Tuesday, October 2, 2012

Fall and Barefoot Contessa Apple Tart Tartin

I just love fall...So many good flavors and the smell...Ahhh the smell!! Every year I find a way to host a halloween and Thanksgiving at my house. It's just  a great opportunity to bake great flavors.

I already have a list of things I bookmarked that I want to do this year! The hard thing is to diet while doing it. Me and hubby started to eat healthy and exercise....Insanity its definatelly INSANE. Crazy workout that will have us drenched in sweat by the first 15 minutes. But all in all, its kinda of fun, since we doing together,  I get to make fun of him and he does the same. We even manage to get dear baby to join the fun.

Enough said, I baked this Tart a couple weeks ago and I'm not gonna lie that I wasn't happy with the results at all. I love Ina , and I was kinda disapointed. The cake part was very dry, and the juices just wasnt enough to get the cake nice and moist. Maybe I did something wrong, since Ina never disapoints. If you try this recipe, please let me know how yours came out!!!

Barefoot Contessa's Apple Cake "Tatin"

  • 6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
  • 1 1/4 Granny Smith apples, peeled and sliced into 12 pieces
  • 1 3/4 cups granulated sugar, divided
  • 2 extra-large eggs, at room temperature
  • 1/3 cup sour cream
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon pure vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • Confectioners' sugar
Preheat the oven to 350 degrees F.

Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down.

Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the apple slices.

Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.

Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If an apple slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.

Saturday, April 21, 2012

Go PAnnntherss!!

This cake I made for my neighboors son! He loves hockey and he celebrated at the ice rink!

I used Dories Perfect Party Cake recipe found here. It came out nice and moist and everybody loved!!

Tuesday, April 3, 2012

Baby Shower

So, My friend baby shower on saturday was a big hit! I think she was really surprise and happy at the end. Here are some pictures of the party. My sister made the diaper cake, and I gotta admit, It looked even better than the one I gave to her on her shower.
Here are the cupcakes I made with the recipe posted here: http://kelbakinglife.blogspot.com/2012/03/citrus-white-cake.html

Friday, March 30, 2012

Citrus White Cake

So, I was trying to find a good recipe for a white cake, without breaking the bank. I love to use cake mixes, but sometimes the flavor its just wayy too artificial. Yesterday I was playing around with the flavors and I hit the jackpot with this one. Me, my sister and a friend really enjoyed the final result!!! If you want, you can take the extra step and use some good quality rasperry jam as a filling and Swiss Meringue Buttercream to frost. Here at my house me and sissy ate as soon as came out of the oven. Yummm!
White Lemon Cake
1 Box of white cake mix ( I used Duncan Hines )
3 eggs
1 cup of water
1/4 cup vegetable oil
1 tsp vanilla extract
1 tsp butter extract
Juice and Zest of 2 lemons
Preheat oven to 350 degrees F.
Spray two 9 inch pan with cooking spray and
set aside. ( I used a big loaf pan , but it will work both ways )

In a large bowl, beat the cake mix, eggs, water, oil, zest, lemon juice and vanilla
until smooth. Pour into prepared pan. Bake 20 to 30 minutes or until golden brown.
Remove cake from oven and let cool.!

Busy in the kitchen!

I have been pretty busy yesterday and today getting ready for my friend's baby shower! I already made the cupcakes and cake pops, made some pompoms and got all the drinks ready! I'm excited and I will post pictures tomorrow once we get the whole decoration done!!!
Much Love!!

Wednesday, March 28, 2012

Chocolate Cupcakes

So, I'm throwing another shower this weekend with a couple friends for our good friend Jenny. She already have 4 boys, but without knowing she got preggo again and guess what: It's a GIRL!!
We are very excited and I'm sure she will be very happy when she sees what we did for her.
I'm gonna me making all the sweets and decoration, so I decided to do a little trial on this cupcakes.
Adapted from Kevin & Amanda
1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
1 tsp butter extract
2 cups mini chocolate chips
Preheat oven to 350 degrees F.
In a very large bowl, mix together everything except chocolate chips.
Batter will be thick. Stir in the chocolate chips.
Pour batter into cupcake tins. For cooking time, I usually do the toothpick test to see if it's ready.