Stuff by Tammy
Making delicious foods and loving life!

Flourless Chocolate Quinoa Cake

Posted in /Cooking/Desserts/Cake on Monday, April 03, 2017


If you're looking for a truly gluten free cake this is the one. It is so rich and dense you probably will struggle to finish your piece.


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White Cake

Posted in /Cooking/Desserts/Cake on Sunday, April 02, 2017


Yield: Full Slab or three 9×13 pans or 6 dozen cupcakes

Ingredients

5 cups white sugar
2 cups shortening
3 cups sour milk
40 ml vanilla
8 eggs
1 1/3 cups milk
8 cups flour
4 Tbsp baking powder
3 tsp salt

Directions

  1. Cream together sugar and shortening
  2. Add sour milk and vanilla to sugar mixture
  3. Blend in eggs and milk, be sure to scrape the sides of the bowl and mix again.
  4. Combine flour, baking powder and salt in a separate bowl, then add a little at a time until its combined.
  5. Pour into prepared cake pans
  6. Bake at 325 for 40 minutes.
  7. Frost with Buttercream Frosting

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Regular Chocolate Cake

Posted in /Cooking/Desserts/Cake on Sunday, April 02, 2017


Yield: full slab, three 9×13 pans or 6 dozen cupcakes

Ingredients

6 cups sugar
1 1/2 cups margarine
1 1/2 cups cocoa
3 cups coffee (you can use instant coffee, make sure you dissolve it fully first)
6 cups flour
6 tsp baking soda
1 1/2 tsp salt
3 cups sour milk (sour milk = 3 cups regular milk + 3 Tbsp lemon juice)
6 eggs

Directions

  1. Cream together sugar & margarine
  2. Whisk together cocoa & coffee then add to the margarine mixture
  3. In a separate bowl combine flour, baking soda & salt. Then add to the previous mixture (this will become very thick).
  4. Add in sour milk & eggs a little at a time until combined. DO NOT OVERMIX.
  5. Pour your cake batter into prepared cake pans (greased and floured or parchment paper)
  6. Bake at 350 for 45 minutes.

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Gingerbread Cake

Posted in /Cooking/Desserts/Cake on Sunday, April 02, 2017


Yield: three 8 inch square pans of 16 pieces.

Ingredients

3 cups water
450 ml Molasses
2 tsp baking soda
1 cup room temperature unsalted butter
2 cups brown sugar
2 eggs
4 1/2 cups flour
1 tsp salt
2 tsp ginger
1 Tbsp cinnamon
2 pinches ground cloves
2 Tbsp baking powder

Directions

  1. Bring water to a boil, remove from the heat and stir in the molasses and baking soda. Let cool until lukewarm
  2. Cream together brown sugar and butter. Then add eggs one at a time
  3. In a separate bowl mix together flour, salt, ginger, cinnamon, cloves and baking powder
  4. Mix in alternately the flour mixture and water mixture into the butter mixture
  5. Be sure to scrape the sides of the bowl and mix again to remove any lumps
  6. Pour your cake batter into prepared cake pans (greased and floured sides with parchment paper on the bottom)
  7. Bake for 30-35 minutes at 350
  8. Serve with peach wedge and vanilla ice cream or whipped cream

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Buttercream Frosting

Posted in /Cooking/Desserts/Cake on Sunday, April 02, 2017


This classic buttercream frosting is a must have for your recipe collection. Sometimes, I add in a touch of cocoa powder for the extra chocolatey touch or a bit of food colouring to make a colour statement!


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Welcome!

Thanks for visiting my blog about great foods and fun fabric projects! There's lots to see here and I am always adding new recipes.

Did you know that we're journaling our progress as we work towards circumnavigating the world by sail? Join us on our adventures at weboughtaboat.com!

~ Tammy

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