Thursday, September 29, 2011

Cinnamon Roll Cake

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Since this was all over Pinterest.com I decided to bake it and see if it lived up to the hype.

Honestly.. I didn’t think it did. The taste of cinnamon is there… you can tell it is supposed to be cinnamon roll. But the texture of the cake throws me off. And the cake seemed very very dry. Unless I baked it incorrectly or I am just so used to my cakes, then I could be wrong.

Maybe it warrants another go? It sat around my house for about a week until there were about 4 or so slices left. Then I discarded. With 2 grown males and 2 small kids… no baked good last that long in this house.

So I ask you to give it a try. It is a very easy recipe. And if you find a different result..please let me know! I could have over mixed… over baked… anything could have happened. We all know in the world of baking everything comes down to science.

Recipe

Source: Cooking up North

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

Directions:

Mix everything together except for the butter.

Slowly stir in the melted butter and pour into a greased 9x13 pan.

For the topping, mix all the ingredients together until well combined.

Drop evenly over the batter and swirl with a knife.

Bake at 350 for 28-32 minutes.


While warm drizzle the glaze over the cake.

 

Saturday, September 10, 2011

Fifty and Fabulous! “Queen of Sole” Cake!

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This cake was tons of work but so much fun. I didn’t think it would even look this way when I finished! I mean I knew the look I was going for but when I put all the elements together it was better then I thought!

It totally fit the theme of the party! The birthday girl loves shoes! Thus.. “Queen of Sole” was born.

This was my first gumpaste high heel shoe. Well, technically.. my second. The first one broke. Note to self: Give yourself at least a week drying time when you do sugar stilettos.

Okay.. the crown was a cinch. I did want to go into more detail but since I knew I was going to have a top pillow full of so much detail and pops of color I opted to tone it down a bit. I don’t think the overall cake misses it!

shoesole

gumpastecrown

The only thing non edible on this cake is the jewels on the crown. I didn’t have enough time to make some isomalt jewels. But I think these look great! I wanted the crown to have an old world feel to it.. Viking like and powerful.

The flavors were vanilla cake with buttercream filling which was the top tier and the bottom tier was Cheesecake cake with Chocolate Cheesecake marbled throughout and it was filled with strawberry buttercream!

Tuesday, September 6, 2011

For the love of Quinoa

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Quinoa (pronounced KEEN-wah) is a relative of leafy green veggies, such as spinach or kale.

Kind of hard to believe because for some reason I thought it was a grain. We use it as a grain so it is commonly thought as so.

Alright enough of all that.. I am just here to tell you that is is delicious. The added bonus is that it is better for you then that grain of white rice. In fact it is similar to brown rice but has more protein. And in my opinion taste a whole lot better then brown rice.

I love beans so naturally eating quinoa with beans was a delight for me. The recipe I found on Allrecipes.com and I substituted kidney beans for the black beans because that is all I had. I love kidney beans more then black beans anyway so it really was a win win situation for me!

Quinoa and Red Beans

adapted from : Allrecipes.com

Ingredients:

1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro

 

Directions:

Heat the oil in a medium saucepan over medium heat.

Stir in the onion and garlic, and sauté until lightly browned.

Mix quinoa into the saucepan and cover with vegetable broth.

Season with cumin, cayenne pepper, salt, and pepper.

Bring the mixture to a boil.

Cover, reduce heat, and simmer 20 minutes.

Mix in the black beans and cilantro