Tag: powdered sugar

GRANDMOTHER’S SECRET TEA CAKE RECIPE WITH GLAZE

Light! Fluffy! Perfect after dinner with a cup of tea or a mid-afternoon snack!!!

Ingredients:

1/2 cup butter, soft

1/2 tsp. salt

1 tsp vanilla

3/4 c. sugar

2 1/2 tsp. baking powder

3/4 c. milk

2 eggs, separated

2/3c. sifted cake flour

1 1/3 cups graham cracker crumbs

Glaze:

1 cup powdered sugar whisked with 2 Tablespoons milk (add more sugar to thicken and more milk to thin it)

Directions:

In a mixer, combine butter, salt and vanilla and combine. Add sugar and blend. Add the egg yolks. Combine the flour, baking powder and graham cracker crumbs in a bowl. Add this mixture to the mixer, alternating with the milk. In a separate bowl, beat the egg whites until stiff and gently fold into the batter. Pour into a buttered and floured bundt pan and bake at 375 for approx 20 mins or until a toothpick inserted comes out clean. Let cool and then glaze!

CINNAMON ROLL CAKE

This cake was recommended to me by Jennifer from Confessions of a Mad Housewife. Check out her page!!!

Ingredients

3 cups flour
1/4 tsp. salt
1 cup sugar
4 tsp. baking powder
1 1/2 cups milk
2 eggs
2 tsp. vanilla
1/2 cup butter, melted
TOPPING
1 cup butter, soft
1 cup brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon
GLAZE
2 cups powdered sugar
5 Tbsp. milk
1 tsp. vanilla

Instructions

Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.
In a mixer, add the flour, salt, sugar, baking powder,
milk, eggs, and vanilla. Once combined well, slowly stir in the melted
butter. Pour into pan.
For the topping, mix the butter, brown sugar, flour and
cinnamon together until well combined and creamy. Drop evenly over the
batter by the tablespoonfuls and use a knife to marble/swirl through the
cake.
Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.
Glaze: Whisk the powdered sugar, milk and vanilla. Drizzle evenly over the warm cake.

Adapted from Chef in Training.

Marashino Cherry Dark Chocolate Brownies

Adapted from A Little Bit Crunchy A Little Bit Rock and Roll

Ingredients:

1/2 cup unsalted butter

1/4 cup dark chocolate chips

1 cup sugar

2 eggs

1 teaspoon vanilla

1/3 cup dark cocoa

1/2 cup flour

1/4 teaspoon salt

1/4 teaspoon baking powder

For the frosting:

2 cups powdered sugar

1/2 cup unsalted butter, room temperature

10 ounce jar maraschino cherries, drained, juice reserved

1 tablespoons milk

1-2 teaspoons reserved maraschino cherry juice

dab of pink food coloring gel paste

1 teaspoon vanilla extract

1/4 cup cup dark chocolate chips or DOVE chocolate (I used DOVE CHOCOLATE DISCOVERIES!!!! YOU CAN ORDER THESE FROM MY CHOCOLATIER, KRISTINA HERE!
YOU CAN ALSO VISIT HER FACEBOOK PAGE HERE)

Directions:

1. Preheat the oven to 350 degrees F. Line 7×11 pan with nonstick foil.

2. Drain the cherries and coarsely chop them. Use a kitchen scissor-easy! Spread them out on a paper towel to dry slightly.

3. In a small bowl, whisk together the flour, dark cocoa powder, salt, and baking powder.

4. Melt the butter and pour into a large bowl. Whisk in the dark chocolate chips until melted.

5. Whisk in the sugar and then the eggs.

6. Stir in the dry ingredients.

7. Pour into the prepared pan and bake for 20-25 minutes. Cool completely.

8.
For the buttercream, beat the butter together with the powdered sugar
and extract. Add the milk and maraschino cherry juice until it reaches a
desired consistency. Add a dab of pink food coloring paste! Fold in the chopped cherries.

9. Frost the cooled brownies. Chill for 30 minutes and then cut into squares.

10. Melt the remaining 1/4 cup chocolate chips and drizzle over the frosted cut brownies.