Pink Lemonade Cake

For my husband's birthday this year, I gave him a list of cakes I wanted to make and told him to pick one. He picked pink lemonade. It was the first time I ever cut and layered a cake. It was fun but definitely not perfection. Matter of fact, my cake was quite messy, as you can see below...but my oh my, it was TASTY! So for those of you counting, this is my 4th attempt at cake (not included repeats, just new recipes). Everyone loved it. I hope you love it too.

4th Attempt

Pink Lemonade Cake

Ingredients:

Cake
1 c butter (room temp for at least 30 min)
4 eggs (room temp for at least 30 min)
3 1/2 c all purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
2 c sugar
1 /13 c milk
1/4 c frozen pink lemonade concentrate-thawed
red food coloring

Pink Lemonade Buttercream Frosting
3 c unsalted butter, softened
32 oz  marshmallow creme
1/4 c frozen pink lemonade concentrate, thawed
1 c powdered sugar
2 tsp. pure lemon extract

Directions:

Cake
1. Grease two 8 or 9 inch round pans. Preheat oven to 350 degrees F.
2. In a medium bowl stir together flour, baking powder and salt; set aside
3. In an extra large bowl, beat butter with a mixer. Gradually add sugar, beating until well combined. Scrape sides of bowl. Add ~1/8 tsp red food coloring and beat until combined. Add eggs one at a time, beating well after each addition.
4. In a bowl, stir together milk, pink lemonade concentrate, and extract; set aside
5. Alternately add flour mixture and milk mixture to butter mixture.
6. Remove half of the batter, spreading in one of the prepared pans.
7. Add 1/4 tsp. red food coloring to remaining batter, or more to reach desired color. Pour into the second prepared pan.
8. Bake ~35 minutes. Cool pans on wire rack 10 minutes, then remove from pans and cool completly on wire rack.
9. Trim off top of cakes, so they are flat. Cut each layer horizontally in half. Brush away crumbs.
10. Spread frosting on a dark layer then add a light layer on top, spread frosting, add dark layer, spread frosting add light layer. Spread frosting on tops and sides of cake if you wish.

Pink Lemonade Buttercream Frosting
In an extra large bowl, beat butter with mixer on medium until light and fluffy. Add marshmallow creme and pink lemonade concentrate. Beating until smooth, scraping sides of bowl. Add powdered sugar, and lemon extract; beat until light and fluffy.

ENJOY!
I hope you enjoy this cake! I'm not so good at the decorating part but love trying anyway. If you have any suggestions for me I'd love to hear from you!


Source: http://www.bhg.com/recipe/pink-lemonade-cake/

Cherry Cake

While sifting through my stacks of cooking magazines I happened to find a recipe for cherry cake. I had to try this. It was a treat to myself for my birthday (no brownies this year!). What I discovered was that this is the most delicious cake ever! Many people do not agree with me but everyone has their own preference. What I can say is, if you like cherry, you will like this cake. If you like maraschino cherries, you will like this cake, and even if you generally think maraschino cherries are icky, you will still like this cake. If I am wrong, well I'd be surprised.

3rd Attempt

Cherry Cake with Cherry Buttercream Frosting

Ingredients:

Cake
3/4 c butter (room temp for at least 30 min)

6 egg whites (room temp for at least 30 min)

3 c all purpose flour
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1 1/4 c buttermilk
1/2 c juice from maraschino cherries
2 1/4 c sugar
1 1/2 tsp. vanilla extract
3/4 tsp. almond extract

Cherry Buttercream Frosting
1 c butter, softened
8 c powdered sugar
6 Tbsp. juice from maraschino cherries
1 tsp. almond extract

Directions:

Cake
1. Pre-heat oven to 350 degrees F. Grease 13 x 9 x 2in baking pan; if making cupcakes, grease cupcake pan or liners
2. In a medium bowl stir together flour, baking powder, salt and baking soda, set aside.
3. In a small bowl combine buttermilk and cherry juice; set aside
4. In a large bowl, beat butter with an electric mixer. Add sugar, vanilla and almond extract, beating until combined. Alternately add the buttermilk mixture and flour mixture until combined.
5. Spoon batter into prepared pan. Bake 45 minutes or until top springs back when lightly touched. If making cupcakes use an ice cream scoop to poor batter into the cups , and bake for 15-18 minutes. Makes ~ 3 dozen cupcakes.
6. Cool in pan on wire rack for 10 minutes, then cool completely on wire rack.
7. Frost! Add sprinkles if you wish, or some cherries!

Cherry Buttercream Frosting

In an extra large mixing bowl, beat softened butter with mixer until smooth. Gradually beat in powdered sugar, two cups at a time, alternating with cherry juice. If needed, Add milk, buttermilk or more cherry juice 1 tsp at a time for a spreadable consistency. I used a little more cherry juice (more flavor!) and some buttermilk. Turned out to be the best frosting I've ever made! Or tasted, mmm!
Makes 4 1/2 c frosting

Enjoy!

I bet you will love this! AND the frosting, oh the frosting... as the Koolaid man says, "OH YEAH!"

Source: http://www.bhg.com/recipe/cherry-flower-power-cake/

Chocolate, Chocolate!

Technically, the first cake I ever made from scratch was chocolate, but we didn't eat it. Now don't freak out. It didn't go to waste! It was most definitely was consumed, but in a different manor. In cake ball form. Triple chocolate cake balls that is. Now these were so delicious. Of course, my sister and I were both pregnant when we made these so I imagine we thought they were totally amazing and other people thought they were too rich. I know there are plenty of chocolate lovers out there who will love this though. Also, I have a few ideas you can try too. I haven't made these a second time because they are soo time consuming and let's face it; who has THAT much time with two children under two. Not this woman. Besides, if I do get that much time to cook, I think I will try to make croissants or am I thinking crescent rolls. Now I am confused. I guess that's what happens when baby #2 keeps you up all night. HA! Anyway, Here is the recipe and a few suggestions

Triple Chocolate Cake Balls

Ingredients:

Chocolate cake (recipe below)
8 oz cream cheese, softened
1/4 c unsalted butter, softened
1 1/2 c powdered sugar, plus some for coating
1/4 c unsweetened cocoa powder
2 Tbsp milk
24 oz semisweet chocolate chips
1/4 c shortening

Directions:

1. In a large bowl, finely crumble the cake

2. In a medium bowl, using electric mixer, beat cream cheese and butter. Add powdered sugar, cocoa powder and milk; beat together until smooth and creamy

3. scrape cream cheese mixture into the crumbled cake. Using a  large spoon or your hands, mix until blended. Press a piece of plastic wrap against the surface of the dough; chill at least 2 hours, up to 2 days

4. To form the cake balls, line baking sheets with parchment paper. using a medium sized cookie scoop (about 2 Tbsp) scoop out mounds of dough and shape into balls between your palms. hen finished with a tray, place in freezer, then continue to work with the rest of the dough. Balls must be kept in the freezer at least 30 minutes.

5. To coat the cake balls, line a baking sheet with parchment paper and set aside. Set a heatproof bowl over a saucepan containing a small amount of simmering water (water NOT to touch bowl). Add chocolate pieces and shortening, melting over gentle heat. Stir frequently until smooth.
* So here is what I am thinking...wouldn't it be delicious to use white chocolate?

6. Drop the cake balls into the chocolate one at a time, lifting them out and placing on prepared baking sheet once coated.

7. When all the cake balls are coated, transfer to the freezer for about 20 minutes to harden the chocolate. Then remove from freezer coat with powdered sugar and serve chilled.

 *If you use white chocolate, then obviously they should be coated in cocoa powder!

ENJOY!

I hope you enjoy the cake balls! If you try any of my suggestions, please let me know how you like it!

Source: http://www.bhg.com/recipe/triple-chocolate-cake-balls/

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The second cake I made from scratch was chocolate. I know it is a little confusing but really, this IS the second cake I made to eat in its original cake form. HA! I never actually took a picture of this cake, but perhaps someday I will. It is just chocolate and therefore not that exciting for me, but my sister loooves chocolate cake and requested it for her birthday so I made it for her. Use this recipe for the cake balls above or to eat as plain ol' cake :)

2nd Attempt

Best Ever Chocolate Cake

Ingredients:

Frosting of your choice
3/4 c unsalted butter
3 eggs
2 c all purpose flour
3/4 c unsweetened cocoa powder
1 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
2 c sugar
2 tsp. vanilla
1 1/2 c milk

Directions:

1. Let butter and eggs stand at room temperature for 30 min. Meanwhile, lightly grease and flour a 13x9x2 inch bakig pan; set aside.

2. Preheat oven to 350 degree F. In a mixing bowl stir together flour, cocoa powder, baking soda, baking powder, and salt; set aside.

3. In a large mixing bowl, beat butter with an electric mixer. Gradually add sugar, about 1/4 c at a time, beating on medium speed until well combined. Scrape sides of bowl; continue beating on medium speed for 2 minutes, add eggs one at a time, beating well after each one, add vanilla, beat.

4. Alternately add flour mixture and milk to butter mixture, beating until combined. Spread batter evenly into the prepared pan.

5. Bake 40-45 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool cake in a pan on a wire rack.

6. Spread your favorite frosting ontop!

ENJOY! 

Source: http://www.bhg.com/recipe/triple-chocolate-cake-balls/

Taco Seasoning- On the fly!

An uncle of mine came to visit a few days ago and heard my cooking was all the rave, so he was excited to try some of my food. The problem was, I hadn't planned on cooking anything. Oh my, now what to make? I asked my dear husband for a suggestion and he said tacos. This is no surprise because he loves tacos and it is almost always his suggestion. We hadn't had them in a while, they sounded good, and of course tacos are easy to make, so I thought, sure! Then I remembered my uncle was eagerly awaiting my cooking and I thought, how can I possibly serve this man something from a packet?!?! Homemade taco seasoning was something I had wanted to try before, but never did, so I thought, what the heck! I'll give it  a whirl! I quickly began searching on my new favorite app- yummly and found a recipe. Then I did what I almost always do, adapted it to what I have in the house, what I feel like or who will be eating. In this case it was a little bit of I am missing this and my mom and grams don't like spicy. Haha.  So, here is what I came up with:

Homemade Taco Seasoning

Ingredients:

1 tsp salt

2 tsp ground cumin

1/2 tsp black pepper

1/2 tsp paprika

1 tsp garlic salt

1/2 tsp onion powder

1/4 tsp chili powder

1/4 tsp dried oregano

1/4 tsp red pepper flakes

1/8 tsp ground ginger

Directions:

Mix all ingredients in a small bowl

Store in an air tight container until ready to use

ENJOY!

Hope you enjoy your tacos! I know we did :)

Source: http://www.asweetpeachef.com/seasonings/homemade-taco-seasoning-mix/