Arora and Grandma Kathy are baking together. Arora gets the little step stool. They carefully measure the sugar, flour and other ingredients. They are making a special birthday cake for my 28th birthday. Later that evening grandma has to frost and decorate the cake alone because Arora went to bed early as she was adjusting to the time difference.
Happy Birthday to me! The cake was wonderfully dense and chewy. I included the next few photos so you can see how quickly Ender goes after the cake.Here is the recipe Kathy used:
It come from the Better Homes and Garden New Cook Book (Circa 1981)
Yellow Cake heat oven to 375
2 3/4 cups flour
2 1/ tsp baking powder
1/2 cup butter
1 3/4 cup sugar
1 1/2 tsp vanilla
1 1/4 cup milk
1 tsp salt
Beat butter and sugar add eggs one at a time, then and vanilla.
Mix dry and ingredients and then mix with wet ingredients .
cook 30-35 minutes .
6 table spoons butter
4 1/2 sifted powdered sugar
1/4 cups milk
1 1/2 tsp vanilla
Beat butter then slowly add 1/2 of sugar and add milk and vanilla, Then slowly beat in rest of sugar.
Last week we went to the public library twice. I forgot how much fun it is to find new books. One of the ones we checked out is called Mr Cookie Baker. The words are simple enough for Arora to read the the pictures are well done. My favorite part of the book is that it includes four of Mr Cookie Baker’s recipes.
So far we have tried two of them, Sugar and Oatmeal. The sugar cookies were good Arora and her cousins had a good time frosting and decorating them.
The oatmeal cookies were the best oatmeal cookies I had ever made. Here is the recipe:
1/2 cup butter
1 C brown sugar
1 TBS milk
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/2 tsp baking soda
1 cup flour (we used whole wheat)
1 cup oats
1/2 cup raisins ( we used 1 cup chocolate covered raisins. yum!)
heat oven to 350
cream butter and sugar. Mix in egg and milk. then mix in spices and flour. Add oatmeal and then raisins. Drop on cookie sheet and bake 8-10 minutes.
I found these to be super soft, almost crumbly soft, which is the way I like my cookies. The chocolate covered raisins were a great addition because the chocolate melted into the cookie dough.
This was my first attempt to cook using our home grown organic pumpkins. I followed the directions found here for how to cook the pumpkin down to a puree. It was fairly easy and Arora enjoyed scooping out the pumpkin guts. We did this in 3 parts.
Step one: Harvest, wash, clean out and cook pumpkin. Let cool.
Step two: Scoop pumpkin from rind and put in blender with a bit of water. Puree.
Step three: Follow this recipe for the best pumpkin bread ever. It does make 3 medium sized loaves. We made it three ways, plain, with chocolate chips, and one with cream cheese swirled on top.
I feel very domestic when cooking with food from our garden. This year we have enjoyed carrots, potatoes, tomatoes, corn, pumpkins, spinach, broccoli, radishes, beans, onions, peas, strawberries, arugula, lettuce, and kale.
We planted our first garden this year. In it we have about 10 pumpkins, I have never cooked with fresh pumpkin before. My sister in law Heather said to just cut it up, clean it out and bake it until it gets nice and soft.
Here is an amazing pumpkin bar recipe.
2 cups sugar
1 cup oil
blend these together. Then add:
2 cups flour
2 tsps baking soda
pinch of salt
1 TBS cinnamon
1/2 teas nutmeg
2 cups or 1 small can of pureed pumpkin.
Mix well and pour into a greased cookie pan with an edge. Bake at 350 for about 20-23 minutes. Let cool then frost with cream cheese frosting.
8oz cream cheese, room temperature
2 tsp vanilla
1 cup powdered sugar
whip well, and spread over the cooled bars.
As you can see I had 2 before typing this up, they are that good!** Edit: My sister in law Stephanie found this link about making your own pumpkin puree. It looks really strait forward.
There is a blog that I love for scrumptious treat ideas. They are most often simple and soooo yummy. I found this recipe the other day and had to try it.
Take one cake mix, two cups of soft ice cream, 3 eggs and 1 cup of water. Mix together really well and pour into paper lined cupcake molds. Bake 350 for about 15-17 minutes.
I used strawberry ice cream and a strawberry cake mix (that had been in my pantry for way to long). Then after I portioned out the cupcake batter Arora helped me put a few fresh raspberries in each one. Try to put the raspberry hole down or they stay at the top of the cupcake instead of going to the middle.
just before baking
Just before serving, we topped each one with some freshly whipped cream and a dollop of the rasp-strawberry jam we made. They were so good, a huge hit. I am even going to make these next month for my sister’s baby shower.