Monday, June 28, 2010

My RED Velvet Cake

I am making this Red Velvet Cake for my grandpa's birthday. I have never made this cake before so I had to make one before his birthday, so I couldn't totally mess it up. This is my first layered cake that didn't look like crap. :) If I say so myself, It turned out really well. :)

Red Velvet Cake
Makes one 9-inch layer cake
2 1/2 cups White Lily self-rising flour
1 teaspoon baking soda
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, lightly beaten
1 teaspoon white vinegar
1 teaspoon pure vanilla extract 
1 cup buttermilk
2 1/2 tablespoons red food coloring ( I used 1 whole bottle of red food coloring)

 1. Preheat oven to 350 degrees. Spray three 9-by-2-inch round cake pans with cooking spray, and line with wax paper. Set aside. In a medium bowl, sift together flour and baking soda. Set aside. 
 2. In a medium bowl, combine sugar, vegetable oil, eggs, vinegar, and vanilla. With an electric mixer, beat until light and fluffy, about 2 minutes. Gradually add flour mixture, and mix on low speed just until flour has been incorporated. Slowly add buttermilk. Add food coloring, and beat to combine.
 3. Divide batter among pans; each pan will be about half full. Tap pans on counter to remove bubbles. Bake until a cake tester inserted into the middle comes out clean, about 30 minutes. Remove the pans to a rack to cool for 5 minutes. Invert pans onto wire racks sprayed with vegetable oil to cool cake completely, or quick-chill in the freezer for 10 to 15 minutes.
 4. To assemble, place one layer, top side down, on a cake stand. Using an offset spatula, spread with 1/4 inch of frosting. Repeat with remaining layers. To frost the top and sides of the cake, work from the center toward and over the edge, making sure to evenly coat. Store in an airtight container for up to one week.

Pecan Cream Cheese Frosting
 makes 6 cups

8 oz. cream cheese, room temp.
1/2 cup (1 stick) butter, room temp.
1 pound confectioners sugar, sifted
1 cup finely chopped pecans 
1 teaspoon pure vanilla extract

 1. Place cream cheese and butter in a medium bowl. With a handheld electric mixer, beat until light and fluffy, about 2 minutes. Add sugar, pecans, and vanilla. Beat, on low speed to combine. If too soft, chill until slightly stiff, about 10 minutes, before using.

Thursday, June 24, 2010

Christina and Ali, 13, 20 ~ America's Got Talent 2010, auditions Portland

You have to watch this inspiring story and performance. These sisters are good!

Tuesday, June 15, 2010

Tuesday, June 1, 2010

Heavenly Filled Strawberries

I found this amazing recipe, called Heavenly Filled Strawberries. Our whole family loves strawberries, especially my mom. So I made them this afternoon. They are a very elegant dish. Here is the recipe. I didn't have grated chocolate, but I did have leftover chocolate chips, so I melted them and made that my little garnish. I also didn't put chocolate on all of them.This recipe is a very very simple, easy and enjoyable treat for everyone.

36 Servings      Prep/Total  Time: 20min.

* 1 pound fresh strawberries
*2 pkgs (one 8oz, one 3oz.) cream cheese, softened
*1/2 cup confectioners' sugar
*1/4 teaspoon almond extract
*Grated chocolate

* Remove stems from strawberries;cut a deep "X" in the tip of each berry. Gently spread berries open.
* In a small bowl, beat the cream cheese, confectioners' sugar and extract until light and fluffy. Pipe or spoon about 2 teaspoons into each berry; sprinkle with chocolate. Chill until serving. Yield: about 3 dozen 

Nutrition Facts: I filled strawberry (calculated without chocolate) equals 41 calories, 3 grams of fat ( 2 grams saturated fat), 10mg cholesterol, 26mg sodium, 3 grams carbohydrate, trace fiber, 1 gram protein. Diabetic Exchange: 1/2 fat