Tuesday, March 29, 2016

Hummingbird Cake

Happy Easter! 
This year I wanted to make something truly delicious for my family and had seen a recipe for Hummingbird Cake on MyRecipes. Turns out that this is a really popular cake and it seemed so interesting that I wanted to taste it for myself. I didn't do a play-by-play for you...I thought about it but for once it was nice to really focus on making the cake. It was just me and my mixer! The recipe included some different ingredients like bananas and pineapple...which I had never thought about adding to cake batter. 

As I suspected it was the most delicious, mouthwatering, sweet and savory, home-made cake I have ever had! It smelled like banana-nut bread and tasted like a dream...a carrot cake/banana-nut bread hybrid of pure yum! The cream cheese frosting paired well, giving it a little extra sweetness. The pineapple was not overwhelming either and the pecan...OMG the pecans!  I had to literally stop myself from consuming the whole thing. Here is the recipe from MyRecipes.com  and their link! 

Ingredients/Directions:

  • 3 cups all-purpose flour
  • 2 cups of sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • large eggs, beaten
  • 11/2 cups vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • (8-ounce) can crushed pineapple, undrained
  • 2 cups chopped bananas
  • 1 cup chopped pecans
  • Shortening
  • Cream Cheese Frosting
  • 1/2 cup chopped pecans

Preheat oven to 350°. Whisk together flour and next 4 ingredients in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and 1 cup chopped toasted pecans. Spoon batter into 3 well-greased (with shortening) and floured 9-inch round cake pans.Bake at 350° for 25-30 minutes or until a wooden pick inserted in center comes our clean. 
Cool cake layers in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
Place 1 cake layer on a serving platter. Spread 1 cup Cream Cheese Frosting over cake layer. Top with second layer, and spread 1 cup frosting over cake layer. Top with third cake layer, and spread top and sides of cake with remaining frosting. Arrange toasted pecan halves in a circular pattern over top of cake.
You should definitely make this cake!! 
-Bunny

Wednesday, March 23, 2016

Happy St. Patty's Day!

Hi! Just a quick Happy St. Patrick's Day to you!!!

Our work was having a potluck so of course we had to make some corn-beef and cabbage with carrots and potatoes! This was also the first time I had ever used my new crock pot! It was almost comical how easy it was.
First we layered in carrots, onions and potatoes. Then added the corn-beef and a few bay leaves. Set the pot to medium heat and left it to cook for about 8 hours. 


In the morning we carted it off to work and about an hour or so before the pot-luck we added in the cabbage. Our dish was met with another corn-beef and a lamb stew! Yum!
To bring in some sweetness, of course, I made some chocolate and green cupcakes topped with a million sprinkles! 
Thanks and Erin Go Bragh!
Bunny

Monday, March 14, 2016

Totally Surprised Birthday Cake

Howdy! 
I was missin True Blood somethin awful, plus I just got my new "Cake" dress in the mail so I thought how perfect!! Check out the link below to Amourdress. Now let's make a delicious cake to celebrate! 
In the True Blood Eats Drinks and Bites Cookbook there is a recipe for an awesome vanilla cake with lemon filling...OMG it was just begging to be made! This is the cake that Maryann, Karl and Eggs surprise Tara with for her birthday! Now I have never really made a cake from scratch...so it was a long process but completely worth it.
To start I made the lemon filling by combining the sugar, cornstarch and salt in a medium pan. I gradually stirred, bringing it to a boil over medium heat. After about a minute I removed the pan and stirred in the butter and lemon zest and gradually whisked in the lemon juice. Then set it aside to cool. I found that one good sized lemon made just enough juice and zest! After it had cooled I had a small taste and it was just like a lemon square...one of my favorite desserts!
Quickly I made the berry topping by slicing up strawberries and raspberries and sprinkling them with sugar. For the cake mix, I first preheated the oven to 350 degrees and greased/flowered two round pans. 
In my large mixing bowl I blended the flour, sugar, baking powder and salt then slowly added in the shortening, 2/3 cup of milk and vanilla. 
After mixing for about 2 minutes I added the remaining 1/3 cup of milk and the egg whites. Making sure to scrape down the sides of the bowl I mixed for a few more minutes and then the batter was ready to go into the pans! Jack was so interested but don't worry I didn't let him have any he he!
After pouring in the batter and placing the pans in the oven (for 30 mins) I started on the frosting. 
First I beat the egg whites until they formed soft peaks, then in a pan I heated up the sugar, corn syrup and water bringing it to a boil. Using a thermometer I made sure the mixture reached 242 degrees. Once it was ready I slowly poured it into the egg whites while the mixer was running. I kept mixing until the frosting held stiff peaks, then added in the vanilla! This frosting was probably the most difficult task in making this cake...we had some trouble with the sugar hardening but that's what this is for, to learn! I think I might have to try it again sometime he he.
After the cakes were done baking and had cooled I took one layer, flipped it, and spread the lemon filling on, almost to the outer edge. I placed the second layer, right-side up, on top of the filling. I took the frosting and started with the sides of the cake and moved to the top, evenly covering the cake. Once the frosting was on I added the yummy berries, letting their juices flow down the sides of the cake. 
The frosting was a bit melty he he! but it tasted so good! The cake itself was hardy and rich and definitely tasted home-made. The lemon filling was really tasty...the bit of tart helped to cut the sugary frosting, complimenting it. Absolutely the most perfect birthday cake...very much a good old-fashioned strawberry shortcake! I had to make myself stop eating it he he! SO GOOD!
My awesome dress is from Amourdress on Etsy: LINK
Thanks for readin!! 
Cheers, Bunny

Monday, March 7, 2016

Coming Up!

Hi there! I am getting ready to make a yummy dessert from the True Blood cookbook! It's gonna be delicious!
Stay tuned! -Bunny