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Friday, May 31, 2013

♥ Tangerine-Soaked Tea Cake ♥

1/4 cup plain dry bread crumbs (recommended: Japanese Panko)
3 tangerines or oranges, grated zest
3 tablespoons tangerine or orange juice, preferably freshly squeezed
1 tablespoon freshly squeezed lemon juice
3 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened at room temperature
2 cups sugar
3 eggs
1 cup buttermilk
Glaze, recipe follows

Preheat the oven to 350 degrees.

Butter a 6-cup loaf pan. Line the bottom with parchment or waxed paper, pressing it in firmly. Pour the bread crumbs into the pan and shake to coat the sides, then tip out any extra crumbs. In a small bowl, combine the tangerine zest, tangerine juice and lemon juice. Stir and set aside. Sift together the pre-sifted flour, baking soda and salt. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until fluffy. Add the sugar and mix well. Add eggs 1 at a time and mix well. With the mixer running at low speed, add alternating batches of dry ingredients and buttermilk until the batter is just mixed. Add the fruit juice and zest and mix. Pour into the prepared pan and set on a sheet pan. Bake on the sheet pan until the cake is firm in the center and a tester inserted into the center comes out dry and clean (a few crumbs are okay), 70 to 80 minutes.

When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper. Using a turkey baster or pastry brush, spread the glaze all over the top and sides of the cake and let soak in. Repeat until all of the glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.


1/2 cup freshly squeezed tangerine juice
1 tablespoon freshly squeezed lemon juice
1/3 cup sugar

Glaze directions: In a bowl, stir the juices and sugar together until the sugar is dissolved. 
Makes 1 cake.

~~Gale Gand, Sweet Dreams~~

Wednesday, May 29, 2013

♥ Lemon Meringue Tea Cakes ♥

1 (18-ounce) box lemon cake mix
1 (8-ounce) container cool whip
1 egg white plus 1 cup egg whites
2 cups milk
2 (3.4-ounce) packages instant lemon pudding mix
2 tablespoons sugar
1/2 teaspoon cream of tartar
1 lemon, zested

Preheat oven to 350 degrees F.

Mix the cake mix with the container of cool whip and add 1 egg white. Spray a muffin tin with nonstick spray. Scoop 1 tablespoon of mixture into each tin. Flour your hands or the back of a spoon and press dough, flattening it like a pie crust. Bake for 8 minutes. Remove from oven and allow to cool before removing from pan.

Mix the 2 cups of milk with the 2 packages of pudding mix. Mixture should be thick.

Add 1 tablespoon of pudding mix on top of each cake and spread.

Raise temperature of oven to 425 degrees F.

Beat the remaining 1 cup of egg whites until soft peaks form, then add sugar and cream of tartar. Mix until stiff peaks form. Fold in the zest of 1 lemon. Spread or pipe 1 tablespoon of meringue on top of each cake. Cover the top completely. Bake at 425 degrees F until tips are slightly golden, about 3 minutes.

Makes 24.

~~Food Network~~

Monday, May 27, 2013

♥ Devonshire Splits ♥


  • 1 package active dry yeast
  • 1 teaspoon granulated sugar
  • 1/4 cup warm milk (110 degrees F to 115 degrees F)
  • 4 -4 1/2 cups all-purpose flour
  • 3/4 cup milk
  • 1/2 cup butter
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
  • Strawberry preserves
  • Devon Cream (recipe follows) or lemon curd
  • Sifted powdered sugar (optional)


  1. In a small bowl, dissolve the yeast and the 1 teaspoon sugar in the 14 cup warm milk. Set the mixture aside for 5 to 10 minutes or till foamy.
  2. Place 2 cups of the flour in a large mixing bowl. In a small saucepan, heat and stir the 3/4 cup milk, butter, 1/3 cup sugar and salt till warm (120 degrees F to 130 degrees F) and butter almost melts. Add milk mixture to flour in mixing bowl. Add the yeast mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
  3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough thats smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease the surface of the dough. Cover and let rise in warm place till doubled (about 1-1/2 hours).
  4. Punch dough down. Turn the dough out onto a lightly floured surface. Cover and let rest 10 minutes. Divide dough into 20 portions. Shape portions into small balls. Place balls 2 inches apart on greased baking sheets. Using your fingers, slightly flatten to circles 3 inches in diameter. Cover; let rise till nearly doubled (45 to 60 minutes).
  5. Bake in a 375 degree F oven for 12 to 15 minutes or till buns are golden brown. Immediately remove buns from baking sheet. Cool on wire rack.
  6. To serve, slice each bun in half crosswise. Spread each bottom half with about 1 tablespoon strawberry preserves and then top with about 1 tablespoon Devon Cream or purchased lemon curd. Place each bun top over filling. Sprinkle with powdered sugar, if you like. Makes 20.

Devon Cream


  • 1 8 - ounce package cream cheese, softened
  • 1/3 cup dairy sour cream
  • 1 tablespoon granulated sugar


  1. In a small bowl, combine cream cheese, sour cream, and sugar. Beat till smooth.
Makes 20.  

~~Midwest Living~~

Thursday, May 23, 2013

♥ Carrot Cake Donuts ♥

Carrot Cake Donuts
2 cups All Purpose Flour
2/3 cup Brown Sugar
1 tablespoon Baking Powder
¼ teaspoon Salt
1 ½ teaspoon Cinnamon
½ teaspoon Nutmeg
¼ teaspoon Allspice
5 tablespoons Unsalted Butter, Melted and Cooled
2 Eggs
1 cup Milk
2 teaspoons Pure Vanilla Extract
1 ½ cups Shredded Carrots
Cream Cheese Frosting
8 ounces (1 package) Cream Cheese, Softened
4 tablespoons (1/4 cup, ½ Stick) Unsalted Butter, at Room Temperature
1 cup Confectioners Sugar
1 teaspoon Pure Vanilla Extract
Shredded Carrots, for Topping
Chopped Walnuts, for Topping
To make the donuts, preheat the oven to 350 degrees.  Generously grease a donut pan with unsalted butter; set aside until needed.
In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, and allspice.
In a small bowl beat together, whisk together the melted butter, eggs, milk, and vanilla.  Add this mixture to the dry ingredients and stir until fully combined.  Using a spatula, fold the carrots
Transfer the batter to a ziploc bag and cut off a small portion of one of the tips.  Pipe the batter into each donut cavity, filling 2/3 of the way up.
Bake the donuts until a toothpick inserted into a donut comes out clean, about 8-10 minutes.  Allow the donuts to cool in the pan for 2 minutes and then transfer to a cooling rack to cool completely.
While the donuts are cooling, make the cream cheese frosting.  Cream the cream cheese and butter in the bowl of stand mixer fitted with the whisk attachment until light and fluffy, about 5 minutes.  Add the confectioners sugar and mix (gradually increasing in speed) until the sugar is fully incorporated, about 5 minutes.  You may need to stop the mixer and scrape down the sides of the bowl a couple times. 
Add the vanilla and whisk until the frosting is light and fluffy, about 3 minutes.
Using an offset spatula, frost the top of the donuts.  Top with shredded carrots and/or chopped walnuts.  Serve and enjoy!
These last up to 5 days in a sealed container.
Donut recipe adapted from A Kitchen Addiction.
Makes 14.


Tuesday, May 21, 2013

♥ Almond Joy Cupcakes ♥

  • Cupcakes:
  • 2 cups flour
  • 2 cups sugar
  • 1/2 teaspoon salt
  • 3/4 cup Dutch process cocoa powder (I used Hershey Special Dark)
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 4 eggs
  • 1 Tablespoon vanilla
  • 1 cup buttermilk
  • 1/2 cup (1 stick) salted butter, melted
  • Buttercream:
  • 2 sticks salted butter, slightly softened
  • 1/4 cup heavy cream
  • 4 cups powdered sugar
  • 2 teaspoons pure almond extract
  • Ganache:
  • 4 oz semi sweet chocolate, roughly chopped
  • 1/2 cup heavy cream
  • 1/4 cup light corn syrup
  • 2 cups sweetened, shredded coconut, for garnish


1.  Preheat oven to 350.  Line 24 muffin tins with cupcake liners and set aside.
2.  In the large bowl of a mixer, combine flour, sugar, salt, cocoa powder, baking soda, and baking powder.  Combine with a whisk.  Add eggs, buttermilk, and melted butter.  Mix on low for 30 seconds.  Scrape the sides of the bowl and increase mixer speed to medium — beat for 2 minutes.  Batter will be thick (and yummy.  not that I’d ever eat raw batter).
3.  Fill cupcake liners 2/3 full.  Bake cupcakes 15 – 20 minutes or until tops spring back when lightly touched.
4.  While cupcakes bake, make your ganache:  In a microwave safe bowl, combine chopped chocolate and heavy cream.  Microwave for a couple minutes, stopping to stir every 30 seconds.  Once the mixture is smooth, remove from microwave and stir in corn syrup.  Place bowl in refrigerator until the ganache is thickened.
5.  Prepare buttercream:  In the bowl of your mixer, beat butter, almond extract and heavy cream on medium speed until smooth and combined.  Turn mixer speed to low and slowly add powdered sugar until barely mixed in.  Increase speed to high and beat for about a minute, until light and fluffy.  Frost cupcakes, top with a spoonful of ganache and coconut.
If you’re going to pipe the frosting high on your cupcakes, you’ll want to double the frosting recipe.  The ganache will stay the same amount.
These Almond Joy cupcakes are delicious — I hope you enjoy them as much as I did!!