It is the time of the year where I spend hours every week working with the local kids that participate in the 4-H Food and Nutrition project. I am the adult leader for our program so I have been working with 16 kids, aged 9-15, with the Food Challenge project. They work in groups of 3-5, are given a recipe with just the top portion with items and measurements, no directions and no idea what they are expected to make, only a clue giving them a hint. They have 40 minutes to prepare the dish, prepare a presentation covering 5 different areas - my plate requirements, food safety, food preparation methods, substitution ideas, and menu planning. They also have to plate their dish for presentation and clean up their work space and have everything put away. IN 40 MINUTES. Then, they have to present it to a judge's panel.
It's fun to watch the kids grow and change -- learn and have a good time together. There are three boys in our groups -- so we laugh that these will be the ones in college helping to feed their roommates..
Anyway, I have to go get ready for another practice and see what they make tonight.
Wednesday, November 16, 2011
Friday, September 9, 2011
Sour Cream Pumpkin Bundt Cake
Sour Cream Pumpkin Bundt Cake By: Libby's
"A surprise filling of brown sugar streusel makes this pumpkin-flavored cake a special treat. Save a bit of icing for drizzling over each serving of this wonderful cake!"
Prep Time:12 Min
Cook Time:55 Min
Ready In: 1 Hr 7 Min
Ingredients
Streusel:
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter or margarine
Cake:
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup butter or margarine, softened
4 large eggs
1 cup LIBBY'S® 100% Pure Pumpkin
1 (8 ounce) container sour cream
2 teaspoons vanilla extract
Glaze:
1 1/2 cups sifted powdered sugar
2 tablespoons orange juice, or as needed
Directions
1.Preheat oven to 350 degrees F. Grease and flour 12-cup Bundt pan.
2.For Streusel: Combine brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.
3.For Batter: Combine flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.
4.To Assemble: Spoon half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.
5.Bake for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze.
6.For Glaze: Combine sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.
"A surprise filling of brown sugar streusel makes this pumpkin-flavored cake a special treat. Save a bit of icing for drizzling over each serving of this wonderful cake!"
Prep Time:12 Min
Cook Time:55 Min
Ready In: 1 Hr 7 Min
Ingredients
Streusel:
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter or margarine
Cake:
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup butter or margarine, softened
4 large eggs
1 cup LIBBY'S® 100% Pure Pumpkin
1 (8 ounce) container sour cream
2 teaspoons vanilla extract
Glaze:
1 1/2 cups sifted powdered sugar
2 tablespoons orange juice, or as needed
Directions
1.Preheat oven to 350 degrees F. Grease and flour 12-cup Bundt pan.
2.For Streusel: Combine brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.
3.For Batter: Combine flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.
4.To Assemble: Spoon half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.
5.Bake for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze.
6.For Glaze: Combine sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.
Wednesday, September 7, 2011
WooHoo -- back to baking again Chocolate Zucchini Bundt Cake
back to baking again...what a great cake! we really enjoyed the recipe and will definitely make it again. While getting everything ready, I received yucks and gross and all sorts of comments when seeing the zucchini get grated and dropped into the chocolate cake mix. but sure didn't stop anyone from eating it...it disappeared quickly and was very moist.
only thing that I did different was to add extra sour cream....
here is the recipe
Chocolate Zucchini Bundt Cake from Cake Keeper Cakes
1/2 cup unsweetened Dutch process cocoa (plus more for dusting the pan)
1/2 cup sour cream (I actually used 3/4 cups)
3 large eggs
2 teaspoons pure vanilla extract
2 1/2 cups unbleached all purpose flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons instant espresso powder
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 cups coarsely shredded zucchini (I used finely shredded)
1 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees F. Grease a 12-cup Bundt pan and dust with unsweetened cocoa powder or spray liberally with Bakers Joy nonstick spray.
Whisk together the sour cream, eggs, and vanilla in a large glass measuring cup and set aside.
Whisk together the flour, 1/2 cup cocoa powder, baking powder, baking soda, salt and espresso powder in a medium bowl and set aside.
Combine the butter and sugars in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
With the mixer on low speed, add 1/3 of the flour mixture and beat until incorporated. Add 1/2 of the sour cream mixture. Repeat alternating flour and sour cream mixtures and end with the flour mixture, scraping down the sides of the bowl as necessary between additions.
Stir in the zucchini, chocolate chips and nuts, if using.
Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Slice and serve.
Store the uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.
only thing that I did different was to add extra sour cream....
here is the recipe
Chocolate Zucchini Bundt Cake from Cake Keeper Cakes
1/2 cup unsweetened Dutch process cocoa (plus more for dusting the pan)
1/2 cup sour cream (I actually used 3/4 cups)
3 large eggs
2 teaspoons pure vanilla extract
2 1/2 cups unbleached all purpose flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons instant espresso powder
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 cups coarsely shredded zucchini (I used finely shredded)
1 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees F. Grease a 12-cup Bundt pan and dust with unsweetened cocoa powder or spray liberally with Bakers Joy nonstick spray.
Whisk together the sour cream, eggs, and vanilla in a large glass measuring cup and set aside.
Whisk together the flour, 1/2 cup cocoa powder, baking powder, baking soda, salt and espresso powder in a medium bowl and set aside.
Combine the butter and sugars in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
With the mixer on low speed, add 1/3 of the flour mixture and beat until incorporated. Add 1/2 of the sour cream mixture. Repeat alternating flour and sour cream mixtures and end with the flour mixture, scraping down the sides of the bowl as necessary between additions.
Stir in the zucchini, chocolate chips and nuts, if using.
Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Slice and serve.
Store the uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.
Tuesday, December 21, 2010
Graham Cracker Chocolate Chip Snacking Cake
January’s Cake: Graham Cracker Chocolate Chip Snacking Cake
Makes one 8 inch square cake
January’s Cake: Graham Cracker Chocolate Chip Snacking Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)
For the Cake
8 whole graham crackers, finely ground (about 1 cup) *
¼ cup unbleached all purpose flour
1 tsp baking powder
½ tsp salt
6 tbsp (¾ stick) butter, softened
¼ cup sugar
1 egg
1 egg yolk
1 tsp vanilla extract
¼ cup milk
½ cup semisweet chocolate chips
For the Frosting
½ cup (1 stick) unsalted butter, softened
½ cup confectioners sugar
½ tsp vanilla extract
½ cup marshmallow fluff *
Method – Cake
Preheat the oven to 350F. Grease an 8inch square baking pan and dust it with flour, knocking out any extra. Combine the graham cracker crumbs, flour, baking powder and salt in a medium mixing bowl.
Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. With the mixer on low speed, add the egg, egg yolk and vanilla. Scrape down the sides of the bowl and then beat until smooth.
With the mixer on low speed, add a third of the flour mixture, then half of the milk, stirring until combined. Repeat with the remaining flour and milk, ending with the flour. Stir in the chocolate chips.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted in the centre comes out clean, about 35 minutes. Let the cake cool in the pan for about 10 minutes. Invert it onto a wire rack, and then turn it right side up to cool completely.
Method – Frosting
Place the butter in a medium mixing bowl and beat until creamy. With the mixer on low speed, slowly add the sugar, scraping down the sides of the bowl as necessary. Stir in the vanilla and the marshmallow fluff and beat until smooth. Use immediately or cover the bowl with plastic wrap and keep in the fridge for up to 3 days.
Cut the cake into squares and serve each one with a dollop of frosting on top. (Bring the frosting back to room temperature first if it has been stored in the fridge). Store any uneaten cake in an airtight container for up to 3 days.
Makes one 8 inch square cake
January’s Cake: Graham Cracker Chocolate Chip Snacking Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)
For the Cake
8 whole graham crackers, finely ground (about 1 cup) *
¼ cup unbleached all purpose flour
1 tsp baking powder
½ tsp salt
6 tbsp (¾ stick) butter, softened
¼ cup sugar
1 egg
1 egg yolk
1 tsp vanilla extract
¼ cup milk
½ cup semisweet chocolate chips
For the Frosting
½ cup (1 stick) unsalted butter, softened
½ cup confectioners sugar
½ tsp vanilla extract
½ cup marshmallow fluff *
Method – Cake
Preheat the oven to 350F. Grease an 8inch square baking pan and dust it with flour, knocking out any extra. Combine the graham cracker crumbs, flour, baking powder and salt in a medium mixing bowl.
Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. With the mixer on low speed, add the egg, egg yolk and vanilla. Scrape down the sides of the bowl and then beat until smooth.
With the mixer on low speed, add a third of the flour mixture, then half of the milk, stirring until combined. Repeat with the remaining flour and milk, ending with the flour. Stir in the chocolate chips.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted in the centre comes out clean, about 35 minutes. Let the cake cool in the pan for about 10 minutes. Invert it onto a wire rack, and then turn it right side up to cool completely.
Method – Frosting
Place the butter in a medium mixing bowl and beat until creamy. With the mixer on low speed, slowly add the sugar, scraping down the sides of the bowl as necessary. Stir in the vanilla and the marshmallow fluff and beat until smooth. Use immediately or cover the bowl with plastic wrap and keep in the fridge for up to 3 days.
Cut the cake into squares and serve each one with a dollop of frosting on top. (Bring the frosting back to room temperature first if it has been stored in the fridge). Store any uneaten cake in an airtight container for up to 3 days.
Cranberry Pecan Cake
December's cake of the month is the Cranberry Almond Cake from the Cake Keeper Cakes recipe book. This was a very simple batter cake to make. I loved the way the cake batter looked just going into the pan. There was quite a few cranberries in the cake (I think on the next time that I make this recipe, I will reduce the amount of berries.) I did not have almonds in the cabinet and didn't feel like a trip to the store so I used the chopped pecans instead. I like pecans better anyway so that substitution didn't bother me at all.
The cake was very delicious and will definitely be a repeat at our house.
Here is the recipe if you wish to try it out for yourself.
Cranberry Almond Cake from Cake Keeper Cakes
For the streusel:
•1 cup sliced almonds (I substituted chopped pecans)
•2 Tablespoons unsalted butter, melted
•2 Tablespoons light brown sugar, packed
For the cake:
•2 cups all-purpose flour
•1 teaspoon baking powder
•1/4 teaspoon salt
•3 large eggs
•2 cups granulated sugar
•3/4 cup butter, melted and cooled
•1 teaspoon pure vanilla extract
•1 bag (12 oz.) fresh cranberries
Make the streusel: Preheat the oven to 300 degrees F. Grease a 10-inch round springform pan. (I had to use an 11x7 cake pan because I do not have a springform pan).
Combine the almonds (pecans), butter and brown sugar in a medium bowl. Work the mixture between your fingers to form large crumbs. Refrigerate until ready to use.
Make the cake: Whisk together the flour, baking powder and salt in a medium bowl. Combine the eggs and granulated sugar in a large mixing bowl and beat with an electric mixer on a medium high speed until the mixture is lightened and increased in volume, about 5 minutes.
With the mixture on low, add the butter in a slow stream. Turn the mixture to medium speed and beat for another 2 minutes. Stir in the vanilla.
Gently but thoroughly fold in the flour mixture, 1/2 cup at a time. Stir in the cranberries.
Scrape the batter into a prepared pan, smoothing the top with a spatula. Sprinkle the streusel over the batter. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes (for the 11x7 glass pan -- I cooked it for an hour). Let the cake cool in the pan on a wire rack for 10 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom to a wire rack. Cool completely, cut into wedges and serve.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 5 days.
The cake was very delicious and will definitely be a repeat at our house.
Here is the recipe if you wish to try it out for yourself.
Cranberry Almond Cake from Cake Keeper Cakes
For the streusel:
•1 cup sliced almonds (I substituted chopped pecans)
•2 Tablespoons unsalted butter, melted
•2 Tablespoons light brown sugar, packed
For the cake:
•2 cups all-purpose flour
•1 teaspoon baking powder
•1/4 teaspoon salt
•3 large eggs
•2 cups granulated sugar
•3/4 cup butter, melted and cooled
•1 teaspoon pure vanilla extract
•1 bag (12 oz.) fresh cranberries
Make the streusel: Preheat the oven to 300 degrees F. Grease a 10-inch round springform pan. (I had to use an 11x7 cake pan because I do not have a springform pan).
Combine the almonds (pecans), butter and brown sugar in a medium bowl. Work the mixture between your fingers to form large crumbs. Refrigerate until ready to use.
Make the cake: Whisk together the flour, baking powder and salt in a medium bowl. Combine the eggs and granulated sugar in a large mixing bowl and beat with an electric mixer on a medium high speed until the mixture is lightened and increased in volume, about 5 minutes.
With the mixture on low, add the butter in a slow stream. Turn the mixture to medium speed and beat for another 2 minutes. Stir in the vanilla.
Gently but thoroughly fold in the flour mixture, 1/2 cup at a time. Stir in the cranberries.
Scrape the batter into a prepared pan, smoothing the top with a spatula. Sprinkle the streusel over the batter. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes (for the 11x7 glass pan -- I cooked it for an hour). Let the cake cool in the pan on a wire rack for 10 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom to a wire rack. Cool completely, cut into wedges and serve.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 5 days.
Sunday, October 31, 2010
November's Cake -- Cinnamon Pudding Cake
November’s Cake: Cinnamon Pudding Cake
Makes one 8 inch square pudding cake
November’s Cake: Cinnamon Pudding Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)
For the Caramel Topping
1 cup plus 2 tbsp packed light brown sugar
¾ cup water
1 tbsp unsalted butter
½ tsp salt
For the Cake
2 cups all-purpose flour
2 tsp baking powder
2½ tsp cinnamon
½ tsp salt
2 tbsp unsalted butter, softened
1 cup granulated sugar
1 cup whole milk
1 tsp vanilla extract
Method – Topping
Heat the oven to 350F. Spray the bottom and sides of an 8 inch square baking pan with nonstick cooking spray.
Combine the brown sugar, water, butter and salt in a small saucepan and bring to a boil, whisking occasionally, then set aside to cool.
Method – Cake
Combine the flour, baking powder, cinnamon and sakt in a medium mixing bowl.
Combine the butter and granulated sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 2 minutes.
With the mixer on medium-low speed, add a third of the flour mixture to the bowl. Add half of the milk and the vanilla. Add another third of the flour, followed by the remaining milk and the rest of the flour. Scrape down the sides of the bowl and beat on medium speed for 30 seconds.
Scrape the batter onto the prepared pan and smooth the top with a rubber spatula. Pour the topping over the batter (the pan will be very full). Carefully transfer the pan to the oven and bake until set, 45 to 50 minutes.
Let the cake cool in the pan for 15 minutes, invert it onto a large rimmed serving platter and serve warm.
Let any leftover cake cool completely before storing in an airtight container at room temperature for 1 day or in the fridge for up to 3 days.
Makes one 8 inch square pudding cake
November’s Cake: Cinnamon Pudding Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)
For the Caramel Topping
1 cup plus 2 tbsp packed light brown sugar
¾ cup water
1 tbsp unsalted butter
½ tsp salt
For the Cake
2 cups all-purpose flour
2 tsp baking powder
2½ tsp cinnamon
½ tsp salt
2 tbsp unsalted butter, softened
1 cup granulated sugar
1 cup whole milk
1 tsp vanilla extract
Method – Topping
Heat the oven to 350F. Spray the bottom and sides of an 8 inch square baking pan with nonstick cooking spray.
Combine the brown sugar, water, butter and salt in a small saucepan and bring to a boil, whisking occasionally, then set aside to cool.
Method – Cake
Combine the flour, baking powder, cinnamon and sakt in a medium mixing bowl.
Combine the butter and granulated sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 2 minutes.
With the mixer on medium-low speed, add a third of the flour mixture to the bowl. Add half of the milk and the vanilla. Add another third of the flour, followed by the remaining milk and the rest of the flour. Scrape down the sides of the bowl and beat on medium speed for 30 seconds.
Scrape the batter onto the prepared pan and smooth the top with a rubber spatula. Pour the topping over the batter (the pan will be very full). Carefully transfer the pan to the oven and bake until set, 45 to 50 minutes.
Let the cake cool in the pan for 15 minutes, invert it onto a large rimmed serving platter and serve warm.
Let any leftover cake cool completely before storing in an airtight container at room temperature for 1 day or in the fridge for up to 3 days.
Thursday, October 21, 2010
PUMPKIN CHOCOLATE CHIP POUND CAKE
We loved the cake this month from the Cake Slice Bakers new cookbook Cake Keepers Cake by Lauren Chattman. We actually love just about anything that is pumpkin so we knew it would be a winner in our house. It disappeared quickly once made. Very moist cake and my daughter loved the addition of chocolate chips. I seem to have misplaced my pictures of it so I will simply post the recipe later if I can't locate them.
Looking forward to next month's cake! MMM. cinnamon...
Looking forward to next month's cake! MMM. cinnamon...
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