Wednesday, March 31, 2010

One new pan, two recipes!

I bought a new pan from this great store so of course I had to bake something!

First I made Almond Poppy Seed Cake for my Daughter's birthday, because it's her favorite.

Almond Poppy Seed Cake
Category: Cakes
Yield: 1 10-inch cake or 18 mini cakes
1 pkg yellow cake mix
1 pkg instant vanilla pudding
1 c oil
1 t almond extract
4 eggs
4 T poppy seeds
1 c hot water
Mix cake mix and dry pudding. Add oil, almond extract, eggs (one at a time), poppy seeds and hot water. Pour into Bundt pan or mini bundt pan. Bake at 350 degrees for 40 minutes or 15 minutes for mini pan.
1 c powdered sugar
1 lemon, juiced
1 t almond extract
Mix together and pour over warm cake.

Nutritional facts (daily value): Calories 5161kcal; Protein 55g (110%); Total Fat 317g (487%)(Sat. 32g (162%)); Chol. 846mg (282%); Carb. 538g (179%); Fiber 8g (33%); Sugars 409g; Calcium 1628mg (163%); Iron 14mg (79%)

Next I wanted to try my favorite Pound Cake.

Cream Cheese Pound Cake
Category: Cakes
Yield: 1 10-inch cake or 24 mini cakes
1 c butter
8 oz cream cheese
3 c sugar
6 lg eggs
3 c cake flour, sifted
1/4 t salt
1 1/2 t almond extract
1 t vanilla extract
powdered sugar
Pre-heat oven to 325 degrees F. Cream butter and cream cheese. Add sugar and beat until the mixture is light and fluffy. Add eggs, one at a time, blending well after each. Stir in flour and salt, mixing just enough to incorporate the flour. Add flavorings. Spoon into a greased and floured 10-inch bundt pan or mini pan. Bake in preheated oven for 1 1/2 hours or 15 minutes for mini cakes. Cool for 10 minutes, then invert the cake onto a wire rack. When cool, move to serving platter and dust with powdered sugar. May be served with fresh fruit & whipped topping.

Nutritional facts (daily value): Calories 6691kcal; Protein 90g (181%); Total Fat 296g (455%)(Sat. 176g (878%)); Chol. 2003mg (668%); Carb. 934g (311%); Fiber 7g (28%); Sugars 609g; Calcium 457mg (46%); Iron 38mg (213%)

Now I need a new diet!

Monday, March 29, 2010

My Little Sweatheart

Another late post.
Valentines picture of the Granddaughter from Camera Angles.
I'm getting caught up on all kinds of things today.
I even cleaned some windows!!
Must be the weather :)
Happy Spring, finally!

Saturday, March 27, 2010

Tardy Rainbows

It's been quite awhile since I published anything on the blog.
Sorry but it's time you all knew how lazy I really am.
But I have been baking & trying to take pictures so when I do find the motivation to blog I will have projects to show you.
My daughter was home for Spring Break so we decided to make rainbow cupcakes for St Patrick's Day.

I found these fun spring cupcake wrappers at my favorite cake decorating supply store.

Everyone added a layer of their favorite color.

I frosted & added shamrock sprinkles & packaged up a few for giveaways.

It was a fun family activty!

Rainbow Cupcakes:
I used a recipe I found on the Family Fun web site.
They listed complete directions so I didn't need to guess how to make purple & orange.
My box of assorted food coloring came with pink instead of red for some reason so the orange & red didn't come out so good.

Category: Cupcakes/Muffins
Yield: 16 cupcakes
Source: Family fun
White cake mix - (we used an 18-1/4-ounce box)
Food coloring - (red, blue, green, and yellow)
Whipped cream or Buttercream frosting
Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color.

Purple 9 red and 6 blue drops
Blue 12 drops
Green 12 drops
Yellow 12 drops
Orange 12 yellow and 4 red drops
Red 18 drops

Line 16 muffin pan wells with baking cups.
Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown.
As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.
Bake the cupcakes according to your recipe directions.
Frost & decorate as you wish!