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Archive for July, 2010

Brownstone Front Cake

Friday, July 30th, 2010

What a great cake idea from Cookie Madness!

Brownstone Front Cake

1 cup water, boiling
2 oz unsweetened chocolate
2 cups all purpose flour, sifted before measuring (8 oz) or 1 3/4 cups unsifted
1 teaspoon baking soda
1/4 teaspoon salt
4 oz unsalted butter, room temperature
1 3/4 cups firmly packed brown sugar
2 large eggs, room temperature
1 tsp. vanilla extract
1/2 cup sour cream, room temperature

2 tablespoons softened butter
1 cup powdered sugar
Pinch of salt
1 oz melted unsweetened chocolate, cooled
1/2 teaspoon vanilla
2-4 tablespoons whole milk

Preheat oven to 325 degrees F. Spray a 9×5 inch metal loaf pan with flour added cooking spray and line the bottom with a rectangle of parchment paper.

In a large (2 cup) microwave-safe measuring cup or in a saucepan, bring the water to a boil. Stir chocolate into the water and let it sit until it’s room temperature. This takes a while so do it first.

Sift together the pre-sifted flour, cocoa, baking soda, and salt and set aside.

In bowl of a stand mixer with the paddle attached, beat the butter until creamy. Beat in the brown sugar and continue beating for about 3 minutes on high, scraping sides of bowl. Beat in the eggs, one at time, beating 30 seconds after each egg, then beat in the vanilla.

Make sure the chocolate/water mixture is room temperature, then stir in the sour cream into the water. Starting and ending with the flour mixture, add flour mixture and chocolate mixture to batter alternately, stirring just to blend. Batter might be a little lumpy.

Bake on center rack at 325 F. for one hour. Cool in the pan for about 15 minutes, then invert onto a rack to finish cooling.

For frosting, beat together the butter and powdered sugar. Add the salt and melted chocolate. Continue beating and scraping sides of bowl. Add the vanilla. Add milk as needed, starting with 2 tablespoons and using more (I used all 4 T.).
Ice the cake!

Get a good head start on the boiling water and chocolate step so it will have time to come to room temperature.

The recipe says to use sifted flour, which means a full 2 cups won’t weight the usual 9 oz but more like 8 oz. You can skip the sifting and just weigh out 8 oz

Lemon Torte– An interesting recipe

Thursday, July 29th, 2010

Here’s an impressive dessert recipe using a boxed cake mix and homemade lemon curd.

Some people are intimidated by a cooked pudding like the lemon curd, but I worked on the recipe to make it fool-proof.

Give it a try!

Lemon Torte

Serves 10 – 12

For the cake:

• 1 18.25-oz box yellow cake mix

• 1 cup whole milk

• 1 stick butter (8 tablespoons), melted

• 3 large eggs

• 2 teaspoons pure vanilla extract

For the lemon curd:

• 3 large eggs

• 1 egg yolk

• 1 cup sugar

• 1 cup cornstarch

• Pinch salt

• 1 cup water

• 1 cup freshly squeezed lemon juice

• 2 tablespoons unsalted butter

• 2 teaspoons finely grated zest (from 1Ú2 large lemon)


• 1 pint heavy whipping cream, whipped

• Fresh raspberries

To make cake

Preheat oven to 350 degrees. Grease and flour two nine-inch round cake pans.

Pour cake mix, milk, butter, eggs, and vanilla into a large mixing bowl. Beat with an electric mixer on low speed for 1 minute, then scrape down sides of bowl.

Mix at medium speed for 2 minutes longer until batter is thick.

Divide batter equally between the two pans and spread top evenly with a spatula.

Bake for 26-29 minutes or until cake springs back when lightly touched and starts pulling away from the sides of the pan.

Wordless Wednesday

Wednesday, July 28th, 2010

Check out this cute cupcake image from Baker’s Royale.


An Avatar Cake

Wednesday, July 28th, 2010


Thanks, Cake Wrecks.

An Inspired Story From A Mother of A Slain Soldier

Tuesday, July 27th, 2010

Family and friends of military members held a memorial service at Sherlock Park in East Grand Forks today.

Supporting soldiers currently overseas, and remembering soldiers lost. Honoring, supporting and remembering. A memorial service today was organized by someone who knows loss.

“The military has been such an avid support of my family since my son’s death that we were just trying to do a tribute back to the soldiers.”

Carmen Kleinwatcher lost her son Chris almost four years ago serving our country in Afghanistan and wanted a day to pay tribute to those serving overseas.

“From what I understood his last words were he wanted to come back to America and have people come together once again.” Carmen said.

Read more here:

Cancer Fighting Cake Recipe

Monday, July 26th, 2010

Thanks to the Kansas City Infozine for sharing this:

Washington, D.C. – infoZine – American Institute for Cancer Research – This summer, experts at the American Institute for Cancer Research (AICR) have come up with a fun and healthy way to beat the heat: Try a delicious, vitamin-rich, cancer-protective summer version of Red Velvet cake, minus the hot kitchen (and, technically, the cake).

AICR’s cool, refreshing “No-Bake Watermelon Cake” offers an unusual and festive presentation: It looks like an ordinary cake until cutting into it reveals rich, red watermelon in place of calorie-packed cake. Each slice, slathered with white, creamy icing, makes up a hearty, healthful serving of fruit.

And if this dessert’s eye appeal, juicy sweetness, and refreshingly cool, crisp texture aren’t enough, there’s solid science to suggest it can help lower your cancer risk. Researchers know that diets high in a variety of fruits may reduce risk for several cancers, but watermelon’s come under special study recently.

No-Bake Watermelon Cake, photo courtesy of AICR

“Watermelon is loaded with vitamins A and C,” says Alice Bender, MS, RD, Nutrition Communications Manager for AICR. “It is also rich in the red pigment called lycopene, a potent antioxidant.

AICR’s expert report found that foods containing lycopene probably reduce risk of prostate cancer. Researchers are also looking at a potential role for lycopene in protecting against breast and other cancers.

No Gluten, No Guilt

Perfect for backyard picnics or family gatherings, this cake can be enjoyed by everyone, even those watching their weight or following a gluten-free diet. Low in fat with minimal added sugar, each serving tops out at only 150 calories. The gluten-free icing contains high-protein Greek yogurt, a small amount of whipped cream and low-fat cream cheese.

Preparing the melon requires a bit of carving and shaping with a sharp knife, but the icing and decorating can be a family affair, involving even young children. In addition to the recipe below, visual instructions for carving and decorating are available on the AICR blog external link.

Heart-breaking Story….

Monday, July 26th, 2010

Found in the Courier Post:

DEPTFORD — The dusty bottle has sat in the Corma home for 27 years.

The gift of Dom Perignon champagne was given to Sal and Trudy Corma for their honeymoon.

They chose to save it, planning to pop the cork at their son’s wedding.

Instead, they will open it today on what would have been his 25th birthday. Salvatore S. Corma II was killed in Afghanistan on April 29.

“We’ll make a cake,” Trudy Corma says. “We’ll make a cake and drink champagne — just the two of us.”

“I hope no one comes by; we want to spend the day alone,” admits the soldier’s father, Salvatore S. Corma Sr.

“It’ll probably be a house full of people instead.”

“Yeah,” Trudy Corma absently agrees.

Then, as if suddenly conscious of how her words might sound, she says, “No, actually, people have been very good. They have been so kind.”

This is what life is like now for the Cormas: teetering between overwhelming grief and gratitude.

“I cry every day,” says Sal, 78. “Every day when I go for my dialysis, I shut my eyes and cry.”

“He cries, I can’t cry,” acknowledges 68-year-old Trudy. “I go in circles every day. It just doesn’t seem real.”

Then she takes a breath and reminds herself, out loud, that God is good and he doesn’t make mistakes.

Trudy Corma knew her son was in harm’s way. She just told him to do his best and stay close to God.

“We’re all going to go where he went,” she muses. “He just got there ahead of us,” she said.

“A miracle child’

Ask them about their son and the stories pour out, as if the Cormas are just waiting for someone to ask.

Stories about how 4-year-old Salvatore refused to fly anything but first-class; how he called spaghetti “pasketti”; how he always stuck up for the underdog; how he never forgot to thank his coaches, teachers and even his parents every day.

They remember how Salvatore always knew he wanted to go into military service, and how, on the day he toured West Point, he turned to his parents and said, “This is where I’m going to school.”

He was the Cormas’ “miracle child.”

Darth Vader Cake

Friday, July 23rd, 2010


Hmm… thoughts?