Carrot and celery dipped in hummus.
-
Too many ads? Join our community of cat lovers now to reduce ads by 90%! Click here to join for free!
What's the last thing you ate?
- Thread starter Winchester
- Start Date
- Status
- Thread Starter Thread Starter
- #1,582
Last night, I had a piece of the Strawberry Dream Cake that I made for the picnic. Recipe is from Cook's Country and it's a keeper.
It is seriously good. I mean seriously good. My MIL took her first bite yesterday and she looked at me and said, "Oh, Pam. Oh, Pam!" Everybody loved the cake and my GF's DH said, "Pam, you can make this again! And again!" I didn't care for the frosting (I don't like cream cheese and it definitely has a tangy cream cheese taste, even with the strawberries in there). But when I suggested trying a white buttercream frosting next time and adding the berries to that, I was shot down. Big time. Evidently, you do NOT mess with success.
It is seriously good. I mean seriously good. My MIL took her first bite yesterday and she looked at me and said, "Oh, Pam. Oh, Pam!" Everybody loved the cake and my GF's DH said, "Pam, you can make this again! And again!" I didn't care for the frosting (I don't like cream cheese and it definitely has a tangy cream cheese taste, even with the strawberries in there). But when I suggested trying a white buttercream frosting next time and adding the berries to that, I was shot down. Big time. Evidently, you do NOT mess with success.
You should share the recipe. That sounds so good.
Last night, I had a piece of the Strawberry Dream Cake that I made for the picnic. Recipe is from Cook's Country and it's a keeper.
It is seriously good. I mean seriously good. My MIL took her first bite yesterday and she looked at me and said, "Oh, Pam. Oh, Pam!" Everybody loved the cake and my GF's DH said, "Pam, you can make this again! And again!" I didn't care for the frosting (I don't like cream cheese and it definitely has a tangy cream cheese taste, even with the strawberries in there). But when I suggested trying a white buttercream frosting next time and adding the berries to that, I was shot down. Big time. Evidently, you do NOT mess with success.
I had a small piece of a hard boiled egg. I made egg salad and made an extra egg for Aimee. She ate all but one piece so I ate it.
Last edited:
Lemon chiffon cake.
Mix
1/2 cup vegetable oil
8 egg yolks
1/4 cup lemon juice
1/4 cup of water
2-1/2 tablespoons grated lemon zest
All together
Another bowl
2 cups all purpose flour
1-1/2 cups granulated sugar
1 tbsp baking powder
1/2 tsp salt
Mix and add to the wet mixture and beat well.
Beat egg whites until stiff and fold into cake mixture
Bake 325 degrees F.
Bake for 1 hour in a bundt tin
Invert tin immediately until cold. Run your knife round the sides and centre of the cake to loosen
Recipe says not to grease the tin but I did.
Glaze
Melt 6 tbsp of butter. Add 1 tbsp grated lemon zest. 2 cups of powdered sugar. 3 tbsp lemon juice
And 1 tsp vanilla
I skipped the vanilla
Totally unnecessary
Mix the whole lot well poor over the cake and smooth with a spatula.
Glaze will set within half an hour
The glazed is delicious
Bon appetit
Yes, @Winchester, please do. l tried to find it on the Cook's Country site that you mentioned, but can't find a way to have it accept my Post Code! so l can't register.
Thanks @Stewball! Looks pretty easy too!
- Thread Starter Thread Starter
- #1,587
Hang on til I get home and I shall post it tonight.
Thanks for the recipe for the lemon cake, Stewball!
Thanks for the recipe for the lemon cake, Stewball!
- Thread Starter Thread Starter
- #1,590
I found the recipe online and also posted it in the Recipe Exchange: http://www.thecatsite.com/t/238191/cakes-and-other-baked-desserts/30#post_3568617 This is from Cook's Country.
STRAWBERRY DREAM CAKE
For the Cake:
10 ounces frozen whole strawberries (2 cups)
3/4 cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons vanilla extract
2-1/4 cups (9 ounces) cake flour
1-3/4 cups (12-1/4 ounces) granulated sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, cut into 12 pieces and softened
For the Frosting:
10 tablespoons unsalted butter, softened
2-1/4 cups (9 ounces) confectioners' sugar
12 ounces cream cheese, cut into 12 pieces and softened
Pinch salt
8 ounces fresh strawberries, hulled and sliced thin (about 1-1/2 cups)
Directions:
Adjust oven rack to middle position and heat oven to 350 degrees.
Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour.
Transfer strawberries to bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes (you may need to microwave about 7 minutes).
Place in fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids for the frosting.
Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes (It may take longer, but keep a close eye on it). Whisk milk into juice until combined.
Whisk strawberry- milk, egg whites, and vanilla in bowl. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined.
Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute.
Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking.
Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.)
To make the frosting (this is a softer frosting, probably because of all the cream cheese): Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds.
Increase speed to medium-high and beat until pale and fluffy, about 2 minutes.
Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute.
Add reserved strawberry solids and salt and mix until combined, about 30 seconds.
Pat strawberries dry with paper towels. When cakes are cooled, spread 3/4 cup frosting over 1 cake round.
Press 1 cup sliced strawberries in even layer over frosting and cover with additional 3/4 cup frosting. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Garnish with remaining strawberries. Serve.
(Cake can be refrigerated for 2 days. Bring to room temperature before serving.)
My note: You can do this in a 13 x 9-inch cake pan, too. Simply prepare the frosting and frost the cake. Use the sliced fresh strawberries to serve with the cake if you want.
__________________________________________________________________
I need to tell you, too, that when I went to make the frosting, I realized I had only about 1/4 cup of confectioners' sugar. I don't know how I ended up with 3 bags of brown sugar in my baking pantry and no confectioners' sugar, but that's what happened. And there was no way I was running to the store on a Sunday morning. I had too much other stuff to do. Rick was leaving for church, so he couldn't run to the store for me. And I wasn't waiting til he got home from church.
Two cups of granulated sugar and 1 teaspoon of corn starch in a food processor for about ten minutes. Made a heck of a mess on my kitchen counter. As the granulated sugar pulverized in the food processor, it would dust up through the bowl. But it worked. I used that in place of regular confectioners' sugar. And nobody knew....until now.
STRAWBERRY DREAM CAKE
For the Cake:
10 ounces frozen whole strawberries (2 cups)
3/4 cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons vanilla extract
2-1/4 cups (9 ounces) cake flour
1-3/4 cups (12-1/4 ounces) granulated sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, cut into 12 pieces and softened
For the Frosting:
10 tablespoons unsalted butter, softened
2-1/4 cups (9 ounces) confectioners' sugar
12 ounces cream cheese, cut into 12 pieces and softened
Pinch salt
8 ounces fresh strawberries, hulled and sliced thin (about 1-1/2 cups)
Directions:
Adjust oven rack to middle position and heat oven to 350 degrees.
Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour.
Transfer strawberries to bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes (you may need to microwave about 7 minutes).
Place in fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids for the frosting.
Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes (It may take longer, but keep a close eye on it). Whisk milk into juice until combined.
Whisk strawberry- milk, egg whites, and vanilla in bowl. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined.
Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute.
Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking.
Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.)
To make the frosting (this is a softer frosting, probably because of all the cream cheese): Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds.
Increase speed to medium-high and beat until pale and fluffy, about 2 minutes.
Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute.
Add reserved strawberry solids and salt and mix until combined, about 30 seconds.
Pat strawberries dry with paper towels. When cakes are cooled, spread 3/4 cup frosting over 1 cake round.
Press 1 cup sliced strawberries in even layer over frosting and cover with additional 3/4 cup frosting. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Garnish with remaining strawberries. Serve.
(Cake can be refrigerated for 2 days. Bring to room temperature before serving.)
My note: You can do this in a 13 x 9-inch cake pan, too. Simply prepare the frosting and frost the cake. Use the sliced fresh strawberries to serve with the cake if you want.
__________________________________________________________________
I need to tell you, too, that when I went to make the frosting, I realized I had only about 1/4 cup of confectioners' sugar. I don't know how I ended up with 3 bags of brown sugar in my baking pantry and no confectioners' sugar, but that's what happened. And there was no way I was running to the store on a Sunday morning. I had too much other stuff to do. Rick was leaving for church, so he couldn't run to the store for me. And I wasn't waiting til he got home from church.
Two cups of granulated sugar and 1 teaspoon of corn starch in a food processor for about ten minutes. Made a heck of a mess on my kitchen counter. As the granulated sugar pulverized in the food processor, it would dust up through the bowl. But it worked. I used that in place of regular confectioners' sugar. And nobody knew....until now.
Last edited:
Blueberries
- Thread Starter Thread Starter
- #1,592
One scoop of vanilla ice cream with some fresh strawberries.
Some raspberries for breakfast.
l bought all the ingredients yesterday for @Winchester 's Strawberry Dream cake. l'm not much of a cook, so we'll see how it goes
Whole grain toast with spinach, mayo, and chicken bacon.
Chicken and red pepper lasagne. @Stewball, I think that lemon cake would be scrummy after my lasagne.
Might try that recipe you posted.
It's a very easy recipe but you need quite a few lemons.Chicken and red pepper lasagne. @Stewball
, I think that lemon cake would be scrummy after my lasagne. :nod:Might try that recipe you posted.
An egg salad sandwich
- Status
