Yet another photo album.....

Hey there!   I was taking some pictures off my camera and thought I'd share with you what I was working on this past week.  I am having so much fun doing all these fun and oh-so-different cakes...

I made this cake for my bestie's birthday... We have this little tradition of going to the reservoir and playing in the water and sharing a fun picnic... this year, I added a cake!  A Neopolitan layer cake with Strawberry Swiss Meringue Buttercream filling and Fudge Frosting.  Oh! Boy!! This one was yummy!

 And this one was a single tier topsy turvy cake for a 6 year old little girl's birthday!  It was chocolate cake with strawberry buttercream icing and fondant.  I thought it turned out pretty cute and I hear she really liked it :)

 I have been working on the gum paste flowers for this cake for quite some time.  Shereen's colors were pale pink and bright purple.  She had pink roses and stephanotis flowers.  I was able to make both flowers from gum paste to match her real flowers and I really enjoyed it!  Talk about my kind of therapy!  They served their entire cake. So it was HUGE!  The bottom tier 16", the middle 12", and the top 8". It was a white almond sour cream cake with strawberry swiss meringue buttercream filling and covered in fondant. The one word to heed was "Elegant" and I think that look was accomplished!

This is a close-up of the bottom 2 tiers.  I added some piping to the middle tier to set it apart from the others.  

 The top tier was so fun!  I loved seeing all of the gum-paste flowers come together in a beautiful bouquet.  And to think they weren't going to wilt during their delivery eased my mind.  And to top it all off... they looked just like the flowers there at the wedding!  *sigh of relief*

 One of my great friends was baptised last weekend and it was such a special day.  I took over A BUNCH of cupcakes, some sugar cookie bars, and this double tier carrot cake with cream cheese frosting!  Very neat day for a very special person! :)

So there you have it!  Another photo album.  Wish I would've remembered to take a picture of the cupcakes.  But I'm sure I'll be making more soon! 

Happy Cooking!

Teauna

**CHOCOLATE LOVERS DESSERT**

Alright.... I have to say this is one of my FAVORITE desserts... not only because it's so good and chock full of chocolate fudgey and gooey goodness, but because it is sooooooo easy! This is one of my go-to recipes in the summer when I cook in the Dutch Ovens! But it works just fine in your oven. If you have a 12-inch Dutch Oven.... use it!! If not, use a 4-5 qt. pot with a lid. You can use a Dutch Oven in your oven and it works just great. And for some reason, when ANYTHING is cooked in a Dutch Oven, it simply tastes better! I have an awesome 5 qt. enamilized Dutch Oven that I like to use.... my Mom gave it to me and I have LOVED it, so if you ever have an opportunity to purchase one, DO IT!!! You will not regret it!

If you are choosing to use a Dutch Oven... line it with aluminum foil. If you are using a pot, you can also line it with aluminum foil or you can just well-grease it! The aluminum foil just helps in the whole clean-up process. And with a Dutch Oven, that's always a plus right???

Now for the fun!

CHOCOLATE LOVERS DESSERT

printable version

Mix together:

1 1/2 cups water

1/4 cup cocoa

1 cup brown sugar

Pour in the prepared pot or Dutch Oven...

Now sprinkle 2/3 bag of Mini Marshmallows over top of chocolate mixture...

Mix a cake mix ( I like Betty Crocker Chocolate Fudge Mix) as directed on box. Pour over top of marshmallows.

Finally sprinkle with 1/2 cup + mini chocolate chips.

Bake at 375 covered for 30 minutes, then take off lid and bake for an additional 15 minutes. This will look kinda gooey because the marshmallows and the first mixture actually turn into a hot fudge. It can jiggle just a little bit, and be careful not to overbake it! Serve with vanilla ice cream while it's still warm! yummy!!!

This recipe will be requested by everyone again and again! ENJOY IT!!!

We will be revisiting this recipe when the warm weather comes and I will give you all the info on how to cook with charcoal! So FUN!!!!

Happy Cooking!

Teauna

THE BEST ANGEL FOOD CAKE!

One of my absolute favorite cakes is ANGEL FOOD! I love the soft, airy, almond flavor of this cake... oh and do I need to mention that it is fat free? It does help, right!?! For each serving, this cake has approximately 124 calories, 4 g protein, 27 g carbs, 0 g fat, 0 mg chol, and 79 mg sod.... so in other words, it's a healthy kinda cake! Just gives me one more reason to enjoy it even more :-) I have been making this cake since I was first married in 1997. I have tried other recipes, but always go back to this one! And it's always much requested!! Try it and let me know what you think.....

1 1/4 cups all-purpose flour

1 1/2 cups sugar, divided

1 1/2 cups egg whites (about 12-15 egg whites)

1 1/2 teaspoons cream of tartar

1/4 teaspoon salt

1 teaspoon almond extract

Mix flour and 1/2 cups sugar in small bowl. (I use a whisk to mix it well) Set aside.

Place egg whites in a stand mixer bowl. Turn on medium-high setting and whip 30-60 seconds, or until egg whites are frothy.

Add cream of tartar, salt and almond extract. Turn to high and whip 2 to 2 1/2 minutes, or until whites are almost stiff but not dry. Turn back to a low setting. Gradually add remaining 1 cup sugar and mix about 1 minutes. Stop and scrape bowl.

Remove bowl from mixer. Spoon flour-sugar mixture, one-fourth at a time, over egg whites. Fold in gently with spatula, just until blended.

Pour batter into ungreased 10-inch tube pan. With knife, gently cut through batter to remove large air bubbles. Bake 375 for 35 minutes, or until crust is golden brown and cracks are very dry. Immediately invert cake onto funnel or soft drink bottle. (a vinegar bottle with a small top works great) Cool completely. Remove from pan....

Yields: 16 servings

**always cut an angel food cake with a long serrated (bread) knife so you don't smash it!

**this recipe is adapted from the KITCHENAID instructions and recipes manual:-)

Enjoy!

Happy Cooking!

Teauna

Click here for your printable recipe!

"Philly" Pound Cake

One of my favorites!!! This recipe is one that my mom has always kept around and used since I was little...and I often crave it. It is a versatile treat that can be served in so many ways and it also freezes very well. I always double the recipe and freeze some loaves to pull out later when I'm in a pinch. Absolutely perfect for when you have unexpected company..:-)

Try this:

One of my favorite things to do is cut it in slices then cubes, then layer with rinsed & sliced strawberries, vanilla pudding, and cool whip in a pretty bowl and serve for dessert. So easy and soooo good!

1 8 oz pkg cream cheese

3/4 c margarine

1 1/2 c sugar

1 1/2 tsp vanilla

4 eggs

2 c flour

1 1/2 tsp baking powder

Combine softened cream cheese, margarine, sugar and vanilla, mixing until well blended. Add eggs; mix at low speed until blended. Gradually add flour sifted with baking powder, mixing at low speed until blended. Pour into greased and floured 9x5-inch loaf pan. Bake at 325 for 1 hour 20 minutes. Cool 5 minutes; remove from pan. Sprinkle with powdered sugar, if desired.

* I use the small aluminum pans because they are easier to use, they cook more thorough and they are handier to freeze. I cooked them for about 1 hour and 15 minutes. Just watch them and take them out of the oven when the top of them springs back when touched. When I doubled the batch, it made 7 small loaves...

Happy Cooking!

Teauna

Cake Balls

So, I first want to tell you that if I didn't know that I had neighbor plates to make, these would be so GONE already. They are amazingly yummy and you can make them so cute and festive. I am not finished with them and haven't yet got a pic, so it will come later however I wanted to post this recipe so that you may try it and add them to your neighbor plates...

First:
Bake a cake--
** use your favorite flavor of cake mix and mix it as instructed on the box..
My favorite is DARK CHOCOLATE!
Then:
Take it out of the oven and let it cool for a few minutes. Then take your frustations out on it with a fork!!!! Crumble it into itty bitty crumbs!
Then let it cool completely!
Next:
Add 1 can of prepared frosting--
**I like cream cheese frosting!
STIR REALLY WELL UNTIL IT'S ALL COMBINED! REFRIGERATE UNTIL IT'S SET UP! THEN USE A COOKIE SCOOP OR TABLESPOON AND MAKE BALLS AND PLACE THEM ON A COOKIE SHEET COVERED WITH WAX PAPER. PUT THEM BACK IN THE FRIDGE TO SOLID UP AGAIN AND MAKE IT EASIER TO DIP. THEN DIP IN TEMPERED CHOCOLATE AND DECORATE WITH CHRISTMAS SPRINKLES OR MELTED COLORED CANDY COATING!

Make several different varieties for a fun plate...

Enjoy!!!!

Happy Cooking!

Teauna

*OATMEAL CAKE*

I have been baking my little heart out for the past few days... I now am finally getting some time to post a recipe. This is my dad's FAVORITE kind of cake. So, as a family we always got it this time of year for his birthday. Maybe that's why I was craving it :-) His birthday is on the 15th... so maybe we'll be having one then too. This is a very easy recipe and it's great for potlucks too! Not just your average cake, and I love everyone's response when you tell them it's "Oatmeal Cake"...

1 1/2 c boiling water
1 c quick cooking oats
1/2 c butter
1 c brown sugar
1 c sugar
2 eggs
1 1/2 c flour
1 tsp soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt

Pour boiling water over oats-mix well. Cream butter and sugars. Beat in eggs. Stir in soaked oatmeal. Sift dry ingredients. Add to oatmeal mixture. Pour into greased 9x13 pan. Bake at 350 degrees for 30-35 minutes. Cool in pan and spread with topping.

Combine:
6 T butter
1/4 c brown sugar
1/2 c sugar
1 c coconut
1 c chopped walnuts
1/4 c evaporated milk

Heat in saucepan until bubbly. Stir in 1/4 tsp vanilla. Spread on cake. Put in oven under broiler until bubbly.

Happy Cooking

*Teauna*

** PUMPKIN SHEETCAKE**

So, it's fall and for some reason, I just crave ANYTHING PUMPKIN! I have to take dessert for 40 to our ward's Super Saturday tomorrow, so pumpkin sheetcake it is! You can get 24 large slices out of each sheetcake. This cake is so moist and if you are a frosting lover, you may want to double the frosting recipe...


cream:
1 cup oil
4 eggs
2 cups sugar

blend in:
15 oz pumpkin
2 cup flour
1 tsp soda
2 tsp baking powder
2 tsp cinnamon
1 tsp vanilla
1/2 tsp salt

pour into lightly greased cookie sheet. Bake at 350 for 20-25 minutes.
Let cake cool completely before frosting!

Frosting:
3 oz cream cheese
3/4 stick margarine
1 tsp milk
1 tsp vanilla
1 3/4 cup powdered sugar

Frost the cake, cut & enjoy!!!


Happy Cooking!

**Teauna**