Cooking - Easy Lemon Cake

Lemon Snack Cake

I grew up eating snake cake and naturally assumed that everyone knew about them.  Turns out, not everyone knows.

A snack cake is a small cake that's easy to make.  They usually serve 6-8 people and they can be mixed and baked in the same pan.  It's literally so easy that a child could do it.

This cake makes a great mid week dessert.

This recipe comes from the Land o Lakes page and I've been making it for YEARS!

LEMON SNACK CAKE

Preparation time: 15 min Baking time: 30 min
Yield: 8 servings

Cake Ingredients:
1 1/4 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 Egg
2 teaspoons freshly grated lemon zest (optional)
1/4 cup butter or Margarine, melted OR canola oil
3/4 cup milk

Glaze Ingredients:
3/4 cup powdered sugar
1 tablespoon butter or Margarine, melted
2 to 3 teaspoons lemon juice

1.  Preheat oven to 350°F.

2.  While you could mix and bake this cake in 1 pan, I usually don't.  In a bowl combine flour, sugar, baking powder, salt lemon zest, butter and milk.  Mix well with a fork.  Break up any lumps.

3.  Lightly greased an 8-inch square baking pan. Pour batter into the pan.

4.  Bake 30 minutes.

Once you remove the hot cake from the oven begin mixing the glaze.  For the glaze combine powdered sugar, butter and lemon juice in a bowl.

You can pour the glaze over the hot cake or wait for the cake to cool and spread it over the cooled cake.


Variations:

Lemon Coconut cake - substitute light coconut milk for regular milk.  For a deeper richer favor you could use regular coconut milk.  DO NOT use coconut cream!

Vanilla Cake - omit the lemon zest in the cake batter.  Use milk instead of lemon juice in the glaze.

Cake for a crowd:  If you're serving more than just a few people, double this recipe.  Bake in a 13x9 cake pan.

Breakfast Cake:  Bake the cake in a loaf pan.  Cool completely and slice for a light breakfast treat.

Unglazed Cake in 9" pan

PRO TIPS:

*  This cake can be made with soy or any other non-dairy milk.
*  This is a great first cake recipe for kids who are learning to cook/bake/measure.
*  When its warm, this cake is very soft, slice with care.
*  I've tried this recipe with a variety of juices (orange, grapefruit, lime and lemon).  While it tastes fine with other juices lemon definitely yields the best result.

This post is courtesy of Mocha Kathy W.

For more recipes and cooking tips, click HERE!

Cooking - 30 Second Brownie

30 Second Brownie!

This little brownie is just a bit of sweetness.  Perfect for dessert or a little midnight snack.  This recipe is so easy that there's really not much to say.  I'll let the pictures do the talking!

Gather dry ingredients

Carob chips are optional (and delicious)

All mixed up

Spray jar to prevent sticking

Ready to bake

cook for 30 seconds

Done!



One more thing!

Ready to eat!

Yum!

30 Second Brownie

2 Tablespoons flour

1 Tablespoon sugar

2 teaspoons unsweetened cocoa powder

1/4 teaspoon baking powder

1/4 carob (or chocolate) chips (optional)

Pinch salt

2 tablespoons milk  (non-dairy milk is fine)

1 teaspoon oil (canola or coconut)

Drop of vanilla extract

Spray a coffee cup or ramekin with vegetable cooking spray.  In the cup combine the flour, sugar, cocoa powder, baking powder and salt until no lumps remain.  Stir in the milk, oil, and vanilla until smooth.  Stir in chips (optional)

Bake in the microwave on high for 30 seconds.  You may need to add 5 more seconds (maybe 5 more after that, depending on your microwave)… but don’t be tempted to overcook or it will be rubbery!

 It should be moist on the bottom and will continue cooking as it sets.

Serve with chocolate sauce…a sprinkle of powdered sugar…whipped cream or eat plain as a brownie.

This post is courtesy of Mocha Kathy.

For more recipes, CLICK here!

Moist Chocolate Mug Cake (Vegan)

This post needs to start with a complete disclosure.  This is not my recipe.  I found this chocolately delight late one night when searching the inter webs for an easy late night snack.

Much love and credit to Julie at Table for Two.  She originally developed this recipe!

Moist Chocolate Mug Cake
makes 1

• ¼ cup all-purpose flour
• 2 tbsp. unsweetened cocoa powder
• ¼ tsp. baking powder
• 2 tbsp. granulated sugar (you can add 1 tbsp. more if you like it a bit sweeter)
• ⅛ tsp. salt
• ¼ cup + 1 tbsp. milk (soy milk or almond milk is fine)
• 2 tbsp. neutral flavored oil (I like canola but you could also use canola)
• Optional - 1 tbsp. hazelnut chocolate spread OR chocolate chips (not both - use one or the other)

Instructions:

1. In a medium bowl, whisk together dry ingredients.
2. Whisk in the milk and oil until all ingredients are combined and batter has no clumps.
3. Spray 1 mug with cooking spray. (I use Pam Baking spray but some people skip this step entirely)
4. Pour batter into a microwave-safe mug. Mine was a 14-ounce mug. You want enough head space for the cake to rise without pouring over.
5. Microwave mug cake for 70 seconds on high (PLEASE READ NOTES CAREFULLY BELOW)
6. Leave the microwave door closed and allow the cake to rest for 60 seconds.
7. Carefully remove from microwave and enjoy!

Top with ice cream, whipped cream or just eat it plain!

Notes:

Please note that ALL microwaves are different therefore can yield different results and can overcook this mug cake if you aren't careful. My microwave is 950 watts and I cooked mine on 100% power for 70 seconds. Knowing this information, it may help you better judge how long to cook yours for and at what power.

**This recipe is specifically made for the microwave.

More Mug Cakes

This post is courtesy of Mocha Kathy.

Thanksgiving Mac and Cheese

At a recent support meeting one of our Mocha Sisters was adamant that boxes and cans would have no place in her holiday feast.  She also insisted that American cheese slices had no place in proper Mac and Cheese. 

This is a recipe that i'm sure would meet her approval!

Sweetie Pie’s Macaroni & Cheese (serves 12-24)

Ingredients:
1 pound elbow macaroni
1 cup whole milk
2 12-ounce cans evaporated milk
3 eggs
1 cup butter, cut into small pieces
½ pound Colby cheese, grated
½ pound Monterey Jack cheese, grated
½ pound sharp Cheddar cheese, grated
1 pound Velveeta cheese, cut into small chunks
½ cup sour cream
Salt, to taste
1 TB white pepper
1 TB sugar
1 cup grated mild Cheddar cheese for the topping

Instructions:
Heat oven to 350° F. Prepare a deep sided 9×13 pan by coating with cooking spray. Set aside.
Bring a large pot of water to a boil. Add salt, and cook elbow macaroni according to package directions until tender. Drain and transfer the macaroni noodles to the baking pan.
While the macaroni is cooking, combine the milks and eggs in a large bowl. Whisk until thoroughly combined. Add the butter, cheeses, sour cream, salt, pepper, and sugar and stir to combine. Pour over the macaroni and stir to combine. Top with the grated mild Cheddar cheese.

Bake for 30 to 45 minutes or until the top is lightly golden brown.

This recipe is courtesy of Mocha Aliya N. from the NYC chapter.

Turkey Tips

There has been a lot of chatter this week about turkeys.  No, not your ex boyfriend - the bird.

Let me start by saying that you don't have to be any kind of chef to make a great turkey for your friends and family during this holiday season.  Just a few tips and you'll do great!

Turkey for a SMALL party (2-6 people)
A few weeks ago we talked about how to bone and roast a fresh turkey breast.  That post was called The 1-Hour Turkey.  This method is ideal for a small gathering where a whole bird is not really needed.  In that post we learn how to bone, season and roast a fresh turkey breast.  We also cover making turkey stock  Click the title of this section to jump to that post.

The WHOLE BIRD
If you're feeding a crowd then you've come to the right place!  Mocha Heather has shared with us her wisdom on brining the whole bird.  She's also shared an informative video with other turkey tips.


Turkey Brine Recipe - Courtesy of Mocha Heather.
For a full turkey, combine 
1 cup of kosher salt
1 cup of brown sugar
Peppercorns
1 bay leaf
Enough oranges to stuff the inside the bird and a couple of cut up oranges in the water

Put everything in big pot and cover with the water. Leave overnight for best results. 

In the morning discard brine and oranges.  DO NOT cook with anything used in the brine.  Season the turkey with all fresh ingredients.

For more food/cooking tips be sure to visit our Food Page!

Here are more tips shared from the Mochas

1 Hour Turkey - How to Bone and Roast a Fresh Turkey Breast

Fresh Roasted Boneless Turkey Breast

 In the spirit of full disclosure, everything I learned in this post came from a Rachel Ray Special YEARS ago.  The info was so helpful to me that it's become my tradition and bears repeating.

We go to my in-laws for most holidays so I don't have to cook.  I REALLY enjoy left overs so it's not uncommon that I will prepare a turkey breast for home.  Also, our supermarket offers a free turkey if you spend $400 during the month of October and November.  Instead of getting a whole turkey (which is too much for us) I opt for a frozen turkey breast to make our holiday meal.

In this post you will learn:

1.  How to bone a fresh turkey breast

2.  How to roast a fresh turkey breast

3.  How to make broth

Each section is clearly labeled so that you can skip to the section you need.

PART 1 - HOW TO BONE A FRESH TURKEY BREAST

First, please know that if you buy a fresh (not frozen) turkey breast you can simply ask the butcher to bone it for you.  Ask to take home the bones.  They make a great broth!  I get a free (frozen) turkey from the supermarket each year, so I bone it myself.  Plus, I like the boning process.  The other option is to buy a boneless breast, but then you won't have bones to make broth.

For this project you will need:

Cutting board

Garbage bowl or small bag

Cutting Board

Plate for carved meat

Large pot to make broth and store bones

Sharp knives!

Kitchen scissors (optional)

Roasting pan

Safely thaw your turkey breast

Safely thaw your turkey breast.  [I allow mine to sit in the refrigerator for about 2 days.]    Rinse the breast and pat dry with paper towels.  Toss the paper towels.

Sharpen your knives! 

With a sharp knife, split your breast down the middle from top to bottom.

Split breast down the middle (front)

Next, turn the breast over and cut  down the back.  It might already be cut for you! (mine was).  Since you'll be cutting through bones, kitchen scissors work well for this job

Back of turkey breast

Remove the spine

Next cut off  the turkey spine and place it in the stock pot.  The spine in the very bony piece in the middle of the back.

Spine remove!

Spine in stock pot

Now, you'll need to remove the meat from the bone.  The goal here is to keep the breast in 1 piece.  Work slowly and carefully with a sharp knife.

Peel the meat away from the ribs

 Now that the spine if gone, you should be able to peel the meat away from the bone a little bit.  Using your knife slowly cut along the rib cage and separate the meat from the bone.

One breast removed!

Let the bone be your guide.  Cut along the bone until the breast is removed.  If you get stuck as to what to cut next, hold the turkey up by the breast.  Gravity will pull the meat away from the bone and show you where to cut next.

Both breasts removed!

Before you know it both breasts are removed!  Put the turkey carcus (bones) in a stock pot.

PART 2 - HOW TO ROAST A BONELESS TURKEY BREAST.

For this section you will need:

Oil

Roasting Pan

Seasonings (salt, pepper, onion powder)

meat thermometer

Preheat the oven to 300 degrees.  Oil a roasting pan.  (I use a pizza pan).  You'll need something with sides to catch the juice.

Lightly oil a roasting pan

 With the skin side down, season the bottom side of your turkey breast.

Season the bottom side of the breast

I use basic seasonings (salt, pepper and onion powder)

There are a million turkey seasoning mixes available!  I like to keep things pretty basic, so I use salt, pepper and onion powder.

Seasoned breast bottom

Now, turn the breast over and season UNDER the turkey skin.

Season UNDER the turkey skin

Use a sharp knife to gently separate the skin from the meat.  Season UNDER the turkey skin.

Season the top of the turkey skin

Finally, season the top of the skin.  Be generous with your seasonings!

UN-tucked turkey edge

Tucked edges

Nobody likes dry turkey.  To help it cook more evenly, tuck in any loose edges.

Now, it's ready to bake!

Bake in a 300 degree oven for approximately 45 minutes or until it reaches a temperature of 160 degrees.

Allow the meat to rest covered in foil

Remove the turkey from the oven and cover it with foil.  Since the meat will continue to cook once it's removed from the oven, leave it covered until it reaches an internal temp of 165 degrees.

Once the meat reaches 165 degrees, remove the foil.  Now you're ready to eat!

Fully Cooked!

Note:  If you like the skin extra crispy, run the breasts under the broiler for just a few minutes.

Part 3 - HOW TO MAKE TURKEY BROTH

For this section you will need:

Turkey carcus

seasonings

large stock pot

assorted veggies (carrots, onions, etc)

If I'm cooking a full holiday meal, I keep a stock pot simmering on the stove.  As I cook I'll toss in most food waste.  That is to say carrot tops, onion skins, parsley stems, etc.  This recipe is for a basic broth.  It's SUPER easy and works well.

Place the turkey carcus, bones and trimming in a large stock pot.

Turkey carcus in a stock pot

Add a hand full of salt, 2 Tablespoon of pepper and 3 Tablespoons of onion powder.

About this much salt

Basic seasonings

In truth you could add just about any seasonings to this broth.  Since I use it in lots of different foods I typically stick to the basics.  That is salt, pepper and onion powder.

Add veggies to stock pot

Add 1 whole [uncut] onion and a couple of [washed, uncut] carrots to the pot.  Fill the pot about 1/2 - 3/4 full of water and simmer over med/low heat with the top on the pot.

Simmer over med/low heat

Allow the broth to simmer with the until the veggies are fully cooked.  Strain out the meat and veg and use the broth to make gravy, rice, soup or anything you heart desires!

I store strained broth in mason jars in the refrigerator or in ziploc bags in the freezer.

Broth Pro Tip:  Making from from bones is very easy and pretty forgiving.  It can be cooked quickly or slowly.  It can even be made in the slow cooker if you like.

If I have a long cooking day, I bone my turkey first and start the broth early.  As the day goes along I add veggie scraps to the simmering pot. 

If I have a short cooking day, I turn up the heat to medium and cook things a little faster.  It works out great either way!