Buttercream Frosted Butter-Cake

Buttercream Butter Cake

Ingredients:

Cake Batter
• 1 1/2 cups butter at room temp
• 2 cups sugar
• 5 eggs
• 1 teaspoon Mexican Vanilla Extract
• 3/4 teaspoon Almond Flavoring Extract
• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup milk

Buttercream Ingredients
• 1 pound powdered sugar
• 1 cup shortening
• 7 teaspoons milk
• 1 teaspoon deluxe white vanilla extract

Filling
• Strawberry puree

Grease
• 1/2 cup oil
• 1/2 cup shortening
• 1/2 cup flour

Directions:

Cake
 Preheat oven to 350
 Combine all the greasing ingredients and mix until fully incorporated
 Grease 2 cake pans
 Set aside
 In a large bowl combine flour, baking powder, and salt for cake batter and mix thoroughly
 In medium sized mixer with a paddle attachment add the butter and sugar and mix on medium speed (Creaming method)
 Once blended add 1 egg at a time and blend on a low setting until incorporated then add the next
 Repeat until all the eggs are mixed in
 Add the extract flavors then and mix
 Grab the bowl with the dry ingredients and also the milk
 While on a low setting add about a third of the dry ingredients in and then a third of the milk and continue until everything is in the mixer
 Turn off and scrape the sides
 Once all is in mix for another 10 seconds and turn off
 Pour the batter into the 2 cake pans evenly and set in oven to cook for 40-45 minutes or until you can put a toothpick into the center and it comes out clean
 Grab a piece of greased plastic wrap and set on the counter
 Turn the cake pans upside down onto the plastic wrap and gently tap the pans and slowly remove the cakes
 Set off to the side and let cool

Buttercream
 Add the powdered sugar and shortening into a mixer and mix on a low speed until they are incorporated (should look clumpy)
 Add the milk 1 teaspoon at a time until it has blended
 Add the extract and blend
 Turn off and set aside

Cake Filling
 Take one of the cakes and a cake leveler and determine the middle of the cake
 Use the cake leveler and use a sawing motion from one end to the other to cut your cake in half so there are 2 identical circular pieces
 Fill a piping bag with your plain white buttercream
 Pipe around the top of your bottom cake about 1/4 inches away from the edge
 Add the filling of your choice into the middle of the buttercream barrier you have made
 Make sure not to pour too much where it overflows over the buttercream*
 Gently and slowly add the top cake onto it and press gently the 2 cut pieces together so that the buttercream in a way glues them together
 Use your piping bag to pipe more buttercream around the edges where you can see the gap between the two cakes so that they are sealed

Cake Frosting
 Grab your buttercream and an angled spatula and gently and carefully spread it all over the top of your cake
 Using the buttercream spread it on the sides of the cake and smooth away any lumps and also on the top.
 Let it sit for about 15-30 minutes so that the buttercream can harden a little
 When you can gently touch the cake and it is hardened then you can finish it with your own designs
 Design ideas are also at: http://www.wilton.com/decorating/cake-decorating/
 To have colored frosting you would use buttercream and icing coloring and with a toothpick dip into the coloring and put it into your buttercream.
 A little goes a long way*

Chocolate Swirl Banana Bread

Chocolate Swirl Banana Bread


Ingredients:

• 2 cups white flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

• 1/4 cup softened unsalted butter
• 1 cup sugar

• 1 teaspoon vanilla extract
• 1/3 cup low-fat plain yogurt
• 1 1/2 cups mashed bananas (ripened)
• 2 large eggs

• 1/2 cups chocolate chips

• Non-Stick Cooking Spray


Directions:

 Preheat oven to 350
 Combine in a bowl the flour, baking soda, and salt and set aside
 Put sugar and butter in a large bowl and with a mixer blend on a low speed until a smooth paste is formed (creaming method)
 Add the bananas in and blend on a low speed until fully incorporated
 Add the vanilla and yogurt and blend until incorporated
 Add 1 egg at a time and blend until incorporated for each
 Slowly add the dry mixture of flour, salt, and baking soda into the large bowl while still blending on a low speed
 Blend for only a few more seconds to get all the edges and dry ingredients incorporated then turn off and set aside
 Put the chocolate into a bowl and melt in the microwave for 35-55 seconds taking them out every 15 to mix and make sure nothing is burned
 Add 1 cup of the banana bread mixture into the bowl of melted chocolate and mix until fully blended together
 Lightly spray 4 small loaf pans with cooking spray
 Pour about halfway into each of them the regular banana mixture
 Disperse the chocolate mixture to the tops of each evenly
 With a skewer make swirls into the chocolate and regular mixtures
 Place in the oven and cook for approximately 40-45 minutes or until you can insert a toothpick into the center and it comes out clean
 Take out, let cool, and enjoy

Chocolate Brownie Cake Part 2

This is the 2nd cake from the Chocolate Brownie Cake recipe.


Ingredients:

Cake Batter
• 1 1/2 cups butter at room temp
• 2 cups sugar
• 5 eggs
• 1 teaspoon Mexican Vanilla Extract
• 3/4 teaspoon Almond Flavoring Extract
• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1/2 cup melted semi sweet chocolate
• 1/2 cup cocoa powder

Buttercream Ingredients
• 1 pound powdered sugar
• 1 cup shortening
• 7 teaspoons milk
• 1 teaspoon deluxe white vanilla extract

Filling
• Strawberry puree

Grease
• 1/2 cup oil
• 1/2 cup shortening
• 1/2 cup flour

Directions:

Cake
 Preheat oven to 350
 Combine all the greasing ingredients and mix until fully incorporated
 Grease 2 cake pans
 Set aside
 In a large bowl combine flour, baking powder, and salt for cake batter and mix thoroughly
 In medium sized mixer with a paddle attachment add the butter and sugar and mix on medium speed (Creaming method)
 Add the melted chocolate and mix
 Once blended add 1 egg at a time and blend on a low setting until incorporated then add the next
 Repeat until all the eggs are mixed in
 Add the extract flavors then and mix
 Grab the bowl with the dry ingredients and also the milk
 While on a low setting add about a third of the dry ingredients in and then a third of the milk and continue until everything is in the mixer
 Turn off and scrape the sides
 Once all is in mix for another 10 seconds and turn off
 Pour the batter into the 2 cake pans evenly and set in oven to cook for 40-45 minutes or until you can put a toothpick into the center and it comes out clean
 Grab a piece of greased plastic wrap and set on the counter
 Turn the cake pans upside down onto the plastic wrap and gently tap the pans and slowly remove the cakes
 Set off to the side and let cool

Buttercream
 Add the powdered sugar and shortening into a mixer and mix on a low speed until they are incorporated (should look clumpy)
 Add the milk 1 teaspoon at a time until it has blended
 Add the extract and blend
 Turn off and set aside

Cake Filling
 Take one of the cakes and a cake leveler and determine the middle of the cake
 Use the cake leveler and use a sawing motion from one end to the other to cut your cake in half so there are 2 identical circular pieces
 Fill a piping bag with your plain white buttercream
 Pipe around the top of your bottom cake about 1/4 inches away from the edge
 Add the filling of your choice into the middle of the buttercream barrier you have made
 Make sure not to pour too much where it overflows over the buttercream*
 Gently and slowly add the top cake onto it and press gently the 2 cut pieces together so that the buttercream in a way glues them together
 Use your piping bag to pipe more buttercream around the edges where you can see the gap between the two cakes so that they are sealed

Cake Frosting
 Grab your buttercream and an angled spatula and gently and carefully spread it all over the top of your cake
 Using the buttercream spread it on the sides of the cake and smooth away any lumps and also on the top.
 Let it sit for about 15-30 minutes so that the buttercream can harden a little
 When you can gently touch the cake and it is hardened then you can finish it with your own designs
 Design ideas are also at: http://www.wilton.com/decorating/cake-decorating/
 To have colored frosting you would use buttercream and icing coloring and with a toothpick dip into the coloring and put it into your buttercream.
 A little goes a long way*

Chocolate Brownie Cake


Ingredients:

Cake Batter
• 1 1/2 cups butter at room temp
• 2 cups sugar
• 5 eggs
• 1 teaspoon Mexican Vanilla Extract
• 3/4 teaspoon Almond Flavoring Extract
• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1/2 cup melted semi sweet chocolate
• 1/2 cup cocoa powder

Buttercream Ingredients
• 1 pound powdered sugar
• 1 cup shortening
• 7 teaspoons milk
• 1 teaspoon deluxe white vanilla extract

Filling
• Strawberry puree

Grease
• 1/2 cup oil
• 1/2 cup shortening
• 1/2 cup flour

Directions:

Cake
 Preheat oven to 350
 Combine all the greasing ingredients and mix until fully incorporated
 Grease 2 cake pans
 Set aside
 In a large bowl combine flour, baking powder, and salt for cake batter and mix thoroughly
 In medium sized mixer with a paddle attachment add the butter and sugar and mix on medium speed (Creaming method)
 Add the melted chocolate and mix
 Once blended add 1 egg at a time and blend on a low setting until incorporated then add the next
 Repeat until all the eggs are mixed in
 Add the extract flavors then and mix
 Grab the bowl with the dry ingredients and also the milk
 While on a low setting add about a third of the dry ingredients in and then a third of the milk and continue until everything is in the mixer
 Turn off and scrape the sides
 Once all is in mix for another 10 seconds and turn off
 Pour the batter into the 2 cake pans evenly and set in oven to cook for 40-45 minutes or until you can put a toothpick into the center and it comes out clean
 Grab a piece of greased plastic wrap and set on the counter
 Turn the cake pans upside down onto the plastic wrap and gently tap the pans and slowly remove the cakes
 Set off to the side and let cool

Buttercream
 Add the powdered sugar and shortening into a mixer and mix on a low speed until they are incorporated (should look clumpy)
 Add the milk 1 teaspoon at a time until it has blended
 Add the extract and blend
 Turn off and set aside

Cake Filling
 Take one of the cakes and a cake leveler and determine the middle of the cake
 Use the cake leveler and use a sawing motion from one end to the other to cut your cake in half so there are 2 identical circular pieces
 Fill a piping bag with your plain white buttercream
 Pipe around the top of your bottom cake about 1/4 inches away from the edge
 Add the filling of your choice into the middle of the buttercream barrier you have made
 Make sure not to pour too much where it overflows over the buttercream*
 Gently and slowly add the top cake onto it and press gently the 2 cut pieces together so that the buttercream in a way glues them together
 Use your piping bag to pipe more buttercream around the edges where you can see the gap between the two cakes so that they are sealed

Cake Frosting
 Grab your buttercream and an angled spatula and gently and carefully spread it all over the top of your cake
 Using the buttercream spread it on the sides of the cake and smooth away any lumps and also on the top.
 Let it sit for about 15-30 minutes so that the buttercream can harden a little
 When you can gently touch the cake and it is hardened then you can finish it with your own designs
 Design ideas are also at: http://www.wilton.com/decorating/cake-decorating/
 To have colored frosting you would use buttercream and icing coloring and with a toothpick dip into the coloring and put it into your buttercream.
 A little goes a long way*

Sugar-Free Pineapple Tamales with a Coconut and Macadamia Filling

Ingredients:

• 1/2 bag corn husks

Dough

• 2 tablespoons baking powder
• 7 cups maseca
• 2 cups stevia sweetener
• 4 sticks unsalted butter (softened)
• 2 20 ounce cans of pineapple chunks
• 2 cups milk

• 1-1 1/2 cup water


Filling

• 13.5 ounces macadamia nuts
• 3 tablespoons butter
• 1 tablespoon stevia sweetener
• 1 5 ounce bag unsweetened coconut shavings

• 2 tablespoons stevia sweetener
• 1/2 teaspoon xanthum gum
• 1 cup water

Garnish

• 1 scoop vanilla ice-cream
• Pineapple sauce



Directions:

 Fill a large bowl with warm water and set the corn husks into it and submerge

Dough
 Put into a bowl the maseca, stevia sweetener, and baking powder and mix together
 Then add the butter, pineapple chunks, and milk and mix
 Next add the water as needed and mix until it has a dough-like consistency (which should be sticky but should be able to still come off your hands without leaving much residue)
 Cover and set off to the side.
 In a steamer pour in the correct amount of water and let it heat up while your working on the recipe


Filling
 In a small bowl add the 1/2 teaspoon of xanthum gum, water, and stevia and whisk
 Set off to the side
 In a pan melt the butter on a medium heat
 Then add the stevia and macadamia nuts
 Once the nuts have a shiny coating and they give off a nutty aroma add the coconut shavings
 Continue to cook the mixture until the coconut has begin to brown a little
 Add the xanthum gum mixture into the pan and mix
 Take off the heat and set aside

Production
 Create your own little production line starting with the bowl of your corn husks, then the bowl that has your dough, and finally your coconut and macadamia mixture
 Take out 1 corn husk at a time and spread with your fingers a little smaller than golf ball size amount of the dough in the center and bottom of the husk.
 Next place a small amount of the coconut mixture in the center of the dough
 Then fold the ends together and press down to make sure that it is sealed shut and looks like a tube
 Pinch the bottom of the husk so that the dough is formed together there also
 Bend the top part of the husk towards the bottom so that the top part is also pinched
 Carefully place it into your steamer with the bottom facing up.
 Repeat the steps again on forming your tamales until the dough has run out
 Cover your steamer and let simmer for about 45-55 minutes
 Remove and plate.

Callah Bread (Sugar Free)

Callah Bread (Sugar Free)

Ingredients

7 cups bread flour (+ more for dusting)
5 Tbs Stevia
4 yolks, slightly beaten
2 eggs, slightly beaten
5 ½ tbs butter, melted
1 ¼ cups water
1/3 cup unsweetened apple sauce
1 tbs salt
2 ¾ tsp yeast


In a large bowl combine the eggs, egg yolks, water, applesauce, and melted butter.

In a separate bowl combine flour, stevia, and salt. Add to the wet ingredients and add the yeast for last. Hand knead for about 1 minute until the ingredients are incorporated. The dough will be sticky.

Dust a flat surface and transfer the dough. Gently add flour as needed when you knead until the dough is firm. (About 2-3 minutes).

Lightly spray the large bowl, put the dough in it, cover it, and let it rest for about 1 hour bulk fermentation. Push down the air and refrigerate overnight. Push down the air once or twice.

When ready to bake, preheat the oven at 380F. Lightly dust a flat surface and divide the dough into 3 equal parts. Roll them lengthwise to form 3 thick strings. Entwine them to braid the bread and transfer it to a greased baking sheet. Let it rest for about 1 hour.

Bake for 40 minutes and remove from heat. Transfer the bread to a cooling rack. Enjoy it with your favorite sugar-free jam.

Gingersnap Eggnog Shake


Ingredients

• 3-4 ice cubes
• 1 cup of eggnog
• 2 scoops vanilla ice-cream
• 4 gingersnap cookies

Garnish

• Ready-whip whip cream
• Half a gingersnap cookie


Directions

 Add all ingredients into blender except ice
 Blend and add 1 ice at a time until crushed and blended
 Pour into a glass
 Garnish with whip cream and a gingersnap cookie

Caramel Brownies

Caramel Brownies (Gluten Free- Sugar Free)

Ingredients

2 cups almond flour
1 cup walnuts (more for topping)
1 tsp Xantham gum
1 cup Stevia
½ cup cocoa powder
1/8 tsp Kosher salt
1 tsp baking soda (this reacts to the heat and chocolate)
3 eggs, slightly beaten
1 tbs Pure Mexican Vanilla Extract
1 cup milk chocolate chips
Sugar-Free Caramel topping
1 tsp water

Preheat the oven at 325 F.

In a large bowl, mix the first 7 ingredients.

In a smaller bowl mix the eggs and vanilla extract. Add them to the dry ingredients and mix.

Melt the chocolate in the microwave, 30 seconds at a time and pour them in the batter. Mix well until thoroughly incorporated.

Prepare a 9 x 13 baking dish with non stick oil. Pour batter into it. Add the walnuts on top, and bake for about 30 minutes. Remove from the oven and let them cool at room temperature.

Before serving, mix 2 tbs sugar-free caramel topping with 1 tsp water and make the caramel sauce. Cut the brownies and drizzle the sauce on top.

Enjoy!