Category Archives: Dessert

Zebra Bundt for Swirly June #BundtaMonth

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This month is Swirly June, so I decided to attempt a difficult cake, some thing that I have seen a few times but have never attempted. Well, it didn’t turn out to be a fabulous success, I have to admit. Yes, I have some swirls but they are not even. I also did find the cake to be kind of dry. I really do like adding a yogurt, sour cream or pudding mix to my bundts but this recipe didn’t call for it. There is room to improve. I will have to try it again!!

I think this cake does take a few times to master. You have to have consistent layering and consistent batter for both the different batters. I found the chocolate to be thinner than the vanilla batter and therefore they ran differently. It tasted great but was a bit dry. I did use it again in another recipe to make desserts in jars and there I liked it better as it had a kirsch drizzle on it. See that one big thick layer of chocolate near the bottom. I would like the strips or swirls to be that thick right through. Less swirls and more pronounced. The Kaluha glaze is amazing by the way!! Oh well, back to the drawing board.

Zebra Bundt

5.0 from 1 reviews

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Zebra Bundt for Swirly June #BundtaMonth
Author: 
Recipe type: Dessert
Serves: 10
 

Zebra Cake
Ingredients
  • 4 eggs
  • 1 cup sugar
  • 1 cup butter, at room temperature
  • 1 cup milk
  • 1 tsp. vanilla extract
  • 3 cups flour
  • 2 tsp. baking powder
  • ¼ tsp. salt
Chocolate Batter
  • 3 Tbsp. cocoa powder
  • ¼ cup milk
  • 1 Tbsp. sugar
Kahlua Glaze
  • 2 Tbsp. butter
  • 1 Tbsp. water
  • ¼ cup sugar
  • 2 tbsp. Kahlua

Instructions
  1. Spray a bundt pan with cooking spray and flour. Shake off excess. Preheat oven to 350F.
  2. In a large bowl whisk together the dry ingredients, flour, salt and baking powder. Set aside.
  3. In a medium bowl mix together the chocolate batter ingredients.
  4. In the bowl of a stand up mixer with a paddle attachment, cream butter. Add sugar and mix well until fluffy. Add the eggs one at a time and mix well after each. Add the vanilla extract.
  5. Turn the mixer down to low and mix in alternatively the milk and flour mixture. Mix well.
  6. Remove 2 cups of the batter and mix into the chocolate mixture. Mix well.
  7. Use one tablespoon at a time (I think I would use more and have thicker lines). Create the layers of the batter. Pick one spot in your bundt pan and start with the vanilla layer then the chocolate. Continue alternately spooning it in the same spot letting the batter flow on it’s own around the pan, repeat until all the batter is used.
  8. Gently tilt the pan so that the batter is even. Bake for 50-60 min. until toothpick comes out clean. Remove from the oven and let cool for 25 min. on a cooling rack before removing from pan.
  9. For the glaze, mix the ingredients together in a small pot until the butter is melted and the sugar is dissolved. Glaze the cooled cake by brushing on the glaze and continue until all is used up.
  10. Recipe adapted from Home Cooking Adventures

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Here are more beautiful Swirly Bundts for you to enjoy!!

Here ís how you can be a part of Bundt-a-Month:

  • Simple rule: Bake us a swirly bundt
  • Post it before June 30, 2013
  • Use the #BundtaMonth hashtag in your title. (For ex: title could read  #BundtaMonth: Cherry Bundt)
  • Add your entry to the Linky tool below
  • Link back to our announcement posts

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.

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Mouth Watering Mondays

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We have had a so so weekend weather wise, they forecasted tons of rain and we didn’t see a drop and we could sure use it here as it is tinder dry. Oh well, you can’t make it rain!! We sure did have a nice time with friends all weekend, getting together and enjoying everyone’s company over some very good food!!  I hope where ever you are you had a great weekend. Ours continues on here as it is Victoria Day today, don’t you love that long weekend!!

As we continue on with our review of previous recipes from May 2012 I selected this one as I have made it many times and it is so perfect for spring. Light and citrus flavored, these Lemon Bars are a winner of a dessert!! I love the taste of sweet tart lemon in a dessert. So refreshing and alive tasting!! You will love making this easy and delicious dessert. ENJOY!!

IMG_2514 (Small)

For the Lemon Bar recipe just click here!!

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Fudgy Carob Brownies by Pies and Plots

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Here is another segment of celebrating #SundaySupper recipes. Every once in awhile some recipe from our #SundaySupper group grabs my attention for whatever reason. This time we were asked to do the refreshments at church so I wanted a yummy brownie and remembered these from Pies and Plots. Wow, fantastic!! Ken actually whipped these up in no time. They are oh so moist and fudgy almost more like fudge than brownie. They were the first to disappear on the trays. I highly recommend this recipe.

Laura is the proud owner of the site Pies and Plots and she resides in southwest Michigan. She is not only a great cook and baker but also writing her fifth novel, hence the Plots part of the blog. Her site has tons to offer with recipes and adventures!! Another one that caught my eye was Salted Caramel Squares, I had to sit there for awhile starring and drooling. She is allergic to chocolate and cheese so you won’t see those two ingredients on her site but you can easily substitute chocolate into this recipe like we did.

Something that we have in common is our love for the show The Chew. I haven’t made many recipes from there yet but I religiously watch it everyday and probably borrow techniques more than anything. I have a mad crush on Michael Symon which is upped by being able to watch him five days a week.

Laura and I also love rhubarb and here is her wonderful Rhubarb Crumb Cake. Another recipe I have to try. Wander on over to Pies and Plots and see what she is all about. ENJOY!!!

FUDGY CAROB BROWNIES

Fudgy Carob Brownies

Fudgy Carob Brownie

5.0 from 1 reviews

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Fudgy Carob Brownies by Pies and Plots
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

Serves: 16
 

The fudgiest brownie of them all!!
Ingredients
  • 1 cup carob chips or semi-sweet chocolate chips (I used chocolate chips)
  • 6 tablespoons unsalted butter, cut into pieces, plus more for the pan
  • ¾ cup lightly packed dark brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs, lightly beaten
  • 2 teaspoons pure vanilla extract
  • ¼ cup all-purpose flour

Instructions
  1. Preheat oven to 350 degrees F. Lightly spray or butter an 8 inch square baking pan. Line pan with parchment paper so that they can be easily removed after baking.
  2. In a large microwave safe bowl, place the chocolate chips and butter. Microwave for 30 second intervals stirring in between until mixture is melted. Stir in the sugars, followed by the eggs and vanilla until fully combined.
  3. Add the flour and fold in using a rubber spatula until it is just mixed in. Do not over mix.
  4. Bake for 25-35 minutes, rotating halfway through if necessary, until the brownies are set and the middle is barely firm to the touch. Cool for about 15 minutes in the pan. Lift out the brownies using the parchment paper and cut into squares. Brownies may be stored in an airtight container at room temperature for up to three days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw at room temperature for about an hour or in the microwave for about 30 seconds.
  5. Notes
  6. Recipe adapted from Hummingbird High and the New York Times and Pies and Plots

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Cherry Blueberry Pie

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The “pie guy” is at it again with this beautiful lattice pie!! Ken loves making pies and when he saw that I had used only a small amount of cherry pie filling from a can he wanted to make a pie. He bought another can and then added some fresh blueberries to give it a punch of fresh flavor. This was a beautiful pie!!

I can’t wait until we start to get some fresh local produce. It will still be sometime but I am so looking forward to the farmers markets being filled with local produce. I love a day at the market and appreciate so much more as we have such a short growing season. It is coming soon!! Enjoy this pie for now!!

Cherry Blueberry Pie

5.0 from 1 reviews

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Cherry Blueberry Pie
 

Ingredients
Pie Crust
  • 1 lb. lard
  • 2 Tbsp. vinegar
  • 1 egg
  • 1 cup water
  • 4-5 cups flour
Filling
  • 2-14 oz. cans of cherry pie filling
  • 6 oz. blueberries
Glaze
  • Egg
  • 1 tsp. water
  • Sugar

Instructions
  1. In a small bowl add egg and stir with a fork. Stir in vinegar and then water. In a separate bowl add the lard and 4 cups flour. Cut the lard into small pieces using a pastry cutter. Add the liquid and continue to cut the lard into the mixture adding more flour as needed. Do not over work. Stop when the dough comes together into a sticky ball. Divide into half and wrap in cello. Place in refrigerator for 30 min. to 1 hour. If only making one pie put the other half into the freezer for later use. Thaw in the refrigerator when you want to use it later.
  2. Meanwhile in a large bowl combine blueberries with the cherry pie filling. Set aside. Preheat oven to 425F.
  3. When dough has rested remove from the refrigerator and roll out on a floured surface. Roll out half the pastry to fit in a 11″ inch pie plate. Place in the pie plate and trim the edges. Place in the pie filling. Roll out the remaining dough and cut long strips the size of the pie for the lattice. Weave the lattice top and seal the edges with a little dab of water. Whisk the egg and 1 tsp. water together. Lightly brush the lattice top with the egg mixture and sprinkle with sugar.
  4. Bake in the preheated oven for 15 min. Then reduce heat to 350F and continue baking until golden and the filling has thickened for 45-50 min. Cool completely on a rack.

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Mini Cinnamon Pull-Aparts

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Ken is in the kitchen again with these amazing Pull-Aparts. He decided to make these little cupcakes and they were an instant hit here. So cute, sooooo delicious!! They sure didn’t last long. He used a Classic Brioche recipe but just made enough for 12 cupcakes and then another loaf that I will show you tomorrow. The dough really rises lovely and Ken was amazed at the volume!!

A little known fact about bread is that more men make bread than woman and more cookbooks about bread are sold to men. I guess with all the bakers out there we get out numbered ladies. I do say I love to make homemade bread but maybe this will be Ken’s territory just like the pies.

Anyway they were fabulous and you have to try them!! Enjoy!!

March 2013 427 (Small)

5.0 from 2 reviews

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Mini Cinnamon Pull A Parts
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 

Serves: 12+braid
 

Amazing little pull a parts using a classic Brioche recipe.
Ingredients
  • 1 Tbsp. dry yeast
  • ¼ cup sugar
  • 2½ tsp. salt
  • 5 cups flour
  • 1 cup hot water
  • 6 eggs
  • 1 cup butter, cut into pieces and softened
Sugar Coating
  • 1 cup sugar
  • 1 Tbsp. cinnamon
  • ¼ tsp. each nutmeg and ginger
Glaze
  • 3-4 Tbsp. icing sugar
  • ½ tsp. cinnamon
  • 1 Tbsp. water or to desired consistency

Instructions
  1. In a standup mixer with a paddle attachment add yeast, sugar, salt and 1 cup flour. Add hot water and mix at medium speed for 2 min. or until smooth. Add eggs one at a time and beat well after each. Add 2 more cups of flour slowly and mix well. Add butter, a few pieces at at time and mix well until completely incorporated. Add the remaining flour, dough will still be sticky.
  2. Cover the bowl with plastic wrap, let rise for 3 hours until doubled. Deflate and cover again, refrigerate for 6-18 hours. Dough can be frozen at this point if desired. Thaw before proceeding.
  3. Line a 12 cup muffin tin with cupcake liners. Turn out dough onto a floured surface. Do not use more than ½ cup of flour. Gently knead the dough and form into a ball. Cut dough in half and reserve the other half to make a braid or loaf later, covering the unused portion with a towel or plastic wrap. Mix the sugar coating ingredients together. Nip off small pieces of dough, roll into a balls about 1″ in diameter each and toss in the sugar coating. Place in the muffin tin filling them to ¾ full. Cover lightly and allow to rise in a warm draft-free spot for 30-40 minutes.
  4. Preheat the oven to 400 degrees F and bake for 20 min. until golden brown. Let cool and mix glaze ingredients and drizzle.

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Recipe adapted from Classic Brioche by Canadian Living

 

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Cherry Kirsch Bundt for #BundtaMonth

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Cherry is the theme for this month’s Bundt and I first wanted to do Black Forrest Mini Bundts as that is my hubby’s fav but it was already taken. Not a problem, then I was going to get Cherry Grand Marnier but found Kirsch in the cupboard. I also wanted to try a swirl inside the cake so I bought some cherry pie filling. Off I went to create!!!

Cherry Kirsch Bundt

I also wanted to glaze it with a simple butter/kirsch glaze to bring out the shine. I was amazed how well it turned out and even the swirl worked for my first attempt!!

Cherry Kirsch Bundt 3

Cherry Kirsch

This cake was so moist and flavorful. A real hit with everyone. It makes a perfect coffee cake too, to serve at a brunch or breakfast. I hope you try this easy and delicious cake. ENJOY!!!

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Cherry Kirsch Bundt for #BundtaMonth
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

Serves: 10
 

A delicious cake for anytime of the day!!
Ingredients
  • ½ cup butter, softened
  • 1⅓ cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 Tbsp. Kirsch
  • 2 cups flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 cup sour cream
  • ½ cup cherry pie filling
Glaze
  • ¼ cup butter
  • ⅛ cup water
  • ½ cup sugar
  • ¼ cup Kirsch

Instructions
  1. Preheat oven to 350F. Grease and flour bundt pan.
  2. In a large bowl of a standup mixer with a paddle attachment blend butter and sugar together for 2 min. on medium speed until light and fluffy. Add eggs, vanilla extract and Kirsch and blend. Mix flour with the salt and baking soda and add to the mixture. Mix in the sour cream. Beat for 2 min. scraping down the bowl often.
  3. Pour the ½ the batter into the prepared cake pan. Place the cherry pie filling into the middle of the batter creating a ring completely around the bundt pan but staying in the center of the batter. Place the remaining batter on top and smooth out slightly. Bake for 45-55 min. until done. Using a cake tester if possible.
  4. Cool in pan and then invert onto a cooling rack to glaze.
  5. Place all the glaze ingredients in a small pan and heat until the sugar is dissolved and the butter is melted. Remove from heat and brush onto cake. Let cake rest between coats to absorb some of the glaze. Continue glazing until the mixture is gone.

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Ready for more cherry cakes? Look at these recipes by the talented and fabulous #BundtAMonth bakers:

Here’s how you can be a part of Bundt-a-Month:

  • Simple rule: Use cherries – and bake us a Bundt for March
  • Post it before April 30, 2013
  • Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Cherry Bundt)
  • Add your entry to the Linky tool below
  • Link back to our announcement posts

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.

Happy Baking!

 

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Lemon Angel Food Trifles by Gotta Get Baked

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Today I have Nancy here from Gotta Get Baked. I met Nancy through #SundaySupper and I am always excited to see what she has created next. I am very happy that she is here today to share with you one of her amazing recipes. You can follow Nancy on Facebook  or Twitter to see all of her drool worthy pictures and recipes. I now give the floor to Nancy!! Enjoy!!

“Howdy, readers of Noshing with the Nolands. I’m Nancy of Gotta Get Baked. I’m extremely lucky to be guest posting today for Tara, the wonderful, fabulous brains behind this space. When she sent out her feelers looking for March guest posts, I immediately volunteered because I think Tara is awesome and I love and admire her blog. Plus, it’s always fun to meet a fellow Canuck food blogger. There are some things that are so quintessentially Canadian, it takes another Canuck to truly understand and appreciate them.

Tara gave me a lot of leeway for what I could blog about, with the sole suggestion that I make something evocative of spring. Done and done. It may still be absolutely miserable outside but there are definite signs that spring is coming. As much as I hate that blasted time change, at least it’s actually light out when I leave my office. A few trees and flowers are starting to bloom and the air is warmer here on the west coast. Bright coloured clothes are appearing on store shelves, making me yearn for hot, lazy days of summer that still seem so far off. In honour of this pleasant turning of the seasons, I wanted to bring Tara something decadent yet light, sweet but not cloyingly so. A treat that can be enjoyed with a cuppa tea while sitting in the diluted early spring sunshine (or in the case of eastern Canada, lingering blizzards. For Vancouver, endless rain!).

So, to breathe a little bit of that fresh, clean, springtime feeling into your day, I give you Lemon Angel Food Trifles.

Gotta Get Baked5

Lemon Angel Food Cake (lightly adapted from Ina Garten)

1 1/4 cup sifted superfine sugar, divided (I used ordinary sugar that I whizzed in the food processor to make it extra-fine)
1 1/3 cups sifted cake flour
1 1/2 cups egg whites, at room temperature (from approximately 10 to 12 eggs)
3/4 tsp salt
1 1/2 tsp cream of tartar
2 tsp vanilla extract
zest of 2 lemons

1) Preheat your oven to 350 degrees F.

2) In a medium bowl, combine 1/2 cup of sugar with the flour and sift together 4 times. Set it aside.

3) Place the egg whites, salt and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and whisk on high speed until you have medium-firm peaks, for about 1-2 minutes. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Add the vanilla and lemon zest. Continue mixing until the mixture is very thick, about 2-3 more minutes.

Gotta Get Baked2

4) Sift about 1/4 of the flour mixture over the egg whites and using a rubber spatula, gently fold the flour into the batter. Continue adding the flour by fourths by sifting and folding until the flour is incorporated into the egg white.

Gotta Get Baked3

5) Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a rubber spatula and bake for 35-40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan onto a cooling rack until cool.

Gotta Get Baked4

Gotta Get Baked6

Blueberry Peach Compote

1 1/2 cup frozen or fresh blueberries
3 peaches, fresh or frozen, diced

1/4 cup sugar
3 tbsp corn starch

Place the fruit into a small sauce pan over medium heat. When the liquid starts coming out of the fruit, smoosh (yes, that is a professional baking term) the fruit with a wooden spoon. As it starts to boil and bubble, add the sugar. Keep cooking until the fruit softens and starts breaking apart.

Dissolve the corn starch in a tablespoon of water. Add the corn starch slurry to the fruit and allow the mixture to come to a boil and thicken. You can add more corn starch if the mixture isn’t thick enough to your liking.

Because all my fruit was frozen, a LOT of liquid came out. I actually removed about 1/4 cup of liquid so that my fruit compote would be thicker and have a more intense flavour.

When finished cooking, remove from the heat and cool to room temperature. If not using right away, store in the fridge.

Gotta Get Baked9

Faux Devonshire Cream (adapted from The Joy of Baking)

1 tub mascarpone cheese, softened (275 grams/9 ounces)

1 cup whipping cream
2 tbsp vanilla extract
3 tbsp sugar (more or less, according to taste)

Place all the ingredients into a medium bowl or the bowl of your stand mixer. Mix it together a bit with a wooden spool or rubber spatula (or else the cream will splash everywhere once you turn your machine on). Using an electric mixer or your stand mixer (fitted with whisk attachment), whip the ingredients together until smooth and creamy. Taste as you go along – you can add more vanilla and/or sugar until you reach your desired taste.

Gotta Get Baked7

Assembly

Cut your cake into bite sized squares (about 2X2 inches). Place a layer of cake on the bottom of your container, top with fruit compote, then the faux Devonshire. Keep layering until you reach the top of your container. Chill in the refrigerator before eating.

This trifle tasted amazing. I loved the combination of fruit flavours and the faux Devonshire is good enough to eat with a spoon. I was so happy to finally dig into a cup of trifle after I finished taking my photos. I sat there beside the big windows in my apartment, staring off into the distance and allowing the contrasting textures and flavours to play on my tongue. A nice small reprieve in the last days of winter.

Thanks so much, Tara, for having me!”

Gotta Get Baked8

 

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Easter Cupcakes by Art and The Kitchen

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Today we have Laureen from Art and The Kitchen here to entertain you. Laureen is a fellow Albertan with the most beautiful of blogs. I have seen Laureen around for awhile but we just recently hooked up and actually spoke on the phone, lovely chatting with her!! I know you will want to follow Art and The Kitchen and you can on Facebook, Twitter and Pinterest. She has the most gorgeous of cupcakes to share with you. I just love these, so amazingly creative!! I now give the floor to Laureen.

I was thrilled when Tara from Noshing with the Nolands asked me to do a guest post on her blog. I have been enjoying Tara’s amazing recipes and exceptional food photography since she started blogging. So with the theme to be something Easter or springtime I thought of beautiful springtime colors; thus an assortment of colors in my Homemade Marshmallow Fondant. Usually people love the beautiful look of fondant on cakes or cupcakes but dislike the taste. This recipe is easy to prepare and tastes terrific. My cupcakes consist of Vanilla Bean Cupcakes, Vanilla Bean Buttercream Frosting, topped with Homemade Marshmallow Fondant.

Easter Cupcakes

Vanilla Bean Cupcakes

Ingredients:
• 2/3 cup butter, softened
• ¾ cup sugar
• 3 eggs
• 1 vanilla bean scraped
• 1 ½ cups flour
Directions:
1. Preheat oven to 350 degrees. Line muffin tin (12) with paper baking cups.
2. With electric mixer cream butter and sugar until light and fluffy, about 5 minutes. Mix in eggs one at a time. Mix in vanilla bean. Stir in flour just until combined.
3. Spoon batter into the baking cups, dividing evenly.
4. Bake approximately 18-20 minutes. Cool on wire rack.
Vanilla Bean Frosting
Ingredients:
• 1 cup butter
• 1 vanilla bean
• 4 cups icing sugar
• 4-5 tablespoons cream

Directions:
1. With electric mixer, whip butter until fluffy.
2. Add the icing sugar, beat until well mixed.
3. Add cream and continue to mix until fluffy.

Easter Cupcakes3

 

Homemade Marshmallow Fondant
Ingredients:
• 16 ounces white marshmallows (use a good quality brand)
• 4 tablespoons water
• 16 ounces icing sugar
• ¼ – ½ cup Crisco shortening
• gel food coloring

Directions:
1. Melt marshmallows and 4 tablespoons of water in a microwave for 30 seconds to 1 minute.
2. Stir 3/4 of powdered sugar into the melted marshmallow mix.
3. Spread remaining powdered sugar on working surface, then dump the bowl of marshmallow mixture in the middle.
4. Grease your hands GENEROUSLY with Crisco
5. Start kneading like you would bread dough. It usually takes about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing.
6. Add gel food coloring of your choice and continue to knead until color is well blended.
7. Roll fondant to 1/4 inch thickness and press into greased mold, carefully lift out and place on iced cupcake.
8. Fondant can be stored by coating it with a layer of Crisco shortening, wrap in plastic wrap and then put in Ziploc bag. Store in refrigerator.

Easter Cupcakes2

 

 

 

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Chocolate Angel Food Cake by Peanut Butter and Peppers

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Today we have Jennifer from Peanut Butter and Peppers here. I have known Jennifer from the beginning and I love her site, she is a fabulously supportive blogging friend and I have done recipes of hers before like the very popular Black Bean and Butternut Squash Quinoa Wraps. You can follow Jen on Twitter, Facebook or Pinterest and I highly recommend you do so. Here is another recipe of hers that looks wonderful!! With no further adieu I give you Jennifer!!

Hi Noshing with the Nolands Readers,

I’m Jennifer from Peanut Butter and Peppers and I am happy to be here today. Tara and I started blogging about the same time and it has been wonderful to have a friend/fellow blogger who is supportive, helps out in need and is simply a marvelous person. I have enjoyed watching Tara’s blog grow and seeing all her fabulous creations. Tara creates the most appetizing recipes and don’t let me go on about her photography! I have to admit I wish I could take photos like Tara! :) But anyway, I am going to share with you today one of my all time favorite recipes, my Chocolate Angel Food Cake.

Chocolate Angel Food Cake

Whenever Spring and Easter time come around, I am always drawn to angel food cake. It is my favorite cake of all time and not because it’s low in calories or a healthier option over other cakes, it’s because it’s so light and airy. I don’t know what it is, but I just love it. Ever since I was a kid, when my birthday would come around, my Mom would ask, what kind of cake do you want? The answer was the same, angel food cake! Today I changed up my traditional recipe and added chocolate! With Easter just about here, I figured chocolate was the way to go! After all who doesn’t like chocolate?

Chocolate Angel Food Cake

I decided to make the Chocolate Angel Food Cake in a mini bundt pan because I thought it would be perfect to serve at an Easter brunch, plus you can change out all the toppings as you see fit. The first photo was a simple cake filled with M&M’s in the center, which is great for kids. Or my personal favorite strawberries with whip cream! I swear I could eat strawberries and whip cream as a meal! I love it!! Or you can keep it traditional with a powdered sugar glaze.

Chocolate Angel Food Cake

Mini Chocolate Angel Food Cake

Ingredients:

  • 3/4 cup granulated sugar, divided
  • 1/4 tsp salt
  • 1/2 cup cake flour
  • 2 tbsp unsweetened cocoa powder
  • 6 large egg whites, room temperature
  • 3/4 tsp cream of tarter
  • 1/2 tsp vanilla extract

Directions:

Preheat oven to 350 degrees F.

Lightly spray Mini Bundt Pan with cooking spray; set a side. (Cup cake pan will work too)

Sift together half of the granulated sugar, cake flour, cocoa powder and salt in a small bowl; set aside.

In a large metal bowl, beat the egg whites with an electric mixer until foamy. When foamy, add the cream of tarter and beat until medium peaks form. Slowly beat in the remaining sugar.

Beat in the vanilla.

With a large scraper, fold the cake flour mixture into egg white mixture, a little bit at a time.

Carefully spoon mixture into the bundt pan and with a toothpick, carefully take out any air bubbles, bake for 15 – 17 minutes.

Check cake by sticking a toothpick in it, when it comes out clean, cake is done. Let the bundt pan cool, then carefully take out the angel food cake and let it cool completely before serving.

Chocolate Angel Food Cake

Thank you Tara for letting me fill in for you today! I have had a lot of fun!! I want to wish everyone a wonderful holiday weekend!! Make sure you get out enjoy Friends, Family and lots of chocolate!!

Toodles,

Jennifer

 

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Caramel Corn by One Sweet Appetite

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Jessica is here today with the most colorful of treats from One Sweet Appetite, one of my absolute favorites!!! Caramel Corn!! She has a gorgeous blog and I mean gorgeous and I am thrilled to have her guest posting today!! You must follow her on Facebook, Twitter and Pinterest. She has absolutely gorgeous photography of which I could only strive to be as good!! I am excited for you to meet her so I give you Jesseca!!

Hi there! My name is Jesseca, and I am from the blog One Sweet Appetite. I’m so excited to be guest posting here at Noshing with the Nolands today!

Spring can never come too early in Utah. So when we get those first few weeks of warm-ish weather we like to take advantage of the sunshine. You can most likely find us at the park, pool, or having a picnic in the backyard. One of our favorite treats to bring along is caramel corn. It’s a breeze to mix together and happens to be my four year olds favorite treat to share.

popcorn

Offering a bag full of this sugary treat is the easiest way to make a friend. I promise.

It’s also great for any outdoor parties you might have. Whip up a batch a few days before and package it in clear bags. Hand it out as your thank you, or leave it in a giant bowl for guests to enjoy during the event.

caramel popcorn

12 C popped popcorn

1 C brown sugar

1/4 C honey

1/2 C. salted butter

1/2 tsp. baking soda

1 tsp. vanilla

Food coloring (optional)

Place your popcorn in a large bowl and set it aside. Preheat your oven to 200 degrees, and line a large baking tray with foil.

Place the brown sugar in a glass bowl. Chop the butter and place on the top of the sugar. Drizzle with honey.

Microwave for 30 seconds. Stir until combined. Microwave for 2 minutes, and stir. Microwave one last time for two minutes. Stir, mixing in the baking soda and vanilla.

(NOTE: the soda causes the caramel to foam up a bit. Make sure you use a fairly large bowl.)

Pour over your popcorn, and mix until it is well coated. Transfer your popcorn onto the foil lined tray. Bake for 30 minutes, stirring once half way through.

Cool completely & package as desired.

caramel corn

It was fun to take over the site for the day! If you like my popcorn stop by my site and check out the other fun recipes I have. Thanks Tara for letting me stop by!

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