Celebration Cakes

Shortcut Carrot Cake

One weekend, two cakes for celebrations. Cakes just seem to be 'happy food'. Something I don't make for everyday meals, but enjoy for more special occasions. This weekend, a cousins' gathering and a family dinner after a church  called for two cakes. Both are good recipes that were new to me but will be made again. I like the easy to prepare methods that start with a cake mix but becomes much more than a box-mix-cake.

Boston Cream Poke Cake                                

Boston Cream Poke Cake

I found this recipe on Pintrest, but changed it to 1 preparation of pudding and less frosting than the orginal.

Ingredients: 

1 yellow cake mix

1 box instant French vanilla pudding mix

2 cups milk

1/2 can chocolate frosting

Directions:

Prepare cake. Mix pudding mix and milk.

While cake is warm, poke holes into it with a wooden spoon handle. Pour the pudding over and into the cake. 

Cool cake completely. Microwave the frosting 10-15 seconds until it is pourable. Pour over cake and spread to edges. 

This cake needs to be refrigerated. 

Shortcut Carrot Cake

I missed 3 birthdays earlier in the month when we were taking our turns with the local virus. Having all three adult kids home was a good chance to make a new variety of an always favorite cake. 

Ingredients: 

1 package (2-layer size) spice cake mix

3 large carrots, shredded (about 2 cups)

1 can (8 oz) crushed pineapple in juice, drained

1 cup chopped pecans, divided

2 packages (8 oz each) cream cheese, softened

2 cups powdered sugar

1 tub whipped topping, thawed (like Cool Whip)

Directions: 

Heat oven to 350 degrees. Prepare cake pans (for a 2 layer cake use 8-inch round pans or 9-inch square pans) by spraying with cooking spray. (I also find it helpful to line the bottom of the pans with parchment paper)

Prepare cake batter as directed on package; stir in carrots, pineapple and 3/4 cup nuts. Pour into pans. 

Bake 25-30 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 minutes and invert onto wire racks; gently remove pans. Cook cakes completely.

Beat cream cheese and sugar in large bowl until blended. Whisk in whipped topping. 

Stack cake layers on plate, spreading frosting between layers and on top and sides of cake. Sprinkle top with remaining nuts. 

This cake also should be refrigerated. I found that the full recipe of frosting was more than I needed, but I'm not sure half would be enough. Guess I'll have to make another cake and hope the cake/frosting turn out even?

Happy St. Patrick's Day!

While St. Patrick's Day is not a legal holiday, it is remembered and celebrated in many ways in the U.S. The day actually commemorates Saint Patrick and the arrival of Christianity in Ireland, as well as celebrating the heritage and culture of the Irish. We in the U.S. are such a melting pot, that many of us do claim some Irish blood. Or claim that its just fun to celebrate this day as we hope for spring and warmer weather. 

My turn for hosting coffee time at church was this Sunday before St. Pat's day, so it was fun to find recipes and decor that reflected that theme. Do you think I spend too much time on Pinterest? 

Fruity Rainbow Snack

1 carton strawberries (halved)
4 - 5 clementine oranges (peeled and sectioned)
1 cup pineapple chunks (I used canned)
green grapes

1 small carton blueberries
red grapes
mini-marshmallows
gold wrapped candies

Arrange fruit in a rainbow on a platter. Strawberries, followed by oranges, pineapple, green grapes, blueberries, and red grapes, the order of the rainbow. Make a cloud of the marshmallows at one end and a pile of gold with the candies at the other. 
A healthy treat as well as a fun and attractive one! 

Jello Cookies

(This recipe could be an 'any holiday' recipe. Change the color/flavor of Jello and food coloring to suit the season)

1/2 cup butter, softened

1/3 oil, canola or vegetable

1 small package lime jello + 1 tbsp sugar

1/3 cup powdered sugar

1 Tbsp water

1 egg

1/2 tsp. baking powder

1/8 tsp. baking soda

1/2 tsp. salt

2 3/4 - 3 cups flour

Directions:

Preheat oven to 350 degrees. Cream butter, oil, Jello mix, sugar, powdered sugar, water and egg. 

In a separate bowl, combine all remaining dry ingredients, mix well and slowly add to butter mixture until well combined. Start with 2 3/4 cups of flour and add more if needed to made a shapable mixture. 

Roll dough into golf ball size balls and place 2 inches apart on a baking sheet. Put 1/4 cup sugar in a small bowl and dip the bottom of a small glass in the sugar and use to flatten the cookie balls. 

Bake cookies for 9 minutes. 

Let cool and frost.

Frosting: 

1/4 cup softened butter

2 oz. softened cream cheese

pinch salt

1/2 tsp. vanilla

2 cups powdered sugar

1-2 Tbs. cream or evaporated milk

green food coloring

Rice Krispies Treats are always a fun treat also! Add green food coloring to the marshmellow mixture before the Rice Krispies are stirred in for a colorful look. I also added 'charms' from Lucky Charms cereal for St. Pat's good luck. 

Tricks for Rice Krispies Treats - use brand name marshmallows, not the generic brand.

Mix in a large pan on the top of the range, the marshmallows melt more evenly and it doesn't take much longer than the microwave. 

Grease the pan they cookies will be going into and a spatula (pancake turner) that you can flatten/smooth the mixture with. 

Pi Day

Today is Pi Day - March 14. And a very unique day for math enthusiasts, because this year, at 9:26:53, the first ten digits of Pi aligns with the date and time -  3.141592653, at 53 seconds after 9:26. Actually I'm not too good at math and each year when I hear it is Pi Day, I have to try to remember from high school classes what Pi is! In case that is you also, Pi is the ratio of a circle circumference to its diameter, always the same no matter the size of the circle. Pi Day as a designated day was established in 1988 (after I was in high school), by a physicist and in 2009 the House of Representatives passed a resolution supporting Pi Day. By the way, it is also the birthday of Albert Einstein.
My pie making skills are not much better than my math skills, but one of the things I'm working on! This year for my husband's birthday, I made a butterscotch pie, he's always had fond memories of those his mother made. He was kind enough to appreciate it and not compare it to his mother's. This recipe for crust is one I've settled on as being the best to work with. Its from Taste of Home and can be made ahead of time and even frozen.

Pie Crust
2 1/2  cups all-purpose flour
1/2 tsp. salt
2/3 cup cold unsalted butter, cubed
1/3 cup shortening
6 to 10 Tbsp. ice water
    In a large bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.  
    After chilling, roll dough out on a lightly floured surface, one half at a time to a 1/8-inch thick circle; transfer bottom dough to pie plate. Trim pastry even with rim.
    At this time, according to the type of pie, bake the crust for a pre-baked crust, or fill and top with the second half for a fruit pie, or fill and bake for a pumpkin or custard pie. Bake in a 375 degree preheated oven.

Some tips I've found for pie crusts:
* Ice water is important, it prevents the butter from melting while you work with it.
* Keep the ingredients cold.
* The cold butter in the dough will melt when baked, creating a light fluffy crust.
* Use butter and shortening for flavor and flakiness of butter and tenderness of shortening.
* Don't overwork the dough, it will come together as it rests.
* Acid helps the pie dough set up. Some recipes call for vinegar or sour cream.
* To prevent shrinking, do not stretch the dough into the pie plate or over the top of the pie.
* To place the rolled out dough in the plate or on top, roll it gently over the rolling pin.
* Butter the pie plate, if fruit juice seeps under the crust it won't be so hard to remove the pieces.
* 5 cups of fruit is the magic number for fruit pies.

Butterscotch Pie

Photo is after the pie was cut and refrigerated a few days,
not the best image, but still good tasting!  

6 Tablespoons butter
6 Tablespoons all-purpose flour
1 1/2 cup packed brown sugar
2 cups milk
1/4 teaspoon salt
3 egg yolks, beaten
1 teaspoon vanilla extract
1 pastry shell (9 inches), baked
Meringue:
3 egg whites
1/4  teaspoon cream of tartar
1/2 cup sugar

Directions:
1. In a saucepan, melt the butter. Remove from heat; add flour and stir until smith. Stir in brown sugar. Return to heat; stir in milk and salt until blended. Cook
and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir about 1 cup hot filling into the egg yolks; return ll to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into pastry shell.
2. For meringue, beat egg whites and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually beat in sugar about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
3. Bake at 350 degrees for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.