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.
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