Breakfast, Cakes

Banana Cake with Vanilla Bean Frosting

This is a good little cake, I love the vanilla bean little black speckles in the fluffy frosting.  The second picture is what I did with the cake batter the second time around, felt the need to put it in the waffle iron…YUM!

Cake:
2/3 cup sugar
1/2 cup sour cream
1 egg
2 Tbl butter, softened
2 mashed super ripe bananas (about 3/4 cup)
1 tsp pure vanilla extract
1 cup flour
1/4 tsp salt
1/2 tsp baking soda

Frosting:
2 Tbl butter, softened
1/4 cup heavy cream
1/2 tsp vanilla bean paste (or equal amount of pure vanilla extract)
1¼ cups confectioner’s sugar

Preheat the oven to 375° (350° for glass pan).  For the cake, cream sugar, sour cream, egg, and butter.  Add mashed banana and vanilla.  Add flour, salt, and baking soda; mix well.  Pour into sprayed 8×8 pan.  Bake 20-25 minutes until a toothpick inserted in center comes out clean.  Cool completely before frosting.

For the frosting, cream butter and confectioner’s sugar together until smooth.  Slowly add heavy cream; stir until smooth.  Stir in the vanilla bean paste until fully incorporated.  Spread on cooled cake.  Recipe from butteryum.blogspot.com.

For the waffles, make cake batter as above.  Scoop into hot, sprayed waffle iron and cook just as regular waffles.  Remove waffles from waffle iron (won’t be crisp on outside yet), set on cooling rack for about 30 second to crisp.  Eat with butter and maple syrup.

One Year Ago Today:  Baked Apple Cider Donuts 

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cakes

Sparkling Lemon Cake with Lemon Cream Frosting

My husband loves lemon, so this is a cake I put together with him in mind.  I am so grateful for 27 wonderful years with my best friend!

Sparkling Lemon Cake:
1 lemon cake mix
3 eggs
1¹⁄3 cups sparkling white grape juice
1/3 cup oil
2 tsp vanilla paste (can use vanilla extract)
zest of 1 lemon

Preheat oven to 350°.  In large bowl with electric mixer, mix cake mix, eggs, sparkling juice, oil, vanilla paste, and zest until well combined.  Beat on medium speed for 2 minutes.  Pour into two well sprayed 8″ or 9″ pans.  Bake 25- 30 minutes or until golden and pick inserted in center comes out clean.  Cool in pans about 15 minutes, remove cakes from pans and cool completely on wire racks.

Lemon Cream Frosting:
1/2 cup butter, melted & cooled
2 Tbl lemon curd
2 cup powdered sugar
1 (8 oz) Cool Whip topping, thawed

Melt butter in large microwave safe bowl, cool, and stir in lemon curd.  Stir in powdered sugar.  Fold Cool Whip topping into butter mixture.

With serrated knife, slice off top of cake layers to make level if needed.  Place one layer on serving plate, spread half of frosting over cake, place second cake layer and cover with remaining frosting.  Keep cake refrigerated.

One Year Ago Today:  Homemade Oreos

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Cakes, Quick Breads

Orange Vanilla Yogurt Cake with Orange Glaze

This is a tasty little cake, like a sweet bread with frosting.  I first saw a picture on Pinterest and found the recipe in a couple places, so not quite sure who to give the credit.  The recipe calls for vanilla bean but I have this handy bottle of vanilla paste that has the beautiful speckles of vanilla bean in the syrupy goodness, so I used that instead.

                       


1 egg
1 egg yolk
1 cup sugar
3 tsp vanilla paste
1/2 cup oil
1²⁄3 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 (6 oz) vanilla yogurt
6 Tbl orange juice, divided

Spray two small loaf pans.  Preheat oven to 350°.  Using electric mixer, beat egg, egg yolk, and sugar.  Add vanilla paste, and oil, mix well.  In medium bowl, mix flour, baking powder, baking soda, and salt.   Add dry ingredients alternately with yogurt and 2 Tbl orange juice.

Pour into prepared pans and bake for 35-40 minutes.  Remove from oven.  Using toothpick poke holes into cakes.  Pour remaining 4 Tbl orange juice over hot loaves.   Let cool 10 minutes and remove from pans.  Place on wire rack to cool.  Glaze when cool.

Orange Glaze:
1 cup powdered sugar
orange juice
orange zest

Combine powdered sugar, orange zest, and enough orange juice for desired consistency for glaze (I made mine a little thicker).  Pour over cooled loaves.

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Dessert, Pies

Individual Toasted Coconut White Chocolate Cream Pies

I have had this recipe on my “To Make” list for awhile, so today was the day.  This is an adaptation of a recipe on thelunacafe.com.  A beautiful pie with toasted coconut crust and white chocolate melted in the cream filling.  Oh so good!

                       

Toasted Coconut Crust:
3 cups sweetened flaked coconut, lightly toasted (reserve some for garnish if desired)
1 Tbl sugar
1/4   tsp salt
6 Tbl butter, melted
Chop toasted coconut.  Mix together coconut, sugar, salt, and melted butter.  Press 1/3 cup coconut mixture into each round of Demarle round tray to make six crusts (or a 9” pie plate).  Bake at 350 for 6-7 minutes for individual pie crusts (or 15 minutes for large pie), watch closely so as not to get too brown.  Cool completely.

Coconut White Chocolate Custard:
1/2 cup sugar
6 Tbl cornstarch
1 cup milk
1 3/4 cups (13.5 oz) canned coconut milk
1/2 vanilla bean, split lengthwise or 1 tsp vanilla paste
6 egg yolks, lightly beaten
1/4 tsp salt
1 tsp vanilla extract
1 tsp coconut extract
2 oz chopped white chocolate

In medium saucepan, whisk together sugar and cornstarch.  Add milk, coconut milk, and vanilla bean or vanilla paste, whisk to mix well.  Turn on heat to medium-high and stir constantly until thickens and begins to boil.  Remove from heat.  Ladle small amounts of hot milk mixture into egg yolks to warm gradually.  Pour egg yolk mixture into milk mixture in saucepan, stir to combine.  Place saucepan back on medium-high and bring custard back to boil stirring constantly for 1-2 minutes.  Remove from heat.  Stir in salt, vanilla extract, coconut extract, and white chocolate, stir until chocolate melts.  Let custard cool to warm, stirring occasionally.  Fill each coconut crust with about 1/2 cup custard.  Cover with Silpat, put in refrigerator to cool completely.  To serve, put each pie on plate, dollop with whipped cream and garnish with toasted coconut and white chocolate shavings.

Whipped Cream Topping:
1 cup heavy cream
2 Tbl powdered sugar
1/2 tsp vanilla

Whip cream with electric mixer to soft peaks, add powdered sugar and vanilla and whip to desired stiffness.

If you are interested in Demarle bakeware and kitchen tools like the Round Trays and Perforated Sheets please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.