Happy Golden Birthday!!!

January 26th, 2010

Happy Birthday, L! Have a wonderful day!  Since I can’t be there, I baked you some cupcakes… Vanilla with Cajeta Icing… golden colored for your golden birthday…

I made Cajeta this weekend… overcooked it a little bit but it was still delicious.  I halved the recipe and did not use any cinnamon sticks.  For the cake, I made the dinette cake, baked for 25 minutes for a dozen cupcakes.  Watch them so they don’t burn- mine came out a bit brown.  I found a recipe for icing here and had to add a little milk to make it a little thinner… very sweet but quite delicious!

Happy Bison Birthday!

August 11th, 2009

I really like Bison… when one of my museum co-workers asked me what animal I like to see at the Zoo… I immediately responded “Bison!” which promptly messed up her survey. I followed up with flamingos and seals trying to help her out.  Bison are so cool! Big burly animals… I just like them… I mentioned this to my brother and his girlfriend this weekend… they iced my cake with a bison on it!

Yes, today is my birthday!  My mom made my favorite chocolate cake with the yummy custard icing this weekend.  My brother and his girlfriend decorated it… including a little Batman because I also have a thing for Batman!  This is the classic birthday cake in my family!  Delicious the day of… and even better the next day when the custard icing is cold…

The Best Chocolate Cake
(from Betty Crocker)

2 cups all-purpose flour or cake flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup butter (1 stick)
3/4 cup water
3/4 cup buttermilk
1 teaspoon vanilla
4 oz unsweetened baking chocolate, melted, cooled
2 eggs

1. Heat oven to 350°F. Grease and flour bottom and sides of 13×9-inch pan, two 9-inch round cake pans, or three 8-inch round cake pans. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).
2. Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely.

The Custard Icing (from my grandmother)
1 cup milk
5 tablespoonfuls flour
½ cup or 1 stick butter, softened
½ cup Crisco
1 cup granulated sugar
1 tablespoonful vanilla

Whisk the flour into the milk and cook over medium heat until it thickens like a custard. Remove from heat and cool-you c an refrigerate if you want. I always cut a circle of wax paper and place on the surface so a skin doesn’t form. Cream the butter, sugar, and Crisco. Add vanilla and the custard and beat at high speed until creamy.

5 minute chocolate cake?

June 2nd, 2009

At first I was skeptical… would cake microwaved in a mug actually taste good?  I was pleasantly surprised… Sure, it is not the best cake in the whole world but it does hit the spot after a long day at work.  Plus I didn’t dirty a ton of dishes like I did that last time I made a cake.  The next time I try it, I plan on adding more cocoa powder and chocolate chips.  It also needs maybe a 1/4 teaspoon of salt.  Icing would be nice— A simple buttercream… yum…

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional— I think its a must!)
A small splash of vanilla extract
1 large coffee mug (Microwave Safe)

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts. (My microwave is so old— it took about 5 minutes to cook).
The cake will rise over the top of the mug, but don’t be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous).