Tag Archive | Birthday

National Ice Cream Day

So today is not only National Junk Food Day but also National Ice Cream Day. Personally I find Ice Cream day more appealing so we’re going to focus on that. Now, I lost track of my days and didn’t realize today was an Ice Cream holiday until about 30 minutes ago. So this is going to be a two part post. This part is just going to talk about making ice cream and some recipes we’ve done before. On Friday I’ll post pictures of the ice cream I’m making today as it needs about 10 hours to let all the flavors come together before churning and we’re celebrating Pioneer Day on Friday so it’s the perfect time to share. I know, I can hear you going, 10 hours?!? I don’t want for any food 10 hours. Well, make this an exception because Ice Cream which is allowed time to sit and bring out flavors before churning is phenomenally awesome.

However, for those who want something a little faster I’ll direct your attention to a previous post on this subject using Ultra Gel and a cold ice cream starter to get a beautiful blackberry ice cream.

And here I’ll share another recipe for what is called a no churn ice cream. In this case you don’t need an ice cream machine of any sort, just a good stand mixer, or a whisk if you don’t mind stirring for a while!

ice cream

No Machine Vanilla Ice Cream

1 pint whipping cream

1 Tablespoon Ultra Gel

1 (14oz) can sweetened condensed milk

Scrapings of one vanilla bean or 2 tsp vanilla extract (You can use other flavors as desired)

Whip cream and Ultra Gel until stiff peaks are formed. Fold in condensed milk and vanilla. Don’t be too vigorous with this or you’ll deflate the cream. move to a freezer save container and freeze hard. Serve! It’s amazing how much flavor you get with this version and the Ultra Gel helps to keep the crystal formation very fine so you get a better mouth feel.

Decadent Devil’s Foodcake

This month two of the wonderful men in my life (our oldest boy and my husband both have birthdays), additionally two of our good friends have April birthdays. So this weekend we did an Easter and birthday celebration! For this celebration it was decided that we needed the cake of all cakes (according to my husband) a dark, decadent, devilish Devil’s Foodcake. We love this cake. It’s rich and moist and can easily be frozen so you can enjoy it over an entire week. It’s a devil’s foodcake that goes hand in hand with chocolate icing, or cream cheese icing or butter cream or can just be eaten plain. Just make sure you get all the crumbs!

The original recipe started with our hero Alton Brown, but it’s undergone a few changes including the addition of Ultra Gel for that freezing and staying power I mentioned before.

And yes…one of these cakes is a bunny! It’s Easter, there has to be a bunny!

Decadent Devil’s Foodcake

1 cup boiling water

4 ounces dutch-process cocoa

8 ounces brown sugar

2 ounces molasses

4 ounces cake flour

6 ounces flour

1 teaspoon baking soda

1/2 teaspoon salt

3 Tablespoons Ultra Gel

1/2 cup oil

1/2 cup applesauce

4 1/2 ounces sour cream

2 large eggs

2 egg yolks

Preheat oven to 325 degrees. Grease and lightly flour a 9×13 inch baking pan.

Whisk together boiling water and cocoa powder until well combined. Let sit for at least 5 minutes.

Combine sugar, molasses, flours, baking soda, salt and Ultra Gel in the bowl of a stand mixer. Mix well. In a separate container combine oil, apple sauce, sour cream, eggs and egg yolk. Add oil mixture to cocoa mixture. With the mixer on low add chocolate mixture to dry ingredients. Beat for 30-45 seconds. Scrape down the sides and beat for an additional 30 seconds.

Pour batter into prepared pan and bake until the cake springs back when lightly pressed 30-35 minutes.

Let cool in pan for at least 10 minutes before depanning (if desired). Top with icing or serve with ice cream, or both, we won’t judge!

Cornaby Texas Sheetcake

If you look around there are a lot of versions of Texas Sheetcake floating around in family recipe books and on various cooking blogs. The similarity here is that the title refers to a rich, but tender from scratch chocolate sheetcake with chocolate frosting which has traditionally been served at many events from weddings to school lunch.

I have long loved this recipe, but I find that I love it even more after adding Ultra Gel to the mix. Because of altitude issue I previously always had to muck just a little with the flour to liquid ratio trying to get things right so the very center of this cake didn’t fall, but with the Ultra Gel to balance the liquid issues it comes out lovely every time! I topped my cake with the traditional chocolate frosting, then did some decorating with a little bit of left over raspberry mango buttercream which was a really fun contrast flavor. I’ve also baked the cake and topped it with raspberry jam and served it up with ice cream and that was a killer application too!

Keep an eye on this spot this weekend as we’ll be bringing our Labor Day edition of Canning secrets with Ultra Gel and Thick Gel, including replacing Clear Gel in your recipes and our killer apple pie filling recipe!

Cornaby Texas Sheetcake

2 cups flour

2 cups sugar

1 tsp baking soda

2 Tbl Ultra Gel

2 cup butter

1 cup water

1/4 cup baking cocoa

2 eggs

1/2 cup buttermilk

1 tsp vanilla

Mix flour, sugar, baking soda and Ultra Gel together and set aside. Combine butter, cocoa and water together in a small saucepan and bring to a boil (This can also be done in the microwave). Add butter mixture to the dry mixture and mix well. Add eggs, vanilla and butter milk and stir to combine. Pour into greased and floured jelly roll pan. Bake at 400 degrees for 20 minutes or until tests done. Cool and frost with your choice of toppings.

If you want to use this batter for cupcakes or a 9×13 dripper pan increase the baking soda to 2 tsp and the buttermilk to 3/4 cups.

A Cake ready to Party!

As part of a large family, I’m the oldest of six, I’m lucky to have a lot of nieces and nephews and over the years have been asked to make a lot of different cakes for them.  Some have turned out a lot better than others, but they’re always fun.  I have one niece in particular who pretty much asks for a different cake every year.  She’s had princess cakes, treasure chests, dragons…I never know what to expect.  This year I got the call that she wanted a white cake with a disco ball on the top.  I was a little surprised, but figured the hardest part would be finding a disco ball…cause I love her but I didn’t have time to figure out how to make a disco ball out of candy, nor could I think of anything that would really give us that mirror quality, not even poured sugar.  The ball ended up being easy, as I found Christmas ornaments at WalMart and one was a beautiful blue mirror ball.  :)

So all in all the cake came together quickly.  I made my Cheater Chocolate cake in two rounds with a cookies and cream filling, white icing with sprinkles and a disco ball topping.  I think it turned out well and I can’t wait to see what she comes up with for next year.

cheater chocolate cake

Blast from the Past – Spider Cake

It is well known that I have a complete lurve hate relationship with my camera.  It’s a nice little thing considering what I paid for it, and in general it shoots pretty good pictures.  Not amazing pictures, mind you, though I suspect about half of that is camera and half of that is the operator needing to learn more about food picture composition…but I digress.  Anyway, I was recently downloading pictures when the memory card came loose, revealing an onboard memory which held about ten photos!  These were photos from last October which I thought were lost and gone forever dreadful dorry Clemintine…  however, they are not lost and gone, but present and even accounted for.

The first set I’ll share today is the birthday cake Bunneh made for me last year.  The cake itself is pretty basic carrot cake with cream cheese icing, but I love the decorating, particularly as it’s classical ‘engineering art’ from my engineering guy.

Here you go!

Easy Chocolate Orange Cake

It was Bunneh’s birthday a  couple of weeks ago and my day  was…how do i gently say…crazy!!!  So I knew I needed a cake, but there just seemed to be no time.  I couldn’t fail the bunneh though, so I went for simple, but ever so tasty.  I’ve talked about Cheater Chocolate Cake before and this is a yummy adjustment on that recipe for a fresh but decadent cake.

Easy Chocolate Orange Cake

1 box devil’s food cake (I like Duncan Hines or Pillsbury)

1 9×13 sized dark brownie mix

zest of one orange

juice of one orange

Combing cake mix and brownie mix in a large bowl.  Follow the recipe on the back of each box adding 1/2 cup Ultra Gel to the dry mix and substituting the fresh juice for some of the water.  IE: If the total in the recipe is 1 1/2 cups water and you got 1/2 cup orange juice, add 1 cup water and 1/2 cup juice.  Fold zest in last before pouring batter into a greased and floured 9×13 dripper pan.  Bake until tests done.  Serve with favorite chocolate frosting.  In my case I made a Ultra Gel chocolate whipped cream and added more orange zest to that!

Decorate with candles only if husband is under forty….

Jana

Easter feasting

So yesterday was Easter and also Bunneh’s birthday.  It doesn’t happen often that the two happen on the same day, but this year was a happy circumstance.  And no I’m not going to tell you how old Bunneh is.  He’s just the right age for me.  :)

Most of the time Bunneh’s birthday would be a day for me to eat, but he’d found a beautiful rib eye roast and he was dying to try something new, so for his birthday I let him do the cooking.  I know it sounds weird, but it made him very happy.  He coated the roast with garlic and herbs, then cooked it for about 30 minutes at 500 degrees.  After that he turned it down to 240 and just let it low and slow its way to the right temp.  Dinner was finished off with a bit of spaghetti squash and some lovely fried potatoes.  It may not be other people’s idea of an Easter feast, but for us…holy yum.

So here’s our feast…and some random kitty pictures, cause she’s just so cute.