Orange and Raspberry Cake

Please don't judge this recipe on my awful photography skills! It was AMAZING! I was hesitant to try an orange cake mixed with a raspberry frosting, but Giada made it look so good and all those that reviewed it on Food Network's website were in cake heaven. I had to try it. It is absolutely my favorite cake recipe to date. I used two 9-inch round pans although the recipe calls for 8-inch ones, so I think that is why my cakes didn't rise a whole lot, but despite the fact that the cake looked sunken in the middle it was an instant hit with my family and inlaws. Even the boys were licking their plates instead of just eating off the frosting.

So the recipe calls for creme fraiche. If you know a good substitute for it, by all means go ahead and use it. I followed the recipe exactly, but I'm sure you can substitute where needed.

Todd's Orange and Raspberry Cake

Cake:

Butter, for greasing the pans

Flour, for dusting

1 (18.25-ounce) box white cake mix

1 large orange, zested, about 1/4 cup

1 1/3 cups no pulp orange juice

3 egg whites

2 tablespoons vegetable oil

Frosting:

1/2 stick (4 tablespoons) unsalted butter, at room temperature

1/3 cup creme fraiche

1 pound powdered sugar

1/4 cup raspberry jam

Water, as needed

1/4 cup raspberry jam

1 (6-ounce) container fresh raspberries

Directions:

For the cake: Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour the bottom and sides of 2 non-stick, 8-inch round baking pans. Set aside.

In the bowl of a stand mixer, fitted with a whisk attachment, combine the cake mix and orange zest. Mix for 20 seconds at low speed until the zest is incorporated. Add the orange juice, egg whites, and vegetable oil. Blend at low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula, as needed. Divide the batter between the prepared pans and bake until golden and a cake tester inserted into the center of the cakes comes out clean, about 30 to 32 minutes. Remove from the oven and cool the pans on a wire rack for 15 minutes. Turn the cakes out onto a wire rack and allow to cool completely, about 1 hour.

For the frosting: In the bowl of a stand mixer, fitted with the paddle attachment, beat together the butter and creme fraiche at high speed until smooth, about 10 seconds. With the machine running at medium-low speed, gradually add the powdered sugar until incorporated. Add the raspberry jam and increase the speed to high. Beat until the frosting is smooth and spreadable, adding water 1 teaspoon at a time, if needed (I added about 1 tablespoon).

To assemble the cake: Arrange 1 cake layer, flat side up, on a cake stand. Using a spatula, spread a thin layer of frosting onthe top, leaving a 1/2-inch border. Spread 1/4 cup of raspberry jam on top of the frosting. Arrange the other cake layer on top. Using a spatula, frost the top and sides of the cake. Decorate with fresh raspberries. Cut the cake into wedges with a slightly wet knife and serve.

Store the cake in a plastic container in the refrigerator. Allow the refridgerated cake to stand at room temperature 30 minutes before serving.

Edible Turkeys

I was looking for a thanksgiving-themed treat to take to the sisters I visit teach (because I didn't get around to actual visits this month!) and I found these on perpetualpreschool.com . So cute and fun! My kids helped me stick the "feathers" in and we even made enough to use as decorations for our Thanksgiving dinner table setting!


Double stuffed Oreos
Whoppers (Chocolate Malt balls)
Candy Corns
Frosting for "glue"


Stick candy corns point side down into the oreos to make "feathers". Use the frosting to stick one malt ball onto each oreo. Cut the tip off a candy corn and stick on the malt ball for the beak. Dab frosting on for eyes. DONE! Let them sit out for a couple hours so the frosting will harden.

Candied Sweet Potatoes

Just in time for Thanksgiving--a recipe for sweet potatoes. A few years ago, I asked if anyone had any good recipes. I got no submissions. Over the years, I have used this one from my Betty Crocker cookbook, and I love it! It is simple, yet perfect. Not even marshmallows. So, if any of you are on a search for a good recipe--give this one a try. I made it the other day as just a healthy alternative to mashed potatoes. Love it!

Candied Sweet Potatoes

6 medium sweet potatoes or yams ~ about 2 lbs
1/3 cup packed brown sugar
3 Tbsp margarine or butter
1/2 tsp salt

Scrub potatoes but do not peel (I peeled mine...). Heat 1-inch water to boiling in a saucepan. Boil 30-35 minutes or until tender. Slip off skins. Cut into 1/2-inch slices or chunks.

Heat remaining ingredients in 10-inch skillet over medium heat, stirring constantly untnil smooth and bubbly. Add sweet potatoes. Gently stir until glazed and hot.

(You can substitute 1 23-oz can sweet potatoes, drained and cut into 1/2 inch pieces.)

Butterfinger Fudge Cookies

These cookies are so good and so easy to make! And even though they aren't super healthy, they are really rich, so you really only eat one at a time (I ate like two, but whatever, who's counting??). I got this recipe from Picky Palate, and there are only a few things I'd change. She used dark cocoa powder (like Hershey's special dark) and I thought they were really rich, so you can totally use whatever cocoa you have. Also, I'd omit the chocolate chips (too rich and not needed) and add another Butterfinger bar, making the recipe use three bars instead of two. I'm posting the recipe as it was found on Picky Palate, so you can choose to do it her way or mine. Both are yummy!! It's just a preference thing :)

1 cup butter, softened

1 cup white sugar

3/4 cup brown sugar

2 eggs

1 tsp vanilla

1 3/4 cups flour

1 1/4 cup dark cocoa

2 tsps baking soda

1/4 tsp salt

2 full size Butterfinger bars, crushed

1 1/2 cups semi sweet chocolate chips

Preheat oven to 350 and use cookie sheet with a silpat (or silicone) liner. (I have one, and you need it, or try parchment paper. The dough is sticky and will easily stick to a pan.)

In a large bowl cream together butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.

In another bowl add flour, cocoa, baking soda and salt. Slowly add to wet ingredients and then stir in crushed Butterfingers and chocolate chips. Drop by rounded spoonful onto prepared cookie sheet. Bake for 9 to 11 minutes. It should still be soft in the center (they will set as they cool). Allow cookies to cool on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Tortas

Kristi's husband--DJ--served his mission in Mexico. I don't know how, but I remember him telling us about these stands where you could buy sandwiches. While I was searching for a recipe to use up my round steak, I stumbled upon a recipe and it clicked! I decided I had to try it. I liked it because it's a little different from typical American sandwiches. I asked him about it later and he said there are all kinds--he specifically mentioned pineapples.

I looked it up online and found this in Wikipedia. Maybe too much information, but I never had heard of these before:

A torta is a Mexican sandwich, served on an oblong 6-8 inch firm, crusty white sandwich roll, called a bolillo, telera or birote. Tortas can be served hot or cold. Common ingredients may include, but are not limited to:

Al pastor: (marinated pork)
Alambre: (steak, bacon, onion, pepper and cheese)
Carne asada: (marinated steak)
Carne deshebrada: (shredded beef)
Carnitas: (fried tender pork)
Chile relleno: (white cheese-stuffed Anaheim or poblano green pepper fried in egg batter)
Choriqueso: (Chorizo with cheese)
Cochinita pibil: (pork loin in orange sauce)
Camarón: shrimp
Huevo con salchicha: (sausage and scrambled egg)
Huevo con Jamón: (Ham and scrambled egg)
Huevo con tocino: (Bacon and scrambled egg)
Huevo con Bolonia: (Bologna and scrambled egg)
Chilorio:(pork fried in chile sauce)
Jamón: Ham
Lengua: beef tongue
Milanesa: (breaded steak)
Pescado: fried fish
Pechuga de pavo: turkey breast
Pollo: chicken

Some styles include:
Cubana: Inspired by the popular Cuban sandwich. Typically includes a wide variety of ingredients: ham, white cheese, scrambled eggs, sausage, milanesa and chipotle.
Torta ahogada: a sandwich filled with carnitas and submerged in sauce. Very popular in Guadalajara, Jalisco.
Garnishes such as avocado, sour cream, lettuce, jalapeño, tomato, and cheese feature in various incarnations of the sandwich. The dish is popular throughout Mexico, and is also available anywhere with a large number of Mexican immigrants.

So there you go! And here is the recipe!

Tortas
(Allrecipes)

4 (3 ounce) thin-cut beef round steaks
4 Mexican-style sandwich rolls (bolillos)
1/4 cup sour cream, divided
1 (15 ounce) can pinto beans - drained, rinsed, and mashed - divided
2 avocados - peeled, pitted and sliced
2 large tomatoes, sliced
2 pickled jalapeno peppers, sliced into quarters lengthwise
2 cups shredded romaine lettuce, divided
1 cup chopped fresh cilantro, divided
1 cup crumbled queso fresco (Mexican fresh cheese), divided
1 lime, quartered

Directions
Heat a large skillet over medium heat, and pan-fry the round steaks 5 minutes on each side, or to desired doneness. (Since I used round steak, and it's a tougher meat I slow cooked mine. First I seasoned it with garlic salt and browned it for a few minutes on both sides. Then, I added a cup of water and let it simmer on low for a few hours.)

Slice the rolls lengthwise. Spread about 1 tablespoon of sour cream onto one side of each roll, and top with about 1/3 cup of mashed pinto beans per sandwich. Place a cooked round steak per sandwich on top of the pinto beans, and then layer each sandwich with one-fourth of the avocado slices, tomato slices, and sliced pickled jalapenos, about 1/2 cup of shredded lettuce, 1/4 cup of cilantro, and 1/4 cup of crumbled queso fresco cheese. Squeeze a lime wedge over each sandwich, close, and serve.

I actually found bolillos in the bakery section of Macey's. I was a little surprised. After I sliced it, I spread butter on it and toasted it stove top.

As for the cheese--the deli didn't have it. But, I found out it's like a crumbly mozzarella. So, I opted for some American cheese. My taste isn't all that fancy and it doesn't really seem to matter to me.

So, play around and have fun. Ole'!

Pumpkin Swirled Brownie Tart

So I got the recipe from Picky Palate, and it's a great change up for typical pumpkin desserts! It's really easy to make (like, really easy)! The recipe calls for an 8x8 pan-size box of brownie mix, but all I had on hand were family size boxes. So I filled up the tart almost to the top and used the extra brownie mix to make "brownie bites" in my mini-muffin tin. Then I used the extra pumpkin mixture to swirl into the brownie bites. They were so yummy and so cute! This would be a good variation of the recipe if you don't want to make the tart but still want the chocolate pumpkin mix.

2 rolls frozen pie crust, thawed

2 boxes brownie mix, 8x8 size

1 cup pumpkin (I used Libby's)

1/4 cup sugar

1/4 cup evaporated milk

1/2 tsp cinnamon

1/4 tsp nutmeg

1 egg beaten

Preheat oven to 350. Unroll pie crusts and press into two tart pans with removeable bottoms (you can also use pie pans, just make sure they aren't the deep dish ones). Poke holes into the bottom of each crust and bake for 15 minutes. I checked my crusts after about 5 minutes to make sure there weren't any bubbles forming. You can poke those down with a fork. Remove from oven. Prepare brownie mixes according to package directions. Pour into prepared crusts.

In a large bowl combine pumpkin, milk, sugar, cinnamon, nutmeg and egg until well combined. Divide into two equal parts and dollop spoonfuls onto brownie mix. Take a knife and carefully swirl the pumpkin into the brownie. Be careful not to overswirl (you want to see the swirls, not mix the brownie and pumpkin together) and be careful not to cut the bottom of the crust with the knife. Bake for 35 to 38 minutes or until a toothpick comes out nearly clean from the center of the tart. Cool completely before cutting.

**For brownie bites with or without the pumpkin - Bake at 350 for about 12 minutes. Don't overbake or they will become tough. Also, the recipe on Picky Palate calls for a whipped topping that she homemade. I used spray whipped cream and it was great too. The tart tasted better the second day, so feel free to make this one a day ahead of your get-togethers!

Croutons

I've never had homemade croutons before, but a neighbor brought a salad to dinner and made her own. And they were awesome! You could actually pierce them with your fork without them crumbling. This recipe is basic, but you can add whatever spices you like to change it up. I used my 100% whole wheat bread and it turned out great! I doubt I'll ever buy store-bought ones again!

Ingredients

15 slices bread
1/4 cup butter, melted
2 teaspoons garlic salt (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Remove crusts from stale bread slices. Brush bread on both sides with melted butter. (My neighbor just tosses the bread in the melted butter! I did it too...I guess it depends on how healthy you want them to be!) Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
3. Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.

You can also make cinnamon croutons and put them in a fruit salad.

Kissed Pretzels

This is an easy favorite for parties and get together's. They taste like chocolate covered pretzels without the mess and time it takes to make them. It is fun to make them festive for a holiday by using M&M's in a color theme. (Halloween= orange and brown, Christmas= red and green)

Kissed pretzels
Pretzels (square ones if you are going fancy!)
Hershey's kisses (try the hugs and carmel filled ones as well!)
M&M's

place pretzels on a cookie sheet covered in parchment paper. Top the pretzels with Hershey's kisses. Place in a preheated oven of 350 for 3 minutes, no longer . If you are using the hugs or carmel filled only leave them in for 1 1/2 to 2 minutes. Immediately smash the M&M's on the tops of the kisses. Let cool completely and enjoy! I always stick my trays of treats in the freezer to speed up the cooling time.