I'm so excited! A few days ago, I received in the mail the Rachel Ray Express Lane Meals cookbook that I'd sent away for by saving box tops from Nabisco crackers during the holiday season. And today, I'll be using it for the first time to make Turkey Sausage Burgers with Onions and Peppers. There's just something about using a cookbook for the first time - I can't explain it, but I love it!
On a completely different note, I've also been scouring the internet for cupcake recipes for a baby shower that I'm co-hosting next month. I can't decide whether or not I should use one of the many boxed cake mixes I've collected over the past few months (it seems like they're always on sale and I'm always buying them) or make them from scratch. If I do decide to make them from scratch, I think I've decided on Magnolia Bakery's vanilla cupcakes. (I just finished reading Bergdorf Blondes by Plum Sykes, and these were the vice of the main character in the book.) I've heard amazing things about these cupcakes, but have also heard that they are way too sweet. I may just might have to do a trial run before the big day so that I can see if they'll be worth the work of making them from scratch in the midst of the other preparations for the party.
Sunday, April 22, 2007
Friday, February 16, 2007
Second Post...Second Cake - Rum Cake
My second post contains another yummy cake. This one is made using rum and is also covered in a rum-based glaze. It's very moist and great to take to a party!
Rum Cake
1 yellow cake mix
1 3-3/4 oz. instant vanilla pudding
4 eggs, slightly beaten
1/2 c. oil
1/2 cup cold water
3/4 cup rum
1/2 cup chopped pecans
Butter and flour bundt pan. Sprinkle nuts on bottom of pan. Mix rest of ingredients for 2 minutes.
Bake at 325ยบ for 1 hour. Pour glaze (recipe below) over cake and let stand for 2 hours before turning out.
Glaze
1 cube butter
1 cup sugar
1/4 cup rum
1/4 cup water
Boil for 1 minute
Enjoy!!!
Rum Cake
1 yellow cake mix
1 3-3/4 oz. instant vanilla pudding
4 eggs, slightly beaten
1/2 c. oil
1/2 cup cold water
3/4 cup rum
1/2 cup chopped pecans
Butter and flour bundt pan. Sprinkle nuts on bottom of pan. Mix rest of ingredients for 2 minutes.
Bake at 325ยบ for 1 hour. Pour glaze (recipe below) over cake and let stand for 2 hours before turning out.
Glaze
1 cube butter
1 cup sugar
1/4 cup rum
1/4 cup water
Boil for 1 minute
Enjoy!!!
Friday, December 29, 2006
New Blog...New Recipe - Rice Cooker Cake
I've decided to combine my love of food and trying new recipes with my desire to try out this whole "blog" thing. Thus, RecipeGirl's Adventures in Food (and Life) is born.
Anyway, last night I tried out a new recipe for a cake made using a Pampered Chef microwave rice cooker. I know, it sounds strange and I was skeptical at first, never having tried or even seen the finished product. The rice cooker was actually a gift from my in-laws (my sister-in-law sells Pampered Chef; thus, everyone received something from P.C. for Christmas - I got a rice cooker, my husband received a multi-purpose BBQ tool). After opening the gift, they all went on to tell me about this recipe and raved about how great the cakes turned out. Since my husband and I were having people over last night to watch the Cougar vs. UCLA basketball game on TV (and being that I have a multitude of cake mixes in the cupboard, but rarely make cakes) I decided to try this out. It's actually very simple. The recipe is as follows:
1 boxed cake mix (any flavor)
ingredients listed on box to make cake
1 container frosting
Empty boxed cake mix into rice cooker. Add ingredients listed on box to make cake and mix. Spoon entire container of frosting onto center of cake batter. Microwave on high for 10 minutes, then allow cake to sit for approximately 25 minutes before releasing lid. Release lid. Place plate, platter, etc. upside down over top of rice cooker and flip the plate and rice cooker over at same time so that plate is upright and rice cooker is upside down. Remove rice cooker from cake.
The great thing about this cake is that it's so quick and easy. The frosting makes the cake moist and also creates a glaze over the top. I made lemon cake with lemon frosting, but I've heard that the chocolate with chocolate is amazing (served warm or cold). Everybody loved the cake and I think I will definitely be making this again (I have to use up all those cake mixes somehow!). The only thing that was a little disappointing was the fact that the cake turned out a little lopsided; however, I kept the cake in the kitchen and served it in the living room so my guests never even saw anything but the slices...and the taste definitely made up for this rather minor flaw. One more plus in my book - the whole rice cooker can be put in the dishwasher!
Have fun experimenting with this one...I know I will!!!!
Anyway, last night I tried out a new recipe for a cake made using a Pampered Chef microwave rice cooker. I know, it sounds strange and I was skeptical at first, never having tried or even seen the finished product. The rice cooker was actually a gift from my in-laws (my sister-in-law sells Pampered Chef; thus, everyone received something from P.C. for Christmas - I got a rice cooker, my husband received a multi-purpose BBQ tool). After opening the gift, they all went on to tell me about this recipe and raved about how great the cakes turned out. Since my husband and I were having people over last night to watch the Cougar vs. UCLA basketball game on TV (and being that I have a multitude of cake mixes in the cupboard, but rarely make cakes) I decided to try this out. It's actually very simple. The recipe is as follows:
1 boxed cake mix (any flavor)
ingredients listed on box to make cake
1 container frosting
Empty boxed cake mix into rice cooker. Add ingredients listed on box to make cake and mix. Spoon entire container of frosting onto center of cake batter. Microwave on high for 10 minutes, then allow cake to sit for approximately 25 minutes before releasing lid. Release lid. Place plate, platter, etc. upside down over top of rice cooker and flip the plate and rice cooker over at same time so that plate is upright and rice cooker is upside down. Remove rice cooker from cake.
The great thing about this cake is that it's so quick and easy. The frosting makes the cake moist and also creates a glaze over the top. I made lemon cake with lemon frosting, but I've heard that the chocolate with chocolate is amazing (served warm or cold). Everybody loved the cake and I think I will definitely be making this again (I have to use up all those cake mixes somehow!). The only thing that was a little disappointing was the fact that the cake turned out a little lopsided; however, I kept the cake in the kitchen and served it in the living room so my guests never even saw anything but the slices...and the taste definitely made up for this rather minor flaw. One more plus in my book - the whole rice cooker can be put in the dishwasher!
Have fun experimenting with this one...I know I will!!!!
Subscribe to:
Posts (Atom)