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Tag Archive | "cake"

Indulge in a Special Holiday Moment


(Family Features)

This season is full of hustle and bustle, with everyone working hard to make holiday magic. In all the frenzy to make a big impression, it’s easy to forget to take a moment for yourself.
Brew a cup of coffee and treat yourself to a Cinnamon Latte. Enjoy alongside a piece of Chocolate Maple Cake with Chocolate Maple Mousse. Both are easy to make, giving you an extra moment in your busy day.

Chocolate Maple Cake with Chocolate Maple Mousse
Prep Time: 1 hour, 45 minutes
Yield: 12 servings
Cake:
Crisco® Original No-Stick Cooking Spray
2     ounces unsweetened baking chocolate
1/4     cup butter
1/2     cup sugar
1/2     cup Hungry Jack® Original Syrup
1/4     cup strong brewed Millstone Breakfast Blend K-Cup®
portion pack
1/2     cup buttermilk
1     large egg
1/2     teaspoon vanilla
extract
1     cup Pillsbury BEST®
All Purpose Flour
1/2     teaspoon baking soda
1/2     teaspoon salt
Mousse:
2     cups heavy cream,
divided
2 1/4 teaspoons Hungry
Jack Original Syrup
8     ounces milk chocolate,
chopped
Fresh fruit
Chocolate Maple Cake:
Heat oven to 350°F. Coat 8 x 8-inch baking pan with no-stick cooking spray.
Melt chocolate and butter in small saucepan over low heat. Cool 5 minutes.
Combine sugar, syrup, coffee, buttermilk, egg, vanilla and chocolate mixture in a large bowl.
Combine flour, baking soda and salt in small bowl. Stir flour mixture into chocolate mixture until blended. Pour batter into prepared pan. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
Chocolate Maple Mousse:
Bring 2/3 cup heavy cream to a boil.
Combine syrup and milk chocolate in medium bowl. Pour boiling cream over chocolate mixture. Wait 30 seconds then stir.
Stir in remaining 1 1/3 cups heavy cream to mixture with electric mixer on medium speed. Chill mixture for 1 hour.
Beat mousse until soft peak. Spread over cake. Top with fresh fruit if desired.

Cinnamon Latte

Prep Time: 15 minutes
Yield: 1 serving
1/2    cup milk
3-4    tablespoons cinnamon flavored syrup
1/4    cup hot, fresh strong brewed coffee
Whipped cream
Smucker’s® Sundae Syrup™ Caramel Flavored Syrup, for garnish
Ground cinnamon, for garnish
Pour milk into 1-quart microwave-safe bowl. Microwave on HIGH 1 to 1 1/2 minutes or until hot but not boiling. Whisk until foamy.
Pour cinnamon syrup into standard-size coffee cup. Microwave on HIGH 20 seconds to warm syrup. Stir in hot coffee.
Add steamed milk to brim of cup. Top with swirl of whipped cream. Drizzle with caramel flavored syrup. Sprinkle with cinnamon and serve.
Spend another minute with Millstone by going online for a chance to win $10,000, plus other weekly prizes. Promotion open to legal residents of the 50 United States and D.C. 18 years old or older. Void where prohibited. See www.millstone.com for more details and complete Official Rules.

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Quick and Easy Cranberry Cake Packs a Punch


by Janet Tharpe

Carol Junkins is crazed for cranberries. The home cook features this tart fruit in a decadent cake, which begins with a time-saving yellow cake mix. The cranberry-lemon combo is both tart and refreshing and tastes lighter than it looks.
Don’t let the multiple ingredient components – filling, topping and glaze – in the recipe scare you. The cake comes together in a snap.
See step-by-step photos of Carol Junkins’ Cranberry Lemon Crumble Cake recipe and thousands more recipes from other hometown Americans at:
www.justapinch.com/CranberryLemon
You’ll also find a meal planner and coupons for the recipe ingredients. Enjoy and remember, use “just a pinch”…

-Janet

Quick and Easy Cranberry Cake Packs a Punch

“I love the flavors of lemon and cranberry together in this cake!”
Carol Junkins
Hanson, MA  (Pop. 9,313)

What You Need

Filling
2 c fresh cranberries
1/2 c sugar
2/3 c water
Cake
1 pkg lemon cake mix
1 tsp ground ginger
1 1/3 c water
1/3 c vegtable oil
3 lg eggs
1/2 c Craisins (dried cranbrries)
Topping
1/2 c chopped walnuts
1/4 c light brown sugar
3 tbsp melted butter
1/2 tsp ground cinnamon
1/2 c quick oatmeal
Lemon Glaze
2 c confectioners’ sugar, sifted
2 tbsp fresh lemon juice (from 1 lemon)
1 tsp grated lemon zest

Directions
• Preheat oven to 350 degrees F.
• For the filling, mix cranberries, sugar and water in heavy saucepan and stir constantly over medium heat until all the cranberries are popped and mixture thickens. Pour into a glass pan and put in freezer to cool.
• For the cake, mix cake mix, ginger, water, vegetable oil, eggs and craisins in large bowl.
• For the topping, mix nuts, brown sugar, melted butter, cinnamon and oatmeal together. Now pour half of the cake batter into a 9” bundt pan, add the filling on top, then pour the rest of batter in. Crumble your topping on, and bake for 35-40 minutes.
• When cooled, pour glaze over top.
Submitted by: Carol Junkins, Hanson, MA  (Pop. 9,313)

www.justapinch.com/cranberrylemon
© 2011 Just A Pinch Recipe Club. Used by Permission.

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