Skillet Walnut Apple Cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Isaiah 2:22

    [22] Stop regarding man

        in whose nostrils is breath,

        for of what account is he?

Fruit

2 T butter

7-8 apples, peeled and sliced 1/4 inch 

3 T packed light brown sugar

1 T fresh squeezed lemon juice

1 T AP flour

1&1/2 t ground cinnamon

1/4 t ground allspice

1/4 t ground nutmeg

1/4 c water

1 c chopped toasted walnuts

Cake Topping

6 T butter, melted

1 c granulated sugar

1 c buttermilk

2 t pure vanilla extract

1&3/4 c AP flour (spooned & leveled)

2 t baking powder

1/2 t salt

1 T granulated sugar + 1/2 t cinnamon, for sprinkling

9 or 10 inch butter greased cast iron skillet 

Preheat oven to 350°F 

Melt 2 T of butter in skillet

Add the apple slices, brown sugar, lemon juice, flour, and spices

Add water

Cook on low, stirring, for 3-5 minutes, or until the apples are coated and begin to soften

Add toasted walnuts

Make the topping: 

Whisk the melted butter and sugar together in a medium bowl

Add the buttermilk, vanilla, flour, baking powder, and salt, and whisk until combined fairly smooth

Spoon dollops over apples 

Spread the batter over the apples

Sprinkle cinnamon-sugar evenly over the top

Using a whisk gently swirl the topping as best you can

Bake on the center rack for 50 minutes or until the topping is golden 

Spoon serving in bowl, drizzle caramel over top and add vanilla ice cream

Guinness Like Cake

Psalm 61:1-3

To the choirmaster: with stringed instruments. Of David.

    [1] Hear my cry, O God,

        listen to my prayer; 

    [2] from the end of the earth I call to you

        when my heart is faint.

    Lead me to the rock

        that is higher than I, 

    [3] for you have been my refuge,

        a strong tower against the enemy.

Butter spring form pan and cut out a circle of parchment for bottom

1/2 c light Beer 

1/2 c coffee liqueur ( I used Bourlaine brand)

1 T black strap Molasses 

Mix together and set aside

10 T  (1 stick plus 2 T 

3/4 c unsweetened cocoa

2 c superfine sugar

3/4 c sour cream

2 large eggs

1 T vanilla extract

2 c AP flour

2 1/2 t baking soda

Icing 

1 1/4 c confectioners' sugar

8 oz spreadable cream cheese 

1/2 c heavy cream

For the cake: 

Heat oven to 350 degrees. 

Butter a 9-inch spring form pan and line with parchment paper. 

I only had a 10 inch one so I used it.

It did change the baking time to 35 minutes.

In a large saucepan, combine Beer mixture and butter. 

Place over medium-low heat until butter melts, then remove from heat. 

Add cocoa and superfine sugar, and whisk to blend.

Make super fine sugar by putting in mini processor. 

Remeasure because it did change to a larger amount. 

In a small bowl, combine sour cream, eggs and vanilla; mix well. 

Add to Beer mixture. 

Add flour and baking soda, and whisk again until smooth. 

For a 9 inch, pour into buttered pan, and bake until risen and firm, 45 minutes to 1 hour. 

See 10 inch bake time above.

Test with toothpick, should come out clean.

Place pan on a wire rack and cool completely in pan.

Icing

Using a hand mixer, mix confectioners' sugar, cream cheese and heavy cream and blend until smooth.

After cooling, frost top only!

Dulce Tres Leches Infused Milk Cake

Ecclesiastes 9:5

[5] For the living know that they will die, but the dead know nothing, and they have no more reward, for the memory of them is forgotten.

Butter Cake 

Boxed Yellow or white cake mix 

3/4 c water

3 eggs

7 T melted butter

Tres Leches (3 More milks)

1 can sweetened condensed milk

1 can evaporated milk

1/2 c heavy cream

1/2 c half and half

Topping

Whipped cream

Preheat oven to 325 degrees.

Combine cake mix, water, melted butter and eggs with hand mixer on low speed and increase to medium for 4 minutes.

Spray 13x9 pan with non stick.

Tap filled pan on counter to remove air bubbles and tilt to evenly distribute mix.

Bake 30-35 minutes until toothpick comes out clean.

Whisk 3 milks together.

Set aside.

Cool 20 minutes.

Poke holes in cake with a chop stick.

Evenly pour mixture over cake.

Cover with plastic wrap and refrigerate for 3-4 hours.

Serve with spray topping.

Strawberry slices may be added.

 

Semi Homemade Sour Cream Caramel Cake

Isaiah 37:15-20

[15] And Hezekiah prayed to the LORD: [16] “O LORD of hosts, God of Israel, enthroned above the cherubim, you are the God, you alone, of all the kingdoms of the earth; you have made heaven and earth. [17] Incline your ear, O LORD, and hear; open your eyes, O LORD, and see; and hear all the words of Sennacherib, which he has sent to mock the living God. [18] Truly, O LORD, the kings of Assyria have laid waste all the nations and their lands, [19] and have cast their gods into the fire. For they were no gods, but the work of men’s hands, wood and stone. Therefore they were destroyed. [20] So now, O LORD our God, save us from his hand, that all the kingdoms of the earth may know that you alone are the LORD.”

1 Butter Golden Cake Mix

8 oz. sour cream tub

1/3 c light olive oil

1/4 c sugar

1/4 c water

4 eggs

1 t vanilla 

Caramel Icing

1-1/2 c white sugar

1/2 c butter

1/4 c plus 1/8 c evaporated milk

An extra 1/2 c white sugar for browning

For baking Cake 

Preheat the oven to 350º F. 

Grease 13x9 pan with non stick.

In a large bowl, mix the cake mix, sour cream, oil, sugar, water and eggs together on low with an electric hand mixer until incorporated. 

Turn to medium speed and beat for two minutes.

Pour mixture evenly into pan, tap on counter to release any bubbles.

Bake for 40-45 minutes. 

Cool completely and frost.

Caramel Icing

Combine sugar, evaporated milk, and butter in a large, heavy saucepan. 

Bring to a boil over medium-high heat, stirring constantly.

Meanwhile, brown 1/2 cup sugar in a small, heavy skillet. I use a non-stick skillet. Cook over medium heat, stirring constantly until sugar melts and the syrup is light, golden brown, about 3 minutes.

Add the sugar syrup to the milk mixture, stirring constantly.

When the mixture reaches the soft ball stage (230º on a candy thermometer), remove from the heat. 

Beat with an electric hand mixer until the mixture reaches spreading consistency 10 minutes.

Spread quickly over the cooled cake layers.

Blueberry Layer Japanese Sponge Cake with Cream Cheese Buttercream Frosting

 

 

Proverbs 12:15

    [15] 

    The way of a fool is right in his own eyes,

        but a wise man listens to advice.

An ej original recipe!

1 pkg Castella Japanese sponge cake from Costco, contains 3 pkg, I only used 2, cut in half and remove paper stuck to bottom

1/2 c Blueberry preserves warm in microwave until its a little runny 

Set aside

Cream cheese buttercream frosting 

4 oz of softened cream cheese

1t Vanilla favoring 

1/4 c Softened Butter

2 c powdered sugar

4 oz thawed cool whip

Using electric hand mixer, whip cream cheese, then add butter and vanilla.

After its whipped add 1/2 c of powered sugar, whip then add the rest of the powdered sugar.

Whip until incorporated and then whip in the cool whip.

It should hold together. 

Set aside.

Put cake bottom half on plate, spread 1/2 of blueberry preserve on top, then cover with some buttercream.

Set the top part of cake on that layer and repeat.

Refrigerate leftover buttercream for    

cupcakes or waffles.

Fake Out Key Lime Icebox Cake

 

 

 

Hebrews 13:20-21

Benediction

[20] Now may the God of peace who brought again from the dead our Lord Jesus, the great shepherd of the sheep, by the blood of the eternal covenant, [21] equip you with everything good that you may do his will, working in us that which is pleasing in his sight, through Jesus Christ, to whom be glory forever and ever. Amen.

1 large lemon, juiced

2 large limes, juiced 

Need 3/4 c juice

1 T lime zest

8 oz spreadable cream cheese

1 14 oz can Eagle Brand condensed milk

8 oz thawed extra creamy cool whip

1 t vanilla flavoring

2 sleeves Graham crackers plus 

1/2 sheet for crushing for top

1 can of cream cheese frosting 

13x9 foil pan

Using a electric hand mixer, beat the cream cheese until smooth, add condensed milk, beat to incorporate.

Add juice a little at a time while beating.

Beat in vanilla flavoring.

Using a flat wooden spoon, fold in cool whip.

Slather a very thin layer of the pudding mix in bottom of 13x9 pan.

Cover with 6 sheets of grahams.

Divide the pudding mix into 3 equal portions.

Layer a third on graham.

Repeat for a total of 3 layers.

Remove frosting lid and foil. 

Heat frosting 30 seconds in microwave.

Spoon over the top of the cake.

Tap on counter. 

Sprinkle crushed grahams on top.

Sprinkle zest on top.

Wrap with plastic wrap and let set overnight.

Punch Bowl Cake

Psalm 121:1-2

My Help Comes from the LORD

A Song of Ascents.

    [1] I lift up my eyes to the hills.

        From where does my help come? 

    [2] My help comes from the LORD,

        who made heaven and earth.

2 10 oz Angel Food cakes cut into 1 inch squares 

2 small boxes of sugar free white chocolate instant pudding made with 4 c of milk 

1 lg can of pineapple chunks, reserve juice

3 bananas, sliced thin 

16 oz thawed cool whip

1 qt plus 1 pint sliced strawberries

Using a punch bowl

Layer

Cake cubes

1/2 of bananas 

1/3 of strawberries 

1/2 of pineapple 

1/2 of pudding

1/2 of cool whip

Repeat layers of cake and fruit

Reserving 1/3 of strawberries for decorations 

Pour pineapple juice over cake fruit mixture 

Add pudding and then cool whip

Decorate with strawberries around edges

Dark Chocolate Fudge Brownie Cake Covered With Ganache

Matthew 24:5

[5] For many will come in my name, saying, ‘I am the Christ,’ and they will lead many astray.

2 13x9 foil pans

Spray with non stick

Set aside

Ganache 

1 c heavy cream

1 c dark chocolate semi sweet chips

Heat cream on low until warm.

Do not boil or simmer.

Remove from heat, stir in chips, cover for 10 minutes.

Stir with wood spoon to insure melting.

Keep stirring, pretty fast, until glossy.

Cool in fridge for 1 hour.

1 Betty Crocker Triple Chocolate Fudge cake mix

1 Ghirardelli Ultimate Chocolate Brownie mix

Make in separate bowls according to box directions.

Put half of the cake and half of the brownies in opposite ends of the 13x9.

Swirl together to incorporate.

Bake preheated 350 degree oven, bottom rack for 25 - 30 minutes until toothpick comes out clean.

If sides of pan start burning move to center rack to finish baking.

Set aside and cool.

Using a fork, poke holes in cakes.

Cover with ganache.

Scratch Mississippi Mud Cake

Romans 5:1

Peace with God Through Faith

[1] Therefore, since we have been justified by faith, we have peace with God through our Lord Jesus Christ.

Preheat oven to 350 degrees.

1 10 oz bag of mini marshmallows 

1 c chopped toasted pecans

Set aside

Dry ingredients 

2 c AP flour(always aerate flour for correct measuring)

1-1/2 c sugar

1/2 c packed brown sugar 

2 t baking powder

3/4 c un-sweet baking cocoa powder

1-1/2 t baking soda

3/4 t salt

Whisk together in a large bowl.

Set aside.

Wet ingredients 

2 room temp eggs

3/4 c olive oil

1 t vanilla pure extract

6 T milk

1/3 c full fat sour cream

1 c boiling water

Add to dry ingredients and beat on low with electric hand mixer.

Beat an additional minute on medium.

Pour into a non stick sprayed 13x9 aluminum pan.

Bake 30-40 minutes.

Mine took 40 minutes.

Cake is done when toothpick stuck in middle comes out clean.

Turn off oven.

Cover top of cake with nuts and marshmallows.

Put back in oven until marshmallows melt.

Let cake cool and then drizzle warm frosting over top.

Drizzle frosting

1/2 stick of butter, room temp 

6 T milk

3 T un-sweet baking cocoa powder 

1 t vanilla extract

1-1/2 c powdered sugar 

Melt butter in small heavy bottom pan.

Whisk in cocoa and milk.

Remove from heat, add powdered sugar 

and vanilla.

Whisk until smooth.

Old Time Sock It To Me Cake

This is an oldie but a goodie!!  

                                                         

It's like a pound cake and and coffee cake had a baby!

Isaiah 57:16

    [16] For I will not contend forever,

        nor will I always be angry;

    for the spirit would grow faint before me,

        and the breath of life that I made.

Streusel Filling:

2 tbsp cake mix

2 tbsp brown sugar 

2 tsp ground cinnamon 

1 cup finely chopped pecans 

1 pkg Duncan Hines® Moist Deluxe® Golden Yellow Cake Mix 

Cake:

4 large eggs 

1 cup sour cream 

1/3 cup vegetable oil 

1/4 cup water 

1/4 cup granulated sugar 

Glaze:

1/2 cup Duncan Hines® Creamy Home-Style Classic Vanilla Frosting 

Preheat oven to 375°F. Grease and flour 10-inch tube pan.

To prepare streusel filling, combine 2 tablespoons cake mix, brown sugar and cinnamon in medium bowl. Stir in pecans. Set aside.

To prepare cake, combine remaining cake mix, eggs, sour cream, oil, water and granulated sugar in large bowl. Beat at medium speed with electric mixer 4 minutes. Pour two-thirds of batter into pan. Sprinkle with streusel filling. Spoon remaining batter evenly over filling.

Bake at 375°F for 45 to 55 minutes, or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely.

Place frosting in small microwave-safe bowl. Microwave at high power 10 seconds; add 5 to 10 seconds if needed. Stir until smooth and thin. Drizzle frosting over cake.