Posts Tagged ‘cream cheese frosting’

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A Little Birdie Told Me

April 14, 2013

hummingbird cakeEvery Easter I make lamb cake.  Every Easter except for this one.  Meeshie didn’t want lamb cake this year.  And everywhere we went they haunted us.  I would point out the expense and snicker.  But a lot of people don’t have a lamb cake mold passed down from their mother and many more of don’t bake.

When Meeshie asked me not to make lamb cake this year, I knew I had to make something else.  I’ve seen hummingbird cake recipes before and had always been intrigued.  What a perfect spring cake.  Or more accurately the perfect spring cupcake.  For those who have never had Hummingbird Cake, I would describe it as a carrot cake made with bananas.  Or spice cake made with bananas.  It’s lite.  Nothing like the denseness of banana bread.  People that don’t generally like banana bread love this cake.

This recipe requires roasting the bananas in their skin in the oven.  At first, I was going to skip this step.  I am the person that freezes all of my over ripe bananas.  The riper the banana the sweeter the bread.  I just figured that roasting the banana would move the ripening process along.  But then I read further in the post and discovered that roasting gives the bananas a slightly different flavor. I can’t really describe it, but just don’t skip that step.

When I made the frosting, I felt that the amount of cream cheese was overkill.  I’m not a fan of the in your face flavor of cream cheese.  But once the frosting had sat for a bit, the flavor along with the cake, was perfect.  Oh, adding the pecans to the frosting, genius.

Sorry for the lack of pictures, but I took pictures on the same day my washer died.  And my washer was out of commission  for almost two weeks.

Sorry folks, as much I would love to share this recipe with you.  I can’t.  If you would like to read the recipe that I used, please use this  post.  The author has asked that I not post it.  Happy clicking.

 

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Carrot Cake

February 20, 2012

I must confess that before this weekend, I had never made carrot cake.  Oh, I like it.  It’s a great cake when made right.  But I think that one of the reasons I’ve never made it is because of the frosting.  Many times the cream cheese frosting is too sweet.  Oh, and there is a restaurant in town that makes the best carrot cake ever.  When I’m in the mood for carrot cake, I just drive over there and order a slice to go.  That is, until now.

I found this Southern Living recipe after Chefs Catalog sent me a link about carrot cake.  It made me want to make carrot cake.  I searched and decided on the Southern Living recipe because the frosting didn’t seem overly sweet.  I was right.  Everyone thought this recipe was awesome.  This cake is so moist, it’s the buttermilk glaze.  The hardest part was grating the carrots, which I made sure to overgrate and freeze for the next time I make this cake.  I was pleased at how pretty it looked with little effort.

Oh, don’t let the coconut and pineapple throw you.  I was confused by these ingredients myself, but was pleasantly surprised by the outcome.  And by that I mean if you don’t like coconut (and I usually don’t), you won’t know it’s there.  The pineapple is there to add moisture and allow the carrot flavor to pop.  I added raisins to the cake because I like raisins in my carrot cake.  Also, you can use walnuts, but I don’t like them so never buy them.

I served each slice with a drizzle of caramel, just like the restaurant.

Carrot Cake

  • 2 C Flour
  • 2 t Baking Soda
  • 1/2 t Salt
  • 2 t Cinnamon
  • 3 Eggs
  • 2 C Sugar
  • 3/4 C Vegetable Oil
  • 3/4 C Buttermilk
  • 2 t Vanilla
  • 2 C Carrot, grated
  • 1-8 oz crushed pineapple, drained
  • 1/3 C Coconut
  • 1/2 C Raisins, soaked in hot water for at least 20 minutes
  • 1 C Chopped Pecans, plus more for garnish

Buttermilk Glaze

  • 1 C Sugar
  • 1 1/2 t Baking Soda
  • 1/2 C Buttermilk
  • 1/2 C Butter
  • 1 T Corn Syrup
  • 1 t Vanilla

Cream Cheese Frosting

  • 3/4 C Butter, softened
  • 8 oz Cream Cheese, softened
  • 3 C Powdered Sugar, sifted
  • 2 t Vanilla

For the cake:

Line 2 (or 3) 9 inch round cake pans with parchment paper and lightly grease the pans, set aside.

In a medium-sized bowl, stir together the flour, soda, salt and cinnamon, set aside.   In another bowl, beat the eggs.  Add the sugar, oil, buttermilk and vanilla to the eggs.  Beat until smooth.  Add the flour mixture, beat until well blended.  Fold in the carrots and drained raisins.  Add the pineapple, coconut and nuts.  Pour the batter into the prepared pans.

Bake in a 350 degree oven for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean.

For the glaze:

Place the sugar, baking soda, buttermilk, butter and corn syrup in a medium-sized sauce pan.  Over medium heat, bring mixture to boil, stirring often, for 4 minutes.  Remove from the heat and stir in the vanilla.  Remove the cake from the oven and drizzle the glaze evenly over each layer.  Let cool for at least 15 minutes before removing from the pans.  Once removed from the pans, cool the cake completely on a wire rack.

For the frosting:

Cream the butter and cream cheese together until creamy.  Add the sifted powdered sugar and vanilla.  Beat until smooth.  Spread the frosting on each cake layer.  Garnish the sides with crushed nuts, if desired.

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OMG It’s Pumpkin

October 22, 2011

We love cinnamon rolls.  I make them a few times a year, keep them in the freezer and then reheat them for a quick morning treat about once a month.  I even give them away at Christmas.  There’s nothing like the smell of cinnamon rolls while they bake in the oven, especially on Christmas morning.

But it’s also the time of the year when I obsess over pumpkin: pumpkin whoopie pies, pumpkin pie, pumpkin roll, pumpkin muffin donuts are just a few of the things I love to make.  I saw this recipe for pumpkin cinnamon rolls and I knew that I had to make it.  The recipe needed to be altered due to the fact that I no longer have a bread machine, plus I doubled it to so that I wouldn’t have any leftover canned pumpkin.

All I can say is wow!  This is so good.  It’s an unexpected twist on a favorite.  I’m looking forward to enjoying this for breakfast the morning of Thanksgiving, too.  It’s a perfect make ahead dish that will really get you in the mood for fall.

If you do plan to freeze them, ice them and then wap them in Saran and then foil.  Reheat them in the oven at 350 degrees for about 10 minutes if thawed and about 20-25 minutes if frozen.  You’ll know they’re ready to take out of the oven once you start to smell the cinnamon.  Just keep an eye on them, you don’t want them to dry out, you’re just re-heating them!

Pumpkin Cinnamon Rolls

  • Dough:
  • 1  C Milk
  • 4 1/2 t Dry Yeast (two packets)
  • 2 Eggs, beaten
  • 1-14 oz can Pumpkin
  • 2 T Butter
  • 6 1/2 C Flour
  • 1 C Brown Sugar
  • 2 t Salt
  • 1 1/2 t Cinnamon
  • 1/2 t Ground Ginger
  • 1/2 t Nutmeg
  • Filling:
  • 1/2 C Butter, melted
  • 1 C Brown Sugar
  • 4 t Cinnamon
  • 1 t Nutmeg
  • 1 t Ground Ginger
  • 1 t Allspice
  • Frosting:
  • 8 oz Cream Cheese, softened
  • 1/2 C Butter, softened
  • 1/2 C Maple Syrup
  • 1 t Vanilla
  • 4 C Powdered Sugar
  • 1/2 t Pumpkin Pie Spice

Combine the milk, butter and sugar in a sauce pan.  Scald the milk mixture.  Set aside for about 25-30 minutes.  Add the dry yeast  to the milk mixture and let it set for a minute.  Add the eggs, flour, salt, cinnamon, ginger, nutmeg, and pumpkin to the yeast mixture.  Blend well, the dough will be tacky.  Place the dough in a greased bowl, cover with a damp towel and let rise for an hour.

Generously flour the counter, place half of the dough on the counter and knead slightly.  Roll the dough into a 9×12 rectangle.  Combine the brown sugar, cinnamon, nutmeg, ginger and allspice in a small bowl.  Using your hands, spread some of the melted butter on the dough to cover , then add half of the brown sugar mixture.  Starting from longest side of the dough, tightly roll the dough toward you making sure to seal it once you have finished rolling it.  Use a sharp knife and cut the dough into 1 to 1 1/2 inch pieces.  Using some of the melted butter grease your pan(s).  I use the round aluminum cake pans, but use whatever you feel comfortable with.  I like the pans because they are easy to freeze, they allow for about 8 rolls and they are easy to give away.  Repeat with remaining dough.

Cover and let rise again for another hour.  Bake in a 375 degree oven for 20 minutes, or until golden brown.

While they are baking, make the frosting.  Cream the butter and cream cheese together.  Add the syrup, vanilla, pumpkin pie spice and powdered sugar.  Spread over the warm rolls.

This makes 4 pans of cinnamon rolls.

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