Thursday, January 31, 2013

Butter Cake with Caramel Buttercream Frosting

I've had this recipe pinned for awhile and last weekend happened to be the perfect time to try it out. It was a bit labor intensive but so worth it! I have never tasted frosting like this. It was so incredible. I may or may not have eaten with a spoon right out of the bowl. 

*From Add a Pinch

Butter Cake with Salted Caramel Buttercream Frosting


Ingredients
Butter Cake Recipe
  • 3 cups flour, all-purpose
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 cup softened butter (2 sticks)
  • 2 cups sugar
  • 4 eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 2 teaspoons vanilla
Salted Buttercream Frosting Recipe
    First Stage
    • 2 cups sugar
    • 1 cup buttermilk
    • ½ cup Crisco vegetable shortening
    • ½ cup butter
    • 1 teaspoon baking soda
    Second Stage
    • ½ cup butter
    • ½ teaspoon sea salt
    • 2 cups confectioner’s sugar
    Instructions
    Butter Cake Recipe
    1. Preheat oven to 350 degrees.
    2. Prepare 3 9-inch cake pans with shortening and flour.
    3. Combine flour, baking powder, baking soda, and salt with a whisk in a large bowl. Set aside.
    4. Cream butter until fluffy and then add sugar. Cream together for about 8 more minutes.
    5. Add eggs, 1 at a time, and cream together after each.
    6. Add flour mixture and buttermilk, alternately, beginning and ending with flour. Combine each addition of flour and then turn mixer on high to add air into the batter.
    7. Add vanilla and beat well. Turn mixer on high once vanilla has been incorporated for about 10 seconds to lighten batter.
    8. Divide among pans and bake for 25-30 minutes until set.
    9. Turn out of pans onto cooling racks and allow to cool completely.
    Salted Caramel Buttercream Recipe
    1. Add all ingredients from the first stage of the frosting recipe in a 3-4 quart pot. Stir ingredients with a wooden spoon as cooking over medium-low heat.
    2. Cook to softball stage (235-245 degrees on a candy thermometer as well as using the cold water test).
    3. Remove from heat and pour into a large mixing bowl or the bowl of a stand mixer. Using a whip attachment, whip the caramel until it has cooled enough to touch lightly.
    4. Add the butter and salt from the second stage of the frosting recipe to the mixing bowl and whip.
    5. Add confectioner’s sugar in ½ cup increments, stopping after each to scrape sides of mixing bowl. Turn mixer onto high for about 10 seconds after each addition to incorporate air into the frosting.
    6. Adjust the amount of confectioner’s sugar to result in a frosting that will hold it’s shape.
    7. Frost cake and store on a cake plate covered with a dome or an airtight container.
    8. Best served within 1-3 days.
    Notes
    For easier frosting of cake, wrap tightly in parchment and aluminum foil and freeze overnight. Brush the cake with a pastry brush to remove loose crumbs and then frost the cake with a light layer of frosting to create a crumb coating. Then, frost the cake as normal.

    Saturday, January 26, 2013

    Crock Pot Teriyaki Chicken and Vegetables

    During my recent pregnancy, I couldn't stand the sight, smell, or thought of Chinese food... let alone the taste. Now that I'm finally getting back to "normal", I've been craving some Chinese food! This recipe was surprisingly easy and delicious. Both my husband and I give it two thumbs up. 

    Crock Pot Teriyaki Chicken and Vegetables

    Ingredients
    1 boneless, skinless chicken breast per 1-2 people (I make 2 and it feeds 3 of us)
    2 green onions chopped
    1 1/2 cups of chopped broccoli
    1 cup of chopped carrot
    Teriyaki marinade
    Soy sauce
    1 Tbs honey
    salt, pepper, garlic to taste
    rice (I use brown)

    Directions
    1. Spray the inside of your crock pot with cooking spray and put the frozen chicken breasts in. Season with salt, pepper, and garlic. Add 1 to 1 1/2 cups of the teriyaki marinade, honey, and chopped green onions. Cook on high for 2 hours or on low for 4 hours.
    2. Add the broccoli, carrots and a couple of shakes of your soy sauce and cook on high for another hour.
    3. Shred the chicken inside the crockpot. It's super tender so it's easy to use 2 forks to shred. If you need more teriyaki, add more now. Taste the sauce and season if needed. 4. Allow food to cook for another 20 minutes without a lid on it so the sauce can thicken. During this time you can get your rice.
    5. Serve your Crock pot Teriyaki Chicken and Veggies over rice .


    Wednesday, January 16, 2013

    Butterfinger Blondies



    The last few months of my pregnancy, I was obsessed with Butterfingers. When I found this recipe on Pinterest, it felt like fate. The blondies are so decadent and the topping is divine. I ate way too many of these, but they were worth every calorie!


    Butterfinger Blondies

    Ingredients
    1 cup butter
    1 cup light brown sugar
    1/2 cup granulated sugar
    2 tsp vanilla
    2 eggs
    2 1/2 cups all purpose flour
    1 tsp baking soda
    1 tsp coarse sea salt
    2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars) 
    Instructions
    Preheat oven to 350°
    Cream butter and sugars in mixing bowl.
    Add the vanilla and eggs and mix until incorporated.
    On low add your dry ingredients (flour, salt and baking soda) until just combined.
    Stir in your chopped Butterfinger.
    Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set.
    Remove from oven and cool completely.

    Preparation time: 5 minute(s)
    Cooking time: 25 minute(s)

    BUTTERFINGER BUTTERCREAM:
    Ingredients
    1/2 cup room temp butter (1 stick)
    1/2 cup vegetable shortening
    2 1/2 – 3 cups powdered sugar
    1/2 cup chopped Butterfinger Bars (approx 4 “Fun Size” bars)
    Instructions
    Cream the butter and shortening together until smooth.
    Add in you powdered sugar on low speed.  Turn speed up to medium and mix until smooth
    Stir in your chopped Butterfinger. (I sprinkled mine on top rather than stirring them in!)
    Spread on your cooled blondies

    Friday, January 11, 2013

    Loaded Baked Potato Soup

    It has been so cold lately, and all I have wanted to eat is soup. We have eaten a lot of soup at our house the last month, and there has been no complaints. I found this delicious soup on Pinterest and when I discovered that it came from the Carnation Cafe at Disneyland, I was absolutely ecstatic! That little cafe has some great memories for me and I just love Disneyland! This is seriously the best potato soup I have ever eaten. It was so good!

    Loaded Baked Potato Soup


    1 pound bacon, roughly chopped
    1 medium yellow onion, diced
    1 large carrot, peeled and diced
    3/4 cup diced celery
    4 large Russet potatoes, peeled and diced
    4 medium red potatoes, diced
    1/4 cup flour
    2 cups chicken or vegetable stock
    Coarse salt, freshly ground pepper, to taste
    4 cups heavy whipping cream
    Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

    1.        In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
    2.       Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
    3.       Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
    4.       Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
    5.       Adjust thickness by adding water or stock. Soup should have a creamy consistency.
    6.       Season to taste, and garnish with toppings.