Friday, May 27, 2011

BUNDT Cake MAGIC

BUNDT cakes are fabulous in my world.  They are lovely to look at, always yummy to eat and made in jiffy. And you know what else I like about BUNDT cakes? - I like the way the word BUNDT cake sounds.  It's just fun to say.  I know, silly me!  

Who could ask for anything more in a cake?  Well, I guess the only thing I could ask for is MORE BUNDT cake recipes.  Got a favorite?  Please do share.  Pretty, pretty please. 



In my effort to share with you a wonderful BUNDT cake recipe I thought I would show and tell you all about a Root Beer Float BUNDT Cake.  Yes, you heard me right...this is a cake fully flavored with root beer soda.  PERFECT to make for this coming season of BBQ's and picnics! 

Now, you can stay simple or go fancy with this cake.  By simple I mean just sprinkling it with some powdered sugar. To make it fancy you could drizzle the cake with a Root Beer Glaze (recipe shared below).  It's your choice 100%.  I do have to say that by serving it with a nice scoop of vanilla ice cream on the side really took this cake up a knotch of yumminess.  Especially when I served the cake the day after it was baked for then the flavor of the root beer was much more pronounced than the first day.

  
Root Beer Float BUNDT Cake
(recipe found on Piece of Cake which was adapted from Baked: New Frontiers in Baking - I can't wait to treat myself to this cookbook!)

Cake Ingredients:

2 cups root beer

1 cup unsweetened cocoa powder

1/2 cup unsalted butter, cut into pieces

1 1/4 cup sugar

1/2 cup firmly packed brown sugar

2 cup AP flour

1 1/4 tsp baking soda

1 tsp salt

2 large eggs

Glaze Ingredients:

2 cups powdered sugar

1/3 cup unsweetened cocoa powder

1/4 tsp salt

1 tsp vanilla extract

1/4 cup root beer

3 Tbsp unsalted butter, VERY soft


Cake Directions:

1. Position an oven rack to the lower 1/3 of the oven.  Preheat oven to 325 degrees F. Spray a 10" BUNDT pan generously with nonstick cooking spray.

2. In a medium saucepan combine root beer, cocoa powder and butter.  Cook over medium and stir often.  Once butter is melted whisk in sugars until well combined.  Turn off heat and set aside mixture to cool.

3. Sift together flour, baking soda and salt in a large bowl. Set aside.

4. Lightly beat the eggs in a small bowl and then whisk them into the cooled root beer/cocoa powder mixture.  Make a well in the center of the flour mixture and pour root beer/cocoa powder/egg mixture right into the middle of it.  Mix all together until just combined.  Batter will be slightly lumpy.

5.  Pour batter into prepared BUNDT pan.  Place in oven and bake for 45-50 minutes.  Let cake cool for at least 30 minutes in pan before inverting to a serving platter.  Sprinkle with powdered sugar or make Root Beer Glaze.

Root Beer Glaze Directions:

1. In a medium bowl wisk together powdered sugar, cocoa powder, salt, vanilla extract and 1/4 cup root beer.

2. Add in VERY soft butter and mix until smooth.  Add in a little bit more of root beer if you find that the glaze needs to be thinned out for a better spreadable consistency (you don't want it to be too runny).  Spoon glaze over cake and let sit for 15 minutes before serving.
Keep cake at room temperature covered or refrigerate (it lasts longer if refrigerated).


Enjoy!


Happy Root Beer Float BUNDT Cake Baking!


Thursday, May 19, 2011

Peanut Butter Oatmeal Raisin Cookies


I like chewy cookies.  I like oatmeal.  I also like peanut butter.  AND I even like raisins!  Some people don't like any of these foods mentioned above (how can you NOT like cookies?!...I mean really!).  Some people only like one of said foods from above and well, some people don't like the combination of oatmeal, peanut butter and raisins put together.  And that's just fine.  But, if you are into having a chewy and healthy cookie that fills you up and can be eaten for breakfast, lunch or dinner than this cookie recipe is for you.  Yes, YOU!




Peanut Butter Oatmeal Raisin Cookies
(recipe slightly adapted from Heather on Tasty Kitchen)

Ingredients:

1 stick unsalted butter, softened

1 cup sugar

1 cup brown sugar, packed

3 eggs

1 tsp vanilla extract

2 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 1/2 cup peanut butter (I used smooth)

4 cups oatmeal

1 cup raisins

Directions:

1. Preheat oven to 350 degrees F.

2. Cream together softened butter and sugars.  Add in eggs and vanilla extract - mix until well combined.

3. Add in remaining ingredients to the butter/sugar/egg/vanilla extract mixture.

4. Line cookie sheets with parchment paper or Silpat.  Scoop out cookie dough with desired size scoop (I used a small and medium scoop from Pampered Chef).

5. Bake for 12-15 minutes or until cookies are done.  Allow cookies to sit on cookie sheets for a couple of minutes before removing.

Store in an air-tight container with a nice piece of soft bread (which helps the cookies stay soft and chewy).

Enjoy!!!



Happy Peanut Butter Oatmeal Raisin Cookies Baking!

Sunday, May 15, 2011

Baked Mac and Cheese

My goodness it has been a long time since the last time I posted a recipe!! WAAAY too long!  I am hiding my head in shame....but honestly my excuse is only because life has simply grabbed ahold of me and wouldn't let me deviate from taking care of my kiddios by making sure they were feed, cleaned and most importantly HAPPY! I have often looked at my computer longingly , wishing to sit down in front of it and type out a blog post but then I suddenly get pulled in another direction and then yet another day goes by without a blog post.  I know you guys get it.  I'm sure you totally get it as the very same thing happens to many of you mommas or not.  But most importantly know that I've missed all of you! - my dear and precious followers and fellow bloggers.  I've so missed you!


Anyway, upward and onward with my recipe today that I wish to share with all of you...Baked Mac and Cheese!!!!   Like Chocolate Chip cookies I am always looking for a new and super yum recipe for Mac n Cheese.  I make it often (from the box and from scratch) so it's fun to switch it up a bit and make a different recipe every once and awhile from the one I use most often.

This recipe is great.  Full of good cheese, a dab of sour cream and even a couple eggs and viola the magic of pasta and cheese come together to form a lovely dish of Mac and Cheese.  The credit of this recipe goes to the fabulous Tina of Mommy's Kitchen who found the recipe from the good ole adorable Deen Brothers (Paula must be SO proud of them!!!).


Baked Mac and Cheese
(recipe found on Mommy's Kitchen from the Deen Brothers cookbook, Recipes From the Road)

Ingredients:
2 cups uncooked elbow macaroni (or small pasta of your choice)

4 cups shredded cheese - I used a mixture of Colby Jack and Cheddar (yummy combo!!)

1 cup milk - whole milk is suggested, I used 2% and it was great

1/2 cup sour cream

2 eggs

1/4 cup unsalted butter, cut into pieces

1/2 tsp salt

dash of hot sauce - optional

Directions:

1. Preheat oven to 350 degrees F.  Grease a 9x13 baking dish - set aside.

2. Cook pasta according to directions on package.  Drain pasta and return to pot that it was cooked in.

3. While pasta is still HOT add in the cheeses and stir well to combine.  Spread pasta and cheese mixture into prepared baking dish.

4. Whisk together milk, sour cream, eggs, butter pieces, salt and hot sauce (if you are using it) in a medium bowl.  Pour mixture over macaroni and cheese.

5. Bake for 35-40 minutes or until golden brown and bubble good.  Let stand out of oven for 10 minutes before serving.
Enjoy!!!


Happy Baked Mac and Cheese!




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