Apple Spice Cake!

This is a favorite of ours, from Cooking Light. It's a perfect afternoon snack with an iced coffee or cold glass of milk.

With cinnamon, cloves, and nutmeg it makes the house smell really good!

So moist, and with chunks of apple... you'll love this one!

Apple Spice Cake- Cooking Light
1 cup packed dark brown sugar
1/3 cup (3 ounces) block-style fat-free cream cheese, softened
1/4 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup low-fat buttermilk
1 cup chopped peeled Braeburn apple
2 tablespoons brandy (optional)
Cooking spray
2 teaspoons powdered sugar

Preparation- (I use a 9" round pan with "bake-even" strips so that it is level at the end of the baking time.)


Preheat oven to 350°.

Place the first 4 ingredients in a large bowl, and beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (flour through nutmeg), stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition. Stir in the apple and brandy, if desired.

Spoon mixture into an 8-inch square baking pan coated with cooking spray.
Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on wire rack. Sprinkle with powdered sugar.

A Tribute to Kettle Corn and All Things Zoo!

Kettle Corn is the perfect solution to the life-long question, "sweet or salty?" !

It reminds me of summer fairs, fireworks on the 4th of July, and just being outside having a great time.

It's the perfect popcorn, no microwaves here!

That's one happy mouth!

I couldn't get enough of the giraffes, they were sooooo adorable!

I did get the sense they were looking down at us though :)

Here's another one...

And just one more!

It was one of those days at the zoo... the tiger  roared and bounded into the tree... the wild african dogs were playing in the water and chasing each other around... the bighorn sheep were scaling the mountain... we rode the camels... and the carousel...

And it was probably one of the last cool, breezy days we'll have before summer. To top it off, the zoo was totally empty!

We had too much fun!

Mmm, that's good stuff.

Look how happy this guy is... and no one even gave him any Kettle Corn!

It was a day for the books... we'll see ya later!

Strawberries!

Brown Sugar Strawberry Tart!

The tart crust is my favorite part about this recipe. It's crisp, and crumbly, and crunchy and sooo delicious!

To start, pick up some beautiful strawberries, which just happen to be in season now!

This recipe is from Sunset magazine. For the sweetest strawberries the article says to buy ripe because they don't mature after picking; eat quickly, they're only perfect for a couple of days; and only rinse just before eating.

The sweet creamy mixture is made with creme fraiche and heavy cream. Mmmmm.

Creme Fraiche is kind of "yogurty", and "sour creamy"... smooth as satin... and so creamy! It is whipped with heavy cream, brown sugar, and vanilla. I also added just a bit of brandy.

Once the crust is baked and cooled just spread the cream mixture over it...

And lay the strawberries on top. It is such a quick and easy recipe, the perfect way to take advantage of strawberry season!

Slice into it and enjoy!!!

 

 

 

Brown Sugar Strawberry Tart- Sunset (April 2010)

 

Ingredients:

1 cup flour
1/4 cup packed dark brown sugar, divided
1 tablespoon cornstarch
1/8 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
1 teaspoon vanilla extract, divided
1/2 cup crème fraîche
1/2 cup whipping cream
12 ounces strawberries, hulled and sliced

Preparation:

1. Preheat oven to 350°. In a food processor, whirl flour, 2 tbsp. sugar, the cornstarch, and salt until combined. Add butter and 1/2 tsp. vanilla and pulse until fine crumbs form and dough just begins to come together. Press evenly into bottom and up sides of a 9-in. round tart pan with a removable rim.
2. Bake until edges are golden, 20 to 22 minutes. Let cool on a rack, then gently push tart crust from pan rim; set on a plate.
3. In a bowl with a mixer on high speed, beat crème fraîche, cream, remaining 2 tbsp. sugar, and remaining 1/2 tsp. vanilla until thick. Spread in cooled crust. Arrange strawberries in circles on top, alternating cut sides down and up.

Make ahead: Chill, loosely covered, up to 4 hours.

It's a Baby Shower!

My cousin and her husband are having their first baby and we are so excited for them! This is a classic white cake with lemon swiss meringue buttercream covered in fondant.

I was in a bit of a time crunch when I made this cake and resorted to store bought lemon curd. It does not compare at all! It tasted like it was from a jar, it wasn't tart, or even yellow!   At least I know now, homemade lemon curd is worth it!!! The recipe for lemon curd is in the A Perfect Little Breakfast post from September 2009.

I rolled out plain white fondant and used a cookie cutter for the little baby carriages.

There are definitely perks to having a mom that loves to bake!

Lemon Swiss Meringue Buttercream-

Follow the Swiss Meringue Buttercream recipe from the Double Chocolate Hi-Hats post, omitting the peanut butter and adding lemon curd to taste.