#onlinerecipes

[emf1947]

Cake Baking

Saturday my church’s UMW had an informal potluck get-together in a member’s backyard. She’s a nurse and her yard has a multilevel deck with ceiling fans, so she was able to space us out and make sure we had ample air circulation, plus I think most if not all of us were vaccinated. I know everyone at my table was.

I made a Bundt cake for dessert, figuring that would be easy but still look pretty. I found a recipe for Kentucky Butter Bundt Cake that is super simple. Instead of having to cream the butter and sugar, sift the flour, salt, baking powder and baking soda together, beat the eggs into the butter sugar mix, then alternate the dry ingredients with the buttermilk, you toss everything into the bowl of a stand mixer, mix it on low until combined, then beat on medium for three minutes, pour into the Bundt pan and bake. The hardest thing was greasing and flouring the pan, until I realized I could use my silicone pastry brush to spread the flour over the shortening and why didn’t I know that years ago?

The recipe says you can make the glaze with sugar, water, butter and vanilla or substitute bourbon for the water, Since I did not see the point of just adding more butter, sugar and vanilla, I spent $20 on a bottle of bourbon to use 3 tablespoons for the glaze. Two days before Aldersgate Day, at that. John Wesley is rolling in his grave.

So I arrive at the potluck, put my cake on the dessert table, only to see a gorgeous red velvet Bundt cake with a decoratively spread cream cheese frosting already there. (It was delicious, too. I made sure to have some. I also made sure to tell everyone mine had bourbon in it.)

This is what my cake looked like, except it also had confectioners sugar sifted over the top. The glaze soaks into the cake from underneath.

As we were packing up to go home, the person who brought the red velvet cake asked me if I had baked mine. She then said she had brought the red velvet cake, but she didn’t bake it, she had bought it at Nothing Bundt Cakes. So I had spent all that energy brooding over being unable to bake a cake as good as one made by a professional bakery.

Anyway, I’m definitely going to make the cake again sometime, or maybe use the recipe to make cupcakes. After all, I have all that bourbon.

[onceuponacafe]

Caramel Cake

INGREDIENTS:

Cake

Icing

1 cup (2 sticks) unsalted butter, softened, plus more for the pans

2 1/2 cups sifted all-purpose flour, plus more for the pans

2 teaspoons baking powder

2 teaspoons salt

1/4 teaspoon baking soda

2 cups sugar

3 large eggs

2 large egg yolks

2 teaspoons pure vanilla extract

3/4 cup whole milk

1 1/2 cups whole milk

4 cups sugar

10 tablespoons (1 1/4 sticks) butter

2 teaspoons kosher salt, plus more to taste

1/4 teaspoon baking soda

1 tablespoon pure vanilla extract

Hot water

 for more info visit-  www.onceuponacafe.com

Instructions:

Make the cake: Preheat the oven to 350°F. Grease and flour two round 9 by 2-inch cake pans. Pour about a tablespoon of flour into each of the pans and roll it around, tapping as you go, until the sides and bottom are covered completely with a thin layer of flour. Tip the pans, and tap out excess flour.

In a large mixing bowl, mix thoroughly with a whisk the flour, baking powder, salt, and baking soda.

In a separate large bowl, beat the butter with an electric mixer until creamy, about 30 seconds. Add the sugar in 1/2-cup measures, beating about 15 seconds after each addition and scraping down the sides of the bowl if necessary, until the mixture has lightened in color and become fluffy, about 2 minutes. Add the eggs and egg yolks, one at a time, and the vanilla, beating for 15 seconds after each addition.

Add the flour mixture to the butter mixture in thirds, alternating with additions of the milk. To avoid over mixing the batter, mix gently with a wooden spoon or rubber spatula after each addition, until the ingredient is just incorporated. Beat until all the ingredients have been incorporated, and then just a few strokes beyond. Divide the batter between the cake pans and spread the tops evenly.

Bake until a cake tester or toothpick emerges clean, about 30 minutes. Remove from the oven and let the cakes cool in their pans on a rack for 10 minutes, then slide a thin paring knife around the edge of the pans, and invert the cakes. Turn each cake again so its rounded top is facing up, and cool the cakes completely on the rack.

Make the icing: Pour the milk and 3 cups of the sugar into a large, deep, heavy-bottomed pot over medium-high heat, mixing with a whisk. Add the butter and the salt, whisking occasionally until the butter melts. When mixture just simmers, cut the heat, but keep over the warm burner.

Pour the remaining 1 cup sugar into a saucepan. Cook the sugar over medium-high heat until it becomes a syrup, stirring every so often with a wooden spoon as it begins to brown until the sugar syrup is evenly amber colored, 5 to 8 minutes. Pour the syrup into the warm milk mixture, being very careful, as the caramel will bubble and sputter when it hits the hot milk. Turn the heat beneath the pot to high and, whisking gently until all the syrup has completely dissolved into the roiling milk mixture, continue to cook to the soft-ball stage, about 238°F; this may take 8 to 12 minutes.

Cut the heat beneath the caramel and gently whisk in the vanilla and the baking soda. Dip a spoon into the caramel, and let it cool to taste it. Season the caramel to taste with salt, and pour it into the bowl of a standing mixer (or use an electric hand-mixer and a large bowl). Beat on low speed as it cools, 15 to 20 minutes depending on the temperature of your kitchen, until the icing is creamy and thick (between 100°F and 105°F). Remove the bowl from the mixer stand and let cool 5 to 10 minutes more, until the icing is between 95°F and 98°F—it should fall off your spatula in a ribbon that remains discernible on the surface of the icing for 10 seconds.

Set the first cake layer on a rack set over a sheet plan lined with waxed paper. Have an electric hand-mixer and the hot water nearby to blend a teaspoon or two into the icing if it becomes too thick to spread. Pour enough of the icing over the cake to cover the top in a layer about 1/4 inch thick (if it drips over the edge in places, that’s fine; this is an early test of whether it’s going to set in place or not). Top the first cake with the second cake layer and pour the rest of the icing in stages over the top of the cake, letting it run down the sides and using an icing spatula to guide the icing around the cake as it drips, until the entire cake is covered, for a traditional, classic look. (If you prefer the dramatic look of cake layers peeking out from behind a curtain of icing drips, by all means choose that route!) If you need to reuse any icing that overflows into the pan, simply move the cake on its rack temporarily, scrape up the icing from the waxed paper with a spatula and return it to the bowl, replace the rack over the pan, and continue to ice the cake.

Once the icing has set, using two spatulas carefully transfer the cake from the rack to a cake stand and let stand at room temperature beneath a cake dome until ready to serve. Only refrigerate if you plan to store the cake for more than 2 days.

[shelbywrobertson]

Oh Harry 😄 #butterbeer #onlinerecipes #alcoholicversion🥃 #thanksgoogle #👌 (at Phoenix-Mesa Gateway Airport)

[eatsimplefood]

Making Indian curry chicken. Onions, garlic, ginger, fire roasted tomatoes, curry, turmeric, paprika, coriander, lemon, heavy whipping cream. Recipe online. #eatsimplefood #onlinerecipes #foodblog #curry #currychicken https://www.instagram.com/p/CDzTKTcBsjQ/?igshid=e2pwfbu2300c

[henriete41]

I'll just leave this here... 😏 . . #cook #bake #cooking #baking #recipe #storyofmylife #storyofalifetime #reflections #reflectionsofmylife #deardiary #anyways #ontotherecipe #food #foodislove #whyyyy #illjustleavethishere #OhWell #online #onlinerecipes #ingredients #instacook #recipesofinstagram https://www.instagram.com/p/CAegurJDt3a/?igshid=bj8jwzlcpa0e

[thetravelingtotoros]

The guardian wants to try a recipe we found online tonight, but first we have to make a marinade. These bags should keep everything safe. #ziploc #bags #onlinerecipe #totoro #dinner #marinade https://www.instagram.com/p/B0_0QLagQ_z/?igshid=1vhp4blwzgifq

[rebelheart87]

Having some ‘Vintage Cake’ for dessert on this Friday afternoon!! #TGIF #Cake #Baking #BakingForBeginners #VintageCake #OnlineRecipes #Delicious #Tasty #Proud #LookAtThis

[williechou]

因為中午有成功， 所以晚上又做了一次， 而且還是跟其他背包客們一起做， 覺得大家好棒棒， 而且成就感更大！ Cause I did it succeed in the afternoon. So I did it with other backpackers again tonight . And also share with more people. We had a lot of fun in the kitchen. #donut #onlinerecipes #gordanramsay #easy #chocolatefilling （在 Backpackers Hostel Eco Inn）

[myhungryworld2]

Skillet-Fried Chicken Wings 🍗 W/ Blue Cheese and Sriracha Sauce ✨ finally perfected an easy recipe with the expert guidance of www.bettycrocker.com 😋 Somebody tell #KingBAE👑 that I'm mastering my craft while he's away #MyHungryWorld #SkinnyGirlsLuvFood2 #HunibooboosHideOut #HomeCooking #OnlineRecipes

[emf1947]

Soup’s On, No Wait, Off

My husband had a work meeting this morning in a small city 45 miles down the interstate. I planned to make this soup for lunch 

https://www.spendwithpennies.com/cabbage-roll-soup-2/

and had reached the point where I had browned the onions, garlic, ground beef and bulk pork sausage, which I was using in place of lean ground pork because I already had it on hand, and had chopped the cabbage ready for the next step, when my husband called to tell me that the meeting was over but his boss wanted them all to go out for lunch so I was on my own. This worked out well because I wasn’t going to add the liquids and the rice until my husband got home anyway, so all I had to do was put the chopped cabbage in a bag in the crisper, drain the fat from the meat/onion mix and put it in a bowl in the refrigerator and I can resume cooking later today and serve the soup for supper.

Meantime I have one pork cutlet parmesan left to  make a sandwich with for my lunch, so all is well.

[onceuponacafe]

Carrot cake Recipe With Pineapple

This is an #easy, moist, and tender carrot #cake with delicate tropical flavors and macadamia nuts.  for more info visit- http://onceuponacafe.com

INGREDIENTS

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons ground cinnamon

3/4 cups white sugar

1 cup vegetable oil

1 teaspoon vanilla extract

2 cups shredded carrots

1 cup flaked coconut

1 cup chopped walnuts

1 (8 ounce) can crushed pineapple, drained

1 (8 ounce) package cream cheese

1/4 cup butter, softened

3 eggs

Directions

Heat the oven to 180C, 350F or gas no. 4. Grease a 23 x 32cm shallow baking pan.

Put the oil, brown sugar, vanilla essence and eggs into a large mixing bowl. Break up the eggs with a fork or whisk.

Sift in the flour, bicarbonate of soda and cinnamon. Stir with a wooden spoon. Mix in the grated carrots, crushed pineapple and sultanas.

Pour into the baking tin and level out. Bake for 45 minutes to 1 hour. Cool in the pan.

Combine the icing sugar with sufficient pineapple juice to make a smooth coating. Spoon over the surface of the cake in streaky lines. Sprinkle with the flaked almonds.

When set, cut into 12 squares and lift from the tin to serve.

[eatsimplefood]

Sautéed kale. Bit of sesame oil. Bit of soy sauce. Crack of black pepper. Keeping it simple In confusing times. Now is the time to be bold learning new things and having fun in the kitchen. Recipe link in bio. #kale #eatyourgreens #behealthy #bebalanced #cookathome #inthekitchen #onlinerecipes https://www.instagram.com/p/B90Ao7NBnhb/?igshid=w4l83f4qyrud