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Monday, September 28, 2015

apple dapple cake

 Monday work cake.  This is such an easy cake to make.  Takes more time to wait for it to cool than it does to put it all together.    This would be a great cake for the cooler weather in the fall.  I bet you could also change the fruit to give it a totally different flavor.  HMMM maybe next time.



For the cake:
1. Heat the oven to 325°F and arrange a rack in the middle. Generously coat a 10-inch tube pan with butter (the pan should have a removable bottom), and set aside.

2. Place the flour, baking soda, and salt in a medium bowl and whisk to combine and aerate; set aside.

3. Place the sugar and oil in a large bowl and whisk to combine. Add the eggs and vanilla and whisk until thoroughly combined. Add the reserved flour mixture and, using a rubber spatula, stir until just evenly incorporated, being careful not to overmix. Stir in the apples and nuts until evenly distributed. Pour the batter into the prepared pan and smooth the top.

'4.Bake until the surface of the cake is golden brown and a toothpick or wooden skewer inserted into the center comes out clean, about 60 to 65 minutes. Place on a wire rack while you make the glaze.

For the glaze:
Place all of the ingredients in a small saucepan over medium heat. Bring to a boil, stirring often until the sugar has completely dissolved. Continue to boil, stirring occasionally, until the mixture has thickened slightly, about 3 minutes more.
While the cake is still warm and in the tube pan, pour all of the glaze over it. Let sit until completely cooled, at least 2 hours.
To remove the cake from the pan, run a knife between the cake and both the perimeter of the pan and the tube.

Butter, for coating the pan
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine salt
1 3/4 cups granulated sugar
1 1/4 cups canola or vegetable oil
3 large eggs, at room temperature
2 teaspoons vanilla extract
3 cups peeled, cored, and medium-dice Granny Smith apples (from about 3 medium apples)
2 cups coarsely chopped pecans (about 8 ounces)

For the glaze:

3/4 cup packed dark brown sugar
4 tablespoons unsalted butter (1/2 stick), cut into large chunks
1/3 cup heavy cream

 Arrange a sheet of aluminum foil so that it’s directly touching the surface of the cake, making a hole in the foil to expose the tube.  Flip the pan over and push the removable bottom and cake down onto the foil.  Remove the sides of the pan and the removable bottom. (If the cake sticks to the bottom, run a knife between it and the bottom).   Invert a cake or serving platter over the cake. Flip the cake and platter over and remove the foil.  Store at room temperature in an airtight container for up to 3 days.
Another very good cake.   Will make this again for sure.
Thanks for stopping by, have a wonderful week and Always Remember To Find The Time to DO ALL the THings You L♥ve.

Monday, September 21, 2015

Kentucky Butter Cake

Another Monday work treat.  One of the maintenance men asked me when I made the Apple Dapple cake if I have every made or heard of a Butter Cake...Nope have not, he said you can buy them in the local grocery's but they were out so he order some so I could taste it.  :)  think that was a hint that he would like me to make one.   So went searching and found this one, so simple as you can see in the directions, dump it all in mixer and then bake....can't get much easier than that! 

1 cup butter, cubed at room temperature
2 cups granulated sugar
4 eggs
1 tablespoon vanilla
3 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk

Butter Glaze
⅓ cup butter
¾ cup granulated sugar
2 tablespoons water
2 teaspoons vanilla


 Preheat the oven to 325°F/165°C
Grease a 10" bundt pan with butter or shortening very liberally. Dust the pan with flour and set aside.
Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.
Pour the batter into the prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean.
When the cake is done make the glaze. Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.
Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.
I actually like to make this cake a day in advance, finding it to be more moist and flavorful when it rests overnight.
This cake is really a crowd pleaser.  Bet it would be good with a fruit compote sort of sauce too.
Thanks for stopping by, have a wonderful week and Always Remember to Find the time to Do ALL the things You L♥ve.

Monday, September 14, 2015

Cinnamon Roll Cake

Well here is yet another Monday work treat.  I made this so I would know if it was something I would like to make around the holidays.  Was very simple to put together.  The thing I like about this one was the fact that there was no yeast so therefore no waiting on a rise time. 

Adapted from here

Cinnamon Roll Cake
3 cups flour                                                       1 cup sugar
4 tsp baking powder                                         1/4 tsp salt
1 cup evaporated milk                                      1/2 cup water
2 eggs                                                               2 tsp vanilla
1/2 cup butter, melted                                      1/2 cups golden raisins
1/2 cup toasted chopped pecans
Cinnamon Topping:
1 cup very soft butter                                      1 cup brown sugar
1 tbs cinnamon                                               2 tbs flour
2 cups confectioner's sugar
1 tsp vanilla
4-7 tbs milk or cream
Directions: Preheat oven to 350 degrees F.  Spray or grease a 13 x 9-inch baking pan.

Mix all dry cake ingredients in a large bowl.  In a medium bowl, beat egg with milk, water and vanilla.  Add the melted butter to the dry cake ingredients, then stir in the egg/milk mixture, mixing until all dry ingredients are incorporated.  It is important here NOT to use an electric mixer but to mix with a spoon--the "cake" is actually a muffin base by the amount of baking powder, so it should not be "over-mixed."

Pour cake batter into prepared pan.  Set aside.

In another bowl,  with electric mixer beat the topping ingredients until they resemble a paste.

Drop topping randomly over top of cake batter--I did 4 rows with 3 dollops in each row, each dollop being about 2 tbs. Now pull a knife through the cake and topping, "marbleizing" the topping into the top part of the cake batter.  then sprinkle the chopped pecans and raisins on top and just swirl a little bit.

Bake at 350 degrees F for 25-35 minutes, or until toothpick inserted in the center comes out clean.  Remove from oven and cool slightly on a rack.

Mix the glaze ingredients in a small bowl, adding ONLY enough milk or cream to make a thick but pour-able glaze--always start with the lowest amount of liquid.

Drizzle glaze over cake and let it set about 15 minutes.  Cake may be served warm or completely cooled.

Makes about 12 servings.

Thanks for stopping by, have a wonderful week and Remember to Always Find the Time to Do ALL the Things You L♥ve.

Monday, September 7, 2015

pumpkin bread with brown sugar glaze

 This was another items I made on that Sunday day of baking.  This I took to work for all to enjoy.

1 3/4 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1/4 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1 cup light brown sugar, packed
1 can (15 oz.) pure pumpkin (not pumpkin pie filling)
2 eggs
1/2 cup vegetable oil
1/3 cup water
For the glaze:
1 tbsp. butter
1/4 cup brown sugar
3 tbsp. milk
1/4 cup chopped pecans (optional)

Preheat oven to 325F degrees (350F if using a metal loaf pan)
Spray loaf pan with nonstick cooking spray (I like the kind that has flour in it)

In a medium bowl, mix together flour, baking soda, baking powder, salt and spices.
In a separate mixing bowl, mix together brown sugar, canned pumpkin, eggs, oil and water.
 Stir well to combine.
Add dry ingredients to wet and stir just until blended together. Be careful not to overmix.
Pour into loaf pan and bake for about an hour to an hour and 15 minutes. 
It took about 75 minutes in my oven using a 8.5in. x4.5in. pyrex loaf pan.  Oven times will vary so just be sure to check your bread after the first 50 minutes. Insert a toothpick to test if it is completely baked through.
When bread is almost finished, start working on the glaze.
In a small saucepan, whisk together butter, brown sugar and milk. Bring it up to a boil for about 2 minutes. Stir constantly so it doesn't burn. 
 (In this picture I'm using a toothpick. I gotta tell ya, I think it is much easier with a fork.)

When your bread is finished (while still warm), start poking a bunch of holes in it using a fork. This will allow some of the glaze to seep into the bread.  Be sure to put a paper towel or dish towel underneath your loaf pan too because once you start pouring the glaze, it may go a little over the edge if you pour too quickly like I usually do.
  Start pouring your warm glaze over the warm bread. 
Try to pour slowly to allow that glaze to seep in the holes you poked.
Press chopped pecans (if you're using) into the top of the bread.
Allow to cool before slicing.
Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the THINGS You L♥ve.

Monday, August 31, 2015

Carrot cake

adapted from the joy of baking

This was the other cake I made on my Sunday baking
this one was for the head painter Ryan.  For some strange reason I couldn't find the Carrot Cake that I know I had posted here several years ago.  Guess it's out there is space somewhere.  Carrot cake is one my all time favorites too.

1 cup pecans or walnuts toasted and chopped
3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)
2 cups (260 grams) all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs 
1 1/2 cups (300 grams) granulated white sugar
1 cup (240 ml) safflower, vegetable, or canola oil (or other flavorless oil)
2 teaspoons pure vanilla  extract
3/4 golden raisins
Cream Cheese Frosting:
1/4 cup (57 grams) unsalted butter, room temperature
8 ounces (227 grams) cream cheese, room temperature
2 cups (230 grams) confectioners (powdered or icing) sugar sifted
1 teaspoon pure vanilla  extract
1 teaspoon finely grated lemon zest or a bit of fresh lemon juice

  Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper. I made this is a tube pan.
Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Peel and finely grate the carrots.
In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Scrape down the sides of the bowl as needed. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.  
Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting. 
To assemble: place one cake layer onto your serving plate. Spread with about half the frosting. Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake. If desired, garnish with toasted nuts on the top of the cake. Cover and refrigerate any leftovers.
Serves 10 - 12.
Frosting: In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, and lemon zest or juice.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do all the things YOU L♥ve.

Monday, August 24, 2015

Blueberry cake with glaze and crumb topping

 One  Sunday afternoon a couple of weeks ago I spent the day baking.  My job this time of year is very intense and a bit overwhelming at times.  There is a company that we use that does all the painting and Sheetrock work and they are the best people you would want to work with.  The owner is an awesome man that would do anything for you.  His head painter is also a terrific guy, who goes out of his way to make sure things are done right.  The sheet rock guy is just an all around sweet guy, always covered in sheet rock dust.  LOL  These group of guys make my job so much easier so for that I say thank you, thank you, thank you.  I decided this year to make them some treats.  Last week I made Ryan *(the head painter) some banana bread.  Funny one day he came in and said ya know I love banana bread, but carrot cake is my favorite.  Had nothing to do with the conversation we were having.  Think that was my hint!  So this Sunday I made Ryan his carrot cake, which will be on another post.  I made Rick, the dry wall guy brownies *that's what his boss said he would like*.  And for Darrin the boss I made this cake.
For me baking and cooking is a sign of love and it also calms me.  I think I am going to make them some homemade white bread too,  as just ad added bonus.  I have a thought in mind for that and will share in another post.
I adapted this recipe from here
cake without the icing
For the cake
1 cup (or 2 sticks) unsalted real butter, softened to room temp.
2 cups sugar
3 large Eggland's Best eggs
1 tbsp. vanilla extract
1/2 tbsp. lemon extract*
2 3/4 cups all-purpose flour*
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 cup buttermilk
1 pound fresh blueberries

For the crumble topping:
2 tbsp. real butter, slightly softened
2 tbsp. brown sugar
3 tbsp. flour
2 tbsp. oats (quick-cooking is fine)

For the glaze:
1 cup powdered sugar
1 tsp. lemon extract
2 tbsp. milk

and the cake in the background with the icing.  sorry forgot to take the picture by itself.

Preheat your oven to 325F degrees.

Spray your bundt pan with nonstick baking spray (the kind with flour added.)

Using an electric mixer, cream together the butter and sugar.  It should look nice and fluffy when combined.
Then beat in eggs, vanilla extract and lemon extract into the sugar/butter mixture.
Next, in a separate bowl, combine flour, baking powder, baking soda and salt. Stir together with a fork until combined.  
At this point, you are going to alternately add in the flour mixture and buttermilk. Add a little flour,
 then a little buttermilk, a little more flour and a little more buttermilk...until it's all incorporated. Don't overmix it. You want to stir just until it's all come together.

Gently stir in HALF of the blueberries. Be very careful when stirring so you don't bust open all the berries. Just gently fold them in.
Add batter to pan and top with remaining blueberries.

Bake for about 65-75 minutes. Oven times do often vary for baked goods. So be sure to test for doneness by using a toothpick. It should come out clean when you insert it into the cake. Cake should be golden brown and shouldn't be jiggly. Don't turn off oven after you take out cake. And don't even think about releasing the cake yet. It has to cool COMPLETELY. This could take an hour and a half or more.

While the cake is cooling, make crumble topping. Combine all ingredients in a small bowl using a fork or your fingers. Mix until crumbly.

Then spread mixture into a small baking pan and bake in 325F degree oven for about 8 minutes. Then take it out of oven and allow it to cool completely. 

Once cake has been allowed to cool completely, you can release the cake from the bundt pan. This is the key to getting the cake to come out clean. The pan needs to be totally cooled, then it should release easily.  
Make the glaze, whisk until smooth then  drizzle over the cake *if too thick just add a bit more milk*.  Gently sprinkle the crumb topping on cake.  Serve..YUM!

thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.

Monday, August 17, 2015

Scratch Brownies

adapted from here
These are the brownies I made that Sunday for the drywall guy Rick.  I decided that I should make the recipe from scratch so went searching and came up with the one.  I made some changes and hope he likes them.  Won't be able to try them cause then I'd have to have one missing from the pan.  :)
Well I was told these were "ridicilous" and I'm guessing that's a good thing.  :)....and I've already been asked to make more.



1/2 cup (115g) salted butter1
8 ounces (228g) coarsely chopped quality semi-sweet chocolate
3/4 cup (150g) granulated sugar
1/4 cup (50g) packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup + 2 Tablespoons (80g) all-purpose flour (measure this accurately)
2 Tablespoons (11g) unsweetened cocoa powder
1/4 teaspoon salt
1 cup (180g) semi-sweet chocolate chips
1/2 cup chopped pecans and then 12 or so 1/2 pecans for top

Milk Chocolate Frosting (optional)

1 and 3/4 cups (210g) confectioners' sugar
1/4 cup (22g) unsweetened cocoa powder
1/2 cup (115g) unsalted butter, softened to room temperature
2 Tablespoons (30ml) heavy cream or half-and-half
1 teaspoon vanilla extract
salt, to taste


  1. Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
  2. Adjust the oven rack to the lower third position and preheat oven to 350F degrees. Line the bottom and sides of a 9x9 inch square baking pan3 with aluminum foil or parchment, leaving an overhang on all sides. Set aside.
  3. Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.
  4. Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.
  5. Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.
Thanks for stopping by, have a wonderful week and always Remember to Find the Time to Do ALL the things YOU L♥ve.
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