yeast in it makes a wonderful leavening agent.  This one uses Stout Beer.  I used the 25th anniversary Abita Vanilla Double Dog which had very heavy overtones of chocolate.  It had more chocolate flavor than any other stout I have tasted.  You could use any stout that you like.  I thought the bottle was cool so I bought. And to answer the question that is forming in your mind, yes, I buy wine the same way.  Like wine purchased on that premise, some beers are good and some go down the drain. I am not of the mind set that says that a good beer is an opened one. Enough about the beer.  Here is the recipe.  Preheat the oven to 350 degrees

3/4 cup of Butter, Softened
1 1/2 cups of Granulated Sugar
3/4 cup of Light Brown Sugar
3 Eggs
2 1/4 cups of Flour
1/2 teaspoon of Salt
1/2 teaspoon of Baking Soda
3/4 cup of Stout Beer
1/2 cup of Sour Cream
4 ounces of Semi-sweet Chocolate, melted

Prepare an 8 cup bundt pan butter and flour or by spraying with oil and flouring the pan. Set Aside.
Cream butter and gradually add sugar, beating until light and fluffly.  Add eggs, one at a time, beating well after each addition.
Sift together flour, salt and Baking Soda.  Alternately add flour mixture and beer to egg mixture, beating well.  Add Sour Cream and beat well.
In a separate mixing bowl, combine melted chocolate and 1/2 of the cake batter to make the "black" batter. Mix well and spoon into the prepared pan. Try to press part of the batter up the sides of the pan so that the batter sits at an angle as much as possible.  Do not touch the sides of the pan with the spoon. 
Spoon the rest of the "tan" batter into the middle of the "black" batter and finally on the top.  Bake for 1 1/2 hours at 350 degrees.
Cool in the pan for 15 minutes before turning the cake onto a wire rack to cool completely.  When cooled, transfer to a cake plate and dust with powdered sugar.

Enjoy!

Deloris

Sunday Morning Coffee Cake

This is a nice coffee cake to serve warm with whipped butter.  If I am sharing this cake, I bake it in two 8 inch pans.  Preheat the oven to 375 degrees.

2 cups of sifted All purpose Flour
1/2 cup of Oatmeal
2 cups of Brown Sugar
1 teaspoon of salt
2/3 cup of Shortening
2 teaspoons of Baking Powder
1/2 teaspoon of Baking Soda
1 Tablespoon of Cinnamon
1 teaspoon of nutmeg
1 cup of Sour milk (1 teaspoon of vinegar added to 1 cup of milk, let sit for 5 minutes to curdle)
2 beaten Eggs

Mix Flour, oatmeal, sugar, salt and shortening until crumbly; reserve 1 cup.  To remaining crumbs, add baking powder, baking soda and spices; mix well.  Add milk and eggs; mix well.  Pour into a 13" X 9" X 2" greased pan; top with reserved crumbs.  Bake at 375 degrees for 30 to 35 minutes or until cake tester comes out clean.

Enjoy!

Deloris

Road Trip to Albuqureque for the Balloon Fiesta and Carrot Cake Cupcakes with great New Mexico Pinon Coffee

I had the pleasure of visiting Albuquerque during the Balloon Fiesta.  It is a beautiful city and the big balloons are not the only things to see there.  While I was there, I had the opportunity to visit Old Town and eat some great food.
This was the 40th annual Balloon Fiesta and it was as colorful and exciting as any Balloon Festival I have attended.  The crowds that this one draws swell the population of the city and surrounding areas to over 1 million, according to one of the cab drivers.  It is amazing!
Old Town is the original part of Albuquerque that was established 300 years ago. It was well kept and had lovely shops. Normally I write about food but I have to comment on a tiny little clothing shop.  It is the Peruvian Perfection.  It is owned and run by a husband and wife team.  The husband,  Brian  runs the shop and the wife, Katina , is the designer of the pieces.  She is Peruvian and has studied design in Peru. Her designs were classic, beautiful, and well made.  She uses Alpaca and Cotton cloth for her line.  The Alpaca is so light it was unbelievable.  You can visit them at 323 Romero St. NW Suite #4 or on the web at http://www.peruvianperfection.net/.

            .
The lunch I had was at  St. Clair Winery and Bistro.  They had a Bistro Dip which was delicious and I sampled two of their wines, Blue Teel White Merlot and St Clair Shiraz. All in all, a lovely afternoon.
While I was in Albuquerque, I also had one of the best pieces of Carrot Cake, ever.  The icing was a thin vanilla glaze with a drizzle of more vanilla glaze, so I am sharing my version with Cream Cheese Icing. While having the Carrot Cake, I also had a pot of New Mexico Pinon coffee.  The coffee had a chocolate undertone that really set off the cake. 
The bag of coffee I purchased lists pinon nuts in the ingredients. It is different and delicious. If you would like to order the coffee, the website is http://www.nmpinoncoffee.com/

Carrot Cake Cupcakes
with iced New Mexico
Pinon Coffee
(the milk has not yet
combined with the
coffee)


Carrot Cake Cupcakes with Cream Cheese Icing

2 cups Flour
2 cups Sugar
2 Tablespoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon of Salt
3 cups Shredded Carrots
4 beaten Eggs
3/4 cup Oil

*a note about shredded carrots; I have tried using the pre-shredded carrots that can be purchased in salad section of the grocery store.  I did not have much success.  I felt that it ruined the texture of the cake once it was cooked. However, like any other food, it is totally subjective.  If you like it, do it.

Preheat the oven to 350 degrees and line 12-  3 1/2" muffin tins with paper liners.

Sift the first 5 ingredients together in a mixing bowl. Toss carrots in the dry mixture to keep from settling. Stir in eggs and oil.  Mix until dry ingredients are coated.  Try to not over mix.
Spoon batter evenly into lined muffin pans.  Bake at 350 degrees for 20 and 25 minutes.  Let cool completely. Frost with Cream Cheese Icing.

Cream Cheese Icing

8 ounces Cream Cheese
1/2 cup butter, softened
2 teaspoons Vanilla
1 box Powdered Sugar

Cream together cream cheese and butter. Add vanilla and beat until fluffy.  Slowly add powdered sugar, beating after each addition.  Use for icing cupcakes.

Here are a couple more photos of the balloons.

Albuquerque would be fun anytime of the year but it was especially nice on this weekend.

Enjoy!

Deloris

Angel Food Cake with Fruit Sauce

This was always one of my favorite birthday cakes when I was a kid.  I hope that you try it.  It does take a little extra time but is well worth it.  This recipe also uses up the 12 egg whites from the Creme Brulee' Cake.
Preheat the oven to 350 degrees.

12 Egg Whites at room temperature
3 cups of Powdered Sugar
1 cup of Cake flour or 1 cup of all purpose flour minus 2 tablespoons (sifted three times before starting any of the processes)
1 1/2 teaspoons of Cream of Tartar
1 teaspoon of vanilla
1/2 cup Granulated Sugar

I used 1 cup of all purpose Flour and removed 2 Tablespoons and then sifted it three times.

In an extra large mixing bowl allow egg whites to stand at room temperature for at least 30 minutes.
Sift flour (again if using all purpose flour) with powdered sugar three times and set aside.
Add cream of tartar and vanilla to egg whites and beat with a mixer until medium peaks form.  Sift 1/4 of the flour and sugar over the egg whites and Gradually fold in flour and sugar.  Try not to deflate the egg whites.  Gently spoon into an ungreased,  10" tube pan.  Bake at 350 degrees for 50 minutes or until cake tester comes out clean.  Do not open the oven door while baking. 
Once the cake is removed, invert the pan and let it cool thoroughly.
To remove from pan, carefully loosen the cake from the sides with a metal spatula.
Serve with fruit sauce

1 pint of assorted fruit chunks
1/2 cup orange juice or apple juice
3 Tablespoons Brown Sugar

Combine all ingredients and cook over low heat until liquid thickens. It takes a few minutes because as the fruits heat, they release the liquid within the fruit chunks.
Enjoy!

Deloris

Easy Strawberry Cake

This is so very easy and it does not taste like it came from a CAKE MIX. Bet you were not expecting that!

Preheat your oven to 350 degrees.

1 box of Strawberry Cake Mix, I used Pillsbury but use the brand you like

3 large Eggs, beaten

1/3 cup of Oil

1/4 cup of Water

and the secret

1/2 cup of Strawberry Jam

Drizzle

2 cups of Powdered Sugar

2-3 Tablespoons of milk

Mix together cake mix, eggs oil, water, and jam.  Pour into a greased and floured 13" X 9" cake pan. Bake 30 to 40 minutes, until tester pulls out clean.

While your cake is cooling, sift  powdered sugar in a clean bowl and add milk in small amounts mixing after each addition until drizzle is thin.

While cake is still warm pour drizzle over cake.

Serve warm or cold.

Enjoy!

Deloris

Creme Brulee' Cake

This was a good idea that came to fruition.  My daughter asked for a Creme Brulee' Cake and I had a great time developing this recipe.  The baking time runs long because of the cake but other than that it is easy.  You will need a cooked yellow cake.  I cheated and made mine with a Pillsbury Cake Mix. You will need to also have a pan that is large enough to place the Creme Brulee' Cake baking pan in.  Place a kitchen towel in the bottom of the larger pan.  Hot water is poured between the pans, carefully, so that none gets on the cake.  It will need to be about an inch deep.  This helps the custard cook evenly.
While baking, the top (bottom after flipping onto a plate) will brown.  If you do not want that, just cover the pan with foil when it first starts to brown.  You will need to refrigerate this cake at least 4 hours before broiling the sugar, but it is so much better the following day.  If you can, make it a day ahead.
Preheat your oven to 350 degrees.

1 9" X 13" yellow sheet cake, cooled, brown edges removed, and then sliced 1/2" strips
4 cups of HEAVY WHIPPING CREAM
3/4 cup Sugar
1/4 teaspoon Salt
2 teaspoons Vanilla
12 large Egg YOLKS, (we'll do something with egg whites later)
12 teaspoons Brown Sugar

After cooling yellow cake, remove from and chill in the refrigerator.  This makes removing edges and cutting strips easier.  Once strips are cut, carefully set aside.
Pour 1 cup of heavy whipping cream in a small saucepan and add sugar. Cook on low, stirring constantly until sugar is dissolved. Set aside and cool.
Whisk salt, vanilla, and egg yolks together in a bowl, until thoroughly blended.
To the cream and sugar, add the other 3 cups of Heavy Whipping Cream and mix.  Make sure that the mixture is cool.  Add egg mixture to cream. Set aside.
Line the larger pan with the towel. Line the bottom of the pan being used for the cake with parchment paper and then ladle in about 1/3 of the custard mix.  Carefully place the cake strips on the custard mix.  Try to fill in all of the spaces.  You will not use all of the cake. Pour the rest of the custard mixture over the top an place in oven.  Place cake pan into the larger pan and pour water between the pans, to 1 inch deep. Bake for 1 hour and 10 minutes or until tester comes out clean.
Remove from oven, cool and then refrigerate.

When you are almost ready to serve,  heat broiler and turn cake onto an oven proof serving platter. Remove the parchment and crumble brown sugar on top.  When broiler is ready, slide cake under the broiler and stay with it.  The sugar will melt quickly.  Make sure that it does not burn.  Remove. Now here is the dilemma.  You can refrigerate the cake again , up to 30 minutes, so that the custard is cold or you can eat it warm.  Both are excellent, it just depends on your preferences.
I know this sounds like a lot of work but it is fairly easy.

Enjoy!

Deloris