Showing posts with label Buttermilk. Show all posts
Showing posts with label Buttermilk. Show all posts

Sunday, 2 September 2012

Burger Cake and Sugar Cookie Fries



This cake was made a while ago. I just didn't have the time to post it. Because this cake took me a while. And so this post is going to be a long one.




This cake was made for my boyfriend. It was his birthday a couple of weeks ago, when I made it. It was really a joke cake, I didn't think he would actually eat it.

The joke part about this cake was that he's the pickiest person ever. Whenever we go out to eat, he always requests White Spot. Or McDonalds. And he always gets a burger and fries. Always.

So for his birthday I made him a burger. A very big, sweet burger.




And (sugar cookie) fries and (icing) ketchup. Because you can't eat a burger without fries. You just can't.




While this cake was in the oven (well, cake parts, I cooked them all individually because, believe me, this makes a LOT) I still had some creative juices running through my head. So what do I do? Make red duct tape flowers of course!




Place them inside a small glass and place an assortment of green skittles in there, and you have a VERY cheap bouquet.

Now why would I spend all this time to make presents for his birthday as opposed to going out and buying something, is probably a question some of you may be asking yourself. Well his instructions were very clear. He did not want me to spend money on him for his birthday. Nothing. Well he technically told me that he didn't want me to buy him a present for his birthday. I took the work "buy" as the key word in that sentence, and found a loophole. Just don't tell him I had to buy the spearmint leaf candies and red duct tape specifically for this. It will be our little secret.




The Pattie (Brownie):
What you'll need:

-1 cup butter, melted
-1 1/2 cup white sugar
-1 1/2 cup brown sugar
-1 tablespoon vanilla extract
-4 eggs
-1 1/2 cup all-purpose flour
-1 cup unsweetened cocoa powder
-1 teaspoon salt
-1 cup chocolate chips


Directions:

    1.   Preheat the oven to 350˚F. Grease a springform pan.
    2.   In a large bowl, mix together the butter, sugar and vanilla until light and fluffy. Beat in the eggs one by one until fully combined.
    3.   In a medium bowl, combine the flour, cocoa powder and salt. Gradually mix in the wet ingredients until fully incorporated. Fold in the chocolate chips.
    4.   Pour the batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted comes out clean. Remove and let cool on wire racks.



The Bun (Lemon Buttermilk Pound Cake):
What you'll need:

-3 cups all-purpose flour
-1/4 teaspoon baking soda
-1/2 teaspoon salt
-1 cup butter, melted
-3 cups white sugar
-6 eggs
-juice of 1 large lemon
-zest of 1 large lemon
-2 teaspoons vanilla extract
-1 cup buttermilk


Directions:
 
    1.   Preheat oven to 325˚F. Grease a large round glass bowl and a springform pan.
    2.   In a medium bowl, mix together the flour, baking soda and salt.
    3.   In a large bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time until fully combined. Stir in the lemon juice, zest and vanilla. Slowly add the flour mixture and the buttermilk, alternating between both.
    4.   Pour batter into the prepared pan and bowl, and bake for 90 minutes, or until the cake begins to pull away from the side of the pan/bowl. Let cool in pan/bowl for 10 minutes, then let cool on wire racks.
    5.   When cool, cut a layer off the top of the cake from the pan and a layer off the non-dome side of the cake from the bowl so that it will stay level, and act like a bun.
   



Lettuce (Spearmint Leaf Candies)

Directions:

    1.   Roll out the spearmint leaf candies with a rolling pin, and line the sides of the "bottom bun" cake.
 

Place brownie on top.


 Place "top bun" on top of the brownie.



Fries (Sugar Cookies)
What you'll need:

-1 cup all-purpose flour
-1 cup whole wheat flour
-1/2 teaspoon baking powder
-1 cup sugar
-1/2 cup butter, melted
-1 egg
-2 tablespoons milk
-1/2 teaspoon vanilla extract


Directions:

    1.   In a medium bowl, whisk together the flours and baking powder .
    2.   In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, milk and vanilla.
    3.   Preheat the oven to 350˚F. Lightly spray a baking sheet.
    4.   Roll the cookie dough between your hands into little strips, depending on the size and shape you want your fries. Place on baking sheet, and bake for around 10 minutes or until golden.



And if you want to make the duct tape flowers, go here. I made the stem with the green painter's tape, because I could only find the red duct tape. And I have a LOT of painter's tape at home.




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Tuesday, 28 August 2012

Buttermilk Raspberry Almond Cake



I can't believe summer is almost over. It seems like it just started. Well, it pretty much just started here in Vancouver, since it rains about 300 days of the year.. I kid you not.

But now I'll have to start waking up early, going to school, and basically be glued to my books until Christmas. Fun times are coming soon.

Speaking of books, I only payed $115 for my books this year. Actually, book. Singular. The others I had already. You see, my brother is also a huge nerd (loving sibling shout out <3) and took most of the courses I am taking when he was at university.

So this is what my load is going to look like: I will be taking 6 courses, 1 of which is a graduate class, I will be running 3(!) workshops for a class of around 25 first year calculus students, and be marking their quizzes, I will be tutoring some students because I have been for so long, and I don't want to give up on them, AND I will be working at my current job (even though it IS just at a grocery store.)

So, as a little disclaimer, I may not have much time to be making food. I'll have too much on my plate. Truly. No pun intended.




And so to make the most of the summer, I am going camping. Yet again. Because I need to get the most of this fleeting sunshine. It's already starting to get cold!

Now I made my boyfriend's favorite cake to de-stress him. You see, he is doing research with a professor during the summer, and he is getting really into it. He was stressing about trying to finish writing everything up before the summer is over, but now, they are going to publish it, so he can work on it during the school year. So, in conclusion, I'm anticipating not seeing him at all until this year is over.

So come on September. Bring it. I'm ready for you.




What you'll need: 

For the cake:
-1 cup fresh raspberries
-3 tablespoons brown sugar
-1 cup all purpose flour
-1/3 cup white sugar
-1/2 teaspoon baking powder
-1/4 cup baking soda
-1 pinch salt
-1/2 cup buttermilk
-2 tablespoons butter, melted
-1 teaspoon vanilla
-1 egg
-1/4 cup slivered almonds

For the glaze:
-1/4 cup confectioners' sugar
-1 teaspoon milk
-1/4 teaspoon vanilla extract


Directions:
    1.   Preheat the oven to 350˚F. Lightly spray a loaf tin.

    2.   In a small bowl, combine the raspberries and the brown sugar. Set aside.
    3.   In a large bowl, combine the flour, white sugar, baking powder, baking soda and salt.  Add the buttermilk, butter, vanilla and egg. Mix until fully incorporated.
    4.   Pour batter into loaf tin. Top with the raspberries, then sprinkle the slivered almonds on top.
    5.   Bake for 40 minutes, or until a toothpick inserted comes out clean. Let cool on wire rack.
    6.   Combine the confectioners sugar, milk and vanilla extract until well mixed. Drizzle over cake.


You might also like:
Raspberry Almond Cake 
Strawberry Raspberry and Marshmallow Mousse/Cake 
Cherry Mango Coffee Cake 
 

Sunday, 19 August 2012

Jam Cookies



Every time I bake something, I write down the recipe and put it in a binder. I have this huge binder with letter tabs and everything. I have a plan to print out some pictures and make little notes on how much I liked the recipe on the side. This will be a way to document the recipes I make and make alterations to them.

I think that even though I didn't use much butter (well, much by my standards) I would say that these cookies were downright awesome. I don't think I would alter them one bit.

Now I will reveal the crazy reason I made these cookies. Today I was looking through my binder, and lo and behold, I had no recipe in the "J" tab. Well this has GOT to change. So as of today, that position has been filled. Now, I guess I'll have to think of a recipe to fill my "Z" tab.





What you'll need:

-1/2 cup butter
-1/2 cup buttermilk
-1/2 cup white sugar
-1/2 cup brown sugar, packed
-1 egg
-1 teaspoon vanilla extract
-1 1/2 cups all-purpose flour
-1 cup whole wheat flour
-1 teaspoon baking powder
-1/4 cup jam of your choice (I used marmalade and blackcurrant) 


Directions:

    1.   Preheat the oven to 350˚F. Grease a baking sheet.
    2.   Cream the butter, buttermilk and sugars until light and fluffy. Beat in the egg and the vanilla.
    3.   In a medium bowl, combine the flours and the baking soda. Slowly add the flour mixture to the wet ingredients, mixing until fully combined.
    4.   Form the dough into balls, and flatten the dough slightly with the bottom of a glass. Make an indentation in the centre of the dough. Fill the indentation with jam, and bake for 12-15 minutes. Let cool on wire racks.


You might also like:
Peanut Butter and Jam Pancakes 
Apple Pie Cookies 
Cranberry Orange Scones 

Monday, 6 August 2012

Whole Wheat Buttermilk Pancakes



Ah yes. Back from camping. I had an AWESOME time. And an awesome tan to boot.

You know what the best part of camping is? Swimming. A hot day and a cold lake is the best combination. Also hammocks. Oh how I love hammocks. I think I spent half my time just laying in a hammock. I even fell asleep in one. I would gladly trade my current bed for a hammock. It's like I'm being rocked to sleep.

This much relaxing has brought out my creative side, and I have drawn a cute picture of a Lego couple:




Yeah, I'm not much of an artist, but now..it's back to reality.

And back to the fridge with this carton of buttermilk staring right back at me. Barely used. You'd think that I would get sick of pancakes while camping. Think again.

(Actually, maybe it's because I have only had pancakes once while camping..)

I would like to give a warning about this recipe. It makes a LOT. Hope you're hungry. Or freeze the extras and toast it, which has actually become one of my favorite ways to eat pancakes..





What you'll need:

-1 1/2 cups all-purpose flour
-1 1/2 cups whole wheat flour
-3 tablespoons white sugar
-3 teaspoons baking powder
-1 1/2 teaspoons baking soda
-1/2 teaspoon salt
-2 cups buttermilk
-1 cup milk
-3 eggs
-1/3 cup butter, melted


Directions:

    1.   In a large bowl, combine the flours,sugar , baking powder, baking soda and salt. 
    2.   In a separate bowl, beat the eggs. Mix in the buttermilk and milk. Pour into the flour mixture and mix until fully incorporated.
    3.   Heat a large skillet over medium heat and spray with cooking spray. Scoop 1/4 cup of batter for each pancake, and flip when bubbles are covering the surface of the pancake. Flip and cook the other side until it is golden.


You might also like:
Whole Wheat Pancakes
Plain Pancakes
Peanut Butter and Jelly Pancakes



Wednesday, 1 August 2012

Cherry Mango Coffee Cake



Wait for it, wait for it...

I actually bought buttermilk. And when I buy things, I go big. I got a huge 2 liter container of it. Now it's going to be an adventure trying to use this all with no waste. Oh baby, is this going to be fun.

And of course I got on the cherry bandwagon. Who can resist those dark red, juicy little devils. I certainly can't.




But I've got some more very exciting news.

Tomorrow. Camping. Here I come.


This is how I knew I was camping. Boyfriend: hey, you aren't working from August 2nd to the 6th. Me: Um, what? What is happening then? What if this isn't possible? Boyfriend: That's too bad, I already bought your plane ticket, we are going camping.
 



We went to the same spot last year when we went camping, so I know just how gorgeous this place is. Needless to say, I am very excited. So I'm obviously not going to be posting in the next 5 days, but I will leave you guys with this awesome coffee cake recipe.

Warning. This cake is addicting. I had this slice in the below picture, and ended up slicing myself more slices until 1/3 of the cake was gone. I've got no self control. But with the combination of mangoes and cherries: two of my favorite fruits ever, who could resist?





What you'll need:

Topping:
-1/2 cup all-purpose flour
-1/2 cup brown sugar
-1/4 cup butter, melted
-1/2 teaspoon ground cinnamon

Cake:
-1/2 cup butter, melted
-1 cup white sugar
-1 egg
-1 teaspoon vanilla extract
-2 cups all-purpose flour
-1 teaspoon baking powder
-1 teaspoon baking soda
-1/4 teaspoon salt
-1/2 teaspoon ground nutmeg
-1 cup buttermilk
-1 mango, peeled and cut into cubes
-1 cup cherries, cut in half and pitted


Directions:

    1.   Preheat the oven to 350˚F. Grease a springform pan.
    2.   Mix the topping ingredients together and set aside.
    3.   Beat 1/2 cup butter and white sugar together in a large bowl with an electric mixer until soft and fluffy. Add the egg and vanilla and mix well.
    4.   In a medium bowl, mix the flour, baking soda, baking powder, salt and nutmeg. Slowly add the dry ingredients to the wet ingredients, alternating between flour mixture and buttermilk until fully incorporated. Fold in the mango and cherries.
    5.  Pour the batter into the prepared pan and sprinkle with the prepared topping.
    6.   Bake for around 20 minutes, or until a toothpick inserted comes out clean. Let cool on a wire rack


You might also like:
Apple Coffee Cake 
Raspberry Almond Cake 
Strawberry Mango Smoothie 
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