Tag Archives: good

Skip Right to the Recipe if You Know What is Good for You: Vanilla Buttermilk Cake with Marshmallowy Frosting

Glossy, snow-white frosting glazed over the top of a sugar cookie tasting cake. Oh, sorry, am I making you drool at your computer? I’m not? Huh, well, you should be, because this cake is g-o-o-d, good. The recipe was originally for cupcakes, but I poured most of it into a 9-inch round(greased) cake pan and four cupcakes, which I put too much batter in and then they overflowed slightly. But, that is not relevent. What is relevent is that you should make this cake and frosting combo now. As in as soon as the butter is a room temperature(and I don’t mean go stick it in the microwave, either). It takes all of 5 minutes to whip together and within the hour, you can have some of this yummy cake; the frosting can be made while the cake is in the oven.  I go the cake recipe from the the comfort of cooking blog and the frosting is from the Betty Crocker Cookbook. Now shoo and make some cake!

~thechildcooks

Vanilla Cupcakes

Makes 12 cupcakes

1 1/3 cups all-purpose flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1/4 cup butter, room temperature

1 cup sugar

1 large egg

1 tsp vanilla extract

1 cup buttermilk

Preheat your oven to 400 degrees and line a 12-cup muffin tin with paper cups. In a small bowl, whisk together your dry ingredients until well combined.

In a large bowl, using a mixer, cream together butter and sugar. Add in the egg and vanilla, and beat until smooth. Add half of the flour mixture, stir, pour in buttermilk, stir, and then add the remaining flour. Stir until well combined.

Distribute evenly in muffin cups, filling about 2/3 full. Bake for 18-20 minutes. Allow to cool completely before frosting.

Store in the refrigerator for up to five days.

White Mountain(a.k.a. Marshmallow) Frosting

 1/2 cup sugar

1/4 cup light corn syrup

2 tablespoons water

2 egg white

1 teaspoon vanilla

Mix sugar, corn syrup and water in saucepan. Cover;heat to rolling boil over medium heat. Uncover; boil rapidly until candy thermometer registers 242F .

As mixture boils, beat egg whites until stiff peaks form. Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add vanilla; beat on high-speed until stiff peaks form.

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Filed under Cake, Sweet

Cup ‘O Tea and Old-Fashioned Molasses Cookies

Gold Medal Century of Success Cookbook

So, because I did not have school today, my Mother, sister, Grandmother and I took the opportunity to go to tea at the local tea house. I had a turkey wrap, apricot white chocolate muffin and part of a ginger bread scone. My tea of choice was an exotic berry blend. The scone was light, fluffy and perfectly spicy; it wave me a crazy gingerbread craving. Thus, I came home and decided to make gingerbread cookies(which apparently are molasses cookies). But first I had to walk and get flour at the grocery across the street. And then I had to figure out how to make the cookies without a hand-held mixer(my arm now hurts). I just finished mixing them up five minutes ago and now have to wait two long hours while they chill in the refrigerator. For dinner tonight, I am making a cold rice-noodle and vegetable bowl. I will use red peppers, onions, broccoli, mushrooms, shrimp, noodles and possible some other vegetables. After dinner, I might get around to doing something with those egg whites…eventually.

~thechildcooks

Old-Fashioned Molasses Cookies from the Gold Medal Cookbook

Makes 6 Dozen Cookies

1 1/2 cups sugar

1 cup shortening

2 eggs

1/2 cups light or dark molasses

3 teaspoons baking powder

1/2 cup water

5 1/2 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground cloves

1 teaspoon salt

Mix sugar, shortening, eggs and molasses. Dissolve baking soda in the water; stir into molasses mixture. Stir in remaining ingredients. Cover and refrigerate at least two hours.

Heat oven to 375F. Roll dough 1.4 inch thick on lightly floured cloth-covered board. Cut with floured 2 3/4 inch round cookie cutter or other favorite cutter. Place about 2 inches apart on a lightly greased cookie sheet. Bake until light brown, 8-10 minutes. Cool.

Note: Before baking, my family likes to sprinkle colored sugar on the tops of the cookies.

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Filed under Cookies, Meals, Noodles and Stir Fries, Sweet

Heavenly Blueberry Muffins

End of the season produce; you know how it is: you buy it, freeze it and forget it. This is the story of some blueberries that I knew were in there somewhere, waiting to be used. While looking through some cookbooks, I saw a recipe and remembered, hey there are some blueberries lurking in the freezer. So I gathered the ingredients, asked permission for the kitchen and took over! This recipe is a sort of hybrid little baked good. They are Angel Food Muffins, so they are basically cupcakes, but don’t tell anyone. The blueberries are the prominent flavor, however, underlying hints of sugar and lemon zest hold their own in the overall flavors. They came out of the pan and muffin liners like a dream which is always a plus for me in a recipe.  They are definitely something that I will be making again. The recipe is from The Perfect Finish Special Desserts for Every Occasion by Bill Yosses and Melissa Clark.

~thechildcooks

Angel Blueberry Muffins

Makes 12 Muffins(the batter also filled another 2 or so cups for me)

2/3 cups cake flour(I used 2/3 cup all purpose less a tablespoon) 

1/2 cup confectioner’s sugar

1/4 teaspoon salt

1 1/4 cups blueberries

2 teaspoons vanilla extract

8 large egg whites(a little less than a cup)

Pinch of cream of tartar

1/2 cup granulated sugar, plus some for sprinkling

Grated zest of 1 lemon

Place muffin liners in 12 muffin tins or grease with baking spray. Heat the oven to 375F.

Sift the flour, confectioner’s sugar, and salt into a small bowl and set aside. In another bowl, toss the blueberries and vanilla.

In a clean bowl, beat the egg whites and cream of tartar on medium speed until frothy. Add 1 tablespoon or granulated sugar and continue beating on medium until soft peaks form. Beat in the remaining granulated sugar and raise the speed to high. Beat until stiff peaks form. Once the stiff peaks are reached, remove the bowl from the mixer and immediately sprinkle the flour mixture and lemon zest on top. Fold in gently with a rubber spatula. Fold in half of the blueberries. Spoon the batter into the prepared muffin cups and sprinkle remaining blueberries and sugar on top. Bake for 15-20 minutes or until the tops are lightly browned and a cake tester inserted into the center comes out clean. Remove from tins and let cool for 15 minutes before eating.

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Filed under Breads, Cake, Sweet