Skip to comments.Monthly Cooking Thread - June 2021
Posted on 06/02/2021 1:58:41 PM PDT by Jamestown1630
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I’ve never used paste vanilla; but I’m sure someone will come along with suggestions.
I didn’t have a dishwasher until I was well along in life and married. I remember many holidays when I was young, and we cooked the big meal, cleaned as we went - and then, when everyone had eaten and gone, Granny and I just went to bed, leaving the dishes in the sink for morning :-)
(I LOVE my dishwashing machine! It’s the greatest invention since the clothes washing machine.)
Since I’m low carb, I rarely make cakes these days, but on the days when I just really really crave cake - I use the microwave and a mug:
Chocolate Cake in a Mug
I made one of those from a pre-made mix, once. It was awful - and not in the original sense of the word :-).
I’ll try your suggestion.
Well, when you are drastically carb deprived and craving chocolate, almost anything will do. I’ve had a few of those boxed ones.
There’s one that’s pretty good - has a packet of chocolate that’s kinda like thin fudge to put over it after the cake is done.
Oh I definitely thank the dishwasher inventor!
The thought of waking up to a sink full of dirty dishes is unbearable for me so even if I was dead tired I’d force myself to do the washing up. I have a very understanding husband and now I only cook two or three times a week since it’s just the two of us. I don’t think I have the stamina anymore to do all that seven days a week!
Sometimes with chocolate mixes, I substitute the water with brewed coffee, and almost always the oil with butter.
Here’s my chocolate frosting recipe: (It’s easy to remember because everything is in 2’s)
2 cups of evaporated milk, or whipping cream
2 cups of sugar
Blend well and slowly bring to a medium rolling boil in a stainless dutch oven or large pot, stirring constantly to prevent sticking, and boil for NINE minutes. You may have to turn heat downward and back up again to prevent boiling over.
Remove from heat. Cool a bit before you add the chocolate to prevent burning it. (If you add it too soon the chocolate will separate from the oil in the chips and in the butter and be a mess. (I know this from experience :-( )
When slightly cooled, stir in
2 cups of dark chocolate chips and
2 sticks of butter.
Stir until melted. When cool enough, transfer to stand mixer and beat until it cools further and thickens. *(If after cooled it is still too thin, add some confectioners sugar a quarter cup at a time until of desired consistence.)
Add one of the following:
2 t. vanilla
2 t. creme de cacao
2 t. whiskey
Store in fridge until cake is made and cooled. Stir the frosting again before frosting the cake.
Thanks for the tip on the vanilla bean group :-)
Southern hospitality at its fullest.
If I could have one slice of cake it would be Tres Leches cake. I have been on extreme low carb since March 5 and its working so I better stay off this thread!
A&P = Atlantic and Pacific Tea Company.
(My grandmom’s favorite grocery.)
If you’re doing Low Carb and crave a chocolate fix, you need to learn about ‘Fat Bombs’ - my husband makes some really good ones.
There are lots of recipes out there.
I wouldn’t want a world without men - but you have to pick them carefully...
Thanks. They need to be quick to fix. Faster than a mug cake even. I usually just grab a miniature chocolate square.
They’re like anything - once you do them a couple of times, it becomes routine and you can whip them up fast, freeze them awhile, and then pop them out of the mold and keep in a baggie in the freezer, for grabbing when the need hits.
On the weekend, I’ll get husband to tell me his recipe, and I’ll post it.
This cake looks great, without the balsamic though. I don’t even understand that addition.
The Best Strawberry Shortcake Cake
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup unsalted butter at room temperature
1 1/2 cups sugar
1 tablespoon vanilla extract
1/4 cup oil vegetable, canola or light olive oil
1/4 cup sour cream regular, full fat
1 cup whole milk or 2%, but avoid lower fat
2 pints fresh ripe strawberries
1 tablespoon Sprouts Organic Balsamic Glaze optional
2 tablespoons sugar
2 cups heavy whipping cream
3/4 cup powdered sugar divided, see recipe below
1 teaspoon vanilla extract
4 ounces cream cheese regular, full fat
1/4 cup diced strawberries with glaze from the recipe above
Bake the cake
Preheat oven to 350°F.
Prepare three 8” cake pans by lightly greasing the sides of the pans and then dusting with flour, then line the bottom of the pans with parchment paper.
In a medium bowl, combine flour, baking powder and salt. Whisk, then set aside.
In the bowl of an electric mixer, beat butter until smooth. While mixing, slowly add sugar and continue to beat until the butter and sugar are well combined and the mixture is light and fluffy. Don’t skimp on the mixing at this stage.
While mixing, add the eggs one at a time, blending at least 10-20 seconds between each additional egg. Mixing well to incorporate some air is important in this step.
Add vanilla and oil, and blend well to combine.
Add sour cream and blend.
Reduce the mixer speed to low, and pour in about half of the milk, then half of the flour mixture. Repeat with milk and flour. Blend just until all ingredients are well combined. Stop mixer and scrap down the sides of the bowl, and stir (just a couple times) by hand just to make sure all ingredients are well blended.
Divided batter evenly into prepared pans.
Bake in preheated 350°F. oven for 22-30 minutes, or until the cake has a slight dome and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no wet batter.
Cool cakes in pans for 5-10 minutes, then carefully remove and continue cooling on a wire cooling rack (leave the parchment on the bottoms at this point). Once cakes are mostly cool, wrap well in plastic wrap and place cakes in the freezer. This will help keep them moist as they fully cool, and will make them easy to handle (stack and frost) when you’re assembling the cake.
Dice strawberries and add to a large bowl. Set aside a couple whole berries for garnish, if desired.
Drizzle on the balsamic glaze, then sprinkle sugar over the berries and stir until the berries are evenly coated.
Cover and place in the fridge while you prepare the whipped cream.
Place the entire mixing bowl and mixing beaters in the freezer for at least 5 minutes, while you gather you ingredients.
Add heavy cream into the chilled bowl and beat until it begins to thicken.
While mixing, add 1/4 cup powdered sugar into the cream (reserving 1/2 cup for later).
Continue to beat, and add vanilla.
Beat until light and fluffy and holds a soft peak.
Remove whipped cream from mixing bowl and transfer into a different large bowl. Place in the fridge for the moment.
In the now empty mixing bowl (should be scraped clean, but no need to wash), add cream cheese and blend until fully smooth. Do not move on until the cream cheese is smooth.
Add 1/2 cup powdered sugar (that you reserved earlier) and blend until fully combined with the cream cheese.
Scoop out 1/4 cup of the glazed strawberries from the fridge, and blend with cream cheese mixture.
Remove whipped cream from fridge and add one large scoop (about 3/4 cup) whipped cream to the mixing bowl and blend on low. Mix just until the cream cheese mixture has gotten a bit fluffier. Add the remaining whipped cream and blend on low just until all ingredients are combined. This step may be done by hand if desired. Be careful not to over mix.
Assemble the cake
Remove cake layers from freezer, unwrap and remove parchment from cake bottoms.
Stack one layer of cake, then about 1/3 of the whipped cream and spread with an offset spatula as needed to level.
Add a layer of strawberries (about 1/3 of the total mixture). You do not need to use all the liquid at the bottom of the bowl.
Repeat with another layer of cake, whipped cream and strawberries, then repeat for final layer.
Garnish cake with a few whole strawberries, if desired.
Serve immediately, or refrigerate until serving. Best when served within 1-2 hours of assembly.
You can divide the work up a bit by baking (and freezing, as directed) the cake layers a day (or a couple days) in advance.
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