Archive for June 2013
LEMON CREAM CAKE
- zest and juice of 1 lemon
- 2 cups heavy cream
- 2 cups sugar
- 3 cups flour
- 4 tsp. baking powder
- 5 eggs
Put lemon zest and sugar into Cuisinart and process fine. Add remaining ingredients, process smooth, and put into cake pan (greased and floured.) When making cupcakes, put the liners into the pans and then use a scoop to evenly measure the cake batter into the pans.
Bake at 350 degrees F until done. Use a cake tester when it comes out clean. For regular sized cupcakes it will take about 23 minutes. For jumbo cupcakes it takes around 25 min.
BUTTER CREAM CHEESE FROSTING (Buttercream cheese or Butter Creamcheese or Butter Cream Cheese? hmmm. . .)
- 1 1/2 sticks butter
[sidebar tip: 8 TBSP = 1/4 pound = 1/2 cup, so this recipe would take 12 TBSP or 3/4 cups]
- 1 1/2 bricks cream cheese (12 oz.)
- 1 1/2 tsp. vanilla
- 1 1/2 pounds powdered sugar (24 oz. or 680 grams)
The butter and cream cheese should be at room temperature. Cream together and add vanilla. Gradually add the powdered sugar and beat well. Pipe onto cupcakes and refrigerate if not eating the same day.
This recipe is the vanilla cupcakes in the photos.
The chocolate cupcakes are “Black Mocha Cake” from page 146 of the Moosewood Restaurant Book of Desserts. The frosting on the chocolate cupcakes is “Buttercream” from page 84. “Holy Moly” it it good! With 15 egg yolks and four cups of butter it sure is rich. The Moosewood Buttercream is labor-intensive but so so worth it.
|EASY TOFFEE CHOCOLATE BARS|
|“You can’t eat just one!”|
- 1 box Club Crackers (not saltines)
- 2 sticks butter (1 cup or 1/2 pound)
- 1 cup brown sugar
- 12 oz. pkg. milk chocolate or semi sweet chocolate chips
- 1 cup diced pecans or sliced almonds
- coarse sea salt
- non-stick baking spray (such as Baker’s Joy or PAM)
- aluminum foil or non-stick foil
Preheat oven to 350 degrees.
Line 9″x12″ pan with non-stick foil, or foil sprayed with cooking spray.
Line pan with club crackers.
Put pan in oven for 3 to 5 minutes until crackers float. Remove pan from oven.
Sprinkle with 12 ounce package of milk chocolate chips or semi-sweet chocolate chips.
When melted, spread chocolate with spatula.
Cover with nuts or coarse sea salt.
The salt complements the rich buttery toffee.
AMAZING and easy!