recipe: strawberry rhubarb buckle

Quick Strawberry Rhubarb Buckle

Ingredients:

(For the filling)
1 1/2 cups strawberries, diced
1 1/2 cups rhubarb, diced
1/2 cup granulated sugar
1 tbsp lemon juice
3 tbsp water
4 tbsp all-purpose flour

(For the cake)
1/2 cup butter plus more to grease, room temperature
2/3 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk, any kind
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt

(For the topping)
2/3 cup brown sugar
1/2 cup all-purpose flour
1/2 tsp ground cinnamon
1/3 cup unsalted butter

Steps:

1. Prepare the filling. In a medium saucepan, add the strawberries, rhubarb, sugar, lemon juice, water, and flour. Bring to a boil over medium heat, then reduce to low and cook for another 2 minutes. Set aside.

2. In a large bowl, beat the butter and sugar over low speed until fluffy. Add the eggs, vanilla, and milk and continue to beat for 2 minutes. Next stir in the flour, baking powder, and salt until well-combined.

3. Preheat oven to 350°F. Grease a 8” or 9” inch cake pan with butter. Then pour 2/3 of the batter into the pan. Top with the filling. Add the remaining 1/3 of the batter. Set aside.

4. In a medium bowl, mix the brown sugar, flour, cinnamon, and butter together by fork or by hand. Once it’s a nice mixture, sprinkle it onto the cake. Place in the oven and bake for approximately 40 minutes or until a toothpick comes out clean. Let cool before slicing into!

Emory

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recipe: apple pear cake

Just in time for the fall months and Halloween, this cake is the perfect dessert for such an occasion. It’s not overly sweet, and is just warm, filling, and spicy. Try it for yourself!

Apple Pear Cake

Ingredients:

(For the cake)
1 cup apples, peeled and sliced
1 cup pears, peeled and sliced
1 cup brown sugar
1 1/2 cups granulated sugar
2/3 cup butter, plus more to grease
4 large eggs
3 tbsp vanilla extract
1 tbsp lemon juice
4 cups all-purpose flour
2 tbsp baking powder
2 tsp salt
1/2 cup milk
1/2 cup canola oil
1 tsp cinnamon

(For the topping)
1 cup icing sugar
2 tbsp butter
1 tbsp milk (or until desired consistency)
1 tsp vanilla extract
2 tbsp walnuts, chopped

Steps:

1. Preheat oven to 350°F. Grease two round cake pans. Peel, cork, and slice the apples and pears. Set aside. 

2. In a large bowl, beat the sugar, butter eggs, vanilla, and lemon over medium speed for 3 minutes. Add the dry ingredients next- the flour, baking powder, and salt. Then add the milk and oil. Continue to mix until well-combined.

3. Pour batter into cake pans. Top one of the cakes with the apples and pears. Sprinkle cinnamon on top. Bake in oven for approximately 45 minutes or until a toothpick comes out clean. Remove, let cool completely.

4. Meanwhile, prepare the icing. Once cool, remove the cakes from their pans. Stack the cake with the layer of fruit on the bottom, and the non-fruit cake on top. Ice the top layer of the cake and sprinkle with nuts. Finally, enjoy this sweet, moist, and comforting fall cake.

Emory

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make these : rhubarb muffins

Rhubarb Muffins - 3A few days before having Remy, I made two batches of rhubarb muffins. I wanted to have a somewhat healthy yet filling snack on hand since I knew that I would have next to no time to prepare any once she was home. These certainly did the trick, and they were so delicious! I just can’t get enough of rhubarb.

Rhubarb Muffins - 8Rhubarb Muffins

Ingredients:

2 1/2 cups flour
1 cup milk
1 1/4 cups brown sugar
1/3 cup white sugar
1/2 cup vegetable oil
1 1/2 cups chopped rhubarb
1 egg
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 tbsp melted butter
1 tsp ground cinnamon

Steps:

1. Preheat oven to 350°F. Grease or line muffin tray.

2. In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and milk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb.

3. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.

4. Bake for approximately 25 minutes. Let cool and serve.

Rhubarb Muffins - 7For more rhubarb recipes, you can find my rhubarb cake recipe here, and rhubarb mush here.

<3

Emory

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kinfolk : red velvet lava cakes

Kinfolk_Vol17_TheBloodMenu-2Recipe by Diana Yen, Photograph by Anders Schønnemann, Styling by Mikkel Karstad & Sidsel Rudolph. 

Invented at New York’s Waldorf Astoria in the 1930s, red velvet cake is adored by the masses. In this interpretation, molten chocolate turns into gooey lava as it oozes from the center of this soufflé-like cake.

Red Velvet Lava Cakes

Ingredients:

For the Ganache
4 ounces (115 grams) semisweet chocolate chips
¼ cup (60 milliliters) heavy cream

For the Cake
4 ounces (115 grams) bittersweet chocolate, chopped
¼ cup (55 grams) unsalted butter, cubed, plus more for greasing
3 tablespoons all-purpose flour, plus more for dusting
¼ teaspoon salt
3 large eggs
½ cup (100 grams) granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon red gel-paste food coloring
Confectioners’ sugar, optional

Method:

For the Ganache
Place the semisweet chocolate in a small heat-proof bowl. In a small saucepan, warm the cream over medium-high heat until it just begins to boil. Pour the cream over the chocolate, let stand 2 to 3 minutes for the chocolate to soften, and then whisk until smooth. Cover with plastic wrap and refrigerate until set, about 1 hour. Using two teaspoons, form 6 balls of ganache, spacing them out on a parchment-lined tray. (The leftover ganache can be warmed and served with the finished cakes, or kept in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.) Freeze the ganache balls until solid, about 1 hour, or they can be wrapped tightly and kept in the freezer for up to 3 days before using.

For the Cake
Preheat the oven to 350°F (180°C) and adjust the oven rack to the middle position. Grease six 4-ounce (120-milliliter) ramekins or 6 cups of a standard muffin tin with butter and coat them lightly with flour, tapping out excess. Place them on a baking sheet and set aside.

In a small saucepan, stir together the bittersweet chocolate and butter over medium-low heat until just melted. Remove from the heat and whisk in the flour and salt until well combined.

In the bowl of an electric mixer fitted with the paddle attachment, or in a medium bowl using a handheld electric mixer, beat the eggs. Slowly add the granulated sugar and continue mixing until the eggs are foamy and pale in color, 3 to 4 minutes. Stir in the vanilla and food coloring. Pour in the melted chocolate mixture and use a rubber spatula to stir until just combined. Divide the batter evenly among the prepared ramekins.

Place 1 ball of ganache into the center of each ramekin, taking care not to press it all the way to the bottom. The goal is to have it immersed in the center of the cake. Use a spoon to smooth the batter over the ganache.

Bake for 15 to 20 minutes, until the tops are just set. Set aside to cool for 2 to 3 minutes. Loosen the edges of the cakes with a butter knife, and then turn them out onto individual plates, or onto a baking sheet if using a muffin tin. Dust with confectioners’ sugar and serve immediately with more of the warmed ganache* on the side, if desired.

*To warm the leftover ganache, place it in a heat-proof bowl over a pot of gently simmering water and stir until melted.

Serves 6

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carrot cake

1.jpgWell, my friends, the Hutterites did it again! Today I am presenting to you another fantastic recipe that I found within the same book as my previously posted dessert. This time, however, I’ll try to lay off the cursing.

I’ve tried a lot of Carrot Cakes in my day. Growing up, my mum often made it and so I came to really like only hers. Every other recipe that I had tried paled in comparison. The cake that my Baba would make was filled with nuts and was made without the icing on top. In my eyes, Carrot Cake just isn’t complete without that added sweetness. I also don’t care for nutty desserts. I’m not a chipmunk, people. Although, my cheeks are quite chubby.

4.jpgThat being said, I obviously made this Carrot Cake WITH icing and WITHOUT nuts. However, you can do the opposite, or just do one and not the other! Either way, these ingredients are going to be an utterly delicious, super duper scrumptious success! 

2.jpgCarrot Cake:

Cake:

1 1/2 cups white sugar
2 cups flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 tsp salt
4 eggs, beaten
1 cup cooking oil
1/4 cup milk
2 tsp vanilla
2 cups finely grated carrots

Icing:

3 cups icing sugar
1/2 cup butter
splash of milk
1 tsp vanilla extract

3.jpgSteps:

1. Sift dry ingredients together.

2. Add remaining ingredients and mix well.

3. Pour mixture into a greased 13x9x2 inch cake pan.

4. Place into oven. Bake at 350°F for 45 minutes. Let cool.

5. Combine icing in medium bowl. Spread evenly over cake. 

6. Dive into your mouth-watering treat, and enjoy!

5.jpg6.jpg7.jpg

Sorry mum, but I think that I might have just retired your recipe. This one is too amazing for words (or swears)!

<3

Emory

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