Tag Archives: recipe

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

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Beet Spice Cake

7 Aug

I shared that I had peeled grated some of the beets I got from my sister.  It really looked like a massacre in the kitchen.

I used them to make a beet spice cake!

The batter was such a pretty pink.

It came out of the oven looking like a nice cake–not a hint of pink at all.

I added cream cheese frosting.

It was delicious!  A spice cake.

You’d never know it was made with beets.

Beet Spice Cake

4 eggs
1 1/4 Cup vegetable oil
1 1/2 Cup white sugar
1/3 Cup honey
2 tsp. vanilla extract
1 tsp. lemon juice
2 Cups all purpose flour
2 tsp., baking powder
2 tsp., baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 cups grated beets
1/2 cup coconut
1/2 cup chopped walnuts

Pour into a sprayed 9 x 13 cake pan and bake at 350*F for 40 – 50 minutes (until a toothpick comes out clean).

Cherry Cheese Bars

8 Feb

Since I’m down to three hens and the Nugget, I’m not really getting eggs.  My sister brought me some eggs from her farm, and since she can’t eat them, she also brought a dozen turkey and duck eggs.

That dog better not get any taller!

That means I decided to bake.  I also wanted to use some of the cherries from my freezer because they are getting old.

I also love the idea of baking with my chevre (goat cheese).

That means I created cherry cheese bars.  (Don’t worry, I’ve translated the recipe into normal people baking.)

Start by making your cherry pie filling (or getting a can).  I didn’t really use a recipe, but it was about 3/4 of a quart bag of frozen cherries, 3/4 cup of sugar, a teaspoon of vanilla and 2 Tablespoons of cornstarch.  Then I cooked until it was thick and bubbly.  Set that aside.

Make your cheese by mixing thoroughly:

  • 1 cup of chevre (or cream cheese)
  • 2 Tbsp sugar
  • 1 tsp. lemon juice
  • 1 tsp. vanilla

Turkey on the left; chicken on the right

Set that aside and make your batter.  Of course I had to use the turkey eggs for the fun of it.

Cream together

  • 1 cup butter
  • 1 1/2 cup sugar
  • 4 eggs (I used 2 turkey eggs)

Add and mix

  • 1 1/2 tsp. vanilla
  • 1/2 tsp. salt
  • 1 tsp baking powder
  • 3 cups flour

Spray a 9 x 13 baking pan and spread most of the batter on the bottom.  To spread it, I had to spray my hands with no-stick spray and pat it down.

Spread the cherry filling over the top.

Dot the remaining batter over the top.  Fill the spaces up with the cheese mixture.

Bake at 350*F for 45 minutes.

Delicious!

I’m glad I still have a lot of cherries in my freezer.  I certainly want to make this one again!

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