Beyond Bundt Cakes

12/25/2024

04/29/2024

It's almost Mother's day any cool meals ideas or desserts to share? Post them here. Do you havemealCould you post them here? I have had some many dads and husbands asking for cooking ideas and desserts for Mother's!Day.

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05/14/2023

08/31/2022

It's almost Fall!
Time to bring out those favorite Sweet Potato Pie, Pumpkin Pie, and Spice Cake Recipes..... Here is one to get your oven ready for the holidays.

Home-Made Sweet Potato Pie Recipe (kimscarving.com)

Ingredients
For the crust:
1 1/2 cups (188g) all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1/2 cup vegetable or canola oil
2 tablespoons milk
For the pie filling:
1 lb sweet potatoes (about 2 medium)*
1/2 cup (115g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light or dark brown sugar (I typically use dark)
1/2 cup evaporated milk from a can**
2 large eggs
1 tablespoon all-purpose flour
1 teaspoon pure vanilla extract
1/2 teaspoon lemon extract (optional)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon salt
optional: whipped cream or Cool Whip for topping
Instructions
Wrap sweet potatoes in foil and bake for about 65 minutes at 400ºF. Alternatively, you can boil potatoes in the skin for 40 to 50 minutes. Once cooked, allow potatoes to cool until you can easily handle them. Run the potatoes under very cold water. The skin should peel off easily.
Allow the pie to cool on a cooling rack for at least 1 hour at room temperature before serving. Cover leftovers tightly and store in the refrigerator for up to 3-4 days. If you prefer a chilled pie, allow the pie to cool completely and store (covered) in the fridge for about 2-4 hours or overnight. The flavors are even better the next day!e, you shouldn't need to.

Transfer sweet potatoes to a large mixing bowl. Add butter, sugar, milk, eggs, flour, vanilla, lemon extract, cinnamon, nutmeg, cloves, ginger, and salt. Using an electric hand or stand mixer, beat on medium speed until the mixture is smooth. Pour and spread the filling into an unbaked pie crust.

Bake at 350ºF for 55 to 60 minutes, or until the knife inserted in the center comes out mostly clean. The pie will puff up like a soufflé, and then will sink down as it cools. After 30 minutes of cooking, you can place a pie crust shield on top of the pie to prevent the edges from over-browning. If using the pie crust in this recipe, you shouldn't need to.

Allow the pie to cool on a cooling rack for at least 1 hour at room temperature before serving. Cover leftovers tightly and store in the refrigerator for up to 3-4 days. If you prefer a chilled pie, allow the pie to cool completely and store (covered) in the fridge for about 2-4 hours or overnight. The flavors are even better the next day!

12/20/2021

Red Velvet Cupcakes with Cream Cheese Frosting
PREP TIME
20 mins
COOK TIME
20 mins
TOTAL TIME
40 mins
SERVINGS
18 to 24 cupcakes
Ingredients
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs, room temperature
2 1/3 cups cake flour
2 tablespoons Dutch-processed cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 1/2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
Cream Cheese Frosting:

1/2 cup (1 stick) butter, room temperature
8 ounces cream cheese, room temperature
2 to 3 cups powdered sugar
1 teaspoon vanilla extract
Method
Preheat the oven to 350°F:
Line a muffin tin with cupcake papers.

Make the cupcake batter:
Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.

Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.

In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.

Add a fourth of the dry ingredients and mix, then add a third of the wet. Mix until just barely combined to avoid over-mixing. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.

Divide the cupcake batter:
Scoop into cupcake papers, about 1/2 to 3/4 of the way full.

Bake the cupcakes:
Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.

Cool the cupcakes:
Allow the cupcakes to cool for one minute in the pan then transfer to a wire rack to cool completely.

Make the frosting:
Beat the butter and cream cheese for the frosting together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and mix. Add the powdered sugar, continually taste to get to desired sweetness. (See Cream Cheese Frosting for full instructions.)

Frost the cupcakes:
Pipe onto cooled cupcakes and enjoy!

07/22/2021

Sugar and Spice with everything nice. The summer is coming to a hot end soon. Smoothies are a good way to cool down.
SPICY MANGO GREEN SMOOTHIE INGREDIENTS:
To make this spicy green smoothie recipe, you will need:

Frozen mango: Or this recipe is also delicious with frozen pineapple or peaches.
Almond milk: Or your preferred kind of milk.
Fresh ginger: I highly recommend fresh over powdered if you’d like the extra kick.
Baby spinach: Or your preferred smoothie greens.
Cayenne powder: As much or as little as you prefer.

How to make:
Add all ingredients to a blender. Yep.
Puree until smooth. You may need to pause and stir the mixture once to get it going. Or if it’s too thick, always feel free to add in some extra almond milk or water.
Taste and season. Give it a quick taste, and see if it needs any extra cayenne or ginger.
Serve right away. And enjoy!