Recipe: Pineapple Pound Cake with Cream Cheese Frosting

Pineapple Pound Cake with Cream Cheese Frosting

This is an awesome, dense, bakery-style cake. It's super rich, too. And the secret to that is that you apparently must use nearly a whole carton of eggs. I wish the rum flavor was more pronounced, but this was a hit here. Because it is so heavy, you will get quite a few servings out this!

Cookbook Review: Butter: Baked Goods

Format: Hardcover
Pub Date: October 2013
Publisher: Random House
Length: 264 pages
FTC: Purchased myself
List Price: $35 ($22.14 on Amazon as of today)

I ordered this recently as an early Christmas present for myself. I'm not familiar with the author or her bakery, but I LOVE to bake. And this one looked cute. Little did I know I would be receiving a gorgeous hardbound baking book that I would be proud to show off.

There is a wide variety of recipes in this book. Everything from scones and muffins to pies and cookies is here. There aren't a ton of any one type of recipe, but what is here is definitely appealing.  Most of the recipes are easily accessible for the average home cook. Only a few are the least bit fussy. And I only found one ingredient that I could not source locally: pistachio paste. Which isn't a problem for me, because I'm really not all that fond of pistachio.

Butter's claim to fame is the homemade flavored marshmallows. I've seen homemade marshmallow recipes before (Ina Garten has one) but I haven't seen flavored ones. The main recipe for marshmallows also features several variations including raspberry, coffee, mint, and coconut. Given the techniques, you can easily swap other flavors in where you want to as long as they're added in the right part of the recipe.

Despicable Me Minion Twinkie Cupcakes

So...I've been promising to make  Despicable Me Minion cupcakes with the boys for the last month. School starts on Wednesday (yeah, don't ask) and it's rainy today. I finally made time for these little cuties.

 I didn't come up with this design...there's a few versions floating around the internet. Most used chocolate sprinkles, which I was inexplicably out of, so I used licorice for the hair instead. The rest is Twinkies, Smarties, black gel icing, frosting, and cupcakes.

I did this the laziest way possible. The cupcakes are made with a mix, the frosting is from a can. The only technique I would pass on is to decorate the Twinkie halves *before* adding them to the cupcakes. Seems obvious, but it took me a cupcake to figure that out. Draw the circles for the eyes with gel, draw the goggle straps, then add the Smarties. Easy!

Looking for more recipes and ideas? Check out my recipes page.

Texas Brownies aka Texas Sheet Cake (Recipe)

This is more traditionally known as Texas Sheet Cake, but the recipe I've always used calls them brownies. It's from a 1988 recipe card from Great American Recipes, one of those companies that used to send you free cards to entice you to subscribe to monthly recipe deliveries. (Which, of course, I never did).

What makes this weird is that most of the prep is done on the stove. There's no creaming of butter for either the cake or the frosting. It has a unique flavor and texture as a result. This is not a gourmet, chocolate aficionado's type of cake. It's a family potluck type of dessert. It's a cake-like brownie (or a brownie-like cake). Very sweet, slightly chocolate-y, and makes a huge pan!  I don't own a 17x11 pan. Mine was 15 x 11 and worked fine. Just adjust the baking time to your pan and test the center with a toothpick. I got 36 brownies from my smaller pan.

Make sure you pour the frosting on while the cake is warm and resist cutting into it while it's still warm. It cuts much more cleanly after it cools.

Recipe: Fresh Apple Walnut Cake

Here is a recipe that's older than I am. It's one of the three cakes my mom has made pretty regularly over the last 30+ years. (The other two are her Black Joe cake and a scrumptious carrot cake.) If you don't look at the ingredients too closely, you might be able to fool yourself into believing this cake is good for you.

It has apples. It has walnuts. And best of all, You Don't Have to Grease and Flour the Pan!!!

*Snoopy Dance*

The ungreased angel food cake pan (You should have the kind with the removable center!) allows the batter to climb.  Yes, that's a lot of vegetable oil. But this is a big cake. And, while I haven't tried it, you could probably sub in a bit of applesauce for some of it. I also use this gizmo to peel, slice and core the apples. I hate to peel anything, but this gadget cuts down the prep time tremendously!

Fresh Apple Walnut Cake

Ingredients


1 1/2 cup vegetable oil (you could probably sub in some applesauce)
2 cups sugar
3 eggs
2 teaspoons vanilla
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3 cups flour
3 cups fresh apples, chopped (I use Granny Smiths)
1 cup nuts, chopped

Combine oil, sugar and eggs; beat well. Add vanilla, salt, cinnamon, nutmeg, and soda; stir on low. Gradually add flour. Stir in nuts and apples.

Pour batter into an UNGREASED angel food cake/tube pan (preferably one with a removable bottom). Bake at 350 for 50-60 minutes or until butter knife inserted in the center comes out clean.

Cool completely on wire rack. Gently remove from pan. Store covered.

This is a moist,  yummy cake that is perfect with coffee. I admit it. I've eaten a slice for breakfast before. It's actually better if you let it cool completely, wrap it up tightly in plastic wrap or foil, and let it sit overnight. But if you can't wait that long, it's good hot out of the oven, too.

Recipe: Lemon Yogurt Cake

This is my favorite pick-me-up recipe that doesn't involve chocolate. It has a bright, strong lemon flavor, a spongy, firm texture, and slices beautifully.  This cake received a Best of Division at the county fair least week (I'm totally bragging).  It is that good.

Recipe by Ina Garten. My commentary and adjustments are in italics. Photo is my own.

Lemon Yogurt Cake by Ina Garten

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons) (Microplanes are a godsend!)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

Recipe: Cream Cheese Pound Cake

I've only made one previous pound cake, the Blackberry Swirl Poundcake from Martha Stewart. This one is a more traditional one, and I must say makes THE BEST strawberry shortcake ever. But...the ingredients are fat, fat, and more fat, so save this one for when you want to distribute most of it to the neighbors, family, friends...anything to get most of this cake out of the house because it is addicting and way too easy to make.

1 1/2 cups butter, softened
1 (8 oz) pkg cream cheese, softened
3 cups sugar
6 eggs
3 cups flour
dash of salt
1 tablespoon vanilla

Heat over to 300 degrees F. Grease and flour bottom, side and tube of a 10 x 4 inch angel food cake pan or a 12 cup fluted tube cake pan (Bundt®--this is what I used.)

In large bowl, beat butter and cream cheese with electrix mixer on medium speed until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating until blended.

Mix flour and salt; gradually add to butter mixture, beating on low speed just until blended after each addition. Stir in vanilla. Pour batter into pan.

Bake 1 hr 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 10-15 minutes. Remove from pan to wire rack*; cook completely, about 1 hr.

*This is a crucial step that I messed up on. I set mine out to cool on a regular pan and the bottom got a little soggy. There is a lot of residual moisture in the cake, so a wire rack is important!