Carina Bean Creations

Check out my lil sister's new blog!  I told her she should do it and like all little sisters should, she listened to her big sister. :-)  She has a great love for baking, but unfortunately has a gluten intolerance, so she's had to really search for good gluten-free recipes.  I've tried her stuff...its deeeee-lish!

German Sweet Chocolate Cake

Wow, can you believe 2 posts in a week?  I haven't done that for months!  Like I said in my last post, we recently found out that my son is allergic to wheat, milk, & peanuts, so we've been looking for tasty alternatives to what we're used to.  And I'm not willing to compromise good taste in the process.  I'm determined that eating allergy-free can be just as good as eating normal, so I'm on the hunt for good recipes.  This one was introduced to me by my little sis.  She has a gluten intolerance, so she has a little more experience in the gluten-free world.  She's been on the hunt for tasty gluten-free goodness and stumbled across this.  The original recipe is from the back of the Baker's German's Sweet Chocolate Bar box.  She simply substituted the flour with gluten-free all-purpose flour and I would go further and substitute the buttermilk with any non-dairy milk (soy, rice, almond, coconut) with vinegar added.  So far it really is the BEST gluten-free, dairy-free cake I've tested so far.  I honestly can't tell the difference.

• 1 pkg (4oz) Baker's German's Sweet Chocolate
• 1/2 c water
• 2 c flour (for gluten-free, use 2 c Gluten-Free All Purpose Baking Flour...we've only used Bob's Red Mill brand so far)
• 1 tsp baking soda
• 1/4 tsp salt
• 1 c (2 sticks) butter, softened (if making dairy-free, use 1 c dairy-free substitute...we've used Nucoa dairy-free margarine)
• 2 c sugar
• 4 eggs, separated
• 1 tsp vanilla (make sure its gluten-free...vanilla w/alcohol can contain alcohol w/gluten in it, so watch out)
• 1 c buttermilk (dairy free option: 1 c milk substitute (soy, rice, coconut, almond milk) plus 1 Tbsp vinegar...let it sit for 10 minutes to sour up a little)

Preheat oven to 350°F.  Prepare pans.  If using cake pans, cover bottoms of 3 (9-inch) round cake pans with wax paper; grease sides of pans.  If using cupcake tins, place cupcake paper cups in tins.

Microwave chocolate and water in large microwavable bowl on high for 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.

Mix flour, baking soda and salt; set aside.  Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.  Add egg yolks, 1 at a time, beating until well blended after each addition.

Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form.  Gently stir into batter.  Pour evenly into prepared pans.

Bake for 30 minutes or until toothpick inserted in centers comes out clean.  Immediately run small metal spatula around cake layers.  Cool in pans for 15 minutes; remove layers from pans to wire racks.  Discard wax paper.  Cool cake layers completely.  Frost & enjoy!

Makes 16 servings.

Bakerella Goes Pixar

Bakerella has done it again - she just keeps on coming up with genius cake pop ideas!  My kids (especially my middle child) would LOVE any and all of these!  And seeing as they're planning on going to see Toy Story 3 tomorrow, I thought it only appropriate to share these links with you!  Enjoy!

Marshmallow Fondant

Yesterday we had a birthday party for our 2 year old son.  The theme was Pixar (since he's OBSESSED with all things Pixar), so I made him a Mack truck cake (from Cars).  I'm huge into making fun cakes for my boys (including my hubby's) b-days and this was definitely fun to make (and much more fun to watch his reaction when he saw it!).  This was my first experience working with fondant and of course I chose to go the more difficult route and make my own fondant instead of buying it pre-made.  I took a bunch of different recipes for Marshmallow Fondant and kind of came up with my own, but mainly from the Cake Journal.  It turned out really good, but I do have to say I was VERY sore!  I didn't know what I was doing at first so I added the sugar little by little by little, not wanting it to be too dry or something.  Well that meant for me to knead fondant for over an hour...not a good idea!  Now that I've done it I know better, so hopefully you'll follow the directions (unlike me) and you won't get stuck like I did!  Oh, and marshmallow fondant tastes much better than normal fondant!  It's actually edible.

Note:  For the tires, the number on top, and the Rust-eze on the back, I printed a mirrored copy of each, placed them under parchment/waxed paper, melted chocolate, placed it in a piping bag, then traced it.  I was gonna get fancier, but I wasn't feeling well.

• 1 (8 oz) bag white marshmallows
• 2 Tbsp water
• 1 (2 lb) bag powdered sugar, sifted
  
• Crisco
• Food coloring or cocoa powder
• Flavoring (optional)

Place the marshmallows in a microwave safe bowl and add the water.  Cook for about 2 minutes or until the marshmallows puff up.  Stir the marshmallows until they're smooth.  If you are adding coloring or flavoring, add now, mixing thoroughly.  You might want to color the marshmallows a bit stronger than you'd like it to end up as, since you'll be adding lots of sugar to the mix.  

Add about 1/2 of the powdered sugar and stir with a greased spoon.  Continue to add sugar until it looks like dough (or until you can't stir any more).  (You can use a mixer if you want, but I found it didn't really work well)  Grease your counter or dough mat and place marshmallow dough on it.  Grease your hands up real good and knead the dough.  Continue to add sugar a little bit at a time until the dough isn't sticky anymore.  If you put too much sugar and it gets dry, knead in some Crisco.  If its too sticky, add more sugar.  

Your fondant is ready when it is no longer sticky and feels pliable and ready to roll.  I used the fondant right away, but it probably would be better if it sits for a bit so that if there are any chunks of sugar they'll settle and absorb in.  If you choose to do this, rub some Crisco on it and wrap it in plastic wrap and store in an air-tight container.  If your fondant is too hard when you go to use it, heat it up in the microwave a few seconds at a time.

To roll out fondant, lightly powder your work surface and rolling pin with corn starch or powdered sugar, then roll until it is to the right thickness and size.  You don't want to roll it out too thin or it will tear.  Fold fondant over your rolling pin and place onto lightly frosted cake (its best if you frost the cake, then let it sit in the fridge for a bit until the frosting isn't so sticky).  Be sure to leave about an inch around the edges to give yourself leeway.  Smooth out the fondant until it fully forms to your cake (you can use your hands, a fondant roller, or even a clean, new foam paint roller).  Use a knife or pizza cutter to cut the remainder of the fondant on the edges.

Good luck!

Cake Balls

I keep seeing these cake balls and cake pops everywhere!  I don't know where they originated from, but Bakerella has popularized them.  She makes the most amazing creations!  I finally decided to make them.  I realized that I absolutely stink at dipping things in chocolate (just check out my green pop).  I also learned the hard way some tricks in melting chocolate in the microwave.  I know that you're supposed to melt it at 30 second intervals and I melted the green chocolate (for St. Patrick's Day) good.  It just seemed a little too thick, though so I put it back in...big mistake.  It totally dried out and was SO nasty looking.  So I had to chuck it and use my good ol' T.J. milk chocolate chips, which turned out to be awesome!  After a while I got the hang of it, so if I keep this up, I might not stink at dipping chocolate after all.  These turned out really yummy and I can't wait to try different flavors and actually try decorating some!

• 1 cake mix, any flavor (either box or from scratch)
• 1 tub of frosting (about 2 cups), at room temperature (I used Rainbow chip, but the Bakerella prefers Cream Cheese frosting)
• chocolate for melting (dipping chocolate, chocolate chips, chocolate bark, etc)
• sucker sticks

Bake 9"x13" cake according to package.  Cool thoroughly (can stick in fridge to speed up, but make sure dish has cooled first).  Crumble cake into large bowl (if needs be, use a food processor...you want it real small crumbs).  Poor in frosting and mix.  Form into balls and place on cookie sheet covered with wax paper.  Place in fridge for a couple hours or in the freezer for about 15 minutes.  You want them nice and cold an solid or else they will crumble on ya.  Melt chocolate either over a double boiler or in the microwave checking at least every 30 seconds (Don't let it dry out like I did!).  If making cake balls, drop balls in chocolate and drizzle with chocolate with a spoon.  Remove with a spoon...tap the side of the bowl with the spoon to get extra chocolate off.  Place on wax paper to harden.  If you're making cake pops, place stick in cake ball and dip in chocolate, drizzling with a spoon as well.  When they've hardened, enjoy!  

If you really want to get creative, check out Bakerella's blog for great ideas and step-by-step directions.  Good luck!

Strawberry Cake from Scratch

I was going through my recipes the other day and came across this one.  It originated from All Recipes.  For my son's birthday last year he requested a strawberry "Sandman" cake and I believe from scratch is so much tastier than from a box (although a box is much more convenient!).  I frosted it with Cool Whip Cream Frosting (which was super yummy) and between the 2 layers of cake, I used some frosting and sliced fresh strawberries.  Since he wanted a Sandman cake, I sprinkled it with crushed vanilla wafers, but it would be oh so mighty tasty topped with the C.W.C frosting and fresh strawberries!  Mmm!

• 2 cups white sugar
• 1 (3 oz) pkg strawberry flavored gelatin
• 1 cup butter, softened
• 4 eggs (room temperature)
• 2 3/4 cups sifted cake flour
• 2 1/2 tsp baking powder
• 1 cup whole milk, room temperature
• 1 Tbsp vanilla extract
• 1/2 cup strawberry puree made from frozen sweetened strawberries

Preheat the oven to 350°.  Grease and flour two 9" round cake pans.

In a large bowl, cream together the butter, sugar, and dry strawberry gelatin until light and fluffy.  Beat in eggs one at a time, mixing well after each.  Combine the flour and baking power; stir into the batter alternately with the milk.  Blend in vanilla and strawberry puree.  Divide the batter evenly between the prepared pans.

Bake for 25-30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean.  Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

Serves 14.

Julie R.

Cool Whip Cream Frosting

This was great on Strawberry Cake!  I believe I originally got this from Recipe Zaar, but I'm not sure.  If you want to lower the calories and fat, you can use Cool Whip Lite and reduced fat cream cheese.

• 1 (12 oz) carton of  non-dairy whipped topping, thawed
• 1 (8 oz) pkg cream cheese, softened
• 3 Tbsp powdered sugar

Mix all ingredients until blended.  Whip well.  Spread on your choice of cake.

Makes 4 cups.

Julie. R.

Creamy Cheesecake

Its been a while since I've posted...I've been a little preoccupied with the holidays, sick kids, and all, but I'm back!  I didn't do too much cooking this season.  Usually I bake goodies for friends and family, but I had too much going on otherwise this year, so my apologies to all of you who didn't get delicious goods this year.  I did however make my delicious Fruit Dip and Crab & Horseradish Havarti Dip.  They were both a big hit.  I did, though make one new thing...delicious cheesecake!  This is actually my first attempt ever at making a cheesecake and I think it went over rather well...at least everyone SAID they loved it and the plate did end up empty when it was all said and done.  I've always been too intimidated to make cheesecake before, butit really wasn't that bad at all.  I used a spongecake crust, which I really wasn't a big fan of, but really you can use what crust you want...I prefer a graham cracker crumb crust.  I made a fresh boysenberry syrup to top it and voile!  This recipe actually comes from a cookbook I have of recipes from Junior's Restaurant in Brooklyn, NY.  

• 1 recipe crust of your choice (the recipe calls for Junior's Thin Sponge Cake Layer for Cheesecake, but I'm not a big fan)
• 4 (8-oz each) pkgs cream cheese (the regular kind, not light Neufchatel), at room temperature
• 1 2/3 cups sugar
• 1/4 cup cornstarch
• 1 Tbsp pure vanilla extract
• 2 extra-large eggs
• 3/4 cup heavy whipping cream

Preheat the oven to 350°F and generously butter a 9-inch spring-form pan.  Wrap the outside of the pan with foil, covering the bottom and extending up the sides.  Make the bottom crust for your cheesecake as directed.  When done baking (if baking is needed), place on a wire rack to cool in pan.  Leave the oven on.

While the cake cools, make the cream cheese filling: Place one 8-oz package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.  Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowl occasionally.  Beat in the remaining 3 packages of cream cheese.

Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.  Blend in the eggs, one at a time, beating the batter well after adding each one.  Blend in the heavy cream.  At this point, mix the filling only until completely blended.  Be careful not to over mix the batter.

Gently spoon the cheese filling on top of the crust.  Place the spring-form pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the pan.  Bake the cheesecake at 350°F until the center barely jiggles when you shake the pan, about 1 hour and 10 minutes.  

Cool the cake on a wire rack for 1 hour.  Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight.  Remove the sides of the spring-form pan.  Slide the cake off of the bottom of the pan onto a serving plate.  Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate.  If any cake is left over, cover it with plastic wrap and store in the refrigerator.

Julie R.

AG, CA

Lemon Cake

This is an old family favorite that goes back at least to my grandma and her sister.  It so easy and moist and if you love lemon...YUMMY!  Instead of using the 4 serving size lemon jello, I used 1/2 of the bigger box, but it didn't come out as lemony, so I wouldn't recommend it unless thats all that you have (it was still real good, just not as lemony as I'd have liked).

Cake:

• 1 box lemon cake mix
  
• 1 (3 ounce) lemon or lime jello
  
• 4 eggs
  
• 3/4 cup salad oil
  
• 3/4 cup water
  

Topping:

• 2 cups powdered sugar
• 1/2 cup Real Lemon Juice

Put jello, eggs, oil and water into cake mix and mix well. Bake according to directions on box in 9x13” pan. It may take a little longer. Prepare the topping by mixing the powdered sugar and lemon juice.  When cake has been taken out of oven, pierce with fork immediately and pour the topping mixture over the cake. 

Julie R.

AG, CA

Incredible Edibles

(For those of you who read my other blog, sorry for the repeat!)

I just had to give my good friend Alissa a shout out. She's started her own cake company and I think she does awesome work (and she's real cool too). So if you live on the Central Coast (or far away and want to come down and pick up your order), check her out at Incredible Edibles.

This is my favorite!

If you're around Thursday, Oct. 23rd, she's having a drawing and free samples of cookies and cheesecake from 8am to 3pm at Central Coast Cooks at 5735 El Camino Real in Atascadero, CA (just north of the Carlton Hotel, next to Hush Harbor & Fatte's Pizza). Hope you all can come!

Pumpkin Cake

I got this recipe from my mom, but I guess it originated from Nancy Ford - it was in the newspaper way back when or something.  

Crust:

• 1 yellow cake mix (take out 1 cup for topping)
• 1 egg
• 1/2 cup butter, melted

Mix and press into greased 9"x13" pan.

Filling:

• 3 cups pumpkin
  
• 2 1/2 tsp pumpkin pie spice
• 1/2 cup brown sugar
• 2 eggs
• 2/3 cup evaporated milk

Mix ingredients, and then pour over crust.

Topping:

• 1 cup reserved cake mix
• 1/4 cup sugar
• 1 tsp cinnamon
• 1/4 cup butter

Mix ingredients and sprinkle over top.  Bake at 350° for 45-50 minutes.

Julie R.

AG, CA

Chocolate Cupcakes With A Twist

My mother-in-law came this weekend and shared with me a quick, easy, and yummy recipe she just discovered.  I'm not sure where it originated from - its one of those recipes that just gets passed around.  It's SO easy - something great for when you need a quick and easy dessert.  You don't need eggs, oil, or water to add to the cake mix, just the pumpkin and its amazing how moist and fluffy they are and you can't even tell there's any pumpkin in it!

• 1 box Devil's Food Cake Mix
• 1 (15 oz) can Pure Pumpkin (not pumpkin pie filling, just pumpkin)

Mix cake mix and pumpkin together.  Drop into muffin tin, filling each about 3/4 of the way full.  Bake in 350° oven for 19-22 minutes (or until done).  Let cool.  Frost if wanted.

Makes about 2 dozen.

Julie R.

AG, CA

Buttermilk Coffee Cake

I thought I'd make some coffee cake this morning for Sunday breakfast, so I whipped out my trusty Better Homes & Gardens Cookbook and found this.  I'm always kind of put off by recipes that call for buttermilk because I think its so gross, but the truth is that some of the best things come from it...buttermilk biscuits, cole slaw, and now buttermilk coffee cake.  It turned out very moist and delicious.  My only complaint would be that it needs more crumb topping!

• 2-1/2 cups all-purpose flour
  
• 1-1/2  cups packed brown sugar
  
• 1/2 tsp salt
• 2/3 cup butter, margarine, or shortening
  
• 2 teaspoon baking powder
  
• 1/2 teaspoon baking soda
  
• 1/2 teaspoon ground cinnamon
  
• 1/2 teaspoon ground nutmeg
  
• 1-1/3 cup buttermilk or sour milk*
  
• 2 egg, beaten
  
• 1/2 cup chopped nuts (optional)
  

Preheat oven to 375°F. Grease an 13x9x2-inch baking pan; set aside. In a medium bowl stir together flour and brown sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Reserve 1/2 cup of the crumb mixture to sprinkle over batter. Stir baking powder, baking soda, cinnamon, and nutmeg into remaining crumb mixture. In a small bowl combine buttermilk and egg; add to crumb mixture, stirring just until moistened.

Spoon batter evenly into prepared baking pan. If desired, stir nuts into reserved crumb mixture; sprinkle over batter. Bake in the preheated oven about 35-40 minutes or until a wooden toothpick inserted near center comes out clean. Cool slightly. Serve warm. 

Makes 18 servings.

*Note: To make 1-1/3 cup sour milk, place 1-1/3 Tablespoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1-13 cups total liquid; stir. Let mixture stand for 5 minutes before using.

Variations: Next time try folding one of the following into the batter: 1/2 cup dried cherries and 1/2 cup semisweet baking pieces; 1 cup raisins, dried cherries, or other chopped dried fruit; 1/2 cup shredded coconut and 1/2 cup chopped macadamia nuts; 1 cup toffee pieces; 1/2 cup chopped peanuts and 1/2 cup miniature semisweet chocolate pieces; 2 cup fresh blueberries, raspberries, or coarsely chopped strawberries.

(recipe courtesy of Better Homes & Gardens)

Julie R.

AG, CA

Ikea Daim Torte

I am a HUGE fan of Ikea's Daim Torte & candies (and Ikea too!).  I love it so much that I once emailed Almondy (the company who makes them) to see if they sold them anywhere else since I live hours from the nearest Ikea.  Unfortunately Ikea's the only place in the U.S. who sell them.  (FYI-I think they're best frozen and they're gluen-free too)  Anyway this recipe isn't quite Almondy's version, but it is good.  The cake part is pretty close, but I would bake it in 2 different pans or slice it in 2 so you'll have 2 thin layers instead of one fat one.  Then layer the cream center (which I'll have to let you know when I find a TRUE Almondy-like center) and top with milk chocolate mixed with crushed Daim candies (or other toffee candy like Heath bar). 

(photo courtesy of Almondy)

• 1 cup ground hazelnuts (I'm sure you could use Almonds like Almondy's instead)
  
• 3 eggs
  
• 3/4 cup sugar
  
• 1 1/4 cup whipping cream
  
• 2 cups coarsely chopped Daim (you can buy these at Ikea, otherwise you can use
  
• any chocolate covered toffee candies like Heath or Score bar)
  
• 1 Tbsp cocoa
  
• 1 tsp vanilla extract
  
• 1/2 cup powedered sugar
  
• additional powdered sugar, candy for decoration

Preheat oven to 400°. Line a 10” springform pan with baking parchment. In a mixing bowl, combine hazelnuts, sugar, and eggs. Beat until well combined into a smooth, pliant dough. Press dough into the prepared springform pan and bake in the middle of a 400° oven for 25 minutes. Remove from oven, allow to cool completely. In a medium bowl, beat cream together with cocoa and vanilla. Beat until stiff, adding powdered sugar to taste (if you substitute hot chocolate mix for the cocoa powder, do not add any additional sugar). Chop Daim coarsely. Stir into whipped cream. Spread the whipped cream mixture evenly over the cooled hazelnut crust. Garnish with additional chopped Daim, or with the chocolate candy of your choice.

Julie R.

AG, CA

Chocolate Eclair Cake

I haven't really posted many desserts yet and after the last 2 healthy recipes, I thought we'd bring a little substance back into our diets (ha, ha just kidding - really, thanks Carina & Mom for those delicious recipes!)  We had this at a family gathering at Easter and everyone was going CRAZY over it...it is SO good!  Oh, and its a Paula Deen recipe...need I say more?

CAKE:

• 1 (1 lb) box graham cracker
  
• 2 (3 1/4 ounce) boxes French vanilla instant pudding
  
• 3 1/2 cups milk
  
• 1 (8 ounce) container frozen whipped topping, thawed

FROSTING:

• 3 cups confectioners' sugar
  
• 1 cup cocoa
  
• 6 tablespoons butter, softened
  
• 2/3 cup milk
  
• 4 teaspoons light corn syrup
  
• 4 teaspoons pure vanilla extract
  

1. Butter bottom of a 13x9 pan. Line with whole graham crackers.
   
2. Using electric mixer, mix pudding with milk. Beat at medium speed for 2 minutes.
   
3. Fold in whipped topping.
   
4. Pour half the pudding mixture over crackers.
   
5. Spread half of frosting over top. (see below how to make frosting).
   
6. Place another layer of whole graham crackers on top on frosting layer.
   
7. Pour remaining half of pudding mixture over top.
   
8. Cover with another layer of whole graham crackers.
   
9. Spread remaining half of frosting on top.
   
10. For Frosting: Blend together sugar and cocoa.
    
11. Add butter and milk, mixing well.
    
12. Add corn syrup and vanilla and stir until creamy.
    
13. Refrigerate cake for 24 hours before serving!  (The longer its refrigerated, the better!  I would say ATLEAST 24 hours, if not a little longer, but that's just me!)

Julie R.

AG, CA

Scripture Cake

Since its Sunday, I thought I'd post this just for fun.  It's a great way to make the scriptures fun for your kids!  (By the way, I got this picture off of flickr and thought it was perfect - funny, huh?)

• 1 cup Judges 5:25 (butter)
  
• 1/2 cup Exodus 17:20 (olive oil)
• 2 cups Proverbs 16:24 (sugar)
• 2 Tbsp 1 Samuel 14:25
• 3 Isaiah 10:14 (eggs)
• 1/4 cup Joshua 5:6 (milk)
• 2 cups 1 Kings 4:22 (white flour)
• 1 cup Daniel 1:12 (whole wheat flour)
• 1 tsp Leviticus 2:13 (salt)
• 1 tsp Amos 4:5 (baking soda)
• 2 tsp Exodus 30:23 (cinnamon)
• 3 cups Proverbs 25:11 (apples, peeled and grated)
• 1 cup Genesis 43:11 (chopped pecans or waltnuts) (optional)

In a large bowl beat together butter, oil, sugar, and honey.  Add eggs and milk and beat until creamy.  In a separate bowl, sift together white and wheat flour, salt, baking soda, and cinnamon.  Stir into batter.  Add grated apples and nuts.  Stir to blend.  Pour into greased 9"x13" pan.  Bake at 350°F for about 50-60 minutes.  Great plain, with your favorite frosting or a scoop of vanilla ice cream.  Serves 12 (hee hee - as in the 12 apostles).

Julie R.

AG, CA