Tag Archives: sweet

Lemon Layer Cake with Fresh Strawberries

23 May

BeFunky_IMG_3495.jpgI’ve been super slow on posts again and the biggest reason for that is… I am so lazy! Yes I said it. Takes a lot of motivation to write everything down and most of the time I’m procrastinating just like how I did for my essays in college. Some things never change. Here I am with a new post though! So you better get excited. This one is also DELICIOUS and it was so much fun assembling everything. It takes time so be prepared, it ain’t easy coming up with a 6 layer cake I tell ya! It was worth all the trouble though.

Even though I normally try not to eat sugar, full fat dairy, and much gluten; for special occasions I put it all aside and enjoy a cheat treat. I tried using earth balance and almond milk but those were the only changes I could make. So be aware that this is not a clean recipe at all.

This lemon-strawberry layer cake was Andy’s birthday cake that was eaten for quite some time 🙂  Honestly, it tasted best the day of so I would recommend making it for a big party when a lot of people can enjoy it fresh.

Here is the recipe:

For the cake

2 + 1/3 cups cake flour

2 + 3/4 teaspoon baking powder

1/4 teaspoon salt

1 + 3/4 cups sugar

2 tablespoons grated lemon zest

3/4 cup unsalted butter, softened at room temperature (I used earth balance)

1 cup milk (I used almond milk)

5 large egg whites, at room temperature (equals to about 1/2 cup)

1/4 teaspoon cream of tartar

For the filling 

Egg-less Lemon Curd

2 teaspoons lemon zest

3/4 cup sugar

3/4 cup fresh lemon juice

8 tablespoons unsalted butter (earth balance)

2 tablespoons corn starch

1/2 cup evaporated milk

For the frosting:

1 cup unsalted butter, softened at room temperature (earth balance)

2 tablespoons lemon zest

5 cups confectioners sugar

3 tablespoon fresh lemon juice

* This recipe gives 2 pans of cake which then turns into 4 layers of cake. I baked a batch first and then baked half a batch in order to have 6 layers. You can totally bake only one batch and have a 4 layer cake.

The cake:

Heat the oven to 350 °F. Butter and flour two 8×2 inch round cake pans. Sift the cake flour, baking powder, and salt together into a medium bowl. Pulse 1/4 cup of the sugar with the lemon zest in a food processor until well combined.

BeFunky_IMG_3488.jpgIn a large bowl, beat the butter and lemon sugar on medium speed until light and fluffy. Add the remaining sugar and beat until smooth. Beat in a quarter of the milk just until blended. On low speed, add the flour mixture alternately with the milk in three batches, scraping the bowl with a rubber spatula; beat just until blended.

In another bowl beat the egg whites on medium speed just until foamy. Add the cream of tartar, increase the speed to medium high, and beat just until the whites form stiff peaks when the beaters are lifted. Add a quarter of the whites to the batter and gently fold them in with a rubber spatula; continue to gently fold in the whites, a quarter at a time, being careful not to deflate the mixture.

Divide the batter evenly between the two prepared pans. Bake for 40 minutes or until a pick inserted in the center comes out clean. Let it cool in the pans for 10 minutes. Take them out of the pans and let cool completely.

With the palm of one hand pressed on top of a cake layer, cut each in half horizontally, using a long serrated knife.

The curd:

Place the lemon zest on a cutting board with 2 tablespoons of the sugar on top of it. Cut the zest and sugar together with a knife; chopping and rubbing the mixture with the flat side of the knife.

In a small saucepan, combine the zest and sugar paste, remaining sugar, lemon juice, butter, and corn starch. Bring to a boil over medium heat, whisking continuously. After 4-5 minutes, reduce the heat to medium low and simmer for 2-3 minutes making sure the corn starch is dissolved. Pour the mixture into a heat proof bowl, whisk in the evaporated milk and let it cool at room temperature. Cover and refrigerate for at least 2 hours but preferably overnight.

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Assemble your cake!!! This is when you bring out the fresh strawberries! Put a layer of cake on a serving plate, with an offset spatula spread some of the lemon curd, and add slices of fresh strawberries on top.

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Lay another cake layer on top and repeat until you use all the cake layers.

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Crumb coat your cake. Spread a thin layer of the frosting on the cake, filling in any gaps as you go. Chill until the frosting is firm. Then spread the remaining frosting decoratively over the top and the sides of the cake. Garnish it with lemon zest.

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I will also put the recipe up for the sangria on another post. It was a blend of fresh fruit and molasses with merlot and orange juice.

I wish I took a prettier picture of the cake when it was cut but this is the only one I have.

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Baked Pumpkin Pie Spice Donuts

21 Mar

BeFunky_IMG_2567.jpgSo this is one of those recipes I found online, tried, and realized its a masterpiece I should be making every week. Regular donuts are packed with sugar and they’re fried; literally everything that’s bad for you. Baked donuts are more like little cakes, they’re not packed with sugar and they are not that bad for you. I follow the recipe on this link: http://tastykitchen.com/recipes/breads/baked-spice-doughnuts/  and let me tell you they come out incredible every time. If you’ve never seen a donut pan, this is what it looks like:BeFunky_IMG_2843.jpg

 

Definitely get one, it’s so much easier to make donuts with it. I’m considering getting a mini donut pan. Yes, yes they also have mini donut pans which are super cute. Make sure you grease them before pouring the batter and you’re golden. I am copy pasting the recipe on the link above just in case you’re lazy and don’t feel like going to another website to look at the recipe. Just know that all the credit goes to whoever posted this recipe on Tasty Kitchen 🙂

 

Ingredients

  • 1 cup All-purpose Flour
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Baking Soda
  • ½ teaspoons Salt
  • ⅓ cups Granulated Sugar
  • 1-½ teaspoon Pumpkin Pie Spice
  • 2 Tablespoons Cold Unsalted Butter, Sliced
  • 1 whole Egg, Gently Beaten
  • ¼ cups Plain Yogurt
  • ¼ cups Scalded Milk
  • Powdered Sugar (for Sprinkling)

Quick note: Instead of just powdered sugar I used powdered sugar mixed with pumpkin pie spice. It gives it a great kick!

 

Preheat the oven to 350F.

In a large bowl, mix together the dry ingredients (flour, baking powder, baking soda, salt, sugar and pumpkin pie spice). Now, cut in the cold butter, working with your hands to incorporate everything until the mixture feels like sand.

Pour in the egg, yogurt and milk and stir to combine. Be careful not to over-mix!

Pipe into a doughnut pan and bake for fifteen minutes, or until springy.

Once out of the oven, sift powdered sugar over the tops and enjoy.

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Rudolph the Reindeer Cookies

23 Dec

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You don’t know what to make for the little ones on Christmas? Eggnog with bourbon might be a little too strong for them? You cant to have some fun as you’re baking batches and batches of cookies for the holidays? Make red nosed reindeer cookies! They’re the cutest little cookies I’ve ever made and the amazing peanut butter taste in every bite makes them even better! I found the recipe online and followed it exactly. They’re easy, and fun, and gorgeous.

Ingredients

1/2 cup unsalted butter (softened)

3/4 cup peanut butter

1/3 cup sugar

1/3 cup brown sugar

1 large egg

1 teaspoon vanilla extract

1 plus 1/2 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

45 red M&M candies

90 mini semisweet chocolate morsels

Pretzels, broken into 90 1-inch pieces

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Heat your oven to 375 °F and cover your baking sheet with parchment paper.

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In a large bowl beat together butter, peanut butter, and sugars about medium speed about 2 minutes until they’re creamy.

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Add the egg and vanilla extract; beat until combined.

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Stir in flour, baking soda, salt and form a dough.

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Roll into 1-inch balls and place them on the baking tray. I suggest baking 12 at a time since it is easier to handle when you have to add all the nose, eyes, and antlers to the cookies as soon as you can while they’re still hot.

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Bake for 8 minutes. For each cookie immediately place a red M&M as the nose, two mini chocolate morsels as eyes and two pretzel as antlers. Let them cool a little bit if not all the way before serving/storing them.

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Almond Kringle

23 Dec

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Let me start with the confession; I confused the actual kringle recipe. And here is the truth; it turned out great. I got a can of Solo Almond Filling months ago, with the hopes that one day I will be making some sort of pastry with this filling. As Christmas approached I got more and more excited about making a kringle filled with almonds and scanned through a lot of recipes online. Finally I found the one I liked the most and saved the link and read that recipe at least once a week for the past month. Yes, that’s how familiar I was with it. I knew exactly how to make it. Until I made it and realized I did not follow it at all. Well I did but with minor (rather major) changes. The recipe asks for an egg glaze which is an egg yolk and 1/4 cup of milk. I, being a kid who was too excited to bake for her friends for their first traditional Christmas Dinner, added the egg yolk and the milk inside the pastry dough instead of saving it for a glaze on top of it. I was worried but it turned out absolutely great. It may not be a traditional kringle when you eat it but it has an amazing buttery but light flavor to the pastry and a sweetness to its filling.

Ingredients

2 + 1/8 cups flour

1 + 1/2 tablespoons sugar

1/2 teaspoon salt

1/2 cup cold butter

1/2 cup milk

1 egg yolk

1 package active dry yeast

1/4 cup warm water

1 can of Solo Almond Filling

Add the yeast to the warm water in small cup and let it stand for 5-6 minutes until it gets bubbly and rises.

Measure flour, sugar, salt, and cut cold butter into the mixture. Using a fork, mix the whole thing.

Beat the egg yolk and milk with your hand in a small bowl.

Add them egg mixture and the yeast mixture into the flour, salt and butter. Turn it into a dough.

Cover it and let it stay in the fridge overnight (If you don’t have the time you can keep it for at least 2 hours)

When you take it out of the fridge, roll it out on a floured surface into a rectangle. Fold the two sides on top of each other like a letter and roll out to a big rectangle again. Repeat 4 times. Cover it and put it in a warm place for 20 minutes. I turn my oven on to 260 ºF and then turn if off once it hits that temperature and put the dough in there. It will double in size. Take it out and repeat the rolling out and folding 3 more times.

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Have a big rectangle in front of you and add the Solo Almond Filling in the middle. Fold it like a letter, pinch the dough to make sure its closed all the way. I gave it an oval shape.

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Place it in the warm (only 260 ºF) oven once again and let it rise for 20 minutes. Again it will double in size. That’s when you take the doubled dough out of the oven and heat up your oven to 350 ºF. Place it on the middle rack and bake for 15-20 minutes.

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I served it with a little bit of powdered sugar and candied oranges. You can also add almonds.

Orange Chicken and Broccoli

22 Nov

This can also be made with beef, which I’m dying to try out next time 🙂

Ingredients 

Juice of 1 orange

1 tablespoon orange zest

1 tablespoon low sodium soy sauce

1 tablespoon olive oil

¼ cup chicken broth

1 chicken breast, sliced really thin

2 cloves of garlic, minced

1 head of broccoli

Combine first 4 ingredients in a bowl. Take out the left over chunks of orange (from the one you squeezed) and cut them before adding them to the sauce.

Steam the broccoli but make sure it is still crunchy. Take them out and put aside.

Heat some oil in a pan. Add the chicken and garlic. Cook until the chicken pieces are a little crispy on the outside. Add the sauce to the pan and continue cooking for another 3 minutes. Right before you remove the pan from the heat, stir in the broccoli.

Great to serve it over rice!

Chocolate Orange Layer Cake Recipe

24 Sep

I decided to type the recipe as well. Of course you can click on the link but I will put it here just in case. All the credit goes to Abbey Cat Chat, awesome recipe! It’s not too hard at all and I was way too excited to finally use my vintage mixer, and by vintage I mean I bought it from Good Will for $7.99 about two months ago. I never got the chance to use it till this weekend and I loved it.

Ingredients: 

For the Cake:
1 cup boiling water
2/3 cup unsweetened cocoa
⅓ cup bittersweet chocolate, finely chopped
cooking spray
3 tsp flour
1¾ cup sugar
6 tbsp butter, softened
2½ tsp vanilla extract
3 large egg whites
½ cup sour cream
1 cup cake flour
1½ tsp baking powder
1 tsp baking soda
½ tsp salt
For Filling: 
⅓ cup orange juice
3 tbsp sugar
2 tsp cornstarch
3 tsp unsweetened cocoa
1 tsp flour
dash of salt
1/8 cup bittersweet chocolate, finely chopped
1 cup frozen whipped topping (like Cool-Whip), thawed
 
For Glaze: (I multiplied everything with 2, and it was the perfect amount for the size of the cake)
2 tbsp evaporated low-fat milk
2 tbsp butter
½ cup bittersweet chocolate, finely chopped
powdered sugar (for top)
  1. Preheat oven to 350 degrees. Coat 2 9-inch cake pans with cooking spray and line bottoms with wax paper.  Coat paper with cooking spray and dust each pan with flour. 
  2. For Cake: Combine boiling water and cocoa in a bowl, stir until smooth. Add  ⅓ cup bittersweet chocolate and stir until smooth. Set aside. In separate bowl combine flour, baking powder, baking soda and salt, set aside. 
  3. Beat sugar, butter and vanilla in bowl of electric mixer on medium high for 2 minutes.  Add egg whites, one at a time and beat well after each addition, then add sour cream and beat for 2 additional minutes. Add flour mixture to cocoa mixture alternately to sugar, beginning and ending with flour mixture. Beat until just combined. 
  4. Divide batter between two pans and bake for 30 minutes, or until wooden pick comes out clean.  Cool in pans 10 minutes then invert onto racks and cool completely. Discard wax paper. 
  5. For Filling: combine all ingredients but whipped topping in small saucepan over low heat and bring to a boil for one minute, stirring frequently.  Pour into a bowl and chill until cold, usually about an hour. Fold in whipped topping.  Spread filling over top of 1 cake layer, leaving small, half-inch border.  Top with remaining layer and press down gently until filling reaches edges of cake.
  6. For Glaze: combine milk, butter and chocolate in microwave safe bowl and microwave 1 minute or until smooth. Spread evenly over top of cake and allow to drip over the edges.  Allow to dry and sprinkle top with powdered sugar, if desired. Enjoy! 

Almond Butter & Jelly Rice Cakes

25 Aug

I don’t know about you but I have a love hate relationship with rice cakes. Sometimes they’re so tasteless that I refuse to eat them just because they’re healthier than most snacks out there, but sometimes they’re totally delicious to me. I realized that how I eat them makes a lot of difference. After trying a few sugar free jams on it or apple butter I found a way to make them taste really good. It’s almost an open faced peanut butter and jelly sandwich made with rice cakes instead of bread. This is not even a recipe, it’s just a suggestion of what you can put on it. You can try any combination you want. This is how I had them today. I put 1 tablespoon of almond butter and 1 tablespoon of low sugar raspberry jam. You should totally add fresh bananas on top of it, because it tastes heavenly when you do!