[TEA TIME TREAT] Mint Chocolate Cake

Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9 inch pan with baking spray with flour. Make cake mix as directed on the box, using water, oil, 1½ teaspoons of mint extract, and the egg whites. Reserve 1 cup of batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan. Drop green batter by generous tablespoonfuls randomly into 12-14 mounds onto batter in pan. Cut through batter with metal spatula or knife with S-shaped curves in one continuous motion. Turn pan ¼ turn; repeat cutting for swirled design.  Bake 28 to 33 minutes or until toothpick inserted center comes clean. Run knife around side of pan to loosen cake. Cool completely for about an hour. Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining extract, 9 drops of green food color and yellow food color until blended. Spread whipped topping over fudge. Garnish with candy pieces. Store in refrigerator. 

[TEA TIME TREAT] Chocolate and Peanut Butter Coconut Fudge

Melt chocolate, peanut butter, condensed milk, and butter in microwave. Add a cup of shredded coconut. Disperse into a square pan. Refrigerate until solid. In the meantime, mix 1 cup of powdered sugar, ½ cup peanut butter, ¼ cup maple syrup, and 4 tablespoons of water in a saucepan on a stove top, until smooth. Finally, spread the icing on top of the fudge, and sprinkle with some shredded coconut. Place back in refrigerator for an additional 15-30 minutes or until thickened.

[FOOD DIARY] LEMON CUPCAKES

Preheat oven to 350°F. Line a muffin pan with paper liners.

In a medium bowl (or kitchen aid bowl, hehe) cream together the sugar and butter.

Beat in eggs one at a time.

Stir in vanilla and lemon.

Combine flour and baking powder, then add to the creamed mixture and mix well. 

Finally stir in milk until batter is smooth.

Spoon batter into the prepared pan and bake for 20-25 minutes.

Let cool.

Follow the steps here to create a thick and creamy frosting. Be sure to add a fun spring color!

Roll cupcakes in a bowl of sprinkles!

Voila. A perfect cupcake for spring!

Until next time,
Shannon

[TEA TIME TREAT] White Chips Brownies

Heat oven to 350°F. Grease 13 x 9 x 2-inch baking pan. Beat eggs in large bowl until foamy; gradually beat in sugar. Add butter and vanilla; beat until blended. Stir together flour, cocoa, baking powder, and salt; add to egg mixture, beating until blended. Stir in white chips. Spread batter into prepared pan. Bake 25-30 minutes or until brownies being to pull away from sides of pan. Cool completely in pan on wire rack. Cut into squares. Be sure to add a whole bunch of nuts on top to add a bit of crunch (optional).

[FOOD DIARY] Peach Custard Pies

Preheat the oven to 425°F.

Measure flour by dip-level-pour method, or by sifting. Mix flour and salt in bowl. Cut in shortening with pastry blender until particles are pea-sized. Sprinkle with water, one teaspoon at a time, mixing with fork until the flour is moistened. 

 Gather dough together with fingers so it cleans bowl. Press into ball. Place on lightly floured wax paper, or aluminum foil, then divide in half.

Prepare rolling pin by adding flour. Flatten with hand and roll it out to be not quite 1/8" thick. Roll lightly, being careful not to add extra flour as that makes the pastry tough. Try to maintain round edges.

Keep pastry circular and transfer to pie pan. Repeat the process for the remaining pie pan.

Arrange peaches in pie shell, forming a layer of tightly packed peaches.

 Combine sweetened condensed milk, eggs, butter, lemon juice, cinnamon, and nutmeg in large mixer bowl; beat until smooth. Pour over peaches. Bake for 10 minutes.

In the meantime, combine your ingredients for the struesel topping with a pastry blender.

Sprinkle both pies with the streusel topping, and reduce oven temperature to 350°F. Bake for an additional 55 to 60 minutes, or until knife inserted near center comes out clean. Cool on wire rack.

 
You can serve this both warm and cold., but make sure you store it in the refrigerator.

Until next week,
Shannon

[TEA TIME TREAT] Strawberry Shortcake Cupcakes

Preheat oven to 350°F. Line a 12-cup muffin pan with paper or foil liners. In a medium bowl, whisk the flour, cornstarch, baking powder, and salt. Set aside. In a large bowl, using a handheld electric mixer, beat the sugar, eggs, and vanilla extract at medium-high speed, until smooth and thickened slightly (about three minutes). Add the butter and oil, and beat until incorporated. Add the dry ingredients and milk in an alternating pattern, beating well between additions. Carefully pour the batter into the lined muffin cups, filling them about 2/3 full. Bake the cupcakes in the center of the oven for 20-23 minutes or until a toothpick inserted in the center comes clean. Let the cupcakes cool slightly, then transfer them to a wire rack to cool completely. For icing, beat butter until smooth at medium speed with a handheld electronic mixer. Add powdered sugar, vanilla, and salt. Beat the mixture at low speed until combined. Add milk and beat until smooth (about two minutes). Finally, beat in as much strawberry jam to meet your taste bud's demands. To finish, top cupcakes with the icing, as well as some strawberry slices.

[FOOD DIARY] Peanut Butter Delight Cake

 Heat oven to 350°F. Grease 10-inch bundt pan with shortening and flour lightly. 

For cake, combine granulated sugar, ¾ cup shortening, peanut butter, and brown sugar in large bowl. Beat at low speed until creamy. Add vanilla and eggs, one at a time, beating well after each addition. 

 

Combine flour, baking powder, and baking soda in medium bowl. Add to peanut butter mixture alternately with buttermilk, beating after each addition until well blended. 

 

Spoon two cups batter into medium bowl. Stir in ¾ cups of chocolate syrup. 

 

Spoon plain batter into pan. Spoon chocolate batter over plain batter. Do not mix. Bake at 350°F for 1 hour and 10-20 minutes (or until toothpick inserted in center comes clean). Do not overbake. Cool 45 minutes on wire rack before removing from pan.

Place cake onto plate and cool completely.

For glaze, combine powdered sugar, ¼ cup chocolate syrup, and vanilla in small bowl. Stir to blend. Spoon over cake, then sprinkle with nuts. 

Until next week,

 Shannon