ademchaoua/GeneralTextCorpus huggingface dataset:
Apple Cider Bundt Cake
 Apple Cider Bundt Cake One of my favorite cakes to bake in the fall is my mom’s apple bundt cake. I had spotted this one however in an old magazine I was reading and opted to bake this one instead, only because it had a buttermilk glaze that coats the cake after it is baked. Apple Cider Bundt Cake Author: Mary Ellen Recipe type: Dessert, bundt cake Prep time: 15 mins Cook time: 50 mins Total time: 1 hour 5 mins Serves: Serves 10 CAKE: 1 1/2 cups sugar 1 1/4 cups oil 3 eggs, room temperature 1 cup apple cider reduced to 1/4 cup 1 teaspoon vanilla extract 3 cups flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon kosher salt 2 Granny Smith apples, peeled, cored — finely chopped 1/2 cup chopped toasted walnuts (optional) SOAKING SYRUP: 1/2 cup buttermilk 1/4 cup sugar 2 tablespoons butter 1/2 teaspoon baking soda CAKE: 1 1/2 cups sugar 1 1/4 cups oil 3 eggs, room temperature 1 cup apple cider reduced to 1/4 cup 1 teaspoon vanilla extract 3 cups flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon kosher salt 2 Granny Smith apples, peeled, cored — finely chopped 1/2 cup chopped toasted walnuts (optional) SOAKING SYRUP: 1/2 cup buttermilk 1/4 cup sugar 2 tablespoons butter 1/2 teaspoon baking soda Reduce 1 cup of apple cider on the stove over medium heat to 1/4 cup. Cool. Preheat the oven to 325ºF. Lightly grease and flour a 10 inch tube or bundt pan. Place the sugar, oil, eggs, cider, vanilla, flour, baking soda, cinnamon and salt in the bowl of a mixer fitted with a paddle; beat until just combined. Scrape down the sides of the bowl and add, by hand, the apples and nuts. Mix until combined. Place in prepared pan, transfer to the oven, and bake until a tester comes out clean, about 50-60 minutes. To make the soaking syrup, place the buttermilk, sugar, butter and baking soda in a small saucepan and bring to a boil over high heat. Cool the cake in the pan for 5 minutes and prick the surface of the cake with a toothpick. Brush on the coating syrup and cool for 15 minutes. Invert and remove cake from pan. Brush remaining glaze on top and sides of the cake. Reduce 1 cup of apple cider on the stove over medium heat to 1/4 cup. Cool. Preheat the oven to 325ºF. Lightly grease and flour a 10 inch tube or bundt pan. Place the sugar, oil, eggs, cider, vanilla, flour, baking soda, cinnamon and salt in the bowl of a mixer fitted with a paddle; beat until just combined. Scrape down the sides of the bowl and add, by hand, the apples and nuts. Mix until combined. Place in prepared pan, transfer to the oven, and bake until a tester comes out clean, about 50-60 minutes. To make the soaking syrup, place the buttermilk, sugar, butter and baking soda in a small saucepan and bring to a boil over high heat. Cool the cake in the pan for 5 minutes and prick the surface of the cake with a toothpick. Brush on the coating syrup and cool for 15 minutes. Invert and remove cake from pan. Brush remaining glaze on top and sides of the cake. Maybe you’d like to try our recipe for? Peanut Butter Tagalong Bundt Cake Banana Bundt Cake Pin It!
Perfect Size Cakes
This is a sponsored post written by me on behalf of Duncan Hines for IZEA. All opinions are 100% mine. Perfect Size Cakes I am in love with Duncan Hines New Perfect Size Cakes! I am single and a full size cake is usually just to big for me unless I have company coming over. These Perfect Size Cakes make the right size for 2 – 4 people! How great is that? Now you can enjoy a fresh baked cake anytime! As soon as I got these cakes all kinds of uses came running thru my mind. It is the Perfect Size for a Cake for a child’s first birthday. I used the Chocolate Lover’s for my cake. The messier those pictures are, the better the pics. I can see these being used just to tell someone they are special. Imagine the look on your child’s face when he sees you baked him his own cake. Having a baby? These are the Perfect Size for a Gender Reveal cake. I carved out some of the Lemon Bliss cake in the center of the cake, put a blue pacifer inside and covered the with the cake. Senior citizens are going to love these, I know because I am one. A lot of the seniors I meet hate cooking for just themselves because so many things are all family sized. Perfect Size Cakes are just the right size to celebrate any little thing, from game night to date night! Each Cake kit comes with a cake mix, frosting mix, and a disposable 6 inch round pan. Simply follow the easy directions on the box. You will need butter and an egg to prepare the cake. Do not grease the pan that comes with the kit! Have faith, the cake will come out. These cakes bake at 300 degrees and take 34 – 39 minutes to bake. Let cool in the pan for 15 minutes. Then turn the cake over and push out the found disk on the bottom. Love it and it works exactly like the package said it would! Here are a Lemon Bliss Cake, a Chocolate Lover’s cake and Strawberries and Creme. Next mix up your frosting, you’ll need some butter for it also. I’m telling you this frosting was smooth and creamy. The cake kits are available in 5 deliciously indulgent flavors: Chocolate Lover’s- chocolate cake with chocolate frosting Red Velvet Dream- red velvet cake with cream cheese frosting Lemon Bliss – (lemon cake with lemon frosting) Strawberries and Creme- strawberry cake with cream cheese frosting Golden Fudge – golden cake with chocolate frosting Now you can celebrate the little things in life with a perfect-sized cake for two, not ten. Pin It!
Cakes Archives - Page 4 of 5 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Blueberry Cake Bars
Blueberry Cake Bars are a buttery blueberry treat with a crumble topping. I’m not sure if this is a cake recipe or a cookie bar recipe…. what a dilemma. Either way it is a delicious buttery blueberry treat. I also learned a new trick. I get so excited when I learn a new trick in the kitchen, do you? Well this one is pretty cool and will forever change the way I make a crumble topping. I have always just mixed my flour, butter and brown sugar together. This time I melted the butter and then after mixing all together I put the topping in the refrigerator. The butter resolidifies and when you break it up makes the best textured crumbled topping ever. Try it for yourself and see. Blueberry Cake Bars Author: Mary Ellen Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Serves: 16 bars 6 tablespoons butter melted, and 1/2 cup (1 stick), room temperature 1 3/4 cups flour 1/2 cup packed light-brown sugar 1/2 teaspoon salt 1/2 teaspoon baking powder 1 cup confectioners' sugar 1/2 teaspoon vanilla 2 large eggs 1 1/2 cups blueberries 6 tablespoons butter melted, and 1/2 cup (1 stick), room temperature 1 3/4 cups flour 1/2 cup packed light-brown sugar 1/2 teaspoon salt 1/2 teaspoon baking powder 1 cup confectioners' sugar 1/2 teaspoon vanilla 2 large eggs 1 1/2 cups blueberries Mix together the melted butter, 1 cup flour and brown sugar. Put bowl in refrigerator. Preheat oven to 350 degrees. Cut a piece of parchment paper for a 8 x 8 pan and let the excess paper hang over the sides. Spray with cooking spray. In mixer bowl add the butter and confectionary sugar. Mix together until light and fluffy. Add the eggs one a time. Mix until incorporated. Add the flour, salt and baking powder. Mix until incorporated. Spread mixture out in prepared pan. Sprinkle the blueberries over the top. Press lightly down. Fluff up the crumble mixture with a fork. Sprinkle lightly over the top. Bake for 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares. Mix together the melted butter, 1 cup flour and brown sugar. Put bowl in refrigerator. Preheat oven to 350 degrees. Cut a piece of parchment paper for a 8 x 8 pan and let the excess paper hang over the sides. Spray with cooking spray. In mixer bowl add the butter and confectionary sugar. Mix together until light and fluffy. Add the eggs one a time. Mix until incorporated. Add the flour, salt and baking powder. Mix until incorporated. Spread mixture out in prepared pan. Sprinkle the blueberries over the top. Press lightly down. Fluff up the crumble mixture with a fork. Sprinkle lightly over the top. Bake for 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.
Coconut Poke Cupcakes
Vanilla poke cupcakes with coconut and condensed milk then frosted with a coconut frosting and coconut with jelly beans. Over the weekend I tried to create a bunny cake I would help a neighbor make every Easter when I was young. It was not as sucessful as I had hoped it would be. I took pictures and decided I would attempt it again this weekend. I really loved the time I would spend in my neighbors kitchen. The angel food cake on the other hand turned out wonderful. Instead I decided to share these cupcakes with you that I also made this weekend. Coconut Poke Cupcakes Author: Mary Ellen Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Serves: 20 cupcakes 1 (18.25 ounce) package white cake mix 2 eggs 1 1/4 cups water 1 stick margarine 1 (14 ounce) can cream of coconut 1/2 (14 ounce) can sweetened condensed milk 1 (8 ounce) package flaked coconut Frosting 1 lb. confectioners sugar 3 - 4 tablespoons milk 1/2 cup butter pinch of salt remaining mixture of coconut sweetened condensed milk - I had about 1/3 cup 1 (18.25 ounce) package white cake mix 2 eggs 1 1/4 cups water 1 stick margarine 1 (14 ounce) can cream of coconut 1/2 (14 ounce) can sweetened condensed milk 1 (8 ounce) package flaked coconut Frosting 1 lb. confectioners sugar 3 - 4 tablespoons milk 1/2 cup butter pinch of salt remaining mixture of coconut sweetened condensed milk - I had about 1/3 cup Add water, eggs to cake mix, mix to incorporate and add margarine. Beat for about 3 minutes until mixture is smooth and creamy. Add batter to cupcake holders. and bake according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake. Mix cream of coconut and sweetened condensed milk together. Spoon over the top of the still hot cake. Let sit until cool and then frost. To make frosting combine all of the frosting ingredients except the milk. Mix together. Add milk a tablespoon at a time until it reaches frosting consistency. Whip for 5 minutes until light and fluffy. Add water, eggs to cake mix, mix to incorporate and add margarine. Beat for about 3 minutes until mixture is smooth and creamy. Add batter to cupcake holders. and bake according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake. Mix cream of coconut and sweetened condensed milk together. Spoon over the top of the still hot cake. Let sit until cool and then frost. To make frosting combine all of the frosting ingredients except the milk. Mix together. Add milk a tablespoon at a time until it reaches frosting consistency. Whip for 5 minutes until light and fluffy. Maybe you’d like to try our? Blueberry Cupcakes Individual Pineapple Upside Down Cakes Banana Pudding Cupcakes with Cream Cheese Frosting Peanut Butter Cup Banana Cupcakes Enjoy!
Strawberry Magic Cake
You’ll get 3 layers with this cake, the bottom a dense cake like layer, the center layer is more like a custard and the top layer a beautiful light sponge type cake. What’s magic you ask? This cake when it bakes will make 3 layers of yummy goodness, a crust type layer, creamy custard and a light delicate cake on top. Top it with sweetened strawberries and whipped cream. I used truvia in place of the sugar and also used 2% milk in the cake recipe. I think the only thing I might do different would of been to add vanilla bean to the cake mixture, especially if I was serving this plain. The cake part on this has a wonderful texture, so light! You can also sprinkle the top with confectionery sugar and serve the cake as is without the strawberries. You can see the 3 layers in this picture. Strawberry Magic Cake Author: Mary Ellen Prep time: 20 mins Cook time: 40 mins Total time: 1 hour Serves: Serves 6 - 8 4 eggs 1 tablespoon water 1/2 cup sugar 1 teaspoon vanilla 1/2 cup butter, melted 3/4 cup flour 1/2 teaspoon salt 2 cups milk, lukewarm 4 eggs 1 tablespoon water 1/2 cup sugar 1 teaspoon vanilla 1/2 cup butter, melted 3/4 cup flour 1/2 teaspoon salt 2 cups milk, lukewarm Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish. Separate the eggs and add the egg whites to your mixer bowl. Beat until egg whites are stiff. Set aside. Beat the egg yolks in a separate bowl with the sugar until light. Add the water, vanilla and butter and stir to incorporate. Stir in the flour and salt and mix well. Add the milk and beat until everything is well combined. Add 1/3 of the egg whites, folding in with a spatula. Repeat 2 more times being careful not to deflate the egg whites. Pour into prepared pan. Bake for 40 minutes and check to see if it's done. If is still fluid in the center it is not done. It can take up to 60 minutes to bake in some ovens. thatsmyhome.com Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish. Separate the eggs and add the egg whites to your mixer bowl. Beat until egg whites are stiff. Set aside. Beat the egg yolks in a separate bowl with the sugar until light. Add the water, vanilla and butter and stir to incorporate. Stir in the flour and salt and mix well. Add the milk and beat until everything is well combined. Add 1/3 of the egg whites, folding in with a spatula. Repeat 2 more times being careful not to deflate the egg whites. Pour into prepared pan. Bake for 40 minutes and check to see if it's done. If is still fluid in the center it is not done. It can take up to 60 minutes to bake in some ovens. thatsmyhome.com Maybe you’d like to try our ? Chocolate Cake with Chocolate Ganache Frosting Strawberry Cake Strawberries and Cream Angel Food Cake Roll Enjoy!
Oatmeal Cake
 My mom used to make a Oatmeal Cake similar to this one. You would never guess it was made with oatmeal. This is one of the moistest cakes I have ever had, it is really delicious. Add a scoop of ice cream with caramel sauce and this would be pure heaven. Oatmeal Cake Author: Mary Ellen Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: Serves 10 - 12 1 cup oatmeal 1 1/2 cups boiling water 1/2 cup butter 1 cup sugar 1/2 cup brown sugar 1 teaspoon soda 2 eggs 1 teaspoon vanilla 1 teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon salt 1 1/2 cups flour 1 cup oatmeal 1 1/2 cups boiling water 1/2 cup butter 1 cup sugar 1/2 cup brown sugar 1 teaspoon soda 2 eggs 1 teaspoon vanilla 1 teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon salt 1 1/2 cups flour 1 cup brown sugar 1 1/2 cups coconut 1 egg 1/2 cup melted butter 1 cup chopped pecans 3 tablespoons heavy cream 1 cup brown sugar 1 1/2 cups coconut 1 egg 1/2 cup melted butter 1 cup chopped pecans 3 tablespoons heavy cream Mix together the oatmeal and boiling water. Stir and let cool for 20 minutes. Add the butter, sugar and brown sugar to a mixing bowl. Beat until light and creamy. Add the eggs. Mix together until incorporated. Add the spices, vanilla and flour. Mix together until all is incorporated, about 2 minutes. Pour into a greased and floured 9 x 13 pan. Bake at 350 degrees for 30 minutes or until done. When it comes out of oven have the topping ready. Preheat broiler. Mix all topping ingredients together and put on cake when you take it out of the oven. Broil 4 inches from broiler element. Watch closely so it does not burn. Mix together the oatmeal and boiling water. Stir and let cool for 20 minutes. Add the butter, sugar and brown sugar to a mixing bowl. Beat until light and creamy. Add the eggs. Mix together until incorporated. Add the spices, vanilla and flour. Mix together until all is incorporated, about 2 minutes. Pour into a greased and floured 9 x 13 pan. Bake at 350 degrees for 30 minutes or until done. When it comes out of oven have the topping ready. Preheat broiler. Mix all topping ingredients together and put on cake when you take it out of the oven. Broil 4 inches from broiler element. Watch closely so it does not burn. Maybe you’d like to try? Pumpkin Spice Cake Grandma’s Tapioca Pumpkin Spice Cake Grandma’s Chocolate Cake
Blueberry Snack Cake
 I know I posted this over on Facebook but it will be easier to find here in the future and this is a recipe I plan to make often. The cake is as tender as can be be and really moist. You get a blueberry in every bite, yum. I plan on making a few variations with the cake as soon as this one is finished. I made this for breakfast to go with coffee the other day when I had overnight guests. Blueberry Snack Cake Author: Mary Ellen Prep time: 10 mins Cook time: 35 mins Total time: 45 mins Serves: Serves 6 - 8 2 eggs, separated 1 cup sugar, plus 2 to 3 tablespoons to sprinkle on top 1/2 cup butter, room temperature Pinch salt 1 1/2 cups all-purpose flour plus 1/4-cup for blueberries 1 teaspoon baking powder 1/3 cup milk 1 1/2 to 2 cups blueberries 2 eggs, separated 1 cup sugar, plus 2 to 3 tablespoons to sprinkle on top 1/2 cup butter, room temperature Pinch salt 1 1/2 cups all-purpose flour plus 1/4-cup for blueberries 1 teaspoon baking powder 1/3 cup milk 1 1/2 to 2 cups blueberries Heat oven to 350 degrees. Grease an 8 x 8 pan. Beat egg whites until foamy, then beat in 1/4-cup sugar. Continue to beat until whites are stiff and glossy. Set aside. Beat butter until light, add sugar and salt. Beat in egg yolks one at a time. Blend well. Add flour to mixing bowl with baking powder. Add half of the flour mixture to the butter mixture. Add about half the milk. Add remaining flour and milk. When the batter is well mixed add 1/3 of the egg whites. Fold in remaining egg whites being careful not to delfate the whites. Toss blueberries with remaining 1/4 cup of flour. Fold into batter. Pour into prepared pan. Sprinkle 2 - 3 tablespoons sugar on top. (I skipped that step) Bake for 35 - 40 minutes until top is golden and a toothpick is clean when inserted into cake. Serves 8. Heat oven to 350 degrees. Grease an 8 x 8 pan. Beat egg whites until foamy, then beat in 1/4-cup sugar. Continue to beat until whites are stiff and glossy. Set aside. Beat butter until light, add sugar and salt. Beat in egg yolks one at a time. Blend well. Add flour to mixing bowl with baking powder. Add half of the flour mixture to the butter mixture. Add about half the milk. Add remaining flour and milk. When the batter is well mixed add 1/3 of the egg whites. Fold in remaining egg whites being careful not to delfate the whites. Toss blueberries with remaining 1/4 cup of flour. Fold into batter. Pour into prepared pan. Sprinkle 2 - 3 tablespoons sugar on top. (I skipped that step) Bake for 35 - 40 minutes until top is golden and a toothpick is clean when inserted into cake. Serves 8. Carrot Cake Cheesecake Pineapple Poke Cake Strawberry Magic Cake
Fudge Frosting
 I have Tori this week and yesterday we baked cupcakes, something she really likes to do. I really think she likes eating them better… We used a box cake mix for simplicity’s sake and made homemade frosting with sprinkles of course. Today we’re off to the pumpkin farm and going on a hayride to get a pumpkin. Love this time of year! Fudge Frosting Author: Mary Ellen Prep time: 45 mins Cook time: 10 mins Total time: 55 mins 4 T. Cocoa 8 T. Sugar ½ C. Margarine ¼ C. Milk Pinch salt 1 t. vanilla 2 – 3 C. confectioners’ sugar 4 T. Cocoa 8 T. Sugar ½ C. Margarine ¼ C. Milk Pinch salt 1 t. vanilla 2 – 3 C. confectioners’ sugar Put all ingredients in a saucepan. Stir frequently and bring to a boil. Boil for 1 minute and remove from heat. Let cool completely. Add 1 t. vanilla. Stir in confectioners’ sugar until it reaches a frosting consistency. Put all ingredients in a saucepan. Stir frequently and bring to a boil. Boil for 1 minute and remove from heat. Let cool completely. Add 1 t. vanilla. Stir in confectioners’ sugar until it reaches a frosting consistency. Strawberry Cake Chocolate Peanut Butter Ooey Gooey Butter Cake Strawberry Frosting
Strawberry Cupcakes with Strawberry 7 Minute Fluffy Frosting
Strawberry Cupcakes with Strawberry 7 Minute Fluffy Frosting Aren’t these pretty? I have a meeting to go to tonight and decided we needed a snack. I had never made strawberry cupcakes until a few weeks ago when I had to make a mermaid cake. I really liked it so I decided right away to make strawberry cupcakes. As they were baking I dug into my files to find this frosting recipe. It is so good and uses fresh strawberries. Strawberry Cupcakes with Strawberry 7 Minute Fluffy Frosting Author: Mary Ellen Prep time: 1 hour 15 mins Cook time: 8 mins Total time: 1 hour 23 mins 1 cup Strawberries, mashed 2 Egg whites, unbeaten 1 1/2 cups Sugar 5 tablespoons Strawberry puree 1/2 cup Light corn syrup 1/4 teaspoon Lemon juice 1 cup Strawberries, mashed 2 Egg whites, unbeaten 1 1/2 cups Sugar 5 tablespoons Strawberry puree 1/2 cup Light corn syrup 1/4 teaspoon Lemon juice Press strawberries through a fine wire sieve. Remove as much of the liquid as you can. Combine egg whites, sugar, 5 tablespoons strawberry puree, corn syrup, and lemon juice in top of double boiler, beating with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beating constantly with rotary egg beater, and cook 6 to 7 minutes, or until frosting will stand in peaks. Remove from boiling water and beat until thick enough to spread. Makes enough frosting to cover tops and sides of two 8-inch layers. (I frosted 40 cupcakes with this frosting) Mary Ellen Press strawberries through a fine wire sieve. Remove as much of the liquid as you can. Combine egg whites, sugar, 5 tablespoons strawberry puree, corn syrup, and lemon juice in top of double boiler, beating with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beating constantly with rotary egg beater, and cook 6 to 7 minutes, or until frosting will stand in peaks. Remove from boiling water and beat until thick enough to spread. Makes enough frosting to cover tops and sides of two 8-inch layers. (I frosted 40 cupcakes with this frosting) Mary Ellen