This is my second entry for Martha Mondays.
- graham cracker
- yellow sprinkles
- halloween sprinkles
- valentine sprinkles
- green sanding sugar
- crushed peppermint
- candied ginger
This weeks Tuesdays With Dorie recipe is Bill’s Big Carrot Cake chosen by Amanda of Slow Like Honey.
Initially I was going to skip the week’s entry. I already have a tried & true carrot cake recipe, which I don’t think I will ever change. It’s actually the first flavor I consistently received orders for, so I was skeptical to try another recipe.
But then I thought about when I joined TWD, my mission was to complete every challenge, every week – so I decided to participate.
To me the recipe is a very basic carrot cake recipe – so I had no problems putting it together. I decided to halve the recipe since I have a few other blogging events which I have to prep for this week. I also decided to make cupcakes i/o a cake.
The batter made 3 cups which would usually yield me 12 cupcakes using my ice cream scoop – but I only got 11? Mine didn’t sink as others did but the batter rose so much that they overflowed and made a chain link of muffin tops!
Other than that the cake was tasty, but a little fragile. I think I will stick with my current recipe.
For a printable version of the recipe click here.
Click here to check out the other Tuesdays with Dorie bakers.
Last Week: Marshmallows
Next Week: Fluted Polenta and Ricotta Cake
I’ve tried to make marshmallows once (for my chocolate hi-hat cupcakes) but that was before i got my KA – it turned out ok but they were ridiculously sweet. Now that i have my KA i was happy to see this recipe chosen so i can make some again.
So of course i have some mishaps.
- in trying to get my syrup to 265 it started to turn a pale amber color, so my marshmallows are beigey
- when pouring the sugar syrup into the whites the syrup started to harden on the whisk, so there were big clumps of thickened syrup stuck to my whisk
- i guess the syrup was too hot because i had little flecks of eggs all thru it, so i had to strain it
- the whisk to my KA broke (i just got this KA in august)!!!!
After beating the meringue it really didnt look like alot so i used an 8″ square cake pan intead. I sprayed it with baking spray and then dusted the pan with a cornstrach/sugar mixture. Once the mixture was into the pan i spread it out and tossed on more cornstarch/sugar. I then put a sheet of wax paper on top and smoothed out the surface. I let them sit for about 3 hours before i cut them (i used my pizza cutter). They were still a little moist so i just tossed them in more cornstrach/sugar and let them sit.
From my other experience making marshmallows i was scared to bite into it for fear of going into a sugar coma, but once i did i was really happy. Not too sweet, the perfect hint of vanilla, a nice spongy/gummy center. My only issue was the cornstarch on the outside of the marshmallow, to me it gave it a kind of dry, chalky texture when you first put it in your mouth. Otherwise I loved it. I have to say that there is a big difference between these and the ones in the supermarket. These make me want to make them over and over again so that i have them perfected by the time winter comes…… homemade mini marshmallows to top homemade hot cocoa
Last Week: The Most Extraordinary French Lemon Cream Tart
Next week: Big Bills Carrot Cake
The premise of this group is to make Martha Stewart recipes twice a month. At this time there is no joining or participation requirements, if you choose to participate just email Mimi with the details and she will include you in the roundup on her blog. Initially all recipes were going to taken from the Martha Stewart Baking Handbook, but that is not the case. The recipes chosen for this event are open to all food categories, not just baking and desserts, and this is a welcome change is it seems everything i make lately needs sugar, butter, eggs and flour.
The first challenge is Coconut-Pecan-Caramel sandwhich cookies. Now i have to tell you, that while i love to bake cookies are not my thing. Not even the slice and bake cookies. Something always goes wrong. BUT this recipe went really smoothly (at least for me). It was a very simple recipe, which i cut in 1/2 to avoid 1 dz cookies by myself. The dough had a crumbly texture which made a crumbly/sandy cookie, which i love. I may have cooked it too long but the caramel was not sweet enough for me.
All in all i would have to say that this recipe was success, especially since the final product is edible.
I cant wait until we find out what the next recipe is.
I have owned the Cake Mix Doctor cookbook for quite some time, but have yet to make any of the recipes. I usually bake from scratch but I am always on the look out for new simple and easy recipes to send to school for the kids birthdays. I have heard so many good things about this book and since i have some free time right now I have decided to try some of the recipes. I have been wanting to make a Black Forest Cake for some time so when i saw the recipe for Chocolate Covered Cherry Cake, i decided to try it. The recipe couldn’t be any
Chocolate Covered Cherry Cake
1 – box Devils Food Cake
1 – 21oz can of Cherry Pie Filling
2 – eggs
1 – tbsp almond extract
Mix the cake mix, cherry pie filling, eggs and almond extract together in a large mixing bowl
Blend with an electric mixer on low for 1 minute
Stop the machine and and scrape down the sides of the bowl with a rubber spatula.
Increase the mixer speed to medium and beat for about 2 minutes more, scraping the sides again if needed.
Pour batter into prepared pan, smoothing the top with a rubber spatula.
Bake at 350 degrees for 25-30 minutes.
I just mixed everything together in a large pyrex with a whisk. The batter yielded about 4-1/2 cups which gave me 18 generous sized cupcakes, which were done in about 25 minutes. The result was a super moist cherry studded chocolate cake. I topped each of with a swirl of vanilla buttercream and added a marachino cherry for garnish. I have already started thinking of other ways to make this cake again – im thinking to add kirsch for an adult version:)
I have to say that based on the sheer simplicity of this recipe and the delicious outcome – i will definitely be trying more recipes from this cookbook.
Next time …. Peaches N Cream Cake.