OH so colorful Rainbow Cake - RECIPE

Today was a bit muggy out and I was bored. YUP! B-O-R-E-D to death and the house was quiet, even with my little man here. Sister is at Lala's house visiting, so the house is really quiet. I have no idea why I got up and decided to make a cake. Of all the simple cakes to make, I decided to make the rainbow cake.

I only have 2 same size round pan, but I managed and it went well. I made 6 colors, since indigo and violet is close, color wise.  I did make a boo boo with the yellow. I wanted to make it really bright yellow and I added a little dab of buttercup yellow and it turned orange. So in the cake it looks like I have 2 orange, but I know in my heart it's yellow. LOL!

I first saw this cake about a couple of months ago in this site,  and it has been sitting in my to do pile. So, now I can finally erase it, WOOHOO! Whisk kids site is awesome, yeah I know I use awesome a lot. I think my brain is stuck in the 90's. I even used her recipe, which I copied. For the buttercream recipe I've always used Seriouscakes recipe, but I used coconut extract instead of the vanilla.

Here's what you need for the cake (This is Whisk Kids Recipe)

• 2 sticks (226 g) butter, room temp
• 2 1/3 c (463 g) sugar
• 5 egg whites, room temp
• 2 teaspoons vanilla extract (you can use coconut extract if you want it to match the frosting)
• 3 c (426 g) flour
• 4 tsp baking powder
• ½ tsp salt
• 1 1/2 c (355 ml) milk, warmed for 30 sec in microwave to bring to room temp
• Red, orange, yellow, green, blue and purple GEL food coloring. Liquid will not be vibrant enough!

Here's what to do: 

1. Preheat the oven to 350F degrees. Oil and line how ever many 9” cake pans you have (I have 2 and I just reused them). 
2. Sift together the flour, baking powder and salt. Set aside.
3. Cream the sugar and butter, then add the egg whites (I cracked them all into one bowl) and add them a little at a time. Add the vanilla and mix until fully incorporated. Then, alternating between wet and dry, add the milk and flour mixture in two parts.
4. Divide the batter amongst 6 bowls (It's about 1 c each, but I did it by weight. Weigh your mixing bowl before you begin adding ingredients and then subtract the weight of the bowl from the final measurement after the batter is completed. Divide that number by six and add that weight of batter to each bowl), and then whisk a fair amount of the appropriate food color into each bowl. Keep in mind that the color of the unbaked batter will be the color of the baked batter. Pour into the pans and bake for 15 minutes each. 
5. When you remove them from the oven, let them rest on the cooling rack, in the pan, for ten minutes. Then flip, cover, and stash them in the fridge to cool quickly. 

When you do make this cake, make sure you let me know in my Facebook Page and post your creation or comment below with your link. I would love to see it. I had a great time making this cake, specially with my little man helping me. I did end up with about half the batter which we turned into cupcakes. Which he colored blue and red. He even frosted his own cupcakes and he was very good at it. As you can see below he's very serious about his sprinkles. LOL!

~~ Thanks for stopping by and make sure you say Hi ~~

NO BAKE Choco Chip Peanut Butter Cheesecake Recipe

 

New York had a heatwave for a couple of weeks and turning the oven on when it's over 90F degrees outside is just nuts.  So when my girlfriend handed me a recipe that doesn't require turning the oven on, I was like YES!!! So when they invited us for a get together (Hmmm, funny how she gave me this recipe a week before the get together?) I knew I had to make it as a dessert. Perfect for a warm night with a cool dessert that doesn't require baking??? Another YES!!!

This was super easy and super fast to make, and I tell you what. It was delicious, but, it was super rich and thick. So when you slice it up, make sure you slice it like a bite size pieces. Trust me, 'coz when I served it I sliced them in 2 inch squares and most of the ones that got them couldn't eat the whole thing. You wouldn't want them wasted do you? So, remember, small pieces.

Here's what you need:

• 2 cups crushed chocolate wafer cookies
• 8 tbsp. melted butter
• 1 tsp. powdered gelatin
• 2 pkg. 8 oz. cream cheese
• 14 oz. can condensed milk
• 1/2 cup peanut butter
• 2 cups mini chocolate chips
• 1 cup white chocolate chips (optional)

What to do:

1. Mix crushed cookie crumbs with the melted butter; press into a 9x13 baking dish / pan.
2. Combine gelatin with 2 tbsp. water and let it sit for 5 minutes.
3. Meanwhile, beat cream cheese, condensed milk and peanut butter and mix well.
4. Microwave gelatin 20 to 30 seconds to melt; add into a cream cheese mixture.
5. Stir in the chocolate chips. Fill pan and freeze for 30 minutes. Cut into bite size square and either put it into a wax paper lined plate or a mini cupcake paper liner. ENJOY!

~~ Thanks for stopping by and make sure you say Hi ~~

Moist Chocolate Chip Banana Muffin / Cupcakes Recipe

 

I buy Bananas all the time, sometimes we eat it and sometimes it site and gets mushy. Most of the time I just bake banana bread. Although for the past 3 or 4 times I've made banana bread, they don't get eaten. So this time I figured I make muffins / cupcakes instead. This recipe is also a banana bread recipe, so, if you prefer to make the bread you can do so. Just make sure you grease the bread pan before putting the batter into the pan.

I have tweaked this recipe so many times and this time I finally, I think, perfected it. LOL! 

Here's what you need:

• 3/4 cup sugar
• 1/2 cup butter or margarine, softened

• 2 eggs

• 1 cup (2 medium) mashed bananas
• 1/2 cup milk
• 1 teaspoon vanilla extract

• 2 cups  All Purpose Flour
• 1/2 cup chopped nuts (No one in the family likes nuts on anything so I OMIT this) OPTIONAL
• 2 cups chocolate chips (We love chocolate chips instead) OPTIONAL
• 1 teaspoon baking soda
• 1/2 teaspoon salt

 Here's what to do:

1. Heat oven to 350F. Line cupcake pan with the paper liner / cupcake liner.
2. In a large bowl, mix sugar and butter, beat until light and fluffy. Add eggs one at a time and blend well. Add bananas, milk and vanilla, blend well.
3. In a small bowl, combine flour, nuts, chocolate chips, baking soda and salt.  Add to banana mixture , stir well until all the dry ingredients get combined and moistened. Scoop a big spoonful into the paper liner.
4. Bake at 350F for 20-25 minutes or until toothpick inserted in center comes out clean. Cool for 5 minutes and remove from pan. Cool for another hour or until completely cooled. Wrap tightly or a tight container and store in the fridge.

The kids loved it and so did I. I can just have one piece and I'm good to go. With the banana bread, I usually cut a big slice and eat a lot. With this cupcake / muffin size, it's well proportion.






~~ Thanks for stopping by and make sure you say Hi ~~

BIG Thank you!

Hey Everyone!

I know my blog is small and I don't post that much, well as much as I want to, but I really do appreciate the new followers and those who have followed me for a while now. I post as much as I could because of you guys.

Sometimes soon, I will be posting recipes or things that I have tried or liked, but I didn't make it myself. Then I will have more postings in the blog.

Again, thank you for following my itty bitty blog :-)

PS. Look out for some giveaways soon. 

Claire

Chocolate Jell-O Mousse Treat (RECIPE)

New York is having a heat wave and it's HOT, HOT, HOT! outside. I think we reached about 100F today and I don't ever remember reaching that hot. I haven't even let the kids outside to play in fear of dehydration, and it's b'coz I'm such a worry wart mom.

So, what does a baker do when it's too hot outside, where you can probably bake or cook something off in the driveway, do? You make something cold. I have been meaning to make this with the kids but never had the chance. We actually made this last week. This is the perfect time to share it though.

Here's what you need:
1 pack Chocolate supreme mousse or if you have your own Mousse Recipe (use that)
1 Chocolate Fudge Instant jell-o pudding (small box)
Chocolate chips
White chocolate chips
Chocolate shaving (optional)

Milk
Small shot glass or small glass

What to do:

1. Mix the mousse; follow the direction on the box and chill.
2. Mix Jell-o; follow the direction on the box and chill.
3. When ready, assemble it in the glass. Starting with the pudding, layer of white chocolate chips, layer of mousse, layer of chocolate chip, layer of pudding, more chocolate chips and some chocolate shaving (optional).
4. Just repeat the layers, and wait 30 minutes and serve. I'm not sure if you could wait but, you can probably eat it right away.

~~ Thanks for stopping by and make sure you say Hi ~~