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!

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.

Pumpkin Pie from Fresh Pumpkin

Yes, it's just about that time of year again.  Batten down the hatches moms, it's time for the annual school trip to the pumpkin patch!

Don't worry dads!  This trip could be fun (theoretically).  :)  

Usually I give pro tips at the end of a post.  In this case i'll give it at the beginning.  If you have to, need to or want to go on the school field trip to the pumpkin patch here's the best tip of all :  DRIVE YOUR OWN CAR!  You can listen to the music you like, make phone calls or simply enjoy some much needed peace and quiet!

Tip #2 - Get the kids to pick small pumpkins!  They're cute and more easily portable!

Fresh Pumpkins

Cooking your pumpkin

I’ll be honest, the main reason I want the kids to choose a small pumpkin so that I can cook it later.   Smaller pumpkins are easier to cook! 

Cook small to medium pumpkins in the crock pot!

CROCK POT Method

Remove the stem.  Place your [uncut] small/medium pumpkin in the Crockpot with about ½ cup water.  With the lid in place, set the pot to high and cook for 3 hours (cook for 6 hours on low).  Once the pumpkin is fork tender it’s ready.

Removing the pumpkin can be tricky.  I usually stab it with 2 forks and pull it out.

Use 2 forks to lift pumpkin fro Crock Pot

OVEN Method

If the pumpkin is small/medium, rub it with oil and place it/them [uncut] in the oven.  Bake at 350 degrees until soft.

If the pumpkin is large you may need to cut it in half.  When it’s fork tender, it’s ready.

Once it cooked:

Cut the pumpkin in half and remove the seeds and strings from the center.  Scoop out the flesh and mash with a potato masher.

Pumpkin flesh can be lumpy or stringy.  For making soup, pie or baby food run the pumpkin flesh through the food processor or blender to make it smooth.  

Cut cooked pumpkin in half

Scoop out seeds and strings

This is all that's left of the pumpkin once the flesh is removed!

Mash your pumpkin

Fresh Pumpkin Pie 

(adapted from Mrs. Sigg’s Fresh Pumpkin Pie recipe on allrecipes.com)

Fresh baked pie!

1 medium sugar pumpkin  

2 readymade pie crusts

2 eggs

1 cup brown sugar OR (1 cup white sugar + 3 tablespoons molasses)

1 tablespoon all purpose flour

½ teaspoon salt

2 ½ teaspoons pumpkin pie spice

1 (12 oz can) evaporated milk

Cook pumpkin (in oven or slow cooker) until soft and puree in a blender or food processor.

Combine all ingredients in a bowl.  Mix well.  Pour into 2 pie crusts. 

Bake in 350 degree oven for 1 hour or until toothpick inserted into the center of the pie comes out clean.

This recipe makes 2 pies!

I don't have time or patience for homemade crust.

  

Tips:

• The batter will be thin.  Don’t worry, it bakes up just fine!
• If you don’t have pumpkin pie spice, don’t panic.  You can make your own!
• Pumpkin pie spice = (1 ¼ teaspoon ground cinnamon, ¼ teaspoon nutmeg, ¼ ground ginger, 1/8 teaspoon ground cloves)

Super Pro Tip:

Add cooked (unmashed) pumpkin flesh and all other ingredients to blender (or food processor bowl).  Blend until smooth, pour into pie crusts.

Fresh from the blender!

Homemade Yogurt

Homemade Yogurt with Granola and Bananas





I’d been wanting to make homemade yogurt for years.  After MUCH trial and error I finally figured it out (thanks to the One Good Thing by Jillee blog).  I took Jillee’s recipe plus comments posted under the recipe and I had the perfect recipe for me.  The only problem is that the end product was too sweet for me and there was too much of it. 

I needed a small batch of unsweetened yogurt.  Now I have it:

Homemade plain yogurt (Small Batch)

For this recipe you will need:

2 cups of non fat milk

½ cup powdered milk

2 tablespoons of yogurt with live and active yogurt cultures

Food thermometer

Microwave

1 clean, dry bath towel

Mix milk and powdered milk in a pan.   Heat to 180 degrees.  Remove milk from heat and allow it to cool to 110 degrees.  Whisk in yogurt.  Pour mixture into a container (I use a Ball canning jar).  Heat a cup of water in the microwave for 2 minutes.  This step is to raise the temperature inside the microwave.  Wrap the milk jar in a towel and place it in the warm microwave.  Close the microwave door and leave it closed over night (or approx. 12 hours).  

Add powdered milk to milk

Use plain yogurt with Live and Active yogurt cultures







Heat water in the microwave to warm the oven

Wrap warm milk in a towel





Place towel wrapped yogurt inside the microwave

Make sure the microwave stays closed overnight

In the morning, your yogurt is all done

YUM!

Banana’s Foster

1 medium ripe (not over ripe) banana – sliced

2 tablespoons butter or margarine

1 Tablespoon brown sugar

1 Tablespoon milk or soy milk

¼ teaspoon vanilla

Pinch of salt

Cinnamon

Heat bananas and butter over medium heat until butter is melted.  Make sure that all bananas are coated with butter.  Sprinkle brown sugar on top of bananas.  Stir until the sugar is melted.  Add milk and remove from heat.  Stir in vanilla and salt.  Garnish with a sprinkle of cinnamon.

Homemade Granola

There is ALWAYS granola in my house.  For this recipe I simply garnished with a handful of my standard peanut butter granola.  Here's the recipe.

Homemade Peanut Butter Granola

2 Tablespoons butter or margarine

1/3 cup peanut butter

1/3 cup honey or brown sugar

½ teaspoon vanilla

½ teaspoon cinnamon

¼ teaspoon salt

1½ cups rolled oats

Pinch of ginger (optional)

Pinch of allspice (optional)

Preheat oven to 350 degrees.  In a saucepan or skillet melt butter, peanut butter and sugar.  Remove from heat.  Stir in cinnamon, salt, ginger, allspice and vanilla.  Stir in oats.  Make sure the oats are fully coated with the peanut butter mixture.

Spread oat and peanut butter mixture on a cookie sheet.  Bake until the edges are brown (about 20 minutes).  Remove from the oven and cool.

Break cooled granola into pieces.  Store in an air tight container.

 

Super Moist Red Velvet Cake

As red velvet cake is so bright and festive, i'm posting is again for the holiday season! I frost it with a light airy, cream cheese frosting. DELISH!!!!

Whatever you're celebrating this time of year, May Your Days Be Merry And Bright!

Super Moist Red Velvet Cake

2 1/2 c. flour

1 teaspoon baking soda

1 teaspoon salt

1 1/2 c. sugar

1 c. buttermilk

1 teaspoon apple cidar vinegar

1 3/4 c. vegtable oil

2 eggs

1 teaspoon vanilla

1 (1oz) bottle of red food coloring

Preheat oven to 350. Mix everything thoroughly in a bowl. Pour into 2 or 3 round cake pans. Bake for approximately 35 minutes or until a toothpick inserted into the center comes out clean.

==========================

Cream cheese frosting

1 8oz pkg cream cheese

1 Tablespoon milk

1 teaspoon vanilla

4 c. powdered sugar

PRO TIP:

If you're celebrating a special occasion and want to make a different color cake it's easy!  Simply use an entire bottle of your favorite food coloring.  This could be a blue velvet or ANY color cake!   Or just leave it white!

This post is courtesy of Kathy W.

Easy Pumpkin Cake Recipe

Pumpkin Cake

Pumpkin Cake Recipe

1 c. vegetable oil
3 eggs
1 (15oz) can of pumpkin
1 teaspoon vanilla
2 1/2 c. sugar
2 1/2 c. flour
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt

Preheat oven to 350. Mix oil, eggs, pumpkin and vanilla. Then mix in remaining
ingredients. Bake approximately 35 minutes.
===========================

Cream cheese frosting

1 8oz pkg cream cheese
1 Tablespoon milk
1 teaspoon vanilla
4 c. powdered sugar

Mix together thoroughly. Frost cooled cake.

Home Made Tater Tots

Home Made Tater Tots

 I saw the recipe of Diners, Drive In and Dives. The recipe was SUPER easy and I made them from memory after watching the show.

Here are the basics:

HOMEMADE TATER TOTS

3 medium size potatoes (shredded)
1/2 large onion shredded
1 Tablespoon corn starch
1/2 teaspoon Salt
1/4 teaspoon Paprika
1/4 teaspoon garlic powder
1/8 teaspoon pepper
Oil for frying

Soak the shredded potatoes in water then drain. Squeeze excess water out by hand then add seasonings.

Toss the potatoes in the corn starch and seasonings until well mixed. Put to potatoes in a 350 degree oven on an oiled cookie sheet for 10-15 minutes to dry them out a bit. Remove from the oven and let them cool.

Heat frying oil to 350 degrees in a pan. (you will be deep frying so the oil will be 1/2" deep).

Once the potatoes have cooled squeeze them into balls. The cornstarch makes them stick together nicely.

Deep fry until golden brown (about 1-2 minutes).  Remove from oil and place on a plate that has been covered in paper towels to absorb the extra oil.

Salt the hot tots and enjoy!

Basket of Home made Tots

Blog Post Courtesy of Mocha Kathy W.