Rhubarb Coffee Cake

Rhubarb Coffee Cake

It's finally Memorial day. Seems like it took forever to get here. The month of May just seemed to go on for ever and ever and now here we are at the end of the month celebrating Memorial day. If you haven't been able to tell by my lack of posts, my job as consumed my life and I'm changing that starting this summer.

 I'm ready to start summer big time. I'm ready to go ride my bike on a hot summer day down to the lake. I want to take the dogs for a walk in the early morning and not feel rushed to get home so I can get ready for work. I want to go camping and cook over an open fire and make smores with different kinds of chocolates. I want to lounge outside reading a good book (still working on which book to read). I want to go hiking on a nice summer day. I am also ready to just hang out at the pool.

I'm also ready to do a little more baking and cooking this summer. I'm going to go to the farmers market and pick all that awesome produce that I just don't have room for in my garden. I want to make some new and interesting dishes with what I find at the farmers market. I'm ready to have some fun in the kitchen.

I planted rhubarb in my garden about 2 years ago and then last year I got a couple plants from my mom's old house and planted them in my garden. This year all of my plants look amazing. I'm going to have to get creative with using rhubarb.

Last year I made some pie with the rhubarb and it was really good. Brought back memories of my childhood when my mom use to make rhubarb pie. This time I'm trying out a new recipe I found online. It's Rhubarb Coffee Cake. The picture on the blog grabbed my attention right away and I just had to make it.

So I got up early this morning and after walking the dogs I went out to the garden and got some fresh rhubarb. Now if you don't have rhubarb as handy as I do just go to your local farmers market. You'll find plenty of it there right now. It's prime rhubarb time.

This recipe was super easy to make. The recipe did call for 1/2 pound of rhubarb,but of course the battery in my scale was dead. So I did the next best thing. I estimated. I measured out about 1 1/2 cups of rhubarb and called it good. I also of course had no baking powder left so I had to improvise with that a bit too. It called for 1/2 teaspoon of baking powder so I added 1/4 teaspoon of cream of tarter and 1/8 teaspoon of baking soda together and added that to my cake batter. 

Hope you give this recipe a try. I don't think you'll be disappointed. I also hope that you come back and see what else I've got cooking in the kitchen.


Rhubarb Coffee Cake
Preheat the oven to 325 F and grease a 8X8 pan and set aside.
Rhubarb filling
1 1/2 cups diced rhubarb
1/4 cup sugar
2 teaspoons cornstarch
1/4 teaspoon ginger

Dice the rhubarb and in a small bowl toss with sugar cornstarch and ginger. Set this aside.

Crumb topping
1/3 cup brown sugar
1/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon salt
1 stick of butter melted
1 3/4 cups all purpose flour

In a medium bowl mix sugars, spices and salt together. Add melted butter and mix well. Slowly add the flour to this mixture. It will get to a doughy consistency. Set this aside.

Cake mixture
1/3 cup sour cream
1 egg
1 egg yolk
2 teaspoons vanilla
1 cup sifted flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon of salt
6 tablespoons softened butter, cut into small chunks

In a medium bowl mix sour cream, egg, egg yolk and vanilla together. Add sifted flour, baking soda, baking powder and salt. Add softened butter and mix until the softened butter has been incorporated.
Reserve 1/3 cup of batter.Put the rest of the batter in the prepared pan. Take the rhubarb mixture and sprinkle on top evenly. Drop little spoonfuls of the 1/3 cup of reserved batter on top of the rhubarb. Using your fingers crumble the crumb topping on top. Bake for 45-55 minutes. Cool completely before serving.

Original recipe from Jamhands.net 

Chocolate Banana Cake

Chocolate Banana Cake

     Well it's finally summer and I can finally do some baking and cooking. I had been so busy with work that I just didn't have much time to blog. I really didn't get the chance to try a whole lot of new things, but now that it's summer I can hopefully try some more recipes. I do have a few new recipes that I tried these past couple months to share with you.

     Today I'm going to share this super moist Chocolate Banana cake. Of course I had several bananas that had gotten bad so I just had to find something to make with them. I just hate to throw them out and banana bread gets a little old too. I was also in the mood for chocolate and this cake fit the bill.

     The original recipe was for an 8X8 pan, but that would never last in my house so I simply doubled the original recipe and made a 9X13 pan instead. I also had to replace the applesauce with oil, because believe it or not I had no plain applesauce on hand. I usually keep those small individual servings on hand for baking, but all I had was cinnamon flavor and cranberry flavored, so oil is a great substitute for applesauce.

    There is no need for frosting on this cake. Chocolate chips are added to the top when baking and of course to the batter its self. This cake could easily be brought on a picnic or taken to a family reunion or potluck. I know you will not have any left to bring home if you take this to any occasion.

Chocolate Banana Cake
4 very ripe bananas
1 Cup sugar
1/2 Cup brown sugar
1 Cup Canola oil
1/3 Cup water
2 teaspoons white vinegar
2 1/2 Cups all purpose flour
1/2 Cup unsweetened baking cocoa
2 teaspoons baking soda
1/2 salt
1 1/3 Cups semi-sweet chocolate chips

Preheat the oven to 350 degrees. Spray a 9X13 pan with cooking spray.
Peel your bananas and beat with your mixer until smooth. Add sugars, oil, water and vinegar and mix thoroughly.
Stir in flour, cocoa, soda and salt. Fold in 2/3 cup of chocolate chips. Pour batter in prepared pan. Sprinkle 2/3 cup of chocolate chips on top.
Bake for 33-37 minutes or until a toothpick comes out clean. Let it cool and then slice and serve.

Adapted from www.momontimeout.com


    

Banana Cake

Banana Cake

     Well it's getting to one of my favorite times of the year! I love November. Not because of the cold and snow, but because of the anticipation of Thanksgiving coming. 

     Thanksgiving is one of my favorite holidays. There are so many reasons that I like this holiday. For starters it is the official kick off to the Christmas holiday shopping. Who doesn't like Black Friday shopping. All those people who brave the crowds is amazing. More power to you. 

     Now I don't actually go out to the stores and shop on this day, I do it from the comfort of my computer. It's quick. It's easy and a lot of times there is free shipping. How simple is that?!

    I also love planning the Thanksgiving meal. That is the fun part. Over the course of the next few weeks I'll be slowly picking up those items that will keep for the big day. Like stuffing mix, pickles, olives and canned goods. It just gives me the warm fuzzies.

     I also anticipate the short work week. My students are only in class Monday and Tuesday. Wednesday is reserved as a work day for us teachers. As soon as that clock strikes 4:00 we will all be making a bee line home for some rest and relaxation.

     I also get into all the Christmas music. I love that radio station that starts playing Christmas music on Thanksgiving day all day, everyday until it's December 26th.  I just love it. It's programmed on my car radio, my kitchen radio and of course the radio in the main living room.

     Although today's recipe has nothing to do with Thanksgiving I just had to share with all of you because it was the yummiest banana cake that I've ever tasted. I did not make this cake it was made by my son's girlfriend. It was so good that I asked if I could get the recipe and put it on my blog and she was kind enough to oblige. 

     This cake is a great way to use up those overly ripe bananas that we all have staring us in the face on a regular basis. She tells me it is super easy to make and after looking at the recipe it looks like it is very easy to make and who doesn't like easy not to mention it tastes great? 

     So have a go at this recipe and let me know what you think.

Banana Cake
1 yellow cake mix (any kind, super moist is best. Leave out 1egg     for the bananas)

3-4 really ripe bananas

Bake as directed on box.

Frosting
1 container of Cool Whip
1 packet of Banana Pudding mix or Banana Cream Pudding mix

For the pudding put in 1 cup cold milk and mix and let it set.

Combine Cool Whip/Pudding. Frost when cake is cool. Store in refrigerator. 
(If you use the Banana Cream Pudding mix it tastes just like you're eating Banana Cream pie in a cake.)

    

    

Peach Pie

 

Peach Pie

   It's peach season! If you haven't been to your local farmers market or the nearby grocer you better get there soon. Peaches are in full swing right now and they don't last long.

     I went to Bob's Produce Ranch to get my peaches. Bob's Produce ranch is a little grocer in my town that sells some of the best produce around. They also have a fabulous meat market too. But this time my mission was to get some peaches.

     Colorado peaches sell for about $40.00 a crate. That is so expensive and if you're going to buy a crate you better make something with them because you'll never be able to eat them all before they start to go bad.

     I did not, however, buy a crate this year. Instead I bought about 6 peaches that was going for $3.49 a pound and then I bought a crate of bruised peaches for $5.49. These bumped and bruised peaches were great for making peach pie. In fact I ended up making 2 peach pies in less than one week.

     I've never made a peach pie before, but I thought it couldn't be too hard. My guess was completely right. It was super easy to make the crust and peeling and cutting up the peaches was very easy too.

     The recipe that I used was from my handy dandy Betty Crocker Picture Cookbook. It is my trusted cookbook when I'm not sure how to go about making something. It also has some very good pictures for you to look at so you have an idea of what to do and how it should look.

     So why not make yourself a peach pie while it's peach season. It's easy and it tastes amazing!!!

Pastry Crust for Two-Crust Pies
For an 8"pie
1/2 C sifted flour
3/4 t salt
1/2 C shortening
3 T water

Mix together the flour and salt. Cut in the shortening using a pastry blender until it looks like course particles the size of peas. Sprinkle with water a tablespoon at a time mixing lightly with a fork until the flour mixture is moistened. gather dough together with the fingers so it cleans the bowl. Press into a ball. Roll out or keep in waxed paper in refrigerator until needed. (I put in refrigerator and roll out once the peach mixture is ready. I cut the dough in half and roll the dough ball in between wax paper.)

Peach Filling
For an 8" pie
3 C peaches peeled and sliced
2/3 C sugar
1/3 t cinnamon
1 T flour
1 T butter

Mix the peaches, sugar, cinnamon, and flour together. Pour into pie shell. Dot with butter. Put top crust on and cut slits on top. Bake at 425 for 35 minutes or until crust is golden brown.
Cool pie on wire rack. Serve slightly warm. This pie should be refrigerated once cooled.

Pool Table Cake

Pool Table Cake

     Well I've made another goofy cake this year. Last year it was a barn cake. The year before that it was a boob cake. I try to make something a little unique and different, although I don't think I'll ever surpass the boob cake. But I'll keep trying.

     Anyways this year I made a pool table cake, complete with pool balls. Let me tell you making those pool balls was an experience. I've never made cake pops before so this was  my first go of it.  I just want to say why doesn't the package say to add shortening or oil to the candy melts? It would have gone a lot smoother for me. So hey everybody when melting those Wilton candy melts add a little cooking oil or shortening so the candy gets pourable.

    OK, I'm off my soap box. Once the candy melts are melty and liquidity you can take your cake pop or cake ball and spoon the melted candy over it. Then just gently shake off the excess. I did mine on sticks to I could then put the stick in some Styrofoam and wait for the candy coating to harden.

    Oh about the picture I don't know what happened to the green frosting on the cake.For some reason the pictures on my phone are not streaming to my computer. And yes my photo streaming is on. Anyways I took a quick picture with my camera and this is what I got. I know it was a humid day yesterday, but I have no idea why the color changed on in the green. Oh, well I guess it's just the spills that happen on a pool table. I think next time I have such a large are to color I'm going to go and try those color sprays. I think that would have looked a little more professional.

     There really is no recipe today. I used a box mix for this cake and I used the Wilton's cake decorating frosting to frost and make the cake balls. Here's the link to the frosting recipe. I also did a lot of googling on cake pops and cake balls to figure out how to make them.

     To make the cake balls I simple crumbled up a layer cake and added some frosting to be able to form the cake into balls. I then froze them for like 3 hours and trust me I could have froze them longer. Once they were frozen I spooned the melted candy coating over the balls and let them harden.

   

Fresh Rhubarb Coffee Cake

Rhubarb Coffee Cake

     I'm trying out a brand new recipe today. I got it from my mom and she found it in her hometown newspaper. So when I was over at her apartment caring for her I decided to write it down and give it a try. After all I've been looking for some recipes to use the rhubarb that I have in my garden.

   This is the first year that I could use my rhubarb. I had just planted it last summer and I guess the golden rule is to wait a year before picking it. Anyways I finally got to use it. I also had to go to my mom's old house and take a little from her plants before she sells her place.

    I like the rhubarb at my mom's house because it is the thicker stalks. I think it makes better pies than the thinner rhubarb. So I did take one of the plants from her yard and planted it in my garden. Of course I did ask her permission first. I think she liked the idea that I would have one of her plants growing in my garden now that her house will be gone soon. So now I've got a little variety with the rhubarb.

     Anyways I had plenty of rhubarb to make some coffee cake and little something more that I'll share at another time. My family couldn't wait until it was done baking this morning. It did smell good and I too was anticipating eating this coffee cake for breakfast. The wait was worth it. The cake has delicious flavor and was very moist. We all had two pieces. Too yummy!

     The recipe say to serve warm with whipped cream, but I did not have whipped cream available and felt it was not necessary for breakfast. Now if I was serving it as a dessert then I would definitely top it off with some whipped cream.

Fresh Rhubarb Coffee Cake
1 C brown sugar
1/2 C white sugar
2/3 C oil
1 egg
1 C buttermilk or sour milk
2 1/2 C flour
1 t salt
1 t soda
2 C chopped fresh rhubarb
1/2 C chopped nuts ( I used pecans)
1 t vanilla
1/4 C butter, melted
1/3 C sugar

Combine sugars, oil, egg and  milk. In a separate bowl combine flour, soda, and salt; stir into egg mixture. Stir in rhubarb, nuts, and vanilla. Pour batter into a greased 9X13 pan. Drizzle butter over batter; sprinkle with 1/3C sugar. Bake at 325 for 35-40 minutes. Serve warm with whipped cream.

Apple Crumb Pie with Pat- A- Pan Pie Crust

Apple Crumb Pie

     I finally went to the apple orchard this month. Something that I wanted to do way back in September, but I tell you it was well worth the wait. I love going to the apple orchard in the fall. The apples just seem to taste so much better when one gets them from the orchard rather than the store.

     The atmosphere is also so wonderful. You can smell the apple brats cooking and the kettle corn being popped plus people are milling around with children and dogs in tow. The air is crisp and these sights and smells just add to the experience. 

     I was fortunate enough to try a new apple this year. It was called Sweet Tango. I guess it is a cross between a Honey Crisp (one of my favorite apples) and Zestar. They are sweet, crispy and tangy. I just cut those apples up and ate them with caramel sauce. I really want to go get some more they were so good.

     Besides the Honey Crisp and Sweet Tango apples I bought some McIntosh apples. McIntosh apples are perfect for making apple pie so I decided to find a recipe in my new cookbook. I just got this new Amish cookbook and it has some really good recipes and I choose a pie crust that you can make in the pie pan and the apple filling is just as easy.

     My husband a few days later told me that he really loved my apple pie. He commented on how the pie was full of apples and the filling didn't ooze all over. He liked how it stayed together so that each bite was a mouthful of apple goodness.

     Sorry I didn't get a picture of a slice of the pie. I forgot to take a picture when I first served it up and after that it honestly went so fast I didn't have a chance to get a picture. All I know is I'm going to have to make this pie again.

     One thing you might like about this pie is you make the pie crust right in the pie pan and the pie filling doesn't take too much effort to make. I do have a apple, peeler, corer gadget. It is one of the best things that I've ever purchased. I use it a lot believe it or not.

     Well here is the two recipes. I hope you enjoy the apple pie!

Apple Crumb Pie with Pat-A-Pan Pie Crust

Pat-a-Pan pie crust
1 1/2 C all-purpose flour
1 1/2 t sugar
1/2 t salt
1/2 C vegetable oil
3 T cold milk

Place flour, sugar and salt in a 9 inch pie pan and mix with your fingers until evenly blended. In a measuring cup combine oil and milk and beat until creamy. Pour all at once all over the flour mixture. Mix with a fork until the flour mixture is completely moistened. Pat the dough with your fingers, first at the sides of the pie plate and then the bottom. Flute the edges. Set this aside and prepare the apple filling.

Apple Crumb Pie
1/4 C sugar
1 t cinnamon
6-7 C sliced McIntosh apples
1/2 C butter, softened
1/2 C packed brown sugar
1 C all-purpose flour

Preheat the oven to 425.
Mix the sugar and cinnamon with the apples in a large bowl and put into the unbaked pie shell. Mix the butter, brown sugar, and flour in a medium bowl for the topping. Sprinkle over the pie. Bake for 15 minutes, then lower the oven temperature to 350 and bake for 30 more minutes. Cool on a wire rack until the pie is firm, about 45 minutes. Store any leftovers in a sealed container. The pie will keep for about 5 days.

Recipe from The Amish Cook's family Favorite Recipes

Chocolate Zucchini Cake

Chocolate Zucchini Cake

     It is that time of year when gardens are yielding tons of produce. It's fun to go to the Farmers Market and look and see all those lovely veggies. I couldn't resist buying some corn, green beans and tomatoes. It all looks so good!

   My garden is doing well this year. I did, however, make the mistake of planting four zucchini plants in my garden and I may regret doing this. I think I'm going to have more zucchini than I can handle. I guess I'll just have to freeze some for those cold winter days that will be soon upon us so I can still enjoy those recipes for bread, muffins, and cake.

    I've never made cake with zucchini before and I decided to give this recipe from my Taste of Home magazine a try. I changed the recipe a little bit to suit my taste and it was great. The recipe also called for a custard type frosting, but I used a can frosting instead.

     The next time I make this cake I might cut back on the cloves a bit. I feel like 1/4 teaspoon is a little too much. Next time I'll use only 1/8 teaspoon. I would still use the canned frosting though. All I did was scoop out 1/2 of the frosting (I'll use the leftover frosting on graham crackers) and then microwave it for about 15 seconds and then poured it over the cooled cake. It doesn't get any easier than that.

     The cake got a thumbs up from my family and I doubt that it will last very many days around here.  In fact I'm sure they'll be sneaking another piece before bedtime.

     P.S. I got to use my new stand mixer today!

Chocolate Zucchini Cake
1 3/4 Cup sugar
1/2 Cup cooking oil
1/4 Cup butter, softened
1/2 Cup milk
2 eggs
1 teaspoon vanilla extract
2 1/4 Cups all-purpose flour
1/4 Cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon cloves
2 Cups finely shredded zucchini
1/2 Cups semisweet chocolate chips
1 can of prepared chocolate frosting

Preheat oven to 325 F. Grease and flour a 10 inch fluted tube pan. In another bowl, beat sugar, oil and butter until well blended. Gradually beat in milk, eggs and vanilla.
In another bowl, whisk flour, cocoa, baking soda, cinnamon and cloves; gradually beat into sugar mixture. Stir in zucchini and chocolate chips.
Transfer to prepared pan. bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool.
To frost take half the frosting out of the can and put in a microwave proof bowl. Microwave for only 15 seconds. You don't want the frosting to be too runny but it should be slightly pourable. Pour over the top of the cake and let it ooze down the sides.
Note: To remove cake more easily use solid shortening to grease pan.

Little Red Barn Cake

Little Red Barn Cake

     I made a barn cake for my brother's birthday this weekend. He's always liked living and working on a farm so when I ran across a picture of a barn cake I decided to make my own version of this cute little cake for his birthday.

     This cake was very easy to make. You don't really don't have to have had any cake decorating classes to make this. I only used two different decorating tips that are very common tips. The white writing and thin white lines I used a #3 tip and for the roof I used a #12 tip. I also buy the disposable decorating bags. It makes clean up so much easier.

     The little figures on the cake are actually candles. There were four candles in the package. A chicken, cow, tractor and a little barn. I felt like the cake needed a little something and these were the ticket.

     To make this I used a boxed cake mix and baked it in a 9x13 cake pan. Just follow the directions on the box. Once the cake is cool turn it onto the cake platter that you are going to use to serve the cake. I wish I had purchased some of those cardboard cake platters for this one. Instead I had just put it on my cake taker base and now I'm hoping the red frosting will wash off well enough.

     Once the cake is cool I cut off the corners of the cake to make the angled roof of the barn. Then it was time to put a crumb coating on the cake. Make sure you thin the frosting out a little before applying. This coating is to help eliminate the crumbs that can sometimes come off and show up in your finished frosting coat. You can also put the cake in the freezer for about a half hour before putting on the final coat of frosting.

     After crumb coating it let the cake sit to crust over and then you can apply the red and brown frosting. Make sure you make enough red frosting to cover the cake. You can always use the left over red frosting and color it brown  for the roof. You don't have to get a nice smooth coat with this cake either. It's suppose to look like the boards in a barn so run your spatula in one direction to make the look of boards on a barn.

     The roof is easy. You will only coat the triangular sides and then use the #12 tip to make dots on the top of the cake. This will make a nice clean finish between the red and brown frosting. Again don't worry if the sides are not super smooth, it's an old barn and it should look rough.

     Now for the finishing touches! Use white frosting for the outline of the doors and the words that you want to put on it. You will need to thin out the white frosting a bit so it is easy to apply. Check out Wilton's for more information on frosting and decorating. Add whatever kind of cute cake tops or candles you can find and you are done! Trust me people will be impressed and it really doesn't take much decorating talent to do this cake.

Buttercream Icing
1 Cup solid white vegetable shortening
1 teaspoon Wilton Flavor (Vanilla, Almond or Butter)*
7-8 teaspoon milk or water
1 lb. pure cane confectioners' sugar (powdered sugar)
1 Tablespoon Wilton Meringue Powder (In case of egg allergies this may be eliminated)
Pinch of salt (optional, this will lessen the sweetness)

*Wilton Flavors may be used in any combination to suit your taste.
 Cream shortening, flavoring and water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy. Makes 2 1/2 cups.

Recipe from Wilton's Decorating Basics Book

Chocolate Pudding Dump Cake

     I must confess that I am an addict. A chocolate addict. I will eat or drink just about anything that is chocolate. I really do not turn away anything that has chocolate in it .

     I buy coffee creamer that is chocolate. I keep a stash of small chocolate bars on hand at all times. I buy chewy granola bars either with chocolate chips in it or covered with chocolate. My cereal is chocolate for heavens sake!

     Just about everyone knows of my love of brownies, preferably with chocolate frosting on top. I use to always buy the Little Debbie brownies so I could easily get my fix. Now I keep a box of brownies on hand at all times so I can make a pan when ever I have the urge, or should I say need.

      Yeah, there's nothing like eating something chocolatey when you are bummed or stressed out. For some reason it just makes a girl feel good all over. I never feel guilty either about eating chocolate. It just defeats the purpose.

     I came across this cake on Pinterest called Chocolate Pudding Dump Cake. The picture looked amazing and it looked very quick and easy to make so I decided to give it a try.

Chocolate Pudding Dump Cake

 
     So here I was baking at 9:30 at night this chocolate dump cake. No one but me and the dogs were home and so I thought why not! I was sure that others would appreciate my effort once they tasted it.

     All my ingredients amazingly came from Aldis so this is a really cheap chocolate fix for anyone. I'm going to have some of this tonight with a scoop of ice cream on top drizzled with either caramel sauce or chocolate sauce. All of these are from Aldis too.

     So give this one a try. You'll be glad that you did.

Chocolate Pudding Dump Cake

1 chocolate boxed cake mix
1 small package of chocolate pudding
1 1/2 C milk
1 1/2 C (large handful) Chocolate chips

Directions:
Preheat oven to 350 degrees.
Mix the pudding with the milk using an electric mixer. Add the cake mix and mix with mixer well to combine. The batter will be thick.
Spread batter into a greased 9X13 inch pan. Sprinkle chips on top.
Bake for 30 minutes, or until edges pull away from sides.
Allow to cool slightly before cutting.

    

Bikini Cake

Last night I worked on a birthday cake for my brother. He just turned 52 and we are getting together on Sunday to celebrate. He has a brain injury so he lives in a care facility and we try to get together on his birthday every year. We usually do cake and ice cream and I am in charge of the cake this year.

 I wanted to do something fun for him.I was going to make something related to fishing, but then I had an epiphany! I can make a body with a bikini. What guy wouldn't like that for their birthday cake? Then I thought a body with a yellow polka dot bikini. You know the song, right?

So after working on this cake for a few hours this is my finished product. Don't be too harsh now, I'm new to cake decorating. I need to do some more practicing to perfect my skills, but I think my brother will get a laugh out of it.

Yellow Polka Dot Bikini

Sorry there is no recipe today. The cake is simply a sheet cake with two cup cakes for the top. I used Wilton's Decorating frosting recipe and colored it.

Strawberry Rhubarb Pie

Strawberry Rhubarb Pies

Saturday morning my husband and I went to the Minneapolis Farmers Market. I love going there, but haven't gone in a couple of years. I usually end up at one of the smaller markets close to home and it's just not as much fun.  My husband had never been to the "Big" farmers market so it was a very fun and exciting adventure for the two of us.

Parking was the most challenging part for us, but after a few right turns we found a two hour meter spot. The funny thing about these meters is they are designated for the farmers market and you go pay at this centrally located box with your meter number. All computerized of course. Was kind of neat.



There is so much more than fruits and vegetables to buy at the farmers market. There is clothing, hats, handmade lawn decorations, meats, cheeses and all sorts of things. I ended up buying a beautiful scarf and my hubby almost bought this cool straw hat with a wide brim. Perfect for the boat. Maybe next time. I think my daughter would have loved all the beautiful dresses there too. I'm taking her next time.

Anyways, we had an awesome time. The first thing we saw when we got there was a little patio area with chimineas. They are those cute little clay fireplaces for patios. I want one for my front patio so bad. And to add to the fun atmosphere two guys were playing reggae music. It just got one in the shopping mode.

Well we decided to pass on the chimineas for now and went vegetable and fruit shopping. There are so many choices and we wanted to make sure we were getting a good deal that we walked around a bit first before we made that first purchase. There are just so many vendors to see that you can't go too far before you make a decision on purchasing something.

We ended up buying tomatoes, cucumbers, little fingerling potatoes, red peppers, blackberries, and rhubarb. I was surprised to see rhubarb there. I know it is supposed to be getting to the end of its season (so says the chart I have on when produce is in season), but I remember having it all summer long from my mom's garden as a kid. Only two stands had some so I just had to get some.

I ended up using  up just about everything we bought in a few days. I have enough potatoes and red peppers for one more meal. I also was able to cut up and freeze four cups of rhubarb for a future pie or rhubarb crisp.

Strawberry Rhubarb Pie

I used the other rhubarb, in combination with some strawberries I already had on hand, to make two pies. I used this Betty Crocker picture cookbook to make my pies. I have not made a pie crust in years and this was simple to do using this recipe. I did, however, roll the crust out between wax paper to make it easier to put in the pans (a trick I learned in home economics class). The crust turned out tender and flakey. The fruit filling was amazing! Give this one a try. I figure if my husband and son were going back for seconds it must be good.

Pastry for two-crust pies
for a 9" pie
2 C sifted flour
1 t salt
2/3 C shortening *
4 T water 
*When using hydrogenated shortings add about 2T more.

1. Measure the flour into the mixing bowl and mix the salt through it.
2. With pastry blender, cut in half the shortening finely...until mixture looks like meal. (This makes for tenderness)
3. Cut in the remaining shortening coarsely...until particles are the size of giant peas. (This makes for flakiness).
4. Sprinkle with the water, a tablespoon at a time...mixing lightly with fork until all the flour is moistened.
5. Gather dough together with the fingers so it cleans the bowl.
6. Press into a ball. Then roll out, or keep in waxed paper in refrigerator until needed. (I rolled it out between wax paper then peeled one sheet off and flipped it in the pie pan). Trim the dough around the edges of the pie pan.
7. One crust goes in the pie pan. The second crust after peeling the one layer of wax paper off flip on top of your fruit filled pie. Use a spoon to make slits on top crust to vent pie. I did this once it was on top of the fruit, I find it easier to do it this way. You can do it before putting it on top if you like. Seal and flute edges. Form crimped fluting by pinching dough with thumb and forefinger around forefinger of opposite hand.

Strawberry-Rhubarb Pie filling
1 1/3 C sugar
6 T flour
2 C rhubarb, cut up
2 C strawberries, cut up
1 1/3 T butter

1. Mix together the sugar and flour.
2. Add the rhubarb and strawberries and mix lightly.
3. Pour into pastry-lined pie pan.
4. Dot with butter.
5. Cover with top crust. Sprinkle with sugar. (Don't forget to vent top crust.)
6. Bake at 425 for 40-50 minutes or until crust is nicely browned and juice begins to bubble through slits. Serve slightly warm.

Recipe from Betty Crocker's Picture Cook Book

Better Than Anything Cake

It has been a rough week of high temperatures and high humidity here in Minnesota. It actually feels like Florida minus the palm trees. Thank goodness for air!

Because of the heat I have not been doing any baking or cooking for that matter, until of course yesterday. I needed to make a dessert for the fourth because I was having company over that evening. I was at first going to make jello cake, but I came across this recipe and it sounded so darn good that I had to give it a try.

Better Than Anything Cake

I found the recipe on http://www.chef-in-training.com/2012/06/better-than-anything-cake/ . The picture of the cake was just mouth watering that I had to go ahead and try and make this. I also like how easy the recipe was and heck I just happen to have everything I needed to make this.

This cake was easy to make and about the only thing that I would change or do different is I think I could get away with using 2 Heath bars. I just put my candy bars in my little Cooks food processor and it crushed the candy bars up nicely. I also think that maybe Snickers would be another good candy bar to use on this.

Well here's the recipe and enjoy!

Better Than Anything Cake
1 box chocolate cake mix and any ingredients it requires
1 (14oz) can sweetened condensed milk
1 (8oz) jar caramel topping
1 (8oz) container cool whip thawed to room temperature
3 Heath Candy Bars chopped

Directions

1. Bake cake according to directions in a 9 X 13 pan.
2. Let Cake cool for about 5 minutes.
3. Poke holes in cake with the handle end of a wooden spoon.
4. While cake is still warm, slowly pour over sweetened condensed milk over the top making sure some gets in all the holes of the cake.
5. Next drizzle the caramel topping evenly over the cake slowly, making sure some gets in all the holes as well.
6. Spread cool whip over the top evenly.
7. Sprinkle with Heath Candy bar pieces.
8. Store in fridge until ready to eat. Store any leftovers in fridge.

Lemon Bundt Cake

So this week I was craving lemon cake. I didn't want to just grab a lemon cake mix and whip it up I wanted something different. I wanted a bundt cake. O.K. go ahead and make the bundt cake jokes like from My Big Fat Greek Wedding like my son and I did.(I love that movie. I never get tired of it.) Anyways, so I started to look for a recipe that was quick and easy, but that I could still make my bundt cake.

I finally found one on cooks.com. It was easy and I had all the necessary ingredients. I did, however adjust the baking time for the cake. The recipe said to bake for 1 hour and my cake was done in 40 minutes, so keep an eye on your cake when baking so you can adjust your time if needed.

I want to give you a word of warning for greasing the bundt pan. I used just a cooking spray and I thought I sprayed the heck out of the pan, but not so. My cake stuck on one side and I kind of had to piece it back together before I glazed it. I think I have to stick with what my mother says and that is to brush with shortening and then lightly flour. I never have problems with my cakes sticking when I do it the old fashion way, but you decide.

Ignore my ugly red platter. Couldn't find my glass cake plate.

I also did not make the glaze that they suggested. Instead I just did a powdered sugar glaze with some lemon extract in it for flavor. You can decide which one you prefer.

I think this cake is just perfect for a summer dessert. It is really light and has that fresh lemon taste that it will make you want another slice.

Lemon Bundt Cake
1pkg yellow cake mix
1 small pkg lemon jello
3/4 C water
2 t lemon extract
1/2 C oil
4 eggs

Powdered Sugar Icing
1 C powdered sugar
1t lemon extract
Milk


Mix all ingredients. Beat well. Pour into greased and floured bundt cake pan. Bake 1 hour at 350 degrees. Cool cake in pan on a cooling rack. Once it is cool invert onto a cake plate. Prepare icing. Mix powdered sugar and lemon extract together in a small bowl. Add a little milk at a time to make a semi thick frosting. Don't worry if you add too much milk just add some more frosting. Drizzle icing over cake once cake has cooled.


Glaze
3/4 C powdered sugar
Juice from 1 lemon

Prepare lemon juice with sifted powdered sugar. Pour over cake when it comes out of the oven. 

Streusel Peach Pie

I can't believe it's been over a week since I last posted a recipe. Where has the time gone? I've been so busy lately with getting the kids off to college and going back to work and getting my classroom set up that I just haven't had time to post.I've been falling asleep by 9:00/9:30 every night. Who says teachers don't work hard?

I have, however, been doing some cooking. Some of it has been marvelous and some of it I would rather not talk about. In my urge to use all the peaches in a crate of peaches that I bought I have tried to make a couple of peach pies and some peach ice cream. One of the pies was super runny, so that will need a little tweaking before I even try to post the recipe. The peach ice cream failed miserably. I definitely need a new recipe for that one. 

I'm going to share one of my success with you today.Last weekend I was trying to use up the last of the peaches and I came across a yummy looking recipe for streusel peach pie. I decide to give it a try an boy am I glad I did. This pie is super easy and absolutely delicious! If you don't know how to peel the peaches refer back to my previous recipe on Peach sorbet. There is a step by step procedure for removing the skins.

I guess since it's peach season what better way to use peaches then in a pie. I found this recipe in Taste of Home's August/September issue, so give it a try. You can never go wrong with a recipe from Taste of Home.

Streusel Peach Pie
Pastry for single crust pie (9in)
5 cups sliced peeled fresh or frozen peaches, thawed
1/2 C sugar
1/4 C all-purpose flour
Dash ground  nutmeg
1 egg
2 T heavy whipping cream
Topping:
1/2 C all-purpose flour
1/2 C packed brown sugar
1 t ground cinnamon
3 T cold butter
Whipped cream, optional

Lined a 9 in. pie plate with pastry; trim pastry to 1/2 in. beyond edge of plate and flute edges.
In a large bowl, combine the peaches, sugar, flour and nutmeg. In a small bowl, whisk egg and cream. Pour over peaches; toss to combine. Place in crust. Bake at 375 for 35 minutes.
For topping, in a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle topping over outer edges of pie, leaving center uncovered. 
Bake for 15-20 minutes or until golden brown, covering edges with foil to prevent over browning if necessary. Cool on a wire rack. Serve with whipped cream if desired.

Now nothing could be better than chocolate cake with chocolate frosting. Well except maybe when someone else bakes it for you and hand delivers it to you. That is exactly what happened to me this Friday night. My daughter's boyfriend is the bearer of this delicious treat. He actually made this cake, along with the butter cream frosting, from scratch. Oh, my heart skips a beat just thinking about it. When I asked him what the occasion was he told me he was bored, so he decided to make a cake. Now you're probably asking yourself where do you find a guy like this that cooks just for the heck of it? Now there  is no way my husband would ever be so bored as to bake a cake. All I gotta say is Honey hang on to this one. Any guy that cooks and bakes for you can't be all that bad. I could even overlook him not doing the dishes as long as he keeps making these delicious creations. So without further delay here is the recipe he used. It is from none other than the Barefoot Contessa.

Beatty's Chocolate Cake

Ingredients

nocoupons

• Butter, for greasing the pans
• 1 3/4 cups all-purpose flour, plus more for pans
• 2 cups sugar
• 3/4 cups good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee

Directions

Chocolate Buttercream, recipe follows
Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:

6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.