Chocolate Cake with Blueberry Pomegranate Filling we made this cake for my parents’ 25th wedding anniversary, but it’d be great for any holiday party. a chocolate cake is pretty average in the “baked goods” realm, as well as very rich, but the fruit makes it light and interesting. try it with a glass of red wine, it’s perfect after a big dinner! the cake: mix together 1 cup almond milk, 3/4 cup turbinado sugar, 1/3 cup canola oil, and 3 tsp red wine into the liquid bowl, sift in 1 cup flour, 1/3 cup cocoa powder, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt stir until smooth, then split the batter evenly into two greased 9” circular pans and bake at 350F for 10-15 minutes. the filling: take out the seeds of one pomegranate and place them in a plastic bag. smash them with something heavy until the hard seeds and the juice are separated. poke a few small holes into the bag and let the juice pour into a saucepan. (when smashing the seeds, make sure not to rip the bag. i used an extra bag on the outside.) do the same with two small cartons (3-4 cups) of blueberries. throw out any bad berries, and put the rest in a plastic bag. smash them up until all of the berries are broken. add them to the saucepan. stir in 2 tbsp corn starch, or your favorite thickener. heat on medium low while your cake is baking, stirring occasionally.  put it all together; spread it thick between the two cakes and drizzle on top. garnish with fresh blueberries and a dusting of organic powdered sugar. this feeds about 10 people. serve hot and on the same day as baked. enjoy!
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Chocolate Cake with Blueberry Pomegranate Filling

we made this cake for my parents’ 25th wedding anniversary, but it’d be great for any holiday party. a chocolate cake is pretty average in the “baked goods” realm, as well as very rich, but the fruit makes it light and interesting. try it with a glass of red wine, it’s perfect after a big dinner!

the cake:

  • mix together 1 cup almond milk, 3/4 cup turbinado sugar, 1/3 cup canola oil, and 3 tsp red wine
  • into the liquid bowl, sift in 1 cup flour, 1/3 cup cocoa powder, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt
  • stir until smooth, then split the batter evenly into two greased 9” circular pans and bake at 350F for 10-15 minutes.

the filling:

  • take out the seeds of one pomegranate and place them in a plastic bag. smash them with something heavy until the hard seeds and the juice are separated. poke a few small holes into the bag and let the juice pour into a saucepan. (when smashing the seeds, make sure not to rip the bag. i used an extra bag on the outside.)
  • do the same with two small cartons (3-4 cups) of blueberries. throw out any bad berries, and put the rest in a plastic bag. smash them up until all of the berries are broken. add them to the saucepan.
  • stir in 2 tbsp corn starch, or your favorite thickener.
  • heat on medium low while your cake is baking, stirring occasionally. 

put it all together; spread it thick between the two cakes and drizzle on top. garnish with fresh blueberries and a dusting of organic powdered sugar. this feeds about 10 people. serve hot and on the same day as baked. enjoy!

(via ffoodd-deactivated20120802)

Source: hipsterfood

Best Peanut Butter Cookies Ever (gluten free) These are a little too sweet for my own taste, but my kids love them as they are. So easy, and they don’t require flour, so they’re gluten free.  Ingredients for 30-36 cookies 2 cups peanut butter 2 cups white sugar 2 eggs 2 teaspoons baking soda 1 pinch salt 1 teaspoon vanilla extract Directions Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing (very carefully, because they break easily) to a wire rack to cool completely.  • See all the recipes I’ve posted on my tumblr here
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Best Peanut Butter Cookies Ever (gluten free)

These are a little too sweet for my own taste, but my kids love them as they are. So easy, and they don’t require flour, so they’re gluten free. 

Ingredients for 30-36 cookies

  • 2 cups peanut butter
  • 2 cups white sugar
  • 2 eggs
  • 2 teaspoons baking soda
  • 1 pinch salt
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla.
  3. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets.
  4. Press a criss-cross into the top using the back of a fork.
  5. Bake for 8 to 10 minutes in the preheated oven.

Allow cookies to cool on baking sheet for 5 minutes before removing (very carefully, because they break easily) to a wire rack to cool completely. 

• See all the recipes I’ve posted on my tumblr here

(via lacuisine)

Source: julie911

I did it!!! The minute I saw the recipe for this cake I knew I wanted to try it. It took us two days to finish, but it looks like it was totally worth it. I say we because I actually had Jay and Goose help me out since there so many things that needed to be done. I baked the cake, Jay made the buttercream from scratch, and Goose made the chocolate chip cookie dough. So far we’ve only tried to cookies and they turned out incredible. The cake we will probably try tomorrow, also so the buttercream can cook a tad.
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I did it!!! The minute I saw the recipe for this cake I knew I wanted to try it. It took us two days to finish, but it looks like it was totally worth it. I say we because I actually had Jay and Goose help me out since there so many things that needed to be done. I baked the cake, Jay made the buttercream from scratch, and Goose made the chocolate chip cookie dough. So far we’ve only tried to cookies and they turned out incredible. The cake we will probably try tomorrow, also so the buttercream can cook a tad.
Zoom Info
I did it!!! The minute I saw the recipe for this cake I knew I wanted to try it. It took us two days to finish, but it looks like it was totally worth it. I say we because I actually had Jay and Goose help me out since there so many things that needed to be done. I baked the cake, Jay made the buttercream from scratch, and Goose made the chocolate chip cookie dough. So far we’ve only tried to cookies and they turned out incredible. The cake we will probably try tomorrow, also so the buttercream can cook a tad.
Zoom Info
I did it!!! The minute I saw the recipe for this cake I knew I wanted to try it. It took us two days to finish, but it looks like it was totally worth it. I say we because I actually had Jay and Goose help me out since there so many things that needed to be done. I baked the cake, Jay made the buttercream from scratch, and Goose made the chocolate chip cookie dough. So far we’ve only tried to cookies and they turned out incredible. The cake we will probably try tomorrow, also so the buttercream can cook a tad.
Zoom Info
I did it!!! The minute I saw the recipe for this cake I knew I wanted to try it. It took us two days to finish, but it looks like it was totally worth it. I say we because I actually had Jay and Goose help me out since there so many things that needed to be done. I baked the cake, Jay made the buttercream from scratch, and Goose made the chocolate chip cookie dough. So far we’ve only tried to cookies and they turned out incredible. The cake we will probably try tomorrow, also so the buttercream can cook a tad.
Zoom Info

I did it!!!

The minute I saw the recipe for this cake I knew I wanted to try it. It took us two days to finish, but it looks like it was totally worth it. I say we because I actually had Jay and Goose help me out since there so many things that needed to be done. I baked the cake, Jay made the buttercream from scratch, and Goose made the chocolate chip cookie dough.

So far we’ve only tried to cookies and they turned out incredible. The cake we will probably try tomorrow, also so the buttercream can cook a tad.

Red velvet cake balls…day 268

A few days ago some of you asked exactly what cake balls were and how they were prepared. So this time I made sure to take photos of the process :)

Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

As you can see, I also used some white chocolate, added a few drops of red food coloring and made light pink cake balls :D

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