Layered Cakes ... A Tutorial of Sorts

I really like to do layered cakes. Not because I feel like mine always look beautiful, but I like to really emphasize the taste factor going on! Two weeks ago, I made a 1/2 sheet cake for my little sister's senior recital for her college degree. She told me to make something that would "taste really yummy"! I said "I can do that!"

You can make layered cakes any size. One trick to remember is that frosting a round cake is easier to do that frosting a cake with edges. Frosting tends to give trouble around the edges. Double layer, triple layer, whatever you choose!

I do enjoy making cakes from scratch, BUT, even the famed Alton Brown from Food Network sings the praises of cake mixes from a box. Why? Because with baking, measurements need to be extremely precise - it's really a scientific process - and if you use a cake mix, it's hard to mess up! So, especially when I am doing a sheet cake, I often pick a good mix and doctor it up with extra flavorings or add-ins. Less chances of it falling in the middle, coming out dry, etc. etc.

Here's how the cake went:

1. Bake cakes. I baked mine as separate layers, rather than baking one thick cake and slicing it through. Less mess in terms of crumbs, and easy to do with kiddos running around! I always line my cake pans with wax paper when doing a layered cake because they remove so easily and I never fear for it sticking to the pan. I usually bake my cakes 2-3 days in advance and freeze them. You can decorate them while they are still partially frozen, and it helps avoid lots of crumbs in the frosting. Or, if you are cutting shapes from a cake, it is MUCH EASIER to do with a frozen or mostly-frozen cake!

2. On decorating day, pull out of the freezer. Let thaw slightly. While cakes are sitting out, prepare filling. One of my faves: 1/2 brick of softened cream cheese, 1/2 pint of whipping cream, sugar to taste. Whip cream cheese in mixer; when light and fluffly, slowly add whipping cream and beat until whipped through. Add sugar slowly - to taste. You can also add all kinds of flavoring to this: one of my hubby's favorite is 2 T. of strong coffee. Yum. Whipped Mocha Filling.

3. Layer cakes and filling together. Note: I doubled the above filling recipe for two layers of filling on a 1/2 sheet cake. I think I could have tripled/quadrupled it for some REALLY good layers!

4. Prepare desired frosting. Frost/decorate cake - any way that you like! If you aren't serving soon, since you've got a filling with dairy, store this cake in the fridge.

I got some wonderful compliments on this cake. Overall, I was pleased. My decorations never live up to the ideas I have in my brain, but oh well! When it's all said and done, hopefully people leave with a great taste in their mouth ... not just polite comments on the appearance. And if you're not into decorating, you can still make a good tasting and beautiful cake! Just swirl your frosting around as you spread it, making sworls and whorls, put a few fresh flowers on top and you are good to go!

Master Baking Mix

Everyone should have the More-With-Less-Cookbook! But if you don't, I thought I would pass along one of my favorite recipes from it. This Master Mix recipe has come in very handy and I was eager to whip it up again while looking forward to the busy days ahead (should baby ever decide to actually grace us with his/her presence!). I like it because it is a great combination of convenience and control: I can throw this mix together and grab it when I quickly need to make something, while still knowing that good stuff went into it. Quality doesn't have to be sacrificed for the sake of time-saving!


Master Mix:

8 lbs. 4 lbs.
Sift together 3 times:

5 lbs. 10 c. flour*
3/4 c. 6 T. baking powder
3 T. 1 1/2 T. salt
1 T. 1 1/2 t. cream of tartar
1/2 c. 1/4 c. sugar

Cut into the consistency of cornmeal:
2 lbs. 2 c. vegetable shortening**

Stir in:
4 c. 2 c. dry milk powder

Store in covered container at room temperature.***

Changes I've made:
* I typically make the 4lb. recipe and use 5 cups white flour, 4 cups whole wheat, and 1 cup flax seed.

** vegetable shortening is a hydrogenated oil/trans fat, so I try to stay away from it. Instead of having it in there, simply add in oil or applesauce to your mix when actually in use.

***When using whole wheat, keep your master mix in the refrigerator, as that is supposed to help the wheat maintain its wholesome goodness better. This may or may not be true, but I say might as well do it...


This is what my 4lb batch looks like.


Recipes:

Pancakes or Waffles
(serves 4- who only needs 4 waffles?! actually, this is nice because most of the time I'm just making them for my two Littles, so I don't feel like much gets wasted, and if I have a bigger crowd I just multiply. This is my favorite way to use it because waffles always make a morning feel "special" and a nice break from the usual! Jeni, I thought this might come in especially handy for you all and your Saturday Gatherings!)

Beat together in a bowl:
1 c milk
1 egg
2 T to 1/4 cup oil if you didn't already add shortening to your mix

stir in:
1 1/2c. Master mix.
- sometimes I thin this out a little more with water too.

Coffee Cake
serves 6
Bake at 375 for 25 min.

Preheat oven
Beat together in a bowl:
1/3 c. milk
1 egg

Add:
1/4 c. sugar
2 1/4 c. Master Mix

Stir until well blended. Pour into greased 8" baking pan. Combine and sprinkle on top:
1/2 c. brown sugar
3 T. butter
1/2t. cinnamon
1/4c. chopped nuts (optional)

Bake 25 min. serve warm.
I did make this one a while back, and it came out alright, although a little dry and needing just a little more sweetness.

Biscuits (next on my list to try)
makes 8, bake at 450 for 10 min.
Preheat oven
Combine in bowl
1 1/2 c. Master Mix
1/3 c. milk

Add milk all at once, stirring 25 strokes. NOT 24, NOR 26! 25 shall be the number! (sorry, just struck me as funny and very specific- wonder how they came up with 25 as the magic number)
Knead lightly on floured board. Roll 1/2 in. thick, cut and place on ungreased baking sheet.

- use as topping on casseroles, cobblers, meat or vegetable pies or wherever biscuit dough is called for.

Muffins
Makes 12
Bake at 425 for 20 min.

Preheat oven.
Beat together:
1 egg
1 c. milk
2 T. sugar

add:
3 C. Master Mix

stir until dry ingredients are just moistened. Spoon into greased muffin pans and bake.

Options:
add drained fruit or chopped, dried fruit, or chopped nuts.
-or bake as fruit bread using 5x8 greased loaf pan and bake 40 in. at 350.

Replace 1/3 mix with with quick-cooking oats or all bran cereal.


Happy Baking/Eating/Simplifying!

Playing Catch up!

I have been working on Peter Reinhart breads throughout the last month. Just haven't gotten around to blogging about them! I have even - gasp - forgotten several times to take pictures! So, here are a few tries from Artisan Breads Everyday. There will be more to come!

Warm.Delicious.Chewy.Comforting.Heaveninabun.

This is the Soft Cheese Bread - done in roll form.

We LOVED this bread. I used a black pepper monterey jack cheese from Osceola Cheese.

I hope to make this again - often! We loved it!

I just bought a roasted red pepper cheese from our last visit

to Osceola Cheese specifically for this recipe.

This is the Crusty Cheese Bread.

This was met with warm reception as well (how could it not?)

However, the bottom was on the verge of being burnt,

which didn't add to the overall appeal.

I am having trouble with parchment paper creating that over-browned bottom.

Any suggestions?

This is the Whole Wheat Sourdough Hearth Bread.

I really liked the flavor that came through with this loaf.

It was great to use my starter!

It didn't rise quite as high as I would have liked - the dough seemed to spread out to the sides.

But, it was fluffy and tasty, and really good sliced thin for sandwiches,

and thick for toast.

I have also recently made bagels, which were delicious.

I am hoping to try those again this week.

As well as one of the sandwich breads sometime.

My two attempts with the rye bread have not turned out as well.

Jeni suggested that perhaps it was because my rye flour

is a coarse grind - making the loaf denser.

I'm determined to get a good one sometime!

It's so much fun to experiment and try new things -

Good luck with all your baking endeavors as well!

Crackers - 2nd Attempt

Girls, I may have just found the perfect homemade cracker! Monday I made up the dough for Sourdough Crackers, found off the beloved HomeJoys blog. I had originally planned to bake them Tuesday night (the dough has to rest for seven hours or more/overnight); but we ended up doing haircuts for the boys. That was enough for one evening. So, I woke up and rolled them out early Wednesday morning. The dough rolled out easily, and I sprinkled garlic salt on them as the original recipe recommended. Sliced with a pizza cutter. Baked for 20 minutes. Ate one right away - DELICIOUS! Loved them. Been munching on them all day. Reuben loves them right along with me, and Eli's response? "Now THAT is a cracker!" (Jonah, as usual, would not try something new). I am excited to make them again, and try some variations. Some ideas that I have had are:

- Stirring in chopped, slivered almonds

- Garnishing with chipotle powder

- Mixing in Greek seasoning

- Adding italian seasoning and garnishing with parmesan cheese

The basic dough seems like it could be added upon without issues. They were simple to make, and I have a feeling they will be making a frequent appearance in our home. They would also be great with various dips as well. My only advice to myself in the future would be to roll them out very thinly. I did pretty well, but the thiner ones on the edges had a fabulous crisp texture that I wanted all of them to have ... and some in the middle just weren't quite that thin. But, I can't wait to make them again!

Crackers - 1st Attempt

For my first attempt at homemade crackers, I made the Crispy Rye and Seed Crackers from Peter Reinhart's Artisan Breads Everyday book. I had been SO looking forward to these crackers: they looked earthy, crunchy, salty ... just good for you and good to eat!

Well, they are good for you - but mine weren't so good to eat! The dough was almost the texture of modeling clay to me. Very thick. But I managed to roll it out thin and cut it into diamonds with a pizza cutter. Into the oven. And then I committed my all-to-often baking sin. Two minutes too long. I peeked when my timer beeped, and decided the crackers needed a couple more minutes. Returned probably four minutes later and pulled them out. Golden brown and crispy. And of a slightly burnt taste. Sigh.

Frustrated, I rolled out the second half of the dough. And in a state of over-concern I underbaked this batch ... probably about two - four minutes too short! So, they just weren't as crispy. And with all the seeds and stuff, I think these crackers really need that dry CRUNCH when you bite. Sigh. Again.

Eli wasn't too crazy about all the seeds. We both liked the garlic salt that I sprinkled on top as an added salty flavor. Instead of trying these again, I am going to make the Sourdough Crackers on HomeJoys for my next try. Hoping to find a winner that suits us!

Sourdough - Whole Wheat Loaf

In my continued attempts at working with sourdough starter, I searched a (little) bit online and found this site: Sourdough Home . They had a whole wheat sourdough loaf that seemed to be pretty tasty and pretty simple. I wanted to try another recipe than my previous one. I just like to try new recipes, basically!

I followed the recipe exactly: excepting that I did not convert my starter to whole wheat. It only takes 3/4 c. of starter, and I figured that I was not selling my bread or advertising for anyone! Therefore, I would not be being dishonest in some shape or form. The only trick I found was that my rising times were considerably longer than suggested in the recipe. I think the first rise was about 3 hours, the second nearly 2, and the final one was at least 1 1/2 hours. Thankfully, I mixed my dough up at 8 a.m. this morning! The loaf finally came out of the oven at 3 p.m.! Lesson learned: if I make this again, I had better plan my time out and make sure I am just around the house or back in between rising time! In my limited experience, the rising times with sourdough starter just take a long time, no matter what the recipe.

I was so pleased with the appearance of the loaf! My mom came by to pick up half to share, and I must say, my vanity was a little bit stoked by her admiration of my bread. We split a slice right then and both enjoyed it. It definitely tasted "whole wheaty", but wasn't that the point? Sourdough Home has some other recipes I would like to try. But, I am also wanting to tackle a few in my checked-out copy of Peter Reinhart's book as well. It's going to be a month full of bread! If you all don't get tired of my bread baking posts, there might be several more to follow.

Sourdough - Part 2

Success! I babied (stirred, fed, covered, etc.) my starter for three days, as instructed. I found it slightly challenging to feed it as often as Old Sourdough instructed. I fell behind a couple hours here and there, but my starter did not seem to suffer. On Monday, I continued to follow instructions (not always my way of cooking/baking) with precision, and baked my first loaf! It came out pretty good! Simple recipe: 2 c. starter, 2 c. flour, 1 tsp salt. The loaf didn't rise quite as high as I might have liked, but I will see how my future loaves turn out.

I did use all-purpose flour, but I hope to add some whole wheat the next time. The crust was extra crunchy, and the inside warm and chewy. My egg wash was not exactly as beautiful as others' pictures that I looked at, so I'll have to see if I need to paint on more before baking the loaf. I imagine this will continue to be a learning curve. However, my true test was Eli: and he loved it. As mentioned in my previous post, my other loaves of bread with starters had not had the true "sour"dough bread taste, but he said this one did! I enjoyed it as well. We had it for dinner that night with egg salad (thank you, easter eggs), and enjoyed it as toast yesterday and this morning.

The recipe as listed above was Old Sourdough's: I haven't had the chance to do some searching and see what else is out there, but I imagine there are other tried and true ones to experiment with. And if anyone wants to share, my starter seems happy and bubbly, and quite sharable!

Sourdough - Part 1

My Sourdough experiment has begun! I ordered a packet of dehydrated sourdough from Old Sourdough, as Gina on the HomeJoys blog had done. She shared that she had experienced many failures with sourdough and various starters, but finally had success with this! A packet of dried up starter? I know, sounds strange. Looks even more strange when it arrives. But, it was free, and Gina inspires me, so I decided to give it a try.

Here you can see how it arrived ... 1/2 a teaspoon worth!


I followed the directions which were fairly simple. Mix the starter with 1/4 c. water and 1/4 c. flour, cover, let sit, come back 24 hours later.



The starter went from looking like pancake batter to a spongy texture as of this afternoon. My next step was to feed it again. I downloaded a mini-instruction manual off of Old Sourdough's site to keep me on track. I will be stirring, feeding, and watching over my starter for the next 48-72 hours. At some point in the next three days, my starter will be ready to attempt my first loaf! I have also tried a few starters that have been given to me. Perhaps I never tried the right recipe, but my sourdough never came out like, well, sourdough. It was always sweeter and didn't have that crusty crust you would expect. I have high hopes for this one! We will wait and see ...

Blueberry Blanket

Clint and I stayed at the Glick Mansion (a bed and breakfast) in Atchison last year and the Innkeeper made a wonderful breakfast! I was so impressed that I bought a set of recipes, which included items we had been served for breakfast during our stay at Glick Mansion and some that we had not. One dish that we had not tried was "Blueberry Blanket." This recipe caught my eye because there are only 4 ingredients and I happened to have them all in my kitchen.

Blueberry Blanket

1 pkg refrigerated crescent rolls
4 oz cream cheese, softened
2 TBL sugar
1/2 cup blueberries

Mix cream cheese and sugar together to blend. Open crescent rolls and seperate into 4 rectangles and pinch together seams so you have 4 complete rectangles.



Spread some cream cheese mixture on the rectangle (stay away from edges) and sprinkle on a few blueberries.






Bring the 4 corners up and over and pinch corners and seams together. Bake 11-13 minutes at 375 degrees.




A few notes:

1) My only complaint is that this only makes 4 Blueberry Blankets. 2) The recipe calls for the Blueberry Blanket to be topped with sifted powdered sugar. I was in a hurry and forgot to do this and I think that these were sweet enough without the sugar, but it would add to the presentation factor.
3) The second time I made these I used 3 oz of cream cheese and I think that was still a little too much. You could probably get by with using 2 - 2.5 oz of cream cheese and that would allow for more blueberries.

Whole Wheat Zuchini Bread

I love this recipe: not too sweet and not too hearty! The kids love it, and even one of our college guys who won't eat vegetables enjoys it. =) We are blessed to have people bring their Zucchini harvest abundance to church to share, and I'm always happy to grab a couple, grate them up to either use right away or freeze the gratings in a bag for later. This recipe makes 3 loaves (so make sure you have enough pans before you start!) which I also love because it allows us: 1 to eat, 1 to freeze, 1 to give away.

Whole Wheat Zucchini Bread

preheat oven to 350

Ingredients:
6 eggs, beaten
1 C. honey
1 C. brown sugar
1/2 C. canola oil
1 tsp. vanilla
2 C. whole wheat flour
4 C. all purpose flour - or you could divide it 3/3 for a denser bread
2 Tbsp. Cinnamon
2 tsp. baking powder
2 tsp. baking soda
2 tsp. salt
4 C. Zucchini, grated
1 C. Walnuts, chopped (optional- I never use them)


Remember the flax seed and water combos that you can substitute for either fats or eggs! Or just throw a handful in anyway!

In a large mixing bowl beat your eggs. Add in honey, brown sugar, oil and vanilla. In a separate bowl combine and sift together dry ingredients. Slowly add dry ingredients into your mixing bowl until everything is well combined. Add in grated zucchini.

Grease 3 loaf pans. Fill and bake for 50-60 min. Let cool. Enjoy!

A Winning Combination!

Yesterday was a terrible day for me. Well, the first half at least! Reuben had been sick for four days, going on five. Fevers, congestion, general crankiness, you name it, we were experiencing it! You add that into nights of being up with him at all hours, and I was starting to run on empty! Thankfully, I had some quiet time with the Lord, and then He gave me and one and a half hour nap! Both of those combined to give me a re-energized focus and more patience with the two boys.

I have to say, though, that with all the stress, I was craving something sweet and salty. I went for a spoonful of peanut butter with a few chocolate chips. Probably my two favorite foods in the entire world. And when you combine them ... sheer bliss.

Anyway, made me think of a delicious and easy recipe from an old Southern Living cookbook of my mom's. Whenever I make these, they don't last long and I receive lots of compliments.

PEANUT BUTTER SQUARES

1/2 c. margarine, softened
1/3 c. peanut butter (creamy or crunchy)
1 egg
1 c. oats
1 c. flour
1/2 c. sugar
1/2 c. brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
1 package chocolate chips
1/2 c. powdered sugar
1/4 c. smooth peanut butter
extra milk

Combine first 9 ingredients in a large mixing bowl: mix well. Press dough into a lightly greased 13x9 (although I usually use an 11x8 because I like them thicker). Bake at 350 degrees for 20 minutes. Remove from oven and sprinkle with chocolate chips. Let stand until chocolate melts: spread evenly. Combine powdered sugar, 1/4 c. peanut butter, and enough milk to make a thin consistency; beat well. Drizzle over cookies. Cut into squares when cooled.

Milled Flax Seed

Here's a tip to fortify all these granola, granola bars, muffins, and other yummy baked goods you're making: you can substitute flax seed for wheat germ (or just add it in even if the recipe doesn't call for it!).

I found this out by happy substitution, as I didn't have the wheat germ that all the granola recipes were calling for. But I did have a box of milled flax seed (you can find it in the wheat section) on hand so I used it in place of the wheat germ. As far as complimenting the ingredients it was working out just fine, and then I talked to my sister one day while searching for wheat germ at the store (never did find it) and she noted that flax seed is even more nutritionally beneficial than wheat germ, so that was even more of a relief! Isn't it nice when the ingredients that you have on hand work out as great, 'accidental' substitutes?!



Here are some other ways that you can use flax seed as a substitute:
(from the Hodgson Mill box)

Fat Substitute- 3Tbsp. can replace 1 Tbsp fat/oil

Egg Subsitute- 1 Tbsp. + 3 Tbsp. water can replace one egg
I started making muffins the other day and realized that I all had was 1 egg, and the recipe called for 4, so I threw caution to the wind and went for it, not knowing at all how it would work out. I would have preferred to start with a 'safer' 1:1 substitution. However, they turned out really well! I could hardly tell the difference, and the kids certainly didn't notice!

Note- I haven't used wheat germ, so I can't compare the difference this substitution will make in your recipes. But it has really worked out well for me in a pinch, and in a mixing bowl =)

Homemade Granola Bars

Somebody pretty amazing gave me a gorgeous and
girly apron for my birthday. I had already been
meaning to try a recipe for homemade granola bars,
but since the apron was given to me last week,
I decided to "not delay", and try some right away!

I decided to use a recipe from Food Network's Ina Garten.
I had seen the episode where she makes them, and they
looked delicious and seemed pretty straightforward.
I read up on the reviews on the site before trying the recipe.
I actually followed it pretty closely! Just a few small substitutions.
You can find it here.

First, I toasted the oats and the coconut together (I omitted
nuts this first time around - I was out and really wanted to try the recipe anyway)






While they were toasting, I melted and then simmered together
the sweeteners and the binding ingredients: honey, a little butter, brown sugar, vanilla, etc.





In Ina's recipe, she cuts up a few different kinds of dried fruits that she bought, but I have this amazing bag of cut up, dried fruit that I bought last fall from the fruit and nut truck and have been saving in the freezer for this very reason!




Then, you mix the toasted ingredients, wet ingredients, and the fruit together in a large bowl.






Press it into a waxed papered, greased 8x8 pan. Press hard! Bake for about 15 minutes. Then, DON'T TOUCH until they are fully cooled. If you try while they are warm, the bars will crumble and become granola, rather than bars. I turned them out onto a cutting board and used a very sharp knife to make quick and precise cuts.



After I cut them into bars, I wrapped each one in a little sandwich bag for quick grab 'n go type breakfasts, snacks, etc. Eli and I LOVE them! I cut the pan into eight bars. I'm sure it could be doubled to make a 9x13 as well.

They are pure deliciousness. Although they do have some sweeteners in them, at least you know that there are no preservatives, and you can completely control what kind of ingredients you put in your bars. Try and enjoy!

Raisin Bran Muffins

I recently got a craving for muffins that my mom used to make using Raisin Bran cereal. This recipe makes 4 dozen muffins, but the batter can be stored in a tightly covered plastic container in the refrigerator for up to 6 weeks. I have not tried freezing the muffins, but I bet they would freeze with no problem.

Raisin Bran Muffins

15 oz Raisin Bran cereal
1 cup oil
4 eggs
1 qt buttermilk
1/2 tsp salt
2 1/2 cups sugar
5 cups flour
3 tsp baking soda
4 tsp baking powder

In a large mixing bowl, stir together all ingredients. Fill paper lined muffin tins about 2/3 full. Bake at 375 degrees for 15-16 minutes.

Clint doesn't like raisins so I picked out most of the raisins and substituted craisins and the muffins tasted great!

(Sorry no pics...I will try to remember to have the camera handy next time!)

Twenty Ten

For the very first blog entry of my life I was hoping to have something very insightful and valuable to share, but unfortunately I do not. I can say that 2010 has started off being a year of personal and spiritual growth. The end of 2009 was a roller coaster with a mix of trials and joys. Right now life seems to be cruising along on autopilot, which I am now realizing can be a scary place because you never know what is just beyond the horizon.

I am adopting the following scripture as a motto for 2010: "Be joyful always; pray continually; give thanks in all circumstances, for this is God's will for you in Christ Jesus." (1 Thes 5: 16-18)

Switching gears...for all of the chocolate lovers, here is a recipe for Triple Chocolate Cake/Cupcakes that is super easy and only requires 5 ingredients:

1 chocolate cake mix
1 box chocolate pudding (3 oz)
2 eggs
1 3/4 cup milk
12 oz semi-sweet chocolate chips

Combine all ingredients and mix well. Pour into greased bundt pan and bake at 350 degrees for 55 minutes. Let cool in pan for 5 minutes, remove from pan and let cool completely. Dust with powdered sugar. (Alternative: bake as cupcakes at 350 degrees for 18 minutes).

Every Day Bread

This is my favorite every day bread right now. I love how light and fluffy it turns out, even though it's made with 100% whole wheat. I actually mix other things in with mine from time to time, but the recipe is all wheat. I do add the wheat gluten and usually have to add more flour than she does. I haven't found all the optional ingedients that she suggests, but still have three beautiful loaves every time. I used to be very intimidated by breadmaking (okay I still am sometimes) but this bread has won my heart with it's simplicity. Plus it fills the house with that, oh so amazing, bread baking smell. Enjoy!