3rd ANNUAL NEED TO KNEAD BREAD ROUND-UP HONEY BANANA WHOLE WHEAT BREAD

Honey Banana Whole Wheat Bread
1 1/2 pound loaf

1/2 cup 1% milk, room temperature
1 tablespoons butter, cut into chunks
3 tablespoons honey
1 egg, room temperature
1/2 teaspoon vanilla
1/2 teaspoon salt
1 cups whole wheat flour
1 1/4 cup bread flour
1 medium banana sliced
1 1/2 teaspoon active dry yeast

The beauty of bread machines is that they always want the same layering.
Liquids
Butter chunks, vanilla, egg &honey
Flour & Sugar
Yeast
The key to any good bread is using quality fresh ingredients.
Just remember, garbage in is garbage out.
Let your bread maker do the rest!

Don’t forget to link up with your recipe!
Try these too:

CARAMEL PRETZEL CRISPS ~ MOCK TURTLES

These are sooooooooooooooooooo simple and sooooooooooooooooooo good too!
CARAMEL PRETZEL CRISPS ~ MOCK TURTLES
1 bag pretzel crackers (regular pretzels work too)
3 rolls ROLOS
1 bag pecan halfs

  • Preheat oven to 350 degrees.
  • Line a cookie sheet with pretzel crackers.
  • Set 2 ROLOs side by side on the crackers.
  • Bake 2-3 minutes, just long enough to soften ROLOs.
  • Press down pecan halves into each ROLO.
  • Cool.
  • Enjoy.




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OREO CHEESECAKE BALLS

OREO CHEESECAKE BALLS – YUM YUM GOOD!
1 regular package Oreos
12 ounces cream cheese, room temperature
Almond Bark
Candy Decorations

  • Crush Oreos in food processors
  • With hand mixer, mix together the Oreo crumbs and cream cheese
  • Roll into small balls.
  • Put balls into freezer for 5 minutes.
  • Melt Almond bark in small batches.
  • Coat each ball in almond bark.
  • Immediately decorate.
  • Let harden.

The plates I made for the neighbors wouldn’t have been complete without them.

READY, SET, START YOUR OVENS!

The (3rd Annual) NEED TO KNEAD has moved to OUR KRAZY KITCHEN.
We all have some favorite family bread recipes tucked away.
I know that at certain times I have the NEED TO KNEAD, primarily during the holidays or from October through April, those long cold months of winter. The rest of the time my Bread Machine Rules.
I thought we could all come together and share our daily bread recipes.
And I mean all breads! White, wheat, banana, braided, etc…  whatever you’re in the mood to share.
Ironically National bread month is November at the beginning of our holiday baking crunch.

Just post your recipes anytime until November 15, 2010, go over and link up at OUR KRAZY KITCHEN so that we can all visit you. You can even link to recipes you have previously posted. Add this button to your participating posts and link to this blog. Your blog can be in any language, but a translator on your site will help any who don’t speak the same language.

Bread History According to National Bread Month:

..”It was only after the Pilgrims came to America that baking bread in private homes became the norm. Our ancient forbearers baked bread in communal ovens. These ovens were built on the out skirts of villages, near water due to the extreme fire hazards of the early brick ovens. Later in Europe, after the Romans taught the indigenous peoples about bread making, bread was still baked in large ovens. Except these ovens were not communal ovens they were owned, as was the mill, by the local lord. This made families dependant on the lord for their daily bread. By the Middle Ages baking guilds controlled who and how bread were baked and sold. These organizations limited the number of bakers and bakeries in each village and that meant even impoverished peasants had to purchase bread.
When the first colonists came to North America they demanded the right to be in control of their daily bread. Households at last could bake bread at home. Even commoners were in control of their daily bread….”

Resource LinkCelebrate National Bread Month with crusty water rolls: recipe

Bread is one of the oldest prepared foods, dating back to the Neolithic era. The first breads produced were probably cooked versions of a grain-paste, made from ground cereal grains and water, and may have been developed by accidental cooking or deliberate experimentation with water and grain flour. Descendants of these early breads are still commonly made from various grains worldwide, including the Mexican tortilla, Indian chapatis, rotis and naans, Scottish oatcake, North American johnnycake, Middle Eastern Pita bread (Kmaj in Arabic and Pitot in Hebrew) and Ethiopian injera. The basic flat breads of this type also formed a staple in the diet of many early civilizations with the Sumerians eating a type of barley flat cake, and the 12th century BC Egyptians being able to purchase a flat bread called ta from stalls in the village streets. http://en.wikipedia.org/wiki/Bread

Have you heard about the Need to Knead Bread Roundup?  The need to knead bread round-up is almost here. I thought maybe it was time to share with you some food for thought (Pun intended) with a few great resource sites for baking.
 General Tips to remember:
  • Baking in a high place, a dry place or in a place that can have sudden changes in barometric pressure. All these factors can alter how yeast breads knead, rise and bake.
  • To determine if your yeast is still active, dissolve 1 tsp. sugar in 1/2 cup lukewarm water in a see-through measuring cup. Sprinkle 1 tbsp. yeast slowly over the water. Stir and let stand for 10 minutes. At the end of this time, the yeast should have foamed up to reach the 1 cup mark. Yeast that does not reach this mark in 10 minutes will not produce a good loaf and should be discarded.
  • Water can replace milk. The texture will change a little, but the bread will still be very tasty and good to eat.
  • White sugar, brown sugar, honey and molasses can be interchanged equally in bread dough. The sugar in bread dough supplies the tiny yeast plants with instant food and gets them off to a fast start. Artificial sweeteners are not recommended for yeast breads because they cannot be used by the yeast as natural sweeteners can.
  • Fats can be replaced with applesauce or prune puree. The texture of the bread will be more dense. A general rule of thumb is to substitute 1 1/2 tablespoons of applesauce/prune puree for every 3 tablespoons of fat.
  • Salt is added to yeast breads not only for flavor but also to keep the yeast fermentation in the bread dough under control. Too little salt will allow the yeast to push the dough so high that it may even collapse. Too much salt will keep the dough from rising enough.
In preparation for the upcoming National Bread Month in November and for our driving desires and “NEED TO KNEAD” as well as the upcoming Holidays let’s all join in together on October 31st, 2010 to November 15, 2010 and round-up all of our delicious bread recipes to look back on when we need to bake fantastic bread. I know many of mine were handed down by my grandma.
~ We are looking for all sorts of breads: quick breads, savory breads, sweet ones, yeast breads, no-knead breads, 5-minute breads, vintage or gluten-free breads, etc, etc, etc!

~ Help us promote this bread roundup by putting the above banner in your sidebars and posting about the 3rd Annual Need to Kneed Roundup on your own blogs.

~ We would love it if you would join us, and we would love it if you would help us spread the word by putting this button in your sidebars or even writing a short post about the roundup. Post your links from October 31, 2010 to November 15, 2010 for all your bread recipes.

~ Have fun blog hopping through the bread recipes, make new friends, find new family-favorite recipes, comment, enjoy the process of community-building.

12 WEEKS OF CHRISTMAS COOKIE CLUB – WEEK #3 ~ PEANUT BUTTER FUDGE DROPS

PEANUT BUTTER FUDGE DROPS

2/3 cup Hot water
10 ounces Land of Lakes cocoa mix
2 cups JIF creamy peanut butter
1/2 cup light corn syrup
3 cups C&H powdered sugar, divided 2cups + 1 cup
2 cups crushed vanilla wafers
2 cups crushed ginger snaps
72 Hershey Kisses (I like the cherry cordials)

  • Whisk together the hot water and cocoa mix until smooth.
  • Add peanut butter and corn syrup. Blend until smooth.
  • Add 2 cups powdered sugar and stir until well blended.
  • Stir in cookie crumbs until well blended.
  • Spray wax paper with PURE (these will be sticky so don’t forget this step).
  • Drop heaping teaspoonfuls of dough onto the wax paper.
  • Place the remaining 1 cup of powdered sugar in a shallow bowl.
  • Roll each piece of dough into a ball and dredge in powdered sugar.
  • Press your thumb into the center and fill with a Hershey’s kiss.

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CARING for the CARETAKER

Many of you know that Martha (MM) and myself have both been embroiled in care taking situations for loved ones for quite some time now.  We do it out of love and a bit of obligation, but we do it well with compassion, patience and tolerance.  To say that it is stressful is the WORLD’S GREATEST UNDERSTATEMENT
Most evenings we spend a few minutes emailing back and forth commiserating over the days troubles and surprises.  Often it makes us chuckle and laugh which by my standards is soooooooooooooo necessary to help US with the stress.  For me, just knowing that my friend knows what I’m going through relieves a lot of stress and reminds me that there is always tomorrow.  We’re both Virgos and about the same age so there are enough similarities that I honestly believe we think alike.  I know I sometimes receive an email just after I have hit send on one to her which is a relief as I know we were in the same “place” at the same time.  Many times we could have even written each other’s emails because our days were so similar.
These days the difference comes because I am now helping to care for an aunt who has been placed in a care home while I’m also caring for her husband in their home who had triple bypass surgery and Martha is caring for her mother in her mother’s home while taking care of her family in her own home.  We are both basically caring for 2 homes, but I can walk away from my aunt at the end of the day and know that there are at least 2 caregivers on staff for the night in the event my aunt needs help.  This should bring relief. Instead it brings grief.  Many times MUCH grief.  
We have all heard about the horror stories in the news of abuse by caregivers to the elderly and infirm.  For every story we have heard I guarantee you there are a hundred times more stories we haven’t heard.  My aunt has been complaining for some time about the manager of the house she lives in as well as one of the nighttime aides.  Many times we were inclined to believe much of it to be exaggeration. There are so many examples to choose from, but right now many of those cannot be spoken of while resolutions are pending. 

Most of the residents of the home are there through guardianship and don’t have many visitors and while I have no actual proof, I believe that the “manager” (and boy do I use that term loosely) does not like family around because she can’t do things her way and in her time.  She’s loud, rude and downright mean.  She treats family members like they work for her and demands “respect” in “her facility”.  Yep, you heard me right!  This though is yet another story.

The man that owns the house is going through financial difficulties and has cut back on many things, one of which is the cook.  The manager of the house is now doing all the cooking (well supposedly, but that’s another story). She cooks by her terms “Louisiana style”.  From what I can tell, “Louisiana” style is a euphemism for lazy. The food is now being served with all the bones and gristle.  My aunt is sight impaired and has severe dyskinesia, involuntary muscle movements, that makes her dexterity difficult.  She cannot cut meat from a bone or detect it in a bowl of soup or stew. There is a serious choking hazard here. Personally I see not removing the bones before serving it to patients as pure laziness and neglect.
Martha and I  of all people do understand how difficult this type of work can be physically and emotionally.  But, I personally believe that anyone entering a paid position caring for patients should have a patience and tolerance that is reflected by their words and actions as well as the necessary knowledge of the disease(s) to understand the nature of the symptoms and side affects.  If they cannot offer any one of those criteria then perhaps they should be looking for different work.  If they cannot or will not follow the prescribed protocol for caring for patients as I suspect is the case in certain instances with my aunt (i.e. removing her night time meds without consulting the Dr.) then they should not be in this position either.   

I know my horror stories have left Martha feeling a little queasy about getting her mother into an assisted living situation.  But the moral, yes there is a moral! is that the family needs to stay involved, ask questions and not be afraid to follow through with governing agencies as we are doing now concerning my aunt and her care.

The biggest moral is that the caretaker MUST take care of themselves or they are of no good to anyone! The caretaker being stressed only creates stress in the patient that becomes a vicious cycle.
Now for something fun.  The holidays are coming much faster than many of us would like so I offer you this easy and fun recipe that will thrill the kids for Christmas.

Now for something fun.  The holidays are coming much faster than many of us would like so I offer you this easy and fun recipe that will thrill the kids for Christmas.

My great aunt who I only got to see a couple times a year used to make these every year special for me and I would wait out on the front steps for her to arrive just to see them and know they were there. Oh and her too! She always made them soooooooooo pretty and perfect!

HOLIDAY WREATHS

(these are better when they are made a few days ahead)
30 large marshmallows (or 1 jar marshmallow cream)
1/2 cup butter
1 teaspoon vanilla
2 teaspoon green food color
3 1/2 cups cornflakes
Red Hots
  • Combine marshmallows, butter, vanilla and food color in top of double boiler. Heat and stir frequently until well blended.
  • Gradually stir in cornflakes until well blended.
  • Drop onto wax paper and arrange into wreath shapes. I plop them onto the wax paper and then push out from the center to form the wreaths.
  • Decorate with red hots.
  • Let cool.
  • If your house is warm – chill in refrigerator until set.

PUMPKIN WALNUT BREAD

Hi there! I am Emily Z. from EZ’s Recipes, where I blog about my adventures in the kitchen, as well as the occasional restaurant review. I have been blogging for almost a year now and have enjoyed every minute of it. I am flattered and thrilled to be able to be a contributor to OuR KrAzy kItChEn. I will be posting here the 4th Sunday of every month.
Fall is my favorite season. If you read my blog, you will see that clearly as I talk about it often. I feel that Fall offers so much… the pretty weather, the change in colors, the activities (football! Halloween!), and the foods. One of my favorite fall foods is pumpkin.
This time of year also brings out my desire to use my bread maker and my crock pot. I got this recipe out of the little cookbook that came with my bread maker. I love using my bread maker! It fills the house with such lovely smells and so far I have not been disappointed with a single loaf of bread that I have made! This one included; the addition of the walnuts and the cranberries in the pumpkin bread is fantastic.
Please also join me over at EZ’s Recipes for lots of fun and delicious recipes in between my posts here! I have some fun stuff up my sleeve for Halloween coming up, so please stay tuned!
Ingredients:

  • 1/4 cup oil
  • 1 cup canned pumpkin
  • 2 large eggs, at room temperature
  • 1 cup brown sugar, packed
  • 2 1/4 cups unbleached all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup walnuts
  • 1/2 cup dried cranberries
1. Place ingredients, in order listed, in bread pan fitted with kneading paddle. Place in bread maker and select Quick Bread/Cake. Press Crust and select Medium (or to taste). Press Loaf and select dough size (I generally go with 2 pound loafs myself).
2. After batter has mixed for about 4 minutes, stir sides and bottom of bread pan with rubber spatula to ensure complete mixing. Allow to continue mixing.
3. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool. If not serving after cooling, wrap in foil to maintain freshness when completely cooled.

OATMEAL NUT MUFFINS

OATMEAL NUT MUFFINS
1 cup quick cooking oats
1 cup buttermilk
1 stick butter, softened
3/4 cup packed brown sugar
2 Jumbo eggs
1 cup flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chopped pecans

  • Preheat oven to 375 degrees.
  • In a large bowl layer the oats.
  • Pour the buttermilk over the oats and let them soak for an hour.
  • Cream the butter.
  • Add the sugar and cream until smooth.
  • Add the eggs one at a time beating after each addition.
  • Sift together the flour, baking powder, baking soda and salt.
  • Gradually add dry ingredients to the wet until well blended.
  • Fill muffin tins 2/3 full.
  • Sprinkle nuts on top.
  • Bake for 18-20 minutes.

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THE DIFFERENCE BETWEEN ANTI VIRUS & INTERNET PROTECTION aka drink your OJ or take antibiotics & HOW FACEBOOK COST ME OVER $200 & DECADENT CHOCOLATE BROWNIES to make it all better!

Yep, there is a difference.  Do you know what it is?  You’re not alone if you don’t, most people don’t.  I recently took my OLD computer into Best Buy for a check up and optimization.  After the diagnostic, they told me all I needed was an optimization to clean up old temporary internet files and “stuff” to help speed it up.  I run a top of the line anti-virus/internet security suite protection that the Geek Squad told me was working well.  They also told me the optimization would take an hour.  It took 7.  Then just a week later I was back.  My operating system had frozen up.  Now Best Buy and I have come to an agreement as of just this morning, but I was promised a computer on Wednesday mid-afternoon.  I picked it up Friday morning.  It was a comedy of errors that almost had a tragic ending and all because the particular members of this particular Best Buy’s Geek squad have the communication skills of a gnat and the integrity of the dirt on the gnat’s feet, but I digress.  My conversation after the initial diagnosis went something like this:
**He told me, “You have a virus.  Looks like it’s from a gaming site.”
I said, “I don’t visit gaming sites.”
He asked, “Do you use facebook?.”
I said, “Well sure, doesn’t everybody?”
He said, “Probably, but do you play their games, or watch you tubes?”
I said, “A few when I’m on hold or late at night watching TV.
He said, “That’ll do it.”
I said, “But isn’t facebook safe?”
He said, “For the most part, but the games and videos are separate entities, not always related to facebook,”
I said, “Why didn’t my virus scan catch it?”
He said, “You should also be running internet security.”
I said, “I thought I was.” “In fact I am.”
He said, “Yeah I see that now, top of the line too.  In that case I don’t know why it didn’t catch it.”
I asked, “How long will it take?”
He said, “Somewhere between 2-24 hours.  It’ll be ready tomorrow afternoon”

They promised to call and let me know when it would be ready on Wednesday morning.  Late Wednesday afternoon, I called them.  I was told the guy from the previous day didn’t understand the “scope” of the problem and it would be a few more hours, but she’d call me and let me know when I could pick it up.  Wednesday night came and went.  Thursday morning came and went.  I was trying to be patient!  But by Thursday evening my patience was worn thin and I showed up at their counter.  Now the guy I spoke with on Thursday evening was very sincere, nice and honest.  He also called me several hours later to keep me informed, but I still went home without my computer because it had several more hours to go.

My big problem is with the **guy who came out while we were talking, who listened to everything that I was saying and never once offered up that he was the guy I spoke with on the phone on Tuesday that set all the errors in motion, henceforth now known as the “problem child with no integrity”.  I also have a problem with the girl whose defense was that she emailed me the progress.  HELLO?? anyone home in there?  How did she expect me to check that email?  And why do they ask for a primary number to contact you at if they have no intention of using it?

When I picked up the computer, the Geek Squad supervisor happened to be on duty and we had a nice long chat.  Let’s just say he agreed with everything I had to say about their communication skills and integrity and he even took notes.  He then also split the difference on the very expensive repair and thanked me for giving him the necessary information he needed for better training and dealing with a “problem child” on his crew. He also told me that there are many new viruses that are piggy backing many otherwise reputable sites.  The biggest culprits are:

  • You Tube videos
  • Face Book, games especially! So be careful all you farmville fans!
  • Yahoo! search engines
  • and even Google search engines
The best way to understand it:
  • Antivirus software detects and cleans out virus infected files while Internet Security is a suite of applications that aims to protect users against threats from the internet while visitng internet sites.
  • Internet Security suites usually include an antivirus application among their other programs.
  • Internet security suites commonly includes a firewall, anti malware, anti spyware, and email protection programs.
  • Internet Security suites often cost more than stand-alone antivirus applications. So spend the money, it will be well spent!
  • Read more details here TREND MICRO.
Or for the simple analogy:  anti-virus is an antibiotic after you get the disease whereas Internet security is the multiple healthy steps to prevent the disease to begin with. 

And for those of you who are thinking what about using a MAC.  I also looked into MAC cuz everyone keeps telling me they don’t get viruses which is a misnomer from what I read.  They should just add a big YET onto the end of that sentence.  The virus programmers just haven’t become proficient yet in writing for MAC.  There are MAC viruses out there.

Now for the good stuff:

DECADENT CHOCOLATE BROWNIES (make 4 ramekins)
2 Tablespoons butter + 1 Tablespoon butter
1 ounce Baker’s Bittersweet Chocolate
1 ounce Baker’s Semi-Sweet Chocolate
1 1/4 ounce Baker’s sweet German chocolate
1 Tablespoon + 1 teaspoon flour
1/8 scant teaspoon baking powder
1/8 scant teaspoon salt
1 egg
1/4 cup sugar

  • Melt 2 tablespoons butter in microwave safe ramekin for 30 seconds.
  • Add the bittersweet & semi-sweet chocolate and microwave in 30 second increments until you can stir it smooth. Set aside to cool slightly. 
  • Sift together the flour, salt and baking powder. 
  • Mix together the egg and sugar and beat on high with a hand mixer until slightly thick and turns a dull yellow. 
  • Lower speed and add chocolate mixture to egg mixture. 
  • By hand stir in the flour mixture until consistent in color. 
  • Spoon into ramekins and bake on cookie sheet for 25 minutes or until centers are set. 
  • Just after you put these in, prepare the topping. 
  • Melt the other tablespoon of butter and then add the German sweet chocolate and melt until you can stir smooth. 
  • Just after the brownies come out of the oven, pour the topping over.

WARNING: THESE ARE RICH & DECADENT!

Fire Day Friday: Banana Nut Bread

Wait….what in the heck does Fire Day Friday and bread have in common?

Bread has been around since the Neolithic era, how do you reckon they made bread back then? No, they did not have fancy stand mixers with bread hooks, instant yeast, bread machines, and convection ovens. It may have been the Stone Age but they didn’t have stoneware. They had the best cooking element ever…..FIRE!

But they didn’t have a Big Green Egg either, so I’ll let it slide if you make this one in your oven. But Alexis is having fun with her Egg and this is one she made for the boys last weekend. It is one of their favorites.

Alexis’ Gelded Banana Nut Bread
Adapted from www.cookingbread.com

3 ripe bananas, peeled and broken into pieces
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup firmly packed brown sugar
4 eggs, beaten (they were bad, they deserved it)
1/2 cup buttermilk
1 tsp vanilla
2 cups all-purpose flour (or all-porpoise flour if you like that marine mammal flavor)
1 tsp salt
2 tsp baking powder
2 tsp baking soda
2 tsp fresh ground cinnamon

Mix the butter, white sugar, and brown sugar all together. Add in the eggs and mix until smooth.

The buttermilk and vanilla are feeling left out so put them in, too. Get them well mixed. Let’s let the bananas into the party too, mix them in.

In a separate bowl, whisk together the flour, salt, baking powder, baking soda and cinnamon. Pour into the butter/sugar/sugar/egg/buttermilk/vanilla/banana mixture. (Yes I could have said something like the “wet mixture” but we get paid by the word here at Our Krazy Kitchen.) [Totally kidding there, we don’t get paid but we have a great health and dental plan.]

Where was I? Oh yeah, mix all that together.

Now pour all of that happy mixture into one greased 9 x 5 loaf pan or a 4 mini-loaf stoneware thing like this.

Place in at preheated wood fired ceramic oven or other oven of your choice and bake at 350f for 55-60 minutes. It’s done when a test skewer pulls out cleanly.

Allow to rest on a wire rack for 10 minutes.

Slice and serve.

Delicious of Neolithic proportions. Can ya tell I’m proud of my awesome wife?

It’s a Red Velvet Birthday Cake!

Greetings all!

What a great time we had while celebrating my friend and neighbor’s birthday.  Actually, it was the somewhere between 15th and 20th anniversary of the first time she turned 29, so this is really her anniversary of her birthday cake… but I digress.

Here it is in progress, all 4 tiers of it (special day, special cake).

I have a set of oval cake pans.  So a smaller base, but taller cake makes for a special presentation.

Just a couple of hints, the butter cream frosting I used needs to be just slightly chilled, while the cake must be completely cooled before you start frosting it.  Think about it, a warm cake will melt the frosting.  And a harder cold frosting will tear holes in the cake while you frost it.

Also, I used a full bottle of the red food coloring to get the red cake look.  The more, the merrier!

The pink frosting has a bit of peppermint flavoring added.

The clowns are made with a large tip at the end of a pastry bag.

Make the body from a big glob of starred frosting, then add the arms and legs.  the clown heads are from broken toys.

Red Velvet Cake is legendary for it’s chocolate richness, buttercream icing decadence and the beauty of the red cake contrasted with the white icing.  Bobby Flay did one of his Throwdown shows about Red Velvet cake a few years ago.  A simple Google search came up with that recipe on the Food Network Website and I stuck to it…



Ingredients For the Cake  



  • 3 3/4 cups AP Flour
  • 3 tablespoons Dutch processed cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter, at room temperature
  • 2 1/4 cups granulated sugar
  • 3/4 cups vegetable oil
  • 3 large eggs, at room temperature
  • 1 1/2 teaspoons pure Vanilla extract
  • 1 1/2 teaspoons red wine vinegar
  • 1 tablespoon red food coloring
  • 1 1/2 cups buttermilk, at room temperature
  • The Frosting Recipe Follows

For the cake:

Directions

Preheat the oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans and line each pan with a round of parchment paper.
Whisk together the flour, cocoa powder, baking soda and salt in a small bowl
Cream the butter, sugar and oil in a stand mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated. Beat in the vanilla, vinegar and food coloring.
Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition. Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes or until a wooden skewer inserted into the center comes out with a few moist crumbs. Cool on a baking rack for 15 minutes before removing the cake from the pans. Let cool completely before frosting. Slice each cake into 2 layers and frost.

Frosting:

  • 1/2 cup heavy cream
  • 1 cup whole milk
  • 1/2 vanilla bean, split and seeds scraped
  • 7 tablespoons all-purpose flour
  • 3 sticks unsalted butter, at room temperature
  • 1 1/2 cups superfine sugar
Combine the cream, milk, vanilla bean and seeds in a small saucepan and bring to a simmer over medium-high heat. Remove the vanilla bean and discard. Add the flour and cook, whisking constantly, until thickened to a paste, about 2 minutes. Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.
Combine the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture is very fluffy and the sugar is totally dissolved, about 6 minutes. Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy.


Just as good as it looks!

Dave here from MY YEAR ON THE GRILL. It really is just this easy!  

 … I CAN COOK THAT! 

And so can you!

Chocolate Marshmallow Cake

Today’s recipe is my first post as a new host of Save Room for Dessert from OuR kRAzy kitChEn. I am beyond excited! Baking is a passion of mine, so when I emailed Tamy about the possibility of being a part of OuR kRAzy kitChEn, and she responded with an offer to be a host, I jumped at the chance.  Just a little bit about me – I’ve been blogging over at my site, Louanne’s Kitchen, since February, and it’s been more fun and rewarding than I ever could have imagined. I’m married to Brett and I’m a mom to Andrew, and by day, I’m a librarian; we live in south Louisiana, just across Lake Pontchartrain, north of New Orleans. My cooking style is varied – I love to try new ethnic dishes – my current favorite is curry – but I also make many dishes passed down from my Sicilian & French grandparents. I’m looking forward to meeting you all and can’t wait to try out the delicious recipes I’ve found here!

Now, on to the reason we’re all here…

Chocolate Marshmallow Cake
9 tablespoons unsalted butter, softened
1 teaspoon vanilla
1/2 cup sugar
1 large egg
2 tablespoons agave syrup
2 1/2 cups self-rising flour
1 1/4 cups milk
2 tablespoons cocoa
1/4 cup cold brewed coffee
2 cups mini marshmallows

Chocolate Glaze
4 oz bittersweet chocolate, chopped
2 tablespoons unsalted butter
  • Preheat oven to 350 degrees.
  • Lightly grease a 9″ springform pan and set aside.
  • Cream butter, vanilla, sugar, egg, and agave syrup until light and fluffy.
  • Stir in half of the flour and half of the milk, then stir in remaining flour and milk.
  • Place half of the batter in a separate bowl, and stir in the cocoa and 1/4 cup cold, brewed coffee.
  • Dollop alternate spoonfuls of each batter into prepared pan.
  • Using a butter knife, swirl through the batter to make a marbled effect.
  • Bake for 45 minutes, remove from oven, and spread on marshmallows.
  • Return cake to oven, and bake for an additional 5 minutes.
  • Remove from oven, cool for 10 minutes, and drizzle on chocolate glaze.
  • Allow to cool for an additional 15 minutes before removing side of pan.
  • While cake is cooling, make glaze by melting chopped bittersweet chocolate and butter together in a small saucepan over low heat.
  • Drizzle with chocolate glaze and allow to set before serving.
  • Enjoy!