Tag Archives: Cake

Marbled Chocolate Cream Cheese Cake (slow cooker recipe)

About 6 months ago my husband got me a slow cooker. This is a new thing to me. For a while it was just sitting on our counter as I had no idea what to do with it. I know that there is many recipes out there for slow cooker but whenever I check them with my husband he does not approve it or says: “YEAH, we could try it” what essentially means: “It doesn’t sound like something I’m gonna really like, but if you insist lets make it”. It is not what I am looking for.

With two small children and a puppy, after a day of cooking, the last thing I want to hear from my husband is his lack of approval of the food that’s on the table.

Lately, I cook ONLY dishes I have asked my husband about and got his 100% approval, or when I know that if he won’t eat it I WILL FOR SURE.

It was a little  bit different in this case. He had read the recipe and said his verse: “YEAH, we could try it”, but I knew that no matter what I WANT TO TRY THIS CAKE. I knew that if he doesn’t like it I probably will.

I wasn’t wrong. He ate one piece and said: “Hm… it is different”. After a few days he asked for a piece of this cake but it was too late. I ate it all with a small help from my daughter.

It is not a brownie, that’s for sure. It is more like a lava cake.

Cream cheese swirl:

8 oz cream cheese, softened
1 egg, beaten
1/4 cup sugar
pinch salt
1/2 cup milk chocolate (semi-sweet or milk chocolate chocolate chips are fine, too)

For the chocolate cake:

1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/4 cup cocoa powder
1 cup water
1/2 cup vegetable oil
1 Tbsp. vinegar
1 1/2 tsp. pure vanilla extract

Directions:
In a bowl, beat cream cheese, egg, 1/4 cup sugar and salt together until smooth. Stir in chocolate chips.

In a separate bowl combine flour, soda, salt,  1 cup sugar and cocoa powder. Beat in water, oil, vinegar and vanilla until just blended.

For easy removal, line slow cooker with aluminum foil and pour chocolate mixture into foil liner. Place tablespoonfuls of cream cheese mixture on the chocolate mixture and with a knife, gently swirl mixtures together to create a marbled design.

Set cooker on high heat and cook for about 2.5 hours.

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To prevent the water from the lid of slow cooker to drip onto the cake, before you cover  it with a lid put a towel over the slow cooker and than put the lid on top of the towel.

Print the recipe:

This cake came out very moist.

It has the right balance between sweetness and bitterness. I loved it.

Will be making it again.

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Nectarine Raspberry Rye Galette

I think I have just discovered the whole world of galette. For a month or so I’ve been delaying the inevitable. I knew I want to make it but I got lost among all those recipes that circle around the web.

I look through all kinds of recipes for the dough and finally decided to go with one that calls for rye flour. Lately I experiment more with all kinds of different flours, for example today I baked delicious, perfect for sandwiches, wheat germ semolina bread. Wonderful crust with a soft and fluffy inside. I’m getting hungry just thinking about it 🙂

recipe coming soon!!!

As for the gelatte: from this dough recipe I made two middle size galette. One sweet and one savory.

The rye flour gave it and amazing nutty flavor. The crust just melts in your mouth!

Recipe adapted from Linda from The Tart Tart:

Ingredients:

For crust:
1 cup (2 sticks) unsalted butter, very cold, cut into small cubes
6 Tbsp. cup very cold water
1/2 tsp salt
1 cup rye flour
1-1/2 cups all-purpose flour

For filling:
3 big nectarines, pitted, cut in half, sliced 1/3 inch thick
1/2 to 3/4 cup fresh raspberries
4 Tbsp turbinado sugar (regular brown sugar will do)

– for this recipe I used only 2 Tbsp. of sugar and the fruits were definitely TOO TART FOR MY HUSBAND but pretty tasty for me.

Egg wash:
1 egg yolk
1 Tbsp heavy cream

Directions:

In a big bowl combine both flours and salt. Add cold butter cubes. Work it with your hand(s) until all the butter is combined and the dough resembles wet crumbs. Do not overdo it. Make a well in a center and pour 3 Tbsp of water. Knead it until the water is combine, make another well and add the remaining 3 Tbsp of water. Knead it again until the dough is smooth and easy to work with. The original recipe calls for 1/2 cup of water but after I added the first 6 Tbsp. is seemed to me that the additional 2 Tbsp. would have made the dough way too sticky and too wet.  

Divide the dough into 2 the same size balls. Wrap in plastic foil and chill for about 20 minutes in the freezer. After that take out one ball and on lightly floured surface, with a rolling pin, roll the dough into a circle about 9 inch in diameter. It doesn’t have to be a perfect circle.

You might want to do in in between two sheets of parchment paper. I tried it but the paper was sliding back and forth as I was trying to roll the dough. Finally I ended up rolling it on lightly floured counter top and gently removing it to the baking sheet lined with parchment paper after all. In a few places the dough cracked but I sealed it working the dough gently with my fingers.

Add fruits. Arrange them as you want. I put the raspberries in the middle but it caused that, while eating it, the first bite was really tart. Next time I would arrange it in between nectarines.

While arranging the filling leave out at least 1 inch edge (2 inches would be perfect).

At this point sprinkle the fruit with sugar.

Fold the edges over the fruit.

Make sure to seal all the holes and cracks in the dough where juices can leak out while baking.

Repeat with the second ball of dough OR keep it till next use.

To use the frozen dough the next day or a few days later, take it out from the freezer 30 minutes to an hour before rolling.

Transfer baking sheet to the freezer and chill it for 10 to 15 minutes.

Preheat oven to 375 F.

After the dough is chilled, remove it from freezer and brush the edges with egg yolk and whipped cream mixture.

Bake for 45 to 50 minutes, until the edges are golden brown and the filling is bubbling. 

Wait a few minutes before slicing. Enjoy warm or cold. It is delicious either way!

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Whipped Cream and Beet juice Sponge Roll

So here we are.

It is 4th of July and we are not going anywhere to watch fireworks tonight. My husband is not very happy about that but with our two little munchkins and him still recovering from his surgery it is what it is and being honest with you, I am happy about that. Although he really tried to convinced me into going out but as stubborn as I am and as hurting as he is, I won. We are not going and I have more time to blog as it’s my second post today 🙂

To make the 4th of July a bit special, though (just for him), for the first time in my life I made a roll cake.

Since I discovered this recipe I had looked at it several times thinking that it actually does not look like a very hard work to make a roll cake, and the recipe for a sponge cake is incredibly easy and fast to fix. I’ve changed the recipe a little by whipping the egg whites separately, adding a beet juice as a natural food coloring to the filling and using blueberries as a garnish.

Ingredients for the cake:

5 egg whites

5 egg yolks,

5 Tbsp. powdered sugar

4 Tbsp. all-purpose flour

2 Tbsp. corn starch

Ingredients for the filling:

(2 cups) half and half whipped cream

4 Tbsp. powdered sugar

1 tsp. vanilla extract

1 cup fresh strawberries, cut into pieces

1 Tbsp. fresh beet juice (for coloring)

Directions:

1. Whip egg whites to stiff peaks. Add sugar and egg yolks and whip for additional minute.

2. Meantime sieve both flour and corn starch to a separate bowl.

3. With a hand whisk gently mix the flour with the egg and sugar mixture.

4. Heat the oven to 320 F. Line a 17×11 baking sheet (the deep kind) with parchment paper. 

5. Gently spread the batter over the baking sheet.

6. Bake for 25 to 3o minute.Do  not overbake as it will be crumbling and breaking as rolled into a log. It should be slightly brown and soft to the touch. Mine was done after 25 minutes.

It looks like the original recipe was made in smaller dish so it was thicker. I used 17 x 11 baking sheet and my cake was very thin and delicate but still easy to handle.

7. As soon as it’s baked move it from the baking sheet, keeping the parchment paper on the bottom.

8. Using new piece of parchment paper, very lightly greased, cover warm cake (the greased part touching the cake).

9. With the two layers of parchment paper and the cake in the middle roll the cake. The log should be rolled pretty tight and even.

10. Leave it for about 45 minutes to cool.

11. Meanwhile whip the half and half with powdered sugar adding only one tablespoon at a time and tasting it after each time. I used 4 Tbsp. of powdered sugar as in the original recipe and it came out too sweet as for my taste. Add vanilla extract and beet juice (you can use canned but I prefer using fresh). Beat until well incorporated. You can use more juice for deeper color but be careful not to add to much!

12. Unroll the cake, removing the top layer of the parchment paper. Spread the whipped cream and strawberries over the top. Leave some of the whipped cream for later. 

13. Roll the cake removing the bottom layer of the parchment paper as you roll.

14. Spread the remaining whipped cream over the top of the roll.

15. Garnish with fruits.

16. ENJOY:

My plan for this cake was a little bit different. I wanted to make it more “patriotic” by adding the beet juice to half of the batter and blueberry juice to the remaining batter. By doing so I would have blue and red roll with white filling. If I had done it, I think it would have looked pretty cool, but I remembered to do that when the cake was already in the oven. I totally, totally forgot about it even after my previous, 20 minutes fight with my blender to get the beet juice!!! ugh…

After that I’d decided to add the beet juice into the whipped cream and use the blueberries for a garnish. After all I think it came out great even without the colors I had planned.

The roll tasted great served immediately but chilling it in the fridge for a few hours made it WAY BETTER; moist and so soft. Next time though, I will use more strawberries. Biting into a piece of a strawberry gives it such a great kick of freshness! I really recommend this cake. Easy to make. Tastes great. Looks cool! and it has beets in it which you don’t taste at all!!!! you can go wrong with that 😉

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Strawberry Cheesecake Smoothie

My New Year Resolution was to bake a cheesecake this year.

I LOVE, LOVE, LOVE cheesecakes. I really do… but I have never baked one on my own. The thing is that I really like to bake or cook from scratch and to make a cheesecake from scratch means to make graham crackers or whatever crackers from scratch as well. And I feel I am to lazy for that. In addition I do not have the right baking dish… and there is always something I find in order to not to make it… .

I made a cheesecakes bars this year but I feel like that doesn’t count. They were delicious, though 🙂

So, every time when we go grocery shopping I buy a cream cheese. Every single week I tell myself that I AM GOING TO make a cheesecake this week. 

Every single week I end up making a smoothie with it instead.

The first time I made it I wasn’t sure about the texture and the taste but after a few changes I really like it. It’s not the healthiest smoothie ever but once for a while it’s good to spoil ones self.

Ingredients:

6 big (or 12 small) cubes frozen milk,*

6 small cubes frozen vanilla yogurt,

1/3 cup strawberry yogurt,

1 cup strawberries, frozen

4 oz cream cheese, softened

1/4 cup flax seeds,

2 Tbsp honey,

* this smoothies is thick. It has a consistency of very soft ice cream. If you want it to be less thick you can substitute the frozen milk with not frozen.

Put all the ingredients in blender. Blend until really smooth. The longer it blends the more of the cream cheese texture disappears.

Scattered Horizons

Three things I love to start my day with:

Coffee, 

smoothie,

browsing the web for new recipes

(in that order)

Have a good one, my friends!

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If you’re sick bake a cake… Cranberry Walnuts Coffee Cake

So… In the period of the last few days I’ve peeked at this cake (and this) several times. Those are actually the same cakes with the same recipe but called different. Anyway, first of all I was too sick to do anything around the house, especially to cook or bake. So I was just looking and drooling and thinking how good it would’ve tasted if I had it in front of me. I had a bag of fresh cranberries talking to me from the fridge every time I would open it: “bake that cake”, “bake that darn cake”… .

Finally yesterday I got extremely bored and sick of being sick and doing nothing. I asked my husband if he would want to try this cranberry almond coffee cake and he said that he doesn’t like cakes with coffee. I said there is no coffee in it but his answer got me thinking, though. I looked at the recipe one more time just to be sure if it really doesn’t have any coffee. NOP.

So, Why is it called coffee cake then?!

Of course I googled it. The answer for obvious: “because it goes well with coffee”. I’m not kidding. Here it’s explained better: wiki.answers.

My husband was really satisfied with that answer. He said that sure, if there is no coffee and looking at those ingredients he may even like it. Woooo…. 😉

Coughing and trying not to loose my lungs I pulled myself together and fixed it really fast. I did not have almonds nor almond extract. Instead I used walnuts and vanilla extract. It turned out delicious!!! After it was done I’ve noticed my husband sneaking to the kitchen and snacking on it all the time.

It’s tart and sweet at the same time with a little bit of crunch that we got from those walnuts. It’s seems to be the perfect combo for a cake.

Today it’s almost gone. 

Even our daughter tried it with a little help of the dog which got so spoiled lately that she will take your food right out of your plate or hand if you don’t watch her. She wasn’t like that before. We still love her, though 😉 If you look closely you’ll see that our daughter doesn’t look very healthy as well. Red eyes, red chicks. Today she has 100.6 F temperature.

Poor Little Thing. Yesterday she was just laying on the sofa cuddling me or her teddy bear and watching Next Iron Chef… which sucked sooooo bad, btw. I mean the show was great but the end was terrible!!! Can’t believe Zakarian is the Next Iron Chef!!!

Even sick she still has her funny and playful attitude. She smiles a lot, laughs and makes funny faces when I point my camera at her. That’s my girl!

Actually, this cake didn’t take my sickness away but it improved my mood a lot… . Now not only I suffer a terrible cough but heartburn as well. It’s worth it, though.

If you’re interested in the recipe, go here.


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Plum cake you can’t NOT like!

A few days ago I got fresh plums. A whole bag. I like plums and I can eat them fresh. My husband doesn’t like them but, he promised to tried a plum cake. I knew he is not going to like it. This cake reminds me of my first cake I baked for him… He didn’t like it at all. It was jabłecznik (Polish apple pie). I was terrified. How could you not like apple pie!?!? That time I couldn’t make “american” apple pie, and I thought: apple pie is the same everywhere. I couldn’t be more wrong! These days if I make a new cake, something that I have never baked before, I make it in 9 inch pan. That way if he doesn’t like it I don’t end up with bunch of cake to eat by myself.

How big was my surprise when he ate the piece I gave him, and said: I loved it! Seriously. I did!

This cake is VERY EASY and FAST to make. You need to know that as much as I like to bake or cook I don’t like stuff that’s expensive to make, it’s complicated to make, has too many ingredients, etc.

So, this is the recipe:

Ingredients:

1 1/4 cup all-purpose flour

1/2 cup sugar

1 tsp vanilla extract

1 1/2 tsp baking powder

1/2 cup buttermilk

1/4 cup oil (olive oil)

2 small eggs

In a mixing bowl mix all those ingredients together

Use about 10 medium size plums.

Cut them into medium size pieces and cover the dough. Actually you can use more plums and cover it more than in the picture below. This cake is very good but when the dough rises it seems like those plums are lost, so the next time I make it I’ll use more plums.

For the topping I use:

1/2 cup sugar
3/4 cup flour
1/3 cup butter/margarine

Cut butter into flour and sugar for topping. Knead it untill smooth. Make a ball from the dough and put it to the freezer. Forget about it. That’s why I make the topping before I start doing anything else. The dough need about 30 minutes to harden. After everything is done, and the dough is hard enough you grate  it over the plums.

Bake in 340 F for about 50 minutes or until the topping is slightly brown. It really depends from your oven. Mine is terrible and every time I bake something I need to watch it very closely to not to burn it. In my oven 340 F means about 345 F or more.

Now I’m hungry!

Hugs from my corner !


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Diabetes guaranteed

The first time is always the worst… No matter what some people say about that… Though, it is always unforgettable. I’ll admit to that! Sometimes I cry, sometimes I laugh… it depends how the first time went 😉

I baked a banana pudding pie, with home-made vanilla wafers.  For the first time.

Everytime a recipe calls for something from the box, like yellow cake mix, or brownie mix, or pudding mix, etc., I always ask myself (or rather omniscient google): can I do it from scratch? I hate buying those fake mixes. Just hate it! I HATE even more to eat them. Yuck!

First of all when I read the recipe for banana pudding pie I had no idea what vanilla wafers are… Now I know. Eureka!!!! Kruche Ciastka!!! So simple! 🙂

Even more simple to make:

This recipe makes about 65 cookies

  • 1 cup unsalted butter, at room temperature
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 2 large egg yolks
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour

1. In the bowl combine the butter, sugar and salt. Beat on medium speed until smooth. Add the egg yolks and vanilla, and beat on low speed until blended. Add the flour, and mix until incorporated and a smooth dough forms.

2. Divide the dough into 4 portions. Roll each portion into a log 6 inches long and about 1 1/2 inches in diameter. Wrap the logs in plastic wrap, and refrigerate until firm, at least 2 hours.

3. Position a rack in the middle of the oven, and preheat to 350 degrees F. Line baking sheets with parchment paper (aluminium foil will do)

4. Using a sharp knife, cut each unwrapped log crosswise into slices 1/4 inch thick. Place the cookies 1 inch apart on the prepared baking sheets.

5. Bake the cookies, 1 sheet at a time, until the edges and bottoms are golden, 12-15 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.

TAD-AH!!!

Crushed wafers (about 45) mixed with 1/2 cup of melted butter = YUMMY pie crust!!!

Homemade pudding (not so yummy, so recipe is not necessary here). I’ve got to find different one.

Pudding on top of the crust and sliced bananas followed by new layer of crushed wafers and sliced bananas, and second layer of pudding.

Meringue on top

Looking Yummy!

And lets say: JUST looking yummy! What a bummer!

All that work, and the only thing I got from it is D.I.A.B.E.T.E.S!!! Seriously! The pie is awfully sweet. I ate a piece and I felt like I had a shot of the strongest coffee on earth. They saying that smoking one cigarette takes about 15 minutes off of person’s life. After a slice of my pie I felt like I’m about to die. I don’t know how much it took away from my life, but it was A LOT… . Never ever again. I want to live to my daughter 18th birthday at least.

btw, I didn’t cry this time, but at the same time I wasn’t laughing either… I ate my part in a stoic manner, but I didn’t ask my husband to do the same. I knew it’s a very hard piece to swallow… my pie… 😉 and I didn’t want to be THAT cruel to him! He didn’t deserve that…

The only thing I’ll keep is the wafers recipe.

So, I’m still on a mission to find the perfect banana pudding pie recipe with no artificially flavored mixes from the store in it. Wish my luck!

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