Monthly Archives: April 2010

Upside Down Apple Cake

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I got the ramekins. They’re really cute which makes having them worth-while…doesn’t it? I made a delicious Chocolate Molten Cake, but that’s not what I’m posting about today. Not at all. You’ll have to wait just a bit longer. Instead I’m giving you a recipe for Upside Down Apple cake. It turned out a little messier than hoped but it smells and tastes delicious.
Instead of having the brown sugar, melted butter, and apples on the bottom they were mixed throughout the cake. I wish I could say I did this on purpose but I can’t. I had to switch pans after I had assembled everything so I just poured it into the second pan. Everything was mixed
together so that’s how I put it in. I love the way the brown sugar made a caramel mixture throughout the
  cake. It tastes really good.


Upside Down Apple Cake
 a family recipe
1/3 cup brown sugar
2 Tablespoons melted butter
2 apples
Sprinkle over the bottom of and 8×8 inch pan. Core the apples and arrange on top of the brown sugar and melted butter.
1 cup sugar
1 Tablespoon butter
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup warm rice milk*
1/4 teaspoon nutmeg                                                                                             
1/2 teaspoon cinnamon
1/4 teaspoon ginger
Cream the sugar and butter together. Slowly add each ingredient (follow the ingredients order). Pour mixture over apples. Bake at 350 degrees F. for ~25 minutes.  *The rice milk is optional. You can use normal milk or soy milk instead, as long as they are warmed.
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Mug Cake II

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I was about to start making a couple chocolate molten cakes when I realized I didn’t have any ramekins. Without ramekins I found it rather hard to create a perfect looking chocolate molten cake. I felt the need to have something with chocolate so I went through my list of recipes and found the perfect thing. A Mug Cake. A quick and yummy solution. I’ve made it once before but I don’t think it turned out quite as well as it did this time.
Last time I made it…

This time I made it!

I didn’t do the full recipe but it seemed to turn out a little better than the last time. Here is the modified version.

2 Tablespoons flour

1/8 teaspoon baking powder
2 Tablespoons sugar
1 Tablespoon cocoa
1. In mug mix well and add:
1 large egg
1 1/2 Tablespoons rice milk*
1 1/2 Tablespoons oil
2. Pour into 2 coffee mugs. Mix well, microwave for 1 1/2 minutes. Sprinkle with powdered sugar or chocolate chips and enjoy!
*The original recipe calls for milk but of course I substituted to make it dairy and soy free.
In the original recipe it calls for 1 small egg for the full recipe but I found 1 large egg for half a recipe made it more moist.

Enjoy.

Finally!!

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After much switching around of blog background I believe I have finally found the one. I never realized how hard it actually is to choose the right blog background for me. Okay. On to the cookies. I made these about a month ago but I was a little slow on the putting them onto the computer part. So here they are. I tried the recipe off of 17 and Baking. Chocolate Crinkle Cookies. I won’t be putting the recipe up until I get the okay from Elissa. I didn’t know how well the cookies would work out for me, with the higher altitude. But they turned out just peachy. I covered them in Confectioners Sugar and Cocoa powder.
 I enjoyed the cocoa ones because of the bitter outer layer and the sweeter inner layer. The Confectioners sugar ones were quite good too. I’m definitely going to make these again!

Chocolate Crinkle Cookies
     From 17 and Baking
Makes around 7 dozen (depending on size)

1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners sugar

In a medium bowl, mix cocoa, white sugar, and vegetable oil together. Beat eggs in, one at a time.Stir in vanilla. In seperate bowl, combine the flour, baking powder, and salt. Stir into cocoa mixture. Chill dough for 4 hours.

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone liner. Roll dough into 1 inch balls with lightly oiled palms. I used a melon ball scooper to make them. Coat each ball with confectioners sugar before placing onto cookie sheet. (I used both confectioners sugar and cocoa powder to cover the balls. Elissa {17 and baking} also suggests cinnamon-sugar and sprinkles).

Bake in preheated oven from 10-12 minutes. Let stand on the cookie sheets for a minute before transferring to wire racks to cool.