By Kittencalskitchen on Food.com
CAKE
4 large eggs
1 1/2 cups white sugar, plus
1/2 cup brown sugar, packed or 2 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons cinnamon
3/4 teaspoon ginger powder
1/4-1/2 teaspoon clove
CREAM CHEESE FROSTING
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
2 tablespoons whipping cream, unwhipped
3 1/2 cups icing sugar (more if needed)
Change Measurements: US | Metric
Prep Time: 10 mins
Total Time: 35 mins
DIRECTIONS:
1 Preheat oven to 350°F.
2 Grease a 15x10-inch jelly-roll pan.
3 For the cake; in a large bowl combine the eggs, both sugars, oil, pumpkin puree and vanilla; beat until smooth and well combined (about 2 minutes).
4 In another bowl combine the flour with, baking powder, baking soda, salt, ginger, cinnamon and cloves; stir into the pumpkin mixture until well combined.
5 Spread the batter into jelly-roll pan.
6 Bake for 25-30 minutes or until lightly browned.
7 Cool cake completely.
8 For the frosting; in a large bowl cream butter with cream cheese, vanilla and whipping cream until light and fluffy (about 2 minutes).
9 Add in the icing sugar; beat until smooth adding in more icing sugar or whipping cream (if needed) to achieve desired consistency).
10 Spread over completely cooled sheet cake.
Saturday, February 26, 2011
Wednesday, February 9, 2011
Paula Deen’s Red Velvet Cupcakes from Food Network
INGREDIENTS
•2 1/2 cups all-purpose flour
•1 1/2 cups sugar
•1 teaspoon baking soda
•1 teaspoon salt
•1 teaspoon cocoa powder
•1 1/2 cups vegetable oil
•1 cup buttermilk, room temperature
•2 large eggs, room temperature
•2 tablespoons red food coloring
•1 teaspoon white distilled vinegar
•1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting
•1 pound cream cheese, softened
•2 sticks butter, softened
•1 teaspoon vanilla extract
•4 cups sifted confectioners' sugar
•Chopped pecans and fresh raspberries or strawberries, for garnish
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans, fresh raspberry or strawberry, or sprinkles.
Perfect for Valentine's Day!
•2 1/2 cups all-purpose flour
•1 1/2 cups sugar
•1 teaspoon baking soda
•1 teaspoon salt
•1 teaspoon cocoa powder
•1 1/2 cups vegetable oil
•1 cup buttermilk, room temperature
•2 large eggs, room temperature
•2 tablespoons red food coloring
•1 teaspoon white distilled vinegar
•1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting
•1 pound cream cheese, softened
•2 sticks butter, softened
•1 teaspoon vanilla extract
•4 cups sifted confectioners' sugar
•Chopped pecans and fresh raspberries or strawberries, for garnish
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans, fresh raspberry or strawberry, or sprinkles.
Perfect for Valentine's Day!
Granola is also GF.
INGREDIENTS
14 cups of quick oats
2 tsp salt
1 cup powdered milk
1 cup canola oil
2 cups brown sugar
2 tsp vanilla
1 cup water
1-1/2 cups of dried fruit(I use craisins)
1 cup nuts(I use sliced almonds)
1. Combine dry ingredients. Add wet ingredients and mix well. Cook @ 300 degrees about 2hrs stirring every 30 min between cooking. After cooled add dried fruit and store in airtight container.
**Makes great little treats for any occassion. This recipe is great and has leeway to play with the dried fruit and nuts you use. Enjoy!!!
14 cups of quick oats
2 tsp salt
1 cup powdered milk
1 cup canola oil
2 cups brown sugar
2 tsp vanilla
1 cup water
1-1/2 cups of dried fruit(I use craisins)
1 cup nuts(I use sliced almonds)
1. Combine dry ingredients. Add wet ingredients and mix well. Cook @ 300 degrees about 2hrs stirring every 30 min between cooking. After cooled add dried fruit and store in airtight container.
**Makes great little treats for any occassion. This recipe is great and has leeway to play with the dried fruit and nuts you use. Enjoy!!!
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