Tag Archives: chevre

Another Macaroon Cake

2 Nov

It’s fall!  I had to try something new with pumpkin.  This year it’s Pumpkin Spice Macaroon Cake with Caramel Glaze.

Cake:

  • 1/2 Cup margarine
  • 1 3/4 Cup sugar
  • 2 eggs
  • 1 Tbsp. vanilla
  • 2 Cups pumpkin
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3 Cups flour
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. nutmeg

Start by creaming the margarine, sugar and egg.  Add the vanilla and pumpking.  Mix in the dry ingredients thoroughly.  Set aside and make the macaroon filling.

Macaroon Filling:

  • 8 oz. chevre (or cream cheese)
  • 1 egg
  • 1 tsp. vanilla
  • 1/2 Cup sugar
  • 1 Tbsp. flour
  • 2 Cups coconut

Mix everything thoroughly.

Grease and flour a bundt cake pan.  Add a small layer of the pumpkin cake batter.  Spoon the macaroon filling around the pan and cover with the rest of the batter.  Bake for about 50 – 60 minutes at 350*F.  Make sure the cake is completely cooled before removing it from the pan.

Drizzle with the caramel glaze.

Caramel Glaze:

  • 1/4 Cup Margarine
  • 1/2 Cup light brown sugar
  • 1/4 tsp. salt
  • 2 Tbsp milk
  • 1 tsp. vanilla
  • 3/4 – 1 Cup of powdered sugar

Do not start the glaze until the cake is out of the pan.  Then mix the margarine, brown sugar, salt, vanilla, and milk in a sauce pan.  Cook until it boils for one minute.  Remove from the heat and add the powdered sugar.  Start with 3/4 Cup, and you can add more if it is too thin.  If it gets too thick, just add a tiny bit more milk.  You might have to reheat it or it will cool quickly and not make a pretty glaze (especially if you are taking pictures), but it will still taste good!

Perfect for fall get togethers!

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Should I Be Doing This

12 Aug

When I do a recipe for the blog, I like to come up with my own unique recipes.  Sometimes, I’m pretty confident things will turn out well; other times, I’m shocked if it’s edible.  Do you ever have one of those days when you start something and then wonder if you should be doing it?  Like you forget to take your margarine out to soften.  Then every time you try letting go of the spoon to measure your next ingredient, the spoon falls down into the batter.  No?  Me either.  Actually, that’s exactly what happened when I decided to try my Chocolate Macaroon Beet Cake.

After creaming the butter and sugar and mixing in the liquid stuff and the beets, I might have noticed that I hadn’t mashed all the beets really well and had to pick the chunks out to finish smashing.

Then I put the cocoa into all the liquid stuff, and decided maybe I should have put the flour in first because the cocoa and the batter were kind of like oil and water and refused to mix.  I tried using the electric mixer, and that just sent plumes of cocoa into the air.  So I added the flour and everything mixed perfectly then.

The macaroon filling was easy peasy!  No problems mixing it up.

Then I couldn’t decide how to bake it.  I like easy flat cake pans, but I was struggling with how to get the macaroon filling in each piece of cake.  I could drop a spoonfull into each piece, but that would require precise cutting, and I’m questionable at cutting a straight line on a good day.  I could just drizzle it everywhere randomly.  Then how would I cover it?  I finally decided I had to go with the bundt pan, which is traditional for a macaroon cake.  That meant going to the basement and finding it and removing all the dead bugs and washing, and I finally got to the point where I could use the pan!

I know the picture is out of order, but I really was just trying to get this done without thinking of all the pictures I would need.

I almost forgot to grease and flour it, but luckily I remembered in time.  Don’t worry.  If I hadn’t, I’d have eaten the cake out of the pan.  Seriously.  After greasing and flouring the pan, I put half my batter in.  I thought I did well because I only had one drip through the hole in the middle of the pan.

I spooned my macaroon filling on top.

Then I covered it with the rest of the cake batter.  I might have dripped a couple more times, but that just let me have a chance to taste the batter and make my predictions on how the cake will turn out.

The bundt pan also means I had to dig through the cupboards and find my cake platter, and that meant more bug removal and washing before I could use it.  But…

It’s blog worthy!  Seriously.  It turned out amazingly well considering it was not really one of my better baking days.

It is a rich decadant chocolate cake; the macaroon filling has a bit of tang, and the fudge sauce is yummy!  I can honestly say that because my official taste tester mom said so too.  Is there a better recommendation than “her mom said so?”

Macaroon Beet Cake

Cake batter:

1/2 C butter, softened
1 3/4 C sugar
2 eggs
1/2 Cup buttermilk
1 tsp. vanilla
1 cup beet puree
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 cups flour
2/3 cup cocoa

In large mixing pan, cream together butter, sugar and eggs.  Add buttermilk, vanilla and beet puree.  Add the dry ingredients and beat till smooth.  Set aside.

Macaroon Filling:

8 oz chevre (or cream cheese)
1 egg
1 tsp. vanilla
1/2 Cup sugar
1 Tbsp. flour
2 Cups coconut

Mix it all together.

Grease and flour a bundt pan.  Pour half the cake batter into the pan.  Spoon the macaroon filling around onto the center of the batter and cover with the rest of the batter.  Bake in a 350*F oven for 45 – 55 minutes.  When it is completely cooled, remove it from the pan and glaze with the fudge sauce.

Fudge Sauce:

In a double boiler, heat until everything is melted and smooth.  Drizzle over the top of the cake.

3/4 C. semi-sweet chocolate chips
3 Tbsp. margarine
1 Tbsp light corn syrup
1/4 tsp. vanilla

Cheese Season

9 Aug

I am still milking.  I have a nice amount of milk in the freezer for next year’s kids if needed.  That means I am using the milk to make yummy stuff now.

feta and chevre draining

I started with yogurt.

plain and vanilla yogurt

Once I add fruit, it’s delicious!

peach, cherry vanilla, strawberry pineapple, and blueberry

Then I did a quart of buttermilk.  I need to start another quart because this one is pretty much gone now.  I am using it in baking as well as starting cheeses.

Some of the buttermilk went to chevre.  It takes a bit of time to make, so I want to get all my chevre made and frozen before I go back to work.

I also used some of the buttermilk to start making feta cheese.

It’s another one that takes quite a bit of time.  Again, I’ll make enough to freeze and use throughout the winter.

I’m also planning on using some of this good chevre for my next beet recipe.  How’s that for a teaser?  Then I’ll also start making and freezing Mozzarella.  That one is fast enough I can do that any evening after work, so I’ll be patient on starting that.  I also will finish filling my freezer with gallons for next year’s kids.