Birthday Cake Surprise!

A milestone birthday for a very special friend deserves an exciting cake surprise during quarantine.  Any cake will do but the birthday girl loves this white cake with French buttercream frosting.  This time I added fresh raspberry puree to the frosting.  It was tasty.

Sprinkles Cake

White Butter Cake

(from The Cake Bible)
*you will need a kitchen scale to best make this cake
4 1/2 large egg whites (135 g)
1 cup milk (242 g)
2 1/4 tsp vanilla (9 g)
3 cups sifted cake flour (300 g)
1 1/2 cups sugar (300 g)
1 Tbs + 1 tsp baking powder (19.5 g)
3/4 tsp salt (5 g)
12 Tbs softened unsalted butter (170 g)

(NOTE:  All ingredients must be at room temperature or the cake will not turn out as good as it can.
I have a rectangular baking stone that I place on the rack in bottom third of oven.  It heats up with the oven and provides a good hot spot for the cake pans to begin cooking from the bottom up to produce a nice cake.)

Preheat oven to 350 degrees (place baking stone in oven if you have one).  Grease three 6" x 3" pans, add a round of wax paper in the bottom of each, then grease and flour pans.  (I have also used two 9" x 1 1/2"  pans and cooked for the same amount of time)

In a medium bowl lightly combine egg whites, 1/4 cup milk and vanilla.

In a large mixing bowl of stand mixer, combine the dry ingredients and mix on low for 30 seconds.  Add the softened butter and remaining milk to dry ingredients.  Mix on low speed until dry ingredients are moistened.  Increase to medium speed and beat 1 1/2 minutes.  Scrape down the sides.  Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition.  Scrape down the sides.

Batter will be stiff, scrape batter into prepared pans and smooth the surface with a spatula.  Bake 25-35 minutes or until a tester inserted near center comes out clean and the cake springs back when lightly pressed in center.

Let cakes cool in pans on racks for 10 minutes.  Invert on wire racks then re-invert so the tops are up to cool completely on wire racks.

Raspberry Sauce

(from The Cake Bible)
2 - 12 oz bags frozen raspberries with no sugar added (680 g)
2 tsp fresh lemon juice
sugar
In a strainer suspended over a deep bowl, thaw raspberries completely.  This takes several hours.  Press the berries to force out all the juice.  There should be 1 cup.

In a saucepan, boil the juice until it is reduced to 1/4 cup.  Pour into a lightly oiled heat proof cup.

Puree the raspberries and sieve them with a food mill or press them with the back of a spoon through a fine mesh strainer to remove the seeds.  If using a strainer you will press then scrape the bottom of the strainer to get the pulp.  It is time consuming.  You should have up to 1 cup liquid puree.  Add the reduced syrup and lemon juice to the puree and measure.  You need to add 1/2 as much sugar as you have in your measuring cup.  If you have 1 cup of raspberry sauce then you will add 1/2 cup sugar to create a lightly sweetened sauce.

Raspberry Buttercream

(from The Cake Bible)
6 large egg yolks (112g)
3/4 cups sugar (150g)
1/2 cup corn syrup (164g)
2 cups unsalted butter, softened (454g)
1/2 cup Raspberry Sauce

Have ready a greased 2 cup glass measuring cup near stove.

In a bowl of stand mixer, beat yolks with whisk attachment until light in color (don't worry about over-beating). Meanwhile, combine sugar and corn syrup in a nonstick saucepan until combined. Turn heat to medium and stir constantly until sugar dissolves and bubbles begin to form at edges. Stop stirring but continue to heat until rolling boil and large bubbles cover the entire surface. Immediately transfer syrup to glass measuring cup.

Stop mixer, pour a small amount of syrup into yolks and immediately beat at high speed for 5 seconds. Stop mixer and repeat with larger amount of syrup. Continue this process until all syrup has been incorporated. Continue beating until completely cool.

Gradually beat in butter, one tablespoon at a time. Beat raspberry sauce into finished buttercream.

Assemble the Cake

Cut each of the 6" cakes in half horizontally so now you have 6 layers.  Take the best looking top cake and set it aside, it will become the top of your finished cake. 

Find a round cookie cutter or biscuit cutter or small shot glass or other small round device that you can use to cut through center of your cakes.  I found a toothpick holder that was the size I desired - it was 1 1/2" diameter so a good size for a 6" cake.  Cut a hole in the center of 5 layers (don't cut a hole in your top layer!).

Place your bottom layer on the cake plate and frost the top, but don't get icing in the hole.  Place the next layer on top and continue frosting between each layer trying to avoid getting icing in the hole.  Once all 5 layers are iced, create your preferred mixture of sprinkles in a separate bowl - I used some sanding sugar, rainbow sprinkles and some chocolate rainbow chips.  Stir the mixture then use a spoon or funnel to pour the mixture in the middle of the cake and fill it to the top.  Now add your top layer and finish frosting your entire cake.  Decorate the outside as desired.  When the cake is cut, all the sprinkles will flow out.

Secrets Revealed

I saw where Doubletree Hotel released it's secret cookie recipe so I decided to try it out because who doesn't love fresh baked cookies when staying at a hotel?  This recipe is definitely different because it uses a bit of lemon juice.  After mixing it up, I think the lemon juice works with the baking soda to lighten the dough and make the cookies rise.  I guess I'll have to consult a Shirley Corriher book to find out for sure.  This dough was definitely not the same texture as Toll House Cookies.  They taste good but I think I may just stick to one bag of chocolate chips next time.  They are loaded with chocolate!

Doubletree Chocolate Chip Cookies

Doubletree Chocolate Chip Cookies

1 cup butter (2 sticks), softened
3/4 cup + 1 Tbs sugar
3/4 cup packed light brown sugar
2 large eggs
1 1/4 tsp vanilla
1/4 tsp fresh lemon juice
2 1/4 cups flour
1/2 cup rolled oats
1 tsp baking soda
1 tsp salt
pinch cinnamon
2 2/3 cup Nestle Toll House semi-sweet chocolate chips (I may only use 2 cups next time)
1 3/4 cups chopped walnuts

Heat oven to 300 degrees.  Line 2 cookie sheets with parchment.
In a small bowl, combine flour, oats, soda, salt and cinnamon and set aside.
Using a stand mixer, cream butter and sugars on medium speed for 2 minutes. 
Add eggs, vanilla and lemon juice and beat on low for 30 seconds.  Scrape down sides then turn mixer on medium for 2 minutes until batter is light and fluffy.
With mixer on low, slowly add dry ingredients, blending for 45 seconds.
Remove bowl from mixer and stir in chocolate chips and nuts with a wooden spoon.
Using cookie scoop, drop large (2-3 Tbs) dough balls onto prepared cookie sheets about 2 inches apart.
Bake 20-25 minutes, until edges are golden brown and center is still soft.
Remove from oven and cool on baking sheet for 1 hour.

One Bowl Meal

Trying to get creative with the fresh produce that is leftover at the end of a week.  Decided to give a hearty spinach salad a try using everything in the fridge that looked like it belonged in a salad.  It was delicious and filling.

Spinach Salad

Spinach Salad

6 slices bacon
6 oz. fresh spinach
2 green onions, sliced, white and green parts separated
2 hard boiled eggs, chopped
1 egg, beaten
2 Tbs sugar
2 Tbs rice wine vinegar

In frying pan, cook bacon until crisp.  Remove from pan, reserving 3 Tbs of bacon grease, and chop bacon.  Set pan with grease aside.

Remove and discard spinach stems, if desired.  Coarsely chop spinach and put in large bowl.  Add the green parts of the onions, hard boiled eggs and chopped bacon to bowl with spinach.  If desired, add tomatoes, sliced mushrooms, chopped avocado and anything else you would like in a salad. 

In a small bowl, combine beaten egg, sugar and vinegar.

Heat bacon grease in pan over medium high heat then add reserved white parts of onions and cook 30 seconds.  Slowly pour in the egg mixture and stir until thickened.  Pour hot mixture over spinach salad and serve immediately.

Kale Is Healthy and Delicious

I have been buying kale by the bunch and generally saute it as a side dish but tonight I decided to make it the main course.  It turned out good and was a healthy one pot dish.

Kale & Chicken Sausage Soup

Kale and Chicken Sausage Soup

2 links (6 oz) mild Italian sausage (chicken or turkey) casings removed
1 Tbs olive oil
1/2 cup chopped onion
1/2 cup celery, diced
3/4 cup carrots, diced
2 cloves garlic, minced
1/2 tsp salt
1 bunch kale, chopped
1 14.5 oz can diced tomatoes
1 32 oz carton chicken stock
1/2 cup quick barley (or 4 oz ditalini pasta)
1/2 tsp dried basil
1 bay leaf
1 15.5 oz can chickpeas or cannellini beans, drained and rinsed

In a dutch oven, heat 1 Tbs olive oil over medium heat.  Add sausage, breaking it up, and cook until browned.  Add onion, celery, carrots, garlic and salt.  Cook 3-5 minutes or until onion is tender, careful not to burn garlic.  Add remaining ingredients except beans.  Cover and bring to a boil.  Reduce heat and simmer 10 minutes.  Add chickpeas or beans and cook 5-10 minutes or until vegetables are tender.  Add salt and pepper to taste.

Lots of Bananas

I've been buying more bananas than we can eat and here's one of my favorite sweet treats that uses super ripe bananas.  I've loved this cake since I was a kid and my aunt Alma made it for family gatherings.  Deliciously moist, sweet and nutty.  Yum!

Hummingbird Cake

Hummingbird Cake

3 cups flour
1 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 1/4 cup vegetable oil
2 cups sugar
3 eggs, room temperature
1 1/2 tsp vanilla
2 cups mashed ripe bananas (about 5-7 bananas)
1 8 oz can crushed pineapple in unsweetened juice, drained
1/2 cup chopped pecans

     Heat oven to 325 degrees.  Grease two 9 inch cake pans then line the bottom with wax paper and grease the pans again and lightly flour. 
     Sift flour, cinnamon, soda and salt in a bowl and set aside.
     In large mixing bowl, beat oil and sugar at medium speed for 3 minutes.  Add eggs, one at a time, and beat until light, 1-2 minutes.  Add vanilla, bananas and pineapple.  Add dry ingredients in thirds, beating until smooth.  Stir in nuts.  Divide batter between prepared pans and bake 40-50 minutes or until cake tester comes out clean.  Cool cakes in pans on wire racks for 10 minutes.  Invert cakes, remove wax paper, and cool completely on wire racks.
     When cooled, ice with cream cheese icing (below).

Cream Cheese Icing

8 oz. cream cheese, at room temperature
6 Tbs butter, at room temperature
3 cups confectioners sugar, sifted
1 tsp vanilla

Cream butter and cream cheese until smooth.  Slowly add sifted sugar until incorporated and no lumps.  Add vanilla.

Zucchini Tots

I'm always buying zucchini but getting tired of the usual saute so this was a welcome treat. Kids will love this too!

Zucchini Tots

Zucchini Tots

4 medium zucchini - grated
2 eggs
1/2 cup shredded cheddar cheese
1/2 cup grated parmesan cheese (recommend Kraft)
1 tsp oregano
1/4 tsp garlic powder
salt (to taste)
pepper (to taste)

Preheat oven to 400 degrees.  Prepare a baking sheet by spraying with nonstick spray (Pam) or cover with a sheet of parchment paper.

Place the grated zucchini in a colander in a bowl and sprinkle with salt.  Let it sit 15 minutes so salt can draw out moisture.  Discard liquid out of bowl.  Pour zucchini in a kitchen towel and squeeze over the sink to extract as much moisture as possible.  Place zucchini in bowl and add remaining ingredients.  Stir to combine.  Taste mixture to determine if salt and pepper is needed.

Shape mixture into tablespoon size tots and place on prepared pan.  Bake for 15-20 minutes or until lightly browned.