The Giant Boston Cream Cake

The Giant Boston Cream Cake  Tried Tested

2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot coffee

Preheat oven to 350°F and grease/line 2 9-inch cake pans. In a large bowl, sift together all dry ingredients. Make a well in center and mix in all remaining ingredients except for the coffee. Lastly, add the coffee and mix to combine. Pour into pans and bake for 35-40 minutes or until a tester comes out clean. Turn out onto a rack and cool before icing.

“Cream” filling:
1 tin condensed milk
2 teaspoons vanilla extract

Empty the condensed milk into a saucepan and heat over medium heat while stirring continuously. After about 15 minutes, it will be thickened but not browned – look for a consistency that’s just a bit less thick than frosting. Allow it to cool before spreading it between the 2 cake layers. I used almost all of it.

40mL butter
60mL cocoa powder
1 cup icing sugar
30mL milk
1 teaspoon vanilla extract

Whisk butter and cocoa powder together very thoroughly until perfectly smooth. Add icing sugar, milk, and vanilla and mix until smooth and perfectly combined.
Spread it over the top of the cake, and enjoy!
Made for a happy birthday cake for my hubby – barely anything came home from his work for us to try. It was delicious.

Source: Corlea Smit – combination of multiple online recipes

Ginger Snaps

Ginger Snaps 1 Ginger Snaps 2  Tried Tested

2 cups all-purpose flour
1 cup sugar
2.5mL baking soda
5mL allspice
10mL ground ginger
135mL butter or margarine
1 egg
5mL syrup

Sift flour, sugar, baking soda, and spices together. Melt butter and then mix in with the dry ingredients to form a
crumb-y texture. Beat the egg with the syrup, and then mix that into the dry ingredients. It’ll look like the dough will never come together – in fact, it kind of doesn’t. Just mix it as well as can, and it’ll hold together when you form the cookies.

I used a 15mL measure and pressed the dough into it to form cookies. They could probably be a bit flatter, so next time I’ll press them down a bit.

Bake for 14 minutes until the bottoms are just little browned. Allow them to cool on a rack to crisp up.

Source: Corlea Smit – “Sarie” magazine, adapted

Blueberry Steel Cut Oat Muffins

Blueberry Steel Cut Oat Muffins Tried Tested

1 cup (250ml) ROGERS Porridge Oats Steel Cut Oat blend
1 cup (250ml) water
¾ cup (180ml) butter milk (I had no buttermilk, so made my own)
1/3 cup (80ml) butter, melted (I used low fat margarine, as that’s all that I stock)
1 large egg
1 tsp (5ml) vanilla extract
¾ cup (180ml) packed brown sugar (I used raw brown sugar)
1 ¼ cups (300ml) All-purpose flour
½ tsp (2ml) baking soda
1 ½tsp (7ml) baking powder
½ tsp (2ml) salt
½ tsp (2 ml) cinnamon
1 cup (250ml) blueberries (if frozen, do not thaw)
Pour water over porridge oats in a bowl, stir. Let stand 10 minutes.
Preheat oven to 375F (190C)
In a medium bowl, combine porridge oats, buttermilk, melted butter, egg, vanilla extract and brown sugar.
In a separate large bowl, whisk together flour, baking soda, baking powder, salt and cinnamon.
Stir in blueberries to coat.
Add wet ingredients to flour mixture, stirring until just combined.
Spoon batter into muffin cups and bake 20-25 minutes
Yields 12 muffins, depending on your muffin pan size. (I made 16)

Source: The Recipe Hunter

Red Velvet Cake Pops

Red Velvet Cake Pops  Tried Tested

1½ cups all-purpose flour
¼ teaspoon salt
1 tablespoon cocoa
¼ cup butter, softened
¾ cup sugar
1 egg
1 teaspoon vanilla
1 tablespoon red food coloring
¼ cup buttermilk
½ teaspoon vinegar
½ teaspoon baking soda
Glaze or coating of choice

1. Combine flour, salt and cocoa in small bowl. Blend well and set aside
2. Using a mixer, beat butter until creamy. Add sugar and beat until light and fluffy. Add egg and vanilla and blend well.
3. In separate bowl, whisk the red food coloring into the buttermilk.
4. Alternately blend flour mixture, then buttermilk mixture into butter mixture, beginning and ending with flour mixture.
5. Combine the vinegar and baking soda in a small bowl and allow to fizz. Fold into the cake batter.
6. Fill each cooking reservoir with about 1 tablespoon of batter (bottom part)
7. Bake 4 to 5 minutes or until a toothpick inserted into a cake pop comes out clean.
8. Allow to cool and glace or coat, as desired

Makes about 3½ dozen cake pops
Tip: If you don’t have buttermilk on hand, pour 1½ teaspoons lemon juice or vinegar into a glass measuring cup. Add milk to equal ½ cup. Allow to stand 5 to 10 minutes, then use in place of buttermilk in this recipe.

My own tips:
When you want to spoon the mixture into the reservoir, place it in a disposable piping bag. Cut the tip off (very small opening) and now pour into the reservoir. Once done with one batch, close it up the opening with a bag clip because the cake mixture is very thin and runny. I also used a big bag clip at the top end, to ensure no spillage.

I used chocolate melts and placed it in a glass bowl on a double boiler. Melt the chocolate and if not runny enough, add some olive oil (small amounts at a time) and mix until you reach the desired consistency.
Place pops in the freezer, till very cold or even a bit frozen. Take the pop stick, dip it in the chocolate mixture and insert into the bottom of a cake pop, otherwise the stick will not stay put.
Place back in the freezer. Once all pops have a pop stick, start over again and swirl the pop by holding onto the stick in the chocolate and cover completely. As its frozen (or very cold at least) the chocolate will set on the pop although the outer layer will still be soft and sticky. Now decorate as desired.
We had a double layered cardboard box and drilled holes into it to place the still wet pops on to dry. Once completely dry, pack into small bags (if you’re lucky enough) to have any left and not eaten.
We made 3 recipes and eventually had ±120 pops and all had a feast.

Source: The Recipe Hunter

Carrot Cake

Carrot Cake  Tried Tested

1c sugar
1c vegetable oil
4 eggs
1c whole-wheat floor
1c white flour
1 1/2tsp baking soda
1tsp salt
2tsp cinnamon
2c grated carrots (3 large carrots)
1 1/4c grated apple (2 large apples, peeled)
1c raisins
1/2c chopped walnuts or pecans

1/4c butter
4oz (125g) cream cheese
1c icing sugar
1/2tsp vanilla extract

Preheat the oven to 350°F.
Blend the sugar, oil, and eggs together. In a separate bowl, sift the whole-wheat and white flour, baking soda, salt, and cinnamon together and mix to combine. Add the wet ingredients to the dry, and mix together. Add in the grated carrots and apples as well as the raisins and nuts. Pour into a lined or buttered 9×13 baking pan and bake for 35-40 minutes or until a skewer comes out clean.
Combine ingredients for the icing and mix very thoroughly until it is smooth. Spread over the cake once it has cooled a bit.
Then try to wait until your guests arrive – seriously, it’s impossible!!!

Source: Corlea Smit – a wonderful friend