Showing posts with label baked goods. Show all posts
Showing posts with label baked goods. Show all posts
Monday, May 9, 2011
The best chocolate cake EVER
9:56 AM | 
Posted by
Heather |
We make everything from scrap scratch here. (If you belong to our facebook page you'll get the scrap joke) Birthday cakes are no different. The week before I ask the upcoming birthday kid what they want and it's usually cupcakes. I guess my 15 year old is maturing. He asked for chocolate cake. Nothing fancy, just something good. I have to say, this is good. Better than good, it's the best chocolate cake you will EVER eat.
For the cake you will need:
3 cups of flour
2 cups of sugar
1/2 cup unsweetened cocoa powder
2 tsp. baking soda
1 tsp salt
2 cups hot water
3/4 cup oil (use what you want. I love organic extra virgin olive oil)
2 tbsp. vinegar
1Tbsp instant espresso
1 tbsp vanilla
Preheat oven to 350 and prepare your baking dish. For this I used 2 9 inch square pans.
To prepare spray with oil or coat with butter.
****tip time*** For a chocolate cake dust the pan with cocoa powder to help with sticking.
In a large bowl together flour, sugar, cocoa, baking soda and salt.
In a glass measuring cup combine water, oil, vinegar, espresso and vanilla.
Add to the dry ingredients and mix. Lumps are ok. **tip time** Over mixing cake batter will make a tough cake.
Add cake batter to pans and pack for 35 mins. Check with a toothpick. If it comes out clean it's done. Let the cakes cool and then.........
The best chocolate frosting ever!!!!
You will need:
1 stick of unsalted butter
1 1/2 cups sugar
1 1/4 unsweetened cocoa powder
pinch of salt
1 1/4 cup heavy cream
1/4 cup sour cream
1 tsp. instant espresso
2 tsp. vanilla
Melt butter in a large saucepan.
While that is melting combine heavy cream, sour cream and espresso in a large measuring cup. Mix until smooth.
Mix in sugar, cocoa and salt. It's going to be thick!!!
Slowly add cream mixture to chocolate until smooth. Cook until the sugar has dissolved. Do not boil.
Remove from heat and add vanilla. Let icing cool. I like to put it in another bowl for that.
Ice your cake and enter chocolate bliss.
3 cups of flour2 cups of sugar
1/2 cup unsweetened cocoa powder
2 tsp. baking soda
1 tsp salt
2 cups hot water
3/4 cup oil (use what you want. I love organic extra virgin olive oil)
2 tbsp. vinegar
1Tbsp instant espresso
1 tbsp vanilla
Preheat oven to 350 and prepare your baking dish. For this I used 2 9 inch square pans.To prepare spray with oil or coat with butter.
****tip time*** For a chocolate cake dust the pan with cocoa powder to help with sticking.
In a large bowl together flour, sugar, cocoa, baking soda and salt.
In a glass measuring cup combine water, oil, vinegar, espresso and vanilla.
Add to the dry ingredients and mix. Lumps are ok. **tip time** Over mixing cake batter will make a tough cake.
Add cake batter to pans and pack for 35 mins. Check with a toothpick. If it comes out clean it's done. Let the cakes cool and then.........
The best chocolate frosting ever!!!!
You will need:
1 stick of unsalted butter
1 1/2 cups sugar
1 1/4 unsweetened cocoa powder
pinch of salt
1 1/4 cup heavy cream
1/4 cup sour cream
1 tsp. instant espresso
2 tsp. vanilla
Melt butter in a large saucepan.
While that is melting combine heavy cream, sour cream and espresso in a large measuring cup. Mix until smooth.
Mix in sugar, cocoa and salt. It's going to be thick!!!
Slowly add cream mixture to chocolate until smooth. Cook until the sugar has dissolved. Do not boil.
Remove from heat and add vanilla. Let icing cool. I like to put it in another bowl for that.
Ice your cake and enter chocolate bliss.
Labels:
Wednesday, April 6, 2011
Can't keep the kids out of them.....
Yesterday I perfected gluten free brownies. The are unbelievably good. Wow, maybe even better than my wheat flour brownies. I'm going to kick them off during the charity stocking at My Better Earth.
The kids really enjoyed them, so much so that the baby made photo taking a bit difficult.
The kids really enjoyed them, so much so that the baby made photo taking a bit difficult.
Tuesday, March 22, 2011
Banana Bread made with honey and coconut oil
This is a lovely bread that is made with healthy raw organic coconut oil and raw organic honey. It's not very sweet so if you are looking for a sweet quick bread this really isn't the one for you. I like to send this with the kids for their school lunch. This recipe will make 2 loaves.
Preheat oven to 350
Then get your ingredients:
4 cups flour
2 tsp baking soda
1 tsp salt
4-5 ripe bananas(the riper your bananas the more moist your bread will be)
2 room temp eggs
1 cup coconut oil
1 cup honey
Now to get baking:
If you have a little helper like I do have them do the first step while you do all the others. Here my helper is whisking the flour, baking soda and salt together. Then she mashes up bananas.
While I:
Cream together the coconut oil and honey. Now before I go on let me talk about the state of your coconut oil. It will be either solid or liquid depending on how warm your house is. It doesn't matter, measure it the same, use it the same. Now if you notice in my photo the honey is also solid. It crystallized but it's still good. If your honey has crystallized you can just use it like that or place the jar in warm water and it will liquefy again.
Ok, now lets get back on track. After you have the coconut oil and honey creamed together add in the 2 room temp. eggs. Mix well. Then add in the bananas. Mix until combined.
Lastly, mix in the flour mixture SLOWLY.
You should then have something that looks like this.
Have someone taste test:
Place in your prepared baking aparatus. I'm using a 4 loaf baking stone from Pampered Chef.
Prepare by wiping some of the coconut oil in the dish. You can melt it a little for ease.
Then bake for about an hour for a regular loaf pan. I only needed to bake for 30 mins because of the smaller loaves. Keep checking for doneness to be sure. If you use a thermometer bake until temp reaches 190-195 degrees.
Enjoy!!!! Let me know how you like it!!!
Preheat oven to 350
Then get your ingredients:
4 cups flour2 tsp baking soda
1 tsp salt
4-5 ripe bananas(the riper your bananas the more moist your bread will be)
2 room temp eggs
1 cup coconut oil
1 cup honey
Now to get baking:
If you have a little helper like I do have them do the first step while you do all the others. Here my helper is whisking the flour, baking soda and salt together. Then she mashes up bananas.
While I:
Cream together the coconut oil and honey. Now before I go on let me talk about the state of your coconut oil. It will be either solid or liquid depending on how warm your house is. It doesn't matter, measure it the same, use it the same. Now if you notice in my photo the honey is also solid. It crystallized but it's still good. If your honey has crystallized you can just use it like that or place the jar in warm water and it will liquefy again.
Ok, now lets get back on track. After you have the coconut oil and honey creamed together add in the 2 room temp. eggs. Mix well. Then add in the bananas. Mix until combined.
Lastly, mix in the flour mixture SLOWLY.
You should then have something that looks like this.
Have someone taste test:
Place in your prepared baking aparatus. I'm using a 4 loaf baking stone from Pampered Chef.
Prepare by wiping some of the coconut oil in the dish. You can melt it a little for ease.
Then bake for about an hour for a regular loaf pan. I only needed to bake for 30 mins because of the smaller loaves. Keep checking for doneness to be sure. If you use a thermometer bake until temp reaches 190-195 degrees.
Enjoy!!!! Let me know how you like it!!!
Sunday, December 12, 2010
Happy Fourth Birthday to my only girl!
We celebrated my little girls fourth birthday this weekend. She turns 4 on Monday. We did a "Peace on Earth" theme. Cupcakes are my thing, I love making them. I love making them special. This is what I came up with this year for her birthday. They are my decadent chocolate recipe with cream cheese icing that I make so it's not super sweet but just right.
Tuesday, November 23, 2010
It's time for Pumpkin Roll
Ahhhhhhhhhhhhhh, pumpkin roll. I really think that heavenly log of yumminess is what started my love of baking. I was introduced to the pumpkin roll in the 7th grade during Home Ec. It was a total disaster. We really messed it up somehow and one of the Mom's had to come in and help us fix it. It was fun though and the best part was the award of eating our hard work.
I think every year after that I have made pumpkin roll for the family at Thanksgiving and as gifts. Five years ago I even sold it as one of my offerings through Kickshaw Confections. It was really hard to ship though so that was the only time I did that.
I started with the Libby's Pumpkin Roll recipe in 7th grade and through the years have changed it up to make my own secret recipe. Whenever someone asks me for my recipe I just direct them to Libby's because it is a great place to start.
Here's a picture of me and my roll from Thanksgiving 2010.
Friday, November 12, 2010
What's this all about.....
After a crazy year I have decided to take a look at my life and see what I need to do to make myself happy. I've looked at what I've done in the past, what my dreams are, what doesn't serve me well, what does me justice. Being honest with yourself is sometimes the hardest thing one can do.
I always felt being a healer was my life dream. I have a passion for natural healing and raising my family as holistic as I can. I love researching alternative remedies, so in 2009 I started the journey towards being an Aromatherapy Practitioner and Master herbalist. I was loving it but it didn't feel so much like a passion. It was feeling more like a job and robotic. When talking to my friends about remedies I would feel the fire of excitement but when it got down to the work that would fizzle out and it wasn't so much fun anymore. Maybe being a holistic practitioner isn't my passion, perhaps just living that lifestyle is.
In 2004 I started making candy for people to purchase. My inlaws were confectioners and it was fun to think we were keeping that tradition going. It was a small little business with a few sales here and there but by the second year things were in full swing. I was having fun, I was good at what I was doing and I was making lots of people happy. I loved hearing about the joy I was giving people with my confections. Unfortunately, I had some health issues in 2008 and no longer could handle the business and take care of my healthy. I had systemic candida and if you know what that is you know being around chocolate all the time is not good. I'm all better now though but still need to limit how much chocolate I eat.
Since the close of Kickshaw Confections I've felt a little empty inside. I can't believe how much it was a part of me. The past year I've really been yearning to get back to the kitchen with dreams of opening a cupcake bakery. That's just not in my card right now, not with finances or with my kiddos. However, with a little nudging from friends and family I'm going to change the dream around a little bit and start planning a revised dream...... "Back to Bliss Bake Shop", cupcake and brownie specialties. Back to Bliss because I'm ready to do what makes me happy, to get back to bliss. In return, I will still be a healer, just healing the soul with food.
Stay tuned and see what happens!!!!!
I always felt being a healer was my life dream. I have a passion for natural healing and raising my family as holistic as I can. I love researching alternative remedies, so in 2009 I started the journey towards being an Aromatherapy Practitioner and Master herbalist. I was loving it but it didn't feel so much like a passion. It was feeling more like a job and robotic. When talking to my friends about remedies I would feel the fire of excitement but when it got down to the work that would fizzle out and it wasn't so much fun anymore. Maybe being a holistic practitioner isn't my passion, perhaps just living that lifestyle is.
In 2004 I started making candy for people to purchase. My inlaws were confectioners and it was fun to think we were keeping that tradition going. It was a small little business with a few sales here and there but by the second year things were in full swing. I was having fun, I was good at what I was doing and I was making lots of people happy. I loved hearing about the joy I was giving people with my confections. Unfortunately, I had some health issues in 2008 and no longer could handle the business and take care of my healthy. I had systemic candida and if you know what that is you know being around chocolate all the time is not good. I'm all better now though but still need to limit how much chocolate I eat.
Since the close of Kickshaw Confections I've felt a little empty inside. I can't believe how much it was a part of me. The past year I've really been yearning to get back to the kitchen with dreams of opening a cupcake bakery. That's just not in my card right now, not with finances or with my kiddos. However, with a little nudging from friends and family I'm going to change the dream around a little bit and start planning a revised dream...... "Back to Bliss Bake Shop", cupcake and brownie specialties. Back to Bliss because I'm ready to do what makes me happy, to get back to bliss. In return, I will still be a healer, just healing the soul with food.
Stay tuned and see what happens!!!!!
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