I’m back after not posting for a long time. Have you tried a beautiful, green colored Pistachio Cake?
My coworker (Jonnielyn Rivera) shared this super easy recipe with me a few years ago and I just had to adapt it to the ELB! It did take some time because I sometimes ended up with a cake that is too dense or tasteless, because of the amount of pudding. After a few tries, I think I finally nailed it. 😊 Look at the crumb of this cake in the photo below! Light yet moist and flavorful! 😋
And so here is an easy to make yet delicious recipe to try if you have time. All you’ll need is a quick trip to the grocery store to pick up a box of yellow cake mix, a little box of pistachio pudding mix, a bit of sour cream, an egg, some canola oil, and some water!
I hope you’ll try out and of course, I do hope that you’ll like it!
*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*
After posting the Jiffy Spoon bread recipe for the ELB, I got a few requests for a “from scratch” recipe as Jiffy is not readily available where they live. I had that problem once in a while too, so I am more than happy to accommodate that request.
The texture if this is not as soft as the spoon bread recipe, but it is close. I hope you try it both and decide which one you like better!
*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*
Strawberries are pretty tasty this time of the year. I had been purchasing them from farmer’s stands and farmer’s markets as they are always good, unlike other places where it’s hit or miss.
They’re quite expensive though, at $5 -$8 per green basket, but totally worth it as they are sweet and delicious all the way through. I like eating them just as is, after washing. No need for anything else as they are very tasty…and fragrant.
There are no green sour patches on these at all. And since they are so good, I decided to make a cake for my mom’s birthday. I have quart of whipping cream and a dozen home grown eggs in the fridge so I’m all set.
I had been trading loaves of sourdough bread for eggs with my co worker once a week, so the eggs I have are really fresh. Which is important, as the cake is a simple sponge cake recipe where in your ingredients need to be really good and fresh for it to taste great. The frosting is a simple, lightly sweetened vanilla whipped cream, and topped with the best tasting strawberries you can find, this will be a cake you will make over and over.
We had to go to a soccer game at 9 am so I baked the layers and let it cool upside down for 20 minutes while we got ready, turned them right side up to cool completely while we were gone. I then whipped the cake, sliced the strawberries, and put the cake together after lunch, then chilled it for an hour before driving it over to my mom’s. Busy day!
I did not expect a lot of requests for this recipe so I did not photograph anything while whipping up the first, full sized cake. I did not have the time to either as I was rushing to get it done before we had to leave. However, since I did get a few requests, and since there was no left overs after it was demolished at my mom’s, I decided to make another, smaller cake for our home.
I halved the recipe and baked them in two 5-inch round cake pans. They were filled and frosted the same way as the full sized 8/9 inch cake. It was just enough for 6 slices, 2 each for me, my husband, and my son.
So here it is. There are a lot of steps but it is easy and the results are more than worth it. Feel free to break the steps down like I did to fit your schedule. I promise you will be amazed with the end results.
1. Preheat oven to 325F. Line 2 (8 or 9 inch) round cake pans with parchment paper cut to fit.
2. Combine eggs and sugar in a small metal bowl. You will make a makeshift double boiler using the bowl and a small saucepan.
3. Place bowl over a small pan with simmering water.
4. Cook, stirring, until a thermometer reaches 98F.
5. Transfer the mixture into the bowl of a stand mixer.
6. Using the whisk attachment, beat on high for 4 minutes.
7. Lower speed to medium and beat until ribbons form, about 5 more minutes.
8. See the videos above to determine when to stop. You should be seeing clear ribbons in the batter. This is important as this cake has no leavening, aside from the air trapped in the egg mixture.
9. Sift flour into a bowl to aerate it.
10. Place milk in a microwave safe bowl.
11. Place the butter in the bowl too.
12. Heat the mixture for 30 seconds and stir to melt butter.
13. Fold in 1/3 of the flour into the egg mixture until combined. Repeat twice more to use up the flour.
14. Slowly add the milk and butter mixture and stir to combine.
15. Do not overmix as you need the air in the mixture to make your cake light and fluffy. Mix just until combined.
16. Pour into the prepared pans. Drop the pans from about 2 inches from the counter to release any big bubbles.
17. Bake for 20 – 25 minutes, until a toothpick inserted in the center comes out clean.
18. In the meantime, slice a few of the strawberries into thin slices, about 1/8 to 1/4 inch.
19. Remove the cakes from the oven when done.
20. Invert them onto a cooling rack sprayed with nonstick spray. Let cool for at least 20 minutes.
21. Turn them right side up and cool completely.
22. Unmold and peel off the parchment paper.
23. In the meantime, pour the whipping cream in the bowl of the stand mixer. Add the sugar and vanilla and beat until stiff peaks form.
24. Wash, rinse, and dry a few strawberries left whole. Cut them in half lengthwise if desired.
25. Place on cake layer on the serving plate.
26. Spread an even layer of whipped cream over.
27. Top with sliced strawberries, trying to follow the shape of the cake. Cut the strawberries if needed.
28. Top with a little more whipped cream, just enough to cover the strawberries.
29. Top with the second cake layer and gently press down.
30. Frost the top and sides of the cake with the remaining whipped cream.
31. Top with whole or sliced strawberries. Chill until set, about an hour or so.
32. You can serve it like this or decorate with melted chocolate.
33. I used melted Hershey’s sugar free chocolate to pipe zigzags on the strawberries I used to top my mom’s cake. You can also pipe it across the top of the cake.
34. Slice it carefully, serve and enjoy!
35. See how beautiful this cake is? Yum!
The picture below is my mom’s 9 inch cake, all lit up, with the chocolate topped strawberries and chocolate greeting on the side. It was totally out of this world delicious.
Apples were on sale this past few weeks so I had bought my fair share. Actually MORE than my fair share that I had to dehydrate some to save them from going bad.
So I thought about making apple torte (https://athomewiththeresa.com/2020/11/27/apple-cream-torte/). But then someone mentioned apple cake with rum…so off to testing I went! I was told that spiced rum works best but I only had Bacardi so I used that. It worked!
You can definitely taste the rum in this cake. Which I like, but feel free to lessen the amount if you have to. Or replace it with apple juice to make it kid friendly.
Hope you like this recipe!
*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*
I recently got back into making cake pops, as I discovered a whole bunch of molds made of silicone and plastic.
I ordered a lot of them to start experimenting again after not making it for about 5 years. I also ordered some fondant molds and luster powders for decorating.
It was an easier process back then. Just mix up a box of cake mix and bake as directed. Cool and crumble into little pieces, mix in about half a tub of ready made frosting and make little round balls. Dip into melted candy melts and cool.
Nowadays there are an infinite number of shapes and designs, one much more detailed than another.
For this post, I am using my bunny mold and heart mold, making cake pops without sticks. I will post a photo of my other cake pop with sticks at the bottom.
A box of cake mix, any flavor you like (I used chocolate)
The ingredients needed to prepare the cake (usually eggs, oil, and water)
A tub of ready made frosting (I used Butter Cream and Cream Cheese flavored frosting)
Chocolate or candy melts
Sprinkles, edible glitter, metallic spray, any other decoration as desired
1. First, you prepare the cake mix according to the directions provided on the box.
2. Pour into a greased 13×9 pan and bake as directed on the package.
3. Cool cake completely on a wire rack.
4. For these type of molds, you’ll first coat them with a layer of melted chocolate or candy melts, fill it with cake pop mix after it sets, then add another layer of chocolate or candy melts to seal.
5. To do that, melt some chocolate or candy melts in a microwave safe bowl in 30 second increments, stirring until melted and smooth. Pour about 1 tablespoon into the mold and work it up the sides with the back of a spoon. Try to coat the inside of the mold evenly. Refrigerate for 10 minutes or so to set. You can add another, thin layer to reinforce the shell if needed after it has set. Return to the fridge to set again.
6. While the shell is in the fridge, place the completely cooled cake, cut into pieces, in a food processor and pulse until finely crumbled.
7. Transfer to a bowl.
8. Add about half of the frosting and mix well. You want it to have a consistency similar to play dough.
9. Take the chocolate shells from the fridge and fill with cake pop mixture.
10. Press gently but firmly to fill throughout the mold.
11. Make sure to leave some space on top for another layer of chocolate or candy melts.
12. Spoon about 1 tablespoon of melted chocolate or candy melts over the filling.
13. Smooth out the top with the back of a spoon then a straight edged spatula to remove excess.
14. Place in the refrigerator to set, about 30 minutes or so.
15. Carefully unmold the cake pops. Tada! Aren’t they beautiful?
16. Pictures at the bottom are the traditional cake pops that have sticks.
These make the perfect birthday cake for our current Covid-19 situation. They’re individually portioned and easy to wrap up and give out.
Bananas Foster Cheesecake! Minus the flame as I had never done it, so it’s still scary for me to light up my food and watch the flames dance on it. 😊
This cheesecake has bananas in it too so you get to taste a hint of it, but together with the caramelized sugar and bananas ever so slightly toasted in butter…pure heaven in every bite!
Making it in the ELB makes sure you only get a small portion, not too much, so that there is no need to summon much will power. 😊
*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*
3. Place in the big ELB bowl. You can line the bottom with a parchment paper, cut to fit, to make it easier to remove the cheesecake later. You can also add parchment paper slings to make it even easier.
4. Press the mixture down with a spoon. Set aside.
5. Make the filling: In a bowl, place the cream cheese,
6. and brown sugar.
7. Beat well with a hand mixer until mixed.
8. In a small bowl, mash the banana for the filling.
9. I use a fork and just press down on the bananas until they look like this.
10. Add the mashed bananas to the cream cheese mixture.
11. Add the vanilla,
12. Salt,
13. And egg.
14. Beat everything together until well mixed.
15. Pour over the prepared crust and smooth the top using the back of a spoon.
16. Cover with foil and place in the ELB base. Add 3 ELB cups of water to the base, cover and let steam until it shuts off, about an hour.
17. Carefully open the ELB and set the cheesecake aside to cool while you make the topping.
18. Melt butter in a small saucepan.
19. Sprinkle the brown sugar over.
20. Add the cinnamon next.
21. Cook over medium low heat until it melts completely.
22. Place the banana slices on the mixture.
23. Lower heat and cook for a couple of minutes, flipping the bananas over once.
24. Pour the Bacardi rum over and let it heat for a few seconds.
25. Remove cheesecake from the bowl and place on a serving plate.
26. Pour the caramelized bananas over the cheesecake.
It’s already the 5th day of February! Oh my goodness! Is it too early to post a Valentine’s recipe?
Well, I am posting a Chocolate Lava Cake recipe today so you can make a few trial runs of it before the actual Valentine’s Day – you know, for quality control or testing purposes! 😉 Think of it this way…I can’t be the only one eating all these yummy experimental food and sacrificing my figure for a good recipe, right?
This recipe will make the perfect dessert to finish a special meal for two, as the size of this little cake is just right.
It is rich and chocolatey that you’ll only need a dusting of powdered sugar to decorate it. Feel free to use a stencil to make it prettier. You can also top it with chocolate dipped strawberries! Double yum!
*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*
4. Melt butter and chocolate chips in a microwave for 30 seconds.
5. Stir and microwave again using 30 second increments until smooth.
6. Make sure to stir as residual heat can sometimes be enough to melt the last few bits of chocolate. Careful to not burn the chocolate. This will take only about a minute or two total.
7. Mix in vanilla,
8. Eggs,
9. Flour,
10. And powdered sugar.
11. Mix well until blended.
12. Pour batter into prepared bowl. Cover with foil and place in the ELB base.
13. Add 2 1/2 ELB cups water to the base. Cover and let steam until it shuts off, about 45 minutes.
14. Carefully open the ELB and check the cake. It should be set but the center should jiggle like the video below. It should NOT be set all the way.
15. Cool the cake on a wire rack. Run a knife along the edges and invert onto a serving dish.
16. Dust the top with powdered sugar to make it look pretty.
Espresso muffin is one of my favorite treat, as are blueberry, cappuccino, and chocolate chip! I had been playing with recipes to make this just right – with the taste of coffee coming through strong and blending well with chocolate.
I used instant coffee at first but that didn’t taste like espresso so I purchased a jar of instant espresso powder. That made it taste better. Semi sweet chocolate chips plays well with the bitter coffee to round out the taste of this delicious muffin! Perfect to start your day right!
Ingredients:
2 cups all purpose flour
1/4 cup instant espresso coffee powder
1 tablespoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
1 cup whole milk
3/4 cup packed brown sugar
1/2 cup melted butter
2 eggs
1 teaspoon vanilla
1 cup semi sweet chocolate chips
Procedure:
1. Preheat oven to 400F. Line a 12 cup muffin tin with paper liners.
2. Combine flour, espresso, baking powder, cinnamon, and salt in a small bowl.
3. In a large bowl, whisk together milk, brown sugar, melted butter, eggs, an vanilla. Add dry ingredients to the large bowl, fold just until mixture is evenly moistened. Do not over mix.
4. Divide evenly among the muffin cups. sprinkle chocolate chips on top of each muffin.
5. Bake until edges begin to pull away from the sides of the muffin cup, 20-22 minutes. Cool on a wire rack before removing from pan.
6. I like this still a bit warm for breakfast, with a cup of hot coffee or tea! Enjoy!
