Category Archives: cakes

Garbanzo Apple Cake Gluten Free

Garbanzo Apple Cake Gluten Free

Garbanzo beans or some people call them chickpeas are full of protein and so good for everyone.  Turn these beans into a wonderful tasting dessert make them even better.  The makes an 8 x 8 cake but can easily be doubled.

Don’t forget this Garbanzo Apple Cake is gluten-free so you can serve it too all your friends and family.  Before I forget it is super moist and doesn’t need any frosting.  If you wanted to put a dollop of whip cream on top it would really make it something special.

1   15 ounce can of garbanzo beans or 1 1/2 cups of cooked garbanzo beans
4 eggs beaten
1 cup sugar or honey
1 teaspoon baking powder
2 teaspoons cinnamon
1 apple finely grated

Pre-heat oven to 350 degrees.  Spray an 8 x 8 baking dish with non-stick spray.

Drain and rinse garbanzo beans.  In a food processor or blender puree until smooth.

Place pureed garbanzo beans in a medium size bowl.

Grate apple and add to the beans.

Add all the rest of the ingredients into the bowl and stir to mix.

Pour into baking dish and bake for 50 minutes.

Garbanzo Apple Cake Mix
Garbanzo Apple Cake ready to bake.
Garbanzo Apple Cake

Enjoy this delicious gluten-free cake.

http://www.candysfarmhousepantry.com/?p=2197  Brownie Black Bean

 

Cinnamon Dutch Baby

Cinnamon Dutch Baby
Cinnamon Dutch Baby

Cinnamon Dutch Baby is an old recipe I found in moms recipe stash.  Traditionally made in a cast iron frying pan.  This is not about perfection, call this the rustic look.  Oh man is it good.

My memories are of mom whipping the mixture really fast until everything was frothy.  I throw everything in the blender and froth it the easy peasy way.

The ingredients are pantry staples, no fancy special ingredients needed.  Make sure the eggs and milk are at room temperature.  This will ensure a nice tall rise.  Once you place the Cinnamon Dutch Baby in the oven you can’t peek.  After you remove it from the oven the Cinnamon Dutch Baby will sink quickly.

Serve this with a scoop of ice cream.  Some of these old recipes are the best.

3 eggs room temperature
1 egg white room temperature
2/3 cup milk room temperature
3/4 cup flour
2 Tablespoons sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 Tablespoons butter melted

Preheat oven to 400 degrees.  Place a 12 inch cast iron skillet in oven to preheat.

In the blender add eggs, egg white, milk, flour, sugar, cinnamon, salt, vanilla, butter.  Process on high until batter is smooth and frothy, around 50 seconds.

Carefully remove skillet from oven.  Place 2 Tablespoons butter in the skillet and swirl to coat the skillet.

Pour batter into the skillet.

Bake for 25 minutes.  Don’t open that oven door.

In a small bowl stir 1/4 cup sugar and 1 1/2 teaspoons cinnamon together.  Sprinkle onto hot Dutch Baby.

Serve with ice cream immediately.  ENJOY!

Doughnuts Baked Plus Topping Options

Doughnuts Baked Plus Topping Options
Doughnuts Baked Plus Topping Options

Doughnuts baked take 20 minutes to prep and 15 minutes to bake.  While these delicious doughnuts are baking make some awesome toppings.  Serve  these doughnuts with a tall cold glass of milk and your kids (hubby, boyfriend) will do anything you ask.

2 cups white whole wheat flour (or use all all-purpose flour)
2/3 cup sugar
2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
6 Tablespoons butter
2 eggs lightly beaten
1 cup plain yogurt
1 teaspoon vanilla

Pre-heat oven to 350 degrees.  Spray your doughnut pan so your doughnuts won’t stick.

Combine flour, sugar, baking powder, salt, baking soda.

Cut butter into flour mixture until mixture resembles fine crumbs.

In separate bowl combine eggs, yogurt and vanilla.

Add egg mixture to flour mixture and stir to combine.

Spoon batter into a large resealable plastic bag.  Cut off a corner, squeeze batter in pan.  Fill about 2/3 full.

Bake 15 to 20 minutes or until doughnuts are light, golden brown.

Topping Options:

Sprinkle with powdered sugar.

Chocolate Glaze:  In a sauce pan cook and stir 3 ounces unsweetened chocolate and 3 tablespoons butter until melted.   Remove from heat and stir in 3 cups powdered sugar and 1 1/2 teaspoons vanilla.  Stir in 5 Tablespoons warm water until glaze coats the back of a spoon.  Dunk doughnuts into chocolate glaze.

Powdered Sugar Icing:  In a small bowl stir together 1 cup powdered sugar, 1 tablespoon milk or orange juice and 1/4 teaspoon vanilla.  Add 1 teaspoon at a time milk or juice at a time to reach drizzling consistency.

Spiced Doughnuts:  Prepare doughnuts as directed, add 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/8 teaspoon ground cloves to the flour mixture.  Coat warm doughnuts with a mixture of 2/3 cup sugar and 1/2 teaspoon ground cinnamon.

Sprinkles:  Don’t forget the sprinkles!  ENJOY!

 

Brown Sugar Cupcakes

Brown Sugar Cupcakes
Brown Sugar Cupcakes

Earlier in the week I shared with all of you how to make your own brown sugar.  If you missed out please check it out under pantry items.  Back to these cupcakes.  The added touch of molasses in the sugar gives a rich flavor and the softness needed to moist cupcakes.

If you enjoyed the recipe for Brown Sugar Cinnamon Bars, you are going to love these Brown Sugar Cupcakes.

1 1/3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 sticks of butter softened
3/4 cup brown sugar
2 eggs
1/2 cup milk (I use whole milk)
1 teaspoon vanilla

Pre-heat oven to 350 degrees.

Mix the milk and vanilla together and set aside.

In a medium bowl add the flour, salt, baking soda, baking powder and whisk together.

In a separate bowl mix the butter and brown sugar until light and fluffy.  Use your stand mixer if you have one.

Now add the eggs to your butter and brown sugar and mix.

Add 1/2 of the flour mixture and half of the milk mixture.  Mix to combine.  Add rest of the milk and flour mixture.  Mix until the batter is nice and smooth.

Line your muffin tin with cupcake liners.  Fill the cupcake liners 2/3 full of batter.  Bake for 15 to 20 minutes or until toothpick comes out clean.

Transfer cupcakes to a wire rack to cool.

Frost with this delicious Brown Butter Frosting

2 sticks butter
4 cups powdered sugar
1 teaspoon vanilla
1/4 cup milk (I use whole milk)

In a saucepan bring the butter to a boil.  When the butter starts to boil swirl the pan constantly until the butter passed the foamy phase and turns an amber color.  Refrigerate the butter for 1 hour.  It will become solid again.

After the butter is solid transfer it to your mixer and let it return to room temperature.

On low-speed add the powdered sugar, vanilla and milk.  Mix until everything is combined. If the frosting is to stiff add 1 tablespoon of milk at a time until the frosting is to the consistency you like.

TIP:  Store in the refrigerator for up to 5 days.
Freeze for up to 1 month.

Be sure to let the frosting return to room temperature before using.  ENJOY!

 

 

Simple Cheesecake

Simple Cheesecake
Simple Cheesecake

I have two children who would much rather have cheesecake for their birthday or any holiday over cake or pie.  Now they have nothing against cake or pie and would gladly eat any and all if placed before them.

Give a choice they always seem to go for the cheesecake.  Now I have made over the top cheesecakes with all kinds of goodies in them or on top of them.  Once again keeping it simple seems to be the way to go.

Plus with your basic cheesecake you have the choice of what goes on top.  As you can see chocolate sauce was chosen for this piece.  Lay out a topping bar.  Include fruits, candy, sauces, whip cream and let them go to town.

Might be a great treat for your next get together.

Crust:

1 1/4 cups graham crackers crushed
3 Tablespoons sugar
1/3 cut butter melted

Mix the crushed graham crackers with the sugar.  Add the melted butter and combine.  Pour into your pan and spread out and up the sides.  Using the palm of you hand works great.

Simple Cheesecake

2 packages 8 ounce plus one package 3 ounces cream cheese
1 cup sugar
1 14 teaspoons vanilla
3 eggs

Pre-heat oven to 300 degrees.  Beat cream cheese in a large bowl, gradually add sugar beating until fluffy.  Add vanilla.  Add eggs one at a time beating after each addition.

Pour over graham cracker crust.  Bake for one hour or until center is firm.

Make a fruit glaze for the top.

Strawberry glaze

1 cup strawberries
1 cup sugar
3 Tablespoons cornstarch
1/4 cup water

Blend sugar and cornstarch in a medium pot.  Stir in water and strawberries.  Cook slowly stirring constantly until thickens and boils.  Boil one minute.  ENJOY!

Amish Chocolate Frosting

Amish Chocolate Frosting
Amish Chocolate Frosting

While thumbing through my mothers old recipe file, I came across this Amish Chocolate Frosting recipe.  The page was stained, faded and the hand writing was difficult to read.  Something that was used that much had to be a great recipe.

Oh My Goodness, was this frosting good.  Plus it makes a big batch.

I have shared my Amish Vanilla Cake mix made from scratch.  Check it out on the blog you can’t go wrong.  The combination of vanilla cake mix homemade, topped with this Amish chocolate frosting is the perfect complement.

2 sticks butter (1 cup)
1 cup unsweetened cocoa powder
8 cups powdered sugar
1 teaspoon vanilla extract
2/3 cup hot water

In a large bowl or use your stand mixer.  Combine the butter, cocoa powder, powdered sugar, vanilla extract and hot water in the order given.

Slowly turn on your mixer and combine.  Once everything is combined, increase the speed and beat frosting for 3 minutes.

The frosting needs to cool for 20 minutes before spreading.

Store in an airtight container in the refrigerator for up to 1 week.

TIP:  You can freeze this frosting up to one month.  To use allow the frosting to return to room temperature before using.

http://www.candysfarmhousepantry.com/?p=1689  Amish Vanilla Cake

Amish Vanilla Cake

Amish Vanilla Cake
Amish Vanilla Cake

No special ingredients are needed to make this homemade, from scratch delicious tasting Amish Vanilla Cake.

As you can see I am making a three-tier stack cake.  Use you 9×13 pan or any pan you want.

There are no special dyes or added preservatives in this cake.  Honestly it takes about 5 minutes extra to make over a box cake.  So why spend money something when you already have all the ingredients you need right in your own kitchen.

Plus the taste is so much better.

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 stick butter or 1 cup
2 cups sugar
4 eggs
1 Tablespoon vanilla extract
1 cup milk (whole milk is what I use)
1/4 cup oil

Preheat oven to 350 degrees.  Coat three 8 inch or two 9 inch round cake pans with cooking spray.

Whisk together the flour, baking powder and salt.

Beat the butter and sugar together in a separate bowl.  Add the oil, eggs and vanilla.

Turn you mixer on low and add 1/3 of the flour mixture, followed by half of the milk.  Beat everything.  Add the rest of the flour and milk and beat until combined for at least 1 minute.

Divide the batter equally between the cake pans.

Bake for 25 minutes or until the centers are set and a toothpick comes out clean.

Cool in cake pans for 10 minutes.  Turn out onto a wire rack to completely cool.

http://www.candysfarmhousepantry.com/?p=1697  Amish Chocolate Frosting

Rhubarb Dump Cake

Rhubarb Dump Cake
Rhubarb Dump Cake

Rhubarb is finally in season, yeah for rhubarb.  Now for all of you rhubarb haters out there. Give this a try,  you will be changing your mind about eating rhubarb.   Cross my heart!

Dumps cakes have been around for years, IMG_1205some of you are too young to remember when dump cakes were popular.  I posted an Apple Cinnamon Dump Cake recipe you will love, check it out on the blog under cake.

The wonderful thing about dump cakes (drumroll) is one pan and you layer or dump everything in the pan.  Great way to let the kids help.

1 yellow cake mix
1 cup cold water
4 cups chopped rhubarb
1/2 cup sugar
1 teaspoon cinnamon
1 3 ounce package strawberry jello
1 stick butter cut into slices.

Heat oven to 350 degrees.  Take a 9×13 pan and cover the bottom with your cut rhubarb.  Combine the sugar and cinnamon.  Now sprinkle over the top of the rhubarb.  Next sprinkle the box of dry strawberry jello over the sugar mixture.  Now sprinkle the dry cake mix over the jello.

Slowly pour the cup of cold water over the top of the cake.  Take your butter slices and place them all over the top of the cake.

Bake for 30 minutes.  ENJOY!

Heavenly Lemon Pound Cake

Heavenly Lemon Pound Cake
Heavenly Lemon Pound Cake

Bake up this heavenly lemon pound cake in no time.  Makes a quick fast delicious dessert, treat or take it along for your hostess as a gift.

One of my favorite ways to eat lemon pound cake is with strawberries and plain or vanilla or strawberry yogurt.  Slice off a piece of lemon pound cake, add 3 tablespoons of your favorite yogurt and some fresh strawberry, peaches, mangos, blueberries.  You get the picture.  Now the kids will walk by, hold out their hand and hoping for a slice to be placed in the palm of their hand.  They walk away munching on it just like that.  Guess I like mine fancied up.  There is no wrong way to eat this delicious Lemon Pound Cake.

1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup plain or vanilla yogurt
1/4 cup butter softened
3/4 cup sugar
3 eggs
2 Tablespoons oil
3 Tablespoons lemon juice
1 teaspoon vanilla extract

Pre-heat oven to 350 degrees.  Spray a 9×5 loaf pan.

Mix flour, baking powder and salt.

In separate bowl add sugar and butter.  Cream to combine.  Add eggs one at a time.  Stir in oil, lemon juice and vanilla.

Add dry ingredients to the wet ingredients.  Add in 1 cup yogurt.  Mix everything and pour into your loaf pan.

Bake for 40 to 50 minutes or until toothpick comes out clean.  ENJOY!

 

Lemon Chiffon Cake

Lemon Chiffon Cake
Lemon Chiffon Cake

Craving some new and fresh to serve your family and friends.  Pucker up for a sweet tart treat.  Lemon Chiffon Cake coming right up.  Made from scratch baking at its best.

Ingredients:
7 eggs separated
2 cups all purpose flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup water
1/2 cup canola oil
4 teaspoon grated lemon peel
2 teaspoon vanilla extract
1/2 teaspoon cream of tartar

Frosting:
1/3 cup butter softened
3 cups confectioners sugar
4 1/2 teaspoons grated lemon peel
1/4 cup lemon juice
dash salt

In a large bow place egg whites.  They need to be at room temperature.  Preheat oven to 325 degrees.

Sift flour, sugar, baking powder and salt together three times.  Now whisk egg yolks, water, oil, lemon peel and vanilla until smooth.  Add to flour mixture and beat until well blended.

Add cream of tartar to egg whites.  With clean beaters, beat on medium until stiff peaks form.  Fold 1/2 into batter and mix.  Now add rest of egg whites to batter and mix.

Spoon the batter into an ungreased 10 inch tube pan.  Cut through the batter with a knife to remove any air pockets.  Bake 55 minutes or until the top springs back when lightly touched.  Immediately invert pan and let cool for at least an hour.

Run a knife around sides and center of the tube pan and remove cake to a serving plate.

To make frosting combine all the ingredients and beat until smooth.  Spread over cake.  ENJOY!